Shrimp Scampi

My parents are the best. When I came to visit over Labor Day weekend, they sent me home with some beautiful jumbo shrimp that they had picked up on the gulf. I had only ever cooked with frozen, shelled, deveined shrimp so it was fun and slightly horrifying to remove the shells (and legs! omg the legs) and veins myself. 

However, I have to say- it was totally worth it. Fresh shrimp are fantastic. And this perfect pasta dish is a great way to showcase shrimp. 

This simple recipe goes from prep to table in thirty minutes or less. It is super tasty and quite beautiful! This is a perfect weeknight meal to cram between volleyball practice and bible study (or between class and my night shift!). 

Serve alongside a pretty salad and garlic bread for a meal that it sure to satisfy everyone.

What You'll Need:

4 Tablespoons Butter
2 Tablespoons Olive Oil
1/2 whole Medium Onion, Finely Diced
4 cloves Garlic Cloves, Minced Or Pressed
1 pound Large Shrimp, Peeled And Deveined
1/2 cup White Wine
2 whole Lemons
1 tsp Hot Sauce 
 Salt And Freshly Ground Black Pepper, To Taste
8 ounces, weight Angel Hair Pasta
 Chopped Fresh Basil To Taste
 Chopped Fresh Parsley, To Taste
1/2 cup Grated Parmesan Cheese

What To Do:

Boil water for pasta.

Heat olive oil and melt butter in large skillet over medium heat. Add onions and garlic and cook for two or three minutes, or until onions are translucent. Add shrimp, then stir and cook for a couple of minutes. Squeeze in lemon juice. Add wine, butter, salt and pepper, and hot sauce. Stir and reduce heat to low.

Throw angel hair pasta into the boiling water. Cook until just done/al dente. Drain, reserving a cup or two of the pasta water.

Remove skillet from heat. Add pasta and toss, adding a splash of pasta water if it needs to be thinned. Taste for seasonings, adding salt and pepper if needed.

Top with grated Parmesan and minced parsley and serve immediately.

Recipe from The Pioneer Woman 

Simple S'mores Bar

There are so many wonderful things about summer. S'mores happen to be one of my favorites. There is something inherently nostalgic and comforting about the simple combination of roasted marshmallows with toasty graham crackers and chocolate. 

One messy bite and I am taken back to roasting marshmallows, laughing, and telling stories on the chilly beach in Seaside, Oregon with my Go Now Missions team. Another bite and I remember the campfire in my grandma's backyard where all of my cousins and I gathered around with hot dogs and s'mores- seeing who could avoid setting their treat on fire. As I finish off my s'mores dessert I relive sleepovers with my best friends in high school, out in the country, dancing and laughing around the fire, hyped up on the sugary sweet dessert. 


From toddlers to senior citizens, s'mores have a way of bringing people together and pulling the goodness of summer together in a bite size treat. But sometimes, it's impractical or impossible to initiate the s'mores magic with a campfire/bonfire. Sometimes, you gotta roast them in the fireplace, over the bbq pit or (gasp!) in the oven. We did just that with our youth group and added in some fun variations to keep things interesting. Here's what we did and some super simple ideas for you!

We had plain Graham crackers, Hershey's chocolate bars, and jumbo marshmallows with the following add-ons available:

• peanut butter
• Nutella
• honey
• bite size candy bars 
• white chocolate chips 
• cinnamon 
• brown sugar 
• cayenne pepper 
• coconut 
• instant coffee

I would also suggest:

• dark chocolate 
• caramel sauce 
• sliced strawberries
• sliced bananas
• bacon 
• mint 
• cream cheese spread 

(peanut butter+honey and brown sugar+cayenne flavor combos. both stinkin amazing!)

We allowed each student to build their s'more, placed them all on a baking sheet and baked at 400 for 10 minutes (or until marshmallows were toasted and chocolate was melted).

Alternatively, you can leave the top cracker to the side and use the broiler to toast the tops of the marshmallows in the oven, then place the crackers on top when cooked!

They turned out fabulously! No burnt mallows, served up in little bowls to steep the mess,  a great indoor solution to a popular outdoor favorite! 

What's your favorite s'mores memory? What's your favorite way to prepare them?

Coffee Popsicles

These super simple popsicles are a great summer afternoon pick me up! I'm not a fan of artificial fruit flavoring so these provide an easy alternative. You can add and adjust the flavoring just like you would your own cup of coffee! I prepared my popsicles in an ice tray for ice that fits in bottled water. And if you decide that you don't want to worry about a dripping frozen treat, you can blend it up with milk for a frappe.

