Monday, July 29, 2013

Roasted Shrimp & Avocado Sandwiches: A 5-Minute Dinner

This one is for Thursdays.
Thursdays are the worst and I hate them. By Thursday, I've lost all of my early-week momentum, and it's not yet the weekend. On Thursdays I never want to cook dinner -- I want to order in and take a nap all afternoon. Then eat some ice cream.

But instead I could spend the 5 - 10 minutes involved in making this beauty. Simple, satisfying, savory. The cure for Thursdays, if ever there was one. And in my tummy WAY sooner than take-out. (Especially because we'll spend the first half hour of "getting take-out" attempting to decide on a place to order from...)

Roasted Shrimp & Avocado Sandwiches

shrimp, peeled & deveined -- 5 per serving should do
chili powder
aleppo pepper (optional)
avocado -- 1/2 of a medium avocado per serving

Heat oven to 400ยบ. Toss shrimp with oil, chili powder, salt, aleppo pepper (if using), and lime to coat. Lay out on a rimmed baking sheet in a single layer, and bake for 4 minutes or so, until shrimp is opaque all the way through.
Meanwhile, dice avocado and toss with a little bit of lime juice. Scoop some avocado onto bread, top with roasted shrimp, devour.

Friday, July 12, 2013

Friday, July 5, 2013

Peaches Melba Cupcakes: Guest Post at Recipes from a Pantry

Good morning, all!
Picture this: sweet peaches folded into a moist, tender cake batter, baked, then topped with whipped cream studded with tangy raspberries. If that sounds as good to you as it does to me, you won't want to miss what I have up my sleeves.
Today I'm sharing a tasty recipe for Peaches Melba Cupcakes over at Recipes from a Pantry, as part of a four-week-long summer dessert series. Stay tuned each Friday in July for a sweet treat I'll share over on Bintu's site.
Happy Friday!