Strawberry Funfetti Scones

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I don't know about you, but yesterday was hard. Heartbreaking, actually. Right on the heels of destructive storms in North Texas, Oklahoma faces devastation beyond imagination. Tornado season is nothing short of terrifying and the images we are seeing out of Moore, OK illustrate why. And when children are involved, it hurts even deeper.

It seems pretty silly to post a recipe on a hobby food blog today, and believe me I struggled with it. But I  believe that food brings people together and brings such comfort. Not only for those directly affected but those of us who are watching, praying, and crying from afar... feeling incredibly helpless.

And so, I'm sharing a recipe for a slightly sweet treat that is feel-good-tasty. It's not something you slave over (you can whip it up in minutes!) but it's absolutely delicious with a cup of coffee. Good for breakfast, dessert, or just a snack when you need a pick me up.

This is a tweak to the Funfetti Chocolate Chip Scone recipe I shared last month and as much as I love all things chocolate, truth be told... I preferred this strawberry version if it came to a vote. So now that strawberries are cheap and plentiful, take advantage of them and whip these up! 

Strawberry Funfetti Scones

1 1/4 cups Funfetti cake mix

1 1/4 cups flour (plus more for dusting)

1 stick (8 tablespoons) cold butter, diced

1 cup milk

1/2 cup flash frozen chopped strawberry pieces* 

 

Preheat the oven to 400 degrees. Line a cookie sheet with a Silpat or parchment paper. Do not grease.

Stir together the cake mix and flour in a large bowl. Add diced cold butter to the flour mixture. Use a pastry cutter or two knives and work the butter into the flour mixture, until it is crumbly.

 

Create a well in the center of the mixture and pour the milk in the center. Stir gently, keeping the dough in the center of the bowl, until the milk is incorporated. Stir only until the mixture comes together (there will be small chunks of butter still, and that’s okay). Stir in the strawberry pieces. 

 

Sprinkle a small bit of flour over the dough and flour your hands. Turn the dough out onto the prepared cookie sheet. Gently press the dough to flatten into a circle that is an 8 inch diameter. 

 

Use a greased knife to cut into wedges.

 

Bake for 20-25 minutes, until a toothpick inserted comes out clean.

*To keep the strawberries from becoming too soft/squishy, flash freeze them prior to baking. Chop them into small pieces, spread in a single layer on a baking sheet, and freeze for at least 30 minutes before using. 

Source: scone recipe adapted from Crazy for Crust, strawberry method via Confections of a Foodie Bride

Shredded Mole Chicken (Crockpot) #Surprise Recipe Swap

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It's time for another recipe from the Surprise Recipe Swap! Each month, I'm assigned a food blogger to try a recipe from. This month, I was assigned Samantha from Custom Taste. Samantha's blog focuses on clean eating while still on a budget.

I'm always a fan of anything with a Mexican flare so I chose to make her Shredded Mole Chicken, which is easily whipped up in the crockpot! Mole sauce is typically dark, rich, spicy, and often made with cocoa or chocolate. This version delivers a tasty chicken that can easily be thrown into burritos, taquitos, or tacos for a great weeknight meal.

If you're interested in joining a recipe swap, go here and check out the details!

Thanks, Samantha, for the great recipe!

Shredded Mole Chicken (Crockpot)

2 large chicken breasts

1 cup onion, chopped

1 large garlic clove, minced

3 cups water

1 tsp oil

1/4 cup cocoa powder

3 tbsp chili powder

1 tsp cayenne

1 tbsp cumin

1/2 tsp salt

1/2 tsp pepper

In a small bowl, mix together the cocoa powder, chili powder, cayenne, cumin, salt, and pepper. Set aside.

In a small skillet, heat the oil until it shimmers. Add the garlic and onion and saute until the onions are soft and translucent. 

While the onions cook, slice your chicken breasts into thin strips and place in the crockpot. Once the garlic and onions are done, add them to the crockpot. Add the prepared seasoning mix to the crockpot and stir well. Add the water, stir, cover and set the timer. My crockpot runs hot so 2 hours on high was plenty of time (or 4 hours on low). The goal is for it to easily fall apart when nudged with a fork.

Once the chicken is cooked through, remove it from the crockpot using a slotted spoon and shred with 2 forks. Add back to the crockpot for another 30 minutes before removing it again with the slotted spoon. 

Source: Custom Taste 

Chow Mein (Panda Express Copycat)

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I've really missed blogging the past week! Jason's parents came to visit and no sooner had they pulled out of our driveway, I came down with something that put me out of commission for a couple of days.

