Saturday, January 30, 2010

Lemon Pasta with Roasted Shrimp

I have always loved shrimp.  There are many ways to prepare it and I've never had them prepared a way I didn't like them.  I think my favorite type of shrimp is boiled shrimp, but after having roasted shrimp I think I now have two favorites.  There wasn't a whole lot added to the roasted shrimp; just olive oil, salt and pepper but it had tons of flavor and tasted amazing.  I'm so glad this recipe didn't have a heavy sauce to overpower or cover up the flavor of the shrimp, it's definitely the star of this dish.  All the ingredients accented the flavor of the shrimp and complimented each other so well. 

This lemon pasta with roasted shrimp was incredible!  I saw this on Barefoot Contessa and I knew I had to make this.  Although it's a quick meal it's one that is very elegant and can be served for a special occasion; but it can also be made during the week just to change up your routine and to have something a little different.  You really don't need much to go with this meal; it was perfect for us with fresh garlic knots and a salad.    

Lemon Pasta with Roasted Shrimp


2 Pounds shrimp, peeled and deveined

Olive oil

Kosher salt and fresh ground pepper

1 Pound angel hair pasta

4 Tbsp unsalted butter, melted

2 Lemons, zested and juiced


Preheat oven to 400 degrees.

Place the shrimp on a sheet pan, drizzle with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper.  Toss the shrimp until they are well coated, spread them on the pan in a single layer and roast for 6-8 minutes, just until they're pink and cooked through.

Fill a large pot with water and season well with salt and bring to boil.  Once the water reaches a boil drizzle in some olive oil and add the angel hair pasta.  Cook the pasta for about 3 minutes, until it's al dente.  Drain the pasta and reserve 1/2 cup of the liquid.  Quickly toss the pasta in the melted butter, 1/4 cup olive oil, lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper, and the reserved water.  Add the shrimp and serve while hot. 


Recipe Source: Barefoot Contessa 

Thursday, January 28, 2010

Garlic Knots

Fresh baked is one of my favorite things, there are som any different types that can be made and so many things that can be done to it.  It is also the perfect accompaniment to many different foods; salads, pasta, soup and so much more.  I made them to go with a pasta dish but the day after I made sandwiches with them and they were great as well.  I have seen these rolls on multiple blogs and from the moment I saw them I knew I had to try them.  These rolls tasted just as good, if not better, than rolls I've had in a restaraunt and they definitely exceeded my expectations.  The taste and texture were perfect and the glaze gave it just the right amount of garlic and butter flavor.  This recipe was also very easy to follow; the only problem I had was that the dough didn't get to the right consistency so to fix the problem I just added a little more flour.  After I got the dough to the right consistency it was pretty easy to form the rolls.  At first, I have to admit, I was a little intimidated of making the knots but after I made the first one I realized how easy it was.  This is the first bread that I have made that was formed in some type of shape, other than a loaf or a drop biscuit, and I really enjoyed making them and it has definitely inspired me to make more breads that have to be shaped or braided.  If you are interested in making yeast breads but intimidated by them this would be a great recipe to try for your first time.  They are incredible and I can't wait to make them again!

Garlic Knotts


For the dough:

3 Cups bread flour
1 Tbsp sugar
2 Tsp instant yeast
1 1/4 Tsp salt
2 Tbsp olive oil
1/4 Cup milk
1 Cup + 2 Tbsp lukewarm water

For the glaze:

2 Cloves garlic, minced
2 Tbsp butter, melted
1/2 Tsp. Italian seasoning, optional


To make the dough, combine the dry ingredients in a bowl of a stand mixer and mix the ingredients together with the paddle attachment.  Add in the water and olive oil, mix until the ingredients have formed a ball.  Remove the paddle attachment and attach the dough hook and knead on low speed for about 8 minutes; or until dough is smooth and elastic.  Lightly oil another bowl and transfer dough to that bowl, turn dough once to lightly coat and then cover with a towel and let dough rise until it's double in size or about an hour.

Divide the dough into 10 pieces of the same size.  Roll each piece into a rope that is about 10 inches long and then tie in a knot.  Take the end lying under the knot and bring over the top, tucking it into the center.  Take the end lying over the knot and bring it underneath, tucking it into the center. 
To make the glaze, melt the butter and then stir in garlic. 

Preheat oven to 350 degrees, brush rolls with glaze, place rolls in oven and bake until lightly brown about 15-18 minutes. 


Friday, January 15, 2010

Cranberry Sauce

For me, cranberry sauce is a staple of any Thanksgiving and Christmas meal.  The meal just doesn't seem complete without cranberry sauce.  I love the taste of cranberries; they are sweet and tart at the same time and it seems to compliment every part of the holiday meals.  Growing up we just had the the regular jellied cranberry sauce out of the can, which I have absolutely no problem with, but when Spencer and I started dating and I attended his families Thanksgiving for the first time I tasted some of the best cranberry sauce I ever had.  This wasn't the regular jellied cranberry sauce I was accustomed to; this sauce had so many different textures in it including pecans and pineapples.  This was definitely one of my favorite things at the meal that year; and it stayed in my mind for quite some time.  

One of Spencer's aunts made this sauce, and she isn't from here so they are only around for Thanksgiving and they stay in their hometown to do Christmas with their family.  Since they are only around for Thanksgiving we only had this sauce once a year.  Finally after quite a few years of not having this at Christmas I finally decided to ask her for the recipe, why I didn't do this sooner I don't know, and she kindly gave it to me.  So this year we were able to have this awesome cranberry sauce at Thanksgiving as well as Christmas.  This sauce is not only great as a side but also as a spread on sandwiches.  It adds so much flavor but doesn't overpower the meat or other condiments used.  I hope you enjoy this as much as we do.

Cranberry Sauce


2 Bags fresh cranberries (2 pounds)
2 Cups sugar
1 Can crushed pineapple
1 Cup pecans, chopped
2 Small boxes (3 ounce boxes) raspberry jello


Prepare jello as directed on the box.  Let the jello mixture cool.

While the jello mixture is cooling rinse the cranberries and chop them using a food processor. 

Once the jello is cooled combined all the ingredients. 

Cover the mixture and refrigerate overnight. 

And since this is a post about Christmas, here is Tucker on his first Christmas!

Recipe from Aunt Sue

Thursday, January 14, 2010

After Baking for Nine Months...

our little man finally made his first appearance!  Tucker arrived at 1:56 p.m. on December 14th.  The labor and delivery went quickly and very well.  We both made it through everything safely and we are so happy.  Spencer and I could not have asked for a better Christmas present; this was definitely by far the best Christmas and present we could have ever asked for.  We have been home a few weeks now and we are pretty much adjusted to life with our new bundle of joy!  Our lives are forever changed; I just can't describe how amazing it is.   

My blog has been neglected the past few months but I've had a few things going on.  We were getting ready for the arrival of Tucker as well as doing some remodeling to our home.  Things are getting back in order now and I'm getting back in my groove of cooking so hopefully I will be better about updating my blog.  I've definitely missed being in the kitchen on a regular basis and I've missed having things to post on here.  So as the new year begins hopefully I will be able to post on a more regular basis.

This post wouldn't be complete without a picture of our newest here you go!

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