Spicy Tomato and Shrimp Pasta

Spicy Tomato and Shrimp Pasta

Life is about to get hectic once again, with my taco cart opening on Monday and our newly-opened AirBnB room filling up with bookings. Exciting times, yet we also must eat, right? Here’s a quick-fixing dish that’s loaded with flavor and can be on the table in a half hour. I used these cute little hat-shaped spicy tomato pastas in this, but any pasta will work. The pasta itself was truly spicy, so if using plain pasta and like spicy, simply adjust the pepper and red chile flakes in this to your liking. This serves two, but can be easily doubled.

Spicy Tomato and Shrimp Pasta

4 ounces pasta, any kind
12 jumbo shrimp, peeled and deveined
Creole seasoning
1 tablespoon butter
1 tablespoon olive oil
1/3 cup chopped onion
1 teaspoon minced garlic
1 14.5 ounce can diced tomatoes
Ground black pepper, to taste
Pinch of crushed red chile flakes
1/2 teaspoon oregano
1 tablespoon fresh-squeezed lemon juice
1/3 cup frozen chopped spinach, thawed, or a few handfuls fresh
Fresh-grated Parmesan, for serving (optional)

Begin cooking pasta according to package directions. Meanwhile, season the shrimp lightly with Creole seasoning. In a medium skillet, heat the butter over medium heat and add the shrimp in one layer. Cook for a few minutes on each side, then remove to a plate and keep warm. Add the olive oil to the skillet then the chopped onion. Cook for 5 to 7 minutes, then add the garlic and cook for a minute more. Pour in the can of undrained tomatoes, then season with pepper, chile flakes, oregano, and lemon juice. Stir to combine and bring to a simmer, and cook for about 10 minutes.

Your pasta should be done by now, so reserve a half cup of the pasta water, then drain and add pasta to the tomato mixture. Stir in the spinach, then add the shrimp. Add in the half cup of reserved pasta water to loosen it up, and cook a few minutes more to heat through. Serve immediately with fresh-grated Parmesan.

Download and Print this Yummy Recipe!

One-Pot Chicken and Gnocchi Soup

One-Pot Chicken and Gnocchi Soup

After 10 days in warm and sunny Texas, I got to come back to what we call “Sprinter” in these parts. The calendar says spring but the weather says winter! This soup was perfect for a dreary spitting-snow kind of day. Pre-cooked chicken and gnocchi from the deli section at the store makes it a breeze to make, all in one pot to boot. I whizzed the carrots, onion, and celery in my mini-food processor for an instant mire-poix for the base of the soup, but if you don’t have a processor you can finely chop the veggies by hand. I would have preferred to add fresh spinach to this, but the frozen I had worked just great. This creamy soup is very filling and and satisfies even the heartiest of eaters!

One-Pot Chicken and Gnocchi Soup

1/2 cup each finely chopped carrots, onion and celery
2 tablespoons olive oil
1 tablespoon minced garlic
1/4 teaspoon dried thyme
1/4 teaspoon dried tarragon (can sub dried basil)
4 tablespoons butter
4 tablespoons flour
4 cups homemade or low sodium chicken broth
2 cups milk
2 cups shredded cooked chicken
1 16-ounce package refrigerated gnocchi
Salt and ground black pepper, to taste
1/4 cup thawed frozen spinach (packed)
Shredded Parmesan cheese, for serving

Heat the olive oil in a Dutch oven or large soup pot over medium-high heat. Add the carrots, onion and celery and cook for 5 to 7 minutes until softened, adding the garlic in the last minute. Stir in the herbs, then add the butter. When melted and frothy, whisk in the flour and combine to make a paste. Pour in about half the chicken broth all at once, whisking constantly until combined and smooth, then pour in the rest of the chicken broth, then the milk. Continue whisking until combined and simmering, cooking until thickened. Add the chicken, gnocchi, and spinach. Bring up to a simmer again until the gnocchi are cooked through, typically under five minutes according to the package. Season with salt and pepper, to taste. Serve with shredded Parmesan cheese.

