Chipotle Shrimp Pasta Bake with Wolf Gourmet (Winner!!)

Pasta Bake with Shrimp

First thing first, let me tell you that Wolf Gourmet did sponsor this post, and they did send me this amazing countertop convection oven. They made it possible to make this pasta bake with shrimp! But they’ve also sent me one to giveaway to one of YOU. Trust me, you want to enter to win because this is the coolest kitchen gadget I own and probably will ever own.

You can either get one for free from me, or buy one from Sur La Table, Bloomingdales, or Frontgate on your own for $500.00. See? Winning one would be much better! (But trust me if they hadn’t sent me one, I would’ve bought one myself because this thing is AMAZING)

Jump to the bottom for your chance to win! Now to the real deal…

Pasta is my guilty pleasure. Yes, I use gluten free pasta… but the carb part is what really makes it “guilty.” Add a little seafood, a little cheese, and a little chipotle… and you’ve pretty much described my favorite weekday meal.

This chipotle shrimp pasta bake is the perfect weeknight meal because it’s quick, full of flavor, and you just set it and walk away… especially if you’re using Wolf Gourmet’s new Countertop Convection Oven. Pretty much my new favorite kitchen gadget.

Wolf oven

For this recipe I used shrimp, chipotle, gluten free pasta, tomatoes, cheese, cilantro, tomato paste, garlic, onions, salt and pepper. That’s all!

Shrimp Bake Ingredients Text

First, cook your pasta to almost al dente. Not all the way. Just right before it gets to that perfect al dente bite. Set those aside. Next, toss your shrimp in 1 tsp chipotle and 1 tbsp olive oil. Cook that until opaque and set aside. Set your oven to 400 degrees fahrenheit.

Toss your tomatoes in 1 tbsp chipotle and 1 tbsp olive oil. Set those aside. Heat a cast iron skillet over medium-high heat and saute your garlic and onions until fragrant. About 1 minute.

Add in the tomatoes, chipotle, tomato paste and pasta. Mix to combine. I added a little vegetable broth at this point to loosen it up a bit.

Top your skillet with shredded cheese and then the shrimp. Stick in your oven for 12 minutes. Turn your oven to broil and cook for another 3 minutes. With the wolf gourmet oven this step is ridiculously simple.

Shrimp in oven

Take the skillet out once the cheese is nicely melted. Look how beautiful! This pasta bake is really coming together

shrimp skillet 4 copy

Top it off with chopped cilantro, and enjoy! So, so good.

Chipotle shrimp

You can also add parmesan cheese on top if you like, I’m sure that would be amazing!
 shrimp pasta bake

Enter the giveaway below for your chance to win your own oven so you can make this pasta bake exactly like I did!!! Do it, and do it now! Someone will win this amazing oven worth $500 bucks and hopefully it’ll be you!

Also, follow me on Instagram for beautiful pictures and notifications on giveaways just like this one!

Chipotle Shrimp Pasta Bake with Wolf Gourmet (Winner!!)


  • - 1.5 cups shredded cheese
  • - 3 TBSP olive oil
  • - 2 tomatoes, chopped
  • - 8-12 large shrimp, deveined and peeled - tails off
  • - 1/3 cup onion, chopped
  • - 2 tbsp tomato paste
  • - 2 cups spaghetti cooked to ALMOST al dente
  • - 3 cloves garlic minced
  • - cilantro, chopped
  • - 3 TSP chipotle seasoning
  • - salt and pepper to taste


  1. First, cook your pasta to almost al dente. Not all the way. Just right before it gets to that perfect al dente bite. Set those aside.
  2. Next, toss your shrimp in 1 tbsp chipotle and 1 tbsp olive oil. Cook that until opaque and set aside.
  3. Set your oven to 400 degrees fahrenheit.
  4. Toss your tomatoes in 1 tbsp chipotle and 1 tbsp olive oil. Set those aside.
  5. Heat a cast iron skillet over medium-high heat and saute your garlic and onions until fragrant. About 1 minute.
  6. Add in the tomatoes, chipotle, tomato paste and pasta. Mix to combine. I added a little vegetable broth at this point to loosen it up a bit.
  7. Top your skillet with shredded cheese and then the shrimp. Stick in your oven for 12 minutes.
  8. Turn your oven to broil and cook for another 3 minutes.
  9. Remove the skillet once the cheese is melted.
  10. Top it off with chopped cilantro, and enjoy!

