Goat Cheese Lemon Pasta with Kale

12 Apr

Kale was on sale at the grocery store and looked pretty good so I grabbed a bunch. This came out really good and was quick to make!


Goat Cheese Lemon Pasta with Kale
adapted from twopeasandtheirpod

1 box pasta pasta
1 tablespoon olive oil
1 medium shallot, diced
2 cloves garlic, minced
Dash of crushed red pepper flakes
Zest of 1 large lemon
Juice of 1 large lemon
1 small bunch kale (about 5 cups), coarsely chopped, stems removed
5 ounces goat cheese
Salt and black pepper, to taste

1. Bring a large pot of water to boil. Salt the water and cook pasta according to package directions.

2. In a large skillet, heat the olive oil over medium-high heat. Add the shallot and garlic. Cook until tender, about 4-5 minutes. Add a dash of crushed red pepper flakes. Stir in the chopped kale. Stir and add the lemon zest and lemon juice. Cook until kale leaves are wilted and tender.

3. Carefully drain the pasta. Return to pot. Crumble the goat cheese over the hot pasta and stir until creamy. Add the kale/lemon mixture. Season with salt and black pepper, to taste. Serve immediately.

Keema beef curry revisited

10 Apr

When I made this the last time I was out of coconut milk and had to improvise. This time I had the coconut milk but used ground turkey insteAd. Yum!


Farfalle with Garlic Parmesan Cream Sauce & Pan Seared Chicken Sausage

9 Apr

This was super yummy! I left out the mushrooms the original recipe calls for since we’re not mushroom fans!


Farfalle with Garlic Parmesan Cream Sauce & Pan Seared Chicken Sausage
adapted from amusing foodie

1 box farfalle (bow-tie pasta)
2 tablespoons extra virgin olive oil
3 tablespoons salted butter
3 cloves garlic, minced
2 green onions, chopped
1 cup fresh spinach, rough chopped
1 teaspoon + 2 tablespoons kosher salt
⅛ cup all-purpose flour
1 cup whole milk
1 cup chicken broth
⅛ cup fresh basil, chopped
½ cup freshly grated Parmesan
1 package chicken sausages, pan seared and sliced

Set a large pot of water to boil over high heat.
Warm the olive oil and butter in a large, deep skillet over medium-high heat.
Once the butter has melted, add half the onions andthe garlic to the skillet, and saute them for 5 minutes, stirring occasionally.
Add the spinach and the salt, and continue sauteing until the spinach has wilted – about 2 minutes.
Add the farfalle and 2 tablespoons salt to the boiling water in the large pot, and cook to al dente.
Meanwhile, stir the flour into the spinach mixture in the skillet (it will look a little pasty) and the continue to saute it for another minute to get the floury taste cooked out.
Pour the chicken broth and the milk into the skillet, stirring the mixture to combine. Bring it to a boil, and continue to stir the sauce until it’s thickened and bubbly. Add the Parmesan, and stir until it’s melted – 1 minute more.
Once the pasta is al dente, drain it and then add it to the sauce, tossing to coat the pasta.
Add the sausage, remaining onions and the basil, and give it one last toss.

S’mores granola bars – SRC

7 Apr

The beginning of the month always brings a secret recipe club recipe! This month I was given Mellissa from a fit & spicy life. Mellissa has great recipes, fitness tips, restaurant reviews, and some wine tidbits on her site. After perusing her site I settled on these s’mores granola bars. They were super easy to make and put together. They looked delicious out of the oven. But something went wrong, the ingredients didn’t bind together. Nevertheless husband and I dug in with spoons and ate it like cereal. Delicious!



S’mores granola bars
adapted from afitandspicylife

6 tablespoons unsalted butter
1/4 cup brown sugar
6 tablespoons maple syrup
2 1/4 cup old fashioned oats
1/2 cup whole wheat flour
1/2 teaspoon salt
1 cup graham cracker crumbs
1 cup semisweet chocolate chips
1 1/4 cups marshmallows

In a medium-sized saucepan set over medium heat, melt and stir together the butter, sugar, and syrup, cooking until the sugar has dissolved. Stir in oats, flour, salt, and graham cracker crumbs.
Press slightly more than half of the mixture into a lightly greased 9 x 9 inch pan. Let cool completely. Preheat the oven to 350F. Sprinkle the chocolate chips evenly over the top, then the marshmallows. Top with remaining crust mixture. Bake the bars for 15 to 20 minutes. Remove from the oven and let them rest for 20 minutes, then cut into squares or bars while still slightly warm.

Spicy Shrimp Tacos with a Southwest Avocado Sauce

2 Apr

We hadn’t had shrimp in awhile and for some reason the avocados had looked good when I was grocery shopping. Who doesn’t love tacos? These were good. Not delicious but good :)


Spicy Shrimp Tacos with a Southwest Avocado Sauce
adapted from fantastic eats


For the Marinade
1 Tablespoon chili powder
1 teaspoon cumin
1 Tablespoon paprika
1/2 teaspoon cayenne
1 lime, juiced
2 Tablespoons olive oil
1 lb medium, de-shelled shrimp

For the Avocado Sauce
1 Avocado
1 garlic clove
2 teaspoons red onion
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon cayenne
1/4 teaspoon salt
2 Tablespoons fresh cilantro
2 Tablespoons lime juice

For the tacos
6-8 taco shells
3 cups shredded lettuce
1 cup shredded red cabbage


In a large bowl, add together all the ingredients of the marinade except the shrimp. Whisk until well mixed.
Add the shrimp and toss to fully coat. Set aside to marinade for about 20 minutes while you prepare the avocado sauce.

