Shrimp Scampi

My parents are the best. When I came to visit over Labor Day weekend, they sent me home with some beautiful jumbo shrimp that they had picked up on the gulf. I had only ever cooked with frozen, shelled, deveined shrimp so it was fun and slightly horrifying to remove the shells (and legs! omg the legs) and veins myself. 

However, I have to say- it was totally worth it. Fresh shrimp are fantastic. And this perfect pasta dish is a great way to showcase shrimp. 

This simple recipe goes from prep to table in thirty minutes or less. It is super tasty and quite beautiful! This is a perfect weeknight meal to cram between volleyball practice and bible study (or between class and my night shift!). 

Serve alongside a pretty salad and garlic bread for a meal that it sure to satisfy everyone.

What You'll Need:

4 Tablespoons Butter
2 Tablespoons Olive Oil
1/2 whole Medium Onion, Finely Diced
4 cloves Garlic Cloves, Minced Or Pressed
1 pound Large Shrimp, Peeled And Deveined
1/2 cup White Wine
2 whole Lemons
1 tsp Hot Sauce 
 Salt And Freshly Ground Black Pepper, To Taste
8 ounces, weight Angel Hair Pasta
 Chopped Fresh Basil To Taste
 Chopped Fresh Parsley, To Taste
1/2 cup Grated Parmesan Cheese

What To Do:

Boil water for pasta.

Heat olive oil and melt butter in large skillet over medium heat. Add onions and garlic and cook for two or three minutes, or until onions are translucent. Add shrimp, then stir and cook for a couple of minutes. Squeeze in lemon juice. Add wine, butter, salt and pepper, and hot sauce. Stir and reduce heat to low.

Throw angel hair pasta into the boiling water. Cook until just done/al dente. Drain, reserving a cup or two of the pasta water.

Remove skillet from heat. Add pasta and toss, adding a splash of pasta water if it needs to be thinned. Taste for seasonings, adding salt and pepper if needed.

Top with grated Parmesan and minced parsley and serve immediately.

Recipe from The Pioneer Woman 

Mac and Cheese Bites

These little macaroni and cheese cups are everything you could want- decadently creamy, super cheesy, and perfectly bite-size. They completely exceeded my expectations- nothing about these was dry or flavorless. Every bite is packed with herb-y, cheese-y deliciousness. They would be perfect for sport watching parties (aren't the NBA finals underway?), bridal or baby showers, or as a fun appetizer! And, of course, your mac and cheese bites can look much neater and more presentable than mine. I was in a hurry ;)

I made these for our youth group and they were a huge hit!

A couple of tips: 

• Always shred the cheese yourself. It will melt easier without the preservatives that keeps pre-shredded cheese from sticking. If, like me, you realize you're without a cheese shredder, chopping it into very small pieces can work!
• Boursin cheese can be found in the specialty cheese section or the deli at your supermarket- it adds tons of flavor and creaminess to the dish!

What You'll Need:
12 oz. elbow macaroni noodles
2 cups butter cracker crumbs (such as Ritz)
3 cups shredded sharp cheddar cheese, divided6 tbsp. unsalted butter, melted
salt and pepper to taste
1 (5.2 oz.) package Boursin garlic herb cheese
2 tbsp. cold unsalted butter
2 large eggs
¾ cup milk
¼ cup sour cream
¼ tsp. salt
Pinch red pepper flakes

What To Do:

• Preheat the oven to 350˚ F.  Bring a large pot of water to boil.  Cook the pasta according to the package directions until just shy of al dente.  Drain well.  Meanwhile, lightly grease standard size muffin pans with cooking spray or add cupcake liners.  In a medium bowl, combine the cracker crumbs, ½ cup of the shredded cheese, melted butter, and salt and pepper, and mix with a fork until combined.  Spoon a bit of the mixture into the bottom of each muffin well and press down with the flat bottom of a glass to flatten. 
• Once the pasta is cooked and drained, immediately add it to a large mixing bowl with the remaining shredded cheese, the boursin and cold butter.  In a liquid measuring cup, combine the eggs, milk, and sour cream and whisk to combine.  Add the liquid mixture to the bowl with the pasta.  Stir in the salt and red pepper flakes and mix until evenly combined.
• Divide the macaroni mixture between the prepared muffin wells.  Bake until light golden, about 20-25 minutes. Sprinkle with additional shredded cheese or cracker crumbs if desired.  Let cool in the muffin pans at least 10-15 minutes, then carefully remove from the pan and serve warm.
  
