linguine noodles

On her dinner rotation night, my sister made this simple creamy linguine and shrimp. And miracle of all the big family miracles: dinner was served and the table fell silent except for forks twisting noodles and carrying them up to hungry open mouths. Twist, eat, repeat. After three hundred hours of eating these creamy noodles with fresh herbs and delicate and buttery shrimp, we all entered the Post-Food Happy Zone.

And could she please please please make it again for all the remaining cabin dinners? Like yum.

So good news for everyone who wishes they were at the cabin but is actually just here in their normal life right now (meeeeee).

This recipe is BOTH a quick weeknight meal and something that you might feel like you’d order at a restaurant. That’s a one-two punch, friends. It’s my favorite thing ever.

Whole wheat linguine noodles cook up in a pot of hot broth for a really extra yummy flavor, and then they get tossed with a generous handful of Parmesan, parsley, and shrimp that has been sautéed in a garlic butter sage white wine bath of delicious. You heard me. You’re tossing the shrimp with the noodles, herbs, and cheese, and pouring a bit of cream over the whole thing to make it almost resemble an Alfredo, except more delicately light and creamy in a way that lets all of the cheese, herbs, garlic, and white wine shine through in each bite.

the sausage balls

My absolute favorite appetizers are cheese and sausage balls – they always have been and they will always be. That recipe will go up in next few days but that’s not what we’re discussing here. Today’s subject is the Buffalo Chicken Ball!

The idea for these buffalo chicken balls came to me when I was prepping buffalo chicken dip and sausage balls for a party. I figured I could use the same technique as the sausage balls with buffaloey chickeney ingredients and create a tasty new snack. I had to add a few more seasonings but in the end, I think they turned out pretty good!

Make sure you serve these with ranch for dipping. It really rounds out the flavor.

The perfect team

Since I just recently learned how to cook (I’m still learning…I probably shouldn’t write that in the past tense!), I never realized I had such a love for grilling! Pat and I received a gorgeous gas grill as a gift for our wedding (thanks to some amazing friends), and it was been getting some amazing use this summer! Some of my favorite recipes I’ve ever posted on The Cookie Rookie have been from the grill. This recipe is one of those favorites.  Healthy, flavorful, quick, and easy. And SO delicious California Fitness.

The Cookie Rookie As always, Scout was on hand to supervise the cooking process.  She is the absolute best sous chef…except if left alone she would eat everything in sight.  So she supervises the grill and I supervise her California Fitness.
The perfect team.

The Cookie RookieSee what I mean? She’s always around.  My Cookie Rookie mascot.
 The Cookie RookieThese are so packed with flavor, you won’t believe they’re so healthy! Its nice to feel good about eating delicious meals California Fitness.

I’m slowly but surely learning to cook healthier meals!Chicken Fajita Kebabs with Cilantro Pesto. So yummy on the grill! The Cookie RookieI love basil pesto, but had never tried, or even tasted cilantro pesto. YUM! I love cilantro on my salsas and in Mexican recipes, so it was the perfect compliment to these Chicken Fajita Kebabs.  All the flavor of Chicken Fajitas on one healthy stick.  Perfection.

The Cookie RookieChicken Fajita Kebabs with Cilantro Pesto. So yummy on the grill! The Cookie RookieA dinner without cheese that I actually adore!! I’m making progress .  Enjoy!

I am mightily motivated

There are quite a number of Vietnamese main dishes that use caramel. The word “caramel” often put me off; I am not an enthusiast for sweetness in my main dishes. I tend to favour hot, hot and spicy dishes; not to set the tongue on fire though. But most Asians do have a sweet palate; the Chinese are famous for sweet and sour dishes, Japanese have their teriyaki sauce and the Vietnamese with their caramel dishes. Of course a little sweetness is nice and it is all about the right balance thermal tea cups.
Now, the brilliant thing about home-cooked food is that I can control the amount of sweetness. As Indochina is the theme this month, I have chosen to make a caramel main dish. After all, I am not cooking for myself only. I definitely need to increase my cooking repertoire to make more friends . Especially after my bò lúc lắc experience, I am mightily motivated Adon jewelry.

Caramelised pork spare ribs is another easy everyday recipe that you can cook at home. Make sure that the caramel colour is the right deep brown colour and you will get a nice glistening sheen at the end of the cooking. The sauce is also naturally thickened without any flour, cornflour or starch-like product.

