Seafood Pasta

Seafood Pasta5

Seafood pasta is what’s cooking in the kitchen tonight! I do apologize for the lapse in recipes. Michael and I once again moved. Thankfully this time, we will be staying put for a while. Which means, more and more recipes.

This week, we have Michael’s best friend, Nikolay in town to visit. Nik had made a request for me to make my infamous lobster mac and cheese (if you want to make the lobster mac, it’s in the recipes tab). Since there was a huge assortment of seafood at our local grocery store, I decided instead to make a seafood pasta. For the seafood, we chose to get lobster tails, shrimp, and scallops. You can always use whatever types of seafood you would like. The flavors of this dish were incredible. It even tasted so much better the next day. There you have it, some delicious seafood pasta.

Ingredients:

  • 1 Pound of Linguine
  • 2 Lobster tails
  • 1/2 Pound of shrimp
  • 1/2 Pound of scallops
  • 1/4 Cup of Extra Virgin Olive Oil
  • 3-4 Tbsp of garlic
  • 1 Tbsp salt
  • 1 Tbsp pepper
  • 4 Tbsp Italian parsley
  • 1 Tbsp red chili flakes (use as much or as little)
  • 1 Cup of Parmesan cheese

Serving size: 3-4 people    Prep time: 20 minutes    Cook time: 30 minutes

Directions:

In a large pot, boil water. Once water is boiling, dash 1/2 teaspoon of salt. Then place pasta into pot. Cook pasta between seven to nine minutes, or until al dente. Once pasta is cooked, drain and set aside. To stop pasta from cooking, run cold water over pasta in a colander.

While pasta is cooking, begin to peel your shrimp and de-shell lobster and set to the side.

In a deep dish pan, heat olive oil. Once olive oil is hot, begin to saute garlic for one minute. Then place seafood into pan to also saute. Add salt and pepper to seafood and mix all together. Then add three tablespoons of Italian parsley and red chili flakes. Add to whatever is desired on heat when it comes to the chili flakes. Once seafood is coated, add cooked pasta into pan. Coat all of the pasta with olive oil sauce. Once pasta is coated, add Parmesan cheese into pasta dish. Once everything is mixed together, begin to plate. Once plated, add an additional garnish of Italian parsley and Parmesan cheese.

Seafood Pasta1Seafood Pasta2Seafood Pasta3Seafood Pasta4

Maple Glazed Chicken

Maple Chicken3

Maple glazed chicken is what’s on the menu for dinner tonight. This recipe popped into my head while I was looking in our refrigerator. I already knew that I was going to cook chicken. I looked at the shelves and found maple syrup. That light bulb in my head turned on again. Since we still had sweet potatoes and broccoli, I decided to use that as my sides for this dish. The sweet potatoes were just mashed and the broccoli was sauteed in olive oil, salt, and pepper. This recipe was definitely a hit in the Powell house. There you have it, my Maple Glazed Chicken!

Ingredients:

  • 4 Pieces of chicken thighs
  • 1/4 Cup extra virgin olive oil
  • 1 Tbsp salt
  • 1 Tbsp pepper
  • 1 Tbsp chili powder
  • 1 Tbsp paprika
  • 4 Tbsp maple syrup

Serving size: 2-4 people    Prep time: 1 – 2 hours    Cook time: 35 minutes.

Directions:

In a small mixing bowl, mix olive oil, salt, pepper, chili powder, and paprika for chicken marinade. Place chicken in storage bag, then pour in marinade. Allow chicken to marinade at minimum one hour.

Once chicken is marinaded, line baking sheet with foil or parchment paper. Preheat oven to 375° degrees. Place chicken on baking sheet. Bake chicken for thirty minutes. Remove chicken from oven and pour one tablespoon of maple syrup per chicken. Set oven to broil and place chicken in oven for an additional five minutes.

