Wednesday, February 27, 2013

Margarita Shrimp with Pasta

Margarita Shrimp with Pasta
It's 5 o'clock somewhere!  I was digging way back in some of my old Bon Appetit magazines and came across this tasty dish that has some of our favorite ingredients - shrimp and pasta.  And by the title you know it also has a some sort of liquor.  The shrimp is marinaded in tequila and lemon juice and that provides a nice flavor that was not too overpowering.  The recommended marinade time was 2 hours but I cut that in half because I was running short on time.....probably not a dish you would make if you are in a hurry.  But I highly recommend it, so be sure to plan about 1 1/2 hours before you would like to eat.

Recipe Source:  Adapted from Bon Appetit

This recipe makes 2 servings and it was just the right amount for the two of us.  I really liked how the shrimp was prepared... it had a nice light coating - not heavily breaded.  Pick your favorite pasta - the original recipe called for fettuccine but I used what I had on hand.


 -12 large uncooked shrimp, peeled and deveined
-½ cup tequila
-3 T fresh lemon juice
 -2 eggs
- 2 T water
-1/4 cup oil olive
-1/2 cup butter
-3 thin lemon slices
-4 green onions chopped
-2 tsp minced fresh ginger
 -1 tsp minced garlic
-1 tsp flour
-1 cup dry white wine
 -6 oz your favorite pasta
-dill weed

Preparation: Mix shrimp, tequila and lemon juice in medium bowl; cover and refrigerate 1-2 hours then drain
Whisk eggs and water in bowl. Season with S&P. Heat oil in a large skillet over medium heat. Dip the shrimp in the egg mixture and then into flour, be sure to shake off excess. Saute shrimp until cooked through turning once about 2 minutes each side.
Transfer shrimp out onto a paper towel lined plate and keep warm. In the same skillet add 2 T butter and melt then adding lemon and green onions; sauté 3 minutes then add ginger and garlic and sauté an additional 2 minutes.

Stir in the flour and then gradually mix in wine. Boil until it reduces to a glaze – about 2 minutes. Add remaining butter and whisk until melted. Return shrimp and heat through. Divide cooked pasta in 2 bowls, top with shrimp and pour sauce over – can sprinkle with dill if desired.

Monday, February 25, 2013

Chicken with Lemon-Leek Linguine

Good Morning!  I had meant to post this last night but then got caught up watching the Oscars.  Did any of you?  Did you think there were any surprises?  What were you favorite gowns?  And what did you think of the host?  I was surprised that Argo won - I thought it might have been Lincoln - we still need to see both.  Jennifer Lawrence's gown was my favorite... felt bad for her when she tripped up the staircase though!  And lastly, I don't think they will be asking Seth back as host but what do I know... let's get Tina and Amy!

Anyway back to the food... this dish had a great lemony-leek sauce that worked well with the pasta.  I like my lemons!  Nice quick dinner too!

Recipe Source:  adapted from Cooking Light
(printable recipe here)

And now I'm off to work!  Thanks for stopping by and have a good week!!

Friday, February 22, 2013

Pasta with Creamy Vodka and Herb Sauce

Pasta with Creamy Vodka Sauce
First, I want to disclaim that we did NOT like this dish.  I've seen so many recipes with vodka sauce so I decided to give this a try.... we weren't a fan.  Even the DIY Guy, who normally eats everything, did not finish.  I'll save my vodka for a cosmo - that I know I like!

That being said, you may like it but if I made it again, I would sub dry white wine for the vodka.  I think that would work well in this dish.  It has good herb flavoring with heavy cream and parmesan cheese that really gives it a creamy texture.

Recipe Source:  Adapted from Bon Appetit

But it was fun taking pictures!

-2 T butter -
1/4 cup onion thinly sliced
-1 T fresh thyme chopped
 -1 tsp dried basil (or 1 T fresh chopped)
-1 tsp dried oregano
-1 cup whipping cream
-1/2 cup vodka
-12 oz. cooked linguine
-3/4 cup grated parmesan cheese

Preparation: First melt butter in a large skillet and sauté onions until very tender over medium heat. Don’t let get brown (about 10 minutes). Add herbs and sauté one more minute. Next add whipping cream and vodka and let it simmer for about 8 minutes until slightly thickened. Toss with cooked pasta and cheese.

