BASIL PASTA WITH SAUSAGE AND FIRE ROASTED TOMATOES 🍝

INGREDIENTS:
*1/2 pound of dry spaghetti, cooked (or your favorite pasta)

*1 pound regular sausage, cooked and crumbled

*1/2 of an onion, diced (or use 3 Tablespoons dehydrated minced onions)
*1 clove garlic, minced
*2 cups chicken broth
*2 Tablespoons cornstarch
*1, 15 oz. can fire roasted diced tomatoes
*1 cup Parmesan cheese
*1 cup fresh basil, snipped into little pieces
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DIRECTIONS:
1. In a large pan, cook sausage and onion together, stirring often, until onion is soft, sausage is crumbled and browned and cooked all the way through. 
2. In a large pot, boil some water. When it comes to a boil, add a generous pinch of salt and add your pasta to the water. Stir so it doesn’t clump together. When pasta is al dente, turn off the heat and drain most of the water. 
3. Back to the sausage and onions- add the minced garlic, and cook on low for only a minute or two, being careful not to burn. (Garlic burns easily!) 4. Mix the cornstarch with the broth until completely dissolved, then add the broth mixture to the pan. Cook on medium high heat, stirring often, for a few minutes until sauce is thickened. Then add the can of tomatoes and stir.
5. Add the fresh grated Parmesan, and the chopped basil to the sauce. Stir.
6. Drain the pasta and add It to the pot that holds the sauce. Mix together, then garnish with the more basil and parm. Serve warm. Enjoy! 

Banana Bread Bars with Brown Butter Frosting

Banana Cake with Brown Butter Cream Cheese Frosting

• Prep Time: 30 minutes
 
• Cook Time: 25 minutes
 
• Total Time: 3 hours, 55 minutes
• Yield: serves 10-12

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Want to serve the most impressive homemade dessert? This banana cake with brown butter cream cheese frosting is loved by all!

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Ingredients

• 3 large ripe bananas (about 1 and 1/2 cups mashed)
• 3 cups (375g) all-purpose flour (spoon & leveled)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3/4 cup (170g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) packed light or dark brown sugar
• 3 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 and 1/2 cups (360ml) buttermilk, at room temperature

BROWN BUTTER CREAM CHEESE FROSTING

• 1/2 cup (115g) unsalted butter, softened to room temperature
• 1 and 1/2 8-ounce blocks (12 ounces) full-fat cream cheese, softened to room temperature
• 4 cups (480g) confectioners’ sugar
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon salt

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Instructions

1. Preheat the oven to 350°F (177°C) and grease three round 9×2 inch cake pans. Set aside.
2. **Time-saving tip** Brown the butter in step 8 now, then place into the refrigerator to solidify as instructed below. This will save time when you’re ready to make the frosting.
3. Make the cake: Mash the bananas. I usually just use my mixer for this! Set mashed bananas aside.
4. Whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
5. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Beat on medium-high speed until combined, then beat in the mashed bananas. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. The batter will be slightly thick. A few lumps is OK.
6. Divide batter evenly between 3 pans. Bake for 22-26 minutes. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean.
7. Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
8. Make the frosting: Slice the butter up into pieces and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally. After 5-8 minutes, the butter will begin browning– you’ll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. See photo above for a visual. Once browned, remove from heat, and immediately pour into a heat-proof bowl. Refrigerate until solid.
9. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the solid brown butter on high speed until creamed. Add the cream cheese and beat on high speed until combined, smooth, and creamy. Add 4 cups confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar.
10. Assemble and frost: Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and evenly cover the top with frosting. Finish with the third cake layer and spread the remaining frosting all over the top and sides. Garnish with chopped nuts. Refrigerate for at least 30 minutes before slicing or else the cake may gently fall apart as you cut.
11. Cover leftover cake tightly and store in the refrigerator for 5 days.

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Notes

1. Make Ahead Instructions: Prepare cake through step 7. Wrap the individual baked cake layers tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature, make the frosting, frost, and serve. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, bring to room temperature or serve cold.
2. Buttermilk: If you don’t have buttermilk, you can make a DIY sour milk substitute. Add 1 Tablespoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1 and 1/2 cups. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cake won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
3. 9×13 Cake: Here is that recipe.
4. Cupcakes: For about 2 dozen cupcakes, fill the cupcake liners halfway and bake for about 20-22 minutes. Same oven temperature.