Maple Chicken2Maple Chicken1Maple Chicken5

Fig Chicken

Fig Chicken4

Fig chicken? Yes, fig chicken. Fig preserves is something I absolutely love. I especially love it with brie and spreading it on a cracker. I had a jar of fig preserves in my pantry and no brie in sight to enjoy it with. Then a light bulb lit up in my head. I had chicken in my refrigerator and some veggies. Why not use the fig preserves as a substitute for barbecue sauce? I plated it on a bed of mashed potatoes and a side of sauteed asparagus. You can always use whatever side you wish. I happen to have potatoes and asparagus in my refrigerator to use. Voila, Fig Chicken!

Ingredients:

  • 4 Pieces of chicken thighs
  • 3/4 Cup of extra virgin olive oil
  • 1 Tbsp of salt
  • 1 Tbsp of pepper
  • 1 Tbsp of paprika
  • 1 Tsp of chili powder
  • 4 Tbsp of fig preserves

Serving size: 2-4 people    Prep time: 15-20 minutes    Cook time: 50 minutes.

Directions:

Marinade chicken thighs in olive oil mixed with salt, pepper, paprika, and chili powder. Marinade between two to three hours.

Preheat oven to 375° degrees. Line baking sheet with aluminum foil and lightly grease foil with cooking spray. Place marinaded chicken on foil and cover with foil. Bake chicken for thirty minutes. After baking for thirty minutes, remove top foil. Top each piece of chicken with fig preserves; one tablespoon per chicken. Place uncovered chicken back into oven and bake for another 20 minutes.

Fig Chicken5Fig Chicken1Fig Chicken2Fig Chicken6

 

Lavender Lemon Bars

Lavender Lemon Bar13

Spring has officially sprung! When spring comes, flowers come to bloom. In honor of spring officially making its way in, I decided to make some lavender lemon bars.

Lavender? Often times, lavender has a very floral and soapy scent to it. I have a love affair with Young Living essential oils. Yes, I am an oily addict and happen to also be a distributor. Young Living incorporated their vitality line of essential oils. They have wide range of oils that can be used to cook with. From orange to peppermint to lavender, they have it. So with this recipe, I decided to use the lavender vitality oil. Do not let the floral or soapy scent scare you. The lavender oil actually has a sweet taste to it with a floral note. When the lavender and lemons are combined, you have an amazing combination of flavors.

Serving size: up to 10 people    Prep time: 20 minutes    Cook time: 50 minutes.

Ingredients:

For the Shortbread Crust:

  • 2 Cups of All Purpose Flour
  • 1 Cup of room temperature butter (2 sticks)
  • 1/2 Cup of confectioner’s sugar
  • 1/2 Tsp of vanilla extract
  • 1/2 Tsp of salt

For the Lemon Filling:

  • 4 Large eggs
  • 2 Large egg yolks
  • 2 Cups of white sugar
  • 4 Tbsp of all-purpose flour
  • 1/2 Cup of lemon juice
  • 2 Tbsp of grated fresh lemon zest
  • 2 Tsp of confectioner’s sugar, or to taste
  • 8-10 drops of Lavender essential oil

Directions:

Preheat oven to 350° degrees. Lightly oil 8×8-inch baking dish.

Place flour and butter in a mixing bowl and mash together until both are thoroughly combined. Mix in confectioner’s sugar, vanilla, and salt. Mash everything together until everything is combined.

Wet fingers lightly with some water and press dough into bottom of baking dish. When dough is pressed into dish, use a fork to poke holes throughout dough. Bake crust for 22 minutes.

For lemon filling, start out beating eggs and yolks together in a bowl. Whisk in sugar and flour until filling is smooth. Add lemon juice, lemon zest, and drops of lavender essential oil. Once crust is ready, pour lemon filling over crust.

Bake for 25 minutes until filling is set. Allow lavender lemon bars to completely cool prior to cutting. Dust bars with confectioner’s sugar.

