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THE BEST Easy Shrimp Scampi Recipe You’ll Ever Taste

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THE BEST Easy Shrimp Scampi Recipe You’ll Ever Taste

If you love savory garlic, butter and shrimp then this is sure to be your favorite shrimp scampi recipe! Because, it’s easy to make but makes you look like s rock star.

My father-in-law was a bonafide food snob. He had great taste, and he knew what he liked. And, I admired him more in the short time I knew him than most people I’ve known for a lifetime. And, man, do I miss him.

He shared this recipe with a very few, select people. It was an honor to have him show me in my own kitchen how to make this delicious dish. I did what any mom would do, I grabbed my stepson (his grandson) and said, let’s do this! He let me know he wanted to share this with me because I was special. Food was his love language, and he was good at both. But, more than knowing how to make fantastic shrimp scampi, knowing all of what this recipe meant to my husband’s family – and getting to be a part of that for close to 20 years – that is the real treat.

He also never wanted to write the recipe down. He believed sharing recipes should be done like breaking bread: together.

His tried and true advice: Always cook when you’re hungry. Imagine the tastes, and savor the journey. (Also important is reading that word “hungry” like he said it. With gusto!)

With this shrimp scampi recipe, the trick is not to overcook the shrimp. But, the real secret is in adding the ingredients in the right order. Add the garlic too soon, and you’ll lose the taste. Add it too late, and it won’t infuse with your meat.

Then, there’s the wine. I fondly remember Jim teaching me how to make his delicious Shrimp Scampi. First, he poured us both a glass of white wine. He handed me my glass, and had me smell it. Now, I’m not talking just a sniff, but really drinking it in through its smell. Then, he slowly took a small, deliberate sip. When you sample your wine, go slowly! Let the wine sit on your tongue first, and then slowly move it around your mouth to really experience the flavors. Relax. Let it soak in. Savor it, because it’s the base of the dish you’re about to create.

The difference between cooking food and creating a masterpiece is being at one with the taste.

Choosing Your Seafood

Many people aren’t aware that there are lots of choices when it comes to seafood, and shrimp is no different. For example, there’s farm-raised and wild-caught. It doesn’t take a culinary genius to realize that wild-caught is going to be healthier and better for you.

When it comes to shrimp scampi, size does matter! Of course, choose the size that you like. However, know that small shrimp may cost less but will take much less time to cook and is easier to over cook. Huge shrimp may catch your eye, but for this recipe I’d suggest a Large or Extra large shrimp. And, I’d recommend avoiding prawns which look like giant shrimp (how’s that for an oxymoron?) Because, they actually lose flavor the bigger they are.

Lastly, while pre-cooked shrimp is available I would not recommend it for this recipe. Buy raw shrimp so you can control how “done” it gets, and allow the seasonings to penetrate for a more tasty dish. Buying peeled and deveined shrimp may seem more appealing, but it usually costs a bit more. If you have time and want to save money, you can peel and de-vein them yourself. Either way is fine. I calculated the time for this recipe based on having the shrimp already peeled and de-veined.

Serve it up

Shrimp Scampi can be served as-is, drenched in the incredibly tasty sauce its made with. Or, use it to top angel-hair pasta or a soak up in a bed of rice. Add a side of green salad to complete this meal.

J.R.’s Shrimp Scampi

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THE BEST Easy Shrimp Scampi Recipe You’ll Ever Taste

  • Author: gimmie
  • Total Time: 23 minutes
  • Yield: 4 1x
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Ingredients

Scale
  • 1 lb. large shrimp
  • 1/2 lb butter (2 sticks)
  • 2 tsp minced garlic
  • 1 green onion, thinly sliced
  • 3–4 T dry white wine
  • 2 tsp. lemon juice (fresh, if possible)
  • 2 tsp. chopped fresh parsley
  • Salt and pepper to taste