Notes: I would sub dry white wine instead of the vodka

Tuesday, February 19, 2013

Chicken with Port-Mushroom Sauce

Here's an easy and elegant meal you can put together in 20 minutes - I'm not kidding.   The flavors are so amazing - Port and rosemary with a bit of heavy cream (what doesn't taste good with this ingredient!)  If you aren't a fan of using alcohol in your dishes, a substitute of cooking sherry would work well too.  I opted to serve over pasta but rice would be another good choice.  Impress yourself and others - serve this up soon!

Recipe Source:  Adapted from Bon Appetit

This was also requested by the DIY Guy to keep in the rotation and not only make it "once".  I will be happy to oblige... definitely company worthy too!

-4 T butter
-2 cups sliced baby bella mushrooms
-16 oz boneless chicken breasts
– about 4 pieces total pounded thin -flour
-1 tsp minced garlic
-1/2 cup port wine
-1/2 cup chicken broth
-1/2 cup whipping cream
-1/2 tsp dried rosemary

Preparation: Melt 2 T of butter in a large skillet – medium/high heat and sauté mushrooms until golden (about 5 minutes). Remove and melt the remaining 2T of butter in skillet. S&P chicken then coat with flour. Add to skillet and sauté about 4 minutes on each side until cooked through. Remove and keep warm.

Add garlic and sauté one minute then add port and bring to boil – scrape up browned bits. Add broth, cream and rosemary and boil until slightly thickened. Add mushrooms and chicken and heat through. Serve over pasta or rice.

Sunday, February 17, 2013

White Pizza with Spinach

White Pizza with Spinach
This week our Friday night pizza ended up being on Sunday afternoon.  The DIY Guy was ice fishing this weekend and I wanted him to be able to taste this newest creation.  I'm glad he enjoyed it because I loved it! And doesn't it look fresh and inviting?

Recipe Source:  Inspired from Cooking Light

The spinach is first wilted with some garlic - just enough so it is not turned to mush.  At this point I discarded the garlic - you could keep the garlic in but I thought the spinach was flavored just right.

In a separate bowl, I combined the cheeses - a great combo of ricotta, romano and mozzarella... I also added a bit of fresh black pepper.

The cheese is spread on the dough and baked for about 10 minutes... add the wilted spinach and heat through for another 2 minutes.

The flavor is fantastic and like Popeye - you can eats your spinach!

I truly recommend giving this a try!  I will also be experimenting with steamed broccoli.  White pizza with broccoli was very popular where I come from in upstate NY - no one has ever heard of it here in the mid-west.  Watch for a future post!

-about 12 oz. pizza dough or make your own dough
 -2 T olive oil
-3 cloves garlic sliced thin
-5 cups fresh baby spinach
 - 2 oz shredded mozzarella cheese
 -2 oz grated romano or parmesan cheese
-3/4 cup part skim ricotta cheese
 -3 T 2% milk
-1 clove garlic minced
-corn meal

1. Preheat pizza stone at 500 for 45 minutes
2. Combine 1 ½ T olive oil and sliced garlic in large skillet and heat over medium-high heat until garlic starts to sizzle; add spinach and cook until wilted (about 2 minutes) - keep aside (I discarded garlic at this point)
3. Combines the cheeses, milk and minced garlic in a bowl
4. Roll out dough on a lightly floured board (12-14”) and then move to a pizza peel that has been dusted with cornmeal. Pierce dough with fork about 20 times. Next spread cheese mixture to ½” of dough edge. Bake for 10 minutes until crust is golden and cheese slightly light brown. Remove and add spinach, slide back onto stone and bake for 2 additional minutes until heated through
 5. Remove and brush edges of crust with remaining olive oil. Slice 6 ways.

