Spicy Shrimp Pasta with Mushrooms

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Happy Labor Day! I hope everyone has had a fun and restful weekend! My weekend has been way toooo restful! I haven’t done anything at all. That’s not true…I did go to the movies. I saw “Cantinflas” I loved it! I enjoyed the storyline but I also loved the way the movie was filmed.

Shrimp is a popular food in my home but mushrooms are not! So I put this together and had leftovers for those of us that do like mushrooms!

 

Spicy Shrimp Pasta with Mushrooms

Ingredients

  • 1 lb. of rigatoni pasta (I used spaghetti)
  • 1 tablespoon of olive oil
  • 1.5 lbs. of large shrimp, peeled and deveined
  • ½ teaspoon of red pepper flakes
  • ¼ teaspoon of salt
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1 15oz. can of no salt added diced tomatoes
  • ¼ cup of white wine
  • ½ cup of fresh basil, chopped
  • 2 tablespoons of half & half
  • 8 0z sliced mushrooms

Directions

  1. Bring a large pot of water to a boil.
  2. Add pasta to pot. Cook until al dente, cooking time on pasta box. Reserve 1 cup of water for use later.
  3. In the mean time, heat a large skillet to medium high heat. Add olive oil to skillet. Next add large shrimp {peeled and deveined} to the pan in a single layer.
  4. Season with ¼ teaspoon of red pepper flakes and a pinch of salt.
  5. Cook until just pink. {approximately 2 minutes per side} Transfer to a plate.
  6. Next add chopped onion and mushrooms to the skillet, cook about 2-3 minutes, then add minced garlic and cook for 30 seconds.
  7. Immediately add white wine to skillet and scrap up the brown bits off the bottom of the pan. Cook for about 1 minute.
  8. Add diced tomatoes, ¼ cup of freshly chopped basil, ¼ teaspoon of red pepper flakes, and salt.
  9. Smash the tomatoes a little bit and cook until slightly thickened, about 5 minutes. Stir in half & half and cook 1 more minute.
  10. Add shrimp back to skillet, stir in pasta, and 1 cup of reserved cooking liquid. Season with salt and top with ¼ cup of freshly chopped basil.
  11. Optional topping: parmesan cheese.

Enjoy the day!

Besos,

Flor

Recipe source Joyful Healthful Eats

Dulce de Leche Panna Cotta

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Hola!

AHHH a three day weekend! Time for some rest and relaxation!

Panna Cotta has become one of my favorite desserts to make. It’s easy and it’s great for transporting in cute little cups.

This dessert was soooo good! I love the texture of this dessert and the flavor was amazing!

Don’t mind if I do!

Dulce de Leche Panna Cotta

Ingredients

Panna Cotta

  • 1 tablespoon unflavored gelatin
  • 1/4 cup cold water
  •  1 cup  whipping cream
  • 1 cup milk
  • 1 cup dulce de leche

Topping

  • 1 cup whipping cream
  • 1 tablespoon sugar
  • 1/4 teaspoon vanilla extract
  • 1 cup raspberry jam (optional)

Directions

Panna Cotta

  1. In a bowl, sprinkle the gelatin over the water. Let sit for 5 minutes. Set aside.
  2. In a saucepan, heat the cream and milk. Remove from the heat. Add the gelatin and stir with a whisk until completely dissolved.
  3. Add the dulce de leche and stir until smooth.
  4. You will need eight 125 ml (½ cup) ramekins or glasses. For easy unmolding, lightly oil the glasses or ramekins or rinse them with cold water. Drain and without drying, quickly add the panna cotta mixture. Cover with plastic wrap to prevent them from drying out. Refrigerate for at least 5 hours.

Topping

  1. In a bowl, whip the cream, sugar, and vanilla with an electric mixer until stiff peaks form. If desired, unmould the panna cotta. Top with whipped cream and raspberry jam.

So sweet!

Have a great long weekend!

