Roasted Pepper and Quinoa Chili

So I found this recipe on another site, but since I pretty much changed it completely, I'll just call it mine:)


1 Red Pepper
1 Yellow or Orange Pepper
1 jalapeno pepper (cut out all seeds and veins)
1/2 cup uncooked quinoa, rinsed
olive oil to coat pan
4 cloves garlic, minced
1 small onion, minced
1 4oz can green chili's
1 diced canned chipotle chili (can use less, it's pretty spicy!)
1 1/2 tsp. cumin
1 1/2 tsp. smoked paprika
1/2 tsp. chili powder
2 carrots, diced small
2 stalks celery, diced
2  14 oz. cans diced tomatoes
4 cups beef broth (could use veggie or chicken too)
1 can pinto beans or black beans
1 can kidney beans
salt to taste

cheddar cheese
corn chips
sour cream

Cook quinoa according to package directions.

Line a cookie sheet with foil. Cut bell peppers and jalapeno in half and clean out then put on cookie sheet skin up and flatten with hand. Broil for about 10 mins until blackened.  Then cover with another sheet of foil and seal edges together. Let sit and sweat for another 10 mins.

While peppers are sweating, cook onion in olive oil until translucent, then add garlic and spices (make sure the heat isn't too hot or it'll burn the garlic). Then add green chili's, chipotle pepper, celery, and carrots; cook for about 30 seconds.  Add tomatoes, beef broth, beans, and quinoa. While simmering take roasted peppers and peel off skins, then roughly chop and add into chili.  Cook until carrots are just barely cooked.

Serve with cheese, chips, and sour cream if so desired!

Almond Flour Pancakes

So I've finally found a dairy-free/gluten-free pancake recipe that I like! They really are very yummy,  so that's why I'm putting it on here! Also, if you're wondering, I got the almond flour at winco where it was definitely the cheaper than anywhere else I've seen it. This is from Elana's Pantry:

• 2 eggs
• ¼ cup agave nectar
• 1 tablespoon vanilla extract
• 1 ½ cups blanched almond flour
• ½ teaspoon celtic sea salt
• ½ teaspoon baking soda
• grapeseed oil for sauteing

1. In a blend, combine eggs, agave and vanilla and blend on high until smooth
2. Add almond flour, salt and baking soda and blend again to incorporate dry ingredients into batter
3. Let batter sit for 15-20 minutes to thicken up (this is a must!)
4. Warm grapeseed oil in a large skillet over medium heat. These take a little longer to cook so don't turn up the heat too high or they'll get overdone.
5. Ladle pancake batter onto skillet
6. Pancakes will form little bubbles, when bubbles open, flip pancakes over and cook other side
7. Remove from heat to a plate
8. Repeat process with remaining batter, adding more oil to skillet as needed

Yields 12 pancakes
editor's note: I use a cast iron skillet to make these pancakes

My Vegetable Soup

This one is for Holly!


Ingredients:
1/2 lb bacon
1 red onion, diced small
1 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried thyme
1 28oz can San Marzano whole tomatoes, crushed with hands
2 8oz can tomato sauce
8 cups beef stock (I usually use better than bullion beef flavoring)
1 can white beans, rinsed
1 can kidney beans, rinsed
2 stalks celery, diced
1 cup shredded cabbage
1 yellow squash, sliced into small circles (about 1/8in)
1 zucchini squash, sliced thin also
2 carrots, diced
1 large handful of Spinach

Method:
Cook bacon in large stockpot, remove, let cool and crumble.  Pour out bacon fat leaving only a couple of Tbsps. Saute red onion and herbs in bacon fat until onions are translucent (making sure to scrape up all the brown goodness on the bottom of the pan). Add canned tomatoes, tomato sauce, and  beef stock into pot and bring to a boil. Add beans and bring back to boil.  Add cabbage and celery first and bring back to a simmer, next add squashes and again wait until it simmers. Add carrots and bacon and again let it come to a simmer. Simmer for a few minutes until carrots are just barely tender (I hate mushy carrots!). Add spinach last and stir until it's just wilted.  Season with salt and pepper as needed. Enjoy! And as with most soups it tastes even better the next day!

