Honey Rosemary Baked Salmon with Sweet Potatoes

Honey Rosemary Baked Salmon with Sweet Potatoes is the perfect healthy and delicious dinner. The entire family will love this easy sheet pan meal! Sheet Pan Salmon If you are looking for an easy, healthy, and delicious meal, it’s your lucky day. …

Honey Rosemary Baked Salmon with Sweet Potatoes is the perfect healthy and delicious dinner. The entire family will love this easy sheet pan meal! Sheet Pan Salmon If you are looking for an easy, healthy, and delicious meal, it’s your lucky day. This Honey Rosemary Baked Salmon recipe fits all of the above. It’s easy,…

The post Honey Rosemary Baked Salmon with Sweet Potatoes appeared first on Two Peas & Their Pod.

Garlic & Herb Sweet Potato Nourish Bowl (30 Minutes!)

Lately, I can’t get enough of romaine lettuce, which is weird considering a few months ago it was my least favorite green (next to iceberg). However, with the creation of our Vegan Caesar Salad with BBQ Sweet Potato Croutons, my love affair began, and …

Garlic & Herb Sweet Potato Nourish Bowl (30 Minutes!)

Lately, I can’t get enough of romaine lettuce, which is weird considering a few months ago it was my least favorite green (next to iceberg). However, with the creation of our Vegan Caesar Salad with BBQ Sweet Potato Croutons, my love affair began, and it’s been going strong for months.

This is an iteration of that recipe, but with more decidedly Middle-Eastern and Mediterranean influences thanks to the addition of za’atar spice blend, hummus, and tahini (follow links for recipes and to learn about the origins of these ingredients).

Garlic & Herb Sweet Potato Nourish Bowl (30 Minutes!) from Minimalist Baker →

Vegan Caesar Salad with BBQ Sweet Potato Croutons

Say hello to our new favorite salad.
It’s crunchy, fresh, incredibly easy to make, and boasts BIG zesty flavor from our 5-minute Caesar dressing. The recipe was born out of a simple need to put dinner on the table with minimal effort. We had a bunch o…

Vegan Caesar Salad with BBQ Sweet Potato Croutons

Say hello to our new favorite salad.

It’s crunchy, fresh, incredibly easy to make, and boasts BIG zesty flavor from our 5-minute Caesar dressing. The recipe was born out of a simple need to put dinner on the table with minimal effort. We had a bunch of random ingredients that got thrown together, and it just totally worked. Hello, next-level vegan caesar salad!

The best part?

Vegan Caesar Salad with BBQ Sweet Potato Croutons from Minimalist Baker →

Skillet Cinnamon Apples

Skillet Cinnamon Apples-sautéed apples with butter, brown sugar, and cinnamon are a real fall treat and they take less than 10 minutes to make. Serve as a side dish, breakfast topping, or dessert! As soon as there’s a slight crisp in the air I start dr…

Skillet Cinnamon Apples-sautéed apples with butter, brown sugar, and cinnamon are a real fall treat and they take less than 10 minutes to make. Serve as a side dish, breakfast topping, or dessert! As soon as there’s a slight crisp in the air I start dreaming of Skillet Cinnamon Apples. They remind me of my…

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Roasted Green Beans

Ready for a quick, easy, and delicious vegetable side dish? Enter Roasted Green Beans! Roasting helps to keep the delicious green bean crunch, and garlic and lemon add bright, zesty flavor to this side dish! Green beans are a staple at our house. They …

Ready for a quick, easy, and delicious vegetable side dish? Enter Roasted Green Beans! Roasting helps to keep the delicious green bean crunch, and garlic and lemon add bright, zesty flavor to this side dish! Green beans are a staple at our house. They are a “safe” vegetable for kids and go well with every…

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Vibrant Collard Green Wraps with Green Curry Tahini Sauce

This vibrant, colorful collard green wrap comes together in just 20 minutes and makes the perfect portable snack or meal. It’s great for making ahead for meal prep and keeps in the fridge for several days.
The star of the show is the tangy-cream…

Vibrant Collard Green Wraps with Green Curry Tahini Sauce

This vibrant, colorful collard green wrap comes together in just 20 minutes and makes the perfect portable snack or meal. It’s great for making ahead for meal prep and keeps in the fridge for several days.