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Hoisin Garlic Skirt Steak Recipe

Soy Vay Grilled Steak Recipe

This hoisin garlic skirt steak recipe is grilled and smothered in sauce from Soy Vay. I received a sample thanks to a Klout perk, and decided to do a sweet and tangy asian styled skirt steak recipe on the grill. Something quick to whip up with awesome flavor to pair with my cauliflower rice recipe.

Soy Vay Ingredients text

I started with the basics – the hoisin sauce, sesame oil, garlic, salt and pepper. Season both sides of your meat with salt and pepper, put the steak into a bowl and add your garlic, sesame oil, and hoisin sauce. Let this mixture sit for about 30 minutes in the refrigerator. My meat was still cold from the grocery store, so I let it sit out so it could come to room temperature. Letting your meet come down to room temperature will allow it to cook more evenly.

Soy Vay Steak Drizzle

Fire up your grill to high and drain the excess sauce from your steak. At this point I realized I probably could’ve cut down on the amount of hoisin sauce I used, so just add it as you see fit. I cooked for 2 minutes on each side and let it get a nice char.

Then I put the burners to low and let cook for another 2 minutes.

Soy vay steak done

Let your meat rest for about 5 minutes so all of the juices can collect, then slice against the grain for the most tender bites.

Soy vay steak done 4

I garnished my meat with sesame seeds and chopped cilantro and green onion and topped my cauliflower rice with it.

There you have it! Easy as pie. A nice asian inspired meal for one with less carbs. Just meat and veggies…that’s what I’m talking about. The printable recipe is below!

soy vay steak recipe

Every chef should have a good steak recipe or two in their arsenal. Check out my simple grilled steak recipe here.

Hoisin Garlic Skirt Steak Recipe


  • - About 6 oz skirt steak
  • - 1/4 cup Soy Vay Hoisin Garlic Sauce
  • - 3 cloves garlic - minced
  • - 2 TBSP sesame oil
  • - Salt and pepper to taste


  1. Season both sides of your meat with salt and pepper.
  2. Place your meat into a bowl with the rest of your ingredients and let marinade for about 30 minutes or more.
  3. Turn your grill on high, cooking for about 2 minutes each side until you get some good color on the surface.
  4. Turn the grill to low and let cook for another 2 minutes.
  5. Remove from heat and let rest 5 minutes.
  6. Slice against the grain and enjoy!

Bruschetta Chicken Recipe

Bruschetta Chicken Recipe

I love a bone-in chicken recipe. There’s something about the juiciness and flavor that totally overshadows the fact that I have to eat around a bone. One pot chicken recipes with bone-in chicken thighs are especially awesome because the bone produces so much flavor and the dish always turns out great. There are other food bloggers out there that know what I mean with the bone in, skin on deal. Check out this chicken recipe from Damn Delicious for instance. Beautiful, and damn…delicious!

Bone-in chicken thighs remind me of my childhood. They remind me of the times I would come home from volleyball or basketball practice and there would be a big plate of freshly made chicken on the counter waiting for my sisters and I. They remind me of family nights when my dad would cook up some great roasted chicken thighs and homemade french fries and we’d watch movies and have cookies and ice cream for dessert.

That’s really why I love bone-in chicken thighs so much.

Enough reminiscing, back to the recipe. The bruschetta in this chicken recipe isn’t like my bruschetta recipe on the blog. It uses a pre-made Bruschetta from Roland that I got from Gourmet Italian.

Bruschetta Chicken Ingredients with words

First I started with the above ingredients, turned on a stainless steel skillet to medium-high, tossed in the butter and a dash of olive oil, minced the garlic and threw half into the pot to cook.

I also took this time to separate my chicken thighs and season them. I used balsamic vinegar, half of the garlic, a sprinkle of red pepper flakes and olive oil. Salt and pepper to taste of course. Pour about half of the bruschetta mixture onto your chicken and mix until well coated and combined.

Brushcetta chicken garlic

Once the garlic becomes fragrant, toss in your sausage so they can get a little crispness on the outside. I love the caramelization of the outside and moistness inside. Once they cook a bit, about 2 minutes, place your chicken thighs in the pan skin side down. If you’d like, you can drain the grease before placing your chicken. Looking back I should’ve done that!

B chicken in pan

Flip over after about 5-7 minutes. Let the skin get a little color.

B chicken with tomatoes

Then I added the kalettes and some halved cherry tomatoes for color and freshness. Mix together until the kalettes are tender. Cook for about 5 minutes. I put the top on and cooked for about 10 minutes, and placed the whole thing into a 400 degree oven. I then cooked for another 10 minutes.

Bruschetta Chicken recipe

Remove from the oven, remove the top, check doneness and let sit for about 2 minutes. Serve up and enjoy! You can serve with a side of seasoned rice, plain rice, or even cauliflower rice!

