I recently received a nice email from Deiss Kitchenware, a German-based company that makes some snazzy kitchen products. They were kind enough to send me their Citrus Zester and Cheese Grater. I knew I had to make a dish that let me zest and grate my little heart out to try their product, like this recipe for Linguine with Lemon Sauce!
This recipe for Linguine with Lemon Sauce is so simple, and uses mostly ingredients you probably already have on hand. (What? I’m the only person with some Parmigiano Reggiano on hand at all times?)
Ingredients:
4tablespoons (1/2 stick) salted butter
the zest of 1 lemon
1 (16 oz ) box dried linguine
1/2 cup heavy cream
the juice of 1 lemon
1/4 cup freshly grated Parmigiano Reggiano cheese, plus extra cheese to serve on the side
Last weekend, friends of mine invited us to an awesome Scotch tasting. They had recently visited Islay and brought back some for us to try as well! Each Scotch was paired with a bite of food to bring out some of the flavors, including oysters, lamb kofta, pheasant sausage and so much more.
I naturally didn’t want to come empty handed so I brought this simple olive tapenade along with me.
Tapenade is a pureed mixture of olives, anchovies, capers and olive oil. Salty foods always pair nicely with spirits, so this recipe was an easy choice to bring to the party.
May is (was) National Egg Month, and, well, the month of May ended more abruptly than I was expecting. So, happy June, and happy belated National Egg Month! (This Friday, June 3rd, is National Egg DAY though, so you can celebrate your little heart out then.)
I love using eggs in dinner recipes, because I don’t get much opportunity for a nice sit down breakfast with eggs. This Cooking Light recipe is the perfect eggs-for-dinner meal — Arugula Pizza topped with Poached Eggs.
Nellie’s eggs sent me some coupons, plus a cool little kit that included a t-shirt, stress egg, and a gift card so that I could try their eggs in a post, and this recipe seemed like the perfect opportunity. Nellie’s are free range, the hens are never caged, and have as much or as little access to the outside as they’d like.
Nellie’s works with over 40 independent, family owned and operated farms to provide their free range eggs produced from Certified Humane Free Range hens that are antibiotic and hormone free.
This time of year delivers some pret-ty great produce. All of the green veggies are in season! This recipe from Cooking Light for Spring Vegetable Penne with Lemon Cream Sauce makes the most of some spring vegetables, asparagus and peas.
The pasta recipe is a “two pot meal” so it comes together pretty quickly without giving you too make dishes afterwards!
Ingredients:
1 tablespoon extra-virgin olive oil
1 Vidalia or other sweet onion, chopped
1 (10-ounce) package presliced mushrooms
1 tablespoon chopped fresh thyme
2 garlic cloves, minced
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half
1 cup fresh or frozen green peas
1/4 cup plus 2 tablespoons shaved Parmesan cheese, divided
I am SO ready for spring! Around this time every year, I tend to start making more “springy” recipes in the hopes that the weather picks up on my strong hints for warmer weather. And what are more spring than peas?
This recipe for Kritharoto (Orzo Pasta with Peas Lemon and Feta) is from the most recent Cooking Light magazine.
In this recipe, Kirtharoto (or orzo pasta) is cooked in a chicken stock, tossed with fresh herbs and citrus, and topped with feta cheese. This simple recipe is on the table in under 30 minutes too!
Ingredients:
3 cups unsalted chicken stock or vegetable stock to make vegetarian
I have been doing my best to pack myself lunches for work. One of my favorite “lunch meals” is a bowl (either rice or another grain) topped with veggies and a protein. My latest creation, this Shrimp Barley Bowl with Tomato Radish Salad was inspired by some nifty new tools I had sent to me from OXO.
The Rice & Grains Washing Colander is great for tiny grains that require rinsing to wash impurities and starch from the grains, like rice, quinoa, buckwheat, and barley. The small holes in the colander allow water to drain slowly, while preventing the grains from falling through.
