Dinner

Prawn & Zucchini Scampi

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scampi

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.

Ingredients:

  • 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

How To: 

  1. Peel your prawns, if you did not purchase de-veined ones you will need to do so now.
  2. 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.
  3. Dice your shallot, zucchini and pepper and set aside each one separately.
  4. 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.
  5. Add your water and zucchini and mix. Cook for approx 4 minutes until zucchini is starting to get soft.
  6. Add your garlic, paprika, seasoning salt, black pepper, white pepper, oregano & Italian seasoning. Mix everything together and cook for another minute or 2.
  7. Add your lemon juice and mix.
  8. Add the prawns and mix. Let them cook for about 2 minutes or until they turn pink.
  9. Add your wine and mix. Cook everything with a cover on for about 5 minutes to allow the wine to evaporate a bit.
  10. Add in the cream and mix. Lower heat to low and let it simmer for 5 minutes.
  11. Add your pasta and combine everything.
  12. Once everything is combined serve and garnish with chives, parsley & Parmesan.

 

Coconut, Ginger Lime Chicken

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coconut
Coconut, Ginger Lime Chicken

Wow, talk about a long hiatus from posting anything! For those of you who used to follow me… my sincere apologies, for anyone seeing any of my posts for the first time…Welcome! 🙂

A lot has happened over the past two years. I quit a horrible job, started a new amazing job, got settled, then subsequently lost track of time. To keep things interesting me and the husband decided to buy a detached house before the market in the Lower Mainland made it impossible to own a house. We got in the market just in time but still over paid…that is another story all together. Last year, we got ourselves into a full scale renovation of said over-priced house. That was an adventure to say the least! Once the dust settled, we had turned an un-kept, filthy house that was stuck in 1995 into a place we could call home. Surprisingly, there was only one major melt down during the entire process.  In the end, I got my dream kitchen and our marriage came out stronger. We turned a delivery of 220 boxes from Ikea into something spectacular! Here is a quick before and after:

kitchen
Our Kitchen…Before & After

So now that you are all caught up…on to the cooking and food 🙂

Ingredients: 

  • 6 Chicken Breasts (cut into 1″ strips)
  • 3 Tbsp Coconut Oil
  • 9 Garlic Cloves (grated)
  • 3 Tbsp Fresh Ginger (grated)
  • 1 Tbsp Sesame Oil
  • 1/2 Tsp Chili Flakes
  • Juice from 2 Limes
  • 1/4 Tsp Pepper
  • 1 Tbsp Paprika
  • 2 Lemongrass Stems (cut into 1″pieces)
  • 2 1/2 Cups Chicken Broth (no msg)

Toppings: 

  • Cashews
  • Roasted Sesame
  • Fresh Cilantro

Prep Time: 15 minutes

Cook Time: 1 hour, 20 minutes

How To: 

  1. Place your Coconut Oil and Chicken Pieces into a cast iron pot. Cook on high until chicken is lightly browned. (about 8 minutes)
  2. Add in your broth and the rest of the ingredients . Mix well and bring to a boil.
  3. Turn down the heat to low and cook covered for 1 hour. Stir occasionally to prevent sticking.
  4. Scoop out your chicken strips and dice/shred them up on cutting board.
  5. With a slotted spoon, remove and discard the pieces of lemongrass.
  6. Return the now shredded chicken to the broth mixture.
  7. Let it cook on low for about 20 minutes to allow the chicken to take on even more flavour from the broth mixture.
  8. Top your chicken with the toppings and serve over rice or quinoa.

Enjoy 🙂

 

Portobello Mushroom & Herb Risotto

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Portobello Mushroom Risotto

 

 

 

 

 

 

I cannot believe I have never attempted a Risotto in this house before. After watching the show Chopped on the Food Network and learning what definitely not to do I set out to make my own. It is in fact super easy and while it takes a bit of time to make it is totally worth it!. This can be a meal in itself or serve it up as a very filling side dish. Either way you will have leftovers if you are cooking for just two people.

