Our Fabulous Bites

We made this dish tonight, and all four of us really enjoyed it! It's yummy over rice or pasta. Spicy Creamy Garlic Shrimp Shrimp (however much you want) 3 cloves garlic, minced 3 T olive oil or butter S&P to season 1/2 C red pepper, diced (or roasted red pepper) 1/4 C cooking sherry (called for white wine, but we only  had the sherry) 3 tsp crushed chili paste 3 T chopped fresh basil or italian parsley (we used both) 1 1/2 C whipping cream Lightly saute garlic in the olive oil/butter over medium heat. Add shrimp, season with s&p and saute for about 3 minutes. Remove shrimp from the pan and add the white wine/sherry. Reduce to about half before adding the chili paste, red pepper, and cream. Simmer the sauce for a couple of minutes until the cream begins to thicken slightly. Add the shrimp back to the pan along with the chopped herbs and simmer for an additional minute before serving over your favorite pasta, or rice. Bon Appetite!

2 cup flour 2 tsp. baking soda 1 tsp. baking powder 1/2 tsp. salt 1 cup butter or coconut oil 1 cup sugar 1 cup brown sugar 1 tsp. vanilla 2 eggs 2 cups rolled oats (quick) 2 cups rice krispies cereal 1 cup coconut 1 (11.5 oz.) bag milk chocolate chips* Sift together flour, baking soda, baking powder, and salt;  set aside. Beat together butter, sugars and vanilla until creamy.  Add eggs and mix thoroughly.  Add in sifted ingredients and stir.  Add remaining ingredients in the order they are listed.  Roll into balls about the size of golf balls and place on an ungreased baking sheet.  Bake at 350 degrees for 10 minutes. Makes approx. 3 dozen. *I prefer using Ghirardelli chocolate chips over Nestles or Hershey's. Thank you Danielle for sharing this recipe with me.  

How to simply hard boil and soft boil and egg: Hard Boiled (cooked yolk) Place eggs in pot and cover with water. Bring water to a boil, and once so, turn off the heat, cover for 13 minutes. Soft Boiled (slightly runny yolk) Bring water to a boil first, then place eggs in gently. Turn off the heat, cover for 4 minutes. Bon Appetite!

I am pretty positive these are my absolute favorite taco. Lots of flavor, and tangy...oh the tanginess! mmm, mmm good! If I had to state one negative, it would be the mayo it calls for. But I am wondering if I can just substitute more greek yogurt for it. But since I never really have mayo, I won't allow myself to feel guilty over this scrumdidliumptious meal. (Please, don't be intimidated by the plethora of ingredients   This dish really does come together in a flash!)  Fish Tacos with Chipotle Lime Cilantro Slaw, and Couscous To make the tilapia: 2 tbsp butter 3 or 4 tilapia fillets Tomato Jalepeno Onion s&p Dice up the tomato, onion, and jalepeno, (Use as much as you want). Melt butter in a pan, sprinkle s&p on the fillets, and throw everything into the pan on medium-high. What I do here is flip the fillet, and scrape off the top cooked layer. Then flip, and repeat....hopefully that makes sense. Warm tortillas Avo...

I found a similar recipe on Pinterest, made one or two adjustments and ended up with something we all thought was good.  I would give it a 7 out of 10.  It is a fairly healthy pasta dish, I think, (we used whole grain penne) which was also a plus.  Make it easier tip:  Make the sauce & pasta in advance.  Then cook the cauliflower when you are getting ready for dinner and toss it all together right at the end. Rees was afraid of the capers but was easily able to pick them out.  I don't recommend getting rid of those capers, they add a good touch.   Isla loved this stuff and I was pretty excited she was chowing down cauliflower which can be an acquired taste.  If you aren't a cauliflower person, you can decrease the amount this calls for or I was thinking you could probably swap it out for some chicken.   Penne with Roasted Red Pepper Sauce, Cauliflower & Capers Serves 6 Ingredients  The sauce: 3 roasted red b...

courtesy: myrecipes.com I actually made this a few years ago, and did not like it, until I added tons of cheddar cheese, basically making it a cheese soup. But over the years I've grown to love a lot of new things, and decided to give it another try, without all the cheese. The verdict: Delicious! We all loved it! It's a perfect dish for this wonderful autumn weather. Plus it is super easy and quick. Unfortunately, I did not get a photo of my own. I'll work on that next time. Remember, always try things again and again. You can grow to love new things constantly! Butternut Squash Soup 3 Leeks (white part only), sliced (I actually used yellow onion since I did not have leeks) 4 Med carrots, chopped Butter for sauteing veggies 3 lbs Butternut squash, peeled and cubed 6 c. broth 3 med zucchini, peeled and sliced 1/2 tsp dried thyme 1/3 tsp pepper 1 1/2 c half & half (I actually used almond milk, since I didn't have half&half) gr...

Wow, first 'meat' dish i've posted in a while. But we've had 2 chicken breasts in the freezer for quite a few months now, so I decided it was finally time to get  those things cooked up. Out of all the 'meats', poultry would be my favorite, and this recipe turned out delicious. All three of us were very pleased with this dish. It wasn't heavy, had a good tangy flavor, and was just really yummy. Garlic, lemon, and thyme together equals goodness. Lemon Thyme Chicken 2 boneless, skinless chicken breasts, butterflied into halves (4 pieces total) S&P 1/2 c flour 1 1/2 tbsp oil 2 cloves garlic, minced 2 tsp fresh thyme leaves 1/2 c white cooking wine 3/4 c chicken broth Juice of 1 lemon 3 tbsp butter Season both sides of the chicken with s&p. Place the flour in a shallow bowl, and dredge chicken in the flour, shaking off excess. In a large skillet, heat the oil over medium to med-high heat. Add chicken to the pan and saute ...