Lemon Pepper Shrimp Scampi

I finally had a night at home, and my usually my mom gives me a recipe she wants me to make. Tonight, it was Lemon Pepper Shrimp Scampi with Orzo. I just used frozen shrimp, rinsed it under cold water, and then peeled it. Drain it on some paper towels, then use for the recipe.

*Don't worry, I'm posting this the same night I made it, but I will be getting to past posts I have saved up in iPhoto.

Selland's Market-Cafe and Adanberto's

B and I decided to go hiking out in Coloma, but before we went, we were hungry! Selland's has been on our to-eat list, so we stopped by to grab some food before we went. We didn't order anything too exciting, but it was all very good! I got a small Mediterranean salad, which was full of red onion, cucumbers, kalamata olives, feta cheese, and bell peppers. It was very refreshing, and just what I needed.

B and I both ordered a BLTA, which was kind of messy, but very delicious. I am so proud of him for eating the tomatoes on the sandwich, normally he picks off the tomatoes on burgers and sandwiches. He's more recently started to just eat it instead of freaking out about it. I attribute this to my foodie influence of course. 

I had 2 of their lemon cookies for dessert, which I devoured before they could be photographed, sadly. But I highly recommend them! Order them! They are wonderful : )

After hiking, B and I went back to my place, started drinking, and eventually got an inevitable carne asada fry craving. We had to go try the only place nearby that's open all night, and has carne asada fries, Adanberto's. I have explained the trick to carne asada fries in other posts, but I'll re-explain here. You pour 4 containers of hot sauce all over the fries, then proceed to double-handed stir. (In our case, we each stir with one fork.) Then eat with a fork. 

Now, these carne asada fries were not as good as my favorite place in San Diego, Cotixan's. However, they were good enough that come another drunken night, I may go back and get some. Cotixan's are better mostly because they make their own hot sauce in giant containers that is delicious. I will say though, that the carne asada on these fries was a little better quality than at Cotixan's. 

Spinach-Pita Salad

This salad doesn't really have instructions, it's just a very simple recipe. I did use naan bread instead of pita, because I like it more, but use whatever you want.

Here's the recipe adapted from Food Network Magazine

Soak 1/4 sliced red onion in cold water, 10 minutes; drain. Mix 2 tablespoons olive oil, 1 tablespoon chopped dill, and salt and pepper. Brush 2 pitas with some of the seasoned oil, then toss 2 cups cherry tomatoes in the rest. Cook the pitas in a grill pan until marked, then tear into pieces. Grill the tomatoes until marked. Toss the pita and tomatoes with 6 cups baby spinach, 1/4 sliced cucumber, 1/4 cup kalamata olives, the onion, 2 tablespoons olive oil, the juice of 1 lemon, 1/4 cup chopped dill, and salt and pepper.

Honey-Balsamic Lamb Chops with Roasted Garlic Mashed Potatoes

We got a grill pan for the stove that doubles as a grill on one side, and a flat top on the other for pizza or other foods. I got my first chance to use the grill side with this lamb recipe, which turned out delicious! The sauce was so simple, but tasty. I served this with some roasted garlic mashed potatoes, which were a bit undercooked, but still flavorful.

Honey-Balsamic Lamb Chops
Here's the recipe adapted from Giada at Home.

Prep Time: 10 min | Cooking Time: 10 min | Difficulty: Easy | Serves: 4

Ingredients:
⅓ cup Balsamic Vinegar
1 Garlic Clove
2 Tbsp Honey
¾ cup Vegetable Or Canola Oil
Kosher Salt And Freshly Ground Black Pepper
4 medium Lamb Chops
2 Tbsp Olive Oil
½ Tbsp Chopped Fresh Rosemary Leaves

Directions:
1. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

2. In the bowl of a food processor, combine the balsamic vinegar, garlic, and honey. Pulse until blended. With the machine running, slowly pour in the vegetable oil until the mixture is smooth and forms a thick sauce. Season with salt and pepper, to taste.

3. Season the lamb chops with salt and pepper. Drizzle with the olive oil and sprinkle with rosemary. Grill the lamb chops for 5 to 7 minutes each side until medium-rare (less if you're lamb chops are thinner).

