Spinach-Ricotta Ravioli with Lemon Butter Sauce

Oh my goodness!  Have you been catching Stanley Tucci: Searching for Italy on Sunday nights CNN travel channel?  I am so hooked on this series...once again I am fully convinced that somewhere in my DNA, I am Italian.

It goes without saying how charming Stanley Tucci is, but the places he takes you, the scenery landscape and architecture, and the people he introduces to your living room every week is breathtaking.  

The food though!  By the end of each episode, I am starving (and I have usually watched after eating dinner already).  I am determined to try and make at least one dish from each episode and region that Stanley visits.

Before I get started on that adventure though, I did make this Spinach-Ricotta Ravioli with Lemon Butter Sauce.  This sauce is so beautiful and silky and the pop of lemon just screams Spring, which we are all ready for around here.  How about you?

This dish (less the chicken that we had with it that evening), would also make for a great Lent meatless dinner.

Spinach-Ricotta Ravioli with Lemon Butter Sauce

1 package (1 lb.) frozen Spinach & Ricotta ravioli

4 Tbl unsalted butter

2 lemons, zested and juiced

salt and freshly ground black pepper

1/4 cup heavy cream

1/2 cup freshly grated Parmesan cheese

Bring a large pot of salted water to a boil over high heat.  Cook ravioli according to package directions.  Reserve 1/2 cup pasta water after the ravioli has finished cooking.

While the ravioli is boiling, make the sauce.  In a large skillet over medium heat, melt the butter.  Add the lemon zest and juice.  Add 1/4 cup pasta water and bring to a low simmer.  Season with salt and pepper.

Add the cooked ravioli to the skillet and carefully toss to coat in the sauce.  Stir in the heavy cream, and if the pasta looks dry, add a little more pasta water.  Turn off the heat and stir in the Parmesan cheese.

Plate and serve with more Parm...enjoy!

One Year Ago:  Jordan Marsh's Blueberry Muffins

Two Years Ago:  "Man"estrone Soup

Three Years Ago:  Eating My Words...Part 1 and Cheesy Country Ham Dip

Four Years Ago:  Nicoise Salad and No Meat Fridays

Five Years Ago:  Wisdom...(Words and Teeth) and Prosciutto-Wrapped Chicken

Six Years Ago:  Spicy Asian Beef and Stocking Snacks

Seven Years Ago:  Tapenade Pasta Salad and Prayers

Butter-Basted Rib Eye Steaks

Spring is around the corner...I can see, smell, and taste it on a daily basis.  The stores are displaying their newest lines of patio furniture and the latest BBQs and smokers are showing up every weekend.  I for one, cannot wait to be back out in some warmer weather again.

We have been experiencing some high 50's days which has been making for wonderful lunch time walking weather and yet unfortunately teasing me because I know another blizzard will be making an appearance next week.

We have been eating a lot of chicken and seafood lately.  I was craving a steak like nobody's business this week.  Mama was on a carnivore mission to say the least.

I wanted to cook outside, but the night temperatures are too difficult to get the grill or Traeger where they need to be.  Since I just cleaned my ovens, broiling was out of the question.

I remembered seeing an episode of Chopped After Hours a long time ago.  If you have not seen one of these episodes, you must.  They are hilarious and you get to see the chefs in a whole other light.  This one I saw with Scott Conant and he was basting a steak in a cast iron skillet to cook it.  I think I may have started drooling!!  Great camera work, because it looked amazing!

So, I started researching and studying.  I can do this.  I know this, I got this!  WOW!!!  Just, WOW!!

I may never cook steak any other way than this.  Unbelievably great.  Get yourself a cast iron skillet (and an apron), this method is so worth it.

Butter-Basted Rib Eye Steaks

Courtesy of Food & Wine magazine

2 (1-1/4 pound) bone-in rib eye steaks

Kosher salt

Freshly ground pepper

2 Tbl canola oil

4 Tbl unsalted butter

4 thyme sprigs

3 garlic cloves, peeled

1 rosemary sprig

Season the rib eye steaks all over with salt and freshly ground pepper.  Let the meat stand at room temperature for 30 minutes.

In a large cast iron skillet, heat the canola oil until shimmering.  Add the steaks and cook over high heat until crusty on the bottom, about 5 minutes.  Turn the steaks over and add the butter, thyme, garlic, and rosemary to the skillet.  Cook over high heat, basting the steaks with the melted butter, garlic, and herbs, until the steaks are medium-rare, 5 to 7 minutes longer.  Transfer the steaks to a cutting board and let rest for 10 minutes.  Cut the steaks off the bone, then slice the meat across the grain and serve.

