My First Buttery Shrimp Scampi

Hey Butterflies! I hope you all are during well during this pandemic because I am back with an exciting dish! My Husband Loves shrimp scampi and I had yet to try it. I love every ingredient used in this simple dish and I can not believe how simple and quick it is to make!

A little side note, I have also been watching “Ramsay in 10” during lockdown. I’m not surprised he tackled this one but OMG is it fancy! I used garlic, red pepper flakes, vegetable stock, parsley, salt, pepper, rice, juice of lemon and of course shrimp. Let’s see…what did he use in addition: White wine, shallots, basil, capers, vest of lemon, parmesan and grape tomatoes and capellini for the pasta (I put the scampi over rice by Husband’s request)… but WOW!

Well, my version was good, quick and easy but I guarantee you I will make his! The only thing I regret on my first try is not searing the shrimp! Have a look ūüĎÄ

Servings: 4 – Prep Time: 10 minutes – Cook Time: 10 minutes

Total Time: 20 minutes


  • 1 1/4 lbs shrimp, cleaned and deveined (tails on or off)
  • 1 TB olive oil
  • 2 TB butter, divided
  • 3 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 1 TB red pepper flakes or to taste
  • 1/4 c vegetable stock
  • 1 TB fresh lemon juice
  • 1/4 c fresh parsley, minced


  1. In a large cast iron skillet, heat oil and 1 TB of butter on medium/low heat.
  2. Add garlic and cook until fragrant (about 30 seconds or less)
  3. Add shrimp, salt and pepper
  4. Turn the shrimp after one minute, add the other half of butter and sprinkle with red pepper flakes
  5. Right before the shrimp is pink, add stock and lemon juice.
  6. Stir and remove from heat.
  7. Sprinkle with parsley and serve warm.

*This as served over rice

Let me know what you guys think! Scampi that hard to try, right? ūüėä Enjoy!


Roasted Potatoes with Greek Lemon Flavors

Hey Butterflies!!!  Before I post this beautiful recipe, I want to address that if you are counting carbs… #Potatoes are best at room temperature or cold!  These beauties made my day and I would love to hear your thoughts on it!  See video and join me on Instagram


Lemon Roasted Potatoes

Hearty, bright and satisfying! A simple yet perfectly flavorful side dish that pairs so well with chicken, beef, salmon or shrimp.

Servings: 6
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes


  • 2 1/2 lbs yukon gold potatoes, cut into 1-inch pieces
  • 1/3 cup olive oil
  • 1 1/2 tsp dried oregano (other herbs like dill or basil would be good too)
  • Salt and freshly ground black pepper
  • 1/4 cup fresh lemon juice
  • 1 Tbsp minced garlic
  • 3 Tbsp minced fresh parsley


  1. Preheat oven to 400 degrees. Spray a rimmed, light colored, 18 by 13-inch baking sheet with non-stick cooking spray.

  2. Place potatoes in center of baking sheet, drizzle with olive oil, sprinkle with oregano, salt and pepper then toss to evenly coat.

  3. Spread potatoes into an even layer across baking sheet.

  4. Roast in preheated oven until nearly tender and just beggining to brown lightly, tossing once halfway through, about 30 – 35 minutes total.

  5. Remove from oven, scoot potatoes to center, drizzle with lemon juice, sprinkle with garlic, toss to coat. Spread back out into an even layer.

  6. Roast 10 minutes longer or until fully tender and golden brown in places.

  7. Sprinkle with parsley and serve warm.

Nutrition Facts
Lemon Roasted Potatoes
Amount Per Serving
Calories 261Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Sodium 16mg1%
Potassium 857mg24%
Carbohydrates 35g12%
Fiber 5g21%
Sugar 2g2%
Protein 4g8%
Vitamin A 623IU12%
Vitamin C 52mg63%
Calcium 41mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Thank you JACLYN!
Direct Link:

Lemon Roasted Potatoes

Crab cakes give me some more! With Chilli Lime Butter Roasted Corn!

