One of my favorite things to order at Outback Restaurant is shrimp on the barbie. And I have a copycat recipe that is spot on! This easy barbecue shrimp will become your new favorite grilling recipe.Choosing The Right Shrimp When it comes to purchasing shrimp, always choose fresh if available. The next best will be frozen. For this recipe you will need jumbo shrimp. There are about 16 shrimp per pound with this size. I prefer them to be:deveined shelled and the tail . . .
Fresh, bright, light...oh so yummy. That's how I would describe this lemon herb tilapia dinner. I've said it before, and I'll say it again - if you aren't a seafood fan you need to try tilapia. It is so mild and so easy to prepare. You'll be converted!Simple But Delicious The ingredients are so simple. Here's the basics:tilapia garlic dill parsley lemon shallotA Quick Meal! I started out this recipe with a shallot, some dills, some parsley, and some . . .
I did not grow up on the coast, instead- smack dab in the middle of the country. I did not grow up on crab legs and lobster fresh from the shore, just the occasional costco salmon. SO, with that being said, I'm not the biggest seafood eater. I tell you this,to convince you, because there are MANY of you who do not like fish, or many of you who may like it but do not want to prepare it. IF you fall in any of those categories- this meal is a great starter fish meal for you. Tilapia is very mild . . .
I grew up with a family that loved to hunt and fish and camp. I have really fond memories of fishing with my dad and then cooking up our catch for dinner. Some have an aversion to sea food, but I kind of adore it - especially salmon. It is packed with healthy omegas and leaves you satisfied without feeling like you ate a brick.Salmon with a Kick I've been making this recipe every since I was a newlywed. It's fast and tasty, which is kind of my motto. The combination of the flaky salmon, . . .
Happy New Year! I wanted to start off my new year by taking a break from the sweets and eating lots of veggies. These zucchini noodles, that I like to call zoodles are the perfect solution. You get your noodle fix with non of the carbs!I created my zucchini noodles using the KitchenAid 5 Blake Spiralizer with Peel, Core and Slice attachment for my KitchenAid Artisan Tilt-Head Stand Mixer. This has been the funnest little gadget. You can core and peel apples, create shoestring fries, . . .
It's FALL!!! I'm in LOVE with FALL and I don't care who knows it!!! Sorry, I'm quoting winter movies (Elf), and we just welcomed in fall. Fall is my favorite food to cook. Are we nerds because we think of food in seasons? While grilled chicken with mango salsa and a side of bruschetta mid-November never hurt anyone, it is fun to indulge in the fall curries, pumpkins, lentils, and squash. All of the squashes!You see that gorgeous pan above? That's All-Clad's d3 ARMOR Fish Pan. I'm . . .
I can still remember the first time I ate a fish taco. It sounded terrible. I was resistant to try it. I was 14 years old, and I had traveled to San Diego, CA to visit my aunt. She picked me up from the airport and insisted we stop at Rubio's. All I can say is that it was love at first bite. Years later I moved to San Diego to attend college, and stayed in southern California for nearly 15 years. Rubio's was a staple. My husband would pick it up every Saturday - and fish tacos were . . .
Bowls are the new plates. It's true. Martha Stewart said it, so it's true. Ha ha! Really though! Have you noticed how popular meals served in bowls have become? I love serving food in the Fiesta bistro bowl. They are truly one of my favorite pieces of dinnerware. The depth is perfect, they are chip resistant, and they are beautiful to boot!Today I'm serving up a California roll...in a bowl. Who is a sushi lover out there? If I'm being honest - I'm pretty reserved when it comes . . .
Dinner in 10 minutes?! Yes please! This tasty dish will be on your table before it is even set! I love shrimp, and I love summertime grilling. Add some juicy fresh peaches and you pretty much have heaven on a platter.My love of seafood started when I was a kid. I have really fond memories of camping with my family. My dad would get up early to go fishing and he would catch our dinner. We feasted on rainbow trout grilled over the camp fire during those trips. Since then I haven't been . . .
Boy do I have a yummy and easy dinner for you!Many years ago my husband and I took a weekend trip to Seattle. One of the first places we visited was Pike Place Market downtown. We loved wandering thru the beautiful flowers and fresh produce. And we were so amazed by the Famous Pike Place Fish Co. This fish company is famous for throwing their fish from one worker to the other when they get a sale. There are motivational videos and documentaries about the culture of this company that are . . .
The other day I was teaching Des all about 'y'all'. It's a common misconception that it's spelled 'ya'll'. No. It's a contraction between 'you' and 'all'. Actually, more like 'ya' and 'all'. So you chop off the rest of 'ya', leaving you contracting 'y' and 'all', THUS producing the end product, 'y'all'. Then we went on to discuss 'all y'all', or sometimes 'all uh y'all', and how that's used to describe a large group of people, like more than three.Her: "Whaaaa? Do they teach you that in . . .
Give me all the roasted veggies. Roast anything and I can guarantee you it'll be 5,000 times better. I reeeeeally wish I had learned the art of roasting a long time ago, it would have saved me (and my people) a lot of boiled, frozen lima bean medleys. Blech.Blackening your salmon takes away a lot of the salmon, fishy taste that many of us don't love. And it doesn't add a lot of fat! That's been another favorite, adding flavor with herbs and lemons and garlic and onions and all . . .