Spicy Thai Noodles with Garlicky Shrimp

   Well posting has gotten away from me again! I'm a terrible blogger! Truly, I wrote this entire post weeks ago, then somehow lost the whole thing. I was so irritated, I couldn't bring myself to rewrite it until now. Kind of ridiculous, I know. I really should work on that. This is one of my favorite dishes. I don't make it very often because it contains an entire box of pasta, which I polish off almost single-handedly over the course of a couple of days. I just can't help myself. It's so deliciously addicting!
     The original recipe doesn't include shrimp and it certainly doesn't need it. I only add shrimp because my husband thinks every meal has to contain meat. I also serve it hot for dinner when I first make it, although the recipe says to serve cold. Again, to please my husband. It really doesn't bother me though. It's really good piping hot with shrimp on top. But the real magic happens the next day once all the shrimp have been eaten and it's been properly chilled. That's when I start taking 5-10 bites every time I walk past the fridge, until every single solitary noodle has been eaten. By the third trip, I've usually resorted to leaving a fork on the counter next to the fridge. No use in dirtying every fork in the house in one day. Mmmmm, my mouth is watering just thinking about it! Please try this dish ASAP, you will not be disappointed. Spicy Thai Noodles with Garlicky Shrimp

Spicy Thai Noodles with Garlicky Shrimp

(Noodles from A Small Snippet)

1 box Linguine noodles ( I use whole wheat)

1-2 Tbsp crushed red pepper (I recommend closer to one unless you really like spicy!)

1/2 cup plus 2 Tbsp Sesame oil

6 Tbsp honey

6 Tbsp soy sauce

1/2 lb Shrimp

2 cloves garlic, sliced

Green onions, cilantro. chopped peanuts, shredded carrots, toasted sesame seeds

Cook noodles according to directions on box; drain.

Heat oil and crushed red pepper in a saucepan over medium heat. Cook 1-2 minutes

Strain red pepper and reserve oil.

Place 2 Tbsp oil in a saute pan and add sliced garlic. Cook until fragrant and add shrimp. Cook a couple of minutes on each side until done. Remove pan from heat.

In a large bowl combine remaining 1/2 cup oil, soy sauce, and honey. Whisk until combined. Toss noodles with mixture.

Place each serving of noodles in a bowl and add desired toppings and shrimp. Serve warm.

After dinner, add all of the remaining toppings to the noodles, stir it all up, and store it in a container in the fridge. Once cooled, eat straight out of the container for the next 2-3 days. Or I guess you could put it in a bowl if you really wanted to.

Enjoy!

Sweet Potato Wedges with Roasted Garlic Aioli

    Now that the holidays are over, I am back on a health kick. I really let the holidays get out of hand and now I am paying for it! Let's just say, I may have gained a few lost pounds back. Oops! So in order to detox from all of the eating and drinking I did over the past couple of months, I decided to start with cutting refined sugar and carbs from my diet again. Obviously, I didn't cut carbs completely, I am still eating fruit and beans and sweet potatoes. I think some foods are just too nutrition packed to avoid completely and that's why I am enjoying them in moderation.
   I made these last week to go with cheese burgers(no bun). I whipped up a quick and delicious garlic aioli to dip them in. I have since cut back on my fat intake also. (Baby steps.) But even with the dipping sauce, this is still pretty healthy. Everything in moderation, right?

 

 

Sweet Potato Wedges with Roasted Garlic Aioli
serves 4

 

For the potatoes:

2 sweet potatoes, each cut into 8 wedges
Olive oil
Rosemary, chopped
Salt&pepper

 

For the aioli:
1/2 cup mayonnaise
1 head roasted garlic
1 tsp Dijon mustard
1 tsp horseradish
Juice of one lemon

 

Preheat oven to 425 degrees.

Toss sweet potato wedges with olive oil, rosemary, and salt&pepper. Evenly place wedges on a baking sheet and roast for 25-30 until done.

 

For the aioli:
To roast the garlic, cut off the end of the bulb so the tops of the cloves are exposed. Place in a small dish and pour olive oil over the top and season with salt&pepper. Cover with foil and roast on 350 for 45-60 minutes until very soft when poked with a fork.
Once cooled, squeeze the cloves out of the head and mash with a fork. Combine the mashed roasted garlic with the remaining ingredients.

 

Dip the sweet potatoes in the aioli and Enjoy!

 

Chicken Chili with White Beans

  

    I absolutely love soups and stews, especially chili! It is one of my favorite things about cold weather, and here lately, it's about the only good thing about the weather we are having. Well chili, boots, and scarves are about the only good things about this yucky weather! I usually make my chili nice and spicy with beef and kidney beans. But this time I wanted something a little milder so I decided to go with chicken chili. Chicken chili is just as yummy and much lighter than traditional beef chili. I kept it mild this time by using diced green chilis but I have used jalapeños in the past when I wanted some heat. Of course this recipe is best when simmered for several hours for  it to thicken and for the flavors to meld but it would still be delicious after 30 minutes or so.

