Wednesday, May 14, 2014

Pasta with Sausage and Artichokes

Great recipe!  Made last night and loved every bite.  Very fresh with all of the herbs and tomatoes added at the end!  This recipe is from Giada and I saw it on the today show :)

Pasta with sausage and artichokes 

From Giada


6 servings

2 tablespoons of extra virgin olive oil

1.5 pound Italian hot sausages, casings removed

2 16 oz cans of artichokes in water, not drained

2 large garlic cloves, chopped

1 ¾ cups chicken broth

½ cup dry white wine

12 ounces whole grain Castellane or Penne pasta

½ cup shredded Parmesan cheese

⅓ cup chopped fresh basil

1 cup cherry tomatoes, halved

¼ cup chopped fresh Italian parsley

½ teaspoon salt

¼ teaspoon freshly ground pepper

8 ounces water-packed fresh mozzarella, drained and cubed


Heat the oil in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and sauté over medium heat until the garlic is tender, about 2 minutes. Add the broth and wine. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes. 

Meanwhile, bring a large pot of salted water to a boil. Cook the pasta in boiling water until tender but still firm to bite, stirring often, about 10 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup of Parmesan cheese, basil, tomatoes and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season to taste with salt and pepper. Serve, passing the additional Parmesan cheese alongside.

Tuesday, May 13, 2014

What I have been cooking lately: Lemon-Garlic Shrimp and Grits

I know it has been a while... call me lazy!  I still want to have an account where I post my favorite recipes so I can use and maybe you can too.  I cannot promise amazing pictures but I can say that the recipes I will post will be delicious:)

Lemon-Garlic Shrimp and Grits


3/4 cup grits - (you can use instant but I much prefer slow cooking grits) 
Salt and freshly ground black pepper
1/4 cup grated parmesan cheese
3 TBS unsalted butter
1.5 lb medium shrimp, peeled, deveined, and tails off
2 garlic cloves, minced
pinch of cayenne pepper
1 lemon - juiced
zest of 1 lemon
1 lemon, wedges cut for serving
2 TBS roughly chopped fresh parsley
a splash of half and half


Bring 3 cups of water to a boil in a saucepan over high heat.  Slowly whisk in the grits, 1 tsp salt and 1/2 tsp pepper.  Bring to a boil and then reduce to a simmer and continue to cook, about 20-30 minutes.  Note - follow the directions on your specific grit package for cooking for best results.  If your grits become too thick, simply add a couple splashes of half and half to the grits.  This will make them creamier!  When there is about 5 minutes left of cooking, stir in the parmesan and 1 TBS butter.  Remove from the heat and season as needed with salt and pepper to taste.  Cover to keep grits warm.

While the grits are cooking, this is when I peel the shrimp and get them ready for cooking.  When shrimp are peeled, season with salt and pepper.  I also added a little seasoning of lemon pepper.  When ready, melt 2 TBS butter in a large skillet over medium-high heat.  Add the shrimp, garlic, and cayenne.  Cook 3-4 minutes, tossing until the shrimp are pink.  Remove the shrimp and set aside.

Remove the skillet from the heat and add 2 TBS water, lemon juice, lemon zest, and parsley.  At this point you may need to add about 1 more TBS of butter to help thicken your sauce - totally optional.  When sauce tastes right, place the shrimp back in the skillet and toss.

To serve:  Place grits on bottom and shrimp/sauce mixture on top.  Garnish with a touch more parsley and lemon wedges

This recipe was found and slightly adapted from Food Network.  And, there is a good picture there!  Win Win for me:)

Saturday, May 4, 2013

Stir Fried Shrimp with Greens

I have made this recipe three times now... IN A WEEK!  It is so simple, quick, and tasty to say the least.  I serve it up with organic brown rice.  I haven't taken a picture yet so forgive me but wanted to share nonetheless!  If you want a beautiful picture, click the link below
If you don't eat shrimp, try subbing tofu or chicken....

Stir Fried Shrimp, Egg, and Greens


- 3/4 cup organic (non GMO) brown rice
  • - 4 eggs
  • - 2 TBS + 1/2 teaspoon soy sauce
  • - 2 TBS canola oil or other high heat oil
  • - 1 pound peeled and deveined large shrimp with tails removed
  • - 6 scallions, chopped small
  • - 1 TBS chopped FRESH ginger
  • - 2 Garlic cloves
  • - 6 cups stemmed and chopped collard greens (I often use 1 bunch of lacciato kale and 1 bunch of baby bok choy, or a mix of whatever leafy greens I have in fridge!)
  • - 1-2 TBS rice vinegar 
  • - Red chili flakes to taste
  • - Asian Chili Sauce, for the topping


  1. Cook the rice according to the package directions. In a medium bowl, whisk together the eggs and ½ teaspoon of the soy sauce. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the egg mixture and cook, stirring and tilting the pan, until just set, 1 to 2 minutes. Fold the egg in half and transfer to a cutting board; cut into 1-inch strips.
  2. Add the remaining tablespoon of oil to the skillet. Add the shrimp and cook, tossing occasionally, until opaque throughout, 4 to 6 minutes; transfer to a plate.
  3. Add the scallions, ginger, and garlic to the drippings in the skillet and cook for 1 minute. Add the collard greens and cook, tossing often, until tender, 1 to 2 minutes. Add the rice, vinegar, shrimp, egg, chili flakes, and the remaining 2 tablespoons of soy sauce to the skillet and cook, tossing, until heated through, 2 to 3 minutes. Serve with the chili sauce drizzled on top.

