Bacon, Peanut Butter and Banana Breakfast Cookies – inspired by the Magical Bakery Mystery series by Bailey Cates.
Early on during the pandemic, I had a difficult time reading. I just couldn’t keep my attention on any book, and everything seemed stressful. After a few months went by, I realized that Bailey Cates latest Magical Bakery series book was out. Her books are always uplifting, and inspiring. They are never too dark, or heavy, just good clean reading that always allow my mind to let go of it’s burdens and get lost in the fantasy of the magical Honeybee Bakery .
If you have been following the blog for a while, you already know that Cilantro Lime Shrimp is one of our favorites! It’s easy to prepare and cooks up very quickly. I decided to upsize it with a larger cast-iron skillet or sheet-pan and add zucchini!
Simple Spiced Biscotti inspired by a recipe from “Mama Bruno”
I’ve never met Mama Bruno, but when “Husband” brought me one of these biscotti home from work to try, I could tell by the tone of his voice that I was going to love her recipe. I was lucky enough to get a copy of it and permission to share my version of it here! I’ve made some minor changes to her recipe, mainly just to use up some ingredients that have been hanging around the kitchen. I sent my modified biscotti with him and received a stamp of approval. Her version is made with almonds, but I really love my modified version with pistachios. I’ve made it with all pistachios and with half almonds and half pistachios. Both were amazing!
Copycat J. Alexander’s Carrot Cake Recipe (With zucchini, Greek yogurt and reduced sugar!)
If you are looking for a copycat version for J. Alexander’s Carrot Cake or you are looking to use up the last zucchini from the garden this Copycat J Alexanders Cake Recipe is it! It has less sugar than most recipe versions I’ve found online, and I add shredded zucchini and Greek yogurt!
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About 2 years ago my sister-in-law introduced me to the carrot cake at J. Alexander’s. I NEVER order carrot cake. Why? Because there is no chocolate in it of course and it usually just tastes like cloves to me. But, I wanted to be polite, and my SIL never steers me wrong, so I tried a bite. WOW, it’s like no other cake I have ever tried. I knew I had to come up with a Copycat J Alexanders Cake.
This copycat Panera Cheesy Soufflé recipe is a great make at home version of Panera’s popular Four-Cheese Baked Egg Soufflé!
Did you see my post on Instagram with my version of copycat Panera Soufflés? I had breakfast tradition with my niece where I’d pop by and drop off breakfast for her, (usually a Panera Soufflé) but during the early days/months of the pandemic we could not find them in town at any Panera! I decided I would make my own copycat Panera cheesy soufflé! They were so good and I was able to continue my tradition of having a super fast (socially distanced) breakfast break with my niece before work. It’s a new week so I made a new batch for tomorrow morning!
I’ve been told several times to try a grain bowl from Panera. I like Panera for lattes, breakfast soufflés, and pastries, but lunch? No thank you. But I was intrigued by the Mediterranean grain bowl. I haven’t had one yet, but did some searching on Pinterest and saw a grain bowl with blueberries and quinoa that looked amazing. I went to my fridge and threw everything I had (well, not everything) in a bowl and voilà, a “grain bowl” was born!
One of the first eBookseries I read was Fat Vampire. Honestly, I hadn’t picked up a book in YEARS. My friend told me about eBook design and I was like… “What the hell’s an eBook?” So, I started using my iPhone Books app and realized that I could adjust font size, screen color, and I could even change the FONT. Whaaaaaat! This was a game changer for me! My eyeballs LOVE adjusting the font size, line spacing and brightness!
Update! Fat Vampire is coming to TV! On SYFY!!! I’m thrilled to say “I was reading that asshole’s books before everyone else knew him!” lol JT’s words, not mine.
This FoodieBook Friday is a revisit to last weeks 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!
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.
Tired of Shrimp Scampi? Looking for a shrimp recipe with some zing?!Here it is!This one-pan dish cooks up quickly so have your sides ready to go! We like to serve this over toasted bread slices rubbed with a garlic clove.
Course: Appetizer, Main Course, Side Dish
cast iron pan or heavy oven-safe pan, or a sheet pan with sides will work
1lbMedium to large shrimpRaw, cleaned.
1Whole lime & the zestI use this microplane zester. Lemon or orange zest is also delicious!
1tbspOlive oilPlus a little to oil the pan. I have crushed red pepper infused olive oil.
2½tbspButterMelted, or use additional olive oil.
1bunchCilantroDon't like Cilantro? Use Parsley or scallions.
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!
UPDATE: I recently cooked this in my largest cast iron skillet with mandolin-thin sliced zucchini around the edge of the pan and it was a one-pan dinner delight! I like to wash my shrimp by placing it in a bowl of ice water and about 1/2 tsp of salt for a few minutes, then rinse and pat dry.I tend to overcrowd the skillet. For crispier topping and even cooking, allow for a little space between the shrimp.Like extra spicy shrimp? Add extra jalapeño or dice some more jalapeño into the crumb topping! I’ve added poblano or serrano peppers when I was out of jalapeños. This dish is best fresh from the oven, however, it’s still delicious leftover! When I need to send it with Husband for dinner during his work shift, I brown some of the panko and send it on the side.The shrimp can be served as is, or I recommend it served on toasted crusty bread rubbed with garlic or over rice or quinoa!
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.
Eating on a budget and turning one meal into two can be delicious! Last night we had sriracha-glazed salmon for dinner that I baked in the oven. (#SalmonSunday) We ended up with about 7 ounces leftover, so I put it in a baggie in the fridge for 4 ingredient salmon cakes for tonight! I use a similar recipe to my grans tuna cakes and they are simple, crispy and delicious!
I have had homemade granola on my mind lately. ThenI read Dead Pirates of Cawsand, Blue Moon Investigations Book 5 ~ by Steve Higgs. As if I hadn’t already been craving homemade granola, the main character, Tempest Danger Michaels (yes, Danger IS his middle name…) finds the best granola on the planet!” He mentions the worlds best granola thirty times in the book! (32 if you include chapter titles) Needless to say, Tempest can not wait to have it. Every. Single. Morning. I’ve made two batches since I just finished this book and they didn’t last long!
Salmon & White Bean Party Puffs – …and Five eBookFoodie Party Food Favorites recipes!
Because It’s Finally Party Time!
Who is ready for some bite-sized party food! I know I am! You’ll love these crispy salmon and bean puffs! They are really easy to make. I use leftover salmon and they are wonderful. They are small and cook quickly! You can make these tasty crispy salmon puffs into salmon cakes or burgers also.
I’ve been working on my Favorite Authors page and today is a great day for the reveal!
Why is it a great day for my Favorite Authors Page reveal? Because these authors are amazing! Also, Amazon Prime day starts at midnight tonight and if anyone, like me, is planning on picking up a new Kindle to read their favorite books on, you can get one at a prime day deal AND you can get a 5% rebate on it! *For more info on the rebate scroll down.
Crispy Pitas Filled with Lamb, Chicken, and Spices … AraYES
If you are a fan of spicy lamb and crunchy toasted pita bread, you’ll love these AraYES Crispy Meat-Filled Pitas. I often make these with whatever I have in the kitchen. If I’m lucky I have fresh herbs like mint, parsley, or cilantro to mix in. I’ve made them a few times this past year and each time they’re a little different. These arayes are a great way to introduce new spices like sumac and za’atar into your spice cabinet!