Instructions

  1. Rinse shrimp and set aside. If shrimp is not peeled & deveined, do that now.
  2. Heat butter in large skillet over medium heat until melted.
  3. Saute garlic 1-2 minutes or until softened but not browned.
  4. Add ingredients, one-at-a-time, allowing each to cook for 5 minutes between them: wine, onion, lemon – use more or less to taste. (In other words, add wine, cook 5 minutes, then add onion, cook 5 more minutes, etc.)
  5. Simmer on very low heat. Saute for 15 minutes, until achieving desired taste.
  6. Add shrimp. Cook until shrimp are pink and firm (1 minute one one side, then flip shrimp and cook another minute (for uncooked shrimp… less for cooked shrimp).
  7. Add chopped parsley and salt & pepper before serving.
  8. Garnish with lemon slices and parsley sprigs if desired.
  • Prep Time: 5 minutes
  • Cook Time: 18 minutes
  • Category: Seafood
  • Cuisine: American

Keywords: shrimp, shellfish, seafood, wine, butter

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Easy Sloppy Joes Recipe {Manwich Style Copycat}

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Sloppy Joes Recipe {Manwich Style Copycat}

If you love Manwich sauce to make a quick and yummy Sloppy Joe’s meal, you’ll love this super easy Manwich copycat recipe that tastes just as good (or better!) And, it’s pretty easy too!

Since you need a pound of ground beef whether you’re using Manwich or this recipe, that cost is going to be the same either way.

The rest of it is small amounts of stuff that lasts a long time and you probably have around the house anyway. Just simple ingredients; nothing exotic here.

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Sloppy Joes Recipe {Manwich Style Copycat}

  • Total Time: 20 mins
  • Yield: 6 1x
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Description

Who doesn’t love America’s favorite, Sloppy Joes? Here’s a Manwich Copycat recipe that’s quick, easy and so tasty your whole family will love it!

Ingredients

Scale
  • 1⁄2 cup ketchup
  • 1⁄4 cup steak sauce
  • 1⁄4 cup barbecue sauce
  • 3 Tbsp finely diced red bell pepper
  • 1⁄2 cup finely diced yellow onion
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp hot mustard
  • 1 Tbsp brown sugar
  • 1 tsp salt
  • 1⁄2 teaspoon chili powder
  • 1⁄2 clove garlic (or 1⁄2 tsp garlic powder)

Instructions

  1. Brown 1 lb ground beef, drain fat.
  2. Mix ingredients above, add to hamburger and bring to boil.
  3. Reduce heat and simmer for 10 minutes.
  4. Serve on large white or wheat hamburger buns.

Notes

Serve on large white or wheat hamburger buns.

  • Prep Time: 10 mins
  • Cook Time: 10 mins

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Easy Slow Cooker Chili Recipe

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Easy Slow Cooker Chili Recipe

Easy Slow Cooker Chili Recipe

I can’t wait to hear how you like my Chili Recipe! This fabulous slow cooker chili rivals any stovetop chili I’ve ever tried. And compared to canned chili – well, canned does not compare!

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Crock-Pot Chili (Easy Slow Cooker Chili Recipe)

The long-simmering cooking method in the slow cooker gives the flavor lots of time to meld together. Over time, the chili will thicken and your house will smell amazing!

You can cook this overnight (if you can leave it alone!) or, it’s great to prepare everything and then start the Crock Pot in the morning and let it cook all day.  Because, you’ll throw everything in the crock pot and it’s ready in a few hours. Of course, you can also start it in the morning, and it will be ready by dinnertime! speaking of time: this stuff gets better over time. So, you can make it up ahead of time if you’re planning to serve it at a party (think Super Bowl party!)

Best Comfort Foods

Nothing warms up a cold winter day quite like a hot bowl of chili with beans. It’s even great in the summertime! You can add heat to it with chopped jalepenos or hot sauce (like Tapatio or Tobasco).  Or, skip the onions and peppers all together and make a milder version that even little ones will love. As with all my recipes, it’s really versatile. I almost never make it the same way twice!

And, did I mention it’s SUPER Yummy?!

