Garlic Tuscan Shrimp

Adapted from: www.cafedelites.com (via Pinterest)

2 Tbsp. salted butter

6 cloves garlic, finely diced (or 6 heaping tsp. of minced garlic)

1 pound medium frozen shrimp, thawed and tails removed

1 small yellow onion, diced

5 oz. jarred sundried tomatoes, drained and diced

1 3/4 cups half and half

3 cups fresh baby spinach leaves

2/3 cup shredded Parmesan cheese

1 tsp. cornstarch (optional)

2 tsp. dried Italian herbs

1 Tbsp. parsley

Salt and pepper, to taste

Heat large skillet over medium high heat. Melt butter, then add garlic and cook until fragrant. Add shrimp and cook until cooked through and pink. Remove shrimp from skillet and set aside. Fry onion in butter remaining in the skillet. Next add sundried tomatoes and cook to release flavors (about 2 minutes). Reduce heat to medium-low and add half and half. Bring to a gently simmer and stire occasionally to thicken. Season with salt and pepper to taste (remember that your Parmesan will add salt as well, so be cautious with salt!). Add spinach leaves and allow to wilt in sauce, then add Parmesan cheese and simmer. If you would like a thicker sauce (definitely recommended!), add cornstarch and stir. You can add a little more cornstarch if needed to reach desired consistency. Add shrimp back into pan and stir to incorporate. Sprinkle with Italian herbs and parsley, and stir until well combined. Serve over pasta.

Vann gave up meat for Lent, and although we have a spicy catfish recipe that we love (recipe coming soon!), we wanted something a little different. Thus began my seafood search on Pinterest, and I stumbled upon this recipe. It was a huge success that night for dinner, but the ultimate test was seeing if was going to be good the next day (a MUST in order for a recipe to be considered a keeper in our household! If it isn't good leftover, we don't make it again. We live off leftovers and getting multiple meals out of one recipe!). Thankfully it was even better the next day, and I am so glad because we truly enjoyed this meal. It's a nice little treat every now and then! The sauce is versatile and be served over several different things to meet your needs. If you do serve over pasta, I would highly suggest a spaghetti or angel hair! I'm sure short pasta would be just as good, but the long pasta is a nice contrast to the shrimp!

Hot Bacon and Swiss Dip

Adapted from: macaroniandcheesecake.com

Found via: Pinterest

8 oz. cream cheese, softened

1/2 cup mayonnaise

1 cup swiss cheese, shredded

1/4 cup finely chopped onion

1/2 cup ritz crackers, crushed

1 pkg. real bacon bits

Preheat oven to 350 degrees. Spray cooking dish with cooking spray. In a medium bowl, combine cream cheese, mayonnaise, swiss cheese, and onion. Spread cream cheese mixture into baking dish (or aluminum pan. Pie pans work very well!). Top cream cheese mixture with crackers, then bacon, and bake for 10-12 minutes, until dip is hot and bubbly.

I didn't realize that it had been two years since I have posted a recipe. I started this new blog with such gusto, and then life happened and it slowly slipped away from me. During the time between the last post and now, we have started a new business called The Cookie Cakery, which is a Cottage Law Bakery in Alabaster, AL. I was fortunate enough to walk away from the hotel industry and pursue this venture full-time, while also getting to stay home with my little man. It is certainly a challenge, but I wouldn't change it for the world! Now, let's talk recipes!

This dip is addictive. It is also incredibly easy to make, and I highly suggest doubling it. It is our go-to dip for football games, and it can be made in an aluminum foil pan for easy cleanup. Ritz crackers are the best with this dip, but I think Hawaiian rolls would be FANTASTIC dipped in this as well! A great sweet and salty mixture that may be a little TOO dangerous for the waste line! If you have ever had Touch of Heaven Ham Rolls, this almost mimics that same flavor with the onion, but definitely has a deeper flavor with the bacon and the Swiss.