Lemon Garlic Shrimp with Spaghetti Squash

In attempt to eat healthier, lighter meals, I am slowly making transitions. [This is hard people! But I welcome the challenge, and any of your ideas]. I used Spaghetti Squash instead of real spaghetti pasta. It was a good decision! Taylor and I both really liked it, which was surprising. So, that means we will be able to cut some pasta out of our meals using the spaghetti squash, and that's exciting. :) The Lemon Garlic Shrimp is a recipe from the Pioneer Woman. Oh my, is it good!!! And incredible on top of the squash.

Spaghetti Squash

There are many ways you can choose to cook this. We were pressed for time, so I took the quickest route. I boiled the squash and it turned out perfect. I plan on trying baking it next time to see if there is a big difference. Here are both options:

Boil
1. Bring salted water to a boil in a big pot.
2. Cut the squash in half and remove the seeds. [Kind of like a pumpkin :)]
3. Place the spaghetti squash in the pot [try to keep skin side up].
4. Boil for 15-20 minutes, or until it's tender.
5. Carefully remove it from the pot onto a cutting board, let cool.

6. Using a fork, scrape the inside to get the strands of spaghetti out.

7. Drain to remove excess water.












Bake
1. Put fork holes all around the squash.
2. On a baking sheet, bake squash at 375 degrees for 1 to 1 1/2 hours.
3. Remove it, let it cool, then begin using a fork to get the spaghetti strands out. 


Lemon Garlic Shrimp

Ingredients
2 pounds raw shrimp, deveined, shell off
2  sticks cold unsalted butter, cut into pieces
1 tsp salt
4 cloves garlic, peeled
1/4 cup fresh parsley [I used 2 tsp dried parsley]
1/2 tsp crushed red pepper
1 whole lemon, juiced
Half of lemon zest

1. Set oven to 375 degrees. Rinse frozen shrimp to separate, then place on baking sheet.



2. In a food processor, add cold butter, garlic, lemon juice and zest, salt, parsley, and red pepper.

Pulse until combined.

3. Sprinkle cold butter crumbles over the shrimp.

4. Bake until shrimp in opaque and butter is hot and bubbly.

5. Serve hot over spaghetti squash. [We didn't have bread with ours, but dipping the bread in the butter sauce is delicious too!!!]


ENJOY! :)

Chicken Stuffing & more

Sorry it has been a while since my last post. Taylor and I went home to Delaware to visit my family, and since being back we've been so busy. We had such an amazing time! We had a lot of laughs, play time and sweet biblical fellowship :). I'll post some photos at the end of this blog!
Since being back I've had a chance to make one meal for the blog... I'll post that on here as well. Chicken Stuffing! This meal is one of Taylor's favorites! Gisele sent it to me and it's even titled "Taylor's Favorite Chicken Stuffing". I hope it becomes your favorite too :).


Ingredients
About 4 boneless, skinless chicken breasts
1 can Cream of Chicken soup
8 oz. shredded Cheddar cheese
6-8 oz. package Chicken flavored stuffing mixes


1. Butter the bottom of a 13x9 baking dish.

2. Cook chicken partially.

Once cooked, cut into bite size pieces.

3. Lay chicken on bottom of dish.

4. Spread soup over chicken.

5. Sprinkle cheddar cheese over top of soup.

6. Make stuffing mix according to package directions. Place on top of cheese.

7. Bake at 350 for 55 to 60 minutes.

Enjoy!!!

 

 

 

 

Taylor's portion ;)

 

Some photos from our Delaware trip :)

Playing ball with Tay Tay

Uncle Johnny arrived!

Cover the Night, 4/20/12.

Snuggle time with our sweet boy!

Proud parents!

Goooo Ocean!!!!

Ocean scored 2 goals!

After the game...

Ocean & Nana

Tiny Cameron

Me & my lovely brother

brotherly love :)

Dad & Daughters <3

me & my sister

Joe & Christina

Taylor warming up cold Cami

why so Elmo?

Jam time

Big smiles all around!!
Great great times :)

Such wonderful memories!!!

Lemon Garlic Shrimp with Spaghetti Squash soon to come!

The Best Bruschetta Ever!

Taylor and I have never been tomato people, and Taylor doesn't like balsamic vinegar. . . So you can understand how surprised I am that he likes this! In our attempt to get us to like tomatoes, we make this recipe. We like it so much we have it often! This dish is THAT good people!! We even have it as a full meal sometimes. :)

Here's what you need:

8 Roma tomatoes, diced
1/3 cup chopped fresh basil
1/4 cup shredded Parmesan cheese
2 cloves garlic, minced
1 tbs balsamic vinegar
1 tsp olive oil
1/4 tsp salt
1/4 tsp pepper
1 loaf French bread, sliced and toasted

1. In a large bowl, toss together tomatoes, basil*, Parmesan cheese, and garlic. 

Aren't they so beautiful?!

* Layer up all your basil leaves

* Roll basil into one

* Chop finely
It makes the perfect cut, quickly, so you don't have to do one basil leaf at a time. :)

2. Mix in balsamic vinegar, olive oil, salt, and pepper.

3. Serve on toasted bread slices.

ENJOY!

Memerè's Homemade Macaroni & Cheese

Memerè is our grandma, Gisele's mom. :) And I recently made her macaroni & cheese recipe, which was a total hit! :) I hope you like it too!

Memerè's Homemade Macaroni & Cheese

Ingredients

2 cups elbow macaroni
2 tbs butter
2 tbs flour
1 1/2 cups milk
2 1/2 cups grated sharp cheddar cheese
1/4 tsp paprika
1/2 tsp salt
1/8 tsp pepper

1. Set oven at 375 degrees. Start heating up water for the pasta, cook according to package.

2. In medium pan, on medium-low, melt butter. Mix in flour, salt & pepper.








3. Add milk, stirring constantly until thickened.

You can use bagged shredded cheese or a block. I prefer a big block of cheese. :)

4. Add 1 cup of cheese, stir until it melts. Place on low heat.

5. Make sure pasta is cooked & drained. Place in a lightly sprayed dish. Cover with cheese sauce.

6. Top dish with 1/2 cup cheese & paprika. 

7. Bake uncovered for 25 minutes.



Enjoy!!!

While I was cooking, my sweet love washed our cars! :) What a guy!