We did have a great visit, and I'm so glad I didn't get sick until after they left! I also was able to try out two new recipes on them (yep, I'm one of those hosts!) that I will share in the coming weeks.

Today's recipe was a big hit at our house! I love the Chow Mein at Panda Express there because it doesn't have an overwhelming flavor so it pairs nicely with any entree you choose. These cook up fast and would be perfect to go alongside any dish that you'd normally serve with rice (like the SweetFire Chicken I posted a few weeks ago).

Psst - don't hesitate on the amount of cabbage - it cooks way down!

Chow Mein {Panda Express Copycat}

1/4 cup soy sauce (preferably reduced sodium)

1 tablespoon brown sugar

2 cloves garlic, grated

1 teaspoon fresh ginger, grated

black pepper, to taste

2 tablespoon vegetable oil

~15 ounce package Yakisoba stir-fry noodles*

2/3 cup celery, chopped

1/2 medium onion, thinly sliced

2 heaping cups cabbage, chopped

In a small bowl, combine the soy sauce, brown sugar, garlic, ginger, and black pepper. Set aside.

Remove noodles from package and discard the included flavoring packets. Rinse noodles well, drain, and set aside. 

Heat oil in a large wok. Add celery and onion and saute until the onions are soft and transparent. Add the cabbage and saute another few minutes until soft. Add noodles and soy sauce mixture and heat for an additional 2-3 minutes or until the noodles are heated through.

Serve immediately. 

*you should be able to find the noodles in the refrigerated section of the produce department

Source: Eat Cake For Dinner

Moroccan Stew

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It's thisclose to summer and I'm sharing a stew recipe with you! I know, totally not the right season but y'all - it's so.good. I couldn't pass up the chance to share it.

Moroccan flavors are one of my favorites and honestly, an entire cuisine I think a lot of people overlook. The flavors are so delicious and smell amazing together. I love how perfectly the sweet and salty pair together in many Moroccan inspired meals and this is no exception.

Browned meatballs are slow cooked with carrots, tomatoes, chickpeas, cranberries, celery, and onion to create this gorgeous red pot of goodness. Right at the end, throw in some briny green olives and cook up some couscous and you've got a big bowl of goodness.

Jason appreciated the inclusion of meat but I would have happily eaten this with just chickpeas. Have I mentioned my deep deep love for chickpeas? If you're vegetarian - or just looking for a filling meat-free meal - the meatballs can easily be left behind.

This makes a huge portion - we {happily} ate on this for days but if you have a small family, you may want tweak the amounts.

Don't be scared by the ingredient list! You likely have most of these ingredients already on hand. And isn't it fun to put your stocked spice cabinet to use?

Moroccan Stew
For the meatballs:
1/2 cup bread crumbs
1/4 cup milk
1-2 lbs ground lamb or beef
1 tsp dry oregano
1/4 tsp ground nutmeg
1 beaten egg
1/2 tsp salt
1/2 tsp black pepper
2 tbsp Worcestershire sauce

For the stew:
1 carrot, diced
1 celery stalk, diced
4 garlic cloves, chopped
1 red onion, diced
2 28-ounce cans crushed tomatoes
1 cup dried cranberries (could sub in raisins)
1 tsp ground coriander
1 tsp ground cardamom
1 tsp turmeric
2 tsp ground cumin
4 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp ground nutmeg
1 small red chile, minced
2 tbsp brown sugar
salt and pepper to taste
2 cans chickpeas, drained and rinsed
1 cup green olives

In a large mixing bowl, soak the bread crumbs in the milk until moist. Add the remaining meatball ingredients and mix well. Form the mixture into 1 1/2 inch balls. In a large dutch oven, heat olive oil and brown the meatballs on all sides. Remove and set aside.

Preheat oven to 350.

To the dutch oven, add the carrot, celery, garlic, and onion. Saute until the onions are soft then add the canned tomatoes and all ingredients through the salt and pepper. Nestle the browned meatballs in the tomato mixture, cover, and place in oven and let cook an hour.

After an hour, add the chickpeas. Lower oven to 325 degrees, cover, and place back in for another hour. In the last 10 minutes, add the green olives.

Serve with couscous.

Source: Adapted from Rock Recipes

Avocado Feta Dip

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Happy Cinco de Mayo!

I thought today was the perfect occasion to share this avocado based dip - and it's definitely not too late to add it to your menu today!