Download and Print this Yummy Recipe!

p.s. I just had to share the sign on the front of a taco cart on the infamous Sixth Street, which we visited during the raucous SXSW festival. Many sights and sounds to behold!

i love tacos so much

p.s.s. I reopen my taco cart on March 31 at an Easter Egg Hunt at a local ranch, then move my cart to its new location in a new food truck lot. The lot has a “soft opening” starting April 1, but my schedule is TBD depending on how my healing broken shoulder is working out. The grand opening for the lot will be scheduled sometime in May.

 

Slow Cooker Brunswick Stew

Slow Cooker Brunswick Stew

I’d be lying if I didn’t say the past two weeks have been a bit of a challenge. It all started out with me taking a spill while ice skating with my daughter. I truly thought I just jammed my shoulder, but an x-ray two days later confirmed a break. Broke the neck of the humerus clean through, I did. The next day, my husband went in for hernia surgery (a double!) then a week after that Mohs surgery to remove cancer from his nose. Thank God for generous friends to donate their time (and cooking!) while we got back on our feet, so to speak.

I’m just in a sling (no surgery required) but I’m basically one-armed (again). Once I felt stable enough to heft out the crock pot with one hand, I was able to throw this meal together. Many thanks to my friend Mollie at The Frugal Hausfrau for the inspiration! Since I have no ability to chop anything fresh, much of this came from cans or frozen bags, but feel free to substitute with fresh. The Trader Joe’s potatoes were seasoned with oregano and thyme, so if you add fresh potatoes, add in about a 1/2 teaspoon of each of those with them.

Slow Cooker Brunswick Stew

1 pound boneless skinless chicken (breast or thighs)
1 14.5 ounce can stewed tomatoes with liquid
1 14.5 ounce can diced tomatoes with liquid
1 cup frozen lima beans
1/2 cup frozen corn
1 cup frozen roasted potatoes with bell pepper and onion (I used Trader Joe’s)
2 cups homemade or low sodium chicken broth
1/4 teaspoon cayenne pepper
3 or 4 shakes Tobasco sauce
Ground black pepper, to taste
1 tablespoon Worcestershire sauce
2 tablespoons spicy barbecue sauce (I used Stubb’s Spicy)

Add all ingredients to a slow cooker, and stir to combine. Cook on low 8 hours or high 4 to 6, depending on your cooker. When done, shred chicken with a fork in the pot, then serve.

p.s. This is my third fracture of the body in as many years. My friends are recommending a body bubble wrap. 😉

p.s.s. We are headed to Austin and thereabouts for a 10-day vacation for a visit with family and friends, and heading smack dab into South by Southwest (SXSW), the county’s largest film and music festival. What better way to spend time while recuperating?

Download and Print this Yummy Recipe!

Shrimp and Spinach Risotto

Shrimp and Spinach Risotto

Here’s a creamy and comforting dish that’s a little easier on your waistline with those terms than say, mac and cheese. Although I wouldn’t be one to pass that up either! Risotto is typically made with a short-grained Italian rice called Arborio, which I used here. But if you can’t find that or it’s a bit spendy at your store, you could use a sushi rice or even Calrose. Even a plain ol’ medium grain white rice would work, but it won’t be as creamy.

Leaving the shrimp whole would make this dish quite a bit prettier to present, but let’s face it — who wants to be cutting up their shrimp when you have some hot and creamy spinach risotto waiting to dig into?! Have everything chopped/prepped up front for this. You’ll also want to use some homemade or high-quality chicken broth with this, along with a good dry white wine, such as Pinot Grigio. A dish with a short shopping list needs quality for it to shine!

Shrimp and Spinach Risotto

4 cups homemade or good-quality chicken broth
1/2 pound large shrimp, peeled, deveined and cut into bite-sized pieces
Salt and pepper, to taste
3 tablespoons butter, divided
1 clove garlic, peeled and minced
1/2 cup chopped onion
1 cup Arborio rice
1/4 cup dry white wine
A pinch or two of red chile flakes (optional)
6 ounces chopped fresh spinach
1 teaspoon fresh lemon juice
1/2 cup quality shredded Parmesan

Shrimp and Garlic

Heat the chicken broth in a saucepan or microwave until steaming. Season the shrimp with salt and pepper, to taste. Melt one tablespoon of the butter in a large skillet over medium-high heat, then add the garlic and shrimp. Cook the shrimp for just a few minutes on each side, until starting to turn opaque. Remove with a slotted spoon and set aside, and cover to keep warm.

