SAVORED BY SADIE

Homemade Shrimp Alfredo Pasta

main course (Yields 4-6 servings)

What you’ll need:

1 lb. shrimp, cleaned and deveined

1 onion, chopped

1 green bell pepper, chopped

2 c. heavy cream

2 c. shredded cheese blend

1 stick of salted butter

4 cloves garlic, minced

1/2 c. fresh grated parmesan

Pink Himalayan Salt (to taste)

Tony Chachere (to taste)

Garlic powder (to taste)

Onion powder (to taste)

Red chili pepper flakes (optional)

Freshly ground black pepper

4 tbsp. fresh parsley, chopped

1 pack of angel hair pasta

Olive Oil

How to:

1) Bring a pot of salted water to a boil. Add angel hair pasta and cook until al dente, approx. 13 minutes. '

2) While noodles are cooking, in a saucepan heat oil on medium heat and add chopped vegetables until fragrant.

3) Add butter and shrimp to mix and lightly sautee.

4) Add heavy cream and cheese then reduce heat. Stir until creamy.

5) Combine noodles and toss until coated. Add in chopped parsley and top with grated parmesan.

Crunchy Garlic Toast

side (yields 4 servings)

What you’ll need:

2 tbsp. extra-virgin olive oil

4 tbsp. butter

4 cloves minced garlic

Pink Himalayan Salt (to taste)

1 loaf of French bread, split

3 tablespoons grated cheese, Parmigiano or Romano (optional)

Chopped fresh parsley

How to:

1)   In a small pot over moderate-low heat, combine garlic, butter, oil, and parsley for 3 minutes.

2)  Toast split bread under broiler. Remove bread when it is toasted golden brown in color. Brush bread liberally with garlic oil. Sprinkle with cheese and parsley. Return to broiler and brown 30 seconds. Cut into chunks and serve.

Homemade Marinara Sauce

side (yields 3 1/2 cups)

What you’ll need:

1 28-ounce can whole San Marzano tomatoes

¼ cup extra-virgin olive oil

7 garlic cloves, peeled and slivered

Crushed red pepper flakes to taste

Salt to taste

1 large fresh basil sprig

Dried oregano, to taste

How to:

1) In a large bowl, crush tomatoes with your hand. Add in one cup of water.

2)In a large skillet over medium heat, heat the oil then add garlic.

3) Once sizzling, add the tomato mixture.

4) Add seasoning and simmer for 15 minutes. Discard basil and serve.

Crab Artichoke Dip

Appetizer (yields 8 servings)

What you’ll need:

1 oz. (8-oz.) block cream cheese, softened

1 1/2 c. shredded Monterey Jack, divided

1/2 c. freshly grated Parmesan

1 (14-oz.) can artichoke hearts, drained and finely chopped 4 cloves garlic, minced

16 oz. lump crabmeat

2 green onions, thinly sliced

2 tsp. Worcestershire sauce

Pink Himalayan Salt

Tony Chachere (to taste)

Garlic powder (to taste)

Onion powder (to taste)

Freshly ground black pepper

2 tbsp. Freshly chopped parsley, for garnish

Garlicky Crostini

1 baguette, sliced

Extra-virgin olive oil

Pink Himalayan Salt

2 garlic clove, top sliced off

How to:

MAKE CRAB ARTICHOKE DIP

1) Preheat oven to 425°. In a large bowl, stir together cream cheese, 1 cup of Monterey jack cheese, Parmesan, artichoke hearts, garlic, crabmeat, green onions, and Worcestershire and season with salt and pepper.

2) Transfer mixture to a 10- or 12-inch oven-safe skillet and sprinkle with remaining 1/2 cup Monterey jack cheese. Bake until golden and bubbly, 15 to 20 minutes.

MAKE GARLICKY CROSTINI

1) On a large baking sheet, drizzle a sliced baguette with olive oil and season with salt. Bake at 350° until golden and toasted, 10 minutes. Immediately rub with a whole garlic clove (the flavor will soak into the bread!).