To make the sauce, In a blender or food processor, add the avocado, garlic clove, onion, chili powder, cumin, cayenne, salt, 2 Tablespoons fresh cilantro, and 2 Tablespoons lime juice. Pulse until smooth and creamy. Set Aside.

Heat up a large skillet over medium-high heat. Add the shrimp and about half the marinade. Cook for 2-3 minutes on each side and remove from heat.

To assemble tacos, divide the lettuce and cabbage up between six taco shells. Add in desired amount of shrimp, and drizzle with the avocado cream sauce. Serve and enjoy!

raspberry- cinnamon loaf cake

29 Mar

Before we let for iceland I had bought two packages of raspberries. We ate one and I was planning on sending the other package with the kids to my moms. Alas I forgot it in the fridge. Miraculously the raspberries still looked good when we got back, but had to be used fast. This bread was really good. It didn’t last long here!



raspberry- cinnamon loaf cake
adapted from recipe girl

3 cups All-Purpose Flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) salted butter, at room temperature
1 1/2 cups granulated white sugar
3 large eggs
2 teaspoons vanilla extract
1 cup plain Greek yogurt
1 1/2 cups Raspberries, halved (about one 6-ounce package)
1 tablespoon All-Purpose Flour
1 tablespoon granulated white sugar
1 teaspoon ground cinnamon

1 cup powdered sugar, sifted
2 tablespoons salted butter, melted
2 teaspoons hot water
1 teaspoon vanilla extract
1 1/2 tablespoons seedless raspberry jam
1/2 teaspoon ground cinnamon

1. Make the cakes: Preheat the oven to 350 degrees F. Spray two loaf pans with nonstick spray.

2. In a medium bowl, whisk together the flour, baking powder, cinnamon and salt. In a separate, larger bowl, use an electric mixer to combine the butter and sugar until light and fluffy. Add the eggs, vanilla and yogurt and continue to mix until well-combined. Add the dry ingredients and mix just until incorporated.

3. In a medium bowl, mix 1 tablespoon flour, 1 tablespoon sugar and 1 teaspoon cinnamon. Add the halved raspberries and toss to combine. Gently fold the coated raspberries into the batter. Divide the batter between the prepared pans and smooth the tops. Bake for 1 hour, or until the loaves are golden brown and a toothpick inserted into the middle comes out clean. Let the loaves cool at least 20 minutes, then turn them onto a cooling rack to cool completely.

4. Make the glaze: In a medium bowl, use a whisk to combine powdered sugar with butter, water and vanilla until smooth. Whisk in the jam and cinnamon until well combined. Drizzle the glaze over the cakes and let sit until the glaze is set (or refrigerate to speed up the process). Loaves may be kept at room temperature to enjoy within 3 to 4 days, or they can be wrapped and frozen for later enjoyment.

Skillet Orzo with Spinach, Chickpea and Lemon

28 Mar

This was a weird combo of ingredients. But they all came together really well. This was quick and easy and yummy!


Skillet Orzo with Spinach, Chickpea and Lemon
adapted from aggieskitchen


2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, chopped
1 (16 oz) can Garbanzo Beans, drained and rinsed
1 cup cooked orzo
1 lemon, juiced
4 cups fresh spinach, chopped
salt and pepper to taste
1/2 cup crumbled feta cheese
1-2 cups Rotisserie chicken


Heat oil in a 10 inch skillet over medium heat. Add your onion and garlic and cook until translucent and fragrant.
Add garbanzo beans (chickpeas), orzo, lemon juice, chicken and spinach. Season to taste with salt and pepper. Saute for 4-5 minutes.
Top with feta and serve.

Quinoa fried rice

21 Mar

This is a really good variation on the traditional fried rice. I also threw in some shelled edamame and rotisserie chicken. Yum!


Quinoa Fried Rice
adapted from feedmephoebe

1 cup quinoa
2 cups water
2 tablespoons coconut oil
4 medium carrots, diced
2 medium shallots, thinly sliced
4 scallions, white and green parts separated, thinly sliced
Sea salt
4 garlic cloves, minced
1 tablespoon minced fresh ginger
2 tablespoons soy sauce
2 teaspoons toasted sesame oil
1/2 teaspoon sriracha
2 eggs, beaten


In a medium lidded saucepan, combine the quinoa and water and bring to a boil. Cover, turn the heat to low and simmer for 15 minutes, until the quinoa is al dente. Uncover and remove from the heat.
Meanwhile, heat 2 tablespoons oil in a large wok or nonstick skillet. Saute the carrots, shallot, and white scallions over high heat until soft and beginning to brown, about 6 minutes. Season with salt. Add the garlic, ginger, and green scallions and stir fry until fragrant, another 2 minutes. Fold in the quinoa and stir fry until well-coated in the vegetable mixture and beginning to toast, 3 minutes. Stir in the soy sauce, sesame oil, and sriracha.
Push the quinoa to the side of the pan to create a well. Pour the eggs into the well and cook, stirring gently, until nearly set. Toss the fried rice with the eggs. Transfer the quinoa to bowls and serve right away.

