Monthly Archives: February 2019

Linguine with lemon garlic shrimp

Did you think I wasn’t going to post today? The weekend has really gotten away from me; yet again. So many things to do and no time to do it all. I spent most of the morning making breakfast and meal prepping for dinner and the week. And then I convinced my husband to “help” me build a bed frame; with two bottom drawers; at my dad’s house. (We need some good karma – so far the last three months we have had nothing but terrible luck) So I basically handed him the pieces he asked for and held the other end of whatever needed to be held. It took “us” three hours I figured if I had to do it by myself it would have taken me ALL day at least I’d hope it would be just one day; the instructions had 26 steps ugh!
IMG_3959.JPGI planned on trying two new recipes this last week, I ended up only getting to one of them; the whole time vs. life thingy; but it was so easy and really delicious, it also re-heated quit nicely and it is totally worth sharing with you all. I am looking forward to making the other dish; wine braised chicken.
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Ingredients

Kosher salt
1 lb. dried linguine
1 lemon
2 lb. extra-large (26 to 30 per pound) shrimp, peeled and deveined
Freshly ground black pepper
2 Tbs unsalted butter
3 medium cloves garlic, thinly sliced
1/8 to 1/4 tsp. crushed red pepper flakes
1/2 cup dry white wine, such as Pinot Grigio
8 ounce mascarpone cheese
2 Tbs thinly sliced chives or scallions

Directions

Bring a large pot of well-salted water to a boil over high heat. Cook the linguine in the boiling water according to package directions until al dente. Reserve about 3/4 cup of the cooking water and then drain the pasta.

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It helps me to keep my ingredients lined up in order next to the stove

finely grate 1-1/4 tsp. of zest from the lemon and squeeze 2 Tbs. of juice. Toss the shrimp with 1/2 tsp. of the zest and 1/4 tsp. each salt and pepper.
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In a 12-inch skillet, melt the butter over medium heat until the foam subsides. Add the garlic and red pepper flakes and cook until the garlic just begins to brown, about 1 minute. Add the shrimp and cook until just opaque, about 3 minutes. Add the wine and lemon juice, bring to a boil, and cook until slightly reduced, 1 minute.
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Add the drained pasta, mascarpone, and 1/2 cup of the cooking water. Toss well, adding more cooking water as needed, until the pasta and shrimp are coated and the sauce looks creamy. Remove from the heat. Toss in the remaining 3/4 tsp. lemon zest and the chives. Season to taste with salt and pepper and serve
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Another excellent recipe adapted from Fine Cooking

Sausage, spinach, tomato tortellini soup

Soup is my jam period – I mentioned quite a while ago my dream of opening a soup joint or something along those lines. I also share quite a few soup recipes on this blog and I am pretty  sure I will continue to do so. Every time I make a soup that makes me smile, and no not all of them do, I have failed or made just meh soup before but my successes far outweigh my failures. When it is a fabulous one I say out loud to no one in particular “the world needs to have this” and since I don’t have a soup joint and I don’t know everyone in the world I will share another warm, tasty, comfort bowl full of goodness with you all.
img_3953.jpgMy husband even said this was his favorite soup that I have made, that’s saying something! It is definitely in my top 5 but I have made and shared some pretty incredible soups over the years.
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The one common denominator is homemade chicken stock. If you are still not making your own broth, we need to talk. It is SO easy to do using your slow cooker and a leftover chicken carcass. Put the chicken in the bowl add a couple of roughly chopped carrots, celery, onion and some garlic. Cover with water and place on low overnight. In the morning strain out the liquid gold and discard of all the veggies and bones. Taste it to see if you like it or if it needs a little salt. I let it sit all day or overnight in my fridge to let the fat solidify so I can remove it all. Freeze it or use it now!

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Start by using the best ingredients you can find and your soup will be delicious!
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Sausage, Spinach, Tomato, Tortellini soup
2 tablespoons olive oil
8 ounce sweet italian sausage, casings removed roughly 2 long links
1 medium onion, diced
2-3 cloves of garlic, minced
¾ teaspoon dried oregano
6 cups chicken broth
1 14.5 ounce can crushed tomatoes
10-12 ounce package of fresh or frozen cheese tortellini
5-6 ounces baby spinach
Kosher salt and freshly cracked black pepper
Freshly grated Parmigiano-Reggiano cheese

Heat the oil in a large stock pot over medium heat. Add the sausage and break it up a bit, add the onion and cook till the sausage is cooked through a little browned, about 10 minutes making sure to break up the large chunks. Add the garlic and the oregano cook for another minute.
IMG_3950Add the broth and the tomatoes. Raise the heat to high and bring to a boil. Add the tortellini, lower the heat to a simmer. Cook till the tortellini is tender, according to the package directions about 5 minutes. Stir in the spinach, and cook till it is just about wilted. Season with salt and pepper, grate some fresh parmigiano-reggiano cheese over it and serve.
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Recipe adapted from Fine Cooking magazine

