To me, summertime is fresh seafood, seasonal vegetables, and cold cheerwine. Every summer my Daddy does a shrimp boil (low country boil, frog more stew). We cover a table with newspaper and dump a pot of goodness right into the center. No plates. Silverware optional. Spicy horseradish. Happiness.
No matter how many mouths you need to feed the process is the same! Just get a bigger pot.
- 1/2 lb wild caught shrimp
- 3 red potatoes
- 2 ears of corn
- 1 kielbasa sausage
- Old Bay seasoning packet
Bring a big pot of water to a boil. Once boiling add the potatoes and old bay – cook for 10 minutes (until just tender). After 10 minutes add the corn and cook for an additional 5 minutes. Then toss in the sausage and cook for 3 minutes. Finally toss in the shrimp and cut the heat! Stir them and let them cook in the residual heat. They’re done when they’re floating and a beautiful pink.
Drain all the water. Toss the Old Bay. Go crazy.
Artichokes are as yummy as they are dangerous. I wanted to buy more brussels sprouts but the grocery was out (WHAT) so on a whim I bought a whole artichoke. Before this devil vegetable made it into my cart I had stabbed myself near 27 times. BUT once tamed and cooked, these little babies are positively delicious. I could eat 500.
Roasted artichoke with garlic butter
- 1 artichoke
- 3 large cloves of garlic, peeled
- 3 slices of lemon
- Salt and Pep
- Butterrrrrr 4 T
Preheat the oven to 400 degrees.
You first need to tackle cleaning these babies. Pro tip (That I learned the hard way) HOLD IT BY THE STEM. This will save you the ouch worthy pricks. Use kitchen shears to clip ear thorny tip off each leaf. Some people skip this step as the thorns soften when cooked- but I needed them gone. It felt like revenge.
Once you’ve tamed the beast’s thorns, cut 1/2 inch off the top of the artichoke and 1/2 inch of the stem. Toss them. Then slice the artichoke in half. Next remove the choke. The choke is the fuzzy bits and purple bits in the very center. Use a pairing knife to loosen the area and a spoon to scoop it out.
Rub down the cleaned arties with lemon (they tend to oxidize like avocados). Drizzles with EVOO and sprinkle with salt and pepper on both sides. Drop the garlic cloves in the hollowed center (seen below) and cover with a lemon slice. Using the lemon as a garlic “lid” flip the arties cut side down. Pop them in the oven for 40 minutes – until they’re brown and the stem is fork tender.
Melt the butter and drop the roasted garlic cloves in. Mash with a fork. To eat pull each leaf off, working your way down to the heart. Dip the leaf in the garlicy butter and use you teeth to scrap off the tender edible portion of the vegetable.
I am now obsessed.
I’m not a huge pasta person. I see pasta as merely a vessel to get as much sauce as possible into my mouth. But when I really want to eat pasta, I want carbonara. It lets perfect al dente pasta shine and with a squeeze of lemon juice on top its a perfect. I like to use bucatini, mainly because of Aziz on Master of None.
That ain’t spaghetti, that’s bucatini! It’s a thicker noodle, dummy!
bucatini alla carbonara
- Bucatini pasta (two servings worth)
- Reserve 1/2 c pasta water
- 3 pieces of pancetta diced
- 1 clove of garlic
- 2 eggs
- 1 T butter
- 1/2 fresh grated parm
- Zest and juice of 1/2 lemon (not classic but I love it)
- Fresh cracked black pepper
Bring water to a boil and drop the pasta – be sure to add a big scoop of salt. Cook till al dente
Wisk eggs and set aside. Cook up the pancetta in a large skillet (Fun fact: it doesn’t render nearly as much fat (or smoke) as bacon so it won’t stink up the kitchen). When its crisp add garlic and cook until it’s fragrant. Add the butter.
Add the cooked pasta to the skillet toss until all the noodles are shiny and coated in the butter and pancetta. Remove from heat! Mix in the egg mixture stirring constantly, the sauce will slowly thicken as the eggs cook but won’t scramble. You can add the pasta water as needed to thin out the sauce.
Mix in the cheese, lemon zest, and tons of fresh cracked black pep!! Finish with a squeeze of lemon juice. Enjoy.
Chipotle Chili Powder is no joke. That has been my take away point from today. This is my take on a few pintrest recipes meshed into one. It’s creamy, fresh and healthy. Oh, and really spicy. It only takes about 20 minutes start to finish.
Creamy Avocado Zoodles with Chipotle Lime Shrimp
- 1lb shrimp (I like to leave the tails on)
- 2 ripe avocados
- 1/2 cup greek yogurt
- 6-8 basil leaves
- 4 Tablespoons fresh lime juice
- 2 teaspoon chipotle chili powder
- 2 cloves of garlic, minced
- 2-3 zucchini, spiralized into zoodles
- salt and pep
Step 1: Marinate the shrimp! Toss them with 1 T lime juice, chipotles chili powder, salt and pep. Set them aside while you make the sauce.