**I also added a dollop of blue cheese compound butter on the steaks, which takes this over the top!

We enjoyed the dinner with Rickshaw Cabernet Sauvignon.

One Year Ago:  Winter Minestrone

Two Years Ago:  Cherry Almond Skillet Shortbread and New Laundry Room

Three Years Ago:  Eating My Words...Part 1 and Cheesy Country Ham Dip

Four Years Ago:  Twix Thank You Cookies and The Sharing Plate

Five Years Ago:  Wisdom...(Words and Teeth) and Prosciutto-Wrapped Chicken

Six Years Ago:  Spicy Asian Beef and Stocking Snacks

Seven Years Ago:  Mustard-Roasted Potatoes and Too Much Fun

Slow Cooker Mediterranean Chicken and ENS

ENS...."Empty Nest Syndrome", I am here to tell you is real...very, very real!  When your children leave the nest and head out to the world, as proud as you are of them to begin their journey, you find yourself with way too much time on your hands.  This is when the mayhem begins.

My husband contractor decided that we needed to do a mini remodel to the kitchen...the DAY before our company was scheduled to arrive for a long weekend visit.  Let me reiterate.  The DAY before.  Are you kidding me?!?!

The past two years it has been grating at us the placement of where our builder installed the microwave oven.  It was completely unfriendly for kitchen work flow and the counter space underneath was not accessible for prep work.

So away we go.  Remove microwave, tear down cabinets, move electrical, etc, etc...It's not like I had anything else to do this day, like completely clean the house and get ready for our guests.  Ugh!

My mother-in-law always said, "When he has a bee in his bonnet, look out because there is no stopping him"!  She was right.  My husband/contractor miraculously changed up my kitchen in one day and we love it!!!  I feel like I can breathe and work in there now, without that annoying microwave in my way.

Since I never know what last minute "ENS" project my husband is going to drop on me at any given moment, I need quick, easy prep meals to go to.

This slow cooker chicken was awesome!!!  Super, super easy and amazing taste!

Keep on sparkling!!

Slow Cooker Mediterranean Chicken

Courtesy of Creme De La Crumb

4 medium-large boneless, skinless chicken breasts

salt and pepper to taste

3 tsp Italian seasoning

juice of 1 medium lemon (about 2 Tbl)

1 Tbl minced garlic

1 medium onion, chopped

1 cup Kalamata olives

1 cup roughly chopped roasted red peppers

2 Tbl capers

fresh thyme, oregano, or basil for garnish

Season chicken with salt and pepper to taste.  Cook in a large skillet over medium high heat 1-2 minutes on each side until browned.  Transfer to a greased slow cooker.

Add onion, olives, red peppers, and capers to slow cooker (tuck them around the sides so they aren't covering up the chicken).  Whisk together Italian seasoning, lemon juice, and garlic and pour over chicken.

Cover and cook on low for 4 hours or on high for 2 hours.  Garnish with fresh thyme, oregano, or basil and serve.

One Year Ago: Taking A Leap Of Faith and Shoebox Heroes

Two Years Ago:  Almond-Crusted Halibut with Lemon Garlic Butter...."Fire...Fire"

Three Years Ago:  Creamy Penne Pesto Chicken and Personal Genetic Service

Four Years Ago:  King Cake Bubble Up for Mardi Gras

Five Years Ago:  One Pot Chili Mac and Cheese and One Heck of A Month

Six Years Ago:  Chicken and Dumplings

Seven Years Ago:  Original Peanut Coleslaw and Uncle Rick

Bacon-Bacon Quiche

We all know The Godfather's movie line..."Leave the gun, take the cannoli".  In our house we have a little bit of a different spin on it...

...leave the Kong, take the sock!

I walked into my room to grab the clothes basket and start up some laundry.  I turn around and find Kylo's Kong (which has been MIA in the dog run for a week) now in the basket.  Then I look over and see him on my bed with a sock that clearly was traded and pulled from same said basket.  Oh, this dog of mine and his shenanigans!  Those brown eyes just melt my heart every day.

After a beautiful birthday celebrating my "speed limit sign" age with my family, it was time to get back to work on our downstairs build out.  This past weekend was painting.  Lots and lots of painting the walls and ceilings...of the entire downstairs.

