Perfect Paella

• In February, Shawn & I gave my dad a birthday present: a meal of his choice, cooked by the two of us. Three nights ago, he told us that he wanted us to make him this birthday meal… and he wanted Paella. The two of us are leaving on a 'cross country-into Canada-40-day tour on Friday, so this freaked us out a little bit, but there was no way we were going to say no. :)
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• We found a recipe online that had raving reviews, and seemed pretty simple, so we adapted it to include some really yummy seafood, and put our spin on some of the spices & techniques. It turned out to be the perfect paella… not too saucy, yet not dry; tons of flavor, and perfect balance between the chicken/Andouille sausage and the seafood. My dad LOVED it.
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• No need to be afraid of making paella any longer. This recipe is not very involved at all. Enjoy!

• Ingredients:

• 4 chicken thighs, skinned 
• 1 tablespoon Herbes de Provence
• 1 teaspoon smoked paprika
• 1 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon olive oil 
• 2 (4-ounce) links fully-cooked Andouille sausage, sliced in 1/2-inch pieces
• 1 1/3 cup chopped onion 
• 3/4 cup chopped red bell pepper
• 2 cups uncooked Arborio or Valencia rice
• 3/4 cup canned diced organic tomato
• 1 1/3 teaspoon Hungarian sweet paprika
• 1/3 teaspoon saffron threads
• 2 garlic clove, minced
• 4 cups free range, low-sodium chicken broth 
• 1/2 pound large shrimp, shell & tail intact
• 1/2 pound Mahi Mahi (or other fish that will hold it's own), skinned & de-boned, cut into 1-inch chunks
• ~20 high quality fully-cooked frozen Blue Tip mussels, cleaned & de-bearded
• 1 1/4 cup (1-inch) diagonally cut asparagus 
• 3/4 cup frozen green peas, thawed
• 1/4 cup green onion, sliced diagonally in 1/4-inch pieces
• 1/2 lemon, cut into wedges

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2. Directions:
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4. Preheat oven to 400°.
5. Rub chicken down with Herbes de Provence, smoked paprika, 1/2 teaspoon salt, and black pepper. Heat the oil in an 8-quart nonstick pot or large skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until lightly browned. Remove chicken from pot; cover and keep warm.
6. Add sausage, onion and bell pepper to pot; cook 7 minutes, stirring constantly. Remove & set aside. Add shrimp & fish to pot; cook 2 minutes on each side; remove & set aside (seafood will not be fully cooked). Return sausage, onion, and bell pepper mixture to pot. Add rice, tomato, paprika, saffron, and garlic; cook 1 minute, stirring constantly. Return chicken to pot. Add broth and 1/2 teaspoon salt; bring to a boil. Cover pot. Bake at 400° for 10 minutes. Stir in shrimp, fish, mussels, asparagus, and peas. Cover and bake an additional 5--8 minutes or until chicken & seafood is completely done. Serve in a large bowl with mussels featured on the top. Finish with sliced green onions & lemon wedges.

Recipe adapted from MyRecipes.com

JJ's Asian-Inspired Slaw

My mom rarely cleans her plate at the dinner table, but last night when I cooked for the family, she had a second sandwich - and ate all of it. That's how I knew this was a recipe I will have to make again & again, so I'd better write it down.

Most of the time when I'm cooking I don't measure out the ingredients - I just fly around the kitchen, tossing ingredients together by intuition. I'm not sure of the measurements for this dish, but since I had a lot of requests for the recipe, I figured I will share the basics & let you all try it per your own intuition!

I initially was making this slaw to accompany BBQ pulled pork tenderloin sandwiches and was going to make my homemade BBQ sauce, but lost track of time. Last minute, I decided to top the pulled pork tenderloin sandwiches with this slaw, some vegenaise, Sriracha pepper sauce, and a little hoisin sauce. YUM. Directions are below for the pulled pork as well. :) -JJ

Ingredients:

• Half a head of green cabbage, shredded
• 2 large radishes, peeled & julienned
• Bragg's Apple Cider vinegar (add gradually to taste)
• Mirin (add gradually to taste)
• Fresh lime juice (maybe 1/4 lime?)
• Black sesame seeds (shake generously!)
• Tupelo honey (maybe a heaping teaspoon?)
• Toasted sesame oil (add gradually - it's a strong ingredient!)
• Fresh cilantro, chopped (to taste)
• Sea salt (to taste)
• Chopped roasted peanuts (to top)

Directions:

Toss cabbage, radish, vinegar, Mirin, lime juice, sesame seeds, honey, sesame oil, salt and cilantro in a large bowl. Taste it. Love it. Top with peanuts. Done.