2) Garnish dip with parsley and serve with Garlicky Crostini.

Blue Buffalo Brussels Sprouts

Side dish ( yields 6 servings)

What you’ll need:

1 lb. Brussels sprouts, halved

2 tbsp. extra-virgin olive oil

Tony Chachere (to taste)

Garlic powder (to taste)

Onion powder (to taste)

Freshly ground black pepper

1/4 c. blue cheese crumbles

¼ c. buffalo sauce

How to:

1) Preheat oven to 425°. On a large baking sheet, toss brussels sprouts with olive oil, garlic, Tony’s and onion powder then season with salt and pepper.

2) Bake until brussels are tender and charred, 30 minutes. 3. Drizzle with buffalo sauce and sprinkle with blue cheese crumbles. Serve warm and after crumbles have melted.

Simple Spinach and Artichoke Cups

Appetizer (Yields 2 dozen)

What you’ll need:

Nonstick cooking spray

2 (10-oz.) package frozen spinach, defrosted and chopped

1 c. canned artichoke hearts, drained and chopped

4 oz. cream cheese, softened

1/4 c. heavy cream

¼ cup cream cheese, room temperature

2 c. shredded mozzarella

1 c. grated Parmesan

4 cloves garlic, minced

Pink Himalayan Salt (to taste)

Tony Chachere (to taste)

Garlic powder (to taste)

Onion powder (to taste)

Freshly ground black pepper

1 tube crescent dough

How to:

1) Preheat oven to 375°. Grease a mini muffin tin with cooking spray. In a large bowl, combine spinach, artichokes, cream cheese, heavy cream, 1-cup mozzarella, Parmesan, and garlic. Season with dry seasonings.  Stir until all content is blended.

2) On a lightly floured surface, roll out crescent dough, pinching seams together. Cut into 24 squares. Place squares into muffin tin slots and spoon 1 tablespoon of dip into the dough. Top with remaining mozzarella.

3) Bake until pastry is golden and cheese is melted, about 15 minutes.

Honey Bourbon Glazed Salmon

main course (yields 4 servings)

What you’ll need:

1 tbsp. extra-virgin olive oil

4 4-oz. fillets salmon (preferably wild)

Tony Chachere (to taste)

Garlic powder (to taste)

Onion powder (to taste)

Freshly ground black pepper

4 tbsp. butter

4 cloves minced garlic

1/3 c. low-sodium vegetable broth

1/3 c. Bourbon

4 tbsp. honey

1 tbsp. freshly chopped parsley, plus more for garnish

Orange slices, for serving

How to:

1)   In a large skillet over medium-high heat, heat oil. Season salmon with 1 teaspoon Tony Chachere (to taste), garlic powder (to taste) and onion powder (to taste), and fresh ground black pepper then add to the skillet skin-side up. Cook salmon until deeply golden, about 6 minutes, then flip and cook 2 minutes more. Transfer to a plate.

2)   Add butter and garlic to skillet. When the butter has melted, stir in broth, honey, bourbon, and parsley. Bring mixture to a simmer.

3)   Reduce heat to medium and add the salmon back to the skillet. Simmer until the sauce has reduced and the salmon is cooked through, 3 to 4 minutes more.

4)   Add orange slices to skillet and serve.

Cheesy Garlic Roasted Asparagus

side (YIELDS 6 SERVINGS)

What you’ll need:

2 lb. asparagus, stalks trimmed

1 c. heavy cream

6 cloves garlic, sliced thinly

Pink Himalayan Salt (to taste)

Tony Chachere (to taste)

Garlic powder (to taste)

Onion powder (to taste)

Freshly ground black pepper

1 c. freshly grated Parmesan

1 c. shredded mozzarella

Red pepper flakes, for garnish

How to:

1) Preheat oven to 400º.

2) Combine heavy cream, 3 gloves of garlic, ½ c. each of mozzarella and Parmesan cheeses, and dry seasonings.