I have such an appreciation for the painting trades.  This is hard work and not for the weak or inexperienced like me.  Between the ups and downs on ladder and working my unfit jiggly arms with the roller and brush so hard, I could barely move yesterday.  

Hopefully the soreness will fade away.  Until then, this protein power quiche will refuel me and my muscles.

Have a blessed, healthy, and sparkly week!

Bacon-Bacon Quiche

6 large eggs

2/3 cup milk (2% or whole)

1/2 cup heavy cream

1/2 tsp salt

1 tsp Dijon mustard

4 ounces cream cheese, room temperature and cubed in small pieces

2 pieces applewood smoked bacon slices, cooked, chopped

4 slices Canadian bacon, chopped

1/4 cup Parmesan cheese

2/3 cup shredded Monterey Jack cheese

1 Tbl dried parsley

Preheat oven to 350 degrees.

In a blender or large mixing bowl, whisk together the eggs, milk, heavy cream, salt, mustard, and cream cheese.

Prepare a pie plate or round tart plate with non-stick cooking spray.

Sprinkle the bacon and Canadian bacon across the prepared dish.

Sprinkle the Parmesan cheese and Monterey Jack cheese over the meats.

Place the plate/dish on a large rimmed baking sheet.  Carefully pour the egg mixture into the dish.  Sprinkle the dried parsley over the top.

Bake the quiche on baking sheet for about 30-40 minutes, until the center is set, edges are golden, and it starts to puff up.

Let cool for a few minutes before cutting into wedges.  

Enjoy!

One Year Ago:  Cajun Dirty Rice Casserole

Two Years Ago:  Almond-Crusted Halibut with Lemon Garlic Butter...."Fire...Fire"

Three Years Ago:  Creamy Penne Pesto Chicken and Personal Genetic Service

Four Years Ago:  King Cake Bubble Up for Mardi Gras

Five Years Ago:  One Pot Chili Mac and Cheese and One Heck of A Month

Six Years Ago:  Chicken and Dumplings

Seven Years Ago: Lasagna Soup and Life Back To Normal (Someday)

Happy Birthday To You White Chocolate Raspberry Bundt Cake

When my daughters were little toddlers, they used to say "I want a happy birthday to you cake".  I still remember their little voices saying that to this day...just so cute.  They identified having a piece of beautifully decorated cake with people singing "Happy Birthday To You" song.  To be honest, they're not wrong on this subject...I do love cake!

Well, today is my "Happy Birthday To You" cake day!  My favorite franchise bakery, Nothing Bundt Cakes remembered by birthday again this year and sent a coupon to come pick up my free "Bundtlet" cake.

Thank God I received their email before Lent.  I was all too happy to pick up my complementary White Chocolate and Raspberry package of beautiful goodness, which we enjoyed a little early, keeping to my healthy promises for Lent this year.

.....I recently saw this blurb posted on the internet.  I don't actually remember the last time I watched an episode of 60 Minutes, but definitely sorry I missed this one.  I remember Andy Rooney, loved his quick witted humor.  The minute I read this, I loved it, especially because on this day, I am quite a bit more than 40!  I am so blessed and grateful to be where I am today...wrinkles and all!

In case you missed it on 60 Minutes, this is what Andy Rooney thinks about women near or over 40:

"As I grow in age, I value women near or over 40 most of all.  Here are just a few reasons why: A woman near or over 40 will never wake you in the middle of the night and ask, 'What are you thinking?'  She doesn't care what you think.

If a woman near or over 40 doesn't' want to watch the game, she doesn't sit around whining about it.  She does something she wants to do, and it's usually more interesting.

Women near or over 40 are dignified.  They seldom have a screaming match with you at the opera or in the middle of an expensive restaurant.  Of course, if you deserve it, they won't hesitate to shoot you if they think they can get away with it.

Older women are generous with praise, often undeserved.  They know what it's like to be unappreciated.

Women get psychic as they age.  You never have to confess your sins to a women near or over 40.

Once you get past a wrinkle or two, a woman near or over 40 is far sexier than her younger counterpart.

Older women are forthright and honest.  They'll tell you right off if you are  jerk, if you are acting like one.  You don't' ever have to wonder where you stand with her.

