It’s Been Awhile…

But I promise I am back! Wedding planning kinda got away from me this past week, but we do have our rehearsal dinner venue nailed down, along with our favors and guestbook ordered. Phew, we are under 100 days people!

AND THEN we had some lovely guests this weekend and everything just kind of flew by while we were spending some quality time with them.

AND THEN we got invited to go to a Brewers game last minute on Tuesday night. (With awesome seats I might add!) AND they won! The curse is broken!

Now, I am in hardcore clean out the refrigerator mode. We just seem to have random bits of leftovers everywhere, and nothing is seems to go together. I feel like I am on a constant episode of Chopped.

Anyways, I came up with this one based on the fact that I promised Mr. Cheesehead that I would make him his second favorite meal in the world (Buffalo Shrimp)…only to figure out that we do not have any of our favorite buffalo sauce whatsoever (and I did not have time to make some…I will post my recipe for that soon though). It all worked out though, and I think he likes this one (almost) better than the original!

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And besides, you can never go wrong with pasta.

 

Cheesy Spicy Shrimp Pasta with Cauliflower

1 lb raw peeled and deveined shrimp

1/3 cup olive oil

4 garlic cloves, minced

1 tbsp. brown sugar

2 tsp soy sauce

¼ tsp red pepper flakes

½ tsp chili powder

2 cups of cauliflower

2 cups of pasta

¼ cup parmesan cheese

¼ cup gorgonzola cheese

¼ cup chives, for garnish

In a bowl, mix together olive oil, garlic, brown sugar, soy sauce, red pepper flakes, and chili powder. Once blended toss with shrimp and put in plastic bag. Let marinade for at least 30 minutes. Cut cauliflower into bite sized pieces and steam until cooked but not mushy. Cook pasta according to package directions. While pasta is cooking, dump bag of marinated shrimp into a large skillet. Cook on med/high heat for 1-2 minutes on each side. When the shrimp are finished cooking, add in cauliflower and pasta and turn heat to low. Combine together and add both cheeses. Garnish with the chives. Serve and enjoy!

 

Side Note 1: I adapted this recipe from www.damndelicious.net, which in turn was adapted fromwww.howsweeteats.com (one of my favorite food blogs), how funny!

Side Note 2: I ended up adding the Gorgonzola cheese after I plated, because we have a moldy cheese hater in this household (not naming any names)!

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But seriously, how could you hate any type of cheese?

Ha. Just kidding.

Sort of.

 

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Cheesy Parmesan Crusted Fish Bake (& an Introduction!)

chees·y

ˈCHēzē/

adjective

superlative adjective: cheesiest

1. like cheese in taste, smell, or consistency.

“a pungent, cheesy sauce”

2. informal, cheap, unpleasant, or blatantly inauthentic.

“a big cheesy grin”

Synonyms: tacky, cheap, tawdry; trite; informal: corny, cornball

“those cheesy jokes of hers”

If you Google the word cheesy, this is what you get. Now, I would like to think that this blog of mine will not reflect the tacky or cheap forms of the word, but I guess sometimes things in life do get unpleasant, so maybe this really will define my trials through this journey. C’est la vie! 

First, a little bit about myself and my blog…

My fiancé and I are on a quest to eat healthier, not only in for our upcoming wedding, in exactly 108 days (ahhh!), but also for our futures. I have found a lot of healthy cooking inspiration through oodles and oodles of food blogs out on the World Wide Web, and through them I have developed a passion for cooking that I did not know existed. Now, I am on the track to pay it forward, and share my ideas with you, the curious cooks, to inspire and contribute to your own ideas!

Without further ado, on to the first recipe…

This is my fiancé’s favorite dish, which surprised me, since he typically is a red meat and potatoes type of guy. I love it because it is super easy, and does not require a lot of pots and pans. Bonus! I make it with Swai Fish, which I found at my local grocery store and after a bit of digging found that it is a healthy and inexpensive alternative to some other, more expensive fish. I know there is a hot debate between US Catfish and Vietnamese Swai and Basa fish, personally, I like the Swai fish taste and have not had any negative side-effects from eating it. (I am also a recent college graduate, and the price a major factor too; I’ve got loans to pay!) If you are hesitant on trying this fish, you can easily swap it for Catfish or Tilapia.

Also, if you are interested in reading more about Swai and the great debate…here is the article I found most helpful, with links to other resources, including an independent study:

http://www.chefs-resources.com/Is-Vietnamese-Swai-and-Basa-Safe

 

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     Sorry! This picture isn’t the best quality…I am still learning how to photograph my food! 

 

Cheesy Parmesan Crusted Fish Bake

Yield: Serves 4    Total Time: 20 minutes

Ingredients:

3-4 Swai fish fillets, thawed if frozen

3/4 cup light mayo (or Lemonaise® or Vegenaise, whatever your preference is)

1 tbsp. Emeril’s Fish Rub seasoning

1 cup Italian Panko Style Bread Crumbs

1/2 cup shredded Parmesan cheese

Directions:

Preheat oven to 425°F. Lightly grease 4.8qt glass baking dish. Remove thawed fish from packaging and lay across pan, trying to keep them from overlapping as much as possible. In a small bowl, mix together mayo and Emeril’s seasoning. Evenly spread mixture over fish. Sprinkle Panko and Parmesan cheese on top of fish.

Bake in oven for 13-15 minutes, or until fish reaches an internal temperature of at least 140°F

Serve immediately and enjoy!

Note: We love to eat this fish with an accompaniment of couscous and sauteed zucchini or steamed broccoli. The couscous and sauteed zucchini are pictured above.