Week 4 was a pretty good success.  We liked all 3 meals that I made and the cookies are freaking awesome!

Shrimp Scampi (from FoodNetwork.com-Tyler Florence)- this was very easy and very tasty too! (so good that we forgot to take a picture and had to take it once I put it in for leftovers!)

Ingredients

• 1 pound linguini
• 4 tablespoons butter
• 4 tablespoons extra virgin olive oil, plus more for drizzling
• 1 large shallot, finely diced
• 5 cloves garlic, sliced
• Pinch red pepper flakes, optional
• 20 large shrimp, about 1 pound, peeled and deveined, tail on
• Kosher salt and freshly ground black pepper
• 1/2 cup dry white wine
• 1 lemon, juiced
• 1/4 cup finely chopped parsley leaves

Directions

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta reserving 1 cup of water.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

Lemon Ricotta Cookies with Lemon Glaze(FoodNetwork.com-Giada)- these were delicious!  Also very easy to make as well. Everyone loved them, except Dave. But, a couple days later when he tried another one he said he liked them. I brought some to school and they were a huge hit too.

Ingredients

Cookies:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 stick unsalted butter, softened
• 2 cups sugar
• 2 eggs
• 1 (15-ounce) container whole milk ricotta cheese
• 3 tablespoons lemon juice
• 1 lemon, zested

Glaze:

• 1 1/2 cups powdered sugar
• 3 tablespoons lemon juice
• 1 lemon, zested

Directions

Preheat the oven to 375 degrees F.

Cookies:

In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:

Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

Sliders (FoodNetwork.com-Bobby Flay)- not only were these super cute but they were full of flavor as well.  I didn’t get to make the Chipotle mayo because I don’t have a food processor (and I was in a hurry and didn’t feel like getting creative!). We used water rolls from Publix for the buns and they were so good!

Ingredients

Chipotle Mayonnaise:

• 1 cup mayonnaise
• 2 chipotles in adobo sauce
• 1 tablespoon adobo sauce
• 1/2 lime, juice
• Salt and freshly ground black pepper

Sliders:

• 1 to 1 1/2 pounds ground chuck, 80/20
• Salt and freshly ground black pepper
• Cheese slices, your choice
• Mini burger buns

Burger Bar (if desired):

• Chipotle Mayonnaise
• Pickles
• Red onion slices

Chipotle Mayonnaise:

Directions

Add all the ingredients to a food processor and puree. Season, to taste, with salt and pepper.

Sliders:

Preheat grill over medium-high heat.

Form the meat into 2 to 3-ounce portions, packed tightly. Season with salt and pepper.

Place the sliders on the grill. Wait until they are nice and crusty on the first side, about 4 to 5 minutes and then flip and cook another 4 minutes. When the sliders are about done, top with desired cheese and close the grill, allowing the cheese to melt.

Place the slider on mini burger buns and top with chipotle mayonnaise and any other desired toppings.

Beef Lo Mein (FoodNetwork-Robin Miller)- This recipe as well was very easy and full of flavor. The ginger really makes the dish.  We used sugar snap peas, which I had never had before and they were excellent, crunchy and sweet, pair well with the ginger and soy combo.

Ingredients

• 12 ounces soba noodles
• 2 teaspoons sesame oil
• 2 teaspoons minced fresh ginger
• 2 cloves garlic, minced
• 12 ounces grilled beef, cut into 1/4-inch pieces
• 8 grilled scallions, chopped
• 1 cup snap peas
• 1/3 cup shredded carrots
• 3/4 cup reduced-sodium beef broth
• 1/4 cup reduced-sodium soy sauce
• 1/4 cup chopped fresh cilantro leaves

Directions

Cook soba noodles according to package directions.

Meanwhile, heat the sesame oil in a large skillet. Add ginger and garlic and saute 1 minute. Add beef, scallions, snap peas and carrots and saute 1 minute. Add broth and soy sauce and bring to a simmer and cook 5 minutes, until carrots are soft. Drain noodles and add to sauce. Toss together with cilantro.

So, week 3 just didn’t happen.  But, I did use the recipes that I found for week 3 for week 4.  Also, we ate at mom’s and she came and cooked for a few nights in week 3, so we were still good and didn’t go out to eat.

