Easy Creamy Tuscan Shrimp

 original recipe found here

• 1 pound RAW shrimp (I used 31-40 count size), thawed & peeled
• 2 tablespoons butter
• 1 teaspoon flour
• 4-5 cloves garlic minced
• 1 cup heavy cream
• 1 teaspoon lemon juice
• 2 dashes Italian seasoning
• 1/4 cup sun-dried tomatoes, chopped
• 1 cup packed fresh baby spinach (I didn't use this because 3 of my girls won't eat it)
• Handful fresh basil cut into thin strips
• Salt & pepper to taste

• Melt the butter over medium-high heat in a large skillet. Add the flour and cook for about a minute, stirring until smooth. 
• Add the garlic and cook for about 30 seconds or until fragrant.
• Stir in the cream, lemon juice, Italian seasoning, and sun-dried tomatoes. Simmer for 2 minutes. Reduce heat if it's bubbling too much. 
• Add the shrimp and cook for around 5 minutes or until they're cooked through and the sauce is slightly thickened, taking care not to overcook them. 
• Add the spinach and basil and cook for another 2 minutes. Season with salt & pepper as needed. Serve immediately. You could also grate some fresh parmesan over top if you wish.
  **I actually doubled the sauce, but used the 1 pound of shrimp, and it was the perfect amount for 1 pound of linguine.

Crispy Brussels Sprouts & Creamy Parmesan Risotto

 original recipe here

For the Brussels Sprouts

• 1 Tablespoon olive oil
• 2 cups Brussels Sprouts, halved
• Salt & Pepper to taste

For the Risotto

• 2 Tablespoons olive oil (or butter, coconut oil, etc.)
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 cup uncooked Arborio rice
• 1 cup white grape juice
• 4-5 cups chicken stock
• 1/2 cup parmesan cheese
• Salt & pepper to taste

For the Brussels Sprouts:

1. Heat a large deep skillet to medium heat.
2. Add one tablespoon of olive oil and the Brussels Sprouts, halved side down.
3. Allow the sprouts to brown before turning, cook for 2-3 minutes until browned and tender.
4. Remove from skillet and season with salt and pepper, set aside.

For the Parmesan Risotto:

1. Pour the chicken stock into a sauce pan and heat until just barely simmering. You want the stock to be nice and hot.
2. Heat the large skillet and add the olive oil, garlic and onion. Sauté for about one minute. Add the rice and allow it to lightly brown.
3. Add the white grape juice and stir until all the juice is nearly absorbed.
4. Pour the hot broth in one cup at a time and stir continuously. Allow the broth to become completely absorbed before you add more liquid.
5. When you have used all of the broth and the rice is tender, add the Parmesan, salt and pepper. Add the Brussels Sprouts back into the rice and garnish with additional Parmesan if desired.

Guiltless Alfredo Sauce

 Original recipe found here

2 cups low-fat milk
1/3 cup (3 oz) low fat cream cheese
2-3 tablespoons flour
1 teaspoon salt
1 tablespoon butter
3 garlic cloves
1 cup grated Parmesan cheese

Place milk, cream cheese, flour, and salt in a blender and blend until smooth.  In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don’t want to burn it.

Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Season with additional salt if needed.  Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

Roasted Carrots

 1/4 cup olive oil

4 cloves minced garlic

1/4 cup grated parmesan cheese

1/4 cup panko breadcrumbs

3/4 tsp kosher salt

4-5 cups carrots, peeled, and sliced

1) Preheat oven to 400°F

2) Put carrots in gallon ziplock bag, then add oil, garlic, cheese, breadcrumbs, and salt into bag. Close bag, then shake vigorously until carrots are coated.

3) Spread carrots on sprayed cookie sheet, then bake for 15 mins. Stir, then cook for 10-15 minutes more, until carrots are soft and crisp around the edges. 

