Perfect and Simple

I went shopping at TJ's this weekend and found some great looking lobster ravioli. Just the packaging looked amazing and I knew I had to buy it. So I threw it in my cart and bought the rest of the items I went shopping for.

We already had dinner planned for the weekend so I decided to try out the ravioli during the week and tonight was the night. After asking around on The Nest's What's Cooking board I decided on a simple browned butter sauce to pair with the ravioli. And I've been craving asparagus so I roasted some for the side.

This dish was rich and savory. The sauce complimented instead of overpowered the pasta. And the asparagus was cooked just right. Don't you just love an easy, quick meal that tastes amazing?
Source: My Head with the help of TJ's

Lobster Ravioli in a Browned Butter Sauce
  • 1 package lobster ravioli
  • 1/4 stick of butter (2 tbsp... I think)
  • 1/6 cup of heavy cream
  • salt and pepper to taste
Boil water on medium high. Add ravioli and cook according to package directions (5 minutes). Around 3 minutes into cooking start melting the butter in a skillet and reduce until it starts to brown. Add cooked ravioli and top with heavy pepper. Cook until the sauce reduces and thickens. Season with salt and pepper and enjoy!

Craving Comfort

I have been craving something warm and delicious for a few weeks now. I know what you're thinking... aren't most dinners warm and delicious? But it was a different kind of warm... a comforting, make you feel better type of warm. So I went in search of recipes I've yet to try out and found one that I had tried before but forgot to blog about!

This Chicken Tortilla Soup is one of the best soups I've had in a long time. It cleared my sinuses, filled me up and comforted me for days to come (can you say left overs!). Best of all... I got to use my blender again! Lucky me!

Source: Elly Says Opa

Chicken Tortilla Soup
  • 2 Tbsp. vegetable, canola or corn oil
  • 1 large chicken breast
  • 2 corn tortillas, cut into 1" squares (I used whole wheat tortillas)
  • 2 large anaheim chili peppers, diced
  • 1 large poblano pepper, diced
  • 1 jalepeno, diced
  • 1 cup corn (cut from the cob or frozen/thawed)
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 tomatoes, cored, seeded and chopped
  • 2 Tbsp. tomato paste
  • 1/2 Tbsp. ground cumin
  • 1 bay leaf
  • 2 qts. chicken stock or broth
  • salt and pepper

In a stockpot, heat the oil. Sprinkle the chicken with salt and pepper and then cook it in the oil, just to brown on both sides. Add the tortilla squares and cook over low heat until they are slightly crisp. Add the peppers, onions and corn and stir until they are coated by the oil. Add the tomatoes, cumin, bay leaf and tomato paste and simmer for 10 minutes to combine the flavors and cook the vegetables.

Add the chicken broth and salt and pepper to taste. Bring the soup to a boil and then reduce to a simmer. Simmer over low heat for about 20-25 minutes, until the flavors have developed and the chicken is cooked through. Remove the chicken from the soup and slice or chop.

Season the soup to taste, if necessary. Remove the bay leaf and pulse process the soup in your food processor or blender (in batches, if necessary). Add the chopped chicken back into the soup, and garnish with your favorite toppings.

WW points - I know that this was low in points I just don't have access to my recipe right now... will update soon!


I don't know if I've ever expressed this here but I LOVE spaghetti! I don't know why but it's just one meal that always tastes great to me. I can have it every day of the week if it wasn't loaded with carbs :)

I didn't make my own noodles this time but I did make my own very simple marinara sauce. And I got to use my new blender again! Don't you love free stuff??

This marinara was tasty and easy to make. I literally threw everything together in the blender, hit puree, and heated it. I than poured it over al dente noodles, sausage and olives (topped with Parmesan, of course!). Oh, and did you see my make-shift garlic bread... two words: hamburger buns :)

Source: Allrecipes

Marinara Sauce
  • 2 (14.5 ounce) cans stewed tomatoes
  • 1 (6 ounce) can tomato paste
  • 4 tablespoons chopped fresh parsley
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 6 tablespoons olive oil
  • 1/3 cup finely diced onion
  • 1/2 cup white wine (I omitted)
In a food processor (I used my blender) place tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.

In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine (I omitted).

Simmer for 30 minutes, stirring occasionally. Top over pasta of your choice and enjoy!

