Russian Pelmeni

I promised I would post this recipe, I am finally getting around to it, yay me!!

So this is a Russian dish. The Dude ate a lot of this on his mission. It was a cheap meal for them to buy. When he got it though it was already made and frozen, he just had to throw it in boiling water, and add some sour cream and pepper on it once it was done cooking. 

I actually made this dish from start to finish! Yes, it is cheap in the long run, but it is very time consuming. In our opinion though, well worth the time and effort. I found the recipe off of Natasha's Kitchen, she has a lot of Russian/Ukrainian recipes I would like to try. I am slowly making my way through them.

You will need a pelmeni mold. It is possible to do it by hand, but I would recommend the mold, it will save you at least some time. I bought this pelmeni mold off Amazon. 
We love this dish and I hope you enjoy it just as much!

Russian Pelmeni

Ingredients for Pelmeni Dough:

⅔ cups buttermilk

1 Tbsp sour cream

2 large eggs

2 cups warm water

1½ tsp salt

7 cups plus 6 Tbsp unbleached all-purpose flour

Ingredients for Pelmeni Filling:

1 lb ground turkey

1 lb ground pork

1 medium onion, finely diced

1 Tbsp olive oil

3 garlic cloves, pressed

½ tsp ground pepper

¾ tsp salt

1 tsp hot sauce, optional

Ingredients/ Ideas for Toppings:

Melted butter, sour cream, vinegar, ketchup

Instructions

How to Make Basic Vareniky or Pelmeni Dough:

Using the whisk attachment on medium speed, mix together: ⅔ cup buttermilk, 1 tbsp of sour cream 2 cups warm water, 2 eggs and 1½ tsp salt until well blended. 

Switch to dough hook and add 4 cups flour. Mix on speed 2 until well blended.

Add 3 more cups of flour (one cup at a time and wait for the dough to become well blended with each cup). 

Add the rest of the flour 1 Tbsp at a time, until the dough is no longer sticking to the sides of the bowl (I used 6 Tbsp). Once it is no longer sticking to the bowl, continue to mix 5 minutes. (Total mixing time is about 20 minutes from the time you start adding flour).

Place the dough on a lightly floured surface.

How to Make Pelmeni Filling:

Heat 1 tbsp oil in a medium skillet. Add onion and saute until golden and soft. Add garlic and saute another minute.

Mix together pork, turkey, onion & garlic mix, ¾ tsp salt, ½ tsp ground pepper and 1 tsp hot sauce (optional).

If using a pelmeni mold:

Cut off about tennis-ball-size chunks of dough and roll out into a circle.

Place over mold. Place ½ tsp meat into each pocket space on the mold.

Roll out another chunk of dough and place over the mold.

Use a rolling pin, roll the top, working from the center - outwards until the pelmeni are well-defined.

Turn the pelmeni maker over and push the pelmeni out onto a well-floured cutting board.

Arrange pelmeni evenly on the cutting board, sprinkle with flour and place in the freezer. Pinch together any open edges on pelmeni or the meat will float out during cooking.

Once they are fully frozen, put them in large ziploc bags, sprinkle with flour and freeze them for future enjoyment.

If making pelmeni by hand:

Shape a portion of the dough into a 1 to 2 -inch thick log. Cut off 1 piece at a time (about gum ball sized) and roll into disks to form a 1.5-inch circle with rolling pin. Sprinkle rolling pin and surface with flour if needed.

Place 1 tsp pelmeni filling in the center, close the edges and pinch together.

Pinch the corners together to form, well... a diaper shape.

Place pelmeni onto a well-floured cutting board. Arrange pelmeni evenly on the cutting board, sprinkle with flour and place in the freezer.

Once they are fully frozen, put them in large ziploc bags, sprinkle with flour and freeze them for future enjoyment.

To Cook Pelmeni:

Bring a pot of water to boil (add 1 tbsp salt for a large soup pot, or 1 tsp salt for a smaller 4 quart pot). Add FROZEN pelmeni and return to a boil. They should float to the top, then boil for 3 mintues longer (or until meat is fully cooked). Drain pelmeni and place them in a clean bowl. Toss pelmeni with butter and sprinkle with dill (optional). Serve them warm with ketchup, sour cream or vinegar (Natash's personal favorite).

Recipe from Natash's Kitchen: Russian Pelmeni

Grilled Salmon with Avocado Salsa

I love, love, loved this dish!! It was so good!! 

Delicious salmon rubbed down with some spices, topped with an awesome avocado salsa, you just can't go wrong!