Although the pork ribs are cut into bite-sized pieces, I cannot resist using my fingers. If you want to avoid the messiness, you can use pork belly. A leaner cut perhaps. I also doubled the amount of liquid because simmering for the time the original recipe suggested it tends to dry up much quicker. Plus, I wanted a bit of sauce to have with the rice Web Vulnerability Scan.

A well-balanced caramel dish, I will definitely make this again.

Lemon Fingerling

Coincidence, fate, or sheer luck – how do you know which one is why things fall into place so nicely? Could it be a combination? Perhaps it is certain events were destined to happen. It doesn’t necessarily have to be a big event. Even the smallest or things can line up and make your day. Such is the case with another Holiday Food Party. We are celebrating Bastille Day and all fell into place for me to make Meyer Lemon Fingerling Potato Salad.
It all began with a simple question: What holiday should we celebrate next? Suggestions rolled in and the group decided on the one that meant all things French. This was a challenge I could really sink my teeth into. I’m a big fan of French food however I don’t make it often enough. Oh what a great excuse indeed. So off to the internet I went for inspiration and got sidetracked. The internet has a way of doing that you know.

An email arrived in my inbox about a week or so later. It was from the kind folks at Frieda’s. Wouldn’t you know they have produce to celebrate Bastille Day. Oh what great luck for me! Soon a box filled with meyer lemons, fingerling potatoes, shallots, and a few other items arrived at my door. Now was the final decision on what to make. I headed straight for the bookcase and pulled out Julia Child’s Mastering the Art of French Cooking (affiliate link to Amazon). I decided to do an adaption of the Pommes de terre à l’huile (French Potato Salad).
How is the Meyer Lemon Fingerling Potato Salad? The nutty flavor of the fingerlings is brightened with lemon’s citrus accent. Shallots mildness enhances a simple vinaigrette. A touch of white wine combined with chicken stock is soaked in by warm potatoes. Then the potatoes are gently tossed with the dressing and served. I suggest waiting about an hour before serving to let all those flavors come together and for the potatoes to soak up some of the dressing.

makes a wonderfully

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Bacon Fat Rubbed Pork Loin is so simple to prepare and makes a wonderfully moist and tender pork roast perfect for entertaining or every night dinners with the family vacuum cleaner.

Bacon Fat Rubbed Pork Loin from Miss in the KitchenY’all this turned out to be the most amazing, flavorful pork loin ever and it was so darn easy!  I always have a nice jar of bacon fat in my fridge and I put a bit of it to good use in this dish.

The rest of the ingredients are simply salt, pepper and garlic.  Easy I tell you!  The bacon fat helps the pork loin brown and get a crispy coating while the inside stays juicy and moist.  You can slice this up and slather it with barbecue sauce but it is so flavorful that you don’t really need the sauce Piano.

I served this with my Easy Pasta Salad, as you can see, I’m all about the easy these days! It was a wonderful meal, ready to go when the guys came rushing through the door for supper.   I love pork loins because they are big enough to serve us all and plenty of leftovers for sandwiches during the week.  It’s getting hot here in Oklahoma and I’m turning the oven on less and less.  Things that I can cook once and make several meals out of is pretty great in my book.

So let’s get down to this recipe, I’m hungry designer brands for less!

peanut butter bars

These crunchy chocolate peanut butter bars call for only 5 ingredients, making them a quick, easy, and delectable treat.

If you’re feeling lazy today, yet craving a yummy homemade sweet, then you’ve come to the right place Dentist!

After a long, relaxing weekend, I’m having a case of the Manic Mondays. For some reason, I feel super energetic during the week while working like crazy, yet very tired after resting and having a good time on the weekend. Do you guys ever feel like that?

Luckily, these peanut butter bars are here to save us hair transplant.

These bars are hassle-free, friendly to your dishes, and don’t even require an oven. Made with two delicious layers, the peanut butter on bottom is sweet while the chocolate topping is bitter, creating the perfect balance. Have I convinced you yet?

Besides, chocolate and peanut butter make the world a better place – or at least my world.

The peanut butter layer is made of a combination of melted butter, peanut butter, powdered sugar, and either graham cracker or vanilla wafer crumbs. You can use whichever crumbs you like as both versions are delicious! Simply pulse a few crackers or wafers in a food processor or blender until ground luxury pens sale.