Tuesday, May 12, 2009

All things good!


Have you ever followed a recipe that you weren't so sure about...and were COMPLETELY floored by the results? Please let me introduce you to the Hibachi Shrimp Zucchini recipe from Beachlover Kitchen. Both Tavo and I stood around the pan, munching the leftovers (I ate more than my fair share of squash!), even though we'd already eaten it for dinner. It was SO GOOD! Here is her recipe, slightly altered to fit the contents of my cabinets ;)

Ingredients:

3 zucchini (we actually used two summer squash and a zucchini)

10 shrimp (used 2 chicken breasts)

1 carrot (or a handful of baby carrots)

5-6 garlic (peel and minced)

4 tbsp butter (soften)

2 tbsp heavy cream (I used whole milk)

1 tsp salt

2 tbsp white pepper (only had black)

2 tbsp soy sauce

**I used salted butter, so omitted the additional salt


From Beachlover Kitchen

(I precooked the chicken breasts until almost done, then sliced them and followed the instructions below, using chicken in place of shrimp)

Method:

1: Peel, wash and cut all vegetables, set aside. Mix minced garlic with butter and heavy cream, store at freezer in advance.

2: Prepare skillet or wok at high heat. Add in butter mixture and let it sizzle, be careful not to let it burn. Add in shrimp, stir fry for 2 minutes before adding carrots and zucchini.

3: Sautee for 2 minutes, add in soy sauce, white pepper and salt. Let the vegetables simmer for another 3-5 minutes. Adjust the seasoning to your taste before remove from heat. Serve warm with hibachi fried rice or hibachi fried noodles.

Note:

The main key or secret to cook hibachi is the butter mixture. You can use bean sprouts, onion, broccoli and other vegetables.

(Also true to cupboard contents, we decided to serve it on ramen noodles)
WOW!! Thank you Beachlover Kitchen--that was incredible!! This is seriously going into regular rotation at la casita de Tavolini.

Okay, now that we have the cooking inspiration of the month--here's some fairly boring food with fairly good news..

Saturday coffee
Faux McMuffins--I admit it. I really don't do fast food, but I have a complete adoration for egg mcmuffins and McDonald's coffee. The regular coffee. Does it taste slightly salty to you, too? I love it. These are oven toasted english muffins with eggs over easy and smoked gouda. Yolk proceeded to flow everywhere after a bite.
Remember that house we used to live in? The one that didn't require tons of work every night?

Here's a quick before and after--big thanks to AB&G Fire Restoration in Atlanta for their excellent work!



Before:
Now
And check this out...
Is this fan better or what??
Best news of all is that our neighbor's demolition should be starting next week. That means...well, we might be moving home soon.

Though, I think it will be quite hard to leave all this.

Tavo comes with!! I'm talking about the nice grass he put in.
So what if you only own 6 inches of dirt? It's 6 inches by 60 feet ;)

8 comments:

tommie said...

Yes, I have a few recipes that I can't believe they are so good! <--particularly that coconut chicken soup and another Thai recipe I have tried.

Yeah for coming home! I LOVE that ceiling fan...I don't think I have ever seen one like that.

Jenn said...

The before and after looks really nice.

I've never been a fan of the Egg McMuffin, so I'll take your homemade version any day of the week with my morning cup of joe.

Beachlover's Kitchen said...

I'm glad you like the hibachi recipe:)

doggybloggy said...

they did a good job on the fix up - and that fan is like the jetsons....

Sprocket said...

Rocking the Marine attire i like it!!

TavoLini said...

Tommie--agreed! I love all things thai :)

Jenn--thanks!Yeah, McMuffins are kind of gross, but for some reason they just taste delicious to me ;)

Beachlover's Kitchen--thank you so much! A truly excellent recipe!

Doggy--You can call us George and Jane

Sprocket--he's done! I can finally wear it around ;)

Alexander said...

Wow! House looks great! Good looking meal too.

buffalodick said...

Boy! You two have indeed had adventures this past year...