Wednesday, February 26, 2014

Chimichurri Shrimp

If you ask me what one of my favorite ingredients is, I would say cilantro! Therefore I love chimichurri sauce! This recipe is from Pioneer Woman. You can use the sauce on chicken, beef, or fish. I also loved mixing it into rice.

Chimichurri Shrimp
Chimichurri:
1/2 bunch cilantro (stems removed)
1/4 bunch parsley (stems removed)
2 garlic cloves
juice of 1/5 limes
1/2 tsp cumin
1/8 tsp cayenne pepper
1/2 tsp salt
1/4 cup olive oil

1 pound shrimp
extra:
avocado
corn tortillas

Place all the chimichurri ingredients into a blender or food processor.
Blend until smooth.

Pour half of the sauce in a bowl and mix the other half in with the shrimp to marinate for at least 2 hours.
Heat a heavy skillet on high and cook the shrimp for 3-4 minutes, stirring constantly.

Serve the shrimp with the remaining sauce, I made them into tacos with corn tortillas and avocado.
Everything on this plate is so delicious, it makes me happy! Cilantro lime rice, pico de gallo, peppers and onions...oh my! Yes I am Texan and yes I love Tex Mex!


Thursday, February 13, 2014

Strawberry Cookie Sandwiches

Tomorrow is Valentine's Day! I am going to a ladies Valentine party tonight where we bring treats to pack into boxes for our Valentine! I am not a baker so when I have to make a dessert of any kind, I get nervous! I found this recipe on Pinterest and it looked so easy. Luckily it wasn't a Pinterest fail, it was a Pinterest win! They would be really good using a different flavored cake mix too!

Strawberry Cookie Sandwiches
for cookies:
1 box strawberry cake mix
2 eggs
3/4 cup shortening
for icing: 
4 oz cream cheese, softened
3 Tbsp butter, sofened
1 tsp vanilla
1-2 cups powdered sugar
Preheat oven to 350
Use a whisk to mix together eggs and shortening.
They don't have to be completely incorporated, just mixed in.
Add the strawberry cake mix and stir until incorporated. It will be a thick paste like dough.
Scoop out 1/2 Tbsp of dough and roll into balls. Place on parchment paper or silopat baking mat. Do not set them too close together or else they will cook into each other.
Bake for 8 minutes.
Remove and pull the silopat off the baking sheet to allow to cool. Once the are movable, transfer onto a cooling rack to cool completely.
Use a hand mixer to whip together butter and cream cheese.
Once the mixture is fluffy, begin to add powdered sugar. Add until you have your desire consistency.
Spread icing onto the bottom of a cooled cookie. 
Press together with another cookie and set aside for the icing to set up.
These are so pretty and equally delicious!





Sunday, February 9, 2014

Almond Chicken Pasta

My drive to work is longer now that we have moved to Pasadena, but it is more beautiful! Driving over the hills in the mornings, with the sun rising and the beautiful clouds makes me grateful for the extra time I have to give thanks to my Lord and Savior, Jesus Christ.
 While he was sill speaking, a bright cloud covered them, a voice from the cloud said, "This is my Son, whom I love; with him I am well pleased. Listen to him!" Matthew 17:5

Here is a recipe that came from my new Giada cookbook. I loved the almond sauce. I was so thick and creamy!

Almond Chicken Pasta
1/2 pound pasta
1 cup slivered almonds
1.5 cups chicken broth
2 Tbsp olive oil
2 garlic cloves
1 rotisserie chicken
1/2 cup frozen peas
1/2 cup heavy cream
zest of 1/2 lemon
salt and pepper
1 cup grated parmesan cheese
1/4 cup fresh basil
Cook pasta until al dente.
Blend in a blender, almonds, garlic, olive oil and chicken broth.

Skin and cube chicken from rotisserie chicken, until you have 1 cup. Reserve the remaining chicken.
Heat almond sauce on medium until it begins to thicken.
Add cream,
Peas,
Lemon zest,
and chicken. Cook for a few minutes, until heated through.
Chop basil.
Add pasta, basil and parmesan to sauce.
Stir to blend.
Serve!