This picture doesn't do it justice to how yummy this dish was. If I am not convincing enough scroll down past the recipe and click on the link to where I got the recipe from. Her pictures will for sure convince you, you should make this for dinner asap!

If if don't have a grill, no problem! We used our panini press to grill this up, and it only took 5 minutes to cook! You do need to let the rub marinade for about 30 minutes on the fish, but while that is marinading you can quickly whip up the salsa and have dinner on the table in 40 minutes flat.

Again, do yourself a favor, make this!

Ingredients:

2 lbs salmon, cut into 4 pieces

1 tbs olive oil (I used light extra virgin olive oil)

1 tsp salt

1 tsp ground cumin

1 tsp paprika powder

1 tsp onion powder

½ tsp ancho chili powder

1 tsp black pepper

For the Avocado salsa:

1 avocado, sliced

½ small red onion, sliced

Juice from 2 limes

1-2 tbs finely chopped cilantro (depending on how big of a cilantro lover you are)

Salt to taste

INSTRUCTIONS

Mix the salt, chili powder, cumin, paprika, onion and black pepper together, rub the salmon fillets with olive oil and this seasoning mix

refrigerate for at least 30 minutes.

Pre-heat the grill.

Combine the avocado, onion, cilantro, lime juice, and salt in a bowl and mix well, chill until ready to use.

Grill the salmon to desired doneness. (I grilled for about 5 minutes)

Top with avocado salsa and enjoy!

Recipe from: The Cooke Rookie

Greek Salad

For Father's Day I made a Greek salad. It was a recipe I added to my big black cookbook years ago but I had yet to try. 

For the record, I have lots of recipes just waiting in the shadows yet to be tried. I might have a little bit of problem, is there a group meeting anywhere for those of us that are addicted to collecting recipes and cookbooks? I might need to attend...

Ahem..

Back to the salad, it was amazing!! I was a little hesitant because I wasn't too fond of the dressing on just the lettuce leaves, but after adding the other ingredients to the salad, it was perfect! By far one the best salads I have ever made at home. So good in fact that I made it again a couple days later for just the Dude and I.

We even used the beautiful, yummy lettuce from our garden! 

Here is the recipe:

Greek Salad

Ingredients:

For the dressing:

1/4 cup red wine vinegar

2 tbsp. minced fresh dill

1 tsp. dried oregano

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

1/3 cup extra virgin olive oil 

For the salad:

Romaine lettuce

Sliced red onions

Sliced kalamata olives 

Grape tomatoes, halved

Cucumber, peeled and thinly sliced

Crumbled feta cheese

Directions: 

To make the dressing, in a small bowl, combine all the dressing ingredients. Whisk together until well combined.

To make the salad, add romaine lettuce (I just used the leafy green lettuce from our garden) to a salad bowl. Drizzle with the dressing and toss well to coat. Top as desired with red onions, kalamata olives, tomatoes, cucumber, and feta cheese. Store leftover dressing in an airtight container in the refrigerator, and shake well before using again.

Recipe from: Annie Eats

Challah Bread

My photography skills still haven't improved much...ahem..any who....

Have we talked about my obsession with bread? 

I am pretty sure it has become apparent without me stating the obvious. 

I actually hadn't had Challah bread until the beginning of this year, my coworker brought some in for us to try. I have been thinking about it ever since! 

Challah is a beautiful Jewish eggy bread that is eaten on the Sabbath. 

I was a little intimated to try and make it. Who wouldn't be?! That loaf is a braided beauty! 

I found this wonderful recipe from thekitchn.com. Now that I have made it a couple times, the 6 braid really isn't as scary as I thought it would be. I just need to figure out how to keep it nice and tight, instead of splitting apart, though split apart or not, it still looks divine!

This bread is delicious plain, for sandwiches and most importantly....French toast. Man oh man, does it make yummy French toast!

I promise you, this bread is worth the effort to make it. Now if you will excuse me, I have some Challah bread upstairs I need to eat. After I leave you with the recipe of course. 

 Challah Bread

Makes 1 loaf (about 20 slices)

Ingredients

2 teaspoons active dry or instant yeast

1 cup (8 ounces) lukewarm water

4 - 4 1/2 cups (20 - 22 ounces) all-purpose flour

1/4 cup (1 3/4 ounces) white granulated sugar

2 teaspoons salt

2 large eggs

1 large egg yolk (reserve the white for the egg wash)

1/4 cup (2 ounces) neutral-flavored vegetable oil

Instructions

1. Dissolve the yeast. Sprinkle the yeast over the water in a small bowl, and add a healthy pinch of sugar. Stir to dissolve the yeast and let stand until you see a thin frothy layer across the top. This means that the yeast is active and ready to use. (If you do not see this or if your yeast won't dissolve, it has likely expired and you'll need to purchase new yeast.)

