{live a delicious life}

{shrimp and basil pasta}

{ingredients}

• 1/4 cup olive oil, divided
• 1 package of angel hair pasta
• 1 teaspoon chopped garlic
• 1/2 pound large shrimp- peeled and deveined
• 1 1/2 can of Italian-style diced tomatoes, drained
• 1/4 cup chicken broth
• 1/4 cup chopped parsley
• 1 1/2 tablespoons chopped fresh basil
• 3 tablespoons of grated Parmesan cheese

{cooking instructions}

1. Bring a large pot of water to a boil and add 1 tablespoon of oil. Cook pasta in boiling water until al dente. Place pasta in colander, and give it a quick rinse with cold water.

2. Heat remaining olive oil in a 10 inch skillet over medium heat. Cook garlic, stirring constantly, until the garlic is tender, about 1 minute. Do not let the garlic burn. Add shrimp, and cook for 3 minutes. Remove shrimp from the skillet, and set aside.

3. Stir tomatoes, chicken broth, parsley and basil into the skillet. Continue cooking, stirring occasionally, until liquid is reduced by one half, 8 to 12 minutes. Add shrimp and continue cooking until the shrimp are heated through, about 2 minutes. Serve the shrimp mixture over the pasta. Sprinkle with Parmesan cheese. 

Side dishes: Texas toast and side salad

Note: This dish was absolutely divine. It was light and fresh. JK and I enjoyed it on the patio and it made for great leftovers as well! 

{mexican fajitas}

{ingredients}

• 2 pounds of chicken breast, sliced
• 1 packet of fajita seasoning
• 2 cups of green, yellow and red peppers, sliced
• 1/2 cup of sliced onion
• vegetable oil
• Tortilla shells

{directions}

1. Bake the chicken breast at 350 degrees for 45 minutes. 

2. In a frying pan, place the peppers and onions. Saute until tender.

3. Add the fully cooked, sliced chicken breast to the vegetable mixture and heat.

4. Mix in fajita seasoning mix. 

5. Serve in tortilla shells and enjoy your fiesta!!!

Side dishes: black beans and mexican rice

{corned beef and cabbage}

{corned beef and cabbage}

Ingredients:

• 2 pounds corned beef brisket with spice packet
• 6 small red potatoes
• 3 carrots, peeled and sliced
• 1/2 large cabbage head, cut into small wedges

Directions:

1. Place corned beef in large pot and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 1 hour and 40 minutes or until tender.

2. Add whole potatoes and carrots. Cook until vegetables are almost tender. Add cabbage and cook for 15 minutes. Remove meat and let rest for 15 minutes.

3. Place vegetables in a bowl and cover. Serve with black-eyed peas for a St. Patrick's Day feast! 

{shrimp and grits}

Ingredients:

• 4 cups of water
• Salt and pepper
• 1 cup stone ground grits
• 3 tablespoons of butter
• 2 cups of shredded cheddar cheese
• 1 pound of shrimp, peeled and deveined
• 6 slices of bacon, chopped
• 4 teaspoons of lemon juice
• 1 cup thinly sliced scallions
• 1 large garlic clove

Bring water to a boil and then add salt and pepper

Add grits and cook until water is absorbed- about 20 to 25 minutes

Remove from heat and stir in butter and cheese

Rinse shrimp and pat dry

Fry the bacon in a large skillet until browned and drain well

In grease, add shrimp; cook until shrimp turn pink

Add lemon juice, scallions, chopped bacon, and garlic and saute for 3 minutes

Spoon grits into a serving bowl-- add shrimp mixture and mix well

Serve immediately 

{baked pork chops}

Ingredients:

• 1 tablespoon of soy sauce
• 2 tablespoons of vegetable oil
• 1 tablespoon of Worcestershire sauce
• 1 teaspoon lemon juice
• 2 tablespoons brown sugar
• 2 tablespoons ketchup
• 4 pork chops, trimmed

Directions

Heat oven to 350 degrees.

In a small bowl, combine all ingredients and mix well.

Place four pork chops in a baking dish.

Pour half of the sauce mixture over the pork chops.

Bake at 350 degrees for 30 minutes.

Turn pork chops over and cover with remaining sauce.

