Crunchy Shrimp with Israeli Couscous & Ginger Orange Sauce

This is one of those easy dishes that is really something special. I will warn you that while this takes only about 30 minutes to prepare, you have to constantly be paying attention to what's going on so that nothing gets overcooked or burns. (I may or may not have evaporated all of the orange juice into a black mess once before...oops!) This is not a dish that I would prepare without another set of hands to watch little people...and to help clean up as it uses a lot of pots/pans. There was not a morsel left of this meal tonight. It's definitely worth trying...especially if you can snag some shrimp at the beach this summer and bring them home to use/freeze for later use. One of my children doesn't love shrimp, so I will perhaps make a little chicken to go on his plate next time, but overall this was a great success for a family dinner!

Crunchy Shrimp with Toasted Couscous & Ginger Orange Sauce
Recipe slightly adapted from Cooking Light found HERE.

**Before you begin, read entire directions so that everything will come together at the same time.**

SAUCE:

• 1 cup orange juice 
• 1 T chopped  cilantro
• 2 tablespoons mayonnaise
• 1 tsp grated ginger
• 1 tsp fresh lime juice 
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/2 teaspoon ground red pepper
• ISRAELI COUSCOUS
• 1 cup Israeli couscous
• 1 1/2 cups less-sodium chicken broth
• 1/2 cup orange juice 
• 1/2 tsp salt
• 1/2 cup chopped green onions
• 1/2 cup sliced almonds
• 1 T unsalted butter
• SHRIMP:
• 1 lb peeled, deveined shrimp 
• 1 large egg white, lightly beaten 
• 1/2 cup panko (Japanese breadcrumbs)
• 1 tsp finely chopped cilantro
• 1/2 tsp grated ginger
• 1/8 tsp black pepper
• 2 tablespoon canola oil
• 2 cups trimmed watercress
• 
  
• SAUCE:
• Bring 1 cup orange juice to a boil in a small saucepan over medium-high heat; cook until reduced to 1/4 cup (about 15 minutes). Remove from heat; cool completely. Stir in remaining sauce ingredients & set aside.
• While orange juice is boiling, start to prepare...
• COUSCOUS:
• Place Israeli couscous in a medium nonstick skillet over medium-high heat; cook 3 minutes or until toasted, stirring often. Add broth, orange juice, and salt. Bring to a boil. Cover & simmer for 8- 10 minutes until liquid is absorbed. Fluff with a fork; add onions, almonds, and butter, stirring until butter melts. 
• While couscous is cooking, start to prepare...
• SHRIMP:
• Combined peeled & deveined shrimp and egg white in a large bowl, tossing to coat. Combine the panko, cilantro, ginger, and black pepper in a large ziploc  bag. Add shrimp to the bag, and seal and shake to coat. Heat oil in a large nonstick skillet over medium-high heat; arrange shrimp in a single layer in pan. Cook 2 minutes on each side or until done. DO NOT overcook.

Serve family style by layering couscous, then watercress, then shrimp. Drizzle entire plate with sauce and serve remaining sauce on the side.

Happy Cooking!

Easter Is Coming

This was a post I originally wrote five years ago. I've tweaked and added to it, but the message still rings true today...

2020 - After we watched our church's sermon this morning, my 10-year old asked if he could write a note to our pastor. He wanted to thank him for all that he and the church are doing for Holy Week. He said, "I think this is a perfect time for Holy Week because everybody is in a bad spot. I am happy that it's Holy Week because everybody needs it to be Holy Week so they can remember God and know that God will get us through this."

I couldn't agree more...

My heart is broken today. There are so many who are lost right now. There is utter confusion and chaos. There are people who are dying. There are people who are hungry. There are people who have lost their jobs. There are people who are ill. There are those without shelter. There is fear. There is sadness. There is anger. BUT Easter reminds us there there is also love in the midst of fear, there is compassion in the midst of chaos, there is gratitude in the midst of sadness, and there is HOPE in the midst of suffering.

2015 - Easter is a time for celebration. Today, at the beginning of Holy Week, we are reminded of Jesus' suffering with hope. Sitting on this side of Jesus' death and resurrection, we have the knowledge that Easter is coming. No matter what sufferings we face, no matter if all hope seems lost, no matter how hard life gets, Easter is coming. Jesus is risen!