Hey Butterflies!¬† I’m back with another few treasured recipes I have used over some time and now I want to share.¬† I love crab cakes!¬† I will eat them anytime of the day and this is good timing seeing I need more vitamin K in my diet.¬† Thank you @Chriscook4u2 on youtube and @LauraInTheKitchen¬† I mixed recipes and even made the roasted corn with chilli lime butter omg… here we go!


COOK TIME minutes
SERVINGSServes 4-6


    • 1 lb of Crab Meat (which ever kind you like, I use the lump meat)

    • ¬ľ cup of Regular Bread Crumbs ( I used 1/8 cup of butter crackers and 1/8 Mama’s Seasoned coating mix…use more if mix is too moist)

    • 2 Tbsp of Fresh Parsley, chopped

    • 3 Tbsp of Mayo

    • 1 Egg (I used 2)
    • 1 tsp Dijon Mustard ( Used Brown Mustard)
    • 1 Tbsp Fresh Lemon Juice
    • 1 Tbsp of Old Bay Seasoning
    • 1 tsp Worcestershire Sauce
    • A pinch of arugula for each cake
    • Salt and Pepper, to taste

    • 2 Tbsp of Olive Oil (plus more for frying)

    • 2 cups of Panko Bread Crumbs (Our stores were out so I used Kroger brand)

    • 1 Large Shallot, finely minced

    • ¬ľ cup of Red Bell Pepper, very finely chopped

    • ¬ľ cup of Celery, very finely chopped.

For the corn:

  • 4 Ears of Corn, not cleaned. They need to be in the husk.
  • 1 Stick of Unsalted Butter, softened

  • 2 tsp of Chili Powder

  • Zest of 1 Lime

  • Salt and Pepper, to taste


    • 1) In a small skillet over medium heat, saut√© the shallot, pepper and celery with the 2 tbsp of olive oil until tender. About 5 minutes or so. Let it cool for about 10 minutes.
    • 2) In a large bowl mix together all of the ingredients except for the crab meat and panko bread crumbs. Mix everything to combine and add in the crab. Gently fold in the crab meat making sure you don‚Äôt break it to much. Cover with plastic wrap and pop it in the fridge for about 35 minutes.
    • 3) Preheat about ¬Ĺ cup of olive oil in a non stick skillet over medium high heat. Put the panko bread crumbs on a large plate and set aside.
    • 4) Take the crab mixture and gently form medium size crab cakes (you should be able to get 6 or 7 out of this mixture but you can definitely make these bite size for an appetizer) and dredge them in the panko bread crumbs shaking off any access. Fry for a couple minutes on each side or until golden crispy on both sides. Serve with a fabulous tartar sauce and enjoy!
    • If you don‚Äôt want to bread them in the panko bread crumbs then don‚Äôt bother, they are delicious either way!
    • For the corn, preheat your oven to 350 degrees and place the corn in the oven directly on the rack in the husk and everything. This is the best way to cook corn, I promise. It just makes it so incredibly sweet and delicious.
    • In a small bowl mix together the butter, chili powder, lime zest and season with salt and pepper to taste. Smear on the cooked corn and dig in!
    • The chili lime butter is a great thing to have on hand. It‚Äôs great to jazz up any roasted or steamed vegetable but it is also great on grilled fish, chicken, or even steak. Give it a try I promise it will not go to waste. One of the things I love to do is to stuff it under the skin of a whole chicken and it makes the meat taste divine after it has roasted.
  • Serve tarter sauce, hot sauce and top that crab with arugula!!!¬† Enjoy

Thank you again!

Peace and Blessings



Laura In the Kitchen

Creamy Cajun Pasta


Hey Butterflies!  The photo above does not do this dish justice!  Even if you are a vegan you can enjoy the spice of Louisiana!  I loved my visits there.  The flavors in this dish does not need anything but love so lets get cooking!

My site does not support video at this moment but I will change that.  If you are following me on instagram @tanealnnewartist you can see video there.


