Shrimp Bruschetta

A few weeks ago I was watching Julie & Julia. It should come as no surprise that I really enjoy that movie. Anyways, in the beginning when Julie is discussing potential blog topics with her husband they are eating bruschetta for dinner. That sparked my interest. Carver and I really enjoy simple finger foods that require little prep and equal effort cleaning up. That lead us to shrimp bruschetta, made entirely from ingredients hanging around the house. The bread was the leftovers from that week’s homemade loaf- no knead whole wheat. I always have a bag of frozen shrimp on hand. I buy the ones Trader Joes carries because they don’t have any additives and they are a good size. The other ingredients: olive oil, canned diced tomatoes, shallots, dried basil and thyme.
In a large sauté pan I cooked up the shallots in oil and salt & pepper until translucent. Then I added in a 14.5 ounce can of tomatoes, a pinch each of basil and thyme. I let the tomatoes simmer for about 15 minutes. Then I added in the shrimp which I had defrosted and cut in to 1 1/2″ pieces. Once the shrimp hit the sauce you will cook for about 5-7 minutes over medium heat. You want pink shrimp, tender but not rubbery. While the sauce simmered away Carver browned up the bread in a bit of butter on each side until golden and crisp. Then all you do is assemble. Easy, fun and balanced.



Must-Haves for a Blissful Kitchen: Lunch Edition

Next up, all your helpful ingredients for delicious lunches every time. Whether you eat it at home or brown-bag it these items will hold up and keep your lunches healthy and will provide lots of variety.


Artichoke Hearts Dijon Mustard Vegetables: baby carrots, grape tomatoes, celery sticks Microwave Popcorn
Broccoli Florets FF/LF Cheese Canned Tomatoes Mixed Nuts
Chopped Onion FF/LF Yogurt Couscous Low fat & low calorie treats
Grilled chicken or steak Lettuce, variety Dried Fruit – variety Rice
Lean Cuisine or Smart One Meals LF Mayonnaise Dry Whole Wheat Pasta Roasted Red Peppers
Veggie Burgers Low-fat deli meats Garlic Salsa
Pickles Olives Vinegar – variety Spaghetti Sauce
Seltzer Pesto Canned Beans Stock/Broth


a recipe for Kiley

I am sorry to report it is still hot here… Though the bubbly meteorologist assured me that the slight breeze would make the 106 temperature feel like 100. I think she lied. When I took Merlin for his walk at 7 this morning it was over 80 degrees – 95 by the time Carver got home from his bike ride. He had quite the workout this morning and not enough food to support his exercise so when he came home I whipped up a batch of the Buttermilk Berry Pancakes. We followed our normal AM routine: news then last night’s Jimmy Fallon. Then he took a well-deserved nap and when he woke up it was time for lunch… Funny how that works. Since I wasn’t feeling very creative I went with my old standby – good volume of food and intense flavor. And ONE PAN. This recipe easily doubles and triples. Also, 3 medium tomatoes seems like a lot but it will give you a larger serving without eating too much pasta.

The Simplest Pasta Recipe I Know… Serves 2

  • 4 ounces uncooked linguine or other long pasta
  • 1 teaspoon olive oil
  • 1 teaspoon butter
  • 2 cloves garlic, minced
  • 3 medium tomatoes, diced
  • 3 tablespoons chopped basil (about a palm-full of leaves)
  • 3 tablespoons parmesan, freshly grated
  • Salt and pepper, to taste
  • Chili pepper flakes, to taste

Cook linguine according to package directions. While pasta cooks dice tomatoes, chop basil and grate parmesan; set aside. Drain pasta and reserve 1/2 cup of cooking liquid.  Return pan to stove and spray with non-stick spray, add butter and oil until combined. Cook garlic in butter-oil for about one minute until garlic turns golden brown, then add it 3/4 of basil and 3/4 of tomatoes. Stir to combine and cook for about 3 minutes. Return linguine to pan and toss to combine adding in 1 1/2 tablespoons of parmesan and salt, pepper and chilies. Stir well and add cooking liquid if sauce is too dry. Split portions between two bowls and top each with 1/2 of remaining parmesan, tomatoes and basil. 8 Points Plus per serving.

More fun wedding things going on around here. I will share some of my favorite inspiration photos 🙂

Love this spread!

Yes, that is a cookie buffet

Love the burlap napkins!