Garlic Lime Shrimp in Parsley-Wine Butter

This simple dish is delicious and can be made very quickly. It has a light and fresh flavor and works well for either lunch or dinner. Made with fresh shrimp that are cooked in garlic butter before being tossed with parsley, lime juice and a splash of dry white wine.

1 lb Raw shrimp
Juice from 2 limes
3 Garlic cloves
2 tbsp Parsley (chopped)
2-3 tbsp Butter
½ cup Dry White Wine (Sauvignon Blanc or similar)

Grilled onion:
1 yellow onion
2 tbsp canola oil
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp soy sauce
½ tsp dried tarragon
½ tsp dried cilantro


  1. Heat the oven to 400° F. Peel and cut the onion in thick slices or wedges. Mix the marinade together and toss the onion in the marinade before placing on a baking sheet covered with parchment paper. You can also use a rack to create more space and even cooking for for the onions. Let the onions bake for about 20-25 minutes.
  2. Peel and de-vein the shrimp. Press the garlic cloves and place with the butter in the bottom of a sauce pan. Turn on to medium heat. Use the juice from one lime and toss the shrimp lightly in the lime juice before placing in the sauce pan on top of the melted garlic butter. Let the shrimp cook a couple of minutes until the bottom side turns pink and then turn them over. When that side is turning pink as well, add the parsley, wine and remaining lime juice to the pan and toss it while continuing to heat for another minute. Toss and serve immediately.

Option: Use fresh cilantro instead of parsley for a different flavor.

Meatless Fettuccine Carbonara

This is one of my favorite pasta dishes even though it’s not really low in calories. The enjoyment of eating it makes up for that, though. It’s pretty quick and easy to make and there are many ways that you can add your own spin on it. Personally, I like it with mushrooms and truffle oil, but green peas, spinach, broccoli, cilantro, parsley and many other options work well also.

This version is with peas and broccoli

(4 servings)
1 lb dry fettuccine pasta
4 egg yolks
4 tbsp unsalted butter
1 cup grated parmesan or romano cheese (I like mixing both)
1/3 cup shredded mozzarella
1 large garlic clove (pressed)
½ cup vegetable stock or ½ bouillon cube
sea salt
black pepper
For mushrooms:
8 oz sliced mushrooms
2 tbsp soy sauce
3 tbsp olive oil
Optional additions:
Fresh cilantro leaves, Spinach leaves, Green Peas, Truffle Oil

1. Heat the oven to 350. Toss the mushrooms lightly in some olive oil and soy sauce, lay them in a single layers on a baking sheet and put in the oven. Bake for 15-20 minutes. (This can be done in advance)

2. Boil 3-4 quarts of water in a large pot with some vegetable stock or bouillon added to the water along with a tsp of salt. Add fettuccine to the water and stir. Set timer for 7 minutes.

3. While the pasta is boiling, put the butter and one pressed garlic clove in a large saucepan and let the butter melt. Then add the cheese gradually while stirring along with half a cup of the boiling pasta water.

4. After the pasta has boiled for 7 minutes, strain it and add it to the cheese sauce and stir it all well. Add the mushrooms and whatever else you want to add and let it cook for 3 minutes. (If you are using Truffle oil, add it at the end before serving.)

5. Before serving, add the egg yolks and sprinkle paprika and fresh ground pepper on top. The yolks can be served on top of the pasta or mixed in.

Lemon Cake

Simple, quick, and easy! And delicious!! Whipping up a lemon cake is something anyone can do, even without much baking skills. You can make all sorts of variations on it as well. For example, you can make into a chocolate cake or a coconut cake. Feel free to experiment with this recipe and post your results below!

Sprinkle some lemon zest on top as a quick and easy decoration!

2 cups Flour
2 cups Sugar
3 Eggs
6 oz. Butter
Zest from one Lemon (Approx. 2 tbsp)
Juice from one large lemon (¼ – ½ cup)
½ cup Sour Cream
½ cup Milk
1 tbsp Poppy Seeds
½ tsp Baking Soda
½ tsp Baking Powder
¼ tsp Vanilla Extract
¼ tsp Salt
½ tsp Ginger
1 tbsp Bread Crumbs or Pank

1. Heat the oven to 350 degrees.
2. Rub some softened butter to cover a bundt pan in a thin layer of butter and sprinkle the panko or bread crumbs on top. Spin it around until even distributed and the whole pan is covered. Turn it over quickly to release any extra crumbs.
3. Mix the sugar, butter and eggs with the lemon zest, until light and fluffy.
4. Add lemon juice, vanilla, milk, sour cream, poppy seeds, and ginger and mix it in well.
5. Mix the flour, baking soda, baking powder, and salt in a separate bowl before adding it gradually to the mix while stirring it on a low setting. Once it is all mixed together, pour it into the bundt pan and place in the oven for about 50 minutes until a test skewer comes out dry.


Lemon Blueberry Cake

In this version I held back on adding the lemon juice and zest. Once everything else was mixed, I split the batter into two batches and put the lemon flavors in one, while adding a cup of blueberries to the other along with a tablespoon of red wine. I then poured the lemon flavored batter first and then the blueberry batter on top. I added an extra tablespoon of flour to the blueberry mix as well as the blueberries appeared to provide a little more liquid than the lemons did.

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