Serve this bone-in chicken thigh recipe to your kids so they too can reminisce about the delicious meals their parents made for dinner when they were little. Or share the recipe with your friends or significant other, it will be a hit.



Bruschetta Chicken Recipe


  • - 3 Bone-in skin on chicken thighs
  • - handful of kalettes
  • - handful of sliced cherry tomatoes
  • - 3 cloves garlic, minced
  • - Roland brand Bruschetta
  • - 1-2 spicy italian sausages, sliced
  • - 2 tablespoons butter
  • - 2 tablespoons olive oil
  • - red pepper flakes to taste (omit if you don't want spice)


  1. First, start off by sautéing 2 minced cloves of garlic in 1 tablespoon of butter and 2 tablespoons of olive oil. Once the garlic becomes fragrant, add your sliced sausages.
  2. Season your chicken thighs with balsamic, your last minced clove of garlic, salt, pepper, red pepper flakes, and your bruschetta.
  3. Preheat your oven to 400 degrees fahrenheit.
  4. Once the sausages start to gain color, add your chicken thighs skin side down. Cook until browned a bit, about 5-7 minutes.
  5. Flip over and cook for about 5 more minutes.
  6. Add your kalettes and some sliced cherry tomatoes, add another tablespoon of butter and put your top on.
  7. Stick in the oven for about 10 minutes and then test for doneness.
  8. Let sit for about 2 minutes so the juices can rest, and dig in!

Chipotle Lobster Roll

Lobster Roll Recipe

A few weeks ago I decided to reach out to marketing at the Tasting Table in hopes they would let me attend their Lobster Rumble event where I can eat almost every Lobster roll in the city of Los Angeles and write about it on my blog. To my utter excitement and joy, they obliged and now I’m heading to their event this Thursday. If you haven’t gotten your tickets, do it, NOW! I’d love to see some friendly faces over there!

In honor of this event I decided to create a lobster roll recipe of my own, and if you know me you know I love Mexican food (I also used to wait tables at a Mexican restaurant) so I decided to incorporate some traditionally (at least American-mexican) Mexican flavors into this roll of mine.

Chipotle, for one, because it is my favorite seasoning aside from smoked paprika. Which they taste a lot alike except chipotle is a little spicy, cilantro and lime. I also included a cilantro lime coleslaw because…why not!

Chipotle Lobster Roll Ingredients copy

So I started with 8 oz of lobster tails – which was 2 that I got from Vons for only $7.99 a piece! This is definitely a meal for one, and I only ended up using one half of the roll you see above. Next time I’ll make sure to buy more, but this is my first time cooking a lobster roll so…we live and we learn!

I also decided to quarter my lemon and lime rather than cut them in half like you see in the photo, because once I realized how little lobster I had I didn’t want the mixture to be too runny. I also reduced my mayo size by mixing in 1 teaspoon at a time. Make sure you’re tasting as you go. That’s the best advice to give because you may like something a little less spicy, a little more salty…etc etc. Food is all about preference!

Lobster in bowl

I added all of my ingredients to the bowl and mixed. Tasting as I went along and added flavors here and there. The chipotle just gives it SO much flavor.

Lobster salad close up

Next time, I’ll also use a whole lobster because I LOVE the red coloring that comes out of the claws. I got a little red in there but it was masked by the mayo! I cooked the lobster tails for 8 minutes, but feel I could’ve left them in the boiling water for just a tad bit longer.

lobster roll done 1

I also added my cilantro lime coleslaw to the mix, and I’m glad I did because it was delicious!

Lobster with cole slaw (1)

This recipe is probably one of my favorites EVER. Make sure to get that bread roll toasted reaaaaaal good so it’s a little crisp. It adds a ton of flavor to the roll but doesn’t cover up that succulent lobster taste. Try this recipe please, you will NOT regret it. I promise it’s so worth the price.

AND of course, get your ticket to the Tasting Table’s Lobster Rumble Event. You won’t regret that either! Hope to see you there!

Chipotle Lobster Roll


  • - 8 oz lobster meat, cooked
  • - 1/2 bunch cilantro, chopped (to taste)
  • - 1/2 bunch parsley, chopped (to taste)
  • - Chipotle powder (to taste)
  • - 1 quarter lime and lemon, juiced
  • - Roughly 1-2 tablespoons mayo
  • - Minced red onion, to taste
  • - 1 sandwich roll, halved and toasted


  1. Cook the lobster tails by throwing them into boiling, salted water. Put the top on the pot, return to a boil, reduce the heat a little and let them cook for about 8 minutes until they're bright red.
  2. Remove the tails and place them in an ice bath to stop the cooking.
  3. Crack open the shells, remove the meat and dice.
  4. Mix all ingredients together in a bowl and adjust to your taste preference.
  5. Put the mixture into the fridge to let it cool.
  6. Dress your bread with a little mayo, heat up a skillet and grease with butter. Place your bread facedown and toast until crispy and golden brown. About 2 minutes.
  7. Load up your roll and enjoy!

