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Tuesday, October 21, 2014

Garlic Shrimp and Sausage Linguine {Pasta for Two} #IHeartDreamfields

Garlic Shrimp and Sausage Linguine {Pasta for Two} #IHeartDreamfields

I think that I may be onto something...it MAY actually be possible to cook pasta for dinner without making enough to feed an army! Wait... what?! I know, I know. I was skeptical at first too!

Whenever I make pasta for dinner I normally make enough to feed the entire neighborhood plus some.

But within the last few weeks I've actually cooked pasta for two more than once! I might be working towards conquering my pasta cooking demons! O ok, maybe that's taking it to far but I have had to take a sharpie to my pasta boxes recently to mark out the oz # on the box and rewrite the amount of pasta left in the box. I know, I know... pasta left in the box? Alright, I know it's odd but it just so happens that it IS possible to just make pasta for two!

Garlic Shrimp and Sausage Linguine {Pasta for Two} #IHeartDreamfields

The pasta that I'm sharing with you today is one that BigBear has fallen in love with. Now I'm not trying to brag but most of the time he loves the food I make, but to be honest when it comes to pasta he is normally like ..mm it's good.

I know. It's weird. I freak out over pasta and could eat it every day! Big Bear is normally just ehh, it's pasta. Yum.


But for this Garlic Shrimp and Sausage Linguine he actually said it was amazing and super delicious. You know, from BigBear that means a lot! haha

Garlic Shrimp and Sausage Linguine {Pasta for Two} #IHeartDreamfields






You could really make this with any shape of pasta but I chose Dreamfield's Linguine!

I also used JUMBO shrimp because I used them a few months ago and fell in love with them. They are so much better than regular sized shrimp haha.

Oh and since we're talking about the shrimp, yeah...I know grated cheese onto this pasta and it has shrimp in it and that's supposedly a huge no no in the food world........ OOPS. It'll be ok, really. It's super good with the cheese. ;)

Garlic Shrimp and Sausage Linguine {Pasta for Two} #IHeartDreamfields


You know what else is really awesome? October is National Pasta Month!!! YES! That totally means that I can eat pasta every day right? Please, oh please tell me that is what that means! My life would be complete! :)

Dreamfields wants to celebrate this because, well because they are all  about pasta! :)


Did you know that a one-cup cooked serving of Dreamfields pasta (2 oz. dry)  provides 5 grams of fiber and 7 grams of protein!?!
Visit www.DreamfieldsFoods.com to learn more about Dreamfields!
PLUS  Every day during the month of October they will  be featuring a brand new pasta recipe on their facebook page
Garlic Shrimp and Sausage Linguine {Pasta for Two} #IHeartDreamfields


Dreamfields is also giving away 1 (ONE) Dreamfields family pack of pasta + a $25 gift card to one lucky BigBearsWife.com reader! Check out the giveaway under the recipe! 
.
Garlic Shrimp and Sausage Linguine {Pasta for Two}
By: Angie Barrett
10/21/14
Makes 2 servings
                                                                   (Click to Print)
Ingredients 

4 medium tomatoes, chopped
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 tablespoon garlic powder
1/2 teaspoon pepper
1 tablespoon  sugar
12 oz sausage (I used 3 medium sausage links)
1 teaspoon garlic powder
12 Jump Shrimp, peeled
5 oz DreamFields Linguine
Water

Directions 

Chop tomatoes and add them to a large stock pot. Stir in the basil, Italian seasoning, 1 tablespoon garlic powder, pepper and sugar. Cover and simmer over low heat for 45 minutes.

Stir and carefully puree tomato sauce until smooth. If tomato sauce it too thick add a bit of water until thinned to desired consistency.  Set aside.

Bring a medium pot of water to a boil. Add Linguine noodles and cook for about 10 minutes or until tender. Drain when done.

While the noodles are cooking, heat a medium skillet and cook sausage links until done. Remove cooked sausage from skillet and cut into 1 inch thick coins.

Add peeled shrimp to the skillet. Sprinkle with garlic powder. Cook for 3-4 minutes or until shrimp has curled and turned pink.

Add the sausage and shrimp to sauce and stir.