The Large Hand-Held Mandoline Slicer has seven thickness options to get the perfect slick thickness depending on what you need. The food holder can be placed on top of whatever you are slicing for safety, and the non-slip notches allow you to slice directly over bowls if needed. For this recipe, I used the lowest setting to make paper thin radish slices.
The Grape & Tomato Cutter quickly and easily quarters grape tomatoes, pitted olives, and grapes, just insert the produce and push down to use.
This recipe combines nutty barley with peppery arugula, sweet tomatoes, crunchy radishes, and grilled shrimp for a really tasty meal, cold or hot!
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ShrimpItUp #CollectiveBias
We all have nights that you don’t have time to run to the grocery store before heading home for dinner. These nights happen to me more than I’d like to admit, but I try to keep myself prepared for them by keeping my freezer stocked and my pantry full.
This recipe for Butterfly Shrimp over Asparagus Pasta is a great “pantry meal;” almost all of the ingredients are made with things from your freezer or ingredients you almost always have on hand. The star of the recipe is those deliciously breaded SeaPak® butterfly shrimp on top of the pasta, because, let’s be honest, most dinners are better with a little bit o’ shrimp!
I picked up a Party Size box of SeaPak Butterfly Shrimp from my local Walmart, which you can find in the freezer section. (There are a few SeaPak varieties available, so for good measure, I also grabbed a Party Size box of Coconut Shrimp, yum!) Walmart may not typically be your first thought for frozen section seafood products, but SeaPak delivers solid quality seafood in a bunch of varieties (plus, they are super tasty). To save even more, there is a coupon for $0.75 off any SeaPak product available now!
The party size is great because you can either serve a crowd easily, or make as much as you want and freeze the rest for later. One box delivers 7 servings, so my fiance and I have them on hand for multiple meals!
Ingredients (serves 4):
1/2 of the party size box of Seapak Butterfly Shrimp
1/2 box (~6 oz) spaghetti
1 8 oz package frozen asparagus spears
4 tablespoons unsalted butter
salt and pepper, to taste
1/2 cup chicken or vegetable broth
1/4 cup heavy cream
1/4 cup shaved Parmesan cheese
the juice of 1/2 lemon (save the other 1/2 for serving)
1/4 cup parsley, chopped (optional)
Cook pasta according to package directions for “al dente.” Drain, saving about 1/3 cup of the pasta water. Set aside.
While waiting for the pasta to cook, bake the butterfly shrimp. Preheat your oven to 425°f. Add half of the shrimp in a single layer to a baking sheet. When the oven is preheated, add to the oven on the middle rack. Bake for 11-12 minutes, turning the shrimp over half way through.
frozenflipped after 6 minutescooked
Steam the frozen asparagus according to package directions, but cook for only half the time given on the package (they will finish cooking in the dish). Remove, and when cool enough to do so, chop into bite sized pieces (about 1 inch long).
Add the butter to a large saute pan over high heat. When melted, add the asparagus, stirring to coat.
Season with salt and pepper and cook for 2 minutes. Add in the broth and pasta. If there doesn’t seem to be enough liquid, add a bit of the reserved pasta water until you think there is enough liquid. Cook for another minute, stirring to combine.
Add in the heavy cream and Parmesan cheese, stirring to evenly coat everything in the mixture. Remove from heat and squeeze the lemon juice over the dish.
If using, sprinkle with parsley and mix to combine. Spoon into 4 separate bowls and top with the SeaPak butterfly shrimp.
What I like best about this recipe is that you can adjust it to substitute whatever you have on hand! Throw in some frozen peas or broccoli instead of the asparagus, or use a different type of pasta (rotini? bowties? whatever you want!). Just don’t forget the shrimp on top!