Friday, February 15, 2013

Chocolate Strawberry Crepes

Nutella Strawberry Crepes
Happy Valentine's Day a day late!  I'm pretty excited to share this recipe with you because it was my first attempt at making crepes.  They always looked scary to me - so light and delicate but they are very easy to make.  Then the fun part is trying to decide what to put in them - Nutella, Cool Whip and Strawberries seemed like a good choice.  A light dusting of cocoa and a drizzle of caramel finished it off!

Recipe Source:  Semi-Original inspired by Sandra Lee

I must confess though I made these today and the DIY Guy isn't even home - he is ice fishing.  But I will make him some when he gets home on Sunday.... and hopefully his cold will be gone and he will be feeling better!

Another crepe recipe you might enjoy - Apple Crepes

Nutella Strawberry Ingredients:

-1/2 cup flour
-1 egg
-1/4 cup water
-1/4 cup milk
-1/8 tsp salt
-1 tbl melted butter

 Crepe filling:
-sliced strawberries
-cool whip
-caramel sauce

For crepes – whisk together flour and egg then gradually whisk in milk and water. Add salt and butter and beat until smooth. Heat a 8-9” frying pan that has been lightly oiled (A nonstick pan works best) over medium high heat. Pour ¼ cup of batter in pan and tilt pan until batter is to edge. Cook crepe for about 2 minutes until the bottom is light brown. Turn and cook other side

To assemble – place about 1 ½ T of nutella on crepe, then about 1 ½ T cool whip. Top with strawberries and roll up. Drizzle with caramel sauce and dust with cocoa.

Wednesday, February 13, 2013

Happy 2nd Blog-iversary/Giveway

Times flies when you are having fun....  and these past 2 years have flown by.  From my first post to this one, I'm very appreciative of those who stop by and follow along.  I'm not a big blogger, I'm not in it to make money or get my own show on the Food Network :-).  What I do enjoy is sharing what I'm making, getting to meet new people and reading your comments.  Now if you asked the DIY Guy what he likes - well, he loves to eat and has been very pleased with MANY of the creations I've made.  I know I've really hit a home run when he asks if I will make a certain dish again.  In the 413 posts to date, I have seldom made the same dish twice.  I'm just constantly on the lookout for new recipes to know - so many recipes, so little time!

I do have some goals for my 3rd year - I would like to create more original recipes and become a better photographer.  With my recent Christmas gift of a Canon Rebel camera and some lessons, I'm hoping that will help!  I also have been very neglect on my recipe tab.  I switched from a home server to our own domain and need to re-link up most of the recipes.  If you ever run across one and get a dead link, let me know and I'll send it to you...  Ya, I need to get on that!

Now the fun part!  In appreciation of your support, I am giving away 2 items  - one is a $30 gift card to Amazon and the other is an apron (as you might know from my last anniversary, I love to make aprons and feel every cook should have at least one!)

The apron fabric will be a surprise but similar to this look

Now my "official" rules:

There will be 2 winners - one will get the gift card; the other the apron
You don't need to follow me but it would be nice if you did on FB, Twitter, Subscribe or GFC
All you have to do is leave a comment on what you would like from Amazon, what tasty creation you would make wearing a fun apron OR just say Hi Deb!
I will use to first select gift card winner then again for apron (The DIY guy will be my "helper")
Due to shipping costs, giveaway is only open to US/Canadian Residents.

The important part-you must leave an email if your email is not automatically linked to your signature
Giveaway starts now and runs until 8 p.m. CST on February 20th.  Winners will be emailed and have 48 hours to respond or new winners will be selected.

Sound good???  It's easy and I hope you will enter!  Thanks again for stopping by.... I look forward to your comments.

Tuesday, February 12, 2013

Black and Bleu Pizza

Black and Bleu Pizza
As you know, we love our pizza here on Friday nights and I'm always looking for new ways to come up with different toppings.  Recently I was flipping through some of my cookbooks and came across this pizza.  It had a key ingredient for The DIY Guy - meat.... and not just any meat but sirloin steak.  It looked intriguing so I thought why not give it a try.  

