Tagged: olive oil

Real Food Recipe Roundup #2 – Shrimp Scampi

It’s Thursday, ya’ll!! That means it’s thiiiiiiiiiiiiiiiiiissssssss close to the weekend!! I’m particularly excited for a pretty chill weekend. I’ve got yoga on Saturday morning and I’m meeting some of my favorite gals for coffee on Sunday. Otherwise, I plan to read, clean, cook, and eat….and that’s about it! Does that make me lame? I don’t really care! It brings me joy…just like shrimp do!! (I am a fantastic transitioner – obvi!)

I was cravvvvvvvvvvvving shrimp for weeks. I still wish I could eat my weight in them. But alas, they cost monies. These particular shrimp were free, though, thanks to Kyle and Melinda!! (Woot! You guys rock!!) So when ya got shrimp, ya make shrimp scampi!

This recipe is sooooooooooooooo simple. The ingredient list is pretty short, too, which makes it even better in my book! And they’re all just real, tasty, albeit not the most healthy, but if you’d like you can go ahead and substitute whole grain pasta if you’d like. My hubby doesn’t love it, so this time around I stuck to plain old pasta. I also use a combination of real butter and olive oil here…the butter is important so I wouldn’t recommend omitting it completely, but if you’re more comfortable using more oil than butter I’d say go for it! Here’s the recipe!!

Twenty-Something & Starving

<a href=”http://twentysomethingandstarving.com” target=”_self”><img src=”http://i63.photobucket.com/albums/h130/Jennifer_Yoder/46133fa4-d3da-44aa-bd3a-92bd35349c37_zps9dc148ce.jpg” alt=”Twenty-Something & Starving” width=”250″ height=”150″ /></a>


 

shrimp scampi Shrimp Scampi

  • 1/2 lb shrimp, peeled and deveined
  • 1/2 lb spaghetti
  • 6 cloves of garlic, minced
  • 1 lemon, zested and juiced
  • 2 tablespoons unsalted butter
  • 2 teaspoons olive oil
  • 1/2 cup dry white wine
  • Salt & Pepper to taste
  • Parsley, for garnish

Bring a large, salted pot of water to boil. Prepare the spaghetti to package directions.

Meanwhile, melt the two tablespoons of butter in a large skillet over medium heat. Add the olive oil and garlic and saute for about 4 minutes until fragrant.

Add the shrimp and cook for 3 to 4 minutes on each side until pink. Add the wine, lemon zest, and lemon juice and cook for another 5 minutes until the sauce reduces just a bit. Season with salt and pepper to your liking and toss in the parsley.

Serve immediately over spaghetti!

shrimp scampi close up

Do you have a Real Food Recipe you’d like to share?! Share your Real Food Recipes with other folks like you and me who love to cook and eat!! No judgement. Nothing fake. Just the real deal!!

Spanish tortilla de patatas y chorizo

So here’s a fun fact; Johnny loves The George Lopez Show. He watches it from time to time. This, of course, results in me being forced to listen to The George Lopez Show from time to time as well. Ha.

The other night, after having successfully zoned out on my computer,
I’m disrupted by my darling Johnny shouting, “SILLY! I WANT CHORIZO AND EGGS!”

Que???

“Johnny, do you even know what chorizo is?”

“Well, kinda. George Lopez likes it. It sounds tasty. Can you make it for me?”

*Shakes head* “Sure, babe. I’ll make you chorizo and eggs.”

And there, my friends, was my inspiration for breakfast…and of course, this post!

A Spanish tortilla is a traditional Spanish dish, often served as tapas. The recipe is typically quite simple, usually containing nothing more than olive oil, eggs, potatoes, onions, salt & pepper. I chose to spice mine up with some chorizo to please my man. 🙂 Here is my recipe for it!

Spanish tortilla de patas y chorizo

  • 1 1/2 tbsp olive oil
  • 4 eggs
  • 4 small red potatoes, peeled and sliced into thin rounds
  • 1/2 of a small red onion, sliced thin
  • 1/4 c bell pepper. diced
  • 2 links spanish chorizo, casings removed
  • Salt & pepper to taste

Heat the olive oil in a small skillet over medium heat.
Add the potatoes and onions. Season with salt and pepper.

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In a separate pan, brown the chorizo.

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Meanwhile, whisk the eggs in a medium sized mixing bowl and set aside.

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Add the peppers and cooked chorizo to the potatoes and onions.

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Arrange ingredients in one, even layer in the pan. Add the eggs.

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Allow to cook about 10 minutes, or until the eggs are mostly set,
making sure to use your spatula around the edges to keep it loose in the pan.

(Note: Traditionally when the eggs set, you flip the tortilla onto a plate and slide it back into the pan. If you’re feeling adventurous, go for it. This morning I was not,so rather I placed the pan into a preheated oven
at 400º for 5 minutes more to set the top.)

Remove from oven and let set for about 10 minutes before serving.

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To serve, carefully flip tortilla onto a plate.

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Slice into wedges and enjoy!

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An evening in Italy – sorta

The sensational aromas of garlic, tomato sauce and olive oil are still permeating in the air of my little apartment. Tonight’s meal was like a little trip back to Italy – sorta. (I say back because in the summer of 2008 I was privileged enough to take a two week Mediterranean cruise to Italy, Spain, France, Croatia, and Tunisia. It was an absolutely amazing trip! But lets get back to dinner, shall we…) My intention for tonight’s meal was a simple, traditional baked ziti. Yum. To my dismay, when I checked the pantry, all I had were farfalle (bowties) and spaghetti. LIGHTBULB! Spaghetti Pie!

I think one time I watched Giada De Laurentiis make a spaghetti frittata once, maybe that was my inspiration? Maybe I was just hungry. Either way, I decided to serve it was a lovely italian side dish – broccoli rabe. Continue reading