✳✳✳

Asian Pulled Pork Tenderloin Sandwiches...

• Pulled pork tenderloin
• JJ's Asian-Inspired Slaw
• Toasted buns
• Vegenaise
• Sriracha pepper sauce
• Hoisin sauce

Pulled Pork Tenderloin

Adapted from this recipe.

Ingredients:

• 2 pork tenderloins (~2.5 lbs.), halved lengthwise & cut into 2.5 inch pieces
• 1.5 beers
• 3/4 cup Bragg's apple cider vinegar
• 1/2 cup water
• 5 garlic cloves, bruised
• Black pepper
• Dried chili pepper
• Kosher salt (~2 tsp)

Directions:

Bring all of the ingredients to a boil, add the pork, cover, reduce heat to low, simmer for at least 1 hour or until pork is tender when stabbed with a fork. Remove pork from liquid, and pull apart using 2 forks.

Summertime Penne

Serves 4

Well, hello blog! I've been really bad about posting lately. I posted a photo of this dish on Instagram & Facebook and had a lot of requests for the recipe, so here we go! I didn't actually measure anything out while I was making this, so this isn't going to be a very "exact" recipe with measurements, etc. I suggest you only make this one if you're comfortable feeling things out in the kitchen. :)

Ingredients:

• 1 box Dreamfield's Penne Pasta
• A handful of freshly shredded Pecorino Romano cheese
• 3ish sun dried tomatoes (in olive oil), thinly sliced
• A bunch of fresh green beans... maybe 4-5 cups? (see, this is really not exact at all)
• 4-5 tbsp. good, unsalted butter
• 2-3 tbsp. good extra-virgin olive oil
• 2 garlic cloves, thinly sliced
• A handful of fresh tarragon leaves
• About 1 tsp. fresh lemon juice
• Sea salt & freshly grated black pepper

Directions:

Bring a pot of water to a boil. In the meantime, snip the ends of your green beans, and wash them in cold water. Add them to the boiling water, and let them boil for about 1-2 mins, or until they are bright green & at your desired done-ness. I like mine very al dente so that they have a nice crunch to them. Set the beans aside.

Bring your water back to a boil, and salt it (I used the same water, but you can switch it out if you want). Cook pasta as it describes on the box.

When you have about 5 minutes left for your pasta to cook: In a large skillet (or a wok pan), melt the butter & add olive oil over medium-high heat. When the butter is melted, add the garlic. Let cook for about 30 seconds, while stirring, then add the green beans. Reduce heat to medium. Stir in the sun dried tomatoes. Add a little sea salt.

When the pasta is finished, strain, and add to the pan (or add everything to a big bowl if you can't fit it all in the pan). Mix in Pecorino Romano cheese, lemon juice and tarragon. Salt & pepper to taste.

Voila!

This was, seriously, one of my favorite dishes that I not only have made, but that I've eaten. The flavors worked perfectly, which could've gone either way since it was a complete experiment. I hope these directions do it justice. Enjoy!!

Orecchiette with Browned Butter and Snails

Serves 2-4 (I suggest doubling if you have 4 people with big appetites!)

Last week, my family and I went to North Carolina to unplug for a few days. We stopped by Dean and Deluca (an amazing specialty grocery store), where I picked up a can of gourmet French Wild Burgundy Snails. I also found some delicious looking orecchiette pasta, which seemed like the perfect pairing for the snails.

While in the mountains of North Carolina, I visited the Ashe County cheese shop and picked up some Ashe County butter, which I used in this recipe. On the last day of our vacation, we went to the West Jefferson, NC, farmer’s market - incredible! A very nice couple, Ron and Suzanne Joyner, of Big Horse Creek Farm, were set up at the farmer’s market. They specialize in Antique and Heirloom Apple Trees, but at the market, they had a booth for their fresh produce, and they had 4 different types of garlic. I bought a few bulbs of each kind, and couldn’t wait to get home to Florida to try them all! From other vendors, I also purchased some beautiful heirloom tomatoes, hot peppers, and a few other goodies.

This past weekend was the perfect weekend to experiment in my new kitchen. The day after we returned back to Florida, I spent the entire morning/afternoon chopping, tasting, and experimenting with a bunch of fresh ingredients gathered from our mountain getaway. I made habanero salsa and two different kinds of bruschetta with the juicy, flavorful heirloom tomatoes, but my favorite dish of the weekend was this pasta. Hope you enjoy!

