8 oz small or medium pasta shells
1 TBS olive oil
1 lb ground beef
½ medium onion, diced
2 cloves garlic, minced
1-½ tsp Italian seasoning
1 tsp paprika
½ tsp mustard powder
2 TBS all-purpose flour
2 cups beef broth
1 (15 oz) jar tomato sauce
¾ cup heavy cream
Salt and pepper to taste
6 oz shredded extra-sharp cheddar cheese, about 1-1/2 cups
1. In a large pot of boiling salted water, cook pasta according to package instructions. Drain well.
2. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until brown, about 3-5 minutes, crumbling the ground beef. Drain excess fat and set aside
3. Add onion to the skillet, cook stirring frequently until translucent, about 2-3 minutes.
4. Stir in garlic, Italian seasoning, paprika and mustard powder, cook about 1 minute
Whisk in flour until lightly browned, about 1 minute.
5. Gradually whisk in beef broth and tomato sauce. Bring to a boil, reduce heat and simmer, stirring occasionally until reduced and slightly thickened, about 6-8 minutes.
6. Stir in pasta, beef and heavy cream and heat through. Season with salt and pepper.
Stir in cheese until melted.
from PrincessPinkyGirl
4 ears sweet corn
Olive oil
salt and pepper
2 large ripe avocados, diced
1 small red onion (or half of a large one), diced
1 small red bell pepper, diced
1/3 cup fresh cilantro, finely chopped
1 TBS minced garlic (I used about 1-1/2 tsp)
1 tsp cumin
2 TBS Olive oil
1/4 cup lime juice
1/4 tsp crushed red pepper flakes, optional
1. Preheat a grill to medium-high heat (about 400-450 degrees F.) Generously oil the grill.
2. Husk the corn and rub olive oil over the corn. Sprinkle the corn lightly with salt and pepper. Place the corn on the grill. Rotate every 3-4 minutes or until charred. (This also works on a grill pan).
3. Dice the veggies -- the avocados, red onion, red pepper and cilantro. Toss together in a large bowl.
4. Add in remaining 2 tablespoons olive oil, 1/4 cup lime juice, remaining 1 teaspoon cumin, minced garlic, and crushed red pepper flakes. Gently toss together.
5. Slice the corn off the ears and add to the salsa. Add salt and pepper to taste. Toss again and serve with tortilla chips. (Also good over chicken)
Adapted from Chelsea's Messy Apron
5-¼ cups all-purpose flour
¼ cup cornstarch
½ tsp baking soda
½ tsp cream of tarter
1 tsp salt
1 cup butter, softened
¾ cup coconut oil
1-¼ cup granulated sugar (plus 1/4 cup reserved)
¾ cup powdered sugar
2 TBS lime juice
2 tsp lime zest
1 tsp coconut extract
2 eggs
Coconut Lime Cream Cheese Frosting:
1 (8 ounce) package cream cheese, softened
1/2 cup butter
2 tsp lime juice
2 tsp lime zest
2 -1/2 tsp coconut extract
1/2 tsp vanilla extract
4 cups confectioners' sugar
1. Preheat oven to 350℉. In a medium sized mixing bowl, combine flour, cornstarch, baking soda, cream of tarter, and salt. Set aside.
2. In a large mixing bowl, cream together butter, coconut oil, sugar (1¼ cups), and powdered sugar. Stir in the 2 tablespoons lime juice, 2 teaspoons lime zest, and 1 teaspoon coconut extract. Mix in eggs.
3. Slowly add in flour mixture until combined. Roll the dough into golf sized balls and place on a non stick cookie sheet or use a parchment line sheet.
4. To give the cookies their signature rough edge, dip the bottom of a glass into the reserved ¼ cup sugar and press onto the cookie ball to flatten the cookie. You still want the cookie to be thicker so don't press them too thin.
5. Bake for 8-10 minutes or until the bottom is lightly brown. The tops will not brown. The cookies stay soft so do not over bake. Cool completely.
6. To make the coconut lime cream cheese frosting: Beat cream cheese, butter, lime juice, lime zest, 2 1/4 teaspoons coconut extract, and vanilla together until smooth and fluffy. Add confectioners' sugar. Beat until creamy. Frost the center of each cookie. Garnish with additional lime zest or a lime wedge if desired.
Refrigerate cookies or keep at room temperature. These are better the next day when the frosting has softened the cookie.
From The Girl Who Ate Everything