To plate:

Swirl drained  Linguine onto plates. Top with Garlic Shrimp and Sausage tomato sauce.

Makes 2 servings





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Friday, October 10, 2014

Witches Brew {Cream Cheese Halloween Dip} #plantprotein



I've always been fascinated with witches and Halloween. I literally think that the enchantment of Halloween is woven into my DNA.

My husband may keep me from turning the house into a Halloween masterpiece before October but on October 1st all of the rules are gone and the house is MINE!



I set out a few things the other day but today I really got into it and decorated the living room and even convinced BigBear to set up the "graveyard" in the flower beds! haha.

I've got my Halloween Wreath on the door and my "Halloween Menu" of "Bat Wings, Spider Fangs and Witches Brew" hanging on the wall! Speaking of Witches Brew... would you care for some? ;)



I plan on having another Halloween Dinner party this year and this Witches Brew will totally be on the menu! It comes together in a snap and it is just perfectly spooky for Halloween!

I found this little black plastic cauldron at Target (it came with a weird green drink mix but I just tossed that haha) and the gummy eyeballs and worms are from there too! Target had some other gummy eyeballs but the ones from TreatStreet were the best looking ones!



Now I did make this with Almond Milk and Pistachio pudding BUT if you're serving this at a party and aren't sure if anyone has a nut allergy just change it up a bit and make this with Soy Milk and Cheesecake or Vanilla Pudding! It's just as amazing that way!


Most dessert dips that I've had at parties are overly sweet from tons of sugar being added to them but I mainly rely on the flavor of the Vanilla Almond milk and the pudding for this dip!

Side note: If you use cheesecake or vanilla pudding for this dip you'll want to add a little bit of green food coloring to the dip while you're mixing it... unless you want white witches brew. I suppose that would be ok but I've never seen a witch with "white potions" haha.


Serve these with a side of "bones" and you're all set!



.
Witch's Brew {Cream Cheese Halloween Dip}
By: Angie Barrett
10/10/2014
about 8 cups of dip                                                           (Click to Print)

Ingredients 

6 cups Silk Vanilla Almond (or vanilla soy milk)
3 boxes pistachio pudding (or cheesecake pudding)
16 oz cool whip, thawed
16 oz cream cheese, at room temperature
Green Food Coloring (optional)
Gummy Eyeballs
Gummy Worms/Gummy Snakes

Directions 

Pour the pudding into a large bowl and whisk in the milk. Whisk for about 3-4 minutes. Pudding will not get thick since we're using almond milk (or soymilk).

In the bowl of a stand mixer, cream together the cream cheese and pudding. (Yes it will look weird but trust me!)

Next fold in the cool whip. Mix until everything is incorporated!

Pour into a bowl (or witch's cauldron). Stick gummy eyeballs and gummy worms into the top of the dip.

Refrigerate until ready to serve.

Side note: If you use cheesecake or vanilla pudding for this dip you'll want to add a little bit of green food coloring to the dip while you're mixing it



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This conversation is sponsored by Silk. The opinions and text are all mine.

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Wednesday, October 8, 2014

50 Fantastic Corn Recipes



Today I'm checking off another state from my "Must Travel To" list as I hang out in Iowa for the 2014 #IACornQuest!! 

I'm so excited to be hanging out at the farms today with Iowa Corn and a handful of other bloggers!  I just know we're gonna have a blast together! 

So while I'm running around the cornfields of Iowa today I want to share some "corny" goodness with you! 

That's right! 50 super awesome recipes made with corn! You're gonna love them! 

Photo: Skinny Mexican Grilled Corn from The Cookie Rookie

Skinny Mexican Grilled Corn from The Cookie Rookie
Cornbread Casserole  from Noshing with the Nolands
BLT Esquites Sandwich from It's Yummi
Roasted Red Pepper Cheesy Corn Cakes from It's Yummi
Chilled Avocado Cucumber Schav from What Jew Wanna Eat


Corn Chowder from Taste Love and Nourish
Roasted Corn, Black Bean, & Mango Salsa from The Kitchen is my Playground
Chicken Corn Chowder from The Kitchen is my Playground
Grilled Corn with Za’atar Garlic Butter from Busy in Brooklyn
Vegetarian Chili & Cornbread from Busy in Brooklyn