Potato Salad

 original recipe found here

• 3 pounds Yukon Gold, Russet, or red potatoes
• 2 TBSP pickle juice
• 1 1/4 cups mayo
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp Dijon mustard
• 4 hard-boiled eggs, diced

1. In a large stock pot over medium-high heat, add potatoes, 1 tablespoon salt, and enough water to cover. Bring to boil, reduce heat and simmer until potatoes are tender, about 10 minutes. Drain. Dice cooked potatoes.
2. Whisk together pickle juice, mayo, salt, garlic powder and mustard. Add potatoes and diced hard boiled eggs and stir to combine. Cover and refrigerate at least 2 hours before serving.

Yellow Curry

 Olive Oil

1 onion

1 cup carrots

2 cups sweet potatoes

2 cups potatoes

1 cup peas

1/2 cup water

2-3 tsp yellow curry powder

3 cans (44oz) coconut milk

2 tsp corn starch

-Mix 1 can coconut milk with cornstarch and set aside.

-Sauté onion in olive oil for 3-5 mins minutes, stirring regularly.

-Add water and vegetables, and let simmer for 10 mins, again stirring every few minutes.

-Add 2 leftover cans of coconut milk and let summer until vegetables are soft.

-Whisk in coconut and corn starch mixture. Let simmer for a couple minutes, stirring.

-Serve over rice

Raspberry Cream Pie

 Original recipe here

Crust:

1 1/2 cups crushed vanilla wafer cookies 

1/3 cup chopped pecans

1/4 cup butter, melted

Filling:

8 oz. cream cheese, softened

2/3 cup sugar

2 TBSP orange juice

1 tso vanilla extract

1 cup heavy whipping cream

Topping:

1 cup sugar

3 TBSP cornstarch

3 TBSP water

2 1/2 cups frozen raspberries

1) Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate.

2) In a large bowl, beat the cream cheese, confectioners' sugar, orange juice and vanilla until light and fluffy. Fold in whipped cream. Spread into crust. Chill until serving.

3) In a small saucepan, combine sugar and cornstarch; stir in water and 1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled.

4) Spread topping over filling.

Dump & Bake Chicken Alfredo Casserole

Original recipe here 

• 1 (16 ounce) package uncooked rotini pasta
• 22 oz jar Alfredo sauce (approximately 2 ½ cups total)
• 3 cups chicken stock
• 2 cups diced rotisserie chicken (or other diced cooked chicken)
• 2 teaspoons minced garlic
• 2 cups shredded mozzarella (or Italian blend cheese)

• Preheat oven to 425°F
• In a large baking dish, stir together uncooked pasta, Alfredo sauce, chicken stock, chicken and garlic. Cover tightly with aluminum foil and bake for 30 minutes.
• Uncover; give the pasta a good stir. At this point you should check the pasta to make sure that it is al dente (firm but with a tender bite). I have had good luck with the 30-minute cook time; however, some readers have noted that it required about 10 or 15 minutes longer. If it’s still too hard after 30 minutes, just cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
• Sprinkle mozzarella over the top. Bake uncovered for 8-10 more minutes (or until cheese is melted and pasta is tender).

Creme Brûlée Oatmeal

 Original recipe found here

salt

1 cup steel cut oats

1/2 tsp cinnamon

1 tsp vanilla

1/4 cup heavy cream

1 TBSP white sugar

-Bring 4 cups water and salt to a boil over medium-high heat, and stir in the oats, cinnamon and vanilla. Lower the heat and continue simmering, stirring occasionally, until the mixture is very thick, about 30 to 35 minutes. Stir in the heavy cream.

-Preheat the broiler to high. Spoon the oatmeal into a quart-sized baking dish or individual baking cups. With a spatula or the back of a spoon, smooth the oatmeal to make a flat surface.

-Sprinkle the sugar evenly overall. Set the baking dish or cups on a baking sheet and run under the broiler to create a crackly sugar crust, about 3 to 5 minutes, watching so it doesn’t burn, OR use a creme brûlée torch. Remove and serve while hot.

Orange Rolls

 Original recipe found here

1 recipe of perfect bread

Filling:

1/2 cup butter, softened

1 cup white sugar

2 TBSP orange zest

Orange Glaze:

4 oz cream cheese, softened

1/4 cup butter, softened 

1 cup powdered sugar

1-2 TBSP orange juice

Directions:

1) Follow instructions for making bread dough.

