The Infamous Jennifer Aniston Salad
Have you heard the buzz? There is a salad that Jennifer Aniston “supposedly” ate every day on the set of “Friends”. I don’t personally think that is possible because they were on set for 10 years, but hey, maybe she is one of those people who really does not mind eating the same thing over and over.
The truth is, this salad is REALLY good, but to eat it everyday might get old in my honest humble opinion.
Nevertheless I did try it and I will say it is a total winner! Winner because it has all the components of a good meal. It is light and flavorful and a huge bonus you can whip it up fast!
Everyone in my family loves it and when I make it for friends they love it too! So give it a try and tell me what you think.
INGREDIENTS:
1 roasted chicken from the store chopped up
1 cup of cooked quinoa (I cook mine in chicken broth)
1 cucumber chopped up
1 small red onion chopped up
1 can of chickpeas or garbanzo beans drained
Pistachios and I just pour them in. I don’t really measure
Feta crumbles (again I just pour the feta in to our liking)
Juice from one or two lemon
PREP:
Pour all these ingredients in a bowl and mix well. I add salt and pepper for taste.
Other ingredients you can add, but I never have:
Chopped parsley
Chopped mint
Olive oil
Pecans or any other nut in place of pistachios
You cannot go wrong with this salad! It is a total crowd pleaser.
Bon Appetit!
Amy
aka~Worthy
Amy's Version of Kazi Fried Rice
If you like fried rice, you gotta try this recipe! It is so good!!!!!
So when Will and JP were little they always LOVED to go to this restaurant on their birthdays called Kazi. Well, the tradition rolled over to sweet Graeme and unfortunately this year we were shelter in place. So I started a mission. I decided I was going to figure out how to make fried rice as close to Kazi as I could. And folks I am happy to say tonight I might have nailed it! The only thing missing was the entertainment of the hibachi chef and I had to do it. But hey it is ok because I have been practicing this entire shelter in place, researching how to get the rice perfect, and I think I got it! And yall! It is super easy!!!!! Now disclaimer, it does take at least 24 hours and I will explain why in a minute, but after you do the prep it is so easy! Promise! So give it a whirl and let me know what you think! And in case you are wondering, the kids LOVE this stuff! So try it!
Little Will and JP! Oh my how I miss these boys!
Amy’s Version of Kazi Fried Rice
Ingredients:
Rice (we like basmati)
Chicken breast (at least 2 large ones)
Coconut Amino Acids (I prefer this over soy sauce, but you can use soy sauce)
Teriyaki Sauce
Chopped Garlic or Crushed in the jar is what I used
Butter (At least 5 tablespoons), but the more the better!
5 eggs
Pam spray
Frozen corn
Frozen peas
Chopped carrots
chopped green onion for garnish
Pepper for taste
And whatever hot sauce your family likes. We like a little bit of it all!
PREP:
24 hours before you are making your meal place your uncooked chicken breast in a gallon bag and marinate them in the coconut aminos, teriyaki sauce, and 2-3 tablespoons of chopped garlic. I just made sure to coat them. I did not really measure it. And I did 6 breasts total so we had chicken for salads and to nibble on.
Make your rice and this I am telling you is the secret. Make your rice a day in advance. If your family is like mine it is a win win because mine likes to eat rice with everything so I made a HUGE Tupperware full. Keep your rice in the refrigerator for at least a day. Trust me. This is the secret to make your rice the day before….that is if you want it to be like the restaurant.
When you are ready to make dinner grill your chicken. Once your chicken is done chop up however much you want and place in a bowl. Tonight I used 2 large breasts for my family of 5 to give you a feel and I chopped it up small.
In a large skillet scramble 5 eggs until they are almost done….still a little runny and pour that over the chicken.
Next take at least 5 tablespoons of butter and put it in the skillet you made your eggs in. Once the butter is melted place as much rice as you want in your skillet. I filled our skillet up, but left room for all the goods. (The chicken, peas, corn, carrots, etc). While your rice is frying in the butter make sure to be stirring it on and off. Start putting teriyaki sauce and amino acids on your rice. Again I did not measure I just kept pouring it on top to turn the rice brown, while it was cooking in the butter. Then I added my frozen peas and frozen corn until they were bright and cooked. Next I added the carrots. Once the vegetables were bright and the rice was nice and cooked I added the chicken and eggs and put some more amino acids in and stirred. I then used pepper for flavoring and garnished with chopped green onions. That is it. I know it sounds like a lot, but it was super easy and oh so good!!!!! Try it and let me know what you think and don’t forget if you like some kick add some hot sauce. We like Franks or Cholula at the Berry house!
Bon Appetit!
Amy
Dresha's Shrimp Tacos and Cilantro Lime Rice
This is hopefully the first of many new blog post with amazing recipes brought to you by Dresha and Amy! What am I talking about? Well, my girlfriend Dresha and I have decided to start a cooking show. More like Dresha will be doing the cooking and I will be her sous chef and your entertainment. Just typing that cracks me up! But it is a true story. We have decided to do a cooking show together. Why? Well, the truth. We are both bloggers, writing books, hoping to inspire, encourage, and empower others, and the truth is we thought it would be fun to get to know our audiences. So I would love if you are reading this, if you take the time to jump onto the gram, the book of face or both, and follow my girl @audreshalynn-instagram and @audreshalynn-book of face. She has a story that will change lives….it changed hers for sure! So go check her out, AFTER, you take down this delicious recipe.
SHRIMP TACOS/ CILANTRO LIME RICE/ AND SLAW
Ingredients:
1 pinch of light brown sugar
1 tablespoon of chili powder
1 teaspoon of ground cumin
1 teaspoon of smoked paprika
Old Bay Seasoning
2-4 tablespoons chopped garlic in a jar (I prefer 3 but Dresha said her ancestors said, “NO!”) or 4 fresh garlic cloves minced
green onions
1-2 bay leaves
Slaw Mix
4 limes
cilantro
1/4 cup of sour cream
unsalted Kerry Gold butter
1 cup chicken broth
2 cups water
frozen Artisan Red Shrimp from Trader Joes
2 cups of long grain rice
corn or flour tortillas
black pepper and salt for taste
Garnish: Lime slices, fresh jalapeno chopped, chopped cilantro
PREP:
Shrimp: Place frozen shrimp in a bowl of room temperature water and let thaw.