Photo: Roasted Hatch Chile Corn Dip from The House Wife in Training Files

Skillet Corn and Lima Beans from Kellis Kitchen
Roasted Hatch Chile Corn Dip from The House Wife in Training Files
Cream Corn Soup with Lime Crema from The House Wife in Training Files
Cornbread Waffle BLT's with Garlic Aioli from The House Wife in Training Files
Cheesy Sweet Hot Peppers and Corn from Grumpy's Honey Bunch


Photo: Fresh Corn Salsa from The Healthy Maven

Fresh Corn Salsa from The Healthy Maven
Fresh Corn Chowder from Cooking on the Front Burner
Healthy Crock Pot Jalapeno, Chicken & Sweet Corn Soup from Krafted Koch
Buffalo Chicken & Sweet Corn Tostadas from Krafted Koch
Black Bean and Corn Salsa from What Smells So Good

Fire Roasted Corn and Tomatillo Salsa from The View from Great Island
Pumpkin Cornbread from The View from Great Island
Cheddar Corn Fritters from Taste and Tell Blog
Grilled Corn and Green Chile Dip from Taste and Tell Blog
Crab and Corn Soup from Taste and Tell Blog


Photo: Sweet Potato Veggie Burgers with Avocado and Corn from Food Faith Fitness

Grilled Corn Salad with Jalapeno Lime Vinaigrette from Food Faith Fitness
Sweet Potato Veggie Burgers with Avocado and Corn from Food Faith Fitness
Southwest Black Bean and Corn Salsa from The Roasted Root
Grilled Corn and Tomatillo Salad from Food Faith Fitness
Sweet corn egg drop soup from Running to the Kitchen


Caprese Corn Salad from Very Culinary
Mini Corn Cake Muffins from Very Culinary
Gazpacho with Grilled Shrimp  from Very Culinary
Corn and Cheddar Cheese Chowder from The View from Great Island
Roasted Corn and Saffron Risotto from The View from Great Island




Sweet corn bacon ice cream from Running to the Kitchen
Crock Pot Cheddar Creamed Corn from Julies Eats and Treats
Creamed Corn Cornbread Muffins from An Edible Mosaic
Corn on the Cob with Lemon Basil Pesto from The Lemon Bowl
Cut Down Corn Chowder from Basil Momma


Tilapia with Roasted Corn from Taste and Tell Blog
Fresh Corn and Roasted Chile Sauté from Farm Fresh Feast
Fresh Corn, Hatch Chile & Feta Pizza from Farm Fresh Feast
Mexican Sausage & Cornbread Strata from Snappy Gourmet
Lemon Pasta with Shrimp Corn Peppers and Tomatoes from Jeanette's Healthy Living



Photo: Creamy Corn Chowder from Big Bear's Wife (that's me!)

Mexican Corn Quinoa Salad from Jeanette's Healthy Living
White Acre Pea and Corn Salad from Simply Southern Baking
Cheesy Mexican Corn Dip from Kitchen Treaty
Cheddar Corn Chowder from Kitchen Treaty
Creamy Corn Chowder from Big Bear's Wife (that's me!)





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Monday, October 6, 2014

Frankenstein Rice Krispie Treats


This is Halloween, This is Halloween! In this town we call home, everyone hail to the pumpkin song.... yes the song from The Nightmare before Christmas has been stuck in my head all week!

I do believe that it's because Halloween is only a few weeks away!! Who's ready? I know I am!



While I may not be into making "gross" and "gory" Halloween foods I do like to make some things that scream "Halloween". Frankenstein Rice Krispie Treats do just that, don't ya think?


Now I already know that when I post these I'll get comment or e-mails about them being unhealthy and full of "this and that". Well I suppose it's all in how you make them really.

I made these with regular rice krispy cereal, butter, marshmallows and chocolate. I'm sorry but sometimes I just want my comfort food/childhood favorites! :) It's Halloween! I'm allowed to cheat ;)




However if you're looking to make these a bit better for you here are some substitution ideas:

Rice Krispie Cereal --- use Erewhon Crispy Brown Rice - Gluten Free Cereal
Marshmallows -- use Dandies Vegan Marshmallows
Butter -- use Earth Balance 
Green Food Coloring -- use Natural Green Food Coloring 
Chocolate -- use Enjoy Life Foods, Mini Chips, Semi-Sweet Chocolate
Eyes -- I don't know about this one, sorry.