What You'll Need:
2 cups brewed coffee
1/2 cup half and half (more or less to taste)
1 tsp vanilla extract
2 tbsp sugar
2 tbsp caramel syrup
Popsicle mold
Popsicle sticks

What To Do:
Brew the coffee and combine all other ingredients- be sure all the sugar is dissolved. Divide among the Popsicle mold, add Popsicle sticks and freeze for at least 4 hours! 

(The popsicle sticks will center more easily if you freeze the pops for about an hour before inserting them)

Easy peasy.

Chicken with Tomato Herb Pan Sauce

I love the way that this dish brings out natural sweetness in fresh tomatoes and provides an excellent sauce base for an otherwise very simple meal. Take advantage of the end of tomato season and try this dish asap!

What You'll Need:
2 boneless, skinless chicken breasts
Salt and pepper
¾ cup flour

2 tbsp. unsalted butter, softened
1 clove garlic, minced
1½ tsp. fresh oregano, minced
½ tsp. sweet paprika
Salt and pepper
2 tsp. olive oil
2 cups cherry or grape tomatoes (about 12 oz.)

1 cup fresh spinach
1/3 cup chicken broth

splash of half and half
1 tbsp. minced fresh parsley

What To Do:
Season both sides of the chicken breasts with salt and pepper.  Lightly dredge both sides of the chicken in the flour, shaking off the excess.  Set aside.

In a small bowl, combine the butter, garlic, oregano, and paprika.  Season with salt and pepper to taste.  In a large skillet over medium-high heat, melt 1 tablespoon of the oregano butter with the olive oil.  Place the chicken breast halves in the skillet and cook until golden brown on each side and cooked through, about 3-4 minutes per side.  Transfer to a plate, cover loosely with foil, and set aside.

Increase the heat to high and add the tomatoes to the skillet.  Cook, stirring occasionally, until the tomatoes begin to char and burst, about 5 minutes.  Add the remaining butter mixture to the pan.  Crush the tomatoes slightly to release their juices and continue stirring until the butter is melted.  Add spinach and cook until wilted. Add the wine or broth to the pan, scraping the bottom to loosen the browned bits.  Add half and half and cook for a minute more until well blended.

Slice the chicken, transfer to serving plates, and top with the pan sauce.  Sprinkle with parsley and serve. 

I ate my chicken over pasta but this would also pair well with rice, quinoa or potatoes!

Source: adapted from Annie's Eats and  Cook Like a Champion, originally from Bon Appétit, July 2011

Roasted Fresh Green Beans and Grape Tomatoes

**I'm at camp with my students all this week! Hope y'all enjoy some of these yummy recipes while I'm away. I'll try to respond to comments/emails when I get back!**

This is a perfect summer side! Roasted tomatoes have such a delicious and robust flavor and green beans add just the right crunch. Plus this is so simple to throw together!

What You'll Need: 

1 lb fresh green beans, ends trimmed

1 pint grape tomatoes 

2 tbsp olive oil

freshly cracked black pepper

sea salt 

What To Do:

Preheat oven to 400 degrees. Toss together beans, tomatoes and oil. Sprinkle generously with salt and pepper. Spread evenly over a baking sheet and roast for 12-15 minutes or until the tomatoes have burst.

Recipe inspired by and adapted from Martha Stewart

Cheesecake Stuffed Strawberries

We whipped these up for youth Bible study on Valentine's Day.

I happened to forget to bring Graham cracker crumbs 

and chocolate to drizzle on it,

but these were still deeelicious and pretty! 

I saw the idea on Pinterest and checked out

this this and this

What You'll Need:

1 lb strawberries

1 8oz package cream cheese, room temperature 

1/2 cup powdered sugar 

1 tsp vanilla extract 

graham cracker crumbs

semisweet baking chocolate 

What To Do:

Using a small knife, hollow out the strawberries. Try to go as deep as you can without puncturing the bottom. Beat together the cream cheese, powdered sugar and vanilla until well combined and fluffy. Fill a piping bag (or a plastic ziploc bag) with cream cheese mixture and pipe into the strawberries. I didn't, but you can totally dip the end in graham cracker crumbs, and drizzle with melted chocolate. 

Now these are a little labor intensive 

but I had four awesome students helping me out

so it went pretty quickly! 

And they were definitely easier than these guys from last year

I think even though valentine's day has come and gone,

these would make a special treat for any day. 

I would sure feel loved if someone made them for me! 

hint, hint ;)

Happy Friday y'all!