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Shrimp Scampi

Shrimp Scampi

Hawaii is known for its white sand beaches, tropical climate and fun water sports. But any food lover will tell you that the real draw on Oahu is the fresh garlic shrimp or Shrimp Scampi served at roadside shrimp trucks along the North Shore…


  • 1 1/2 pound jumbo shrimp, shelled and deveined
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 2 teaspoons minced garlic
  • 1/4 cup dry white vermouth
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons finely chopped flat-leaf parsley leaves
  • 1/4 teaspoon grated lemon zest


  1. Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.
  2. Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high, and invert the plate of shrimp over the pan so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.
  3. Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.



Healthy Fruit Punch

I’m so tired of drinking overly sugary fruit punch with artificial flavoring so this recipe is amazing! It has real fruit and provides for a healthy alternative to sugary sodas for children.


  • 2 cups apple juice, chilled
  • 2 cups grape juice, chilled
  • 2 tsp almond extract
  • 4 cups lemon lime flavored soda, such as Sprite, chilled
  • 2 cups fresh fruit


  1. In a large pitcher, stir together apple juice, grape juice and almond extract.  Pour in lemon lime soda and give it a quick stir (just don’t over-mix after adding the soda or you will stir out the carbonation).
  2. Don’t be afraid to add real fruits into the punch, it garnishes the drink and looks great at parties!


Broiled Chicken with Peppers

Eating healthy is very beneficial but it can also be quite expensive. If you’re looking for a quality meal that’s easy on your wallet, you’ve come to the right place. This meal can serve as a perfect family dinner that will keep your stomach and wallet full.

Estimated Preparation and Cooking Time: 50 Minutes


  • 1 russet potato, peeled and cut into 1-inch cubes
  • Kosher salt
  • 8 small skin-on, bone-in chicken thighs (about 2 1/4 pounds)
  • 1 heaping tablespoon dried oregano
  • Freshly ground pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 medium onion, cut into 1-inch pieces
  • 1 large green bell pepper, cut into 1 1/2-inch pieces
  • 6 cloves garlic, smashed
  • 4 to 6 pickled cherry peppers, seeded and sliced, plus 1/3 cup brine
  • 1/4 cup roughly chopped fresh parsley


  1. Preheat the broiler. Put the potato in a medium saucepan, cover with water and add 1 tablespoon salt. Bring to a simmer and cook until just tender, about 8 minutes. Drain well.
  2. Meanwhile, pat the chicken dry and sprinkle with the oregano, and salt and pepper to taste. Heat 2 tablespoons olive oil in a large cast-iron skillet over high heat. Add the chicken and cook until browned, about 5 minutes per side. Transfer the chicken to a plate.
  3. Add the potato to the skillet and cook, stirring, 3 minutes. Add the onion and bell pepper and cook until slightly soft, about 1 minute. Reduce the heat to medium; add the remaining 1 tablespoon olive oil and the garlic and cook 2 minutes. Add the cherry peppers and brine and cook, scraping up the pan with a wooden spoon, about 1 minute. Remove from the heat.
  4. Return the chicken to the skillet and sprinkle with the parsley. Toss with tongs, then set the chicken skin-side up on top of the vegetables. Broil until the skin is crisp, 2 to 3 minutes.
  5. Per serving: Calories 611; Fat 42 g (Saturated 10 g); Cholesterol 169 mg; Sodium 243 mg; Carbohydrate 20 g; Fiber 3 g; Protein 38 g


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Get Juiced – Green Tornado

Whip up this easy, super refreshing summer cooler using just picked fruits and veggies. With the magical fragrant notes of basil, mint, and tarragon, there is no doubt you will be instantly hooked!


  • ½ stem tarragon
  • 5 oz. green juice*
  • 2 tsbp fresh lemon juice (½ lemon)
  • 2 tbsp agave nectar
  • Celery for garnish


  1. In a cocktail shaker, muddle tarragon (crush with a wooden spoon – or a bat-shaped tool called a muddler).
  2. Add green juice, lemon juice, and agave. (If you double or triple the recipe, shake in batches of two at a time so as not to overfill cocktail shaker).
  3. Strain into a highball glass filled with ice. Garnish with celery.

  *Green Juice


  • 2 leaves parsley
  • 2 leaves Boston lettuce
  • 6 leaves spinach
  • 1 sprig mint
  • 4 leaves basil
  • 3 oz. water


  1.  In a blender, liquefy ingredients; strain with a fine mesh strainer (use a spoon to push through).

{InStyle, July. 192}

Alcohol & Veggies?

Here’s a different approach with alcohol…Add it to veggies!
  • One bunch (~ 1 lb) of Chinese broccoli
  • 1 Tbsp oyster sauce
  • 3 slices of ginger, julienned
  • 1 Tbsp oil
  • 3 drops of vodka


  1. Cut the Chinese broccoli pieces in half and wash all the pieces
  2. Boil a pot of water and put the stems in first. After 1 minute, add the rest of the leafy parts. When the water begins to boil again, remove it and drain until cold water.
  3. Put everything in a large bowl of ice water for 2-3 minutes, remove, and let dry.
  4. Put the oil in a large sauté pan and add the ginger.
  5. Add the Chinese broccoli and stir-fry with the oyster sauce and vodka for 1-2 minutes

Vanilla Poached Figs, Cherries and Pistachio Parfaits

I personally love the concept of figs – they taste amazing, have a ton of nutritional values, and take 3 seconds to devour (especially when they’re ripe!) Anyhow, I saw this recipe and it just looked absolutely amazing, try it out for yourself!
  • 1/3 cup honey
  • 2 cups water
  • 1 1/2 cups / 10 oz / 300g  dried figs – stems removed and halved/quartered
  • 1 vanilla bean – seeds scraped and pod reserved
  • 1/2 cup / 3.5 oz / 100g dried cherries
  •  a large pot of Greek style yogurt
  • 1 oz (25g) pistachios – 1/4 cup
  1. In a medium saucepan over med-high heat, bring water to boil and stir in honey. Scrape the seeds from the vanilla bean and add both the seeds and the pod into the pot. Stir in the halved figs, top with a lid, and let softly simmer for 15 minutes.
  2. Add in the cherries and simmer another 15 minutes. It should have thickened considerably, but still have quite a bit of liquid.
  3. Let cool a bit, pour in a bowl and then refrigerate three hours. Layer the figs and their sauce with yogurt in glasses to create the parfaits. Top with chopped pistachios.