Broccoli Salad

Summer is just about here and what better cool refreshing side dish than broccoli salad! Bring it to your next event, BBQ or poolside get together.

Ingredients

For the Salad

3 C broccoli florets

1/4 red onion, chopped

3/4 C shredded carrots

1/4 C shredded cheese

3 Tbsp bacon, crumbles

2 Tbsp sunflower seeds

2 Tbsp pumpkin seeds

For the Dressing

Base: Greek yogurt, mayonnaise, cottage cheese, ranch dressing

Lemon juice

Ranch seasoning powder

In a small bowl combine the dressing mixture and set aside. (If you are using ranch dressing, you will only want to add the lemon juice to it.)

In a large bowl combine the salad ingredients.

Toss in the dressing and refrigerate for 1 hour before eating.

Shrimp Scampi

A super easy and flavorful pasta. This meal is great with noodles or zoodles. Such a light refreshing pasta dish!

Ingredients

1/2 lb. thin spaghetti

1 Tbsp olive oil

1/2 yellow onion, diced

2 cloves garlic, minced

1 lb shrimp, deveined and cleaned

3/4 C chicken broth

3 Tbsp butter

1/4 C lemon juice

1/2 tsp salt

1/2 tsp pepper

1/2 tsp red pepper flakes (optional)

1 tsp parsley

3 Tbsp parmesan cheese

In a pot of salted water, cook pasta until al dente.

In a medium pan, heat the oil and add the onion and garlic. Cook until soft.

To the pan, add the chicken broth, lemon juice, better, salt, pepper and red pepper flakes. Simmer until sauce begins to reduce.

Add the shrimp and continue to simmer until shrimp are cooked through. Stir in the parsley and parmesan cheese.

Add the cooked pasta to the pan and stir to combine. Add pasta water until you've reached your desired consistency.

Simple Dirty Rice

We were recently out of town and decided to stop and pick up some sausages from a popular butcher. I wanted to make a quick weeknight dinner and decided to use some of the sausage and make my take on dirty rice, which is a dish my roommate used to make. I was able to use everything I already had in my pantry and fridge, which made this dish super quick and simple to put together. And not to mention, delicious!

Ingredients

1C rice

2 1/2 C chicken broth, divided

1 Tbsp butter

1/2 lb. sausage of your choice

1 clove garlic, minced

1/2 onion, chopped

1 bell pepper, chopped

1 zucchini, chopped

1/2 tsp Cajun seasoning

1/8 tsp cayenne pepper

Parsley, salt and pepper

In a small pot, add your rice and 2 C chicken broth. Bring to a boil, cover and turn heat to low. Let cook for 20 minutes. Then turn off heat and let sit for 10 minutes.

In a large pan, cook the sausage until browned. Remove and set aside.

In the same pan, melt the butter and add the garlic, onion, bell pepper and zucchini. Cook for 5 minutes on medium-low heat. Stir in the sausage, Cajun seasoning, cayenne, parsley, salt and pepper.

Once veggies are softened, stir in the cooked rice and serve.

Cheesy Cajun One Pot Pasta

As much as I love being in the kitchen, sometimes a one pot dinner is needed. Less dishes and its ready in 30 minutes. I was having a busy day and couldn't decide on dinner. I came across a one pot pasta video recipe and was inspired. I decided to do a Cajun style cheesy pasta and it was delicious!

Ingredients

4 sausage links of your choice (I used 2 hot links and 2 garlic mozzarella)

1/2 Tbsp oil

1 bell pepper, diced

1/2 onion, diced (optional)

2 cloves garlic

1/2 Tbsp onion powder

1/2 Tbsp Cajun seasoning

1 Tbsp tomato paste

2 C water

1 Tbsp chicken bouillon

16oz pasta (I used radiatore)

1/2 C milk

1 C Monterey cheese, shredded

In a pan over medium high heat add the oil and sausage links. Cook until browned and drain any grease.

To the pan of sausage, add the bell peppers and onions. Cook until softened. Add the garlic and cook for another minute.

Stir in the onion powder, Cajun seasoning and tomato paste.

Combine the chicken bouillon with the water & milk and stir into the pan. 

Add the pasta and stir to ensure all pasta is covered.