Recipe:  4-6 Servings

1 pound pasta of choice ( I used casarecce)

1 pound of meat of choice if using (I used chicken for myself and chicken and beef for my family)

2-3 cups of heavy whipping cream or vegan alternative

1 cup of broth of choice ( I used chicken)

1/2 of red, yellow and green bell peppers julienne

1/2 onion julienne

2 Roma tomatoes diced, save the juice or used canned

1 jalapeno thinly sliced

3 Garlic cloves minced

1 TB Cajun seasoning

1/2 TB Oregano

1 TB brown sugar (trust me it makes a big difference)

dash of salt and pepper or to taste

Sprinkle of Parmesan cheese

sprinkle of Parsley to finish

—-Prepare your pasta as directed.¬† I prefer marinating my meat the night before for extra flavor (simply s/p, soaked in milk, and seasoning salt.¬† I make my own seasoning salt that just consist of paprika, dry basil, and poultry seasoning)

—Sautee your meat (cast iron is best) each side for a char then put in the oven at 375 degrees until the meat is at least 150 degrees.¬† When you combine everything it will continue to cook.

—Remove your meat and add all veggies and seasoning except garlic in that same pan.¬† Cook them until soft or translucent.¬† If using frozen, remove the access water when done.¬† Add minced garlic for the last 3 minutes.

—-Drain pasta…don’t be afraid to keep a bit of water in the pot from the pasta, IJS!¬† Add broth to pot then cream and mix.¬† Add pasta back to the pot, then meat and veggies.¬† Stir until you’re satisfied.¬† Serve and top with parmesan and parsley, Enjoy!

Peace and Blessings


Simple Southern Charm

Hey Butterflies!¬† It’s been forever I know.¬† I’m so grateful that some of my social media followers has given me enough courage to post again.¬† I have been moving around alot over the last 6 years and soon I will be settled in the North Georgia mountains, YAH!¬† It’s amazing how simple things make such a huge impact on life…Creative Healthy Food, you know!¬† So here is a simple recipe that I’ve learned in my Southern travels and being married to a cowboy…that healthy is not so bad.¬† I call him #Shakespeare and he calls this the “Mayto” Sandwich.

Recipe:  1 Serving

2 slices of Honey Wheat bread or bread of choice

1 Roma tomato cleaned and sliced at an angle

Salt and Pepper

Mayo or Vegan spread

—spread that Mayo on both bread slices THICK and sprinkle s/p on one slice then top it with roma tomatoes.¬† Top the tomatoes with more s/p.¬† Add the other slice of bread on top…slice it and serve.

—This is one of the most simplest, easy and healthiest lunch anyone could love.¬† Get your Mayto on!

Peace and Blessings


Easter Cherry Cobbler

Source:  My Digital Camera

Source: My Digital Camera


Hey Foodies!  Where are all the country pie eaters?  My new surroundings are full of sweets eating meat lovers so be prepared for a variety of post.  Today we celebrated Easter with Divas Can Cook

with her Fabulous Peach Cobbler recipe but since the majority ruled we swapped out the peach for cherry. ¬†Enjoy this recipe once a year if you are trying to cut back because it will knock you off your feet, into a chair…until you finish the whole pie. ¬†When you are scrolling down the recipe, please mind that you will see Cherry NOT Peach photos… Lets Grub!

Ingredients per Monique:
  • Buttery Deluxe Pie Crust: (make two pie crust)
  • 2¬Ĺ cups all purpose flour
  • 2 Tablespoons of sugar
  • 1 teaspoon of salt
  • 1 stick COLD butter (chopped into pieces)
  • ¬Ĺ cup COLD butter-flavored shortening
  • ¬Ĺ cup ice cold water (if dough is still too dry, add in more cold water a tablespoon at a time)
  • Peach Filling
  • 2 (26 oz cans) sliced peaches ¬ĺ cup of sugar
  • 6 tablespoons of butter
  • 1 teaspoon lemon juice
  • 1 teaspoon of cinnamon pinch of nutmeg
  • Sugary Topping (for top crust. Can also sprinkle & press some into the bottom crust)
  • 1 Tablespoon sugar
  • 1 Tablespoon brown sugar
  • 1-2 teaspoons cinnamon
  1. Preheat oven to 375
  2. In a bowl add flour, sugar & salt. Give it a whisk to combine.
  3. Now cut in the butter & shortening until mixture resembles very large crumbs. (I use my hands for this. Don’t overdue it. Mix just until combined)
  4. Add in the ice cold water and stir just until combined.
  5. Gather dough into a ball and flatten. Cover with plastic wrap and refrigerate for 15-30 minutes or until cold.
  6. Time to make the peach filling!
  7. Pour 1 can of undrained peaches into a saucepan. Drain the other can and pour the peaches in. We only need one can of juice.

