SHRIMP AND BROCCOLI PENNE

SHRIMP AND BROCCOLI PENNE

A fast and easy weeknight dinner recipe, the whole family will love this lemony, garlicky, shrimp and broccoli penne pasta.

This dish is the perfect culmination of my family: it has pasta for my husband, shrimp for my 4 year old and lots of broccoli for Mama. The youngest? Well luckily, that boy eats anything and everything.

If you aren’t a seafood loving family like we are, simply swap out shrimp for chicken or even sausage. Similarly, any type of short pasta would work. Just use whatever you have on hand!

To save even more time in the cooking process, you can also always add the broccoli to the pot of boiling pasta about 2-3 minutes before you’re ready to strain the pasta. How you like them apples?

hatever you do, don’t forget the cheese. You really can’t have too much freshly grated parmesan cheese in my book.

Your fork is waiting.

SHRIMP AND BROCCOLI PENNE
SHRIMP AND BROCCOLI PENNE

INGREDIENTS

  • 8 ounces whole wheat penne – cooked according to package instructions
  • ¼ cup olive oil – divided
  • 1 pound raw shrimp – peeled and deveined
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4 cloves garlic – grated
  • 2 large heads broccoli – cut into florets (about 4 cups)
  • juice and zest of one lemon
  • parmesan cheese, minced parsley or basil and red chili flakes – to serve
  • chili flakes and parmesan cheese – optional garnish

INSTRUCTIONS

  1. When cooking the pasta, reserve 1 cup of the starchy cooking liquid and set aside. Strain pasta and receive.
  2. Pat shrimp dry with paper towel then sprinkle evenly with salt and pepper.
  3. Heat 2 tablespoons of the olive oil in a large, deep skillet over medium high heat. Add garlic and heat for 30 seconds to release aroma then add the shrimp.
  4. Sauté shrimp in the pan until they turn pink, just 3-4 minutes total, being careful not to over cook. Remove from pan and set aside.

You can find complete recipes of this SHRIMP AND BROCCOLI PENNE in thelemonbowl.com

Triple-Layer Cracker Toffee Bars

Triple-Layer Cracker Toffee Bars

These easy caramel and chocolate layered cracker toffee bars are a twist on a traditional cracker toffee.

Triple-Layer Cracker Toffee Bars
Triple-Layer Cracker Toffee Bars

Ingredients

  • 90 buttery rectangular crackers (from 13.7-oz box)
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 1 cup packed brown sugar
  • 1/2 cup butter
  • 1/4 cup milk
  • 1 bag (11.5 oz) milk chocolate chips (2 cups)

DIRECTIONS

  1. Line 13×9-inch pan with foil. Spray foil with cooking spray. Place 30 of the crackers in bottom of pan.
  2. In 2-quart saucepan, mix condensed milk, brown sugar, butter and milk. Cook over medium heat until butter is melted, stirring frequently. Increase heat to medium-high; heat to boiling. Boil 5 minutes, stirring constantly.
  3. Pour one-third of the caramel mixture over crackers in pan. Arrange 30 of the crackers over caramel. Top with one-third of the remaining caramel mixture. Repeat with remaining crackers and caramel.
  4. In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Pour over caramel; spread evenly. Refrigerate about 1 hour or until set. Cut into 6 rows by 8 rows. Store covered up to 4 days.

You can find complete recipes of this Triple-Layer Cracker Toffee Bars in pillsbury.com

CAULIFLOWER PIZZA CRUST RECIPE

CAULIFLOWER PIZZA CRUST RECIPE

I am a total pizza junkie. Pizza is the one food that everyone in my family likes to eat, but I find that as I get older, I don’t feel so great after eating all of that pizza dough, which is why I love this gluten-free cauliflower pizza crust recipe.

When I started seeing a bunch of cauliflower pizza crust recipe articles popping up online, I knew it was something that I wanted to try. I found a recipe on Eat. Drink. Smile. that looked particularly good to me, and decided to give it a shot last week.