Ingredients:

• 8.8 oz. Orecchiette pasta (or about 1/2 lb.)
• 7.5 oz. can of Wild Burgundy Snails (4 dozen small)
• 4 tbsp. butter
• 1/4 tsp. Herbs de Provence, ground in mortar & pestle
• 1 clove garlic, minced (I used Persian Star garlic from Big Horse Creek Farm)
• 1 tbsp. grated Parmesan cheese
• 1 tbsp. fresh parsley, chopped

Directions:

Cook orecchiette pasta as directed on package.

While pasta is boiling, heat butter in a saucepan over medium-high heat, stirring constantly, for 5 minutes, or until butter has a golden brown color. When butter has desired coloring, add garlic, Herbs de Provence, and snails. Stir to combine, and remove from heat. 

Strain pasta out of boiling water when finished, and add directly to the browned butter saucepan. Immediately add Parmesan cheese and parsley, and stir to combine all ingredients.

Serve in your prettiest bowls, and serve with fresh French bread if desired.

Garlicky Spaghetti Squash

Serves 4-6

Spaghetti Squash is an amazing veggie. It blows me away every single time I have it. It’s so easy, so delicious, so healthy, and so cool! I love the way it comes apart with a fork, and with a little imagination, it tastes like pasta! There are two ways to go about cooking it, as I will explain below. This recipe is super simple & yummy, and I recommend using the “poking holes” method if you don’t own a REALLY sharp, serrated knife. Enjoy!

Ingredients:

• 1 spaghetti squash
• 2 tbsp. good olive oil
• 1-2 cloves garlic, minced
• Fresh basil leaves, shredded
• Kosher or sea salt
• Freshly cracked black pepper

Directions:

COOKING YOUR SPAGHETTI SQUASH:

Method 1 (Cooking time: 30-35 mins | you will need a VERY sharp, serrated knife):

1. Preheat oven to 375°F and halve squash lengthwise. Use a spoon to scoop out and discard seeds from the middle of each half. 

2. Arrange squash in a 9˝ x 13˝ casserole dish, cut sides down. Pour 1/2 cup water into the dish and bake until just tender, 30 to 35 minutes.

3. Rake a fork back and forth across the squash to remove its flesh in strands… it looks just like spaghetti!

Method 2 (Cooking time: 1 hour):

1. Preheat the oven to 375°F. Prick the spaghetti squash all over with a skewer so it will not burst while baking.

2. Place the whole squash in a shallow baking pan and bake for 1 hour.

3. When cool enough to handle, cut the spaghetti squash in half, lengthwise, with a serrated knife.

4. Use a spoon to scoop out and discard seeds from the middle of each half. 

5. Rake a fork back and forth across the squash to remove its flesh in strands.

SEASONING YOUR SPAGHETTI SQUASH:

Place spaghetti squash strands in a serving bowl. Add the 2 tbsp. of olive oil & minced garlic, and toss well. Season to taste with salt & pepper. Garnish with fresh basil shreds. Delicious!

Bombastic Blackened Chicken

Serves 4

Once you have made my dad's amazing blackening spice, and have it stored in your pantry for future use (see the recipe here), this dish is one of the easiest & quickest meals to throw together on a whim! It's spicy, juicy, and so flavorful.. so much so that I actually said "bombastic." ;) Pair with a salad or some southern greens, like I did! 

Ingredients:

• 4-5 boneless, skinless chicken breasts
• 2-3 tbsp. butter
• My dad's blackening spice (see here)

Directions:

Preheat oven to 350º. Wash chicken breasts, pat dry. Pour a generous amount of blackening spice into a shallow bowl. Place chicken breasts, one by one, into the blackening spice, and coat very generously with the spice. Place coated chicken breasts into a baking dish. Put 1/2 tbsp. butter on top of each breast. Bake for 15 minutes on each side. Voila!

Cold Green Bean Salad with Goat Cheese Dressing

This is an easy & super fresh salad! I had a craving for green beans, and decided to get a little creative with a salad. I LOVE radishes - they're an obsession I've had since I was a little girl - so anytime I can incorporate them into a recipe, I do. This is a perfect summer pairing for a fish or chicken dish... I served it alongside my Panko Pecan Crusted Flounder.