I know that many out there are suffering. Many are brokenhearted, have broken bodies, have broken spirits. Even if we are not currently suffering, we know that hard times are ahead...BUT I am so grateful that we can live with the knowledge that no matter how hard this world is and how tough things get on this side of heaven, there is more to look forward to. There is SO MUCH MORE! "In this world you will have trouble. But take heart, I have overcome the world." - Jesus (John 16:33)

This Palm Sunday, I heard a sermon about having to be emptied out before we can be filled up to be our best selves and to be who God intended for us to be. The Rev. Sarah Howell gave a great visual of a perfect ball of clay. It's smooth and beautiful on the outside, but it is not a very good vessel. It's not until you pinch and pull and hollow out the clay that it becomes something of great use. This sermon was amazing and set the tone for this week of reflection on the cross and on Jesus.

Easter is coming! Jesus is Risen! He is risen indeed!

"Praise be to the God and Father of our Lord Jesus Christ! In his great mercy he has given us new birth into a living hope through the resurrection of Jesus Christ from the dead, and into an inheritance that can never perish, spoil, or fade. This inheritance is kept in heaven for you, who through faith are shielded by God's power until the coming of the salvation that is ready to be revealed in the last time. In all this you greatly rejoice, though now for a little while you may have had to suffer grief in all kinds of trials." 1 Peter 1:3-6

2020 - I am having to constantly remind myself of all of these things that I know to be true. They may not feel true right now...I am scared and sad myself... I can go down the rabbit hole at the drop of a hat thinking of those people who are truly broken right now. I have cried many real tears for those people who I know are suffering for those who I don't know. I am praying hard.

Thank you, Jesus, for being our example that beauty and salvation come from suffering. Please help us to keep our eyes on you and know that Easter is coming. Put your arms around us, and hold us tight. Give us faith in your wisdom and hope for the future.
Amen.

Chicken Corn Chowder

This is a recipe from my mother-in-law, who the kids call Nana. The last time I made this, I told them I was using Nana's recipe. The response was, "Well, if it's Nana's recipe, you know it's gonna be good!" They were right. This soup is delicious. It's also really pretty quick to make.  I usually make it early in the day, let it cool a little and popped it in the fridge for later that night. (I am a morning person, so if you are not, I would suggest cutting the chicken, chopping the onion and garlic, and shredding the cheese the night before to make it super fast when it's dinner time.)  You really do have to keep stirring this soup during cooking time, or the cheese will stick to the bottom. Enjoy!

Recipe from The Perfect Setting, Aiken, South Carolina

Ingredients:
3 T butter
4 chicken breasts, cut into bite sized pieces
1 small onion, chopped
2 cloves garlic, minced 
2 cups half n half
2 cups shredded Monterrey Jack cheese
2 (14.75oz) cans creamed style corn (used regular corn)
1 (4.5oz) can diced green chiles, undrained (I didn't have this so substituted 4oz salsa verde)
1/2 tsp ground cumin
1/2 tsp hot sauce
1/4 tsp salt
2 T chopped cilantro 

Method

Melt butter in a Dutch oven over medium-high heat.  Add chicken, onion, and garlic, and saute 10 minutes.  Stir in half n half, cheese, corn, green chiles, hot sauce, salt, and cumin; cook over low heat, stirring often for 15 minutes.  Stir in cilantro.  Serve garnished with additional cilantro if you like.
Happy Cooking!

"Crack" Chicken

My friend, Elena, introduced our family to this recipe. "Crack" chicken is truly addictive!...AND, it's so so easy. You can serve this in a variety of ways...over pasta or rice or zoodles, as a dip, or just by itself with some veggies on the side. These days I'm looking for through my pantry and trying to come up with recipes to use things I already have on hand. I would venture to guess that if you're not a vegetarian, you probably have MOST of these things in your pantry/fridge. The exception may be the ranch packet. The next time you're getting groceries, grab a couple of these and some Italian dressing packets...you never know when they may come in handy. Hope you enjoy this as much as we did!

Ingredients:
3 lbs chicken breasts (or thighs, whatever you have is fine)
8 oz cream cheese
1 Ranch seasoning packet
1/2 cup water
8 oz shredded cheddar cheese (again, whatever you have on hand will work)
8 slices cooked bacon (Kirkland precooked bacon is a great shortcut...just heat it to crisp it)

Method:
You can make this either in the Instant Pot or the Crockpot. Just add the chicken, cream cheese, Ranch packet and water to your device. Set Instant Pot to high pressure for 15 minutes then let it release on its own. Set Crockpot for 8 hours on low or 4 hours on high. Once the chicken is cooked, shred it, return it to your cooking device, add the cheese and bacon, and stir. THAT'S IT! Voila! Dinner is served.

Happy Cooking!

