Is Seafood On The Menu?

One of the easiest and most delicious seafood recipes that I know how to prepare is a really light Shrimp Scampi. I got the recipe a couple years ago when I was looking for a recipe to fry trout, imagine that. The Internet can take you so many places!

But it is a a simple recipe that requires little preparation, limited cooking time and just a few ingredients but the result is fantastic with a glass of red wine and some pesto linguine.

You will need:

1-2 lbs of cooked shrimp
2 garlic cloves, diced
1/2 tsp. Onion Salt
1 tsp. Italian seasoning
1/4 cup Parmesan cheese
3-5 Tbls. Olive Oil

Coat the bottom of your frying pan or wok with olive oil, add more or less depending on the size of the pan you are using. Heat over medium heat and add Shrimp, garlic, onion salt and Italian seasoning and saute until tender. Add the Parmesan cheese and warm. Remove from heat and serve immediately.

A couple things about seafood;

I always prefer to use domestic seafood. It usually goes through a more rigorous safety testing process and it helps to sustain our American way of life, providing for American workers. Call me silly, but that is a big thing to me!

When cooking seafood of any kind, always wash and rinse it thoroughly first. Many diseases can be transmitted through unwashed seafood. Take the time and effort to keep your family healthy, wash ALL food before you cook it (veggies included!).

If you are a huge seafood fan, there are many great places to get ideas and just enjoy the company of other seafood fanatics. This Friday and Saturday 5 chefs will compete in the 5th annual, Great American Seafood Cook off, showcasing domestic seafood and showing off their talents in the Louisiana area where seafood is a staple and is always the freshest. The best seafood to be had has got to be in Louisiana! If you are a seafood fan, this is a must see!

Watch For Travel Fees

I am excited to see the next Get Gephardt on our Channel 2 news. It's a program where Bill Gephardt takes on big corporations, large companies and gets answers and sometime even money back for consumers that have been taken advantage of by these large companies.

Tomorrow's is all about Travel Fees. I am really interested to see what he finds out about the airline baggage fees, fuel surcharges and such, not to mention the insane "resort fees" charged by the hotels for any amenity, if you use it or not!

Get Gephardt comes on, on the 10pm Channel 2 news here. If you get a chance to see it, please tell me what you think. After it airs, I will be sure to add a link to it, so those of you that are not in my area can see it too. I would love to know what everyone thinks!

Here's that link, as promised! It was a good one!

Get Gephardt: How Hotels And Airlines Get Away With Making You Pay "Fees"

When Life Gives You Lemons....

Okay, one of my favorite sayings is "When Life Gives You Lemons, Throw Them Back!". But in all reality, lemons are, in my opinion, a staple for any kitchen. There are so many amazing uses for them. But I will cover that later. Today I want to talk a little bit about getting the most out of your lemons.

Before you are ready to use the lemon take a minute, make sure the lemons are at room temperature and then roll them between the palm of your hand and the kitchen counter just before squeezing them.

This will get you the most juice possible out of the lemon. It also makes the lemon rind much more flavorful for zesting.

Week Off

Sorry everyone. I took the holiday week off to enjoy time with my little children that were left home with me while my husband and oldest son went and tried out Scout Camp for a week.

All I can say is "It is good to be back!"

Don't Let Your Pasta Boil Over

Don't let your pasta boil over, use a tablespoon of vegetable or olive oil, added to the water to keep the bubbles down. Then take the wooden spoon your using to stir it and place it over the top of the pan. Between the oil and the spoon, your pasta won't stick to the pan and it won't have a chance to boil over.