Tuesday, August 19, 2014

Shrimp Scampi With Roasted Peppers and Spinach

This is one of my top 5 recipes and... it was a Publix Apron recipe I found on a trip to the grocery after work one day.  It's a great way to sneak in some veggies.  Like many recipes, we eat this for 2 nights (woo hoo).  I don't always measure exactly with this recipe and that is ok.

Shrimp Scampi with Roasted Red Peppers and Spinach
(altered just SLIGHTLY from the Publix website)


3 cloves garlic, thinly sliced (before we discovered the Boise market I would use the jarred

minced garlic)
1/3 c. Parmesan cheese, finely grated
8 oz linguine pasta
2 tablespoons olive oil
1 cup roasted red peppers, finely chopped
12 oz peeled/deveined shrimp, thawed
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
1/2 cup reduced-sodium chicken broth (or stock)
2 tablespoons unsalted butter (I reduced it from 3 - it's not needed although it does take
 some bite out of the kick if you choose to do all 3 T.)
4 cups baby spinach leaves (6 oz)


  • Bring water to boil for pasta.
  • Slice garlic.
  • Chop peppers.
  • Grate cheese (1/3 cup).
*Most of the work is prep.  Be sure you have it all ready because once you start, it goes fast!  
In fact, I line my ingredients up for this one and it is done start to end in 15 minutes.


*It is also good to note this has kick.  So if you want less kick lessen the spicy peppers or red 
pepper flakes.

  1. Cook and drain pasta following package instructions.
  2. Preheat large sauté pan (we use our lovely new wedding gift!) on medium 1–2 minutes. 
  3. Place oil and garlic in pan; cook 3–4 minutes or until the garlic edges begin to turn golden.
  4. Add peppers, shrimp, pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook and stir 1 min.
  5. Add broth; cook 2–3 minutes or until reduced by about one-half and shrimp have just turned pink
  6. (It never reduces that quick for me but I like liquid so I am ok with it.)
  7. Reduce heat to low; stir in butter, spinach, cheese, pasta, and remaining 1/4 teaspoon each salt and pepper. 
  8. Toss until butter and cheese melts and spinach wilts. Serve.

This garlic is "polish gem."  I will take a picture of the sweet garlic farmers next time we go.  
They have quite a selection.  I never knew there were so many types.  Spanish rojo is another one of our favs.

Trader Joes made up for the Publix loss.  I am addicted to these peppers. I stuff them with blue cheese for snack!
  I use about 6 for the recipe. 

This is a Fred Meyer find.  If you know me and shrimp, you know I am picky where my shrimp comes from.  
No Thailand farmed shrimp for me.  Blame it on a movie I watched re: food in grad school.  
This bag of shrimp retails (its been on sale) for $4.  I kid you not.  Thank you, Fred Meyer.

I like to chop the spinach up in smaller pieces if they are large leaves so it is spread out further and 
I don't notice I am eating leaves (I am weird like that).

Isn't it a beautiful dish?!

Thursday, June 26, 2014

Herbed Chicken Parmesan

I first posted this recipe January 2011 and, 3 years later, still love it.  Every time I make it I cannot believe I don't have it on a regular rotation.  It now has 151 ratings and 5 stars.  It deserves its own post and notes so I am adding my alteration and tips.

The original recipe from allrecipes is here.  The version below has my alterations.


  • Breading:
  • 2/3 cup grated fresh Parmesan cheese, halved
  • 1/2 cup dry breadcrumbs (I increased it to be sure I had enough breading)
  •  (I leave out parsley...we don't care for it.)
  • 1 teaspoon dried basil
  • 1/4 teaspoon salt, divided
  • large egg whites, lightly beaten 
  • 2 chicken breasts*
  • 1 tablespoon butter

  • Sauce:
  • 1 jar bottled tomato-basil mushroom pasta sauce (I love sauce so I make it a large jar!)
  • 4 teaspoons balsamic vinegar
  • 1/4 teaspoon black pepper
  • 4 slices of provolone cheese
  • * Albertsons has the hand trimmed chicken...thank you Albertsons.  Trimming is my least favorite part of baking chicken.  I slice them in half so they are thin and positioned well for tenderizing.  It makes it into 4 breast pieces that cook easily through as well

  • Combine parmesan, breadcrumbs, basil, and salt in a shallow dish. Place egg whites in an additional  shallow dish. Dip each chicken tender in egg white and dredge in the breadcrumb mixture.   Melt butter in a large nonstick skillet over medium-high heat.   Add chicken.

  • I didn't take a picture.  You know, salmonella and cell phones don't mix.  

  • But this picture is after the chicken is breaded.  See how well they fit in our large frying pan.  It is one of our amazing wedding gifts and I use the mess out of it. 

  1. Cook 3-4 minutes on each side. Take off heat.

Combine sauce ingredients and microwave until hot.   Pour the sauce over chicken in pan. 
Sprinkle evenly with the remaining Parmesan and provolone cheese slices. Wrap handle of pan with foil, and broil until the cheese melts.

And here it is!  It easily feeds us for 2 nights!

*I love my new placemats.

Sunday, May 18, 2014

Hunter's Ice Cream

Today I am sharing my husband's favorite ice cream recipe (just go ahead and consider him an ice cream connoisseur). I was shocked when I noticed this recipe was not on my blog! I'll go ahead and admit, baked goods rank higher on my guilty pleasures list.  But not his...

This recipe comes from a good friend of ours, Ashley Cole-Tyson.  She made ice cream a couple summers ago in different flavors for a cookout at her house.  I went out and bought an ice cream maker like hers the very next day.  No regrets...no rock salt and it takes minutes to freeze.  This recipe makes a great ice cream base.  I love to add mint and chocolate chips but most commonly I add cookie dough.