Risotto Beginnings

Add another tablespoon of butter to the pan, then add the chopped onion. Cook for about 5 minutes, then add the rice and toss to coat. Cook for a few more minutes until the rice begins to color. Add the white wine and simmer and stir until the wine is completely absorbed by the rice. At this point, because I couldn’t resist, add a pinch or two of red chile flakes if you want.

Adding the Spinach

Using a ladle or measuring cup, add about 1/2 cup of hot chicken broth to the rice. Simmer and stir until the liquid is absorbed. Keep repeating this process, ensuring the liquid is absorbed before the next ladle, until the broth is almost gone, stirring constantly. Headphones with music is fun during this task, stir to the beat! Just before the last ladle of broth is used, stir in a tablespoon of butter, the spinach, shrimp, lemon juice, and then the Parmesan. Stir to completely combine, then add just enough of remaining broth to loosen it up. Stir until the spinach is wilted and the shrimp is cooked through, then serve immediately.

Good Quality Parmesan to Finish

Download and Print this Yummy Recipe!

 

Apple Pecan Galette

Apple Pecan Galette

We have never celebrated Valentine’s Day in our house, aside from a few gifts to our daughter when she was younger. But for those millions of others that do, perhaps this rustic yet eye-appealing galette will touch someone’s heart for Valentine’s dessert! I’ve been on a bit of an apple kick lately, seeing as apples seem to be one of the few decent items I can pick up in the produce aisle in the middle of winter. (We haven’t really had winter here this year, but that’s another story.)

Since I’m also the least likely person to ever attempt my own pastry-making, I of course cheated and used a store-bought pie crust, which I balled up and rolled out into the rustic crust for the galette. For those of you more skilled in this department, feel free to make your favorite pie crust for this. Oh! And there is a surprise touch of brandy added to the applesauce base. Even better, there is no added sugar. Scrumptious!

Apple Pecan Galette

1 pie crust, thawed if frozen
1 cup sweetened applesauce
Lemon juice from lemon wedge (1/8 wedge)
Lemon zest from lemon wedge
1/2 teaspoon cinnamon, divided
2 teaspoons brandy
2 Gala or Honeycrisp apples
2 tablespoons honey
1/2 teaspoon vanilla
Heaping 1/4 cup chopped pecans
1 small beaten egg for egg wash

On parchment paper, roll out the pie crust in an oblong shape to the largest possible even thickness. Use a little flour if necessary. Place on baking sheet and chill while you make the filling.

Rustic Galette Crust

In a small saucepan, add the applesauce, lemon juice and zest, 1/4 teaspoon of the cinnamon, and brandy. Stir and bring to a simmer, the continue to simmer for about 20 minutes, stirring occasionally, until it’s reduced quite a bit.

Applesauce Brandy Filling

Meanwhile, preheat the oven to 400 degrees and prepare the rest of the filling. Core the apples, then slice thin. No need to peel! In a bowl, combine the the apple slices, honey, vanilla, and the other 1/4 teaspoon of cinnamon. Stir until evenly coated.

Applesauce Pecan Layer

Spread the applesauce mixture over the pie crust, leaving about an inch border. Sprinkle the chopped pecans over it. Starting from the middle, fan the apple slices in concentric circles.

Apple Layer

Fold the edges of the crust over, then brush the egg wash over the exposed pie crust.

Galette Ready to Bake

Bake for 30 minutes until apples are tender and crust is golden brown. Serve immediately, or at room temperature. I enjoyed it immensely with vanilla ice cream!

Apple Pecan Galette

Download and Print this Yummy Recipe!

Chicken with Shallot Dijon Sauce

Chicken with Shallot Dijon Sauce

Oooh, sounds fancy-pants, huh? Well, it is, actually. I’d serve this right up to guests in my house any day of the week. In reality, it was just me and the hubs chowing on it, but THAT SAUCE! The sauce with the shallots, dijon, tarragon, and the luscious cherry tomatoes that are cooked until just bursting is way up there on the yum-meter. I served this over pappardelle noodles, but it would go equally well with roasted or smashed potatoes, rice, etc.