  Recipe from The Deen Bros. on Epicurious via Annie's Eats

Shrimp Pasta with Tomatoes, Spinach and Feta

After scoring some yummy shrimp on sale at the grocery store, I've been experimenting with how best to integrate them into meals. This simple pasta is packed with flavor and only took about ten minutes to prepare, including preparing the pasta. It's perfect for a light summer dinner and definite proof that you don't need to douse your pasta in a heavy, fatty sauce! 

What You'll Need:

(serves 3-4)

1 lb pasta (I used thin spaghetti but angel hair pasta would be divine!)

1 lb shrimp, peeled and deveined 

1 large tomato, diced

2 cloves garlic, minced

2 cups spinach

1/2 cup feta cheese 

juice of 1/2 lemon 

1 tbsp olive oil

salt and pepper 

dash of crushed red pepper

What To Do:

Prepare pasta according to package. 

Meanwhile, heat saucepan to medium heat. Add olive oil, garlic, tomatoes and spinach. Cook for about two minutes, making sure the spinach is completely wilted. 

Add shrimp in one layer, cooking 1-2 minutes per side or until opaque and white. Season with salt, pepper and red pepper. Squeeze lemon over the shrimp and stir to combine all the flavors. 

Drain pasta, reserving 1/2-1 cup pasta water. Pour pasta directly into pan with shrimp and stir to combine. Drizzle in pasta water to coat the noodles as desired. Add feta cheese. Stir and serve!

original recipe

Chicken with Tomato Herb Pan Sauce

I love the way that this dish brings out natural sweetness in fresh tomatoes and provides an excellent sauce base for an otherwise very simple meal. Take advantage of the end of tomato season and try this dish asap!

What You'll Need:
2 boneless, skinless chicken breasts
Salt and pepper
¾ cup flour

2 tbsp. unsalted butter, softened
1 clove garlic, minced
1½ tsp. fresh oregano, minced
½ tsp. sweet paprika
Salt and pepper
2 tsp. olive oil
2 cups cherry or grape tomatoes (about 12 oz.)

1 cup fresh spinach
1/3 cup chicken broth

splash of half and half
1 tbsp. minced fresh parsley

What To Do:
Season both sides of the chicken breasts with salt and pepper.  Lightly dredge both sides of the chicken in the flour, shaking off the excess.  Set aside.

In a small bowl, combine the butter, garlic, oregano, and paprika.  Season with salt and pepper to taste.  In a large skillet over medium-high heat, melt 1 tablespoon of the oregano butter with the olive oil.  Place the chicken breast halves in the skillet and cook until golden brown on each side and cooked through, about 3-4 minutes per side.  Transfer to a plate, cover loosely with foil, and set aside.

Increase the heat to high and add the tomatoes to the skillet.  Cook, stirring occasionally, until the tomatoes begin to char and burst, about 5 minutes.  Add the remaining butter mixture to the pan.  Crush the tomatoes slightly to release their juices and continue stirring until the butter is melted.  Add spinach and cook until wilted. Add the wine or broth to the pan, scraping the bottom to loosen the browned bits.  Add half and half and cook for a minute more until well blended.

Slice the chicken, transfer to serving plates, and top with the pan sauce.  Sprinkle with parsley and serve. 

I ate my chicken over pasta but this would also pair well with rice, quinoa or potatoes!

Source: adapted from Annie's Eats and  Cook Like a Champion, originally from Bon Appétit, July 2011

Classic Spaghetti and Meatballs

Growing up, we had a rotation of regular dinners: ground beef tacos, grilled chicken, pot roast, etc.

But the most consistent meal was definitely spaghetti. Spaghetti was the first meal I was able to cook by myself (with store bough pasta and sauce, of course), without any help and it has always had a homey, nostalgic essence. 

No joke, my sister makes spaghetti twice a week. 

This year my mom made large quantities of garden-fresh, homemade spaghetti sauce with tomatoes from their flourishing garden. She sent some frozen containers back to Fort Worth with me after my last visit and I have finally made use of it! So so good. 

