This absolutely fantastic pasta-free dish reminds me of one we made years ago, but with pasta. It has all the great flavors, but uses zoodles (zucchini noodles) instead. I recently picked up a zoodler (spiralizer… spiral slicer… I’ve been making up names for it as I go), and just love how they are such a great low-carb substitute for pasta.
Parmesan chicken zoodles combine some of my favorite tastes in one bite. First, cream. Gotta have cream. Second, chicken thighs. I love chicken thighs. I prefer them over chicken breasts. Sure, thighs aren’t as lean so if you want, you can substitute chopped chicken breast instead.
Next up? Sun-dried tomato. Sun-dried tomatoes were not something I was exposed to growing up, so they were a new flavor experience to me when I started cooking. I really like them. They have such a great texture and deep flavor, and the oil they are packed in is absolutely great for cooking (so don’t ever toss it out!). If you know me or follow this blog at all, you know I gotta have some kick. Some heat. It doesn’t have to be much, but a little something to offset the sweetness of the cream is necessary in this dish. Use a little or a lot.
Finally, zoodles. Thinly sliced zucchini. Cooked so they have just a bit of crunch. Almost like pasta, and essentially carb-free. Perfect!
Wow. Anita and I both agree, this is one of the best dishes we’ve ever made. The shrimp are great by themselves, but it’s the dipping broth that is beyond fantastic.You could just drink it by itself, but it’s best sopped up with a warm baguette or poured over rice.
The rich combination of Worcestershire sauce, bouillon and clam juice are great. A light squeeze of lemon adds a fresh citrus kick that makes this a meal you’ll make over and over. And it’s easy to throw together too!
Melt the butter in a small saucepan over medium heat.
Add the pepper, Cajun seasoning and garlic. Stir and let cook for 5 minutes.
Add the remaining ingredients. Bring to a boil then reduce heat to keep warm until you are ready to serve.
For the shrimp
Melt the butter in a large saute pan over medium-high heat.
Add the Worcestershire sauce, pepper, Cajun seasoning, garlic, and shrimp. Stir and cook shrimp until pink and done, 2-3 minutes.
Serve shrimp with broth in bowls with rice, bread and lemon wedges on the side. You'll find that you might want to just add the rice to the broth and shrimp mixture, or eat everything separately while dipping the bread into the broth. Whatever works for you!
I’m going to have a hard time ever eating any other kind of grilled cheese sandwich after devouring these mushroom grilled cheese sandwiches. They are incredible. Creamy, gooey cheese. Sauteed mushrooms. And the best part, sauteed, earthy mushrooms. Absolutely fantastic. It takes a bit of time to make mushroom grilled cheese sandwiches. You can’t rush it. You want the onions to be soft and golden. You want the mushrooms to be soft and golden. You want the cheese to be melted. You can’t rush that. Your efforts will be rewarded.
As simple as this roasted beet salad is, it is packed full of great flavors. The roasted beets have such a wonderful sweetness to them. The balsamic vinegar and oil dressing really quiets all that sweetness. Last, the tang of Feta cheese finishes it all off perfectly. As soon as I took my first bite I grabbed my phone and added this recipe to my Thanksgiving meal to-do list. Of course, you can make this salad any time of the year, but I can definitely see it quickly becoming a holiday favorite. I keep a spreadsheet on Google docs for any menu ideas that hit me. That way, no matter where I am at, I can make a note about a recipe that might be good to make in the future. Like this roasted beet salad, which I just added to my Thanksgiving menu!
I grew up on my mom’s creamy cucumber salad. I ate so much it’s a wonder that my hair isn’t green. My favorite part? The creamy dressing that’s left in the bottom of the bowl after you finish off the cucumbers. I’d drink that stuff right up.
I still love my mom’s creamy cucumber salad. I recently bought a spiralizer, so I figured that was a great opportunity to give it a whirl. In just seconds you get these different-looking cucumber noodles… or coodles… Hey, they’re fun!
Although this salad is best with fresh dill, I usually use dry unless I can pick some fresh from our garden. I also add a bit more than the recipe calls for since I really like the combination of dill and mayonnaise. It’s very similar to Ranch dressing in flavor.
There’s nothing I love more than pulled pork, made on my Weber Smokey Mountain Smoker, mixed with a fantastic homemade sauce. My favorite sauce, for everything from chicken wings to pulled pork to burgers is my Bourbon Street sauce. For topping the perfect pulled pork sandwich I add either coleslaw or sliced onion and dill pickle. Either one gives the sandwich a great crunchy, and the vinegar helps tone down a bit of the sweetness in the sauce. Every bite is perfect.
If you prefer your sauce to be on top and not mixed in, I say go for it! When I am eating out I prefer to add the sauce myself. I order it ‘dry’, and ask for the sauce on the side.
I grilledTwinkies not long ago, and I thought, “Hey, these are good!”. Then, yesterday I tossed some Twinkies into my Char-Broil Big Easy for just a few minutes, and I thought, “Wow, these are absolutely INCREDIBLE!”. The Twinkies get a fantastic crust on them, while the insides get all ooey gooey, marshmallowy yummy! I mean, these little treats are beyond addicting! I drizzled a bit of strawberry syrup over the Twinkies to make them extra-special. Chocolate syrup. Roasted nuts. Whipped cream. Anything can be added, but they are also beyond fantastic by themselves. You can fit a lot of Twinkies on the Big Easy at once, specially if you have the Bunk Bed basket or a Wingin’ator 3000, making them the perfect dessert for a crowd.
If you have a Big Easy you need to make these. Now.
Aji amarillo is an orange-colored pepper from Peru. I haven’t been able to find it in the US in pepper-form, but you can find a paste made from pureed aji peppers in some foreign food markets, or order it online from Amazon. Aji amarillo rates between 35,000 and 50,000 on the Scoville scale, meaning it’s about as hot as Tabasco sauce. It has a nice fruity flavor that reminds me a bit of habanero, but without the scorching heat. I encountered aji amarillo often in dishes throughout Peru when I lived there long, long ago.
Since I love chicken wings, I decided to cook up a batch and instead of saucing them with just a traditional Buffalo sauce, I made a variation that adds aji amarillo paste. The end result was just a bit spicy, with a fantastic fruity pepper flavor.
These were fantastic wings, and definitely a nice twist on the usual. If you like your wings to be a bit spicier, just add more of the aji amarillo paste. Since it’s not overwhelmingly hot you don’t have to worry about a-little-goes-a-long-ways: you can add quite a bit and still get great flavor without burning the roof of your mouth.