Looking for a quick and easy dinner option? Look no further. From start to finish this meal takes under an hour to make! It is served with a light yet creamy white wine sauce with a hint of lemon.
- 375g Pasta of your choice (I used 1 pack of linguine)
- 20- 30 Raw Prawns (peeled & de-veined)
- 3 Tbsp Butter
- 1 Medium Shallot
- 1 Medium Zucchini
- 1 Green Pepper
- 5 Cloves of Garlic (minced)
- Juice from 2 ½ Lemons
- ¾ Cup Water
- ¾ Cup Dry White Wine
- ½ Cup Whipping Cream
- ½ Tsp Paprika
- 1 Tsp Seasoning Salt
- ½ Tsp Ground Black Pepper
- 1 Tsp White Pepper
- ½ Tsp Oregano
- ½ Tsp Italian Seasoning
- Fresh Chives and Parsley to garnish
- Fresh Parmesan for Garnish
- Peel your prawns, if you did not purchase de-veined ones you will need to do so now.
- Cook your pasta according to instructions on box, depending on the type of pasta you choose the cooking time varies. TIP: Once your pasta is cooked, strain and run under cold water to prevent it from sticking together. Set aside.
- Dice your shallot, zucchini and pepper and set aside each one separately.
- In a large skillet, melt your butter on high heat and add the shallot. Lightly brown the shallot then add your green peppers. Let them cook approx. 3 minutes until they are getting softer.
- Add your water and zucchini and mix. Cook for approx 4 minutes until zucchini is starting to get soft.
- Add your garlic, paprika, seasoning salt, black pepper, white pepper, oregano & Italian seasoning. Mix everything together and cook for another minute or 2.
- Add your lemon juice and mix.
- Add the prawns and mix. Let them cook for about 2 minutes or until they turn pink.
- Add your wine and mix. Cook everything with a cover on for about 5 minutes to allow the wine to evaporate a bit.
- Add in the cream and mix. Lower heat to low and let it simmer for 5 minutes.
- Add your pasta and combine everything.
- Once everything is combined serve and garnish with chives, parsley & Parmesan.
BBQ season has officially started!
While our new BBQ is still sitting in pieces on our living room floor much to the dismay of our pup who has been cautiously walking around the loud and precariously placed pieces. These wonderful Oysters were barbequed this past weekend when we went to visit some good friend of ours at their new house on Vancouver Island. They bought a beautiful house just steps away from the beach where they have been raising their two twin boys. On Saturday night I wanted the busy parents to relax a bit so I cooked up dinner. This is one of the dishes that came out of the dinner. The rest of my recipes from this dinner will follow in subsequent posts so check back 🙂 Since we were right by the ocean, fresh seafood was the theme of the evening, this recipe as well as the ones that will follow are all super easy and full of flavors!
I made 8 Oysters but this sauce will be enough for much more if you like. It also goes great with Steak!
For the Sauce:
- 4 Tbsp Horseradish Sauce
- 3 Tbsp Sour Cream
- 1 Garlic Clove (minced)
- 3 Tbsp Chives (chopped)
- 3 Sprigs Fresh Thyme (leaves removed)
- Juice from 1/2 a Lemon
- Fresh Cracked Pepper
- Mix all the above in a bowl.
- Rinse your Oysters and make sure they are all sealed.
- Place the Oysters flat side up onto your BBQ and cook on Medium heat.
- When the shells lift open a bit (approx 5 mins) use a dull knife to pry them open while holding it down with an oven mitt. **BE CAREFUL** during this step.
- Take off the top shell and cut the oyster away from the tendon at the top of the shell. Remove excess juice and sit your oyster back on the BBQ in its bottom shell. Pour 1 generous teaspoon of the above sauce onto your oyster and cook for 1 minute.
- Take off the BBQ and serve right away.
This perfectly simple and delicious breaded chicken recipe has been altered from my moms original. The sauce on the other hand is something I whipped up to compliment the chicken.
The trick to not having dry and burnt chicken is cooking it slowly. Meaning, do not do the typical “fried” food and cook it on high heat. All you need is a bit more time on a lower temperature.
I make this when I am looking for a bit of comfort food. Hope you enjoy it as well.