Besos,

Flor

Recipe Source    Ricardo Cuisine

 

Dryer Sheet Flower

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Hola!

Whew! It’s been a long busy week! I have been slacking on so many things that it’s really crazy and unlike me! I guess life just has it’s changes and you just roll with them.

Have you eve made a dryer sheet flower? I admit that I am a recycler of things but never thought I could recycle used dryer sheets! But yes, I am guilty of that now too!

This flower was made with used dryer sheets. It’s one of the most time consuming techniques I have used for paper crafting! I am lucky to have a round die cut so I didn’t need to cut each circle by hand. I spritzed each layer with paint, allowing them to dry for 24 hours then went around the edges of each layer with Stickles and also allowed them to dry. Finally, I punched a hole in the middle of the stacked layers and added a brad and added the flower to my card. The card turned out cute but that flower…I feel like it took forever to make!

Have a great day!

Flor

Supplies  Stampin’ Up! PTI, Taylored Expressions, Stickles, recycled dryer sheets

 

Enchilada Pasta

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Hola!

I love celebrating important things! This past Saturday we went to a housewarming party. Good food and new friends! Sunday we celebrated my Mom’s 70th birthday. It was a surprise and she was quite surprised. She’s the type of person who doesn’t ever want anyone to know how old she is but the cake had “Happy 70th Birthday” written on it so I guess now everyone knows! There are such horrible things in this world that I really believe the good things should be celebrated.

I have a no meat delicious dish for you today.

This was so good that I didn’t even miss the meat!

Enchilada Pasta

Ingredients

  • 16 ounces your choice pasta (shells, rigatoni, etc…)
  • 1 1/4 cups enchilada sauce
  • 1 cup canned corn kernels, drained
  • 1 cup canned black beans, drained and rinsed
  • 1 cup shredded cheddar cheese, divided
  • 1 cup shredded Monterey Jack cheese, divided
  • 1/4 cup Greek yogurt
  • 1 (4-ounce) can diced green chiles
  • 4 ounces cream cheese
  • 1/2 teaspoon chili powder, or more to taste
  • 1/4 teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh cilantro leaves

Directions

  • Preheat oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • In a large bowl, combine enchilada sauce, corn, beans, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese, Greek yogurt and green chiles; set aside.
  • In a large pot combine  cream cheese, chili powder and cumin until cream cheese has melted. Stir in pasta and enchilada mixture until well combined; season with salt and pepper, to taste.
  • Add pasta to prepared baking dish and top with remaining cheeses. Place into oven and bake until cheeses have melted, about 5-10 minutes.
  • Serve immediately, garnished with cilantro.

Simple and sassy!

Besos,

Flor

Recipe adapted from Damn Delicious

 

Mini Cheesecakes

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Hola!

It’s been hot and muggy here…I don’t like that. I don’t mind a dry heat but this muggy weather just wears you down. I can’t have that nor can I handle it! Sorry for the complaining but I really don’t like this weather. I would probably enjoy it more if I were on a beach somewhere and it was humid but breezy…wishful thinking!

One of the many, many things I like is cheesecake. What better way to serve it than it being mini and with delicious toppings? They are the perfect size for one person and of course the toppings can be personalized to everyone’s taste.

I have been making these little beauties for at least 20 years. They are awesome. One of my sister-in-laws didn’t used to like cheesecake. But I would always make cheesecake for holidays and now I have turned her int a cheesecake lover! I like converting people!

Sometimes conversion is good…

Mini Cheesecakes

Ingredients

  • 12 vanilla wafers
  • 2 8 oz pkgs. cream cheese, softened
  • 1/2 cup sugar
  • 1 tspn. vanilla
  • 2 eggs

Directions

Line muffin tin (regular sized tin) with foil liners. Place one vanilla wafer in each liner. Mix cream cheese, vanilla and sugar on medium speed until well-blended;add eggs;mix well;pour over wafters, filling 3/4 full. Bake 25 minutes at 325 degrees.

