This FoodieBook Friday is a revisit to last week’s Pecan & Cherry Stuffed Squash post. I’ve had several requests to post the full No-Knead Olive Skillet Bread recipe. It’s an amazingly moist, easy to make, garlicky, yeasty, salty, olivey treat!Jump to Recipe Read more
Pecan & Cherry Stuffed Acorn Squash – It’s not my Mother’s Stuffed Acorn Squash! It’s a delightfully easy, sweet, and savory dish!
Just like everybody else, I often find it hard to come up with ideas for dinner. I was looking for something to inspire me to make dinner and I had just read about this garlicky, salty skillet bread on the Food In Books blog. It was amazing! I served it with herbed olive oil that I made with parmesan, Italian seasoning, salt, pepper, and crushed red pepper. Thanks, Food In Books, for the inspiration!!!
So I had bread, now what!?
That got me totally inspired to get creative in the kitchen and how I came up with this Pecan & Cherry Stuffed Squash recipe!Read more
Favorite FoodieBook Friday Sweet Potato Churros, with a side of chocolate sauce AND a side of caramel sauce!
CHURROS! This week I had to make churros. I’ve never made them before, but in the past two books I’ve read, churros were mentioned thirteen times!
The Lost Recipe for Happiness, by Barbara O’Neal
While I read (re-re-re-read) The Lost Recipe for Happiness, by Barbara O’Neal last week my mouth watered over “Tansy’s Churros” recipe. It’s really a simple recipe combining eggs, flour, water, and butter. They are piped into hot oil and sprinkled, while hot, with sugar and cinnamon.
How to Live an Undead Lie, by Hailey Edwards
This weekend I read How to Live an Undead Lie, by Hailey Edwards, and wouldn’t you know, before the end of the first chapter, I was drooling again over churros. Churros are the main character, Grier’s “Kryptonite,” especially Esteban’s Churros, and by the description of them, I totally get it! “Eat more churros. Add extra caramel. With a side of chocolate sauce.” Yum! While it’s not a food-themed book, I love reading about how much she loves these little treats and shares them with her friends. When I’m not reading food-themed fiction, you’ll find me reading urban fantasy and paranormal romance.
Sweet Potato Churros Chocolate and Caramel – Recipe Links and Tweaks
In honor of Tansy’s Churros and Esteban’s Churros, I made Sweet Potato Churros, with a side of chocolate sauce and a side of caramel sauce!
I decided I had to try and sneak in some nutritious value (yeah right). Since I had one sweet potato, so I searched for recipes for sweet potato churros and came across one from the Food and Home Entertaining blog, with butternut squash. I adapted it by using a half sweet potato instead, which I peeled, cubed, and microwaved in a little water until tender. I used my cast iron skillet filled with about an inch of coconut oil to fry them.
While the sweet potato cooled, I made Easy Caramel Sauce from The Pioneer Women. It’s super easy and just a few ingredients, brown sugar, butter, half & half, a little vanilla, and a pinch of salt. (I’ll post the link below!)
Chocolate Sauce is a Must!
And since Grier Woolworth says you have to have chocolate sauce to dip them in, I made a quick sauce by heating about 1/4 cup of half & half in the microwave and poured it over about 5 dark chocolate Promises, and four Hershey’s Kisses and stirred until smooth. None of those weird chocolate-flavored wafer melting
I didn’t have a large piping bag and tip, or a big vat of oil, so I made them on a much smaller scale. I can only imagine how good they would have been in a deep fryer, and large enough to poke a hole into and fill with caramel sauce, but these little golden churros drizzled with chocolate and caramel were so good, that my husband actually came into the kitchen to steal them!
Recipes used for Sweet Potato Churros with Caramel and Chocolate Sauce
- This recipe, halved, and swapped butternut squash with sweet potatoes for Butternut Churros
- This recipe, halved, for Easy Caramel Sauce
I was inspired to make these sweet treats by these two of my Favorite FoodieBooks! If you read them, let me know if you love them as much as I do! I doubt you’ll find me frying any more goodies soon, but once in a blue moon is ok!
If you like these sweet treats, try my Bacon, Peanutbutter, and Banana Breakfast Cookies, inspired by Bailey Cates!
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I’ve been baking banana zucchini bread, refreshing my email, and waiting for a reply from a dear long-distance friend that I hadn’t heard from in a while. Now that I have a reply I have a smile on my face as big and warm as the cinnamon banana scent that’s filling the house! Secret Ingredient Banana Bread is a great way to use up extra ingredients you have in your fridge.
I was inspired by Sunny Anderson’s Secret Banana Walnut Bread so I followed her recipe except for a few additions and subtractions. My additions of leftover julienned zucchini and some dates that have been hanging out in the fridge forever, worked great!
*I reduced the sugar in Sunny’s recipe (link above) by 1/4 cup
Added 1/3 cup minced dates
1/2 cup raw zucchini
1/2 tsp vanilla
and 1/4 tsp cinnamon
(I needed to use up some zucchini and dates, but I also love cinnamon and vanilla.)