So I wanted to share with you my very simple, absolutely delicious spaghetti and meatballs recipe! 

What You'll Need:
(serves 2)
1/2 lb ground beef
1 egg
3/4 cup Parmesan bread crumbs 
1 clove garlic, minced 
1tbsp Italian seasoning 
Sprinkle of minced parsley 
Salt and Pepper to taste
(optional- 1 tsp crushed red pepper)
1 tbsp olive oil 
1 jar spaghetti sauce (store bought, homemade, sent from Mom- whichever you've got!)\
1/2 cup sliced mushrooms
2 servings prepared spaghetti pasta 

What To Do:
Prepare spaghetti pasta. Meanwhile, mix together ground beef, egg, breadcrumbs, and seasoning. Heat 1 tbsp oil over medium heat. Form ground beef mixture into small balls and place in hot oil. Brown the meatballs on all sides. 

Once browned, drain most of the excess oil. Add spaghetti sauce and mushrooms to the meatballs in the pan and simmer for 15-20 minutes. 

To serve, layer pasta, sauce and meatballs into your bowl or plate. Sprinkle with freshly grated Parmesan cheese and minced parsley. Voila! 

Creamy Spaghetti with Bacon

This was the first actual meal I made in my new house! It's a perfect comfort meal and is simple to throw together. It goes great with grilled chicken or green peas mixed in, but I just used what I had on hand. 

I think my favorite part of the sauce is that it's made from a cream cheese base, and not a roux so the texture won't get super thick or weird if you have leftovers! 

Forgive my phone pictures. Don't let it deter you from this delicious meal! 

What You'll Need:
(serves 2)
2 servings thin spaghetti
4 slices bacon, chopped
1/4 sweet onion, chopped
1 clove garlic, minced
4 oz cream cheese, chopped into small cubes 
1 cup milk 
1 cup spinach
1/2 tsp paprika 
salt and pepper to taste 

freshly grated Parmesan cheese for topping

What To Do:
Prepare pasta according to package. 

Meanwhile, cook bacon over medium heat until just crisp. Remove from pan and drain on paper towels. Reserve 2 tbsp of pan dripping and return to medium heat. Add onion and cook until soft and translucent. Add in garlic and cook until fragrant, about one minute. Add bacon back in along with cream cheese and 1/2 cup of the milk. Stir often until cream cheese has melted. Add milk, a little at a time as necessary. Add in spinach, paprika, salt and pepper and let simmer until spinach is wilted. 

Drain pasta thoroughly and add to the sauce pan. Stir well and serve! 

Creamy Chicken Alfredo with Broccoli, Mushrooms, and Spinach

Growing up, Chicken Alfredo was one of those meals that everyone loved

Although we had plenty of picky eaters in the family, 

there were no squabbles about this meal.

I mean, what's not to love about moist chicken atop 

a creamy, cheesy sauce and slurpy noodles?

Exactly.

This version incorporates fresh vegetables

and can be made lighter by using reduced fat cream cheese and milk

Delicious, full flavor in a lighter, healthier version? Yes! 

I love this version of the Alfredo sauce- 

so light and creamy compared to a roux based sauce

The original recipe called for red bell peppers

(which would add some beautiful color to the dish for sure)

but I'm insane and don't like bell peppers, so I added spinach instead.

Hope you enjoy it as much as I did!

What You'll Need:

½ lb. uncooked fettuccine pasta

1 package (8 ounces) Neufchatel or cream cheese, cubed

6 tablespoons butter, cubed

1/2 cup milk

1/2 teaspoon garlic powder

1/4 teaspoon crushed red pepper flakes

Salt and pepper, to taste

2 boneless skinless chicken breasts, cooked and cubed

2 cups chopped broccoli, fresh or frozen and thawed

8 button mushrooms, sliced

1 heaping cup fresh spinach 

1/4 cup plus 4 Tbsp. Parmigiano Reggiano

What To Do:

In a medium pot of boiling water, add pasta and cook according to package instructions (usually 11 minutes for al dente). Drain well and set aside.

In a large skillet over low heat, melt cream cheese and butter; stir until smooth. Add the milk, garlic powder, crushed red pepper flakes, salt and pepper. Cook and stir for 3 minutes, or until thickened.