Grilled Salmon

Grilled Salmon

Grilled salmon is my favorite means of cooking this type of fish. The outside gets a little crisp while the inside is soft and moist. I always cook mine medium rare to medium because I think it just tastes better that way! Salmon is such a flavorful fish already, all it needs is a little salt and pepper and a squeeze of lemon. And of course the grilling part is the main key to making this piece of salmon pop with flavor.

Salmon Ingredients with words

I started with a piece of salmon that was roughly 10 oz from the Farmer’s Market of course. The Studio City location is definitely my favorite. Every Sunday! I used salt, pepper, and lemon juice to season the salmon because that’s really all this fine cut of salmon needs.

After seasoning I turned on my cast iron grill pan to high heat on the stove, and let it smoke a little before putting the salmon on. Make sure you oil the grill pan! You can also use an outdoor grill if you’ve got one, turn it onto high and let it preheat. Then place your salmon on the grill and let cook for about 3-5 minutes depending on how crispy you like the surface of your salmon. I like my grilled salmon like this.Salmon grilled

Cook the other side for about 2 minutes, depending on how you like it… making sure the fish isn’t getting stuck to the grates. The amount of time on each side really depends on the thickness of your fish. I usually use my finger to press down on the salmon. It should feel a bit like hard jello when you poke it.

Salmon Done 1


Serve the grilled salmon with a squeeze of lemon and top them off  with micro-greens and green onions. Serve with your favorite side dish, like this spinach risotto or this seasoned rice.

grilled salmon


Take nice picture of it, pour yourself a glass of white wine and enjoy!

Grilled Salmon


  • - About 10 oz salmon
  • - Salt and pepper to taste
  • - Lemon juice to taste
  • - Cast iron grill skillet or grill


  1. Season your salmon on both sides if there's no skin present with salt and pepper to taste. If there's skin, only season the side without the skin.
  2. Heat your grill pan or grill to high heat and wait until it's abut 425 degrees, or smoking if it's the grill pan.
  3. Place your salmon skin side up and cook for about 3-5 minutes depending on how you like your salmon.
  4. Turn and cook the same amount of time. About 3-5 minutes for medium rare - medium.
  5. Top with lemon juice and serve!

Grilled Steak

Grilled Steak

I love a nicely grilled steak. Who doesn’t? I’ve been trying to keep my red meat intake at a low level lately because I tend to feel full for a long period of time after eating it. Did you know that red meat is harder for humans to digest?

So I’ve been on what the grocery stores call a “wafer thin” steak kick lately. It’s thin, but it still has all of the amazing flavors of a steak. Not as juicy, but better for you, and a lot cheaper than the thicker cut.

Steak Ingredients with words copyWhen you’re cooking steak, or any protein for that matter, you want to make sure to bring the meat to room temperature for cooking. This ensures even cooking throughout. So I left this piece of meat which is only about 1 inch thick, out for 45 minutes and dried it thoroughly with paper towels.

Then I seasoned it with sea salt, pepper, and smoked paprika to taste. Be generous, but not too generous on the salt because this thin cut seems to soak up the salt more easily.

You’ll want to preheat your grill to 425 and if you’re using a grill pan, turn the stove on high and wait for it to smoke.

Cook for 2 minutes then rotate to get the nice grill marks and cook for another minute, flip and do the same on the other side. This thin piece of meat doesn’t really allow you a medium rare, but since it’s so thin a medium – medium well is still pretty juicy.Steak Done

I was also on the hunt for a good bottle of wine while I was at Gelson’s, and since I was a nice and juicy grilled steak…this bottle of Cabernet Sauvignon really caught my eye.

Carnivor WineLuckily, the wine is actually pretty good, and at only $12 a bottle… I think I won this random pick! Then you’re done! I topped the steak with a grilled green onion because…they’re delicious…and my lemon juice came into play at the end. I squeezed two halves on each side of the steak at the end!

grilled steakDone! Super quick meal for one. Making for multiple people? All you have to do is add a piece per person! Grilled steak is perfect for any weeknight meal, and any weekend meal.

