Roasted Lemon Garlic Herb Shrimp

So I made this last night.

I didn't have any major expectations. It seemed pretty simple. The real reason I tried it was because I already had everything on hand. And you can never go wrong with combining this group of flavors.

But honestly? I was really, pleasantly surprised.

It ended up being so good.

I halved the recipe, since it was only going to be the two of us, and it ended up being the perfect amount. I also sauteed some mushrooms and garlic in some olive oil, mixed it with some angel hair pasta, then served the shrimp on top. You definitely must try it.

Roasted Lemon Garlic Herb Shrimp

(Original recipe by Bruce Weinstein, Mark Scarbrough.

Adapted by Reenie)

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Ingredients

• 1/3 cup olive oil
• 1 lemon, zested then half cut into thin slices and other half into wedges
• 3-4 fresh thyme sprigs, leaves removed
• sea or kosher salt and fresh black pepper
• spaghetti/pasta, couscous or rice for serving
• 1 pound fresh shrimp, medium-sized, deveined with tails off
• 5 cloves garlic, minced

Directions

1. Preheat oven to 400 degrees F. In a 9x13 baking pan combine olive oil, lemon zest and thyme. Season with salt and pepper. Bake in oven for 12 minutes. Meanwhile cook pasta, couscous or rice.

2. Remove pan from oven, add shrimp, garlic and the thin sliced lemons (don't squeeze them), toss to coat with oil mixture. Bake for 8-10 more minutes or until shrimp turn pink and start to curl. Serve over pasta, couscous or rice tossed with extra-virgin olive oil and fresh-squeezed lemon with additional lemon wedges for serving.



Basil Butter

This summer has been awesome to the basil in my garden. Seriously, my basil sings praises to the sun, it's so happy. It's gotten a little out of control, actually.

This has left me scrounging around for new recipes to try out... something besides the obvious pasta and pesto. I found this recipe allrecipes.com the other day and had to try it out.

I love flavored butter. I mean, I love butter in general, but I especially love it when it's got a fun flavor. Whether it's apple butter, garlic-herb butter, or whatever... I'm a big fan.

This one didn't disappoint. The best part is that you can freeze it and use it again later. It'll give you that fresh basil taste in the middle of the winter. Awesome, right??

I'll definitely be making this recipe again when I need to use up the last bit of my basil before the frost hits. But you don't need a garden as a reason to try it out. Grab some basil next time you're at a local market or at the grocery store. It's worth trying it out, because you don't have to use this with just bread. Try it on chicken, fish, or cooked veggies.

The best part?

As one reviewer put it, this recipe is only limited by your imagination. You can sub the basil for cilantro and the lemon for lime juice. Use dill or chives for a different flavor. The possibilities are endless. Have some fun with it!

Basil Butter

(Original recipe by Emily Chaney.

Modified by me.)

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Ingredients

• 1 1/2 cups loosely packed fresh basil leaves
• 1/2 cup fresh Italian parsley
• 1/2 pound butter, softened
• 1 teaspoon lemon juice
• 1 teaspoon seasoned pepper
• 1/4 teaspoon salt
• 2 cloves minced garlic

Directions

In a food processor, chop basil and parsley. Add butter, lemon juice, pepper, salt, and garlic; blend until smooth. Drop by half-tablespoons onto a baking sheet; freeze. Remove from baking sheet and store in freezer bags.

Veggie Bites

Last weekend, I hosted a baby shower for a friend.

Throughout the shower, my mom and I (she helped me with the food) kept getting told, "This is the best shower food I've EVER.HAD."

One of the favorites happened to be this recipe.

From across the room, I saw one woman literally holding one of these up in the air, examining it to see if she could figure out how it was made. Cracked me up! And of course, I then gave them the recipe.

These are great for showers, but really, they're perfect for any kind of part (especially in the summer).

I don't remember where we originally got this recipe. Actually, it was passed on by friends of ours who were hosting a home party (for candles and lotions and stuff).

We loved the appetizer and have used it tons of times ever since.
There are a million variations of this, so feel free to experiment.