I’ve been referring to it as “Sunny Anderson’s Weird-Ass Banana Bread” due to the Worcestershire sauce. It’s actually very moist and light, not too sweet, and full of banana goodness!
I use these little jello molds that I found at an antique shop years ago to make these cute baby bundt cakes. You can find baby bundt cake pans like this one on Amazon.
I’ll definitely make this again!
Have you tried making Sunny’s banana bread yet? I’m giving it five stars! If you love baking fun breads, you might LOVE my Copycat J. Alexanders Carrot Cake. I add zucchini to it also!
Corned Beef & Cabbage Dinner, a One Pot Meat & Veggie Meal Slow Cooked Until Tender & Delicious!
We Call It “Jiggs Dinner”
It’s almost St. Patrick’s Day and that means it’s Jiggs Dinner time! This corned beef & cabbage dinner made in the crockpot is as simple as it is delicious. If you love a good corned beef and cabbage boil, I recommend gathering your ingredients early. Every time we wait to shop we can never find baby red potatoes or a medium-sized head of cabbage, and all the good marbled rye bread we like to have with it is gone!Read more
If you love shrimp and especially love shrimp with a little pizazz, you will add this to your weekly rotation! I made this cilantro lime shrimp skillet once and my husband has requested it once a week since. My go to shrimp recipes are shrimp fajita and shrimp scampi, but this one is our new favorite. It serves up best the night of cooking it, but packs up for a dinner work shift meal just fine. I get a little heavy handed with the panko, because who doesn’t love a crunchy topping?! I have served it over crusty toasted bread, over rice and alone – no matter what I serve it with, it’s a winner.Jump to Recipe
Cilantro Lime Shrimp Skillet with a Kick of Jalapeno!
If you love this recipe, try my one pan meal version with zucchini!
Cilantro Lime Shrimp Skillet
- cast iron pan or heavy oven-safe pan, or a sheet pan with sides will work
- 1 lb Medium to large shrimp Raw, cleaned.
- 1 Whole lime & the zest I use this microplane zester. Lemon or orange zest is also delicious!
- 1 tbsp Olive oil Plus a little to oil the pan. I have crushed red pepper infused olive oil.
- 2½ tbsp butter Melted, or use additional olive oil.
- ½ cup Panko
- 2 Jalapeños
- 1 bunch Cilantro Don't like Cilantro? Use Parsley or scallions.
- 1 clove garlic
- Preheat the oven to 475°.
- Zest the lime and slice in half. Slice one lime half into six wedges. *Reserve four wedges for garnish.
- Peel, crus, and finely dice the garlic.
- Wash and dry the jalapeños and slice into thin rounds.
- Wash, pat dry, and coarsely chop the cilantro. You should have about 1/3 cup. *Reserve 1 tbsp for garnish.
- To a medium bowl add the cleaned, dry shrimp.
- Add garlic, ½ of the lime zest and ½ the cilantro to the shrimp.
- Add 1 tbsp olive oil and ½ tbsp melted butter to the bowl with the shrimp.
- Squeeze juice from the lime half plus two wedges over the shrimp, mix and allow it to marinate for a few minutes while you prepare the pan and topping.
Prepare the Panko Topping for Baking on the Shrimp. (Scroll down for instructions for serving leftover)
- Add the panko, 2 tbsp melted butter, cilantro, and remaining lime zest to a bowl and stir. Add salt and pepper to taste.
Prepare the Skillet
- Lightly oil the bottom of a cast-iron skillet and line with jalapeno slices. I use a #8 Cast Iron Skillet.
- Place the shrimp in a flat, single layer on top of the jalapenos, and pour the marinade over the top. (Overcrowding the pan will cause them to be a little soggy, but still delicious!)
- Spoon panko topping over the shrimp and add a drizzle of olive oil over the top. (If you are serving a portion of the dish as leftovers, set aside some of the panko topping.)
- Bake the shrimp skillet in the preheated 475° oven for seven to ten minutes, or until shrimp are pink. If you're not sure, remove one and cut it in half after seven minutes. If it is cooked, it will be pink and slightly white in the center.
To Prepare Panko Topping to Serve Leftover
- Brown panko and butter in a skillet over medium-high heat until lightly toasted. Mix in the cilantro and zest and set aside. When cool, place toppings in zip-top or small containers to top the shrimp later!
I love cilantro and I love shrimp. A local restaurant chain serves a cilantro shrimp dish and I had been craving it, HARD! I searched the web for recipes and adapted my recipe from this amazing blog, Gimme Some Oven. It’s certainly delicious too. I like the little kick of spice I get with the jalapeno!I hope you try this one pan dinner! *As an Amazon Associate I earn from qualifying purchases. Support your favorite food bloggers by rating or liking our recipes, or start your Amazon shopping from a link on a food blog. The blogger receives a small commission, at NO cost to you.
I love cilantro and I love shrimp. A local restaurant chain serves a cilantro shrimp dish and I had been craving it, so I searched the web for recipes and adapted my recipe from this amazing blog, Gimme Some Oven. It’s certainly delicious too. I like the little kick of spice I get with the jalapeno!