Cilantro Lime Shrimp

When I posted this picture on Instagram, I had a couple of requests for the recipe.  You won’t be disappointed!  Easy to make + delicious = a winning recipe.


Cilantro Lime Shrimp


  • 1 tblsp. butter
  • 1 tblsp. olive oil
  • 2 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 jalapeno, finely chopped (I didn’t use this because I am a baby when it comes to heat)
  • ¼ tsp. red pepper flakes
  • ½ tsp. Mexican oregano
  • 2 roma tomatoes, chopped
  • 1 lime, zest and juice
  • ½ tsp. salt
  • ½ tsp. black pepper
  • 1 pound shrimp, split and deveined
  • 2 tblsp. chopped cilantro


  1. Melt the butter and oil in a heavy skillet over medium-high heat.
  2. Add the garlic, onion and jalapeno.
  3. Cook, stirring until the onion begins to wilt, approximately 3 minutes.
  4. Add the red pepper flakes and oregano.
  5. Continue cooking until the onion becomes translucent, approximately 3 additional minutes.
  6. Add the tomatoes.
  7. Cook, stirring occasionally, until the tomatoes are soft.
  8. Add the shrimp, zest and lime juice, salt and black pepper.
  9. Cook until the shrimp are just opaque. Be careful not to overcook.
  10. Remove the pan from the heat and stir in the cilantro.


Red Lobster At Home

Now that Carson and I have figured things out a little more (does that ever actually happen with kids?), I decided to try to get back in the kitchen a little bit.  I’m sure there will be more waffles and cereal dinners in our future, but I did manage to cook dinner last night!

The key was prepping everything during one of his naps so I just had to cook it when Nick was headed home.  I got a little behind, so Nick ended up at the stove.  🙂  But hey, there was still a hot dinner on the table, right?!

I looked over some quick meal recipes at Annie’s Eats and decided to try her Coconut Shrimp Cakes with Mango Pineapple Salsa.  It was simple, except there was a lot of chopping involved, which I kind of hate.  Some cook I am!  But we both gave it a thumbs up.  It reminded me of coconut shrimp from Red Lobster.


Coconut Shrimp Cakes with Mango Pineapple Salsa

For the salsa: 

1 mango, diced
1½ cups diced fresh pineapple
1/3 cup red bell pepper, diced small
¼ cup red onion, finely diced (I forgot to buy this at the store!)
1 jalapeño, seeded and finely chopped (I didn’t use this)
1 tbsp. minced fresh cilantro
Juice of one lime
Pinch of coarse salt

For the shrimp cakes: 
1 lb. uncooked shrimp, peeled and deveined
1 cup unsweetened shredded coconut, divided
1 clove garlic, minced or pressed
2-3 tbsp. minced fresh chives
1 tsp. lemon zest
1 large egg (I used 2 eggs)
¼ cup minced fresh cilantro
Few dashes of sriracha (to taste) (I have no idea what this is, so I didn’t use it!)
Coarse salt and freshly ground pepper
Coconut oil for cooking (about 2-3 tbsp.) (I used regular olive oil because my grocery store didn’t have any coconut oil that I could find.)

We added a handful of unflavored bread crumbs to make the cakes stay together.

To make the salsa, combine all the ingredients in a medium bowl.  Toss to mix well.  Cover and refrigerate, allowing flavors to blend.

To make the shrimp cakes, add the uncooked shrimp to a food processor.  Pulse in very short bursts just until finely chopped.  (I just chopped mine).  Transfer the chopped shrimp to a medium bowl.  Mix in ¾ cup of the coconut, the garlic, chives,  lemon zest, egg, cilantro, sriracha, salt and pepper.  Stir the mixture with a fork until evenly mixed.  Form the mixture into 7-8 patties.  Add the remaining ½ cup of coconut to a shallow dish or pie plate. Gently coat the shrimp cakes in the shredded coconut.

In a large skillet (I use cast iron), heat the coconut oil over medium-high heat until shimmering.  Add the shrimp cakes to the pan and cook, turning once, until both sides are golden and the cakes are cooked through, about 4 minutes total.  Serve the warm shrimp cakes over a bed of baby spinach or bibb lettuce leaves.  Top with the mango pineapple salsa and serve immediately.


Good Day to be Named Lauren

Today, I was looking at Facebook in the waiting room at my doctor’s office and one of my friends had shared the following post with me:


Seriously?!  We love Calhoun’s-we did have our wedding reception there after all!  And as someone who never seems to win anything, I was ecstatic.  Calhoun’s is right down the road from my doctor’s office, so I went by and picked up my ribs, side and free bread.  Our grand total was $2.95 because I added a large salad.  Not too bad for dinner for two!  I was one happy pregnant lady.  It’s the little things in life sometimes. 🙂


Easter Bunny Fun

This year was our first Easter at home in 3 years because we never came home when we lived in DC.  We were very excited for Easter dinner this year!

We dyed eggs and had an Easter egg hunt with Lily.  Kids really do make things more exciting!





Mom and I made dessert for Easter dinner and we tried a new recipe from Pioneer Woman.  It was delicious!  My Granddad has already asked for me to make another one.