I have to admit, I thought that going through all of the trouble with the cauliflower might be a pain, but it was actually quite easy, and once you get the hang of it, the process is a lot more smooth. This is a really fantastic cauliflower pizza crust recipe, and one that people always ask me for after they try it.

Just be sure that you have a good food processor to rice your cauliflower! You can pick up a great food processor on Amazon.

My cauliflower pizza crust looks a little burnt around the edges in the photos but it didn’t taste that way it all. Next time I won’t pat out the crust so thin!

My whole family agreed that this cauliflower pizza crust recipe makes an AMAZING pie, and I didn’t feel so sluggish after having a couple pieces like I do after after eating traditional pizza.

If you haven’t tried a cauliflower pizza crust recipe yet, you must. You will be amazed by the fact that it really tastes NOTHING like cauliflower. It just tastes like a yummier dough crust, it’s like veggie-magic!

If you’ve been wanting to try a cauliflower pizza crust recipe, now is the time, and THIS is the recipe! I hope you love it as much as we do!

CAULIFLOWER PIZZA CRUST RECIPE
CAULIFLOWER PIZZA CRUST RECIPE

INGREDIENTS:

  • 1 cup riced, then cooked cauliflower
  • 1/2 cup grated parmesan cheese
  • 1 egg, beaten
  • 1 tsp italian seasonings
  • 1/2 tsp crushed garlic
  • 1/2 tsp salt
  • 1/2 cup shredded mozzarella cheese (for topping)
  • pizza sauce & additional toppings of your choice

DIRECTIONS

1. To rice the cauliflower, cut florets into chunks and pulse in a food processor until you see rice-like bits. You could also use a cheese grater to produce the tiny pieces. Do not over process, you don’t want mush.

2. Microwave the riced cauliflower in a bowl for 5-8 minutes depending on your microwave. No need to add water. After microwaving, transfer riced cauliflower to a fine mesh strainer and drain completely, gently pressing out excess water. Once drained, transfer riced cauliflower to a clean dish towel and wrap the sides around the cauliflower while gently pressing out excess water. This drying process is important!

3. One large head of cauliflower will yield about 3 cups of riced cauliflower. Use it to make more pizzas immediately, or store in the refrigerator for 2-3 days.

You can find complete recipes of this CAULIFLOWER PIZZA CRUST RECIPE in dearcrissy.com

Adorable Turkey Crust Pumpkin Pie

Adorable Turkey Crust Pumpkin Pie

This Adorable Turkey Crust Pumpkin Pie is easy to recreate and will amaze your family and friends this holiday season. Let me show you how easy it is to assemble, and bake, this fun Thanksgiving holiday treat.

I thought I’d kick off #PumpkinWeek2016 with a bang this year and share with you this Adorable Turkey Crust Pumpkin Pie. The key to assembling the turkey crust, so he doesn’t drown in all that luscious pumpkin filling, is to bake the pumpkin pie partially before adding Mr. Tom Turkey on top. That way the custard pie will be set enough so that the turkey crust will sit on top of the pie and won’t be eaten up and fall to the bottom of the pie, rendering him invisible. That would be no fun at all!

To simplify the process of making this Adorable Turkey Crust Pumpkin Pie I used some store-bought pie crust that can be found in the refrigerator section of the grocery store. If you have a penchant for making your own crust, by all means use your favorite recipe, but be sure you make enough for a double crust pie.

Are you ready to make this Adorable Turkey Crust Pumpkin Pie? Great! Let’s begin!

