Shrimp, ricotta, spinach and sun dried tomato pasta

It was going to be healthy. But once I tasted my cooked gluten-free three ingredient pasta, the healthy went away. So, while it's not necessarily healthy, it is DELICIOUS.

Ingredients:
15(ish) frozen shrimp
1/2 lb. (or more) fusili pasta
Fresh spinach - a couple handfuls full
1/2 c. ricotta cheese (or less if you want)
2 tablespoons feta cheese
parmesan cheese, until it looks pretty
2 green onions, chopped nice and thin
1/4 - 1/2 c. sun dried tomatoes (in olive oil) whatever you like sliced
2 tablespoons sun dried tomato olive oil (from that delicious little sun dried tomato jar)
A dash or more of dried oregano
salt
pepper
2 cloves chopped garlic

Directions:
Defrost your shrimp. Let it sit in some olive oil, some dried oregano, pepper and salt. Cook your fusili according to the package. While that is cooking, heat a small amount of olive oil in a pan and then add the garlic. Let saute for about a minute, then add your shrimp. Cook for about 3 minutes, until pink throughout. Set aside.
Once the pasta is done, put it in a large bowl. Add your ricotta cheese, spinach, sun dried tomatoes, and sun dried tomato oil. Mix well. Then add your onion, feta cheese, and parmesan, mix well. Finally, add your shrimp and enjoy!
YUM.

The ABSOLUTE BEST Carrot Cake

My mom is a fantastic at baking. She has the most delicious recipe for carrot cake that everyone always requests as their birthday cake. Since July in my family has quite a few birthdays, here is the recipe:

The ABSOLUTE BEST Carrot Cake Ever:

Ingredients:

2 cups flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

2 teaspoons ground cinnamon

1 3/4 cup sugar

1 cup vegetable oil

3 eggs

1 teaspoon vanilla extract

2 cups grated carrots

1 cup flaked coconut (optional)

1 cup chopped pecans

1 (80z.) can crushed pineapple

Frosting:

1 (8oz.) package cream cheese

1/4 cup butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

Directions:

Sift flour, baking soda, baking powder, salt and cinnamon together.

In a separate bowl, beat eggs. Add the sugar. Add the flour mixture to the egg mixture gradually.

Add the oil and the vanilla.

Beat for 1 minute until everything is well incorporated.

Stir in the carrots, coconut, pineapple and pecans.

Mix together well and put into a buttered and floured 9 x 13" pan.

Bake at 350 for 45 minutes or until the cake pulls away from the edges of the pan.

For the frosting:

Using a hand-held blender mix the softened cream cheese and butter together until smooth. Add the powdered sugar a little at a time. Finally, add the vanilla. Mix until it is well blended.

After the cake has cooled, frost it and enjoy!

Post-Holiday Blues

Tonights Menu:

Baked Tomato Parmesan and a Frozen Bellini

So after a week of holiday carb-loading I needed something light but still tasty for dinner. I also wanted to replicate a fantastic cocktail I had on the 4th. Here's what happened:

Baked Tomato Parmesan:

Ingredients:

1 tomato

1/4 c. of Parmesan

Dried Oregano

Salt

Pepper

Garlic Powder

Olive Oil

Balsamic Vinegar

Directions:

Pre-heat your oven to 450. Cut your tomatoes in half lengthwise and using a paper towel, get rid of most of the juice. Place it on a foil-lined pan. Stuff it with a good amount of parmesan cheese. Sprinkle oregano, salt, pepper and garlic powder on top. Drizzle with olive oil and balsamic vinegar. Bake for 10 - 15 minutes, until the tomato is tender. Once you pull it out of the oven sprinkle some grated parmesan cheese on top and more balsamic to taste. Enjoy!

Frozen Bellini:

1 oz. Vodka

1 oz. Peach Schnapps

1 oz. Pineapple Juice

2 cups ice

Champagne or Prosecco

Directions:

Blend the vodka, peach schnapps, ice and pineapple juice together. Pour into glass about 3/4 full then add champagne to the top.

P.S. I ate the tomato before I could take a picture but it was delicious :)