Garlic & Olive Oil Shrimp Pasta

This recipe uses ingredients that you most likely already have in your kitchen.  Frozen shrimp are the highlight of this pasta dish and it's a nice change up from the usual marinara sauce.  Make this pasta dish for dinner and your guests will think you picked up carry out from Olive Garden (minus the AWESOME bread sticks of course).

INGREDIENTS:
12 shrimp - peeled and deveined  
1/2 box Spaghetti
3-4 Cloves garlic minced
3 Tbs. Butter
3 Tbs. Olive Oil
1/2 Cup white wine
Parmesan for grating
* Yields 2-3 servings

1.  Begin by cooking the pasta according to the box.  In a large pan heat up the butter and oil.  Add the garlic and let it saute for a few minutes, being careful not to let it burn.

2.  Add in the shrimp and let them cook until almost fully pink.  Add in the 1/2 cup of white wine and turn the heat up to high.  Cook the wine for a few minutes until it has reduced by half. 

3.  Top spaghetti with shrimp and garlic butter sauce.  Top with grated parmesan and parsley.  Add salt and pepper to taste.

Fried Ravioli

Pasta and cheese is a fantastic combination and after deep frying it, it was even more amazing.  Are you ever looking for a new idea for pasta other than just dredging it in pasta sauce? This recipe is really easy and super cheap.  The best part of this recipe is that you can buy ppre-made ravioli and marinara in the store.

INGREDIENTS:
1 package pre-made cheese filled ravioli
1 small jar marinara
1/2 cup panko bread crumbs
1/2 cup Italian bread crumbs
1 Tbs. dry parsley
1 Tbs. dry  basil
2 Eggs
1/4 cup whole milk
Vegetable oil
Parmesan sheep

1.  Begin by heating an inch or two of oil in a medium sized pot.  The oil should be hot enough to crisp up a piece of bread in 10 seconds.  Keep a close eye on the oil, you do not want it to overheat.

2.  While the oil is heating, Combine the egg and milk in a bowl, and the bread crumbs, panko, parsley, and basil in a dish.

3.  When the oil is ready, dip the ravioli in the egg mixture and then the bread crumbs.  Drop gently into the hot oil flipping after a minute or two until the raviolis are golden brown.  Only cook about 2 or 3 raviolis at one time.  Otherwise, the oil will cool down too much and your raviolis wont cook properly.

4.  Put the cooked raviolis on a couple sheets of paper towel to soak up the extra oil and top with shredded Parmesan.  Heat up the marinara and serve.

Steak Bits with Garlic Herb Smashed Potatoes

I've been absent this entire week, but I am officially back on the cooking schedule (I'm sure Blake is happy about this), and ladies it worked!!!!!! Blake decided he couldn't live life without my cooking and sealed the deal, a.k.a we're engaged! As you can imagine most of our week was full of dinners and celebrations with friends and family. We took an evening to ourselves and walked down town for some food at a new restaurant that just opened up in downtown Northville.  I got my inspiration for this dinner from their menu, which was very good and very tasty.  They had steak bites and mashed potatoes on their menu and I was SO excited, but then I found out that their "chop" sauce was basically just gravy.  I wanted steak, potatoes, and steak sauce not gravy.  Therefore I told Blake, "Tomorrow we shall eat steak!"

I made enough for the two of us, and we still had left overs.  Plus I froze about 1/3 of the steak that I didn't even use.  Obviously if you don't want to make your own mashed potatoes, they have a lot of pre-made containers in the grocery store these days that are pretty good.

STEAK BITS:
3/4 lb. Top Sirloin steak cut into cubes 
1/2 Large sweet onion sliced
3 Cloves garlic minced
2 Tbs. Cajun spices (This amount depends on how much spice you like)
2 Tbs. Butter
Salt & Pepper to taste

1.  Begin by heating the butter in a large skillet on medium to medium - high heat.  Add the onions and saute until tender.  Add in garlic shortly before the onions are finished being careful not to burn.

