When it's time to plan the shopping list, I generally open up this blog first and browse for ideas. But the second place I go is to Taylor's blog. Taylor is my super duper talented sis-in-law, who makes the most amazing food and takes the most gorgeous photos of that food. I love her blog, and wanted to post links to some of my favorites here so that I always remember when planning what I want to eat!

Taylor's recipe for Lemon Chicken is one of my new favorite dinners. In fact, we ate it again tonight. Mmmmmmm!

This Baked Mushroom Chicken recipe is another meal we have had multiple times - it's a keeper!

These dinner rolls are to die for!

And as Taylor has definitely mastered the art of making dessert, you can't go wrong with any of these recipes.

Really, everything on her blog is fabulous, these are just some of our favorites that we've tried and loved! So if you are looking for something new, head over to her blog. You can thank me later!

Coconut Curry Shrimp and Rice

Oh, yummy! This meal from The Pioneer Woman was amazing!!  I was a little wary of the curry, as I am not a fan of super strong curry flavor, but the curry blended beautifully with the coconut, lime and honey flavors, and it was the perfect mix of deliciousness.  Click HERE for full pictures and instructions.

• 2 Tablespoons Butter
• 1-1/2 pound Peeled And Deveined Raw Shrimp (I Used U10, But Any Size Is Fine)
• 1 whole Medium Onion, Finely Diced
• 4 cloves Garlic, Minced
• 1 Tablespoon Curry Powder
• 1 can (13 1/2 Oz. Size) Coconut Milk (I Used "A Taste Of Thai" Brand)
• 2 Tablespoons Honey, More To Taste
• 1/4 teaspoon Kosher Salt (more To Taste)
• 1 whole Lime, Juiced
• Hot Sauce, Optional
• 12 whole Basil Leaves, Chopped, Plus More For Garnish
• 2 cups Basmati Rice--cooked According To Package Directions

Preparation Instructions

Heat the butter in a large skillet (I used non-stick) over medium-high heat. Add the shrimp and cook for 2 to 3 minutes, turning them over halfway through, until fully cooked. Remove to a plate and set aside.

Add the onion and garlic to the skillet and stir to cook for 2 minutes. Sprinkle the curry powder over the onions and continue cooking the onions, stirring, for another couple of minutes. Reduce the heat to medium-low and pour in the coconut milk, stirring to combine. Add honey, salt, and lime juice, and allow the sauce to heat up until bubbling gently. Add shrimp into the sauce, tossing to coat, and allow it to simmer for 2 to 3 minutes or until slightly thickened. Taste the sauce and add more salt, lime juice, or honey depending on your taste. Stir in the basil. (Add hot sauce if you want a little kick.)

Serve shrimp and sauce over a bed of cooked basmati rice, garnishing with more basil. Delicious!