Polenta Bowl with Garlicky Spinach, Chicken Sausage & Poached Egg

20 Mar

This came out tasty although I need practice poaching eggs :). This first attempt at poaching didn’t go so well! I also used quick/instant polenta so it only took a couple minutes to cook!


Polenta Bowl with Garlicky Spinach, Chicken Sausage & Poached Egg
adapted from thekitchn

4 cups water (or a mix of water and milk)
1 cup polenta
1 teaspoon salt
4 ounces (1 cup) goat cheese, shredded cheddar, or other cheese, plus more to serve
1/2 tablespoon olive oil
1 package chicken sausage, sliced into coins
3 cloves garlic, minced
1/8 teaspoon chili flakes, plus more to serve
1 cup cherry tomatoes, sliced in half
6 ounces baby spinach
1/2 teaspoon salt
4 eggs

In a 2- to 3-quart saucepan with a lid, bring the water to a rolling boil. Pour in the polenta while whisking continuously. Stir in the salt and continue whisking until the polenta has thickened slightly. Reduce heat to low and cover. Cook the polenta for 20 to 30 minutes, whisking vigorously every 10 minutes. The polenta is done when it is creamy, tastes tender, and has thickened into a porridge.

Remove the polenta from heat and stir in the cheese until the cheese has melted. Cover the pot and set aside until ready to serve.

When the polenta is about 10 minutes from finishing, prepare the topping. Heat the olive oil in a skillet and add the chicken sausage. Cook, stirring occasionally, until the sausage is browned and golden on all sides, 3 to 4 minutes. Add the garlic and chili flakes, and stir until fragrant, about 30 seconds. Stir in the cherry tomatoes and cook until the tomatoes are soft, 1 to 2 minutes. Sprinkle handfuls of the spinach over the pan, adding more as each handful begins to wilt. Cook until the spinach is wilted and silky, but still bright green. Sprinkle with salt and remove the pan from heat.

Fill a saucepan with about 2 inches of water and set over medium-high heat. Crack each of the eggs into a measuring cup and set near the stove. When the water comes to a rapid simmer, reduce the heat to low and slip the eggs into the water one at a time. Cook for 4 1/2 minutes for runny yolks or 5 1/2 minutes for set yolks. Remove with a slotted spoon and transfer directly to polenta bowls.

Assemble the bowls while the eggs are cooking. Spoon polenta into the bottom of each individual serving bowl. Lay a scoop of the topping over the polenta. When the eggs are ready, transfer them to the bowls. Sprinkle with extra chili flakes or cheese and serve immediately.

Any leftover polenta will set as it cools, but can be stored and reheated for up to a week; stir a splash of milk or water into the polenta after microwaving to make it creamy again. Store leftover topping separately for up to a week. Poach eggs just before serving.

Chicken and Cheese Poutine

18 Mar

I had very low expectations for this recipe… I’m not a big gravy fan and the ingredients were a little funky, but I was wrong. This was really really good. I used frozen French fries since it was faster :) maybe one day when there’s more time I’ll make the recipe as stated.


Chicken and Cheese Poutine
adapted from food network

Cooking spray
2 large egg whites
2 teaspoons paprika
Kosher salt and freshly ground pepper
2 pounds large Yukon gold potatoes, cut into 1/4-inch-thick fries
1 bunch scallions, chopped
3 cups low-sodium chicken broth
1/4 cup all-purpose flour
1 tablespoon Worcestershire sauce
1 1/2 cups shredded rotisserie chicken (skin removed)
3/4 cup frozen peas
4 ounces part-skim mozzarella cheese, diced

Preheat the oven to 425 degrees F. Coat 2 baking sheets with cooking spray. Whisk the egg whites, paprika and 1/2 teaspoon each salt and pepper in a large bowl. Add the potatoes; toss to coat. Let the excess egg drip off, then spread out on the baking sheets. Mist with cooking spray and bake, flipping halfway through, until golden and crisp, 20 to 30 minutes.

Meanwhile, coat a large nonstick skillet with cooking spray. Add half of the scallions; cook over medium heat, stirring, until softened, 1 to 2 minutes. Add 1/2 cup chicken broth. Whisk in the flour until smooth, then gradually whisk in the remaining 2 1/2 cups broth and the Worcestershire sauce. Simmer, whisking occasionally, until thickened, 6 to 8 minutes. Stir in the chicken and peas and warm through, about 3 minutes. (Add up to 1 cup water if the gravy is too thick.)

Scatter the mozzarella evenly over the chicken mixture. Layer the fries and chicken mixture in bowls; top with the remaining scallions.


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