Yield: 1 loaf or 10 muffins (can be easily doubled) Ingredients:BROWN SUGAR OAT STREUSEL2/3 cups (60g) old-fashioned or quick oats1/2 cup (100g) light or dark brown sugar2 Tablespoons (16g) all-purpose flour1/2 teaspoon ground cinnamon1/4 cup (60g) unsalted butter, cold1 Tablespoon (10g) semi-sweet chocolate chips (optional) ZUCCHINI BREAD & MUFFINS1 large egg, beaten1/2 cup (100g) light […]
Australian Shrimp on the Barbie
Yield: 8 servings Ingredients:1/2 cup butter, melted1/4 cup olive oil1/4 cup minced fresh herb, parsley and thyme3 tablespoons fresh lemon juice3 large garlic cloves, crushed1 tablespoon minced shallotsalt and pepper1 1/2 lbs shrimp, unpeeled medium to largespinach leaves (to garnish)lemon slice (to garnish) Directions:
Asparagus Soup with Perfect Sea Scallops
Yield: 2 quarts, 8 to 12 servings INGREDIENTS:Soup8 tablespoons butter8 small leeks (white parts only), trimmed and chopped6 cups water1 small baking potato, peeled and chopped2 1/4 teaspoons salt1/2 teaspoon ground black pepper1/2 teaspoon cracked pepper1 cup chicken stock3 pounds fresh asparagus, trimmed, peeled, and coarsely chopped1 cup heavy creamScallops2 tablespoons butter1 tablespoon olive oil1 […]
Scallops and Mushroom Bowtie Pasta
Briny, slightly sweet and buttery with a tender texture, scallops taste ocean-fresh without being fishy. In other words, scallops are succulent and delicious. Mix them with portobello mushrooms, cream, and bowtie pasta, and they’re simply out of this world.
Easy Crunchy Asian Slaw
Easy Crunchy Asian Slaw with the Best Asian Dressing! A simple vegan slaw with that can be made in 20 minutes and made ahead!
Artichoke Shrimp Bake Recipe
Yield: 4 servings Ingredients:1 pound cooked medium shrimp, peeled and deveined1 can (14 ounces) water-packed quartered artichoke hearts, rinsed, drained and quartered2/3 cup frozen pearl onions, thawed2 cups sliced fresh mushrooms1 small sweet red pepper, chopped2 tablespoons butter1 can (10-3/4 ounces) condensed cream of shrimp soup, undiluted1/2 cup sour cream1/4 cup sherry or chicken broth2 […]
Artichoke Hearts in Lemon-Parsley Sauce
Yield: 4 servings INGREDIENTS:8 small to medium artichokes, trimmed, or 15 to 20 thawed frozen artichoke hearts1/2 lemon1 Tbs. capers, preferably salt packed (optional)4 to 5 Tbs. extra-virgin olive oil2 yellow onions, finely chopped4 to 5 garlic cloves, coarsely chopped3 Tbs. chopped fresh flat-leaf parsleySalt and freshly ground pepper, to taste1 to 2 cups vegetable […]