See, I had some leftover feta. Jason doesn't care much for feta, and while I adore it I didn't want to just eat a container of it all on it's own. Certainly nothing wrong with that method, if that's your thing, but I wanted to see what else I could make with it that wouldn't be so glaringly feta that he'd turn his nose up to it. Insert this dip.

I'm a dip fan. I really think everyone probably is, too, otherwise I'd be alone at the dip table at parties and there are always other people there getting in my way. Dips are special. They are pretty much party food at our house and never show up in regular life. But then sometimes a dip shows up on a regular day in our regular life and it quickly becomes an awesome day. Which is sorta what happened when I made this after work one evening.

{more awesome days may be headed our direction}

Things I love about this dip:
I love that this uses the avocado in a way other than the typical guacamole.
I love that the feta adds a salty bite but doesn't scare non-feta fans (psst - he loved this!!)
I love that I could dip veggies, pita bread/chips, or tortilla chips in this and it be okay.
I love that it whips up in 5 minutes or less.
I love that it could also be a delicious base for a sandwich or crostini.

Turn a regular day awesome and whip some up soon!

Avocado Feta Dip

2 avocados, peeled and pit removed

1/2 cup feta cheese

1 clove garlic, minced

1 tablespoon minced jalapeno

1/3 cup chopped cilantro

Juice of 1 lime

Salt and pepper, to taste

Bread, veggies, pita chips, etc for serving

In a food processor or blender, blend together the avocados, feta, garlic, jalapeno, cilantro, and lime juice until creamy and smooth. Season with salt and pepper, to taste. 

Source: slightly adapted from Two Peas and Their Pod

So Long, April!

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Where in the world did April go? I looked up and it was May 1. Hard to believe that summer is right around the corner!

Though I don't remember much of April, we obviously ate well! Here's what I shared last month in case you missed something. Just click the picture to jump to the recipe.

Psst - don't miss "things I've pinned" from around the blogosphere at the bottom!

Spring is here, so we cranked up the grill and enjoyed some lighter meals this month. One of those tasty dishes were these Tequila Lime Chicken Club Sandwiches, topped with feta, guacamole, bacon, and roasted jalapeno mayo. I know, right? You need to try this sandwich - soon!



One of the biggest hits of the month was this ridiculously easy and sooooooo tasty Blackened Chicken and Cilantro-Lime Quinoa. This entire meal can be on your table in 30 minutes and those are really my favorite kind. Recipes like this go to show that delicious does not mean long and complicated!

Also making an appearance on our grill was this spice rubbed Barbecue Salmon. The spice rub is made of simple pantry staples but when blended together and grilled, it creates a gorgeous sweet and spicy caramelized glaze. So good!

We also grilled up some chicken for our own version of grilled chicken salads topped with this AMAZING Creamy Avocado Ranch Dressing. And really? It'd be good with anything you like ranch with. Like fries. Or veggies. Or rolls. Or pizza. Or a straw. 

This Okra Pilau was my first time making a South Carolina specialty and we're big fans. The rice is loaded with okra, bacon, onion, and spices making it a colorful and delicious pot of goodness that could go with just about anything. 

Roasting vegetables is by far my favorite method - even above grilling - but I now promise to always roast them solely with coconut oil. These Lemon Rosemary Coconut Oil Roasted Veggies? Ridiculously delicious. And easy!

You know I'm always on the hunt for easy weeknight meals and this Cheesy Baked Skillet hit the spot in a BIG way. Easy ingredients, done in less than 30 minutes, and so warm and comforting. Plus it has cheese. Lots of cheese. I mean, cheese is in the title. Need I say more?

Would you like another pasta dish that is not only delicious, but done in minutes? I thought so. This Creamy Lemon Shrimp Pasta is done in 15 minutes. 15 minutes! Gotta love using shrimp - it cooks up so fast! 

You know the Texas girl couldn't go an entire month without enchiladas on the menu! I pulled back out a recipe from a few years ago and made these Tex Mex Cheese Enchiladas. If you're never had this Tex Mex staple, you must try them soon. It's tortillas stuffed with cheese. Translation: you'll love it. 

{true story: I snapped this picture, put the baking dish on the counter to cool before refrigerating, and completely forgot about it. In a dog free house, this would be no big deal. In my house? You don't leave things within Winston-reach. He had a really great lunch that day and shattered my gorgeous Crate and Barrel baking dish. And I had no leftover cheese enchiladas... Sad story, right?}

I love Panda Express and my go-to dish is always the SweetFire Chicken. It's super sticky sweet with a hint of heat. And it uses white meat fried chicken. Holla! Thankfully, with this recipe I don't need to hunt down a Panda Express anymore. 