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Easy Slow Cooker Chili Recipe

  • Author: Wendy
  • Total Time: 6 hours 20 mins
  • Yield: 6 servings 1x
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Description

This easy slow cooker chili is easy to make in the Crock Pot, and tastes great. It’s a hearty main dish, or serve over tortilla chips as an appetizer. It’s also a side dish in chili cheese fries, and more. Best of all it’s a favorite comfort food, anytime.

Ingredients

Scale
  • 1 large yellow onion, diced
  • 1 medium red or yellow bell pepper, diced
  • 3 Tablespoons olive oil
  • 6 Tablespoons garlic, finely chopped
  • 1/4 cup chili powder
  • 1 Tablespoon ground cumin
  • 1.5 teaspoons sea salt
  • 2 pounds lean ground beef
  • 1 (28-ounce) can diced tomatoes
  • 1 (14-ounce) can tomato sauce
  • 2 (15-ounce) cans kidney beans, drained and rinsed
  • Sharp cheddar cheese, shredded
  • Green onions, sliced
  • Dollop of sour cream (optional)

Instructions

  1. Heat oil in a large frying pan over medium heat, add vegetables and saute until onions become translucent.
  2. Add garlic, chili powder and cumin, simmer for 1 minute.
  3. Add ground beef and salt, cook until browned.
  4. Put all in the slow cooker. Add all cans of tomatoes with sauce, paste and beans and stir.
  5. Cover and cook for 8 hours on low (or 6 hours on high).
  6. Salt to taste and serve topped with shredded cheese, green onions and sour cream.
  • Prep Time: 20 mins
  • Cook Time: 6 hours
  • Category: Main
  • Cuisine: American

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Quick & Easy Chicken & Spinach Lasagna Recipe

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Quick & Easy Chicken & Spinach Lasagna Recipe

Don’t miss this Quick and Easy Chicken & Spinach Lasagna Recipe that’s a great way to use leftovers! And it’s SO much faster than traditional baked lasagna. You will LOVE how it’s ready in under 30 minutes!

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Chicken & Spinach Lasagna Recipe

I thought up this recipe one night last week when I was wondering what to make with leftover chicken breast. Because, I wanted to use up the leftovers. And, since it was already cooked, it made making this that much faster!  So, my goal was to create a chicken breast recipe that wasn’t boring, and wasn’t something we eat all the time. After all, we hate eating the same old thing almost as much as I hate wasting leftovers!

Do You Like Leftovers?

Typically my family doesn’t want to eat leftovers, so it’s always a struggle! But, every now and then I hit a home run. Then, they not only ask for seconds, but I find them foraging around the kitchen in search of my culinary masterpiece for lunch the next day. That’s when I, as a chef, know that I’ve arrived. Ha, ha, ha!

About the Ingredients

Chicken

Amazingly enough, I only needed ONE chicken breast (they were huge) for this whole pan of lasagne! Talk about a frugal meal! One chicken breast fed my whole family.

Pasta

I used whole wheat pasta, but you can use whatever you like!  And, I used previously canned tomatoes from my garden. But, you can use spaghetti sauce or marinara, fresh or store bought. Whatever you happen to have on hand.

Spinach

I try to sneak in healthy ingredients, which is why I added spinach. I know some people don’t like spinach, which is why it’s totally optional in this dish. This lasagne is great without spinach too. My family loves it with spinach. So, it works for us.

Cheese

And when it comes to cheese, I used two types – yellow and white.  For the topping I used yellow cheese. You can use something like cheddar (either mild cheddar, or even sharp cheddar is great), Monterrey Jack and Colby or Colby-Jack cheese. It just depends on what taste you and your family prefer.

And then for the inside soft cheese, I love cream cheese lasagna (as in Philadelphia cream cheese) but I know people who like ricotta. Alternatively, cottage cheese lasagna is a great frugal alternative to using ricotta!

Let’s Go!

This leftover-chicken lasagna is super quick and easy to put together! And seriously, it’s so tasty!

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Easy Chicken & Spinach Lasagne Recipe

  • Author: Gimmie
  • Total Time: 30 mins
  • Yield: 8 servings 1x
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Description

This healthy version of the classic Italian fare will surprise even those who aren’t wild about vegetables. And it’s perfect for putting leftover chicken breast to good use!