2. Mix the dry ingredients. Whisk together 4 cups of the flour, sugar, and salt in the bowl of a standing mixer (or in a large mixing bowl if kneading by hand).

3. Add the eggs, yolk, and oil. Make a well in the center of the flour and add the eggs, egg yolk, and oil. Whisk these together to form a slurry, pulling in a little flour from the sides of the bowl.

4. Mix to form a shaggy dough. Pour the yeast mixture over the egg slurry. Mix the yeast, eggs, and flour with a long-handled spoon until you form a shaggy dough that is difficult to mix.

5. Knead the dough for 6-8 minutes. With a dough hook attachment, knead the dough on low speed for 6-8 minutes. (Alternatively, turn out the dough onto a floured work surface and knead by hand for about 10 minutes.) If the dough seems very sticky, add flour a teaspoon at a time until it feels tacky, but no longer like bubblegum. The dough has finished kneading when it is soft, smooth, and holds a ball-shape.

6. Let the dough rise until doubled. Place the dough in an oiled bowl, cover with plastic wrap, and place somewhere warm. Let the dough rise until doubled in bulk, 1 1/2 to 2 hours.

7. Separate the dough and roll into ropes. Separate the dough into three or six equal pieces, depending on the type of braid you'd like to do. Roll each piece of dough into a long rope roughly 1-inch thick and 16 inches long. If the ropes shrink as you try to roll them, let them rest for 5 minutes to relax the gluten and then try again.

8. Braid the dough. Gather the ropes and squeeze them together at the very top. If making a 3-stranded challah, braid the ropes together like braiding hair or yarn and squeeze the ends together when complete. If making a 6-stranded challah, the directions are as follows:

Braiding 6-Stranded Challah - The name of the game here is "over two, under one, over two." Carry the right-most rope over the two ropes beside it, slip it under the middle rope, and then carry it over the last two ropes. Lay the rope down parallel to the other ropes; it is now the furthest-left strand. Repeat this pattern until you reach the end of the loaf. Try to make your braid as tight as possible. Your braid will start listing to the left as you go; it's ok to lift it up and recenter the loaf if you need to. Once you reach the end, squeeze the ends of the ropes together and tuck them under the loaf.

At this point place your loaf is fairly long and skinny. If you'd like to make a celebration ring, stretch the loaf a little longer and pull the ends toward each other to create a circle. You can either squeeze the ends together, or if you're feeling adventurous, braid them into a continuous circle.

If you're making a regular loaf (as pictured), you need to "plump" it a little to tighten the ropes into more of a loaf shape. Place your left palm at the end of the braid and your right palm at the top, and gently push the two ends toward each other, just like plumping a pillow in slow motion. Then slip your fingers under the dough along either side and gently lift the dough while cupping it downwards. (This isn't a vital step, so don't worry if you're not sure you did it correctly.)

9. Let the challah rise. Line a baking sheet with parchment and lift the loaf on top. Sprinkle the loaf with a little flour and drape it with a clean dishcloth. Place the pan somewhere warm and away from drafts and let it rise until puffed and pillowy, about an hour.

10. Brush the challah with egg white. About 20 minutes before baking, heat the oven to 350°F. When ready to bake, whisk the reserved egg white with a tablespoon of water and brush it all over the challah. Be sure to get in the cracks and down the sides of the loaf.

11. Bake the challah. Slide the challah on its baking sheet into the oven and bake for 30-35 minutes, rotating the pan halfway through cooking. The challah is done when it is deeply browned and registers 190°F in the very middle with an instant-read thermometer.

12. Cool the challah. Let the challah cool on a cooling rack until just barely warm. Slice and eat.

Additional Notes:

• Substituting Butter: If you don't need to keep a kosher table, you can substitute melted butter for the oil in this recipe.

Recipe from: thekitchn.com

Craisin Salad with Poppy Seed Dressing

One of the hubby's favorite T.V. quotes he says to me whenever I am going to make a salad is,

 "You don't make friends with salad! You don't make friends with salad!" 

Well I think if you serve this salad it will make you friends with whoever you serve it to!

