Who is ready for some bite-sized party food! I know I am! You’ll love these crispy salmon 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’m in love with my new donut-hole pan that I got from Pampered Chef! I’ve been using it for sweet and savory treats for our small family get-togethers (now that we’re all vaccinated.) I’ve made donut holes, Brazilian Cheese Bread Bites, and now my new favorite, Salmon and White Bean Party Puffs! If you can pick up a Pampered Chef donut-hole pan, they are great, or find one like this.
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 allows 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!
Did you see my post on Instagram with my version of copycat Panera Soufflés? I had a sort of 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. I decided I would make my own. 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 I did some searching on Pinterest. I saw a grain bowl with blueberries and quinoa that looked amazing so I looked in my fridge and threw everything I had (well, not everything) in a bowl and voilà, a “grain bowl” was born!
Did I mention I LOVE food novels? One of my favorite series is the Magical Bakery Mysteries by Bailey Cates Cattrell. The main character, Katie, moves to Savannah to open a bakery with her aunt and uncle. She notices her aunt putting mysterious ingredients into her recipes and whispering over them. Katie discovers her aunt is magically enhancing the pastries! She discovers her aunt is a witch, and she is too! They form a book club where they meet in the bakery after work with their fellow witches and practice spells. I promise you’ll love reading about the special herbs she and her aunt add to the recipes to help their customers, and you’ll wish the Honeybee Bakery was right around the corner!
It’s about time I posted my tried-&-true Sweet & Spicy Salmon Sunday Glaze Recipe! I’m posting this on Friday so you can pick up some nice thick salmon, sriracha and/or gochujang, sesame oil, and soy sauce for this weekend!
For my very first attempt at cooking salmon, I used this recipe I saw Chef Michael Salmon… um SYMON, Chef Michael Symon make on The Chew. I sooo loved and miss The Chew. Anyhoo, either he suggested using hot Chinese mustardand honey on the episode, or somewhere on The Chew is a recipe where he or someones else used hot Chinese mustard. (or I made it up?)
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 it 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, 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.
Prep Time10mins
Cook Time10mins
Total Time20mins
Course: Appetizer, Main Course, Side Dish
Cuisine: American
Servings: 4People
Calories: 133kcal
Author: ebookfoodie
Equipment
cast iron pan or heavy oven-safe pan, or a sheet pan with sides will work
Ingredients
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.
½cupPanko
2Jalapeños
1bunchCilantroDon't like Cilantro? Use Parsley or scallions.
1cloveGarlic
Instructions
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!
Notes
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 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 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!
I’ve been working on my Favorite Authors page and today is a great day for the reveal!
Why? 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.
If you are a fan of spicy lamb and crunchy toasted pita bread, you’ll love these Arayes. 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!