3) Place asparagus in a baking dish and pour over mixture and scatter with remaining garlic. Generously sprinkle with remaining Parmesan, mozzarella and red pepper flakes.

4) Bake until cheese is golden and melted and asparagus is tender, about 25 to 30 minutes, and serve. 

Honey Roasted Carrots

side(YIELDS 6-8 SERVINGS)

What you’ll need:

1/2 c. butter

3 tbsp. honey

1 sprig of fresh rosemary

Garlic Salt (to taste)

Tony Chachere(to taste)

Freshly ground black pepper

About 15 carrots (2 lbs.), peeled and halved lengthwise

Fresh thyme, for garnish

How to:

1)   Preheat oven to 400 degrees. In a saucepan heated low, melt butter with dry seasonings and honey until blended together. Stir as needed.

2)   On a baking sheet, drizzle olive oil before placing carrots onto the sheet.

3)   Pour mixture over carrots, evenly coating them.

4)   Roast until tender, which should take about 30-40 minutes.

5)   Garnish with fresh thyme and rosemary.

Tasty Tuscan Salmon

Entree (yields 4 servings)

What you’ll need:

2 tbsp. extra-virgin olive oil

4 (6-oz) salmon fillets, patted dry with paper towels

Pink Himalayan Salt

Freshly ground black pepper

Tony Chachere (to taste)

Garlic powder (to taste)

Onion powder (to taste)

4 tbsp. butter

4 cloves garlic, minced

1 jar of sun-dried tomatoes in olive oil

1 c. chopped baby bella mushrooms

3 c. baby spinach

1 c. heavy cream

½ c.  Freshly grated Parmesan

1/2 c. chopped herbs (such as basil, parsley, and green onions), plus more for garnish

Lemon wedges, for serving

How to:

1) In a large skillet over medium-high heat, heat olive oil. Season salmon all over with dry seasonings. When oil is simmering, add salmon skin side up and cook until deeply golden, about 6 minutes. Flip over and cook 2 minutes more. Transfer to a plate.

2) Reduce heat to medium and add butter. When butter has melted, stir in garlic and cook until fragrant, about 1 minute. Add jar of sundried tomatoes and season with dry seasonings. Cook until tomatoes are tender, and then add spinach and mushrooms. Cook until spinach is beginning to wilt and mushrooms are tender.

3) Stir in heavy cream, Parmesan, and herbs and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.

4) Return salmon back to skillet and spoon over sauce. Simmer until salmon is cooked through, about 3 minutes more.

5) Garnish with more herbs and squeeze lemon on top before serving.

Lemon Pie

dessert ( yields 6 servings)

What you’ll need:

3 lemons

2 can of condense milk

1 graham cracker crust

Lemon Zest (for garnish)

How to:

1) Zest one lemon. Using a citrus juicer, squeeze the juice of three lemons juice in a bowl.

2)   In the same bowl, add 2 cans of condensed milk. Stir well using mixer.

3)   Pour lemon and milk mixture into graham cracker crust. Sprinkle lemon zest as garnish.

4)    Allow the pie to set in refrigerator for at least 3 hours before serving.  

Sadie’s Sangria

Cocktail ( yields 1 pitcher)

What you’ll need:

1/2 cup orange juice

2 tablespoons lime juice

1/2 cup simple syrup

1/4 cup triple sec

1 bottle red blend wine

1- 1/2 cups Sprite

Sliced strawberries (about 1 cup)

1 peach, sliced

1–2 oranges, sliced

1/2 lemon, sliced

1/2 lime, sliced

How to:

1) Mix orange juice, lime juice, simple syrup and triple sec in a pitcher until combined.

2) Add the wine, Sprite and fruit.

3) Chill for about an hour before serving.

Prissy Prosecco

Cocktail ( yields 1 pitcher)

What you’ll need:

2 Granny Smith apples, chopped

1 c. whole fresh cranberries

1 c. cotton candy grapes, halved

1 c. pomegranate seeds

1 c. ginger ale

1 (750-ml.) bottle Prosecco

1 sprig of mint (optional)

How to:

1) In a large pitcher or punch bowl, combine apples, cranberries, grapes, and pomegranate seeds.

