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Shrimp Creole

With the holidays behind us, I’m ready to incorporate some lighter meals into our weekly routine. This dish is on the table in less than 30 minutes, but tastes like it’s been stewing for hours. I served mine with white rice, but this would also be good with grits or zucchini noodles. Heat butter in Shrimp Creole

Chili Crisp Feta Dip

I love following food trends and I recently read about Chili Crisp which is a spicy oil-based condiment most commonly used in Chinese cuisine, made by infusing oil with dried red chiles, fried garlic, shallots and ginger. Combining it with cream cheese, salty feta and sweet honey helps to balance all the flavors to create the Chili Crisp Feta Dip

Mixed Berry Almond Galette

Puff pastry is one of my favorite ingredients to work with because it’s so versatile and delicious. The buttery, flaky crust on this galette pairs beautifully with the creamy fruit filling and toasty, crunchy almond crust. Serve this warm topped with vanilla ice cream or gelato, or simply dust with powdered sugar. Preheat oven to Mixed Berry Almond Galette

Lemon Pie with Gingersnap-Walnut Crust

The holiday season is here and that means lots of delicious sweets. While pumpkin pie is the traditional dessert to serve, I like providing something more unique. The creamy lemon filling in this pie pairs beautifully with the gingersnap crust. The crystallized ginger whipped cream makes it extra special! Preheat oven to 350. Place gingersnaps Lemon Pie with Gingersnap-Walnut Crust