Peanut Butter Bar Cookies

Okay so I made up this recipe and it turned out super super good (and naughty).

Filling:
1/2 c peanut butter
2 Tbsp Softened Butter
1/4 tsp vanilla
3/4 C. Powdered sugar

Cream peanut butter and butter together. Slowly mix in 1/2 c powdered sugar. Add vanilla. Mix in remaining powdered sugar (should be slightly sticky). Put in refrigerator until cookie dough is made.

Cookie dough:
3/4 c butter, softened
1/2 c peanut butter
1 1/4 c sugar
3/4 c brown sugar
1 tsp vanilla
2 eggs
1 1/2 c oatmeal
2 3/4 c flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

Preheat oven to 350
Cream together butter, peanut butter, and sugars. Then add eggs vanilla and oats.
In a separate bowl mix flour, baking soda, baking powder, and salt. Slowly mix in flour mixture.

To make cookies: take out filling
Use a cookie scoop (mine is a 1 1/2 tbsp size). Scoop a level scoop and roll it into a ball, then take your finger and made a depression in the cookie. fill cookie with about a 1/2 tsp. filling, then pinch the dough closed and roll it into a ball again. Repeat until all are made. Bake about 10 mins. Let cool completely.

Chocolate ganache:

1 bag semi sweet or milk chocolate chips (12 oz)
3/4 c heavy cream

put in a microwave safe bowl and microwave at 30 second increments until chocolate in smooth and shiny (be careful not to burn!).  I like to put it in while the cookies are baking for about 40 seconds and then let it sit until needed.  Then if it needs to be heated more you can, but it may not.  Reheat again later on for about 15-20 secs if needed to keep it smooth.   I just spooned it on a spreaded (not really a word :))  it around the tops of each cookie.

Mrs. Field's snickerdoodles

• 1/2 cup butter (1 stick), softened
• 1/2 cup granulated sugar
• 1/3 cup brown sugar
• 1 egg
• 1/2 teaspoon vanilla
• 1 1/2 cups flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon cream of tartar

For rolling:

• 2 tablespoons granulated sugar
• 1 teaspoon cinnamon

1. In a large bowl, cream together the butter and sugars with
an electric mixer on high speed. Add the egg and vanilla and
beat until smooth.

2. In another bowl, combine the flour, salt, baking soda, and
cream of tartar.

3. Pour the dry ingredients into the wet ingredients and mix well.

4. Preheat oven to 300 degrees while you let the dough rest for
30 to 60 minutes in the refrigerator.

5. In a small bowl, combine the sugar with the cinnamon for the
topping.

6. Take about 2 1/2 tablespoons of the dough and roll it into a
ball. Roll this dough in the cinnamon/sugar mixture and press it
onto an ungreased cookie sheet. Repeat for the remaining cookies.

7. Bake the cookies for 12 to 14 minutes and no more. The cookies
may seem undercooked, but will continue to develop after they are
removed from the oven. When the cookies have cooled they should be
soft and chewy in the middle.

Makes 16 to 18 cookies.

These are really good ones!

Orange sauce

My kids love Panda Express Orange Chicken.  This sauce is very similar.  I grilled chicken breasts and thighs and brushed the sauce on near the end of cooking.  I reserved half the sauce and used it for dipping the chicken in.  You could also bread and fry chicken chunk and re-create "Orange Chicken."

2 tablespoons extra-virgin olive oil
1 tablespoon ginger, finely grated
1 tablespoon orange zest
1 garlic clove, minced
1/4 cup rice vinegar
3 tablespoons soy sauce
2 tablespoons sugar
2 tablespoons orange marmalade
1 tablespoon freshly squeezed orange juice
1 tablespoon honey
pinch of red pepper flakes

Homemade Snickers Bars

I found this recipe on Pinterest. Mom requested I post it on here. They are as good as they look!

