Thursday, February 19, 2015

Coconut Shrimp Curry

I try a few new recipes a week and lately nothing has been that good except for tonight.  We LOVED this Coconut Shrimp Curry.  So good and so flavorful with a touch of spice.  I especially loved how easy it was to make.  Prep the ingredients and the dish will come together quickly.  I adapted the recipe from Jo Cooks and Mel's Kitchen Cafe.  Check out their blogs, they have some good looking recipes.   

PREP TIME:  15 mins
COOK TIME: 20 mins

    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 
  • 1pounds medium shrimp, peeled and deveined (I like the 26/30 shrimp per pound)

  • For the sauce:

  • 1 tablespoon canola or vegetable oil
  • 1 small zucchini, slice and quarter 
  • 1 medium onion, finely chopped
  • 1/2 teaspoon ground pepper
  • 1 tablespoon minced fresh ginger
  • 1/2 teas[ppm kosher salt
  • 2-3 garlic cloves, peeled and finely minced
  • 2 teaspoons ground coriander
  • 1/2 teaspoon turmeric
  • 1 teaspoon curry powder
  • 1 (14.5-ounce) can petite diced tomatoes, undrained
  • 1 can coconut milk (found in the asian isle) 
  • Garnish with fresh cilantro
  • Hot cooked rice for serving
  1. In a bowl, toss the shrimp with marinade.  Set aside.
  2. Meanwhile, in a large skillet, heat the  oil over medium heat until hot.  Add the zucchini and stir fry until slightly brown.  Remove with slotted spoon and set aside.  Add the onion to skillet 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, about 3 minutes. Add the undrained tomatoes to the skillet and cook about 1 minute. Increase the heat to medium high and  add the coconut milk, stirring to combine (I used a whisk). Bring the mixture to a boil and add the zucchini, shrimp and any accumulated juices from the marinade.  Bring the mixture to a simmer and cook until the shrimp are lightly pink and cooked through, about 2-4 minutes.  Serve over hot, cooked rice and garnish with cilantro.
Serves 4

Friday, January 23, 2015

Spinach and Mushroom Stuffed Shells

This isn't the best picture, it's a picture of the leftovers.  But, I must say, these are just as good the next day.  I made these during the holidays for family and then again for friends this last weekend.  This recipe is a keeper!  I love the cheese filling with spinach, mushrooms, garlic and roasted red peppers. It's packed with flavors I love. The recipe makes two pans (about 50 shells) so it will feed a crowd.  You can always freeze a pan or cut the recipe in half.  

The recipe comes from Tina at  Check out her blog and recipes, she's one amazing cook!  Also, check out her recipe here as she has step by step instructions with beautiful pictures. 

Tina's recipe is vegetarian and I'm sure it's delicious as is but I made a few changes.  I added Italian Sausage to the marinara sauce,  I used 1/2 ricotta and 1/2 cottage cheese just because my Mom always used cottage cheese in her filling and that's how I like it and I also used more sauce and cheese but that's about it.  Here's the recipe with a few of my changes.  

Makes about 50 stuffed shells- 2 (9" x 13" x 2" inch baking dishes)  - about 12 servings                                                                                                     


1 (16-ounce) pkg. ground Italian sausage
This is my favorite brand of Italian Sausage

3 (24-ounce) jars marinara sauce, divided -( use one jar to put on         the bottom of the pans before you layer in the stuffed shells)

1 tablespoon olive oil

1/2 sweet onion, chopped

8-ounces crimini (baby bella) mushrooms, diced

1 teaspoon garlic, minced

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/4 teaspoon pepper

1 (12-ounce) jar roasted red peppers, drained & chopped

2 (10-ounce) boxes frozen chopped spinach, thawed & squeezed dry 

1 (16-ounce) container ricotta cheese

1 (16-ounce) container cottage cheese

3/4 cup Parmesan cheese, grated

2 egg

3 cups mozzarella, shredded & divided

1 1/2 (12-ounce) boxes jumbo shells pasta (You'll only need about 50 shells)

salt & water for boiling pasta


Preheat oven to 375 degrees.

Heat a large pot of salted water to boil for pasta.
In a large pot brown sausage.  Drain grease and add back to pot.  Add 2 jars of sauce and cook 10 minutes.  Set aside.