Rice: The secret to this is you rinse your rice in cold water before you do anything. True story. I did not understand why and still do not, but this was so delicious, I will rinse rice from here on out. Once your rice is nice and rinsed off, heat 2 tablespoons of butter in the pot you plan on cooking your rice in. Once the butter is melted add your garlic and stir around a bit. Next add your rice and mix it around really good until all of your rice is covered in the butter. Add salt and pepper for taste and lots of pepper! No lie, I was scared, but now I am a believer, and the pepper was amazing!!!!!! Once your rice is nice and coated add 2 cups of water and 1 cup of chicken broth. Add 1-2 bay leaves and bring your rice to a boil. Once your rice is boiling, reduce your heat, cover, and simmer for 18 minutes. Once the rice is done remove the bay leaves and add lime skin. (What is this? Just grate the outside of the lime and make some lime zest.) Next add juice from 1/2 of the lime, cilantro, and green onion. Truth be known here. This is an area that Dresha “called on her ancestors” and she adds based on her taste buds. Just add what you are feeling here.
Shrimp! While your rice is boiling drain the water from your shrimp and season REALLY GOOD with Old Bay Seasoning. I mean coat those babies and coat them good! Next add your chili powder, cumin, and smoked paprika. Stir around really good. Next heat 1 tablespoon of Olive Oil in a pan and 2 tablespoons of chopped garlic or 2 cloves minced. Once the butter is melted add your shrimp, a pinch of brown sugar, and cook until cooked through. Place on a plate until ready to build your tacos.
Slaw: Take one whole package of slaw mix and add 1/4 cup of sour cream, 1 tablespoon chili powder, 1 teaspoon ground cumin, and 1 teaspoon smoked paprika and mix really good.
Tortillas: Heat a skillet with ZERO oil or butter! Place tortillas on hot skillet and heat. If they are corn they will get a little “tan”. If they are flour they will bubble up a little and that is when you flip them.
To build that delicious taco all you do is take your tortilla, add your shrimp, your slaw, and garnish how you like it! Pair it with your yummy rice, and go to town stuffing your face! These are so good! So good that JP ate 6!!!!!!!
Bon Appetit!
Amy and Dresha!
PS! Don’t forget to give Dresha a follow and be looking for more of our shows in the future!!!!!
Enchiladas! That Is What Is For Dinner!
“Mom! What’s for dinner?” I get this question all the time and some days I just do not have it in me! Seriously! Today was one of those days. So what do I do? I invent and try to snap out of it! And I have to say I nailed it today! Like I am stupid proud of myself! Today I made enchiladas and they were so easy and so good and EVERYBODY loved them! So if you are having one of those days, try this recipe out. It is a little odd as I was working with what we had in our house, but it turned out delicious!
Enchiladas!
1 lb ground beef
Olive oil
1 small chopped onion
3 tablespoons chopped garlic from the jar
1 can of tomato soup
1 can of enchilada sauce
Corn tortillas
Cheddar Cheese Shredded
Prep:
In a large pan saute your onions and garlic in a tablespoon or two of olive oil. When the onions are translucent add your ground beef and brown. Once your beef is browned add your tomato soup and enchilada sauce.
Grease a 9 x 13 baking dish.
Take your corn tortillas and spoon some of your meat sauce and cheese in each one. Roll up and place in your pan. Once your pan is full, any sauce leftover, spread across the top of your tortillas and sprinkle with as much cheese as your family’s heart desires! Cover with foil.
Preheat oven to 350.
Place in oven for 15 minutes. Then cook another 15 minutes uncovered.
Top with sour cream, chopped jalapenos, and cilantro
Serve with rice and black beans.
This dish was so good and everyone truly loved it!!!!
Bon Appetit!
Amy
Sheet Pan Cashew Chicken
I don’t know about you, but when a recipe calls for one pan and it’s a sheet I get a little excited. BUT, this recipe is not just one pan, however, I promise it is super easy and it so good!
Last spring I was complaining about how I needed something easy for our busy schedule and my dear friend Lyndsy, aka Blizzard, sent me a recipe for Sheet Pan Cashew Chicken. In true Amy fashion I took it and added and subtracted what I like and I have to say I am very happy with the outcome as is the rest of my family. And the most amazing thing is how easy it is to make and to clean up. So give this delicious recipe a whirl and let me know what you think.
SHEET PAN CASHEW CHICKEN
Ingredients:
Boneless skinless Chicken Breast cut into Cubes. For my family I use 4 breast.
Everything but the Bagel Seasoning from Trader Joes
1 ½ cups broccoli florets about 1 head
1/2 red bell pepper chopped
½ green bell pepper chopped
1/2 orange bell pepper chopped
Or you can cheat like I do and go to the produce section of your store where they have containers of bell peppers all chopped up for you! Hint! Hint!
1 Cup sliced mushrooms
2/3 cup roasted unsalted cashews
8 Tablespoons coconut aminos or Soy Sauce.
1 Tablespoon hoisin sauce
1 Tablespoon apple cider vinegar
3 Tablespoons honey
1-2 teaspoons toasted sesame oil
½ teaspoon fresh minced ginger
3 Tablespoons jarred crushed garlic
Garlic Salt and Pepper for taste
Prep:
Cut and cube the chicken and sprinkle really well with the Everything but the Bagel seasoning.
Line a baking sheet with foil and spray it well and spread your chicken on the pan and sprinkle with garlic salt and pepper for taste.
Set aside and preheat your oven to 400
In a saucepan mix your: coconut aminos, hoisin sauce, apple cider vinegar, honey, sesame oil, ginger, and garlic over medium heat until bubbly. Spoon over your chicken really nice trying to coat as much as you can, but leave some for reserve because you will need more in a minute.
Cook in preheated oven for 8 minutes then remove the pan.
Arrange the broccoli florets, bell peppers, mushrooms, and cashews in a single layer around the chicken. Season the vegetables with salt and pepper and drizzle the sauce and toss everything to coat. Return to the oven and cook for another 8-12 minutes, or until the chicken is cooked through.
Remove from the oven and serve over rice.
RICE
This rice is so easy to make. All it requires is 2 cups of white rice. Put that in a medium saucepan. Add 4 cups of chicken broth. Bring that to a boil. Once it is boiling turn it to simmer and sprinkle with Lawrys Season Salt. Cover and let simmer for 15 minutes. DO NOT STIR! Just let it fluff!
So good!!!!!!
Until Next Time!
Bon Appetit!
Amy
Chicken with Blackberry Salsa
It is summer time and I am always looking for quick, easy, healthy, and able to grill kind of things. Today’s recipe is just that. I cannot take the credit for it as I found it on Mix and Match Mama and it is so good. I did add a few things from Shay’s but I definitely used 90% of her reciepe and my entire family was very pleased. It is fresh and it is light and it is oh so good! I honestly think you could top any meat from the grill with this amazing salsa! All summer long!!!!!
