Late summer through mid-autumn is (in my opinion) when spaghetti squash is at their finest. If you’ve never cooked spaghetti squash before because you find them intimidating and a little daunting, I hope I can take away some of those fears for you today with this delicious and easy recipe for Roasted Spaghetti Squash Shrimp Scampi.
When I learned that this weeks #SundaySupper theme is orzo pasta, I jumped at the opportunity to develop this light and refreshing new dish.
Orzo is probably one of my favorite kinds of pasta. The shape is so tiny and compact that it works well as a filling for a stuffed dish like this Elegant Orzo, Shrimp & Vegetable Salad Stuffed Avocado.
I’ve been trying to get more salmon into mine and my husband’s diet. Since salmon is rich in Omega 3 fatty acids, and it’s a great source of protein, I’m more than happy to incorporate this fast and easy 4 Ingredient Jammin Salmon recipe into my menu plan on a semi-regular basis.
This is a meal that comes together quickly and finishes on the stovetop. Since I used long grain brown rice to make this Sausage & Shrimp Jambalaya Kudos Kitchen Style, the cooking time is longer than using an instant brown rice. However, either will work. It only depends on how much time you have. But don’t worry, I’ll give you directions for both.
This post is actually a recipe re-do from one I did back in October of 2010 called Friday Night Fish Fry. Wow! That’s a long time ago! Since I’m not a very skilled blogger (more on that later), but I am a good cook, I wanted to bring this recipe back with a slight update in the recipe itself and, of course, some updated photos.
My neighbor came over to my house one day in mid-August with a bag of corn on the cob she’d brought me from Wisconsin. What a treat! I thanked her profusely for the unexpected gift and stuck them in my fridge knowing that I’d use them for something soon. Days passed, and I still hadn’t used them…
To get even cooking for this sheet pan lemon garlic shrimp meal, you’ll have to flip and stir the contents at least once during the roasting period and make sure that all the ingredients are in an even layer when you return them to the heat. You’ll also need to make sure to cut the potatoes into small size chunks, so they’ll cook at the same rate as the shrimp. Then, as soon as the potatoes are fork tender and the shrimp are pink and opaque, dinner is ready.
What I love most about this Baked Salmon Salad Spread is that the flavor isn’t too fishy tasting, which for me can sometimes be a turnoff.
The mild fish flavor is balanced nicely with bright, fresh lemon zest, dried dill weed, and a touch of sweet pickle relish.
This recipe for Seared Salmon Fillets with Pistachio Basil Butter is elegant enough for company, and yet easy enough for […]
The reason I called this “Company’s Coming” Corn Flake Muffin Tin Crab Cakes is because they’re for those special occasions where you want to impress your guests. But shhh. Don’t tell them how easy they are to make. That will be our little secret!