Zucchini Shrimp Pasta

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My garden is overflowing with zucchini. I harvested three today. We tend to eat so much zucchini that we get sick of it by the end of the summer. There is only so much you can eat fried zucchini.

I recently purchased a vegetable spiralizer. Why did I wait so long to invest in this amazingness? Zucchini makes a wonderful substitution for pasta noodles, with way less carbs. While I don’t abide by any diet that is too low-carb, I know that it is better for my blood sugar. Plus, it’s green noodles – isn’t that fun?

I have trouble getting my kids to eat vegetables. I know I’m not the only parent who struggles with this! My middle child loves shrimp, and he was willing to sample the zucchini. That is a win for this mom! Next, I want to try it with regular spaghetti sauce.

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Zucchini Shrimp Pasta

An easy and healthy dinner (or lunch) dish!

Course Main Course
Servings 4

Ingredients

  • 20-30 tail-off devined shrimp
  • 1/3 cup butter
  • 3 cloves garlic minced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 medium-sized zucchini
  • 1 cup parmesan cheese

Instructions

  1. Unthaw your shrimp in warm water.
  2. Using your spiralizer, create noodles from your two medium sized zucchinis. You can use more or less, depending on how many people you are feeding. If the zucchini is too large, you may want to peel it first because it tends to have firmer skin as the fruit gets larger.
  3. Put the butter into the pan and let it melt. Add in your zucchini and let it cook for two minutes, stirring. Season with the garlic, salt and pepper.
  4. Add in the shrimp and let cook for three minutes. You don't want to overcook the shrimp; it will become too chewy!
  5. After the shrimp and zucchini noodles are cooked thoroughly, remove the pan from the heat. Stir in the parmesan cheese.
  6. Serve and enjoy!

 

20-Minute Flaky Buttermilk Biscuits

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Our family LOVES biscuits. I’m sure that my kids consider biscuits a separate food group. If I make biscuits for breakfast, lunch or dinner, they disappear off of the table before anything else. Buttermilk biscuits just happen to be a huge favorite, above all other choices.

Years ago, I made it my quest to discover a homemade buttermilk biscuit recipe that I loved. Purchasing the refrigerated cans in the store is expensive, and it is full of unnecessary ingredients I don’t want to feed my kids.

Finally, after a lot of trial and error (which my kids appreciated), I found the perfect recipe. The baking time was short, so I could pop them right into the oven while cooking dinner. I didn’t have to knead the dough for hours, and there was no rising time since it is a yeast-free recipe. Whenever we have the urge for biscuits, I can make these in a jiffy.

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20-Minute Buttermilk Biscuits

Ingredients

  • 2 cups all-purpose flour
  • 1 TBSP baking powder
  • 1/4 TSP baking soda
  • 1/2 TSP salt
  • 1 1/2 TBSP Sugar
  • 1/3 cup butter
  • 3/4 cup buttermilk - if you don't have buttermilk mix 1 TBSP of white vinegar with one cup of milk. Allow it to stand for a few minutes. Perfect substitution!

Instructions

  1. Preheat oven to 450 degrees.
  2. Mix all of the dry ingredients together, which are flour, baking powder, baking soda, salt and sugar.
  3. Cut the butter into small cubes. Put them into the dry ingredients. Using your hands or a pastry cutter, cut the butter into the flour until it forms into a coarse-like crumb.
  4. Stir in the buttermilk.
  5. Once thoroughly mixed, turn the dough out onto your floured countertop and knead gently. Roll the dough out, ensuring it is 1/2 inch thick. Using biscuit cutters, cut out the biscuits. You may have to roll the dough out again a few times.
  6. Place the biscuits on a greased baking sheet and bake for 10 to 12 minutes. Eat warm!

The Easiest Strawberry Jam Recipe

Strawberries signify June in our house. Our small strawberry patch goes crazy, and strawberries come out of our ears. After years of practice, I found my favorite strawberry jam recipe.

I typically need to make 12 to 24 half-pint jars of strawberry jam to last our family one year. We eat PB&J sandwiches a lot. I also like to give away jars of jam and jelly for gift baskets. I make a lot of different jams; strawberry just happens to be our favorite.