Grilled Steak


  • - 1 1 inch thick bone-in ribeye steak
  • - Sea salt to taste
  • - Pepper to taste
  • - Lemon juice to taste
  • - Smoked Paprika to taste
  • - Gas Grill or Grill pan


  1. Let your steak come to room temperature and dry thoroughly on both sides.
  2. Season well with sea salt, pepper and smoked paprika.
  3. Cook on a high heat grill or grill pan, searing about 3 minute each side. Rotating after 2 minutes to achieve grill marks.
  4. Let sit for 5 minutes.
  5. Pour yourself a glass of wine and dig in!


Brooke’s Magical Mussels

Mussels: Simple and Delicious

Yes, I called them magical. But only because I’m pretty sure all women have magic powers when it comes to a lot of things, especially cooking a gourmet home meal. Let’s get started shall we? I started off with a pound of mussels but only used about a half pound for this meal. If you’re making this for 2-3 people, use the entire pound!

Make sure you chuck any mussels that are cracked or excessively dirty to the point where you can’t scrub them clean. If they’re open, don’t chuck them right away! Hold it in your hand, tap on the top shell and wait. If it closes, it’s alive and good to eat. If it doesn’t, chuck it. If you’re not really sure…chuck it. Better safe than sorry!


Next, I grabbed a large russet potato, peeled it using these guidelines, diced it, and boiled for about 4 minutes until just tender. You don’t want them to be too soft because you’re going to toss them into your mixture towards the end and they’ll cook down more.

Potato Mussels

After I boiled them for a few minutes I set them in a colander to drain, and set them aside.

Mussels potato cooked

Next I grabbed my red onion and sliced it thinly. Minced 4 cloves of garlic, and diced a small roma tomato.

Mussels Onions

Then I grabbed a small bunch of sage…

Mussels Sage

A small bunch of marjoram and parsley which I forgot to take a picture of…

Mussels Marjoram

Then I minced them up and set them aside!

Mussels herbs

I picked up a bottle of Pinot Grigio for the alcohol task, because you know I like to put booze in my food… I mean..who doesn’t!? Of course, I poured myself a glass before I started all of this. And yes, it was the cheapest bottle EVER. I think like… $3! I’m a money saving bargain hunter baby.

Mussels pinot

Next I turned on my pan, poured in about 2 tablespoons of olive oil with one tablespoon of butter, and sautéed my onions and garlic.

Mussels Saute

Once the onions and garlic becomes fragrant, add a pinch of the minced herbs.

Mussels Saute Parsley

Once you get these mixed, add your diced tomato. Season with salt and pepper to taste.

Mussels Saute Tomato

Next add those cooked potatoes to the mixture and let it cook for a couple minutes.

Mussels saute potato

Don’t let the mixture brown, but make sure the moisture has evaporated before adding your wine to “deglaze” the pan. Now you can get a pot of water boiling for your pasta! I added a tablespoon of vegetable bouillon and boiled it up!

Mussels Sautes

Oh LOOK. AT. THAT. Pure Magic. Told ya! At this point you can add some more butter to your liking, lemon juice and lemon zest to taste. I don’t like to use the juice of the whole lemon because I feel like that and the wine combined can make it too acidic. But it’s totally up to you. I used about 1/3 of the juice from one medium lemon.

Add your pasta to the boiling water and cook for 4-5 minutes until al dente. Go with the instructions on the pasta itself, but generally 4-5 minutes is enough for angel hair.

Mussels saute lemon zest

Drain your past, keeping 1/3 cup of starchy pasta water. Toss your pasta into the pan with your mussels mixture, add a little bit of the starchy water…not too much so it doesn’t get too watery, and simmer for a couple minutes. Plate…and BAM. Magic.

Mussels Done 3

Brooke’s Magical Mussels


  • - 1/2 lb mussels per person
  • - 1 small roma tomato
  • - 1/2 large red onion sliced
  • - 1 large russet potato; peeled and diced
  • - Few sprigs of parsley, marjoram and sage, minced
  • - 4 cloves garlic minced
  • - 1 whole lemon; juice and zest
  • - 1-2 cups pinot grigio; to taste
  • - 2 tablespoons olive oil
  • - 1 tablespoon butter
  • - 1/2 package of angel hair pasta


