Parmesan crusted salmon with lemon cream sauce


Well, another year older. Not sure about wiser 🙂 One thing is for sure, this birthday felt different. In the past, I haven’t really wanted to celebrate my birthday, do anything special or draw any sort of attention to it. I wouldn’t say that I dislike birthdays, just haven’t wanted to make much out of it for the last 5-10 years or so. Maybe after 21, birthdays just aren’t a big deal anymore.

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Sheet Pan Shrimp Fajitas

sheet pan shrimp fajitas

I feel like I’m a bit obsessed with sheet pan cooking these days. Anything I can throw on one pan, toss in the oven and POOF! dinner is done!?!? Count me in!

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Shrimp Ceviche


Lately, I have been dreaming about getting away on vacation. Work is so crazy right now that its not going to happen anytime soon, but a girl can dream. Some of our favorite vacations were in Mexico and my absolute favorite thing to eat down there is fresh shrimp ceviche. After our last trip to Cancun, I was craving it everyday, so…I decided to find a ceviche recipe I liked. This one is killer!! Just the right amount of spice and sweetness from the Serrano chilies and fresh squeezed citrus juices.

Play around with the ingredients to get it just right for your taste, you could leave out the shrimp, or like I do, leave out the avocado for my husband’s allergy. You could also add mango for a tropical twist.

Shrimp Ceviche
Poaching Liquid
2 quarts water
1/4 cup kosher salt
1 lb raw shrimp, peeled and deveined
juice of 2 lemons
juice of 2 limes
juice of 2 oranges
1 cup diced cucumber
1/2 cup finely chopped red onion
2 Serrano chilies, seeded and finely chopped
1 cup diced seeded tomato
1 avocado, chopped into 1/2″ pieces
1 Tbsp roughly chopped cilantro leaves, plus more for garnish
1/4 cup extra virgin olive oil
1/4 tsp kosher salt

1. Combine water and 1/4 cup salt in a large saucepan; bring to a boil over high heat. Add shrimp and immediately turn off the heat. Let the shrimp sit until just cooked through, about 3 minutes. Transfer to a cutting board until cool enough to handle, about 10 minutes.
2. Chop the shrimp into 1/2″ pieces and place in a medium non-reactive bowl (nothing aluminum or cast iron as it can react with the food and acidic citric juices and impart an off color or flavor to the food). Add lemon, lime and orange juice. Stir in cucumber, onion and chilies. Refrigerate for 1 hour.
3. Stir tomato, avocado, chopped cilantro, oil and 1/4 teaspoon salt into the shrimp mixture. Let stand at room temperature for 30 minutes before serving. Garnish with cilantro leaves, if desired. Serve with tortilla chips.

Original recipe from Eating Well.

Shrimp & Corn Chowder

It’s official, I’m back in the working world! I spent last week trying to get myself back on a schedule, waking up at a normal time instead of sleeping in and being lazy for the first few hours of the day. Cramming as much painting, projects and recipes into each day as I could. I’ve come to terms with the fact that I’m going from having all the time in the world to do whatever I please to not having enough time to think twice about what I’m going to wear today (which I usually think about 10 times over). I also have a new best friend, my daily (a.k.a. hourly) planner which now looks like Samantha’s planner on Sex and the City in the episode where Carrie gets broken up with on a post-it.

So, here goes nothing. My attempt to essentially work 2 full-time jobs…and still be successful at both.

I want to thank all of you who have faithfully followed me for the first few months of this fun little journey. I have loved sharing my posts with you and hearing your feedback and feeling the love. You have helped make this a very fun experience and I hope I have at least inspired you to try something new, in your cooking or in your home.

Ok, ok…onto the chowder. I have really come to love buying Cooking Light magazine every month. Their recipes are so tasty, easy and for the most part very quick to make (usually less than 40 minutes from prep to taking your first bite) and this chowder was no different. It took much less time than I anticipated and the flavor was delicious!