Step 2: Sauce time! In a food process or blender add: avocado meat, yogurt, remaining lime juice, basil, garlic, salt and pep. Blitz this until smooth.
Step 3: Cook! Cook the shrimp in a hot pan for 2-3 minutes per side. They should be pink and slight squishy. Keep and eye on them and use this time to make the zoodles.
Step 4: Combine! Toss the zoodles in your sauce. Top with shrimp – garnish with basil, parmesan cheese and lime juice!
YUM! Truly the shrimp alone are almost too spicy BUT when paired with the cool, creamy sauce it balances beautifully!
I’ve made about every pie at least once in my life… except apple. For some reason I’ve just never ventured into that orchard. This year for our pumpkin carving I decided to carve an apple or two as well. With a little help from Britt we peeled apples and made this festive yumminess happen!
Apple pie with caramel sauce
- 1 bag granny smith apples, peeled and sliced
- 1/4 cup sugar
- 1 Tablespoon apple pie spice
- 1 Tablespoon cornstarch
- Juice of 1 lemon
- Egg wash (1 egg beaten, slash of milk)
- 2 pie crusts (homemade is best but you do you)
- 1 bag soft caramels, unwrapped
- 2 tablespoons half & half
Preheat your oven to 425. Toss the apples in lemon, this helps them not turn brown! Mix the spice, cornstarch and sugar together. Sprinkle this mixture over the apples and toss them gently.
Lay one crust in the bottom and cut to the dish. Add you apples and sprinkle with a pinch more sugar. Top with the other crust and cut 3 vents for the steam. Brush the top with egg wash.
Bake it off for about 45 minutes or until the crust is golden.(Mine got a wee bit past brown).
For the easy caramel drizzle! Add caramels and half and half to a small saucepan. Stir as they melt down. That’s it. Embarrassingly easy.
Also how cute did our pumpkins turn out??
Today I was exhausted. I’ve begun my surgery rotation and have been working at least 14 hours days. I walked 15,000 steps last Thursday! Makes you want to turn off the pedometer, ya feel? When I am that beat down I need just three things – a nap, an outing and comfort food. I got my power nap (praise) and we went to the pumpkin patch (so basic it hurts but check out my pumpkin).
All that was left was some comfort food! I had always found risotto really intimidating until recently. The steps seemed complicated, the window for perfection small. But I learned that risotto is really just a method and with a little faith and patience can be easily added to your culinary repertoire.
Lemon & thyme risotto
- 1/2 onion, diced
- 3 cloves garlic, minced
- 3 T butter
- 1 teaspoon olive oil
- 1 1/3 cups risotto rice, preferably Arborio
- Approximately 1 quart vegetable stock ( or chicken!)
- 1/2 lemon, zested and juiced
- 1 teaspoon dried thyme
- 4 tablespoons grated Parmesan
- Salt and Pep
In a saucepan heat the stock to a simmer. In a seperate heavy dutch oven heat 1 T butter and and olive oil heat the onion and garlic until fragrant. Mix in the rice, stirring to give it a good coating of oil and butter.
Begin to to add the stock to the rice, one ladle at a time and keep stirring until the stock is absorbed. Then add another ladleful and stir again. Continue doing this until the rice is al dente (soft but with a chew to it). You may need more or less stock but you can use some water if you run out of stock!
When it’s just right pop in the butter, cheese, lemon zest and juice, thyme and salt and pep! Mix it up and eat up! Risotto is good reheated- but it’s transcendent the moment it’s done.
Lemon Butter Chicken
There are few things I love more than butter, lemon and cheese. This easy one has all three. Praise.
Lemon Butter Chicken: serves 6
- 6 bone in, skin on chicken thighs (calm down. just eat the dark meat)
- 1 cup chicken broth
- ½ cup milk
- ¼ cup grated parmesan
- 1 teaspoon thyme
- 3 cloves minced garlic
- Juice of one lemon
- 2 cups fresh spinach
- 2 Tablespoons butter
- Sale and Pep
Preheat your oven to 400 degrees.
Salt and pepper the chicken and brown on both sides in a large oven safe skillet- about 2-3 minutes per side. Remove chicken from the skillet and pour off any grease.
Add butter back into the hot skillet. Sauté the garlic in melted butter until it begins to turn golden. Add broth, milk, cheese, lemon juice, and thyme to the skillet and bring to a boil. The sauce will begin to thicken slightly so keep stirring. Add in your spinach and let it wilt.
Nestle the chicken back into the pan and pop it into the oven. Baked uncovered for 25-30 minutes.
Boom. Serve with a cauliflower mash or lots of crusty bread.