June/July Recipe Exchange: Summer Favorites

First of all... I apologize for being a day late. I fell asleep early last night and didn't get a lot done! Sorry!!!

Now onto the good stuff. This recipe was perfect for the three-day weekend. It was so simple and tasty. We had a crazy busy weekend but on Sunday I knew that dinner would be a breeze because I planned on making the shrimp and some pasta or rice. We got home from the beach at about 5:30 and were starving. By 6 we were eating dinner!

I served the shrimp with some angel hair pasta so that it would soak up any extra sauce. This was the perfect meal after a busy day.

Tequila Lime Shrimp (Adapted from All Recipes)
  • 1/4 cup butter
  • 3 cloves garlic, chopped
  • 1 1/2 pounds medium shrimp - peeled and deveined
  • 4 tablespoons tequila
  • 3 tablespoons fresh lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon chili powder
  • 1/4 cup chopped fresh cilantro
  • 1 lime, cut into wedges
Melt the butter in a large skillet over medium heat. Add the garlic; cook and stir for about 30 seconds. Add shrimp; cook until they start to turn pink, about 3 minutes.

Pour in the tequila and lime juice and season with salt and chili powder. Simmer until the liquid has evaporated, about 3 more minutes.

Arrange shrimp on a plate and garnish with cilantro. Serve with lime wedges. I like to serve it with mexcian rice and black beans. I also make maragitas with the remaining tequila. :) (I served with angel hair pasta and had no margaritas :( )

Our Anniversary Trip: San Francisco Part One

San Francisco was wonderful. The weather cooperated for us. It was slightly windy but mostly sunny all weekend and I even got a little sunburn on the last day! We had a wonderful time perusing the shops and eateries and even ran into a few sweet surprises along the way.

We stopped at Fisherman's Wharf for some fun at Pier 39 and Ghiradelli Square.

First up was Kara's Cupcakes in Ghiradelli Square:

The cupcakes were fantastic. I had a Chocolate Peanut Butter. The peanut butter frosting was rich and creamy and the cake was moist and flavorful. All in all it was well worth the $3 we spent on them :)

And Joseph had a Sweet Vanilla. It was a vanilla cupcake with sweet madagascar bourbon vanilla frosting and he was licking his fingers afterwards :)

Sweet and Savory

I love sweet potatoes. I was introduced to them late in life and think I am trying to make up for the years I didn't have any. I try to make them different ways, sweet, savory, sweet and savory. The simplicity of this side is perfect for weekday dinners.

I made Chicken in White Wine Sauce (sans the Asparagus so the chicken cooked in the sauce a bit) and when the chicken and potatoes were done I cooked the left over sauce a bit longer and than drizzled it over both the chicken and the potatoes. This meal was delicious. I served with a simple side salad as well (gotta get in the veggies!).

Source: My head

Roasted Sweet Potatoes

2 large sweet potatoes, peeled & cubed
1 tablespoon olive oil
1 teaspoon garlic salt
1/2 teaspoon pepper
1 teaspoon rosemary

Preheat oven to 425 degrees. Coat potatoes with olive oil. Sprinkle with herbs and spices and toss some more. Pour onto a baking sheet and roast in oven for 20-25 minutes (usually however long it takes to cook the chicken).

Light and Fluffy

I love breakfast. I think it's definitely the most important meal of the day. So when I saw this recipe I had to try it. And I have a mix to use for weeks to come! This was one of the easiest things to make and I think I've decided to never go back to a package mix again!

These pancakes are light and fluffy and the blueberries give just the right amount of zing. I am weird and top my pancakes with not only syrup but peanut butter as well (instead of butter). But since peanut butter is so high in fat I decided to just stick with syrup (no butter either!). They were great!

Source: Alton Brown

"Instant" Pancake Mix
  • 6 cups all-purpose flour
  • 1 1/2 teaspoons baking soda (check expiration date first)
  • 3 teaspoons baking powder
  • 1 tablespoon kosher salt
  • 2 tablespoons sugar
Combine all of the ingredients in a lidded container. Shake to mix.

Use the mix within 3 months.

  • 2 eggs, separated
  • 2 cups buttermilk
  • 4 tablespoons melted butter
  • 2 cups "Instant" Pancake Mix, recipe above
  • 1 stick butter, for greasing the pan
  • 2 cups fresh fruit such as blueberries, if desired
Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.

Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.

Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.

Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.

Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)

Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.

Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.

Yield: 12 pancakes


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