  1. First, peel your potato, dice and toss into boiling water. Cook until lightly tender.
  2. Take your sprigs of parsley, sage, and marjoram and mince.
  3. Mince your garlic cloves and thinly slice your red onion and tomato.
  4. Heat your skillet, put in your 2 tablespoons of oil and 1 tablespoon of butter, and sauté your garlic and onion until fragrant.
  5. Once they're fragrant, add a pinch of your herbs, and diced tomato. Add salt and pepper to taste.
  6. Next, add your potatoes and cook until all components are combined. Keep adding herbs, salt and pepper to taste.
  7. Once those flavors have incorporated, add your cup of white wine along with a few pats of butter.
  8. Heat your water for the pasta and add a little vegetable bouillon for added flavor.
  9. Turn your heat to low once the mixture reaches a light boil and simmer for about 5-8 minutes.
  10. Now you can add your mussels, put the top on and wait until they open up!
  11. At this point you can add your pasta to the boiling water and cook for about 4-5 minutes or according to package instructions.
  12. Keep tasting and adding to taste...You can also add the lemon juice and zest during this step.
  13. Plate.
  14. And you're done!

Salmon Recipe – Healthy and Simple

Simple Roasted Salmon

This roasted salmon recipe is flavorful, colorful and healthy! I use some oils and vinegars from Alex Ferrari’s Gourmet Emporium called Olimila in Studio City!

I started with these BEAUTIFUL ingredients; salmon, parsley, basil, shallots, mushrooms, a roma tomato, spinach and the fresh basil olive oil and guilty garlic balsamic vinegar.

Salmon Ingredients

First I minced up my shallots, garlic, basil and tomato and popped ’em into a bowl. A little basil chiffonade.

Salmon Basil

Minced shallots.

Salmon Shallot

Everything in a bowl ready to roll.
Salmon Marinade

I also decided to put my spinach into a colander in the sink and rinse em and leave them to dry out. If you want to cut off more of the stem than I did please do, I don’t mind the toughness but some people hate it! All up to your preference.

Salmon Spinach Wash

Next I place two tablespoons of the oil and vinegar into the bowl, and a couple squeezes of lemon.

Salmon Oil and Vin

Then I mixed the lot of it up, which just combines the flavors and I stuck it in the fridge to cool a bit.

Salmon Marinade 2

Next I thinly sliced my mushrooms and preheat my oven to 425 degrees fahrenheit.

Salmon Mushroomss

Then I placed my dry spinach and the mushrooms into a baking dish to prep for the oven! At this point you should dry your fish and season with salt and pepper.

Salmon Veggies

Now place your salmon on top and pour your marinade over it.

Salmon Prepped

Now you’re going to place your dish into the preheated oven and roast for about 10-12 minutes until almost cooked in the center. Check this by inserting the tip of a sharp knife and peeking in.

There should only be a small line of uncooked fish right in the center. After this step, wrap tightly with aluminum foil and let it rest for 1o minutes! Then take it out and voila!

Salmon Done

Salmon Recipe – Healthy and Simple


  • - 1 6-8 oz piece of salmon
  • - 2 tablespoons each Basil Olive Oil and Garlic Balsamic
  • - 3 cloves garlic minced
  • - 1 medium shallot minced
  • - 4 leaves basil minced
  • - 1 roma tomato minced
  • - 1 bunch spinach
  • - Salt and Pepper to taste
  • - Squeeze of lemon to taste


  1. First mince your garlic, shallot, basil, lemon juice and tomato and place in a bowl.
  2. Add your oil and balsamic and salt and pepper to taste. Mix. Place in the fridge to mix together.
  3. Trim your spinach and wash and dry thoroughly.
  4. Thinly slice your mushrooms and place on top of your dried spinach in a baking dish. Preheat your oven to 425 degrees fahrenheit.
  5. Dry your salmon and season with salt and pepper.
  6. Place your salmon atop your veggies and pour marinade over.
  7. Roast for 10-12 minutes until nearly cooked. The middle of the salmon should have a thin line of uncooked salmon.
  8. Wrap tightly with tin foil and sit for 10 minutes.
  9. Serve and enjoy.

Grilled Shrimp Pasta

Grilled Shrimp Pasta

The other day I was driving home from school, really hungry, wondering what I would eat. I contemplated stopping by Subway to pick up something quick, but decided I would cook instead. Halfway home I had an epiphany…grilled shrimp pasta with some of Gourmet Italian’s amazing oil blends.

I would grill the shrimp on skewers and make a delectable, light angel hair pasta cooked to al dente perfection. That was it!

I raced over to Ralph’s before I forgot what I needed, and before I knew it I was home jumping up and down so excited for the meal I was about to make. So I began…

I started with my ingredients – 4 nice sized mushrooms, a bunch of parsley, one can of chicken broth, one lemon, one roma tomato, 6 large shrimp and 2 oils from Gourmet Italian – the guilty garlic, and the sun dried tomato, parmesan and garlic blend.