Shrimp & Corn Chowder
(makes approx. 6 cups)
4 center-cut bacon slices, chopped
4 green onions
1 Tbsp chopped fresh thyme
4 garlic cloves, minced
1/4 all purpose flour
2 1/2 cups 2% reduced fat milk
1 1/4 cups unsalted chicken stock
1 bay leaf
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1/8 tsp cayenne pepper
24 medium shrimp, peeled and deveined, tails removed
1 (10 ounce) bag frozen corn kernels, thawed

1. Cook bacon in a large saucepan over medium heat 6 minutes or until crisp. Remove bacon from pan with slotted spoon, reserve drippings.
2. Thinly slice green onions; reserve 2 Tbsp dark green parts. Add white and light green onion parts, thyme and garlic to drippings in pan; sauté 2 minutes.
3. Sprinkle flour over onion mixture, cook 1 minute, stirring constantly.
4. Stir in milk, stock and bay leaf; bring to a boil. Reduce heat to medium and cook 2 minutes.
5. Stir in salt, black pepper, cayenne pepper, shrimp and corn; simmer 4 minutes or until shrimp are done.
6. Discard bay leaf. Divide soup evenly among 4 bowls; sprinkle with bacon and reserved 2 Tbsp green onions and serve with crusty bread.

Original recipe from Cooking Light.

Ginger-Soy-Lime Shrimp

I got a text from my friend Nancy one day saying I had to try these shrimp. Nancy loves herself some shrimp, she is always trying different marinades and recipes on them when we go over for dinner. So when she told me I HAD to try this Bobby Flay recipe, I knew it must be the best yet. And boy was it! These make a great appetizer or side dish for your next BBQ, just throw the ingredients in a food processor or blender, marinate the shrimp for a couple of hours and grill them up. The original recipe calls for peanut oil, I didn’t have any so I used sesame oil instead. It also called for the shrimp to be unpeeled, but the shrimp absorb more of the marinade if they are peeled and you don’t want to make you guest peel shrimp before eating them…so messy!

Ginger-Soy-Lime Shrimp
2 large shallots, peeled and chopped
1 (2-inch) piece fresh ginger, peeled and chopped
4 cloves garlic, smashed
3/4 cup soy sauce
1/2 cup fresh lime juice
2 Tbsp sugar
1/4 cup chopped green onions
1/4 sesame oil
1/4 tsp fresh ground black pepper
2 lbs large shrimp, peeled and deveined, with tails on

1. Place shallots, ginger, garlic, soy sauce, lime juice and sugar in food processor (or blender) and pulse until smooth. Add green onion and oil and pulse until combined. Season with black pepper to taste.
2. Place shrimp in a large bowl, pour marinade over and let them marinade, covered and refrigerated for 3-5 hours.
3. Preheat a grill to high, remove shrimp from marinade and skewer them, then grill for 2-3 minutes per side.

*Original recipe from Bobby Flay for Food Network

Spicy Lobster Spaghetti Squash

Umm…spicy seafood heaven on a plate right here! The original recipe calls for regular spaghetti noodles but I’ve been substituting spaghetti squash for regular pasta noodles for a while now and I haven’t been disappointed yet. There is so much flavor in this dish without a lot of ingredients.

Spicy Lobster Spaghetti Squash
1 Spaghetti Squash
Kosher Salt
Fresh ground black pepper
4 Tbsp olive oil
2 Tbsp unsalted butter
1 large shallot, finely chopped
1 tsp crushed red pepper flakes
1 lb. cherry & sun gold tomatoes, halved
1 lb. cooked lobster meat (can substitute cooked shrimp if you prefer)
1 tsp finely grated lemon zest

1. Preheat over to 375° F. Cut spaghetti squash in half, length wise, and scoop out seeds with a spoon. Rub cut side of squash with 1 Tbsp olive oil on each half and sprinkle with salt and black pepper. Place cut side down on a baking sheet and roast in the oven for 40 minutes.
2. Once squash is done, remove from oven, and use a fork to scrap inside of squash into “noodles”
3. Heat remaining olive oil  and butter in a large skillet over medium-high heat. Cook shallot and red pepper flakes, stirring often, until shallot is softened, about 2 minutes.
4. Add tomatoes and cook, stirring often, until tomatoes are soft and juicy, 6-7 minutes. Add lobster meat to skillet and toss to coat. Add noodles, season with salt & pepper to taste. Cook, tossing constantly until sauce thickens and coats noodles, about 2 minutes.
5. Serve topped with lemon zest

*Original recipe from Bon Appétit