15 Minute Creamy Lemon Pepper Parmesan Pasta with Langostino

Just 15 minutes is all you need to make this Creamy Lemon Pepper Parmesan Pasta dish with your choice of langostino, shrimp or lobster! It’s super easy and seriously delicious!

Did you ever have one of those dishes that just…happened? Like you’re hungry but none of your ‘usuals’ sound good so you decide to wing it and pretty much throw stuff together and hope for the best? Sometimes they are complete and utter failures (i.e, my mulberry cheesecake that was so bad even the dog wouldn’t eat it) and then other times they are so freaking amazing that you devour it pretty much before it hits the plate. And I bet on those dishes that were truly stellar you didn’t quite write down the ingredients or amounts used so when you tried to recreate it, it wasn’t quite right. Yeah, that’s happened to me too.

But not this time! See I learned my lesson years ago. I made this one sauce recipe on the fly and it was so good we literally were scraping the jar clean. I figured “Eh, I got this, a pinch of this, a smidge of that and easy peasy. Recreated deliciousness!” WRONG! It was good but it never was the same. To this day I still can’t make it like I did that day. So now I keep a pen and notepad in the kitchen at all times. And this is a pad/pen that Mr. Fantabulous has been banned from using/touching/even looking at as those are my kitchen lifelines to recipe development.

This recipe today is thanks to my kitchen lifelines.

The backstory: I didn’t have any Sunday gravy made and honestly didn’t feel like it. I had a bag of lemons that I had to use up – see I wanted to make lemonade but I ‘butterflied’ and just never gave it a 2nd thought. And I had a few bags of cooked langostino that I bought as I really wanted to make a tortellini soup with it. Yeah…none of those recipes happened
You seriously are going to make this over and over and over!

Tuesday’s Tip with The Kitchen Whisperer – Why you really should rest meat after cooking

We’ve all been taught ‘let the meat rest after cooking’ but do you know the reasons why?  I’ll explain why it’s so important and what happens when you don’t on today’s Tuesday’s Tip with The Kitchen Whisperer!

So almost every recipe/cooking show/cook book/neighbor/co worker will tell you “let the meat rest after it’s done cooking before you cut it” but do you know why?  And you’ve probably heard it’s because the juices will flow out and you’ll get a tough piece of meat. For many that’s good enough reason to listen (and a smart reason) but for some; i.e., the nerds like me, I need to ask ‘but why??? Why does that happen?’ I can’t help it, it’s the engineer in me. I over analyze things to death. Trust me, ask Mr. Fantabulous or any of my past boyfriends. That’s honestly my biggest flaw. The way my mind works, I’ve been told, is scary. It’s complicated. I will solve a problem in often some of the most difficult ways. I’m the girl who will take the long way because I will analyze the best outcome of both scenarios, the pros and cons and then make an intelligent, informed decision.

HOWEVER that can be daunting so I don’t do it on everything. Please if that were the case I’d never get dressed, would fret over my hair and probably starve. LOL No I tend to only do it when I want to know ‘Why something works that way/doesn’t work?’ But to be honest, to me I see it as a positive thing as it’s made me aware of things and has always driven my thirst for knowledge. Anyway, back to resting meat.

So you’ve found the perfect steak of all steaks. We’re talking a Fred Flintstone® type of steak. You tenderize it, season it and give it the love it needs. You cook it in the most perfect way (i.e., my most requested Steak Recipe) but you fail to read the last line of the rest and let it rest for a few minutes before cutting. You immediately slice into and and on your plate is a pool of beef juice. That gorgeous steak has gone from super juicy to dry and tough in a single slice

And now I want steak!

Honey Garlic Broiled Flank Steak

By marinating this flank steak overnight you’ll tenderize it to the point it’ll just slice like buttah when you serve it!  Add some sauteed onions and peppers along with some killer Chimichurri sauce and you have one killer recipe!

So if you recall I was on this huge Chimichurri kick putting it on everything. Now I know you hate cilantro (what is wrong with you people who you hate it???) but even if you hate it you STILL need to make this dish. Skip the chimi and go with the steak with some avocado crema or salsa.  This marinated flank steak is done in minutes and seriously worth every. single. delicious. bite. Flank or Skirt steak are those 2 pieces of beef that so many people fail at making. I get it, it’s a tough piece of meat to get tender but I’m telling you what guys, if you follow my recipe and marinate it for 12-24 hours it’ll melt like buttah when you slice it.