Raspberry Squares

I am going to share this recipe with you that I originally posted about 5 years ago. Yeah I know I can’t believe I have been writing a weekly blog for about 6 years now. I honestly didn’t know how long I would stick with it. I didn’t know what my objective for a blog would be. I see bloggers come and go, I see them change format, and timing some slow down with how often they write. I am still writing and sharing because I enjoy it, I enjoy hearing that people look forward to reading my post, I enjoy sharing recipes that I would make again. I love it when someone makes one of my recipes and gives me a shout out.

beef and broccoli 008 beef and broccoli 010 beef and broccoli 026 beef and broccoli 028 beef and broccoli 030 beef and broccoli 033 beef and broccoli 035 beef and broccoli 039 beef and broccoli 041

Sometimes you want something sweet but you don’t have the time or patience to make individual cookies.  I will admit I do make more cookies than bars and I am not a fan of jelly filled anything but I found this raspberry bar recipe and fell in love.  I have made these many many times now, when I offer to bring them places I always double the batch just so I can leave some at home.  They are really easy to make, generally can be thrown together in about 15 minutes, not including baking I hope you try making them.  You can substitute the filling for whatever your preference is.

Raspberry Bars

1½ cups all-purpose flour
1¼ cups quick-cooking oats
1/3 cup granulated sugar
1/3 cup packed brown sugar
¼ tsp baking soda
¼ tsp salt
½ cup finely chopped pecans or almonds, or a combination of both
12 tablespoons unsalted butter softened but still cool.  Cut into pieces
1 10 oz jar of raspberry preserve

Easily doubled – which is how I generally make them
Preheat oven to 350’F

Spray 9×9 pan fold two 16-inch pieces of parchment or aluminum foil. Fold and press the first sheet into the pan pressing the corners, with the second sheet crisscross over the other.  You will want to make sure the end over hang; this is to take the bars out of the pan a lot easier.  Spray with the sheets with cooking spray.

Mix the flour, oats, sugars, baking soda, salt, and nuts in a bowl of an electric mixer on low speed until combined, about 30 seconds.  With the mixer on low, add the butter pieces; continue until the mixer is well blended and resembles wet sand; about 2 minutes.

Transfer two thirds of the oat mixer to the prepared pan; use your hands to press the crumbs evenly into the bottom of the pan. Bake until the crust starts to brown, about 20 minutes.  Using a rubber spatula spread the preserves evenly over the baked oats; sprinkle the remaining oat mixture evenly over the preserves. Bake until the preserves bubble around the edges and the top is golden brown, about 30 minutes.  Cool on a wire rack to room temperature, about 1 ½ hours. Remove the squares using the foil or parchment paper handles. Transfer to a cutting board. Cut into 1 ½ inch squares.

turkey rice soup – tis the season

I would love to say I am getting ready for the big game later today, don’t get me wrong I am super pumped and looking forward to it. I just am bummed that my husband and I are both sick, mostly now just congestion and a persistent cough; so we can’t have friends over, I have to call my in-laws and tell them to stay home and I feel so bad but I will not be the one to get them sick. I am going to have one of my kids bring them over a portion of our Super Bowl spread that I am serving to just us.  GO PATS!!!!

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better than anything I could have bought!

What is on your menu today? We are having meatball grinders, wings of some sort, jalapeno popper dip that I had for the first time a couple of weeks ago and loved it. I was originally going to share that recipe with you but will need to wait on that since I wasn’t able to make it and take pictures for you. I will work on that!

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turkey broth frozen into 2 cup portions

I hope you forgive me for posting another soup recipe but tis the season and there really isn’t anything more comforting than a bowl of homemade warm soup. One day last week my daughter offered to grab me soup from somewhere up town, she mentioned a few places that have soup and while they are OK I went over in my fever induced head each one and knew they were all going to be a disappointment – apparently I have become a soup snob. Which is why I made my own last night for dinner.

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turkey rice soup with garlic cheesy bread

You can build so much flavor in your own kitchen plus add ingredients you like and have on hand. I had 8 cups of turkey broth in my freezer from Thanksgiving, a package of turkey cutlets in the fridge and always have vegetables on hand.  Here is how I made this particular soup but feel free to use the concept and use your own ingredients.
IMG_3931Turkey rice soup

8 cups turkey broth
4 turkey cutlets
1/4 cup Jasmati rice
2 small onions – diced
3 carrots – diced
2 ribs celery – diced
Salt and pepper
Olive oil

Using the same pot, so you can build flavors. season both sides of the cutlets and brown in a little bit of olive oil. remove once browned on both sides and set aside.

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building flavor

 

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Nothing but flavor right there

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make sure to scrape up all the brown aka flavor

Add the onions, celery and carrots, if needed add a small amount of oil. Cook for a minute or two. Add broth and rice plus any of the juices from the cutlets.

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only takes about 5-8 minutes for the broth to thaw


bring to a boil and simmer for 20-30 minutes.