Kid Approved
I’m Back, JACK! …….. and I got some Vodka Sauce to go with it!
Whoo! It has been a long time since I have been able to type on these pretty pages.
It’s not my fault though, it’s my HUSBAND”S FAULT!!!
Let me explain:
First, he goes and get’s me hooked on Breaking Bad. Did I mention that I had never seen a single episode? He tells me, “Don’t worry sweetie. Netflix has all of them and you can watch them all there!”
Word of advice: Never watch it! You will become consumed and it will take over your life.
Well, I finally finished all the episodes and I was done. Life was worth living again and I was fine.
Enter: Sons of Anarchy!
Again! My husband says, “You have to watch this! Netflix has all of them too!”
“NO!”, I said.
“Just watch one episode and you don’t have to watch anymore”, he says.
Five seasons later (*Don’t judge me!), I am finally alive again and not living in a leather made world of tattoos and motorcycles. (*Except for on Tuesday nights when the current season comes on…….)
I have neglected you and I feel bad about it.
SO!
As a peace offering, I give you this:
The easiest ever Shrimp Fettuccine in Vodka Sauce!
Now, I was going to try and make my own Vodka Sauce, but by the time I added up all the ingredients that I would need to make my own, it just seemed more reasonable to go another route.
I am a very practical girl and I’m not afraid to use a bottled sauce every now and again.
I usually buy Bertolli products when I purchase my pasta, so since they had a Vodka Sauce, I decided to go with them.
So so yummy!
I used shrimp and a lot of it because my family is what you call BIG EATERS, but you could definitely use chicken.
Best part is that this is probably a 20 minute meal!
Not to mention that it only has 5 ingredients and the whole family will LOVE IT!
Here you go!
Recipe: Shrimp Fettuccine in Vodka Sauce
Ingredients:
– 1 – 2 lbs. of Raw Medium Shrimp, peeled ( I used 2 only because I have a family of 5 and they eat A LOT!) or 1 lb. Chicken Breast, cut into cubes in place of Shrimp
– 16 oz. Fettuccine
– 2 tbsp. Olive Oil ( I use extra virgin)
– 2 (24oz) jars of Vodka Sauce (*I used Bertolli) *I USED 2 JARS BECAUSE I HAD 2 LBS. OF SHRIMP, BUT YOU COULD DEFINITELY USE 1 JAR) OR still use 2 jars if you like a lot of Sauce.
– 2 tbsp. fresh chopped Basil (Optional)
Directions:
– Cook Fettuccine according to package directions.
– Meanwhile, heat a large skillet on medium heat.
– Add Olive Oil and Shrimp and saute 4 minutes or until shrimp are cooked and are no longer opaque. *Try not to overcook shrimp! Set aside.
– In the same skillet, heat Vodka Sauce and let simmer for 10 minutes.
– Return cooked Shrimp to pan with sauce and add cooked Fettuccine.
– Top with chopped fresh Basil.
– Serve immediately.
*NOTE: If using Chicken, cut chicken into cubes and saute’ in place of shrimp about 6 to 7 minutes or until chicken is no longer pink and cooked through. Continue with recipe.
Loaded Potato Soup
I don’t know what is up with the weather lately. We have been getting so much rain this Summer!
Usually, we are talking about how much we wish it WOULD rain during the Summer, but instead, I find myself wishing it wouldn’t as much.
One thing I crave when we get rain is SOUP, regardless how hot it is outside! Not sure what it is, but my brain just seems to be wired like that.
I did a previous post once on a soup I fix when it rains a lot called Hamburger Soup. If you want to check that post out, you can see it here.
This one, however, is a “doctored” up version of my Mom’s regular Potato Soup. I LOOOOOOOVE my Mom’s Potato Soup!
It is the perfect comfort food for me because my mom used to make it all the time.
Her’s is a basic Irish version, but it’s easy to make it Loaded Potato Soup! You just add everything that you would normally add to a traditional Baked Potato.
Of course, I would probably refrain from adding any crazy things like salsa. Yup, wouldn’t add salsa…………….
And from the scratching you are doing to your noggin right now must mean I’m the only nut that adds salsa to their Baked Potato. *Moving ON!
