spicy shrimp

source: unknown

i found this recipe the first year shaun & i were married, i have no idea where from, & so i'm making it up right now from memory...

1 tablespoon olive oil

2 cloves garlic, finely chopped

salt & pepper

pinch red pepper flakes

1 pound shrimp, peeled & deveined

1/2 cup dry white wine

1. in a skillet over medium heat, saute the garlic in olive oil for a minute. season with salt, pepper, & red pepper flakes.

2. add shrimp, & saute until it turns pink.

3. add wine, & cook until reduced & concentrated.

great on top of couscous or alongside corn & cheese quesadillas!

4 servings | 4 points+ each

sweet potato hash

source: rachael ray {modified}

i saw this on rachael ray's "30 minute meals" show & made it from memory. i know there are a few changes from her version, but i have no clue what they are anymore! this is a favorite at the casteel cafe, & we normally eat it as a dinner.

2 tablespoons olive oil
1/2 pound pork sausage
1 tablespoon maple syrup
1 medium sweet potato, peeled & diced
1/2 red onion, thinly sliced
2 teaspoons chili powder
1 teaspoon cumin
2 teaspoons coriander
salt & pepper
1 cup shredded cheese {sharp cheddar, mexican blend, or manchego}
1 tablespoon butter
4 large eggs
1/2 to 1 cup todd's best salsa

1. in a skillet over medium-high heat, brown the sausage with the maple syrup.

2. push sausage over to one side of the skillet & add the olive oil, sweet potato, & red onion with the seasonings.

3. saute 10-12 minutes, stirring frequently, until potatoes are tender.

4. combine sausage & potatoes in the skillet & transfer to a platter or individual plates. sprinkle with cheese & cover with aluminum foil.

5. wipe skillet clean, return to medium-high heat, & melt the butter. fry the eggs as desired.

6. place an egg on top of the hash & top with salsa.

yum-O!

4 servings | 14 points+ each

sweet potato spaghetti

source: danae original {i think}

i was looking through my recipe basket looking for ideas, & i found a list of recipes i had written down to try.  all of them had a notation of the source except the one called "spaghetti with sweet potatoes & ricotta."  i know i've made it once before, but i have no clue what it was like or where i found the recipe or inspiration.  i have some ricotta in the fridge leftover that i wanted to use up, so i figured i would recreate this recipe.  it turned out delish!

{pictured with ricotta on top, before incorporated}

1/2 pound whole wheat spaghetti
8 slices bacon
olive oil
2 medium sweet potatoes, peeled & diced
salt & pepper
1-2 teaspoons dried sage {fresh would be amazing if you have it on hand}
dash garlic powder
freshly grated nutmeg
1 tablespoons butter
1 cup ricotta {i use fat-free in this case}
1/4 cup toasted pine nuts {optional}
shredded parmesan or manchego {optional}

1. cook spaghetti according to package directions, making sure to salt the water when you add the noodles.

2. in a skillet over medium-high heat, cook the bacon to desired crispiness.  remove bacon, crumble, & set aside.

3. wipe out most of the bacon grease, leaving ~1 teaspoon in the skillet.  add 1 teaspoon olive oil & the diced sweet potatoes.  season with salt & pepper, sage, garlic powder, & freshly grated nutmeg.  cook for ~10 minutes until tender.

4. after the spaghetti is drained, put it in a bowl & add 2 tablespoons butter, salt, & garlic powder.  {i rarely use garlic powder, preferring fresh garlic, but there are times where it makes life easier!}

5. once the sweet potatoes are cooked through, mix together the noodles, crumbled bacon, sweet potatoes, & ricotta until the ricotta is evenly distributed.

serve with pine nuts & shredded cheese sprinkled over top.  if you use fresh sage, reserve some for a garnish!

4 servings | 14 points+ each

spanish paella

source: rachael ray | look + cook

i love spanish food & especially manchego cheese. this paella is delish served alongside polenta pan-fried & topped with grated manchego.

