{Recipe} ~ One Pot Tomato Basil Pasta

I'm curled up in yoga pants and fuzzy socks, with a cup of coffee, watching the snow fall. I'll say it once and I'll say it again: I never want to live in a place where snow isn't simply magical.

I'm hunkered down for the next few days with this amazing pasta to keep me warm. There is seriously nothing better than a comforting bowl of this one-pot pasta. Southern Living has the best recipes, hands down. I'm typically not a fan of leftovers and I ate this dish for lunch and dinner for at least 3 days without complaint. The best part about this recipe is that you probably already have all the ingredients in your pantry and fridge!

One-Pot Pasta with Tomato-Basil Sauce
from Southern Living

• 
  
• Ingredients
• 12 ounces casarecce or fusilli pasta
• 1 (28-oz.) can diced tomatoes
• 2 cups chicken broth
• 1/2 medium-size yellow onion, sliced
• 4 garlic cloves, sliced
• 1 teaspoon dried oregano
• 1/3 cup firmly packed fresh basil leaves
• 2 teaspoons kosher salt
• 1 tablespoon olive oil
• 1/4 teaspoon dried crushed red pepper (optional)
• 1 (6-oz.) package baby spinach
• Freshly grated Parmesan cheese

Directions

1. Place first 9 ingredients and, if desired, dried crushed red pepper in a Dutch oven in order of ingredient list. Cover and bring to a boil over medium-high heat (about 12 to 15 minutes). Reduce heat to medium-low, and cook, covered, 10 to 12 minutes or until pasta is slightly al dente, stirring at 5-minute intervals.
2. 
   
3. Remove from heat, and stir in spinach (I saved the basil for this step and added it with the spinach). Cover and let stand 10 minutes. Stir just before serving. Serve with Parmesan cheese.

{Recipe} Homemade Soft Pretzel Bites

One thing I've always wanted to make from scratch is homemade soft pretzels. So much so that I even added it to my 101 in 1001 list. When Lauren and I were hosting our friends for the Orange Bowl (Go Tigers!), I thought it would be the perfect opportunity to a) use my new kitchenaid mixer to make the dough and b) cross something off my list. Plus, mini soft pretzels make the perfect snack!

However, that will probably be the first and last time I ever make soft pretzels! The first batch turned out great, but the remaining batches, not so much. I think I needed to use a bigger pot for the baking soda/water bath, because it kept boiling over and the last batch of pretzels tasted like pure baking soda! I also attempted to make a cheese dipping sauce but with the arrival of guests and the distraction of the pregame show, I let it overheat and it quickly became inedible. But I will say that people were quite impressed that I made them from scratch (even if it did take all afternoon and left a HUGE mess in the kitchen)!

Soft Pretzel Bites
from What Megan's Making

Ingredients
1 1/2 cups warm water
2 tablespoons light brown sugar
1 package active dry yeast
3 ounces unsalted butter, melted
2 1/2 teaspoons kosher salt
4 1/2 to 5 cups all-purpose flour
Vegetable oil
3 quarts water
3/4 cup baking soda
1 whole egg, beaten with 1 tablespoon cold water
Coarse sea salt

Directions

In the bowl of a stand mixer, combine the water, sugar, yeast, and butter and mix with the dough hook until combined. Let sit for 5 minutes. Add the salt and flour and mix on low speed until combined. Increase the speed to medium and knead until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.

Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel and let rise in a warm spot until the dough doubles in size, about 1 hour.

Preheat the oven to 425. Bring the water to a boil in a large pot over high heat and add the baking soda.

Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces and roll each piece into a long rope measuring about 22 inches. Cut the dough into one inch pieces. In small batches (about 15 at a time), boil the pretzel bites in the water solution for about 30 seconds. Remove with a large slotted spoon and place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. Brush the tops with the egg wash and season with coarse sea salt. Bake for 15 to 18 minutes, or until golden brown. Remove to a baking rack and let rest 5 minutes before eating.

These are best warm, but are still good at room temperature. They are best served the day they're made.

Weekend Update

With Thanksgiving being so late this year, Christmas has snuck up on me. I'm generally less excited for Christmas in recent years just because I know that immediately following Christmas is busy season, and I have to say goodbye to my life outside of work (which, who am I kidding, isn't very exciting) for the next 4 months.

But I made an effort the past week to get into the holiday spirit. I took an afternoon off to do all my Christmas shopping and wrapping, I finally got the tree decorated, I attended my work Christmas party and a holiday party for United Way, and now I'm feeling significantly more festive than before.

