When it comes to Italian style shrimp, classic shrimp scampi is where it’s at! There really is nothing better than warm garlic butter sauce poured over succulent shrimp with a fresh zest of lemon!
Shrimp scampi is traditionally served over a plate of cooked spaghetti or bucatini pasta. (My personal favorite!) But you can also mix things up and serve it over zucchini noodles or spaghetti squash for a low carb meal.
No matter how you serve it, you’re going to fall in love with the lemony, buttery goodness of this dish!
Fresh strawberries and lemon are combined in this delicious muffin recipe that’s easy to make for breakfast or brunch in only 35 minutes!
Before leaving on my Summer Adventure in May, my wonderful Mom purchased me a stoneware muffin pan at a Pampered Chef party she attended in Oklahoma.
Unfortunately I wasn’t able to use my new amazing kitchen gadget before I had to pack it into storage for the summer. I knew when I finally got settled in my new home in San Diego I wanted to bust that baby out and put it to work.
I decided to combine two of my favorite sweet and tart flavors into a muffin and thus the Lemon Berry Muffin was born. I ate a couple myself and delivered the rest to my dear friends in San Diego who let me borrow their hammer drill three times to get shelves, TV’s and art work on the walls (which are mostly composed of cement and metal studs) in my new place!
Prep Time: 10 minutes Cook Time: 25 minutes
Ingredients (makes 9 muffins)
3 cups flour
1 tbsp baking powder
1/2 tsp salt
3/4 cup sugar
1/2 cup milk
1/2 cup butter (room temperature)
2 lemons (juice and zest)
1/2 cup strawberries (sliced)
Start by combining the flour, baking powder and salt in a small mixing bowl.
Next combine the butter, sugar, milk and eggs, then add in the flour mixture.
Combine well then add the lemon juice, zest and strawberries.
Fold all the ingredients together then spoon into the muffin pan.
Place in the oven at 350° for 25-30 minutes. Remove when golden and cooked through.
The great thing about the stoneware is that the muffins cook evenly from top to bottom and slide out easily with no muffin liners needed.
These are easy to make for breakfast any day of the week!
Forget traditional blueberry muffins, there’s a new berry muffin in town 🙂
This healthy, paleo, gluten free and Whole30 Baked Lemon Herb Salmon recipe combines fresh ingredients for tons of flavor in a simple dinner dish.
This might be the most unique post on the blog to date because I’m posting it from 30,000 feet in the air! Yes, I’m on a plane from Miami to Los Angeles that is WiFi enabled and allowing me to post to all of you amongst the clouds in the sky!
This post is also special because it involves a meal I made for two of my favorite people, my best friend and her boyfriend, who also happens to be one of my best friends!
I am so beyond happy that the two of them found each other because they couldn’t be more perfect together! I love staying with them when I’m in Phoenix because they enjoy many of the same things I do such as food, fashion and relaxation!
My last night in Phoenix I wanted to cook them a “Thank You” dinner for allowing me to stay at their beautiful condo while in town for the weekend. I asked my best friend what she wanted to eat and she said fish so I suggested salmon.
It couldn’t have worked out more perfectly because the only seafood recipe I’ve posted thus far on the blog was my yummy chili lime garlic shrimp, so adding a fish main course seemed necessary at this point!
I paired the lemon herb salmon with an Italian Corn Salad and Buffalo Potato Salad. I know it sounds interesting, but her boyfriend loves all of my buffalo sauce recipes so I had to incorporate it into the meal and came up with this delicious little side dish!
Ingredients (serves 4)
2 lbs salmon
1/2 cup olive oil
2 tbsp fresh basil (chopped)
2 tbsp fresh rosemary (chopped)
2 tbsp fresh parsley (chopped)
3 large lemons
3 cloves garlic (minced)
1 tsp salt
1 tsp pepper
Add the olive oil to a small mixing bowl, then chop the fresh herbs.
Add the herbs to the olive oil.
Next, zest two of the lemons into the olive oil herb mixture.
Then add the minced garlic.
Squeeze in the juice of the two lemons.
Place the salmon skin side down in a shallow baking dish.
Top with the lemon herb mixture.
Thinly slice the additional lemon and place on top of each piece of salmon.
Cover with foil and place in the refrigerator for an hour to marinate.
Remove from the refrigerator and cook at 400°F for 30 minutes.
As the resident foodie and party planner extraordinaire for all my friends, when Birthday time comes around I’m everyone’s first call! For a friend I’ve known my whole life I pull at all the stops, and that friend would be Billy!
It just happens that Billy’s Birthday fell on Super Bowl Sunday this year, bonus! So a duel celebration was in order, biggest football day of the year and celebrating the birth of one of the greatest guys I know!
So the first question I ask my friends as their birthday approaches is “what kind of cake”? This year Billy responds with the dreaded “surprise me!” Oh no, this means not only do I have to come up with an amazing cake, I also have to figure out what kind of cake that is!
So in true Whitney Bond fashion, I made three cakes, just to be sure!!! Some were made into cupcakes, like these delightful little desserts! (Easier for sharing at a party!)
Ingredients (makes 48 mini cupcakes or 24 large cupcakes)
3 cups flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup unsalted butter (1 stick)
1 1/2 cups granulated sugar
4 large eggs
lemon zest from 2 lemons
2 tbsp fresh lemon juice
1 tsp vanilla
1 cup half-and-half
Start by pre-heating the oven to 350°F and lining a cupcake pan with paper liners.
Next, combine the flour, baking powder and salt in a small mixing bowl.
In a medium mixing bowl cream the butter and sugar together, then add eggs one at a time. Next, add the zest and vanilla.
Then add the lemon juice and half-and-half.
Combine together with electric hand mixer.
Mmmm creamy! Now spoon into the lined cupcake pan.
I used the mini-cupcake pan because they’re so darn cute and easy to gobble up in one bite!
Bake for app 15 minutes.
Now it’s time to make the Lemon Cream Frosting! I simply took my Cream Cheese Frosting recipe and added lemon juice!
2 8 oz packages cream cheese
1/2 cup butter, softened
2 cups confectioners sugar, sifted
1 tsp vanilla extract
Juice of 1 lemon
Use an electric hand mixer to combine ingredients. Next spread on top of the lemon zest cupcakes!
Now of course I have no pictures of the cupcakes WITH the frosting on top! I got busy making all of the other delicious Super Bowl Party food and asked my girls to frost the cupcakes for me, by the time I realized there were no pictures, they were all gone!