Spiced Shrimp & Spaghetti Squash

Spiced Shrimp & Spaghetti Squash

Spiced Shrimp & Spaghetti Squash

After a long weekend lounging in Florida and eating two desserts a day (hey – it was my birthday weekend, I was entitled!), I felt like I needed a break from the calorie-overload and made myself a healthy, flavorful, two-for-the-price-and-effort-of-one dinner: Spiced Shrimp and Spaghetti Squash.

This super-easy worknight meal that comes together in about 35 minutes was exactly what I needed to get my eating back on track without any feelings of deprivation. It was sweet, spicy, and incredibly flavorful. Plus, it contained a lot of healthy vegetables and protein-rich shrimp.

The most time-consuming part of the dish was caramelizing the onions, which were done using the technique I learned from this recipe for Caramelized Onion & Herb Dinner Rolls. But organization and planning save a lot of time, meaning you do most of the other work while the onions cook: prepare the spice rub for the shrimp, let it marinate, prepare and cook the spaghetti squash, and then finally saute the shrimp in the same pan the onions were cooked in.

Busy week? It’s the perfect opportunity to try this for yourself. Here’s the recipe:

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Adopt-a-Blogger: Meet Angie from Southern Grace Gourmet

In lieu of regularly scheduled programming, I’m excited to introduce you to Angie who I’ve been paired with for Adopt-a-Blogger. Angie’s blog is Southern Grace Gourmet, a wonderful food blog that started as a way for Angie to record her recipes and document her love of cooking. Definitely check it out, it’s a beauty!

Southern Grace Gourmet

Here’s Angie’s story:

I didn’t grow up cooking in the kitchen much. I stayed with my granny when I was very young and learned basics from watching her. My mother only made only about 20 dishes, so I never learned much from her, either. I grew up watching the Justin Wilson’s Cajun Cooking in black and white through snow on rabbit ears. I never knew about the trademark red overalls till years later. My favorite though was the Galloping Gourmet with Graham Kerr. I wasn’t a Julia fan, I couldn’t get past her posture and accent.

I started out working in a western retail store at 16. It was so boring there, and I really wanted to be in a busy restaurant. My mother was a cocktail waitress in her younger years, and I loved the idea of working in the party. My father and his former wife that had passed, owned a restaurant together with her parents. Although I rarely saw him cook, he did tell me stories of their restaurant. It was a steak and seafood restaurant. He made the best steak I’ve ever had. So I decided to try and work at a restaurant. Unfortunately our small town had only two: the traditional steak house and a Pizza Hut. I chose the Pizza Hut because I had friends there. I worked there nearly full time, mainly as a waitress and some as a line cook.

When I left home for college, one of the most exciting things was having my own kitchen. I started buying my own hope chest around age 14. It was packed full of kitchen items. When I left home, that’s about all I had, lots of kitchen things. While in college for dental hygiene, I was working 30-40 hours in restaurant/beach bars. I waited tables in the evening and cock-tailed through the night. I rarely had time to spend in the kitchen, but still enjoyed participating in potlucks with my classmates and dinners with friends.
From our restaurant and bar experience, my husband and I always envisioned the perfect beach restaurant. The decor, the food, the spirits. We always talked about if I had a restaurant I would do this or that.

Through the years, I have been experimenting more and more in my own kitchen. We redesigned and remolded our kitchen by ourselves. I spend a lot more time there since I have been staying at home with my son. I was having problems remembering my recipes, and was talking with a friend about organization ideas. I bought a computer application for storing recipes, but it became too cumbersome. I found more and more blogs through recipe searching, and decided to organize my recipes on the web.

Since starting my blog, I have made many great friends, and developed a love for photography and learned so much more about cooking. I hope to keep growing my blog and keep learning about new recipes and improve my photography. Even though my husband and I still have visions of the perfect restaurant, our experience and expertise is pointing us in a different entrepreneurial endeavor.

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Sugar Cookies

Sugar Cookies

Sugar Cookies

After making the toasted meringue for last week’s bite-of-sunshine key lime cupcakes, I found myself with four leftover egg yolks and needed to find something to make with them. The most obvious answer was a citrus curd, but I’d just made key lime cupcakes, and as much as I love anything key lime, I needed a little break from it.

So, where to turn? Well, Twitter, of course. I tweeted the question and received many helpful responses, but was most intrigued by Casey‘s suggestion of sugar cookies.

Sugar cookies that use only egg yolks? Odd, but I was hooked.

Casey was nice enough to share her recipe with me, a recipe we both agreed is deliciously simple. These sugar cookies were a big hit at work, where I was forced to bring them to stop my incessant snacking.

Plus, I made a double batch and froze the remaining two “logs,” so the next time I’m craving sugar cookies or need to bring a dessert to someone’s home, I’ll be ready to go – all I have to do is slice the cookies and bake them. Oh, and try not to eat them all before they reach their destination.

Sugar Cookies

Sugar Cookies

Here’s the recipe:

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