The Pioneer Woman's Summer Stir-Fry

The Pioneer Woman has too many good recipes, as yo can see. So, because vegetables are good for you and so is seafood I tried this recipe. Again, the only thing I had to substitute was the butter. I used all olive oil instead, which probably was the reason my shrimps and veggies didn't brown too nicely, but then again the pan I used was a non-stick, so who knows.

Here are the veggies:

Some chopped parsley and basil:
And the shrimpies:
Sautee some garlic:
And then add the shrimp:
Looking good:
Take out the shrimp, keep warm and add the squash:
Next up is the corn:
And then some tomatoes:
Add the herbs and the shrimp and there you go:
I served it with rice, so that the guy(s) had some more substance:)
Again, this recipe was so yummy, easy and just an overall a winner. That one will definitely be served again.

Enjoy!

My non-dairy version of Ryan’s Bolognese Sauce

When I first read this recipe, I just had t try it. I love pasta and more than that I love meaty tomato sauces on my pasta. The only think I changed was to substitute soy milk for the milk, so that my son could eat it. Of course, I made up for it by putting a little bit of extra parmesan on mine:)

Of course, the Pioneer Woman's pictures are a lot better than mine, but here it goes.

Grate the carrots and dice the red onion:

Get out your olive oil, tomatoes, tomato paste, garlic and beef:
Heat the oil in a Dutch oven:
Saute the carrots and onions:
Mince the garlic:
Yes, I followed the recipe as best as I could…
Time for the beef:
Time to get the spices ready:



Another well for the tomato paste:
In goes the garlic:
You can never go wrong with a little wine:
I loved that the recipe calls for Worcestershire Sauce:
Whole Tomatoes:
And now the (soy)milk:
I served it with spaghetti and lots of cheese for me:

I really do love this recipe and whenever I feel like a meaty pasta sauce, this is the one I make. Everybody at our house just loves it.

Enjoy!

Pork Chops with Mushrooms in a Honey-Dijon Sauce

I am a little behind posting dishes I had previously made, so sometimes it takes me a while to find the recipes for those dishes to post along with the pictures. I could not find the recipe for this one, so I assume that I just came up with it or at least combined a few recipe ideas to accommodate the ingredients I had on hand.

So, let's see if I can piece the ingredients together:

3/4 cup Onions, chopped

1 cup Mushrooms, sliced

2 Tbsp. Honey

1 Tbsp. Dijon Mustard

2 Tsp. Marjoram

1 - 1 1/2cups Vegetable broth

2 Pork Chops, seasoned with salt and pepper

1-2 Tbsp. EVOO

First, heat the olive oil in a skillet and pan-fry the pork chops on both sides until they're done:

Take out the pork chops and keep warm. Meanwhile, saute the onions and mushrooms for a few minutes until the onions are translucent:

Stir in the honey, mustard and marjoram as well as the broth. Heat through until it thickens up a little and add the pork chops back to the pan to heat through.

Serve with rice or whatever you would like with it:

Just a note here, I am guessing on the honey, mustard, marjoram and broth amounts here, but it sounds about right to me:) I'll update this post when I try it out again and make sure to note that on the top of the blog for anybody who may be following this.

As always, enjoy!

Amy’s Zucchini Penne

My dear friend Amy is always eager to share her recipes with me and I am more than happy to try them out. This is one of them. It's a light summer-dish that is easy to make. What's not to love?!?

Here are the ingredients:

2 Tbsp. EVOO
1lbs. Shrimp
2-3 Yellow Squash, diced
2 Zucchini, diced
3 cloves Garlic
¼ cup Lemon juice
1 tsp. Dried Basil
1 tsp. Dried Oregano
¼ tsp. Pepper & Salt.

Dice the squash:

In my case I had to thaw the shrimp:

Mince some garlic:

And here are the rest of the ingredients:

Start by sauteing the squash:

Add the shrimp:

Hmmmm…..

Add the juice and the spices:

Again hmmmmm…..

And serve it all over the cooked Penne:

This is just too yummy to not make again.

Thanks Amy for sharing!