Foodgasm Recipes

Garlic Shrimp With Asparagus is an easy, quick and eloquent weeknight dish! Ok, so some may think I’m over-reacting here, but this is, hands down, one of the best things I have ever eaten! WOW.

I served it over fettuccine, and added a tablespoon of butter to make the sauce a little richer. Yum! We’ll do this one again.

It’s great served over pasta to take advantage of the sauce but big chunks of french bread are fine too!

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Garlic Shrimp With Asparagus

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

Garlic Shrimp With Asparagus is one of those eloquent dishes you expect to find in fancy restaurants. But this homemade version is just as eloquent and sooo easy to make!

Course: Main Course

Cuisine: American

Keyword: Garlic Shrimp With Asparagus

Servings: 4

Calories: 225 kcal

Ingredients

• 2 tablespoons olive oil
• 2 1/2 cups sliced asparagus
• 4 cloves garlic minced
• salt and pepper
• 1 pinch crushed red pepper flakes
• 1 1/2 lbs shrimp peeled and deveined
• 1 cup dry white wine
• 2 tablespoons lemon juice

Instructions

1. Heat oil in saute pan, add asparagus, garlic, and spices, cook for 5 minutes. Add shrimp, cook until shrimp turns pink.
2. Stir in wine and lemon juice and bring to a boil, remove from heat and serve.

Enjoy!

Up Next:

Grandma’s Special Classic Macaroni & Cheese

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Recipe based on one by chia
Photo by anniesnomsblog

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Martha Stewart’s Baked Eggplant Parmesan is probably the best eggplant Parmesan recipe I’ve tried yet!

I love that the eggplant is not fried but still has that classic taste.

This is definitely my new, favorite recipe for eggplant!

Tastes great and leftovers (If there are any!) are even better the next day!

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Martha Stewart's Baked Eggplant Parmesan

Prep Time

30 mins

Cook Time

1 hr 10 mins

Resting Time

5 mins

Total Time

1 hr 45 mins

 

Martha Stewart's Baked Eggplant Parmesan is one of the tastiest eggplant Parmesan recipes I've ever tried. Delicious!

Course: Main Course

Cuisine: Italian

Keyword: Martha Stewart's Baked Eggplant Parmesan

Servings: 8

Calories: 275 kcal

Ingredients

• olive oil for baking sheets
• 2 large eggs
• 3/4 cup plain breadcrumbs
• 3/4 cup finely grated Parmesan cheese plus
• 2 tablespoons grated Parmesan cheese for topping
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• coarse salt
• pepper
• 2 large eggplants peeled and sliced into 1/2-inch rounds (2 1/2 pounds total)
• 6 cups store-bought chunky tomato sauce see recipe beloor 6 cups homemade chunky tomato sauce (see recipe below
• 1 1/2 cups mozzarella cheese shredded

Instructions

1. Preheat oven to 375°Brush 2 baking sheets with oil; set aside.
2. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water.
3. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
4. Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets.
5. Bake until golden brown on bottom, 20 to 25 minutes.
6. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400°F.
7. Spread 2 cups sauce in a 9-by-13-inch baking dish.
8. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella.
9. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan.
10. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes.
11. Let stand 5 minutes before serving.

Note: To make Chunky Tomato Sauce: In a medium saucepan, heat 1 tablespoon olive oil over medium heat.

Cook 1 small diced onion and 2 minced garlic cloves, stirring frequently, until translucent, 2 to 4 minutes.

Crush 2 cans whole tomatoes (28 ounces each) into pan; add 1/4 teaspoon dried oregano.
Simmer, stirring occasionally, until thickened, 15 minutes.

Season with salt and pepper.

Enjoy!

Up Next: 

Parmesan Crusted Tilapia

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Recipe based on one by Sana
Photo by Ms B.

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Greek Stuffed Tomatoes and Peppers might be my favorite Greek dish. My grandmother used to make these and I have been searching the world for the recipe.

This one really captures that uniquely “greek” taste.

It has now become one of my family’s favorites!

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Greek Stuffed Tomatoes and Peppers

Prep Time

45 mins

Cook Time

1 hr 30 mins

Resting Time

1 hr

Total Time

3 hrs 15 mins

 

Greek Stuffed Tomatoes and Peppers is my favorite Greek style dish! This recipe is sure to please any Greek food lovers in your family.

Course: Main Course

Cuisine: Greek

Keyword: Greek Stuffed Tomatoes and Peppers

Servings: 8

Calories: 350 kcal

Ingredients

• 5 medium perfectly-ripe yummy tomatoes
• 5 medium green peppers
• 3/4 cup olive oil
• 13 tablespoons rice really just a 'heaping' tablespoon per vegetable to be stuffed
• 1 large onion chopped fine (about 1 1/2 cups)
• 3 garlic cloves minced very fine
• 1/4 cup fresh spearmint minced (1 1/2 tblsps dried, crumbled)
• 1/2 cup parsley minced
• 1/2 cup pine nuts or 1⁄2 cup slivered almonds
• 1/2 cup Parmesan cheese cut into tiny cubes
• 1/2 cup raisins
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 cups water
• 1/2 cup olive oil
• 1 tablespoon tomato paste
• salt and pepper

Instructions

1. Cut off tops of tomatoes (retain topand carefully scoop out flesh (retain this as well).

2. Cut off tops of peppers (retain top and remove seeds and membrane.

3. Place tomatoes and peppers in a pan large enough to hold them comfortably and give each veg a tiny dash of sugar with the tips of your fingertips (I really think this is important!).
4. Take tomato flesh and process it until pureed.
5. Add olive oil, rice, onion, garlic, mint, parsley, nuts, cheese, sultanas, 1 teaspoon of salt and 1/2 teaspoon of pepper (or season to taste).
6. Stuff the vegetables evenly with this mixture. Replace tops of tomatoes and peppers.
7. Combine 1 cup of water and 1/2 cup olive oil with a scant tablespoonful of tomato paste and a little salt and pepper and pour this around the veg.
8. Bake in a preheated 375F oven (180C) for approx 1 3/4 hours (vegetables should pierce easily and be slightly blackened in parts).
9. Turn off oven and leave in for another hour to 'mellow' before serving.
10. This is best served slightly warm or at room temperature.

Enjoy!

Up Next: 

Cube Steak and Gravy (Crock Pot)

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Recipe based on one by evelyn/athens
Photo by hlkljgk

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