The star of the show is the tangy-creamy green curry tahini sauce made with our go-to Green Curry Paste. This wrap is what plant-based dreams are made of!

It’s no secret that around here we’re big fans of cuisines and flavors from around the world (including the Middle East, Germany, and Thailand).

Vibrant Collard Green Wraps with Green Curry Tahini Sauce from Minimalist Baker →

Limoncello Mojito Cocktail

Here’s the best limoncello cocktail: a Mojito! The lemon liqueur makes a incredibly refreshing drink paired with rum and fresh mint. Got limoncello? This ultra-strong lemon liqueur is often drunk as shots at the end of a meal. But ever tried it as a limoncello cocktail? This Limoncello Mojito is a way to make a uniquely refreshing drink with this famous citrus liqueur! Make it into this classic Cuban cocktail: its bright lemon flavor pairs perfectly with fresh mint and white rum. The limoncello adds a pure lemon flavor that’s impossible to get from lemon juice alone. Add ice and bubbles, and you’ve got a drink you won’t be able to stop sipping. This became an instant favorite around here: one of our favorite drinks this summer. What’s in this limoncello cocktail? This limoncello cocktail is a play on a Mojito, a classic cocktail that originates from Havana, Cuba! The origins of this drink are cloudy: some say it was invented in the 1500’s, others claim the 1800’s with the birth of the Bacardi rum company. Its place as an iconic cocktail was solidified by the 1930’s when Ernest Hemingway helped to popularize it. The mojito makes the list of International […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s the best limoncello cocktail: a Mojito! The lemon liqueur makes a incredibly refreshing drink paired with rum and fresh mint.

Limoncello cocktail

Got limoncello? This ultra-strong lemon liqueur is often drunk as shots at the end of a meal. But ever tried it as a limoncello cocktail? This Limoncello Mojito is a way to make a uniquely refreshing drink with this famous citrus liqueur! Make it into this classic Cuban cocktail: its bright lemon flavor pairs perfectly with fresh mint and white rum. The limoncello adds a pure lemon flavor that’s impossible to get from lemon juice alone. Add ice and bubbles, and you’ve got a drink you won’t be able to stop sipping. This became an instant favorite around here: one of our favorite drinks this summer.

What’s in this limoncello cocktail?

This limoncello cocktail is a play on a Mojito, a classic cocktail that originates from Havana, Cuba! The origins of this drink are cloudy: some say it was invented in the 1500’s, others claim the 1800’s with the birth of the Bacardi rum company. Its place as an iconic cocktail was solidified by the 1930’s when Ernest Hemingway helped to popularize it.

The mojito makes the list of International Bartender Association’s IBA official cocktails, meaning that it has a an official definition. This limoncello spin simply adds in the Italian liqueur. Here are the ingredients you’ll need:

  • Mint
  • Lime juice
  • Simple syrup
  • Limoncello
  • White rum
  • Soda water
Limoncello cockail

What’s limoncello?

Limoncello is an Italian lemon liqueur that tastes like biting into an actual lemon! It’s the second most popular liqueur in Italy after Campari. You can get it everywhere in Italy, and it’s customary to drink a shot after a big Italian meal. Limoncello has become very popular in the US, so you should be able to find it easily at your local liquor store.

In all honesty, limoncello is so strong straight up that I usually pass it up. But mixed into this lemoncello cocktail, it’s absolutely brilliant!

Limoncello

Cocktail skill: how to muddle mint!

The main skill you need to know to make this limoncello cocktail is how to muddle. What’s muddling? Muddling is gently mashing herbs or fruits to release their juices. This helps the flavors incorporate better than if you just threw a mint sprig right into the drink. Here are a few things to note when you muddle mint:

  • Do it right in the cocktail shaker. Place the mint leaves in the bottom of a cocktail shaker. If you don’t have one, you can use a large metal cup or bowl.
  • Gently mash the mint! Using a wooden cocktail muddler or unfinished wooden spoon, gently mash the mint a few times to release the juices. Do not mash the mint with a lot of force! The key is using a light touch.

A few more tips for a Mojito

Here are a few last tips on how to make a killer limoncello mojito!

