Shrimp in Butter Garlic Sauce

Shrimp is one of my favourite things to eat. No explanation necessary. Personally, I find that when shrimp is slathered in butter and garlic it’s at its best. Again, no explanation necessary. When I was planning my menu for the Royal Brunch I wasn’t really sure if it was all right to have shrimp at a brunch, but I quickly got over those doubts when I realized how tasty this really is. Plus I’m sure Wills and Kate would be down for shrimp. Yes? No? Who cares, I’m down for shrimp.

Doesn’t shrimp, butter and garlic just make you drool? Doesn’t it also make you drool that this is ready in 5 minutes? Do you know what it means when something is ready in 5 minutes? It means that instead of spending lots of time cooking (procrastinating) you will have plenty of time to study for that world issues test. Or, if you’re not into world issues, or school in general, it leaves you with plenty of time to spend with your family, or your plants, or Oprah, or your box of tissues while you watch The Notebook or I Am Sam.

Yep, tons of time for all the important things in life!

Shrimp in Butter Garlic Sauce (serves 6)

Ingredients
1 package of frozen, pre-cooked shrimp
2 tbsp melted butter
1 large garlic clove, crushed

Directions

Thaw frozen shrimp. Follow directions on the back of the package.

While shrimp is thawing melt butter in the microwave for 30 seconds - 1 minute. Then crush garlic directly into butter.

Heat shrimp in butter and garlic in a skillet over low heat. Until heated through. Remember we’re not cooking the shrimp, just warming it up. This should take about 2-4 minutes.

Serve with a sprinkling of freshly cracked pepper.

Whether you serve this for dinner or brunch, you will love it.

- Lou

Coddled Eggs and Bacon

When I was putting together my menu for our Royal Wedding Brunch, I stumbled upon this recipe for Coddled Eggs and Bacon. There is just something about the idea of eggs, bacon and mushrooms baked in individual ramekins that made me tremendously excited. I think it was my nerdy and slightly obsessive side coming out. Actually, I’m pretty sure that’s what it was.

But really, please do tell me what’s better than bacon and mushrooms? These are just the cutest little things on the planet, please let it be known that I’m now obsessed with making dishes in ramekins. Don’t say I didn’t warn you.

Coddled Eggs and Bacon (serves 6)
Source: The Vogue Entertaining Cookbook

Ingredients

6 eggs
6 small button mushrooms, quartered
3 rashers of back bacon, chopped*
2 tbsp butter
1/2 tsp thyme, divided

* Back bacon can be replaced with regular bacon.

Directions

Preheat oven to 350.

Quarter the mushrooms and chop the bacon. Heat 1 tbsp of butter in a frying pan and saute mushrooms and bacon together for 4-5 minutes over medium heat. Remove to a plate and reserve.

Grease the ramekins with the remaining 1 tbsp of butter.

Crack each egg into an individual ramekin, being careful to keep the yolk intact.

Sprinkle 1-2 1/2 tbsp of the mushroom and bacon mixture on top of each cracked egg. Lastly evenly sprinkle the thyme on each egg.

Bake for 8-10 minutes or until the egg is cooked.

Enjoy your Coddled Eggs and Bacon, it makes for the perfect weekend breakfast.

- Lou

Crustless Spinach Quiche

It’s day 2 of our Royal Wedding Extravaganza, but it’s also Meatless Monday, which means I’ll be posting a meatless meal from our brunch menu - Crustless Spinach Quiche!

This quiche is such a great dish because having no crust means that there are only a few minutes of hands on time. It’s also the quintessential brunch dish, despite being of German and French origin, I think it will work pretty well for our British Brunch menu. Packed full of spinach, cheddar and mozzarella cheese with a subtle hint of nutmeg, this is a flavorful and easy dish for any brunch or dinner.

Crustless Spinach Quiche (serves 6)

Ingredients

6 eggs
3 cups chopped fresh spinach
1/2 cup 2% milk
1 small Spanish onion, chopped or grated
3/4 cup grated mozzarella cheese
3/4 cup grated cheddar cheese
1/2 tsp freshly cracked black pepper
1/8 tsp grated nutmeg
1/8 tsp paprika

Directions

Preheat oven to 350.

Combine eggs, milk and onion in a bowl. Add the chopped spinach, cheeses, pepper and paprika.

Butter a quiche dish and pour mixture into dish.

Bake for 30 minutes.

Enjoy your quiche, keep posted for another Royal Wedding Brunch recipe tomorrow!

- Lou

Royal Wedding Brunch: Punch

Who's excited for the Royal Wedding? I sure am! My mother grew up in England, and my Grandmother as well, and they love the royals. My Grandmother once told me that Prince Charles talks to the plants in his garden...

Anyway, the big day is finally approaching, and the countdown has begun, which means that here at Living Lou this week is our Royal Wedding Extravaganza. We're hosting a Royal Wedding Brunch on Friday and check out the spread...

Royal Wedding Brunch Menu (for 6)
Punch
Salad of julienne vegetables
Crustless Spinach Quiche
Coddled Eggs and Bacon
Shrimp in Butter Garlic Sauce
Chocolate Pecan Torte

Keep checking back, I'll be posting a new recipe from the menu each day until Friday. Today is the kickoff and we're starting with the refreshing and sweet non alcoholic punch. Although, it is 5 o'clock somewhere so you can throw in a little tequila or some rum and it is bound to be tasty.

