Shrimp Scampi Pasta

As a busy mom with multiple kids, I'd  be lying if I said we weren't a busy family. Some nights call for a quick and easy dinner and, though I realize this makes me sound like a snot, shrimp scampi pasta is one of those meals I plan on when I know we'll be running in 10 different directions until it's nearly time to eat. Rich, garlicky, with huge bursts of citrus, a comforting portion of pasta, and the satisfying crunch of panko. It is definitely one of my family's favorite meals and it carries the added bonus of being a super fast meal.

Here is my method:

3/4 pound of linguine
3/4 pound of shimp
4 cloves garlic, minced
2 tbs olive oil
2 tbs butter, unsalted
1/8 tsp crushed red pepper, optional
salt and pepper, to taste
2 lemons, zested and juiced
2 tbs flat Italian parsley, minced
1/4 cup panko bread crumbs

Cook the pasta according to package directions. While you're boiling your water, heat the olive oil and the butter in a large skillet and saute your garlic for a few minutes, until it's golden brown. Don't burn it!!! That tastes nasty. Once it looks all pretty, toss in the crushed red pepper and the shrimp and cook a few minutes per side, until they're pretty and pink. Add the lemon zest and the lemon juice. Toss in the linguine, parsley, salt and pepper, and the panko and toss until everything is combined well. Serve and enjoy!

Raspberry Rhubarb Cobbler

I don't know who invented cobbler, but I'd really love to just give them a giant hug and tell them that my belly is their very best friend. It is simple to throw together, has tons of "Whoa" factor, and it tastes farking amazing! And, best of all, it's versatile! I had tons of raspberries and rhubarb on hand, which may seem like an unconventional combo to some. But, I promise it is an amazingly complex, gorgeously ruby-hued party in your mouth. 

Now, I've had cobbler several different ways. Biscuit topped concoctions are fantastic. My mom even makes a version with cake mix she calls "Dump Cake". Also fantastic. But, if you asked me which one I love the most, it's a simple batter crust cobbler. Why? Because, my friend, creating one is like performing the coolest of magic tricks, but better, because you get to eat cobbler at the finale. 

Though a true magician never reveals his or her secrets, I will share this with you, because it's just to yummy to keep to myself. It starts with a simple cast iron skillet and a stick of butter. Who doesn't love butter, am I right? Then, after melting that butter in a hot oven in that skillet, you pour it straight into your batter. Then you dump that magical browned butter batter smack back into that skillet. You throw your fruit on top (Yes, I said on top!) and chuck that bad boy back in the oven and wait for the magic to happen. At some point, while baking, that magical batter is going to puff up and the fruit will sink in and you'll be left with this amazing crispy, chewy crust surrounding a decadent warm fruit compote in the middle. See? Magic!

Here is my method: 

2 cups of raspberries

2 cup of rhubarb, cut into half inch, bite size pieces

1/4 cup sugar

1/2 cup unsalted butter

1 cup all purpose flour

1 cup milk

3/4-1 cup sugar

2 tsp baking powder

1/2 tsp kosher salt

1/4 tsp cinnamon

Preheat your oven to 350 degrees and put a stick of butter into 10 inch cast iron skillet (you can use a 9x12 casserole) and let it melt. Takes maybe 5 minutes. While the butter is melting, toss the berries and rhubarb in a bowl and sprinkle with 1/4 cup sugar and allow it to macerate. 

In a medium bowl, mix the flour, sugar, baking powder, salt, and cinnamon together in a bowl to combine. Then mix in the milk until there are no lumps. When the butter is melted, remove the pan from the oven and carefully pour it into the batter. Mix well and pour that gorgeous batter back into your skillet. Sprinkle on the fruit, as evenly as you can, and pop it back into the oven. Bake 45-50 minutes, or until down. Allow it to cool and serve with vanilla ice cream. 

Smoky Chipotle Tri Tip

When we were in San Diego, we grilled all year round. It was GLORIOUS! Even in the winter, the weather is still nice enough to spend copious amounts of time outside. It wasn't until we moved to Japan that we had to face facts that grilling out was really more of a "Summer" activity. And, now that we're in Texas, we are once again faced with grilling out being a seasonal event and we're taking full advantage while it's here.

My husband has a deep love affair with red meat. He is the type of guy who could eat burgers every day and never get bored. I won't lie, I love a nice cut of red meat from time to time. But, given the choice, I usually opt for chicken or fish. And while he enjoys both, if he feels we've gone to long without his beloved, I whip up his all time favorite dish. Smoky Chipotle Tri Tip. Rich in spices with just the right amount of heat and a smoky sweetness. This, paired with a bright salad, is the ultimate in perfect summer meals.

Here is my method:

1 Tri Tip, about 2-3 pounds
2 Tbs light brown sugar
1 Tbs chili powder
1 tsp cumin
3/4 tsp granulated garlic
3/4 tsp kosher salt
1/2 tsp black pepper
1/8 tsp chipotle pepper

Mix all the spices together with the brown sugar and rub it into the tri tip. Allow it to sit about 20 minutes, to take the chill off the meat. Throw it on the grill and cook about 10-15 minutes on medium heat. Then flip and cook another 5-7 minutes. Take it off the grill and allow it to rest another 10-15 minutes so the juices can redistribute throughout the meat. Slice against the grain and serve.