{paella with a side of sauteed spinach}

1 pound sausage links {hot or sweet, as desired}
3 cups chicken stock
2 pinches saffron threads
2 tablespoons olive oil
2 chicken breasts, cut into large pieces
salt & pepper
2 tablespoons butter
1/2 cup orzo pasta {i use whole-grain}
1 medium onion, finely chopped
4 cloves garlic, finely chopped
1 bay leaf 
1 cup rice {i use brown rice}
1/2 cup dry white wine
1 pound large deveined shrimp {i use already cooked shrimp}
1 can fire-roasted tomatoes
fresh basil, cut into confetti strips


1. in a skillet with 3/4" water, bring to a boil & par-cook the sausages for 7-8 minutes.

2. in a medium saucepan, warm the stock & saffron.

3. in a large skillet over medium with the olive oil, season the chicken pieces with salt & pepper, & cook them for 2-3 minutes on each side. remove the chicken & set aside.

4. add the sausage to the large skillet to crisp up the casings for 2-3 minutes. remove & cut into large chunks.

5. to the same large skillet, add the butter.  once melted, add the orzo & toast for 2-3 minutes.

6. add the onions, garlic, & bay leaf to the orzo. season with salt & pepper, & cook for another 2-3 minutes.

7. add the rice & stir to combine. deglaze the pan with the wine & let reduce for 1 minute.

8. add the chicken, sausage, & saffron stock. cover & simmer for 15 minutes.

9. add the shrimp & tomatoes, & cook for 3-4 more minutes.

serve in the skillet topped with the basil confetti.

6 servings | 19 points+ each

cowboy cookies

source: carolina bible camp cookbook {2003}, becky cole

this is shaun's signature cookie!

1/2 cup butter, melted
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/3 cups rolled oats
1/2 cup chopped pecans
3/4 cup semi-sweet chocolate chips


1. in a mixer, cream together sugar & butter, then add egg & vanilla.

2. mix together flour, baking powder, baking soda, & salt.  add to sugar mixture, & mix until combined.

3. mix in by hand the oats, pecans, & chocolate chips.

4. roll into balls, & space 2 inches apart on a cookie sheet.

5. bake 11-13 minutes, rotating the pan half-way through. cool on wire racks.

makes 2 dozen.

tzatziki

source: martha stewart

this has also been modified by me over the years to make it easier & quicker, & even more delicious! shaun spent a summer in greece, & he helped me fine tune this recipe.

1 large container plain yogurt {NOT lowfat!}
1-2 cucumbers, peeled & seeded
2-3 tablespoons dill {i use dried, but fresh is nice, too, just use more}
3-5 cloves garlic, minced {this is the one time i use my garlic press & think it matters}
2 tablespoons white wine vinegar
2 tablespoons olive oil
coarse salt, to taste


1. drain the yogurt using a large fine sieve lined with coffee filters for minimum 4 hours in the fridge. {you can buy greek yogurt which is already thicker, but this method is cheaper!}

2. in a food processor, add all ingredients & pulse until smooth. add more garlic & salt as desired. {we love it super-duper garlicky.}

serve with pita chips, chickpea fritters, london broil, or on gyros! also good with veggies.

chickpea fritters

source: martha stewart

this is modified from an old martha stewart magazine recipe. i've memorized it, so it's morphed over the years to be whatever i can remember to do. i've made it so much now, that this is what i tend to repeat each time i make it.

[pictured with tzatziki]

5 tablespoons olive oil
1/2 large onion, finely chopped
2 tablespoons sesame seeds
2 teaspoons cumin
2-3 pinches cayenne pepper
2 cans chickpeas {drained & rinsed}
1 egg
1-2 tablespoons lemon juice
1/4 - 1/2 cup flour 


1. in a pan over medium-high heat, saute the onion in 1 tablespoon olive oil until tender & slightly caramelized.

2. add sesame seeds, cumin, & cayenne, & saute another 1-2 minutes to develop the flavors.

3. in a food processor, add chickpeas, egg, lemon juice, & onion mixture.  pulse until smooth.

4. transfer chickpea mixture to a bowl, & add flour a few tablespoons at a time until able to make small patties. {will still be a little sticky.}

5. make small patties, approximately 2-3 inches across & 3/8" thick.

6. add patties as you make them to a saute pan over medium to medium-high heat in 2 tablespoons olive oil. {work in two batches, & add more olive oil as needed.} cook 2 minutes on each side until golden brown.

serve hot or room temperature. great with tzatziki!