1/2 of the party size box of Seapak Butterfly Shrimp
1/2 box (~6 oz) spaghetti
1 8 oz package frozen asparagus spears
4 tablespoons unsalted butter
salt and pepper, to taste
1/2 cup chicken or vegetable broth
1/4 cup heavy cream
1/4 cup shaved Parmesan cheese
the juice of 1/2 lemon (save the other 1/2 for serving)
1/4 cup parsley, chopped (optional)
Instructions
Cook pasta according to package directions for "al dente." Drain, saving about 1/3 cup of the pasta water. Set aside.
While waiting for the pasta to cook, bake the butterfly shrimp. Preheat your oven to 425°f. Add half of the shrimp in a single layer to a baking sheet. When the oven is preheated, add to the oven on the middle rack. Bake for 11-12 minutes, turning the shrimp over half way through.
Steam the frozen asparagus according to package directions, but cook for only half the time given on the package (they will finish cooking in the dish). Remove, and when cool enough to do so, chop into bite sized pieces (about 1 inch long).
Add the butter to a large saute pan over high heat. When melted, add the asparagus, stirring to coat.
Season with salt and pepper and cook for 2 minutes. Add in the broth and pasta. If there doesn't seem to be enough liquid, add a bit of the reserved pasta water until you think there is enough liquid. Cook for another minute, stirring to combine.
Add in the heavy cream and Parmesan cheese, stirring to evenly coat everything in the mixture. Remove from heat and squeeze the lemon juice over the dish.
If using, sprinkle with parsley and mix to combine. Spoon into 4 separate bowls and top with the SeaPak butterfly shrimp.
This recipe is a staple in my house, I make it almost every week! This salad is a great way to get dinner on the table quickly while still delivering a healthy meal.
I found this recipe in the Cooking Light Real Family Food cookbook, but adapted it slightly.
The real star of this dish is the lemony Caesar dressing, which is so simple to make!
Messaging below is intended for ages 21+ and is intended to be enjoyed responsibly, in moderation. This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #OktoberOnTheFarm #CollectiveBias
I’m celebrating Oktoberfest a bit late on my blog, but the weather has just starting feeling fall-like this week! Oktoberfest is a 16-day festival held in Munich, Germany at the end of September/beginning of October that is famously known for its beer drinking and accompanying eats.
When I think of Oktoberfest, I immediately imagine beer, pretzels, and yummy wursts (or sausages). One of my favorite sausages (although it’s not German) is Kielbasa, especially when grilled.
Hillshire Farm® Polska Kielbasa is made with beef, pork, and turkey with a blend of natural spices to really bring the flavor. I wanted to play off of the smoky flavor as well as pay tribute to Oktoberfest with a Beer and Cheddar Soup to pair with the Grilled Polska Kielbasa. I found Hillshire Farm Polska Kielbasa in my local Walmart.
Ingredients:
4 tablespoons salted butter
1 leek, chopped
1 large carrot, chopped
1 celery stalk, chopped
1 medium red bell pepper, chopped
3 garlic cloves, chopped
1 bay leaf
1/2 cup flour
4 cups low sodium chicken stock
12 oz Oktoberfest beer
1 1/2 cups half and half
1 tablespoon Worcestershire sauce
1 tablespoon smoked hot sauce (can also use liquid smoke)
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SimplySpecialMeals #CollectiveBias
We all have those nights where dinner is the last thing on your mind. On busy days (especially Mondays), I just don’t want to think up something for dinner, and I don’t want to spend the money on delivery.
Having a main dish in the freezer, like Barber Foods Stuffed Chicken Breasts, is a lifesaver for busy days. I picked up a 6-pack of Barber Foods Chicken Cordon Bleu from my local Superfresh (you can find them in the freezer section) so that I’m set for future dinners. Look for their new snazzy packaging!
The stuffed chicken breasts are individually wrapped so you can make as many or as few as you want at a time. Barber Foods’ Chicken Cordon Bleu is a chicken breast stuffed with savory ham and Swiss and American cheese which is then breaded — they recently updated the recipe to go along with their new packaging, yum! The frozen raw chicken can go right in the oven from the freezer, so no preparation is needed. This allows me to get dinner going as soon as I walk in the door, so helpful!