Ingredients:

• 1.5 lbs. fresh green beans
• 10-15 red radishes, sliced
• 5 sweet Campari tomatoes, deseeded and diced
• 1 tbsp. olive oil
• 1 or 2 garlic cloves, minced (depending on your love for garlic)
• 1 tbsp. fresh lemon juice
• 2.5 oz. goat cheese
• 1 tbsp. fresh dill, chopped
• Kosher or sea salt & freshly cracked pepper, to taste

Directions:

Bring a large pot of water to a boil. Add the green beans and cook until they are a little tender and turn bright green, approx. 2 minutes. Drain. Submerge the green beans in a bowl of very cold water. Drain again and pat dry with a paper towel. 

For the dressing: In a small bowl, whisk together the goat cheese, lemon juice, olive oil, garlic and dill. Salt & pepper to taste. Toss green beans with the dressing and transfer into your serving bowl. Garnish with fresh dill sprigs if you'd like. Enjoy!!

Grandma's Chocolate Sheath Cake

A good friend of mine asked me if I could suggest a dessert for him to make for a small dinner party next month. My mind immediately went to this recipe... My grandmother's chocolate sheath cake. This recipe was passed down to my mom, who makes it for most of our family's special occasions. I have to admit, I've actually never made it myself, but I've watched my mother make it countless times, and know that it's a simple & delicious cake!

Unfortunately I don't have a photo to add to this recipe, but now I'm itching to make this cake, so as soon as I do, I'll take a photo and add it to this post. 

Ingredients:

{cake}:

• 2 cups flour
• 2 cups granulated sugar
• 1 stick butter
• 1/2 cup shortening
• 4 tbsp. cocoa powder
• 1 cup water
• 1 tsp. baking soda
• 1/2 cup buttermilk
• 2 tsp. ground cinnamon
• 1 tsp. vanilla extract
• 2 eggs
• Dash of salt

{icing}:

• 1 stick butter
• 4 tbsp. cocoa powder
• 6 tbsp. whole milk
• 1 tsp. vanilla extract
• 1 cup chopped pecans
• 1 lb. powdered sugar

Directions:

For the cake: In a large bowl, sift together the flour and sugar. Set aside. In a saucepan over medium heat, mix together butter, shortening, cocoa, and water. Bring to a boil, and then pour over dry ingredients, stirring well.

Add soda, buttermilk, cinnamon, vanilla, eggs, and salt. Mix and pour into a 17x11 sheet pan. Bake 20 minutes at 400 degrees.

For the icing {start 5 minutes before cake is finished baking}: In a saucepan, bring butter cocoa, milk, vanilla, and nuts to a boil. Remove from heat. Add powdered sugar and beat till creamy. Pour over hot cake. Serve warm with vanilla ice cream if desired.

Chipotle Goat Cheese "Caprese-style" Salad

Serves 4

The other night, I had some leftover goat cheese and a can of chipotle peppers in adobo sauce from another couple of recipes I will post soon.  I decided to make my own little version of a Caprese salad!  This is such a quick and easy recipe - perfect for a night when you don't have a lot of time to cook, or when you need to take an app to a party, but need more time to get primped and pretty! ;) 

Ingredients:

• 4-5 medium GOOD, ripe tomatoes, cut into 1/2-3/4" slices
• About 2.5 oz. goat cheese, softened
• Can of chipotle peppers in adobo sauce - use 1 chipotle pepper, deseeded and finely chopped (about 1 tbsp.)
• A few onions from can of chipotle peppers in adobo sauce, finely chopped (optional)
• Freshly ground black pepper
• Fresh dill and sea salt for finishing

Directions:

In a small bowl, mix together goat cheese, chipotle pepper, onions, and black pepper (to taste).  Arrange tomatoes on a pretty serving plate.  Scoop a dollop of the chipotle goat cheese mixture onto the middle of each tomato.  Top with sprigs of fresh dill, and sprinkle with desired amount of sea salt. Yum! :)

Oven-Fried Chicken

Serves 4

Something about Anthropologie makes me the happiest girl on Earth when I'm walking around the store - especially when the clearance section has something I can't live without.  That's just what happened recently when I came across the cookbook, "Poulet - More Than 50 Remarkable Meals That Exalt The Honest Chicken," by Cree LeFavour, sitting alone on the clearance bookshelf.  I opened the book, and after reading only a few pages, I knew I was going to absolutely love cooking from this book.  Not only does Poulet have amazing recipes, but it also has wonderful advice that I've taken and run with in my own recipes.

