Shrimp, Gruyere, and Feta Mac and Cheese

My recipe board on Pinterest is quite overwhelming upon first glance; enough so that I had to create new boards with subcategories for my recipes including pumpkin favorites, juicing, and bars and snacks...its pretty excessive I know. As I pin more and more recipes, they pile up waiting to be made and enjoyed over good company and conversation. So the other day, I vowed not to pin any more recipes, but to go through my board and pick a previously pinned recipe to conjure up one evening. The choices were of course endless, but I managed to hone in on a Shrimp, Feta, and herb Mac and Cheese from Annie's Eats..I think it had to do with a craving for comfort food to accompany the brisk, cool air. My husband even agreed to grated the cheese, which is a big feat for him! I ended up using store bought and seasoned shrimp (gasp!) which I think hindered the flavor of the mac and cheese in the end; so my suggestion is to just use the frozen shrimp and cook according to the recipe. I also forgot to buy lemons at the grocery so added a few squirts of lemon juice for added flavor. The dish oozed with creamy feta and sharp gruyere topped with herb infused panko bread crumbs; enough for left overs, YES! I should make recipes from my Pinterest board more often.....

Shrimp, Gruyere, and Feta Mac and Cheese

1 lb pasta shapes ( I used vegetable enriched rotini noodles)
1 lb raw shrimp, 31-40 count (again I used pre-seasoned and cooked shrimp which I would not recommend)
10 oz feta cheese (I used reduced fat)
1/2 cup panko breadcrumbs
2 tbsp fresh parsley (I used 1 tbsp dried parsley)
5 tbsp butter, divided (yogurt butter would work just as well if trying to cut fat)
4 tbsp all purpose flour
3 cups milk
2 tbsp fresh dill (I omitted this from the recipe)
8 oz Gruyere cheese, shredded
1/2 tsp salt
1/2 tsp black pepper
zest of lemon (I used a few shots of lemon juice instead)

1. Bring a large pot to a boil and cook pasta according to directions. Drain well and set aside; add raw shrimp to warm pasta
2. Pre-heat oven to 400 and grease 2 1/2 ct baking dish. In a small bowl combine lemon zest or juice, 2 tsp parsley, breadcrumbs, handful of feta and 1 tbsp of melted butter. Combine and set aside
3. In a medium sauce pan melt the remaining butter over medium heat until melted and whisk in flour until forms a paste and golden brown (about 1 minute while continuously whisking). Add milk and continue stirring intermittently until it forms a paste (about 5 minutes) or until bubbly and thick. Once thick, remove from heat and add remaining feta cheese, gruyere cheese, parsley, salt, and pepper. Add the sauce to the pasta and shrimp and stir well to combine.
4. Once combined pour into baking dish and top with breadcrumb mixture. Bake for 20-25 minutes or until top is golden brown and bubbling. Allow to cool and serve!

Pumpkin and Spinach Risotto

The crisp fall air and turning of leaves gets me excited for none other than the pumpkin patch. This year my husband, friends, and I traveled to Lynd's Fruit Farm to join in the pumpkin festivities and walk through their market of home grown vegetables, home made jams, and freshly made peanut butter. In true me fashion, I could not decide on just one perfectly plump pumpkin and we ended up coming home with 7, making our grand total on our porch of 9 pumpkins.

To sustain the pumpkin theme for the day, I was inspired to create a pumpkin risotto and as I opened my fridge I made the last minute decision to throw in some spinach which added a nice punch of flavor and color to the plate. The sweet and savory flavors were boosted with the inclusion of garlic, shallots, and paprika along with pure maple syrup and nutmeg; making it a perfect fall dish for those cool nights.


The Recipe

1 heaping cup arborio rice
1 tbsp olive oil
2 tbsp yogurt butter
1 shallot
1 tbsp minced garlic
1/4 tsp paprika
3/4 tsp pure maple syrup
3 cups vegetable broth
3/4 c pumpkin puree
1 1/3 cup white cooking wine
2 tbsp parmesan cheese
dash of salt and pepper

1. Take 3/4 c pumpkin puree and mix in paprika, nutmeg, salt, and pepper; set aside.
2. Heat olive oil and butter over medium heat and add shallots until translucent. Add minced garlic until fragrant.
3. Stir in rice until coated and cook for about 5 minutes or until rice begins to brown. Add in cooking wine and stir until absorbed.
4. After wine is absorbed, add vegetable broth 1/3 cup at a time and stir until. Continue process until all the vegetable broth is used and rice is cooked through; typically takes 20-25 minutes.
5. Once rice is finished, add pumpkin mixture, spinach, parmesan cheese, and pure maple syrup; mix thoroughly.