Monday: Tilapia with lemons and capers (not a new recipe)

Tuesday:  Shrimp Scampi and Lemon Ricotta Cookies for dessert

Wednesday: Spaghetti with bread crumbs and olives (didn’t get a chance to make it yet, hopefully Sunday I will make it)

Thursday: Sliders with french fries

Friday: Beef Lo Mein

I know I am falling behind in my resolution already, but it’s not really true.  I am just falling behind in blogging about it.  I promise I have pictures of all the good foods I have been making and I will catch up this weekend.  This past week has been crazy busy for Dave, he has been up all night just about every night this week.  Therefore, I have almost been a single mom lately which doesn’t give me much time to blog and after Ty goes to bed I have to admit I have been going to bed too!  I have been so tired this week.  Plus, I am having a garage sale this weekend so I have been trying to get all that crap together too!  More to come this weekend!

Ok, I should be getting ready for work, but I needed to update my blog!  I do have the recipes picked out for week 3, I even have 4 new ones instead of 3!  But, I have yet to get to the grocery store to buy the food to make these wonderful new meals.  Monday we had off, then yesterday we had to have somewhat of an intervention with my sister, nothing too bad, just having a mid life crisis at age 27.  So, hopefully today Dave will get to the grocery store while I am at work. I am running out of time!  Friday I will have to cook early because I have a Union training/meeting Friday night and all day Saturday.  They are putting us up in a hotel and everything!  So, that only gives me today, Thursday and Friday!Here is what I have planned:Beef Lo Mein, Sliders with Chipotle Mayo, Shrimp Scampi with Linguini, and Spaghetti with olives and bread crumbs.  I am going to have to make one of them on Saturday night, after I have been at a training all day… not sure that will happen!  I do have Friday off so that helps!

Week 2 went pretty well.  We did find one recipe that we will definitely be making again.

Tuesday I made the meatballs.  I have not really been a fan of meatballs but Dave loves them so I decided to give them a try.  They were a lot of work!  Plus, I freaking froze my hands off mixing the meats together!  The polenta was really good though, so I will try to find more recipes with that.

Ingredients

• 1/2 baguette, crust removed
• 1 1/4 cups milk
• 1 1/2 pounds ground beef sirloin
• 1 1/2 pounds ground pork
• 1/2 bunch fresh parsley
• 1/2 bunch basil
• 2 cloves garlic, finely chopped
• 1/2 cup extra-virgin olive oil, plus extra for drizzling
• 4 eggs
• 1/2 cup freshly grated Parmesan
• 1/3 cup ground pinenuts
• Sea salt and freshly ground black pepper
• 1 cup dried bread crumbs
• 1/2 pound chanterelle mushrooms
• 2 pints vine-ripened small tomatoes
• 1 medium ball fresh mozzarella
• Creamy Polenta, recipe follows

Directions

Preheat the oven to 350 degrees F.

Break the baguette in pieces and soak in a bowl with milk for 10 minutes until the bread is soft. In a second bowl mix the beef and pork together. Twist up half the parsley and the basil into a little pile, roughly chop it and add to the meat. Add garlic and mix thoroughly with your hands. Squeeze the milk out of the bread and add it in small pieces. Add eggs, Parmesan, ground pinenuts, salt, and pepper and mix everything together thoroughly. Shape the meatballs into large patties then roll them in the bread crumbs.

In a large skillet heat the olive oil over medium high heat until it begins to smoke slightly. Fry the meatballs to seal the crust, flip them over so both sides are done. Transfer to a large baking dish.

Add a splash of oil to pan and fry the mushrooms on a low heat until they start to caramelize. Cut the tomatoes in 1/2 and hand-crush them into a separate bowl. Drizzle with olive oil. Add salt and a few cranks of fresh cracked pepper and mix. Add to the mushrooms. Let everything simmer together and reduce slightly for about 10 minutes. Pour the tomatoes and mushrooms over the meatballs. Shred the remaining basil and parsley and the mozzarella over it. Drizzle with olive oil and add a few cranks of pepper. Bake for 25 to 35 minutes.

Serve with Creamy Polenta.