Cheesesteak Sandwiches (Instant Pot or Crockpot)

We are trying to find new and interesting things to eat over here since we are not eating three meals together. Lunch is where my brain just gets stuck. I don't love lunch options. These days we usually eat leftovers for lunch, and this is a great one to make for dinner and have leftovers or is also an easy one to make ahead of time and stick in the fridge. Also, the prep is so fast and easy...if you put the steak in the freezer for just a little while, it's easier to slice. Hope you like it!




Ingredients:
2 lbs steak (I had ribeyes on hand, but you can use any kind of steak or for this!)
2 green peppers, sliced
1 white onion, sliced
3 T Italian seasoning
1 tsp salt
1/2 tsp pepper
1 can beef boullion
Sliced Provolone Cheese (or whatever kind you like!)
Hoagie Rolls (I love Martin's, but, again, use whatever kind you like or can find)

Method for Instantpot:
Dump all ingredients up until the cheese in Instantpot. Stir. Set Instantpot to high pressure for 40 minutes then let it naturally release. Use slotted spoon to place mixture on hoagie rolls. Top with sliced cheese and set under the broiler for just a minute or two until the cheese is melty and gooey.

Method for Crockpot:
Dump all ingredients up until the cheese in crockpot. Stir. Set crockpot on low for 8 hours or high for 4 hours. Use slotted spoon to place mixture on hoagie rolls. Top with sliced cheese and set under the broiler for just a minute or two until the cheese is melty and gooey.

Happy Cooking!

LIVE TODAY

Well, Good Morning! It's been a while. What a crazy time our world is in right now. I know that there is so much information being thrown at us every minute of every day. Things are in constant flux, and there's a lot to keep up with.

I have had so many emotions:

FEAR AND ANXIETY: The abrupt changes to everyday life plus the unknown of what is to come has had me taking deep breaths every few minutes. The hospitals canceling all cases last week and then my husband having to have to go back in for an emergency that evening threw me over the edge. I gave myself space to have a breakdown, which I think is super important right now. No one can keep it together all the time, and everyone has their own stressors that can lead to that breaking point. Giving yourself permission to feel is hard, especially when there are responsibilities to be taken care of...kids, work, helping others, whatever they may be.

PANIC: My kids started online learning last Thursday. Everyone knows I am not a teacher. The thought of having to teach anyone anything is terrifying. My last job was as a commercial lender...so maybe I can teach math... to some degree...but forget everything else. The governor of NC just announced yesterday that we will be out until at least May 15. For those who don't want to take the time to do the math...it's seven weeks. I predict that they probably won't be going back to school this year, but, right now, I'm going with seven weeks. What I have realized is that, thankfully, teaching is not my job. The teachers are doing an amazing job of keeping the kids busy, and I am basically just a parent here to help. Phew.

CONFUSION: Last week was weird. At the beginning of the week, we were trying to figure out what was appropriate to keep on doing...Going to dinner? Having people over? Playing tennis/golf/any other activity outside that involves other people? And a week later, we have our answer. STAY HOME.

ACCEPTANCE: For me, this has not been a huge adjustment because the majority of my day has been spent at home over the past 12 years of raising my children, but, even for someone whose everyday was not drastically changed, this was a mental blow. I can only imagine how everyone around the globe has taken this news and is feeling. It's a hard concept to grasp, but we have to do it. STAY HOME.

GRATITUDE: I have honestly taken a lot of cues from my kids on this one. They are pretty fine with this new set up. Yes, they miss their friends, but they are not scared, they are not anxious, they are not wondering what's happening seven weeks from now. They are just living today. They are getting their work done, they are taking breaks to enjoy nature, they are playing together, they are watching movies, they are happy because they are safe. I am safe too. We are some of the lucky ones who have a roof over our heads, who have plenty of food in the house, who have running water, who have access to more food, who have our health. Good grief, those are some amazing things to be grateful for.

HOPE: I'm still trying to wrap my brain around what is happening to our world, but there are a few things that I know for sure. If I focus on gratitude, it helps keep the anxiety at bay. If I focus on the here and now, it blocks the fear of what's ahead from consuming my thoughts. If I focus on what needs to be done today, it helps me realize that I still have purpose.

Life has slowed down which has been eerie...it's also been wonderful. I've joked that I have spent the majority of this school year in my magical minivan racing all over town trying to tote my kids and myself to all of our various activities. You guys, I have not driven my car in days. It's the craziest thing. I have spent more time reading, and being still, and taking walks, and actually enjoying nature and recognizing the beauty of this earth. I have spent time actually talking with and playing with my children. I have had more meaningful conversations with my husband, my family, my friends than I have in a long time.

Don't get me wrong, the fear and anxiety are right under the surface, but I'm doing my best to keep them in their place.  Maybe I should give them a name and tell them to go sit in the corner when they rear their ugly heads. Any suggestions?