I once tried freezer jam, and that didn’t work for us. Our power went out, and I lost five jars. I was so sad. After that incident, I decided to stick with what I knew. Canning strawberry jam is just something I love! I use the easiest strawberry jam recipe I know, and it’s perfection. If you are looking for a recipe to can for the very first time, try this one!

strawjam

Ingredients:

  • 4 cups of hulled strawberries (fresh or frozen)
  • 3 1/2 cups of sugar
  • 1/4 cup lemon juice
  • 1 box of low sugar pectin

Directions:

  1. Prepare the strawberries by hulling and cutting up into pieces. Put strawberries and lemon juice into a pot. Turn on medium-high heat. Allow them to heat up. As the strawberries heat, I use my spoon to mash them as they get soft.
  2. Mix 1 cup sugar with the box of pectin. Once the strawberries are boiling, mix in the sugar and pectin. Stir well. Add the rest of the sugar to the mixture.
  3. Bring to a boil. It should be a rolling boil that doesn’t slow down if you are stirring. Allow to boil (as you stir) for one minute. Remove from heat.
  4. Ladle the jam into prepared jars waiting for you. Use a water bath canner and process the jars for 10 minutes. Let the jars sit for 24 hours before removing rims and labeling the cans!

Everyone seems to have different methods for making strawberry jam. I wanted mine to be as simple as possible. The results are always the same – amazing and delicious. If you are looking for some other strawberry canning recipes, check out a few creative recipes I listed.

Do you have a favorite recipe for strawberry jam? If so, please share it with us in the comments!

5 Creative Ways to Can Strawberries

strawberries

It is June, and your strawberry patch is probably overflowing. Strawberry fields are blooming. There is a good chance you have strawberries coming out of your ears. If you don’t, there are hundreds of u-pick strawberry farms you can visit throughout the country.

Besides freezing strawberries, I always try to can our strawberry harvest. Our family uses 12 to 24 half-pints of strawberry jam per year. I also like to find some creative recipes and ideas. Here are some of my favorite ways to can strawberries. Your mouth might water!

strawlemon

  1. Strawberry Lemonade Concentrate
    Remember those frozen cans of juice concentrate your mother would make throughout the week? You can make your own varieties right at home with your canner. I love to make strawberry lemonade concentrate. It is easy. To reconstitute, you just mix equal parts water. It is so easy and delicious!pie filling
  2. Strawberry Pie Filling
    Do you like to make strawberry pies? I do! I actually prefer pies with graham cracker crusts, but that’s just a personal preference. It is easy to can almost any pie filling. We can apple pie filling each year!strawberrybasil
  3. Strawberry Basil Jam
    Sometimes, you want to make a unique type of jam. Most people don’t typically include herbs in their jams. Basil has a delicious flavor that pairs well with strawberries. You can definitely taste the basil, but it won’t overpower the sweet and tartness of the strawberries. This would make a great jam for gift baskets.strawberryjam
  4. Strawberry-Lime Vanilla Jam
    As soon as I saw this recipe, I knew I had to try it. I’m a huge fan of vanilla. The strawberries and lime pair well together. The lime adds a hint of tartness while the vanilla keeps it sweet. It is divine over top of some ice cream. We’ve added it to unsweetened yogurt in the morning with some granola. Yum!strawsauce
  5. Strawberry Sauce
    Everyone needs to have a few jars of strawberry sauce (or syrup) on your shelves. It is the perfect treat. We use it to sweeten our yogurt. You can top your ice cream with it as well. Best of all, you only need a few cups of strawberries to make this recipe happen!

Do you have a favorite way to can strawberries each year? I would love to hear (or see) your recipe! Let me know in the comments.

10 Campfire Recipes that Aren’t S’mores

Camping season is upon us! It is time to head out in nature and spend time with our families.

campfire

Maybe camping isn’t your thing. You can still enjoy campfire food. All you need is a fire pit in your backyard. My kids love when decide to have a bonfire and cook! It is a wonderful way to spend an evening.