This is one of my favorites so far... It's super crispy oven-fried chicken.  While it's so much healthier than deep-fried chicken, it's flavor and texture trumps any fried chicken I've had - partly because you don't have guilt from all of the oil you're wiping off of your face at the end of the meal!  The photo above shows the chicken breasts I made (the original recipe calls for thighs).  I've made both the thighs and breasts with this recipe, and although I love dark meat, I really liked how much crispier the breasts were since they have to be in the oven for a longer period of time.  I hope you enjoy this recipe as much as I do!  I'm sure that I will be posting another recipe from this cookbook in the near future! :)

Ingredients:

• 1/4 cup milk
• 1/4 cup olive oil
• Juice of 2 lemons
• 1 tsp. Kosher salt, plus 1 tbsp.
• 8-10 bone-in, skin-on chicken thighs (or 4 bone-in, skin-on chicken breasts)
• 1 cup all-purpose flour
• 1/2 tsp. cayenne pepper
• Black pepper
• Flaky salt for finishing
• 1/4 cup coursely chopped fresh chives or parsley

Directions:

In a large bowl, stir together the milk, olive oil, lemon juice and the 1 tsp. Kosher salt.  Add the chicken to the bowl and turn to coat on both sides.  Marinate at room temperature for at least 30 minutes and up to 1 hour, or cover and refrigerate up to 24 hours. If refrigerating, return the chicken to room temperature for 30 minutes or so to take the chill off before cooking.

Preheat the oven to 400° F.

Stir together the flour, 1 tbsp. Kosher salt, and cayenne in another large bowl.  Season with the black pepper.  Lift the chicken pieces from the marinade and dredge in the seasoned flour to coat on both sides.  Give each piece a little shake to remove any excess flour.  Lay the pieces on a parchment paper-lined or lightly greased baking sheet, skin-side up.

Bake the chicken for 30-40 minutes, turning after 15 minutes, or until the crust is a deep, golden brown.  Either insert an instant-read thermometer into the thickest part of a thigh or cut into a thigh with a paring knife.  The thermometer should register 175° F.  If using a knife, look for clear, not red or pink, juices running from the spot where you pierced the meat and opaque, barely pink flesh at the bone.  If the chicken isn't done, bake for 5 to 10 minutes longer and check it again.

When the chicken is done, remove it from the oven, sprinkle with a little flaky salt, and let rest for 5 minutes.  Arrange on a platter or divide among individual plates.  Scatter the chives or parsley on top and serve.

Oyakodon (Japanese Comfort Food)

Serves 4 
(I double this recipe taken from AllRecipes.com)

Oyakodon is a traditional Japanese rice bowl topped with simmered chicken, onions, and egg.  This is one of my father's all-time favorite meals, so I try to make it for him frequently. He describes it as, "Japan's version of meat and potatoes - it's a country-style dish."  This recipe is so delicious, and deceivingly easy to make!

Regarding the rice... My very good Thai friend, Lek, gave me some advice that I'll never forget. She told me that washing Jasmine rice (as you do with other types of rice) will diminish the amazing flavor of the rice, so cook with it unwashed! When cooking your rice in a rice cooker, the instructions will typically say to use a 1:1 water to rice ratio. This is true with washed rice because water will still be present... When cooking your Jasmine rice, add about 1/8 - 1/4 cup of water extra per cup to make up for the water not used. :)

Ingredients:

• 2 cups uncooked, unwashed Jasmine rice (cook as directed on the package, or follow the rice cooker instructions above)
• 4 skinless, boneless chicken thighs, cut into small pieces
• 1 onion, cut in half and sliced
• 2 cups dashi stock, made with dashi powder OR chicken stock (if you can't find dashi)
• 1/4 cup soy sauce
• 3 tablespoons mirin (Japanese rice wine)
• 3 tablespoons brown sugar
• 4 eggs

Preparation:

Prepare your Jasmine rice.

Place the chicken in a nonstick skillet with a lid, and cook and stir over medium heat until the chicken is no longer pink inside and beginning to brown, about 5 minutes. Stir in the onion, and cook and stir until the onion is soft, about 5 more minutes. Pour in the stock, and whisk in soy sauce, mirin, and brown sugar, stirring to dissolve the sugar. Bring the mixture to a boil, and let simmer until slightly reduced, about 10 minutes.

Whisk the eggs in a bowl until well-beaten, and pour over the chicken and stock. Cover the skillet, reduce heat, and allow to steam for about 5 minutes, until the egg is cooked. Remove from heat.

To serve, place 1 cup of cooked rice per bowl into 4 deep soup bowls, top each bowl with 1/4 of the chicken and egg mixture, and spoon about 1/2 cup of soup into each bowl.