Vanilla Ice Cream
2 cups heavy cream
1 cup milk (I use skim)
2 eggs
1 cup sugar
1 dash salt
2 tsp vanilla

These are the simple ingredients.  I bet you have everything you need but the cream. I was shocked to find corn syrup listed as the  4th ingredient in the ice cream most commonly purchased at our house.

Combine cream and milk in a saucepan and bring to a boil.  (Notice our great, new AllClad pan!?)  If you don't remember anything else, remember to watch this mixture carefully.  Once it starts to boil you must IMMEDIATELY take it off the heat or it will boil over and make a fluffy, tremendous mess.

While the mixture above is heating, combine eggs, sugar and salt in a mixing bowl and beat for 3 minutes until fluffy.  

Temper the eggs; pour in about a cup of the hot cream into the eggs (verrrry slowly) while the mixer is running on low speed.  Repeat with another cup of hot cream. 

After it is all mixed together, pour the egg mixture back into the saucepan with the remaining hot cream.  Crank up the heat until the temp reaches 170 (usually is a minute for me).  

Turn the heat off, stir in the vanilla, and stick the mixture in the frig overnight or in the freezer for a couple hours.  

After the mixture is cold, mix it in the ice cream maker for 20ish minutes, adding in cookie cough or other topings last minute once the ice cream is pretty much set.  

I like to keep cookie dough in the freezer (make twice the batch I need).  I will slice some for cookies (350 degrees for 14 minutes) and some for the ice cream! 

Store in tupperware in the freezer.  The mixture will be very creamy!  If given the choice, this is how I
 prefer my ice cream!

"Almost Palmetto" Pimento Cheese

Remember when I mentioned Palmetto Pimento Cheese in my engagement post?  I knew I would have pimento cheese withdrawals and they have certainly set in. This past week I set out to make a pimento cheese that would be my Idaho substitute!

And I think I have found it.

I started out with the highly rated Southern Pimento Cheese Recipe on allrecipes.com.  It has 171 reviews and almost 5 stars...always a great sign it's a recipe worth your time.  The first batch I made was wonderful but I altered the recipe this time to get more of a palmetto-like pimento cheese.


1 lb block extra sharp cheddar cheese (will make about 4 cups)
4 oz cream cheese, softened  (half a block and I used fat free)
1 heaping tablespoon of mayo  (low-fat works fine)
1/4 tsp cayenne
1/4 tsp onion powder
1 4 oz jar diced pimentos, drained
salt and pepper to taste

Boise has many options for cheeses.  I've had fun experimenting.  I no longer buy the pre-shredded cheeses.  They often have additives and powder that takes away the natural moisture of cheese.  I love my cheese to be spreadable.  Thankfully my new food processor makes shredding amazingly easy.


See how amazing this looks?

I always chop the pimentos smaller than what they appear in the jar so they go further in the spread.  I certainly used more than most people would in this last recipe but Hunter and I both LOVE pimentos!

There are no real steps in this recipe once you have grated/shredded your cheese.  Just add your ingredients into the mixer (with the paddle attachment) and mix it for about a minute on medium speed.

This will be the consistency.

This is my method of choice for eating my pimento cheese...wheat thins!


Love my new Lenox French Perle Bead Plates!

Boise Update

Hello from our new kitchen...

.....in our adorable rental house...

...filled with amazing new wedding gifts and kitchen gadgets.  I have taken a break from blogging but rest assured...I have done plenty of baking and cooking.  More to come shortly!

Friday, December 13, 2013

Scarbrough Family Cookbook - Link Available

It's no secret. I'm behind on posting.  The cookbooks are finished and gifted to mom and sisters.  Milkbooks was a bit of a disaster and I will not be using them again...EVER.  But the books are completed (started in August and shipping each time took a month).  Just recently I noticed I left off the Mother/Daughter Tea Punch and my cheese straws take 15 minutes and NOT 30 minutes to bake (incorrect on my recipe card).  Sooooo please keep that in mind.  Also, much to Jill's dismay, only one picture of her made it into the cookbook.  How did that happen?!

Good news! I can share my book with you by providing a simple link.  If you would like a PDF let me know and I can send it your way for use on an iPad etc.  Here are some picture sneak peaks...

Scarbrough Family Recipes





Monday, December 9, 2013

Engagement (woohoo) Update

For the few people who follow my blog, there is a reason I have been absent.  The family cookbooks are complete (post regarding that at a later date).  But most importantly, I am engaged!

With that comes not only a wedding to plan but a cross-country move to Idaho.  Perhaps you will see more potato recipes on here in the future.   One thing is for sure.  I must get my fill of southern food...pronto.  My mission is to learn how to recreate the Palmetto pimento cheese.  I live on it.  (Ok, maybe moving away from that is not a bad thing.)

Since this website started as a way for me to keep track of recipes and I cannot seem to find anything I store in email, I thought I might make a list for myself.  This list will be "go-tos" of what I can cook when Hunter and I are hungry and planning meals.  So forgive me.  This part is more for my own personal use!

Beef Patties and Mushrooms
Shrimp Chowder
Chinese Stir Fry (Aprons recipe)
French Toast (breakfast)
Pork Tenderloin and veggies
Shrimp and Grits
Spaghetti and Meatballs (if in freezer or ground beef)
Spinach Pasta Bake
Taco Soup
Tomato Rigatoni
Pot Roast
Chicken and Rice
Beef Broccoli Stir Fry

I am sure I will look back on this one day and laugh.