1. The United Way holiday party, where I bought shoes for a child in need
2. My lovely roomie and I before our office Christmas party
3. One of my clients sent me a GIANT container of pecans. Time to start baking!
4. Some of my favorite girls getting our hair blown out before the Christmas party
5. A delicious festive cocktail (recipe below)
6. Lauren, Holly, and me at the party
7. Our cute little baby Christmas tree
8. My dear friend Whitney turned 30 the night of the Christmas party, and we celebrated in style (and also met Floyd Mayweather at Waffle House at 3 am!)
9. Stovetop potpourri - if it smells like Christmas, we're halfway there!



Cider Pomegranate Smash
from Clara Persis

2.5 oz bourbon
1 tsp lemon juice
6 oz sparkling apple pomegranate cider (Martinelli’s make this)
1/2 tablespoon pomegranate seeds

Fill a tall thin (or short and wide) cocktail glass with ice. Pour in the bourbon and stir to chill. Pour in the lemon juice and sparkling apple pomegranate cider and stir well to combine. Top with fresh pomegranate seeds. Serve immediately.

Stovetop Potpourri

Slice an orange or two, throw in a cup of fresh cranberries, as many cinnamon sticks as your heart desires, and a dash of cloves, cover with water, and simmer on the stove to fill your home with the smells of Christmas. Enjoy!

{Recipe} ~ Apple Walnut Ravioli

Because Lauren and I came home with our fair share of apples from the orchard, I wanted to try some new recipes to use them up. However, I'm not really into sweets and didn't want to bake something, so a savory apple recipe was just what I wanted!

This recipe was probably the easiest ever, only required a few ingredients, and tasted rich and decadent. I made this Sunday night and I'll say that Lauren and I have never met a pasta dish we didn't like.

Ravioli with Apples and Walnuts
from Real Simple

Ingredients

1 lb. cheese ravioli (fresh or frozen)
2 tbsp. olive oil
1/2 c. walnuts, roughly chopped
1 crisp apple (such as Braeburn or Gala), cut into matchsticks
1/2 c. fresh flat-leaf parsley, chopped
Salt & Black Pepper
1/4 c. grated Parmesan

Directions

Cook the ravioli according to package directions.

Meanwhile, heat the oil in a medium skillet over medium heat. Add the walnuts and toast, stirring often, until lightly toasted and fragrant, 4 to 5 minutes.

Add the apple, parsley, 1/2 tsp. salt, and 1/4 tsp. pepper and toss to combine. Spoon over the ravioli and sprinkle with Parmesan.

{Recipe} ~ Grilled Flank Steak & Sweet Tea Spritzer

My parents were hosting Supper Club at their house a few weeks ago, and I happily obliged when my mom asked me to help her out with the menu. While it's hard to fix a main course for 12 people, I figured flank steak on the grill would be the perfect way to feed a crowd! Other couples brought the side dishes (broccoli salad and potato salad) and everything worked perfectly together!

This might be a little too late in the year to be posting such a "summery" recipe, but heck, it's still 90 degrees out here so you might as well fire up that grill! Don't miss the cocktail recipe below, either!

Grilled Molasses Flank Steak with Watermelon Salsa
from Southern Living

Ingredients

For the Marinade
3/4 cup molasses
1/3 cup soy sauce
1/4 cup canola oil
1/4 cup fresh lemon juice
2 tbsp. Worcestershire sauce
2 tbsp. grated fresh ginger
3 garlic cloves, minced
1 tsp. dried crushed red pepper
1 (2-lb.) flank steak

For the Watermelon Salsa
1 cup diced unpeeled nectarine
2 jalapeno peppers, seeded and minced
1 tbsp. sugar
3 tbsp. fresh lime juice
2 tsp. orange zest
2 tsp. grated fresh giner
2 cups seeded and diced watermelon
1/2 cup chopped fresh cilantro
1/3 cup diced red onion

Directions

1. Place first 8 ingredients in a 2-gallon ziplock bag; squeeze bag to combine. Add steak; seal bag, and chill 4 to 12 hours. Remove steak from marinade discarding marinade.

2. Preheat grill to 400 - 450 degrees. Grill steak, covered with grill lid, 9 minutes on each side. Remove from grill, and let stand 10 minutes. Cut diagonally across the grain into thin slices. Season with salt and pepper to taste.

3. To make the salsa, stir together first 6 ingredients in a large bowl; let stand 15 minutes. Add watermelon and next 2 ingredients, and gently toss to coat. Serve immediately, or cover and chill up to 24 hours.

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Sweet Tea Spritzer
from Southern Living

2 cups cranberry juice
1 cup sweet tea-flavored vodka
1/2 cup fresh lemon juice
5 cups ice cubes
1 (12-oz.) can lemon-lime soft drink

Stir together cranberry juice, vodka, and lemon juice in a large pitcher. Stir in ice cubes, and top with lemon-lime soft drink. Gently stir and serve immediately.

{Recipe} Grilled Shrimp and Smoky Grilled-Corn Grits

It's my second shrimp recipe in a row! This recipe is such a delicious twist on traditional southern shrimp and grits, and we gobbled up every last bite (I will definitely make more grits next time).