Trader Joe’s coconut shrimp

Trader Joe’s coconut shrimp – in the frozen section

Corn or flour tortillas

Limes

Cruciferous Crunch Collection or Cabbage Slaw – found with other salad items near the produce

Green Goddess Salad Dressing – THE best!

Island Salsa

Directions:

Bake the coconut shrimp per the package instructions…takes 10-12 minutes.

Pour 1/2 the bag of the slaw into a bowl and toss with 1/3 of the bottle of the Green Goddess salad dressing and the juice from 1 lime.  Mix well.

Once the shrimp is done, remove tails and put in your tortillas.

Chewy Chocolate Chip Coconut Cookies

Chewy Chocolate Chip Coconut Cookies

Rich buttery chocolate chip coconut cookies with crispy edges and a chewy center. These delicious cookies will become a household favorite! 

Course Dessert, Snack

Cuisine American

Prep Time 10 minutes

Cook Time 8 minutes

Servings 2 dozen

Ingredients

• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 cup salted butter, softened (2 sticks)
• 1 egg
• 1/2 tsp vanilla
• 1/2 tsp coconut extract
• 2 cups all purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup shredded coconut
• 1 bag semi sweeet chocolate chips (2 cups)

Instructions

1. 1. Heat oven to 375 degrees F. 

   2. In a large bowl, beat both sugars, butter, vanilla, coconut extract, and egg with an electric mixer or kitchen aid on medium speed. Stir in flour, baking soda, and salt till dough is stiff. Stir in shredded coconut and chocolate chips. 

   3. Drop dough in 1-1.5 inch balls over an ungreased cookie sheet. I like mine a bit larger so I go with 1.5 inch dough balls. Flatten a bit with the palm of your hand. 

   4. Bake 8 minutes or until light brown on edges (soft center). Cool 1 minute on cookie sheet, and 2 more minutes on a wire rack. 

Recipe Notes

I LIKE MY COOKIES ON THE FLAT SIDE SO THIS RECIPE USES A TOUCH LESS FLOUR.  IF YOU LIKE YOUR COOKIES A LITTLE MORE ON THE ROUDED SIDE, TRY ADDING 1/4 CUP FLOUR TO THE RECIPE. 

Grilled Flank Steak, Charred Corn & Avocado with Simple Herb Sauce

Grilled Flank Steak, Charred Corn & Avocado with Simple Herb Sauce

One platter meal featuring juicy grilled flank steak, charred corn, and thick sliced avocado.

Course Main Course, Salad

Cuisine American, Mediterranean

Keyword Flank steak, charred corn, roasted corn, avocado, herb sauce, mediterranean recipe

Prep Time 2 hours

Cook Time 20 minutes

Servings 4

Ingredients

• 2 lbs flank steak
• 6 ears sweet corn shucked
• 3 medium avocados, cut in half and sliced
• 1 cup scallions chopped
• 1 cup feta cheese

Marinade

• 1/3 cup extra virgin olive oil
• 2 cloves garlic, minced
• 2 tbsp red wine vinegar
• 1/3 cup soy sauce
• 1/3 cup honey

Simple Herb Sauce

• 1 cup plain greek yogurt or sour cream I used sour cream 
• 2 cloves garlic
• 1 lemon, juiced 
• 1 cup fresh basil and dill leaves, chopped & combined
• fresh ground salt & pepper to taste

Instructions

1. Combine all marinade ingredients. Pour over flank steak and marinate for about two hours. Heat grill to medium- medium/high and sear steak for about 8 minutes on each side. Remove and let rest for about 10 minutes. 

   Combine all ingrediants for herb sauce into a food processor. Process till combined. set aside. 

   Place fresh corn on hot grill and char on all sides with grill lid closed. Remove & cool. Use a sharp knife to cut the corn off the cobb once cooled. Lay the corn on a large platter or bread board. 

   Placed sliced avocado and feta cheese on top of corn. Slice flank steak agianist the grain thinly and layer over the corn and avocados. Spinkle scallions on top and drizzle the herb sauce all over. Dig in!