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Saturday, May 28, 2011

Linguini with Shrimp, Peas & Truffled Cream Sauce

Follow my recipe below for a hearty, delicious dinner in minutes!

(Serves 4)
Box linguini 
1 cup frozen sweet peas
15-20 large shrimp
1 tbsp olive oil
1/2 cup diced shallot
1/4 cup minced garlic
1 cup half and half
2 tbps flour
1/2 cup parmesan cheese 
Salt, pepper

Cook noodles according to package directions. Heat oil in skillet over med/high heat, add shallot and garlic and saute until slightly browned. Whisk in half and half and flour, reduce heat to low and allow to boil, continually whisking. Add peas and shrimp until shrimp is pink and turn off heat. Add cooked pasta and toss with parmesan. Plate and drizzle with with truffle oil. Voila!

Veggie Hummus Wrap

Summertime is seemingly around the corner and brightly colored vegetables couldn't be more appealing. Isn't it funny that our bodies gravitate toward the bounty of the present season?! In the winter we crave hearty stews, potatoes, and meats, in the fall we melt over pumpkin and root vegetables, so it's only rational that we'd be inclined to devour fresh fruits and vegetables in the summer and spring. In short, these hummus veg wraps hit the spot big time. All you need is a wrap, hummus of your choosing and any fresh veggies you have on hand. Included in the wrap pictured above: whole grain tortilla, roasted pine nut hummus, dijon mustard, red onion, pickle, broccoli, lettuce, red pepper and carrot. These wraps are extremely healthy and simple to make. 

Tuesday, May 24, 2011

Dinner Tonight: Cajun Shrimp & Portobello Linguine

This delicious pasta was delicious and quick to pull together. I found the recipe in Cookinglight, click here for the recipe. I followed the recipe pretty close, but substituted portobellos for button mushrooms and added a bit more vegetables. Delish!!!!

Sunday, May 22, 2011

I love making personal pizzas, because you don't have to compromise with anybody else's tastes. Tonight I used leftovers from the fridge to make an italian sausage/onion/broccoli and cheddar pizza and a veggie pizza with mozzarella. To make your own, buy either naan crust (as shown on cheddar pizza) or flat-out bread (makes a crispy thin crust). Preheat oven to 400 degrees and cook about 10 minutes or until cheese has thoroughly melted. These pizzas are great for parties or a quick delicious meal at home! 
Flat out bread available in most grocery
stores. Comes in a variety of flavors.
Only 90 calories per roll! 
Packed with flavor, naan bread has an amazing
crust. Available at Trader Joe's and most groceries.

Thursday, May 19, 2011

Adam's famous B,L,T,A's!

Tonight, my lovely husband to be made B,L,T,A's (bacon, lettuce, tomato and avocado) with a side of thousand island. In his own words, 
he decided to make these delicious mouthfuls because, "BLT's are easy and great in the spring." Ingredients include, rye bread lightly toasted, avocado, tomato, bacon, red onion, lettuce and mayo! 

Monday, May 16, 2011

Catfish Sliders and Slaw!

Tonight's dinner was inspired by the cookinglight June recipe for an open-faced catfish sandwich. I can't remember the last time I have eaten catfish, so I decided to give it a try. 
I have the recipe below with my own modifications!

(serves 2 with leftover slaw)
1 tbsp Olive oil
2 slices sourdough bread
2 fresh catfish fillets
3 cups shredded napa cabbage
2 diced peppers (or any fresh veg)
1 cup cilantro
1 sliced granny smith apple
1 cup plain greek yogurt 
1 tbsp honey 
2 tbsp lemon
Pinch of sugar
Ketchup (the best condiment EVER)
Paprika, salt, pepper

Combine yogurt, cilantro, honey, lemon, salt and pepper. Toss well with cabbage, apple and veggies, set aside. Heat oil over med/high heat in cast iron skillet. Sprinkle catfish fillets with salt, pepper and paprika and saute on each side for about 4 minutes or until done. While fish cooks, toast bread. When the fish is done, slather your bread with ketchup and a small amount of the yogurt-cabbage mixture, place fish on top and garnish with extra yogurt-slaw! 
Yogurt and Cabbage Slaw 

Monday, May 9, 2011

Dinner Tonight: Orecchiette with broccolini and Italian Sausage

Simple and comforting, this was the perfect dinner for a rainy spring day! 

