I love this pasta sauce because it is so simple and it has so much flavor and this is one of my favorites that I always make at home when I have time. Here is the recipe:
To make the Pesto: In a blender, add arugula, 6 cloves of garlic, basil, 2 cups of parmesan cheese, pine nuts, and a dash of salt and pepper. while blending you can slowly drizzle olive oil into it until it is smooth. Set aside.
To make the Garlic Butter Shrimp: In a large sauté pan, melt 1 tbsp. of butter and add the shrimp and season with salt and pepper and the creole and Italian seasoning. Scoop out the shrimp when they are pink and set aside. In the same pan, add 4 cloves of minced garlic, wine and cook for about 2 minutes and then add the chicken broth and let it cook for 6 minutes. add the rest of the butter and 2 cups of parmesan cheese, pesto add the shrimp back into the pan. and set aside.
Make your pasta according to the box, but make sure to keep it al dente and once your pasta is ready toss it into the pan and combine the shrimp wit the pasta and pesto sauce. You can add more parmesan if you like and now all you need is the rest of the wine in a glass to enjoy this delicious dinner and maybe some garlic bread.
Stuffed Cabbage was a favorite staple in my Polish Home, but the way my mom made them never was compatible to my diet, so I tweaked it a little and it still came out delicious. I hope you try this recipe and enjoy one of my favorite dishes from home.
1. Preheat oven to 350 degrees.
2. Take the cabbage and steam it for 15 minutes until it is soft enough to peel the leaves off. Once the cabbage is steamed, you can start peeling the leaves off, leave he outer leaves to use for the bottom of your casserole dish. so that the cabbage rolls don't burn. Once you peeled the leaves off, let them cool down and dry a bit.
3. To make your sauce - In a medium sauce pan, add the olive oil, garlic and onion and cook that until the onion is translucent, then add crushed tomatoes, some parsley and oregano (save some parsley and oregano for the filling), salt and pepper to taste. Let that simmer on low heat while you make the filling.
4. To make the filling - In a large mixing bowl, add ground beef, turkey, 2 eggs, the riced cauliflower, parsley, oregano, 1/2 cup of the tomato sauce, and salt and pepper to taste. Mix it well with your hands to blend it evenly.
5. To make the cabbage rolls - Prepare a large casserole dish, layer the outer leaves along the bottom of the dish. Start stuffing your leaves, take a leaf, lay it curved side up and add a small handful of filling and roll them up tight like you would a wrap or a burrito and place them in dish. Once all the cabbage rolls are stuffed and placed in your dish, pour the tomato mixture into the casserole dish (you can leave some sauce to use as a topping) and cover with foil and bake at 350 degrees for one hour.
I was playing around with a few of my favorite flavors and ingredients to blend a shake together that would taste amazing and be so good for you in so many ways. With all the health benefits from each ingredient I felt like I covered every health issue that I needed to feel good.
Blend all the ingredients together in a blender. (use a ninja/bullet blender if you can but any blender will work).
Let the mixture stand for 3 minutes so the chia will thicken it a little and enjoy.
Growing up this was one of my favorite salads that my mom makes, and it goes so well with a pork or chicken along with a nice glass of white wine. Here is the recipe:
1. Wash all vegetables, and start peeling and slicing the cucumbers, slicing the scallions, slice the avocado.
2. Take the lettuce and roughly rip it apart with your hands and place in a salad bowl.
3. Combine the cucumbers, scallions, with the lettuce and mix.
1. In a blender combine, sour cream and vinegar, olive oil, juice of half a lemon, dill, and salt and pepper to taste.
2. Blend on high for 1 min.
3. Pour mixture over the salad and toss the salad and enjoy.