Guest Blogger!!

So you may be tired of hearing me talk about recipes, and my mom, and things that I like so I thought it would be cool for my friend Jen to talk to you guys! Although we eat pretty much the same things Jen decided to try to go vegan for a little bit, and I most certainly did not. I thought she was crazy for doing it and I asked her many times if she was serious. Well she was. And here she is now to talk about her experiences as a vegan.

Hi Everyone!

My name is Jen, I go to school with Alana at the Savannah College of Art and Design and I am here to talk about my vegan lifestyle, that lasted 9 days. While I was a vegan i missed bread, all too much. The only bread products you can have are made from honey, and nuts, seeds, basically things that you shouldn't be able to make bread out of. The bread products were hard as a brick. I also missed cheesed a lot, even though I am lactose intolerant. One of the problems I had is that, I wanted to be not just a vegan eater, but a vegan in every way. It is very hard to just change your lifestyle so suddenly, which is what I did. What got the whole vegan thing started was my friend and I having a contest to see who could last on a vegan lifestyle the longest. Thankfully I won. That's how hard it is. I lasted 9 long days. While I was on the vegan diet I ate a lot of lentil. I made a lentil soup which was really tasty. I went through a lot of apples. And most importantly I made sure to eat vitamins catered to vegans. I do wish that I could live a vegan lifestyle but quite frankly I do not have the strength. I think it's really admirable that people could give up all those tasty food. I thought it would be as easy as giving up meat but it was not. Not to mention I lost 6lbs during those 9 days. If you want to try living a vegan lifestyle I wish you all the luck in the world because you will need it.

Best Wishes,

Jen

An Interview With Mom

If it wasn't for my mom and my dad I wouldn't know how to even make a grilled cheese sandwich. My parents always cook meals, except for the few occasions when we eat out. Which is why I would much rather stay in and cook then go out to eat. My parents have given my brothers and I some great meals, and I am very thankful for that. Some of my favorite memories are from when my mom was a Pampered Chef lady. I loved going to the Pampered Chef parties with her and watching her demonstrations and then quickly eating them. So who better to talk to food about, then my lovely mother. Here is an interview I had with her on quick and easy meals.

What are some tasty quick meals to make?

Stir-fry and grilling are always quick, easy and tasty. I love our George Foreman grill, I grill anything from chicken to shrimp, and they have such great flavor. Stir-frying is also a quick way to make a meal especially if you have a good wok. Chicken and broccoli is always a hit, especially when you add some soy sauce and snow peas.

What are your thoughts on quick and easy meals?

They are great for working parents or anyone on the go. Some quick and easy go to meals are usually dishes like salad and pasta. You can easily add a zest to a salad by adding nuts and a raspberry vinaigrette, and for pasta you can add sautéed peppers.

Here is a quick and tasty meal:

Grilled Chicken Sub

What you will need:

Italian sub

Chicken filleted

Jack Daniels BBQ sauce

Turkey bacon

Monterey jack cheese

How to make it:

 First grill the chicken and prepare the bacon.

While the chicken and bacon are cooking slice the sub and coat with the Jack Daniels BBQ Sauce on both sides. If you want to you can toast the sub.

After the chicken and bacon are cooked, layer the chicken on the sub and place a slice of cheese on top.

Put the bacon on top of the cheese and then another piece of cheese on top of the bacon. 

Stick the sandwich in a broiler to melt the cheese, watching carefully and then remove. 

A good sub for the bacon or cheese is sautéed pepper and onions, and you can also opt out the BBQ sauce for honey mustard.

Who Doesn't Love Bread?