My Mom had this at a luncheon at a neighbor's house a couple months ago. She served it to me when I went home in April. I have had it twice since then!

The craisins make the salad nice and sweet. The toasted almonds and cabbage give it a nice crunch.

The homemade poppy seed dressing goes nicely with it. I like to use my sister-in-law's Shelly's. Or if you don't have stuff to make the dressing on hand, Brianna's poppy seed dressing is a nice alternative.

These amounts for the salad are approximate for 1 dinner size salad--you can adjust amounts to your preference.

Craisin Salad

3/4 cup spinach

1/2 cup shredded cabbage

1/4 cup grated mozzarella cheese

1 Tbsp. craisins

1 Tbsp. sliced almonds, toasted (I just chopped up some almonds and toasted them)

3 Tbsp. poppy seed dressing

Mix all ingredients together. Serve. (Pretty simple, eh?)

Poppy Seed Dressing

1/2 C. sugar

1 T. grey poupon mustard

1/3 c. red wine vinegar

1 C. vegetable oil

1 T. poppyseeds

Mix. Serve immediately. Chill remaining dressing.

Recipe for salad from: Randi Rich

Recipe for dressing: Shelly Millgate

Melt In Your Mouth Biscuits

While my parents were in town, my Dad requested biscuits and gravy for breakfast. And I remember the biscuits my Mom use to make after we went on trip through mid eastern states. If I remember correctly if was when we stopped in Ohio. We stopped to visit where the Amish lived in the country side of Ohio. Beautiful place! The Amish, they are amazing people. 

And boy can they cook!

My little brother LOVED their homemade creamed corn! He couldn't get enough of it. 

My Mom picked up a cookbook at one of the stops and this biscuit recipe was in it. The best part, they are drop biscuits. I struggle just a tad when I have to roll out and cut out biscuits. I haven't perfected not over mixing them, they turn out tough and flat instead of light and fluffy like these biscuits do. 

Melt In Your Mouth Biscuits

2 cup flour 

4 tsp. baking powder 

½ tsp. cream of tartar 

½ tsp. salt 

2 Tbsp. sugar 

½ cup shortening 

1 egg 

2/3 cup milk 

Sift dry ingredients together and cut in shortening until mixture resembles coarse meal. Pour milk in slowly. Add egg and stir well. Drop dough on a cookie sheet. Bake 10 – 15 minutes at 450.

Shrimp & Grits

Hooray I finally am doing a recipe update!!

Now, I have never had grits before in my life. But since I live closer to where a lot of good southern cooking is made I decided I need to try them. 

When I told my Dad I was having grits for dinner, he told me to tell him how much of my dinner was going to be wasted after I tasted the grits. He served his mission in the Carolina/Virginia area, so he has had grits before. He wasn't too sure how shrimp and grits were going to pair together so well either.

Dad, the whole dish was absolutely delicious!

I will admit it probably helped that the grits had 2 cups of cheese in them. The grits are a different texture but I liked them.

It was a prefect bite when you got a little piece of bacon, a little shrimp and grits all together. 

All I can say is:

YUM!

For those of you who have never tried grits, I suggest you give this recipe a try. 

It is always fun to try something new!

Shrimp & Grits

Serves 4-6

4 c. water

1 c. grits (regular or quick-cooking, but not instant)

3 Tbsp. salted butter

Tabasco sauce to taste

2 cups (8 ounces) shredded sharp cheddar cheese

1 pound shrimp, peeled and deveined 

6 oz. regular (not thick-sliced or maple) bacon, cut into bite-sized pieces

1 Tbsp. + 1 tsp. lemon juice

2 Tbsp. fresh chopped parsley

1 c. thinly sliced green onions

2 cloves garlic, minced

Cook grits according to package directions. When you have about 15 minutes left on the grits, cook the bacon until brown and crispy. Transfer the bacon to a paper towel-lined plate, reserving the bacon drippings.

Cook the shrimp in the bacon drippings over medium-high heat until they are just starting to turn pink (about 2 minutes). Add the lemon juice, garlic, green onions, parsley, and cooked bacon and cook for about 3 more minutes or until the shrimp are just pink all the way through. Season with kosher salt and Tabasco sauce to taste (if desired).

When the grits are done cooking, stir in the butter and cheese until smooth. Season with kosher salt and Tabasco sauce to taste. Ladle the grits into shallow bowls and top with the shrimp mixture for serving (although you’ll want to stir it all together before eating). Serve with a light green salad to offset the heaviness of the grits. 

