A Spin on Penne with Spinach Sauce

I found this recipe the other day on the Food Network website. I was looking for something easy and quick. As I was scrolling through all of the recipes, I came across this one: Penne with Spinach Sauce

This is a Giada recipe and I did love it, but I wanted to add a little bit more of my own individual flair to it. So, I added sundried tomatoes, shrimp, and red pepper flakes. Also, I increased the amount of garlic by 1 clove. And, instead of goat cheese, I used ricotta cheese. All in all, I am very happy with the outcome. It is VERY garlicky, but quite tasty.

Another perk to this recipe, I got to use my brand new food processor. I LOVE IT (Barkley, on the other hand, isn't a fan...he barked the WHOLE time I used it. Oh well.)

A MAJOR DOWNFALL....don't make it and keep it for later..I made that mistake!!!! After I made it, I tried it and it was AMAZING, but then I had to put into the refrigerator because I had to go to spin class...I thought about this dish the ENTIRE TIME I was at the gym...well lo and behold...the sauce was soaked into the pasta when I reheated it and.....it wasn't as good...it was very tasty, but the creaminess wasn't there...and that was what made it so tasty when I tried it...oh well..you live and learn!

Shrimp & Penne with Spicy Spinach Sauce
Ingredients
1 pound penne pasta
3 sauteed garlic cloves
2 oz. ricotta cheese
1 oz. reduced fat cream cheese
1/2 t. sea salt
1/2 t. pepper
1 package of fresh spinach
2 T. mozzarella cheese
2 t. red pepper flakes
4 sundried tomatoes
2 c. raw shrimp

Step by Step Directions
1. Saute the garlic. Cook for a few minutes (enough to cook it down a bit) half of the spinach in a pan with a bit of extra virgin olive oil.
2. Put the following into the food processor, sauteed garlic, ricotta cheese, sun dried tomatoes, cream cheese, salt, pepper, red pepper flakes, mozzarella cheese and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set aside.

3. Cook the pasta according to the package directions. Cook the shrimp until they are no longer pink.
4. Drain the pasta (keep 1 cup of the starchy water aside). Spoon the pasta over the slightly cooked spinach leaves. Then, scrape the cheese mixture over the pasta. Mix together. Pour the starchy water in (you might not need the entire cup of water, but you want to keep the pasta moist) Finally, toss the cooked shrimp in with pasta.

Serve with garlic bread for the true garlic lover!

Roasted Garlicky Green Beans

I found a recipe on roasting garlic and I just HAD to try it! But, I didn't want to put it on bread (just yet) I wanted to see what the garlic was really like after roasting it...so I figured if I used it on a vegetable that would be a good combination...healthy somewhat bland vegetable meets the deliciousness of garlic.I will DEFINITELY use this on bread soon!!!!

Roasted Garlic
1 bulb of garlic
a few splashes of extra virgin olive oil
aluminum foil

Step By Step Directions
Preheat oven to 350 degrees.

Cut top 1/3 of garlic off.

Place on large piece of aluminum foil and drizzle EVOO over it. Crumble the aluminum foil around garlic.

Bake for 45 minutes.

Garlicky Green Beans
Ingredients
green beans
roasted garlic paste (from above recipe)
salt and pepper
(Grated cheese....going to try using this next time!)

Step by Step Directions
1. Steam the green beans for approximately 3-4 minutes.
2. Using a paper towel to hold the garlic, squeeze the garlic paste out.

3. Transfer green beans to a pan. Stir in garlic paste. Continue to cook for 1-2 minutes.
4. Season with salt and pepper. (add in cheese if you prefer)

Eat the day after and get more of a garlicky taste!

A "NEW" Twist on Zucchini!

I might be weird, but I LOVE zucchini! Usually, I slice it and cook on top of the stove with some Extra Virgin Olive Oil and salt and pepper...but sometimes, you just need a change!

So, when I was looking through my kitchen at things I hadn't used in awhile, I noticed the can of Panko bread crumbs...well why not?

