Cook Something, Eat Somerthing!

Cottage Pie, you say?

Bake until potatoes have a golden brown crust

I have never made this before… but now I’m hooked.  This traditional style English Cottage Pie is a new family staple especially after a winter like we had this year!The recipe below is a combitnation of a few different takes on the cottage pie, with a few of my own twists through in.  Hearty, meaty and full of flavor; I hope you’ll try this recipe. Continue reading “Cottage Pie, you say?”

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Cook Something, Herbs, Veggies

Potato & Fresh Thyme Gratin

Trying out a new recipe, and something I’ve never made before, a gratin.  This recipe seems simple enough and I’ve got a 3 pound bag of Russet potatoes, so here we go! Continue reading “Potato & Fresh Thyme Gratin”

Cook Something, Veggies

Creamy Shrimp & Asparagus Pasta

Quick and easy weekday pasta.  I needed to make a fast and tasty meal and the remaining asparagus from last week’s trip to the farmer’s market was calling my name.  Throw in some fresh shrimp, bow-tie pasta and Philly’s Savory Garlic Cooking Cream and I’ve got a happy hubby.

What you’ll need:

  • 1/2 pound fresh shrimp
  • 10 asparagus spears, cut into bite size pieces
  • 1/4 c. sweet onion
  • 1 c. chopped broccoli
  • 1 garlic clove, minced
  • 1 tbsp olive oil
  • 1/2 box of Farfalle Pasta, (I love Barilla Plus)
  • 1 container, Philly’s Savory Garlic Cooking Cream
  • sea salt
  • black pepper

Add pasta to salted, boiling water; cook till al dente.

In medium sized wok, saute olive oil, garlic, onion, asparagus and chopped broccoli until onions are beginning to caramelize and asparagus is tender.

Add shrimp, toss until shrimp is cooked through.  Drain pasta, add sautéed shrimp and veggies to pasta.

Toss thoroughly,  add cooking cream.  Simmer for 5 minutes, serve.

Wait for the oohs and ahhs, they’re soon to follow!