Shrimp Dish Ingredients

I also took this bag of arugula that I bought in Malibu at their weekly farmer’s market. I LOVE arugula!

Shrimp Arugula

Next I decided to wash and drain my arugula while everything else was cooking, so I tossed a small handful into the colander and rinsed. Then I let it sit so all of the water could drain out.

Shrimp Arugula Drained

Next I decided to clean my shrimp and marinade them for grilling. I decided to leave the tails on, but I took off the rest of the shell and cleaned out the veins. I decided to use 6 large pieces of shrimp for one person. The perfect amount for me!


Next I worked on the marinade. For the marinade I used 1 tablespoon each of the olive oils. These two are AMAZING, by the way.

Shrimp Oils

Add the oils into the bowl with the lemon juice and the other seasonings.

Shrimp Sauce

Whisk the mixture to combine and season as you feel necessary! The amount of salt and spice is up to you. I used a sprinkle of this chili powder but you can add more if you like it spicy.

Shrimp Chili Pepper


Then add your shrimp to marinade and set aside so the marinade can sink in a little bit before you grill!

Shrimp Marinaded

Next take your shallot and garlic cloves and mince! Then add them to your buttered saucepan.

Shrimp Shallot Garlic

After you take care of the shallots and garlic, thinly slice your mushrooms and dice your tomato finely. Then toss those into the saucepan with the garlic and mushrooms. I used 4 large white mushrooms for the job. I unfortunately forgot to take a picture of the diced tomato but, hang in there… I think you get the idea.

Shrimp Mushrooms

Next, sauté your mushrooms and tomato, adding salt, pepper and lemon juice to taste.

Shrimp Saute

Mince your bunch of parsley and set aside. You’ll add this to the pasta mixture in a bit.

Shrimp Parsley

Add your parsley and turn the pan off once your mushrooms are soft.

Shrimp Saute Parsley

Now you’re going to skewer your shrimp and get those ready for your heated grill!

Shrimp Skewer

Place your shrimp on the heated grill cooking about 2-4 minutes per side. Make sure to keep an eye on the because they cook quick!

Shrimp Grill

Flip your shrimp to the other side. Once it looks nicely charred set on the heating rack in the grill, turn off the burners and close the lid. Let the shrimp cook a little, about 2 minutes.

Shrimp Grilled

Next take your pasta and add to your boiling pot of chicken broth. Cook until al dente about 4-5 minutes and drain but don’t rinse!

Shrimp Pasta Dry

Add your cooked pasta to your pan with the sauce mixture, turning the heat up to medium and adding about 2 tablespoons of butter. You can also add parmesan cheese!

Shrimp Almost Done

Toss your arugula with parmesan cheese, guilty garlic oil, and a little salt to taste.

Arugula Shrimp

Place your arugula on the bottom of your dish, add the mixed pasta and the shrimp! Enjoyyyyyyy this one is amazing. The handy dandy printable is below!

Shrimp Done

Grilled Shrimp Pasta


  • - 6 large raw shrimp
  • - 1 whole lemon juiced
  • - 1 tablespoon Olimia guilty garlic olive oil
  • - 1 tablespoon Olimia parmeasan, sun dried tomato and garlic olive oil
  • - 1 can of chicken broth
  • - 4 large mushrooms
  • - 1 medium roma tomato
  • - 3 cloves garlic
  • - 1 medium shallot
  • - 1 small bunch parsley, minced
  • - Chili Powder to taste
  • - Salt to taste
  • - Pepper to taste
  • - Angel Hair Pasta (See photos for amount)
  • - Parmesan cheese to taste


  1. 1. First, take your arugula wash it and drain it - set aside for later.
  2. 2. Next, clean and devein your shrimp. Removing the tails if you feel like it!
  3. 3. Make your shrimp marinade by adding the lemon juice, the olive oils, the sale and pepper and the chili powder. Whisk to combine.
  4. 4. Marinade the shrimp, coat well and set aside. At this point you can turn on your grill or grill pan and set the heat to high.
  5. 5. Take your minced shallot and garlic and add to a buttered sauté pan. At this point you can pour your chicken broth into a pot and bring to a boil. You can use water or vegetable broth if you don't want to use the chicken broth. I think it adds a ton of flavor!
  6. 6. Thinly slice your mushrooms and dice your tomatoes finely. Add to the sauté pan with the garlic and shallot.
  7. 7. Sauté until the mushrooms release their liquid, add lemon juice, salt and pepper to taste, and mix in the minced parsley.
  8. 8. Skewer your shrimp and place on the grill once it's hot.
  9. 9. At this point your water/broth should be boiling. Add your pasta but don't break them! Wait until they cook down so you can bend them into the pot. Unless your pot is big enough to fit, mine isn't!
  10. 10. Cook your pasta for 4-5 minutes until al dente, don't rinse. After about 2 minutes, flip your shrimp...cook for another 2 minutes and then set on the warming rack and turn off the burners in your grill. Close the top.
  11. 11. Take your dried arugula and toss with the garlic olive oil, parmesan cheese and a little salt.
  12. 12. Add your cooked pasta to the saucepan and turn up the heat. Mix to combine, adding butter as needed to bring moisture. Season to taste with parmesan cheese and whatever else you think it needs!
  13. 13. De-skewer your shrimp and plate by putting the arugula on the bottom so it wilts a bit with the heat of the pasta. Enjoy!



