Wednesday, November 2, 2016

Broccoli and Kielbasa Skillet

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This savory skillet dish is just too easy not to make... over and over again! The perfect ingredients for a scrumptious meal!

Ingredients:

- 1 Tbs. olive oil
- 1 clove garlic, diced
- 1/2 cup chopped onions
- 1/2 of a 13 oz. package of turkey kielbasa, sliced diagonally
- 1/2 cup chopped red bell pepper
- 4 cups chopped fresh broccoli
- 1/2 cup chicken broth
- 1/2 cup tomato sauce
- 2 cups rice or quinoa, cooked
- 1/2 cup shredded mozzarella cheese


Heat olive oil in a large skillet over medium-high heat. Add garlic and onions and sauté for 2 minutes, until onions become translucent. Add kielbasa and cook until it's lightly browned on both sides. Add red pepper, broccoli, chicken broth, and tomato sauce. Let simmer 10 minutes until the vegetables are tender. Stir in cooked rice and cheese. Serve and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.


"What's meant to be will always find its way." - Anonymous

Thursday, October 20, 2016

Prosciutto and Parmesan Spaghetti Squash

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Talk about savory! Talk about healthy! Talk about delicious! And all in one dish! 

Ingredients:

- 1 spaghetti squash
- 2 Tbs olive oil, divided
- 1 oz. thinly sliced prosciutto
- 1/2 cup yellow onion, chopped
- 1/2 Tbs diced garlic
- 2 cups summer squash or zucchini, chopped
- 1 1/2 cup multi-colored cherry tomatoes, halved
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 2 tsp. white balsamic vinegar
- 1/2 cup chopped fresh parsley
- 1/4 cup grated parmesan cheese

Pierce the spaghetti squash with a knife or fork several times and place in the microwave. Cook for 5 minutes. Remove and let cool slightly. Cut spaghetti squash length-wise and, using a fork, scrape out the seeds and spaghetti. Discard seeds, and set spaghetti portion aside. 

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add prosciutto and cook until crisp. Remove, crumble, and set aside. Add remaining 1 tablespoon olive oil to skillet along with onion and garlic. Cook for 2 minutes. Add summer squash and cook for another minute. Add tomatoes, salt, pepper, and vinegar. Cook for 2 minutes. Remove skillet from heat and add spaghetti squash, parsley, and parmesan. Divide into bowls and top with chopped prosciutto. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here

"Sometimes we just need to give it to  God and go to bed." - Anonymous



Monday, October 17, 2016

Poached Lobster Tails in Spicy Ginger Broth

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This delicate, yet spicy broth adds a unique flavor that is enhanced with each succulent spoonful of fresh lobster meat.

Ingredients:

- 1 Tbs olive oil
- 1/8 to 1/4 tsp. crushed red pepper, to your desired spice level
- 1 tsp. diced garlic
- 1/2 tsp. ground ginger
- 1/4 of one lemon 
- 2 cups vegetable stock
- 1 1/2 Tbs honey plus 1 tsp., divided
- 1 Tbs rice wine vinegar
- 2 Tbs soy sauce, divided
- 1/8 tsp. fresh ground pepper
- 2, medium fresh lobster tails
- 1/2 tsp. grated lime rind
- 1/2 Tbs fresh lime juice
- 1/2 tsp. minced shallots
- 1/2 tsp. toasted sesame seeds

Heat oil in a medium sauce pan over medium heat. Add red pepper, garlic, and ginger. Cook for 2 minutes. Add lemon (rind on), vegetable stock, 1 1/2 tablespoons of honey, rice wine vinegar, 1 tablespoon soy sauce, and pepper. Bring to a simmer, cover, and cook for 15 minutes. Place the lobster tails in the sauce pan, cover, and cook for 4 minutes or until lobster reaches 145 degrees with a meat thermometer. Remove tails and let cool slightly. Split tails lengthwise and remove meat from shells. Discard shells. Slice the lobster meat into bite-sized pieces. Pour cooking liquid through a sieve into another sauce pan. Discard solids and keep the broth warm over low heat. Add remaining 1 teaspoon of honey, grated lime rind, lime juice, shallots, and remaining 1 tablespoon soy sauce. Stir until combined. Place about 1/3 cup of broth in a bowl and arrange lobster meat on top. Garnish with pea shoots or mixed lettuce. Sprinkle with sesame seeds. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Do the right thing, even when no-one is looking. 
It's called integrity" - Anonymous

Sunday, October 9, 2016

Shrimp and Potato Corn Chowder

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One of my favorite things to do is change up recipes to make the dishes a lot easier to prepare. Like this recipe for an amazing shrimp and potato corn chowder that I came across today. The original recipe indicated it took 8 hours to make this. I made it in less than 30 minutes, and it is fantastic! Seasoned perfectly, this creamy chowder, with bites of shrimp and corn, will very much please your palate and have you coming back for more!

Ingredients:

- 2 cups chicken stock (or homemade bone broth)
- 2 potatoes, peeled and cubed
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 1/2 tsp. fresh thyme
- 2 cups frozen corn, thawed and divided
- 1/2 cup of half and half 
- 2 Tbs butter, divided
- 1/4 tsp. Old Bay seasoning 
- 1 Tbs diced fresh chives, plus a little more for a garnish
- 1/2 lb. medium shrimp, peeled and deveined - Tip* if you don't have a great place to get fresh shrimp, you can also buy frozen already peeled, deveined, and cooked shrimp as well.

In a medium to large sauce pan or dutch oven, heat chicken stock over medium-high heat. Add potatoes, salt, pepper, thyme, and one cup corn. Stir until potatoes are soft. Transfer to a blender and with the lid slightly open to allow steam to escape and holding a towel over the top, begin blending on low and increase the speed slowly until the potatoes and corn are completely blended. Return mixture to the sauce pan and add half and half, one tablespoon of butter, the remaining cup of corn, and the Old Bay seasoning. Turn down heat to low. In a skillet over medium-high heat, add remaining 1 tablespoon of butter shrimp. Sauté until shrimp turn pink and are done, stirring occasionally. Divide the soup into bowls and add shrimp on top along with a little more chives for garnish. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Be the type of person you want to meet." - Anonymous

Saturday, October 8, 2016

Pumpkin Cheesecake Pie

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If you love pumpkin and cheesecake both, this is your lucky day! Well, I guess a truly lucky day would be to receive them in the mail from me. :) A wonderful dessert for Thanksgiving or any lovely fall day!

Ingredients:

- Store bought ready pie crusts
- 3, 8 oz. cream cheese, softened
- 3 eggs
- 1/4 cup sour cream
- 3/4 cup sugar
- 5 Tbs pure pumpkin
- 1 tsp. vanilla
- 1 1/2 Tbs corn starch
- 2 Tbs pumpkin pie spice
- pecans (optional)

Preheat oven to 350 degrees. Line 2 pie pans with crust. Bake for 10 minutes and let cool. In a large mixing bowl, combine the cream cheese, eggs, sour cream, and sugar. Then add the rest of the ingredients. Divide batter evenly among the 2 pie pans. Top with pecans, if desired. Before baking, rim the edges of the pies with aluminum foil so crust does not burn. Bake for 30 minutes. After 30 minutes, shut off the oven but leave the pies in for another 30 minutes. Let cool and refrigerate. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Let us give thanks for the blessings we receive. 
Especially pies." - Anonymous