Source:  My Digital Camera

Source: My Digital Camera

  1. Add in butter, lemon juice, cinnamon, nutmeg and sugar.
  2. Stir over medium low heat just until sugar it dissolved and the liquid is syrupy. Set aside.
  3. Divide the chilled pie crust into 2 balls. One for the bottom crust and one for the top crust. make the bottom crust, roll out a ball on a flour surface until it is about ‚Öõ inch thick. Place it inside of a deep dish pie pan. Sprinkle on some sugar mixture if desired and press it into the crust.Step 3.) Spoon on the peaches. Pour on a little juice to your liking. ¬Ĺ cup will do just fine for me.
  4. Now it’s time to make the lattice top crust.Roll out the other ball of dough so that it is long enough to make strips that will reach from one end of the pie pan to the other. Cut out about 8-10 1-inch strips.

Source:  My Digital Camera

Source: My Digital Camera

  1. Lay the strips in a crisscross pattern on top of the peaches and press the ends into the pie crust rim.

Source:  My Digital Camera

Source: My Digital Camera

Source:  My Digital Camera

Source: My Digital Camera

  1. Drop a few pieces of butter on the pie and sprinkle with the cinnamon sugar mixture.
  2. Bake for 35-45 minutes or until golden.

Source:  My Digital Camera

Source: My Digital Camera

Yummy in Your Tummy!!!

Nutrition facts:

Cherries:  Are a good source of Vitamin A

Nutrition facts provided by:  Self Nutrition Data

Peace and Blessings


No Tomatoes Spaghetti Sauce

Source:  My Digital Camera

Source: My Digital Camera

Hey Foodies! ¬†It’s been a long time since I posted but I’m back with another shade-free blog. ¬†We all love spaghetti and for those Vegans out there…this is a great recipe for you too! ¬†I was experimenting with my new sauce and adding a few ingrediants along with the No Tomatoes Holy Marinara¬†recipe. ¬†I will be back with more shade-free recipes but in the meantime it’s good to be back! ¬†Thank you for reading my foodie blog!

What you will need to serve 2:

1 Tablespoon of olive oil

1/2 small sweet vidalia onion chopped

1 Tablespoon garlic minced

2 cups meatless crumbles (I always use Boca)

4 cups No Tomatoes Holy Marinara sauce

1 teaspoon fresh crushed black pepper and a pinch of salt or to taste

a pinch or to taste cayenne pepper

1 Tablespoon fresh parsley topping option for non-vegans:  parmesan sprinkles (or shred some fresh parmigiano-reggiano)

————————- heat olive oil in a medium fry pan, add onions and cook for 10 mins on medium low (this will get them extra soft and even more sweet). ¬†Add garlic. ¬†Cook for another 5 mins. ¬†Stirring occasionally. ¬†Add meatless crumbles. ¬†Cook just to heat then add sauce. ¬†Add seasoning. ¬†Feel free to add parsley or top your heated sauce with it. ¬†Either way is fabulous! ¬†Finally top with some cheese! ¬†Lets Grub!

Health Facts:  I shared this shade-free sauce after finding the recipe online.  I needed to cut back on tomatoes.  If I do have them, I peel them for better digestion.  I will post a blog on how to peel tomatoes.  But as we know in our shade-free recipe we have beets, carrots, and red onions.  The Nutrition benefits include but not limited to:

Beets:  Fiber, Vitamin C, Potassium, Magnesium

Carrots:  Vitamin C, Vitamin E, Potassium, Fiber, Vitamin A

Onions:  Fiber, B6, Vitamin C

Nutrition facts provided by:  Self Nutrition Data

Peace and Blessings


Rolly Stromboli

Stromboli Daiya Meatless Crumbles

Source: My Digital Camera

Hey Butterflies! ¬†Did you see my last post about the shade free marinara sauce? ¬†Well let’s use it. ¬†In the next few posts, I will show you recipes I’ve tried and I loved them all. ¬†O and I’m so excited!!! Because this was my first post about my own creation although I’m sure someone has done it before. ¬†The only challenge was the crust, so I sold my soul to Pillsbury. ¬†Please don’t follow my bad explain if you are a true dairy free lifer. ¬†The dedication meaning not imprisonment. ¬†That was a bad joke. ¬†Ok, here is what I used

  • 2 Tablespoons olive oil
  • One can Pillsbury Biscuits
  • 2 cups meatless crumbles
  • 2 cloves garlic, thinkly sliced or minced
  • 1/2 red bell pepper, thinly sliced
  • 3 cups spinach, roughly chopped
  • 3 cups Daiya shredded mozzarella
  • 2 cups shade free marinara sauce
  • flour for rolling dough

—-Preheat oven at 425 then in a heated pan over medium heat, add 2 Olive Oil. ¬†Sautee garlic and red bell pepper. ¬†Once fragrant add in meatless crumbles and spinach then cook for a few minutes. ¬†No more the 3 minutes the meatless crumbles do not need to cook that long so once the spinach wilt down you should be good. ¬†Pour saut√©ed ingredients in a bowl and add sauce then mix (add more if desired but be warned the more sauce you add the higher the risk you get of soggy dough when using biscuit mix, pizza dough is stronger and can hold more liquid for some reason). ¬†Sprinkle some flour on the place you choose to roll your stromboli. ¬†I took my biscuits out of the can and mashed them together into a ball then rolled and patted it out. ¬†It was about 4 inches wide and 3 inches long. ¬†If you have never worked in a pizza parlor like me then this will be a challenge but be patient and command the dough to work for you! ¬†On the edge closest to you add the mozzarella and top with saut√©ed mix (with added sauce). ¬†Now all you have to do is tuck and roll. ¬†Once you are all rolled up, make a few cuts in the top of your stromboli to prevent the bubble effect. ¬†Bake for 25 minutes but keep an eye out for golden brown. ¬†Lets Grub!

Here is a recipe for Gluten Free Biscuits

P.S. not every shade free recipe post title will rhyme with Holy ūüôā

Peace and Blessings


No Tomatoes? Holy Marinara!

No Tomato Marinara Sauce

Source: My Digital Camera

Hey Butterflies!  See the pic?  O yes!  Ball storage containers got a free plug here!  We are balling without tomatoes with this recipe I found for a great red sauce.  You can use this for ANYTHING!  My next posts following this will show you how but first lets learn how to make this delicious combo!

Whomever you may be, do not be turned off by this link title, Man this recipe to replace tomato sauce is PERFECT!  After trying it a few times, I felt confident enough to post it and the posts that follows are going to Blow You Away!  We are talking a mix of Carrots, Beets, Garlic and Onion..What?  YES!  And in my opinion try a red onion for more spice!  Lets Grub!


Check out the recipe here:  No Tomato Marinara Sauce

If you have an experience before my next post, comment and let me know how things worked out!

Peace and Blessings



Green Onion Pancakes? A bit over the top!

Korean Green Onion Recipes

Source: My Digital Camera

Hey Butterflies! ¬†Ok I said if I ran into a recipe that made me cringe, I’d post it. ¬†Now this recipe did not make me cringe but my¬†palette¬†just don’t get it. ¬†The aroma from this dish is amazing! ¬†I couldn’t wait to taste it but after tasting it I had a “what” look on my face. ¬†Can someone please tell me what I’m missing. What’s the point on this dish? ¬†I LOVE LOVE green onions! ¬†Scallions to my European Butterflies ūüôā ¬†But honestly Korea…where did you go or what time of the night did this recipe wake you up to think…hmmmm…I’m gonna have green onion pancakes for breakfast. ¬†Blame me for demographics but I just don’t get it. ¬†Hey everyone who has not tried this, if you wanna take the time to try it for yourself go right ahead, please tell me about your experience including those who have tried it already. ¬†Maangchi you are awesome but, I’m still staring into space……

Peace and Blessings


Recipe by Maangchi