Yes, we praise women near or over 40 for a multitude of reasons.  Unfortunately, it's not reciprocal.  For every stunning, smart, well-coiffed, hot woman near or over 40, there is a bald, paunchy relic in yellow pants making a fool of himself with some 22-year old waitress. Ladies, I apologize."

When Lent is over, I am thinking of making this copycat version of my birthday cake for Easter, and celebrate all that is good and one more year older!

White Chocolate Raspberry Bundt Cake

{Nothing Bundt Cakes Copycat}

Courtesy of sixsistersstuff.com

Bundt Cake:

1 (15.25 ounce) package white cake mix

1 (3.9 ounce) package instant white chocolate pudding

1 cup sour cream

3/4 cup vegetable oil

4 eggs (beaten)

1/2 cup warm water

1-1/2 cups white chocolate chips (divided)

1 cup seedless raspberry jam*

Frosting:

1 (8 ounce) package cream cheese

1/2 cup butter

2 tsp vanilla extract

2 Tbl milk

5-6 cups powdered sugar

Preheat oven to 350 degrees.

In a large bowl, mix together cake mix, pudding mix, sour cream, oil, beaten eggs, and water.

In a small microwaveable bowl, melt 1/2 cup white chocolate chips in 15-30 second intervals, stirring in between, until smooth.  Pour melted chocolate into the cake mixture and stir until blended.  Fold in the remaining white chocolate chips.

Generously spray a 9" bundt pan with cooking spray.  Pour in half of the batter, then top with raspberry jam.  Top with the remaining better.

Bake 45-50 minutes, or until top is springy to the touch and  a wooden toothpick inserted comes out clean.

Cool cake thoroughly in a pan for about 90 minutes before inverting onto a plate.  If desired, pipe the top with crema cheese frosting.

For frosting:

In a large bowl, beat together cream cheese, butter, vanilla, and milk.  Beat in powdered sugar until smooth.

* If you're worried about your jam sinking to the bottom, you can swirl it slightly with a knife or toothpick for a more marbleized look.

Enjoy!

One Year Ago: Birthdays...Sunrise, South Africa, and Surf Crab Cakes

Two Years Ago:  Almond-Crusted Halibut with Lemon Garlic Butter...."Fire...Fire"

Three Years Ago:  Creamy Penne Pesto Chicken and Personal Genetic Service

Four Years Ago:  I'm Back...and One Year Older

Five Years Ago:  Surviving 50 and The Birthday Flirtini

Six Years Ago:  Purple Potion #49

Seven Years Ago:  Lasagna Soup and Life Back To Normal (Someday)

Low Carb Jambalaya and Lent Preparation

Happy Mardi Gras, Fat Tuesday, and the day before we start our Lenten season, which honestly could not come fast enough.

Among many things I am committing to, there's quite the laundry list, let me tell you...

Tomorrow I am breaking up with my "boyfriend", Jeff Bezos.  Well, he's not really my boyfriend, but I have been shopping on Amazon so much lately, that I feel like I am having an affair.  So, starting tomorrow, no more shopping.

I have also developed an unhealthy addiction to Marshalls, Home Goods, and At Home stores.  The problem is that we have been working on our downstairs build-out for so long, and now our upstairs remodel (more on that in the coming weeks)...that I have been shopping way too much for home items.  I need to stop for awhile and hit the reset button.  I think Lent is the perfect time for this reflection.

As you know, we have been trying to slowly ease our way into some more healthier eating options.  Tonight we had this Low Carb Jambalaya from Plain Chicken, and as an extra added bonus, we also had her Crack Keto Biscuits (featured here).  Oh my goodness, both were amazing!!!  

I am quite confident when I say that I may never go back to the retail boxed version of Jambalaya again.

Low Carb Jambalaya

Adapted from Plain Chicken

1 pound turkey smoked sausage, cut into rounds

1 Tbsp olive oil

1/2 half large white or yellow onion, diced

1/2 poblano pepper, diced

1/2 sweet red bell pepper, diced

1 Tbsp minced garlic

1/4 cup butter 

2 tsp cajun seasoning, or to taste

salt and pepper, to taste

1 (20 ounce) package frozen cauliflower rice, thawed

1 (10-ounce) can Rotel diced tomatoes and green chilies undrained

1/2 cup sour cream

1/2 cup shredded Monterey Jack cheese

* I added 1/2 pound shrimp, peeled, deveined, and tails off

In a large skillet over medium-high heat, cook smoked sausage (and optional shrimp) in olive oil.

