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Friday, August 11, 2017

Spaghetti Squash Shrimp Scampi

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The title itself is a mouthful to say but that's nothing compared to the mouthwatering taste you'll get from this shrimp scampi. Shrimp sautéed with garlic in butter, white wine, and tossed with red pepper flakes and parsley. You can just taste it already!

Ingredients:

- 2 lb spaghetti squash
- 1/4 cup grated parmesan cheese
- 2 Tbs butter
- 3 cloves garlic, minced
- 1/8 to 1/4 tsp. red pepper flakes, depending on your desired heat
- 1/3 cup dry white wine (you can also use chicken stock)
- 12 cherry tomatoes, halved
- 1 lb fresh shrimp, peeled and deveined
- 1/3 cup lemon juice
- 4 to 6 saffron threads (optional)
- 1/4 cup parsley, chopped, divided

Place squash on a microwaveable plate and place in the oven for 5 to 6 minutes. Remove and let cool slightly. Cut the ends off of the squash and cut in half lengthwise. Remove seeds and place squash back on the place, skin side up. Add 2 tablespoons of water to the plate and return it to the microwave for another 5 minutes. Remove, let cool slightly and gently scrape and separate the spaghetti squash strings with a fork. Place squash in a bowl, add parmesan cheese and combine. Cover and set aside.

In a large skillet over medium-high heat, add butter. Add garlic and red pepper flakes, and sauté 1 minute. Add the wine and tomatoes. Once the wine starts bubbling, add the shrimp. Cook the shrimp about 2 minutes on each side. Add the lemon juice and saffron (optional) and 2 tablespoons of the parsley. Spoon shrimp mixture over spaghetti squash and garnish with remaining parsley. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Change nothing, and nothing changes." - Anonymous

Tuesday, August 1, 2017

Ham and Spinach Stuffed Manicotti

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Who doesn't love a pasta noodle filled with cheese? I bet not a lot of you have your hands up. This manicotti, stuffed with mozzarella, ham, and spinach are for those special days you get to enjoy a few more calories. Easy to make with a fantastic taste. That's what my food blog is all about! :) 

Ingredients:

- 4 oz. manicotti noodles (half of an 8 oz. box)
- 1 Tbs olive oil
- 2 garlic cloves, minced
- 3 green onions, diced
- 5 oz. ham, chopped small
- 2 cup packed fresh spinach, chopped 
- 3 Tbs flour
- 2 cups 1% or 2% milk
- 1 1/2 cups shredded mozzarella cheese, divided
- 2 Tbs grated parmesan cheese
- salt and pepper to taste, optional
- 1/2 to 3/4 cup pizza sauce
- basil to garnish, optional

Cook manicotti noodles according to directions. Drain and set aside. 

Heat olive oil in a large skillet over medium-high heat. Add garlic and onions and cook for about 2 to 3 minutes. Add ham and spinach. Cook until spinach starts to wilt. Add flour and coat ham mixture thoroughly with flour by stirring constantly. Pour in milk, 1 cup mozzarella, and parmesan. Stir until sauce begins to thicken. Add salt and pepper to taste if desired.

Preheat oven to 350 degrees. Pipe ham and spinach mixture into each manicotti. Lay each filled manicotti in a baking dish, in a single layer. Top with pizza sauce and additional 1/2 cup mozzarella. Bake for 20 minutes and switch settings to broil. Broil for 5 minutes or until the cheese turns a beautiful golden brown. Remove from oven, garnish with basil, and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"One day or day one, you decide." - Anonymous


BBQ Chicken Wings

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Another flavorful recipe that's as easy as 1, 2, 3 with my new Instant Pot

Ingredients:

- 2 lbs chicken wings
- 1 cup water
- favorite barbecue sauce

Add one cup of water to your Instant Pot. Place a steamer basket inside of the pot and add chicken wings. Select "Manual" and cook at high pressure for 5 minutes. When it's done, select cancel and use a natural release to allow steam to escape. Remove chicken wings and pat dry with a paper towel. 

Set oven temperature to 450 degrees. Cover wings in your favorite homemade or store-bought BBQ sauce. Line chicken wings in a single layer on baking sheet and bake for 10 to 12 minutes. Remove and enjoy these amazing finger-licking chicken wings! If you'd like a printer-friendly version of this recipe, Click Here.