Makes one 9×13 pan

Bottom Chocolate Layer
1 1/4 cups milk chocolate chips
1/4 cup peanut butter

Line your pan with aluminum foil and leave an overhang. Thoroughly grease foil. Melt ingredients together in the microwave for 30 seconds and then 10 second intervals until completely melted, careful not to burn. Pour into the baking dish and spread until even. Let cool and harden completely.

Nougat Layer
1/4 cup unsalted butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow fluff
1/4 cup peanut butter
1 cup salted peanuts chopped, roughly chopped
1 tsp vanilla extract

Melt butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil. Let cook for 4 minutes, stirring constantly. Add in fluff, peanut butter and vanilla, stirring until smooth. Turn off heat and fold in peanuts, then pour over bottom chocolate layer. Let cool completely.

Caramel layer
1 14-ounce bag of caramels
1/4 cup whipping cream

Combine ingredients in a saucepan over low heat. Let melt, stirring occasionally, until smooth – this took about 10 minutes for me. Pour over nougat layer and let cool completely.

Top Chocolate Layer
1 1/4 cups milk chocolate chips
1/4 cup peanut butter

Melt ingredients together in microwave, then pour over caramel and spread until even. Let cool and harden completely.

Refrigerate for at least one hour before serving, then cut as desired. These can stay at room temperature, but they do get gooey. I like them refrigerated best!

Rosemary balsamic vinegar

I don't buy bottle salad dressing very much anymore.  They are so processed and I am trying to limit those kinds of foods.  This is one of my favorite every night salad dressings.  It stores well in the fridge.

1/3 c. balsamic vinegar
1 clove garlic
1 Tb fresh rosemary leaves (or 1/2 tsp dry)
2 Tb water
1/2 t coarse salt (such as Kosher)
1/4 tsp ground pepper
Put all ingredients in a blender and blend until smooth. With machine running, add 1/2 cup extra virgin olive oil in a think stream, blend until creamy.

Fresh Berry Rustic Tarts

These were awesome! Definitely an easy take on a pie but good for company too. My only recommendation with this recipes is to not leave leftovers (which isn't hard to do) because the dough doesn't stay crispy while it sits.

Yields 8 Tarts

Tart Dough:

2 1/2 cups all purpose flour
1/2 tsp. Kosher Salt
2 Tbsp. Sugar
2 sticks Butter
1/2 cup cold water (I only used about 6 Tbsp.)
1 Tbsp. Heavy Cream

Combine flour, sugar and salt in large bow. Add cold butter pieces and toss to mix. Transfer to food processor and pulse until mixture resembles coarse meal. Transfer back to bowl, add water and cream. Toss lightly then squeeze with hands until dough comes together. Form dough into a square, wrap in plastic and chill until ready to use (at least a couple of hours or overnight).

Berry Tarts:
4 cups Assorted Berries
1/2 cup + 4 Tbsp. Sugar
2 Tbsp. Cornstarch
1 Lemon zest & Juice
1/2 tsp. Vanilla
1/4 cup milk or cream
4 Tbsp. Sugar
1/4 tsp. Cinnamon

Cut chilled tart dough into eight equal pieces. Roll onto floured surface into circles about 1/8" thick and about 6" in diameter. Set aside. Clean and trim larger berries, set aside in large bowl. Combine with lemon zest, lemon juice and vanilla extract. In a separate bowl combine cornstarch and sugar. Add to berries and toxx until thoroughly coated. To assemble, spoon about 1/2 cup berry mixture into center of tart dough. Fold edges of dough onto center, pleating as you go until all the berry mixture is covered. Repeat with remaining pestry circles. Divide between two sheet pans that are lined with parchment paper and sprayed lightly with non-stick cooking spray. Brush tops of tarts with milk or cream, and sprinkle with cinnamon sugar. Bake in preheated 425 degree oven until deep golden brown, 30-45 minutes. While still hot, carefully remove tarts from sheet pan and allow to cool slightly on a rack before serving. Serve warm with a scoop of ice cream.

My Asian Salad

Chinese panties Chinese Panties (hahha, do you guys remember that?)
Any way, I've been wanting a good Asian salad recipe because I kinda have a thing for Asian salads...in case you didn't know.  So I've been working on this one for awhile. We really like it and hopefully you will too!