*If you have any questions or are interested in essential oils, feel free to contact me through here. I will be happy to answer any questions or guide you into the wonderful world of essential oils.

Lavender Lemon Bar7Lavender Lemon Bar9Lavender Lemon Bar10Lavender Lemon Bar11Lavender Lemon Bar12Lavender Lemon Bar1Lavender Lemon Bar2Lavender Lemon Bar3Lavender Lemon Bar4Lavender Lemon Bar5Lavender Lemon Bar15

 

Bangers & Mash with Guinness Onion Gravy

BangerMash2

Happy St. Patrick’s Day, everyone! So I never tried bangers and mash until Michael and I went to an Irish pub out here in Phoenix called Irish Wolfhound Restaurant and Pub. The first time we went, Michael was actually the one who ordered it. I ordered their corned beef and cabbage. Both dishes were delicious. But I enjoyed the bangers and mash a little more. So the last few times I have been there, I ordered that same dish each time.

Since it is St. Patrick’s Day, I decided to whip something up incorporating an Irish stout, good old Guinness. The flavors and the aroma Guinness brought out in the gravy were sensational. I hope you enjoy this dish as much as I did. Happy St. Patrick’s Day!

Serving size: 3-4 people    Prep time: 10-15 minutes    Cook time: 40-45 minutes.

Ingredients:

  • 1 Pound of sausage (I used polish sausage)
  • 3 Red potatoes
  • 1 Onion
  • 1/2 Cup of butter (1 stick)
  • 1/2 Cup of Guinness
  • 1/4 Cup of low sodium beef broth
  • 4 Tbsp of flour
  • Salt & Pepper to taste
  • Parsley to garnish

Directions:

Boil potatoes for thirty to thirty five minutes. Once potatoes are soft, place them in a mixing bowl. Mash potatoes with three tablespoons of butter. Mix in salt and pepper to taste. For the potatoes, I only put in half a teaspoon of both salt and pepper. Once mashed and mixed, set aside.

Heat two tablespoons of butter in a skillet. Once heated, place sausage onto heated skillet. Cook for fifteen minutes, or until sausage is fully cooked. Once sausage is fully cooked, set aside.

In the same skillet, add an additional four tablespoons of butter. Once melted, add sliced up onions. For the onions, I thinly sliced them and cut into halves. Cook until onions are soft. Add four tablespoons of flour. Mix flour until all onions are coated with flour. Pour in beef broth and mix until broth begins to thicken. Slowly stir in Guinness into skillet. Allow gravy to simmer for fifteen minutes. Add salt and pepper to taste. For the gravy, I used 2 teaspoons of salt and a tablespoon of pepper for a small smokey kick.

Once everything is cooked, you can start plating. I started with three scoops of mashed potatoes. Then I placed two pieces of sausage on top of the potatoes. Top it off with the Guinness onion gravy and garnish the dish with parsley.

If you ever wander in the west valley of Phoenix, in Surprise, definitely check out Irish Wolfhound Restaurant and Pub. Food is really incredible!

16811 N Litchfield Rd #104, Surprise, AZ 85374

BangerMash1BangerMash5BangerMash6BangerMash7

 

Curried Chicken Salad

Curried Chicken8

I love curry, and I love chicken salad. Luckily, my sister, Kareena, came up with a delicious recipe that combines both. So every year back in the day, we as a family would go to our local mall and watch fireworks on the fourth of July. And each time, we would bring some snacks and finger foods. One year, Kareena decided to make chicken salad sandwiches. Instead of the regular chicken salad, she added curry powder.

This take on chicken salad is pretty incredible. I love it on a piece of whole wheat bread or even in a wrap. Michael actually enjoys it by itself. If you’re not big on the curry flavor, you can always omit the curry powder and just use salt and pepper for some added flavor. The mixture of flavors blend very well together. You get the spiciness of the curry, the tartness of the apples, and the sweetness of the dried cranberries. I recommend using Granny Smith apples because of their tart flavor, but you can use any apple. So here you go, curried chicken salad. Now excuse me, while I enjoy some for myself.