For the ones you see here, I just used regular rice krispie cereal, large marshmallows, unsalted butter, melting chocolate wafers, yellow food coloring and blue food coloring along with a few candy eyes that I found at Hobby Lobby!
.
Frankenstein Rice Krispie Treats
By: Angie Barrett
10/06/2014
Makes about 10 (depends on how big you cut the squares)
                                                                   (Click to Print)
Ingredients 

3 tablespoons butter
10 oz marshmallows
6 cups rice krispie cereal
10 drops yellow food coloring
10 drops blue food coloring
Melted Chocolate/Candy Coating
Candy Eyes

Directions 

Melt the butter in a large pot and add the marshmallows. Stir until they are all melted!

Add in the food coloring and stir until it turns green.

Add rice krispie cereal a little bit at a time and stir to combine.

Press rice krispie cereal into a buttered 9 x 13 pan. Press flat and let cool.

Let rice krispie treats sit for about 30 minutes.

Remove from pan and cut into squares.

Melt Chocoalte according the package directions. Dip the tops of the Rice Krispie Treats into the melted chocolate.

Lay on a sheet of wax paper (or a plate).

Use some of the melted chocolate and "glue" on the candy eyes.

Fill a ziplock bag with some of the melted chocolate, snip an end off and pipe a stitch mouth onto Frankenstein.

Let the Frankenstein Rice Krispie Treats sit for about 20 minutes undisturbed or until the chocolate had hardened.




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Thursday, October 2, 2014

Chicken and Vegetable Noodle Soup

Homemade Chicken and Vegetable Noodle Soup

This recipe literally came about because I had no idea as to what I was going to make for dinner and really didn't want to go to the store or order take out.

Every day when BigBear gets off work he calls me and the first words out of his mouth are "What are we doing for dinner?" haha

Now I know that I should be an awesome wife and already have dinner planned for each day but no, I work every day until 5 and I just forget about dinner sometimes. Oops.

Homemade Chicken and Vegetable Noodle Soup

So anyways, the other day when I was getting ready to leave work Big Bear called and I was stumped... "Um, I guess we'll have leftovers." "Left over what? We don't have any leftovers"

Darn.... "We'll have soup, some kind of soup, I'll make soup."

With a little hesitation in his voice, BigBear said ok. He had to go work on the farm for a few hours so I headed home and started working on dinner.

Homemade Chicken and Vegetable Noodle Soup

I went through the fridge and freezer looking for anything that I could toss in to my soup experiment.

I suppose that you could, in fact, call this a "clean out your fridge soup". I pulled out frozen chicken breasts, bags of left over frozen from the freezer and scoops up some collard greens left over from the Perfect Grits and Greens Breakfast Bowl that I made and I pulled out a bowl of left over pasta that I had cooked for Southwest Pasta one night! (I always cook too much pasta and have leftovers!)

I felt like I was making Stone Soup, haha, you've heard the stone soup story right?

Homemade Chicken and Vegetable Noodle Soup

Anwyas, after a few trips to the spice cabinet and a bit of simmering I gave it a taste! Just perfect! Soup Perfection!

BigBear loved it and I think he'll be asking for this over regular chicken noodle soup from now on!

Oh and here is a tip! Make a huge batch of this, fill gallon size ziplock bags half way with soup, press the air out and then seal. Lay them flat on a baking sheet and then freeze them. Once the bags/soup is frozen remove the baking sheet and stock your freezer!

.
Chicken and Vegetable Noodle Soup
By: Angie Barrett 10/02/14
Makes 8-12 servings (depending on the size of your bowl haha)
                                                                     (Click to Print)

Ingredients 

8-10 cups of water
1 oz Greek seasoning
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons pepper
1 1/4 teaspoon chili powder
4 chicken bouillon cubes
1 teaspoon oregano
1 teaspoon ground mustard
4 boneless-skinless chicken breast, cut into cubes
1 zucchini, grated (or diced)
8 cups chopped collard greens
16 oz corn


Directions 

Add the water, Greek seasoning, onion powder, garlic, pepper and chili powder, bouillon cubes, oregano and ground mustard in a large stock pot. Stir well and bring to a boil.