Veggie Bites

Ingredients

• 1 (8 oz) can of refrigerated crescent rolls
• 1 (8 oz) package cream cheese
• 1 (1 oz) package Ranch dressing mix
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped green bell pepper
• 2 finely chopped carrots
• 1/2 cup chopped green onion
• 1/2 cup chopped broccoli

Directions

Preheat oven to 375 degrees F.

Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes or until golden brown. Allow to cool.

Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the Ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, bell peppers, green onions, and broccoli on top. Chill the refrigerator approximately 1 hour. Cut into bite-sized squares to serve.

Roasted Green Beans with Mushrooms, Balsamic, and Parmesan

I absolutely adore roasted veggies.

Seriously, just throw your favorite asortment on a cookie sheet, sprinkle with some olive oil and garlic powder... and oh my goodness, heaven.

I saw this recipe on Pinterest, and I had to give it a whirl.

The hubs isn't too big a fan of green beans, and didn't mind stating it... as he downed the dish.

It's the perfect summer side. Not too heavy, but is still full of flavor.

Roasted Green Beans with Mushrooms, Balsamic, and Parmesan

(Original recipe by Kalyn from Kalyn's Kitchen)

source

Ingredients

• 8 oz. mushrooms, sliced in 1/2 inch slices (I used brown crimini mushrooms, but any mushrooms will work)
• 1 lb. fresh green beans, preferably thin French style beans
• 1 1/2 T olive oil
• 1 T balsamic vinegar
• salt and fresh ground black pepper to taste
• 2 T finely grated parmesan cheese

Directions

Preheat oven to 450F/230C. Wash mushrooms and let drain (or spin dry in salad spinner, which is what I did.) While mushrooms are drying, trim ends of beans and cut beans in half so you have bite-sized pieces. (An easy way to trim them is to gather a small handful of beans, stand them up on cutting board, holding loosely so they will fall down and have ends ends aligned, then trim. Repeat with other end.) Cut mushrooms into slices 1/2 inch thick.

Put cut beans and mushrooms into a Ziploc bag or plastic bowl. Whisk together olive oil and balsamic vinegar and pour over, then squeeze bag or stir so all the beans and mushrooms are lightly coated with the mixture. Arrange on large cookie sheet, spreading them out well so beans and mushrooms are not crowded. Roast 20-30 minutes, starting to check for doneness after 20 minutes. Cook until beans are tender-crisp, mushrooms are cooked, and all liquid on the pan from mushrooms has evaporated. Season beans to taste with salt and fresh ground pepper, then sprinkle with finely grated parmesan. Serve hot.

Yields 4-6 servings.





Caprese Salad

I know, I know.

Where have I been?

I guess I took an unintentional summer hiatus from my food blog.

(to read my regular ol' blog, go here)

But summer's not over yet! I mean, really. Have you been outside??

We've got a long way to go before Fall hits... at least where we live, anyway.

However, my basil? Totally a fan of this heat.

It's just gone crazy. So in an attempt to use it up, I've been scouring the internet looking for basil recipes.

One of my favorite no-fail ways to use basil, though, is a light caprese salad.

Absolutely delish.

So here ya go.

Caprese Salad

(By Ree Drummond)

Ingredients

• 2 cups Balsamic Vinegar
• 3 whole Ripe Tomatoes, Sliced Thick
• 12 ounces, weight Mozzarella Cheese, Sliced Thick
• Fresh Basil Leaves
• Olive Oil, For Drizzling
• Kosher Salt And Freshly Ground Black Pepper

Directions

In a small saucepan, bring balsamic vinegar to a boil over medium-low heat. Cook for 10 to 20 minutes, or until balsamic has reduced to a thicker glaze. Remove from heat and transfer to a bowl or cruet. Allow to cool.
When you're ready to serve, arrange tomato and mozzarella slices on a platter. Arrange basil leaves between the slices. Drizzle olive oil over the top of the salad, getting a little bit on each slice. Do the same with the balsamic reduction, making designs if you want. Store extra balsamic reduction in fridge for a later use.
End with a sprinkling of kosher salt and black pepper.

Serve as a lunch, with crusty bread. Or serve alongside a beef main course for dinner.