You will probably be sorry that you didn't double this if you're cooking for more than 2 people, so keep this in mind! ;) Enjoy! 

Curried Harissa Cauliflower

In the mood for a delicious, easy dinner on the healthier side? This side dish is it. My friend, Barbara (whom I mentioned in an earlier post - she gave me the Harissa olive oil from The Olive Oil Store), told me about a yummy cauliflower dish that she makes frequently. I decided to add a couple of ingredients and try it out myself. I LOVE spicy food, and LOVE curry, so really this dish was the main focal point - the shrimp & salad I made along with it were an afterthought. The cauliflower came out beautifully!

Ingredients:

• 1 med. head cauliflower, separated and cut into even pieces (the size of the smallest florets)
• 1 large (or 2 small) clove garlic, lightly chopped
• 1 large shallot, sliced
• 2 tbsp. Harissa olive oil* (or 2 tbsp. regular olive oil with a few drops of chili oil)
• Organic curry powder (about 1/8 tsp.)
• Sea salt & freshly cracked black pepper

Directions:

Preheat broiler on high - about 10 minutes. Arrange cauliflower florets, garlic, and shallot onto a foil lined baking sheet. Drizzle with Harissa olive oil, and dust with curry powder. Sprinkle with sea salt & black pepper. Broil on high for 18 minutes, or until lightly browned. Serve while hot.

Blood Orange Cashew Salad

Ingredients:

• A 5 oz. package of baby arugula
• 1 blood orange, peeled, quartered, and separated
• Sahale Snacks brand "Sing Buri Cashews" nut blend

Dressing:

• 1/8 cup Blood Orange infused olive oil* (or good regular olive oil)
• 1 tbsp. Serrano Honey Balsamic vinegar* (or regular Balsamic vinegar)
• 1 clove garlic, minced
• Squeeze of 1 lemon wedge
• Sea salt & freshly cracked black pepper

Directions:

Mix all salad ingredients in a pretty bowl, set aside. Mix together dressing ingredients, and toss into salad when ready to serve. Easy!

Note:

*You can purchase these infused olive oils & Balsamics at The Olive Oil Store, Jacksonville, FL.

Effortless Broiled Shrimp

These shrimp were so simple & juicy. I recommend buying the freshest, most plump shrimp you can find... if they were previously frozen, I don't recommend making them this way. When shrimp have been frozen, the shell sticks & it very difficult to remove if you cook them without peeling them first. Last minute (literally), I decided to whip up a quick dipping sauce for the shrimp. I used a couple tablespoons of vegenaise, a squeeze of a lemon wedge, and a good amount of Sriracha pepper sauce... mixed it up & it was ready! Hope you enjoy this meal as much as we did. :)

Ingredients:

• 1/2 - 1 lb. fresh, never frozen, plump shrimp with shell & tail still attached (remove legs)
• 1 tsp. Balsamic vinegar
• Olive oil for drizzling
• Sea salt & freshly cracked black pepper
• Flaky salt for finishing

Directions:

Turn broiler on high, and let preheat - about 10 minutes. Wash shrimp. Lightly coat broiling pan with cooking spray. Line shrimp (with skins & tails on) onto the broiling pan. Drizzle with olive oil and Balsamic vinegar. Sprinkle with sea salt & black pepper. Broil for 2 minutes. Remove from oven, turn shrimp over, and sprinkle with more sea salt & black pepper. Broil for another 2 minutes. Remove from heat, and place shrimp on a platter. Finish with flaky salt. Serve with your favorite shrimp dipping sauce or the sauce I described above. Enjoy!!!

A Finer Frozen Pizza

I have had a CRAZY weekend. My boyfriend's band, Son of a Bad Man, held their CD release parties on Friday & Saturday night (BOTH of them sold out!), and my duo project, Flagship Romance, had a show last night with Mason Jennings. Needless to say, I DON'T feel like cooking this evening... Especially since I'm about to throw on some makeup & head out to yet another concert this evening!

On a night like tonight, Whole Foods' 365 Brand frozen pizzas are the way to go. This pizza is SO surprisingly good, it's healthier than your normal frozen meal, and it's pretty cheap, at $4.99 on average. I like to 'spice' mine up a little bit before throwing it into the oven. Fresh basil leaves, sliced jalepeños, and dried pepper flakes are easy additives that make the pizza come alive! About 15 minutes in the oven & voila! Dinner is served.