After they are baked allow to cool. Remove from pan when cool. Top with your favorite toppings such as caramel, nuts, fruit, preserves or chocolate. Be creative!

These mini cheesecakes are always a big hit!

Besos,

Flor

No Bake Cookie Dough Bar

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Hola!

When you were little did you lick the bowls when you mom was making something sweet? Julieta does every single time.I know to put that bowl aside so that she can “lick” the bowl. This sweet is like licking the bowl every time. Don’t be shocked by the color of the chips. Don’t judge. I had bought these chips last year and since food lasts forever nowadays they were still good. I was not about to let them go to waste.

These bars were delish!

No Bake Cookie Dough Bars

Ingredients

1/2 c. unsalted butter, softened
3/4 c. brown sugar
1 tsp. vanilla extract
2 c. all purpose flour
1 (14 oz.) can sweetened condensed milk
2 c. chocolate chips

Topping:
1/2 cup creamy peanut butter
1/2 cup milk chocolate chips

Directions

Line a pan with parchment paper or aluminum foil and set aside.

In a large mixing bowl, mix together butter and brown sugar until it is fluffy. This takes about 3 minutes. Add vanilla and mix until combined.

Turn the mixer to low and alternate the flour and the sweetened condensed milk until combined. Gently fold in chocolate chips.

Press the cookie dough into the bottom of the pan. It will be sticky so lightly flour your hands if needed.

Cover your bars with plastic wrap and refrigerate for 3 hours or overnight until firm.

Cut into small pieces.

These bars were really good. A small piece will go a long way. 

Enjoy!

Besos,

Flor

Recipe source myfridgefood

 

Brown Rice Greek Salad

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Hola!

I hope everyone had a great weekend! I was quite busy but did manage to get a little rest in. I enjoyed this weekend by going shopping with my mom on Saturday then going shopping with my family on Sunday. It was a very productive shopping weekend. I don’t shop too much for myself but I figured with being in a new school and my birthday here that I needed and deserved some new clothes. I might have gone a bit overboard but I did not pay full price for anything. Clearance, Clearance! I did quite well considering my  budget wasn’t too big. I was a good girl and even donated some clothes that I haven’t worn in a while…like years.

Cooking has still been a little hard due to how busy I’ve been but using leftovers for another meal has helped a lot! I had leftover brown rice and figured a nice salad would work with it.

I absolutely love the flavors in Greek foods. I especially love Greek dressings for salads. I love the zestiness! We have tons of cucumbers in the garden this summer so they worked out perfectly for this salad. If you have lots of cucumbers from your garden try making this delicious Cucumber Lime Cooler.

Brown Rice Greek Salad

Ingredients

  • 1 cup cooked brown rice
  • 1 cup chickpeas – drained and rinsed
  • 1 cup cherry tomatoes – roasted or fresh-I used 1 large regular tomato
  • 1 cup cucumber – diced
  • ½ cup scallions – minced
  • ½ cup corn – fresh, frozen, leftover grilled, etc.
  • ¼ cup feta cheese – crumbled
  • ½ cup kalamata olives-I used green olives
  • Zest and juice of one lemon
  • 1 tbs olive oil
  • 1 tbs dried oregano
  • 1 tbs dried mint
  • 2 garlic cloves – minced
  • Salt and pepper to taste

Directions

  1. To roast cherry tomatoes, pre-heat oven to 400 degrees. Line baking pan with an even layer of tomatoes and drizzle with olive oil, salt and pepper. Roast for 30 minutes; let cool.
  2. In a medium bowl, combine brown rice with tomatoes, chickpeas, cucumber, scallions, corn, feta and olives.
  3. Stir in lemon juice, zest, olive oil, oregano, mint, garlic, salt and pepper.
  4. Check for seasoning and adjust accordingly.

This is such a great main meal or side dish for summer. I love this stuff!

Happy Monday!

Besos,

Flor

Recipe Source The Lemon Bowl