I can understand if you are on the whole no carbs diet why you won't eat bread. But if that does not apply to you I hope you love bread as much as I do. My bread obsession started sometime when I was in elementary school. I'm not exactly sure when but sometime around then I started eating all the bread in site. If my parents asked me what I wanted to eat, my response was usually bread and water. My bread obsession still lives. In fact it may have become worse. I probably go through a loaf of bread in about a week. Just me, alone. So when I found out my boyfriend's family owns a bakery in Germany I went nuts. I told him he had to make me some bread. When he did get around to making me some of the bread I nearly died. He didn't know what he was getting himself into. The bread was so good I got him to make some for my family and my friends (who all loved it). I know you guys may be thinking, well it's just bread how amazing can it be, but trust me. It is not just any kind of bread. Its authentic german sweet bread. It's not just a generic kind of bread that can be found in a chain supermarket. It is special. And Daniel has allowed me to share it on here for all of you. I know you will all enjoy it. Here it is:

What You Will Need:

1.48 oz yeast
8.45 oz milk
2.64 oz sugar
21.1 oz flour
5.29 butter
1 egg
Pinch of salt

How to make it:

First put all the ingredients together in a bowl, except for the egg, and mix well. Let the mix rest for 40 minutes and cover it. While you let the mix rest pre-heat your oven to 420 degrees. After the 40 minutes are up knead the dough thoroughly. Once you have completed the kneading process cut it into three long pieces. Braid the pieces together. After the bread has been braided take a brush and coat the bread with 1 egg. Let the bread bake for about 20-25 minutes or until golden.

Here is a picture of what he made for my 20th birthday!!

It was finished in a matter of days.

Dying for Salmon Burgers

It's almost time for summer vacation. For some students that means going back home to their families, and for others that means livin' it up all on their own. During this summer vacation you can most definitely find me at home. I love going home for summer vacation. I love seeing my friends and family. And I just recently have had a new addition to my family. My mom just bought a Shih-Poo named Coda that I can not wait to meet. See, I have a lot to look forward to.

Most importantly I look forward to sitting on my deck enjoying the summer breeze and homemade meals. One of my favorite homemade meals is my mom's salmon burgers. I know most people think why a salmon burger instead of a real meat burger. The reason is I don't eat beef, pork, or chicken, only seafood (i'll have the occasional Chick-Fil-A Premium Chicken Sandwich with Pepperjack when I'm feeling realllyy hungary, but I don't tell anyone.) So while the rest of my family is chowing down on steak, I am thoroughly enjoying my salmon burger. Honestly what is not to love about a salmon burger, unless of course you don't like seafood, they are so salmony and juicy. Usually I top off my salmon burger with a side of homemade fries too. As in chop up a potatoes into strips and fry them. Yummy. While I dream about my moms salmon burgers here is a recipe so you can try one too, courtesy of Rachel Ray and the Food Network.

What You Will Need:

• 1 (14-ounce) can Alaskan salmon, drained and flaked
• 2 egg whites, lightly beaten
• Handful parsley leaves, finely chopped
• 2 lemons, zested and juiced, divided
• 3 cloves garlic, finely chopped
• 3/4 cup Italian bread crumbs, 3 generous handfuls
• Salt and pepper
• 4 anchovies, finely chopped, optional
• 2 teaspoons Dijon mustard
• 1 tablespoon Worcestershire sauce, eyeball it
• 2 tablespoons plus 1/4 cup extra-virgin olive oil, divided
• Couple handfuls grated Parmigiano-Reggiano or Romano
• 2 hearts romaine lettuce, shredded
• 1 head radicchio, shredded

How To Make:

To flaked salmon, add egg whites, parsley, the zest and juice of 1 lemon, 2/3 of the total amount of chopped garlic, the bread crumbs and lots of black pepper and a little salt. Mix together and form 4 large patties or 8 mini patties.

To a salad bowl add the remaining zest and lemon juice, remaining garlic, chopped anchovies, Dijon mustard, and Worcestershire. Whisk in about 1/4 cup extra-virgin olive oil and cheese. Add lots of black pepper, no salt. Add shredded lettuces to the bowl and toss to coat evenly. Now, season the slaw with salt to taste, if necessary.


Preheat 2 tablespoons, of extra-virgin olive oil, 2 turns of the pan, in a nonstick skillet over medium to medium high heat. Cook salmon patties 2 to 3 minutes on each side for mini patties, 4 minutes on each side for large patties.


Serve salmon patties atop Caesar Slaw.

