Seafood Stir Fry

Sunday, June 26, 2011

In case you haven't noticed, I've been very into seafood lately. Especially scallops and shrimp. If cooked right, you can add them to just about anything you add chicken to. I'm just so tired of chicken! 

1 Cup fresh broccoli cuts
1/4 Cup pepper "squares" ( I used a frozen mix of red and orange bell peppers)
1 Pound of scallops and/or raw shrimp ( obviously I used both!)
2 Tablespoons butter
3 Tablespoons cornstarch
1 Can condensed chicken broth
2 Teaspoons soy sauce
Cooked white rice

1. Cook rice according to the directions. 

2. Meanwhile, melt the butter in a saute pan and and cook the scallops and shrimp until the scallops are white or the shrimp is pink. 

3. Add in the broccoli and peppers and continue to cook.

4. In a bowl, mix the broth, soy sauce and cornstarch until there are no clumps of cornstarch.

5. Add the mix to the saute pan and bring to a boil for about one minute.

6. Let cool and thicken for a few minutes and serve over rice.

This was a really great stir fry. Not too much soy sauce so it wasn't too salty. The broth added flavor to the sauce and really complimented the seafood. ENJOY!

Happy Father's Day

Sunday, June 19, 2011

Happy Father's Day out there to all the dads! I had a great brunch with my dad and family. I cheated and bought a fruit bowl! Sometimes you just want to cheat lol

Swung by my mom's to wish my stepdad a happy Father's Day and drop off a nice treat for him...

Who doesn't love a giant cookie cake?!

I'm not posting a recipe because you can get if off any chocolate chip bag. Just use a shallow pan and a lot of grease so you can pop it out. A little frosting and bam! Better than going to the Nestle store and standing in line for one!

Grilled Shrimp and Scallops

Wednesday, June 15, 2011

I love my grill. Everything just tastes better grilled. Especially seafood! 


1/2 cup lemon juice
1/2 cup vegetable oil
2 teaspoons dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
8 large sea scallops (fresh or thawed) I only had six to work with but there is enough marinade for 8
8 large raw shrimp (fresh or thawed)
1 large yellow pepper cut into squares or strips

1. Mix juice, oil, thyme, salt and pepper. Pour into a bag with the scallops and shrimp. Seal and set in the fridge for 2-4 hours to marinade.

2. Skewer your scallops, shrimp and peppers on metal skewers or wooden skewers that have been soaked in water. Two scallops and two shrimp seemed enough on each skewer since they were such large pieces. This should make four skewers. 

 3. Grill the skewers until the shrimp turns pink and the scallops are white with grill marks.

4. While this is happening I cooked up a box of Far East rice pilaf and added a little lemon juice to the mix.

This was delicious. I love seafood and I love lemon. The best part was lemon pepper tang everything had. And the rice was the perfect compliment.

Something as easy as this can be made a million different ways. Next time I'm thinking grape tomatoes, mushrooms and zucchini with my shrimp and scallops.

Butterfinger Cupcakes?!

Sunday, June 5, 2011

So did you see how large that Crushed Butterfinger bag was in my last post?! Yea, needless to say I have some of that left over after making some brownies. 

So, it's a good thing I have cupcakes (regular and minis!) at the ready. I keep already baked cupcakes in the freezer, wrapped in plastic wrap then in a freezer bag. They thaw in minutes, literally, and are still moist if you froze them as soon as they cooled! Smart!!

This isn't really a recipe but a quick suggestion on how to use up ingredients.

First I heated up my ganache I buy already made. Get it nice and runny.

Have a bowl of crushed candy, extra sprinkles, etc at the ready too.

Dip the cupcake in the ganache...

Then in the candy...

Easy, quick and yummy! Half the plate was gone before the end of the night!

Sometimes you just need a quick snack!

Butterfinger Brownie

Wednesday, June 1, 2011

Candy in my brownie? Uh... yes please! 


1/2 cup margarine
1/2 cup cocoa powder
1 cup sugar
2 eggs
1tsp vanilla extract
1/2 cup flour
1/4 tsp salt
1/4 cup crushed Butterfinger (This is the amount I used but next time I will probably double it)

1. Preheat the oven to 350F. In a sauce pan over medium heat, melt butter and then stir in cocoa until well blended. Remove from heat.

2. Add in the sugar and stir well.

3. One by one, slowly mix in the eggs. Make sure the mix isn't still hot. You don't want to cook the egg.

4. Stir in the vanilla, flour and salt.

5. Now add the candy and mix well.

6. In a greased pan, spread the batter and sprinkle a little more crushed candy on the top. Bake for 25-30 minutes.

Yea, it wasn't out of the oven long before I took a big piece. The crushed Butterfinger was crushed pretty fine so I could have added some more to the batter but the crust on top was delish!


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