Pasta Puttanesca

This is an amazing pasta dish. All of the ingredients blends perfectly into a flavorful, rich sauce.

PASTA PUTTANESCA

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: Serves 4-6

INGREDIENTS:

2 tablespoons olive oil

1/2 cup finely chopped onion

3 cloves garlic, chopped

3-4 canned anchovies, chopped

2 tablespoons tomato paste

1/2 teaspoon red pepper flakes

1 28-ounce can crushed tomatoes

2 teaspoons dried oregano

2 tablespoons capers

3/4 cup (95g) pitted olives (black or green), roughly chopped

1 pound spaghetti

Salt

Olive oil for drizzling

1/4 cup chopped fresh parsley

DIRECTIONS:

1. Saute onions, anchovies, garlic. Heat the olive oil over medium-high heat in a large, deep saute pan. When the oil is hot, saute the onions until soft and translucent, about 4-5 minutes. While the onions are cooking, stir in the chopped anchovies along with some of the oil from the can. Add the garlic and cook another minute.

2. Mix in the tomato paste and cook it for 2 minutes, stirring occasionally.

3. Add the crushed tomatoes, oregano, chili pepper flakes, and olives. Turn the heat down to a gentle simmer.

4. Cook the spaghetti: Bring a large pot of salted water (5 quarts water, 2 tablespoons salt) to a boil. When you add the spaghetti to the boiling water to cook, add the capers to the sauce and continue to simmer it gently. Cook the pasta according to the package instructions, to al dente, cooked but still slightly firm.

Salmon with Caper-Garlic Lemon Butter Sauce

Healthy and low-carb recipe that is rich in lean protein and omega-3 fatty acids. The combination of caper, garlic, lemon and butter makes an excellent sauce and a delicious finishing touch that complements the salmon. It is salty, tangy, and buttery. It's a delightfully simple and tasty recipe. I hope you enjoy this easy dinner as much as I do! 

SALMON WITH CAPER-GARLIC LEMON BUTTER SAUCE

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 3 servings

INGREDIENTS:

1 1/2 pounds salmon or steel head trout (3 fish fillets)

1 tablespoon Italian herb seasoning

salt, to taste

1 tablespoon olive oil

2 tablespoons capers, drained

4 garlic cloves, diced

3 tablespoons lemon juice, freshly squeezed

2 tablespoons butter, softened

DIRECTIONS:

1. Season the tops of fish fillets with Italian herb seasoning and salt (generously). Fish fillets will have skins on the bottom.

30-Minute Ginger Beef

I love easy to make recipes and when they look good and taste great, I am sold. This mouthwatering dish is flavorful and very delicious, it's definitely a keeper!

30-MINUTE GINGER BEEF

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

INGREDIENTS:

1 pound skirt steak, sliced thinly

3 cloves garlic, minced

2 teaspoons fresh ginger, grated

2 cups carrots, julienned

1/2 cup white onion, finely chopped

1/2 cup soy sauce

1/4 cup white vinegar

2 tablespoons sesame oil

1/4 cup vegetable oil, plus more for frying

1/2 teaspoon black pepper

1/2 cup brown sugar, lightly packed

1/2 cup cornstarch

1/4 teaspoon dried chili flakes

2 tablespoons sesame seeds

DIRECTIONS:

1. Toss the skirt steak with the cornstarch in a large bowl and set aside.

2. Over medium heat, add the vegetable oil and onions to a sauce pan. Saute for two minutes until onions are translucent.

3. Add the carrots to the onions and saute for 3-4 minutes until tender.

Baked Lemon-Pepper Tilapia

A delicious and healthy recipe that takes no time to make. It is a total time saver as the whole meal is done in 20 minutes. The fish is light and simple but full of flavor. My husband and kids totally love this dish. I use tilapia but you can use any white fish of your choice. 

BAKED LEMON-PEPPER TILAPIA

Prep and Total Time: 20 minutes

Yield: 6 servings

INGREDIENTS:

6 tilapia fillets (6 ounces each)

2 tablespoons butter

2 teaspoons grated lemon peel

1 tablespoon lemon juice

1 teaspoon garlic salt

1 teaspoon paprika

1/2 teaspoon freshly ground pepper

1/4 cup minced fresh parsley

Peach Cream Cheese Cake

I still have a few leftover peaches from our peach farm visit and while I love baking peach pie and peach cobbler, I looked for a different peach recipe. I found this recipe online and I got so excited because I have all the necessary ingredients to make it. 

What a pretty cake! Not only does it look good from the outside but it is delicious inside. A piece of this cake is perfect with a cup of hot coffee in the morning and/or tea in the afternoon.

PEACH CREAM CHEESE CAKE

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Yield: 1 cake (using 9x3-inch springform pan)

INGREDIENTS:

Streusel topping:

1/3 cup granulated sugar

1/2 cup flour

3 tablespoons butter, cold and cubed

Cream cheese filling:

8 oz cream cheese, softened

1/4 cup granulated sugar

1/2 teaspoon vanilla extract

1 egg

Cake:

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 stick butter, softened

1 cup sugar

2 eggs

1/2 teaspoon vanilla

1/2 cup Greek yogurt

2 peaches, sliced into wedges

half of one peach, for decorating

INSTRUCTIONS:

1. Preheat oven to 350°F with rack in middle. Line the bottom of a 9x3-inch springform pan with parchment paper. Grease the sides of the pan with butter or cooking spray.

To make streusel topping:

2. Combine the sugar, flour, and butter (chilled and cubed) in a medium bowl. Mix with hands or fork, or a pastry blender until crumbly. Set in the refrigerator until ready to use. 

To make cream cheese filling:

3. In a medium bowl, using electrical mixer, beat softened cream cheese and granulated sugar until smooth for about 30 seconds. Add vanilla extract and an egg, and beat for about a minute more until combined and very smooth. Set aside.

Make a cake:

4.  Sift flour, baking powder, baking soda, together into a medium bowl.

5. In a separate bowl, beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed. Add vanilla and Greek yogurt and continue beating until very creamy and light in color, for about 1 more minute.

6. Keeping the mixer speed low, mix in the flour mix until combined. Do not overmix.

7. Transfer the cake batter to the springform pan. Spread cream cheese mixture evenly on top. Top with sliced peaches. Sprinkle the streusel mixture over the fruit.

Paula Deen's Peach Cobbler

  This peach cobbler recipe from Paula Deen is absolutely delicious! I love how quick and easy it is to make. My family loves it and we like serving it with vanilla ice cream on top.
If you want an easy and quick cobbler desert that tastes amazing, try this recipe. I'm pretty sure you're also going to like it! 

PAULA DEEN'S PEACH COBBLER

INGREDIENTS:

1 1/2 cups self-rising flour

1 stick butter

1/2 cup water

2 cups sugar, divided

4 cups peaches, peeled and sliced

1 1/2 cups milk

ground cinnamon, optional

PREPARATION:

1. Preheat oven to 350°F.

2. Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.