Creamy Polenta:

1 quart chicken stock

1 1/2 cups finely ground cornmeal

1/4 cup heavy cream

1/4 cup freshly grated Parmesan

3 tablespoons whole butter

Pinch sea salt

In a large saucepan bring the chicken stock to a slow simmer. Quickly whisk the cornmeal into the stock and lower the temperature to keep it from splattering. Stir in the cream, Parmesan, butter, and salt. Turn off the heat and keep in a warm place until the meatballs are ready.

Yield: 6 servings

Cooking Time: 15 minutes

Wednesday I went to the mall with Nadia and Ty and we ended up eating at Panera, so no cooking.  Thursday I had a killer headache so we just ordered pizza, so  no cooking again.  Friday, my mom came over and made the Chicken Stroganoff.  I did help, I cut some mushrooms up and read the directions.  It was ok, didn’t really taste like stroganoff to me.  It did have lots of onions (which I normally hate!) and green peppers, also not so fond of.  I did eat several bites with both.  Most likely will never make again.

Ingredients

• 2 tablespoons olive oil
• 3 medium yellow onions, thinly sliced into rings
• 1 green pepper, seeded and thinly sliced
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 8 ounces (15 medium) button mushrooms, thinly sliced
• 4 boneless, skinless chicken breasts, cut into 1/2-inch-thick strips
• 1 cup dry white wine
• 1 cup reduced-sodium chicken broth
• 2 tablespoons barbecue sauce
• 1 teaspoon Worcestershire sauce
• 2 tablespoons Dijon mustard
• 1 teaspoon hot sauce
• 1/2 cup sour cream

Directions

1. Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the onions and cook, stirring frequently, until soft, about 8 minutes. Add the green pepper, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the mushrooms. Continue cooking until the mushrooms give up their liquid, about 6 minutes, and are tender.
2. Place the vegetables in a colander, reserving both vegetables and liquid. You should have about 1/2 cup of liquid.
3. Return pan to heat and add the remaining 1 tablespoon of oil. Season the chicken with the remaining 1 teaspoon of salt and 1/4 teaspoon of pepper. Cook the chicken in batches until golden brown and cooked through, about 5 minutes. Add it to the vegetables.
4. Pour the wine, broth, and vegetable liquid into the pan and bring to a boil. With a wooden spoon, loosen any brown bits stuck to the pan and let cook in the sauce.
5. Add the barbecue sauce, Worcestershire, mustard, and hot sauce. Whisk until smooth. Boil until the liquid has reduced by half, to about 1 1/2 cups. The liquid should thicken slightly.
6. Reduce heat and whisk in the sour cream. Do not let the sauce boil. Return the vegetables and chicken to the pan and simmer until heated through. Serve over rice, pasta, or toast.

Saturday I made the Spaghetti with Beef Mushroom Sauce.  This was a winner!  It was really good!  Pretty easy to make as well.  I will most likely make this one again.

Ingredients

• 1 pound dry spaghetti
• 2 tablespoons olive oil
• 1 pound button mushrooms, thinly sliced
• 2 cloves garlic, finely chopped
• 1 pound ground beef
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 14.5-ounce can diced tomatoes, undrained
• 1 cup heavy cream
• 1 cup (4 ounces) grated Parmesan
• 1/2 cup fresh flat-leaf parsley leaves, roughly chopped

Directions

1. Cook the spaghetti according to the package directions.
2. Meanwhile, heat the oil in a large saucepan over medium heat. Add the mushrooms and cook, stirring occasionally, for 6 minutes.
3. Add the garlic, beef, salt, and pepper. Cook until no trace of pink remains, about 5 minutes.
4. Spoon off and discard any fat. Add the tomatoes and their juices and bring to a boil. Reduce heat and stir in the cream and 3/4 cup of the Parmesan. Simmer until the sauce has thickened slightly, about 3 minutes.
5. Drain the pasta and return it to the pot. Add the sauce and toss. Divide among plates and sprinkle with the remaining Parmesan and the parsley.

Now, I need to find my 3 new meals for this week.  I still haven’t got any of my new magazines yet.  Maybe a trip to Barnes and Noble today to get a cookbook or cooking magazine to tide me over.