I added Shredded Cheese, Crumbled Bacon, Sour Cream, and Chives. I swear I even saw the owls on this kitchen towel smile when I did it. They even knew how good this soup was. 😉
So, without further Adieu, I would like to share the recipe with you….. ‘Cause I wuv you that much! 😉
Recipe: Loaded Potato Soup
Ingredients:
– 7 or 8 Large Russet Potatoes, Skinned and Diced
– 2 Large Onions, Chopped
– 3 Tbsp. Butter
– 2 Tbsp. Olive Oil
– 2 Tbsp. All-Purpose Flour
– 6 Cups Milk, (I used Skim)
– 2 Cups Water
– Cheddar Cheese, Crumbled Bacon, Sour Cream, Chives for Topping
Directions:
– Heat a large pot over medium high heat.
– Add onions, butter, and olive oil to pot and saute’ onions until “translucent” and softened.
– Reduce heat to medium.
– Add potatoes and stir well.
– Add flour, one tablespoon at a time and stir to coat in between adding flour. (work quickly because potatoes will try to stick to bottom of pot)
– Add milk and water to pot and stir.
– Simmer soup for 40 – 45 minutes until potatoes have softened and soup has thickened.
– To serve, top each bowl of soup with preferred toppings.
*Tip: If potatoes have softened and soup is not as thick as you would like, thicken by adding a 1/4 cup of Cornstarch to 1 cup of soup liquid in a separate bowl. Once thoroughly combined, add to soup pot and stir continuously until soup thickens. However, keep in mind that soup will definitely thicken once you add all your toppings.
4th of July: Yogurt “Ice Cream” Pops
There is nothing more Patriotic then RED, WHITE, and BLUE! Even if you are talking about Ice Cream!
However, making Ice Cream is not really my forte’. Even though I am a self proclaimed lover of gadgets, the one thing I do not have is an Ice Cream Maker. *Have to put that one on my list!
A couple of Saturdays ago, I was watching my cooking shows and one had a recipe for Strawberry Yogurt Ice Cream Pops! I thought to myself, “That would be an AWESOME idea for July 4th!”
So with some tweaking here and there, I had it!
I just took some strawberries and mixed with some sugar and a splash of vanilla. *Not to worry! Recipe will follow! 😉
Allow to sit for 15-20 minutes.
Then, I took 1 1/2 cups blueberries.
Mixed with a 1/2 cup of regular Yogurt. (I generally eat Greek Yogurt, but for this, I used regular. The Greek is just to sour.)
Then, I tried it and realized it needed a little dash of sugar for the kids to like it. I would have been fine without it. But I did it anyway.
Then, I cleaned out the blender and repeated the same steps with the Strawberries. Since I already added sugar and vanilla to this, I just blended with another 1/2 cup of Yogurt.
Time to assemble the Pops!
I bought the molds for $1.50 each at Walmart.
I layered everything in a Red, White, and Blue pattern. Strawberry Mixture, a little regular Yogurt, then Blueberry Mixture.
Insert tops! By the way, I love these! They have a little sipper on the ends for anything that melts.
One lick ……….
And little babies everywhere are SUPER HAPPY! Who doesn’t love that?
RECIPE: 4th of July Yogurt “Ice Cream” Pops
– 1 Cup Fresh Strawberries, Sliced
– 1/4 Cup Sugar
– 1 1/2 Cups Fresh Blueberries
– Tbsp. Sugar
– 1 Tsp. Vanilla Extract
– 1 Cup Plain Yogurt, Divided plus Additional for Layering Pops
– 2 (4 count) Ice Cream Molds
Directions:
– Combine Strawberries, 1/4 Cup of Sugar, and 1 Teaspoon Vanilla. Set aside for 15-20 minutes.
– Meanwhile, combine Blueberries, 1 Tbsp. Sugar, and 1/2 cup Yogurt in a blender and blend until smooth. Set aside.
– Rinse out Blender and add Strawberries and remaining 1/2 cup Yogurt. Blend until smooth and set aside.
– Take Ice Cream molds and layer a small amount of Strawberry mixture, then a little Regular Yogurt, and then top off with Blueberry Mixture. If you still have room, start to repeat layers in a Red, White, Blue pattern.
– Top molds with tops and place in the freezer for atleast 4 hours or until firm.
ENJOY!
Mixed Berry Tartlets with Lemon Drizzle
CALLING ALL DADS!
Every Mother’s Day, I fantasize that my husband is losing sleep over the perfect meal to cook me with his 3 perfectly hair combed children in their best Sunday dresses and suit.
As he pours over countless cookbooks, he realizes that he has not yet vacuumed and dusted, which he quickly attends to. His children are making their beds and tidying up their rooms JUST BECAUSE they want to and JUST BECAUSE being clean feels SO good! (This is my fantasy, remember?)
