Easy Shrimp Scampi Pizza

 It is exactly as the title suggests. Shrimp scampi pizza is ready in 30 minutes if the pizza dough is already made or store bought. The sauce for this recipe is made of butter and lemon juice. Some recipes will have a slash of white wine, but it will not change the taste for this sauce. Another note is to use shrimp that is already peeled and deveined. My herbs garden has parsley and oregano that I will add to this recipe. However, Italian seasonings can be substituted. Shrimp is very fast to cook, and the sauce will keep the shrimp moist, but do not overcook the shrimp while sautéing. Let’s now make the shrimp scampi pizza!

Ingredients:

2 personal sized pizza dough (about 8 inches in diameter)

1 lb. Medium-sized shrimp, peeled and deveined

Salt and pepper 1/2 tsp 

Scampi sauce ingredients:

Juice of one lemon (about 1 tbs)

2 tbs butter 

1 tbs olive oil

4 garlic cloves, minced

1 tsp each oregano and parsley

1 tsp chilli flakes

2 cups mixed varieties of cheese of your choice

Directions:

Preheat oven to 450°.

Melt the butter and olive oil in a pan over medium heat. 

Add the garlic, red pepper flakes, and shrimp, and cook until the shrimp is just cooked through (about a minute per side) before adding the lemon juice and removing from the heat.

Spread the dough out on a baking sheet. 

Spread the shrimp and the lemon butter-garlic sauce over and sprinkle on the cheese.

Bake in the preheated oven until the cheese has melted and the crust is crispy and golden brown (about 10 minutes).

Sprinkle with more parsley and enjoy.

Tip: 

Many ready-made pizza doughs are now available on the market. Also, this recipe can be used over flat bread or tortilla for quicker ideas for dinner.

 

  

Eggs-Fried Rice with Sausage

Fried rice is a very popular breakfast dish among Asians. Usually, this quick dish does not require a lot of ingredients, just the left over cooked rice from the previous day, eggs, and green onions. Then this dish can be made. However, Chinese sausage is also an ingredient that will increase the appeal and taste for this fried-rice dish. Traditionally, the Chinese sausage is made of ground pork, but nowadays because diet is more important, sausages are also processed with all kinds of meat instead of just using pork and is currently on the market. I will now introduce this quick and easy eggs-fried rice with chicken sausage. It is simple but delicious and full of protein and flavor.

Ingredients:

3 cups day-old cooked rice

2 eggs (separate the yolks and the whites)

2 Chinese sausage, diced

4 scallions, separate the white and green parts

1/3 cup frozen corn 

1 tbs vegetable oil or avocado oil

Seasonings:

Salt, soy sauce, oyster sauce, white pepper, and mushrooms seasoning

Garnish with chopped cilantro

Directions:

Boil the water and blanch the corn for 1 minute, drain, and set aside.

In a bowl, add the rice.

Add egg yolks to the rice and mix well to combine.

Whisk the egg whites until foaming.

In a medium wok, add diced sausages and pan fry the sausages over low heat until the sausages release their own oil and start turning brown. Remove the sauce and set aside.

Add oil into the wok, if needed. Add the white parts of the scallions into the wok; stir and cook until fragrant (about 1 minute). 

add the egg white 

Add rice and corn. Stir and cook for 5 minutes. Add fried sausages.

Season the rice to your liking. The sausage has a lot of flavor already. Do not use too much salt or soy sauce to the rice.

When you hear the crackling sound that comes from the rice, this is the sign that the rice is ready. Add the green parts of scallions and cilantro. 

Enjoy!!

Greek Yogurt Nut Cake

If you are viewing my cooking and baking blog, enjoyasimplelife.blogspot.com, for the first time or are a frequent viewer, I have not made many additional entries to the blog for quite some time.  The reason for this is that I have made a move to a new home, and the cooking arrangements are not quite ideal at this time. There are additional reasons that should be resolved soon. When this happens, I will gladly post additional easy-to-follow, photo-illustrated entries that I am certain you will enjoy preparing for yourself and others. In the meantime, I have already published more than 1500 recipes on this website that you can have access to now at no cost to you except for your time and your own desire to try something new. To search for something of your liking, simply enter a word or group of words, such as shrimp, chicken, egg rolls, or dipping sauce, etc., in the search box in the upper left-hand corner or the Search This Blog at the very bottom of this page. Then click the magnifying glass search symbol or the word Search to the right of the word(s). Immediately, all the recipes I have in my blog that contain the word or words just entered will appear in the order they were posted.

Occasionally, depending on the search engine, such as Google, other websites will appear before my blog address. You may need to look for the words, Enjoy Life, when looking for my blog as you scroll down the entries that appear first. Good luck! And thanks for visiting my blog.

Lan

I like to make this cake when my Greek yogurt has almost expired. This recipe also can use sour cream for a richer version. I like to serve this cake with strawberries or any kind of fresh fruit, such as blueberries or raspberries.  I want to share this recipe because it is simple, plain, with nuts, or a layer of fruit can be added. This cake can be made in a Bundt pan or in fluted tube molds, which looks nice on any dessert table or just simply in a loaf pan. 

Ingredients:

Dry ingredients:

2 cups self-rising flour

1/4 tsp salt

1/4 tsp nutmeg

Other ingredients:

1/2 cup dried fruits such as raisins, cranberries, etc.

Wet ingredients:

1 cup nonfat Greek yogurt

2 eggs

1/2 cup vegetable oil or melted butter

1/4 cup milk

3/4 cup sugar

Nut crumbs

1/2 cup almonds and pecans, chopped

1/2 cup brown sugar

1 tsp cinnamon powder

Directions:

Preheat the oven to 350°.

Grease and flour a 10-inch plain fluted tube pan.

In a medium sized bowl, combine all the dried ingredients. Set aside.

In another mixing bowl, combine all wet ingredients and use a andheld beater to beat until light and fluffy (about 1 minute).

Add the dried ingredients into the wet ingredients. Beat well until fluffy and smooth (about 2 minutes).

With a rubber spatula, scrape half of the batter into the pan. Sprinkle half of the nut crumbs and all the dried fruit on top. Top the rest of the batter and sprinkle the half of the nut crumbs on top.

Bake on the center rack of the oven for 40 to 50 minutes or until a concerted toothpick in the center of the cake comes out clean.

Let cake cool in the pan for 20 minutes and then serve at room temperature.