Parmesan Shrimp Risotto

I spent some time this weekend cooking up a few new dishes for you. This Parmesan risotto has been on my mind for a few days and I am so excited to share it with you!


So creamy and delicious! Not to mention filling!

For this recipe, you’ll need:
2 cups arborio rice
2 (14 oz) cans of chicken broth
2 cups fresh spinach
3/4 cup finely grated Parmesan reggiano… Get the good stuff y’all. It totally makes a difference in this recipe.
2 tablespoons of butter
2 tablespoons of minced garlic
1 ounce fresh squeezed lemon juice
2 teaspoons of kosher salt
1 lb fresh shrimp

Start by grating the Parmesan reggiano. Set aside. Mince the garlic at this point too.

In a large skillet, or my case a wok, put the butter, garlic and arborio rice and mix together over medium high heat for about 2 minutes stirring constantly.

Then add the chicken broth. Stirring frequently until all broth is absorbed.

Add the grated Parmesan. Stir until melted and well blended.

Add the lemon juice and give everything another whirl.

Add the fresh spinach and peeled shrimp. Cook until shrimp are nice and pink and spinach is wilted. Add salt.

Now you are ready eat! I love this meal because:
A) it’s an entire meal in one pot!
B) it’s rich and filling without being overbearing
C) even though its simple to make, everyone will be totally impressed!

Eat up and enjoy!

Nacho Cups

For the Super Bowl, I wanted to come up with something really creative, maybe with a little healthy twist, that was easy to share. I had dreams that I was onto something really great here. However after a trip to the grocery store failed on delivering these pastry baking sheets I was planning on using, I opted for uncooked tortillas. Then a last minute addition of jalapeños… I realized as they were baking that I basically had… Nachos in tortilla chip cups. Haha this is definitely one of those times where the dish morphed as I was putting it together. They were still tasty and easy to share, so I’m calling this a win!

You’ll need:
Uncooked flour tortillas
Shredded cheese
Spicy sausage
4 oz cream cheese
1 cup spinach
Minced garlic
Sliced jalapeños

Preheat oven to 350 degrees.

Brown the sausage.

Mince up a few cloves of garlic. Ok maybe that’s like 5 cloves… Just do it to your taste.

Take the heat off of the sausage. Then mix the minced garlic into the pan and just let those flavors meld while we prep the other stuff.

Dice up a couple handfuls of spinach.

Slice up the cream cheese. You want it room temperature so it will blend easier.

Throw those cream cheese knobs in with the spinach in a large mixing bowl.

Now add in the sausage and garlic, they should still be warm. Mix all that together.

Now onto the tortillas. I kind of guesstimated how big to slice these. Trial and error here people.

Spray a muffin pan generously with non-stick spray. Then line the cups with tortilla. If there are gaps or the tortilla tears, patch it up with a little piece of tortilla.

Fill the cups with the sausage, spinach mixture. Those corners sticking up are ok. As they cook, they will become crispy just like a chip!

Top with lots of cheese!

Wash and slice a jalapeño.

Top each nacho cup with a jalapeño.

Now these delicious bites are ready for the oven!

Bake for 25-30 minutes at 350 degrees or until cheese is bubbly and tortilla edges are brown and crisp.

They smelled awesome!

Ready to share!

I think they are pretty cute too!



Bite Size Caprese Salads

I made these for yet another girls night dinner. Seem to be going to a lot of potlucks lately, so I will be writing about all my foods that are good for sharing. These were a great compliment to all the cheeses, breads and meatballs that everyone brought.

You’ll need:
Fresh mozzarella ( I used mozzarella balls)
Red pepper
Fresh garlic
Spinach or Basil leaves
Balsamic vinegar
Cracked black pepper
Kosher Salt

A few days before, I added some cracked red pepper and minced garlic to the container of fresh mozzarella and let it soak. I wanted to get some extra flavors in the cheese.

I used fresh spinach leaves because my basil that I was planning on using went bad 🙁 so at the last minute I used some dried Italian seasoning in place of the fresh basil.

Half the mozzarella balls.

Place the halved mozzarella and halved tomatoes in the leaf of your choice. This makes a little boat when you insert the the toothpick horizontally. I also made some vertically by putting the tomato on the bottom, flat side down, then stacking the leaf and topping with mozzarella.


Aren’t they pretty?

Now, time to season!

Drizzle with balsamic vinegar then fresh cracked black pepper, Italian seasoning if you want and sprinkle with kosher salt.


Now, the conundrum was how to transport these little morsels… Cupcake pan with lid. BOOM! Problem solved!!


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