Recipe From: Our Best Bites

Creamy Garlic Pasta

Absolutely delicious!! 

I can't even put into words how wonderful I thought this pasta dish was. 

I was sad when it was all gone. 

The Hubby even liked it, of course he did comment that it would be great with some shrimp or chicken in the pasta. Or even just as a side dish next to some grilled chicken or a grilled steak. 

Can you tell he is a carnivore? 

I happen to like meatless dishes, a lot. 

This dish was so, so simple! I used one pot for the whole dish. 

We love garlic, and this garlic sauce was just perfect.

I didn't have any fresh parsley so I just used dried parsley, it worked out just fine.

I really wish I had a bowl to eat right now.

Anyone want to invite me over for dinner when they make this so I can have some more? 

Creamy Garlic Pasta

2 tsp olive oil

4 cloves garlic, minced

2 tbsp butter

¼ tsp salt

½ tsp pepper

3 cups chicken stock

½ lb spaghetti or angel hair pasta

1 cup grated parmesan cheese

¾ cup heavy cream

2 tbsp chopped fresh parsley

In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil. 

Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat and mix in the parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.

Slow Cooker Chicken Caesar Sandwiches

I really like Caesar dressing.

I love chicken Caesar salads, chicken Caesar sandwiches, and before Chili's changed their menu they use to have a chicken Caesar pita. Oh how I loved it!! And was so disappointed when they removed it from the menu, haven't really like Chili's since to be honest. 

Any way, when I came across this recipe on Pinterest I was super excited to give them a try!

I was not disappointed! 

They were great and it was extremely simple.

The rolls I put them on were some left over dinner rolls from Sunday dinner the night before. I will post about them soon, though I think next time I need a little bit of a fluffier bun to make the sandwiches with. They were good, they were just a little on the heavier side. 

Slow Cooker Chicken Caesar Sandwiches

2 pounds boneless skinless chicken thighs
1/2 to 1 cup of your favorite Caesar dressing (I like Cardini's and Brianna's Asiago Caesar)
1/2 cup shredded Parmesan cheese
1/4 cup fresh chopped parsley (if you don't have fresh use around 2 teaspoons of dried parsley)
1/2 teaspoon ground pepper
2 cups shredded romaine lettuce
12 slider buns or 4-6 regular sized hamburger buns

1. Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours.

2. Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place chicken on a cutting board and pull chicken into shreds, discarding any fat.

3. Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. I really make sure that I discard any fat pieces so by the time I was done I only used about 1/2 cup of dressing but you make need more if you have more chicken. Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot. 

4. Spoon 1/4 cup mixture onto each slider bun if you are making sliders or more for regular sized buns. Top with extra shredded Parmesan cheese and lettuce to serve. 

Recipe From: The Girl Who Ate Everything

Stove-top Macaroni and Cheese

I have been hunting for a quick stove-top recipe for macaroni and cheese! 

I like the baked macaroni and cheese recipes, but I miss the creaminess that you get when you make boxed macaroni and cheese on the stove. 

I'll admit it, I am a huge Kraft Macaroni and Cheese. And whenever I try a recipe I am always hoping in the back of mind that it is similar to Kraft. 

I need to make sure not to overload on the cheese next time though, it got extremely thick while I was eating it. Plus I would like to use the different type of cheeses that the recipe calls for instead of just cheddar. I used cheddar since that is all I had on hand at the time. 

Stove-top Macaroni and Cheese

*Yields 4 Servings

2 eggs

1 (12-ounce) can evaporated milk, divided

1 teaspoon dry mustard

1 teaspoon water

½ teaspoon salt, plus additional 1½ teaspoons for pasta water

¼ teaspoon ground black pepper

8 ounces (2 cups) elbow macaroni

4 tablespoons unsalted butter

4 ounces mild Cheddar cheese, shredded (about 1 cup)

4 ounces American cheese, shredded (about 1 cup)

4 ounces Monterey Jack cheese, shredded (about 1 cup)

1. In a small cup, dissolve the dry mustard in the water; set aside.

2. In a medium bowl, whisk together the eggs, 1 cup of the evaporated milk, dry mustard mixture, salt, and pepper; set aside.

3. Bring 2 quarts of water to a boil in a large Dutch oven. Add the pasta and 1½ teaspoons salt and cook, stirring often, until al dente. Drain the pasta and return to the pot over low heat. Add the butter and stir until completely melted.

