SURF & TURF

If you're looking for an easy meal to make your honey, this is it! Surf & turf is best of both worlds and just sounds special. Perfect for Valentines Day coming up. This recipe is so easy and tastes like you spent all day preparing it. Just crack a window searing the steak, it can get smokey!

SURF & TURF

-2 tbs butter (for shrimp)

-1 tbs lemon juice

-1 pack of dry Italian dressing

-1/4-1/2 lb fresh shrimp, deveined tails on

-1 or 2 filet mignon steaks

-1 tbs butter (for filet)

-Olive oil

-Salt & Pepper

FOR THE SURF:

PRE HEAT THE OVEN TO 400 

1. Melt 2 tbs of butter and lemon juice together and add to a baking dish.
2. Lay the shrimp on top and sprinkle with the Italian dressing packet.( I usually use a little less than half the packet)
3. Bake for 15-20 minutes or until the shrimp are completely cooked through. 

FOR THE TURF:

KEEP THE OVEN AT 400 DEGREES

1. Take the filet out of the fridge 30 minutes before you plan on cooking it. (Getting the steak to room temp. will help it sear and cook through)
2.  Generously season the filet on both sides with salt and pepper.
3. In cast iron skillet, heat a few tbs of olive oil until its very hot. 
4. Add the steak and sear it for 2-3 minutes on each side. DO NOT TOUCH, POKE, FORK OR MOVE THE STEAK WHILE ITS COOKING! 
5. When the steak is done, leave it in the cast iron skillet and add about 1 tbs butter on top.
6. Bake for 5 minutes-remove the steak from the skillet and let it sit a few minutes.
7. Serve the steak along side of the shrimp and enjoy!!

CHICKEN TETRAZZINI

My mother used to make this for my family when we were kids. I loved it then and I still love it now. This recipe is a little different from what she used to make but its got the same basics. Pasta and chicken covered in an amazing cream sauce. I'm sure it will be a hit at our house, too!
CHICKEN TETRAZZINI

-1/2 lb spaghetti

-4 chicken breasts

-1 tsp onion powder

-1 tbs garlic powder

-1/2 tsp nutmeg

-6 tbs butter

-1/2 tsp salt

-1/2 tsp pepper

-2 tbs flour

-1 cup cream

-2/3 cup Parmesan cheese

-1 tbs lemon juice

-1/4 tsp paprika

DIRECTIONS:

1. Boil the chicken breast in a lot of water until it is cooked completely through. Remove the chicken and keep the stock!!
2. Cut the chicken into pieces. Sprinkle them with the onion powder, garlic powder and a little salt. Set it aside.
3. Cook the spaghetti in the chicken stock 2 minutes earlier than the package suggests. Drain and place the spaghetti in a baking dish.
4. In a medium size skillet, add 3 tbs butter, 1 tbs lemon juice, and 1/2 tsp salt. Heat until the butter is melted. Pour over the spaghetti and toss.
5. In the same skillet, turn the heat to LOW and add the rest of the butter, four, paprika, pepper and nutmeg. Cook until it thickens and add the cream.
6. Cook on LOW heat for 2 minutes. Add the chicken strips and toss.
7. Pour over the spaghetti and top with Parmesan cheese.
8. Cover and refrigerate over night.
9. Take the chicken tetrazzini out of the fridge 1 hour before baking in a 400 degree oven for 25 minutes. Serve hot 

Basketball game on the T.V. and dinner on the couch. I've got a happy husband at home this evening!

