Spicy Pene with Subtle Veggies

This meal was something I threw together and it turned out fantastic (as I knew it would.) The flavors are intense yet very comforting and this takes creativity with a typical pasta dish to a new level. I'm not sure if you would normally think of using these ingredients in your dish but I highly recommend you test this out because it's superb! Bon Appetite! (serves 2-4)

Ingredients:
- 3/4 lb. of pene pasta
- 3 celery stalks, washed, chopped
- 1 carrot stick, washed, diced
- 1 medium onion, diced
- 10 garlic cloves, smashed and chopped
- 1 small can of plain tomato sauce
- 1/2 cup Parmesan cheese
- olive oil
- crushed red pepper
- oregano
- 5 fresh basil leaves
- garlic powder
- salt
- pepper

To Make:

Bring a pot of salted water to a boil and cook the pene according to the package, about 8-9 minutes or until al-dente.

In the meantime in a large saute pan, saute the celery, carrots, onions and garlic in olive oil about 10 minutes until the veggies are just about tender (medium heat). Season with salt and pepper. Add in the small can of tomato sauce and mix together. Fill the can halfway with water and mix to get the remaining bit of sauce and add into the pan.

Season with 1 teaspoon of the following, salt, pepper, oregano, crushed red pepper and garlic powder. Mix together. Add in the Parmesan cheese. Drain the pasta and mix in with the sauce. Chop up the fresh basil and sprinkle over top. Add in another teaspoon of crushed red pepper if desired. Cook for another 2 minutes on medium heat to let the flavors mesh together.

Top with additional Parmesan cheese and basil to serve. Enjoy immediately.

Flounder with Festive Green Beans

This dish is easy, healthy and delicious. The fish only takes a few minutes to saute and the green beans are just as easy. If you have 10 minutes, then you can have a great meal. Enjoy.

Ingredients:
- 2 flounder fillets
- 1 lemon
- 1/2 package frozen green beans
- 1/2 red bell pepper
- olive oil
- salt
- pepper
- crushed red pepper
- garlic powder
- oregano
- fresh parsley

To Make:
First, begin by slicing the red bell pepper into long strips. Drizzle olive oil into a medium size pan and saute the bell pepper for 1 minute. Next, add in the green beans. Season with salt, pepper and crushed red pepper. Cook for 5-6 minutes or until the green beans are tender.

In the meantime, season ONE side of the flounder LIGHTLY with salt and pepper, oregano and garlic powder. In a large skillet, heat some olive oil for about 1 minute on medium high heat and once the oil is hot, cook the flounder about 3 minutes on each side. Sprinkle with lemon and top with a lemon slice and freshly chopped parsley.

Serve together and enjoy!

Shrimp, Tomato & Basil Pasta

This dish is great because you can make a lot of it and it keeps very well for a few days. Or invite several friends and family over and you have a meal that won't disappoint. Best of all, it's a fairly simple recipe, but the flavors are complex and delicious.

Ingredients:
- 1 pound spaghetti or angel hair
- 1.5 pounds shrimp, peeled, uncooked
- 6 fresh Roma tomatoes, chopped (seeds removed)
- 12 basil leaves, chopped
- 12 garlic cloves, smashed and chopped
- 1 small onion, diced
- olive oil
- 1/2 cup feta cheese
- 1/2 cup Parmesan cheese
- crushed red pepper
- salt
- pepper
- garlic powder

To Make:
Begin by boiling your pasta according to the package, depending on which type you choose will determine the cooking time. Remember to always salt the water and always cook your pasta al-dente (firm to the bite).

In the meantime, in the biggest saute pan you have, drizzle heavily with olive oil and begin sauteing the onions and garlic. Season with salt and pepper. After about 5 minutes, add in the shrimp and season those with salt and pepper and garlic powder. Saute the shrimp until they are almost done. While the shrimp are cooking, add in the fresh tomatoes and half of the chopped basil leaves. Season the tomatoes with salt, pepper, 1 tablespoon of crushed red pepper and add about a half cup more of olive oil. (You are building the sauce right now and it needs to be enough to stand up to the pasta)

Add in the feta and Parmesan cheeses. Once the pasta is cooked, do not drain it, take it out of the water with tongs and place it directly into the saute pan. This also helps to create a fantastic sauce and helps all of the flavors to bind to the pasta. Scoop 2 scoops of the pasta water into the saute pan. Mix together, and cover with a lid for about 1 minute.

Empty into a large pasta bowl and allow the sauce and shrimp to fall right over top of the pasta so it can sink down through out. Top with fresh basil and extra Parmesan cheese.

Serve while hot.

Rice & Peas

This side dish can be served with just about anything. You can view my Honey mustard and Sesame Tuna that I served this Rice and Peas side dish with.

