Tag Archives: spinach

Lemon Ricotta Pasta with Red peppers & Spinach

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I am SO over red sauce. Any idiot can buy a can of marinara (Although I don’t know why you would when we have a recipe from scratch that is healthier & tastier) and throw it on some noodles and say they made “Italian” food for the night. How about the fact that most pasta dishes aren’t even the entrée in Italy and its a small portion in the primi platti course prior to your protein and vegetables which is your actual entrée. Now, as much as I wish that we could all dine on 4 course (Read: 4 hour) dinners I know that is not always possible. So here is an easy, light and yummy pasta dish that served with some grilled chicken (because god forbid I have a vegetarian meal for once) that could count as a whole meal (starch, veggies, protein). So bust out the leftover ingredients from the pancakes and kale dish and get to cooking! (See how we always save you money by reusing stuff, you love us).

  • 12 oz. fettuccine
  • 2/3 cup skim ricotta cheese
  • 1 teaspoon grated lemon rind (also known as zest)
  • 4 garlic cloves, minced
  • 2 tbsp. fresh lemon juice
  • 3 cups fresh baby spinach
  • 1 1/2 cups diced red bell pepper
  • salt and crushed black pepper
  • 1 tbsp. olive oil
  • 1/8 tsp. crushed red pepper (increase to your taste level)

Cook pasta according to package directions. Drain, reserving 3/4 cup pasta water. While pasta is cooking, in a separate bowl, thoroughly combine ricotta, lemon juice and rind, 1/4 teaspoon salt, black pepper and crushed red pepper.  (I listed 1/8 tsp. of crushed red pepper, but don’t be shy, this dish is even better with a bit of a kick from the red pepper, so adjust according to your taste level). Heat oil in a large skillet over medium-high heat. Add bell pepper and garlic, sauté for 3 minutes. Add pasta, spinach, ricotta mixture and pasta water to skillet; cook about 1 minute or until spinach wilts.

Happy Eating, XO.

Shramp.

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No it’s not a typo. It’s a shrimp recipe that is amped up with all kinds of yummy flavors. Hence shramp. It’s ok if my word blending confuses you because the blend of these ingredients will be sure to make you happy (ha did you like how I did that, oh come on, I have so much fun writing these). Anyway, let’s get down to biz. Its quick and has a short grocery list, enough said. Try it and let us know how it turns out on Twitter, Instagram, or the comments section below. We need more of you guys talking vs. us rambling.
  • 1 tsp. minced garlic (Again that jar stuff I keep referencing and using in like EVERY recipe, if you haven’t gotten it yet, what exactly are you waiting for?)
  • 1 tbsp. of mojo Cuban seasoning (I bought the pre made stuff at Whole foods but heard McCormick’s has stuff in regular (non price gauging) grocery stores as well)
  • 1 tbsp. of olive oil
  • 1-2 tbsp. of fresh lime juice (bottle stuff has preservatives, just sayin’).
  • 1 lb*. of peeled & deveined shrimp (have the guy do it, I wouldn’t know the 1st clue on advising you to do it yourself).
Mix the first 4 ingredients and marinade the shrimp for 15-30 minutes, however much time you can afford to let it sit for. Then pan sear in a nonstick pan for 3-4 min on each side. When pink and cooked you can serve warm over spinach, the heat will wilt it and the extra sauce from pan acts as a dressing.
*Note: its a tbsp. to each pound of shrimp (or scallops). So if you do less/more than a pound, make sure to cut/increase the seasoning accordingly.
Shramp
Happy Eating, XO.

My Taste Buds’ Soul Mate: Spinach Artichoke Pizza

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I wish I could describe to you the love I have for this pizza. I love it almost as much as truffle oil. Almost. And for any other pizza lover out there (or foodies, or even those who don’t really love food but you of course need to eat – aka EVERYONE) this pizza is for you.

  • 1 cup heavy cream
  • ½ cup butter
  • 2 tbsp cream cheese
  • ¾ cup shredded parmesan cheese
  • 1 tsp garlic powder
  • 1½ cups mozzarella cheese, shredded
  • 1 pack of frozen spinach
  • 1 can of drained artichoke hearts, chopped
  • 1 tubes of pizza crust (I tend to use Pillsbury, but anything works)

Preheat the oven to 425 degrees and cook the crust according to the directions on the tube. Then in a medium saucepan on low heat add all of the creams – heavy cream, butter, and cream cheese.  Add in the parmesan and garlic powder and let simmer for 15 minutes, occasionally stirring. 