Adorable Turkey Crust Pumpkin Pie
Adorable Turkey Crust Pumpkin Pie

Ingredients

  • 2 – unbaked pie crusts for 9″ pie
  • ¾ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • pinch freshly grated nutmeg
  • 2 large eggs
  • 1 can (15 ounces) pure pumpkin puree (NOT pumpkin pie filling)
  • 1 can (12 ounces) evaporated milk
  • ½ teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 425 degrees.
  2. Roll out one of the pie crusts to fit slightly larger than a 9″ deep dish pie plate.
  3. Loosely roll the pie crust upon the rolling pin and transfer it to a waiting 9″ pie plate.
  4. Gently unroll the crust and evenly press the crust into the corners and up the sides of the plate.
  5. Crimp the edge of the crust with your favorite method of decoration.
  6. In a medium bowl, whisk together the sugar, cinnamon, salt, ginger, cloves and nutmeg.
  7. In a large bowl, whisk together the eggs, pumpkin puree, evaporated milk, and vanilla.
  8. Add the dry ingredients into the wet ingredients and whisk to thoroughly combine the pie filling so that it’s creamy, with no lumps.
  9. Carefully pour the pie filling into the waiting pie crust in the pie plate.
  10. Partially bake the pie in a preheated oven for 40-45 minutes.

You can find complete recipes of this Adorable Turkey Crust Pumpkin Pie in kudoskitchenbyrenee.com

Skillet Chicken with Creamy Spinach Artichoke Sauce

Skillet Chicken with Creamy Spinach Artichoke Sauce

You can never have too many chicken recipes right? Especially when they are this good! I can’t get over how amazingly delicious this Skillet Chicken with Creamy Spinach Artichoke Chicken is! It is definitely one of my new favorite ways to make chicken! I made this over the weekend and my family enjoyed it so much so here I am again making it on again on Monday so we can have it again, and of course so I can share with you guys. You just can’t go wrong with skillet chicken and a good sauce!

You get this perfectly seared golden brown chicken covered in the most amazing, rich and creamy spinach artichoke sauce – which will likely remind you of a blend of your favorite spinach artichoke dip (my dip recipe is where I got the inspiration for this) and a lighter Alfredo sauce. It’s hearty, it’s filling, it’s comforting and it makes for the perfect dinner any day of the year! You’ll love that it is simple enough it passes for a quick weeknight dinner yet it’s fancy enough you could make it for guests on the weekend. I’ve already stocked up on ingredients (like canned artichoke hearts and Neufchatel cheese) for this so it can be a regular on my menu. I like that it’s a little bit lighter than the dip yet you still get all those delicious flavors – and I made it so there’s plenty of the sauce so you can have a some extra to serve over pasta. Winnah winnah chicken dinnah. This puts all those bland and boring chicken breasts recipes to shame! Make it soon! Then after you try this try my Spinach Artichoke Pizza – it’s one of my favorite and most popular pizza recipes!

Skillet Chicken with Creamy Spinach Artichoke Sauce
Skillet Chicken with Creamy Spinach Artichoke Sauce

Ingredients

  • 4 (6 oz) boneless, skinless chicken breasts
  • Salt and freshly ground black pepper
  • 1 1/2 Tbsp olive oil, divided
  • 2 Tbsp butter
  • 3 cloves garlic, minced
  • 1 Tbsp flour
  • 5 oz fresh spinach, rinsed, drained and chopped (3 1/2 packed cups)
  • 1 (14 oz) can artichoke quarters, drained and chopped
  • 1 1/4 cups milk
  • 4 oz Neufchatel cheese, diced into small cubes
  • 1/3 cup packed freshly, finely shredded parmesan cheese
  • 1/4 cup sour cream
  • Red pepper flakes (optional)

Directions

  1. Pound chicken to an even thickness using the flat side of a meat mallet. Season both sides with salt and pepper. Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on bottom, about 4 – 5 minutes. Rotate chicken to opposite side, add remaining 1/2 Tbsp olive oil and continue to cook until chicken is golden brown on bottom and center registers 165 on an instant read thermometer, about 4 – 5 minutes longer. Transfer chicken to a plate, cover with foil to keep warm.