4. Arrange the lamb chops on a platter. Spoon the sauce over the top or serve the sauce on the side.

Roasted Garlic Mashed Potatoes

Prep Time: 10 min | Cooking Time: 1 hour | Difficulty: Easy | Serves: 4

Ingredients:
4 Russet Potatoes, peeled
1 Head of Garlic
Olive oil
1/2 cup of Milk or Cream
1 Stick of Unsalted Butter
Salt and Pepper, to taste

Directions:
1. Preheat oven to 450 degrees F.

2. Cut off the top of the garlic, place in tin foil. Drizzle with olive oil, season with salt. Crimp foil so it makes a pouch around the garlic. Cook in oven for 45 min - 1 hour. Let cool.

3. Cook potatoes until fork tender in boiling water over medium-high heat. Drain and place potatoes back in pot.

4. Add the milk and butter. Mash until almost all lumps are gone. Squeeze the garlic out, and add to potatoes. Season with salt and pepper.

5. Use a hand mixer to whip the potatoes until fluffy and light. Serve.

Israeli Couscous

I've already posted this recipe buried in my Mediterranean post, but I find it needs repeating because I make this once or twice a week! I love it so much because it's easy, quick, and I can make a batch and it will fill me up as a full meal. It only has 5 ingredients, making it a great go-to recipe for almost anything.

I've tried so many variations of this, but I find that sticking with the recipe is actually my favorite way to have this dish. The lemon-flavored olive oil is important, you can buy it, or make it, but this dish will NOT be the same without it.

Here's the recipe adapted from Claire Robinson.

Prep Time: 10 min | Cooking Time: 20 min | Difficulty: Easy | Serves: 1 as meal, 2 as side

Ingredients:
1 Tbsp Lemon-Flavored Olive Oil, plus more as needed
1 cups Israeli Couscous (Israeli couscous is larger than regular couscous; it can be found with the rice and regular couscous)
1/8 cup Shelled Unsalted Roasted Pistachios,coarsely chopped
1 1/8 cups Hot Water
Kosher Salt And Freshly Cracked Black Pepper
4 Dried Turkish Apricots, chopped
2 Scallions, sliced

Directions:
1. Heat the oil in a saucepan over medium heat. Add the couscous and pistachios and cook, stirring, until toasted and light golden brown, about 7 minutes. Add the water, season with salt and pepper, to taste, and bring to a boil. Reduce the heat to a simmer, cover, and cook until the liquid is absorbed, about 10 minutes.

2. Remove the lid, stir in the apricots and scallions (I like doing this step when I add the water, resulting in a milder taste from the apricots, but it's up to you), taste, and adjust the seasoning. Transfer the couscous to a serving bowl and serve warm with a little more lemon oil drizzled over the top.

Mediterranean Dinner

I kind of went all out tonight, I made 3 dishes, a sauce and some muffins tonight. Started cooking around 2PM and dinner was ready at 6PM. It was fun, and delicious! I definitely added my own spin to this dinner, I think I changed at least one thing about every recipe. I got almost all of these recipes from the FoodNetwork show, 5 Ingredient fix, so naturally I added a few ingredients! We had many of the ingredients for these recipes, so if you don't have everything exactly, improvise! It will be just as good if you have to sub fresh herbs with dried, etc. Well, I mean it would be better with fresh herbs, but it won't taste disgusting without them! So without further ado...

Tzatziki Sauce for the Lamb Sandwiches 

Fresh Cucumber Salad

Toasted Israeli Couscous

Lamb Sandwich (they were basically gyros, just with lamb patties)

Banana Chocolate Chip Muffins

Tzatziki Sauce

Here's the recipe adapted from Ina Garten.

Prep Time: 20 min | Difficulty: Easy | Serves: 8

Ingredients:

2 (7-ounce) Containers Greek Yogurt (Recommended: Fage Total)
1/2 English Cucumber
¼ cup Sour Cream
2 Tbsp Freshly Squeezed Lemon Juice
1 Tbsp White Wine Vinegar
1 Tbsp Minced Fresh Dill (I used about a Tbsp of dried dill, mostly because I had decided to make this at the last minute, and thus had everything but the fresh dill)
1 ½ tsp Minced Garlic
2 tsp Kosher Salt
½ tsp Freshly Ground Black Pepper

Directions:

1. Place the yogurt in a medium bowl. Grate the cucumber on a box grater and squeeze the grated cucumber in a paper towel with your hand to remove some of the liquid. Add it to the yogurt along with the sour cream, lemon juice, vinegar, dill, garlic, salt and pepper and stir. Refrigerate until serving time.