I love trying new recipes at my parent's house because my dad can cook part of the dish on the grill for me! If you prepare the skewers ahead of time, this recipe can come together fairly quickly! But the grits are to die for (and trust me, I've tasted my fair share).

Grilled Shrimp and Smoky Grilled-Corn Grits
from Southern Living

Ingredients
2 ears fresh corn
1 tsp. salt
1 cup uncooked quick-cooking grits
1 cup shredded Cheddar cheese
2 tsp. minced canned chipotle pepper in adobo sauce
1/2 cup olive oil
1/4 cup fresh lemon juice
1 garlic clove, pressed
1/2 tsp. freshly ground pepper
1 pound peeled, jumbo raw shrimp
16 metal skewers
1 pt. grape tomatoes
1/2 package fresh mushrooms, halved
1 small green bell pepper, cut into 1-inch pieces
1/3 cup chopped cilantro

Directions
1. Preheat grill to 350 to 400 degrees (medium-high) heat. Grill corn, covered with grill lid, 10 minutes or until done, turning once. Cut kernels from cobs. Discard cobs.

2. Bring salt and 4 cups of water to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits. Cook, stirring occassionally, 8 minutes or until thickened. Stir in corn kernels, cheese, and chipotle pepper. Cover and keep warm.

3. Stir together olive oil and next 3 ingredients in a large bowl. Toss shrimp with olive oil mixture; let stand at room temperature for 3 minutes.

4. Remove shrimp from marinade and discard marinade. Thread shrimp onto skewers alternately with tomatoes, mushrooms, and bell peppers.

5. Grill kabobs, covered with grill lid, 4 to 5 minutes on each side or just until shrimp turn pink. Serve kabobs with grits, and sprinkle with cilantro just before serving.

{Recipe} ~ Jerk Shrimp with Caribbean Quinoa

Every now and then, I'll try a recipe that just makes me really, really happy. This recipe is one of those. This dish is so colorful and full of flavor, and I happily cleaned my plate and savored the leftovers. So very delicious.

Jerk Shrimp with Caribbean Quinoa
from Iowa Girl Eats

I mean, come on...

Ingredients
1 cup dry quinoa, rinsed under cold water
1 1/4 cups chicken broth
1 1/2 lbs peeled & deveined shrimp
1 recipe of Jerk Seasoning Blend (includes sugar, paprika, salt, garlic powder, red chili pepper flakes, dried thyme, and allspice)
2 tbsp. coconut oil
1/2 cup each chopped strawberries, mandarin oranges, green grapes, and diced canned pineapple
1 green onion, chopped
2 tbsp. chopped cilantro

For the vinaigrette:
3 tbsp. lemon juice
3 tbsp. olive oil
3 tbsp. reserved pineapple juice (from can)
Salt & Pepper

Directions
Rinse quinoa under running water, then combine with chicken broth in a pot. Bring to a boil then place lid on top, turn heat to low, and simmer until broth has been absorbed and quinoa is cooked, about 15 minutes.

Meanwhile, pat shrimp dry with paper towels then place in a large bowl. Add a dash of olive oil and jerk seasoning blend, then toss to coat. Heat a large skillet over medium-high heat, add coconut oil, then cook shrimp for 1-2 minutes per side. Set shrimp aside.

Combine Caribbean vinaigrette ingredients in a jar or bowl, then shake or whisk to combine. Place chopped fruit, green onion, and cilantro in a large bowl then add cooled quinoa and dressing. Stir well and taste, adding more salt & pepper if necessary. Spoon quinoa onto plates and top with cooked shrimp.

{Recipe} ~ Sante Fe Summer BBQ Pizza

Something about the end of busy season and the start of summer has gotten me completely out of a routine in the kitchen. I used to be so good about grocery shopping for the week and trying new recipes. But these days, with traveling, work events, and intern happy hour that turn into happy hours, I haven't been eating very healthy.

So after my quiet weekend at home, I got out my meal planner and got my butt to the grocery store!

But for some reason, a weekend without pizza didn't sound right, so that's exactly what I whipped up Sunday night! This recipe was extremely easy and filling, even without any meat!

Sante Fe Summer BBQ Pizza
from Iowa Girl Eats

Ingredients

 

1/3 cup BBQ sauce (I used a combination of pizza sauce and BBQ sauce)

1 cup black beans, drained & rinsed

1 cup corn kernels

1 cup halved cherry tomatoes

1 cup mozzarella cheese

1/4 cup chopped cilantro

1 package pizza dough (from Trader Joe's)

 

Directions

 

Follow the directions on the package for the dough. Once the dough has risen, preheat the oven to 500 degrees. Spray a pizza pan with nonstick spray then spread the dough out into a large circle. Spread BBQ sauce evenly on top, then add black beans, corn, tomatoes, and cheese. Bake for 10 minutes or until cheese is golden brown. Let cook five minutes then slice. Sprinkle chopped cilantro on top before serving.

