Tag Archives: easy dinners

Garlicky Breaded Shrimp, A Must Try.

11 Dec

This week has already turned out to be incredibly stressful. Work is crazy as I try and fit everything in before the end of the month, and there is probably a 200 page rant I could easily write about my frustrations with Gold’s Gym at the moment (hello fraud case!). However, I will spare you.

::deep breath:: Tomorrow is my Friday, and for that I am extremely grateful.

 On a happy note, I finally finished a table that I’ve been working on and it turned out even better than I hoped – pics coming soon, and as always it is available for purchase. I put a lot of effort into this piece, and it totally paid off – I can’t wait for you to see it!

Also, I’ve been working on spicing up our dinners. This is an on-going process, and I love to see my recipe book grow and grow. Last night I had the amazing idea of preparing shrimp in a similar way that I prepare breaded chicken – why not, right? I can’t wait to serve it up again, it was a huuuge success!

Garlicky Breaded Shrimp

garlic shrimp

What You’ll Need:

  • Frozen shrimp (I had about 10 left over)
  • 1/3 cup butter
  • 1 tsp garlic
  • 1 cup bread crumbs (any flavor, mine were plain)
  • salt & pepper

What You’ll Do:

  1. Preheat oven to 400 degrees
  2. In a microwavable dish, melt butter and garlic together
  3. Peel shrimp (I take the tails off, even though they shrink if you do that), and add to the butter and garlic mixture. Let marinate for 1-2 hours.
  4. Mix together the bread crumbs, salt, and pepper (I used about 2 tsp of each). Dip the shrimp in the bread crumb mixture and place on a lightly greased baking sheet.
  5. Drizzle the shrimp with the leftover butter and garlic mixture. Top with extra breadcrumbs and place in the oven for 18-20 minutes.
  6. Enjoy!

Shrimp & Pasta: Easy, Delicious, and (somewhat) Healthy!

23 Oct

Around our house, we’ve been eating pretty horribly for the past month or so. My favorite foods include pizza, ice cream, and basically all carbs covered in butter. Needless to say, our stomachs needed a break.

So last night, after my boyfriend and I had been complaining about stomach pains due to our lovely diet, I decided to make something a little lighter and healthier than we are used to. We haven’t had shrimp in a while, and this recipe is quick and simple – ready in about 20 minutes!

Shrimp & Pasta: Easy, Delicious, and (somewhat) Healthy

What You’ll Need:

  • 1/2 box pasta (any kind will do)
  • 3 TBSP olive oil
  • 1 tsp garlic
  • 3/4 cup chicken broth
  • Mixed veggies, to taste (I used onions, peppers, and broccoli)
  • 1/2 bag of shrimp, cleaned
  • salt and pepper to taste
  • 3 TBSP cream cheese
  • oregano to taste
  • a splash of white wine

What You’ll Do:

  • Boil water and cook the pasta all the way through.
  • While pasta is cooking, simmer the olive oil and garlic in a medium pan. add in the veggies, salt, and petter, and then at the very last minute, the shrimp (*shrimp cooks fast! don’t over cook it – it’s ready as soon as it turns pink!). Also, add in the wine and chicken broth.
  • Once the pasta is boiled, drain and add in oregano and cream cheese. Add this mixture to the shrimp and veggies and stir.
  • Allow just enough time for everything to warm up and mix together, and then serve warm.


Really Delicious Chicken Quesadillas

16 Oct

So last night I took a shot at my very first homemade quesadillas… and they were a success! I’m always looking for new ways to spice up dinner, and these definintly hit the spot…

What You’ll Need:

  • 2 frozen chicken breasts
  • 1/2 onion, diced
  • 1 tsp diced garlic
  • 1 cup mushrooms
  • 4 large flour tortillas
  • 1 bag of Mexican-Fiesta Blend cheese
  • canola oil (or butter)
  • to taste: chili powder (I used about 1 tbsp), oregano (I used about 1 tbsp), salt (I used about 1 tsp), and ground pepper (I used about 1 tsp)
  • Salsa and Sour Cream

What You’ll Do:

  • Thaw the chicken breasts, and cut up into bite size pieces
  • In a large skillet, toss together 1 tbsp of canola oil, chicken, onions, garlic, and spices over medium heat. Stir until the chicken is cooked all the way through, and add in mushrooms. Cook for an additional 2 minutes.
  • Warm up a large skillet or grittle (shown above), and lightly grease (or butter) 1 whole tortilla.
  • Place tortilla onto the griddle (it should sizzle!) and top with the skillet mixture and a heaping handful (or two!) of cheese. Place another tortilla on top, and lightly grease or butter the outside layer.
  • After about 2 minutes, check the bottom of the tortilla. If it’s a crunchy golden brown, use a large spatula to flip it onto the other side.
  • Once both sides are a crispy golden brown, remove from heat and use a pizza cutter to slice into quarters. repeat this process with the remaining skillet mixture and tortillas.
  • Top with sour cream and salsa, and enjoy!