Shrimp Fra Diavolo

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Holy Cannoli, 2017 is almost here…Happy New Year’s Eve!!!! Time certainly flies by especially during the holidays! With Family and friends visiting for the holidays it’s been a revolving door of happy emotions once again.

Although a bit behind, this dish is one of my families favorites for Christmas Eve where we celebrate the feast of the 7 fishes along with 12 separate dishes honoring, the 12 disciples, molding our Italian and Ukrainian heritage. Christmas Eve is a big deal for us and I wanted to share one of the dishes I am responsible for making.

​Over the years, I must confess, I have altered and adapted this recipe depending on time and kitchen space! So have fun with it and who knows maybe this will become one of your favorite dishes to make and share!

 
 
Recipe:
* 1 pound of large shrimp, peeled, deveined
* 1-2 teaspoons of salt plus additional salt if needed (can also use pink Himalayan sea salt)
* 1-2 teaspoons of dried crushed red pepper flakes
* 3-4 tablespoons of olive oil and 1-2 tablespoons extra
* 1 medium or 1 large onion, sliced
* 1 (14 1/2 ounce) can diced tomatos
* 1 cup dry white wine
* 3-4 garlic cloves, chopped
* 1/4 teaspoon dried oregano
* 3-4 tablespoons chopped fresh Italian parsley leaves
* 3 tablespoons chopped fresh basil or 1/4 teaspoon dried basil
* 1 lemon
Directions:
  1. Drizzle olive oil in pan and add red pepper flakes to warm oil
  2. Add shrimp to pan add salt and additional red pepper flakes sauté for about 2 minutes continue cooking until cooked through. I also add some of the fresh Italian parsley here too.
  3. Transfer shrimp to a large plate, set aside
  4. In the same pan with the remaining olive oil and red pepper flakes add the sliced onion and chopped garlic adding additional olive oil, cook onions until translucent about 4-5 minutes.
  5. Add the canned tomatoes with their juices, add the dry white wine, and oregano. Simmer until the sauce thickens slightly, about 9-10 minutes stirring occasionally.
  6. Return the shrimp and any accumulated juices to the tomat mixture, stir and cook for about a minute to mix and blend favors.
  7. Add fresh parsley and fresh or dried basil.
  8. This is optional but I roll the lemon and cut the lemon in half and squeeze fresh lemon juice over shrimp and tomato mixture. Make sure to catch any lemon seeds in strainer. For more of a lemon flavor grate lemon peel from lemon over shrimp Fra Diavolo.
  9. Season with additional salt, to taste, and serve

Pretzel Rolo Bites

Megan1 Comment

The most wonderful time of year is finally here! 

Do you need a quick and easy snack?  How about one that combines both salty and sweet into a single crunchy treat.

Well, no worries, I have it covered! 

My mother-in-law introduced me to these quick little pretzel rolo bites a few years ago. When I remember to make them, these delicious bites are always a hit! 

These candies are also a fun activity in the kitchen with your kids!

Merry Christmas!

Recipe

  • 1-2 bags of Rolo Candies
  • 1 bag of Miniature Pretzels (make it gluten free…use gluten free pretzles)
  • 1 bag of Red and Green M&M’s

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Directions:

  1. Place miniature pretzels on cookie sheet
  2. Unwrap Rolo Candy (Caution the longest part of this is unwrapping the rolo candies)
  3. Place in oven at 350 degrees for 3-4 minutes, you don’t want to the chocolate to be too melt off.
  4. Place M&M’s on top of the warmed rolo and presto you are finished.

**Optional you can also use halved pecans in place of M&M candy OR you could alternate between M&M’s and pecans!

Pumpkin Zucchini Peanut Butter Dog Treats!

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When it comes to your furry four legged babies you spare no expense to keep them safe, healthy and happy!!!  I for one spend about as much time looking over the ingredient list for dog food as I do for my food. Having non-celiac gluten sensitivity, I am well aware of my limitations on food.  My dogs are no exception.  So this led me to making treats for my dogs because I want to know exactly what ingredients are in the treats before I would give them to my dogs!   Dog treats must be: healthy, easy to make, quick to prep, and minimal dishes to clean up afterward.  I have made these treats at different times throughout the year and keep them in my freezer for my Husky and American Eskimo Spitz!  THEY LOVE THEM!!!  . 

Ingredients:

  • 1 c. pumpkin puree
  • 1 shredded zucchini
  • 2 eggs
  • 3 tablespoons peanut butter
  • 1 c. gluten free flour
  • 1 c. flaxseed flour
  • ½ teaspoon cinnamon

**To make this Organic just replace regular ingredients for Certified Organic ingredients!

Directions:

  1. Mix together pumpkin puree, eggs, peanut butter and shredded zucchini.
  2. Fold gluten free flour and flaxseed flour 1 cup at a time and then add the cinnamon.Keep blending until the dough is no longer ‘sticky’ to the touch.
  3. Roll or spoon dough into ¼ to ½ inch thickness. You can also use a cookie cutter.
  4. Bake 350 degrees for 15 minutes or until crisp.