{Recipe} ~ Watermelon Pico De Gallo

Well, lookie here! My first recipe post in months!

Fun fact: I haven't done legitimate grocery shopping since APRIL. I should probably get my act together here soon.

But being on vacation with endless amounts of time to pick out fun recipes, I figured it was high time I tried something new! This recipe was really simple (minus all the chopping of ingredients) and just tastes like summer! Perfect for a summer BBQ or afternoon by the water!

Watermelon Pico De Gallo
from The Pioneer Woman

Ingredients

1/2 whole Small Seedless Watermelon, Diced
1/2 whole Red Onion, Diced
1 whole Red Bell Pepper, Seeded And Diced
1 whole Green Bell Pepper, Seeded And Finely Diced
1 whole Yellow Bell Pepper, Seeded And Finely Diced
2 whole Jalapeños, Seeded And Finely Diced
1 whole Bunch Cilantro, Chopped
2 whole Juice Of 1 To 2 Limes
1/2 teaspoon Salt

Directions

Throw all the ingredients into a large bowl and toss it together. Taste with a chip and adjust ingredients as needed.
 

Posted by Ree on June 19 2013

{Recipe} ~ Hashbrown Casserole

Maybe it's because the weekend is coming (yay Friday!!), but I'm in the mood for brunch. Ryan and I are slowly checking out every brunch place in Greenville, but sometimes the best breakfast/brunch comes right from your own kitchen!

This dish is a family favorite for Christmas morning or New Year's Day, but could serve as a side dish for Thanksgiving, too! And as a bonus, it doesn't include "cream of" anything soup!

Hashbrown Casserole
from Mel's Kitchen Cafe

Ingredients

Potatoes:
• 3 tablespoons butter
• 1 large yellow onion, chopped
• 1/4 cup all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 1 cup milk
• 1 ½ teaspoons salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried thyme
• 2 cups shredded sharp cheddar cheese (8 ounces)
• 26-ounce bag frozen shredded hash browns
• 1/2 cup light sour cream

 

Topping:
• 3 cups cornflakes, lightly crushed
• 2 tablespoons butter, melted

Directions

1. Melt the butter in a large pot over medium heat. Add the onion and cook until the onion is softened and translucent, about 5-6 minutes. Stir in the flour and cook, stirring constantly, for about a minute. Combine the chicken broth and milk in a liquid measure and slowly whisk in the mixture. Add the salt, pepper and thyme. Stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes.
2. Take the pot off the heat and stir in the cheese until smooth. Mix in the frozen hash browns, lifting and folding the mixture until well combined. Finally, stir in the sour cream.
3. In a medium bowl, toss the lightly crushed cornflakes with the butter until evenly combined. Scoop out the potato mixture into a 9X13-inch baking dish and top with the buttered cornflakes. Bake at 350 degrees for 45 minutes, until hot and bubbly around the edges.

{Recipe} ~ Baked Spaghetti

This recipe could feed an army! I made it a few weeks ago (so much cheesy, pasta goodness - definitely before the Paleo Challenge) and Lauren and I ate it for at least 6 meals. I even halved the original recipe, and managed to fill a 9 x 13 casserole dish!

The best part? I made my own spaghetti sauce in the crockpot! It smelled heavenly when I came home from work. I'm not sure I can ever go back to store-bought sauce again.

Baked Spaghetti
adapted from Plain Chicken

Ingredients:
12 oz spaghetti
16 oz mozzarella cheese, grated
8 ounces ricotta cheese
8 ounces sour cream
3/4 cups half-and-half
1/2 cup grated parmesan cheese , divided
1 tsp oregano
1 tsp basil
1/2 tsp pepper
1 tsp minced garlic
1 tsp salt
Spaghetti sauce (see recipe below)

Directions:
Preheat oven to 350 degrees.

Cook spaghetti according to package directions, drain.

In large bowl, stir together sour cream, ricotta, half-and-half, mozzarella, oregano, basil, pepper, garlic, salt, and half the Parmesan cheese. Add spaghetti and toss until well coated.

Pour spaghetti mixture into 9x13 pan lightly sprayed with cooking spray. Top spaghetti with remaining Parmesan cheese.

Cover dish aluminum foil and bake 30 minutes.

While pasta is baking, warm spaghetti sauce in a pot on the stove. Cut the casserole into squares and serve with a topping of sauce!

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Slow Cooker Spaghetti Sauce

adapted from Six Sisters' Stuff

 

Ingredients:

1 lb. ground turkey

3 Tbl. minced onion flakes

4 cloves garlic, minced

1 28 oz can crushed tomatoes

1 6 oz can tomato paste

1 cup water

2 Tbl. sugar

1 Tbl. dried oregano

1 Tbl. dried basil

1 tsp. fennel seed

1 tsp. salt

1/2 tsp. pepper

Directions:

Cook ground turkey in large skillet until browned. Transfer to 5 quart slow cooker. Stir in all remaining ingredients, mix well. Cover and cook on low for 8 hours. 