The first time I ever tried to make flank steak at home was after a few days after I had gone to Chi-Chi’s for the first time. That steak for the fajitas was so tender. And me thinking that it was no big deal, as in a steak is a steak is a steak mentality just tossed some seasoning on it and pan fried it.  What I managed to do was turn a pretty pricey cut of beef into leather within minutes. I mean it looked gorgeous but folks this thing was so tough that it was like gnawing on jerky that didn’t break down… ever!

After that, I tried a few more times but never was successful. Then I decided to educate myself on this cut of beef. What made it so different from the other cuts of steak I mastered? I mean I have the #1 recipe on the net for how to cook the best damn new york strip steak in the world, how could I keep failing?  So to the internet, I went (and to a few local Mexican restaurants and the butcher shop).
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Weekly Menu

Get out of that same ol’ recipe rut and try one of these delicious and easy recipes this week! This week I highly recommend making the Pressure Cooker Boneless Thick-Cut Pork Chops with Oniony Mashed potatoes and Pork Gravy! and Grandma’s Orange Cream Ice Box Pie!

2 more weeks people; 2 more weeks and my critical path project (phase 1) will be done. And what that means is I’m taking a day off of work. Yes, a real day off of work. LOL  Now it may not sound like such a big thing but trust me, these past 3 months or so have been kicking my butt big time. Putting in 16-17+ work days, plus working on the hardwood flooring and running TKW I’ve truly been pushing the limits of little to no sleep. But sometimes being an adult you have to suck it up and do your best. Thankfully Mr. Fantabulous has been truly patient and understanding with me if I get cranky/snappy/well okay b*thchy. I try not to but I’m just mentally and physically done.

But last week, while hell with work, wasn’t too bad until it went from 65F and sunny to 27F with snow up to 73 with monsoon rain. So needless to say allergies are in full swing. And of course, that night when I told Mr. Fantabulous that I wasn’t feeling well but that it was just allergies he said he wasn’t feeling well. Why is this?  Is it sympathy sickness or some other guy thing? Now I can’t speak to if the ladies do the same but for me, my husband ALWAYS “gets sick” when I announce I’m not feeling well.  However the day the man says he has cramps I’m done. LOL Ah but I love him none the less. So needless to say he mas a Man Cold.

So last week we decided to use up one of those free birthday things you get from restaurants. Now for the past 2 years on our birthdays, this place sends us $30 vouchers for a free meal and every time we go we say “never again” as it’s always a disappointment. So yes, even if it’s a free meal, if it’s not good it’s not worth cashing in. However Tuesday night we were exhausted and the thought, honestly of making dinner was painful. Like I cook every day but I just was hashtag #soovercooking that night. I grabbed the card and asked “do you just want to go here?  The worst case scenario we eat chips and salsa.”  We get there and since it was one of those almost 70F days out we sat outside at the bar. The barmaid was super nice and recommended 2 of their newest dishes – some type of steak and street corn tacos and barbacoa nachos. He ordered the tacos and I got the nachos thinking “it’s just nachos, something little.” OMG folks this thing, when she brought it out I swear she needed a forklift. It was on a platter and HUGE!  I mean in Donald Trump’s voice “HUUUUUUUUUUUUUUGE!”

I say we hit the lottery and move to some tropical island. You in?

Grandma’s Orange Cream Ice Box Pie

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SimpleGoodness #CollectiveBias

My Grandmother’s orange cream ice box pie with NILLA Wafers crust is luscious, creamy, dreamy and no bake! It’s the perfect warm weather pie!

Grandma stood all of 5′ nothin but when it came to her cooking and baking, she was a giant in the kitchen! Grandma grew up in during The Great Depression where treats like this were almost non-existent. Having to help raise her siblings, Grandma learned the value of a hard day’s work. She learned that you didn’t need money, shiny things or fancy stuff to be happy. She learned to respect the ingredients and that with a few basic items you could create deliciousness. That mantra has stuck with me through out my entire life. She, along with my parents, taught me the value of a dollar and that quality ingredients matter.

But wait, before I continue I have to share this, make sure you nab these awesome iBotta offers to make this delicious pie! Be sure to join team TKW Family using code: rkhavaw I LOVE this app and use it all the time! 
With Spring here, this is the perfect warm, weather pie!

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