  • Use a hurricane glass if you have one: it’s the classic type of glass for a Mojito. But a highball glass works too!
  • Add a mint sprig. It’s just more fun to drink with a big sprig of mint!
  • Serve with clear ice for a stunning drink. Clear ice is crystal clear artisan ice that you can make in your home freezer. It makes drinks look like professional cocktails you’ll get at a fancy bar. Go to How to Make Clear Ice.
Limoncello cocktail

More limoncello cocktails

Want to keep using your limoncello in cocktails? Here are a few other ideas:

  • Spiked Lemonade Make homemade lemonade, then add vodka and limoncello. It’s ultra refreshing!
  • Limoncello Martini This flavored vodka martini is 100% full of citrusy, tangy lemon flavor: like eating a lemonhead!

When to serve this lemoncello Mojito cocktail

This limoncello cocktail is tangy and refreshing: ideal for summer or parties! Try it as a:

Print
Limoncello cocktail

Limoncello Mojito Cocktail


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 drink
  • Diet: Vegan

Description

Here’s the best limoncello cocktail: a Mojito! The lemon liqueur makes a incredibly refreshing drink paired with rum and fresh mint.


Ingredients

  • 3 mint leaves, plus more for garnish
  • 1 ounce (2 tablespoons) lime juice
  • 1/2 ounce (1 tablespoon) simple syrup
  • 1 ounces (2 tablespoons) limoncello
  • 1 ounces (2 tablespoons) white rum
  • 4 ounces (1/2 cup) soda water
  • Ice, for serving (try clear ice!)

Instructions

  1. In a cocktail shaker, muddle the mint leaves with the lime juice and syrup. (Here’s how to muddle mint.)
  2. Add the limoncello and rum and fill the cocktail shaker with ice. Shake until cold.
  3. Fill a hurricane or highball glass with ice, then strain in the liquid. Top off the glass with soda water. Garnish with additional mint leaves.

  • Category: Drink
  • Method: Shaken
  • Cuisine: Cocktails

Keywords: Limoncello cocktail, Limoncello mojito

More lemon cocktails

There are so many great drinks starring bright and beautiful lemons! Here are some favorite lemon cocktails:

  • Lemon Drop Martini Made simply with vodka, Cointreau and lemon! It’s festive and refreshing, with a lemon twist and sugar rim.
  • Bourbon Lemonade Make fresh squeezed lemonade and swirl it with whiskey for a spicy finish.
  • Best Whiskey Sour Perfectly balanced and so easy to make: whiskey, lemon and simple syurp. A family favorite!
  • Gin Fizz Cocktail Try a refreshing Gin Fizz: it’s sweet, tangy, and has a frothy egg white foam topping!

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Quick Garlic Butter Shrimp

As I mentioned last week, I’ve been experimenting a with shrimp a little more lately. Why? It’s super fast and easy to cook, and you can add it to so many different things! So it’s a great à la carte protein that you can cook on the side and then add to any recipe. This […]

The post Quick Garlic Butter Shrimp appeared first on Budget Bytes.

As I mentioned last week, I’ve been experimenting a with shrimp a little more lately. Why? It’s super fast and easy to cook, and you can add it to so many different things! So it’s a great à la carte protein that you can cook on the side and then add to any recipe. This is super helpful for families that need to feed both vegetarians and omnivores. This Garlic Butter Shrimp is super tasty, takes only minutes to make, and can be paired with a variety of different flavored dishes (recommendations below).

Overhead view of a skillet full of Garlic Butter Shrimp

Tips for Enjoying Shrimp on a Budget

Shrimp is not usually thought of as a budget item. But there are ways that you can make it a little more affordable. And you may still only be able to splurge on something like this once per year, depending on your budget, but I want to make sure you know how to cook it when you do. :) So here are some tips for making shrimp work on a budget:

  • Purchasing frozen shrimp is usually less expensive than fresh, and you can keep it on hand without worries of it going bad, so head to your freezer section when shopping for shrimp. And as always, keep an eye out for sales!
  • Buy the right size shrimp for the recipe. Because smaller shrimp have more pieces per pound, it often feels like you’re getting more even when you’re using less. Reserve jumbo shrimp for appetizers or dishes where you’ll be eating one piece at a time. User smaller shrimp for salads, stir fries, pastas, and other recipes where the shrimp will be mixed in with other ingredients.
  • Pair your shrimp with less expensive ingredients, like pasta, rice, or vegetables to keep the overall cost of the recipe down.
  • Compare prices of peeled and shell-on shrimp. Sometimes you pay more for shrimp that is already peeled, but it only takes minutes to remove the shells by hand. 