There's a lot of news still to come, a lot of heartache to be had, a lot of economic turmoil and disruption. I am not naive to any of that. I am acutely aware of it when I think of my own husband's medical practice and how his work, patients, employees, etc. will be impacted by all of this. But that's out of my control at this point. What I can control is how I live today. Some days will be better than others. Hopefully on my bad days, I can come back and reflect on my own words and words of others far wiser than I am and pull myself into a healthier head space.

Today...I am going to help my children with their schoolwork. I am going to listen to the birds. I am going to cook three meals (and clean after all of them). I am going to go on a walk or a run or a bike ride. I am going to have a dance party. I am going to do laundry. I am going to Zoom with friends. I am going to talk with my family. I am going to play some board games. I am going to have a cocktail. I am going to read. I am going to take a bath. I am going to watch a movie with my kids. I am going to pray. I am going to breathe.

What are you going to do? I would love to hear from you...have been thinking of so many friends, near and far, old and new, people I see everyday and people who I haven't heard from in years.

Hang in there, and LIVE TODAY!

-Amy

Dips Fit for the Super Bowl

photo by Sunil.verma84

Buffalo chicken dip: (recipe from my friend, Anne Gooden)
3 cups cooked, shredded chicken
3/4 cups hot sauce (I use Texas Pete's Wing Sauce)
1 cup blue cheese dressing
8oz cream cheese
1 cup chopped celery
1/2 cup grated cheddar cheese.

Celery, Tortilla Chips, and Carrots for dipping

Mix cooked chicken and hot sauce in sauce pan over medium heat.  Let simmer stirring occassionally for 15 minutes.  Stir in blue cheese dressing and cream cheese.  Stir until cream cheese is melted and well blended.  Stir in celery.  Transfer mixtures to casserole dish and sprinkle the grated cheddar over top.  Bake, uncovered, at 350 degrees for 30 minutes.

NOTES:  If there is a perfect Super Bowl dip, this is it!  It combines all the goodness of buffalo wings and decreases the mess substantially.  This is always a staple at our house on Super Bowl Sunday.  

Meme's Mexican Dip (recipe from my mama)
1 can Rotel tomatoes

photo from gamedayr.com

1 can Hormel chili (with or without beans)
8oz cream cheese
1 lb. Velveeta cheese
Serve with tortilla chips for dipping

Place Rotel and chili in food processor and pulse until fine.  Cube Velveeta and cream cheese.  Place all ingredients in Dutch oven and cook over medium heat until all cheese is melted and mixture is piping hot.  Serve in a chafing dish to keep hot.  Serve with tortilla chips.

NOTES:  I have the greatest memories of this dip from growing up.  It is so yummy...I mean, let's face it, anything with melted Velveeta and cream cheese is bound to be good!  I specifically remember her always making this for her supper club Super Bowl party each year.  YUM!

Captain Rodney's Cheese Bake (introduced to me by my friend, Shelley Holden)

Recipe found HERE.

NOTES:  I don't know what to say but WOW!!!  My friend, Shelley, introduced me to this dip at her house over the summer.  To say that I couldn't get enough would be an understatement.  I went and ordered some of this delicious glaze off of Amazon, and I gave it away as gifts over Christmas...I also served this dip at a baby shower we threw.  It was a huge hit!

Shepherd’s Loaf (recipe from Carolyn Massey)

4 - 8 oz packages cream cheese

2 -2 ½ oz jars dried  beef

6 green onions with tops, finely chopped

3 TB mayo

2 TB lemon juice

14 dashes black pepper

18 dashes garlic salt

  Take a slice off top of large round bread loaf.   Hollow out  bread loaf – toast bread to eat with dip.  Pack mixture into bread loaf – replace lid.  Wrap in aluminum foil & bake 325 for 1’1/2 hours

NOTES:  This is a dip that our neighbor, Carolyn Massey, made for us every Christmas Eve growing up.  We would head over to their house for appetizers before church, and this dip in the bread bowl was our favorite thing.  My sister loves it so much, that we recently made and served it at her baby shower...hence the silver tray in the picture.  We won't be quite so fancy for Super Bowl Sunday!!

7 Layer Bean Dip:(recipe from food.com)
Recipe found HERE.

NOTES:  There are tons of 7 layer dips out there, but this is the one that my mom always made, and it is my absolute favorite.  Sure to be a hit at any Super Bowl party!!

Happy New Year 2020!

