Garlicky shrimp, zucchini and tomato pasta

Ingredients:

2 Tbsp extra-virgin olive oil

2 Tbsp unsalted butter

1 medium zucchini, cut into 1/4-inch slices

1 lb uncooked shrimp, large-size, peeled and deveined

1 cup grape tomatoes, cut in half

1/2 tsp dried oregano

1/4 tsp red pepper flakes

Salt and pepper

3 cloves garlic, minced

8 ounces spaghetti

1/2 cup reserved pasta water

Zest of 1/2 of a lemon

Handful of fresh Italian parsley, chopped

Fresh, grated Parmesan cheese

Directions:

Fill a large pot with water and bring to a boil. Salt water. Cook spaghetti according to package directions.

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add zucchini in a single layer; cook until bottoms are golden, about 2 minutes. Flip zucchini and cook until golden on other side, about 2 minutes more. Lower heat to medium.

Add butter and melt. When butter is melted add shrimp; sauté 1 to 2 minutes. Add tomatoes, oregano, red pepper flakes, salt and pepper; sauté until shrimp are almost just cooked through, about 1 minute. Stir in garlic and water; sauté, stirring to loosen bits from bottom of pan, until shrimp are cooked through and tomatoes are softened, about 1 to 2 minutes more.

Add lemon zest and strained spaghetti to shrimp mixture. Top with parsley and Parmesan cheese.

Chicken Ragú

Ingredients:

16 ounces dry spaghetti

2 tablespoon extra-virgin olive oil

1/2 medium onion, chopped

2 medium carrots, peeled and chopped

1 medium stalk celery, chopped

1 teaspoon finely chopped fresh rosemary or 1/4 teaspoon dried rosemary leaves

2 cloves garlic, minced

1 lb boneless, skinless chicken breasts

1/4 cup beef broth

4 cups marinara sauce

Salt and fresh ground pepper

Directions:

Cut chicken breasts into large chunks and place into food processor. Pulse until chicken is chopped up into roughly 1/2” pieces.

Bring a large pot of salted water to the boil, add the pasta then follow package directions. Reserves 1/2 cup pasta water. Drain.

Meanwhile, heat the olive oil in a large skillet with sides. Add onions, carrots, and celery. Cook until the onions are translucent, about 5 minutes. Stir in the garlic and rosemary then add the ground chicken and cook until browned, about 10 minutes. As the chicken cooks, use a wooden spoon to break the chicken up into small pieces in the pan. Season with 1/4 teaspoon of salt and a few grinds of black pepper. Add broth and cook 1 minute.

Pour in the marinara sauce and cook until reduced slightly, about 10 minutes. Taste the sauce the adjust with salt and/or pepper. Serve over pasta.

Tomato paste leftovers

You know how recipes call for one tablespoon of tomato paste? Yet, they are most often sold in these cans with more than one tablespoon!! Here’s a trick for saving the leftovers.

I spray an ice cube tray with non-stock spray. Spoon one tablespoon into each cube. Freeze. Pop out and into a freezer bag. They store well in the freezer and you just grab a cube when you need that one tablespoon.

The tubes of tomato paste are easier to use but more expensive. So, if your not springing for the tubes or they aren’t available in your store, this is a great trick!

Best homemade everyday cleaner!

I’m telling you! This is the best homemade everyday cleaner ever! One of my boys eats a clementine every morning when he wakes up. I kept some of the rinds, added vinegar and voila!!

It is not sticky at all!

  • Quart size mason jar with lid
  • 10ish clementine peels. Or oranges. Makes sure the peels are clean meaning none of the flesh of the fruit is on the peel.
  • White vinegar

Place peels in jar. Cover with white vinegar. Let sit for one week. Drain. Pour into spray bottle and get cleaning.

I’ve used it on stainless steel, granite counters, stove top, fridge, wood floor. Everywhere!

Cubano tacos

My youngest son, Dax, recently became obsessed with the idea of taco Tuesday. A phrase that I have used his whole life, but at almost eight years old, it’s now very important that we eat tacos on Tuesdays. 🤦🏽‍♀️

I love a taco! I also don’t like to eat any meal that regularly. I’ve had to get creative on what I stick in a taco as to not implode his life and not bore my tastebuds. This Cubano taco saved us from the above!! Enjoy!

Ingredients

Pork Marinade:

• 1 cup freshly squeezed orange juice

• ½ cup freshly squeezed lime juice

• 3 garlic cloves, minced

• 1 teaspoon dried oregano

• 1 teaspoon ground cumin

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• 1 ½ to 2-pound pork loin

• 2 tablespoons olive oil

Spicy Mustard Sauce:

• 1/2 cup yellow mustard

• 1 cup sour cream

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon white wine vinegar

• 3/4 to 1 tsp. cayenne pepper

Additional Ingredients:

• 6 ounces Swiss cheese, shredded (about 1 1/2 cups)

• 16 (6-in.) flour tortillas

• 10 ounce thinly sliced smoked deli ham, chopped and warmed

• 1/2 cup dill pickle slices

Directions

1. Stir together in a small bowl the orange juice, lime juice, garlic, oregano, cumin, salt and pepper. Cut slits all over the pork loin and put in a resealable plastic bag. Pour the marinade over the pork and seal the bag, pushing out all air. Refrigerate for 2 hours and up to overnight.

2. Preheat the oven to 425°F. Place the pork loin and marinade in a small baking dish. Roast until a meat thermometer inserted in the center of the loin reads 150°F, 25-30 minutes.