Serves 4 
1 tbsp olive oil
3 cloves minced garlic
Box orecchiette noodles
Good quality pasta sauce
1 bunch broccolini
3 minced shallots
1/2 cup red wine
3 links italian sausage 
shaved parmesan cheese 
Salt, pepper, basil

Simmer shallot in large sauce pan with garlic with olive oil until slightly brown. Add wine to deglaze followed by jarred pasta sauce and simmer on low for 5 minutes. While sauce simmers, steam broccolini and set aside. Chop up sausage links leaving out casings. Brown sausage in pan until half way done, then add to sauce pan and cook another 5-10 minutes on low. Boil pasta by package directions, saving 3 tbsp's pasta water for sauce. Once the noodles are cooked, add remaining pasta water to sauce as well as steamed broccolini. To plate, scoop noodles onto shallow bowl and pour sauce over. Garnish with shaved parmesan. If you enjoyed this recipe or have any comments please join as a follower and leave your comments! 


Crab Fritter
Today for lunch I joined my mom at On's Kitchen, a new thai restaurant off of Snelling and University in Saint Paul. I first read about On's Kitchen in the Star Tribune a few weeks ago, raving about the chef/owner, On's authentic thai cooking. The space is small, dark and sparsely decorated. As we walked in I saw the chef, On working alone in the kitchen. We were seated right away and began to immediately salivate upon looking at the lengthly three page menu with photos of almost every dish. I knew I wanted to try the huh-mok, a steamed tilapia custard with red curry for an appetizer. I choose a second appetizer upon the recommendation of our server, a crab fritter. For a main course, we decided to spit the "spicy noodles" which also received high praise in the Star Trib review. The food arrived seemingly within minutes of ordering, surprisingly seeing as though On was solo in the kitchen and a handful of other tables were also awaiting their plates. First, we tried the huh-mok which was like nothing I have ever tried. The dish is to be scooped out of a banana leaf with a spoon. I first taste ginger and then a sweet flaky fish coated in onion and curry. The dish was surprisingly spicy, but hit all the right notes. We then tried the crab fitters. I was hoping to find a rich amount of crab inside, but instead I tasted minced pork fried in a ball almost like a bad fried egg roll from the school lunch line. Needless to say, not impressed! I think the server underestimated our palate. Lastly, we dove into the spicy noodles, and when they say spicy, they mean it! We ordered the dish spicy thinking they would go easy on the heat like most restaurants but oh no! The thin slippery noodles were sweet and spicy with a punch of curry flavor, egg, veggies and tender chicken. I loved this dish and would certainly order it again.  I was intrigued by the variety of authentic Thai options hard to find elsewhere. I am anxious to go back and try a few more exotic options!

Spicy Noodle 

Friday, May 6, 2011

Summer Squash & Corn Chowder!

Delicious summer soup with fresh sweet corn and smokey bacon. Post a comment if you'd like to see the full recipe!

Sunday, May 1, 2011

Rachael's Famous Guacamole ... well almost ;)

In honor of Cinco de Mayo coming up around the corner I decided to share with you my "famous" guacamole!! There is nothing better than fresh guac, so get your pen and pad ready to right down this recipe!

(makes about 2-3 cups) 
3 medium ripe avocados 
1 lime 
1 tomato 
1 cup diced cilantro 
1/2 cup diced red onion
1 tbsp. minced fresh garlic
1 seeded and minced jalapeno 
Pinch salt and cumin 

In a large bowl, dice up avocado leaving one avocado pit to the side for later use. Next, dice your tomato tossing the seeds and add to avocado mixture. Add diced red onion, 1 whole jalapeno (leaving the seeds out will minimize heat), and the juice of half a lime. Add in your chopped cilantro and seasonings. Taste now to determine whether you need any extra seasonings. Reserve other half of lime for a fresh squeeze just before serving. Add pit into center of your guacamole to decrease browning (only if you're not serving right away).  Serve with freshly baked tortilla strips as shown in recipe, "Mexican Posole" further down in my blog. 
As you can see from the picture below, I used the guacamole as an addition to many other mexican favorites for shrimp fajita salads. Que rico!