Yields: 8 servings (or one really big salad for yourself...)



Red, White, and Blue Trifle

Anyone else hot out there??

Although I personally prefer the cool crispness of Fall, there are a few really fun treats that only seem to come with summer. Beach trips, fireworks, chlorine and sunblock scented kids, and easy summer food. Just throw something on the grill, pull out some popsicles, and you're good to go.

And in the spirit of independence, I thought I'd share a perfect 4th of July dessert which is, of course, incredibly simple. I love trifles not just for the ease of making them, but also for their beautiful presentation.

Red, White, and Blue Trifle

(Original recipe by Paula Deen,

found in the Cooking with Paula Deen July/Aug issue)

Ingredients



1 (16-ounce) container frozen nondairy whipped topping, thawed

1 (8-ounce) package cream cheese, softened

1 (7-ounce) jar marshmallow crème

1 tablespoon lemon zest

2 tablespoons fresh lemon juice

1⁄2 cup confectioners’ sugar

4 cups sliced fresh strawberries

1 (18-ounce) jar strawberry jelly, melted and cooled slightly, divided

4 cups fresh blueberries

1 prepared or commercial angel food cake, cut into 1-inch cubes

Garnish: fresh strawberries, blueberries

Directions

In a large bowl, combine whipped topping, cream cheese, marshmallow crème, lemon zest, and lemon juice. Beat at medium speed with an electric mixer until smooth. Gradually add confectioners’ sugar, beating until combined.

In a medium bowl, combine strawberries with half of jelly. In a separate bowl, combine blueberries with remaining jelly. To assemble, layer about half of cream mixture in the bottom of a trifle bowl. Top cream mixture with half of cake cubes and all of blueberries in jelly. Top with remaining cream mixture (reserving a little for top), remaining cake, and all strawberries in jelly. Garnish with reserved cream mixture, strawberries, and blueberries, if desired.

Makes 12 servings.

Save Those Berries!

source

Our family looooves blueberries, especially the little Piggy Wiggy.

I probably don't have to mention all the pluses of eating blueberries... all the antioxidants, fiber, and vitamin C? One of the best super foods you can eat.

Right now, blueberries are at their peak... and cheapest!

The problem most people have is that they can't eat 5 cartons of blueberries in a week.

And wouldn't it be nice to make those $1.65/carton berries last all summer?

Well, that's my plan.

Here's a quick and super simple way to freeze your own blueberries.

Here's what you'll need:

- Cookie sheet or flat tray

- Freezer bags

- A freezer :)

#1. Pick through and toss the bad ones (usually if you picked them yourself).

#2. Lay them out in a single layer on a cookie sheet.

#3. Freeze them (I leave them in there for a good 24 hours).

#4. Stick them in a freezer bag (better if you have those vacuum sealer bags). Make sure you get as much air out as possible to prevent freezer burn. Try sticking a straw in the corner, sealing it as tightly as possible up to the straw, then suck the leftover air out. Quickly remove the straw and seal.

#5. It's recommended to store for up to 3 months, so make sure to label your bag with the date.

As for washing, you have two choices: wash before or after freezing.

Before: Wash and drain in a colander. Let stand at least 10 minutes to dry. If necessary, pat any leftover water with a paper towel.

Any remaining water will make the blueberries stick together after frozen (which isn't that big of a problem. they should break apart pretty easily) and might cause some freezer burn. Also? Washing before gives the blueberries a tendency to get a little mushy when thawing.

After: Most people prefer to wash their berries after freezing, just to minimize the possibility of freezer burn.

Sometimes, if you're lucky, you can find them pre-washed (particularly if they're organic).

It's totally up to you. I washed mine before freezing, and I haven't had a problem. But my little guy is used to mushier blueberries from the frozen kind you buy at the store, so he doesn't care.

And that's it!

This process works for any kind of berry, actually.

Once you're done?

Give some of these blueberry treats a try!

Banana Blueberry Pancakes

(Weight Watcher's friendly!)

Lemon Blueberry Yogurt Cake

Need a gluten-free option?

Try these!

Gluten Free Blueberry Muffins

Tutti-Fruity Smoothie