BAKED ZITI TOPPED WITH CHICKEN PARMESAN

This dish definitely has a split personality and I love them both :). This is such a fun way to combine two classic Italian dishes together. I hope it inspires you to to mash up some of your favorites, too :)

BAKED ZITI TOPPED WITH CHICKEN PARMESAN

-1 lb Ziti pasta

-1 lb thinly sliced chicken breast

-1/2 cup seasoned bread crumbs

-2 eggs

-2 cups homemade or jarred tomato sauce

-1/4 cup Ricotta cheese

-1 tsp dry Parsley

-Parmesan Cheese

-1 cup Mozzarella cheese, shredded

-Salt/pepper/garlic powder

-Olive oil

DIRECTIONS:

PREHEAT THE OVEN TO 350 DEGREES

1. Cut the chicken breasts into strips. Lightly season them with salt, pepper and garlic powder and set them aside.
2. In a small bowl, whisk the eggs and 2 tbs of water together. In another small bowl add the bread crumbs. Dip the chicken in the egg then bread crumbs until they are all coated.
3. In a large frying pan, heat a few tbs of olive oil and fry the chicken until golden brown on both sides. Remove the chicken once done and drain on paper towels.
4. Boil the pasta 2 minutes less that the suggested time on the package. Drain it and return it to the same pot. Add 1 1/2 cups of tomato sauce and stir. (Add more sauce if you want. I like to go heavier on the sauce when baking pasta so it doesn't dry out but its up to you!) Also, stir in about half a cup of mozzarella cheese.
5. In a small bowl, combine the ricotta cheese, parsley, and about 2 tbs of Parmesan cheese. 
6. Transfer the pasta to a baking dish. Scoop some of the ricotta mixture up in a small spoon. With the spoon, make little holes in the pasta and place the ricotta cheese. Try to evenly spread the ricotta cheese out throughout the ziti.
7. Place the chicken evenly on top of the ziti. Cover with the remaining tomato sauce and mozzarella cheese. Sprinkle with Parmesan cheese. Bake loosely covered in tin foil for 45 minutes. Serve hot

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PASTA WITH RICOTTA & MINI MEATBALLS

I love all things pasta but this is especially good! The half melted cubes of mozzarella mixed with the creamy sauce and meatballs is amazing! I hope you enjoy it as much as I do!!

PASTA WITH RICOTTA & MINI MEATBALLS

-1 lb tube pasta-any kind

-1 lb. ground beef, pork and veal combo

-3/4 cup seasoned breadcrumbs

-1 egg

-1/2 cup mozzarella cheese-cubed

-1/2 cup ricotta cheese

-1/4 cup Parmesan cheese

-2 tbs. fresh parsley-chopped

-1 1/2 cups home made or jarred tomato sauce

-Salt & Pepper

-Garlic & Onion powder

DIRECTIONS:

Pre heat the oven to 350 degrees

1. In a medium size bowl add  the ground meats, egg and breadcrumbs. Season with salt, pepper, garlic powder and onion powder-about 1 tsp. each. (I usually do fresh garlic and onion in my meatballs but since these are so small I'm using garlic and onion powder)
2. Roll the meat into little meatballs. Place on parchment lined baking sheet and bake for 35 minutes or until the meatballs are cooked all the way through.
3. In a small bowl, combine the ricotta cheese, fresh parsley, and Parmesan cheese. Lightly season with salt and pepper. 
4. Boil the pasta as directed. Drain, and return it back to the same pot. Add the ricotta cheese mixture and stir it into the pasta. Then stir in the tomato sauce. (Use more sauce if you like a lot)
5. Stir in the cubed mozzarella and meatballs. The mozzarella will start to melt in the pasta but stay relatively cubed. (If its straight from the fridge-try to microwave it for 10-15 seconds before adding it to the pasta to give it a head start :) Serve!

CHOCOLATE PEANUT BUTTER CUPCAKES

This is a Barefood Contessa recipe I recently found online and tried. If you like chocolate and peanut butter you will love these!! Heres the link incase you want to check it out:
http://www.foodnetwork.com/recipes/ina-garten/chocolate-cupcakes-and-peanut-butter-icing-recipe/index.html 

CHOCOLATE PEANUT BUTTER CUPCAKES

• -12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• -2/3 cup granulated sugar
• -2/3 cup light brown sugar, packed
• -2 extra-large eggs, at room temperature
• -2 teaspoons pure vanilla extract
• -1 cup buttermilk, shaken, at room temperature
• -1/2 cup sour cream, at room temperature
• -2 tablespoons brewed coffee
• -1 3/4 cups all-purpose flour
• -1 cup good cocoa powder
• -1 1/2 teaspoons baking soda
• -1/2 teaspoon kosher salt
• optional
• PEANUT BUTTER ICING:

• -1 cup confectioners' sugar
• -1 cup creamy peanut butter
• -5 tablespoons unsalted butter, at room temperature
• -3/4 teaspoon pure vanilla extract
• -1/4 teaspoon kosher salt
• -1/3 cup heavy cream

DIRECTIONS:

PREHEAT THE OVEN TO 350 DEGREES

1. Using a mixer with the paddle attachment-cream the butter and sugars together for about 5 minutes.
2. Add the eggs one at a time and add the vanilla
3. In a separate bowl-mix together the sour cream, buttermilk and coffee
4. In another bowl, mix together the flour, cocoa, baking soda and salt.
5. Slowly mix in the wet and dry ingredients alternating between the two.
6. Mix until smooth and spoon into cupcake tins
7. Bake for 20 minutes.
8. In the mean time make the icing. Add all the ingredients to a bowl and mix with a mixer until smooth.
9. Let the cupcakes cool after baking and ice them. Sprinkle the tops with salted peanuts if desired :)  

GARLIC SHRIMP WITH FRENCH BREAD

This is a great family style appetizer. I love serving this for friends when were just sitting around relaxing. The sauce that forms while the shrimp are baking is amazing! It goes perfect with the toasted french bread. 

GARLIC SHRIMP WITH FRENCH BREAD

-25 Shrimp-deveined and tails removed

-1/4 cup olive oil

-2 tbs white wine

-1 tbs fresh parsley

-2 garlic cloves, minced

-1/4 cup seasoned bread crumbs

- Parmesan cheese 

-Red Pepper flakes (as much as you want)

-1/2 stick of butter

-Salt, pepper and garlic powder

-French bread

DIRECTIONS:

PREHEAT THE OVEN TO 325 DEGREES

1. Place shrimp in a baking dish. (Make sure its a pretty one because this goes right from the oven to the table) Sprinkle the shrimp with salt, pepper and garlic powder. Also, add the parsley and pepper flakes. 
2. Pour the olive oil and white wine over the shrimp. Bake, covered for 15 minutes.
3. Melt the butter and pour it over the shrimp. Sprinkle with some Parmesan cheese and add the bread crumbs. 
4. Bake uncovered for another 15 minutes.
5. In the mean time, slice the french bread and place it on a baking sheet. Drizzle with olive oil and place in the oven with the shrimp as it bakes to toast the bread.
6. Serve the shrimp with the toasted french bread!

FRENCH ONION SOUP

One of my all time favorite soups! This is a great recipe for it, too. Its easy to follow and tastes amazing! I love that I can make this at home. I bake the bread and cheese separately then add it to the soup. For me, its easier to handle going in and out of the oven. Feel free to add the bread and cheese to the soup and broil it all together if you like!

FRENCH ONION SOUP

-4 onions, sliced

-4 cups beef broth

-1 stick of butter

-1/2 bottle of red wine

-2 Bay leaves

-1 tbs. Thyme

-3 tbs Flour

-Salt and Pepper

-French bead

-Gruyere cheese

DIRECTIONS:

PRE HEAT THE BROILER

1. In a large pot, melt butter. Add the onions,bay leaves and thyme. Sprinkle with salt and pepper. Cook, stirring occasionally, over MEDIUM LOW HEAT for 25 minutes.
2. Add the red wine and bring to a BOIL. Reduce heat to LOW and cook until all the wine is absorbed by the onions.
3. Remove the bay leaves and add the flour. Stir the flour into the onions and cook over MEDIUM LOW heat for 10 minutes, stirring occasionally.
4. Add the beef stock and bring to a boil. Reduce heat to a simmer and continue cooking for another 10 minutes. Season with salt and pepper.
5. Slice bread and place the slices on a baking sheet. Cover each slice of bread with 2 slices of Gruyere cheese. Broil for 2-3 minutes or until the cheese has melted.
6. Ladle the soup into bowls. Add one slice of the cheese/bread to each bowl. Serve hot!