Chicken with Blackberry Salsa
Chicken (Or honestly whatever meat you choose from beef, to fish, pork, whatever you are in the mood for) I used thighs this time.
Extra Virgin Olive Oil
Salt and Pepper
Lemon Pepper seasoning
1 red onion chopped
2-3 tablespoon chopped jar garlic
2 pints of blackberries
1 jalapeno, chopped and seeded….unless of course you like the heat
1 large tomato, chopped
a handful of cilantro, chopped
I got a gallon bag and put my chicken in it. I then threw in some olive oil, lemon pepper, pinch or two of salt, black pepper, and chopped garlic. Shook it up real good and let it sit in the refrigerator all day.
The salsa I made earlier in the day as well so it had some time to marinate and get good and juicy. For the salsa you will need a mixing bowl. In your mixing bowl combine your red onion, blackberries, chopped jalapeno, chopped tomato and cilantro. Add some salt and pepper and lightly stir with a fork. Cover and refrigerate until ready to serve.
When you are ready preheat your grill and cook your meat to your desired temperature. For chicken we usually do about 8 minutes or so on each side.
Once chicken is grilled to your liking, plate and top with your salsa and serve with a side of my lemon rice and broccoli. This dish is so good and so easy.
Bon Appetit!
Amy
Lemon Chicken and Rice
So I decided to try a new recipe. One that I got from another blogger, Turtle Creek Lane, but I changed a few things to fit my family’s taste buds, however, you guys, you should really check Jennifer out. She makes every holiday magical. I swear her house comes to life! She has a gift and she is super sweet and kind!!!! So go give her a looksie if you do not know her! I promise you will fall in love.
Back to the chicken. So this recipe was a little more involved than most of mine, but you guys, don’t let that stop you because the end result was mouth watering! I promise! So give it a try and let me know what you think.
Ingredients:
Chicken thighs or breasts (I used 8 boneless, skinless, thighs because Trey prefers thighs over breasts)
salt and pepper
2 cups chicken broth
6 tablespoons freshly squeezed lemon juice
3 tablespoons chopped garlic from the jar
1 teaspoon red pepper flakes
1/4 cup dry white wine
2 tablespoons olive oil
2/3 cup diced shallots
4 tablespoons salted butter
1/2 cup heavy whipping cream
Extra lemons sliced
4 tablespoons chopped fresh parsley
Prep:
Preheat oven to 375
Using a mallet, pound your chicken down. Sprinkle both sides with salt and pepper, not a lot of salt, but we do like our pepper. This is for taste.
In a small mixing bowl, combine your broth, freshly squeezed lemon juice, garlic, pepper flakes, and wine. Set aside.
Heat your olive oil in a large skillet over medium high heat. Add your chicken and cook for about 3 minutes each side. When finished (and your chicken will not be cooked all the way through) remove your chicken form the skillet and place it in a 9 x 13 greased cooking pan.
Reduce your heat to medium and add the shallots along with the broth mixture. Whisk that and cook it down for about 15 minutes. Make sure you scrape the bottom of the pan so all the brown bits are loosened which will enhance your flavoring. Once this is cooked down (about 15 minutes) remove from the heat and add your butter. Once butter is melted add your cream.
Pour this over your chicken and place some of your sliced lemons on top. Cook on 375 for about 8-10 minutes or until your chicken is cooked through.
You don’t have to put a slice of lemon on every piece of chicken, but sprinkled through out.
Rice:
This rice is so easy to make. All it requires is 2 cups of white rice. Put that in a medium sauce pan. Add 4 cups of chicken broth. Bring that to a boil. Once it is boiling turn it to simmer and place a few lemon slices on top and sprinkle with Lawrys Season Salt. Cover and let simmer for 15 minutes. DO NOT STIR! Just let it fluff! Remove the lemons before plating.
The lemons give it a nice fresh flavor. It compliments the chicken very nicely.
Serve your Lemon Chicken with Lemon Rice and some brocolili and watch the entire family salivate! So good!
Until Next Time!
Bon Appetite!
Amy
I use this amazing tool to cut parsley, cilantro, any herb! I LOVE IT!
Delish Spicy Tomato Basil Soup
I love soup and I love making a big pot on Monday’s and eating on it all week. My family does not like me doing it every Monday, but I proimse you this, if I could I would! It is so great to have yummy soups, on hand, that use only whole, unprocessed ingredients! Added bonus you avoid going through a drive through at lunch when you have a healthy soup in the fridge to eat on all week!
This past week I tried a recipe that I adapted for my family from Primal Mom. If you don’t know her I highly suggest you checking her out. EVERYONE loved it! I served it with grilled cheese and during the week when I ate from it, I just added some advocado on the side and bam….healthy and clean living at lunch! So give this soup a try and let me know what you think!
Spicy Tomato Basil Soup
Ingredients:
1 package of boneless, skinless, chicken thighs ( I used 8)
3 tomatoes
Crushed jarred garlic
2 cups spinach
1 tablespoon dried oregano
1 tablespoon dried basil
Fresh cilantro (1 bunch)
1.5 cups heavy cream
5 cups bone broth (I used chicken)
2 tablespoons butter
salt and pepper to taste and parmesan for topping
Avocado for side
Prep and Instructions:
In a gallon bag add your chicken, 2 tablespoons of the crushed garlic, oregano, basil, and as much chopped cilantro as your family would like. I chopped up 1/2 cup and it was perfect. Shake it really well and put it in your slow cooker for 3 hours on high along with some of your broth. Not all of the broth. I used enough to have some liquid in their with the chicken. Mom Tip: I put my chicken in the crockpot in the morning and my crockpot once done goes to warm so make sure if you are doing this to add enough liquid so the chicken does not dry out.
About an hour to and an hour and a half before you want to eat shred your chicken but keep all the liquids from the crockpot. Chop your tomotoes. In another stock pot add your tomatoes and another tablespoon or two of chopped crushed garlic with your butter. Saute for 2 minutes. Add the rest of your broth and everything from your crockpot and mix well. Simmer for 1 hour and then add your cream and spinach to the stockpot. Mix well and simmer 20 more minutes.
Serve with grilled cheese or if trying to be healthy half an avacado sliced and parmesan cheese! So good!
Bon Apetit!
Amy
Spaghetti Sunday!
