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Creamy Lemon Shrimp Pasta

Published on 26 March 2015 Category: BlogRecipes Written by Andrea
Recipe Mar 24 Cramy lemon Shrimp Pasta Copy 


2 cups penne pasta, uncooked
1½ pounds raw, deveined, peeled medium shrimp
½ cup chicken broth
6 ounces (¾ of 8-ounce package) cream cheese, cubed
2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice
¼ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
1 tablespoon chopped fresh parsley


Cook pasta in a large saucepan as directed on the package, adding shrimp to the 
boiling water for the last 3 minutes.
Meanwhile, heat broth in a large skillet over medium heat. 
Add cream cheese, lemon zest and juice. Cook, stirring, for 3-4 minutes,

or until the cream cheese has melted.
Drain the pasta mixture. Add to the cream cheese sauce with Parmesan; mix well.
Top with mozzarella. Cover and cook for 3-4 minutes, or until the mozzarella is melted.

Sprinkle with parsley. 
Makes 6 servings.
Variation: Substitute boneless, skinless chicken breasts for the shrimp. Cut chicken
into strips. Heat a large nonstick skillet over medium heat. Add chicken and cook,
stirring, for 7-8 minutes or until done. Add to the sauce with the pasta and Parmesan.

Vanilla Ice Cream Waffles

Published on 18 March 2015 Category: BlogRecipes Written by Andrea
Recipe Feb 12 Vanilla Ice Cream Waffles 


2 1/2 cups vanilla ice cream, plus more for topping
2 large eggs
1/4 teaspoon salt
2 cups all-purpose flour
Cooking oil or spray
1 cup fresh sliced strawberries, raspberries, blackberries or blueberries


1. Preheat a waffle iron according to manufacturer's instructions. Preheat
oven to 200°F.
2. Place 2 1/2 cups ice cream in a bowl. Melt in a microwave using the defrost cycle.

Ice cream must be thoroughly melted.
3. In a separate bowl, beat eggs with a whisk until they are pale yellow.
Add eggs to the melted ice cream and whisk to blend.
4. Whisk in salt and flour until just combined.
5. Lightly coat the waffle iron with cooking oil using a pastry brush or with cooking spray.
6. For each waffle, measure about 1/2 cup of batter and pour over the waffle-iron grid to cover.

Cook for 4-6 minutes, or until golden brown.
7. Transfer waffles to a baking sheet and keep warm in the oven until ready to serve.
8. Top waffles with ice cream and berries. Makes 4 servings (8 waffles).


Garlic-Stuffed Sirloin

Published on 18 March 2015 Category: BlogRecipes Written by Andrea

Recipe Mar 18 Garlic Stuffed Sirloin 


1 tablespoon olive oil
1/4 cup finely chopped fresh garlic
1/2 cup thinly sliced green onions
1/4 teaspoon salt
1/4 teaspoon pepper
1 3-pound boneless top sirloin steak, cut 2 inches thick


1. Preheat grill or barbecue.
2. Heat oil in a small nonstick skillet over low heat.

Add garlic and cook for 5 minutes, or until tender, stirring occasionally
3. Add onions, increase heat to medium-low and continue cooking for 5 
minutes, or until onions are crisp-tender, stirring occasionally. Stir in salt 
and pepper. Remove from the heat and let cool thoroughly.
4. Trim excess fat from steak. Make a horizontal cut through the center of
the steak, parallel to the surface, approximately 1 inch from each side. Cut
to, but not through, the opposite side. Spoon the cooled stuffing into the 
pocket, spreading evenly. Secure the opening with wooden picks.
5. Place steak on cooking grid over medium-low coals. Cover grill and
cook for 26-32 minutes for rare to medium, turning once. Remove picks.
6. Trim excess fat and carve steak into 1/2-inch-thick