{Recipe} ~ Orange Skillet Chicken with Fruit Salsa

A.K.A. one of the easiest, most delicious meals ever.

I loved the look of the recipe when I first saw it (so many colors!), but it forced me to cook with things I hardly ever eat (Oranges? They make my hands smell for days. Kiwi? Ew, they're fuzzy. Pomegranate? How in the heck do you de-seed those things?!)

But I decided to give this recipe a try anyway. And it was freaking amazing. And so simple! All I had to do was chop up the fruit (I cheated and bought pomegranate seeds from Trader Joe's) while the chicken cooked in the skillet and I boiled some brown rice on the stove. Instant delicious dinner for the win!

Orange Chicken Skillet with Winter Fruit Salsa
from Iowa Girls Eats

 

Ingredients:2 chicken breasts
extra virgin olive oil
garlic salt
pepper
1 cup orange juice
1 orange (or two small oranges)
2 kiwis, peeled and chopped
1/2 cup pomegranate seeds

Directions:

1. Peel then segment orange over a bowl, squeezing leftover juice into bowl. Add kiwi and pomegranate seeds then stir to combine and set aside.
2. Brush or mist chicken breasts with olive oil then season liberally on both sides with garlic salt and pepper. Saute over medium-high heat for 4-5 minutes a side, or until cooked through. Remove to a plate to rest for 5 minutes.
3. Add orange juice to skillet then use a wooden spoon to scrape up brown bits from bottom of skillet. Let orange juice reduce until syrupy. Plate chicken then top with orange pan sauce and winter fruit salsa.

{Recipe} ~ Chocolate Mint Cookie Bars

These easy cookie bars would be the perfect treat for St. Patty's Day this weekend!

I made them to take to Augusta last weekend, but we were all so full from oysters, I never even got them out of my bag. Plus, the twins had given up sweets for Lent, so I didn't want to tempt them too much.

However, I do believe my coworkers are enjoying them today. Nothing like a good sugar rush to get you through the day!

Chocolate Mint Cookie Bars
from Plain Chicken

Ingredients:
1 box yellow cake mix
2 eggs
1 tsp vanilla extract
5 Tbsp melted butter
2 Tbsp milk
1 cup Andes mint chips (I couldn't find these in the grocery store; I chopped up regular Andes mints instead)
1 cup dark chocolate chips
Directions:
Preheat oven to 350. Spray a 9x13-inch pan with cookie spray. Set aside.

Mix together all ingredients and spread in prepared pan. Bake for 22-25 minutes, until lightly golden. Allow to cool completely and cut into bars.

{Recipe} ~ Lobster Mac & Cheese

If you're looking for a decadent recipe, look no further.

This lobster mac & cheese is a perfect way to impress people with your fancy cooking skills, without being overly complicated and dirtying up every dish in the kitchen.

I had never cooked lobster before, so that was certainly an interesting experience. I couldn't bring myself to buy live lobster (obviously), but I picked up a lobster tail and boiled it in salted water. Ryan actually took care of the hard part and peeled the shell away from the lobster meat while I made the sauce. I would've just bought already-cooked lobster meat, but I didn't see it at the seafood counter at The Fresh Market. Better luck next time!

Ryan and I definitely loved this dish, especially since we paired it with perfectly grilled filets. Who doesn't love surf & turf? Between bites, Ryan mumbled something about it being the best meal I had ever cooked for him, so I consider that a huge win!

Lobster Mac & Cheese
from Annie's Eats

Ingredients

8 oz. pasta shapes, such as cavatappi
4 tbsp. unsalted butter, divided
3 tbsp. all-purpose flour
2 cups milk
6 oz. fontina cheese, shredded
4 oz. white cheddar cheese, shredded
½ tsp. kosher salt
¼ tsp. ground black pepper
Dash grated nutmeg
12 oz. cooked lobster meat, cut into ½-inch chunks
½ cup panko
Minced fresh chives, for garnish

 

Directions

• Preheat the oven to 400˚ F. Lightly grease a 2-quart baking dish or individual gratin dishes. Bring a pot of water to boil. Cook the pasta until a few minutes shy of al dente according to the package directions. Drain well in a colander.
• While the pasta is in the colander, return the pot to the medium heat. Melt 3 tablespoons of the butter in the pan. Whisk in the flour and cook, stirring constantly, until light golden brown, about 1-2 minutes. Slowly whisk in the milk in small additions until completely added and no lumps of flour remain. Stir in the salt, pepper, and nutmeg. Continue to heat, stirring frequently, until the sauce bubbles and thickens, about 5 minutes. Once bubbling, cook for 2 more minutes, stirring constantly, scraping the bottom of the pan to prevent burning. Remove the pan from the heat. Stir in the cheese and mix until completely melted. Return the pasta to the pot and mix to coat well with the cheese sauce. Gently fold in the lobster meat. Transfer to the prepared baking dish.
• In a small bowl, melt the remaining 1 tablespoon of butter in the microwave. Stir in the panko and toss until the crumbs are evenly coated. Sprinkle the crumb mixture over the pasta in the baking dish. Bake uncovered for about 20-25 minutes or until the top is browned and the cheese is bubbling. Serve warm topped with fresh minced chives, if desired.