What happens in your house on Sunday evening? Here are the Berry Abode we do Spaghetti Sunday and I would say on any given Sunday you are likely to find anywhere from 3-17 kids sitting around our dinner table and chowing down on Spaghetti! It is really an awesome sight to see and it fills my heart with so much joy! So much so that I thought why don’t I share my silly, simple, scrumptious, spaghetti recipe so other families can do the same? After all sharing is caring!
Mrs. Berry’s Silly, Simple, Scrumptious, Spaghetti
Disclosure: You will have to gauge the recipe depending on the number of individuals you will feed. For today’s purpose I will make enough for approximatley 6-8 people.
Ingredients:
Olive oil
1 box of chopped onions
Jar of chopped garlic
1 lb spicy italian ground sausage
1lb ground beef
Meatballs pre made. You can get these in the freezer section or I like to get them from the butcher at Central Market
1 jar of any vodka sauce spaghetti sauce or any spaghetti sauce your family likes
Red wine of choice, I prefer cheap because it is being used to cook not consume.
Package of angel hair pasta or Capellini (Our family prefers thin noodles)
CRACK BREAD which I find at Central Market and Tom Thumb but you can use any bread of choice. The kids have so lovingly named this bread Crack Break because it is sooooooooo good. It is Juliaan’s German Style Pretzel Baguette Bread that I find in the NON-GMO frozen food section of Tom Thumb and the Frozen Bread section of Central Market.
Bag of salad of your choice. Keep it simple people. Point is to feed the numbers and have everyone feeling happy, safe, and loved.
Sauce And Cooking Instructions:
This is one of those recipes I just go with so my measuring is alot of eyeing.
1-2 tablespoons Olive Oil in a large pot, heat on medium
Add your box of chopped onion and 3-4 tablespoons of your chopped jar garlic
Marinate for 5-7 minutes until everything is translucent
Add your italian sausage and brown that
Next add your ground beef and brown that
Add your sauce
Using your sauce jar fill it 1/4 full of wine (you can use more if you need your sauce to be more soupy)
Let all of that sit on the stove and marinate for at least 1 hour if you have time. Add wine if need more liquid but use your sauce jar so you get all the good stuff out
While the sauce is cooking I like to put my meatballs in a 350 oven for 30 minutes then add them to the sauce. If you use frozen meatballs you can cook according to their instructions.
Cook noodles according to package and family’s liking. My family likes al dente
Cook Bread according to package
Toss the bag of salad
BAM! There is your Spaghetti Sunday! May you and your family find as much joy as we do in it! May it start your weeks off right full of love and communication. May you all feel worthy!
Until Next Time,
XO,
Amy
Homemade Cream of Chicken and Mushroom Soup
I love soup! I could eat it all the time! And I love experimenting with ways to make soup healthier because we all know the canned stuff is not healthy! Growing up I would eat Campbell’s Soup all the time, but now that I am 48 and my metabolism has a mind of its own I just can’t! Not to mention the amount of sodium they put in those cans!
So I have been forced to get creative and healthy and it has actually worked out great! Why you might ask? Well, because I try to make a big pot of soup on Monday night with sandwiches or whatever and then I eat off of it the rest of the week for lunch! The fact that it is healthy and quick is just a bonus!
This past week I made my version of Cream of Chicken and Mushroom soup. Now I cannot take all the credit for this as I was inspired by my friend Amber over at Primal Mom If you do not know who I am talking about, click the link and check her out. Amber is AMAZING in that she has converted her entire family into primal eating. I wish I could say the same over here, but I cannot and the truth is I don’t try that hard. I hate to admit that, but hey, it is what it is! I do try and cook healthy but we like balance over here. A little bit of healthy and a little bit of chocolate chip cookie, ice cream, and coconut cream pie! I like to think of it as balance! Ha! But every once in a while I come up with something so healthy and so good and this recipe is just that! Take a look and give it a try! I promise your family will love it! Mine did!
Homemade Cream of Chicken and Mushroom Soup
Ingredients:
1 whole chicken (I get the ones at Tom Thumb that are roasted and already cooked)
1 green bell pepper
2 cups of chicken broth
2 tomatoes
1 onion (I get a box in the produce section that is already chopped and use the entire box)
1-2 Tablespoons butter
2 garlic cloves or 4 tablespoons of the chopped garlic in the jar (this is what I use)
1/2 box of mushrooms
1/2 to 1 box of chopped celery from produce section (or if you want to buy your own chop it I would say 4-6)
1/2 box of chopped carrots from produce section (or buy your own and chop them I would say 4-6)
1/2 Tablespoon dried parsley
1/2 Tablespoon dried rosemary
1/2 Tablespoon ground thyme
1 teaspoon salt
1 teaspoon black pepper
1 Cup of heavy whipping cream
1 Tablespoon apple cider Vinegar
Prep:
Shred the Chicken
Dice the bell pepper
Dice the tomatoes
Dice the onion unless you are lazy like me and buy it that way!
Mince the garlic unless you take the short cut I do!
Dice the Mushrooms
Dice the celery unless you buy it diced like I do!
Dice the carrots unless it is already done like mine is! Ha!
Instructions:
In a large skillet melt your butter and add your bell pepper, onion, garlic, mushrooms, and celery. Saute about 10 minutes and add more butter if you need it.
Add remaining ingredients, except the chicken: Add your chicken broth, tomatoes, carrots, parsley, rosemary, thyme, salt, pepper, cream, and apple cider vinegar. Bring to a boil.
Add the chicken and stir. Reduce the heat and simmer for 2 hours stirring every 30 minutes or so, but truth be known I forgot to this time and it was still good! Just saying!
That is it! And it is so good yall! And full of healthiness! So make yourself a pot of soup and taste the goodness!
Until next time…
XO,
Amy
Hello, World!
Need a new soup pot? Here are a few I like as well as an insta pot! Anyone have one of those? Should I get one?
Turkey Bolognese with Options
How many mom’s out there want to cook healthy but your kids don’t necessarily want to bite off (no pun intended) on it? I know that is always a problem in my house! Especially since I am raising ALL boys who can eat me out of the house in one day! Anyone else have this problem?
What do you do when you have a problem? You get creative! This year I hope to be able to help more families like mine get creative so everyone is happy! What am I talking about? I am talking about recipes that are easy for mom with options of being uber healthy with an option of being maybe a little less healthy. Not terrible, just not as healthy.
What does this look like? Well if the recipe calls for noodles Mom and Dad if they choose will use zoodles (zucchini or squash noodles). If it calls for rice, Mom and Dad will use cauliflower. Options. That is all. Plain and simple and easy enough to make everyone happy.
