Cooking Basics..Everything you need to know about cooking

{May 20, 2010}   I’m Back with Carrot Cake

Sorry. It’s been more than a week since my last post. I’m a horrible person. I will vow to post every single day from now on. I want this site to be a sucess, I really do. Please tell your friends/family about this site. Anyways, I made the most gorgoues carrot cake for my grandmother. Ever. It looked soo professional and I’m so proud of it!

This recipe is thanks to Joy of Baking. Except, the frosting. Let’s talk about cream cheese frosting. No, 8 ounces of cream cheese is not enough for a 2 layer cake. I didn’t figure this out until I was making the frosting. My mom went back to the grocery store and got 2 more 8 oz packages of cream cheese. I had maybe 1/4 cup left of frosting, but to be on the safe side, I would get 3 8 ounce packages of cream cheese. I put my cream cheese frosting recipe on here, so don’t worry!

You Will Need:


{May 2, 2010}   Better for You Scampi

Aloha! I already have a recipe for shrimp scampi but this one is pretty good. I made the other scampi recipe for my dad and everyone loved it. However, my dad is a bit of a “picky eater”. When I made it for him I made the recipe a lot healthier. Instead of using 7 tablespoons of butter, I used one. My dad likes very simple and plain food, so this recipe was great for him. Shrimp scampi is NOT a healthy meal, but I was able to make this one a LOT healthier by making some simple changes. When I was seasoning the shrimp, I realized there wasn’t a lot of shrimp, so I tossed in some frozen scallops, waited for them to thaw, and then cut them into chunks. It’s always nice to have a healthier way to make an Italian favorite, so if you want to make a healthy, yet delicious, SEAFOOD scampi, I strongly recommend this recipe.

Seafood Scampi

You Will Need:

– 1/2 lb shrimp (make sure the shells are off)

– 1/2 lb sea scallops

– 1/4 tsp garlic powder

– 1/4 tsp onion powder

– 1 tsp dried basil

– 1/2 tsp dried rosemary leaves

– 1/4 tsp dried dill (optional)

– 1/2 tsp ground black pepper

– 1/4 cup chicken broth

– your favorite whole grain pasta (penne, linguine, or spaghetti) plus water

– 1 tsp granulated garlic

– 1 tablespoon olive oil

1. Chop scallops (if using frozen make sure they are thawed out before you chop) into medium pieces. Place shrimp and scallops in a bowl together and toss with seasonings.

2. Bring water to a boil. Add in 1 tsp salt and a dash of olive oil. Pour about 1 1/2 cups of pasta in the water. Cook for about ten minutes, or until al dente. Drain.

3. In a large wok heat 1 tb olive oil. Add in garlic, shrimp, and scallops. Cook until the shrimp starts shrinking and scallops look done. Add in butter and chicken broth.

4. Bon appetito!

et cetera