Delicious Restaurant Quality Sauce and Chicken Legs

So yesterday, I really wanted to make this recipe for Shrimp and Mushroom sauce, but we didn't have all the ingredients. So I improvised with what I had, including some sour cream that expired in August, but hadn't been opened yet and smelled ok. (I'm feeling fine, so I think I'll live, but don't try this at home!)

I took 1/2 can of tomato sauce and heated it in a skillet. Then I added 1/2 tea of garlic cloves in olive oil, sea salt, a scoop of sour cream, and probably 1/3 C chicken broth. Once it was bubbling, I added the shrimp and cooked them about 4 minutes a side (they were a little frozen because I just defrosted them under running water). I made 11 shrimp, because it said a serving was 8-10 and I wanted Steve to try one! Meanwhile I cook some yellow squash "zoodles" for about 4 minutes (they cook fast. You mostly want them to heat throught and soften a bit). It was DELICIOUS, just like a restaurant. Except with squash noodles. I'd never thought of using sour cream to make a cream sauce, although I know a lot of times it calls for heavy cream or half and half. Super easy. We'll be making it again and mixing shrimp, scallops, and chicken. Yum! 

Tip: See all that water on the plate? Squeeze out the squash or zucchini first! 

Tonight for dinner we had the Sage and Cinnamon Drumsticks I've been dreaming about. They were good! Basically I coated the chicken in olive oil (not butter), and then shook cinnamon and sage and sea salt over it. Measuring, ha! I was afraid it would be too strong, but it has a mild flavor. I baked at 400 for a half hour and then 350 for another half hour - it took the whole time to reach temperature. 

To go with it, I made mashed potatoes by boiling fingersized Yukon potatoes (they are the best!) for 25 minutes. I added probably 1/4 C milk and a tablespoon of Kerrygold butter. Delish!! 

And for dessert....TA DA!!! crustless pumpkin pie!! I halved the recipe, and we're going to top it with some pecans in coconut caramel sauce.

1 egg
1 C pumpkin
1/4 C honey
1/4 tea salt
3/4 tea cinnamon
1/4 tea nutmet
1/4 tea ginger
1/8 tea allspice
(1/8 tea cardamom, but I didn't have any!)
3/8 C coconut milk

Grease pie pan with coconut oil. Bake at 350 for about 50 minutes (Original says 1 hour 10 minutes) 


 I'm so excited. What's unhealthy about that?! It's like a vegetable! 

Your other tip of the day: If you find a recipe that you love on Pinterest, PRINT IT OUT. For the second time today, I went back to make something I've made a million times, and the blog for some reason is GONE!!!! I thought information stayed on the internet forever, but it's not true. So if you love it, save it somewhere!!!