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Baked Greek Inspired Scampi Pasta Will Delight Your Family

Updated: August 12, 2023 


Easy Greek Shrimp Inspired Pasta




I previously talked about feta cheese, shrimp, and pasta on the blog when I shared my dad's shrimp and pasta salad recipe with you in 2011.  I love those flavors together. This baked scampi-type dish has some of the same ingredients but takes shrimp, feta, and pasta in a different direction. 

This Greek Scampi can easily be prepared in 20 minutes. 

It also got a thumb’s up from an elementary school-aged kid, who is as fickle as the wind.  He loves one meal and detests the next one, even though it was a meal that I swear he loved two weeks before.    

Keeping in line with my new motto of simplicity in the kitchen, you can get this meal on the table in about 20 minutes or less.  It’s the perfect busy weeknight meal.  Whether you eat it on the back porch is up to you, but most of our evenings end up there, and we eat out there on many spring nights.  If we don’t dine al fresco, then we at least dance al fresco.

Some al fresco dancing



 Ingredients:
1 teaspoon of olive oil
5 garlic cloves, minced (I used a tablespoon of prepared minced garlic)
2 14.5-ounce cans of diced tomatoes with basil, garlic and oregano, slightly drained
1/2 cup chopped fresh parsley (I used a dash of dried parsley in the pantry)
1 pound shrimp, peeled and deveined ( I used frozen  shrimp, thawed)
4 ounces of crumbled feta cheese
2 tablespoons fresh lemon juice
1/4 teaspoon of fresh ground pepper
1 9-ounce package of angel hair pasta
Oregano to taste 

Preheat oven to 400 degrees. Heat oil in a large Dutch oven over medium heat.  Saute garlic briefly before adding tomatoes and 1/4 cup of parsley ( I omitted the parsley here since I did not have fresh, and chose to add it later as a garnish).  Reduce heat and simmer for 15 to 20 minutes.  Transfer to a casserole dish. 

Add shrimp on top tomato mixture, and top with feta cheese.  Bake in the oven for 12 to 15 minutes. Feta does not melt, so you can set it onto broil and broil for one to two minutes until feta is golden brown. 

Cook pasta according to directions. Remove shrimp from oven.  Sprinkle with remaining parsley, lemon juice, and pepper.  Serve over the angel hair pasta or pasta of your choice. 



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Beauty Budget Tip: Snag these Pricier Counter Clean Beauty Essential Products During Sales

United States

Beautycounter closed its business model in 2024 and launched the brand-new Counter Brand on June 25, 2025. Some of the products that I loved have been reformulated for the Counter Brand. Shop Here. 

Updated in 2025 to change the company to Counter. 


It's no secret that I'm a massive fan of the Counter brand, not only because they offer great products that work, but also because I strongly support their mission of providing affordable, clean beauty for everyone. As a mom of a teen who wants any beauty product she sees on TikTok, it's important to me that regulatory laws change for better health. Unfortunately, the U.S. is far behind the European Union and Canada; however, we're making progress here, and Counter is a company leading the way. 


Counter+ Lotus Glow Cleansing Balm


 

With a blend of lotus extract, jojoba seed oil, and avocado seed oil, Lotus Glow Cleansing Balm soothes and destresses skin while increasing luminosity. The one thing I tell my daughter is that she needs to wash her face, and she should do it nightly, no matter how tired she is or how much she wants to get in bed. It's the one thing I've done consistently in my life for 53 years now, and if you need to take your makeup off at the sink, this is a great product. Once your makeup is removed, this balm can double as an overnight facial. The cleansing balm is a Beautycounter best seller, and you could get away with buying just one a year, depending on how often you use it. Seventeen magazine calls it splurge-worthy, boasting numerous skincare benefits. 