4. Add the egg mixture and three-quarters of the cheese mixture to the pasta and toss until thoroughly combined and the cheese starts to melt. Gradually add the remaining evaporated milk and remaining cheese mixture, stirring constantly, until the mixture is hot and creamy, about 5 minutes. Serve immediately.

Recipe From: Brown Eyed Baker

Coconut Shrimp Curry

I love, love, loved this dish! 

It has 2 of my favorite things in it, curry and shrimp.

I made this before we left for our trip, I had been craving curry for weeks.

It hit the spot dead on!

This dish had some nice heat to it as well. The whole dish was just awesome.

It was really simple to make as well, I love dishes that don't take too long to make that taste delicious!

I highly recommend for those of you who like shrimp to try this recipe. For those who don't like shrimp I would suggest you just omit that and add chicken. It will taste just as great.

Now, for some reason my curry doesn't look like the picture from Mel's Kitchen Cafe. I always wonder if I missed a step or did something wrong when I am trying new recipes. But hey, as long as it taste wonderful who cares what it looks like, right? Right? 

Coconut Shrimp Curry

*Serves 6

For the shrimp marinade:

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/8 teaspoon cayenne pepper

2 tablespoons freshly squeezed lemon juice (from about 1 lemon)

1-2 pounds large or extra-large shrimp, peeled and deveined

For the sauce:

1 tablespoon canola oil

1 medium red or yellow onion, finely chopped

1 teaspoon ground pepper

1 tablespoon minced fresh ginger, from about a 1-inch peeled piece of ginger

1 tablespoon kosher salt

2 garlic cloves, peeled and finely minced

2 teaspoons ground coriander

1/2 teaspoon turmeric

1 teaspoon curry powder

1 (14.5-ounce) can diced tomatoes, undrained

1 can coconut milk, light or regular

1 cup chopped fresh cilantro

Hot cooked rice for serving, if desired

For the simple shrimp marinade, toss the shrimp with the salt, pepper, cayenne and lemon juice in a resealable large bag or in a bowl. Refrigerate for 15-20 minutes.

Meanwhile, in a medium-sized pot, heat the canola oil over medium heat until rippling and hot. Add the onion and cook for 2-3 minutes. Stir in the pepper, ginger, salt, garlic, coriander, turmeric and curry powder. Continue cooking over medium heat, stirring often, until the mixture is very fragrant and the onion is soft and translucent, about 5-7 minutes. Add the undrained tomatoes to the pot and cook, stirring and scraping up the browned bits from the bottom, for about 1 minute. Increase the heat to medium-high and simmer for 5-10 minutes, stirring often. Add the coconut milk, stirring to combine. Bring the mixture to a boil and add the shrimp and any accumulated juices from the marinade. Bring the mixture to a simmer and cook until the shrimp are curled, lightly pink and cooked through, about 2-4 minutes. Stir in the cilantro. Serve over hot, cooked rice, if desired.

Recipe From: Mel's Kitchen Cafe

Nutella Peanut Butter Cookies

Peanut butter? Nutella? Combined?

Go perfectly together!!

I don't make a lot of peanut butter cookies, I must admit it's not at the top of our cookie list. 

Adding Nutella put a whole new twist on the how I view peanut butter cookies.

I don't really use a lot of Nutella, I opened a jar the other day to make Nutella chocolate chip cookies (which would have been good if I hadn't try to soften the butter in the microwave). I decided I needed to use Nutella a little more often after trying the cookies that didn't look good at all, but actually were pretty good! 

When I saw these recipe on Pinterest the other day, I knew I need to try it!

These will go great with a nice glass of milk. 

Nutella Peanut Butter Cookies

1/2 cup unsalted butter, softened

3/4 cup smooth peanut butter

1/2 cup white sugar

1/2 cup packed brown sugar

1 egg 

1/2 teaspoon vanilla extract 

3/4 teaspoon baking soda 

1/4 teaspoon salt 

1 3/4 cups all-purpose flour 

Approx. 1/4 cup Nutella 

Preheat oven to 350° F. 

Cream together butter, peanut butter, sugars, egg, and vanilla. Gradually add the flour, baking soda and salt. Drizzle Nutella on top of the dough then swirl it through the dough with a butter knife.

Refrigerate the dough for 15 minutes. Roll the dough into tablespoon sized balls and use a fork to gently flatten the balls and create a criss-cross pattern. P

Bake for 7-10 minutes.

Recipe From: Lovin' From the Oven

Easy Ricotta Gnocchi

I remember the first time I tried Gnocchi, it was at a little Italian place in Park City, Utah. My husband and I went there for an anniversary dinner one year. Or was it for my birthday.......I fear I am losing my mind slowly. I usually have a pretty good memory but lately I haven't been remembering much of anything lately. 