Ingredients

Scale
  • 2 cups cheese (shredded Cheddar, Colby, or Monterrey Jack)
  • 1 package cream cheese (or ricotta cheese)
  • 1/3 cup spinach (optional)
  • 1 quart tomato sauce & 1 small can tomato paste (or use spaghetti sauce or marinara sauce)
  • 1/2 box lasagne noodles (I prefer whole wheat)
  • 1/2 – 1 lb meat (I used shredded chicken breast, or you can use ground beef or sausage)

Instructions

  1. Cook meat (e.g. brown hamburger or steam chicken breast)
  2. Bring a pot of water with 1 T oil to boil, add noodles and boil for 8-10 minutes (until noodles are al dente*)
  3. Place one single layer of noodles on bottom of pan
  4. Layer 1/3 sauce along with meat
  5. Add another layer of noodles
  6. Layer 1/3 sauce with cream cheese (or ricotta) cut into small pieces
  7. Add another layer of noodles
  8. Layer 1/3 sauce with 1 cup spinach
  9. Top with shredded cheddar cheese (or choice)
  10. Bake at 450 for 15-20 minutes

Notes

*al dente describes pasta and (less commonly) vegetables, rice or beans that are cooked to be firm to the bite

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Category: Dinner
  • Cuisine: Italian

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Maple-Orange Glazed Smoked Sausage {Easy Recipes under $2}

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Maple-Orange Glazed Smoked Sausage {Easy Recipes under $2}

Dinner Ideas: Maple-Orange Glazed Smoked Sausage {Easy Recipes under $2}

After a long day when you don’t have much time to cook, you need quick and easy dinner recipes! You’ve got to try this Maple-Orange Glazed Smoked Sausage recipe. It’s easy and super inexpensive. Sometimes I like taking my time and preparing complicated recipes that can take all day. But usually, for every day meals, fast and easy wins out!

Spice it up! My family loves smoked sausage. Normally I just fry it up in some olive oil, and serve with a few side dishes such as veggies and rice. But, that gets a little boring after a while. So, I decided to spice up our plain old sausage with this incredibly tasty recipe I made up.

Substitutions for Maple-Orange

The taste of this Maple-Orange Glazed Smoked Sausage reminds me of Honey Bourbon. But, that’s just the end result. There’s actually no honey or bourbon in it!

You can substitute similar tastes to get a similar dish. For example, mix something sweet with something tart and see what you get!

You can also substitute other types of meat easily, such as bratwurst, kielbasa or polish sausage. And you don’t even have to use beef! You could use turkey or pork sausage as well. Use your imagination!

Save time and money

Making it yourself from ingredients you have at home is not only frugal, it’s fun! Start with a taste in mind and hit up your cupboards to see what you have in stock. Because, using basic ingredients you already have is a great way to cook frugally. In other words, combining sweet and salty, or sweet and savory, or tangy and tart will help you invent new meals!

Price Breakdown

The cost of this meal can be very low. You can’t compare this under $2 meal for a family of five, to eating at a restaurant. That’s for sure! And, the ingredients used cost much less than a bottle of ready-made marinade. However, if you want more exquisite ingredients the cost will obviously increase. So, do what works for you!

  • maple syrup – it goes without saying that imitation syrup is much cheaper than real 100% pure maple syrup. I buy locally because I live in the country and there’s nothing like real maple syrup. But, if you buy imitation (such as “Log Cabin” brand) you can get it without a coupon for around .14 per ounce. Real maple syrup can cost double that. Our recipe calls for 1/2 a cup which is 5.6 oz, or 78¢ total.
  • oranges or orange juice – obviously, there are cheap varieties here too. I used real oranges that I chopped up in my Ninja blender. My daughter spit out the rind (hey, that’s fiber and it’s good for you!) So, if you’re going for cheap you can use concentrated orange juice which is as low as $1 per container that makes 2 quarts. That equates to 12.5 ¢
  • apple juice or Captain Morgan spiced rum – again, figuring the $1 containers that make 2 quarts, you’re at 12.5 ¢ per cup and you’re only using 1 oz, so that’s just under 2¢ (the Captain costs slightly more at around 30¢ per ounce if you get a 1.75 L bottle for $18, like I do at Costco).
  • smoked sausage – these can vary a lot! I got mine on sale for $1 each. I’ve seen them much higher and much lower in cost. Shop around!

