Tag: Summer Recipes

Lemon Pasta with Shrimp & Kale

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I’ve been on a Kale kick recently, it’s such an easy green to add to so many dishes. It may also be because I am trying to find any recipe to convert my coworker into a kale lover. Though I did not sway her with this dish from Chenee Today, it is the perfect summer pasta dish. It’s bright and spicy with lemon and red pepper flakes, along with the zest shrimp, ugh so good!

Ingredients

  • 5 TBSP Olive Oil, divided
  • 3 Green onions, whites diced
  • 3 Garlic Cloves, diced
  • 2 Cups Kale, stems removed
  • 1/3 Cup White Wine
  • Pasta of your Choice
  • 1LB Raw Shrimp
  • 3 TBSP + 1 TBSP Lemon Juice
  • 3 TBSP Unsalted Butter
  • 1/2 Cup Parmesan Cheese
  • 1 TBSP Red Pepper Flakes

Let’s Get Cooking

Place the deveined shrimp in a small bowl, add the 1 TBSP lemon juice + salt + pepper and let sit in the fridge.

In a large pan add 2 TBSP of olive oil and saute the garlic and whites of the green onion, salt and cook for 1 minute.

Add in Kale + White Wine + 2 TBSP Red Pepper Flakes and cook until kale is tender. Transfer into a separate bowl.

While the kale is cooking, cook your pasta according to the package directions.

Grab the shrimp from the fridge and pat dry. Season again with salt and pepper.

Add 3 TBSP of olive oil to the same large pan you cooked the kale in. Add the shrimp + lemon juice + 1 TSP Red Pepper Flakes. Cook 1 minute and flip.

Flip the shrimp and add butter, cook for another minute. Add in cooked kale + parmesan cheese. Stir together and then add in cooked pasta.

Top with additional red pepper flakes if needed.

Made with Love,

Hannah

Rachel’s Green Beans with Dill

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Another recipe from the MASSIVE New York Times Cookbook. This cookbook has come in handy a few times. I love the variety of recipes and how quick and easy some of them are. I made this dish as a side to some Honey-Mustard Salmon I had this week. The dish is quick and easy and I recommend fresh dill.

Ingredients

  • Sea Salt
  • 4 Large Handfuls of Green Beans, trimmed
  • 2 TBSP Unsalted Butter
  • 2-3 TBSP Chopped Dill, I event went for 3 1/2 TBSP, I love dill
  • Fresh Cracked Black Pepper

Let’s Get Cooking

Fill a pot with water, season with salt, and bring to a boil.

Drop in the green beans in the water and cook for about 4 minutes or until tender. Drain the green beans.

Put the green beans back into the pot. Add in the butter + dill + pepper. Mix well over low heat.

Season with salt and transfer to a serving bowl. Top with more dill if desired.

Enjoy!

Made with Love,

Hannah

Grandma A’s Pepperoni Rolls

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My grandma Alexander made comfort food right, her cheesy potatoes, UNMATCHED, her pepperoni rolls, OUT OF THIS WORLD. The rolls had this sweet dough paired with the salty pepperoni and mozzarella. After she died I haven’t had them, I kept trying to re-create the recipe but I wasn’t getting it right. Finally, I hear that my aunt has my grandmother’s recipe, IN HER HANDWRITING, which was just absolutely amazing. It was awesome to see her hand-writing and make her recipe, and it turn out just like she used to make. Pulling one out of the fridge and putting it in the microwave brought back all these memories of Christmas time with my cousins and eating like 8 pepperoni rolls. It’s things like that, those memories, that remind us what cooking and sharing food is all about. This recipe makes about 40 pepperoni rolls

Ingredients

  • 15 Cups Flour (I used Bread Flour)
  • 1 1/2 to 1 3/4 Cups Sugar
  • 1 Cup Vegetable Oil
  • 5 Cups Warm Water
  • 1 TBSP Salt
  • 2 Packets Dry Yeast
  • Pepperoni – 5 bags
  • Mozzarella – 3 bags

Let’s Get Cooking

Mix the packets of yeast in 4 cups of warm water. wait about 15 minutes or until the yeast becomes bubbly.

Combine the flour + sugar + oil + salt + remaining 1 Cup of water + bubbly yeast. Mix until there are no dry flour spots.