Curry Lime Chicken with Veggies

Curry Chicken Thighs

I’ve always been a fan of curry. Whether it’s Indian curry, Thai curry, Cambodian curry, or some sort of curry I cook up…I love the taste! Today I’m sharing a recipe for my Curry Chicken thighs with veggies! So delicious and worth the time in the oven.

The printable recipe is at the bottom of the post for all your cookbook printing needs.

I started off with 6 bone-in, skin-on chicken thighs. If you prefer the skin off, go for it! I personally leave it on and the bones in because I love the flavor and I don’t mind eating it off of the bone.

Chicken Curry Raw

Then I grabbed my dry ingredients: Curry powder, turmeric, paprika, salt, pepper and cumin.

Chicken - Dry seasonings

I seasoned both sides with the amounts specified and bam!

Chicken Curry seasoned

Already looking amazing! Then I got my veggies and chopped them up to size.Chicken veggies chopped

Then I put them in my baking dish and drizzled a little soy sauce and sprinkled a little salt over it.

Chicken Veg

Then I placed my chicken as well as my wet ingredients, cilantro, chilies, and garlic into a plastic bag.

Chicken - Wet Seasonings

Everything just looks so beautiful to me.

Chicken - In bag

Coat everything well and MIIIIIX it up until everything looks the same color. Well blended. Like me! Check out these curry chicken thighs, coated to perfection.

Chicken Bagged

Stick this lovely thang in the fridge and let it sit for at least an hour and up to 24 hours. Then take em out, put em in the baking dish on top of the veggies, and set em in the oven.

Chicken Baking Dish

Then when everything is done, enjoy. OHHH enjoy.

Curry chicken thighs

That right there, is one of the most delicious pieces of chicken you’ll eat! You can try it with chicken breasts, but the bone-in, skin-on thighs are definitely the best piece of that chicken.

Curry Lime Chicken with Veggies


  • - 6 Bone-In Skin-On Chicken Thighs
  • - 1 bunch cilantro
  • - 5 thai chilies diced
  • - 5 cloves garlic minced
  • - 2 tablespoons turmeric
  • - 2 tablespoons curry seasoning
  • - 2 teaspoons paprika
  • - 2 teaspoons salt
  • - 2 teaspoons pepper
  • - 1 teaspoon pepper
  • - 1 tablespoon ground cumin
  • - 3 tablespoons white vinegar
  • - 3 tablespoons sriracha
  • - 3 tablespoons soy sauce
  • - Half a lime juiced
  • - 1 whole lemon juiced
  • - 2 tablespoons olive oil
  • - 2 carrots diced
  • - 1 handful of asparagus
  • - Half one yellow onion
  • - 1 bunch kale
  • - 1 large plastic ziplock


  1. First, dice your carrots, wash your kale and asparagus, and snip the white ends off of the asparagus.
  2. Place them in the baking dish for later with your onions.
  3. Next, season both sides of your chicken thighs with the dry seasonings: Pepper, salt, paprika, cumin, curry powder, and turmeric.
  4. Place your chicken thighs in the large ziplock bag and add in the wet seasonings: Soy sauce, vinegar, lemon juice, lime juice, sriracha, and olive oil. Also add in the cilantro, garlic, and chilies.
  5. Mix around, toss it in the air (after closing it of course) and make sure all of the chicken is evenly coated.
  6. Place the ziplock bag in the fridge for at least an hour. 24 hours is better!
  7. After you've had the chicken sitting and getting nice and tasty, take it out and set your oven to 375 degrees fahrenheit.
  8. Place the chicken on top of the vegetables in the baking dish.
  9. Once your oven is heated, place the dish in the oven and set your timer for 20 minutes.
  10. After 20 minutes, check the chicken and raise the heat to 450 degrees fahrenheit.
  11. Cook for another 10 minutes.
  12. Make sure they're cooked through, and enjoy!