Also this month, I made two sweet breakfast items - a muffin and a scone. The Snickerdoodle Muffins were a surprise hit, especially considering how easy they were! The Funfetti Chocolate Chip Scones were simple, since they rely on a cake mix base, and I was thrilled with how my first attempt at a scone turned out. Those babies went to work with me and got rave reviews. 

{what happened to the leftover snickerdoodle muffins, you might ask? This time the tupperware housing them again sat too close to Winston-reach and he enjoyed them for breakfast while we were at church. Sometimes I think my dog eats better than most people do.}

I celebrated the start of spring temps with a big pitcher of homemade Strawberry Lemonade. It was a darn good way to celebrate! 

In non-recipe related news, I shared details about a Build a Bear/Make a Bear Pajama Party for preschoolers that I hosted recently. It was a ton of fun! 

I follow a slew of food blogs (but am always looking for more if you have any recommendations!) and pin tasty things along the way! Here are just a few dishes I've pinned this month!

Copycat Sweet Baby Ray's BBQ Sauce from Half Baked Harvest

Easy Weeknight Ravioli Lasagna from Alida's Kitchen

Chili Cheese Black Bean Dip from Pinch of Yum

Triple Pork Fried Rice from A Spicy Perspective

Pineapple Upside Down Cake Doughnuts from Kitchen Confidante

Peach Cobbler Cookies from Foods for the Soul

Delicious, right?

Czech Poppy Seed Cake #BakeForWest

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I went to seminary in Waco, TX, which is just a hop skip and a jump to West, TX - a small, Czech community full of good people. Most people in Texas know them for their bakeries (especially their kolaches!) as the most traveled highway in the state cuts straight through their community. When I worked in Waco, I actually worked alongside several women who lived in West and even attended a Czech wedding while living there.

Of course, now I'm in North Carolina which seems so far away from home when tragedy hits a place that you think of as connected to home. When the fertilizer plant exploded in West just a few short weeks ago, my heart ached. Too far to be of help, all you can do is watch CNN and pray. For those outside of central Texas, it's hard to understand why a tragedy such as this is so catastrophic in a community like West.

I was thrilled when another Texas blogger invited me to join in for a bake for West cause. A way to honor their Czech heritage, a way to raise awareness, and a way to encourage people to consider donate to the relief efforts.

I chose to make a Czech Poppy Seed Cake. It's incredibly moist, buttery, and sweet enough to be called cake but doesn't make your teeth hurt. In other words, delicious. And definitely something found at a Czech bakery in West.

Check out the other blogs participating, and consider donating!

• Juanita's Cocina ~ Peaches 'N Cream Kolaches
• Mooshu Jenne ~ Raspberry Bublanina
• See Aimee Cook ~ Czech Poppy Seed Cake
• Texan New Yorker ~ Cream Cheese Kolaches

Donations: POINTWEST Bank in West, TX 

Czech Poppy Seed Cake
1/2  cup poppy seeds
1/3 cup honey
1 cup butter
1 1/2 cups sugar
4 eggs, separated
1 cup sour cream
1 teaspoon vanilla extract
2 1/2 cups flour
1 teaspoon baking soda, scant
1 teaspoon baking powder
1 teaspoon salt

In small sauce pan cook the poppy seed with honey and 1/4 cup water for 5-7 minutes. Let cool.

Preheat oven to 350. Cream the butter and sugar until light and fluffy. Add the cooled poppy seed mixture to creamed mixture, and egg yolks one at a time, beating well after each addition. Blend in sour cream and vanilla.

In another bowl, sift together flour, baking soda, baking powder, and salt.

Gradually add the wet poppy seed mixture to the dry mixture, beating well.

In a small bowl, beat the egg whites until stiff and fold into batter.

Pour batter into a lightly greased and floured 9-inch tube (or bundt) pan. Bake at 350 degrees for 1 hour and 15 minutes.

Cool in pan for 5 minutes. Remove from pan and cool on a wire rack.

Source: Slightly adapted from Food.com

Creamy Avocado Ranch Dressing

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Okay, y'all. You know how some dressings are so good you just want to push aside the lettuce and drink the dressing?

Yeah, this is one of those.

I've made oil based vinaigrette's before but have never made a homemade creamy dressing that didn't call for a packet of something. It's sorta unfortunate that I've now discovered how easy it is... {see above re: drinking}

Spring = grill season
Grill season = grilled chicken
Grilled chicken = grilled chicken salads

And so this dressing made an appearance at our house, to accompany our easy peasy grilled chicken salads.