You’re going to proof the dough twice. Once for about an hour and a half, cover with a damp towel and set aside, I like to put the bowl in an unheated oven.

After an hour check the dough, gently knock it down, not all the way as to not let all the air out. Cover again and let proof for another hour.

  • FIRST PROOF
  • SECOND PROOF

After proofing, preheat the oven to 350F

Once the dough is ready, take a small/medium sized piece of dough (all depends on how big of a roll you want) and make it into an oval shape, or roll it out, whatever you find easier.

Place the pepperoni on the dough, then top with cheese, LOTS.

Roll up the dough and place on a baking sheet, seam side down. Place into the oven and bake for 15-20 minutes.

Once baked you can store in freezer bags and microwave when ready to eat.

Made with Love from Grandma & I,

Hannah

Anthony Bourdain’s Saffron Risotto

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I know I’ve said it before, risotto is all about patience. So if you don’t have patience, don’t make it; if you’re working on your patience maybe give it a try. There’s nothing daunting about risotto, it’s just time consuming. Anthony’s recipe focuses on simple ingredients to make excellent side dish, or for me, a main course.

Ingredients

  • 1 1/2 Quarts Chicken Stock
  • Generous pinch of Saffron Threads
  • 1/4 Cup Extra Virgin Olive Oil
  • 1 Small Yellow Onion, peeled and finely diced
  • 1 1/2 Cups Carnaroli Rice, or sushi rice, it’s all the same small grain
  • 1/2 Cups Dry White Wine, like a Sauvignon Blanc, Pinot Grigio, Pinot Noir
  • 4 TBSP Cold Unsalted Butter, cut into small chunks
  • 1/2 Cup Finely grated Parmigiano-Reggiano Cheese
  • Salt to taste

Let’s Get Cooking

Pour half the stock into small pot and add in the saffron threads. Bring to a low simmer over med-low heat.

In another medium pot, heat up the oil over med-low heat and add in the onion. Stir to coat the onions in the oil and cook until they are soft, but not browned, about 5 min. Stir in the rice and increase the heat to med-high heat. Cook about 3-4 min, until the rice smells toasty. Decrease the heat to med-low and add in the wine, stir until the wine is absorbed and the smell has cooked off.

One ladle at a time, add in the saffron infused stock, stirring the rice as it becomes absorbed. Once all the saffron stock has been added, heat the remaining stock in the same pot and use for the rice. Taste the rice for doneness, it should be tender and cooked through.

Beat in the butter and cheese into the hot rice mixture with a wooden spoon. Season with salt & enjoy!

Made with Love,

Hannah

Greek Pasta Salad

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I think some of the best recipes come from scavenging in your fridge. I needed some lunches for the week but did not feel like going grocery shopping. I had a lot of different individual items so figured why not throw it into a pasta salad; that always ends up turning out well. Here is my little creation, I don’t know how greek it really is, but that’s the name I came up with.

Ingredients

  • 1/2 Cup Cherry/Grape Tomatos, quartered
  • 2 Cups Spinach
  • 1/2 Cup Olives, halved, Kalamata or Green
  • 2 Cups Cooked Rotini
  • 1/4 Cup Olive Oil
  • 1/4 Cup Feta Cheese
  • Salt + Pepper

Let’s Get Cooking

Cook the noodles per package instruction, make sure you cook it al dente.

Prep the rest of your ingredients.

Grab a large bowl and place spinach on the bottom, then pour the cook pasta over top, add in the olives + tomatoes + feta cheese + olive oil and toss. This allows the spinach to slightly cook due to the warm pasta.

Season with salt + pepper and enjoy!

Have for your weekly lunches or for a quick pasta side dish.

Made with Love,

Hannah

Quick Shrimp Po Boy

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Another improvised recipe? You betcha it is! I had some frozen shrimp and hot dog buns in the freezer along with some beautiful lettuce from the garden and this is what we ended up with. A delicious classic. Of course I don’t have anything measured exactly, respect my creative space please.