2) In a small mixing bowl, combine the butter, sugar, and orange zest. Spread in an even layer on top of the dough, leaving 1/2 inch on the top edge. Roll up tightly lengthwise so you have one long roll. Use a sharp serrated knife to cut the dough into 12 even slices.

3) Place the slices into a lightly greased 9x13 pan. Cover and let rise 30 to 45 minutes.

4) Preheat oven to 350°. Bake the rolls for about 20-25 minutes, until just kissed with brown on top.

5) While the orange rolls are baking, make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar and orange extract. Add enough orange juice to achieve a soft, easily spreadable consistency.

6) Frost warm rolls.

Sweet Potato Casserole with Marshmallows

 Original recipe found here

Sweet Potatoes

• 3 1/2 - 4 pounds sweet potatoes, peeled and cut into 1” pieces
• 4 tablespoons (1/2 stick) unsalted butter
• 3/4 cup packed light brown sugar
• 1/2 cup heavy cream
• 1 teaspoon kosher salt
• 1 tablespoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Topping

• 2 cups mini marshmallows
• 1/2 cup all-purpose flour
• 4 tablespoons butter unsalted butter
• 6 tablespoons packed light brown sugar
• 1/4 cup old fashioned rolled oats
• 1/4 teaspoon ground cinnamon

INSTRUCTIONS

1. Fill a large pot with sweet potato pieces and water. Bring to a boil over high heat. Cook until fork tender. Drain potatoes and place back into pot. Mash potatoes with a potato masher or blend with an electric mixer, until mostly smooth. Add remaining ingredients (except topping ingredients). Mix until combined.
2. Preheat oven to 350°F. Grease an 8”x10” casserole dish (8x8 or 9x9 works too).
3. Spoon sweet potatoes into casserole dish and smooth out. Sprinkle top of sweet potatoes with marshmallows.
4. Melt butter in a medium microwave safe bowl. Add remaining ingredients. Mix with a fork. Sprinkle over top of casserole.
5. Bake for 20-25 minutes until streusel is crisp and marshmallows are golden brown.
6. Serve and enjoy!

Beef Barley Soup--Slow Cooker

 Original recipe found here

•   2 pounds stew meat (nicely marbled beef chunks) 
•   salt and pepper 
•   2 tablespoons oil 
•   8 cups water 
•   2 cups beef broth  
•   2 cups celery, chopped 
•   2 onions, chopped 
•   5 cloves garlic, minced 
•   1 large potato, peeled and shredded, about 2 cups 
•   3-4 large carrots, peeled and shredded, about 2 cups 
•   1 cup pearl barley, rinsed

1. Generously salt and pepper the beef. In frying pan, heat the oil over medium-high heat.
2. When it is very hot, add about 1/3 of the meat. Brown for about 1-2 minutes, then turn to brown the other side. Remove the browned meat to a large slow cooker.
3. Repeat with remaining meat in 2 more batches (if you add it all at once it will steam the meat instead of browning it--not what you want).
4. Add 2 cups of beef broth to the pan and bring to a boil. Stir up all the browned bits. Add this and the remaining 8 cups of water to the crock pot.
5. Add celery, onions, and garlic to the slow cooker and stir.
6. Cook on low for about 6 hours, or 3 hours on high. Add the potatoes and carrots and cook for another hour.
7. 
   
   Add the barley and simmer for another hour or so.

Coconut Cream Pie

 *original pie filling recipe found here 

*original graham cracker crust recipe found here

Crust:

1 1/2 cups graham crackers, crushed into crumbs

1/3 cup white sugar

6 TBSP butter, melted

-Mix ingredients well. Press into pie plate, then refrigerate for 1 hour.