Bake for an additional 30 minutes at 350 degrees.

Serve with fresh green beans and rice. 

This recipe is guaranteed to be a family favorite!! JK absolutely loved it! 

baked ziti
my favorite dish to bring to new mom's
recipe from the lovely Rachel Albright

{ingredients}

1 box of ziti, cooked according to directions

1 jar of regular Prego sauce

salt and pepper

1 pound ground beef

12 ounces ricotta cheese

2 eggs beaten

1 cup parmesan cheese

8 oz. mozzarella 

2 tbsp chopped parsley

{cooking instructions}

Preheat oven to 350*.  Brown ground beef.  Cook ziti in a large pot of boiling salted water until tender but firm, 10-12 minutes.  Drain and rinse with cold running water, drain.

In a medium bowl, combine ricotta cheese, eggs, parmesan cheese, salt, pepper, and parsley.  Mix to blend well.

Combine Prego and and ground beef.  Toss ziti with ½ the sauce mixture and place half in casserole dish.  Top with ricotta mixture and half the mozzarella.  Repeat and top with mozzarella cheese.

Bake until casserole is heated throughout and cheese is bubbly and lightly browned on top, 30-35 minutes.  Serve with salad and garlic bread.

comfort food: beef stew
the perfect dish for a cold, winter evening 
from the delightful kitchen of MB Oakes

{ingredients}

1 can of peas

1 1/2 lb of cut beef tips

1 potato (cut and sliced)

1 bag of baby carrots

1 16 oz. can of tomato soup

1/2 onion chopped

salt and pepper to taste

{cooking instructions}

Bake at 250 for 5 hours. Serve with sourdough bread. Enjoy!

uptown cowboy caviar
colorful, delicious bean salsa

{ingredients}

1 can of black beans, rinsed and drained

1 can black-eyed peas, rinsed and drained

1 can pinto beans, rinsed and drained

1 can yellow shoepeg corn, drained

1 cup diced celery

1 small bunch cilantro leaves, chopped

1/2 red bell pepper, diced

1/2 yellow pepper, diced

1/2 cup chopped green onion

1 tablespoon minced garlic

1/2 cup rice vinegar

1/2 cup extra virgin olive oil

1/3 cup white sugar

1 teaspoon salt

1/2 teaspoon ground black pepper

{cooking instructions}

Combine the black beans, black-eyed peas, pinto beans, shoepeg corn, celery, cilantro, red and yellow bell peppers, green onion, and garlic in a bowl. Set aside.

Bring the rice vinegar, olive oil, sugar, salt and black petter to a boil in a saucepan over medium heat until sugar is dissolved, about 5 minutes. Allow to cool to room temperature, then pour over the bean mixture. Cover and refridgerate for 2 hours or overnight. Drain before serving.

chicken tetrazzini

Wow!! This recipe is as delicious as the number of calories it contains... but it's totally worth it! The recipe makes 12 servings, so it's perfect to freeze half for a rainy day or drop off at a friends house for a nice surprise.

{chicken tetrazzini}

{ingredients}

1 (16 ounce) package vermicelli

1/2 cup chicken broth

4 cups cooked chicken, chopped

1 (10 3/4 ounce) can cream of mushroom soup

1 (10 3/4 ounce) can cream of chicken soup

1 (10 3/4 ounce) can cream of celery soup

1 (8 ounce) container sour cream

1 (6 ounce) jar sliced mushrooms, drained

1/2 cup parmesan cheese, shredded

1 teaspoon pepper

1/2 teaspoon salt

2 cups cheddar cheese, shredded

{cooking instructions}

Cook vermicelli according to package directions; drain. Return to pot, and toss with chicken broth.

Preheat oven to 350. Stir together chopped cooked chicken and next 8 ingredients in a large bowl; add vermicelli and toss well.

Spoon chicken mixture into two lightly greased 11 x 7 inch baking dishes. Sprinkle with Cheddar cheese.

Bake, covered, at 350 for 30 minutes; uncover and bake 5 more minutes or until cheese is bubbly.

Note: Freeze unbaked casserole up to 1 month, if desired. thaw casserole overnight in refrigerator. Let stand 30 minutes at room temperature, and bake as directed.

{recipe courtesy of mollie bailey}