Shrimp Fettuccine Alfredo

Do you like shrimp?

I do! I'm in love with the bang bang shrimp tacos at Bonefish Grill. If I knew how to make those tacos, we'd have that once a week! But I'm still very fishy (pun intended!) about fish. I stick to the same cooking method for salmon and for shrimp (the only two seafoods (is that a word)? I make at home). I still have lots to learn about fish and I definitely have room for improvement.

Despite my lack of fishy skills, I do know how to throw shrimp into pasta. This was really good, easy, and quick to put together on a weeknight. Dinner ready in 20 minutes? I'll take it. You might prefer using heavy cream instead of half and half, I bet it would add richness as the half and half just isn't the same. I also think more cheese is necessary, or adding a second cheese might do the trick. It was a Cooking Light recipe after all, so if you're trying to eat healthier after Thanksgiving and before the holiday baking begins, it's a good way to satisfy a pasta craving!

Source: Cooking Light
Serves: 3-4

1 pound fettuccine
1 pound peeled and deveined medium shrimp
2 garlic cloves, minced
2 teaspoons olive oil
1/2 cup grated Parmigiano-Reggiano cheese
1/3 cup half-and-half
3 tablespoons 1/3-less-fat cream cheese
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley

How do you like to make shrimp?

Chewy Chocolate Chip Cookies

I don't know about you, but chocolate chip cookies should be baked all year round.

Who says they're not part of the holiday baking season? Not that I know anyone who would say that...I can't imagine not having them around among all the other holiday baked gooies. Who won't be thrilled to receive a batch of these babies freshly made? With love. <3

After taking a break from cooking since Thursday, I got my bake on Sunday night. This recipe makes a lot of chocolate chip cookies- I think I've got 24 sitting in my cookie box! They are soooo much better than the other chocolate chip cookie I've got on my blog, I'd even go so far as to say they're the best I've ever made.

Oh yes. I said it. These are my favorite chocolate chip cookies!

Source: Life of a Wife
Servings: at least 24

2 cups + 2 Tbsp flour

1/2 tsp baking soda

1/2 tsp salt

12 Tbsp unsalted butter, melted and cooled until warm

1 cup brown sugar, packed

1/2 cup sugar

1 egg plus 1 egg yolk

2 tsp vanilla extract

1 1/2 cups semi-sweet chocolate chips

Preheat oven to 325. Whisk dry ingredients together in a medium bowl; set aside.  With electric mixer or by hand, mix butter and sugars until thoroughly combined.  Beat in egg, yolk, and vanilla until combined.  Add dry ingredients and beat at low-speed just until combined.  Stir in chocolate chips.

Drop dough onto parchment-lined baking sheets.  Bake, reversing position of cookie sheets halfway through until cookies are light golden brown and outer edges are just starting to harden but the centers are still soft and puffy (about 11-14 minutes).  Do not overbake!

Cool cookies on sheets until able to lift without breaking.  Transfer to wire rack to cool. 

What's on your holiday baking list?

Pumpkin Butterscotch Cheesecake Bars

Oh hello there before-Thanksgiving-prep-day.

I'm so glad I had the day off. I can't imagine running around my house like a turkey with it's head cut off (haha) the day of. I've got my turkey brining, the house is relatively clean, and dessert is done! Tomorrow I'll make the sweet potatoes and set the table. 

I thought I'd share these with you now justincase. You know, in case you want to add another dessert and make another trip to the store. These bars smelled amazing as they were baking and even better after they came out of the oven. Once they cooled I had to test them and see if they were good...let's just say, I don't think I'll have any left over tomorrow!

Source: Beantown Baker
Servings: 24

2 cups flour
1/2 + 1/4 cup sugar
3/4 cup of dark brown sugar, packed
3/4 cup cold butter
11/2 cup quick cooking oats
3/4 cup pecans, toasted and finely chopped
1 8 oz package of cream cheese
1 can (15 oz) pumpkin puree
2 tsp cinnamon
1 tsp ginger
1/2 tsp ground allspice
pinch of cloves
1 tsp vanilla
1 cup butterscotch chips

Heat oven to 350 degrees F. Line a 13×9 pan with parchment paper.

In a bowl mix flour, 1/2 cup sugar, brown sugar; cut butter into mixture with a pastry blender until mixture resembles coarse crumbs. Stir in oats and pecans. Remove 3/4 cup of mixture and add in butterscotch chips. Set aside and reserve for topping. Press remaining mixture into bottom of parchment lined pan. Bake for 15 minutes.

Combine cream cheese and pumpkin; add remaining sugar, cinnamon, ginger, all spice, cloves and vanilla and mix until well blended. Pour over crust and bake for 15 minutes. Sprinkle reserved oat crumb mixture and continue to bake for another 15 minutes.

Cool in pan for 10 minutes and then transfer to a cooling rack. Let cool completely before storing. Cut into 2×2 squares and serve.

Have a Happy Thanksgiving!

The Week Wrap Up 11/14-11/19

I've got my shopping list done and ready for Thursday. I'll probably hit the store tomorrow and buy everything, including the turkey! Have you done your shopping yet? Are you hosting, attending, baking, cooking? I'm a big fan of traditions and sticking to the same turkey recipe I used three years ago (ah! how embarrassing are these pictures!) and same sweet potato casserole. Which I dream about all year until turkey day. I like to try out new desserts and will be making these butterscotch pumpkin cheesecake bars. We're celebrating with friends this year and they've be bringing dishes to pass as well- broccoli cheese casserole and stuffing! I'm so excited to eat all this food!

Here's what I shared this week:

Whole Wheat Autumn Apple Pizza

Ham and Cheese Apple Panini

Here's what I bookmarked:

Texas Fudge Cake- The Pastry Chef's Baking

Creamy Turkey and Wild Rice Soup- A Farmgirl's Dabbles

Double Bread Stuffing- How Sweet It Is

Creamy Cheesy Potatoes- Get Off Your Butt and Bake!

 

Hope you're enjoying this chilly weekend!

Ham and Cheese Apple Panini

I hate cold sandwiches.

There are times when I don't have a choice and have to eat my sandwiches cold; i.e. at work. It's the worst thing ever! Unless it's a peanut butter and jelly sandwich.

I like my bread toasted and crunchy. My cheese has to be warm and melted. On the weekends I like to make elaborate sandwiches so that I can actually enjoy them pressed between my panini maker.

Bread and cheese. I've got a thing for you.

This is sandwich is very easy to make with staples I'm sure you have in your fridge. Ham, cheese, dijon mustard, and mayonnaise. I don't normally have red onions in the house but I had half of one leftover from pizza night. I think it really makes a difference in this sandwich.

Source: adapted from Kraft Foods

2 tsp. mayonnaise 

1 tsp. dijon mustard

2 sliceswhole wheat bread

1 thin red onion slice

4 slices ham

6 thin apple slices

1 slice cheese

Heat panini grill. Mix mayo and  mustard; spread onto bread slices. Fill with onion, apple, ham, and cheese. Grill 3 minutes or until golden brown.

What do you like to put in your sandwiches?