3. Prepare the spicy mustard sauce: Whisk together mustard, sour cream, olive oil, vinegar, and cayenne pepper in a small bowl until well combined. Set aside.

4. When pork is done, cut into 1/2-inch-thick pieces.

5. Divide Swiss cheese evenly among tortillas. Top evenly with deli ham and hot pork belly slices (about 3 ounces pork belly per taco). Drizzle each with 1 1/2 tablespoons of the mustard sauce, and top each with 1/2 tablespoon of the pickles. Serve immediately.

Beef skillet with celery root and leeks

Ingredients:

1 cup basmati rice

1 celery root, peeled and chopped into 1” pieces

2 large leeks, cut into 1” half moon pieces

1 lb ground beef

3 cloves of garlic, minced

Salt and pepper

1/4 cup light soy sauce

1/4 cup water

Heat skillet over medium-high heat. Add beef and season with ground pepper. Stir until all meet is no longer pink.

Cook basmati rice according to package. Usually one cup of rice to two cup of water. Simmering for about 20 minutes.

Add diced celery root to browned beef. Add a pinch if salt. Stir frequently until root begins to soften, about five minutes.

Add leeks and garlic to beef mixture. Stir together and let cook another five minutes.

Add soy sauce, water and 1/2 tsp black pepper to beef, root and leek mixture. Stir to combine. Add rice to beef mixture and stir to combine.

40 clove pot roast

I have made 40 clove chicken in the past and loved it! Thought I would try it with beef. I believe 40 cloves of garlic will make anything taste good….maybe. 😉

Ingredients:

2 tablespoons canola oil

3 pounds boneless beef chuck

Salt and pepper

2 medium onions, peeled and chopped

1 1/2 pounds carrots, peeled and roughly chopped

40 peeled garlic cloves

4 cups broth (chicken, beef or vegetable)

Directions:

1. Heat the oven to 325°F.

2. Set a large Dutch oven on the stove over high heat. While it’s getting good and hot, season the beef all over with salt and pepper. When the pan is hot, add the oil. Sear the beef all over, about 3-4 minutes per side or until the outside is deeply browned and crusty. Transfer the beef to a plate.

3. Add the onions and carrots to the pan. Toss in the rendered beef fat and season with a pinch of salt. Cook for 5 minutes, stirring occasionally. Add the garlic, another pinch of salt, and toss. Cook for another 5 minutes.

4. Nestle the seared beef on top of the vegetables, then pour the broth around the perimeter. It should rise about halfway up the meat. Bring the liquid to a simmer, then cover the pot and get in the oven.

5. Roast for 3 1/2 to 4 hours, flipping the meat halfway through.

6. Before serving, use 2 forks to tear and pull the meat into big hunks and shreds. Season with more salt to taste.

7. This is a good one for leftovers or freezes well.

Cranberry sauce

Ingredients:

  • 12 oz fresh or frozen cranberries
  • 1 cup sugar
  • 1 strip lemon zest
  • 2 Tbsp water
  • Pinch of salt

Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add salt, stir and cool to room temperature before serving.

Easy no-bake pumpkin cheesecake

Ingredients:

1 pkg. (8 oz.) cream cheese, softened

1 cup canned pumpkin

1/2 cup sugar

1/2 tsp. pumpkin pie spice

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1 ready-to-use graham cracker crumb crust (6 oz.)

Directions:

1) Beat cream cheese, pumpkin, sugar and pumpkin pie spice with mixer until blended. Gently stir in 2-1/2 cups COOL WHIP.

2) Spoon into crust.

3) Refrigerate 3 hours or until firm.

4) Serve topped with remaining COOL WHIP.

Recipe adapted from KRAFT recipes.

Butternut squash pasta with sage and brown butter

Ingredients:

1 small butternut squash, (1 to 1 1/2 pounds) seeded, peeled, and cut into 1-inch cubes

1 medium onion, cut into 1/2-inch wedges

1 1/2 tablespoons olive oil

1/2 teaspoon kosher salt, plus more for the pasta water

4 ounces sliced bacon

1 pound short cut pasta

4 tablespoons unsalted butter

10 fresh sage leaves

1/2 cup finely grated Parmesan cheese

Freshly ground pepper

1. Preheat the oven to 425°F. In a large bowl, toss the squash and onion with the olive oil and salt. Spread on a parchment-lined baking sheet and roast in the oven until the squash is tender and the onions are golden, 30 to 35 minutes.

2. Meanwhile, lay the bacon on another baking sheet. Bake until crispy, about 18 minutes. Transfer to a paper-towel-lined plate.

3. While the bacon and vegetables cook, bring a large pot of salted water to a boil and cook the pasta until tender, 7 to 10 minutes. Reserve 1 cup of the pasta water, drain the pasta, and transfer it to a large serving bowl.

4. Melt the butter in a small saucepan over medium heat. Stir constantly, keeping a close eye on the color of the butter. When the foam subsides and the butter turns slightly brown, add the sage leaves. Remove from heat and as soon as the sage leaves start to curl, transfer them to the plate with the bacon.

5. Add the squash and onions to the pasta, then pour the butter over the bowl, tossing to coat the pasta and vegetables. Crumble the bacon over the pasta and top with the crispy sage leaves and the cheese. Pour enough pasta water over the cheese to create a light sauce. Finish with a bit more salt and lots of freshly ground pepper.