This wonderfully quick and easy one-pot dish is literally prepared and cooked in a single pot. It’s a recipe I saw floating around the internet to different variations, and the options are endless with this basic technique. It may take a couple of tries to get the sauce to the consistency you want (relying on…
Shrimp scampi is a perennial favorite, and great served with just a side of green salad or over a bed of linguini. This version is based on Ina Garten’s recipe in Back to Basics. Baking (roasting) the shrimp for just a few minutes ensures they are still moist, while the high temperature crisps up the…
Ketchup may seem like an all-American condiment for hotdogs and fries — out of place in Asian cuisine — but it’s often found in dishes or condiments that benefit from the sweetness and the vinegary tang of ketchup. For instance, ketchup is a major player in the tomato-based sweet dipping sauce commonly ladled over Taiwanese…
You may have noticed a dish at some Chinese restaurants called “Shrimp in Lobster Sauce”, or some other variation. This tasty dish doesn’t, in fact, contain any lobster. Maybe it did before – but there’s no way it could contain lobster and still appear on the $7.95 lunch specials menu nowadays! It is probably described…
Greek salads are my favorite because they’re so easy to put together. This one has a twist of adding roast shrimp for a bit more protein, and a bed of baby kale for some superfood points. Ingredients: halved cherry tomatoes, cucumbers, halved pitted Kalamata olives (toss these first 3 ingredients with some olive oil, salt,…
I think this salad was inspired by an attempt to clean out the pantry/fridge at the end of the week. It has a bit of Hawaiian flair! The sweetness of the pineapple and tartness from vinegar used to season the lentils make separate salad dressing unnecessary. You will need: (serves 2) Baby spinach 1 red…
This is one of my favorite easy, one-pot dishes to make on a busy weeknight: shrimp in a lemony garlicky buttery sauce served on quick-cooking thin spaghetti to absorb all that great flavor. It all comes together in about 10-15 minutes of cooking time. Prep the ingredients the night before for a fuss-free meal! Easy…
Something about having a plateful of colorful things makes it much more enticing to eat! I mean, would you rather eat a monochromatic dish (which automatically looks more bland) or something with varying textures and flavors? :) This salad makes a light and delicious lunch, great chilled or at room temperature. Pan-fried shrimp: Season raw…
It’s become a bit of a tradition at my house to cook up a clam bake during the summer holidays – like July 4th or Labor Day. I separated out the seafood after it was cooked because I didn’t have a bowl large enough to fit everything for serving!This is a delicious, easy way to…
Continuing the salad mini-series – and the contrasting colors theme – here’s a “green-and-orange” salad. I wasn’t sure what else to call it…. Salads are one of those wonderfully easy summertime dishes that don’t necessarily need a recipe. They are totally flexible for whatever ingredients you want to include (or exclude). This one is made…
This is a refreshingly crisp, tangy, and sweet dinner plate companion for some simple roast shrimp. A little head of cabbage goes a long way, so this is also perfect for an end-of-summer grill-out or potluck side dish. Make use of those yellow mangoes before the season ends! Citrus-Mango Slaw (modified from a recipe in…
Wonderfully Made 