{we're so glad it came!}

Over salad, to dip veggies (or fries!) in, by the spoonful, by the jarful, it's all good.

Creamy Avocado Ranch Dressing
1/2 avocado, roughly chopped
1/3 cup mayonnaise
1/3 cup sour cream or greek yogurt
2 tsp. olive oil
2 tsp. lemon juice
1 small bunch chives, coarsely chopped
2 tbsp. fresh parsley
1 clove garlic, minced
Up to 1/2 cup buttermilk
Kosher salt and fresh ground pepper, to taste

Combine all ingredients in a blender or food processor starting with 1/4 cup of the buttermilk. Blend for 10 seconds. Check consistency and taste and blend in additional buttermilk if desired. Season with salt and pepper to taste. Store in an airtight container in the fridge.

Source Annie's Eats

Cinco de Mayo Menu Ideas!

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Cinco de Mayo is just a week away! Do you plan a Mexican-inspired meal to celebrate at home? We seem to eat Mexican food on a regular basis but we would never pass up a great excuse to eat it again!

Check out some of my favorite Mexican dishes, from my kitchen and others around the web:

Appetizers/Snacks

Chuy's Creamy Jalapeno Dip from Who Needs a Cape?

Shrimp Queso Flameado with Ranchera Salsa from Homesick Texan

Candied Jalapenos from Muy Bueno Cookbook

Chicken Taquito Dip from Blueberries and Blessings

Main Course

Smokin' Chicken Tortilla Soup from See Aimee Cook

Beef Burritos with Poblano Queso from Tide and Thyme

Chicken Tortilla Casserole from See Aimee Cook

Chipotle Shrimp Stuffed Avocados from Nature Box

Stuffed Sopapillas from Juanita's Cocina

Chicken Tamale Pie

Cheese Enchiladas from See Aimee Cook

Huevos Rancheros from The Texan New Yorker


Sides

Sweet Potato Black Bean Saute from Branny Boils Over

Crockpot Refried Beans from See Aimee Cook

Mexican Rice from See Aimee Cook

Mexican Style Roasted Corn from Nutrition to Kitchen

Mexi Squash from The Sprouted Kitchen via WebMD

Desserts

Lime Margarita Bars from The Girl in the Little Red Kitchen

Dulce De Leche Milkshake with Coconut Milk Whipped Cream from Chocolate Moosey

Mexican Hot Chocolate Brownies from Confections of a Foodie Bride

Strawberry, Coconut, & Avocado-Kale Ice Pops from Girlichef

Barbeque Salmon

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Have you noticed that grilling is implied to be a man's job? Why is that? At it's very root, it's simply a kitchen appliance that sits outside instead of inside. Even growing up, my dad did all the grilling and if you believe the Father's Day advertisements, that's the case with all families.

Well in our family, that isn't the case. We split mealtime responsibilities pretty evenly. I cook, he cleans. That doesn't mean we don't help each other out occasionally but more times than not, it works perfectly for us. So when I choose a grilled meal, I grill it.

Which means... I'm a total grill cheerleader. Odd? Perhaps, but I really do think people don't utilize it near enough. It's not only easy, but it keeps your kitchen cool in the hot months and leaves you with very few dirty dishes. And the results are awesome!

Have you dusted off your grill yet? If you're on the hunt for something new to throw on the grill this spring, try this delicious and simple fish recipe. It uses ingredients you likely already have in your pantry, cooks up fast, and is low calorie. The salmon ends up with a caramelized sweet and spicy crust that is perfect served alongside grilled vegetables or over a salad.

{I've also included oven instructions if you don't have access to a grill}

Barbeque Salmon
1/4 cup pineapple juice
2 tablespoons fresh lemon juice
4 (6-ounce) salmon fillets
2 tablespoons brown sugar
4 teaspoons chili powder
2 teaspoons grated lemon zest
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
Cooking spray

Combine pineapple juice, lemon juice, and salmon in a zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning occasionally.

Preheat grill for medium heat.

Remove fish from bad and discard marinade. Combine the sugar, chili powder, lemon zest, cumin, salt, and cinnamon in a small bowl. Rub over fish.

Lightly oil the grill grate. Place salmon on the grill, cover, and cook 6-8 minutes per side until the fish flakes easily with a fork.

Optional oven method: Preheat oven to 400°. After applying the rub, place the fish in an glass or ceramic baking dish coated with cooking spray. Bake for 12 minutes or until fish flakes easily with a fork.

