If you’re in need of a quick and easy meal, I’ve got you covered with this shrimp and squash pilaf. All of the components are delicious on their own, but even better when combined. This post is particularly special because three beloved grandmas contributed in some way – from the pilaf portion of the recipe to the serving spoons to the lace runner. Thank you Pat, Mary Lou and Maxine for contributing to my post!
If you’re a fan of crab cakes, you’ve come to the right place. Since my dad’s office is based in Greenville, South Carolina, he travels to the city often – but of course not now, due to COVID-19. This recipe is just slightly altered from one of our family’s favorite restaurants in Greenville called Soby’s. And boy, do they know how to make a decadent crab cake! I can’t wait for you to try this recipe and share it with your friends and family.
Pan-searing scallops is a much simpler process than you might think — especially if you consider that the cook time for this recipe is only around five minutes. Perfectly golden on the outside and tender on the inside, the scallops’ mild flavor complements a savory butter wine sauce that’s mixed with fresh parsley and green onions.
I absolutely love white fish, but for some reason, do not cook it very often. I made this panko-crusted halibut for my family the other weekend and it was a huge hit. The crispy and buttery fish is delicious atop the rich, white wine beurre blanc. Highly recommend!
I’ve had this honey walnut shrimp recipe filed away ever since Joanne from Fifteen Spatulas posted it a while back. So, I apologize for the non-seasonal post, but I felt it was time to finally make the dish. I’m so glad that I did. Seriously, go make it right now, it’s incredible! Sure, your kitchen might stink of oil for a few days (or maybe that’s just me because I don’t have a deep fryer/backyard), but it’s nothing a little Febreze and open windows can’t fix. :)
My thoughts and prayers go out to those in Colorado. x