Do I eat this way all the time? LORD NO! Do I try to? LORD NO. But when I can I do and my vow to you is to TRY to give you options in the future so everyone is happy. After all isn’t that what we all want? Happy, healthy, kids and homes!
Turkey Bolognese (inspired by Primal Mom)
INGREDIENTS
1 lb ground turkey
zucchini noodles or squash noodles (you can get them in the produce section already spiraled) If not purchase yellow squash or zucchini and use a spiralizer or veggitti to make noodles
Angel Hair Pasta (this is your less health option) and you will cook per the package instructions
1-2 shallots chopped (I prefer two and my little secret is cook with a shallot always and watch your dishes burst with flavor)
2-3 tablespoons chopped jar garlic
1/2 chopped onion
2 containers of cherry tomatoes halved
1/2 teaspoon dried oregano
1-2 handfuls of fresh basil
1-2 tablespoons butter
4 tablespoons olive oil
Parmesan, salt, and pepper for seasoning and garnish
PREP
In one large skillet over medium heat, heat 2 tablespoons olive oil. Add your chopped onion and sauté for 3-5 minutes. Add your ground turkey and cook thoroughly for 5-7 minutes.
While that is cooking in another large skillet add 2 tablespoons olive oil and heat on medium heat. Add your shallots and saute for 3 minutes then add your garlic and saute 3 more minutes. Next add tomatoes, fresh basil, oregano, and once your turkey is cooked through add that. Cover and let simmer for at least 10 minutes.
The skillet that you used for your turkey add butter and melt. Add your noodles and cook for 3-5 minutes. Add salt and pepper for taste.
If using real noodles please cook now according to the package
Plate noodles and top with the turkey and tomato mixture and juices. Add parmesan, salt, and pepper!
Serve with salad and garlic bread and everyone is happy!
Bon Appetit!
Amy
Everyone needs an adorable Apron like this to cook in!
Why Black Eyed Peas?
Black-eyed peas for the New Year? Do you buy in? I know I do because I am uber superstitious which goes against all of my beliefs I know, but it is what it is! I cannot help it! My mind plays games with me if I break a mirror, or a black cat crosses my path, I walk under a ladder…you get the point. We all know the mind is a very powerful thing! So every New Years I have to eat black-eyed peas.
Why Black-Eyed Peas at New Years?
Well, 1864, during the Civil War, there was a march to the sea and everything was destroyed except the black-eyed peas. They were considered trash food for the livestock to eat. When the troops got ready to leave the region and all that was left were the black-eyed peas, they began cooking and eating them. This became good luck and a way not to starve. It was then that they became a symbol of prosperity for the new year. They are suppose to signify coins. Coins mean prosperity…..Throw in some green and you have dollar bills and throw in some corn bread and you have gold! All symbols of prosperity!
BLACK-EYED PEAS, GREENS, and GOLD
When my mom was alive she made the BEST black-eyed peas. I tried her recipe last year only to fail miserably! I cannot decide if she left an ingredient out on purpose or if it was I could not read her writing or what! So this year I am trying a new recipe and I am going to share it with you all now even before I cook it! Yep that is right! Even before I cook it. I figure I could have lied and said this is delish and you would have never known the difference, but that is not my style! Instead I will hope that some of you will try it and we can all decide together if this is a keeper or not, but we will all get our luck in if we take a bite regardless of how it tastes! However, I have to say it sounds yummy as I used some of Mom’s recipe and others and I just combined what I liked and threw out what I did not and even added what I thought….so I hope we will all be happy! Serve it with some corn bread and BAM! We will have covered all the points! Check out the recipe to see why!
CHICKEN AND BLACK-EYED PEA STEW
INGREDIENTS:
1 tablespoon olive oil
1 to 1/2 cups chopped yellow onion
1/2 cup chopped celery (this is some green)
1/2 cup chopped green bell pepper (more green)
2 cloves garlic, minced or 2 tablespoons jarred garlic
4 cups shredded cooked chicken (I buy the whole roasted cooked ones at the supermarket!)
4 (15.5-ounce) cans black-eyed peas, drained and rinsed
1 (14.5-ounce) can rotel diced tomatoes with green chilies in lime juice
4 cups chicken broth
4 sprigs fresh thyme
2 bay leaves
2 teaspoons smoked paprika
1 teaspoon lawrys season salt (more if desired)
1 teaspoon black pepper (more if desired)
2 tablespoons apple cider vinegar
Garnish: chopped green onions, chopped jalapeños, salt and pepper
PREP:
In a medium skillet, heat oil over medium heat. Add onion, celery, green bell pepper, and garlic: stirring occasionally.
In your crock pot, combine your onion mixture, black-eyed peas, chicken, tomatoes, broth, thyme, bay leaves, and seasonings.
Cover and cook on high for 4 hours or low for 7 hours. Discard thyme and bay leaves. Stir in vinegar.
Serve and garnish with toppings of choice along with a nice slice of golden corn bread!
Happy New Year and may your year be filled with LOVE, JOY, HOPE, and PROSPERITY!
See you in 2019!
XO,
Amy
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Mango Chicken How You Like It!
It has been a while since I posted a recipe and a few people have asked why. The truth is I have a hard time getting into routine when there is a change. So when school started back up, I had to drudge through the change at my pace. It just is what it is and it is how I roll. I have learned to accept that about me and it has been very freeing! So now that I am back on track until the next season of life maybe you will be seeing more. Maybe not. Either way I am O.K. Know why? Because I am worthy and so are you!
So last night I made a recipe from a gal I follow and you really should too if you are looking for clean eating and healthy choices. I have been following Amber with Primal Mom for about three years now and I can honestly say she was one of the reason’s I changed a lot of our eating habits around here and she helped me on my weight loss journey along with my dance. So if you are intrigued at all you should look her up.
Last night’s recipe was so easy and I was able to literally appeal to all in the family while keeping it uber clean and healthy for me. I must admit I cheated with a chip or two in the mango salsa, but I am really not on a diet per say so I am a O.K. with that! I did a few things differently than Amber just because I have a house full of boys who eat me out of the house so I added flour and corn tortillas for those who wanted tacos, no tortillas for those who wanted a chipotle type bowl, and cheese for those who just can’t live without their cheese. Mainly the 7 year old! At least he did not put ranch on this so I consider that a win! Everyone was happy namely me with the way mine turned out so clean. So I highly suggest you giving this little easy quick recipe a whirl and seeing if your family enjoys it as much as mine did!