Countertime Lipid Defense Cleansing Oil




The Countertime line is fantastic. Actress Kate Hudson tells Marie Claire that she uses the cleansing oil as part of her nightly routine. This luxurious, lightweight cleansing oil gently yet effectively removes makeup and impurities without stripping the skin of essential lipids. Rich in vitamin E, fatty acids, and our plant-derived Retinatural Complex, the formula helps reinforce the skin's fragile moisture barrier for a soothed and nourished complexion. The Countertime Tetrapeptide Supreme  Cream and Countertime Ultra Renewal Eye Cream are two of my must-have products. 


All Bright Brightening Facial Oil






Facial oil was one of the first products I ever purchased from Beautycounter. It's also a product that I will never ever go without. A little bit goes a long way, and I use All Bright Brightening Facial Oil as my morning moisturizer. Made with omega-rich marula oil for intense hydration and antioxidant-rich vitamin C for a brighter, more even skin tone, our quick-absorbing formula is lightweight and silky smooth, with a citrus scent. 


Please browse my Counter website and don't hesitate to contact me with any questions. And as always, shopping on my blog supports my work as a blogger, and you will earn reward points back. Additionally, my Facebook group offers special, curated sales with deeper discounts. 

 

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Recipe for Raleigh Kanki's Garlic Chicken Fried Rice in Honor of its 50th Birthday

Raleigh, NC, USA

North Carolinians have celebrated special occasions at Kanki Japanese House of Steaks and Sushi in the Raleigh area for 50 years. My husband celebrated birthdays there as a child. We started doing the same tradition for our son, who will be 17 at the end of the year. Some people don't even have a special occasion to dine there. Instead, they enjoy the hibachi menu after a day of shopping at Crabtree Valley. 50 years in business. That is quite a milestone in the restaurant industry. 


Kanki hibachi-style Rice

If you've never been to Kanki Japanese House of Steaks and Sushi, you dine at a table with others unless your dining party takes up an entire hibachi grill. A server takes your order then the chef prepares your food in front of you. Each chef always has their own personality. Kids clap. Parents take photos, and it's pretty magical when a young child sees the chef turn the grill into a huge flame. Personally, I always hope I get the Teppanyaki Chef with the "wee-wee" boy who puts out the fire. Of course, not everyone loves the wee-wee boy like my family does, but that silliness, along with the fabulous yum yum sauce and the fried rice, has always made this restaurant a favorite of mine. 




Now that my kids are older, they also want sushi and the hibachi entree. It was less costly when they ate the kid's meal. Those were some good times. I rarely choose anything else but my usual filet mignon and shrimp, with my filet, always being medium-rare. The chef always nods like it's the best choice and typically gives me extra rice because half of it is gone before he can put my shrimp and steak on my plate. I always have the good intention of taking some of it home, but the white sauce mixed with the fried rice, meat, seafood, and vegetables just tastes so darn good that I end up waddling out of the restaurant with about five pounds extra in my stomach. 


Kanki white sauce


Kanki has been locally owned and operated since its flagship location opened at Crabtree Valley Mall in 1972. Since then, Kanki has opened two additional locations - one in North Raleigh and one in Durham/Chapel Hill. Kanki is known for being the Triangle's favorite place for celebrations. Kanki is proud to have been voted "Best Japanese Steakhouse & Sushi Bar in the Triangle" for more than 14 years!


Kanki Hibachi Grill


In honor of its 50th Anniversary, Corporate Chef Alex Cordova shared the home-chef version of fried rice with me. I'm thrilled to make this at home because I love Kanki's Fried Rice. This version is a complete meal with chicken. 


Garlic Chicken Fried Rice


Kanki Garlic Chicken Fried Rice Recipe

Ingredients:

2 cups of steamed white rice (short or medium grain)
1/2 cup of diced chicken, cut small
1/8 cup of green onions
1/4 cup of chopped white onion
1/4 cup of chopped carrots
1 tablespoon of garlic-butter
Soy Sauce
Salt
Pepper
Sesame Seeds 
Cooking Oil

Heat oil in a pan. Add chicken. Salt and Pepper. Cook until about 1/2 way cooked. 

Add carrots and onions. Toss well. Move the mixture to one side of the pan. Add additional oil. 

Crack egg. Move the pan away from direct heat and begin to scramble the egg. 

