red pepper and olives

Garlic Shrimp


1 lb large shrimp, peeled and deveined 
6 cloves garlic, sliced thin
1 tbsp Spanish olive oil
crushed red pepper flakes
pinch paprika
¼ cup chopped fresh herbs like cilantro or parsley
Lime wedges for serving

in a large skillet, heat oil on medium heat and add the garlic and red pepper flakes. Sauté until golden, about 2 minutes being careful not to burn. Add shrimp and season with salt and paprika. Cook 2-3 minutes until shrimp is cooked through. Do not overcook or it will become tough and chewy. Add chopped fresh herbs and divide equally in 3 plates


Turkey and Havarti Panini with Roasted Red Pepper Aioli and crispy French’s Fried Onions. White bread (12 Pieces), Havarti cheese (8 oz.), American Cheese (8 oz.), French’s fried onions (1 cup), Turkey (1 lb), Butter (6 tbls.), Garlic (6 cloves), Sherry (1 tsp.), Dijon (1 tsp.), Mayonnaise (2 cups), Red Bell Pepper (2).

Make aioli: roast garlic in olive oil. Roast bell pepperm. When cool blend peppers andbgarlic with sherry, Dijon, Mayonnaise and bell pepper. Season with salt. Assemble sandwich: spread aioli on inside of sandwich, top with havarti, turkey, onions, then American cheese. Tip with bread. Butter outsidevof bread and grill.


Your hero’s destined to waver
Anyone can - Always my man
I would never betray you
Look at me who could raise you
Face in the sand - Safe in your hand

Red Hot Chili Peppers - Savior

“Being a goalkeeper gives you quite a unique perspective on things. You are part of a team yet somehow separate; there are no grey areas, with success or failure being measured in real time; and you have a physical job which you can only do well by paying attention to your mental well-being. A great goalkeeper has to have the keys to a great mindset. To be able to work well in the box, I believe you have to be able to think outside the box” (Brad Friedel)

And I don’t think I can win.

go to blaze.

gluten free crust. vegan cheese. classic red sauce.

spinach. green peppers. black olives. pineapples. minced garlic. salt. balsamic glaze. fwm.


Monterey Bay Aquarium Executive Chef Matt Beaudin shows how to prepare a delicious meal of wild California lingcod with farmed clams and ravioli.

Seafood Watch recommends buying lingcod from the U.S. and British Columbia because it’s either a Best Choice or Good Alternative. And good news, more than 80 percent of the U.S. catch rates as Best Choice.

Enjoy Chef Matt’s recipe:

Wild Lingcod

4 each                 6 Ounce Portions of Ling Cod (Skin On)
2 Tbsp.                Olive Oil or Vegetable Oil
Salt                     To Taste
Pepper                To Taste

Heat oil in a medium Sautee Pan until small ripples form. While oil is heating Season Fish On both Sides. Place fish skin side down in oil for approximately 3 minutes on each side. Put in oven at 350 degrees to finish for about 5-7 minutes depending upon thickness.

Farmed Clams

16 each                 Clams
2 Tbsp.                  Salted Butter
1 Tbsp.                  Minced Garlic
1 Tbsp.                  Minced Shallot
2 Tbsp.                  Olive Oil
1 Pinch                  Red Pepper Flakes
1 Pinch                  Chopped Cilantro
¼ Cup                    White Wine

Heat Oil in a Medium Sautee pan over low heat, when hot add garlic and shallots. When shallots are translucent add clams and cook for about 2 minutes stirring occasionally.  Add white wine and cover until clams begin to open about 5 minutes, when open add butter, red pepper flakes and cilantro stir well and serve hot. Use Remaining butter sauce for the dish.

Use your favorite raviolis for this dish and cook as recommended.

Easy meal tonight that tastes like it took much now effort than it actually did.

Just got back from this community meditation class and it left me feeling like I needed some more interesting flavors than say, tomato soup and garlic bread.

So- pasta with olive oil, garlic, red pepper flakes, dry basil, yeast flakes, and planko bread crumbs worn some lemon flavor to them, and sautéed green beans with olive oil, garlic, salt, lemon & red pepper flakes. And I know, ur like, hey that’s almost the same flavors on both things but trust me they come through differently when coming from green beans vs pasta ok.

But I really love sautéed green beans like. I feel so bad for ppl who have only had steamed veggies. I have plenty more so I think I will get tofu and do soy sauce, sesame oil, and ginger and lemon next time. Sure the oil makes it technically less healthy but it’s still a “good” fat or whatever and I honestly can’t bring myself to dwell on calories. Feel free to ask me questions about nutrients and such though.

Took about 20 minutes total. 1 pan for beans 1 pot for pasta and 1 plate, so I don’t have much clean up. Minimal effort. Delicious. Vegan.

frikinik  asked:


Hey there! sorry this took a while for me to do :)

  1. Olive - Jake Chudnow
  2. Quixoticelixer - Red Hot Chili Peppers
  3. Civilisation - Danny Kane
  4. Going Down - Jake Chudnow
  5. The Boy With The Thorn In His Side - The Smiths
  6. Smugglers - TLOU OST
  7. Hysteria - MUSE
  8. Ohne Dich - Rammstein
  9. Kids With Guns - Gorillaz
  10. Here Comes Your Man - The Pixies

my music is a bit all over the place tbh :D

send me a “hey” and i will put my itunes on shuffle and give you a 10 song playlist

This is gonna be eat-with-a-fork pizza tonight, guys!

(Ham pepperoni roasted garlic roasted tomatoes minisweetpepperthingees black olives bacon red peppers mozzarella chicken and-probably-other-stuff-I-forgot)
And I forgot the shallots.
I mean I forgot to put them on the pizza.