2 tbsp olive oil heating in a medium sized sauce pan, than add: 2 chopped roma tomatoes - cook over medium-high heat until softened Stir in: 2 cloves of garlic (chopped) 1 bay leaf salt and pepper to taste fresh baby spinach leaves (whole) to taste (I used 2 handfuls) When the spinach has wilted/cooked into the mixture, add 12-15 large shrimp and continue to cook until shrimp are cooked (fresh shrimp) or hot (pre-cooked). Pour over: 3 tbsp feta – broken up into large chunks and spread across serving dish Alternately: you could bbq the shrimp and pour the tomato mixture over the shrimp and the feta in a bowl. Serve with: slice baguette (yummy dipping potential), pasta or rice (or just eat it by itself!). adapted from the baked Feta and Shrimp recipe #59736 at food.com
In a continuation of my crazy double life as a happy homemaker by day and bad ass bass player by night, one of my recipes was featured at canadianmoms.ca yesterday and today one of my band’s songs was released on a cool compilation from BandSoup. Music to Cook By BandSoup presents Bandabaisse Volume 1. You can download it for free at that link – check it out! Cooking This post was waiting around in my drafts for so long that the recipe I was talking about in the first sentence was my Halloween snack, Squishy Spiders- probably not everyone’s first choice for the holidays in December. Instead, you might want to check out the White Chocolate Cheese Ball I just wrote about at mamabrain.com. Writing Also, my newest list was published at TopTenz (check yesterday’s list for another of mine that they republished). I now know more about the Furby than I ever wanted to know, thanks to my list ‘The Top 10 Hot Christmas Toys of all Time.’ In Other News I should be napping, but instead it looks like I may be attending school in January. Wish me luck!
I first tried this recipe on what is now referred to as the “Great Chocolate Cheesecake Father’s Day Incident of 2010.” Thanks to a leaky spring form pan, cheesecake batter dribbled onto the bottom of my brand new oven and burst into flames. Thank goodness I’d seen Backdraft a few times, so I recognized the sound – looked through the oven window- and then ran for my life. Luckily, my husband was in the next room. I say luckily because he was able to extinguish the fire and even save the cake. Of course, I had to suffer through quite a bit of my husband’s sarcastic “humor” as a result, when his mouth wasn’t full of cake, that is… The overall flavor had a slight smoked undertone, but that didn’t stop us from enjoying. German Chocolate Cheesecake I used a MaddyMoo (not sure what that is) recipe posted at southernfood.about.com. It actually wasn’t that easy to find a German Chocolate Cheesecake recipe, but I was on a mission for Father’s Day because it is my husband’s favorite type of cheesecake. There is a bakery in Winnipeg called Baked Expectations that has it, and my husband is such a fan that we had a friend bring the cake almost 1500 miles to our house. The recipe I used tasted similar (a completely accurate comparison is impossible thanks to the smoked nature