"We accept the love we think we deserve." - Anonymous

Tuesday, July 18, 2017

Instant-Pot Pulled Pork and Slaw Sandwich

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If you're coming over, bring an appetite! This mouthwatering sandwich is packed with flavor and the pork so tender, you can shred it with a fork in less than an hour!

(Read instruction manual thoroughly to learn about your Instant Pot before trying this recipe.)

Ingredients:

- 1, 3 lb. pork roast, boneless and trimmed of excess fat
- 3 Tbs packed brown sugar
- 1 1/2 Tbs smoked paprika
- 1 tsp. ground cumin
- 1 tsp. coarse salt
- 1/4 tsp. freshly ground pepper
- 3/4 cup water
- 1/2 cup apple cider vinegar
- 1/2 cup ketchup
- hamburger buns

Cut the pork roast into 4 equal pieces. In a small bowl, combine the brown sugar, paprika, cumin, salt, and pepper. Rub the pork roast on all sides with the spice mixture. 

Add the water, vinegar, and ketchup to the Instant Pot and stir. Add the pork and secure the lid.  Select "Manual" and cook at high pressure for 45 minutes. After the cooking is complete, select "Cancel" and use a natural release. Transfer pork to a plate and let it cool slightly. Shred with a fork. Select "Sauté" and simmer the sauce for 15 minutes. Add sauce to pork and stir to combine. Serve on soft hamburger buns and drizzle with more sauce if needed. Enjoy! 

Slaw:

Ingredients:

- 1 medium head green cabbage, finely shredded
- 1/2 cup carrots, finely shredded
- 3/4 cup light mayonnaise
- 2 Tbs light sour cream
- 1 Tbs Splenda
- 2 Tbs white vinegar
- 1/2 to 1 Tbs dry mustard (depending if you want less or more of a kick to your slaw)
- 1/2 tsp. celery seed
- salt and pepper for taste, optional

Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, Splenda, vinegar, mustard, celery seed, salt and pepper in a medium bowl, and then add the cabbage mixture. Mix well to combine and taste for seasoning. Enjoy! If you'd like a printer-friendly version of these recipes, Click Here.

"Write it on your heart that everyday is the best day of the year." - Ralph Waldo Emerson

Sunday, July 16, 2017

Instant-Pot Veggie Rigatoni and Meatballs

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After receiving my new Instant Pot in the mail, I was a little intimidated after examining all the features and reading through the instruction manual. It seemed like it might take quite a bit of effort to use this contraption. I was very curious to see if it really cooked meals faster with less effort. I love to cook so it does not bother me to be in the kitchen for a little while preparing something amazing for my family. After creating this "one-pot" rigatoni and meatball meal in less than 30 minutes, I have to say, "This is one AWESOME pot!" Looking forward to creating many more dishes using my Instant Pot and sharing the recipes with my "Points In My Life" followers. :)

(Read instruction manual thoroughly to learn about your Instant Pot before trying this recipe.)

Ingredients:

- 1 lb ground turkey
- 1/2 cup Panko breadcrumbs
- 3 Tbs grated parmesan cheese, plus extra for garnish
- 1/4 cup yellow onion, chopped small
- 2 garlic cloves, minced
- 1 Tbs fresh basil, chopped small, and more for garnish
- 1 egg
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 3 Tbs olive oil
- 1, 14.5 oz. can diced tomatoes, undrained
- 1, 15 oz. can tomato sauce
- 1/2 cup water
- 8 oz. Veggie Rigatoni, uncooked

In a large bowl, combine turkey and next 8 ingredients, down to and including pepper. Mix well, and form 1 1/2 inch meatballs. Place meatballs on a plate. Preheat the Instant Pot by pressing "Sauté" on high heat. Once hot, add olive oil. Place the meatballs, in a single layer, in the pot. Cook for 1 minute. Add tomatoes, tomato sauce, water, and rigatoni. Carefully push the pasta down so it's submerged in the tomato mixture. Select "Manual" and cook at high pressure for 5 minutes (sealing lid). Once cooking is complete, select "Cancel" and let sit for a minute or two. Place a towel over the lid and use the quick release to let out the steam. Serve topped with more basil and parmesan if desired. Enjoy. If you'd like a printer-friendly version of this recipe, Click Here.

"Sometimes it's good to have a little patience. Other times, 
use the Instant Pot." - Me :)