In the meantime, cook the frozen spinach. Once cooked and drained, add it to the simmering sauce. When it’s fully combined, spread on to the pizza crust, and top it with the artichokes and mozzarella. Bake for 15 minutes/ until the cheese is golden brown. Last step – fall in love with the deliciousness.

Artichoke spinach pizza

Happy Eating, XO

Healthy Green Shake

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After the weekend we just had, we’re in need of some serious detox recipes. Honestly. I never want to see another vodka martini, lemon drop, or 7&7 again. Seeing the rough state I was in (don’t judge. I’m sure we’ve all been there) I had some high hopes for this delicious green concoction and it didn’t disappoint.

  • A handful of fresh spinach
  • 1 chopped granny smith apple
  • 1 cup of frozen pineapple

Mix it all together in your blender until smooth. That’s it!

When it comes to these shakes, I like to play around with different ingredients. I tend to stick with a green veggie (spinach, kale, etc.) and pair it with a citrusy fruit to counteract the bitterness of the veggies. If you have a combo you’ve tried and love, send it our way or tweet us @damn_delish! We’d love to hear what your favorites are.

Green detox shake

Happy Eating, XO.

Winter Warmth

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I know what you are thinking. We just love our alliterations so much we will title a post anything. FALSE! Although this one IS a fun title, it actually represents the feeling you get when you eat this dish. This dish is stick-to-your-bones-good & will warm your insides up…that’s the heartiness of the squash and let’s face it any pasta dish reads comfort food as well.

  • 11 oz. (4 links) spicy chicken Italian sausage (sounds easy, except I had a blonde moment-yes brunettes can have them too! And I accidentally bought cooked spicy sausage. Wasn’t an epic fail but doesn’t come out of the casing or crumble like this recipe entails. Plus I was stressed out I was going to burn it since it’s already cooked. So ya don’t rush at the store and make sure you actually buy the spicy, chicken or turkey, uncooked sausage. Also don’t be freaked at the thought of spicy. The dish is not spicy at all. I believe from my very important palate (haha) that it’s because of the spices that are in Italian/spicy sausage-fennel seeds, etc. so that’s why the recipe calls for sausage that would already have those flavors in it and makes you have to think even less when making this dish! Score!)
  • 1 lb. butternut squash, peeled and diced (trader Joes plug again, I wonder if they read this slash we could strike a deal with them? But anyway, they carry cheap, already diced & peeled butternut squash to save your fingers from cuts!)
  • 1 tbsp. light butter
  • 10 oz. casarecce, or pasta of your choice (I don’t even know what that kind is, I know I used fusilli, but legit penne works too).
  • 1/4 cup shallots, minced (I made mine a half a cup vs. the ¼ because I heart shallots but to each his own).
  • 3 cloves garlic, minced (Again I used the jarred minced stuff, so sue me).
  • 2 cups baby spinach, roughly chopped (not gunna lie, I am lazy and didn’t chop…why should you have to? Spinach wilts down to nothing-ness anyway, why waste the time…don’t chop, whatevs).
  • 2 tbsp. fresh shaved parmesan cheese (I grated my finger doing this, because not only was I feeling lazy and stupid when making this I apparently was dying to eat it that I may have gotten over zealous with my grater. Anyway I lived to tell about it all thanks to my Cinderella band-aid).
  • 4 sage leaves, sliced thin (lay the 4 leaves on top of ea other, roll ‘em up and chop…it’s called something fancy like chefinade but bottom line is, its takes ½ the time than doing them individually, you’re welcome).
  • Kosher salt and freshly ground black pepper, to taste (umm so I forgot this part, and I definitely noticed. Pretty bummed because I loved this dish. I would suggest doing this part when you sauté the shallots & garlic in the pan. I know it tells you that too but I didn’t have this out like a play book at the time, nerds!)

Bring a large pot of salted water (I substituted with chicken broth because I love the stuff & thinks it sneaks in flavor when you don’t even know it) to a boil. Add butternut squash and cook until soft. Remove squash with a slotted spoon and place in a blender, blend until smooth. Add pasta to that same boiling water (or broth) and cook according to package directions for al dente, reserving at least 1 cup of the pasta water before draining. (you will need this to thin out the sauce to your liking).

Meanwhile, in a large deep non-stick skillet, sauté sausage over medium heat until browned, breaking up with a spoon as it cooks. When cooked through, set aside on a plate. Reduce heat to medium-low and melt the butter, sauté the shallots and garlic until soft and golden, about 5 – 6 minutes. Add puree butternut squash, season with salt and fresh cracked pepper and add a little of the reserved pasta water to get the thickness you desire.  Add baby spinach and stir in parmesan cheese & sage.

Happy Eating, XO

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