The Cupcake Craze

After seeing this photo searching the web I started thinking about cupcakes and started to get realllyyy hungary.

I also realized that cupcakes have become one of the biggest trends in the food industry recently and I have a feeling they are not going anywhere. It seems like everyone is on the quest to perfect the cupcake. The perfect moist cake, and icing that does not dry up. If you can find perfect harmony between the cake base and icing you are golden. And if you happen to open up shop in a cute little neighborhood I'm sure you will have a booming cupcake business. Everyone loves cupcakes. They also seem to be the subject of a lot of my recent conversations. Just the other day in class I was discussing cupcake shops in atlanta, and d.c. which was completely off topic but everyone joined in anyway. And yesterday I was talking to my cousin about making Roger Hargreaves themed cupcakes. If you do not know who Roger Hargreaves is, he is the author who created books likes this:

I thought it was a cute idea and she agreed. Out of all the cupcakes I've had red velvet is always my favorite. Besides the Halloween themed cupcake I had in elementary school which I still remember, it was moist chocolate cake, with vanilla icing and gummy worms on top. I still dream of that cupcake. But when I am not dreaming of my elementary Halloween cupcake I am hunting down the perfect red velvet cupcake. So far I have fallen head over heals for the Red Velvet Cupcake at YoCake in my local mall back home. Although it is just a mall food court stand, their cupcakes are absolutely delicious. As I was talking about before, there is a perfect balance between the cake and the icing. Here is a Red Velvet cupcake recipe from Paula Deen that I'm sure will be just as delightful.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons red food coloring
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

• 1 pound cream cheese, softened
• 2 sticks butter, softened
• 1 teaspoon vanilla extract
• 4 cups sifted confectioners' sugar
• Chopped pecans and fresh raspberries or strawberries, for garnish

Directions

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans and a fresh raspberry or strawberry.

Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.

http://www.foodnetwork.com/recipes/paula-deen/red-velvet-cupcakes-with-cream-cheese-frosting-recipe/index.html

Summa Smoothie

Summer time is right around the corner. In some places it has already come, i.e. Atlanta. All this hot weather is really starting to get to me. It is making me lethargic in the midst of piles of homework. It is making me not want to leave my bed. It really is doing more bad then good for me. Although the shade does actually feel pretty good. All I need is a nice cool drink and a porch. In comes the perfect summer time smoothie. We could all use one at some point. What is not to love about smoothies? They are healthy, filling, and tasty. I have had a lot of smoothies in my life time, whether they were from Smoothie King, or whether it was one I concocted in my kitchen, none compare to a good old fashioned fruit smoothie. Here is a smoothie that sounds very very delicious, on behalf of CIA Culinary Intelligence. I hope you enjoy it as much as I will.

Tropical Fruit Smoothies

Makes 2 servings

For a truly tropical treat, serve these fruit drinks in a tall hurricane glass and garnish each of them with a pineapple spear and a sprinkle of toasted coconut.

• 1 cup diced pineapple
• 1/4 cup diced mango
• 1/4 cup diced papaya
• 1/4 cup peeled and diced kiwi
• 1/2 cup fresh orange juice, divided use
• 1/4 cup coconut milk
• 1/4 cup plain nonfat yogurt, optional
• 1/3 cup ice
• 1 Tbsp sugar, or as needed
• 1/4 tsp vanilla
• 2 pineapple slices for garnish
• Toasted shredded unsweetened coconut for garnish, optional

1. In a blender, combine pineapple, mango, papaya, kiwi, and 1/4 cup orange juice. Purée until smooth. With the machine running, add the remaining orange juice, coconut milk, yogurt (if using), ice, sugar, and vanilla extract. Blend the fruit mixture until smooth and thick.
2. Serve the smoothies at once in chilled tall glasses garnished with a pineapple slice and a sprinkled of toasted coconut.
3. To Toast Coconut: Swirl the grated coconut in a dry sauté pan over medium-high heat for 2 to 3 minutes, or until golden brown. Immediately pour the toasted coconut into a cool bowl or plate to prevent scorching.