Total = $1.92 for this whole main dish!

Maple-Orange Glazed Smoked Sausage – a Main Course or an Appetizer?

You can serve as an appetizer – smoked sausage bites, by piking them with toothpicks and passing on a tray. These are perfect to bring to parties, such as a Super Bowl Party!

Or, Maple-Orange Glazed Smoked Sausage is hearty enough to serve as a main dish for dinner or supper. Just add a few colorful sides and you’re all set.

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Maple-Orange Glazed Smoked Sausage {Easy Recipes under $2}

  • Author: Wendy
  • Total Time: 20 mins
  • Yield: 5 1x
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Description

This quick and easy recipe is perfect if you’re looking for the perfect appetizer or dinner! Add 3 simple ingredients to smoked sausage for a crazy good taste your whole family will love. Ready in 20 minutes.

Ingredients

Scale
  • 1/2 C maple syrup
  • An orange or two, puréed (or 1 C orange juice – with or without pulp)
  • 1 oz Captain Morgan Spiced Rum or apple juice
  • Package smoked sausage

Instructions

  1. Cut sausage into chunks
  2. Mix ingredients in a bowl and add all to a frying pan
  3. Bring to a boil, then reduce heat and simmer until liquid becomes carmelized
  4. Serve as main dish or appetizer

Notes

To serve as appetizer, use toothpicks to spear each chunk.

  • Cook Time: 20 mins
  • Category: Main
  • Cuisine: American

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Quick & Easy Hamburger Pie Casserole (Hotdish) Recipe

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Quick & Easy Hamburger Pie Casserole (Hotdish) Recipe

Quick & Easy Hamburger Pie Casserole (Hotdish) Recipe

I love my mom’s cooking more than the Food Network. Her recipes are amazing, and thankfully most of them are simple enough I can make them at home. Because, after all, homemade is best, and it costs less! 🙂 So, this is her Easy Hamburger Pie Casserole Recipe, which in the Midwest we call a hotdish.

If you’re looking for dinner ideas that use ground beef recipes and soup recipes, this is the perfect meal for you! Give it a try. Your whole family will love it!

Why Hamburger Pie?

WHAT’S IN A NAME? I struggle with what to call this recipe. I Google’d it and found Hamburger Pie Casserole. Boring. Or, something like Tomato Soup, Ground Beef, Mashed Potato Skillet is boring, but at least more definitive.  I guess the best ever Hamburger Pie Hotdish is a little closer, but still doesn’t do it justice. It’s not shepherds pie, although I do love a good shepherds pie recipe. Oh, and Best. Recipe. Ever. was taken. To be honest, OMG that Awesome Stuff Mom Makes with Tomato Soup, Hamburger and Potatoes is close but doesn’t explain what it is to the unsuspecting-yet-hungry passerby, unless they’ve already eaten it in which case it’s the perfect name. So, you see my dilemma.

Hotdish vs. Casserole

A word about hotdish and casserole – they’re essentially the same. Different parts of the United States call meals like this different things.  Hence the dual name. 🙂

What You’ll Need

SOUP IT UP You can make it a Campbells soup recipe, instead of using generic. I admit in this case name brand often tastes better than generic. But if you find an off-brand soup that tastes good, then go for it and save a little money.

HANGA-BURR (How two of my favorite little people used to say it!) We’re fortunate to live in the country where good hamburger is available. The grocery store in my teeny-tiny little town, Nilssen’s – named after the family that owns and operates it, makes award-winning ground beef. I use 80/20 from them, but it’s not like 80/20 from other stores. It’s very lean and incredibly tasty. If you’re buying regular hamburger meat, you might want to opt for a leaner variety such as 93% lean or better.  If not, be sure to drain the fat after you brown the meat.