Add onion, poblano pepper, sweet bell pepper to the skillet.  Sauté until soft.

Add garlic, butter, cajun seasoning, salt and pepper.

Add cauliflower rice and cook until softened slightly browned.

Add Rotel, sour cream, and cheese.  Simmer on low for 5 to 10 minutes, stirring occasionally.

One Year Ago:  Baked Mac and Cheese and Cabin Fever

Two Years Ago:  Good-Bye Angus

Three Years Ago:  Creamy Penne Pesto Chicken and Personal Genetic Service

Four Years Ago:  King Cake Bubble Up for Mardi Gras

Five Years Ago:  One Pot Chili Mac and Cheese and One Heck of A Month

Six Years Ago:  Muffuletta Pasta Salad

Seven Years Ago:  Chocolate Layered Pudding with Chocolate Box Wine and the ER

Sweet Puff Pastry Pockets For Your Sweetheart

Have you seen these puff pastry pockets that have been taking over the internet?  I stumbled on Tasty's and I am hooked! 

Everyone is having so much fun with their own spins and takes on these fun little treats.  I decided to try out the "sweet" version for upcoming Valentine's Day before I cut myself off completely from all that is good (which means bad, for me), for Lent.  After Easter though, I cannot wait to try out the "savory" version of these pockets.

One of the pockets in this recipe calls for bananas and hazelnut spread.  Well, I went to make them and someone at all the bananas.  It was freezing outside and I was not about to hit the market for one banana.  I did however, have some caramels and pecans, so played with it and made a Turtle Praline version...WOW!!

I hope you all stay safe, healthy, sparkly, and have a Blessed weekend!

Sweet Puff Pastry Pockets

Courtesy of Tasty.com

1 package frozen puff pastry, thawed

1/2 cup chocolate hazelnut spread

1/2 banana, sliced

1/4 cup raspberry jam

1/2 chocolate bar, broken into 4 squares

1/4 cup chocolate chips

12 mini marshmallows

1/2 graham cracker, broken into 4 squares

egg wash

Lay a sheet of puff pastry dough over ice cube tray and carefully press into the dough forming it to the ice tray.

Place a spoonful of chocolate hazelnut spread and a slice of banana in the first four cube divots.

Place a spoonful of raspberry jam and a piece of chocolate in the middle four cube divots.

Place the chocolate chips, marshmallows, and graham cracker into the last 4 cube divots.

Place the other sheet of puff pastry over the ice cube tray and use a rolling pin to seal it.  Chill for at least 10 minutes.  While puff pastry is chilling, preheat oven to 400 degrees.

On a parchment paper-lined baking sheet, invert the ice cube tray releasing the puff pastry pockets.

Using a knife cut any excess dough from the sides.  

Using a fork, press into the edges of the pastry and seal.

Brush the pastry with egg wash and bake for 30 minutes*.

*Depending on how your oven runs, check the pastry after 20 minutes. 

Enjoy!  

One Year Ago:  Mushroom Marsala Cream Sauce and Sunsets

Two Years Ago:  Strawberry Tiramisu Bites For The Love of Your Life

Three Years Ago: Apple-Cinnamon Monkey Bread and The Bionic Man

Four Years Ago: Champagne Margaritas

Five Years Ago:  Surviving 50 and The Birthday Flirtini

Six Years Ago:  Raspberry-Lemon Dump Cake

Seven Years Ago:   Wednesday, February 12, 2014 Hotel Chocolate Cupcakes and Volleyball Catering

Beef and Sausage Meat Loaf with Mozzarella and Not Your Mama's Slipcovers

I have recently developed an unhealthy addiction to slipcovers...as if I don't already have enough obsessions.

It all started when I wanted to soften up our eating nook.  Too much wood going on in the room and I needed to look for upholstered barstools to go with our high table.  The problem that challenged me, I just was not willing to pay for these barstools that I was finding...ouch!  

I honestly don't even remember how I stumbled on these, or the idea.  It must have been one of my 2am wake up idea sessions.  Now, let me tell you, these are not your grandmother's slipcovers.  I am loving all the options available now, there are without a doubt hundreds of patterns to choose from.  It actually took me three different orders before I finally decided on these beauties. So much fun!  The best part, literally all four slipcovers were a fraction of the cost of just one new upholstered barstool.

Now that we have a beautiful table to eat at again, I was so excited to try this new recipe my dear friend Carole gave me last fall.  It came from Mario Batali's Salumi Restaurant in Seattle.