What Size Shrimp to Use for Garlic Butter Shrimp

This recipe can be made with any size shrimp. Keep in mind that cooking time will be slightly longer for larger shrimp and slightly less for smaller shrimp. Because I planned to add this shrimp to other dishes, like salads, pasta, or rice pilafs, I used a slightly smaller shrimp so I would get more pieces per serving.

The shrimp I used on the day of the photos was 41-60 size, which means there are approximately 41-60 pieces per pound. The higher the number, the smaller the shrimp. This size number is usually listed on the front of the package of shrimp.

Tail On or Tail Off?

You can cook this Garlic Butter Shrimp either with the tail on or the tail off. Leaving the tail on adds to the visual appeal and may add a little extra flavor to the pan sauce, but it can make for extra work while eating the shrimp. If you’re adding the shrimp to a dish where you don’t mind picking the shrimp up by hand to remove the tail as you eat, go ahead and leave the tail on. If you’ll be adding the shrimp to something like a saucy pasta where it would be difficult to pick out each shrimp and remove the tail before eating every bite, then remove the tail before cooking the shrimp.

How to Serve Garlic Butter Shrimp

As I mentioned in the intro, I love this Garlic Butter Shrimp because it’s a super fast protein that can be added on top of just about any recipe, like salads, pastas, stir fries, and more. Try adding this tasty shrimp to recipes like:

Close up of Garlic Butter Shrimp in pan sauce

 
Close up of Garlic Butter Shrimp in pan sauce

Garlic Butter Shrimp

This super quick Garlic Butter Shrimp is a great à la carte protein that can be added to just about any meal!
Total Cost $4.37 recipe / $2.19 serving
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 2 ¼ lb. shrimp each
Calories 289.55kcal
Author Beth - Budget Bytes

Ingredients

  • 1/2 lb. shrimp* $3.33
  • 2 cloves garlic $0.16
  • 1 fresh lemon** $0.43
  • 2 Tbsp butter $0.26
  • 1 Tbsp olive oil $0.12
  • 1/8 tsp salt $0.01
  • 1/8 tsp freshly cracked black pepper $0.01
  • 1 tsp chopped parsley (optional) $0.05

Instructions

  • If your shrimp is frozen, place it in a colander and run cool water over the shrimp for a couple of minutes, or until thawed. If your shrimp is shell-on or tail-on, remove the shell and tail (if desired). Pat the shrimp dry with a paper towel.
  • Squeeze two tablespoons of juice from the lemon. Mince the garlic.
  • Add the butter and olive oil to a large skillet. Heat the butter and olive oil over medium until the butter is melted and is beginning to foam.
  • Add the prepared shrimp to the skillet and cook the shrimp on each side just until pink and opaque. Be very careful not to overcook the shrimp. It should only take 1-3 minutes on each side, depending on the size of the shrimp.
  • Finally, add the garlic and about 1 Tbsp of lemon juice to the skillet. Continue to sauté the shrimp in the garlic butter for about one minute more, or just until the raw edge is cooked out of the garlic.
  • Season the shrimp with a little salt, freshly cracked black pepper, and chopped parsley. Toss to combine, then serve.

Notes

*Use fresh or frozen shrimp, shell and tail on or off. Any size shrimp will work, keeping in mind that larger shrimp will take slightly longer to cook than smaller shrimp.
**If you do not have a lemon you can replace the juice with chicken broth or white wine.

Nutrition

Serving: 1serving | Calories: 289.55kcal | Carbohydrates: 3.1g | Protein: 23.35g | Fat: 20.3g | Sodium: 849.95mg | Fiber: 0.1g

Close up of one garlic butter shrimp with the skillet full in the background

How to Make Garlic Butter Shrimp – Step by Step Photos

Shrimp Package

This is the shrimp I used: frozen, 41-60 size, shell and tail on. You can make Garlic Butter Shrimp with fresh or frozen shrimp, shell and tail on or off, and any size. Just keep in mind that larger shrimp will take slightly longer to cook than smaller shrimp. Whichever size you get, shrimp in general cooks VERY fast and the most important thing to watch out for is that it is not over cooked. Overcooking shrimp makes it tough and rubbery. I used ½ lb. for this recipe, but you can easily double the recipe, if needed.

