RECIPES

Garlic Butter Shrimp and Quinoa (recipe and photo below from Pinch of Yum)

Garlic Butter Shrimp and Quinoa- a simple 30 minute dinner that is elegant and full of flavor. | pinchofyum.com

GARLIC BUTTER SHRIMP AND QUINOA       Author: Pinch of Yum

Serves: 8

INGREDIENTS

  • 1 tablespoon olive oil
  • ½ cup finely chopped onion
  • 5 teaspoons minced garlic, divided
  • 2 cups uncooked quinoa
  • 1 teaspoon chili powder, divided
  • 4 cups vegetable or chicken broth
  • 6 tablespoons salted butter, divided
  • 1 pound raw tail-on shrimp
  • salt and pepper to taste
  • fresh parsley for serving
  • fresh lemon juice for serving

INSTRUCTIONS

  1. Heat the oil in a large nonstick pot over medium high heat. Add the onion and sauté until softened, about 5 minutes. Add 2 teaspoons of the garlic and sauté for 1 minute, stirring constantly to prevent burning. Add the uncooked quinoa and ½ teaspoon chili powder. Sprinkle with salt and pepper. Sauté for another 1 minute to add flavor to the quinoa. Add the broth, bring to a boil, cover and cook for 15-20 minutes. When the quinoa is done, it will be soft throughout. Fluff with a fork and toss with fresh minced parsley.
  2. While the quinoa is cooking, heat 1 tablespoon butter in a large skillet over medium high heat. When the pan is hot and the butter is melted, add the shrimp and sprinkle with the remaining ½ teaspoon chili powder directly in the pan. Season with salt and pepper and sauté until no longer translucent and golden brown on the outside. Just at the end of the sauté, add 1 teaspoon garlic and swirl around in the pan until the garlic is very fragrant.
  3. Melt the remaining 5 tablespoons butter with the 2 teaspoons garlic to make a sauce for drizzling (for this, crushed garlic or garlic paste would work really well but minced is also fine).
  4. Serve the quinoa and shrimp together in one dish, topping with fresh chopped parsley and lemon juice if desired. When the butter is melted and cooled slightly, drizzle over the shrimp and quinoa. Serve immediately, while still hot.

SARA’S FAVORITE COOKIE

Wondering what is a great cookie to take to your cookie exchange? My daughter Sara’s favorite is the old-fashioned Snickerdoodle. It’s a cinnamon sugar cookie. Recipe is courtesy of Pose.com, a new website for selling your fashion items. I really like it! Enjoy and love, HauteAngel

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From theworkingathlete.net

Lemon Chicken and Rice Soup Attempt

So the other week my dad came home from Tennessee with a lemon he picked off of my grandpa’s lemon tree. He let me keep it and I went on a search to find recipes with lemons in it. I looked for main course type things that I could eat for lunch or even better freeze for later.

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I found two recipes and the first was a lemon chicken orzo soup. I decided to pick this one because I knew I already had chicken stock and rice that I could use. The recipe called for one lemon, and I think I could have used just half considering the lemon I had was massive.

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Despite the fact that I only used half the amount of chicken stock (My pot wasn’t big enough.. counting down the days till the wedding so I can get stuff from my registry!).. the soup was still delicious, however, the next day.. not so much.

The next day it tasted as if all the lemon juice saturated the veggies and nothing else. This made everything taste sort of bland compared to the very sour vegetables.

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Sara- 0 Pinterest-1

My first soup attempt was a bust but I will persevere!!! The one good thing that came out of it was that my house smelled like chicken noodle soup all day. Yum!

CHRISTMAS SPICE BOIL

This simmering potpourri is simple to make, and will have your whole house smelling like a holiday.

Gather These Supplies:  Bay leaves, orange, lemon, cranberries, cloves, and cinnamon sticks

The best thing about this potpourri is that you can mix and match it to fit your needs. If you have everything but the cranberries, don’t fret! Just add the remaining ingredients! Don’t have a pantry stocked with bay leaves, that’s okay! But, the base of this potpourri is the cloves and the orange. Those should ALWAYS be present in the recipe.

To begin your simmering potpourri, first measure out 4 cups of water and add it to a deep pot.

Measure four cups of water.

Pour your water into a deep pot.

Next, add the cinnamon sticks. You can use as many as you like. The more, the better in my opinion! For this batch, I add 5.