Add the cooked chicken, broccoli, mushrooms and spinach. Cook over medium heat for 5 minutes. Reduce heat; cover and cook 5 minutes longer or until vegetables are tender. Stir in Parmigiano Reggiano. Serve immediately with penne and extra Parmigiano Reggiano.

Recipe from The Comfort of Cooking, originally adapted from Taste of Home

Bacon Lover's Macaroni and Cheese

This quick photo does not do this dish justice.

I loved everything about this dish.

You can taste bacon in every part of it because of the use

of the bacon drippings for the mushrooms and in the roux for the sauce.

Plus it's easy to customize your own favorite mix-ins

and cheeses. I bet onions, broccoli or peppers would

also make delicious additions. 

I'll be eating this for lunch for a week, because it made a LOT!

What You'll Need:

12 oz. pasta shapes

5-6 oz. bacon, chopped

8 oz. baby bella mushrooms, sliced

2 tbsp. unsalted butter

¼ cup flour

2 cloves garlic, minced

2½ cups milk (low fat or whole milk)

¼ tsp. salt

¼ tsp. red pepper flakes

Freshly ground black pepper, to taste

Pinch cayenne pepper

4 oz. Fontina cheese, grated

4 oz. white cheddar cheese, grated

3 cups fresh baby spinach leaves, chopped

What To Do:

Preheat the oven to 400˚ F.  Bring a large pot of water to boil.  Once boiling, cook the pasta according to package directions until just shy of al dente.  Drain well and set aside.

Meanwhile, cook the bacon in a large skillet or sauté pan over medium heat until crispy.  Transfer to a paper-towel lined plate with a slotted spoon.  (If desired, set aside 2 or 3 tablespoons of the cooked bacon for topping the baked mac and cheese.)  Reserve 2 tablespoons of the bacon grease.  Return the pan to the heat and add the mushrooms.  Cook, stirring occasionally, until tender and most of the liquid has evaporated, about 5-7 minutes.  Remove from the heat.

To make the cheese sauce, add the reserved bacon grease to a medium saucepan with the butter.  (If there was not enough bacon grease to make 2 tablespoons, replace the missing amount by adding an equal amount of butter.)  Heat over medium-high heat until the butter is completely melted.  Whisk in the flour and garlic and cook, stirring constantly, until the mixture is golden and fragrant but not burned, 1-2 minutes.  Whisk in the milk.  Cook the mixture, stirring frequently, until it begins to bubble and thicken.  Whisk in the salt, red pepper flakes, pepper, and cayenne pepper.  Remove the pan from the heat and whisk in the Fontina and white cheddar until completely melted and smooth.  (If necessary, you can return the pan to low heat to melt the cheeses.)  Return the drained pasta to the pot.  Mix in the cooked bacon and mushrooms, the cheese sauce and the chopped spinach.  Stir everything together gently until well combined.  Spread the mixture into a lightly greased 2-quart casserole dish.  Bake for 15-2o minutes or until the top is light golden and the cheese is bubbling.  Serve warm and top with reserved cooked bacon pieces, if desired.

From Annie's Eats

Easy Baked Ziti

I love this recipe- it will feed a crowd and 

I haven't found anyone yet who doesn't 

rave about it. The best part about it is, although

 there are a few steps, it's really simple!

What you need:

1 pound (16 oz) ziti pasta

1 pound ground beef

1/2 onion, diced

2 26oz jars spaghetti sauce 

1 1/2 cups sour cream

2 cups shredded mozzarella cheese 

8-10 sliced provolone cheese

grated Parmesan cheese 

What to do:

Prepare your ziti pasta according to the directions. 

Meanwhile, brown the ground beef with the onion. 

Drain the meat and pour in spaghetti sauce. 

Simmer for fifteen minutes or until heated through. 

In a large baking pan, layer half of the pasta

the slices of provolone

the sour cream

half of the sauce mixture

the rest of the pasta, the mozzarella 

the remaining sauce mixture and top with lots of Parmesan cheese

Bake this at 350 for 25-30 minutes or until all the cheeses are melted 

and it's all heated through.

And then serve it up with some garlic bread and salad! 

Recipe originally adapted from Moms Who Think but 

they've since changed the recipe. Mine's better, promise!