Baked Parmesan Risotto with Lemon Garlic Shrimp

Light and tasty rice with bright shrimp makes an easy and delicious dinner.

Baked Parmesan Risotto with Lemon Garlic Shrimp

Ingredients

For the risotto:

1 cup Arborio rice

3 cups chicken broth

1/2 cup onion, finely chopped

1/2 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon black pepper

1/2 cup Parmesan, grated

2 tablespoons butter

For the shrimp:

6 tablespoons butter

1 pound large shrimp, deveined and peeled

1/2 teaspoon salt 

1/2 teaspoon pepper

4 cloves garlic, minced

1/4 cup fresh lemon juice

2 tablespoons parsley, chopped

Directions

 Preheat your oven to. lightly grease a 9 x7 inch pan.

In a saucepan, simmer chicken broth over medium heat. Combine the rice, onion, garlic powder, salt and pepper in the prepared pan. Pour the hot chicken broth over the rice mixture and stir well. Cover the dish with foil and bake in the preheated oven for 30 to 35 minutes, or until the rice is cooked and creamy. Stir in the Parmesan and butter until well combined.

In a skillet, melt the butter over medium heat. Add the shrimp, salt, pepper and garlic. Cook the shrimp for 2 to 3 minutes on each side until pink and cooked through. Stir in lemon juice and chopped parsley.

Serve the shrimp over the risotto. Garnish with additional parsley and a squeeze of fresh lemon juice.

Friendship Spaghetti Pie

A cheesy and hearty casserole that's quick and easy to make. 

Friendship Spaghetti Pie

Ingredients
1 pound spaghetti
1 pound Italian sausage
4 tablespoons butter
1/2 small onion, diced
1 32 ounces marinara sauce
4 large eggs, beaten
1 cup Parmesan cheese, grated
1 1/2 cups ricotta
1 clove garlic, minced
1 teaspoon basil
2 cups mozzarella cheese, grated
Salt and pepper, to taste

Directions
In a large pot of salted boiling water, cook spaghetti according to package directions. Drain and stir in butter. Set aside.

Brown Italian sausage and onion over medium-high heat until cooked through. Drain fat.

Add marinara sauce and remove from heat.

Stir beaten eggs and parmesan cheese into drained spaghetti. Season with salt. Divide spaghetti mixture evenly between two pie pans.

Combine ricotta, garlic, and dried basil, along with a pinch of salt. Spread the ricotta  mixture over the spaghetti in the pie pans. Top each pie pan with half of the meat sauce, followed by half of the mozzarella.

Preheat oven to 350. Bake until bubbly and cheese has melted, about 25 minutes.

Midnight Chocolate Martini

Rich, dark and smooth.

Midnight Chocolate Martini

Ingredients
2 ounces chocolate vodka
1 ounce Irish cream
1 ounce chocolate liqueur
1/2 ounce heavy cream
1/4 ounce simple syrup
Chocolate syrup, for drizzle
Chocolate shavings, for garnish

Directions
Drizzle chocolate syrup around the inside of a chilled martini glass.

Fill a cocktail shaker with ice. Add the chocolate vodka, Irish cream, chocolate liqueur, heavy cream and simple syrup. Shake vigorously until well chilled. Strain into the prepared glass. Top with chocolate shavings.

Maple Dijon Steak Bites

Sweet, savory and quick to make.

Maple Dijon Steak Bites

Ingredients
1 1/2 pounds beef tenderloin, cut into bite-sized pieces
2 tablespoons olive oil
Salt and pepper, to taste
3 tablespoons Dijon mustard
2 tablespoons pure maple syrup
1 tablespoon apple cider vinegar
2 cloves garlic, minced
1 teaspoon thyme leaves
1/4 cup beef broth
Rice, for serving

Directions
Preheat a skillet over medium-high heat. Add olive oil. Season tenderloin with salt and pepper. Sear in the hot skillet for 2 to 3 minutes per side until browned. 

