Baked Shrimp Scampi

This is another delicious recipe I've adapted from a foodie friend. Yum, and yum, and yum!!!

2 pounds raw shrimp 

3 tablespoons good olive oil

2 tablespoons dry white wine ( I use pinot grigio)

Kosher salt and freshly ground black pepper

1 stick unsalted butter, melted

6 cloves minced garlic (I put these in the Ninja)

1/4 cup green onions, minced (I put these in the Ninja with the garlic)

3 tablespoons parsley

1/4 teaspoon rosemary

pinch of crushed red pepper flakes

the juice of half a lemon

1 extra-large egg

2/3 cup panko

Lemon wedges, for serving

Directions

Preheat the oven to 425 degrees F. Spray a 2-quart baking dish with non-stick cooking spray.

Place the shrimp in an even layer in the baking dish and toss gently with the olive oil, wine, salt, and pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mix the melted butter with the garlic, green onions, lemon juice, and egg. Spread evenly over the shrimp. Sprinkle with the parsley, red pepper flakes, rosemary, salt, pepper, and panko.

Bake for 15 minutes or until hot and bubbly.  Serve on top of pasta and with a good bread for dipping up the sauce.

Black Bean Chili

This recipe is a Mexican-based chili. My friend created this in her kitchen. I changed it up a bit to suit our tastebuds and made it in the crock pot.

1 lb. bulk pork sausage (I used a mildly spicy sausage)
1 medium onion, finely diced (I put it in the Ninja)
2 cloves of garlic (I added this to the onion in the Ninja)
3 cans low sodium black beans, rinsed and drained
2 cans fat-free vegetarian refried beans
1 can tomatoes (I used Ro-Tel with mild green chiles)
3-4 Tablespoons chili powder (to your taste preference)
2 teaspoons cumin
the juice of half a lime
2 Tablespoons cilantro
2-3 cups low sodium beef broth (to your consistency preference)

Additional serving items:
tortilla chips
sour cream
shredded cheddar cheese

In a crock pot sprayed with non-stick cooking spray, place the bulk sausage, onions, and garlic. Allow to cook on high until the sausage is cooked through, about 1-2 hours. Use a potato masher throughout the cooking time to "grind" up the sausage into small pieces as it cooks.

Add in everything else, stir to mix well. Make sure to break up the refried beans when stirring or they will remain lumpy. Simmer for 1-2 hours on low until heated through and flavors are blended.

Serve topped with shredded cheddar cheese and sour cream. Use tortilla chips for dipping.

Snowballs

These cookies remind me of tiny little pie crusts...and I love pie crust.

1 cup real butter, softened
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup powdered sugar (not a typo, you will use a 1/2 cup twice)

Preheat oven to 400.

In a large bowl, beat butter until fluffy. Gradually beat in 1/2 cup powdered sugar until light and fluffy. Stir in the vanilla extract. Add the salt. Gradually add the flour.

Shape dough into 1-inch balls and place on ungreased cookie sheet 2 inches apart.

Bake for 9-11 minutes or until edges just start to brown. Do not overbake or they will not be as light and fluffy as they should be. Cool slightly. Roll each warm cookie in the remaining 1/2 cup of powdered sugar. Place on cooling rack to cool completely.

Variations:

**almond extract in place of the vanilla

**stir in dried cherries and drizzle with melted chocolate after rolling in powdered sugar

Pierogie Casserole

This is a recipe from a friend that loves to cook. It is absolutely phenomenal.

**I had to change the cooking method slightly to allow for the differences in our ovens.

1 box of frozen pierogies  (I used potato and onion but any kind would be tasty)
1 brick of cream cheese (I used low fat)
1/2 cup of chicken broth (I make mine using low sodium bouillon)
1 cup shredded cheddar (I use 2% sharp and eyeball this when topping the casserole)
real bacon bits, or crumbled bacon
chopped green onions

Preheat oven to 350. Spray a 13x9 baking dish with cooking spray.

In a medium saucepan, mix cream cheese and chicken broth. Stir frequently until cheese is melted and the mixture is smooth. While this is cooking, arrange pierogies in dish. Pour the cheese sauce evenly over the pierogies. Sprinkle with shredded cheddar. Cover with foil. Bake for 20-25 minutes or until the cheese is bubbly and the pierogies are warmed through.

Garnish with bacon bits and green onions.

Zuppa Toscana

1 lb. bulk mild or spicy sausage
1/4 cup real bacon bits
1 medium onion, finely diced (I put it in the Ninja)
2 cloves of garlic (I used 4 cloves and put them in the Ninja with the onion)
16 oz. chicken broth (I use low sodium bouillon)
2 large or 5 small russet potatoes
1/2 a bag of frozen, chopped spinach

8 oz. heavy whipping cream

In a crock pot set to high, brown the sausage. Using a potato masher, break up the sausage into very small pieces as it cooks. Add the bacon bits, onion, and garlic and allow to saute for about 15 minutes.

Turn the crock pot to low. Add the broth and potatoes. Allow to simmer for about 3 hours or until potatoes are soft. (If more broth is needed, add to your preference.)

Add the spinach and cream. Allow to simmer for about an hour or until it is heated through.

Serve with hot rolls.

Broccoli Cheese Soup (Panera's Version)

Kid-tested and approved.

1 Tablespoon melted butter
5 green onions, finely diced (I used the Ninja)
1/4 cup melted butter
1/4 cup flour
16 oz. half and half cream
3 cups chicken broth
2 bags of frozen chopped broccoli, steamed
1 handful of baby carrots, julienned (I used the Ninja)
1/4 teaspoon nutmeg
2 cups of shredded sharp cheddar cheese
salt and pepper to taste

Steam the broccoli for about 10 minutes.

Saute the green onions in 1 Tablespoon of butter. Set aside.

Cook the melted 1/4 cup of butter and flour using a wire whisk over medium heat for 3-5 minutes. Stir constantly. Add the half and half. Add the chicken broth. Simmer for 20 minutes.

Add the broccoli, carrots, and onions. Cook over low heat for 20 minutes.

Add the salt, pepper, nutmeg, and cheese. Stir until cheese is melted. Serve and enjoy.

This soup makes wonderful leftovers!!