Roasted Broccoli and Shrimp

13 May

I found this recipe on Pinterest which was pinned from the Amateur Gourmet‘s site. It’s super simple and super yum!

Ingredients: 1lb shelled and deveined shrimp, 2 lbs floret cut broccoli, olive oil, cumin, coriander, hot chili powder, salt and pepper, lemon


1. Heat the oven to 425.

2. On a large cookie sheet, toss together 2 pounds of broccoli cut up into florets, 2 Tbs olive oil, 1 teaspoon whole coriander seeds (or 1/2 tsp. ground), 1 teaspoon whole cumin seeds (or 1/2 tsp. ground), 1 tsp salt, 1/2 tsp pepper and 1/8th tsp hot chili powder. Spread into a single layer and pop into the oven for 10 minutes.

3. Meanwhile, toss together one pound large shrimp, shelled and deveined, with 2 Tbs olive oil, lemon zest from one lemon, 1/2 tsp salt and 1/2 tsp pepper (I just eyeball the salt and pepper) in a bowl. When the broccoli’s been in the oven 10 minutes, add the shrimp to the broccoli and toss (carefully.)

4. Roast another 10 minutes, tossing once halfway through, until the broccoli is “tender and golden around the edges.” and it’s done!

I served mine over rice and it was DELICIOUS. Please, unlike me, thaw your shrimp out. I didn’t and my broccoli/shrimp was kind of soupy >.<

Week 5-Alcohol

6 Feb

I made brats for week 5! Followed a recipe from mantestedrecipes and Oh. My. Stars. This recipe was the easiest I’ve ever followed and OH, so yummy. This week’s theme was alcohol. I’ve cooked with wine before, but couldn’t taste a difference. I definitely  tasted the beer in the brats recipe.


3 – 4 cans of American Domestic beer (Coors(R) or Bud(R))

1 packet of JOHNSONVILLE(R) Brats (or any other quality Brat)

1 – 2 cups of BROWN sugar

2 large onions

(I used 1.5 cups of brown sugar and Bud Light)

DIRECTIONS- Bring the beer to a boil in a large cooking pot. Slice the onions and put them and the BROWN sugar into the cooking pot. Stir and let the pot bubble away until the sugar melts and the onions start to go brown and soft. Put in the Brats for about 10 – 15 minutes, making sure they are covered.

swimming in beer, onions, and brown sugar!


When they are cooked, put them on the grill (medium heat)until they are brown all over. These sausages taste better if they are slow cooked and constantly rotated. As such, tend them at this stage. When they are nicely browned, put them back in the beer/onion/sugar and let simmer for 5 – 10 more minutes.



Super tasty. Two thumbs up from everyone who had one. They’re good with mustard or with nothing at all. The flavor from the beer, sugar, and onions was amazing. I can already tell this is going to be a summer favorite for the grill!

Week 4-Pan Frying-Salmon and Green Beans

30 Jan

The last theme of the month is pan frying! Pan frying is a cooking technique where you fry using just a teeny bit of cooking oil. For once, the challenge is something I’ve done before. I pan fried some green beans and some salmon. Pretty tasty!


I steamed the green beans before I pan fried them. Both the salmon and the beans were seasoned with various seasonings from my cupboard. Salt, pepper, and soul seasoning-I have no idea what it is really, but it tastes good!

Week 5 is alcohol. I don’t know any recipe that calls for alcohol. So, this week’s challenge will be completely new to me.

Week 3-soup-chicken tortilla

23 Jan

Ahh! I’m a day late in posting this week’s challenge. Ah, well. Week 3’s theme was soup! I’ve never made a soup. Well, I have but it was straight from a can. I was super excited about this theme, but couldn’t decide on what soup to make. I wanted potato and leek, but that calls for an immersion blender which I don’t have (who has that just laying around in their kitchen?!?). So, I decided upon one of my favorites- chicken tortilla! Bonus! It’s a crockpot recipe!

Here are the ingredients and the recipe:

1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil
Black beans! (my personal addition)

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.


Verdict? Not amazing, but good. A little too watery. If I make it again, I’ll cut 3/4 cup water out of the recipe. I bought tortilla chips instead of making them. I know, I know! But I have a really good excuse! The corn tortillas, though cheap as hell, came in a 30 pack. I would never use them and I hate being wasteful so I bought a bag…of Scoops! Which sadly I can devour in an evening.

Week 2-Chinese

16 Jan

The theme for week #2 is Chinese! Even though I always fail at making rice (I know it’s simple, but for some reason it never comes out right!), I decided to make chicken fried rice. I googled and found a recipe at allrecipes. A very simple recipe which I’ve included below.

Ingredients-egg, tablespoon water, tablespoon butter, tablespoon vegetable oil, 1 onion, chopped, 2 cups cooked white rice, cold 2 tablespoons soy sauce, 1 teaspoon ground black pepper, 1 cup cooked, chopped chicken meat

1.In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.
2.Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.


This recipe makes about 3 servings. I loved it! I was shocked with how good it was. I didn’t think it would have nearly enough seasoning, but between the onions and soy sauce, it did! Super yummy and super easy! Thanks to the help of a rice cooker ;)


8 Jan

The first 52 week challenge ingredient is eggs!! I eat eggs a lot! They’re low calorie and keep me full. I chose to make ‘uitsmijter met ham en kaas’. Basically an open faced egg sandwich with cheese. I fell in love with uitsmijters when I lived in The Netherlands. It’s a common breakfast on every menu and can be made with other meats or without meat at all.


I cooked the eggs sunny side up.
Meanwhile, I put the bread, ham, and Gouda cheese in a toaster oven. After the eggs were cooked, I placed them on the bread and voila! Uitsmijter! Simple and delicious breakfast!

I’m baaaaack!

17 Dec

Oops! I abandoned my blog for 3 months. I apologize to anyone who keeps up with it. I plan on blogging a lot more. I’m participating in a 52 week cooking challenge for the new year. Every week I’ll have to make a dish based off of the theme or ingredient of that week. January’s challenges are

January 2 – 8 – Eggs
January 9 – 15 – Chinese
January 16 – 22 – Soups
January 23 – 29 – Pan Frying

Exciting! One of the members of the challenge said, “If you are new to cooking, one of the best ways to learn is simply trying out new things (new methods of cooking, new ingredients, etc.). By doing this challenge you will learn a lot of new recipes and techniques.”. Great! That’s just what I need.

A big thank you and shout out to my secret Santa, Doug! He sent me presents that inspired me to blog. Some recipes, ingredients to make wheat bread and pizza dough, an apron, and a freaking cast iron skillet!



Thanks again, Doug!