My husband loves my BBQ Glazed Meatloaf, but this Italian meatloaf...oh my goodness!!!  The house smelled like an Italian eatery all night.  So, so good!

Beef and Sausage Meat Loaf with Mozzarella

Courtesy of Epicurious and Bon Appetit, September 2004

2 pounds lean ground beef (15% fat)

1 pound coarsely grated whole-milk mozzarella cheese

1 pound sweet Italian sausages, casings removed, meat crumbled
2 cups chopped fresh basil

2 cups fresh breadcrumbs made from crustless French bread

1 medium onion, chopped

1 cup chopped drained oil-packed sun-dried tomatoes

5 garlic cloves, minced

1-1/2 Tbl dried oregano

2 tsp salt

1 tsp ground black pepper

1 cup tomato sauce (I used Marinara sauce)

3 large eggs, beaten to blend

1/2 cup dry red wine (use one that you like to drink)

Preheat oven to 375 degrees.  Combine first 11 ingredients in large bowl.  Gently mix in 1/2 cup tomato sauce, eggs, and wine.  Place meat mixture on a large rimmed baking sheet and shape into 16x4 inch loaf.  Brush with remaining 1/2 cup tomato sauce.  Bake meat loaf until cooked through and thermometer inserted into center registers between 160 and 170 degrees, about 1 hour and 15 minutes.

** Because there are just two of us here home, there was a lot of meatloaf leftover.  Since you can only eat so many meatloaf sandwiches, I decided to use the leftovers for a pasta dish.  I cut up the remaining meatloaf into "meatball size" pieces and simmered them in my favorite Pasta Jay's Marinara sauce.  Topped that beautiful goodness on penne pasta...WOW!!!

One Year Ago:  Homemade Cinnamon Rolls

Two Years Ago:  Strawberry Tiramisu Bites For The Love of Your Life

Three Years Ago:  Apple-Cinnamon Monkey Bread and The Bionic Man

Four Years Ago:  I'm Back...and One Year Older

Five Years Ago:  Mexican Grilled Shrimp Caesar Salad...I'm Back

Six Years Ago:  Raspberry-Lemon Dump Cake

Seven Years Ago:  Hotel Chocolate Cupcakes and Volleyball Catering

Pork and Veggie Bibimbap and The Thief

If you have a pet, you know that no matter how bad they are, you just cannot be mad at them...for long. 

While our downstairs is being built, we have a firm rule...put up the baby gate at the top of the stairs!!  My job is to make sure the bedroom and office doors are shut whenever we leave the house. My contractor's husband's job, is to make sure that baby gate goes up. 

If these rules are ignored....we've got trouble.

The other weekend, we had to run out for our 5th Home Depot run of the day.  When we came home and opened the garage/laundry room door, there were no dog faces to be found greeting us.  Hands down, that is ALWAYS the first clue that something has gone awry. 

We walked into the house and Princess Brinkley was laying next to the fireplace and would not look at us.  Kylo was nowhere to be found.  Then...I see him slowly creeping back upstairs, through the stairwell with a prize.

"Someone" did not put the baby gate up...again!  While we were gone, Kylo was going down to the construction zone, bringing up treasures for Brinkley to shred and destroy...she's very good at this.

Kylo was so excited about his special little piece of wood catch, much like a hunter's dog retrieving his first duck.  How can you get mad at this.  He kept bringing it to me so proud and wanting to show me his accomplishment.

Meanwhile, back at the ranch, I was blessed to meet up with one of my friends I had not see in weeks, for lunch.  I really missed our get togethers and chatting it up, laughing, and enjoying a meal together.

She told me about this dinner she and her husband have been making that they loved.  Her neighbor had a Hello Fresh dinner kit that they were not going to use, so they gave it to my friend.  They loved the meal so much, they keep making it.

I am so thankful that she shared the recipe with me...this dish is awesome!!!   My husband cannot stop talking about how much he loves this.  Give it a try, I hope you enjoy it as much as we did.

Stay healthy and sparkly!!

Pork and Veggie Bibimbap

Courtesy of HelloFresh

2 Servings

3/4 cup Jasmine rice

3 oz carrot

1 thumb ginger

5 tsp White Wine Vinegar

2 Tbl Soy Sauce

1 pound ground pork

1 scallions

1 zucchini

1 clove garlic

1 Tbl sesame oil

2 tsp Sriracha

In a small pot, combine rice, 1-1/4 cups water and a pinch of salt.  Bring to a boil, then cover and reduce to a low simmer.  Cook until rice is tender, 15-18 minutes.  Keep covered off heat until ready to use.

