Tag Archives: recipe

Lemon & Dill Shrimp Pasta


I found this recipe online and I have to say it was absolutely delicious.  I have adjusted the original recipe and here is the one that I used.


  • 40 raw shrimp, peeled, thawed and deveined
  • 1 lemon
  • fettuccine
  • 2 tbsp. of olive oil
  • 4 garlic cloves, minced
  • 8 oz spinach
  • 1/2 tsp Italian Seasoning
  • 1/2 tsp dried dill
  • salt & pepper to taste



  1. Rinse shrimp and set aside.  Cook fettuccine to directions.
  2. Grate 1 tsp of lemon peel and set aside.  Juice whole lemon and put it aside as well.
  3. Heat olive oil in a skillet over medium low heat.  Add garlic and cook for 1 minute.  Add shrimp and cook until pink.
  4. Once pasta is finished, add pasta and spinach to shrimp and toss until spinach wilts.
  5. Toss in lemon peel, lemon juice and seasonings over low heat until warmed through.
  6. Serve.



Thanksgiving Turkey Marinade


Some people brine their turkeys, others use a marinade and other’s let the flavour of the turkey speak for itself.  I am one of those people who you uses a marinade and I am sharing it with you all today.


  1. 1 Bottle of Champagne
  2. 900 mL of Chicken Stock
  3. 2 Navel oranges, 1 diced, other juiced
  4. 3 Celery stalks, roughly chopped, leaves included
  5. 1 cup of Baby Carrots
  6. 1 whole medium onion, roughly chopped
  7. 3 cloves of Garlic
  8. 1 tsp of Kosher Salt
  9. 1 tsp of ground Black Pepper
  10. Whole Turkey – I used a 12 lbs one for this recipe


  1. Rinse Turkey thoroughly and remove giblets and neck from the cavity
  2. In roasting pan, lay turkey, breast side up
  3. Roughly chop celery, onion, garlic, 1 orange and carrots.  No need to get precise, this will all be thrown out the next day
  4. In another bowl, mix champagne, chicken stock, juice from other navel orange and salt & pepper.  Whisk until mixed
  5. Stuff the Turkey with chopped vegetables.  There will be some left over, these can be laid over the turkey or in the bottom of the pan
  6. Pour liquid over the turkey and vegetables
  7. Put in fridge
  8. Once every hour for the first 3 hours, using a ladle, pour liquid from the pan over the turkey
  9. Leave over night and then in the morning, start scooping liquid again over the turkey
  10. Once you are ready to cook, remove the vegetables and marinating liquid
  11. Season and cook turkey as you normally would

This may seem like a waste of liquid and vegetables, but this makes the turkey so unbelievably moist and it literally falls right off the bone.  They flavour from the champagne and oranges gives a floral note to the turkey, but it is not overwhelming at all.  Enjoy!

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Allrecipes.com is one of my favourite sites for recipes and cooking ideas.  I came across a Mojito recipe and gave it my own little twist by substituting raspberries for strawberries and taking some of the suggestions from fellow reviewers.  I have aptly named it “Momjitos”.


  1. White Sugar for the rim, although coloured sugar gives it an aesthetic appeal
  2. 1 large lime, quartered
  3. 1/2 bunch of mint leaves
  4. 1/2 cup of sugar
  5. 2 cups of mashed raspberries
  6. 1 1/2 cups of lemon juice
  7. White rum
  8. Lemon Lime pop drink (or club soda, depends on your preference)
  9. Ice cubes


  1. Pour 1/4 inch of sugar in a shallow dish.  Run a lime quarter around the rim of each of the glasses, dip into the sugar and set aside.
  2. To create the simple syrup, mix 1/2 cup of sugar, 1 1/2 cups of lemon juice and 2 cups of mashed raspberries, bring to a boil, then simmer for 3 minutes, remove from heat, strain through a cheese cloth and let cool.
  3. Add 2 tbsp of simple syrup to each glass then add mint and remaining lime, and muddle.
  4. Add 1 shot of rum, top with lemon lime drink and ice and stir.  Enjoy!

Makes 4 glasses