Ingredients for the Chicken:
- 4 Chicken Breasts (thinly cut and tenderized a bit)
- 1/2 Cup Fresh Bread Crumbs
- 1 Cup Unsweetened shredded coconut
- 1 Tbsp Garlic Powder
- 1/2 Tbsp Cayenne Pepper
- 1/2 Tbsp Paprika
- 2 Eggs (beaten)
- 2 Tbsp Coconut Oil
- 2 Tbsp Olive Oil
- Tenderize your chicken slices and set them aside.
- In a shallow bowl combine the bread crumbs, coconut and spices and mix.
- In another shallow bowl beat your eggs.
- Bread your chicken by dredging it through the egg followed by the breading and set aside.
- In a large frying pan heat up your coconut and olive oil on high heat. (make sure the bottom of the pan is covered with at least a millimeter of oil, you may need to add more of each oil depending on the pan size)
- Once the oil is hot gently place your chicken into the pan and reduce the heat to medium. Cook the first side until you see it turn white around the edges. Turn to the other side using a fork and cook until each side is nicely golden. (approximately 3 mins per side depending how thick your chicken is)
- Take the chicken off the heat and place on a paper towel lined plate.
- Repeat the frying process for as many batches as you need. Mine usually takes 2-3 batches.
* TIP: Only flip the chicken once. This way it doesn’t dry out. If you are unsure of when to flip lift an edge to see if it is golden. If it is golden with white around the edges it is ready to be flipped.
Ingredients for the Sauce:
- 5 Tbsp Finely chopped Leeks
- 1 Small finely chopped Shallot
- 3 Tbsp chopped Chives
- 2 Large cloves Garlic (minced)
- 4 Tbsp Spicy Brown Mustard
- 6 Tbsp Cream
- 3 Tbsp Water
- 1 Tbsp Olive Oil
- In a small sauce pan heat up your olive oil.
- Toss in your leeks and shallots and cook for about 3 minutes or until they become soft.
- Deglaze the pot with the water and add in the mustard. Stir well to combine everything. Reduce heat to low.
- Add in your garlic followed by the cream and stir.
- Bring everything to a boil and reduce heat again to simmer.
- Cook for about 3 minutes allowing everything to combine.
- Toss in your chives and stir.
- Serve over your chicken.
The No Mayo Coleslaw I paired this chicken with will be be my post tomorrow so check back 🙂
Alright, I am finally back in the swing of things. It has been a crazy April thus far and needless to say I have been delinquent with my blog writing. This past weekend my husband and I went on a wonderful getaway to the stormy West Coast of Vancouver Island. Hiking in the pouring rain with our pup sure worked up an appetite. On our final evening in our beautiful hotel set a top a cliff overlooking the stormy waters below, we had an outstanding dinner! That dinner was the inspiration for this post and last night’s dinner. The chef prepared a massive bowl of fresh mussels served up in a bacon, white wine and garlic cream sauce which is what I tried to re-create. So below is my version of this meal, granted the professional chef at the 5 star restaurant did a far better job but if I do say so myself these mussels were pretty outstanding! Next time I will use more bacon because you can never have enough of that 🙂
Hope you enjoy this simple, rich and quick to make dinner.
- 1 Kg Fresh Mussels (scrubbed and de-bearded) *when buying them make sure they are closed, this means they are fresh*
- 3 Large Cloves Garlic (minced)
- 1 Small Shallot (minced)
- 2 Sprigs Fresh Thyme
- 4 – 6 Strips of Smoked Bacon
- 1 Cup Dry White Wine
- 3/4 Cup Cream
- 1 1/2 Tbsps Smoked Paprika
- 1 Tbsp White Pepper
- 1 Handful of Chives (finely chopped)
- 1 Handful of Italian Parsley (finely chopped)
- Seasoning Salt to taste
- In a Large non-stick pot cook your bacon until it is crispy. Set it aside on some paper towel.
- Turn heat down to medium and put in your shallots and garlic and saute them in the bacon grease (approx. 1 minute)
- De-glaze the pot with your wine. Cook until the alcohol evaporates (approx. 8 minutes)
- Add in your Thyme and seasonings.
- Pour in your cream and bring to a boil and let the tastes combine for about 5 minutes.
- Place the mussels in the pot and cook them covered until they open (approx 5 minutes)
- Stir the mussels in the sauce for a few more minutes to let them take on the cream sauce flavor.
- Finely chop up your crispy bacon.
- Toss in the bacon bits, chives and parsley and stir.
- Place everything into a deep bowl and serve immediately.