Welcome to my food blog! I am your average home cook and I want to share my love of food with the world. I'll divulge my recipes as often as possible. Feel free to comment or to email me at nodessertpodcast@gmail.com! Don' forget to come by often for new posts... I love having you visit me!

March 29, 2016

Lemon Pepper Chicken - Pinterest Pick #13 BONUS RECIPE TOO

A post where you get TWO recipes at one time?  Yup, it's happening!  I was reviewing all my recipes to make that I had pinned on Pinterest, and I found two that complimented each other to make a great dinner.  So one night, I made them both!  The tangy lemon pepper chicken breaks up the creaminess and richness of the pasta.  This chicken is simple, and great for any dinner or lunch.  You don't have to serve it with pasta.  It would be great on a salad, with rice, or whatever side you want to serve it with. You can find the original pin for the chicken HERE and the original pin for the pasta HERE.

Lemon Pepper Chicken

  • 2 boneless, skinless chicken breasts
  • 2 tbs lemon pepper seasoning (I use Lawry's)
  • 1 lemon juiced
  • 2 tbs olive oil
  • 2 tbs grated parmesan

Place all ingredients except parmesan in a ziploc bag or airtight container and mix well.  Marinate chicken for 30 minutes.
Preheat oven to 350.
Place chicken on foil-lined backing sheet and sprinkle with parmesan. Bake for 30-45 minutes.

Four Cheese Garlic Spaghetti

  • 8 oz thin spaghetti
  • 1 cup cooking water
  • mix of chicken and broth in water to cook pasta in 
  • 2 garlic cloves, minced
  • 1 cup heavy cream
  • 1 tbs butter
  • 1 tbs olive oil
  • 2 cups four cheese Italian cheese blend (shredded)

Cook pasta in mix of chicken broth and water until pasta is al dente.  Reserve 1 cup of the cooking liquid.  Drain pasta.
Saute garlic in olive oil and butter for 1 minute.  Add in pasta, pasta water, and heavy cream.  Bring to a boil.  Reduce to a simmer and stir in cheese.  Cook for a couple of minutes so sauce can thicken.

March 18, 2016

Beef Hand Pies - Home Cooked Recipe #72

Who doesn't love a hand pie!  Delicious, easy, convenient, and does not take a lot of time if you use store bought puff pastry.  It makes a nice lunch, dinner or snack.  I decided to create 2 different types of beef hand pies since I had some puff pastry stocked up due to it being on sale (which is rare!).  One beef filling is SPICY!  The other one is rich and kind of creamy, full of umami.  The best thing about this recipe is that you can adjust to flavor your beef any way you like.  Try taco seasoning, maybe a bit of pasta sauce and mozzarella to make and Italian version... Whatever you like!  You could also go completely vegetarian, or do a chicken filling such as chicken, broccoli, and cheese.  Of course I do have to say, I was more than pleasantly surprised at how delicious these two versions are, so give them a try!

Beef Hand Pies


  • 1 pkg (2 sheets) puff pastry (I use Pepperidge Farms) - thaw according to directions on package - tip, if dough is too soft when going to fill, freeze for 5 minutes
  • 1 lb ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup beef broth

***For the spicy - 2 tbs Harissa (I bought mine at Whole Foods in the International aisle.  It is a spicy Moroccan paste and it is GOOD)
***For the creamy - 2 tbs Worcestershire sauce, and 4 oz crumbled blue cheese

Preheat oven to 400

Brown ground beef with diced onion.  Drain, then add in minced garlic and saute for a couple of minutes.  Stir in beef broth and cook 1 more minute.  Separate beef into two bowls (or add half into another pan).  In one pan/bowl stir in Harissa and in the other add Worcestershire sauce and crumbled blue cheese.  Let fillings cool for a few minutes (this is a good time to freeze dough for 5 minutes if needed).
Cut each sheet of puff pastry into 4 squares.  Put 1/4 of spicy mixture in the middle of a square.  Repeat 3 more times.  Put a 1/4 of blue cheese mix on one of the remaining 4 squares.  Repeat 3 more times. Fold each square into a triangle shape, and seal edges.  Place on a greased baking sheet (I lined my baking sheet w/parchment paper then greased paper).  Bake for 15 minutes.  Let cool for at least 10 minutes before serving.

March 7, 2016

Steamed Shrimp - Home Cooked Recipe #71

Man oh man do I love me some shellfish! Shrimp, scallops, crab, lobster... Yum! Shrimp has been very reasonably priced lately, and is a high protein, low calorie delight!  I had never steamed my own.  I usually roast or grill it.  But I saw a recipe for steamed shrimp with Old Bay and realized it was so easy and quick that I should be able to do it with no problem!  Here's how to make your own.

Steamed Shrimp


  • 12 oz RAW shrimp, shell on (try to get "easy peel" so it's not a lot of work to remove after cooking)
  • 2 tbs Old Bay seasoning (I used low sodium)
  • 12 oz beer (use your fav, I used bud light because that's what we had - you can also omit beer and just use all water)
  • 3 cups water

***optional for dipping: 4tbs melted butter (I seasoned mine with a little more Old Bay) or cocktail sauce (healthier option and super easy: ketchup, horseradish, dash of Worcestershire!)

Place beer and water in a pot and bring to a boil.  Reduce to a simmer.  Season shrimp with Old Bay.  Place in a mesh metal strainer.  Place on pot, making sure shrimp doesn't touch water.  Place lid on pot.  Steam for 5 minutes, or until shrimp is cooked through.  Serve with your favorite dipping sauce.  Enjoy!