Butternut Squash, Sweet Potato, and Apple Soup

Usually when I start making soups in the fall, I revert to the classic vegetable or potato soup. Don't get me wrong, I love both for chilly fall nights; but this year I wanted to find a soup recipe that enhanced all the classic flavors of fall. After scouring the internet for a delicious but easy soup, I stumbled upon a Butternut Squash, Sweet Potato and Apple soup on Sparkrecipes. This dish was rich, creamy and flavorful without the added calories that a lot of creamy soups carry. The only changes I made was the addition of fresh sage rather than dried, addition of ground cinnamon, 3/4 can of evaporated milk opposed to 1 full can, and omitted curry powder. I paired this soup with a camembert and spinach grilled cheese that made the perfect flavor combination when dipped. And the best part, my house smelled and felt like a crisp fall day!

The recipe:

Butternut Squash, 6 cups, cubed (equivalent to one Butternet Squash)
2 Gala Apples
Yams, 2 cups, cubes
Onions, raw, 1 medium (2-1/2" dia)
Fresh sage to taste
Pepper, black, .5 tbsp
Garlic powder, 1 tbsp
PAM spray or olive oil
Vegetable broth (low sodium), 5 cups
Fat Free Evaporated Milk, One can
Laughing Cow Light Creamy Swiss Original Cheese, 3 wedges
Cayenne Pepper, 1 tbsp

* 1 tsp cinnamon (I added this and liked the sweetness it added)

Kosher Salt to taste 

Preheat your oven to 400F
Spray a baking tray with Pam, and then arrange the Squash, Sweet Potato, Apples and Onion on the tray.
Coat the top of the vegetables again with the Pam spray or olive oil and evenly sprinkle black pepper and Garlic powder. 
Place on a high rack in the oven for 45-60 minutes until the vegetables are lightly browned and soft to a fork.
Place the roasted vegetables in a blender with the vegetable broth and purée until evenly combine and smooth (I added fresh sage during this process)
Stir in the laughing cow wedges until they melt
Add Cayenne pepper and the kosher salt to your taste preference
Stir in 3/4 can of evaporated milk
Continue to warm over the low heat until ready to serve.
Makes 6 very generous servings 

Restaurant Club

I grew up in Columbus, OH and had only ventured to the Short North once I entered college. I had entered a new world of dining from greek inspired food to sushi (not to mention the wonderful shops in between). I quickly realized I was hugely unaware of the variety of restaurants and flavors Columbus had to offer. Since then, I have loved trying new places, but often find myself returning to the tried and true when it comes to a last minute decision between my husband and I on a Friday night.

Lucky for me, I work with a fantastic group of ladies that so happen to be fellow foodies! We recently decided to start a restaurant club of sorts; Hunger Games (original right?!), where we will each select Columbus dining spots we are dying to try and randomly choose one at least 1x a month. To help all of you other Columbus fellow foodies, I will be blogging not only our experiences during Hunger Games, but also my other restaurant adventures on the Good Eats page.

Raw Pumpkin Truffles

I have a bit of a sweet tooth, but I don't enjoy all the added sugars and ingredients that come with the indulgence. I recently attended a raw dessert cooking class by the owner of Pattycake Bakery and fell in love with the simplicity of the ingredients and the intense flavor of the desserts. Since then, I have enjoyed playing around with different flavors and raw ingredients for some pretty yummy treats that satisfy any sweet tooth; and they provide a good source of protein from the use of nuts, added bonus!

Fall is around the corner, and my favorite flavor in fall is by no surprise, pumpkin! I'm talking pumpkin soup, pumpkin coffee, pumpkin yogurt, pumpkin ice cream; you name it, if it contains pumpkin you will probably see me eating it. The following recipe has combined my love for pumpkin into a raw dessert bursting with natural sweetness from dried dates and pumpkin puree that will have any pumpkin lover licking their lips.