Pioneer Woman Strawberry Shortcake Cake


Cake Ingredients

  • 1-1/2 cup Flour
  • 3 Tablespoons Cornstarch
  • 1/2 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 9 Tablespoons Unsalted Butter, Softened
  • 1-1/2 cup Sugar
  • 3 whole Large Eggs
  • 1/2 cup Sour Cream, Room Temperature
  • 1 teaspoon Vanilla

Icing Ingredients

  • 1/2 pound Cream Cheese, Room Temperature
  • 2 sticks Unsalted Butter
  • 1-1/2 pound Powdered Sugar, Sifted
  • 1 teaspoon Vanilla
  • 1 pound Strawberries

Preparation Instructions

IMPORTANT: Be sure to use a cake pan that’s at least 2 inches deep! Before baking, the batter should not fill the pan more than halfway.

Sift together flour, salt, baking soda, and corn starch. Cream 9 tablespoons butter with the sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add sour cream and vanilla and mix until combined. Add sifted dry ingredients and mix on low speed until just barely combined.

Pour into greased and floured 8-inch cake pan. Bake at 350 degrees for 45 to 50 minutes, or until no longer jiggly.  Remove from cake pan as soon as you pull it out of the oven, and place on a cooling rack and allow it to cool completely.


Stem strawberries and slice them in half from bottom to top. Place into a bowl and sprinkle with 3 tablespoons sugar. Stir together and let sit for 30 minutes. After 30 minutes, mash the strawberries in two batches. Sprinkle each half with 1 tablespoons sugar and allow to sit for another 30 minutes.


Make icing: combine cream cheese, 2 sticks butter, sifted powdered sugar, vanilla, and dash of salt in a mixing bowl. Mix until very light and fluffy.  Warning:  This icing is extremely addicting!!


Slice cake in half through the middle. Spread strawberries evenly over each half (cut side up), pouring on all the juices. Place cake halves into the freezer for five minutes, just to make icing easier.

Remove from freezer. Use a little less than 1/3 of the icing to spread over the top of the strawberries on the bottom layer. Place the second layer on top. Add half of the remaining icing to the top spreading evenly, then spread the remaining 1/3 cup around the sides.


Leave plain OR garnish with strawberry halves.

IMPORTANT: Cake is best when served slightly cool. The butter content in the icing will cause it to soften at room temperature. For best results, store in the fridge!

Paula Deen Dinner

Normally when I hear about a Paula Deen recipe, I immediately think of loads of butter and calories.  Luckily, this one only calls for 2 tablespoons of butter and you can actually leave it off.

I’ve made this for dinner several times because it’s easy to throw together and tastes delicious.



Broccoli Casserole


2   10-ounce packages frozen chopped broccoli, cooked and drained
1 cup Mayonnaise
1 cup Grated sharp cheddar cheese
1   10 3/4-ounce can condensed cream of mushroom soup
2   eggs lightly beaten
2 cup crushed Ritz crackers
2 tablespoon butter, melted

Chicken (Nick always wants a little meat in his meals, so I just boil or stir fry some chicken tenders and then cut them into chucks and add to the mixture).


Preheat oven to 350.  Spray a 13 by 9 inch baking dish with vegetable oil cooking spray. In a large mixing bowl combing, broccoli, mayo, cheese, soup and eggs.  Mix well with a metal spoon.  Place the mixture in the prepared baking dish.  Top with the crushed crackers and pour the melted butter evenly over the crackers.  Bake for 35 minutes or until set and browned.


Ice Cream Sundae 4 Layer Chocolate Cake

I can’t remember the last time I shared a recipe on here!  It probably has something to do with the fact that I couldn’t handle the thought of food for about 4 months!  Luckily, my appetite has basically returned to normal and I’ve started to venture back to the kitchen.

No better place to start than with death by chocolate, right?  Sunday was my Mom’s birthday, so I made a cake that I’ve been drooling over since I spotted it months ago on Picky Palate.


Ice Cream Sundae 4 Layer Chocolate Cake

1 box Devils Food Cake Mix

1 small box instant chocolate pudding mix

4 eggs

1/2 Cup water

1/2 Cup canola or vegetable oil

1 heaping Cup of Vanilla Ice Cream (or whatever ice cream flavor you choose)

1/4 Cup Hot Fudge Sauce

Chocolate Frosting of Choice

Preheat oven to 350 degrees F. Place cake mix, pudding, eggs, water oil, ice cream and hot fudge sauce into stand or electric mixer. Beat on low then medium for about 1 minute 30 seconds or until well combined and thick.


Divide evenly into 4 (9 inch) cake pans that have been generously sprayed with cooking spray. Bake for 15-20 minutes or until toothpick comes mostly clean from center.  My pans are 13-inch, so I only had enough for two layers. 


Let cool completely, loosen sides with a plastic knife then remove from pans. Place bottom layer onto a cake stand, spread with your favorite chocolate frosting….repeat until 3 layers are frosted leaving 4th layer on top. Frost remaining top and sides of cake with frosting.  As much as I adore chocolate, I thought the cake would be a little rich with chocolate frosting, so I used whipped cream cheese. 


Take a vegetable peeler and peel chocolate bloc to get curls, about 2 cups worth. Press curls onto sides of cake and serve room temperature or refrigerate to chill.  I don’t own a vegetable peeler, so I broke a chocolate bar into pieces for a little something extra on top.


Since the entire cake was gone by the next day, I think it’s safe to say that everyone enjoyed it. 🙂