A Sea Snack

Hello, hello!

We’ve made it to midweek and I sure do have a snack or side dish for you!

One of my very favorite combinations are shrimp and crab. I basically will love any recipe that includes the two. This recipe is taken from my favorite cookbook series “Skinny Taste”.

what you do:

• Preheat oven to 350 degrees

• Butterfly the shrimp by cutting a slit down the back of the shrimp. Flatten with knife.

• In a bowl combine panko, lemon juice, mayo, mustard, whole egg, egg white, parsley, Old Bay, paprika, and pepper to taste.

• Stir well and fold in the crabmeat, don’t overmix. Place one tablespoon of the crab mixture on each shrimp. Top each with melted butter.

• Bake on the center rack for about 8 minutes. Then broil for about 2 minutes for extra crisp. Serve with lemon wedges.

Upon further reflection on this recipe I think I would exclude the mustard. For me I think it just added an odd flavor that I personally wasn’t a fan of. Other than that it was like a little crab cake on top of shrimp. Yum.

Have a fabulous Wednesday!

Decadent Deliciousness

Hello Friends!

I cannot believe that there is less than one week left in February. It flew! I feel like I blinked and it was gone. I’m always excited for a new month though.

As we move through the year, I’m still all about that French vibe and I’ve been wanting to make this recipe for a very long time and let me tell you, it may easily be one of my favorite recipes I’ve tried and its so simple!

COQUILLE ST. JACQUES

what you need:

what you do:

1. In a large pan combine scallops, shrimp, mushrooms, wine, onion, and just a pinch of salt.

2. Bring to a boil and simmer for 5 minutes.

3. Strain mixture and make sure to save one cup of cooking liquid.

4. In the pan melt half stick of butter, add flour and mix well.

5. Pour in the reserved liquid and cream and cook. Whisk it until thick.

6. Remove from heat and add in cheese until mixed.

7. Add in seafood mixture, mix well, and then add to four oven safe dishes.

8. Melt 1 tbsp butter in microwave and add in Panko, then sprinkle over your dishes.

9. Cook under the broiler for 2-3 minutes.

One of my favorite things in the whole world is having a glass of wine (or champs) and making a fabulous dish. Since I gave up meat for Lent this fabulously French dish was the absolute perfect dinner.

Enjoy your day! Thanks for stopping by!

I Dream of Brunch…and Crepes.

There are a very things that have always been in the back of my head that I’ve always wanted to make. One of those things? A Crepe Cake! I mean I’m a massive fan of all things French and Brunch so combine the two and it’s a dream for me. Also I love to flip a crepe! Not to mention one of my favorite combinations is lemon and strawberries.

The filling for this recipe calls for Lemon Curd which I didn’t have on hand so I made it. Here is the simple recipe for it.

what you do:

In a small heavy saucepan over medium heat, whisk eggs, sugar and lemon juice until blended. Then, add butter and lemon zest, cook, whisking constantly until the mixture is thick. Transfer to a small bowl and let cool 10 minutes. Cover and put in thee fridge until it’s cold.

Lemon Strawberry Crepe Cake

For the crepes:

• 4 cups flour

• 8 eggs

• 1/2 tsp salt

• 2 tsp vanilla extract

• 4 1/2 cup milk

• 4 tbsp melted butter

• 3 tsp sugar

  what you do:

  Simply add everything but the milk and butter to a very large bowl and stir. Then add milk slowly as you stir. Usually when I make crepes I use a blender so I broke this recipe in half and mixed it in the blender. I find nothing mixes crepes better than that. Take a pastery brush and before each crepe brush the pan. Use a 1/4 cup for the batter for each crepe. Pour into pan and swirl. Let cook for 1-2 minutes on each side. If you don’t want to flip the crepe then use a spatula and gently turn it over. Make at least 20 crepes but let me tell you this recipe makes about 400 crepes. Ok not quite but a lot.

for the filling:

• 2 cups heavy whipping cream

• 3 tsp vanilla extract

• the entire lemon curd you made

• 1 tsp lemon zest

Beat the whipping cream and vanilla (I used a Kitchen Aid) until there are peaks and then fold in the lemon curd and zest. Cover and store in the fridge until you are ready to use it.

Now, cut some strawberries for the topping.

Thanks for stopping by and I hope that February has been extra sweet for you!