Once scrambled, mix egg and chicken together, then add the white rice. Mix. Toss for a minute or two.  

Add 1 tablespoon of garlic butter to the rice mixture. You can add a little more if you love the flavor. Continue to mix and make sure all tiny rice clumps are separated. Finally, add a little more salt and pepper to the rice. 

Continue to cook by mixing, tossing, and removing any rice clumps.

Add 1 tablespoon of soy sauce. Continue to mix for another minute. Toss in some sesame seeds. You do this last for it to remain crunchy. Mix.  

Plate the garlic chicken fried rice in a bowl. Toss with more sesame seeds. 

From heating oil to mixing sesame is approximately a five-minute process. Kanki calls this a single serving, but more than likely, it would feed two people unless you wanted to eat two cups of rice.  

Oh my, I now realize how much rice I eat Kanki in person.

Happy 50th Kanki!! We are so glad to celebrate with you. 


Photo Credits: Carolina Stamey


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Delicious and Easy Blackberry Pie Recipe from NC-Founded Tupelo Honey Cafe

North Carolina, USA
Updated and rewritten: August 2022
Originally Posted: April 2014 

This post was originally written before the popular restaurant Tupelo Honey Southern Kitchen and Bar opened near NC State in the Village District in Raleigh, NC. I attended a media event for the release of the restaurant's second cookbook: Tupelo Honey Cafe: New Southern Flavors from the Blue Ridge Mountains. The first-ever Tupelo Honey Cafe began in the Blue Ridge M mountains of Asheville, NC in 2000. Since then, the popular brunch and dinner restaurant has expanded into 13 additional Southern and not-so-Southern states. The award-winning Tupelo Honey brand operates four locations in North Carolina. Two locations in Asheville, one in Charlotte, and one in Raleigh at 425 Oberlin Road. All Tupelo Honey locations are under the direction of Executive Chef and Culinary VP Eric Gabrynowicz, who helped author the restaurant's third cookbook highlighting Southern Spirits and Small Plates. 

The first recipe I ever made from the cookbook was the restaurant's recipe for scrumptious Blackberry Pie.

Blackberry Pie Recipe from Tupelo Honey Cafe



Blackberries are in peak picking season in North Carolina from August to early September. The fruit grows best in Western North Carolina. I have many fond memories of picking fresh blackberries in my grandma's yard. Yes, God probably didn't intend for us to get the health benefits of the scrumptious berry in a sweet dessert, but who can resist a blackberry pie once in a while? Blackberries, in season in late summer, provide fiber, vitamin C, vitamin K, and antioxidants. When I don't buy directly from my NC-produce box or the farmer's market. I typically choose the Driscoll's brand in my local grocery store. Driscoll's website is also an excellent resource for all berry recipes. Berries can be used in many, many ways. Honestly, I'm obsessed now with Driscoll's recipe section and plan to try some of their recipes to get more berries in my family's diet. 



Blackberries have any many health benefits. The black berry can be used in many recipes. Benefits include Vitamin C, Fiber and Antioxidants


In its cookbook, Tupelo Honey has its own pie-crust recipe. Those who have been following me for years know that I rarely bake cakes, and pies, so it will not be a surprise when I tell you that I used storebought pie crust. However, I'm fond of the Pillsbury brand the most. So, other than making my own pie crust, I followed the recipe. 


HinesSightBlog Version of Tupelo Honey Cafe's Blackberry Pie Recipe 


Ingredients:
7 cups of fresh blackberries ( I buy Driscoll's brand when at the grocery store the most)
1 teaspoon of vanilla extract
1/2 cup plus 1 teaspoon of Sugar (I use Sugar in the Raw)
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 egg beaten with 1 tablespoon of water
Tupelo Honey Pie Dough Recipe, page 205 in the cookbook (I use Pillsbury even though the recipe does not seem hard. It's easy for me to use storebought. Use directions on the box). 

Heat over to 375 degrees.

