Fresh Fettuccine with Broccoli Raab in a Lemony Tomato Sauce Recipe

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• 1 bunch of broccoli raab (enough that you can't quite get your hand around it)
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 14 ounce can of diced tomatoes in juice, preferably San Marzano type
• 1/2 white onion, finely diced
• pinch of chili flakes
• 3/4 cup dry white wine or vermouth, divided
• juice of 1/2 lemon
• salt
• black pepper
• 1 cup grated parmigiano-reggiano
• 1 pound fresh (not dried) fettuccine
• big handful of flat-leaf parsley or basil leaves, roughly chopped

1. Bring a large pot of well-salted water to a boil. Boil the broccoli raab until tender, remove (leaving the water for the pasta), and shock in ice water to retain color.
2. In a large skillet, melt the butter over medium heat. Do not burn it. Add the garlic, onion, chili flakes, and 1/2 teaspoon of salt, and saute for three minutes, until softened. At this point your house will be fragrant and diners may start wandering in with wild looks in their eyes.
3. Whisk the butter and onions while drizzling in the juice from the tomato can. You want to get the butter to emulsify, as in a beurre blanc, or in this case a beurre rouge. If it gives you any trouble, just start whisking in a little more cold butter. Then add the tomato chunks, 1/2 cup of the wine, and the lemon juice. Bring to a slow simmer and reduce a little, until it coats the back of a spoon. Taste and adjust the seasoning; it probably needs more salt and possibly lemon juice.
4. Preheat a serving platter or bowl in the oven (200 degrees F is good).
5. When you are nearly ready to serve, add the broccoli raab back to the sauce to reheat, and boil the pasta. Fresh pasta usually takes about 3 minutes. When it is al dente, immediately strain it and toss it in the skillet with the sauce and the remaining 1/4 cup of wine. Toss the sauce, pasta, half the cheese, and a few grinds of black pepper together until the noodles are coated.
6. To serve, use tongs to put the noodles on the serving platter. Pour the rest of the sauce, which won't have mixed in too well, over the top, distributing the broccoli raab and tomatoes. Top with the rest of the cheese, more black pepper, and the parsley or basil and eat immediately.

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Skinny Slow Cooker Creamy Chicken recipe

Ingredients

• 1½ lbs boneless, skinless chicken breasts
• ½ cup water
• 8 oz reduced-fat cream cheese
• 12 oz package frozen broccoli
• 10.75 oz can fat-free cream of chicken soup
• 6 oz package Italian dressing, dry mix

Instructions

1. Place chicken in the bottom of your slow cooker.
2. Combine Italian dressing and water. Pour over chicken.
3. Cook on LOW for 8 hours, or HIGH for 4 hours (until chicken is done).
4. Remove chicken from the slow cooker and shred. Leave the liquid stock in the slow cooker.
5. Mix together soup and cream cheese (I found microwaving the two for a few seconds before stirring makes the mixing a lot easier).
6. Pour cream cheese mixture into the slow cooker and mix with the chicken stock.
7. Stir broccoli into the slow cooker mixture.
8. Add chicken back to the slow cooker and mix well.
9. Turn the slow cooker on HIGH and cook until heated through (about 30 minutes).

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Shrimp, Avocado & Roasted Corn Salad recipe

 

 

Ingredients

Salad Ingredients:
• 2 ears of sweet corn, shaved off the cob
• 3 strips of bacon, diced
• 1/2 lb. large shrimp, peeled with tails on or off
• 4 cups chopped Romaine lettuce
• 1 avocado, peeled, pitted and diced
• 1/3 cup grated Fontina cheese (optional)
• buttermilk pesto dressing (see below)
Buttermilk Pesto Dressing Ingredients:
• 1/2 cup buttermilk
• 1/2 cup mayo or Greek yogurt
• 1/4 cup pesto, homemade or storebought
• 1 small shallot, minced
• 1 Tbsp. lemon juice
• pinch of salt and pepper, to taste

Method

To Make The Salad:

Heat a skillet over high heat. Add the corn kernels and let them dry-roast for about 6-8 minutes, stirring occasionally, until their edges begin to brown and caramelize. Transfer the corn to a plate to set aside.