Add oil to large skillet over medium heat.  Add onion and sauté 3 minutes until softened. Add mushrooms, garlic, Italian seasoning, salt and pepper to pan.  Cook, stirring frequently, for about 8 minutes or until softened.  Add  roasted red peppers, spinach and stir until well combined.  Turn off heat and allow to cool a bit.

Cook your pasta 2 minutes less than package instructions as they will cook more in the oven.  
Drain your pasta and pour onto a greased rimmed baking sheet to cool.
In large bowl (also mixes well in stand mixer) combine ricotta, cottage cheese, Parmesan, eggs and 1 cup of the mozzarella.  Stir to mix.  Stir in the spinach mixture.

Pour 1/2 of a jar of marinara sauce in bottom of  each 13" x 9" x 2" baking dishes (2) and spread evenly.

Fill each shell with about 2-3 tablespoons filling.  Arrange them in each pan in a single layer.  

Spoon sauce (with Italian sausage) evenly over filled shells and sprinkle each pan with 1 cup cheese.

Cover dish with foil.  Bake covered for about 1 hour. 


To Freeze: assemble, wrap well and freeze. Thaw them in the refrigerator overnight before you bake them. 

Friday, January 9, 2015


Happy New Year!  I looked back and realized I didn't post one recipe in December.  It's not that I didn't do a lot of cooking and baking, I did, but during the holidays I stick to my tried and true recipes.  One recipe that has made it into that category is this tiramisu recipe.  If I had to pick a favorite dessert, tiramisu would be it.  I thought I would have to try a few recipes before I found a keeper but after serving this to my daughter (and she likes tiramisu as much as I do), she agreed with me, this one is perfect.

I've only made this twice and have looked forward to making it again soon.  Just so happened, I got a call yesterday about getting some friends together for dinner next weekend. There will be 5 couples and trying to get that many around a table at a restaurant and trying to visit with everyone, didn't sound like as much fun as it would be to just have them all over.  The funny thing was, as I was suggesting to have this dinner party, I was thinking, "Oh good, I have a reason to make tiramisu again!" and "Oh good, I will make those really good stuffed shells that I made over the holidays and forgot to take a picture for my blog and now I can!"  and "Oh good, I have some Lemoncello in the freezer I've wanted to open!"  So right then and there, I planned an Italian themed dinner party.   The planning (for me) is always the hardest part and since I already had a plan and my friend did the inviting, and the guests are bringing the wine, this should be an easy, fun and delicious get together!

Hopefully I remember to take a photo of the Stuffed Shells this time so I can post them because they are a keeper too!


  • 4 egg yolks
  • 2 tablespoons whole milk
  • 2/3 cup granulated sugar
  • 2 cups (16 oz.) mascarpone cheese
  • 1/4 teaspoon vanilla extract
  • 1 cup heavy cream
  • 24 ladyfingers
  • 1/2 cup cold espresso (I use instant espresso coffee - Medaglia D'oro)
  • 1/4 cup Kahlua
  • 2 teaspoons cocoa powder

  • Directions
  • 1. Fill a medium saucepan halfway with water and bring it to a boil over medium/high heat, then reduce the heat so that the water is simmering.

  • 2. Whisk egg yolks, milk and sugar together in a medium metal bowl, then place the bowl on top of the saucepan.
  • 3. Whisk the mixture often for 10 minutes until the mixture thickens.  The mixture becomes light yellow and thick.
  • 4. Remove the bowl from the heat and let it cool to room temperature.  Add  2 cups of mascarpone cheese and the vanilla and whisk until smooth.
  • 5. In a separate bowl, whip the cream with an electric mixer until thick.
  • 6. Gently fold the whipped cream into the mascarpone mixture until it’s completely incorporated, but don’t over mix, you want to keep it light and fluffy.
  • 7. Combine the espresso and Kahlua in a shallow bowl, big enough to dip ladyfingers.
  • 8. One-by-one, dip each ladyfinger in the espresso.  The ladyfinger will soak up the espresso like a sponge, so dip quickly.
  • 9. Arrange 12 of the dipped ladyfingers side-by-side on the bottom of an 8 x 8 inch serving dish or baking pan. (You might have to break a few to get a single layer)
  • 10. Spoon about half of the cheese mixture over the ladyfingers, then add another layer of soaked ladyfingers on top of the cheese mixture.
  • 11. Spoon the remaining cheese mixture over the second layer of ladyfingers and spread it evenly.
  • 12. Cover and chill for at least 6 hours.  I like to make the day before.  If by chance there are leftovers, no worries as it is still good days later!
  • 13. Before serving put cocoa powder in a tight-mesh strainer and gently tap the side of the strainer to add an even dusting of cocoa powder over the top of the dessert.
  • 14. Serves 9 large pieces but I like to cut it into 12 smaller pieces.
adapted from Top Secret Recipes - Olive Garden Tiramisu 


