Shrimp and Grits with Burst Tomatoes

I need to talk about what went down in my kitchen last night. This can't wait.

I've had this opened bag of corn meal chilling out in my cabinet after a corn bread failure for weeks and weeks. I didn't know what to do with it so I just let it sit there.

In a meal brainstorming session I started thinking about Shrimp and Grits. I've never made them before, and I don't think I've ever actually eaten this dish. But, since these are two things I really enjoy, I knew I would like them together.

This is a disclaimer about me not being a shrimp and grits professional. The following recipe is a fun twist on a classic, comforting dish.

Shrimp and Grits with Burst Tomatoes is the most delicious meal I've had in a while--that's a huge statement but I'm sticking to it. I was pretty impressed that it came out of my own kitchen!

Creamy, cheesy grits are loaded into a big serving bowl then topped with spicy crumbled sausage, tender juicy shrimp and boatloads of fresh herbs.

And lets not forget the burst tomatoes. I absolutely love the addition of these tomatoes that have been cooked down with onions in a bit of olive oil. Their flavor just sings.

I'm just going to be honest. I ate 2 GIANT bowls of this while parked on the couch watching hours of Say Yes to the Dress. It felt right. And I think you should do the same. Eating these shrimp and grits is like wrapping yourself in a warm fuzzy blanket. Comfort food bliss.

Lemony Spinach Pesto Sauce

It's hot hot hot out there! When the temperature starts pushing 90 degrees, the idea of slaving over a hot stove for 30 minutes to make dinner is just SO unappealing. AMIRIGHT?!

Making a quick and delicious pesto sauce is the perfect way to still eat delicious homemade food without sweating it out in the kitchen. This Lemony Spinach Pesto Sauce is a summery twist on a classic. Fresh herbs and lemon zest make this pesto bright and refreshing, while spinach replaces most of the basil in a traditional pesto for a thick and earthy sauce. The zests of citrus fruits are packed with the essential oils of the fruit and they really amp up the flavor more than just the juice alone.

The word "pesto" is derived from an Italian word "pestare" which essentially means to pound or to crush. Pesto was traditionally made by combining all the ingredients in a mortar and using a wooden pestle to literally crush all the ingredients together. Luckily, today, we have a fancy high-tech gadget that will do all the work for us.

That is, a food processor. Thank you, culinary wizards, for this invention.

Now, making pesto is easier than ever! For this particular sauce, we combine spinach, basil, lemon zest, sliced almonds, thyme, oregano, garlic and crushed black pepper in a food processor until chopped.

Next, lemon juice and vegetable broth join the party. Using lemon juice and broth help give the pesto a more sauce-like consistency without using an entire cup of olive oil.

Speaking of olive oil, stream in a bit of olive oil with the food processor running until desired consistency is reached. Wizz in a generous amount of grated parmesan cheese and some salt to finish off the sauce. Perfect!

This pesto freezes really well, so feel free to make the sauce ahead of time and defrost it whenever you need a quick weeknight meal. For last night's dinner, we enjoyed this pesto on top of Gemelli pasta and baked chicken. The spinach can be a little tough if it does not have time to wilt a little bit on top of the dish, so be sure to add the pesto to your pasta or meat while it's still hot and allow it to steam a little bit to soften the spinach.

Top all pesto dishes with a little extra grated cheese. Remember -- you're worth it :-)

Crispy Parmesan Herb Potato Halves

I fell into the world of Pinterest a few months ago. Obviously, I'm totally hooked now. Damn you, Pinterest. Why are you so addicting?!

Shameless plug, but you can follow me on Pinterest here! I have a board specially made for Gas Stove Girl posts.

One joy of Pinterest is the wealth of recipe inspirations that are flooding the internet that I may have otherwise never had access to. Truth be told, I think I've only made one thing from Pinterest since I got sucked in joined, but hey. It's all about planting the seeds.

I'm always excited to find new ways to round out a meal that moves beyond brown rice, quinoa, or mashed potatoes (I'm talking about carbs). When I saw this recipe for crispy potato halves, I couldn't wait to try it! And it's so simple!

Cut 6 small potatoes in half...done.

Melt 1/2 stick of unsalted butter...check.

Spread the butter on the bottom of a baking dish and sprinkle pecorino romano on top.

Then add a blend of your favorite seasonings. I did salt, cracked black pepper, basil, and oregano.

Lay the potatoes, cut side down in the seasoned butter. Then all you do is bake!

In the meantime, I prepared breaded pork chops and steamed green beans. How adult was that!? I think mama would be proud of this well-rounded dish.

I'm trying to think of the right words to describe these potatoes. They are crispy on the bottom, yet soft and tender throughout. The flavor of the butter bakes right into the meat of the potato, keeping them moist throughout the cooking process. The nuttiness of the parmesan and the lightness of the herbs take a basic potato to the next level. So simple and delicious - you're going to want to try these!

Potatoes are outrageously good served hot out of the oven alongside your favorite protein and veggie, but they can also make a lovely breakfast when paired with an overeasy egg.

Rustic Potato Soup

It started with a need to clean out some of my perishables. The holidays are coming which means I will be traveling. Nothing would ruin a fabulous Christmas and New Years than coming home to a fridge full of moldy milk, expired chicken broth, and brown wilted vegetables.

Soups (my one true food love) are always a great option for the "kitchen sink" type of meals. I absolutely love hearty soups with tons of veggies and rich, tender potatoes. I happened to have plenty of both on hand.

My go-to potato soups are usually rich and thick and creamy. Think baked potato soup, or potato leek.

When I started putting this soup together, I decided more justice would be served to the ingredients if I kept it a little lighter. Not quite a broth-based soup, but not a rich potato mash either.

What I ultimately plated up for dinner was a Rustic Potato Soup, served alongside a toasted baguette and topped with pecorino romano and green onions. It was light yet hearty at the same time. With the bread, it created a very simple and sophisticated dinner; and, like all great soups, it reheated beautifully for a lunch time treat the next day.

And it started as any good soup should. With carrots and celery.

Herbs got bundled together to create a vessel of flavor euphoria.

I gave my russet potatoes a nice, rustic peel. Peeling potatoes "rustically" means a very, very lazy woman had the task of removing some of the skin from these taters, and she certainly couldn't be bothered removing every last bit of it.

Into the pot everything goes, along with a secret flavor weapon....a parmesan rind!

Whenever get down to the very bottom of a block of parmesan, be sure to wrap the rinds well and save them as flavor agents for your soups! They will last for a long time in the fridge.

The soup will simmer away until the potatoes become tender and then a little bit of low-fat milk is mixed in for a slight creamy edge.

All the flavors are very delicate, and the additions of potato and milk lets it stick to your stomach. I suggest using this as a base and adding in whatever you may have lying around the kitchen like chicken, kale, spinach, leeks.