Nutritional information, per serving: 220 calories, 4g protein, 8g fat, 39g carbohydrates, 25mg sodium, 0mg cholesterol, 4g fiber.

http://www.ciaculinaryintelligence.com/2009/06/summertime-smoothies-popsicles.html

Mmm Paella

As we all know Cinco De Mayo was this past Thursday. In celebration of the holiday I opted not to go out and drink until I passed out on a couch, but instead I wanted to have some good Spanish food. I know Paella's technically come from Spain and not Mexico, which is the real country to be celebrated but all the Mexican restaurants were crowded, so I figured Spanish food would do. I ended up going to La Fonda on Peachtree for the first time and I loved it. I had the Paella Del Mar for two, which has yellow rice cooked with shrimp, calamari, salmon, sea scallops, mussels, green peppers, onions, pimentos and clam juice. I truly enjoyed it. Here is a recipe that is similar to the one I had, courtesy of http://articles.latimes.com/2009/feb/18/food/fo-sos18.

What you will need:

5 tablespoons olive oil, divided

1/2 cup finely chopped onion

1/4 cup chopped garlic

1 cup grated tomatoes or tomato pulp

1/4 pound cod fillet, or other firm white-fleshed fish, cut in cubes

4 whole squid bodies, cleaned and cut into rings

1/4 cup dry white wine

2 3/4 cups fish or vegetable broth, more as needed

1 pinch saffron

1 bay leaf

1 tablespoon sea salt

1 1/2 cups Bomba, Valenciano or Vialone Nano rice

8 mussels, cleaned

8 large shrimp, peeled

How to make it:

1. Make the sofrito. Heat a 12-inch paella pan over medium-high heat. Add 3 tablespoons oil, then the onions and cook, stirring frequently, until the onions are softened, 3 to 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the grated tomatoes and cook, stirring frequently, until the tomatoes have lost most of their moisture and the sofrito is reduced to about one-fourth cup, 8 to 10 minutes. Remove from heat and place the sofrito in a small bowl. Wipe the pan.

2. Return the pan to medium-high heat. When the pan is hot, add the remaining oil, then the cod and squid. Sear the fish, stirring frequently, about 1 minute. Reduce the heat to medium and add the sofrito back to the pan. Cook, stirring the sofrito with the fish to blend the flavors, for 3 minutes. Add the wine, stirring to remove any bits of flavoring from the bottom of the pan. Cook until the wine is reduced by half, about 1 minute.

My Mommy's Pasta

It's Mother's Day, and I am officially missing my mother more than ever. I wish I was not a 10 hour drive away from her today, but hey at least there's Skype. Thank goooodness for Skype.

Anyway, my mom makes the most amazing food. She is the reason why I even know how to make a grilled cheese or anything else for that matter. She is also the reason why I learned to eat my vegetables. She has her fair share of recipes but one of my favorites that she makes is a summer pasta dish. It is pasta mixed with spinach peppers, itialian dressing, and crab meat, my favorite. The best thing about this pasta is that it not only tastes great the day of but it tastes great a few days after too. A lot of pasta dishes do not keep as well as this one. Which is great news for those of you who love left overs. I promise you will fall in love with this recipe.

What you will need:

1 box of tri color rotini pasta

1 pack of crab meat (imitation or real your choice)

1 bag of fresh spinach

1 red pepper 

1 green pepper 

1 yellow pepper

1 red onion

1 pack of cherry tomatoes

1 bottle of Wishbone Robusto Italian dressing

salt & pepper to taste

Italian seasoning to taste

How to make it:

First start of boiling the pasta, after the pasta has been cooked, drain it under cold running water. Put the pasta in a bowl, and let it sit. Cup up the onions and peppers into thin slices, and cut the cherry tomatoes in half. Shred up the crab or dice, which ever you prefer. Mix the peppers, onions, and tomatoes into the pasta. Sprinkle the Italian seasoning, salt and pepper, over the pasta. Now mix in the crab meat and the spinach. Pour half the bottle of Italian dressing into the pasta and mix. Leave in the fridge for 30 minutes, to an hour and serve cold.

