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For this go round I decided to explore my love for cooking. Although it has it's downsides I do it often and enjoy it. I though this would be fun because its a good way to do my schoolwork every day. I am really excited to get going on my first dinner (or dessert)

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Lamb chops were my favorite dish to make this week I love the way they sizzle in the pan!

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I am really glad that I decided to do this week. My whole goal was to make this less of a chore for myself and more of a learning experience. I had so much fun this week learning new techniques I have never before shared a lamb chop. I can now say that I have and Kt was really fun. The key to lamb is that It gets tough very easily meaning the more you flip and touch it the tougher and less tender it will become. I also learned that garlic can be eaten in cloves it cooked enough and they add an immense amount of flavor to any dish. I struggled this week with gaging my time. I had a hard time communicating with my mom about what time she would be home so dinner was always ready a while before she got there. This next week I am going to try and manage time with my mom's schedule so that the dinner will be hot for her when she gets home from a long day of work. I also am going to expand my horizons and make mini raspberry tarts looking more into baking in this coming week.

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My favorite dish this week was the mini blackberry tarts that I made. It was so fun. I'm really glad that i decided to get into baking because I enjoy it so much a lot more than cooking. I love the exact measurements and its so satisfying to have something that you are proud of come out of the oven and be able to share it with the people that you love.  The dough is the only thing I kind of struggled with, I put in the vanilla at the wrong time but it didn't affect the end product at all. I also burnt the first tart shell which was a learning experience because it is MINI it takes less time to cook which I should have noted first but it totally slipped my mind. I also want to talk about some of the other dishes I made, I had no trouble this week with making dinner to early because my mom and I communicated very well.
Tuesday: Chicken Caprese Bake
Wednesday: White Whine Mushroom Parmesan Pasta
Thursday: Sausage and Pepper Skillet
Out of those the Chicken Bake was my favorite it was a whole new technique that I had never used (oven cooking) overall it was super fun to explore.

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This is the recipe I used for the dough. I came up with the filling recipe by myself.

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Tart Shell:

3/4 cup unsalted butter at room temperature

1/2 cup sugar

1/2 teaspoon pure vanilla extract

1 3/4 cups all-purpose flour

Pinch salt

Filling:

1 cup good raspberry preserves

1 1/2 pints fresh raspberries (3 packages)

Special equipment: a 10-inch-round or 9-inch-square false-bottom tart pan

1. Preheat the oven to 350 degrees.

2. In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.

3. Butter one side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.

4. Spread the tart with raspberry preserves and place the raspberries, stem end down, in concentric circles. If you are making a square tart, place the raspberries in rows. Serve immediately.

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Tart Shell: 3/4 cup unsalted butter at room temperature 1/2 cup sugar 1/2 teaspoon pure vanilla extract 1 3/4 cups all-purpose flour Pinch salt Filling: 1 cup good raspberry preserves 1 1/2 pints fresh raspberries (3 packages) Special equipment: a 10-inch-round or 9-inch-square false-bottom tart pan Preheat the oven to 350 degrees.

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This week was one of the most hectic and difficult for me, there were so many things going on and I felt very overwhelmed making dinner became a chore again I always am feeling like there are so many other valuable things that I could be doing. The only day where I really enjoyed things was the Lemon-Garlic Shrimp with zucchini noodles and spinach. It was super fun to make and very fresh tasting. Garlic is such a consequential ingredient it enhances every other flavor and really brightens up the dish. It was so tasty and my whole family loved it. I really was excited to try something completely new I have never eaten zucchini noodles and I am glad that I have an open mind when going into trying new things. The hardest part of this was making the zucchini noodles slicing them very thinly to make sure they resemble actual noodles. The nice thing about zucchini though is how they take on the flavor of everything that they come into contact with. Overall this recipe was amazing and I cannot wait to try it again. This week is my last of cooking I really enjoy it and I am thinking about sticking with it for the next month.

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I am almost excited to be moving on from this section. Although it has been fun want to move on to makeup which I think could be great in extending my art from month one. I learned that I really do enjoy cooking just not doing it for home AND for school. I'm most proud of my ability to follow recipes and turn out a really great tasting dish for my family. I'm most proud of myself for trying to find joy in an experience that was simply a chore for me. All of the recipes have been so amazing especially the keto recipes. I really liked searching and even coming up with my own recipe for the tart filling. I have found this moth to be my least favorite so far which is a little disappointing but I am glad the new month is just around the corner and I cannot wait to get started with makeup. I know I could have possibly done better this month and that is on me, but here is always room for improvement. This week I will be sharing a video of me julienne basil and also a picture of my famous chocolate chip cookies.

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Super skinny, super low carb zucchini noodles recipe! Made in less than 30 minutes! It's so flavorful, you won't even miss the pasta here!
Who's ready for that summer diet?

Yeah, me neither. My wedding diet went out the window months ago so I probably won't get around to that summer diet either.

But, I can definitely incorporate some zucchini noodles here instead of that carb-loaded pasta without compromising any kind of taste or flavor.

Really.

I mean, hello, it's low-carb goodness! And we have garlicky, buttery zucchini noodles topped with the most perfect pan-seared lemon garlic shrimp.

So no, we're not calling this diet food. It's just super skinny and super buttery and super quick with the shortest ingredient list of all.

Garlic Butter Shrimp Zucchini Noodles

Super skinny, super low carb! Made in less than 30 minutes! It's so flavorful, you won't even miss the pasta here!

Ingredients:

4 tablespoons unsalted butter, divided

4 cloves garlic, minced and divided

1 pound (3 medium-sized) zucchini, spiralized*

Kosher salt and freshly ground black pepper, to taste

1 shallot, minced

1 pound medium shrimp, peeled and deveined

2 teaspoons lemon zest

2 tablespoons chopped fresh parsley leaves

Directions:

1. Melt 1 tablespoon butter in a large skillet over medium heat. Add 2 cloves garlic and cook, stirring frequently, until fragrant, about 1 minute.

2. Stir in zucchini noodles until just tender, about 2-3 minutes; season with salt and pepper, to taste. Set aside and keep warm.

3. Melt the remaining 3 tablespoons butter in the skillet. Add remaining 2 cloves garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes.

4. Add shrimp; season with salt and pepper, to taste. Cook, stirring occasionally, until pink and cooked through, about 3-4 minutes. Stir in lemon zest and parsley.

5. Serve immediately with zucchini noodles.

Notes:
*This is the spiral slicer that I use. It's so easy to use - it honestly just takes minutes to spiralize!
Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

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Garlic Butter Shrimp Zucchini Noodles Recipe - Damn Delicious

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Super skinny, super low carb zucchini noodles recipe! Made in less than 30 minutes! It's so flavorful, you won't even miss the pasta here! Who's ready for that summer diet? Yeah, me neither. My wedding diet went out the window months ago so I probably won't get around to that summer diet either.