1 head of Napa Cabbage (regular works as well), sliced finely
1 bunch cilantro, chopped
1 red pepper, sliced very thinly
1 lg carrot, julienned
1 can mandarin oranges, or a 1/2 red grapes halved
1-2 stalks celery, cut on an angle
honey roasted peanuts
sesame seeds
fried rice noodles

2 chicken breasts, marinated in about 1/4 c of dressing and either pan fried or grilled (optional, I usually only add if it's the main dish)

Salad Dressing:

1/2 C Oil
1 1/2 Tbsp sesame oil
2 Tbsp rice wine vinegar
2 Tbsp balsamic vinegar
2 Tbsp peanut butter
4 Tbsp soy sauce
4 Tbsp + 2 tsp sugar
2 tsp fresh ginger
2 tsp hoisin Sauce (optional, but really does add a depth to the flavor)

Peanut Butter Chocolate Chip Cookies

*recipe from BHG with some modifications.
Ingredients:

• 1/2 cup butter, softened
• 1/2 cup peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar or 1/4 cup honey
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 tsp corn starch (this is my addition)
• 1 egg
• 1/2 teaspoon vanilla
• 1 1/4 cups all-purpose flour
• 1/2 to 1 tablespoon milk (add this at the very end just to make dough smooth and creamy)
• 1/2 to 1 cup semi-chocolate chips (depending on your preferred chocolate needs)

With a mixer mix the butter, peanut butter and sugars until fluffy. Add eggs and vanilla and continue mixing until light and fluffy. Combine dry ingredients in a separate bowl.  Add dry ingredients.  Mix and add milk, mix.  Add chocolate chips.

Cook at 350 degrees for 8-10 minutes...or until barely brown. 

Rosemary Ranch Chicken

To date, this is one of my most favorite marinades for chicken.  However, having said that, it isn't good for left overs.  So, make just what you will eat.  It is super flavorful and very tender.

Ingredients

• 1/2 cup olive oil
• 1/2 cup ranch dressing
• 3 tablespoons Worcestershire sauce
• 1 tablespoon minced fresh rosemary
• 2 teaspoons salt
• 1 teaspoon lemon juice
• 1 teaspoon white vinegar
• 1/4 teaspoon ground black pepper, or to taste
• 1 tablespoon white sugar, or to taste (optional)
• 5 skinless, boneless chicken breast halves - cut into 1 inch cubes

Add all ingredients (minus chicken) and combine; then add chicken.  You can marinate it for as little as 30 minutes.  I usually do 4-5 so I can get already while the kids are a school.

Blueberry Mango Quinoa Salad

Am I the only one on here?  :)  I found this recipe on pinterest, but I tweeked it quite a bit. It is a really good healthy recipe.  Have you tried quinoa yet?  I tried it a couple of years ago and the kids didn't like it because it had a bitter taste.  Later I read somewhere that you have to rinse it first to get rid of the bitter taste and now we like it.
4-5 cups cooked and cooled quinoa -follow instructions on package
1-2 mangos, diced
1 cup blueberries
1/2 cup craisins
1 cup cucumber chopped

Dressing:
1/4 cup olive oil
1/4 cup fresh lemon juice
10 fresh basil leaves
1 T. agave (original recipe had no sweetness...just my preference)
salt and pepper to taste

Combine and enjoy!

I will be trying more quinoa recipes...I'll let you know how it goes...if you actually read this. :)

Creamy Corn Chowder

My kids really like this one. I got this recipe from Our Best Bites.

2 T. butter
1/4 cup flour
2 cups chicken broth
1 cup milk (tastes best with 2% but skim works and makes is very light)
3 red potatoes chopped, skins on
1 onion chopped
2 cloves garlic, pressed or minced
5 slices cooked bacom
1 cup of frozen corn

Melt butter and add flour, make a roux.  When combined add chicken broth and milk.  Add potatoes, onion and garlic.  Cook until tender.  Add bacon and born and cook until hot again. Top with shredded cheddar and cheese and extra bacon if you so desire. 