Price breakdown: 

  • Tomato soup:  this can vary in price from $0.25 a can to over $1
  • Hamburger: Ground Beef in my area ranges from as low as $2 per pound if you buy in bulk, but the good stuff I buy costs $3.79/lb at my local butcher which is still cheaper than most places I’ve found!
  • Mashed Potatoes: You can make from whole potatoes, or from potato flakes – whichever you prefer. Neither are very expensive, but obviously you pay for convenience. A serving of 6-8 instant potatoes costs about 25¢, if that. Real potatoes are going to be more like 10¢
  • Total = You can make this whole meal and serve up to 5 people for around $4 – $5!!

Easy Hamburger Pie Casserole

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Food: Easy Hamburger Pie Hotdish Casserole | Recipes

  • Author: Gimmie
  • Total Time: 25 mins
  • Yield: 5 1x
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Description

Easy and fast, can be baked or made as a one-skillet meal! This tasty meal uses as few as 3 ingredients.

Ingredients

Scale
  • 1 1/2 lbs ground beef hamburger
  • 1/2 cup onion (optional)
  • 1/2 tsp salt
  • dash pepper
  • 1 can green beans (optional)
  • 1 can condensed tomato soup – undiluted
  • 1/2 cup water
  • Prepared Instant potatoes
  • 1/2 cup shredded American or Cheddar cheese (optional)

Instructions

  1. Brown meat in skillet, add salt and pepper. Add onions (if desired) and saute. Drain off grease.
  2. Add condensed soup, water and green beans (if desired, or serve on the side) and simmer on low for 5 minutes.
  3. Prepare 4-6 servings of instant potatoes, as directed. Or peel & quarter 5 medium potatoes, boil in water for 20 minutes or until fork tender, remove and mash with 2 cups milk and 3 T butter.
  4. Sprinkle shredded cheese on top of potatoes.
  5. For quick skillet meal: spoon mashed potatoes on top of meat mixture and cook for 5 minutes
  6. For oven baked meal: pour meat mixture into casserole dish, spoon mashed potatoes as top layer, leaving a crater (hole) in center for faster baking time. Sprinkle with cheese and bake at 350 F for 20-30 minutes or until potatoes are golden.
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Category: Main Dish
  • Cuisine: American

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EASY Stuffed Zucchini Boats (Seasoned Zuke Logs) Recipe

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EASY Stuffed Zucchini Boats (Seasoned Zuke Logs) Recipe

EASY Stuffed Zucchini Boats (Seasoned Zuke Logs) Recipe

Here’s a GREAT low calorie EASY Stuffed Zucchini Boats (Seasoned Zuke Logs) appetizer for the game day! It’s SO tasty, and it’s good for you!

This is the perfect way to use up zucchinis from your garden during summertime, too. Especially when you’re looking for creative new ways to eat healthy.

Party Appetizers

When it comes to football, my home-state boys are always a force to be reckoned with! The Green Bay Packers are practically a whole state away from me (I live in Western Wisconsin, while GB is on the Eastern WI border), but that doesn’t stop fan loyalty.  Even though they’re not going to the Super Bowl this year, my heart still belongs to the green and gold. I have to say that or my big brother will sit on me!

But, admittedly, I don’t watch football very much during the season.  For me, same goes for basketball, baseball, hockey – you name it.  I’m a playoff fan.  Don’t worry, Mr. Gimmie watches enough for the whole family. All. Season. Long.

I would be remiss if I didn’t admit my true reason for watching the Big Game – Super Bowl Commercials!  Last year’s commercial, narrated by Paul Harvey, “So, God made a farmer” was probably my favorite of all time.  I’m from a small farming community. You could say it really hit home. And I love me some Clydesdales, Coca-cola bears and all those wacky and outlandish marketing ploys.  It’s really the Super Bowl of marketing and advertising too.

But, enough about that!  What better way to celebrate the Big Game than with FOOD?!  It’s the one sporting event every year that sets records on how much food we consume as a nation.  Gluttony runs amok.  We celebrate our fandom by feeding our faces.