While rice cooks, wash and dry all produce.  Trim and thinly slice scallions, separating whites from greens.  Trim and peel carrot.  Using a peeler, shave carrot lengthwise into ribbons, rotating as you go.  Trim and half zucchini lengthwise; thinly slice crosswise into half-moons.  Peel and mince ginger and garlic.

In a small bowl, combine scallion whites, vinegar, and a pinch of salt.  Set aside to pickle, stirring occasionally until ready to serve.  In a separate small bowl, combine sesame oil, half the soy sauce, 1 Tbl sugar and up to half the sriracha to taste 9save the rest for serving).  Stir until sugar has dissolved.

Heat a drizzle of oil in a large, preferably nonstick pan over medium-high heat.  Add carrot; season with salt and pepper.  Cook stirring until slightly softened, 3-4 minutes.  Remove from pan and set aside.  Add another drizzle of oil to pan.  Add zucchini; season with salt and pepper.  Cook until browned and tender, 3-5 minutes per side.  Remove from pan and set aside with carrot.

Heat another drizzle of oil in same pan over medium-high heat.  Add pork, ginger, and garlic.  Cook breaking up meat into pieces, until pork is browned and cooked through, about 4-6 minutes. 

Fluff rice with a fork and season with salt and pepper.

Divide rice between bowls.  arrange pork and veggies on top.  Top with pickled scallion whites (and pickling liquid).  Drizzle with sauce and remaining sriracha to taste.  Sprinkle with scallion greens and serve.

One Year Ago: Slow Cooker Chex Snack Mix...aka Crack

Two Years Ago:  Chocolate Caramel Cracker Bars and The Cool Parents

Three Years Ago:  Apple-Cinnamon Monkey Bread and The Bionic Man

Four Years Ago:  I'm Back...and One Year Older

Five Years Ago:  Mexican Grilled Shrimp Caesar Salad...I'm Back

Six Years Ago:  Cross My Heart Danish

Seven Years Ago:  Mediterranean Chicken & Sausage (Reinvented) During a Rough Week

Sheet Pan Mediterranean Shrimp and "The Secret"

 "There are only two ways to live your life
One is as though nothing is a miracle
The other is as though everything is..."

I blinked and January was over.  I'm afraid I'm going to see February do the very same thing.  I have been building my que of stories and recipes to share, but could not find the energy or time to sit down and write.  Every waking moment of free time is being spent remodeling the house (now upstairs is getting its turn).  

We are experiencing a tired like no other and sore muscles that we didn't know we had trying to get everything done before the next 2 years fly by like the last 2 did.

In my little bit of down time, I splurged and rented "The Secret"...twice!  This is such a feel good movie and just what I needed right now.  I highly recommend this movie to anyone and everyone!

In other news...I found yes, another shrimp recipe!  I loved this because it was one pan and done!  I already had most of the ingredients on hand and the flavors were awesome!

Stay sparkly my friends!

Sheet Pan Mediterranean Shrimp

Courtesy of GardenInTheKitchen.com

1-1/2 pounds large shrimp, peeled, deveined and cleaned

1 bunch fresh asparagus

4 Tbl olive oil, divided

2 cloves garlic minced

1 whole red onion, sliced

2 tsp each, oregano and smoked paprika

1 pinch sea salt and ground black pepper, to taste

1 whole lemon, juiced

1 cup black or Kalamata olives, pitted

1 cup Feta cheese

1/3 cup fresh parsley

Preheat oven to 450 degrees.

In a large bowl season the shrimp with 2 Tbl olive oil, garlic, slat, black pepper, paprika, oregano, and juice from lemon.

Trim and wash the asparagus, then lay them on the flat baking sheet.  Season with 1 Tbl olive oil.  Place the seasoned shrimp on top of asparagus and top with sliced red onions.  Bake for 10 minutes in the middle rack.  Shrimp is cooked with the edges start to turn golden brown.

Remove shrimp from oven and top with feta, olives, and fresh parsley.  drizzle with remaining olive oil and serve.

* Note: If your shrimp is looking pale after cooking for 10 minutes, try broiling for 1-2 minutes until they start to turn golden.

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