Blackened Shrimp w/ a Bed of Sauteed Spinach

Jambalaya (Shrimp, Sausage, Chicken) with White Beans & Spinach

Thin Crust Pizza w/ Rosemary Chicken, Goat Cheese, Olives, & Pesto--Served with Spinach and Cranberry Salad

Campanelle Pasta W/ Sauteed Spinach, Beans, & Assorted Bell Peppers in Olive Oil

It's an icy day, so I figured I'd stick to a hearty, healthy meal that would allow me enough energy to shovel my driveway (ugh). So I used all the spinach I had and sauteed it, so it was yummy and mouth-watering, as well as added canned beans and bell peppers, to sautee until soft and tender. Then I boiled my favourite type of pasta, campanelle, and mixed the two together to create and easy, colorful, and tasty creation. Voila!

Pan-Seared Pepper Filet Mignon with a Balsamic Reduction & a Side of Sauteed Olive Oil, Garlic, and Parmesan Spinach

YUM! I love to make steak...it's so easy and tasty...and to make the balsamic reduction, just pour balsamic vinegar into the hot pan where the steak has been so it deglazes the juices and absorbs it all...then cook until reduced to a thick sauce..pour over steak and ur done! YUM.

Mediterranean Spinach Salad With Sauteed Shrimp!

After indulging in heavy pasta for lunch, I figured I'd cook up something nice and light for dinner, but not scrimp on flavor. Thus, to not scrimp, I chose shrimp! I'm not a fan of taking the casing off of shrimp, so I always cheat and buy precooked de-cased shrimp. However, shrimp is shrimp and they are still quite tasty. After dethawing the shrimp, I put them on a non-stick skillet on high and sauteed them in olive oil. I made sure to almost burn the shrimp, so that the olive oil coated the outside of the prawns and made them crunchy, so that have an almost grilled flavor. No seasonings, no nothing, just olive oiled shrimp.

After the shrimp were done, I decided to spruce up my salad a bit by draining a can of white cannellini beans for added protein and texture. Then I sprinkled some feta cheese on the salad, as well as put a fresh olive medly on it, finishing it with the cooked shrimp and a glazing of balsamic vinegrette! bon appetit! Couldn't be any easier, and couldn't look any better!

Fresh Papardelle Pasta with Marinara Sauce and Grated Cheese!

I always do the boxed pastas, but after having tasted the amazingness of fresh homemade pasta at various nyc restaurants, I decided to try my hand at making my own papardelle, or Italian egg pasta. The recipe for fresh pasta is simple, uses about 5 large eggs, and 2 1/3 cups of flour per batch, yes that's all! After mixing the dough together, spread it out on a lightly floured baking sheet and knead the ball into a wide circle. Then, roll the circle into a cylinder and cut small disks across the width of the cylinder.

After the disks are set out, boil a pot of water, and drop the disks in, unraveling them before you place them into the water, so that they form pasta strips. Since the pasta is fresh, it should only take 3 minutes max to cook, and voila you have yourself fresh pasta to impress your friends with that are only used to barilla! hahahahah. Enjoy! I know I will!