2.  Add the cubes of steak to the hot pan and cook for about 2 minutes.  Flip steak bits over in the pan until they are cooked on all sides.  (If you need to, you may drain some of the excess juices from the pan, I didn't want any gravy type sauce so I got rid of the extra juices right before the steak bits were finished).  The cooking process should take about 5-6 minutes total.

** Because the steak bits are cut into cubes, they will cook fairly quickly.  You don't want to have to chew through rubber, so be sure to not cook the steak bits too much.

3.  Pile steak bits on top of mashed potatoes and top with sauce!

GARLIC SMASHED POTATOES:
4 Red Russet potatoes (This was for two of us, with extras)
1/4 Cup Ricotta cheese (You could use sour cream or greek yogurt instead too, whatever you have on hand)
2-3 Tbs. Butter
2-3 Tbs. Milk (Add more depending on how thick or smooth you want your potatoes)
1 Tbs. Chives minced
1 Tbs. Parsley minced
2-3 Cloves garlic minced
Salt & Pepper to taste

1.  Fill a large pot with water and bring to a rolling boil.

2. Cut potatoes into fours and add to boiling water.  Cook until potatoes are fork tender.

3.  Once the potatoes are done cooking, add to a bowl with ricotta, butter, milk, garlic, herbs, and salt and pepper.  Mash with a potato masher or large fork.

STEAK SAUCE:
1/4 Cup Ketchup
2 Tbs. Honey
1/4 Cup A1 Steak Sauce
1/2 Tbs. Blackened Cajun Spices
1 Tsp. Red Pepper Flakes
1/2 Tsp. Chili Powder 
Salt & Pepper to taste

1.  Mix all of the ingredients in a bowl and spoon over steak when ready.  This could be made ahead of time.

Roasted Tomatoes and Garlic

 

I know it's rude to brag, but oh my god.... this is one of the best recipes I've made so far.   I've adapted this recipe from one I saw in Martha Stewart's Everyday Food and Rachel Ray's 30 Minute Meals on Food Network.  I had to think of something to do with all my cherry tomatoes, and I didn't want to make another tomato mozzarella salad.  If you have more cherry tomatoes than you know what to do with, this is definitely the recipe for you! The only thing I would change the next time is that I'd add more garlic! This is a MUST TRY!

TOMATOES:

1 lb cherry or grape sized tomatoes

1/2 Cup olive oil 

1-2 bulbs of garlic- separate the individual cloves from their skins

2-3 Sprigs rosemary

salt and pepper to taste

1. Preheat the oven to 325 degrees.  Add the tomatoes, rosemary, and garlic cloves into a oven safe dish. 

2.  pour the 1/2 cup of olive oil over the mixture and toss gently, making sure everything is coated evenly.  sprinkle the salt and pepper over the tomatoes and toss again. You want about a 1/4 of an inch of olive oil in the pan.  

3.  Bake the tomatoes in the oven for 45-50 minutes.  This can be served hot or room temperature.  

BREAD:

1 baguette 

2 Tbs. Olive oil

Salt and Pepper to taste

1.  Slice the baguette of your choice on an angle and lay evenly on a cookie sheet.  drizzle the olive oil over the bread slices evenly and sprinkle with salt and pepper.  Add into the oven under the broil setting.  

*** KEEP AN EYE ON THE BREAD! The broil setting on the oven is VERY hot and will toast your bread within minutes.  Set a timer if you must, because they will burn easily and quickly!

I made this dish as a side for dinner, but I could have easily eaten it for a meal.  Also, use whatever herbs you like the best.  I happen to have rosemary in my garden, and wanted to use it at least once this summer! I also served this with goat cheese to add a little bit more flavor.  The goat cheese added a wonderful creaminess and saltiness to the dish and again, use any type of soft cheese you prefer.  Another suggestion, make extra! This will only taste better the next day when all the flavors meld together.

Homemade Turkey Chili

We had some birthday celebrations this week at work, so I decided to whip up an easy chili that anyone could make.  I personally believe that everything tastes better with an egg on it.  I decided to try out a fried egg on top of our chili and it was absolutely delicious! I topped my chili off with avocado, onion, and cheese, but you could use any toppings you like.  I promise you'll try this chili one time, and you'll wanna make it all year round!