Raw Pumpkin Truffle Recipe
24 dried pitted dates, halved
heaping 1/2 c of raw organic cashews
1 tbsp coconut oil
1 tbsp pumpkin puree
3/4 tbsp pumpkin pie spice
1/2 tbsp cinnamon

1. Combine dates and cashews into a food processor until they are chopped into small pieces.
2. Add the coconut oil, pumpkin puree, and spices and blend again until combined. (You should be able to manipulate the "dough" into small compact balls; if too crumbly you can add water and blend)
3. Scoop about a tbsp of the "dough" and roll into a small ball; refrigerate and hold for up to a month. Voila!

** For those of you who don't like cloves and crave less spice and more pumpkin flavor; you can eliminate pumpkin pie spice and the 1tbsp of coconut oil and add an extra 1tbsp pumpkin puree, a pinch of nutmeg, and a pinch of ginger**

Lightened Up Spinach and Artichoke Pasta

I have a confession; I am a dipaholic. It's true, I can eat a whole days worth of food in dips and not even think twice. Now, I am not prejudice about my dips, but one of all my all time favorites (and I think most people can agree with this love) is spinach and artichoke dip. Ah my mouth is drooling as I type, thinking about the creamy texture and zing of the artichokes all on one perfect chip, cracker, and carrot stick (I'm not prejudice about my dippers either).

However, I have come to the conclusion that most people crave more of an entree and cannot eat just dips for every meal. Alas! I have meshed both worlds with a Lightened Up Spinach and Artichoke Pasta. This pasta has the same creamy texture and bold flavor of the artichokes while adding whole wheat pasta for more of a balanced meal. Like many of my other dishes, this is a really simple meal and can be made with a lot of staple items in your refrigerator. I hope you enjoy!

Lightened Up Spinach and Artichoke Pasta (Serves 6)

About 3/4 to one box of whole wheat penne pasta
2 cups spinach
1/4 c skim milk
6 oz neufchâtel cheese
1/4 c greek yogurt
2 tsp garlic powder
2 tsp onion powder
2-3 tbsp Parmesan cheese
shake of red pepper (or more if you prefer)
1 large can of artichoke hearts in water

1. Cook pasta according to directions
2. In a food processor add your spinach, milk, neufchâtel cheese, greek yogurt, and spices; puree until all ingredients mixed and the result is a sauce like consistency
3. Once cooked, drain pasta and add back to saucepan. Add your sauce, artichokes, and parmesan cheese and heat until warm on stove top.
4. Serve and Enjoy!

Chocolate Protein Bars Done Easy

Within the past couple of months, I have become a big fan of protein bars. I'll admit it, I was pretty skeptical when I saw people pack them in their lunch bag or munching at them post gym workout; there is no way those things can taste good and keep you full, I thought! The more I saw the different brands that people were gobbling down, the more I allowed my curiosity to take over and surprise! I like protein bars!

As much as I now like protein bars, I have been having a difficult time finding some without an enormous amount of sugar that don't cost $10.00 for 4. I have searched the web and have tried many recipes and the following I found to be tasty and were really simple to make. You can find a similar recipe at Men's Fitness; which is a bonus when you are trying to sell your fiancé on them ;). I will admit I used a smaller dish than the 9X13 the recipe called for and I ended up having to bake them because they wouldn't set well in the fridge; note to self for next time.

Chocolate Protein Bar Recipe

1 cup of Oatmeal
1 cup of Skim Milk
1 3/4 c Peanut Butter or any other nut butter
4 scoops of chocolate protein powder (your choice; I chose one lower in sugar)
1 tbsp Splenda Baking Sugar
1 tsp cinnamon to taste

1. Combine all ingredients into a bowl until well combined
2. Spread into 9X13 glass dish and place into the refrigerator for 8 hours
3. Cut into bars and wrap individually in plastic wrap for a quick after work out snack or part of a meal

Like I mentioned, I ended up having to bake mine because I used a smaller dish. I baked them at 350 for approximately 15 minutes and allowed to cool before cutting and wrapping. The bars were slightly crumblier than I wanted, so I definitely plan on using a larger dish and allowing them to sit in the refrigerator without baking.