Non Alcoholic Punch (serves 6)

Ingredients

3 cups pineapple juice
3 + 1/4 cups cranberry juice
3 cups lemonade
3 cups orange juice
berries or pineapple for garnish

Directions

Pour all ingredients into a punch bowl or a serving jug. Garnish with sliced berries or fresh pineapple and let them float in the punch.

Spicy Broccoli

When I was little I always hated broccoli. Actually, correction, I hated the idea of broccoli. It seems that at some point, all kids decide that broccoli is the most disgusting, repulsive, sickening vegetable on the planet. Luckily, I’ve matured (somewhat) since those days and now I wholeheartedly embrace broccoli in all it’s greeny goodness, and am proud to call it my favourite vegetable. I could seriously eat broccoli every day. Sometimes I’ll eat a steamed head of broccoli for dinner, I love it that much.

Now if you’re an adult and you still think broccoli is disgusting, repulsive and sickening, I challenge you to try this recipe. It’s a new take on the slightly boring steamed or boiled broccoli with a little butter. It reminds me a bit of my favourite Green Beans in Vinaigrette. This dish does not take long to make at all, and yields delicious, flavorful results. Garlic, hot chili pepper flakes and lots of cracked black pepper make this side dish delectable.

This side dish would go nicely with Spicy Honey Glazed Chicken Thighs or my Foolproof Sunday Roasted Chicken.

Spicy Broccoli (serves 2-4)
Recipe slightly adapted from: Martha Stewart

Ingredients

2 medium heads broccoli, chopped
2/3 cup water
3 tbsp olive oil
1 large clove garlic, crushed
1 tsp white balsamic vinegar
1/8 tsp hot chili pepper flakes
freshly cracked black pepper

Directions

In a pot or pan bring 2/3 cup of water to a simmer. Place chopped broccoli in the pot/pan, cover and cook for 4 minutes.

In a small bowl, combine olive oil, garlic and hot chili pepper flakes.

Drain the excess water. And pour the oil mixture on top of the broccoli. Tossing to coat broccoli with flavouring.

Remove pot/pan from heat and add the vinegar.

Serve warm.

Enjoy your serving of vegetables today!

- Lou

Bean Salad

Last time I checked it was Spring...almost a month into Spring I might add, so do you think we can forget about this sucky weather for a minute and just enjoy a fresh, bean salad? To me, bean salad is the quintessential dish during the warm months because a) it doesn’t require the use of an oven and b) it’s ready in oh, about 5 minutes.

It was only last year that I discovered my love for bean salad. I was chatting with a friend of mine on the phone and she was talking about the bean salad she had just made, this got me wondering: Bean Salad? What do you put in a bean salad? Why have I never had one? Has anyone seen my lip balm? Why do people hate on twilight when it’s actually a good movie?

So, I’ll leave you to ponder those questions while making my favourite and easiest bean salad. And like I said, try and forget the fact that just yesterday morning, I woke up to a blizzard outside my house. Mother Nature - figure it out!


Living Lou’s Bean Salad

Ingredients

1 28 oz can bean medley
2 tbsp olive oil
1 tsp balsamic vinegar
2 green onions, sliced (white and green parts)
1 clove garlic, crushed
1/4 tsp thyme
salt & freshly cracked pepper to taste

Directions

Drain and rinse bean medley and put the beans in a serving bowl.

Slice the green onions. Mix the sliced green onions, crushed garlic and thyme in with the beans. Add oil and vinegar and toss to combine. Season with lots of freshly cracked pepper and a little salt.

Enjoy the bean salad and cross your fingers for winter to finally be finished.

- Lou

p.s I don't actually like Twilight.

Homemade Prune Puree

Prune puree may not be the best sounding, or the best looking thing in the world, but it's magical. Almost as magical as college acceptance letters... almost.

Did you know prune puree can replace the fat (i.e. butter or oil) in baking? And the best part...while cutting down on the fat, it doesn't change the flavor, and it keeps the baked goods perfectly moist. It truly is life changing.

I first got the idea from Martha Stewart, who uses prune puree in one of her brownie recipes. The brownies were so good, ever since I've been using prune puree often in my baking.

A prune is basically a dried plum. When dried they end up tasting rather sweet, and have a sticky texture. Prunes are a very dark brown, and when pureed with water it turns into a lighter brown as seen in the photo. Because of their dark colour, I find they work best in dark coloured desserts, (i.e. chocolate) so far I've baked them in my brownies and muffins (post coming).

Homemade Prune Puree (makes between 3/4-1 cup of puree)

Ingredients
1 cup (250g/8 oz) dried prunes
1/4 cup + 2 tbsp water

Directions

In a blender* combine water and dried prunes. Pulse until it has the texture of a sticky pure (I pulsed between 15-20 times!) It will be slightly thick, and may have a few chunks.

Store in a container in the fridge for 1 month.

* I tried using both a food processor and blender and I found that my blender worked best. Feel free to try your food processor though.

What are you going to bake this weekend with your prune puree?

- Lou