The results were pretty good... but not good enough to share a recipe :-).  I want to experiment and tweak it a bit.  It called for caramelized onions (good!), grilled sirloin steak (good!), roquefort cheese (good but a bit too much) and  roasted garlic paste (this is what I would leave out next time!).  

I have a modified recipe in mind for next time - stayed tuned for a new and improved recipe in the next couple of weeks.... The DIY Guy is going ice fishing next weekend and I will need him around as my official taste tester!!

Have a great week!  If you have made something similar, let me know.

Monday, February 11, 2013

Apple Bread

Upside down apple bread
Happy Monday!  I'm Deb and today I am happy to have a guest post with Nichi at The Mandatory Mooch... Thanks for having me!  I've been blogging for 2 years and in fact this week is my 2 year anniversary.  Come back on February 13th to join in my giveaway.

Featured today is a blast from the past when The DIY Guy was a wee lad.  This is his mom's recipe and I've made it a few times over our almost 30 years together! What I like about this recipe is that it comes together quite quick - the longest part is waiting for the dough to rise but after it bakes and comes out of the oven - you don't need to wait long to eat it.  It is best served warm and the cinnamon and apple aroma will have people running into your kitchen pronto!

Recipe Source:  Family Fav

The first step is placing melted butter, cinnamon and sugar in a 9x9 plan.  Next place thinly sliced apples and pecans (or you could use walnuts, raisins or craisins) on top.

The dough is mixed a a bowl and then dropped by small spoonfuls onto the above mixture.  Since the dough is...well a dough... you will need to probably use your hands to make sure it is evenly distributed. It is OK to have some dough not touching as below - when it rises those spaces will get filled up.

Once it is covered and rises for about an hour, it is baked at 375 for 30-35 minutes until it is golden brown.  Remove from oven and immediately flip onto a square platter.

Let cool slightly then slice up and enjoy!

If you have leftovers (you might not!), just place in the microwave and warm up a bit.

I hope you enjoy this recipe and if you give it try, let me know - I would love to hear what you think!

If you are reading this from Nichi's, I hope you will stop by to see me!
Deb - Cooking On The Front Burner

-2 T butter melted
-1/2 c sugar
-1 tsp cinnamon
- 1 apple thinly sliced
-pecans or walnuts
-1 pkg yeast
-3/4 c warm water
-1/4 c sugar
-1 tsp salt
-1 c flour
- 1 egg
-1/4 c shortening
-1 c flour

Preparation: In a 9x9 baking pan, place melted butter on bottom of pan and sprinkle the combined sugar and cinnamon on top. Next place thin apple slices on top – you can also add some pecans or walnuts if desired – about 1/3 cup. In a small bowl dissolve yeast in warm water then add ¼ c sugar, salt and 1 c flour. Beat by hand about 1 minute until batter drops by from spoon in sheets. Add and beat until smooth the egg, shortening and flour. Drop by small spoonfuls over apples and nuts. Cover and let rise in warm place until double (50-60 minutes) Bake at 375 30-35 minutes until golden brown. Immediately remove cake by turning pan upside down on platter.

Saturday, February 9, 2013

Sites of Cabo

Hard to believe that a week ago we were basking in the sun in Cabo.  We had a late flight and able to spend most of the day outside.... I'm really missing the 80 degree weather! Cabo was a fun trip - we stayed at a beautiful resort, hung with some fun people, shopped, ate, and really relaxed.  Here are some of the sites:

First up shopping

I actually bought one of these signs - mine says Cabo San Lucas... I thought they were unique

John and others went fishing... they caught a ton of Mahi Mahi... we even brought some home

All 4 had "fish on" here

A sea lion came to the back of the boat looking for some handouts!

Around the resort

Sunset from our room

Our room view - we were able to whale watch from was awesome

Another view from the room

We took a walk along the beach area - there is no swimming but we saw some interesting creatures!

Infinity pool

Outdoor chess and checker set

Kayaking...on Lover's beach

And of course - the "toe shot"!  I like pink!

I think it is time to plan the next vacation!