 

 

Chicken Chili with White Beans

 

1 small onion, chopped
2 cloves garlic, minced
olive oil
3-4 cups cooked chicken, shredded
2tsp cumin
1/2 tsp Chipotle pepper powder(can substitute chili powder)
1/4 tsp cayenne pepper
2 cans diced green chilis or jalapeños
2 cans white beans, rinsed
1 can diced tomatoes
4 cups chicken broth

Garnishes:

sour cream
green onions
cheese

 

In a large stock pot, saute onion and garlic in olive oil until translucent. Add chicken and spices, and stir to combine. Add remaining ingredients and bring to boil. Turn heat down low and simmer for several hours if possible.
Serve in soup bowls with desired toppings. I like to top mine with the a dollop of sour cream and stir it in to make it nice and creamy. Yummmm!

Absolutely, Fabulously Famous Macaroni & Cheese

  

 

 

 

 

 

If there is one dish I'm known for, this is it! It is my required dish for all family get-togethers. I'm not sure they'd even let me through the front door if I didn't have it in my hands. Whenever I make it, no matter where I take it, someone asks for the recipe. So here I am, sharing it with the world!
      Now I will warn you, this is NOT cheap! It is NOT healthy! It is NOT quick and easy! But it is definitely worth it! Make this for a crowd on a special occasion. And expect to be forced into making it for all future special occasions. It is that good!
  

 

 

 

 

Kristin's Famous Macaroni & Cheese

(severely adaped from Emeril) 

 

1lb small pasta shells
1 stick butter, plus 1 Tbsp, plus 2 Tbsp
1/2 cup all purpose flour
4 cups half and half

3/4 tsp salt
1/2 tsp white pepper
Pinch of nutmeg
2-3 cloves garlic (finely grated)
4oz shredded gruyère cheese
4oz shredded sharp cheddar cheese
4oz shredded creamy havarti cheese
8oz shredded parmesan cheese
1/2 cup(or more) panko breadcrumbs

 

Preheat oven to 350 degrees

Boil pasta in large pot of salted water, until cooked through.

 

Meanwhile, melt 1 stick of butter in a saucepan over low heat. Add flour and stir to combine. Cook for a couple of minutes, being careful not to burn. Slowly add half and half, stirring constantly until fully incorporated and there are no lumps. Continue cooking sauce until thickened just enough to coat the back of a spoon. Season with salt, white pepper, and a pinch of nutmeg.
Add about 3/4 of the parmesan and stir until cheese is melted. Remove cheese sauce from heat.
 
  When pasta is done, drain and stir in one tablespoon butter and the garlic. Add cheese sauce to pasta and stir until combined.
  In a separate bowl, combine shredded cheddar, gruyere, and havarti cheeses.

Spray a deep 9x13 casserole dish with cooking spray. Put about one third of the pasta in bottom of dish and layer with one third of the shredded cheeses. Repeat twice, so that you have 3 layers of pasta and cheese, ending with cheese.
 
  In a small bowl, melt 2 tablespoons butter and stir in panko and remaining parmesan cheese. Sprinkle evenly over top of casserole.

  Bake macaroni & cheese, at 350 degrees, for about 25 minutes until top is lightly browned and bubbly.

 

 

Enjoy immensely!

 

 

Overnight French Toast Casserole

  

  I made Overnight French Toast this year for us to eat on Christmas Eve and Christmas morning. I knew we would be leaving early to visit family on both days, but still wanted to make something special for my boys to eat for breakfast. This was the perfect choice because I was able to throw it together in less than 10 minutes the night before and just throw it in the oven in the morning. It was nice to have a hot breakfast without interfering with my other cooking or family time. This dish would also be fantastic to serve overnight company or maybe even for dessert!

 

 

Overnight French Toast Casserole
(Adapted from The Pioneer Woman)

 

For the French toast:
1 loaf sourdough bread( torn into 1 inch pieces)
8 eggs
2 cups milk
1/2 cup heavy cream
3/4 cup sugar
2 Tbsp vanilla extract

 

For the topping:
1/2 cup flour
1/2 cup brown sugar
1 tsp cinnamon
1/4 tsp salt
1 stick cold butter, cut into pieces
1/2 cup chopped pecans

 

To assemble: Spray 8x11 casserole dish with cooking spray and evenly distribute bread chunks in pan. Mix together eggs, milk, cream, sugar and vanilla. Pour evenly over bread and cover with foil. Refrigerate overnight.
To prepare topping: Mix flour, sugar,cinnamon, salt and pecans in a bowl. Cut butter into mixture until it resembles pebbles. Store in Ziploc bag in the fridge.
In the morning, pour topping evenly over the casserole and bake at 350 degrees for about an hour. Top each serving with syrup.

 

Enjoy!

Silhouette Art

 I have loved silhouettes for as long as I can remember. I find them to be simplistic, yet beautiful. In the past, they were mostly seen in cameos or Victorian designs. But lately, they are all over the place. I have been seeing a lot of silhouette artwork people have done of their children on Pinterest lately, and decided it would be the perfect project to finish a gallery wall I have  been working on in the corner of our living room. So here is what I did, step by step.