Add in the chicken. Cook on medium to high heat for 10-15 minutes or until chicken is white and cooked throughout.

Remove 1-2 cups of water from stock pot and set aside.**

Add in zucchini and collard greens. Let cook for 10 minutes. Add in corn. Stir.

Add in cooked pasta. Cover and turn heat to low. Simmer for 20-30 minutes.

**Use the reserved stock/water for re-heating.






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Tuesday, September 30, 2014

Homemade Vanilla Chai Latte @LoveMySilk #plantprotein

Homemade Vanilla Chai Latte @LoveMySilk #plantprotein

Sometimes it's the simplest of request that have me scratching my head in the kitchen and wondering what I've gotten myself into. The request from BigBear for a Chai Latte did just that. I worked for an afternoon, steeping tea, testing methods and taste testing almost a dozen cups of chai variations until I found the perfect Homemade Vanilla Chai Latte! After that, I was in heaven!

I felt like Goldilocks while I was in the kitchen!

"This one has no flavor" 

"This one is too cold"

"This one is ...wait... what is that.. no... just no"

"Oh this one is pretty good"

"Oh this one is Perfect!!"

Homemade Vanilla Chai Latte @LoveMySilk #plantprotein

We've finally stumbled into Fall but I still think mother nature is trying to decide if she's ready to give up Summer and embrace the cool, crisp Autumn weather.

Our weather is kind of skipping around between, hot, cold, rainy and humid. I'm just ready for sweater weather! I actually adored summer this year (which is rare for me) but I'm still ready for pumpkins, colored leaves and hoodies.

What else do I indulge in during these cooler months? Warm, frothy, whipped cream topped cups of coffee, hot coco and tea!

I've been hitting up the coffee shop since I was 16. When I was younger it was almost an addiction to the ice beverages there and the "trendiness" that pulled me in, then at one point I swapped spots and donned that green apron and crafted those tasty beverages myself! For a while when we lived at Camp Lejeune I woke up super early, worked super late, mixed more lattes than I can count and found a new love, Chai Lattes!

Homemade Vanilla Chai Latte @LoveMySilk #plantprotein

BigBear would come see me when I was working and he too caught the coffee shop bug. He loved his Chai Lattes as well; Chai Latte - no water -add whip was his drink of choice!  I'd bring two extra large ones home from me when I got off work everyday and he was in love!

But back then those lattes were free (or sometimes deeply discounted) so it wasn't so bad on my wallet. Since I don't happen to work at a coffee shop anymore those days of indulging in free lattes and iced mochas are a thing of the past.

Homemade Vanilla Chai Latte @LoveMySilk #plantprotein

Now, I'm not saying that I don't buy a drink from a coffee shop occasionally but they are kind of pricey and well, if I can make a delicious coffee house style drink at home that's fine with me!

.
Homemade Vanilla Chai Latte
By: Angie Barrett 9/30/14
Makes 2 servings
                                                                                (Click to Print)





Ingredients 

2 cups Silk Vanilla Almondmilk
1 chai tea bag
1 teaspoon brown sugar
1 teaspoon vanilla
1.5 teaspoons honey
Whipped Cream (Optional)
Cinnamon (Optional)

Directions 

Pour Vanilla Almondmilk into a small sauce pan. Heat on medium heat.

Whisk in the brown sugar, vanilla and honey. As the Vanilla Almondmilk heats, whisk for 1-2 minutes to give the milk a bit of "froth".

Watch the Vanilla Almondmilk carefully and as soon as it starts to boil remove it from the heat. Be quick but carefully because you don't want the milk to boil over. 

Remove the sauce pan from the heat and add the chai tea bag to the Vanilla Almondmilk . Let the tea steep for 5 minutes. 

After 5 minutes, remove the tea bag and pour the Vanilla Chai Latte into glasses, top with whipped cream and sprinkles with cinnamon. 

Serve Hot



Homemade Vanilla Chai Latte @LoveMySilk #plantprotein


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