There is more to cook on a campfire than just s’mores. Don’t get me wrong; those are delicious! If you want to make a full meal, here are some options we cook over a campfire that you may love too.

Bacon-Ranch-Grilled-Poatoes-6

  1. Bacon Ranch Campfire Potatoes – Everyone loves potatoes. They are a staple for many meals, and they cook well over a fire.
  2. Campfire Cones – I know I mentioned that s’mores aren’t on the list. Campfire cones are different. You can fill them with anything that you love. Chocolate chips, bananas, strawberries, butterfingers, mini reese cups and more can be used! They are a delicious treat.CFFT
  3. Campfire French Toast – There is no reason to forego French toast because you are camping. The recipe uses a premixed egg substitute, but you can use your own egg, cinnamon and milk mixture. It is simple and will be a delicious treat with your kids.dinner
  4. Grilled Chicken and Vegetables – It is very easy to put together this dinner. You can smothered the chicken in BBQ sauce and use any type of vegetables you have handy. It is a simple and flavorful dinner.popcorn
  5. Campfire Parmesan Popcorn – Everyone needs to have a snack while camping, and popcorn is the perfect idea. Parmesan popcorn is a delicious and easy to make treat.
  6. Campfire Pizza Nachos – Nachos and kids go together like chocolate and peanut butter. To complete this recipe, you need to have a cast iron pan. You can customize the recipe however you want with your favorite pizza toppings.sandwiches
  7. Hot Ham and Cheese Campfire Sandwiches – You are probably going to need some lunches while camping instead of peanut butter and jelly sandwiches. Why not make some delicious hot ham and cheese sandwiches? We love them on croissants or artisan buns.
  8. Beer Cheese – Nothing compares to beer cheese. Bring along some crackers and you have yourself a great appetizer or snack while fishing. I probably could eat the entire bowl!
  9. Campfire Skillet Cornbread – Cornbread goes with anything. Whether you have hamburgers or grilled chicken for dinner, you can pair cornbread with it for a full meal. You will need a cast iron skillet for this recipe.

    chicken

  10. Campfire Whisky BBQ Chicken – This recipe requires you to preplan. You have to make the marinade ahead of time at home. It stays good for two days, so make it right before you head out.

The Best Banana Muffin Recipe

My kids love banana muffins. We eat them at least once a week or whenever we have bananas reaching their peak ripeness. I tried multiple varieties of this banana muffin recipe. Nothing worked! Some were too complicated with strange ingredients. Others didn’t taste like a banana – isn’t that the point?

After what seemed like eternity, this banana muffin recipe appeared. The angels and heavens sang, along with the praises from my children. Now, we have banana muffins a few times a week. I typically buy four to five pounds of bananas every two weeks, with muffins and smoothies in mind.

So, here is our ultimate banana muffin recipe.

Ingredients: Makes 12 Muffins

  • 3 ripe bananas
  • 1 egg
  • 3/4 cup sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/3 cup melted butter
  • 1 1/2 cup all-purpose flour
  1. Preheat the oven at 350 degrees.
  2. Mash up all of the bananas. It’s ok if you have chunks! They end up being some of the best parts.
  3. Next, Mix in the egg and sugar.
  4. Add in the baking soda, baking powder, salt and cinnamon. I’m a huge cinnamon fan, so I typically up it to 1 teaspoon.
  5. Pour in the melted butter.
  6. Mix in the flour. I do it 1/2 cup at a time to ensure it is fully mixed.
  7. Grease the muffin pan, then divide the batter equally into each muffin. You will get exactly 12 muffins. I use a 1/4 c. measuring cup to divide out the batter.
  8. Finally, Bake the muffins for 20 minutes. Eat immediately!

Best of all, you can add chocolate chips if you want! My kids love that. Before I divide the batter, I add 1/2 cup of chocolate chips. Nothing else needs to be different. Now, grab a cup of coffee and enjoy! If you were looking for other ways to use your ripe bananas, check out my favorite ways!

Did you try this recipe? If so, let me know what you think!