Saturday, January 12, 2013

Happy New Year's 2013

How true is this!  Let's try this year to prove those PHD studies wrong!

Tuesday, July 17, 2012

Summer Scallops

Scallops are the perfect summer dish.  They are quick and easy to cook so you don't waste time in the kitchen when you could be catching rays at the pool.  I recently went scalloping in the gulf with some of my best friends and I think that I have cooked scallops in about 10 different ways, all which were delicious.  This recipe stuck out because of the ease of the preparation and the shorter ingredient list... hope you enjoy

Seared Scallops in herb and butter sauce
Recipe from Cooking Light

1 TBS chopped fresh parsley
1 TBS chopped fresh chives
2 tsp olive oil
1 1/2 pounds sea scallops or the equivalent in bay scallops if you have access
1/3 cup dry white wine
1 TBS chopped shallots
1 TBS white wine vinegar
3 TBS chilled butter, cubed
1 tsp chopped fresh thyme

Heat a large skillet over medium-high heat.  Add a little bit of olive oil to the pan to heat.  Rinse and dry the scallops, then sprinkle the scallops with 1/4 tsp salt and 1/4 tsp pepper.  Cook about 3 minutes on each side (if using bay scallops it will be about 3-4 minutes cooking time total).  Cook until browned and remove from pan.  Keep warm
Then combine the wine, shallots, and vinegar in a saucepan and bring to a boil.  Cook 5 minutes until liquid is reduced to about 1 TBS.  Then turn the heat down to low.  Slowly add the butter, in cubes, one at a time until all the butter is melted and mixed in.  Stir in the parsley, chives, thyme and about 1/8 tsp of both salt and pepper.... 
Plate scallops and pour the sauce on top.

I enjoyed serving this dish with Israeli Couscous and steamed sugar snap peas.  It is a versatile dish and will pretty mush go with anything

Monday, April 16, 2012

Roasted Green Beans and Carrots

I love a simple and delicious vegetable side. We have been eating our weight in green beans and carrots lately. The combination of these two veggies not only have a gorgeous color palette but there flavors blend perfectly together. Of course, the Penzey's Spices provide the additional burst of flavor

Roasted Green Beans and Carrots

A pearce's kitchen original

2 lbs "skinny" organicgreen beans, ends cut off
1 bag of organic carrots, cut in half
garlic salt to taste
penzeys shallot pepper to taste
lemon pepper to taste
olive oil

To cook
Preheat oven to 450 degrees.

Combine all of the above, making sure that you coat the veggies evenly with the oil and seasoning. Place on a large cookie sheet lines with aluminum foil and place in oven. Cook for 15 minutes, then with a spatula toss the veggies and replace back into the oven. Then cook another 10-18 minutes, depending on how soft you want your veggies. Taste and adjust the seasonings as needed.

This veggie side dish will go with anything.... Even added cold into a salad they are delicious :)

Monday, April 2, 2012

Springtime Rice

One of my favorite meals to plan for is definitely Easter. I have a tradition of having a rack of lamb grilled with the best mint jelly I can get my hands on. I love lamb.

I have decided to accompany my Easter tradition with this Springtime Rice dish. I have made it several times paired with grilled chicken, shrimp, and sometimes just right out of the fridge!

Try this recipe out soon, it will not disappoint

Springtime Rice
Recipe from How Sweet it is


1 bunch of organic asparagus, get the thin asparagus if available
2 TBS olive oil
3/4 cup (uncooked) brown jasmine rice
1 cup chicken stock, or vegetable stock
1 shallot, diced
2 garlic cloves, minced
1 container baby bella mushrooms, rinsed well and quartered
1/3 cup white wine
1/4 cup dried cherries, coarsely chopped
1/8-1/4 cup roasted almond pieces, or walnuts, roughly chopped


Cook rice according to package directions, using the chicken stock (1 cup) in place of 1 cup of the water that the directions on package specify.

While rice is cooking, preheat the oven to 400. Toss the asparagus in olive oil, salt, pepper, and roast asparagus on baking sheet for 15-20 minutes.

In a large skillet, over medium heat, add 1 TBS olive oil and then add the diced shallots. Add a pinch of salt and cook for 3-5 minutes. Then add in the chopped mushrooms, and saute for another 3-5 minutes. You want the shrooms to be soft. Then stir in the garlic and chopped dried cherries and cook until the garlic speaks. Turn the heat up to medium high, then add the white wine, cook for 3 minutes. Then reduce the heat to low.

When the rice is finished cooking, add the rice to the shallot/cherry mixture. When asparagus is roasted, give the asparagus a rough chop (into bite size pieces), then add to the rice mixture. Sprinkle roasted almonds (or walnuts) on top Serve and enjoy