Garlic & Parsley Shrimp recipe’s is ready in less than 15 minutes! This healthy recipe is full of flavor and can be served with pasta, rice or on top of your salad ! Enjoy !
Ingredients for 2 :
- 1 pound (500g) shrimps, peeled and deveined
- 2 garlic cloves
- 1/4 cup parsley
- 1 tablespoon olive oil
- salt and pepper to taste
1 . In your mixer, add the parsley and garlic. Mix until it’s properly chopped.
2 . In a large skillet over high heat add the olive oil. Then, add the shrimp to the pan and make sure to spread it out so it cooks evenly.
3 . Cook for about 3 minutes on each side until slightly golden. Add the parsley and garlic mixture and stir to combine. Lower the heat to medium and keeping cooking the shrimps until it become opaque.
4 . Add some salt and pepper to taste.
I am back with this new summery recipe. For starters or appetizers, there is nothing like a savory cake! This recipe is super easy but really good !
- 1 3/4 cup flour
- 2 tsp baking powder
- 3 eggs
- 1 pinch of salt
- ground pepper
- 1/3 cup canola oil
- 1/2 cup milk
- 1 cup Parmesan cheese or Gruyere
- 2 cup diced bacon or diced ham
- 12 ounces can pitted green olives, drained
1 . Preheat oven to 400°F. In a large bowl, add the flour, baking powder, eggs, salt, pepper and canola oil.
2 . Mix well, then add milk, grated cheese, green olives and bacon.
3 . Cover a cake pan with parchment paper and pour in the mixture.
4 . Bake for about 45 minutes. Let cool for 15 minutes, and serve warm or cold.
Pour la version française, c’est par ici
This recipe is a rich and hearty pasta dish that’s easy to make! Jumbo pasta shells filled with creamy ricotta and spinach filling. Bon appetit !
- 12 jumbo pasta shell
- 16 ounces ricotta cheese
- 2 ounces bacon, cut in tiny stripes
- 2 cups fresh spinach leaves, roughly chopped
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 cup (125 g) grated Parmesan cheese
- 15 ounce can tomato sauce
- 1 tablespoon balsamic vinegar
1 . Preheat your oven to 375 F.
2 . Cook pasta,according to cooking instruction and set aside.
3 . In a large nonstick skillet, heat olive oil over medium-high heat. Add the bacon and cook for 5 minutes, until it starts looking crispy. Set aside in a small bowl.
4 . In the same skillet, and over medium-high heat, add chopped spinach and cook until it starts to wilt, about a minute, stirring constantly. Remove from heat.
5 . For the sauce: Combine the pasta sauce and balsamic vinegar in a pot over medium heat. Bring to a light simmer while stirring together. Then pour the sauce into a 9×13 inch baking dish, spreading it out.
6 . Combine cooked spinach, ricotta cheese, and salt in a mixing bowl. Stir until well mixed. Lastly, add the pieces of bacon into the mixture.
7 . Use this mixture to generously stuff each pasta shell, and place the stuffed shells on top of the sauce in the baking dish.
8 . Cover with foil and bake for 25 minutes at 350 F. Uncover and bake for another 5 minutes.
9 . Sprinkle with Parmesan cheese and serve.
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Hope everyone is doing well. I just came back from my trip to the USA and it is now so sunny in Paris. It’s awesome ! On this Sunday I though a spring salad would be perfect. I pretty much used whatever I had in my fridge and it came out pretty nice.
- 4 chicken thigh fillets, skin removed (no bone)
- 2 cups flour*
- 1 egg
- 2 cups bread crumbs*
*For a Gluten Free option use corn starch instead of the flour and cornflakes instead bread crumbs. You can go check out my gluten free Gluten Free Crunchy Chicken here.
- 5 cups Romaine lettuce leaves, washed and dried
- 1 avocado, sliced
- 2 roma tomatoes, sliced
- ½ cup Parmesan cheese slices
- Salt and pepper, to season
- 2 tablespoons balsamic vinegar
- 6 tablespoons olive oil
1 . The crunchy chicken : With a sharp knife, detail the chicken into strips. Add salt and pepper to the chicken pieces. Place the flour, the beaten egg and the bread crumbs in three different plates.
