Louisiana BBQ Shrimp. I have a feeling I am going to be making this dish all summer. It's just that good, and super easy. It's going to be a scorcher on the East coast this weekend, I hope to find myself in lots of air conditioned rooms. Louisiana BBQ Shrimp 1 lb. deveined, peeled shrimp 3-5 strips bacon, cut into small pieces 1/4 cup green pepper, chopped 1/4 - 1/2 cup white onion, chopped 1-2 tablespoons extra virgin olive oil 2 teaspoons creole seasoning (whichever you prefer) 1 tablespoon flour 3/4 cup low sodium chicken broth In large saucepan, cook bacon pieces until just about crisp. Remove and let excess grease drip onto paper towel. Add green pepper & onion to pan and saute until halfway cooked. The sauce gets it's smoky bacon flavor from reusing the bacon fat to saute the vegetables and shrimp.
I know I'm late in the game but I just started Harry Potter and the Deathly Hallows. Who has read it? A Birthday at the Beach with some Spicy Prawns in Garlic Sauce. The beach has always been a special get away in our relationship. There was a first weekend away together to Cannon Beach, Oregon in the beginning. A birthday proposal @ Pacific Beach, Washington a couple years later.
Countless returns to Pacific Beach for any possible long weekend we could find after. And the past five years spring break on the beaches of Cabo in Mexico have become a needed renewal to get through the end of year of busy teaching & principaling schedules. When we need to reconnect we often plan a trip to the beach. And a holiday birthday with a guaranteed 3 day weekend hadn't rolled around in a few years but this year for 11-11-11 it did and what better excuse to plan a get away than all of those ones tied up in another double digit birthday.
We did wait until the last minute as we tend to do, but we got lucky and found a good deal on a simple little cottage in Cannon Beach. We headed out Friday after a quick jog on the UPS track. We picked up our meal essentials Recipe: Robyn Webb’s Malaysian Shrimp. New here? Get two free ecookbooks - Monica's Indian Express and the Karma and the Art of Butter Chicken BookClub Cookbook when you sign up for email updates. Thanks for visiting! I really enjoy reading Robyn Webb’s work: She is smart and funny and I ALWAYS learn something. Who knew that avocado should be paired with grassy wines? Or how to make the perfect asparagus or how to match the perfect spice with carrots? Robyn knows it all, knows it well and shares it with great generosity. A nutritionist by background, she is also the author of several successful cookbooks, the latest being “The Diabetes Comfort Food Cookbook: Foods to fill you up not out ” (American Diabetic Association, 2011).
I highly recommend this book for several reasons: It has recipes that you can actually make and that are good for you. All in all, I would say this is a winner. By Robyn Webb in her book “The Diabetes Comfort Food Cookbook 4 servings/ serving size: 1 cup preparation time: 30 minutes cook time: 17 minutes 1. Honey lime tilapia. Michael and I talk all the time about how being married and eating together has changed the foods we eat. For instance, I didn’t eat much in the way of potatoes, hardly ever bought red meat, and had NEVER cooked steak of any kind before we were married. Now, potatoes find their way into our menu once every week or two and one of my favorite meals we’ve discovered together is a sort of steak stir-fry.
Michael, on the other hand, never really ever ate fish. Not that he didn’t like fish, he just never really ate it. Now, he really likes tilapia and shrimp (he can’t get enough of our cajun fish sandwiches and shrimp po’boys). Because I love fish so much, and I’m always looking to expand our seafood recipe repertoire, I hunted down this REALLY easy method for cooking tilapia. After eating this for dinner, Michael said it was the best fish he’d ever eaten. Now, I know it looks like fried fish. One of the beauties of fish is that it cooks very quickly. Honey Lime Tilapia Tagged as: lime, tilapia. The Little Teochew: Singapore Homecooking: Claypot Loh Shi Fun. "Loh shi fun literally means rat noodles. The noodle got its name from the way it looks as its shape resembles that of a rat’s tail. Loh shi fun is white and semi-transparent, and is made mainly from rice flour and corn flour. It is also smooth in texture. The noodle may be stir fried or served in soup, but the most common method is to serve it in a claypot.
"(inSing) Ahhh ... Loh Shi Fun (老鼠粉)! Yes, it is perfect food when you're feeling poorly - but I'd have to look on painfully at my cousins chomping their fried chicken wings with grubby, oily fingers. If I recall correctly, I never touched Loh Shi Fun again once I started school. Then recently, I spotted this Claypot Loh Shi Fun recipe, and decided to give it a shot. Actually, you can pretty much use any ingredient(s) you like - mushrooms, fish slices/chunks, squids, whatever floats your boat. There are chunks of fish buried in there, somewhere!
Recipe(from Debbie Teoh at inSing) Serves 2 1. 2. 3. 4. 5. 6. Oven baked fish fingers | Food-4Tots | Recipes for Toddlers. What’s your favourite finger food? If I were to name one, it would be fish fingers (or fish sticks). Who doesn’t love fish fingers? Not even a picky eater. Trust me! Making your own fish fingers from scratch is very easy and they taste absolutely delicious too.
(I love playing with food. I have a little confession to make here. These fish fingers, when served warm, are extremely irresistible – crunchy and crispy on the outside and soft on the inside. These fish fingers are perfect for the entire family. A word of caution! Babycenter - Should your kids eat fish? It’s good to serve your toddlers with a variety of fish with low mercury contents two to three times a week, with quantity ranging from one to three ounces of fish per serving depending on your child’s age.
Get the recipe and steps by steps photos for oven baked fish fingers at PAGE 2 BELOW. Crab Cakes with Tomatillo California Avocado Salsa. Happy Monday!! I hope everyone had a fabulous weekend! We’re starting things off here at What’s Gaby Cooking with a bang this week! A incredible recipe for Crab Cakes with a Tomatillo Avocado Salsa, a cheerful video, some pictures and of course a California Avocado Giveaway! (Can you hear the excitement in my voice – an avocado giveaway!!!! Get excited guys – this one is awesome!) So let’s get started. Crab Cakes are easily one of my favorite little indulgences.
For these crab cakes we are going to use lump crab meat. The tomatillo avocado salsa that pairs with these crab cakes is literally my favorite condiment of all times. Here’s how to make them.. and make sure your volume is turned up! And the recipe… Crab Cakes with Tomatillo California Avocado Salsa + a Giveaway Ingredients Instructions A Bundle of California Avocados (seriously the best stuff on earth!) Pan-fried Pollock with Zucchini and Tomatoes. Pan-fried Pollock with Zucchini and Tomatoes The vegetable fairy left some garden zucchini in a bag on my front door handle this morning. That, the lieu noir (pollock) and cherry tomatoes in the fridge pretty much dictated today’s menu.
Also, it’s chore day(bleah!) And who can think when the grimy barbecue grill is calling your name? Don’t you just love zucchini? It’s sooo pretty. Pan-fried Pollock with Zucchini and Cherry Tomatoes 1 lb pollock fillets, cut into serving pieces Emeril’s essence Butter 2 shallots, thinly sliced vertically 2 small zucchini, cut in to ribbons 1 cup cherry tomatoes Salt and pepper Season the fish with Emeril’s essence and set aside while you prepare the vegetables. Saute the shallots in butter for about 1 minute, add the zucchini and continue to saute for another minute. In the same pan used for the vegetables, add a little more butter and cook the fish, browning on both sides.
Wine suggestion: Petit Chablis Like this: Like Loading... About cookinginsens.