Delicious Chipolte type bowl! Look how pretty too!
Mango Chicken How You Like It
Ingredients:
8 Chicken Thighs-I got bone in (I did 8 to have left overs for busy nights, but you can do as little as 2)
1 Mango
3 garlic cloves or 2 Tablespoons of Jarred Crushed Garlic is what I used
1 Red Bell Pepper
1.5 to 2 Limes
8 Green Onions
1-2 Jalapeños depending on how much kick your family likes
Cilantro
Butter
Prep for the chicken:
Preheat oven to 375
Wash Your Thighs and pat them dry. Next put some butter, salt, and pepper on both sides. I use alot of butter. Probably 2-3 Tablespoons if not more.
Place in baking dish and bake at 375 for 45 minutes or until the skin is as brown as you like.
Prep for Mango Salsa while the chicken is baking:
Peel and chop the mango.
Chop the garlic or use the jarred garlic.
Chop the green onions.
Seed and chop the Jalapeño.
Chop the cilantro as much as your family likes. We like a lot. If you are one of those who just cannot stand the taste of cilantro maybe try 1-2 teaspoons of dried cilantro or none at all.
Place all of that in a bowl and squeeze your limes over it.
When Chicken is done plate or wrap it how you like it. I did one breast with salsa over the top. JP did a taco with the salsa and a side of rice. The rest of the family did bowls made with Rice, black beans, chicken, mango salsa and cheese. Well, Graeme may or may not have had the salsa, but we tried! So easy peasy and EVERYONE was happy for the most part! (Once we got the mango salsa off the little man’s bowl and the skin off his chicken everyone was happy!)
Try it and tell me how your family likes it and take a peek at Ambers site! Tell her I sent ya!
Bon Appetit!
Amy
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How do you get the juice from your limes and lemons? I use the zulay and Love it! Get you one here!
Sausage Stuffed French Loaf
Looking for summer recipes? If so, I have one for you today that you can prepare ahead of time and t is so good!
Summer is right around the corner and I am so excited! Life will become a little more relaxed and we will have major pool and lake time! I am a total water baby so I always look forward to the pool and the lake! However, with summer comes the heat and that can be draining to the point of not wanting to cook at night! So for the next couple of weeks I will be trying out some new recipes in the hopes to find the perfect meals that are quick and easy! Especially for those nights you want to be by the pool or on the lake and the thought of cooking gives you the hives!
Last week I pulled out an old family favorite and it was a huge hit with my kids! You can make the meat mixture in advance and when you are ready finish out the sandwich and bake it! So good, so filling, and so easy! I served ours with a salad and potato chips and it was the perfect summer meal! Give it a try and let me know what you think!
Sausage-Stuffed French Loaf
Ingredients:
1 16 ounce loaf of unsliced french bread
1/2 pound ground Italian sweet sausage
1/2 ground meat
1-2 Tablespoons Olive Oil
1 onion chopped
2-3 garlic cloves chopped (or 2 tablespoons jarred chopped garlic)
1 cup shredded mozzarella cheese
1 large egg lightly beaten
1/4 cup chopped fresh parsley (I actually used dried and a little less than 1/4 cup)
1 teaspoon Dijon Mustard
1/4 teaspoon fennel seeds (I forgot these and it was still good)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1 Tablespoon Garlic for the butter
Preparation:
Cut the loaf down the middle in half; set aside. Hollow out the middle of one side of your loaf to make a shell to stuff with your meat mixture. Save the bread you hollowed out and make bread crumbs and set aside.
Heat your olive oil in a large skillet over medium heat and add your onion and garlic and saute until translucent. Then add your sausage and start to brown. When almost complete add your ground beef and heat until brown and crumbles. Add 1 cup of your reserved breadcrumbs, cheese and the next 6 ingredients; stir well. Spoon the meat mixture into the hollowed out bread slice and replace the top and secure with toothpicks if you would like. I don't do this step, but mother always did.
Melt your butter, add the extra garlic, and brush over the loaf. Wrap the loaf in foil, leaving slightly open on top; place on a baking sheet and bake at 400 for 25 minutes or until it is heated and cheese melts. Cut into pieces. Serve with chips and salad! So good!
What are some of your summer favorites? I would love to know!
xo,
Amy
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So I don't have one of these bad boys. Do you and if you do should I invest in one? Do you love it or hate it?
Grubba's Meatloaf
Meatloaf is a funny thing to me. People either love it or hate it, but what I don't understand is the people who will not even try it. All it is meat in a loaf pan. Sure it is disgusting making it, but if you are not making it what is the big deal?
Meatloaf is a funny thing to me. People either love it or hate it, but what I don't understand is the people who will not even try it. All it is meat in a loaf pan. Sure it is disgusting making it, but if you are not making it what is the big deal? It basically taste like a meatball and who doesn't love meatballs. Vegetarians I suppose and that is okay because they don't like any meat, so it is nothing personal to the meatloaf. Right?
At the Berry house we LOVE our meat in a loaf pan! It is my father in law's recipe and it is so easy and so good! Pair it with some mash potatoes and a salad and the entire family's stomachs are happy and their hearts are full. Pure happiness and the world is a better place. So try my father in laws meatloaf and see how happy it makes your home!
Ingredients:
1 lb ground meat
1 bell pepper chopped up (color of your choice)
1/2 to 1 onion chopped up (we use an entire onion because we are onion people)
1-2 cloves of garlic minced or 1-2 tablespoons minced jarred garlic
1 egg
12 crackers crushed (saltine or ritz I have used both and either way it is great)
salt and pepper to taste and I use Lawry's season salt
Prep:
Preheat oven to 350 degrees.
Grease a loaf pan with pam.
Mix all your ingredients in a bowl. This is where it gets messy, but I promise it is so good and so worth it!
Put all of it in your loaf pan and bake for one hour.
Serve with mash potatoes and salad and everyone is happy!
Try it and let me know what you think! I know my father in law would be so proud if you like it!
Bon Appetit!
Amy
I swear by this garlic! I know some people prefer fresh, but to me this is just as good and a lot easier!
Another staple in the Berry House and I use it in EVERYTHING!
If you want a more buttery flavor use these.
Always good in your meatloaf and to have on hand.
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A Twist on Taco Tuesday
At the Berry home, creativity is little necessary for dinner. Weather that be a new recipe or just labeling the meal with a title, Taco Tuesday! For whatever reason, titling the night makes the meal creative and more fun! I don't know why, but if it gets this family of five to sit down together for a meal, well that is a win in my eyes!