Source: adapted from What's Cookin, Chicago?, originally from Cooking Light

Strawberry Lemonade

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Aimee + HTML = frustration city! I've been trying to add some things to my humble little blog which means... dealing with HTML. I'm no good at it, but after a few hours of trial and error I did successfully add a few things:

1. Pinterest is where it's at so now when you hover over a picture, the "pin" button appears. I *love* when people pin my stuff so please, pin away! Hopefully this will make it super easy for you! {psst - follow me? Click the "P" on the right sidebar! I'd love to follow you, too, so add your link to in the comment box!}

2. I also added a Facebook "share" button at the top of each post so you can share a favorite recipe or post with your Facebook friends {and easily find it later!}. Posts are also shared on my Facebook page - which makes sharing even easier - so join me there! Just click the "F" on the right sidebar.

3. As you know, Google Reader is going away soon... which leaves most of us searching for a new way to keep up with our favorite blogs! I jumped on the Bloglovin' bandwagon and so far, really love it! It easily transferred all my subscriptions so I didn't lose any of my favorite blogs in the move and the layout is easy to navigate. Click on the bloglovin' picture in the right sidebar to follow me there!

Psst - if you're awesome at HTML, I'm completely and utterly impressed. Truly.

And now to a recipe!

Spring has sprung here in North Carolina! This is our first spring here and so far, I'm in love. And I can even overlook the layer of green pollen all over everything in exchange for the flowers, trees, and lovely temperatures.

For me, spring = lemonade! While Jason digs lemonade on it's own, I strongly prefer strawberry lemonade especially when made from scratch. This strawberry lemonade? Amazing. Lemonade doesn't need to come from a can; you can whip this up in minutes and it tastes so much better. Plus, people will be super impressed :)

The final product is truly your preference and by making it from scratch, you can easily tweak it. Some people like lots of pucker, others like it sweeter. These measurements are definitely our preference and you should taste and adjust as you go.

Isn't it such a lovely spring shade of pink?

Strawberry Lemonade
2 cups lemon juice (fresh is best, but bottled is okay!)
3 cups sugar
2 cups fresh strawberries
15 cups water, divided

In a medium saucepan, make simple syrup by bringing 3 cups sugar and 3 cups water to a boil, stirring, until the sugar has dissolved. Remove from heat and allow to cool.

Once the simple syrup has cooled, puree the strawberries in a blender or food processor. If you don't like the seeds included, when you finish send the puree through a cheesecloth to remove them (I didn't bother and we didn't mind them at all).

In a large pitcher, mix together the lemon juice and 2 cups of the simple syrup. Stir in the strawberry puree and remaining 12 cups of water. Mix well. Taste and add more simple syrup or lemon juice if needed. Serve over ice and enjoy!

Yields: 1 Gallon

Source: Adapted from Craftaholics Anonymous

Creamy Lemon Shrimp Pasta

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Sometimes you just need a big bowl of pasta, am I right? There is something so comforting about noodles in any form. After the events of last week, I think today is a great day for a big bowl of comfort and a new beginning. Comforting doesn't mean long and tedious - matter of fact, this big bowl of comfort can be on your table in 15 minutes.

Did she say 15 minutes?!

Oh yes. Yes, I did. 15, start to finish.

{I'm pretty sure I sat in the drive through at Mickey D's longer than that last week}

It's creamy. It's lemony. It's tasty. It's shrimp-y. Okay, that last one didn't work as well. It's good, okay? And way better than the Mickey D's drive through.

Join me for some pasta?

 

Creamy Lemon Shrimp Pasta



1 pound angel hair pasta
¾ cup heavy whipping cream
½ cup chicken stock
¼ cup lemon juice
Salt and black pepper
1 pound raw medium shrimp, peeled and deveined
¼ cup chopped parsley
zest of lemon
½ cup freshly grated parmesan cheese
Bring a large pot of salted water to a boil. Add the angel hair pasta to the boiling water. Cook per package instructions.

In a sauté pan, heat the cream, chicken stock, and lemon juice to a low simmer. Simmer gently for 5 minutes. Add the shrimp to the simmering sauce. Stir well and add a pinch of salt and black pepper. Cook for another 4-5 minutes, or until the shrimp is cooked through.

Add the parsley to the sauce and let cook about 1 minute. Add the lemon zest and most of the parmesan and stir until melted. Drain the angel hair and add to the sauce. Toss well, then serve each portion with a sprinkling of the remaining parmesan.

Source: So Tasty, So Yummy