I like to make a quick side dish to serve while the chicken is cooking, so for the Chicken Cordon Blue I decided to make sauteed green beans with garlic and toasted almond slices.
Ingredients:
4 Barber Foods Breaded Stuffed Chicken Breasts (I used Cordon Bleu)
Have you ever made an Armenian-style pilaf? This style of pilaf adds toasted spaghetti or other noodles to the rice. This recipe for a Browned Butter Hazelnut Pilaf is really stellar. The cod recipe that goes along with it is also tasty, but the real star is the pilaf. The recipe, from the latest Cooking Light, is a quick meal, so it’s great for something a little different for a weeknight dinner!
Ingredients
4 tablespoons unsalted butter, divided
1 tablespoon olive oil, divided
2 ounces uncooked thin spaghetti, broken into 2-inch pieces
Late August delivers some of the best produce! I’ve been using a lot of zucchini and yellow squash lately because it’s so darn plentiful right now.
This recipe is adapted from Cooking Light and makes the most of summer squash. I added some lemon juice to the dish to brighten it up a bit, but in general kept the recipe in tact.
Ingredients:
1 medium zucchini (about 8 ounces)
1 medium yellow summer squash (about 8 ounces)
8 ounces uncooked fettuccine (I used spinach fettuccine)
I am kind of obsessed with Zwilling JA Henckel’s knife of the month. It became my favorite knife overnight! The ZWILLING Pro 8″ Ultimate Serrated Chef’s Knife lives up to its name. This bad boy can be used for basically anything. The serrated edge is comprised of large and small scallops, which helps the knife stay share longer than a fine-edged chef’s knife.
From the website: Precision forged from a single piece of high-carbon, no-stain steel, the SIGMAFORGE® blade is exceptionally sturdy yet flexible. The FRIODUR® blade is ice hardened, making it extremely sharp and durable. The knife is hand ground and polished, then the angle of the cutting edge is checked with precise laser technology. The durable ABS resin handle is ergonomically shaped for a comfortable grip and is triple riveted to the blade.
I have been using it for anything and everything; fruits, veggies, meat, you name it! I typically gravitate towards Santoku knifes so I was surprised how comfortable I was using this chef’s knife. It works great to chop and thinly slice, but is super sharp so be sure to take care where your fingers are when using it (as you should when using any knife).
I chose a recipe highlighting this knife’s chopping skills, but it also works great on produce with more delicate out layers like tomatoes, and can even be used to slice chicken breasts with ease.
This recipe is adapted from a Rachel Ray recipe, so you know it’s a quick and simple recipe with tons of flavor. Per her suggestion, you should definitely have a loaf of bread on hand to dip into the yummy sauce!
Ingredients:
2 tablespoons olive oil
6 pieces bone-in, skin-on chicken (I used a chicken broken down- 2 breasts, 2 drumsticks, 2 thighs)
I’m in another busy period of work, so expect a lot of quick weeknight dinner meals! Seafood is always a favorite quick meal of mine, and this recipe from Cooking Light’s latest issue is ready in no time! I paired it with an adaptation of a Bon Appetit Couscous recipe.
The trout is pan seared and then topped with a chunky warm parsley-caper vinaigrette. I’d suggest doubling the recipe so you have some to toss into the couscous!
Happy National Blueberry Pancake Day!! To celebrate, I partnered with Driscoll’s to bring you a really delicious spin on traditional blueberry pancakes: Lemon Ricotta Blueberry Pancakes.
Adding ricotta to your pancakes doesn’t make them taste like ricotta (no worries!), but it does make for a super moist, almost pudding-like center that is so decadent and delicious!
If you prefer dairy free pancakes, I have a homemade pancake mix recipe here. Add the blueberries to the batter once it has been added to the pan.
I adapted this recipe from a Bobby Flay recipe on Foodnetwork.com.