Thawed shrimp in a colander

If your shrimp is frozen, you’ll want to thaw it before cooking. Luckily, shrimp thaws very quickly! Place the frozen shrimp in a colander and run cool water over it for just a couple of minutes, or until thawed. 

Peeled shrimp next to a bowl of shrimp peels

If your shrimp comes peel-on, go ahead and peel it before cooking. The peel removes very quickly by hand. You can leave the tails on or take them off (see tips above the recipe for when you might want to leave them on vs. off). Pat the shrimp dry with a paper towel.

Minced garlic and juiced lemon

Mince two cloves of garlic. Juice one lemon. You’ll need about 2 Tbsp of juice, so if you only need to juice half to get that you can slice the other half to use as a garnish. If you don’t have a lemon, you can substitute white wine or chicken broth for the lemon juice.

Butter and olive oil in a skillet

Add 1 Tbsp olive oil and 2 Tbsp butter to a large skillet. Heat over medium until the butter is melted and beginning to foam.

Shrimp in the skillet being flipped with tongs

Add the prepared shrimp to the skillet and cook on each side just until it’s opaque and pink (this should only take 1-3 minutes, depending on the size of your shrimp). Flip the shrimp and cook on the other side. Do not over cook the shrimp. If anything, err on the side of under cooked because they will cook for about one minute more in the next step. In the photo above, you can see the pink shrimp that have been flipped and the grey shrimp that are still raw side facing up.

Garlic and lemon juice being added to the skillet

When the shrimp are cooked, add the minced garlic and lemon juice. Continue to sauté for about one minute more, or until the raw edge is off the garlic.

Chopped parsley added to the skillet

Season the shrimp with a little salt, freshly cracked pepper, and chopped parsley (optional). Toss to combine.

Finished Garlic Butter Shrimp in the skillet

Serve immediately, as-is or on top of your favorite salad, pasta, rice dish, or stir fry!

The post Quick Garlic Butter Shrimp appeared first on Budget Bytes.

Erin’s Peach & Avocado Green Salad

Have you had your fair share of peaches this summer? I certainly have not. I’m remedying that with my friend Erin Clarke’s vibrant peach, avocado and arugula…

The post Erin’s Peach & Avocado Green Salad appeared first on Cookie and Kate.

peach avocado green salad

Have you had your fair share of peaches this summer? I certainly have not. I’m remedying that with my friend Erin Clarke’s vibrant peach, avocado and arugula salad. Erin rounds out the flavors with salty gorgonzola cheese, crisp toasted almonds, and a zippy lemon dressing.

This simple summer salad is more than the sum of its parts. It’s a combination I wouldn’t have come up with on my own, and it’s so lovely. I couldn’t stop going back for more.

Perhaps you know Erin from her blog, Well Plated. Erin has been working hard on her first cookbook for several years now, and I’m so excited to share that it’s finally here! The Well Plated Cookbook (affiliate link) offers over 130 fast, healthy recipes you’ll want to eat.

salad ingredients with well plated cookbook

I found this colorful salad on page 116, titled, “Book Club Salad (A Great, Green Party Salad).” Erin’s headnotes are witty, warm and encouraging, just like she is in real life. Here’s what she had to say about this recipe:

“My friend Erika once brought this salad to our monthly book club, and now, five years later, we still won’t let her bring anything else. We refer to it as ‘The Salad,’ and its presence at the table is more mandatory than actually reading the book. This stellar green salad is sized for a crowd, tastes better than any salad I’ve eaten in a restaurant, and is beautiful and adaptable for the seasons…”

She inspired me not only to make ‘The Salad,’ but to join a book club when we’re able to get together again. In the meantime, this salad recipe is easily halved and perfectly suited for any summer dinner.

Continue to the recipe...

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Blackberry Cobbler

This easy blackberry cobbler is made with fresh, juicy blackberries and is covered with a sweet and tender cake topping. Serve with vanilla ice cream for the perfect summer dessert! We have been picking A LOT of blackberries this summer. We’…

This easy blackberry cobbler is made with fresh, juicy blackberries and is covered with a sweet and tender cake topping. Serve with vanilla ice cream for the perfect summer dessert! We have been picking A LOT of blackberries this summer. We’ve made jam and are still enjoying them in smoothies, with yogurt, ice cream, etc. BUT…

The post Blackberry Cobbler appeared first on Two Peas & Their Pod.