Fresh Cucumber Salad

Here's the recipe adapted from Claire Robinson.

Prep Time: 15 min | Difficulty: Easy | Serves: 4

Ingredients:

1 English Cucumber, peeled and diced
1 cup (¼ whole) Honeydew, finely diced
Kosher Salt
1 cup Greek Yogurt
¼ Red Onion, thinly sliced
1 Jalapeno, seeded and finely minced

Directions:

1. Put the cucumbers and honeydew in a fine mesh sieve set over a bowl. Sprinkle with a pinch of salt and allow it to sit for 5 minutes. Press out as much liquid as possible. Toss the cucumber and melon with the yogurt, onion and pepper in a serving bowl. Cover and chill in the refrigerator at least 1 hour or until ready to enjoy.

Toasted Israeli Couscous

Here's the recipe adapted from Claire Robinson.

Prep Time: 15 min | Cooking Time: 20 min | Difficulty: Easy | Serves: 4

Ingredients:

2 Tbsp Lemon-Flavored Olive Oil, plus more as needed
2 cups Israeli Couscous (Make sure it is Israeli couscous, it's slightly larger than regular couscous)
¼ cup Shelled Unsalted Roasted Pistachios,coarsely chopped
2 ¼ cups Hot Water
Kosher Salt And Freshly Cracked Black Pepper
6 Dried Turkish Apricots, chopped
1/8 cup of Golden Raisins

2 Scallions, sliced

Directions:

1. Heat the oil in a saucepan over medium heat. Add the couscous and pistachios and cook, stirring, until toasted and light golden brown, about 7 minutes. Add the water, season with salt and pepper, to taste, and bring to a boil. Reduce the heat to a simmer, cover, and cook until the liquid is absorbed, about 10 minutes.

2. Remove the lid, stir in the apricots, raisins and scallions, taste, and adjust the seasoning. Transfer the couscous to a serving bowl and serve warm with a little more lemon oil drizzled over the top, if desired.

Lamb Sandwich

Here's the recipe adapted from Claire Robinson.

Prep Time: 15 min | Cooking Time: 20 min | Difficulty: Easy | Serves: 4

Ingredients:

1 ¼ pounds Ground Lamb
3 Garlic Cloves, minced
Kosher Salt And Freshly Cracked Black Pepper
4 Pita Or Flatbreads, preferably Greek style
Tzatziki sauce for topping

Red onion for topping

Tomatoes for topping

Directions:

1. In a large bowl, combine the ground lamb with the garlic and season with salt and pepper, to taste. Divide the lamb into 12 small balls and form them into patties. Cook the patties on a hot nonstick grill pan over medium heat for about 3 to 4 minutes per side. (The meat will release from the pan when ready.)

2. Put the 3 lamb patties in the middle of each flatbread and top with 2 tablespoons tzatziki sauce, red onion and tomatoes. Enjoy!

Banana Chocolate Chip Muffins

Here's the recipe adapted from Grace's Sweet Life blog.

Prep Time: 15 min | Cooking Time: 30 min | Difficulty: Easy | Yield: 12 muffins

Ingredients:

1½ cups Plain All-Purpose Flour
⅔ cups Caster (Super Fine Granules) Sugar (or plain sugar run through the food processor for a minute)
1 ½ tsp Baking Powder
½ tsp Baking Soda
¼ tsp Salt
8 ounces (1 cup) Mashed Ripe Bananas (About 2 Large)
1 large Egg
½ cup Unsalted Butter, melted
¼ cup Whole Milk
1 tsp Vanilla
¾ cup Semisweet Chocolate Chips

Directions:

1. Preheat oven to 180° C (350° F). Line a standard muffin tin with paper liners.

2. In a large-sized bowl whisk together the flour, sugar, baking powder, baking soda and salt.

3. In a medium-sized bowl mix together the mashed bananas, egg, melted butter, milk and vanilla.

4. Add the banana mixture to the flour mixture and stir to just combine (do not over mix).

5. Add the chocolate chips and stir to just combine.

6. Divide batter evenly among prepared muffin cups, filling three-quarters full.

7. Bake, rotating tin halfway through baking time, until tops are pale golden and a tester inserted in the centre of one muffin comes out with some melted chocolate attached but no crumbs, about 32 minutes.

8. Transfer baking tin to wire rack to cool for a five minutes. Turn muffins on their sides in their cups and cool completely.