2 . Heat the oil in a saucepan. Dip the chicken strips into the flour, into the egg and finally into the bread crumbs to cover them completely. Cook for 15-20 minutes, turning them often enough to prevent them from burning.
After that, the salad comes together so FAST. Throw all ingredients into a bowl and dress with the reserved dressing. That’s kinda it.
3. Slice chicken into smaller pieces and prepare salad with lettuce, avocado slices, tomatoes, Parmesan cheese and finally chicken.
4 . Dressing: Mix the balsamic vinegar with olive oil. Drizzle with the dressing; season with salt and pepper; serve.
Arancini are traditional rice balls made with risotto. The texture of the cauliflower is similar, as is the crisped, baked crust. So it makes those Arancini a bit healthier.The preparation here is pretty classic and easy, so this is a manageable recipe for just about anyone.
Ingredients for 8 Arancini:
- 1 tablespoon olive oil
- 1 garlic clove
- 1/2 head cauliflower, mixed in a food processor
- a few pinches salt & pepper
- 1 egg yolk
- 1/2 cup ricotta cheese
- 3/4 cup shredded mozzarella cheese, or shredded gruyere
- 1/4 cup grated parmesan
- 1/2 cup all-purpose flour*
- 1 large egg, whisked
- 1 cup breadcrumbs*
*for a gluten free option you can use rice flour/cornstarch and gluten free breadcrumbs/cornflakes
1 . Combine the mixed cauliflower, garlic, salt and pepper. In a medium sized skillet warm the olive oil. Next stir in the cauliflower then saute until cauliflower is just becoming tender, about 5 – 7 minutes. Transfer to a large mixing bowl and let it cool for 5 minutes.
2 . Once cool, combine the cauliflower with the egg yolk, ricotta cheese, shredded mozzarella cheese, and sharp grated Parmesan, stirring well.
3 . Pre-heat oven to 375F. Using wet hands, form the cauliflower mixture into a ball. Roll each ball in flour, dredge in the egg, and coat in breadcrumbs, then transfer to a baking sheet. Repeat until all ingredients have been used.
4 . Bake for 40 – 45 minutes until browned and crisp. Serve immediately, pairing with marinara sauce for dipping !
Only THREE ingredients (not counting salt and pepper) is all it takes to make this quick, easy, delicious soup my family and friends have been enjoying for years!
It takes less than 30 minutes start to finish, isn’t that awesome?!
Ingredients for 4 persons:
- 3 medium zucchini, skin on cut in large chunks
- 1 chicken or vegetable bouillon cube
- 2 tablespoons cream cheese
- salt and pepper
1 . In a large pot, cover the zucchini of water and add the bouillon cube. Let it cook over medium heat for 20 minutes until tender.
2 . Remove from heat and mix the soup with a blender. Add the cream cheese and mix again until smooth.
3 . Taste for salt and pepper and adjust to taste. Serve hot.
Hey Guys !
If you like spices this meal is full of delicious Indian flavors. This easy to make Creamy Coconut Lentil Curry takes less than an hour to make & is super easy to make as well. It’s a healthy vegan recipe, perfect for a meatless lunch or dinner !
Ingredients for 4 persons:
- 2 tablespoons olive oil
- 1 tablespoon cumin
- 1 tablespoon curry
- 3 carrots
- 1 onion
- 1 cup green lentils (dried, not canned, make sure to rinse them before cooking)
- 2 teaspoons salt
- 15 ounce can coconut milk
1 . Peel and dice onion and carrots. Heat the olive oil in a large pot over medium-high heat. Add onion and carrots and cook for about 5 minutes.
2 . Add the cumin and curry and cook until they start to get brown for about 45 seconds.
3 . Add the lentils and 4 cups of water to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes. Stir the pot a few times to prevent the lentils from sticking to the bottom.
4 . Once the lentils are soft, add the coconut milk and salt to taste. Bring the pot back to a simmer. Remove the pot from the heat, it’s ready. You can serve it with some basmati rice. Enjoy !
Pour la version française c’est par ici: Lentilles au Lait de Coco et Curry