Carmelitas

Help me!  These are so bad.  They don't taste bad but are very very good.  That's the problem.  Find someone to share with or you will gain 5 lbs.  Easy. We shared them with John's team.  Those guys and gals LOVE me.

32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips

Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.
Store at room temp.  Double for a 9X13 pan.

Slow Cooker Barbacoa Beef

Hey ya'll!  I have totally become a Texan...I cooked me my first brisket.  Yee haw!  And boy howdy, it was delicious.  This isn't traditional Texan BBQ.  Baby steps...baby steps.  This meal feeds a ton and it's delicious.  So make it ya'll!

Makes enough meat to stuff 30 tacos

4 chipotle peppers (from a can) plus all the adobo sauce it sits in (or just the sauce :))
1 bunch cilantro, chopped
1 red onion, peeled and cut into large chunks
1 head garlic, peeled and cloves smashed
5 dry bay leaves
2 teaspoons ground cloves
1 tablespoon kosher salt
Juice of 4 limes
1/2 cup cider vinegar
5 to 7 pounds beef brisket
4 to 6 cups beef or chicken stock

Stir together chipotle peppers and sauce, cilantro, red onion, garlic, clove, salt, lime juice, and cider vinegar in the insert of a slow cooker (if you have a food processor, pulse till combined first before adding). Place the brisket on top of this mixture. (I like to cut my brisket in two pieces so it fits better in the slow cooker.) Add stock to cover the meat and place bay leaves on top. Use tongs to move the meat around gently to combine everything and put the lid on.

Cook on HIGH for 4 hours. Once finished, turn crock pot to WARM and let sit for 6 to 8 hours.
I like to make mine before bed and then let it sit on WARM overnight. This allows the meat to cook fully and then come to a point where it can be shredded easily and will essentially fall apart when pulled with a fork. If you don't have overnight to accomplish this, another hour of cooking on HIGH will get the job done. The meat will not be as tender, but will still be tasty.

Remove meat from slow cooker and place on rimmed baking sheet. Use two forks to pull the meat apart. Discard the fat, if desired. If you plan on frying it again before use, the small fat bits are extra tasty and should be kept! Place shredded beef in large bowl and ladle cooking liquid over the top a few scoops at a time. You want the meat to hold the liquid but not swim in it.

To keep it warm for guests you can return it to your slow cooker after you have removed the remaining liquid. That liquid is extra tasty and can be frozen into ice cube-sized portions to be used in other dishes later, if you so desire. Serve with fresh tortillas, onion, cilantro, and salsa.

Note: This recipe makes roughly 30 tacos, give or take. You can make two recipes back to back in your slow cooker for the initial 4 hour cooking time (or two slow cookers at the same time) and then add the meat to the same slow cooker to sit overnight since the meat will have reduced in size. This will allow 60 tacos of meat to be finished up at the same time.

honey sesame chicken

Here is another recipe from pinterest.  It's a easy week night meal that is kid friendly.

Ingredients:

4 boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil (could also use olive oil or canola oil)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional - doesn't really add heat, just adds more flavor)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds

Directions:
Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.


*You can also sprinkle more red pepper flakes on top if you want more heat.

Chicken tomatillo soup

Things have gone CRAZY here! Between basketball, baseball, piano, activity days, scouts, school projects galore, callings and etc.  I am looking for good crockpot meals.  They save my life on a busy night.  Here is a good one I got from the loosli family blog. It's healthy, tasty and easy.  That's my kind meal.

4 frozen chicken breasts
1 16 oz jar of tomatillo salsa (green salsa)
2 cans great northern beans, drained but you don't have to wash it.
4 cups chicken broth
2 tsp. cumin
garlic powder, salt and pepper to taste
1 cup of frozen corn defrosted (so it won't make the soup cold)

Combine chicken, salsa, chicken broth and spices in crockpot.  Cook on high for 5-6 hours.  Halfway through cooking add beans, this is so they don't fall apart.  When done cooking shred chicken and add corn.  We served it with sour cream and cheddar cheese.  Would also be good with pico de gallo and chips.