Where am I, you ask?
Well, of course I’m at the Spa getting pampered by a crew of estheticians who want to make me feel good about my self JUST BECAUSE they care that much!
Then I stop dreaming………….. I wake up……………
to the sound of my 2 girls screaming and fighting and pulling eachother’s hair (that is not perfectly combed, by the way) JUST BECAUSE the other one took her pink furry pillow without asking. My son is throwing his little basketball everywhere but actually IN the basketball goal, which is followed up by a crashing sound. Not to mention the girls took it upon themselves to fix “breakfast” which may or may not have consisted of Nutella, Crackers, Half & Half, Cold Left Over White Rice, and Cheezits.
I know, Yummy.
All this, while my husband still sleeps soundly in his bed……. (Love ya Baby!) 😉
Well fellas, to help you out and make your #1 lady think you poured over cookbooks all day, I’m going to help you out with this Super Easy Dessert!
Why not try to make these Mixed Berry Tartlets. Heck, if you want to impress her even more than the fact that you made these to start with……. tell her they are Mixed Berry Tartlets with a Lemon Drizzle.
You only need 7 things and there is a chance that you may have a few of the ingredients already!
Here is what you need to do:
Cut up an 18 oz. package of Strawberries and add to a mixing bowl.
Throw in a couple of handfuls of fresh blueberries and sprinkle mixture with 1 Tablespoon of Sugar…… Toss to Combine. Set aside.
Take a package of Ready Crust Graham Cracker Tartlet minis.
Brush them with a little bit of egg white. (*You don’t have to, but it gives the crust a nice brown color when baking)
Put the tartlets on a cookie sheet and bake according to the package instructions for only 5 minutes. *I think it was 375 degrees, but might have been 350. Make sure you check!
While that is baking,
Squeeze the juice of 1 lemon into bowl and whisk in 1/2 cup of Powdered Sugar.
Your lemon drizzle should still be runny, but slightly thick like this. Set it aside.
Now take 1 cup of Heavy Whipping Cream. (*If you can’t find “Heavy”, regular Whipping Cream is fine) TIP for DAD: Creams like this have their own section next to the milk area in the Grocery Store. 😉
Find mom’s electric hand mixer and put the whisk attachment on. Beat on low at first unless you want to have the entire thing on your clothes. Add 1 Tablespoon Granulated Sugar and eventually go to highest setting and beat until cream becomes a thick whip with “stiff peaks” like this. BE CAREFUL! If you whisk too long, it could turn into butter! YIKES!
DAD: If making this whipped cream on your own proves to be too overwhelming, no one will judge you for buying Cool Whip! However, if you REALLY want to impress mom, go for the homemade stuff and earn those brownie points!
After the tartlets have baked and cooled, mound them up with the berry mixture. (You will probably have leftover berries)
Spoon the lemon drizzle over each tartlet to your liking. A couple spoonfuls each is fine.
Top each with whipped cream.
And garnish with fresh strawberries!
Mom will be SO SURPRISED and touched that you went the extra mile JUST BECAUSE you love her so much!
Recipe: Mixed Berry Tartlets
Ingredients:
– 18oz. package Fresh Strawberries
– Couple Handfuls of Fresh Blueberries
– 1 cup Heavy Whipping Cream
– 2 Tablespoons Granulated Sugar, Divided
– Juice of 1 Lemon
– 1/2 Cup Powdered Sugar
– 1 Package Ready Crust Graham Cracker Tartlet Minis
– 1 egg white (Optional)
Directions:
– Dice up Strawberries and add to a bowl. Add the Blueberries and Sprinkle with 1 Tablespoon of the Granulated Sugar. Set aside.
– Brush 1 eggwhite (optional) over the crusts and bake according to package instructions. Set aside to cool when finished.
– While crusts are baking, combine lemon juice and powdered sugar by whisking until smooth. Set aside.
– With the whisking attachment of an electric mixer, whisk remaining tablespoon of granulated sugar with the 1 cup of heavy whipping cream in a bowl. Whisk until mixture forms “stiff peaks”. Set aside.
– To assemble, take cooled tartlets, and mound each one with berry mixture.
– Add a couple of spoonfuls of lemon drizzle to each tartlet.
– Top with whipped cream.
– Garnish with fresh berries.
– Stick in the fridge for atleast 10 minutes. If making ahead, desserts will keep just fine in the fridge!
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