Hello, World!
At the Berry home, creativity is little necessary for dinner. Whether that be a new recipe or just labeling the meal with a title, Taco Tuesday! For whatever reason, titling the night makes the meal creative and more fun! I don't know why, but if it gets this family of five to sit down together for a meal, well that is a win in my eyes!
The older ones are not as into the titles as they use to be, but Graeme is and I still remember a time when Will and JP loved the titles too. Some titles that have lasted are Spaghetti Sunday, Meatloaf Monday, Taco Tuesday, Wildcard Wednesday (I will write about what we do here some other time because they love that), Throw back Thursday- which is basically leftovers, and the weekend becomes pretty much a crap shoot with our busy schedules. Just because a day has a title does not mean we use the same recipe over and over either. For instance; Taco Tuesday; just last week I tried a recipe I have never done, it was still tacos, but with a twist. I am on a mission to come up with at least 5 new taco recipes so that each month I can rotate tacos to keep it interesting and new. Try this recipe and let me know what you think and if you have a taco recipe I should try, please share it! I would love to add it to my Tuesday rotation.
Stuffed Baked Tacos
Ingredients:
1 Tablespoon avocado oil
1/2 pound cooked chicken shredded (I used a rotisserie chicken from the store)
1 ounce of taco seasoning (I used green taco seasoning)
1/2 cup onion chopped or diced
1-2 garlic cloves minced or 1-2 tablespoons jarred minced garlic-The Berry's like a lot so I do about 2 tablespoons of the jarred garlic.
1 can diced tomatoes with hatch green chilies (14.5 ounces) fully drained (if your family does not like really spicy use regular tomatoes)
1 can chopped green chilies (4.5 ounces) fully drained
10 hard taco shells
1 can refried beans of choice
Shredded Cheddar Cheese at least 2 cups unless your family is like mine and LOVES their cheese, well the skies the limit!
Prep:
Preheat oven to 400 degrees.
Spray a 9 x13 baking dish with Pam or some type of non stick spray.
Heat your avocado oil over medium heat in a skillet add your onion and garlic and cook for 2-3 minutes until the onion is translucent and fragrant.
Stir in the chicken, seasoning, tomatoes, and green chilies. Stir until fully combined and reduce heat and simmer for about 8 minutes.
Place the taco shells in your baking dish, standing up, and bake the shells empty for 5 minutes to allow them to crisp up.
Remove from the oven.
Spoon 1 tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell.
Top each shell generously with shredded cheese and bake for 7-10 minutes until cheese is fully melted and the edges of the shells are brown.
Garnish with your choice of more cheese, jalapenos, sour cream, cilantro, avocado, and salsa.
Serve with Rice or your side of choice.
That is it! So good and so easy!
I will say that JP and I both agree that maybe making the chicken mixture a day in advance might even be better because the left overs were to die for! So maybe letting the chicken, seasoning, tomatoes, onion, garlic, and chilies marinate for a day would be even better! We might try that this week, but the recipe above is delish even if you don't take the time to marinate the mixture!
Bon Appetit!
xo,
Amy
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Blueberry Salmon
Ever have a dish that taste so good you dream about it? If not you should click on my post today and try this mouth watering recipe! I promise it will have you day dreaming about it for weeks!!!!!
Have you ever eaten something that tasted so good you could not stop thinking about it? This usually only happens to me when I go out to eat, because let's face it, food is much better when someone else prepares it! True or False? I say True!
My girlfriend Elizabeth, from Organized by Elizabeth was over helping me clean out and she rattled off this dish and I thought, "Wow, that sounds interesting and easy! I am going to try it!" I did- that night and I am telling you guys I cannot stop dreaming about it! To top it all off, it is so easy that I promise it will become a regular in your home and in mine!
I am going to title it Blueberry Salmon because I really don't know what it is called. I just know it is so finger licking good!
Ingredients:
Salmon (I got a pound of the Verlasso Salmon from Central Market behind the fish counter)
Lemon to flavor your salmon
Olive oil for your salmon
Sea Salt and Pepper to taste for your salmon
Mixed greens (I just got a bag from Central Market in the produce section)
Blueberries
Avocado (I got 4 for our family because we love our Avocado!)
Pecan Pieces
feta Cheese
Prep:
I had Trey season the salmon with olive oil, sea salt, and pepper, and sprinkle it with fresh lemon juice from a lemon and then he grilled it.
While he was grilling I cut up the avocado.
Plated each plate with some greens and had the blueberries washed in a bowl.
When the salmon was done I placed however much each person wanted on top of their greens and let everyone sprinkle their own blueberries, avocado, feta and pecans and that was it! So simple, so filling, and soooooooooo delish! You really should try it!
I had some rice on the side for my boys and two of the three ate rice with it, but honestly this is a meal in itself, unless you are like me raising three growing boys! They always need a little something extra!
This dish is so easy, so good for you, and so yummy that EVERYONE should put it on your menu for this week! I promise you will be thanking me!
Bon Apetit!
XO,
Amy
Easy Red Beans and Rice for the Hectic Life
Looking for an easy hearty meal that will become a staple in your home.....look no further!
I often get asked how I have time to cook every night with three boys, my dad, their busy schedules, and a husband who is gone a lot. The truth is I don't, but I find short cuts to awesome recipes and I play with them until they work for my family. I love to cook and share any recipe my family enjoys.
The Berry boys LOVE red beans and rice, but there is no time to match the cajun style. However, I finally succeeded with a version that would even make my cajun friends happy! Unfortunately I had to use canned red beans but the seasoning I used tied everything together. It will make ya want to slap ya mama!
Ingredients:
1lb Hillshire Farm Polska Kielbasa cut into round pieces or chopped if your family prefers it smaller
1 chopped onion
3 cloves of minced garlic or 1 to 1/2 teaspoons of bottled minced garlic
1-2 Tablespoons olive oil
2 (15 ounce) cans red kidney beans, drained
1 (14 ounce) can diced tomatoes (I like the diced tomatoes with oregano)
Hot pepper sauce to taste
pinch of salt and pepper to taste
1 tablespoon of slap ya mama cajun seasoning or something similar
2 cups of cooked rice
Prep:
If you are really in a hurry you can skip sauteing your onions, garlic, and veggies, but I really like to saute them in a separate pan and then add them to my slow cooker.