I riffed this from a recipe I found on New York Times Cooking. They’ve been giving me quite a few ideas lately about what to cook, with their handy “What to Cook This Week” email subscription. (Which is free.) I get a lot of spammy email, but that is one email I always click on to see what inspires my tastebuds. I usually read the “most helpful” rated comments and adapt the recipe based on people’s changes who actually made the recipe, as the NYTC recipes are not always golden. OK enough of that endorsement (which I was not paid for, lol).

Chicken with Shallot Dijon Sauce

1 pound chicken, fileted to equal-ish sizes
Salt and pepper, to taste
2 tablespoons flour
2 tablespoons unsalted butter
1 1/2 cups shallots, (6 ounces) sliced thick length-wise
1/2 cup white wine
1/2 cup homemade or good-quality chicken broth
1 tablespoon stone-ground Dijon mustard
1/2 teaspoon dried tarragon (2 sprigs fresh if you have it)
1 cup cherry tomatoes, sliced in half

Browning the Chicken

Season the chicken with salt and pepper, then dredge the chicken through the flour, patting down to lightly coat. Melt the butter in a large skillet over medium-high heat until it starts foaming, then cook the chicken pieces on both sides for several minutes until browned. Remove and set aside.

Sliced Shallots ~ I added this shot because I think shallots are lovely

In same pan, reduce heat a little and add the shallots and cook until they start to soften and caramelize, about 10 minutes. Pour in the wine and chicken broth and deglaze the pan with a large spoon. Stir in the Dijon mustard and tarragon, add back in the chicken, then cover the skillet and simmer for about 15-20 minutes, reducing heat more if necessary.

Remove the lid, then nestle in the cherry tomatoes around the chicken. Simmer until tomatoes start to wilt and burst and the sauce thickens, about 10-15 minutes more. Stir lightly to combine, then serve.

Chicken with Shallot Dijon Sauce

p.s. Go Pats! 😉

Download and Print this Yummy Recipe!

 

Unstuffed Cabbage Roll Casserole

Unstuffed Cabbage Roll Casserole

I made a soup with similar ingredients to this many moons ago with a mile-long ingredients list, so this time around I decided to simplify it a bit more plus turn it into a casserole. As much as I love soup, sometimes I crave a bit more heft in the bite.

I ALMOST made this inedible, as I had the Hungarian sweet paprika and cayenne pepper sitting side by side in identical containers during prep. I actually poured ONE TABLESPOON of cayenne pepper on top of the tomatoes, but praise be I immediately noticed my mistake and was able to scoop most of it out before stirring it in. The end result was still a tad spicier than I intended, but overall a great comforting meal for a cold night. It sure warmed my husband up, lol! And even though this is over an hour in the oven, I guarantee this is way less time than the traditional stuffed method!

Unstuffed Cabbage Roll Casserole

1 tablespoon olive oil
1  pound ground beef, pork, or turkey (I used half beef/half pork)
1 cup chopped onion
1 teaspoon minced garlic
Ground black pepper and salt, to taste
1 14-ounce can diced tomatoes
1 8-ounce can no-salt tomato sauce
1 tablespoon Hungarian sweet paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon Worcestershire sauce
2 teaspoons rice wine or white vinegar
1/2 cup white rice, uncooked
1 3/4 cups homemade or low sodium beef broth
1 small head cabbage (about 1 pound), quartered and sliced thin
1/2 cup shredded mozzarella

Ground Beef and Pork Mixture

Preheat oven to 375 degrees. In a skillet, brown the ground ground meat and chopped onions in the olive oil over medium heat until meat is cooked through, about 10 minutes. Add the minced garlic and cook a minute or two more. Drain the grease, if any. Grind a bunch of black pepper over it and add salt, to taste. Set aside.

In a bowl, mix in the next 7 ingredients (diced tomatoes through the rice).

Tomato Rice Mixture

Lightly spray an 8 x 8 casserole dish with oil, then layer half the cabbage on the bottom.