  My first job was to get profile pictures of Ethan, Joey, and Max.  I knew it would be challenging considering my subjects were a toddler, a dog, and a cat. So I kept my phone handy all day in anticipation of catching them in the perfect position. I got a decent picture of Joey pretty easily, but I had to draw in her tail and ear later because they weren't visible in the picture. Brian had to hold Ethan in place, so I had to crop out Brian's hand later also.

  Once I had the pictures of all three, I edited them to the size I needed for my canvases. The canvas I used for Ethan's silhouette was 11x13 so I sized it to fit almost the entire sheet of paper. For the animals I used canvases that were 6x8 so I sized them to 5x7 when I printed them out. I found that if I converted the pictures to sketch form and darkened them, the edges were easier to see.
  After printing out the photos, I very carefully cut around the edges. This is the point where I added missing tails and cropped out extra hands. I knew that I would be tracing  and cutting these a second time so I was very clear and sharp with the edges.



   Next, I traced around the images onto vinyl paper. I found this in the scrapbooking section of the craft store. It is black vinyl paper with a sticky side that you can peel off , creating a sticker. After tracing, I cut the images out again. It is very easy to lose detail through all of the tracing and cutting. That is why I was very careful to make defined edges, especially around the face and other distinct features.
     I then painted each canvas the color I wanted the silhouette itself to be and applied the stickers I made onto the canvas.

 

  The only thing  left to do was paint over the entire canvas in the colors I wanted as the background. I applied several coats of paint to each canvas then peeled off the stickers to unveil my creations. I was very pleased with the way they turned out. There were a few places that bled slightly around the edges, but it was easy enough to touch up with a small paint brush.  I think they turned out great!

   I love how even though there is no detail, only a shape, you can still tell exactly who these silhouettes are of. I plan to do one of Ethan every year to see how he changes as he grows. Don't you just love his curls?

   The best part is what a great addition they are to my gallery wall. I think they were the perfect thing to finish it off.

 

Caramel Pumpkin Gingersnap Cheesecake

 

 

  This cheesecake is perfectly delicious. I first made this recipe, from  The Pioneer Woman, about 3 years ago. I had never made cheesecake before and felt a little intimidated by it, but I love everything pumpkin and anything cheesecake so I decided to give it a try. I have made this exact recipe every year since. It has become a Christmas tradition in our house. This year I decided to make it for a Christmas party I hosted last night for my girlfriends. It was a 'Favorite Things' themed party and it was a blast. But more on that later, this post is all about this fabulously creamy and rich cheesecake.

    Don't be intimidated by cheesecake like I was. It is actually quite easy. But there are a few tips that I've learned that will help in baking the most perfect, moist cheesecake possible. First, make sure all of your ingredients are at room temperature before you begin. (I usually put all of the ingredients out on the counter about 2 hours prior to mixing.) Second, don't over mix your batter.

Third, after the cheesecake is done baking; turn off the oven, open the door a little, and leave the cheesecake in the oven to cool down slowly. This allows the cheesecake to finish cooking and seal in moisture without cracking. I leave it in the oven for about 45 minutes to an hour before putting it in the fridge to chill. There are many other tricks people will tell you, but these seem to work well for me.

 

 

 

 Caramel Pumpkin Gingersnap Cheesecake

( from The Pioneer Woman )

  

For the crust:

12 ounces gingersnaps

1/2 cup chopped pecans
6 Tablespoons butter, melted
2 Tablespoons brown sugar
1 dash salt
 

For the filling:
4 (8oz) packages cream cheese
1-1/2 cup sugar
1 can 15-ounce pumpkin puree (NOT Pumpkin Pie Filling)
1 teaspoon ground cinnamon
1 teaspoon allspice
1/2 teaspoon nutmeg
4 whole eggs
2 Tablespoons heavy cream

Extras:
1 jar (12oz) caramel topping
 extra chopped pecans
 extra crushed gingersnaps

Preheat oven to 350 degrees.

For the crust:
Crush gingersnaps in a food processor. Add chopped pecans, melted butter, brown sugar, and salt, and mix until thoroughly combined. Press into bottom and sides of a 10-inch spring form pan. Chill for 20-30 minutes, while you prepare the filling.

For the filling:
In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add pumpkin and spices and mix again. Add eggs one at a time, mixing for 20 seconds between each addition. Add cream and mix until just combined.

Assembly:
Remove thecrust from fridge. Pour 1/2 jar of caramel topping on crust. Sprinkle caramel with chopped pecans. Pour cheesecake filling into pan. Even out the top with a spatula.

Place in oven and bake at 350F for 1 hour 15 minutes, until jiggly but not soupy. (You will think it isn't done, but resist temptation to cook it longer.) Follow tip #3 by turning off the oven and opening the door. Leave the cheesecake in the oven to cool down for about 45 minutes or longer.
Once cooled, pour remaining caramel over the top and smooth with spatula.
Cover cheesecake and chill in the refridgerator for 4 hours or overnight.

When ready to serve, remove from pan and top cheesecake with extra chopped pecans and crushed gingersnaps.
 

Enjoy!