Thursday, May 26, 2016

Harissa Spaghetti~What's for Dinner Thursday Addition

This recipe was just too good not to share.  The original recipe comes from Mike's blog The Iron You.  Mike is the creator of many amazing dishes.  We have tried many, and have loved them all.  His recent recipe for Harissa Spaghetti did not disappoint.

Harissa Spaghetti

*Mike used gluten free spaghetti, but you can substitute for zoodles or for any whole pasta.


2 garlic cloves, peeled
1/4 tsp fine grain salt
4 TBS olive oil
2 TBS harissa paste (Mike shares a recipe for making your own on his blog, but we purchased ours at World Market)
1/2 lb gluten free spaghetti or any other pasta
4 C baby spinach, washed and roughly chopped
1/2 C oil-cured black olives, pitted and halved
1 TBS pine nuts, toasted and roughly chopped
Zest of 1 lemon


Bring a big pot of  water to a boil.
In the meantime, place the garlic on a cutting board.  Crush with flat side of a knife.  Now crush and chop, crush and chop until you have a garlic paste.
Transfer garlic paste to a small bowl, add harissa paste, and olive oil. Whisk together.
Generously salt boiling water, add the pasta, and cook per package instructions.
Just before the pasta is done, add the spinach to the pasta water, count to 10, drain and set aside.
Heat the harissa dressing in the pot, add spaghetti and spinach, black olives, pine nuts and lemon zest.  Stir over the heat for a minute or so, then turn everything out onto a platter and serve.

I prefer to prep everything ahead.

The harissa paste definitely gives this dish a spicy kick, so adjust to your taste if needed.  As you all know by now...we love spicy foods!!


Sharing this recipe with the lovely hosts of Thoughts of Home on Thursday.

Wednesday, May 25, 2016

What's for Dinner Wednesday~Zucchini Shrimp Scampi

Our youngest stumbled upon this recipe on Pinterest, and after making it for herself just had to share!  It is delicious, and super simple to prepare.  A win win in my book for an easy weeknight meal.

Zucchini Shrimp Scampi
Serves 4

Original recipe can be found here.


2 TBS unsalted butter
1 LB medium shrimp, peeled and deveined
3 cloves garlic, minced
1/2 tsp red pepper flakes, or more, to taste (for those of you who like less spicy you know who you are you may want to use a little less)
1/4 C chicken stock
Juice of 1 lemon
Kosher salt and freshly ground black pepper, to taste
1 1/2 LBS (4 medium sized zucchini, spiralized
2 TBS freshly grated Parmesan
2 TBS chopped parsley leaves


Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes.
Cook, stirring occasionally, until pink, about 2-3 minutes.
Stir in chicken stock and lemon juice; season with salt and pepper, to taste. Bring to a simmer; stir in zucchini noodles until well combined, about 1-2 minutes.
Serve immediately, garnished with Parmesan and parsley, if desired.

We used this spiralizer from Williams-Sonoma.

I recently purchased this spiralizer from Bed Bath and Beyond for our daughter.

She said it worked GREAT!

Also, I noticed our local Whole Foods is now carrying zucchini already spiralized!  So easy!!

***I am in no way being compensated, the above are only my opinion on the two products that we currently love using.

Sunday, May 15, 2016


I truly believe that each of us need to hit the "reset" button every now and then.  God allows for do-overs...sometimes the path we have been on is not a part of His plan at all.  And, other times he throws a fork in the road to help us grow.

Have a blessed Sunday my friends.

Friday, May 13, 2016

Gluten Free Bang Bang Shrimp~It's What's for Dinner

Well, hello!  It's been awhile.  My hubby, youngest daughter and I made a last minute trip to Michigan to visit his mom last week.  She will be 98 in August!!!  I had barely recovered from our trip to Los Cabos (which I still need to blog about), before we were heading out the door again.

I am also preparing to teach VBS in June, and tending to the usual yard work that spring brings!!

But, I wanted to pop in and share this recipe we made last night.  It was so good.  It is gluten free and dairy free.  Important as our youngest is on a special diet for the next 30 days while we await some test results.

Hope you enjoy...

Gluten Free Bang Bang Shrimp (Copycat Bonefish Grill Recipe)
Original recipe can be found here.