I always like to try new dishes when we go out, and gnocchi was something I don't think I have heard of at the time. 

I loved it! We both loved it. 

Dave ate about half my meal cause it was better then the dish he got.

The gnocchi I got at the restaurant, which I can't for the life of me remember the name of (refer back to the comment of me losing my mind). The gnocchi was made with potato, this gnocchi is made with delicious ricotta cheese. 

It is a very simple recipe, it took my a half hour from start to finish to make this.

We have tried another recipe for ricotta gnocchi, it was very dense and just wasn't quite how I remember gnocchi being. 

I really liked this gnocchi recipe, the hubby commented that it was a lot better then the other gnocchi he made. It was nice and light and a was closer to how I remember gnocchi being.

Easy Ricotta Gnocchi

1 (15 oz.) container ricotta cheese 

1 large egg

1 tsp olive oil 

approx. 2 cups all-purpose flour 

3/4 tsp salt 

10 cranks fresh cracked pepper 

 In a medium bowl, whisk together the ricotta cheese, olive oil, egg, salt, and freshly cracked pepper.

 Add the flour, 1/2 cup at a time, until it forms a soft sticky dough (about 1.5 cups)

 Begin boiling a large pot of water. Turn the dough out onto a floured surface and knead in about another 1/2 cup of flour or until the dough no longer sticks to your hands. The dough should still be very soft in texture.

 Divide the dough into six pieces. Roll each piece out into a rope about 1 inch thick. Cut the rope into 1 inch sections. If desired, roll each piece of dough on the back of a fork to give it a ridged texture.

 When the water is boiling vigorously, drop the dough pieces into the water. As the gnocchi boil they will begin to rise to the surface. Once all of them are floating on top, let them boil for about 30 seconds to one minute more to ensure thorough cooking. Drain in a colander.

 Top drained gnocchi with your favorite sauce or garlic butter, salt, and pepper. Enjoy!

Recipe From: Budget Bytes

I liked to pair my gnocchi with the homemade Alfredo sauce I got from The Pioneer Woman. 

Alfredo Sauce

1 cup heavy cream 

1 stick butter

salt and pepper to taste

2 cups Parmesan cheese

In a saucepan or skillet, warm butter and cream. Season with salt and freshly ground black pepper.

Grate Parmesan cheese and place half of it into a large serving bowl. Pour warm butter/cream mixture over the top.

Drain pasta (or gnocchi) and immediately pour it into the bowl.

Toss a couple of times, then sprinkle in the other half of the Parmesan.

Toss to combine, thinning with pasta water if necessary.

Crash Hot Potatoes

This was a great way to have a side of potatoes.

This picture above is a picture of a perfect meal for my Husband, he is definitely a meat and potatoes kind of guy.

The Hubby wanted the cheese added on top of his so we topped all of them with cheese. I think they would have been a great topped with sour cream and chives too. 

I do think that the red potatoes I got were a little on the big side. When I smashed them they broke apart more then I was hoping them to. I don't think I boil them long enough, they were a little hard to smash. 

Definitely will be having these again soon though!

Crash Hot Potatoes

12 whole New Potatoes (or Other Small Round Potatoes)

3 Tablespoons Olive Oil

Kosher Salt To Taste

Black Pepper To Taste

Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Recipe From: The Pioneer Woman

Creamy Grilled Chicken Piccata

If you are looking for a great chicken pasta recipe I highly suggest this one.

Yes Dad, pasta actually does taste good with chicken. 

Especially this chicken, I love what it was marinaded in!

The hubby loved the chicken! He is looking forward to having it again.

It is such a simple recipe too! 

You need to marinade the chicken the night before so make sure you plan for that.

I think time wise it took me about a total of 20 to 30 minutes to put this whole meal together. 

I didn't save any of the pasta water like it said to, to add to the sauce to thin it out. I should have, my sauce got a little too thick just as we were about to sit down and eat. 

Oh! I also left out capers, the Hubster doesn't do capers. I have never had a caper, that I can remember, so I am not sure how it would give this dish a different taste.
Either way I am sure it is absolutely delicious!

