Shrimp and Angel Hair Pasta

I had a light breakfast and am starving! I was craving some shrimp today but was not sure how I was going to prepare it when I finally decided on some pasta. I kept debating about how or where I was going to spend my SuperBowl Sunday...but my sister was here this week and she has been sick. And after a few days of being cooped up in the house with her, guess who is sick now? So my SuperBowl party plans have turned into a party of one.

I have not watched the entire game since I am not a fan of either team; but I am catching bits and pieces and enjoying some of the commercials. I am a huge Madonna fan but must admit that I was not overly impressed with the half-time show, though she looks fantastic and the graphics were amazing.

What I am looking forward to is the season opener of The Voice...that is, if I can stay awake that long.

Shrimp and Angel Hair Pasta

3 oz uncooked angel hair pasta

10-12 raw jumbo shrimp, peeled and deveined

1/2 tsp salt 

1/4 tsp ground black pepper

1/8 tsp crushed red pepper flakes

2 tbsp olive oil, divided

1 c broccoli florets

1/3 c sliced fresh mushrooms, optional

2 garlic cloves, minced

1/4 c yellow onion, chopped

1/2 cup white wine (or chicken broth)

2 tsp fresh parsley

2 tsp chopped green onion, optional

Grated Parmesan cheese, optional

Cook pasta according to package directions.

Season shrimp with salt, pepper and red pepper flakes. Heat 1 tbsp of olive oil in a large skillet and cook shrimp for 3-5 minutes or until pink. Remove from pan and set aside.

Heat remaining olive oil in the skillet and stir-fry the broccoli, mushrooms, garlic and onion for 5 minutes. Add wine (or broth) and parsley. Return shrimp to the skillet. Drain pasta and add to shrimp mixture. Toss lightly. Cook until heated through. 

Garnish with Parmesan cheese or green onion.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Homemade Salad Dressing

I have been in the bed this entire day and not feeling too bad about it. I had big plans to go to the gym, the grocery, do some major cooking, finish some work...ain't gonna happen. I don't know why rainy, dreary days put me in a relaxed state of mind. But I have gotten caught up on almost all of my t.v. shows and am ready to do some reading...and eating again.

I try to eat a salad at some point every day. People are shocked to learn how much sugar is in salad dressings, marinades and condiments found in the grocery store aisles. Read the labels! There are a lot of tasty vinaigrette dressings that I make for my salads that include apple cider vinegar or lemon juice and extra virgin olive oil. All you do is whisk (or shake), pour and eat. Simple as that.

Lemon Vinaigrette

1/4 c extra virgin olive oil
1/4 c fresh lemon juice
2 tbsp fresh oregano
2 garlic cloves, minced
1/4 tsp ground black pepper
1/8 tsp salt

Garlic Herb Vinaigrette

3 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
1 tbsp fresh basil, chopped
1 clove garlic, minced
1/8 tsp salt
1/4 tsp ground black pepper

Lemon Mint Dressing

2/3 c lemon juice

2 tbsp fresh mint, finely chopped
1 tbsp honey (or 1/2 packet stevia)
2 tsp dry mustard

1/2 tsp sea salt

1/4 tsp ground black pepper

4 tbsp extra virgin olive oil

2 tbsp poppy seeds

Citrus Basil Vinaigrette

1/4 c olive oil

2 tbsp orange juice

1 tbsp lemon juice

1/4 lemon, zested

1/2 tsp salt

1 tbsp honey (or 1/2 packet stevia)

1/8 c chopped fresh basil

1 tsp white wine vinegar

In a medium sized bowl, whisk together the ingredients. Pour over your favorite salad. Serve.      

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Garlic Hummus

I have a friend who asks me why I blog and what is so important about sharing recipes when folk can just Google recipes online and find what they are looking for. Basically it is because blogging/writing is therapeutic for me. I enjoy sharing the things I love or am passionate about - my love of food, cooking, baking, new products and the latest gadgets. But, more importantly, it tickles me when I get feedback from people who don't typically cook, experimenting with my recipes with success and getting rave reviews from their friends and guests. Or when I hear how my journey has inspired someone to change their eating habits and lead a healthier lifestyle...that is really why I do the blog.

SuperBowl weekend is approaching so I wanted to share some healthy dips and appetizers that can be made for the festivities. Hummus is a thick spread made from ground chickpeas, olive oil, lemon, and garlic, made originally in the Middle East. There are so many different varieties - pumpkin, garlic, black bean, sun dried tomato and spinach hummus, to name a few. I am making some garlic hummus for my late night snack this evening. Eat with veggies, crackers, crostini or as a spread.

Garlic Hummus

1 15-oz can garbanzo beans, rinsed and drained
4 tbsp olive oil
Juice of 1 lemon
2 garlic cloves, peeled and crushed
1/2 tsp powdered cumin
2 tbsp plain Greek yogurt
Salt and pepper to taste
1/2 tsp paprika

Drain the garbanzo beans, preserving the liquid.

Blend garbanzo beans in a food processor. Add olive oil, lemon juice, garlic, cumin, and blend. Add yogurt and blend into a smooth dip. Add salt and pepper to taste. Garnish with olive oil and/or paprika.

If hummus is too thick, add some of the liquid from the chickpeas, a teaspoon at a time.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.