{Recipe} ~ Lemon-Basil Ricotta Stuffed Shells

I promised you the recipe from our Valentine's dinner and I am here to deliver.

I wanted a meal that was simple enough but something that still sounded and tasted fancy.

Enter a delicious pasta concoction with champagne cream sauce.

Oh yeah.

Lemon-Basil Ricotta Stuffed Shells with Champagne Cream Sauce
adapted from Simply Scratch

Ingredients:

1 box Jumbo Shells, you won't use them all but some may break in the cooking process
8 oz. Part-skim Ricotta Cheese
1/2 cup chopped fresh basil
Juice of 2 lemons
Zest of one lemon
1 cup Pecorino Romano, grated on the largest holes of a box grater
3 tablespoons of Butter
3 tablespoons All Purpose Flour
1 clove of Garlic
3/4 cup Champagne
1/2 cup Heavy Cream
Kosher Salt and Black Pepper to taste

Directions:

Butter a large {or two small} baking dish and bring a large pot of water to boil and season generously with kosher salt. Cook the jumbo shell pasta two to three minutes shy of al dente {or shy of the box directions}.

Mean while, season the ricotta with salt and black pepper. Mix in the lemon juice, zest, fresh basil, and half of the grated pecorino and set aside.

Once the pasta is partially cooked, drain well and spread out onto a rimmed baking sheet or some parchment paper. With a spoon stuff enough shells until the ricotta is gone and place the stuffed shells into the prepared dishes.

In a small sauce pan melt three tablespoons of butter; once melted, add in one clove of garlic. Cook until fragrant and soft, but not browned. Whisk in the three tablespoons of flour and cook, while whisking, for a minute. Pour in champagne, still whisk while you pour in the heavy cream. Let bubble {still whisking} until slightly thick 1-2 minutes. Add some fresh ground black pepper, then remove and pour evenly over the stuffed shells.

Place in a preheated 350 degree oven and bake until the cheese has melted and the sauce is bubbly. About 20-25 minutes.

L.O.V.E.

Happy Heart Day!

via

I love love.

I love Ryan, my family, my best girlfriends, my coworkers, my big comfy bed, a warm bath and a glass of wine.

What's not to love? This day doesn't have to be about relationship status. Why can't it just be a day for love?!

And what better way to spoil your favorites than with cheesecake stuffed strawberries?

Yeah, I know. Divine.

I was covered in powdered sugar and strawberry juice at 10 pm last night, but I think these will be the perfect end to the dinner I'm cooking for Ryan and me tonight.

And my coworkers are really hoping there will be leftovers for them tomorrow.

Cheesecake Stuffed Strawberries
from Iowa Girl Eats

Ingredients:

2lbs strawberries
8oz. 1/3 less fat cream cheese, softened
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
3 full sheets graham crackers, crushed

Directions:

1. Cut the tops off the strawberries and, using a paring knife, hollow out the insides.
2. Combine softened cream cheese, powdered sugar and vanilla together in a bowl, then transfer to a piping or ziploc bag. Snip the corner off the bag and pipe filling into the strawberries, allowing the filling to come a little over the top of the berry.
3. Pour the crushed graham crackers into a shallow dish or bowl. Dip the exposed top of the cheesecake stuffed strawberry into the crumbs.
4. Place into the refrigerator for at least 30 minutes before serving.

{Recipe} BBQ Chicken Quinoa

I think I've been living under a rock, as this is the first time I've ever made quinoa at home. For some reason, it's always intimidated me! But it's really easy to make, and is so versatile with anything you want to pair it with!

After a weekend of over-indulging, I was in desperate need of some healthy meals this week. I stocked up on fresh veggies and fruits and I've even cooked double so I have a healthy option for lunch the next day (we've been bringing our lunch to the client this week - yay for not eating out)!!

This recipe was so good, and colorful! It has simple ingredients and includes everything I keep stocked in my fridge (tomatoes, corn, lettuce, chicken - I'm down for a Southwestern themed meal any day). I adapted the recipe a little, but the basic principle was the same!

Enjoy!