You can find complete recipes of this Skillet Chicken with Creamy Spinach Artichoke Sauce in cookingclassy.com

TOLL HOUSE CHOCOLATE CHIP PIE

TOLL HOUSE CHOCOLATE CHIP PIE

Growing up, my family’s go-to recipe anytime we made chocolate chip cookies was the classic, original Toll House Chocolate Chip Cookie recipe found on the back of every package of Nestle’s semi-sweet chocolate morsels.

I’ve tried making many other chocolate chip cookie recipes over the years, and while all of them are delicious (really – how could a chocolate chip cookie NOT be delicious?) the Toll House recipe is still my favorite!

So given how much I love those classic chocolate chip cookies, I never thought it could be improved upon. That is – until – I tried today’s recipe for a Toll House Chocolate Chip Pie!

This Toll House Chocolate Chip Pie is incredible! It has the classic flavors – a sweet, buttery batter with chocolate chips and walnuts – but in pie form!

As this Toll House Chocolate Chip Pie bakes, it forms almost a crackly top – and when you bite into your slice it’s dense and soft and fudgy with crunch from the chopped walnuts. The first time I made this pie – my husband Jack’s eyes rolled into the back of his head as he took his first bite – it is that good!

Take my word for it – you’ve got to try this pie!

TOLL HOUSE CHOCOLATE CHIP PIE
TOLL HOUSE CHOCOLATE CHIP PIE

Ingredients

  • 1 unbaked 9-inch deep-dish pie shell
  • 2 eggs
  • ½ cup all-purpose flour
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • ¾ cup (1½ sticks) butter, softened to room temperature
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped walnuts
  • Vanilla ice cream (optional but highly recommended, for serving)

Instructions

  1. Preheat the oven to 325 degrees. Line a deep dish pie plate with the unbaked pie crust, crimping the edges. Set aside.
  2. In a mixing bowl, beat the eggs on high speed until light and foamy. Add the flour and both sugars to the bowl and mix again until combined. Then add the softened butter and mix one more time until completely mixed.

You can find complete recipes of this Toll House Chocolate Chip Pie in afamilyfeast.com

Crispy Baked Avocado Fries & Chipotle Dipping Sauce

Crispy Baked Avocado Fries & Chipotle Dipping Sauce

Fresh sliced avocado, coated in crispy panko breadcrumbs and baked to perfection. These avocado fries are incredibly tasty and easy to make and are sure to impress the pickiest eaters.

There’s one thing I never get tired of making and that’s baked veggies. Especially when they replace unhealthy alternatives and taste just as yummy, even not 100x better. Broccoli tots, cauliflower tots, cauliflower pizza crust, are just a few of my favorite healthy dishes to make.

These avocado fries are something else. If you’ve never had them before, this is the perfect time to try them out. They are crispy on the outside and buttery soft on the inside. Dip them in your favorite tangy or spicy dipping sauce and call it a meal!

Crispy Baked Avocado Fries & Chipotle Dipping Sauce
Crispy Baked Avocado Fries & Chipotle Dipping Sauce

Ingredients

  • 2 large avocados, sliced
  • Juice of ½ lime (optional)
  • Salt & Pepper
  • ¼ cup flour
  • 1 egg, lightly beaten
  • 1 cup panko bread crumbs
  • 2 tablespoons oil
  • Chipotle dipping sauce

Instructions

  1. Pre-heat oven to 400 Degrees F. Pour 1 tablespoon oil in sheet tray or baking dish; set aside.
  2. Squeeze fresh lime juice on avocado slices to preserve their color while baking (this step is optional). Season with salt, pepper. Dredge in flour then dip in egg and coat in panko breadcrumbs. Be sure the avocado slices are coated very well in the panko.
  3. Place in a single layer on the greased sheet pan. Drizzle with the remaining oil or spray with cooking spray. This will help the avocado slices crisp in the oven.

You can find complete recipes of this Crispy Baked Avocado Fries & Chipotle Dipping Sauce in gimmedelicious.com