Baked Stuffed Shrimp

Whenever me and my dad make stuffed lobster we always make a ritz cracker stuffing with bacon. When walking through the grocery store I saw baked stuffed shrimp and I decided to make my own rendition. When I thought about what filling to use I thought of my dads stuffed lobster and I used that stuffing on the shrimp. I hope you enjoy my baked stuffed shrimp recipe as much as I do!

Ingredients
6 shrimp per person
1 stick butter (melted)
60 ritz crackers (turned into crumbs)
2 garlic cloves
3 strips bacon
1 tablespoon white wine
1 tablespoon lemon juice
1 tablespoon parsley
1/2 teaspoon salt
1/4 teaspoon pepper

Shrimp from the store

ingredients used in this dish

First pre heat the oven to 375 degrees. Then in a pan cook the bacon until crisp.

 In the same pan cook the garlic, and then put the garlic and bacon into a bowl.

Then put the ritz cracker crumbs, white wine, lemon juice, parsley, salt, pepper, and butter into the bowl and combine.

The finished stuffing

After this butterfly the shrimp and put into a baking dish.

the stuffed shrimp before the oven 

Stuff the shrimp with the filling and put into the oven to cook for 20 minutes or until the shrimps are cooked and the filling is golden brown.

The shrimp while in the oven

Serve the shrimp and enjoy!

Finished product

Chocolate Cake With Peanut Butter Frosting

Sometimes for birthdays or just for fun my mom makes these chocolate cup cakes with peanut butter frosting. She got the idea from the Barefoot Contessa, but this time it is a little different. I used my own cake recipe but still used Ina's peanut butter frosting. When I made these, my cousin Harris decided to help make them. These cupcakes are a fun thing to make with the family. I hope you like my decadent cake and the Barefoot Contessa's creamy frosting.

Cake:
2 cups flour
1 1/2 sugar
1 cup coco powder
2 sticks butter
3 large eggs
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons vanilla extract
1 cup heavy cream.

Frosting:
1 cup confectioners sugar
1 cup peanut butter
1/3 cup heavy cream
6 tablespoons butter
1 teaspoon vanilla extract
1/4 teaspoon salt

First put the butter and sugar together and cream with an electric mixer or a hand mixer until fluffy.

Then to the butter mixture add the eggs, heavy cream, and vanilla extract and mix until combined.

Then add the flour, coco powder, salt, and baking soda to the mixture and stir until it looks almost like chocolate mousse.

Then using and ice cream scoop portion out the cup cakes and cook for about 20 minutes or until a toothpick comes out clean. Then let the cupcakes cool while you make the frosting.

Put the butter, confectioners sugar, peanut butter, vanilla extract, heavy cream, and salt into a mixing bowl. Then using a hand mixer or the electric mixer combine until there and no clumps and looks like frosting. Then frost the cupcakes and enjoy!

Tarragon Chicken Pasta

Ever since I was a little girl my parents made a pasta dish me and my sister called chicken-y sauce. This dish happened because my parents tried to recreate a recipe from an Italian restaurant they went to when I was a baby. Since we have tarragon in our garden, my mom suggested making this dish with it. I hope you enjoy a twist on one of my childhood favorites.

Ingredients:
1 pound Pasta (linguini or pappardelle)
2 cloves garlic
1 chicken cutlet per person
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup flour
1 cup chicken broth
1/4 cup canola oil
1 cup white wine
1 tablespoon tarragon
1 tablespoon butter
2 tablespoon flour
1/4 cup heavy cream

 First mix flour and 1/2 teaspoon salt and 1/4 teaspoon pepper together. Then coat the chicken cutlets with this flour mixture. In a frying pan put the canola oil in and fry the chicken in this oil until golden brown.

Once the chicken is golden brown, take out of the pan and put to the side. In a pan put the chopped garlic in and cook for a minute, then deglaze the pan with white wine. Stir around for a minute and then add the chicken broth to the sauce. Next add the chicken and tarragon to the sauce and let simmer until ready to eat.

Sauce without cream

While the sauce is simmering cook the pasta. Cook the pasta as suggested by the package instructions.

To thicken make a rue with the butter and flour, if the rue is too thick add more butter if too thin add some flour. Cook the rue until thick and bubbly, then add the rue and cream to the sauce right before serving.

Finished sauce

Blueberry Pancakes

When I was little I would go to the diner and I would always order pancakes, specifically blueberry pancakes. My dad loves blueberries so at my house my mom would make either blueberry muffins or blueberry pancakes. So this week I decided to make my own blueberry pancakes for breakfast. I hope you love these sinfully good blueberry pancakes as much as I do!

Ingredients:
1 1/4 cup flour
1 cup milk
2 tablespoons sugar
2 teaspoons baking powder
2 tablespoons canola oil
1 egg
1 cup blueberries

All of the ingredients in this recipe

 First mix the flour, sugar, and baking powder together until combined.

Then add the milk, canola oil, and egg into the flour mixture. Then whisk together until smooth and has no clumps of flour. 

Then wash the blueberries and add to the pancake batter.

Washed Blueberries

Cook the pancakes on either a griddle or a regular pan that is oiled. Cook on the first side until it as little bubbles on it and it looks like it will stay together when you flip it again.

Cook on the last side for about a minute and then take it off the griddle.

Put a few on a plate and top with a little bit of butter and maple syrup and enjoy!