Cabbage and Beef Layer

Top with half the ground meat mixture, then half the tomato sauce mixture. Repeat. Last, pour the beef broth over all.

Layers Complete

Cover dish tightly with foil, and cook in oven for 1 hour 15 minutes. Remove foil, sprinkle cheese over top and broil for just a few minutes to melt cheese. Remove and let rest for 5 minutes, then serve.

p.s. We had to say goodbye to our beloved Hannah Banana last week. Our rescue dog of 14 years is deeply missed.

Hannah Banana

Hannah Banana

Download and Print this Yummy Recipe!

 

Butter Pecan Cookies

Butter Pecan Cookies

I’ve gone rogue on you, I tell ya’! Me, making more cookies? Unheard of! Unlike the dreaded cakes and pastries, it appears I’m able to make some humble cookies without a complete disaster.

Once again, I got this fabulous recipe from my friend Jodi over at The Creative Life in Between. She’s the cookie-maker queen! My mom sent me a couple of pounds of Texas pecans for Christmas, and another dear friend gifted me some candied pecans. So when Jodi posted her Butter Pecan Cookie recipe… well, you get the picture.

I halved the original recipe, so the smaller version is below which makes about 3 dozen cookies. And for whatever reason, this cookie recipe didn’t really need a high-altitude adjustment aside from maybe a minute or two cooking longer. I put the candied pecans on top, and omitted the raw sugar topping. We kept a dozen for ourselves and the rest I brought to a USPS potluck on my last night of work as a Holiday Clerk Assistant. I survived six weeks helping to bring your holiday mail and packages to your doorstep! That certainly deserved a cookie or two.

Butter Pecan Cookies

1 1/2 tablespoons salted butter
1 1/2 cups pecan halves, chopped
2 sticks salted butter
1 cup brown sugar, packed
1/2 cups sugar
2 teaspoon vanilla extract
2 large eggs, room temperature
2 1/4 cups flour
2 tablespoons cornstarch
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
Candied or regular pecan halves for decorating

Buttered Pecans

Prepare buttered pecans by melting 1 1/2 tablespoons butter in a large skillet over medium heat. Add chopped pecans and cook, stirring occasionally for 4-5 minutes, until lightly toasted. Remove from skillet to a bowl to cool.

In same skillet, melt 2 sticks of butter for cookie batter. Bring to a boil until butter just begins to brown, and then remove from heat. Be careful not to burn it as that tastes bitter, but be sure to get it to the browned stage.

Browning the Butter ~ yes, you really do boil the butter!

Using an electric mixer, combine sugars with browned butter on slow speed until fully combined. Add vanilla and then eggs, one at time, beating until fully combined.

Add flour, cornstarch, salt, cinnamon, and baking soda – folding in with rubber spatula until fully incorporated, and then fold in the buttered pecans.

Butter Pecan Cookie Batter

Cover bowl and refrigerate at least 2 hours or overnight.

When ready to bake, preheat oven to 375 degrees.

If you have refrigerated overnight – let dough sit long enough to become scoopable.

Place ping-pong-ball sized scoops of dough 1-2 inches apart on baking stone or cookie sheet. Flatten slightly and press a pecan half in center.

Bake 8 to 11 minutes. Remove from oven and let sit on baking stone/cookie sheet for 10 minutes, then remove to cooling rack to cool completely.

Download and Print this Yummy Recipe!

Beef Barley Stoup

Beef Barley Stoup

Is is a stew, or is it a soup? Who knows, but I call it a stoup! The day I made this it ate more like a soup, but the second day, its texture was more like a stew. I’m thinking the barley continues to soak up the liquid and thickens overnight. Either way, it was about time I made this staple cold-weather meal. Sooo comforting!

I used the last package of our top sirloin steak from last year’s quarter cow as we began to make room for our new cow in the freezer. Our lucky daughter got to take home about 10 pounds of ground burger to share with her ever-hungry male roommates in college that we never got around to using. (It appears we ate way less burger than we did in prior years.) You can use any cut of beef for this that doesn’t need a super-long cook for tenderness.

