It is quickly marinated in the bright flavors of lemon zest and lemon juice, savory garlic and spicy red chile pepper flakes. After being skewered and quickly cooked on a hot grill, they’re slathered in a compound butter which mirrors the flavors in the marinade. It’s true what they say – big things do come in small packages!
If you want a little extra of that buttery sauce to serve with some couscous or pasta, just double up on the butter and lemon. Add some fresh steamed asparagus, and you will have a complete meal in no time that the whole family will love!
This lemon garlic shrimp recipe is definitely one of the easiest and quickest made from-scratch dinners you could make. Trust me, the flavor definitely beats a package of plain old ramen or fast food, so go with this instead when you have the urge to just grab something quick.
16 jumbo shrimp, peeled and deveined 2 tablespoons extra virgin olive oil 1 teaspoon lemon zest Juice of one lemon 2 garlic cloves, minced 1/8 teaspoon red chile pepper flakes 1/8 teaspoon salt
1/2 cup butter, softened 1 tablespoon chopped fresh parsley 2 teaspoons lemon juice 1 garlic clove, minced 1/8 teaspoon red chile pepper flakes
Combine shrimp, oil, lemon zest, lemon juice, minced garlic, red chile pepper flakes and salt in a large bowl. Cover and marinate in the fridge for 30 minutes. Meanwhile, combine ingredients for lemon- garlic butter with a fork in a small bowl and set aside. Preheat grill over medium-high heat. Place four shrimp on a skewer, then grill skewers for 2-3 minutes a side, or until shrimp are plump and pink. Remove to a platter, then slather with lemon garlic butter while hot. Serve immediately.
1 1/2 cups crushed creme-filled chocolate sandwich cookies (15 cookies)
2 tablespoons margarine or butter, softened
3 (8-oz.) pkg. cream cheese, softened
1 cup sugar
1 cup whipping cream
2 tablespoons margarine or butter, melted
2 teaspoons vanilla
1 cup coarsely chopped creme-filled chocolate sandwich cookies (about 10 cookies)
Crushed creme-filled chocolate sandwich cookies
1. Heat oven to 325°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and up sides of ungreased 10-inch springform pan. Refrigerate.
2. In large bowl, beat cream cheese at medium speed until smooth and creamy. Gradually add sugar, beating until smooth. At low speed, add eggs 1 at a time, beating just until blended. Add whipping cream, 2 tablespoons margarine and vanilla; beat until smooth. Stir in 1 cup chopped cookies. Pour into crust-lined pan.
3. Bake at 325°F. for 50 to 60 minutes or until edges are set; center of cheesecake will be soft. Turn oven off; open oven door at least 4 inches. Let cheesecake sit in oven for 30 minutes or until center is set.
4. Remove cheesecake from oven. Cool in pan on wire rack for 1 hour or until completely cooled. Carefully remove sides of pan. Refrigerate 8 hours.
5. Just before serving, top cheesecake with whipped cream; sprinkle with crushed cookies. Store in refrigerator.
Nature is wonderful. It amazes me all the time with its beauty and power of living. That is why I use nature for everything in my life. One of those uses I give to nature is in my drinks, my teas, my coffee, my refreshment drinks, even in my meals, my medical consultations, my bicycling (i prefer to do my bike rides where there are lots of flowers and nature).
VIRGIN DRINK WITH NATURAL POWER
VIRGIN DRINKS WITH FLOWER POWER
The original Singapore Sling was made with ingredients like gin, Cointreau, Grenadine, and pineapple juice over 100 years ago at the Raffles Hotel in Singapore.
Try the present-day take on the beverage at The Peninsula’s ritzy rooftop bar with The Ning Sling: Stoli orange and fresh mint leaves shaken with lychee and tart passion fruit juice.
Cauliflower plant is the edible vegetable part that is called ‘Head’ or ‘Curd’. Botanically this curd is a white ‘inflorescence meristem’. This means that it is not a fully formed flower, it is a tissue which is supposed to form flowers. Cauliflower curd does not have typical sepals, petals, anthers and ovary, therefore there is no question of any pollination, fertilization or fruit-seed formation.
BAKED CAULIFLOWER AU GRATIN A LA VOLCANO
Exotic Cauliflower has only 25 calories and 3 grams of fiber per cup It is an excellent choice for anyone watching their waistline. Along with its low sugar content, cauliflower has a glycemic index of just 15. It also has an excellent high amount of protein content for a vegetable (19% of calories are from protein). Cauliflower is both filling and nutritious.
INGREDIENTS FOR EXOTIC CAULIFLOWER
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
Melt 1 tablespoon butter in a saucepan over medium heat. Whisk in flour and cook, stirring, until lightly browned, 1 to 2 minutes. Slowly pour in milk, stirring constantly to avoid lumps. Simmer until sauce is thickened, 2 to 3 minutes. Remove from heat. Stir in processed cheese, heavy cream, 1/4 teaspoon salt, and Italian seasoning.