BBQ Chicken Quinoa
from Iowa Girl Eats

 

 

Ingredients:
1 cup quinoa, rinsed very well
2 cups chicken broth
2 chicken breasts
salt & pepper
2 ears corn, shucked (or 1 cup corn kernels)
1/2 cup cherry tomatoes
 1/2 cup black beans, drained & rinsed
1/2 cup shredded sharp cheddar cheese
1/4 cup chopped lettuce (the recipe called for cilantro but it's not my favorite, so I switched it!)
1/4 cup plain Greek yogurt
1/4 cup BBQ sauce (plus more for chicken)

Directions:

1. Rinse quinoa very well in a fine mesh sieve under cold running water. Combine with the chicken broth in a saucepan then bring to a boil. Place a lid on top, lower heat to medium-low, and cook until quinoa is tender, about 20 minutes.
2. Meanwhile, season both sides of the chicken breasts with salt & pepper, then grill over medium-high heat for 4-5 minutes a side, or until no longer pink in the center. (Alternatively you could poach the chicken, or use leftover or rotisserie chicken.) Add corn to the grill at the same time, and rotate every couple of minutes to evenly char on all sides. Remove chicken and corn to a plate and let cool slightly. Shred or cut chicken into cubes, then mix with enough BBQ sauce to coat. Slice kernels off the cob.
3. Mix together Greek yogurt and BBQ sauce in a bowl. Evenly divide the cooked quinoa, shredded BBQ chicken, grilled corn, black beans, and shredded cheese between four plates. Drizzle with yogurt and BBQ sauce mixture, then garnish with chopped lettuce.

{Recipe} ~ Spicy Chicken Rigatoni and Mini Garlic Monkey Bread

I was craving Italian food last week and decided to whip up this simple pasta dish for Ryan and me. The recipe was really delicious and had a pretty good kick to it (I didn't really measure the red pepper, which is probably why), but we both gobbled it up and it made for great leftovers.

 

The star of the meal though were these adorable mini monkey bread rolls! I seriously think bread is my weakness; I could've eat the entire basket of these. They're the perfect accompainment to an Italian feast!

 

Spicy Chicken Rigatoni

from Taste Book

 

Sorry for the unappetizing photo!
 

Ingredients

• 1/4 cup oil
• 1/2 Tbs crushed red pepper
• 1/8 tsp salt
• 1/8 tsp ground black pepper
• 1 Tbs chopped garlic
• 6 oz chicken, sliced
• 3/4 cup. Marinara sauce
• 1/2 cup Alfredo sauce
• 2 tsp butter
• 1/4 cup peas
• 1 lb Rigatoni pasta, cooked according to package directions
• additional 1/2 t crushed red pepper (for garnish)

Directions

1. In a sauté pan, heat oil over medium heat. Add crushed red pepper, salt, black pepper and garlic and sauté just long enough for garlic to caramelize and red pepper to release flavor into the oil. Add sliced chicken and sauté briefly to coat in spices and garlic.

2. Add Marinara Sauce first and then Alfredo Sauce and bring to a simmer. Cook until sauce thickens slightly and chicken has reached an internal temperature of 165°. Turn off flame, add butter and peas and incorporate into sauce.

3. Toss with the sauce. Place pasta and sauce in pasta bowl, reserving the majority of the chicken to be placed on top of the pasta. Using a rubber spatula, scrape any remaining sauce from the pan to the pasta. Garnish with crushed red pepper and serve.

..................................................................................

Mini Garlic Monkey Breadsfrom Life as a Lofthouse

18 frozen Rhodes Dinner Rolls, thawed. OR use 2 (7.5 ounce) cans Buttermilk Biscuits
6 Tablespoons Butter, melted
3 cloves Garlic, minced
2 Tablespoons dried Parsley flakes
1/4 cup grated Parmesan Cheese, plus 2 Tablespoons for sprinkling


Thaw frozen Rhodes dinner rolls according to package directions. (Rhodes rolls are what I used. I love them. If you don't have access to Rhodes rolls than just use the canned Buttermilk Biscuits)

Cut each roll into 4 pieces. Set aside. Spray a 12 cup muffin tin with cooking spray. Set aside. In a large bowl combine the rest of the ingredients. Place 6 to 7 roll pieces into the garlic mixture and coat with mix. Place 6 to 7 coated roll pieces into one muffin tin. Repeat the process until all 12 muffin tins are full. Sprinkle all the rolls with the remaining 2 tablespoons of Parmesan cheese.

Bake at 400 degrees for 12-14 minutes or until rolls are golden brown. Serve warm.

 

 

{Recipe} ~ Mini Shrimp Rolls

Y'all! This recipe is divine. It'll be best devoured during summer, preferably near sand and waves.

But seeing as it's winter, I had to improvise. I made these adorable shrimp rolls for our seafood extravaganza on New Year's Eve. At least 4 people asked me for the recipe and they were gobbled up before I could go back for seconds thirds!