Apple sauce cookies with caramel frosting.

Yum!  From Chef-in training blog

 

Cookies

• 2 cups sugar
• 1 cup shortening
• 2 eggs
• 2 cups applesauce
• 4 cups flour
• 2 tsp. baking soda
• 2 tsp. baking powder
• 1 tsp. cinnamon
• 1/2 tsp. cloves

Preheat oven to 375 F

In a large bowl, sift together flour, baking soda, baking powder, cinnamon, and cloves. Set aside.

Cream sugar and shortening together.

Add eggs and applesauce and mix well.

Add in dry ingredients and mix until well incorporated.

Drop small spoonfuls of batter on greased cookie sheet.

Bake at 375 F for 8-10 minutes.

While cookies are cooling, prepare frosting.

Frosting

• 6 Tbsp. butter
• 1/2 cup heavy cream
• 1 cup packed brown sugar
• 2 tsp. vanilla
• 2 cups powdered sugar

In a medium saucepan over medium heat, combine butter, heavy cream and brown sugar.

Cook, stirring occasionally until mixture just begins to boil; remove from heat and stir in vanilla. Let cool, then stir in the powdered sugar.

Spread frosting over cookies

Enjoy!

Mexican Chicken Lime soup

This recipe comes from Rachel Ray Magazine.  It's easy and good.  I'm putting it on here because sometimes on pinterest your pins don't work later. 

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 onion, finely chopped
• 6 cloves garlic, thinly sliced
• 6 skinless, boneless chicken thighs, cut into 1/2-inch pieces
• 2 canned chipotle chiles in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce
• 6 cups chicken broth
• 1/2 cup chopped fresh cilantro
• Juice of 2 limes
• Salt and pepper
• 1 hass avocado, thinly sliced lengthwise into 12 pieces
• Crushed tortilla chips

Directions

1. In a large saucepan, heat the olive oil over medium-high heat. Stir in the onion and garlic, lower the heat to medium and cook until the onion begins to brown, about 7 minutes. Increase the heat to high, push the vegetables to the side of the pan, add the chicken and cook, stirring, until golden, about 5 minutes. Stir in the chipotles and adobo sauce, then stir in the chicken broth. Lower the heat and simmer for 15 minutes, skimming any foam. Stir in the cilantro and lime juice; season with salt and pepper.
2. Place 2 avocado slices in each of 6 soup bowls and pour in the soup. Top with the tortilla chips.

Roated Shrimp

So...nobody fall over and die or anthing. I am finally breaking my silence. I am posting a new recipe. This one I found on Pinterest. Have you started pinning? If not, don't. Very addictive. I haven't bought shrimp very often but this one has made me change my ways. It's very yummy and healthy! Yeah!

Ingredients

• 1/3 cup olive oil
• 1 lemon, zested then half cut into thin slices and other half into wedges
• 3-4 fresh thyme sprigs, leaves removed
• sea or kosher salt and fresh black pepper
• spaghetti/pasta, couscous or rice for serving
• 2 tablespoons butter
• 1 pound fresh shrimp, medium-sized, deveined with tails off
• 5 cloves garlic, minced

Instructions

1. Preheat oven to 400 degrees F. In an 8x8 glass baking pan combine olive oil, lemon zest and thyme. Olive oil should liberally cover the bottom of the pan, if it doesn't drizzle in a little more. Season with salt and pepper. Bake in oven for 10-12 minutes, checking every few minutes, if it looks like it is getting too brown remove and proceed to next step. Meanwhile cook pasta, drain and toss with a pat of butter or olive oil.
2. Remove pan from oven, add butter and move it around a little to melt, add shrimp, garlic and the thin sliced lemons (don't squeeze them), toss to coat with oil mixture. Bake for 8-10 more minutes or until shrimp turn pink and just start to curl, check often. Serve over pasta, couscous or rice tossed with additional extra-virgin olive oil and fresh-squeezed lemon with additional lemon wedges for serving.

I've never done the butter and it's worked great and I cook up 2 lbs for my family.