Serving size: 4-5 people    Prep time: 5-10 minutes

Ingredients:

  • 3 Cups of chicken (shredded)
  • 1 Cup of mayonnaise
  • 1 Cup of celery
  • 1 Cup of apples
  • 1 Cup of dried cranberries
  • 1 Tbsp curry powder
  • 1 Tsp salt
  • 1 Tsp pepper

Directions:

Cook chicken in boiling water for 30 minutes. I used two pieces of chicken breast. As a substitute, you can also use rotisserie chicken. Allow chicken to cool for fifteen minutes.

While chicken is cooking, dice up apples and celery into small pieces and place with dried cranberries into bowl. Once chicken is cool, shred and place into bowl with diced apples, celery, and dried cranberries. Add mayonnaise, curry powder, salt, and pepper. Mix together all ingredients until everything is coated. Refrigerate for about an hour and allow all the flavors to sit. Enjoy on a piece of bread or just by itself.

Curried Chicken4Curried Chicken6Curried Chicken5Curried Chicken3Curried Chicken7

Lobster Mac and Cheese

lobstermac8

It’s Valentine’s Day, the day of love. To us, we celebrate love on a daily basis. Even on the days where we can’t seem see things eye to eye, we still celebrate it every day.  I am lucky and proud of the fact that Michael and I love each other through our many strengths and craziness.

So this year for Valentine’s Day, we opted to stay in for dinner and cook lobster mac and cheese. I was walking around the store on Sunday thinking about what we should make. I walked by the meat and seafood department and saw that lobster tails were on sale. That was when a light bulb turned on in my head and I thought to make lobster mac and cheese. This is a relatively easy recipe adapted from my cooking idol and inspiration, Ree Drummond, aka The Pioneer Woman. I paired this mac and cheese with sauteed broccoli. You can always have mac and cheese on its own, as a side dish with steak, or with a side salad too. So here you have it, lobster mac and cheese. Hope you all have a wonderful Valentine’s Day!

Serving size: 4-6 people    Prep time: 10-15 minutes    Cook time: 50 minutes.

Ingredients:

  • 2 Cups Macaroni
  • 6 Tbsp Butter
  • 2 Lobster tails
  • 1/4 Cup flour
  • 2 Cups milk
  • 1 Tsp Salt
  • 1 Tsp Pepper
  • 1/2 Cup grated Parmesan
  • 3/4 Cup Cheddar
  • 4 Ounces Goat Cheese
  • 1/4 Cup Parsley

Directions:

Bring a large pot of water to a boil. Cook your macaroni until it is very firm. Drain and set aside.

Preheat oven to 35o° F. Butter a 9×13 inch pan.

Using a pair of scissors, cut down the middle of the bottom of the lobster tails in order to remove the shell. Take care to not cut into the meat.  In a large skillet, melt 2 tablespoons of butter. When butter starts to brown, place both lobster tails in and begin to stir for one minute. Remove lobster tails and set aside.  Allow for the tails to cool, and then chop into chunks.

Add remaining 4 tablespoons of butter to the same skillet. Put in flour and whisk to combine. This will create a roux. Let your roux cook for about a minute; make sure to whisk constantly. Pour in milk, continuously whisking, then cook sauce until thick and bubbly. Next, add your salt and pepper. Add Parmesan, cheddar, goat cheese and stir until melted. Once melted, add lobster chunks and cooked macaroni. Sprinkle in parsley.

Pour mac and cheese into buttered pan and top with extra cheddar. Bake for about 25-30 minutes, or until a slight crust has formed and the cheese is nice and bubbly.

lobstermac1lobstermac2lobstermac3lobstermac4lobstermac5lobstermac6lobstermac12lobstermac11lobstermac10lobstermac9lobstermac7