Mini Shrimp Rolls
from Bon Appetit

Ingredients

• Kosher salt
• 1 pound medium shrimp, shelled, deveined
• 1/4 cup plus 1 tablespoon mayonnaise
• 1 small celery stalk, peeled, finely chopped (about 3 tablespoons)
• 1 tablespoon finely chopped fresh chives
• 1 tablespoon grapeseed oil
• 1 teaspoon fresh lemon juice
• 1 teaspoon prepared horseradish
• Freshly ground black pepper
• 24 mini soft dinner rolls (I used King's Hawaiian)
• 1/ 4cup (1/2 stick) unsalted butter, melted
• 1/2 cup celery leaves or crushed potato chips

Preparation

Bring a large saucepan of water to a boil. Reduce heat to medium-low; season lightly with salt. When water is at a gentle simmer, add shrimp. Poach until just opaque in the center, 2–4 minutes. Drain; transfer shrimp to a medium bowl of ice water to cool. Drain; wipe out bowl.

 

Whisk mayonnaise, celery, chives, oil, lemon juice, and horseradish in a medium bowl to blend; season to taste with salt and pepper. Chop shrimp into small pieces (about 1/3-inch); add to bowl with mayonnaise mixture. Stir to coat. DO AHEAD Shrimp salad can be made 1 day ahead. Cover and chill.

 

Preheat oven to 375°. Using a small serrated knife, make a 1/2-inch-deep cut across the top of each dinner roll and gently pry open roll with your fingers to create a mini New England–style hot dog bun. Lightly brush inside of rolls with butter; place on a rimmed baking sheet. Toast until light golden, about 8 minutes. Let cool slightly.

 

Divide shrimp mixture among rolls, pressing into cut across top; garnish with celery leaves or crushed potato chips.

{Recipe} ~ Hot Asiago Crab & Artichoke Dip

We made it to Saturday! I almost want to give myself a pat on the back for that, but I woke up this morning with what I'm 95% sure is a sinus infection. Yay. Hopefully I can find some really effective meds in my medicine cabinet!

I'll be working a little bit today and tomorrow, heading to Anderson for a wedding this afternoon, and then Ryan and I are having dinner at The Peddler Steakhouse. It opened in 1969 and seems like a Greenville legend. I hear the steaks are amazing - I'm excited to check it out! Sunday will most likely be spent on the couch watching football and trying to fight this sickness. It's times like these where I really wish I drank tea; I think it would make me feel better!

But first, I want to share a recipe with you!

My friend and coworker Sarah is a huge Baltimore Ravens fan. She's really superstitious about where she watches the games, and since they last lost while we were at Ale House, she couldn't go back there to watch a game. So we decided to host a little viewing party at her place instead! And obviously, any sort of get-together is an excuse for me to try a new recipe!

I previously saved a crab dip recipe and thought it'd be perfect for the game (Maryland...crabs...you get the idea)! This dip makes a huge portion, so make sure you're serving a crowd! I served it with crostini and blue corn tortilla chips and we washed it all down with bloody mary's! Put this recipe in your back pocket for the Super Bowl coming up!

Hot Asiago Crab & Artichoke Dip
from Confessions of a Foodie Bride

Ingredients

• For the crab dip:
• 8 oz cream cheese (I use reduced-fat)
• 1/2 cup mayo (I use light)
• 1/2 cup fat-free greek yogurt (I used 0% Fage)
• 1 Tbsp lemon juice
• 1 bunch green onions, chopped
• 1 1/2 cup grated Asiago cheese, divided (I added Fontina also)
• 14 oz can of quartered artichoke hearts, drained
• 8-12 oz jumbo lump crab meat
• Salt
• Pepper
• For the pico de gallo:
• 2 roma tomatoes, seeded and chopped
• 1/4 cup chopped red onion
• 1 jalapeno, seeded and chopped
• 1 handful cilantro, chopped
• 1/4 cup green onion tops, chopped
• Squeeze of lime juice
• Salt

Instructions

1. Preheat oven to 425.
2. Beat the cream cheese, mayo, and yogurt together until smooth.
3. Add the white and light parts of the green onions (dark green parts will be used for the pico), lemon juice, and 1 1/4 cup grated cheese.
4. Fold in artichokes and crab.
5. Season to taste with salt and pepper.
6. Transfer to a 1 1/2 quart casserole dish and spread evenly, sprinkling the remaining cheese on top..
7. Bake for ~20 minutes, until bubbly and golden brown.
8. To make the pico, toss all ingredients together and set aside until ready to serve.
9. Remove the dip from the oven, top with pico, and serve with blue corn tortilla chips, crackers, or toasted crostini.
10. Best when hot or very warm, leftovers will keep a couple of days. Can be assembled ahead of time and then baked at the last minute.