Reduce heat to medium-high. In the same skillet, add the bacon. Fry for about 6 minutes, stirring ocassionally, until crispy. Remove the bacon with a slotted spoon, leaving the grease in the skillet.

Add the shrimp and saute until cooked and pink, about 2 minutes per side (depending on the size of your shrimp). Remove shrimp and set aside. (You're now done with your multi-tasking skillet!)

Assemble your salads by tossing together the Romaine, corn, bacon, shrimp and avocado. Drizzle with dressing and serve.

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July 4th Layered Drinks Recipe

 

 

Ingredients:

• 1 Cup Red CranApple juice
• 1 Cup White Sobe Pina Colada flavored drink
• 1 Cup Blue G2 Gatorade
• Ice

Directions:

1. Fill your glass 1/3 of the way full with CranApple juice.
2. Fill to the top with ice.
3. Slowly pour the remaining drinks directly on top of a piece of ice.

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Caramelized Butternut Squash recipe

 

• 2 medium butternut squash (4 to 5 pounds total)
• 6 tablespoons unsalted butter, melted
• 1/4 cup light brown sugar, packed
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

1. Preheat the oven to 400 degrees F.
2. Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.

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Chicken, Bacon & Artichoke Pasta with Creamy Garlic Sauce recipe

Ingredients:
12oz penne pasta, dry
1/4lb bacon (4 slices,) chopped
1lb chicken breasts, chopped
salt and pepper
1 can quartered artichoke hearts, drained and chopped
1/4 cup julienned sun-dried tomatoes
5oz fresh spinach
For the Creamy Garlic Sauce:
2 Tablespoons extra virgin olive oil
2 Tablespoons butter
4 cloves garlic, minced
1/4 cup flour
1-1/2 cups milk (I used 2%)
1-1/2 cups chicken broth
salt and pepper
3/4 cup grated parmesan cheese
2 teaspoons Italian seasoning
1 teaspoon garlic powder
Directions: 

1. Cook pasta in a large pot of salted, boiling water until al dente. Drain then set aside.
2. Cook bacon in a large skillet over medium heat until crisp. Remove to a paper towel-lined plate then discard all but 1 teaspoon bacon grease. Add chicken to the skillet then season with salt and pepper and saute until no longer pink. Add artichoke hearts and sun-dried tomatoes then saute until warmed through, 3-4 minutes. Add spinach then flip with tongs until wilted, 1-2 minutes.
3. Meanwhile melt butter in extra virgin olive oil in a skillet or saucepan over medium heat. Add garlic then saute for 30 seconds. Sprinkle in flour then whisk until smooth and cook for 1 minute. Slowly stream in milk and chicken broth, whisking to avoid lumps. Season with salt and pepper then switch to a wooden spoon and stir until thick and bubbly, stirring often, about 10 minutes. Remove from heat then stir in parmesan cheese, Italian seasoning, and garlic powder.
4. Combine pasta, chicken and artichoke mixture, sauce, and bacon then scoop and serve.

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Salted Caramel Browned Butter Cookie Cups recipe

 

 

Ingredients:

3/4 cup butter
1 cup brown sugar
1 egg
2 teaspoons vanilla extract
2 cups flour
2 teaspoons corn starch
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup mini chocolate chips
20 caramels candies, unwrapped
kosher salt, for sprinkling

Directions:

Melt the butter in a small saucepan over medium heat. Whisk constantly until butter turns a deep golden brown, about 5 minutes.
Pour the butter into a mixing bowl. Stir in the brown sugar until well combined.
Stir in the egg and vanilla and mix well.
Mix in the flour, corn starch, baking soda, and salt until well combined. Let sit 15 minutes to cool before adding the chocolate chips, otherwise they will melt into the batter. (You can add them right away if you're okay with the melty look.)
Scoop 1 tablespoon of dough into 10 muffin wells each. Flatten with your fingers to cover the bottom of the muffin tin. Place two caramel candies on top of the cookie dough. Sprinkle with a a bit of kosher salt. Top each with another tablespoon of cookie dough.
Bake at 350 degrees for 10 minutes.
Let cool 10 minutes before carefully removing from the muffin tin. Best served warm, otherwise the caramel hardens back up.

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