Friday, February 12, 2016

Shrimp Nesey

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We had some friends over one night for dinner and I made this dish. The seasoning was a little much and it came out pretty spicy, but that’s an easy fix. I served it all over some grilled chicken over home made noodles. It’s a filling dish and a nice combo of surf and turf.
Shrimp Nesey
(Adapted from Lovefoodies)
1 pound Shrimp
1 Tablespoon butter
1 diced yellow onion
1 diced bell pepper (I used a 1/2 container of diced tri-bell peppers)
5 green onions (scallions / spring onions)
save the green parts of the scallions for later.
1 teaspoon minced garlic
Season to taste with Tony’s, Old Bay seasoning
a few shakes of garlic powder
a good amount of parsley
cayenne pepper
a shake of blackened seasoning
1 can of evaporated milk
1/3 cup half and half cream.
3/4 cup Romano cheese
1 drained can of roasted diced tomatoes
A splash of white wine
Sautee in butter a diced yellow onion and bell pepper and 5 green onions…save the greens for later.
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Towards the end add the minced garlic. Season to taste with Tony’s, Old Bay seasoning, garlic powder, fresh chopped parsley, cayenne pepper, a shake of blackened seasoning.
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Add the shrimp. Once they begin to turn pink pour a can of evaporated milk, and about a 1/3 cup of half and half.
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Add about 3/4 cup of Romano cheese and a drained can of roasted diced tomatoes. A splash of white wine and add the sliced green onion tops. Serve over angel hair pasta or fish and enjoy!
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Wednesday, February 10, 2016

Kahlua Soufflés

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These little gems are great to pop in the oven right when you start eating so they are done for dessert. Your hunny won’t be disappointed with these. We loved them!

Kahlua Soufflés

(Adapted from Semi-Homemade Cooking 2 by Sandra Lee)


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1 cup semisweet chocolate morsels

1/2 cup Kahlua (coffee-flavored liqueur)

5 eggs

1 package (8 oz) cream cheese, cubed

unsalted butter


1 tablespoon powdered sugar

1 teaspoon instant coffee crystals or espresso powder


Preheat oven to 350 degrees F. In a small saucepan, combine chocolate morsels and Kahlua.


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Heat over very low heat until chocolate is melted, stirring to blend. Remove from heat and cool slightly.


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Place eggs in blender and blend well.


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With the blender on, slowly pour cooled chocolate mixture through lid opening.


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Add cream cheese, a few cubes at a time, and blend until smooth.


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Pour into 6 buttered and sugared 6 ounce ramekins or ovenproof custard cups.* Place ramekins on a baking sheet.


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Bake for 20 minutes or until edges are set but centers are still slightly soft. (If desserts were refrigerated, bake for 5 minutes longer.) Combine powdered sugar and coffee crystals. As soon as soufflés are done, remove from oven, place each on a dessert plate, and sift some sugar mixture through sieve over each soufflé. Serve immediately.

*Tip: At this point, desserts can be covered and refrigerated for several hours until ready to bake.

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Monday, February 8, 2016

Creamy Thai Carrot Soup with Basil

Creamy Thai Carrot Soup with Basil

I love making soups with the cooler weather! This one is a winner in my book. The flaovr is rich and creamy, with a hint of heat from the chili sauce you can’t go wrong.

Creamy Thai Carrot Soup with Basil

(Adapted from Minimalist Baker)


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1/2 1 large yellow onion, chopped

3 cloves garlic, diced

1 pound carrots, scrubbed (or peeled) and chopped (~4 cups)

Salt and Pepper

2 cups Veggie Stock + 2 cups water

1/3 cup creamy or crunchy salted natural peanut butter (use less for a less intense PB flavor)

2 tsp chili garlic sauce (use less for less spice)

TOPPINGS: Fresh basil, cilantro, or mint; coconut milk; brown sugar or agave nectar (sub honey if not vegan); Sriracha hot sauce


Heat a large pot over medium heat.


Dice onion and garlic. Add to pot with 1 Tbsp coconut or olive oil (or nonstick spray).


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Add carrots and cook for 5 minutes.


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Season with a healthy pinch each salt and pepper, then add veggie stock and 2 cups of water and stir.


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Bring to a low boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until veggies are tender (test by cutting a larger piece of carrot in half – it should cut with ease).