Panko Breaded Zucchini Strips

Ingredients
*zucchini (thinly sliced length wise...about 1/4")
*about 1 c. Panko breadcrumbs
*1/2 c. Italian breadcrumbs
*2 T. garlic salt
*1 egg or 2 egg whites
*salt and pepper
(optional: parmesan cheese)

Step by Step Directions
1. Preheat the oven to 450.
    Spray baking sheet with PAM spray.

2. In a shallow dish, combine the Panko breadcrumbs, Italian bread crumbs, garlic salt, and salt and pepper.
3. Dip zucchini strip into the egg or egg whites.
4. Then, dip the zucchini into the breadcrumb mixture. (this step is incredibly MESSY!)
5. Place on baking sheet.

*You may need to add more bread crumbs...depends on the size of the zucchini being used*
6. Bake for 10 minutes, then flip and bake an addition 5 minutes.

*I wish I would have baked for a shorter amount of time....I baked for 15 minutes and didn't flip...therefore they are a little bit burnt*

I served them with the Sweet and Spicy steak! DELICIOUS!

Sweet and Spicy Steak Recipe...click here!

Garlic and Guacamole...Life is GOOD!

When my two favorite worlds collide, dinner makes me even more happy to enjoy!

First things first, the key to this recipe is to get really plump raw shrimp...

Garlic Shrimp with Guacamole

Ingredients

*1 pound shrimp (peeled and deveined and rinsed and dried!)
*4 large cloves garlic, minced
*1 avacado
*shallot, sliced
*chili powder
*fresh lime juice (or 2 t. of bottle lime juice)
*red pepper flakes
*EVOO
*salt and pepper

Step By Step

1. Cook half of the garlic over low-med heat in EVOO. (do not burn it!)
2. Add the shrimp. Sprinkle with chili powder, salt and pepper. Cook until the shrimp are no longer pink.

3. In separate bowl, mash avacado, shallots and remaining garlic. Add in lime juice. Sprinkle in a bit of red pepper and/or chili powder. Season with salt and pepper. (*if at all possible, make this ahead of time and let it chill in the refrigerator for a bit)

4. Serve on warm tortillas.

Flavorful Chicken Parm

I love a tasty Italian inspired dish...I mean let me clarify...I love anything with garlic, mozzarella, basil, cheese, sauce and pasta...seriously...you CAN'T go wrong with these ingredients....

Flavorful Chicken Parm

Ingredients

*chicken breasts (thawed)
*2 roma tomatoes
*Cloves of garlic (I used 5-6), minced
*Fresh basil leaves
*1 egg
*1 c. italian bread crumbs
*variety of dry italian seasonings (oregano, parsley, garlic, thyme)
*spaghetti sauce
*1 can of chicken broth (low sodium)
*shredded mozzarella cheese
*spaghetti noodles (or whatever you have laying around)

Side Note: I will admit, this recipe has a lot going on with it and a lot of dishes. I hate when a recipe makes for an awful kitchen cleanup...that being said, this recipe is DEFINITELY WORTH IT!

Directions

**Before you begin, you are going to want to gather all of the things you are going to need to make this recipe. This includes dishes AND ingredients.

1. Mince your garlic, chop the tomatoes, julienne the basil. Set all aside.
2. Mix your bread crumbs and dry italian seasionings together in a flat bottomed dish. Break the egg and whisk it in another dish. (Make sure these dishes are near the pan) **Less clean-up**

3. Heat the chicken broth (add some garlic and basil in the pan for flavor)bring  to a low simmer.
(Also, heat the water for the noodles)

4. When the pan is warm, dip the chicken breast in the egg and then in the bread crumb mixture. Place into the chicken broth. You can cover or keep the chicken uncovered. Flip the chicken once. I cut into the chicken to make sure it is no longer pink before taking it off the heat.

5. While the chicken is cooking, warm the spaghetti sauce.  Cook the noodles according to the package.

6. Once all of the pieces to this dinner are complete, layer the plates to your liking. I like to put my cheese on top of the spaghetti and sauce. Then, I put the chicken on and then I add fresh tomatoes and more fresh basil.

Good luck with the clean up...you could always follow the rule of the one who cooks is NOT the one who cleans up! :)