INGREDIENTS:
1-2 lbs. ground turkey
1 sweet onion diced
3-4 cloves garlic diced
Red bell pepper diced            (These were on sale, you can use
Yellow bell pepper diced      any bell pepper you have on hand)
2 fresh jalapenos
Splash white wine (Anything you've got will work!)
1 Can red beans
1 Can black beans
1 Can chili beans
1 Can crushed tomatoes
1 small can green chilies
3-4 Tbs. Chili powder (add one at a time, tasting after each one and add more as you like)
1 Tbs. Onion powder
1 Tbs. Garlic powder
pinch of red pepper flakes

1. Begin by browning the turkey in a large pot on medium-high heat. .  Add in the onions and garlic and saute until the onions are translucent.  De glaze the pot with a splash of white wine, and continue cooking the turkey and onions until the white wine is cooked completely out.

2.  Once the onion is finished cooking, add in the diced bell peppers and continue cooking until the peppers are softened. 

3.  Add in the beans, tomatoes, diced jalapenos, and green chilies. At this point, you will also want to add in the chili powder, garlic powder, onion powder, and red pepper flakes. Lower the heat down and allow the chili to simmer for at least an hour.  

You can serve it that day, or heat it up for another time.  Another great idea is to freeze it in single servings and defrost as necessary.  Just top it off with whatever toppings you like, including fried eggs, and enjoy!!!

Lemon Sugar Cookies with Lemon Lavender Glaze

Growing up, my mother always had these mints in her purse that I would secretly steal.  They were violet mints and something about them was soooooo addicting. I remember going on vacation to Hawaii my freshman year of high school, and while we were there we found a convenience store that carried them.  My mom and dad bought a whole case! I'm pretty sure we finished about 3-4 packs that day!  I got the idea for this glaze from those memories.  The lavender gives a subtle hint of flavor to the glaze without overpowering it.

The cookie recipe if from Rachel Ray's Magazine and the cookies are fantastic.  You could adapt these cookies with any citrus fruit and they would be delicious.

Lemon Cookies:
1 stick butter (the recipe says chilled but mine was softened)

1 1/4 cups sugar
Grated peel of 2 lemons, plus 1 tablespoon lemon juice
1 large egg
1 1/2 cups flour
1/4 teaspoon baking soda
1/4 teaspoon salt

1. Preheat the oven to 350. Line 3 large cookie sheets with parchment paper, set aside. Using an electric mixer, combine the butter, 1 cup sugar, the lemon peel and juice until fluffy. Mix in the egg. Add the flour, baking soda, and salt, and combine.

2. Place the remaining 1/4 cup sugar in a small bowl. Roll heaping teaspoons of dough into balls, then roll in the sugar. Place on the prepared cookie sheets a few inches apart. Bake until golden around the edges, about 15 minutes. Transfer the cookie sheets to racks to cool completely.

Lemon Lavender Glaze:

2 Cups Powdered Sugar

1 Tbs Lemon juice

2-3 Tbs Milk

8-10 Sprigs Lavender - dried & buds removed

Combine all ingredients and stir.  If the glaze is too thick add more milk until you get the consistency you want. I used Lavender from my mom's garden and dried them in my kitchen.  You can also purchase dried lavender buds from craft stores like Joannes or Michael's.   I would recommend buying lavender buds that are either purchased or from your own garden to ensure that no pesticides were used on them. 

The Beginning

This is now my second blog.  The first one kind of just, fizzled away.  I recently have begun cooking and baking and I'm amazed at how much I love it! I spend many hours searching for my next idea on the web, and I am beyond thankful for all of those food blogs out there.  I've gotten some of my best ideas from them!

I'm the kind of person who wont even consider a recipe unless there is a picture available to show me how it should look once I finish.  For that reason, all will include pictures of my final product.  I've always loved cooking, but never ventured outside of the usual salad and chicken until recently.  Some of these will be epic failures and others hopefully successes! Please enjoy as much as I do!