Ina Garten's Outrageous Brownies

I'm so not a baker. I love to cook, but I always screw something up while baking. I like the freedom that cooking gives. Baking is too scientific - you can't improvise or you'll ruin everything!

Having said that, I love this recipe from Ina Garten.

http://www.foodnetwork.com/recipes/ina-garten/outrageous-brownies-recipe3/index.html

It is foolproof, and seriously the best brownie I've ever had. Very simple to make! You definitely need to cut this recipe in half, as it makes WAY too much!

Shrimp Scampi

This is one of my favorite dishes to order in a restaurant, and I always thought it was more difficult to make. It is super easy, super delicious, and can be made in about 35 minutes! Mmmmmmm - Garlic!

Shrimp Scampi

4 T. Butter
4 T. Olive Oil
1 Lg. Shallot, Minced
4-8 cloves Garlic, Minced
Dash of Red Pepper Flakes
1 lb. Shrimp, peeled and deveined (I used 31-40 count)
1/2 lb. Angel Hair Pasta
1/2 c. Reserved Pasta Water
1/4 cup. White Wine
2 T. Parsley
S&P

Start by boiling a large pot of water, heavily salted. Boil pasta, and do not overcook. Make sure to reserve 1/2 cup of the pasta water for later before draining pasta. Meanwhile, in a large skillet, heat 2 T. of butter and 2 T. of olive oil. Saute shallot, garlic, and red pepper flakes until shallot is translucent. Add shrimp and season with salt and pepper. Cook about 3 minutes on each side, or until fully pink. Do not overcook! In large pot (the one you cooked the pasta in, now that it is empty), bring wine to a boil, and add 2 T. of butter and 2 T. of olive oil. Add in cooked pasta, shrimp mixture, and reserved pasta water. Mix well, and bring to a boil until the liquid has cooked out. Stir in parsley, and serve hot!

Makes about 3 servings.

Spaghetti and Meatballs

Having a 100% Italian boyfriend with a mom who knows how to cook very well, I better know my stuff when making Italian :)

I've made this recipe a few times, and it turns out perfectly each time. We love it!


Spaghetti and Meatballs

1 lb. Ground Beef (I use 80% lean)
2 T. Worchestershire Sauce
1/3 c. Grated Parmesan
3 cloves Garlic, minced
1/2 c. Bread Crumbs
2 Eggs
1 t. Parsley
1 T. Onion Powder
Salt and Pepper

To make meatballs, combine all ingredients in a large bowl. Using your hands, mix until fully combined. Shape into meatballs of whatever size you prefer. Use wet hands to keep meatballs moist, and avoid too much handling.

Olive Oil
1/4 t. Red Pepper Flakes
1 Onion, chopped
4 cloves Garlic, minced
1 28 oz. can of Crushed Tomatoes
3 8 oz. cans of Tomato Sauce
2 t. Basil
2 t. Oregano
1 t. Parsley
1 Bay Leaf

In large pot or dutch oven, heat oil. Saute onions and red pepper flakes until translucent. Add Garlic and saute for 1-2 more minutes. Combine all other ingredients and simmer. When boiling, add formed meatballs (raw) directly into the sauce, making sure they are submerged. Let simmer without disturbing meatballs for about 20 minutes. Stir gently, and simmer an additional 30-60 minutes, stirring gently occasionally to prevent sticking. Before eating, cut into a meatball to make sure it is cooked through, or use a meat thermometer. Serve over cooked spaghetti noodles (make sure to use LOTS of salt in the pasta water - it flavors the pasta). We were out of spaghetti, so the above picture is with linguine, since that's what we had on hand.

Makes about 14 meatballs of medium size, and serves 4.