I do love my shrimp recipes. From shrimp with beer (basic) to shrimp scampi ravioli (schmancy) to my millions of variations on shrimp and grits (necessary for life with the Southern husband), there’s a reason that we buy shrimp in bulk. But sometimes just regular old shrimp cooked up with Old Bay seasoning and a little lime juice is just plain perfect. Especially if you have a small bowl of tart and creamy lime dipping sauce to dunk them into!
I’m guessing you already know that pesto, that delightful sauce made out of basil and pine nuts and garlic and other delectable things is terrific mixed with pasta, but did you know that it is also an awesome addition to roasted salmon? Some pesto, some salmon filets and about 20 minutes are all that stand between you and a delectable, healthy supper…and that includes the time it takes to preheat the oven. Ready to get some roasted pesto salmon goodness going? Let’s make it!
Oh, this salad. Not only is it full of bacon, lettuce and tomato flavor (and if you know me, you know that is hands down my favorite sandwich, because BACON) but it also is dressed with a creamy, dreamy buttermilk and blue cheese dressing that is all kinds of heaven. So, if you want to go to salad heaven, AND you want to know what I’ve been up to since I moved from my publishing job to my all Framed Cooks all the time job, read on and let’s make it!
A few days ago I told you all about one of my new favorite summer cocktails, a super easy strawberry basil margarita, and once I had gotten a taste of that summertime wonderfulness, all kinds of ideas started spinning in my head about other potential ways I could margarita things. (Margarita can be a verb, right? I think it can.) Anyway, the next cool and scrumptious cocktail recipe came to me in a flash, so may I present…the peach mint margarita. Juicy peaches, fresh mint, all whirled together and shaken up into icy deliciousness. Ready to say cheers once again? Let’s make it!
Say hello to one of my very favorite salads, for so many reasons. It’s full of cheery, colorful fresh veggies, it features nutty, chewy barley, and it’s got tender shredded chicken to give it some healthy protein. It’s tossed with a zingy lemon dill dressing. And you can have it warm or (if it is one billion degrees outside the way it is right this second as I am writing), it’s delectable at room temperature.
Ready to fall in love with your new favorite chicken salad? Let’s make it!
Get your hands on some of the best goat cheese you can find and make this easy and delicious recipe for shrimp, tomato and basil linguine with goat cheese rounds! Simple little toasted goat cheese rounds take this pasta recipe from regular to elegant in two shakes of a goat’s tail.