Sunday, August 26, 2012

Penne Rosa with Shrimp

I think this would be great with shrimp, but since I didn't have any I made it without. It was still delicious, and would also be good with chicken or tofu.

Penne Rosa with Shrimp
by Cassie Johnston

Ingredients (6 servings)

12 ounces whole wheat penne (or whatever pasta you want)
1 tablespoon olive oil
4 cloves garlic, minced
1 pinch crushed red pepper flakes
8 ounces button mushrooms, sliced
2 medium tomatoes (about 1/2 lb.) chopped
Salt and pepper, to taste
4 cups fresh spinach
10 ounces medium raw shrimp, peeled
and deveined
1/2 cup marinara sauce
1/3 cup 0% plain Greek yogurt
1/4 cup grated parmesan cheese


Cook penne according to package directions. Drain and set aside. In a large skillet with a lid, heat olive oil over medium-low heat. Add in garlic and red pepper flakes, cook for 2 minutes or until garlic begins to soften.

Add in mushrooms, tomatoes, salt and pepper. Cook for 5 minutes, or until mushrooms begin to release their water. Turn heat up to medium-high and add in shrimp. Cook for 1-2 minutes, or until shrimp are pink and opaque. Remove from heat, add in spinach and cover skillet. Let spinach wilt for 2 minutes.

Remove lid and place skillet back over low heat. Add the penne, Greek yogurt and pasta sauce. Stir until sauce is mixed well and all pasta and veggies are coated. Heat until just warmed through. Divide into pasta bowls and serve topped with parmesan cheese.

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Tuesday, August 21, 2012

Lemonade Layer Cake

I made this for our annual back to school celebration. It was the perfect cake for our theme, and was delicious!

Lemonade Layer Cake
1 1/3 cups sugar
6 TB butter, softened
zest of one lemon
3 TB thawed lemonade concentrate
2 tsp vanilla
2 eggs
2 egg whites
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cups buttermilk

Place sugar, butter, zest, lemonade and vanilla in a mixer and mix until well blended. Add eggs and egg whites one at a time, beating well after each addition. In a separate bowl, mixed together dry ingredients. Add dry ingredients to batter, alternating with buttermilk, until all dry ingredients and buttermilk are well blended. Pour into two well greased 8 or 9 inch round pans. Bake at 350 degrees for 18 to 20 minutes. Cool in pans for 10 minutes, then remove to a cooling rack.

2 TB butter, softened
zest of one lemon
2 TB thawed lemonade concentrate
1/2 tsp. vanilla
* I added 1 tsp. Lemon extract because I LOVE extra lemony flavor!
1 (8 oz) package cream cheese, softened
3 1/2 cups powdered sugar

Mix together all ingredients except powdered sugar and blend well. Gradually add powdered sugar and beat at low speed until blended. Don't over beat. Frost cake.

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Sunday, August 19, 2012

Molten Chocolate Cakes

This recipe comes from the Ivory Keeping Up cookbook. It's always a hit at parties, and is great because you can make it ahead of time.

*and yes, I use the same dishes in every picture haha!

Molten Chocolate Cakes

1cup chocolate chip
1/2 cup butter
4 eggs
1 1/2 cups powdered sugar
1/2 tsp. salt
1 tsp. vanilla
1/2 cup flour

Generously butter six 1/2 cup ramekins or custard cups. Melt chocolate and butter in the microwave at half power, stirring occasionally. Whisk eggs in a large bowl to blend. Whisk in powdered sugar, salt, vanilla, then the chocolate mixture, and finally the flour. Pour batter into greased dishes, dividing equally. (can be made up to 2 days in advance, covered and refrigerated.)

Place ramekins on a baking sheet. Bake in a 425 degree oven until cakes have risen above the rim, but centers remain "molten", about 11 minutes (14-16 minutes if refrigerated). Run a knife or small spatula around the edges to loosen cakes, then carefully turn them out on to serving plates. Decorate plate with raspberry coulis and serve with a scoop of vanilla ice cream.

Raspberry Coulis:
1 (10 oz. ) package frozen raspberries, thawed
2-3 TB. sugar
1 tsp. fresh lemon juice, or to taste

In a blender or food processor, puree raspberries with sugar and lemon juice. Pour mixture through a fine mesh sieve into a bowl, pressing on seeds. Coulis keeps for 3 days, covered and chilled.

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