Pie Filling:

4 egg yolks

1/4 cup corn starch

14 oz. can of full fat coconut milk

1 cup half & half

2/3 cup white sugar 

1/4 tsp salt

1 cup toasted sweetened shredded coconut

2 TBSP butter

1 1/2  tsp coconut extract

1. Make the coconut filling: Whisk the egg yolks and cornstarch together. Set aside. Whisk the coconut milk, half-and-half, granulated sugar, and salt together in a medium saucepan over medium heat. Whisking occasionally, bring to a boil. Boil for 2 minutes, then reduce temperature to medium-low heat. Once boiling, remove about 1/2 cup of the mixture and, in a slow and steady stream, whisk into the egg yolk and cornstarch mixture. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot.
2. The pudding will immediately begin to bubble and thicken. Whisk and cook for 1 minute. Remove from heat and stir in the coconut, butter, coconut extract.
3. Pour warm filling into cooled pie crust. Cover tightly with plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and refrigerate for at least 3 hours or overnight until chilled and thickened. Pie may be refrigerated for up to 1 day.

Whipped Cream:

1 1/2 cups cold heavy cream

3 TBSP powdered sugar

3/4 tsp coconut extract

--Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.

--Pipe or spread the whipped cream on top, then sprinkle toasted coconut over whipped cream.

*Refrigerate uncovered, or serve immediately

1. 
   

Rice Pilaf

 Original recipe found here

2 tablespoons butter

1/2 cup orzo pasta 
1/2 cup white long grain rice uncooked
2 cups chicken broth
1 tsp salt

1) Melt butter in saucepan on medium heat. Add in orzo pasta and rice, stirring to coat in butter. Let pasta and rice cook, stirring periodically, until the orzo pasta is golden brown.

2) Add salt and chicken broth, and bring to a boil. Once you reach a boil, turn down low heat and cover with lid. 

3) Let simmer for about 20-25 minutes until the rice is tender and the liquid has been absorbed. 

4) Turn off heat, stir rice, and cover with lid until ready to serve.

Pizza Dough #3

 Original recipe here

2 1/3 cup flour

2 tsp yeast

1 1/2 tsp white sugar

3/4 tsp salt

2 TBSP olive oil

3/4 cup warm water

Instructions

• Combine 1 cup of flour, instant yeast, sugar, and salt in a large bowl.
• Add olive oil and warm water and use a wooden spoon to stir well very well.
• Gradually add another 1 cup of flour. Add any additional flour as needed (I've found that sometimes I need as much as an additional 1/3 cup), stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl (see video above recipe for visual cue). The dough will still be slightly sticky but still should be manageable with your hands.
• Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl.
• Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to your olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place.
• Allow dough to rise for 30 minutes or until doubled in size. If you intend to bake this dough into a pizza, I also recommend preheating your oven to 425F (215C) at this point so that it will have reached temperature once your pizza is ready to bake.
• Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times). 
• Use either your hands or a rolling pin to work the dough into 12" circle.
•    9. Transfer dough to a parchment paper lined pizza pan and either pinch the edges fold them over to form a crust.
•   10. Drizzle additional olive oil (about a Tablespoon) over the top of the pizza and use your pastry brush to brush the entire surface of the pizza (including the crust) with olive oil. 
•   11. Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up in the oven.
•   12. Add desired toppings (see the notes for a link to my favorite, 5-minute pizza sauce recipe!) and bake in a 425F (215C) preheated oven for 13-15 minutes or until toppings are golden brown. Slice and serve.

Chicken Parm Casserole

 Original recipe found here

1 pound pasta (rigatoni, ziti, penne)

32 oz. marinara sauce (or more if you're REAL saucy)

3 cups Mozzarella cheese (freshly grated)

1/3 cup parmesan cheese

6 breaded chicken breasts, frozen (store bought or make your own)

1) Prepare pasta to al dente. Drain, put back in pot, and stir in half of sauce and 1 cup of Mozzarella cheese.

2) Cook frozen breaded chicken breasts in air fryer at 400° for 8 minutes, flip chicken over, then cook for another 6-8 minutes. Let the chicken cool enough to touch, then cut into bite size pieces.

3) Spray 9x13 inch pan, and add pasta mixture to it. Place chicken over the pasta, and spread remaining sauce over top of the chicken. Sprinkle on remaining Mozzarella and the Parmesan cheese.

4) Bake at 375° for 25 minutes.