Lesson Learned

I don't know about you guys but I am one of those people that likes to say "To heck with the measuring cup! I have everything under control!" Yes, I would much rather guess it and take my chances any day over pulling out a measuring cup and going through that whole entire process. Kind of lazy, I know. I am not going to lie, sometimes it works, and the food comes out great and other times I wish I could go back in time and correct that mistake. I am now starting to learn that measuring cups were made for a reason, and they are actually pretty useful when you do actually use them.

One measuring cup that I have been looking at is the OXO 3 Piece Angled Measuring cup. I never thought I would see a "cool" measuring cup, or really any measuring cup that I would want to buy, but this one is a must have. What's different about the OXO measuring cup is that it has a band on the inside that lets you measure from a birds eye view. No more trying to pour, stop, check, and pour some more. The OXO Measuring cup definitely makes it a lot easier to measure, an it is quick. Which is great for all the impatient cooks out their like me. It may be time to ditch the old traditional measuring cup thats been in the family for 15 years and get yourself the OXO. Click here to check it out for yourself.

Shrimp Fried Rice mmhhhmmm

One of my favorite kinds of food is Asian food. I love Asian food. As a matter of fact I had Asian food yesterday.

On a side note, if you are in the Midtown Atlanta area I strongly encourage you to visit Saigon Cafe, on Peachtree St. That's what I had yesterday. I had the General Tsao's Chicken and loved every single bite of it. I loved it so much that I forced myself to stop before I ate all of it and saved some in a to-go box so I could have it again later.

Back to my Asian food obsession. Shrimp Fried Rice is my go to food when I'm eating at an Asian restaurant and can't decided what to get. To my surprise I have recently found out that it's not that hard to make at all. Good for me. Now I can make it from home instead of ordering delivery or going out. I found a video that gives some pretty good instructions on how to make it. Here it is:

Remake Your Favorite Restaurant Meals

I know we all go out to our favorite restaurants and get the same meal every single time. I certainly do. There are just some restaurants that are known for some meals. I love to go to restaurant when I'm home called Guapos. It's a Mexican restaurant that is family owned. Nothing else can compete with Guapos. You can walk in there any given night and it will be packed, that's how good it is. I recently went when I was home for Spring Break and I fell in love all over again. Whenever I go I always get chicken tacos. They are to die for. They are the kind of tacos that you could eat all day. I rarely share my food with people but I always share these tacos. They are too good not to.

Ok, sorry, I think you get the point now. They are GOOD tacos. Now that we have that out the way I can tell you that I found this recipe that I think comes as close to these tacos as possible. They are basically shredded chicken tacos cooked in a tomato sauce. So I followed the recipe and tried to re-create the Guapos chicken tacos, minus the taco. I just made the chicken. This is what it came out to be.

They weren't exactly shredded the way they were supposed to be but they were close enough for my first time. Although they weren't shredded they were muy delicioso. 

If you like the picture above or are interested in making some shredded chicken tacos for yourself here is the recipe.

Delicious Baked Salmon

I am not a huge fan of meat. In fact, I only really eat Seafood. I will occasionally eat fish. Key word being occasionally. I'm always looking for new fish recipes. I mostly eat salmon so that is what I spend most of my time searching for. I stumbled across this new salmon recipe, and I decided to give it a try. It is actually really tasty, I loved it. It is also easy to make, which is a big plus. Here is the recipe:

Ingredients

• 2 cloves garlic, minced
• 6 tablespoons light olive oil
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, chopped
• 2 (6 ounce) fillets salmon

Directions

1. In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

Here is the link to where I found it:

http://allrecipes.com//Recipe/baked-salmon-ii/Detail.aspx

If you love baked salmon I highly recommend this recipe. Here is a picture of how it turned out:

 

White Pizzas Made Easy!!

My last post was about the fabulous pizza that I had at Fellini's. Recently I thought, why not make my own white pizza, I shouldn't have to wait to go to Fellini's. So I decided to look for a recipe online. I found a white pizza recipe from Rachel Ray and it is as close to the pizza that I had at Fellini's, and it is simple. Perfect. Here it is.

