Garlic Lemon Shrimp with Arugula and Spaghetti

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I saw this on Pinterest and pinned it right away, I mean...look how good it looks!!  When I went to go to the actual recipe, the pin I had didn't work.  Pinterest kept going to a grey page saying "sorry blah blah blah" (not in those exact words).


Since I'm pretty awesome, I decided to try and make my own version of it anyways.


This might kill the people who need to follow a recipe, but for the free spirits like myself, here's how I made mine.


I put a bit of butter and olive oil in a large skillet...I really could have omitted the butter...not too sure why I even used it, I never use butter.


I added thinly sliced onions, minced garlic, lemon zest, lemon juice, sea salt, and pepper.  When the onions were sort of cooked, I added the shrimp. 


I live life on the edge and had a little bit of plain greek yogurt left, so I decided to add that too.


I tasted it and it needed more flavour, so I added more salt, pepper, and lemon juice.


When all it was all cooked and smiling at me, I added whole wheat spaghetti and a bunch of arugula.


Mixed it all and served it.


It was really good!!  I also had it left over the next day for lunch...still good!!


See...you don't need a recipe...just play....take risks....be craaaazy.


Or not.


Whatever works for you.

Avocado Salad

Plating is courtesy of Tracey and dish made by Krista.  I told them I'd give them the shout outs.


This past weekend I had two fabulous girlfriends over...which meant...good food.  One of the things we made was the Avocado Salad from Tasty Kitchen....and by "we", I mean Tracey and Krista.


I have been wanting to try it for awhile, but was waiting for the right time.  This weekend was definitely the right time.


It was so refreshing and light...I enjoyed it.


They did make a couple of changes...

Instead of white wine vinegar, they went with balsamic...it was good, but I think I'd like to try the white wine next time.  I love balsamic vinegar but felt that maybe it was a bit too strong of a flavour that overpowered the dish...but that's just my opinion.

They used dried parsley instead of fresh because that's all I had.

Instead of leaving the avocado in the peel and adding the toppings, they made it like a salad, mixing it all together, and then adding it back into the shell.  I liked it that way....easy to eat.


Oh and want to know what I did with the leftovers?  Poached egg, homemade hollandaise sauce with the salad served on top...DELICIOUS!  It was so freakin good like that!



Let me know if you try it!

Baja Fish Tacos

I'm not a huge seafood fan...I actually don't like it at all, but I like to try new ways to make it hoping I will like it.  I like fish and chips...I like shrimp and I don't mind crab in some things...like stuffed mushrooms and creamy fatty cheese dips....but that's where it stops.


I've tried a few recipes where I liked the fish and this one was one of them.  It's really easy and super fast...my kind of weeknight meal!  This is a version from beantownbaker.com

combine taco seasoning (make it at home...just omit flour and cornstarch), lime juice and orange juice.

add fish

toss to coat and let sit while heating oil in skillet

add to hot oil

meanwhile, cut up an avocado

and add to sour cream

stir until chunky...add salt and pepper to taste (we're really classy and fancy around here, so I served it right in the sour cream container...it's how I roll...just keeping it real)

by then the fish should be done

add coleslaw, avocado mixture and fish to warmed up tortilla and enjoy!!

PRINTABLE RECIPE HERE


Let me know if you try it and how it turned out for you!!

Tuna Cakes with Homemade Tartar Sauce

Need an easy and quick dinner idea?


Tuna Cakes by Kraft Canada!


I'm not your biggest tuna fan, but I love these. I serve them on a bed of mixed spring greens that I drizzle balsamic vinegar on then I make a tartar sauce to serve on the side.


Here are my suggestions for the tuna cakes....

- add an egg. I find they crumble and fall apart when I don't.
- skip the refrigerate for 10 minutes step and make them into patties right way. Then put them in the fridge to set for a bit.
- I find it helps when I make them into patties to roll them into a large ball in my hand first, then flatten so they get packed in a bit.
- you don't need to use mozza, I use whatever cheese I have on hand.
- regular onions can be substituted for green onions
- when frying them, ignore the time the recipe says. Put the stove on medium and turn them when they are brown...flipping only once.
- use a non stick skillet with a bit of olive oil
- add shredded carrots for extra nutrition


Here are my suggestions for the tartar sauce....

- I added extra dry dill for flavour
- I never measured because their quantities are too large for one meal....go by preferred taste.
- let it sit in the fridge for awhile first so the flavors can really get to know each other.



Let me know if you have tried this or if you have any questions.