Toss blackberries with vanilla in a large bowl. Combine the 1/2 cup of Sugar, flour, cinnamon, and nutmeg. Whisk to blend. Add to blackberries and toss gently to coat. 

Put your crust in a pie pan and mound the fruit mixture on top of the crust. 

Place the second pie crust on top of the fruit mixture and crimp the two crusts together.

The cookbook wants you to make 5 petal-shaped vents in the center of the top crust, forming a flower design. I'm sure I tried but failed miserably, so I put five vents in the crust. Brush the top crust with the egg wash mixture and sprinkle lightly with 1 teaspoon of Sugar. 

Place the pie on a baking sheet. Bake until the bottom crust is golden and the fruit is bubbling. If you douse your own crust, then bake for one hour to 1 hour and 15 minutes. I would check the storebought crust at the 45-minute mark until ready and determine if done baking. If necessary, cover the edges with tinfoil if they begin wrapper-brown or loosely cover the pie in tinfoil if the center browns. 

Let the pie cool and serve it warm. If you are local to NC, I suggest getting some vanilla ice cream from the NC-State University-founded Howling Cow Creamery. The fabulous NC-made ice cream is also available in select Harris Teeter lo. PintsNorth Carolina and pints are sold at the creamery location off Lake Wheeler road in Raleigh. It's one of my 's favorite places to go for homemade ice cream. 



Delicious and Easy Blackberry Pie Recipe. Blackberry Pie Slice



Follow Leigh on Instagram at @LeighPhines @Hinessightblog and @OutaboutNC

Join Leigh's Curating Clean Beauty Deals Facebook Group, where she rewards you for shopping with her blog on each purchase plus, in her group, she hosts special curated sales for her favorite products where you can earn even more rewards. 
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Easy No-Mayo Pasta Salad Recipe for a Crowd

Updated: 8/12/23

I'm Southern, so that means I like mayonnaise. I didn't always like it, but after my first pregnancy, I became a fan and started the condiment on my sandwiches. I'm a huge fan of tomato sandwiches with Duke's mayo on wheat bread with some salt and basil. It's an acquired taste.


Since I no longer scrunch up my nose at mayonnaise. I can eat almost any type of salad that is served at a Southern potluck. You know...potato salad, pasta salad, slaw, macaroni salad, broccoli salad, chicken salad, ham salad, tuna salad, and shrimp salad. I'm starting to sound like Bubba Gump here, but you get the idea. In the South, mayonnaise is the base for most salads in church or Southern Junior League cookbook.

An easy no-mayo pasta salad



It's often tough to find a pasta salad recipe that does not have mayonnaise as a base, but that is what I wanted to take as a side dish for a Cub Scout kick-off function this month. Kids don't like mayonnaise, and many parents don't either. Mayo does add extra calories.

Easy No-Mayo Pasta Salad. Great to carry as a side dish for tailgating, potluck, and parties.


This no-mayo pasta salad holds up well for outdoor functions. It's delicious. It's a mixture of several recipes I combined from my cupboard.

Easy No-Mayo Pasta Salad

 Ingredients:
16 oz of pasta spirals (gluten-free or brown rice pasta works well, too)
salt
2/3 cup of extra virgin olive oil 
the juice of one fresh lemon
2 small garlic cloves, crushed
1 teaspoon of dried oregano
freshly ground black pepper
2 cups of grape tomatoes, cut in half
2 medium cucumbers, chopped
1 cup of red onion
1 cup of crumbled feta cheese
1/2 cup of chopped kalamata olives
1/2 cup fresh mint

 Cook pasta according to directions. Combine olive oil, lemon juice, garlic, and oregano in a large bowl and whisk. Season with salt and pepper. 

 After the pasta is drained, transfer the pasta to the large mixing bowl with dressing. Stir to coat the pasta and let the pasta come to room temperature. This process takes about 20 minutes. 
Add tomatoes, cucumbers, olives, onion, feta cheese, and mint when pasta is at room temperature. Mix well. Add more salt and pepper to taste. Cover and refrigerate until ready to serve. 

 I hope you enjoy it for your next function.

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