Happy New Year! It's that time of year when resolutions are being made. I have heard all kinds of things from friends already...lose weight, less social media, travel more, spend less time worrying, less drinking, more exercise...the list goes on and on. I do love fresh starts and new beginnings. While I can be a creature of habit, I love change. I start to get stir-crazy if things stay the same for too long. Having moved nine times since I graduated from college could have something to do with it. We have now been in our house for almost 7 years, and I am itching for a change. Anyone who knows my house knows that the kitchen is the change that absolutely needs to be made this year!

But I digress. I know myself well enough to know that if I make a crazy resolution like lose the 12 pounds to get me back to pre-last baby weight by Spring Break or never drink wine again, I am setting myself up for failure. So, I've been thinking about a solid, realistic goal for the year, and this is what I came up with: Make Healthy Choices. This covers pretty much all areas of my life...make healthy eating choices is obvious...make healthy choices concerning exercise and choose to "move my body" (thanks LMC!) when I feel like staying in my pjs and drinking coffee...make healthy choices for my family...this not only means healthy meals and strict bedtimes, but it means making choices for the sake of keeping my relationships healthy...date nights, family game nights, mini-vacations, etc...make healthy choices for my mental health...exercise and healthy eating will help with this, but also giving myself permission to do things for just myself and saying no to things that are not a "hell yes!" (thanks HWM!).

I think I did OK with making healthy choices last year. I exercise a good bit, but I also love to eat whatever is in sight. As my metabolism tries to sabotage me every four years, this is just not working any more. I never understood why my friends over 40 would order a salad at lunch while I was chowing down on a Reuben with extra fries when we had just done the same workout. Um, now I get it. This is the WORST!

Anyone who has followed this blog for a while knows that I LOVE pasta and any sort of taco-ish food. While I will never give up on a good plate of nachos, I hope you'll find that I post some healthy alternatives over the next year. We could all use a little help, right?

I posted an image yesterday on Instagram of Every Last Bite's Butternut Squash Pasta with Alfredo Sauce. My entire house smelled delicious, and it was so yummy and filling. Tonight I'm making Nana's Meatballs and serving it over zoodles for myself and regular noodles for my family. Here's the recipe:





Homemade Meatballs:

1 1/2 lbs ground beef
1 3/4 cup Italian breadcrumbs
2 eggs
3 oz Parmesan cheese
1/4 cup milk
2 T parsley flakes
salt & pepper to taste (I used about 1/2 tsp salt and 1/4 tsp pepper)
3/4 tsp garlic powder.
Mix all ingredients together with hands in large bowl until thoroughly combined. Form into balls (makes about 12). Brown meatballs in batches and then simmer in sauce.

I would love to hear what your New Year's Resolutions are and to know what some of your favorite recipes are or some recipes that you'd like to make healthier...maybe we can help each other! Happy New Year to everyone...I hope 2020 is your best year yet!

xoxo,
Amy

Happy Cooking!

Nena’s Cheese Buttons

Ingredients:
2 sticks butter
2 cups plain flour
2 cups coarse sharp cheddar cheese
2 cups Rice Krispies
1 tsp salt
3/4 tsp cayenne pepper

Method:
Preheat oven to 350 degrees. Add all ingredients to bowl of standing mixer. Use the paddle attachment to incorporate all ingredients. Roll into 1 inch logs and slice into 1/4 inch slices. Press onto baking sheet lined with parchment paper and mark with a greased meat mallet. Bake at 350 degrees for 25 minutes.

Thanks, Nena!

 Happy Cooking!

Tortellini Soup

This recipe was shared with me by my friend, Kristen Zaks, shortly after we moved to Winston -Salem. It's still one of our favorites, and it doesn't get much easier than this!  This literally takes all of ten minutes to prepare. A great "meatless Monday" option, perfect for lunch, and a filling dinner when served with some crusty bread.


Recipe from Kristen:

Ingredients:
2 cans of chicken broth (I use Swansons)
1 box/tray of DiGiorno cheese tortellini (from the dairy section)
1 can diced tomatoes
1 bag fresh spinach
1 can cannellini or great northern beans
Parmesan cheese

Boil broth and cook tortellini in broth (about 5 min); add tomatoes, beans, and spinach.  Turn to medium and keep stirring.  Serve with parmesean cheese.

Happy Cooking!

Chocolate Chip Pumpkin Muffins

My middle son, Henry, repeatedly says that these muffins are his favorite food. A dear family friend, Sarah Joyner, makes a huge container of these for us several times a year, and they are ALWAYS gone within two days. I asked Sarah if I could share her amazing recipe, and she was gracious enough to agree. These are awesome any time of year, but especially in the fall when pumpkin reigns supreme.

Happy Cooking!