In a small bowl, whisk together Dijon, maple syrup, apple cider vinegar, garlic and thyme. Add the mustard-maple mixture over the beef in the skillet. Add broth and stir to coat.

Reduce heat to medium, Cover and simmer for 5 to 7 minutes until beef is cooked to desired doneness and sauce is slightly thickened. Serve immediately over rice, spooning extra sauce over the beef. Garnish with fresh thyme if desired.

Peach Cream Cake Cocktail

Sweet, creamy and potent.

Peach Cream Cake Cocktail

Ingredients
1 ounce peach schnapps
1 ounce amaretto
1 ounce Irish cream
1 ounce heavy cream
Peach slice, for garnish

Directions
Combine peach schnapps, amaretto, Irish cream and heavy cream in a cocktail shaker with ice. Shake until well chilled. Strain into a coupe glass. Garnish with a peach slice.

Lemon Zest Cupcakes with Lemon Curd Filling

The lemon curd is the perfect balance of sweet and tart and it's surrounded by a light tangy cake.

Lemon Zest Cupcakes with Lemon Curd Filling

Ingredients
For cupcakes:
1 cup butter
2 cups sugar
2 tablespoons lemon zest
4 eggs
3 teaspoon vanilla extract
3 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup lemon juice

For lemon curd:
4 egg yolks
2/3 cup sugar
1 tablespoon lemon zest
1/3 cup lemon juice
1/8 teaspoon  salt
6 tablespoons butter, cut into pieces

Powdered sugar, for garnish
Mint leaves, for garnish

Directions
Preheat oven to 350. Make sure all cupcake ingredients are at room temperature.

In a stand mixer, cream the butter, sugar and lemon zest. Add eggs and vanilla, and then beat on medium-high speed until just combined.

In a separate bowl, mix the flour, baking powder and salt. Add the dry ingredients to the mixer and beat on low speed. Slowly pour in the milk and lemon juice. Beat until just combined.  Pour the batter into cupcake pan lined with paper muffin cups. Bake for 18 to 21 minutes 

Cool completely before filling and frosting. 

To make the lemon curd, fill the bottom of a pot with 1 to 2 inches of water. Set a bowl  Ensure that the water is not touching the bottom of the bowl. Cook over high heat until the water begins to boil. Then reduce the heat to low to keep water at a simmer.

Place egg yolks, sugar, lemon zest, lemon juice and salt into the bowl. Whisk while the curd cooks, about 10 minutes until it thickens.  Add the sliced butter into the curd and whisk until until fully incorporated.

Pour curd into a bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. Allow tot fully cool before using.

Scoop out a hole at the top of each cupcake. Fill with lemon curd. Top with sifter powdered sugar, if desired.

Bacon Three Cheese Meatloaf

The layers of cheese add richness for a flavorful meatloaf.

Bacon Three Cheese Meatloaf

Ingredients
1 pound ground beef
1 pound ground pork
8 ounces smoked bacon, chopped
1 cup cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1 cup blue cheese, crumbled
1 cup breadcrumbs
2 large eggs
1/2 cup milk
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon Worcestershire
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/4 cup parsley, chopped

Directions
Preheat oven to 375. Lightly grease a loaf pan and set aside.

Cook the bacon in a skillet over medium heat until crispy, about 5 to 7 minutes.

Combine ground beef, ground pork, bacon, breadcrumbs, eggs, milk, onion, garlic, Worcestershire, salt, pepper, paprika and parsley in a large bowl. Press one third of the meat mixture into the bottom of the prepared pan. Top with half the cheddar and half the mozzarella.

Cover the cheese with half of the remaining meat mixture, pressing gently to seal the edges. Top with the remaining cheddar, mozzarella and the blue cheese. Use remaining meat mixture to cover the cheese, sealing the edges to prevent cheese from leaking.

Bake for 60 to 70 minutes or until a thermometer inserted into the center registers 160. Rest for 15 minutes before slicing.