Add cinnamon sticks to your simmering potpourri. You can use as many as you want, but 5-6 is ideal.

Then, add the bay leaves. Again, add what you have on hand. If you have 2, toss them in! This time around, I add 4.

Add bay leaves to your homemade simmering potpourri.

Next, add the cranberries. I add ½ cup.

One half cup of cranberries.

My favorite! The cloves are added next. They add the perfect touch of spicy goodness. For this batch, I added 2 tablespoons. If you want a more clove enhanced scent, feel free to add more.

Add two tablespoons of whole cloves.

Then, add your citrus. Slice up an orange and a lemon and toss them into the pot. This adds a fresh smell to your simmering potpourri.

Add a sliced orange to your potpourri gives it a citrus kick.Slice your lemon before adding it to your pot, for a citrus kick to your simmering potpourri.

That’s it! Set your burner to low and allow it to simmer. Love, HauteAngel

BEST EVER CARROT CAKE

The apple doesn’t fall far from the tree and I can safely say, my Mother is one of the sassiest women I know. One of my favorite parts of our Thanksgiving trip was watching her entertain the grandkids while making her delicious carrot cake, which is actually my recipe. But she makes it and I never do. It’s so good, that I decided to share the recipe with you. You can add dried fruit, coconut, any type of nut you want. Below is our favorite way to make it!

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Ingredients for Cake:

  • 2 cups all-purpose flour
  • 2 cups of sugar
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 4 beaten eggs
  • 6-8 cups freshly shredded carrots (we used 6 cups for this one)
  • 3/4 cooking oil
  • 3/4 cup dried fruit bits (grandma soaks hers in orange liqueur first!)
  • 3/4 tsp. ground ginger

Ingredients for icing:

  • 6 oz. cream cheese
  • 1/2 cup softened butter
  • zest from one whole orange
  • 4 1/2 cups of powdered sugar

Directions

  • Combine dry ingredients into a bowl
  • Combine wet ingredients into a second bowl
  • Add wet bowl to dry bowl and mix
  • Put into pans and cook on 350 degrees until a toothpick comes out clean
  • This makes two normal layers or three thin layers. We like three layers.

For Icing

  • Beat cream cheese and 1/2 cup softened butter, and orange zest
  • Gradually beat in 4 1/2 cups of powdered sugar

Or you can do like my Mom did and get my Dad to flirt with a baker and get 2 lbs. of cream cheese icing already made, then add all the orange zest to it 🙂

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Love, HauteAngel

theworkingathlete.net – Chili Recipe

This weekend was a holiday weekend and it was very busy. During times like these your crockpot is your best friend! I love to make chili. It’s also one of Chris’ favorites. What I love about chili is that it is so customizable. You can throw in any type of meat (or no meat!) and veggies.

Here is what I made this weekend but sometimes it changes, just depends on what’s in the pantry! Enjoy!

1 large can of tomato sauce
1 large glass of water
1 lb ground turkey breast
1 lb lean ground beef
1 can chili diced tomatoes
1 tablespoon cinnamon
1 can of pumpkin
1 can of corn (Drained)
1 can of black beans (Drained)
1 packet of chili seasoning (or you can add cumin, paprika, and chili powder yourself)

I like black olives but Chris doesn’t so I added them in my bowl at the end

I put it in the crock pot for 4-5 hours and then ate it for lunch. It’s also amazing for leftovers! (It’s my lunch today!)

This weekend was a holiday weekend and it was very busy. During times like these your crockpot is your best friend! I love to make chili. It’s also one of Chris’ favorites. What I love about chili is that it is so customizable. You can throw in any type of meat (or no meat!) and veggies.

Here is what I made this weekend but sometimes it changes, just depends on what’s in the pantry! Enjoy!

1 large can of tomato sauce
1 large glass of water
1 lb ground turkey breast
1 lb lean ground beef
1 can chili diced tomatoes
1 tablespoon cinnamon
1 can of pumpkin
1 can of corn (Drained)
1 can of black beans (Drained)
1 packet of chili seasoning (or you can add cumin, paprika, and chili powder yourself)

I like black olives but Chris doesn’t so I added them in my bowl at the end

I put it in the crock pot for 4-5 hours and then ate it for lunch. It’s also amazing for leftovers! (It’s my lunch today!)

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