2) Pour over ginger ale and Prosecco (chilled) and stir well to serve.

3) Garnish with a piece of mint (optional).

Pomegranate Punch

Cocktail ( yields 1 pitcher)

What you’ll need:

1 c. pomegranate juice

1 c. pomegranate seeds

1 (750) ml bottle of Riesling

1 (750) ml bottle of Prosecco

2 cups of Malibu Rum

1 cup of simple syrup (1/2 c. sugar, ½ c. water)

¼ cup lemon juice

Orange slices (for garnish)

Mint (for garnish and simple syrup)

Crushed ice

How to:

1) Bring 1/2-cup water and sugar to boil in small saucepan, stirring until sugar dissolves. Simmer 5 minutes and add mint. Cool syrup completely.

2) Combine Riesling, Prosecco, rum, and pomegranate juice in punch bowl. Add enough syrup to sweeten to taste. Mix in both orange and lemon slices, pomegranate seeds, and mint leaves. Add crushed ice to glass before pouring.

Banana Nut Bread

dessert (Yields 4-6 servings)

What you’ll need:

2 ripe bananas, smashed

1 cup walnuts, chopped

1 tsp. baking soda

1 tsp. vanilla extract

1 tsp. cinnamon

1/2 cup brown sugar

1 cup sugar

2 eggs

1 1/2 cups flour (sifted) or cake flour

1 stick butter, room temp.

1/4 cup vegetable oil

1/4 cup milk

Dash of salt

Baker’s Joy Cooking Spray

Optional: 1/2 cup chocolate chips

How to:

1) Preheat oven to 350 degrees.

2) Using a mixer, cream sugars, vegetable oil and butter.

3) Add in eggs, milk, vanilla and bananas.

4) Slowly stir in sifted flour, baking soda, cinnamon and salt. Do not over mix.

5) Grease loaf pans or bundt pan with Baker’s Joy Cooking Spray and pour mix.

6) Bake for 25-30 minutes then allow to cool for 5 minutes before serving.

Carrot Cake With Cream Cheese Icing

dessert (yields 4 servings)

What you’ll need:

Cake Batter:

2 cups carrots, shredded

1 cup vegetable oil

2 cups sugar

4 eggs

2 cups all-purpose flour

1/2 cup pecans, chopped

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon nutmeg

1 teaspoon vanilla extract

Dash of salt

Baker's Joy Cooking Spray

Cream Cheese Icing:

1 stick butter, room temperature

8 ounces cream cheese, room temperature

3 cups powdered sugar

1 teaspoon vanilla extract

1/2 cup pecans, chopped for garnish

How to:

1) Preheat oven to 350 degrees.

2) In a bowl, cream eggs, sugar, and oil.

3) In a separate bowl, sift flour, baking soda, baking powder, cinnamon, and nutmeg.

4) Slowly combine wet and dry bowl and add in carrots and pecans.

5) Grease bundt pan with Baker’s Joy Cooking Spray and pour mix.

6) Bake for 30-40 minutes then allow to cool for 5 minutes before serving.

7) While the cake is baking, combine butter, vanilla extract, cream cheese, and powdered sugar in a mixing bowl.

8) Add water until icing is at desired thickness.

9) Pour icing over warm cake, slice, and serve.

Author’s note: This icing is delicious on the banana nut bread as well :)

Herb Butter

refrigerator staple (yields 4 cups)

What you’ll need:

1 pound butter

2 sprigs fresh thyme

2 sprigs fresh rosemary

2 shallots

1/4 cup Olive oil

2 sprigs fresh parsley

7 garlic cloves, peeled

Salt to taste

How to:

1) In a food processor, combine all ingredients and blend until smooth.

2)Remove from food processor and store in container for up to 3 weeks. Use on anything from toast to fish, and everything in between!