Prick whole cauliflower in several places with a fork. Bring a large pot of lightly salted water to a boil. Add cauliflower and cook, uncovered, until slightly tender, about 3 minutes. Drain.
Melt 2 tablespoons butter in a large skillet over medium-low heat. Add onion; cook and stir until translucent, about 5 minutes. Add potato, carrot, red bell peppers, peas, and green beans. Season with salt. Increase heat to high and cook, stirring frequently, until vegetables start to release their moisture, 5 to 10 minutes. Stir in 1 teaspoon crushed black peppercorns.
Transfer vegetables to prepared baking dish. Place whole cauliflower in the center. Pour some sauce over cauliflower; fold remaining sauce in with vegetables. Sprinkle bread crumbs on top. Scatter Parmesan cheese on top. Sprinkle remaining 2 teaspoons peppercorns over cheese.
Bake in the preheated oven until golden brown on top, about 20 minutes.
There are a variety of recipes involving different ingredients. All of them I’m sure are delicious. No matter what kind of meat and spices you use, this one has to have two things in common: moist and flavorful.
1 pound ground beef chuck
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 egg beaten
8 ounce can diced tomatoes with the juice
1/2 cup quick cooking oats
Brown Sugar Glaze:
1/3 cup ketchup
3 tablespoons brown sugar
1 tablespoon yellow mustard
Preheat your oven to 375 degrees.
Mix the ground beef, salt, pepper, onion, green peppers, egg, oats and diced tomatoes well.
You may have to use your hands, but don’t overwork the meat. Just until the ingredients are mixed in.
Form a loaf and place in a baking dish.
Mix ketchup, brown sugar and mustard together and spread over the meat.
Bake uncovered 1 hour, draining grease away twice by tipping the dish and using a spoon or holding the meat with a spatula and draining straight from the dish.
Australian Nut, Queensland Nut, Bush Nut, Baphal Nut
Scientific Name: Macadamia ternifolia FvMUELL
Family: Proteaceae (Protea Family)
Habitat: Australia, Indonesia
Approximately 80% monounsaturated fatty acids of which about 50% is oleic acid and 20% palmitoleic acid, vitamins A, B, E, minerals. Macadamia nut: about 70% fat, vitamin B, calcium, iron, phosphorus.
1. BENEFITS ON THE SKIN
One of the antioxidants is squalene. It is rare and has a particularly strong impact on our skin. Squalene is a naturally occurring antioxidant in our body, but adding more through this nut oil can help reduce oxidative stress on the body’s fats and the skin.
As our skin ages it rapidly starts to lose Palmitoleic acid. This important fatty acid is the reason why macadamia is the perfect inclusion for mature skin types. By using macadamia oil topically, you restore your skin’s palmitoleic acid levels while maintaining a youthful glow.
2. ENERGY LEVELS
This nut-oil gives you a quick boost of energy to the body, something which the oil can also provide. However, you have to be careful with the dose (amount) of nuts and its oil while consuming, as it can quickly translate into weight gain and obesity, which comes with its own long list of health risks.
3. STRENGTHENS THE HAIR
This oil penetrates hair more efficiently than some other oils, like mineral oil. Mineral oil can build up on your scalp. Over time, it can make your hair feel heavier and look duller.
4. RETAINS HEALTHY FATS
Although this isn’t a definitive health benefit, this Australian nut oil has a higher smoke point than other vegetable oils, like olive oil. Therefore, when you’re cooking with it, you are far less likely to burn off the beneficial fats, which are the main reason why you are using the oil in the first place.
5. GREAT FOR COOKING
It is excellent for cooking because of its high smoke point of over 400 degrees Fahrenheit. It is typically higher than olive oil. This is important, because when oil begins to burn, it denatures and loses many of its health benefits, possibly become carcinogenic.
I have many passions in my life, being my family number one, medical science second, then not in any particular order: traveling, cats, cars, music, cycling, movies, farming, gardening, blogging, reading, learning languages and food, I love food, it’s one of my true passions, and if there’s a special kind of food I love.
Today is a cloudy and a rainy day. It is calming and peaceful, and boy I am hungry! I have been taking care of my calories and exercising, bicycling and jogging for quite a while without a break. Today I rest and it´s time to enjoy the Food Day.
So here it is what I am planning to eat with the family during the weekend:
Food Dungeness Crab pan roasted in Chermoula Butter
Dessert is a happy food, and they can enlighten anyone’s mood and bring a smile to the face.
Eating excessive volumes of sweets is not good for our health. It can potentially lead to a range of health issues in the future. It doesn’t mean that they can’t be enjoyed in moderation. Take a bite of your favourite chocolate or ice cream.
Eating in moderation is not bad, and we can allow ourselves to have it at least once a week. Don’t deprive yourself, instead reward yourself with it occasionally.
“Absolutely eat dessert first. The thing that you want to do the most, do that” — Joss Whedon
Hong Kong Bublewraps in London
Baked Alaska Flambé (on fire)
Camp Fire Dessert in Canada
“Broken Glass” made of Sugar with Raspberry in Australia