EASY Stuffed Zucchini Boats

I made Seasoned Zuke Logs for the first time yesterday, and today they’re nothing but a fond memory. I ate almost all of them, stopping only to share a few with my mom!  They were crazy good! This is one low-cal snack that everyone will love. The no-meat version has only 20 calories per piece. So, you can pig out without feeling guilty.

Grown-up Pretty Food

Cooking pretty food is FUN!  I felt all grown up and fancy, making these gorgeous appetizers. Then, I preheated the oven and forgot to remove what was stored in it.  Of course, I never used to do that – store stuff in the oven. Apparently I shouldn’t do it now. There was a plastic pie pan container thingy which was really quite messy when it melted all over, leaving long strands of black plastic half-stuck to the oven and rack.  I giggled the whole time while cleaning it up, and went on about my day making these lovely appetizers.

Gear up

For this recipe, I used my new Good Cook Air Perfect Nonstick Baking Sheet which I am IN LOVE with!  I have a Good Cook air-filled cookie sheet that I bought 15+ years ago, and it’s still going strong. As a matter of fact, I love it so much that I just bought two more. The Good Cook Air Perfect baking sheet is unique in that there are two layers of metal with an air pocket in the middle that allows heat to distribute better than any regular cookie sheet.

I can’t bake cookies on a regular cookie sheet anymore. This Air Perfect sheet never, ever, NEVER burns them! It’s magic!  And of course, this baking sheet comes with the Good Cook Lifetime Satisfaction Guarantee.

This miraculous large cookie sheet is a baker’s delight. Its size is perfect for baking over a dozen cookies, toast garlic bread for your next family dinner or heating up your favorite pizza rolls. Features innovative air insulated design to distribute heat evenly for thorough baking without “hotspot” or burnt edges, flat edges allow baked goods to easily slide off onto the cooling rack and extra wide handles offer a comfortable grip for secure handling.

For the Big Game or any time you want a low-calorie, healthy & amazingly yummy treat, try making these seasoned zucchini appetizers. You will not believe how good they taste! This is one recipe you’ll want to SAVE and make often!

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EASY Stuffed Zucchini Boats (Seasoned Zuke Logs) Recipe

  • Author: gimmie
  • Total Time: 45 minutes
  • Yield: 4 1x
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Description

Stuffed Zucchini Boats are a super healthy way to get your daily intake of vegetables, that’s so tasty and fresh – and a great way to use up those zucchinis from your garden!

Ingredients

Scale
  • 4 medium zucchini (about 8 inches long, each)
  • 2 C shredded mozzarella cheese, divided
  • 1 C chopped tomatoes (or blend into a sauce)
  • 1/4 C chopped red onion
  • 1/2 C loosely packed, chopped, fresh basil
  • 1/2 t. of each: minced fresh garlic, rosemary and thyme
  • 3/4 pound ground beef (optional)
  • Optionally, you can add chopped vegetables such as fresh mushrooms, sweet red pepper, chopped green pepper (optional)
  • Parmesan cheese, salt and pepper to taste

Instructions

  • Prepare zucchini: Cut off ends, and cut lengthwise. Scoop out pulp and seeds (use a spoon), leaving 1/2-inch shells.
  • Drizzle the zucchini shells with olive oil, salt, and pepper.
  • Prepare the zuke’s stuffing (filling): finely chop vegetables
  • If using meat cook it a skillet, with onion, mushrooms and peppers over medium heat until meat is no longer pink; drain. Remove from the heat. Add 1/2 cup cheese, salt and pepper; mix well. Spoon into the zucchini shells. If not using meat, and not cooking, then simply add ingredients to shells.
  • Place in a greased 13×9-in. baking dish. Sprinkle with remaining cheese.
  • Bake, uncovered, at 350° until zucchini is tender, 25-30 minutes.

