233 & 234

Portobello & Chicken Lettuce Wraps

Morning walk up Myrtle

#223, 224 & weekend in pictures

Puppies socializing at the park.

Goat cheese, coppa, garlic & arugula pesto pizza.

Cucumber, rosemary lemonade.

Snack plate for movie night.

Sunday night dinner.

#182

Dinner for one. Garlic mushrooms, grilled steak topped with chimichurri (parsley, cilantro, garlic, red onion, chile de arbol, olive oil and red vine vinegar). 

#160

Weekend eats- breakfast and bloody marys at Sena, cucumber lemon and basil water, salmon asparagus egg and feta burrito, and Gorgonzola stuffed burgers with mango avocado salsa. 

Cooking for One

My husband has been out of town on business a lot lately. So I've been spending a lot of evenings alone. I haven't been cooking much, mostly snacking or picking a subway sandwich for lunch and having half for lunch and half for dinner. Tonight I decided to cook something decent for myself, didn't know what I had in hand, so I came home looked in the fridge and pantry and came up with this.

Here's what I used:

Half package of whole wheat penne rigate.

2-3 tbsp of butter

3/4 cup of heavy cream

1/2 cup of shredded mozzarella 

1/2 cup of diced queso fresco 

1 slice of smoked bacon

1 cup of medium cooked shrimp

2 handfuls of grape tomatoes

3 cloves of garlic mashed & minced

Pepper 

Here's how I prepared it:

I cooked the pasta until al dente12-13 minutes. Cooked the bacon, got rid of the fat but left the flavor, in the same pan I melted the butter and added the heavy cream, mixed and simmered for 5 minutes. I then added the cheese and garlic, blended quickly with a whisk. In a separate pan I cooked the tomatoes in olive oil for a few minutes turned off the the heat, then added the cooked shrimp. I added to cooked pasta to the cream sauce added pepper to taste. Then combined with the tomatoes and shrimp. I topped it with diced bacon. It turned out delish! Definitely made a little too much so I will have plenty of left overs.