Ingredients

• 1 store bought pizza dough - or pick one up from your favorite pizzeria
• Extra- virgin olive oil, for drizzling
• 2 cups whole or part skim ricotta
• 2 cloves garlic, finely chopped
• Handful flat-leaf parsley, finely chopped
• 2 cups shredded mozzarella or provolone, 1 pouch
• 10 fresh basil leaves, 1/2 cup, shredded

Directions

Preheat a pizza stone if you use one along with the oven to 425 degrees F.

Stretch dough to form a pie and transfer to stone or pizza baking tray. Pierce the dough with the tines of a fork in several places.Drizzle extra-virgin olive oil around the crust. Mix the ricotta cheesewith garlic and parsley and season it with salt and black pepper. Spread the ricotta across the dough. Top the pizza with mozzarellaor provolone. Bake until crispy, 20 minutes. Top the white pizza pie with the shredded basil leaves, cut and serve.

And here is the link:

http://www.foodnetwork.com/recipes/rachael-ray/white-pizza-recipe/index.html

The only difference between this recipe and Fellini's is that instead of garlic she uses basil leaves, but if you prefer garlic, just pick up a tiny jar of minced Garlic and you can top the pizza with about 2-3 table spoons.

Heavenly Pizza

If you live in the Atlanta area, or even frequently visit Atlanta, you should know by now that there are some great places to eat around here.  There is great Chinese food, there is great American food, and there's great Italian food, we have it all.  You can also find some really great pizza places, one of my favorites is Fellini's.  Fellini's has many locations throughout Atlanta, and surrounding areas but my favorite location is the one on Peachtree St in Buckhead, maybe because that is the closest one to where I live.  I love the environment as much as I love the pizza.  You can get a small, medium, large, or a slice of pizza, all of which are generous portions.  If you are into New York style pizza, and anything better than Domino's or Pizza Hut (not trying to knock them) you will definitely enjoy Fellini's.  In fact my parents and I being native New Yorkers found Fellini's pizza a breath of fresh air.  So whenever you have some spare time, make sure you hit up this place up, you will not be disappointed.

Here is Jen enjoying her vegetarian pizza.

And this is my amazing White Pizza, if you love cheese, you will love this pizza.

How To Make an Easy Fancy Dinner

If you know me, you know that I would much rather cook something for dinner than go out.  This is almost always the case, even for Valentines Day.  This Valentines Day I happened to be stuck, I could not think of anything to make.  I really wanted to surprise my boyfriend and make him something that I haven't made before.  I was on the phone with my Mom, and I was explaining to her the problem, and just like always, she had a solution.  Thank you Mommy.  That's what she's good for.  Well she suggested making a shrimp soup and using some Italian bread as a bowl.  It sounded pretty fancy and easy to make so I decided that is what our Valentine's Day dinner would be.  It just so happens that we absolutely loved it, it was very tasty and filling, and now you can make it too.  Here's the recipe:

What You Will Need:

2 Cans of Potato Soup
1/2 Onion
1/4 Stick of Butter
1 table spoon of minced garlic
1/2 head of broccoli
Pinch of salt
Pinch of Pepper
1/2 lb of shrimp

How to make it:


Start to melt the butter in a medium sized frying pan. While the butter is melting chop up the onion up into small strips, and stir them into the pan.  Sprinkle in the minced garlic.  Chop up the broccoli mix that into the pan as well.  Throw in a pinch of salt and pepper into the mix.  Stir the mix occasionally on medium heat.  After the shrimp is cleaned mix that in as well, and cook until it turns pink.  Once the shrimp is done cooking lower the heat.

In a pot,  to heat up the potato soup on a medium temperature.  Once the potato soup starts to heat up mix in the contents of the frying pan.  Stir this mix occasionally for about 5 minutes.

While the shrimp and soup mix is heating up carve a hole into the middle of the bread, and after the shrimp soup is done pour into the hole, it is ok if the soup overflows.


You have successfully made an easy fancy dinner. Enjoy.