Stoup Base

Beef Barley Stoup

1 pound beef, cut into 1/2-inch pieces
Salt and pepper, for seasoning meat
Flour, for dusting meat
2 tablespoons olive oil
3/4 cup chopped onion
3/4 cup chopped carrots
2 stalks celery, chopped
8 ounces mushrooms, sliced
1 tablespoon tomato paste
2 cloves garlic, peeled and minced
1/2 cup dry red wine
1 14.5-ounce can stewed tomatoes
4 cups homemade or low-sodium beef broth
1 bay leaf
3 small sprigs thyme (or 1/2 teaspoon dried)
1/2 cup uncooked pearl barley
Salt and pepper, to taste

Season cubed meat with salt and pepper, then toss with some flour to dust it. In a large soup pot or dutch oven, heat olive oil over medium-high heat. Add beef to pot, and sear cubes on all sides until browned. Remove to a bowl and set aside.

Add onion, carrots, celery, and mushrooms and cook about 8 to 10 minutes, until mushrooms start to brown. Add the minced garlic and tomato paste in the last minute of cooking.

Pour in the red wine and deglaze the pot, scraping up the browned bits. Add the stewed tomatoes, beef broth, bay leaf and thyme sprigs. Stir well to combine. Add the meat, including any accumulated juices in the bowl.

Simmering Beef Barley Stoup

Bring to a boil, then stir in the barley. Reduce heat, cover and simmer, for about 45-60 minutes or until the barley is cooked. Remove bay leaf and thyme sprigs and taste for additional salt and pepper. Serve in bowls with crusty bread for dipping/sopping.

p.s. Tomorrow starts my seventh year of blogging, can you believe it?? Thanks for hanging with me! And please have a safe and Happy New Year!

Beef Barley Stoup

Download and Print this Yummy Recipe!

Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

I made cookies!! Yes indeed, I really did. Most of you who know me are aware that me and flour and baking don’t really get along so well. And they actually came out pretty spectacular if I don’t say so myself. (Oh but my family told me too, along with my book club members at our cookie exchange, and the kind folks at my seasonal post office job!)

I first tried this recipe back in November, but the cookies didn’t come out so great texture- and shape-wise because of my high altitude. So I did a bunch of research, prepared a double batch, and set to experiment on cookie dough shape, oven temps, and timing.

The original recipe comes from my foodie friend Jodi over at The Creative Life In Between. I’ll share her original instructions, along with my high-altitude adjustments for those of you who share similar climes.

If you are a lover of snickerdoodles and are always first in line for pumpkin pie, this is a perfect marriage of flavors. I hope you enjoy these as much as we have!

Pumpkin Snickerdoodles

1 cup butter, softened
1 cup sugar
3/4 cup brown sugar, packed
1 large egg yolk
2 tsp vanilla extract
3/4 cup canned pumpkin (not pumpkin pie mix)
3 1/2 tsp cornstarch
1 tsp cream of tartar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
3 1/4 cups flour
For rolling: 1/4 cup sugar + 2 tsp ground cinnamon, combined

Cream together butter and sugars with electric mixer. Add egg yolk, vanilla and pumpkin, and combine.

Add next 8 ingredients, followed by the flour, and mix until combined.

Refrigerate dough for at least 1 hour.

Pumpkin Snickdoodle

Normal cooking directions:

When ready to bake, preheat oven to 350 degrees F.

Roll and shape dough into golf ball sized balls. Roll balls in sugar-cinnamon mixture. Place on baking stone or sheet and bake approximately 12 minutes until tops begin to crack. Remove from oven and allow to cool on baking stone/sheet for an additional 10 minutes. Transfer to wire rack to cool completely.

High-altitude cooking directions:

When ready to bake, preheat oven to 425 degrees F.

Roll and shape dough into golf ball sized balls. Place on baking stone or sheet and flatten the cookie with the palm of your hand to an even thickness of about 1/4 inch. Gently press into cinnamon sugar on both sides and place back onto the cookie sheet. Bake approximately 8 to 9 minutes until tops begin to crack. Remove from oven and allow to cool on baking stone/sheet for an additional 10 minutes. Transfer to wire rack to cool completely.

P.S. Happy Yule Y’all!! 😀

Download and Print this Yummy Recipe!