Creamy Grilled Chicken Piccata

Chicken

Juice of 1 lemon (3Tbsp)

3 Tbsp olive oil

1 Tbsp minced garlic

1 tsp salt

1/4 tsp black pepper

1/2 tsp basil or oregano

2 boneless, skinless chicken breasts

Pasta

2 cups dried penne pasta

2 Tbsp butter

Juice of 2 lemons (6 Tbsp)

1 Tbsp minced garlic

1/2 cup half and half (or heavy cream)

2 tsp dried basil

2 Tbps capers

1/2 cup grated parmesan cheese

Chicken

Combine first 6 ingredients and mix well. Place chicken in a ziplock bag and pour marinade over chicken. Marinate overnight in the refrigerator. When ready, grill until done. Allow chicken to rest for a few minutes and then slice into strips to serve over pasta.

Pasta

While chicken is grilling. Cook pasta according to directions (10-12 minutes). Reserve 1/2 cup of pasta water and drain. In same sauce pan, melt butter over medium heat. Whisk in garlic and lemon juice. Pour in half and half and whisk until hot. Add some salt and pepper to taste. Add the parmesan cheese, basil and capers, and heat until cheese is melted. Check the consistency of the sauce and add some of the reserved pasta water to loosen the sauce if necessary. Toss in pasta.

Serve in pasta bowls with grilled chicken on top. Sprinkle with more parmesan if desired.

Red Velvet Sheet Cake

I LOVE, LOVE, LOVE, red velvet cake!! 

It is my all time favorite cake, and I like I have said, I am not a big fan of cake. 

If it is red velvet though, you can be sure that I will be having a piece.

I even found red velvet crepes on Pinterest! I will definitely will be making those around Valentine's day. Right along with the red velvet whoopie pies I made last year.

Now I used a cookie sheet for this cake. So I do suggest making this when you will be sharing it with friends.

 Unless you want to be like me and have a piece of cake for breakfast every morning. 

Well worth the calorie intake if you ask me.

Luckily, I did have some friends that had us over for dinner and share a love of red velvet cake like I do. So they gladly took some off my hands, they also enjoyed some for breakfast.

Red velvet cake is good for breakfast!

I did leave the cake in the pan, though I wish I was able to of gotten it out of the pan and then frosted it. If you are able to do that I would suggest it. My just didn't want to come out of the pan and I didn't want to risk it breaking into pieces.

I did try a new frosting with this cake, and I thought it went perfectly well with it! Don't be fooled by the ingredients, I highly suggest you try the frosting recipe.

 I think it will be my frosting of choice on all my red velvet cakes.

Red Velvet Sheet Cake

1 cup Shortening

1-¾ cup Sugar

2-½ cups Cake Flour

1-¼ teaspoon Salt

2 whole Eggs

1 cup Buttermilk

1 teaspoon Vanilla Extract

1 teaspoon Baking Soda

1-½ teaspoon Vinegar

1-½ ounce, fluid Red Food Coloring

1-½ teaspoon Cocoa Powder

Preheat oven to 350 degrees. Thoroughly spray a large (18 x 12) sheet cake pan (or you can use a slightly smaller jelly roll pan) with nonstick baking spray. Be sure to get in all the corners of the pan.

Sift together cake flour and salt. Set aside.

In a separate bowl, stir together buttermilk, eggs, vanilla, and baking soda. Add vinegar and stir. Set aside.

In a separate small bowl, mix together cocoa and red food coloring. Set aside.

Cream together shortening and sugar until fluffy. Alternate adding the flour mixture and the buttermilk/egg mixture until all combined. Pour the red mixture in and beat until combined.

Pour batter into prepared sheet cake pan. Use a large offset spatula or knife to even out the surface. Bake for 20 minutes. Remove pan from oven and allow cake to cool in the pan for 20 minutes. Place a large cutting board on top of the cake pan, then invert the cake, allowing it to turn out onto the cutting board. Allow cake to cool completely before icing.

Recipe From: The Pioneer Woman

That's the Best Frosting I've Ever Had

5 Tablespoons Flour

1 cup Milk

1 teaspoon Vanilla

1 cup Butter

1 cup Granulated Sugar (not Powdered Sugar!)

Bake your favorite chocolate cake and let it cool.

In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.

While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.

Grab a spoon and taste this wonderful goodness. If there is any left after your taste test, spread it on a cooled chocolate cake.

Cut yourself a piece and put it on a pretty plate. Grab a fork and prepare to experience the most divine pairing you can imagine. This frosting on chocolate cake is to die for. Sure, the recipe sounds strange — it has flour in it — but it’s sublime. Try it, you’ll see. You’ll love it so much you won’t go back.

Recipe From: Tasty Kitchen