Monday, November 24, 2014

Apple, Cranberry, Walnut and Blue Cheese Salad

Even though this salad is easy and comes together in just a few minutes, the combination is perfect.   It is crunchy, sweet and tangy.  I usually have a salad for lunch every day and this is going to be on my weekly rotation as I always have these ingredients on hand.  

  Favorite brand of  Gorgonzola 
and Blue Cheese

If I don't make my own vinaigrette I like to use Newman's Own Creamy Balsamic.   

lettuce (any kind) 
apple, sliced (I like golden delicious)
dried cranberries
blue or gorgonzola cheese, crumbled
walnut pieces

In a large bowl, toss together all the salad ingredients.
Drizzle vinaigrette over the salad and toss. Serve


Friday, October 31, 2014

Korean Beef and Rice

This dish is super easy and I had it on the table in 15 minutes!  It has the same flavors as bulgogi, a traditional Korean dish.  But, with Bulgogi, thinly sliced sirloin has to marinate for hours.  So, not only was this quick and easy it was so flavorful.  It makes 4 small servings so if you have bigger eaters or want leftovers I would double this recipe.  

  • 1/3 cup brown sugar, packed 
  • 1/4 cup soy sauce 
  • 1 tablespoon sesame oil 
  • 1/2 teaspoon crushed red-pepper flakes
  • 1/4 teaspoon ground ginger or 1/2 teaspoon grated fresh ginger
  • 3 cloves garlic, minced 
  • 1 pound ground beef 
  • 2 green onions, thinly sliced 
  • Cooked rice, for serving

  • In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger. 
  • In a large skillet over medium high heat, brown ground beef and garlic until browned making sure to crumble the beef as it cooks; drain excess fat. Stir in soy sauce mixture until well combined, allowing to simmer until heated through, about 2 minutes.  Top with green onions and serve over rice. 

Tuesday, October 28, 2014

Beet and Goat Cheese Salad

You might be, thinking.....If this is a beet and goat cheese salad, where are they?!  They are under the greens and for two good reasons.  First,  I hate to try and crumble this soft cheese over the salad.  It gets all over my fingers, it's just so messy.  Second, when you make it this way you will get a bite of goat cheese with every bite of your salad.  Let me show you how I like to make my beet and goat cheese salad.
Not everyone loves goat cheese and some brands are stronger than others but I really like President brand, it's creamy and mild.  
I take a slice of the goat cheese and spread it on the bottom of the plate.  

Next I layer on diced roasted beets and toss the greens in the vinaigrette.

And last I top with the dressed greens, sugared walnuts and dried cherries (or cranberries).  This salad has so many textures and flavors going on.  It's creamy, crunchy, sweet and tangy.  Delicious!

  • 4 medium sized roasted beets (instructions below)
  • For the Dressing:
  • 1/2 teaspoon rounded teaspoon dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon red wine vinegar
  • 3 tablespoons extra virgin olive oil
  • Salt & pepper to taste
  • For the Salad:
  • 4 ounces goat cheese-I like President Fresh Goat cheese creamy and mild
  • 1/2 cup walnuts or candied walnuts
  • mixed greens (enough for 4 salads)
  • dried cherries or cranberries
Instructions For the Dressing:    
  1. Whisk mustard, honey, vinegar, olive oil, salt and pepper.  Toss the greens with the dressing.  Set aside.
  2. On each of  plate layer the ingredients in the following order: Spread 1 oz goat cheese on each plate, beets, dressed greens and top with walnuts and dried cherries.
  3. Serve immediately.
Servings: 4

Instructions For the Beets:
  1. Preheat oven to 400.
  2. Rinse the beets and pat dry.  Wrap beets in aluminum foil, place in the oven.
  3. Bake  for 1 hours, or until they can be easily pierced with a fork. The time will vary greatly on the size and freshness of the beets.
  4. Allow to cool, then peel off skin. 
  5. Set aside or refrigerate.
  6. Dice into cubes for salad.