Ingredients:
- 2 cups Minute Rice
- 1 cup frozen peas
- 1 small onion, diced
- 6 garlic cloves, smashed and chopped
- olive oil
- salt
- pepper
- garlic powder

To Make:
Cook the minute rice according to the package. In a large saute pan, drizzle with olive oil and cook the onions and garlic for 5 minutes on medium heat, stirring frequently. Season with salt and pepper. Add in the frozen peas and cook another 3-4 minutes. Lastly, add in the minute rice and saute everything together. Add more olive oil and cook an additional 5 minutes.

Honey Mustard & Sesame Tuna Steaks

Thank you Ashley Ball for sharing this awesome Tuna recipe with me! These steaks were the BOMB... and the honey mustard was outstanding! I would recommend making this on the grill since the sesame seeds can burn, but if you don't have a grill, then just add the sesame seeds at the end.

Ingredients:
- 4 8ounce Tuna steaks
- Black sesame seeds
- Honey Mustard (your preference)
- Salt
- Pepper

To Make:
Heat your charcoal grill until ready. In the meantime, season the steaks with salt and pepper and slather honey mustard on both sides. Cook on the grill between 3-6 minutes on each side, (depending on how you prefer your tuna cooked) and cover the grill.

Remove from grill, sprinkle sesame seeds on both sides and serve with a side of honey mustard for dipping.

I also served this dish with my Rice and Peas recipe.

Shrimp with Tomato, Basil & Feta

This dish is hearty yet light. It's perfect as an appetizer or toss with pasta and make a meal out of it. By far, this is one of my favorite dishes of the month. I can easily see myself making several variations of this dish because it's that delicious.

Ingredients:
- 1 pound medium shrimp, de-vained, tails on
- 3 Roma tomatoes, seeds removed and diced
- 6 garlic cloves, smashed and chopped
- 2 tablespoons crumbled feta cheese
- 12 fresh basil leaves, chopped
- olive oil
- 1/2 teaspoon crushed red pepper flakes
- salt
- pepper

To Make:
In a medium pan, drizzle olive oil and add the garlic. Saute the garlic on medium heat for 2 minutes. Add in the shrimp and tomatoes. Season with salt and pepper. Add in the feta cheese. Mix together and add in the crushed red pepper. Take a pinch of the chopped basil and add into the pan. Cook 3-4 minutes until the shrimp is cooked. Top with fresh basil and serve immediately.

Perfect Green Beans

Green beans are a great side dish to almost any meal... I've made them easy, quick and delicious. Who said green beans have to be soggy and gross? THESE ARE CRUNCHY AND FLAVORFUL! Go green beans!

Ingredients:
- 1 bag frozen green beans
- 1/2 onion, sliced
- 3 garlic cloves, smashed and chopped
- 1 teaspoon soy sauce
- 1/2 teaspoon crushed red pepper
- 1 teaspoon salt
- 1 teaspoon pepper
- olive oil

To Make:
In a large skillet, drizzle with olive oil and saute the onions and garlic for 2 minutes on medium high heat. Add in the green beans. Drizzle more olive oil over top. Mix together. Add in the soy sauce, red pepper, salt and pepper. Mix together. Saute for 3 minutes. Cover for 1 minute. Taste the green beans... if they are still cold, cook for an additional 1-2 minutes. They should be warm and crunchy.

Serve immediately.

Gnocchi with Spicy Red Peppers and Peas

As you all know, gnocchi is one of my favorite pasta dishes... it's the ultimate comfort meal for me and honestly, it's one of the quickest dishes I can make. This dish is simple to make yet the flavors are complex and pleasing to your palate. Check it out and let me know if it becomes one of your most favorite meals as well.

Ingredients:
- 1/2 pound gnocchi
- 1/2 onion, diced
- 1/2 red bell pepper, diced
- 6 garlic cloves, smashed and chopped
- 1 tablespoon tomato paste
- 1/2 cup frozen peas
- 1 tablespoon feta cheese
- 1 tablespoon Parmesan cheese
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon black pepper
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- handful of freshly chopped basil leaves
- olive oil
- 1/2 cup water

To Make:
Boil a pot of salted water and cook the gnocchi until they float to the top, about 8-10 minutes.

In the meantime, heat a pan with olive oil and cook the onion, garlic and red pepper for about 5 minutes until halfway cooked. Season with salt and pepper.

Next, add in the peas and mix 1/ cup water with the tomato paste and add into the mixture. Stir together. Season with oregano, salt, pepper, crushed red pepper and paprika. Bring to a boil in the pan. Add in the feta and Parmesan cheese. Cook about 3-4 minutes until the mixture thickens and the peas cook.

Once the gnocchi are floating, gently spoon them out and place directly into the pan. Mix together. Taste and add more crushed red pepper and salt if needed.

Cook for 2 minutes on medium low heat so the flavors can penetrate the gnocchi.

Top with freshly chopped basil and a sprinkle of Parmesan cheese to serve.