Ingredients

  • 3-4 Shrimp, fresh or frozen
  • Hot Dog Buns, toasted
  • Lettuce
  • Tomato, sliced
  • 1/4 Cup Mayo
  • 2 TBSP Sriracha
  • Cumin
  • Chili Powder
  • Corn Meal
  • Flour

Ingredients

Mix together enough flour+ corn meal+ salt + pepper+ chili powder + cumin to coat the shrimp.

In a large pan, heat up a thin layer of oil. Once the oil is hot, place in the coated shrimp. Cook about 2-3 min each side. The corn meal should crisp up and begin to brown. Once cooked, remove the shrimp and place on a paper towel.

While the shrimp is cooling down, mix together about 1/4 cup mayo with about 2 TBSP of sriracha.

Take the toasted bun, place lettuce, tomato, shrimp, and top off with the sriracha mayo.

Always Hungry,

Hannah

Chickpea Masala

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I LOVE Indian Cuisine; the spices, the flavors, it truly goes unmatched. The hard thing about Indian recipes is that at times, to get such these amazing spice profiles, they take quite a while to complete. This recipe, Antoni’s of course, has such amazing flavor in such a short time. Not only that, but if you are working to incorporate a meatless meal here and there, this is a great one!

Ingredients

  • 2 TBSP Extra Virgin Olive oil
  • 2 TBSP Unsalted Butter
  • 2 Medium Onions, Finely chopped/ about 3 cups
  • 4 Garlic Cloves, thinly sliced
  • 2 TBSP Ginger, Finely chopped & peeled
  • 1 1/2 TSP Ground Coriander
  • 1 1/4 TSP Ground Cumin
  • 1 1/2 TSP Ground Turmeric
  • 1/8 TSP Cayenne Pepper
  • Kosher Salt
  • 1 28 oz Can Whole Tomatoes
  • 2 15 oz Can Chickpeas, rinsed and drained
  • 1/3 Cup Dried Apricots, thinly sliced
  • 1/2 Cup finely Chopped Fresh Cilantro
  • 1/2 Cup finely Chopped Red Onion
  • Lime Wedges
  • Plain Yogurt
  • Basmati/Jasmine Rice

Let’s Get Cooking

Heat the EVOO and butter in a large pot over med-high heat until the butter is melted. Add in onions + garlic + ginger and cook, stirring until the onions have softened. Add in the remaining spices, coriander + cumin + turmeric + cayenne + 1 TSP Salt.

Add in the tomatoes with their juices, and 1/2 cup water. Using a wooden spoon, break up the tomatoes. Add in the chickpeas and use the spoon to mash up a quarter of them. Stir in the chopped apricots and increase heat to high. Once the mixture has come to a boil, reduce the heat to a simmer and stir occasionally. Let thicken for about 18-22 minutes. Once the time is up, taste and adjust for salt and remove from heat.

Serve the masala ASAP with some jasmine or basmati rice. Top with, if you’d like, some red onion and cilantro on top with lime wedges and a scoop of yogurt!

Always Hungry,

Hannah

Summer Corn with Chorizo & Cilantro

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This is my new favorite summer side, I have already made it so many times! Once, I just ate it straight out of the pan, I mean who needs to waste a bowl anyway. Of course the recipe comes from Antoni’s cookbook, seriously, go buy that cookbook now! Enjoy this side with your friends at a picnic, or by yourself, you do you!

Ingredients

  • 1 7oz package of Chorizo, cut into cubes, about 1 2/3 cups
  • 3 Ears of Corn, shucked & kernels cut from the cobs
  • 1/2 Cup Coarsely chopped Cilantro, leaves & stems
  • 1/2 Cup Grated Parmesan
  • 2 TSP Grated Lime Zest
  • 1 TBSP + 2 TSP Lime Juice
  • Salt

Lets Get Cooking

Heat a large skillet over medium heat until very hot, but not smoking. Toss in the cubed chorizo and cook, do not move the chorizo around, let it cook undisturbed and get all crispy for about 5 minutes. Stir occasionally after 5 minutes until crispy all over.

After shucking the corn and removing the kernels, add the corn into the pan with the chorizo. Cook for about 1-2 minutes. Add in the cilantro + cheese + lime juice + lime zest + pinch of salt.

Stir together and cook for 1 minute. Remove from heat and add salt & cheese to taste.

Serve hot and enjoy!

Made with love,

Hannah