Canola oil for frying

For the shrimp
1 lb medium sized shrimp, de-veined and tails removed (we left them on)
3 TBS cornstarch
1/4 C coconut milk (or other dairy free milk, or dairy milk)
1 C gluten free breadcrumbs
1 tsp dried parsley
1/4 tsp cayenne pepper

For the Bang Bang Sauce
1/4 C mayo
2 TBS sweet chili sauce (we used Trader Joes)
pinch cayenne pepper
1 1/2 tsp rice vinegar
green onions, for garnish (we omitted as our daughter cannot eat them)


For the shrimp
1. Mix the gluten free bread crumbs, parsley, and cayenne together and season generously with salt and pepper.
2. Generously season the cornstarch with salt and pepper and toss the shrimp in it.
3. Dip each shrimp into the coconut (or other) milk and then immediately dip in the breadcrumbs to coat.
4. Set aside on a clean surface (we used a baking sheet lined with parchment paper) until ready to fry.
5. Heat several inches of oil to 350*F, while monitoring closely.
6. Fry the shrimp until golden brown, working in small batches. Remove to a plate lined with paper towels to cool.
7. Approx. 5 minutes for each batch.  I put 2-5 shrimp in each batch to be careful to not overcrowd my dutch oven.
8. For best results let the oil regain a little heat for a moment in between batches.
***note-step 6 & 7 & 8 are from original recipe, we fried all at once in a large staub dutch oven with no problems.
9. To serve toss the finished shrimp with the sauce, or drizzle it over the top of them. Garnish with green onions.  (we used the sauce to dip the shrimp in)

For the bang bang sauce
1. Mix all the ingredients together.

We served with brown rice and green beans.

Monday, May 2, 2016

Simple Cod Piccata and Baked "Fried" Green Beans~

I am working on learning how to use recipe wiz, but until I master it I figured I had best just stick with what I know.

Simple Cod Piccata with Baked "Fried" Green Beans

Simple Cod Piccata


1 lb cod fillets
1/3 cup all purpose flour (we used Bob's Red Mill Gluten Free)
1/2 tsp salt (we love to use sea salt)
2-3 tbsp extra virgin olive oil
3/4 cup chicken stock
3 tbsp lemon juice
1/4 cup capers, drained
2 tbsp fresh parsley, chopped


1. Stir the all purpose flour and salt together in a shallow bowl.  Rinse off the fish and pat dry with a paper towel.  Dredge the fish in the flour mixture to coat.

2. Heat enough olive oil to coat the bottom of a large skillet over medium-high heat (be sure you use a generous amount so the fish doesn't stick after you turn it).  Working in batches, add the cod and cook for 2-3 minutes per side to brown. Remove to a plate and set aside (we kept it warm in the toaster oven).

3. Add the chicken stock, lemon juice, and capers to the same skillet and scrape any browned bits off the bottom.  Simmer to reduce the sauce by almost half.  Remove from heat.

4. To serve, divide the cod onto plates, drizzle with the sauce, and sprinkle with parsley.

Servings: 2-3

Original recipe can be found here.  We omitted the grapeseed oil the recipe called for and used gf all purpose flour instead of almond flour.

Oven Fried Green Beans


1 lb fresh green beans
1 egg
2 tbsp olive oil (plus 1 tbsp for drizzling pan)
1/4 cup all purpose flour (again, we used Bob's Red Mill Gluten Free)
1/4 cup parmesan cheese, grated
1 tsp sea salt or kosher salt
1 tsp garlic powder
1/2 tsp paprika
dash pepper


1. Preheat oven to 425*.  Line baking pan with aluminum foil and drizzle with olive oil. (be generous or use an non-stick cooking spray as well)
2. Wash and trim green beans.
3. Beat together egg and olive oil in a large bowl.
4. Add the remaining ingredients and toss well to coat.
5. Pour green beans onto prepared pan and bake about 15 minutes or until crisp.  If needed, place under broiler for a few minutes to crisp.

Servings: 6

Original recipe can be found here.  Again, we subbed the almond flour for gf all purpose flour.  We also used ONE pan rather than two. sure to generously drizzle the olive oil onto the aluminum foil or use a non-stick cooking spray so the beans do not stick to the foil.


Sunday, May 1, 2016

Prayer for Today~

I just love this prayer found on Unveiled Wife , and wanted to share each with you today.  With Mother's Day approaching I pray you each find strength in His love for you.

Happy Sunday everyone!!