Notes

  • When scooping out the pulp for Zucchini Boats, use a teaspoon.
  • Prep Time: 15
  • Cook Time: 30
  • Category: Appetizers
  • Cuisine: American

Nutrition

  • Serving Size: 1 zucchini

Keywords: zucchini, vegetables, vegetarian, garden, healthy, app, appetizer, snack

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How to Brine Your Thanksgiving Turkey

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How to Brine Your Thanksgiving Turkey

It’s that time of year again, and I feel my mission in life is to spread the word about brining your turkey.  Do you brine? Are you asking yourself what in the world “brining a turkey” is anyway? Brining is simply soaking the turkey – marinating if you will – in a salty solution before you cook it.  It’s suggested that you soak the turkey in brine 12-24 hours, so you’ll need to plan ahead. Don’t worry, this won’t make it taste salty, and for goodness sakes, don’t TASTE the brine! It’s to soak the turkey in, not eat. 😉

Why brine?  Someone on my local Freecycle cafe told me about brining a few years ago. I decided to try it, and let me say this as eloquently as possible: “Once you Brine, you’ll NEVER go back!” The salt solution breaks down the turkey’s molecular structure, acting as an extreme meat tenderizer.  I’ve never had a more moist, tasty and tender turkey. It is really amazing!

While you’re in planning mode, check out Butterball’s conversion charts which include:

*** And don’t miss all our fantastic Thanksgiving (and other) recipes at GimmieRecipes.com

Gimmie’s Brine Recipe for Thanksgiving Turkey

What you’ll need:

  • A day. It’s suggested that you soak the turkey in brine 1 hour per pound* before cooking. You’ll want to brine a non-frozen turkey. If you can buy it that way, all the better since frozen turkeys are often treated with a salt solution.
  • Brining container.  They sell brining bags [amazon.com] [Bed Bath & Beyond] [Williams Sonoma]. Technically, you can use any large food-grade bag (they don’t recommend trash bags, especially those that are scented or treated with chemicals). Or, use a tub, a bucket, a large pot, even a cooler – something that will house your turkey and the liquid brine, AND fit inside your refrigerator. I got mine at my local crash n dent store for $1!
  • Room in the fridge. Refrigerator space is prime real estate the day before Thanksgiving, so plan ahead that you’ll need to soak your bird in a cool spot for a day ahead.  Some use a cooler and pack it with ice. If you’re in a cold weather state, you may be able to keep it outdoors as long as it’s contained inside something critters can’t get to it.

INGREDIENTS

  • 2 cups kosher salt
  • 2 cups sugar (white or brown)
  • 2 gallons water (orange juice or apple cider can be substituted for some of the water)
  • 3 bay leaves
  • 1/2 cup of dried herbs and spices (whatever you like: sage, oregano, thyme, basil, cloves, cinnamon, etc.)
  • Orange peels or slices (and/or lemon peels or slices)
  • 1 Tablespoon cracked black peppercorn
  • lemon or orange slices
  • crushed garlic cloves

DIRECTIONS

  1. In large stockpot over high heat, combine half the water, salt, sugar and optional herbs/spices. Stir until sugar and salt have dissolved but don’t let it boil. Remove from heat and let cool.
  2. Put turkey in brining bag or container of choice, breast side down, cover turkey with cooled brine and add the rest of the water/juice/cider and orange or lemon slices or peels. You can add ice to cool it down more. Then seal the bag, removing as much air as possible. Keep turkey at 40 degrees Farenheit with either ice or by refrigerating for one hour per pound.*  Don’t over brine or your turkey will be salty.
  3. Remove from brine, scoop out herbs, spices and peels and spread on skin. Brush turkey with oil or melted butter and cook as desired (roasted, smoked, baked, etc.) until internal temperature reaches 165 degrees Farenheit. Remaining brine can be discarded.
  4. Roast as you usually would

* Brine for one hour per pound.  e.g. a 15 pound bird will soak in brine for 15 hours before cooking.

TIPS: You can store a brined turkey for up to a day before cooking it. Don’t leave it in the brine longer than 1 hour per pound.

An alternative to making your own brine is using a prepackaged brine (which includes a brining bag!), such as Fire & Flavor, which I’m trying out for the first time this year. Check out their how-to video!