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Transfer to a blender (or use an immersion blender) and blend until smooth and creamy. (Cover with a towel in case your lid leaks any soup while blending.)


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Add peanut butter and chili garlic sauce to the blender and blend to combine, using a ‘puree’ or ‘liquify’ setting if you have it.


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Taste and adjust seasonings as needed. For a touch of added sweetness, add a Tbsp or so of brown sugar, maple syrup or agave nectar (or honey if not vegan). Add more chili garlic sauce for more heat.

Serve immediately with fresh basil or herbs of choice. A drizzle of coconut milk will add a creamy, sweet touch. Serve with sriracha for extra heat.

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Friday, February 5, 2016

Cubed Steaks Parmigiana

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Their are certain pieces of the steer meat we get that I struggle finding what to do with. Cubed Steak happens to be one of those. Hubby was a little iffy when I told him I was making this, but to both of our surprise it wasn’t too bad. I just kept telling myself it was veal parmiginana. The only turn off to using cubed steak is the amount of grease it puts off. Even with a friend over she tried it and said it wasn’t as bad as when she heard the name either. Lesson of the day – don’t judge a book by it’s title. haha. Would I make it again? Maybe, but I’m still on the hunt of what else I can use cubed steak for.

Cubed Steaks Parmigiana

(Adapted from Taste of Home)


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3 tablespoons all-purpose flour 1/2 teaspoon salt

1/4 teaspoon pepper

2 eggs

3 tablespoons water

1/3 cup finely crushed saltines

1/3 cup grated Parmesan cheese

1/2 teaspoon dried basil

4 beef cubed steaks (4 ounces each)

3 tablespoons canola oil

1-1/4 cups tomato sauce

2-1/4 teaspoons sugar

1/2 teaspoon dried oregano, divided

1/4 teaspoon garlic powder

4 slices Galbani® Part Skim Mozzarella Cheese

1/3 cup shredded Parmesan cheese


In a shallow bowl, combine the flour, salt and pepper. In another bowl, beat eggs and water. Place cracker crumbs, grated Parmesan cheese and basil in a third bowl.


Coat steaks with flour mixture, then dip in egg mixture and coat with crumb mixture. In a large skillet, brown steaks in oil for 2-3 minutes on each side.


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Arrange steaks in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 25 minutes or until meat thermometer reads 160°.


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Combine the tomato sauce, sugar, 1/4 teaspoon oregano and garlic powder; spoon over steaks. Bake 10 minutes longer.


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Top each steak with mozzarella cheese; sprinkle with shredded Parmesan cheese and remaining oregano. Bake 2-3 minutes longer or until cheese is melted.

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Wednesday, February 3, 2016

Tabanero Hot Sauce Review and Wings

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We love a little spice in our life which is why I love trying new products like these. The added bonus of Tabanero being 100% all-natural, meeting the criteria of being vegan, gluten-free, and non-vinegar based is also a huge plus. If the name sounds familiar you may have seen it in Jimmy Buffets Margaritaville restaurants or in one of 4,000 restaurants nationwide.
January 22nd may be National Hot Sauce Day, but with Super Bowl and summer right around the corner you really aren’t going to want to pass up grabbing a bottle of this stuff, not to mention for everyday use.
I really enjoyed the Original flavor. You get that great subtle hot sauce flavor you know and love without being too overpowering. We’ll be using this again on taco night tomorrow, I can’t wait!
My favorite was their new flavor the Tabanero Agave Sweet and Spicy. I honestly don’t know if I would have grabbed this off the shelf originally, but OMG after trying it it really changed my mind on branching out. I wasn’t sure what I wanted to try it on then remembered with Super Bowl coming up it would be great on some wings.
I fried up some crispy wings then coated them with the sauce and bam you are done and ready to party. Just as the name implies, there’s a sweetness to it, but not too much, just enough to balance out the heat. It really is a perfect marriage of flavor!!
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To learn more as well as their other flavors, check out their website HERE. They also have a great section full of recipes (click HERE), not to mention a discount coupon if you order from their site. I can’t wait to try some stuff now that I have the base flavors down.
Disclaimer: 2 bottles of Tabanero Hot Sauce have been provided by LB PR for this Review. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”