Ingredients:

  • 6 Cups Chicken Broth (I used low sodium, No MSG)
  • 1 ½ cups Arborio Rice
  • 4 Tbsp Unsalted Butter (divided)
  • 1 Medium Shallot (finely chopped)
  • 1 Garlic Clove (minced)
  • 1 Tbsp Olive Oil
  • 1 Tsp White Truffle Oil
  • 2 Tsp Pepper
  • 3 Medium – Large Portobello Mushrooms (chopped)
  • ½  Cup Dry White Wine
  • 2 Tbsp Fresh Thyme Leaves (if you use dried Thyme use 1 Tbsp)
  • ¼ Cup Italian Parsley (chopped)
  • ¼ Cup Chives (chopped)
  • 5 Tbsp Freshly Grated Parmesan Cheese

How To:

  1. In a pot bring your broth to a boil and set it aside.
  2. In a skillet, melt 2 Tbsp of butter then toss in your mushrooms.
  3. Drizzle the truffle oil over the mushrooms while they cook.
  4. Add in the pepper and thyme and combine. Allow the mushrooms to cook down for about 3-4 minutes. Set aside and cover.
  5. In a large pot melt the remaining butter with the olive oil. Add in the shallots and garlic and allow them to cook until golden.
  6. Add the rice and combine until the rice takes on a golden color as well.
  7. Pour in the wine and allow it to cook down.
  8. Add in 1 large ladle of broth and stir. Reduce the heat to medium. Once the liquid is cooked down add in another ladle of broth. (I had to add another ladle in every 3-4 minutes so keep the pot of broth close by)
  9. Continue stirring occasionally and adding the broth in in increments until all the broth is used.
  10. This process should take 20 – 30 minutes. By the end your rice will be perfectly soft and cooked.
  11. Once the rice is ready, add the cooked mushrooms with all their juices, parsley, chives and Parmesan, stir to combine.
  12. I served ours with some fresh chives and Parmesan on top but this is optional.

Sage Butter Yams

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Sage Butter Yams

Looking around at some other blogs it looks like I am not the only one who has either not posted as frequently or is behind on stuff this month. Between decorating, doing all the Christmas shopping, wrapping gifts and most recently taking care of our injured dog who took a stick in the throat, punctured it and almost severed his tonsils, I have been M.I.A from blogging. For those that follow me, I do apologize for this but on a good note our pup is expected to make a slow but full recovery :). Until then, he has taken up residence on our bed and since we do not have the heart to tell him to leave, we now have an 80 pound snoring dog in between us on a queen sized bed. Basically my husband and myself have spent the last week clinging to the edges of the bed, getting great sleeps of course…I can’t imagine how this will play out once we decide to have kids lol.

On to the food…to try and make up for this lack of posting I am posting a Christmas related dish. By this I mean something you can quickly and easily whip up as a side dish for your spectacular Christmas feast. There are so many classic dishes to choose from around the holidays and for each of those dishes there are endless variations. At our house yams are always a must and generally do not last long. Typically, I prepare them with just butter and a bit of salt and they have always been great, but last year I wanted to add a bit of panache to them. I bought a bunch of fresh sage for our turkey and since there was so much left over I did not want it to go to waste. Staring at all the food on our island I had a light bulb moment, I would infuse the butter I needed to use with sage to add a subtle rich flavor to our yams.

Sage Butter

For the Sage Butter…

Ingredients:

  • 6 Tbsp Unsalted Butter
  • 10 – 15 Fresh Sage Leaves (finely chopped)

How To:

  1. Melt your butter in a small pan on medium heat.
  2. Once your butter is melted and bubbling, add in your sage.
  3. Stirring constantly, allow the sage to crisp up a bit in the butter (approx. 2-5 minutes)
  4. The golden butter should turn a light green color from the fresh herbs, once you see the leaves are crisped up remove from the heat.

For the Yams...

Ingredients:

  • 4 Medium Yams (Peeled)
  • 2 Tsp Sea Salt

How To:

  1. Cut your yams into cubes (mine were about 2 inches) Helpful tip: if you are in a rush, cut the yams smaller so they boil faster.
  2. Put your yams into a medium pot and add enough water to just cover the yams and add your salt.
  3. Cover the pot and bring the water to a boil. Once it is boiling reduce the heat to medium.
  4. Cook the yams until they are soft. (approx. 15 – 20 minutes depending on how big the cubes area) Helpful Tip: Use a fork or small pairing knife to check the doneness of your yams, if they are soft and fall off the utensil easily they are ready.
  5. Strain your yams and place  back into the pot.
  6. Add in your sage butter and mash the yams.