In a pan add olive oil, onion, and garlic and saute for about 2 to 3 minutes then add diced tomatoes and saute another 1-2 minutes. Once they are all nice and juicy pour the mixture into your slow cooker and add sausage, beans, hot pepper sauce, salt, pepper, and cajun seasoning. On the seasonings and hot pepper sauce go slow knowing you can always add more at the end if you need more pop or pizazz! Cook on low for 6-8 hours or high for 3 to 4 hours. When you are ready to serve, ladle the mixture over your cooked rice. I serve this with a quick salad and bread because my boys love their bread! I also doubled this because the left overs are even better! So give this hectic mom's version of red beans and rice a whirl and let me know what you think!
What are you cooking this week that is easy? I am always looking for easy and good recipes to feed the men in my life so if you have something I would love to try it and even share it!
xo,
Amy
Shrimp and Grits as Easy as 1-2-3!
Looking for a good ole southern comfort meal? If so, I have one for you and it is so easy and so good!
Ok Yall! I am pretty sure if Trey made this once a week nobody would complain! Everyone loved this recipe and it is fairly simple, quick, and easy. Trey actually got this recipe from our friend Luke, who is a Louisiana native so you know its got to be good! You should try it sometime this weekend. I promise everyone will enjoy it! Especially you if you are as lucky as I am and your husband makes it!
INGREDIENTS:
Yellow Stone Ground Grits, but if you cannot find those, just good ole fashion grits will do. Luke's recipe literally calls for enough grits for 6-8 people so I don't have actual measurements. (men!) The grits need to be cooked and that is a very important piece of the equation. So make sure to cook your grits ahead of time.
2 pints of Heavy cream
2 lbs of shrimp shelled and deveined. IF you use frozen shrimp make sure to get ALL the water out. This is very important.
1/2 lb of tasso sausage
1 teaspoon chopped green onions (basically 1/2 a bunch chopped up)
1 Tablespoon crushed garlic
2 ounces white wine
1/2 cup roasted red pepper
1 Tablespoon creole seasoning
Kosher salt to taste
Directions:
Before we poured it on the grits.
Dice the tasso and put in the bottom of a pot with olive oil. Sorry folks, not sure how much so let's assume a tablespoon! Again it's a man's recipe! Brown your sausage very well. Once brown, add your garlic and red pepper. Saute that and then add your shrimp. Be very careful not to overcook. Just cook it until pink. Next add your white wine to deglaze it. Let the wine swirl around with your help to clean the sides of the pan and keep the flavor full. Add your creole seasoning and your heavy cream and stir until you reduce the cream by 1/2 of what it was. Add Salt to taste, 1/2 teaspoon at a time. You do not want to over salt. Pour this mixture on top of your cooked grits and garnish with green onion. Serve with delish buttered bread and salad.
So easy! I mean come on my husband made it! Don't you want to try it? Or better yet, let your husband take a gander at it and watch how easy and good it is!
What are you making for dinner these days? I would love to know!
Bon Apetit!
xo,
Amy
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Light and Easy
It's beginning to feel and look like Spring! If you are like me, you are looking for light, yet satisfying meals for your family. Look no further, I have found one and tried it last week! It was amazing!
As a mom of three VERY active boys, I try to sit down Sunday mornings and map out my week. I have to think about Trey's flight schedule, soccer, dance, choir, acting, orchestra, the little guy's activities at the time, my dad, my dance classes, and the list goes on and on. So I try to decide on Sunday what we will be eating so we are not stuck ordering pizza daily or running to In and Out.
I must confess, sometimes that does happen, but I try to the best of my ability to not let it. I figure if all else fails, they get a hot meal at school. Yes, I am one of those moms! I do not pack lunches because I HATE eating sandwiches that have sat in a locker or somewhere before it is time to eat. I have horrible memories of nasty, smushed gunky things in my lunch box as a kid! So unless the boys ask or it is field trip day they buy. It's a problem I know, but it's a memory and we all know what those memories can do to you! They can ruin you sometimes and the lunchbox memory is still with me. The scent, the gunk.....all of it!
Last week, as I was planning meals, I came across a recipe for Shrimp Scampi Pasta on Epicurious:
https://www.epicurious.com/recipes/food/views/shrimp-scampi-pasta-234258
I was really wanting something light, but that could fill up these boys. I gave this recipe a whirl and it was a home run! It has lots of butter and garlic which in the Berry household makes almost anything taste good! I think in the future I might add chopped up tomatoes, but you guys! Yum! My family ate it up like hot cakes and bonus it was so easy! I will be making this again! If you are looking for a light, easy, pasta, this is it. Give it a whirl and tell me what you think!
Shrimp Scampi Pasta
Ingredients:
1/4 cup olive oil
1 lb large peeled and deveined large shrimp raw: 20 to 25 per pound (I did a 1.5 lb just because of all the men in my family)
4 large garlic cloves, left unpeeled and forced through a garlic press (or you can cheat like me and buy the chopped fresh garlic in the produce isle!)
1/2 teaspoon dried hot pepper flakes (I left this out and let each man do his own spice for the sake of my man/child and his tastebuds)
1/2 cup dry white wine
1 teaspoon salt
1/2 teaspoon black pepper
5 tablespoons unsalted butter
3/4 lb capellini (angel hair pasta)
1/2 cup chopped fresh flat-leaf parsley
Prep:
Bring a pot of salted water to boil for your pasta.
While that is heating up, heat oil in a large heavy skillet over moderately high heat until hot, but not smoking, then saute your shrimp, turning over once, until just cooked through. I would say about 2-3 minutes and transfer with slotted spoon to a large bowl. Add garlic to the remaining oil in the skillet, along with the wine and red pepper flakes if you are cooking them in, your salt and pepper, and here is where in the future I will add some diced or chopped tomatoes. You don't have to and the original recipe does not call for them, but Trey and I both agree it might add some color and texture. Plus we are a tomato loving family! Cook all of this over high heat, stirring occasionally for about 1-2 minutes. Add butter to skillet, stirring until nice and melted, and stir in your shrimp. Remove skillet from heat.
Cook pasta in boiling water per the instructions on your box. We like ours al dente so it is about 3 minutes. Reserve 1 cup of pasta-cooking water, then drain pasta in a colander. Toss your pasta well with the shrimp mixture and some parsley in a large bowl, adding some of your reserved cooking water if necessary to keep moist.
Plate and serve with some nice garlic bread and salad!
So good, but see what I mean about colorless? I will add diced tomatoes next time to jazz it up just a bit. Still really good though!
So easy and so good! What are you cooking this month that is light and airy, yet satisfying? I would love to know and share with my readers!
Until next time! Bon appeitt!
xo,
Amy
Hello, World!
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