Well this whole website came to fruition on a whim from an inspiring friend and chef himself. I am so truly excited to share my thoughts and ideas in regards to food, that I couldn’t even think about what to say for my opening blog.
Being able to share food in a creative aspect has always been my passion. So through this blog I will attempt to do so as often as possible. Here I will share my recipes, ideas, inspiration and love of food with you.
So come back and visit as often as possible!!!
This recipe came about as a creative twist on classic bruschetta, which to me can sometimes be quite boring. So I added some shrimp, lemon zest and fresh basil and served over grilled baguette slices and voila an update on a old classic.
Serve this warm straight out of the saute pan!
Shrimp Scampi Bruschetta
24 E Shrimp peeled and deveined
3 T Olive Oil
1 C diced Roma Tomatoes
3 Cloves garlic minced
Zest of 1 Lemon
2 Shallot minced
Juice from 1 lemon
¼ cup of white wine
2 T Cold butter
2 T Basil cut in long thin sliced
6 slices of French baguette sliced on a bias and broiled just until brown.
Season the shrimp thoroughly with salt and pepper. Heat a large sauté pan over medium-high heat. When the pan is hot, add oil to lightly coat the pan. Add the shrimp and quickly sauté until just starting to turn pink, but not cooked through. Remove from the pan and set aside. Add the shallots and sauté just until they begin to soften, about 3 minutes. Add the garlic and cook another 30 seconds. Add the lemon juice & white wine. Cook just until alcohol cooks off. Add the shrimp back to the pan and add butter. Remove from heat, shaking pan until butter is melted. Add more salt and pepper if necessary.
Top Baguettes with 3-4 shrimp and spoon sauce over shrimp and garnish with Basil.
Maura’s Chicken Noodle Soup
2 lbs. of chicken breast cubed
6 cups of chicken stock or broth
2 cloves garlic minced
1/2 cup of carrots chopped
1/2 cup of celery chopped
1 Tbsp. of butter
1 cup of onions chopped
1 bay leaf
½ tsp. thyme
8 oz. egg noodles cooked and cooled
2 Tbsp. Parsley, chopped
Salt & Pepper to taste
Take butter and place in a large stockpot, add onions, bay leaf and thyme and sweat over med heat until soft and translucent. (Do not brown.) Add garlic and sweat for another minute or so. Add chicken and sauté until cooked through, over med heat. Do not brown.
Add celery, carrots and stock and bring to a boil. Reduce to simmer and cook until veggies are firm but cooked. Add salt and pepper to taste.
Add egg noodles and parsley and serve.
2 C rolled oats (not instant)
1 C almonds or walnuts
1/4 C sesame seeds
1/2 C sunflower seeds
1/2 C pumpkin seeds
1/2 C coconut
1/4 C toasted flaxseeds
1/2 C raisins
1 C dried fruit
1/2 C canola oil
1/4 C honey
1/4 C molasses or real maple syrup
1 tsp or almond extract or both vanilla
Mix the oat, nuts and seeds in a large bowl.
Measure wet ingredients and cook over med heat until evenly mixed.
Toss everything together until evenly coated and then pour out into a baking pan.
Bake at 300 degrees for 30-45 minutes, turning it with a spatula every ten minutes or so. You want everything to be an even golden brown.
When it is finished cooking, returned the baked granola to the mixing bowl, add the raisins and dried fruit and stir to combine.