Lemon, Thyme, and Garlic Shrimp

In my family, you can never go wrong with shrimp pasta of some kind.  When I came across this recipe I new it'd be a hit! However, next time I make this I will find a way to make more of a lemony sauce for the noodles- they seemed a bit dry. 

What you'll need:  

1/3 cup olive oil

1 lemon, zested then half cut into thin slices and other half into wedges

3-4 fresh thyme sprigs, leaves removed

sea or kosher salt and fresh black pepper

spaghetti/pasta, couscous or rice for serving

2 tablespoons butter

1 pound fresh shrimp, medium-sized, deveined with tails off

5 cloves garlic, minced 

What to do: 

1. Preheat oven to 400 degrees F. In an 8x8 glass baking pan combine olive oil, lemon zest and thyme. Olive oil should liberally cover the bottom of the pan, if it doesn't drizzle in a little more. Season with salt and pepper. Bake in oven for 10-12 minutes, checking every few minutes, if it looks like it is getting too brown remove and proceed to next step. Meanwhile cook pasta, drain and toss with a pat of butter or olive oil.

2. Remove pan from oven, add butter and move it around a little to melt, add shrimp, garlic and the thin sliced lemons (don't squeeze them), toss to coat with oil mixture. Bake for 8-10 more minutes or until shrimp turn pink and just start to curl, check often. Serve over pasta, couscous or rice tossed with additional extra-virgin olive oil and fresh-squeezed lemon with additional lemon wedges for serving.

Cilantro Lime Rice (Chipotle Dupe)

  

This Chipotle dupe went perfectly with our barbaqoa burrito bowls! I found this "skinny" recipe here.

What you'll need: 

cup extra long grain rice or basmati rice

1/2 lime, juice of

2 cups water

1 tsp salt

3 tbsp fresh chopped cilantro

3 tsp vegetable oil

What to do:
1. In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 15 minutes. Shut off flame and keep covered an additional 5 minute.

2. In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

Barbaqoa (Chipotle Dupe)

I have never had barbaqoa before but whenever we go to Chipotle my mother always gets this.  I found this recipe and new I had to try it out! We made homemade burrito bowls using this and it's something I'll definitely make again!

What you'll need:
For the Marinade:
2.5 lbs pork loin roast, all fat trimmed
salt and pepper
garlic powder
6 oz Coke zero
1/4 cup brown sugar (unpacked)
1/4 cup water

Step 2
8 oz Coke zero
6 oz can sliced green chilies
8 oz tomato sauce
1 chipotle chile in adobo sauce
1/8 tsp garlic powder
1/8 tsp cumin
1/8 tsp chipotle chili powder (to taste)
salt and pepper to taste
1/3 cup brown sugar (unpacked)

What to do:
1. Season pork with salt, pepper and garlic powder and place in the crock pot. Add 6 oz of coke and 1/4 cup of brown sugar. Marinate refrigerated for a few hours or overnight turning meat at least once while marinating.

2. Remove crock from refrigerator, add water, and cook on high for about 3-4 hours (or until it shreds easily). Remove pork from crock pot and discard any liquid left in the pot. Shred pork with two forks.

Step two:
3. In the crock pot, combine 8 oz coke, green chilies, tomato sauce, chipotle chile, garlic powder, cumin, chipotle chili powder and remaining brown sugar.

4. Put shredded pork back in the crock pot and combine with sauce. Adjust salt and pepper to taste, cover and cook on high 1-1/2 hours more.