Bring to a simmer, lower heat, cover and cook until pasta has absorbed the liquid and is al dente, making sure to stir occasionally to ensure all noodles are absorbing the liquid 

**I had to add another 1/4 C water to get the pasta al dente, but adjust to your preference.

Once cooked, top with shredded cheese and cover until melted. Enjoy!

Zucchini Lemon Muffins

  I had to share this recipe I found from Laura in the Kitchen.

These muffins were light, moist and bursting with flavors. I made them step by step, and thought 'oh ill be changing this one up' BUT they came out amazing and I couldn't bring myself to change anything! Enjoy them with a cup of coffee, as a dessert or just grab one throughout the day!

Ingredients

For the Muffins

1 1/2 C flour

1 1/2 C shredded zucchini

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

2 eggs

1 C sugar

1/2 C olive oil

1 Tbsp vanilla extract

2 tsp lemon zest

1 Tbsp thyme leaves

For the Topping

2 Tbsp brown sugar

2 Tbsp flour

1 Tbsp cold butter cut into small pieces

Preheat oven to 350 degrees and line muffin tray with liners.

In a bowl, combine the flour, baking powder, baking soda and salt.

In another bowl, combine the eggs and sugar, until it has thickened and become pale. Add in the oil, zucchini, vanilla, thyme and lemon zest. 

Stir until combined and then gently stir in the dry ingredients.

Evenly distribute the batter between the 12 muffin liners. Make sure to use the entire mixture for only 12 muffins.

In a bowl, combine the topping ingredients and use your fingers to gently crumble the butter into the mixture.

Sprinkle onto each muffin top and bake for 18-20 minutes until golden brown. Let cool and enjoy!

Street Corn Rice

 I found a new love for Mexican Street Corn when we went to the flea market last year. So naturally, whenever I come across a street corn recipe...I must try it! 

I came across this recipe on YouTube from 'Views on the Road' and had to make it my own. With a few adjustments, this rice came out better than expected!

Ingredients

1 C rice

1 Tbsp butter

1/2 Tbsp oil

1 C chicken broth or water

6 Tbsp heavy cream

1/2 Tbsp chicken bouillon

1/2 tsp chili powder

1/2 tsp garlic powder

1 C corn

1-2 Tbsp lime juice

1/4 C mayonnaise

3 Tbsp cotija

Cilantro

Tapatio or hot sauce of your choice

Tajin, optional

In a pot over medium high heat, add the oil and butter until melted. Add the rice and cook until browned.

In a separate bowl combine the broth, heavy cream, chicken bouillon, chili powder, garlic powder, corn and lime juice. Pour over the browned rice and stir.

Bring to a boil, turn heat to low and cover. Cook 20 minutes covered, turn off heat and let sit 5-10 minutes.

Remove lid and fluff the rice.

Add the mayonnaise, cotija, cilantro and tapatio. Gently stir to combine and serve topped with more cotija, tapatio and tajin.

*adjust the chili powder to your liking and lime juice to your liking. I personally like more chili powder in mine

Zucchini Orzo

 The garden is overflowing with zucchinis and I have been craving some kind of pasta. I have had orzo in the pantry and decided to try and make some kind of zucchini side dish with it. This is the perfect side to pair with some grilled chicken. Perfect to enjoy on a summer evening outside with your favorite wine.

Ingredients

3 zucchini, thinly sliced

2 Tbsp olive oil

1 C orzo

1 tsp crushed red pepper flakes

1 garlic clove, minced

2 1/2 C chicken broth

1 Tbsp unsalted butter

In a pan over medium high heat, add the olive oil and zucchini. Let the zucchini sit for about a minute and then give them a stir. Continue this process for about 10 minutes, until the zucchini are softened, browned and are almost falling apart.

Add the orzo, crushed red pepper flakes and garlic. Stir and toast the orzo for about 2 minutes.

Add the chicken broth and bring to a simmer. Reduce heat to medium low and continue cooking for about 10 minutes. Stirring occasionally. The orzo should begin cooking in the broth.

After 10 minutes, the broth should be almost completely absorbed.

Season with salt and pepper and add the butter. Stir until creamy and ready to serve.