Recipe: Quick Chunky Beef Chili

Over the years I’ve made many pots of chili but this quick and chunky chili recipe is my absolute favourite. I like to add fresh jalapeños, cheese, sour cream, green onion, and forget the spoon just use crispy tortilla chips instead!

Frequently Asked Questions:

CAN YOU FREEZE CHILI?

Yes, chili is the perfect freezer meal. Divide the cooked chili it into single portions and let it cool. Label the container with the contents and date, then transfer to the freezer. You can keep your chili in the freezer for about three months.

To reheat, simply let the chili thaw in the refrigerator over night and reheat in a pot over low heat, adding water if needed, until warm, or microwave on high for 2 minutes.

HOW LONG SHOULD YOU COOK CHILI?

You’ll want to let this chili simmer for a minimum of 30 minutes, but it’s something that you can leave simmering gently for up to a couple of hours. Chili is one of those dishes that tastes better the longer it cooks. If you do plan to let your chili simmer for a longer period of time, make sure to cover the pot with a lid so it doesn’t dry out. Check it occasionally to make sure all the liquid hasn’t evaporated. If it has, simply add a little water or beef broth.

Quick Chunky Beef Chili

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Author Mary Mammoliti | Kitchen Confession

Ingredients

1 1/2 pound lean ground beef
2 tablespoon olive oil
1 medium onion chopped
2 tablespoons tomato paste
1 red bell pepper, diced
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
1 1/2 teaspoons unsweetened cocoa powder
2 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper, optional
1 (19 fl oz/540 ml) can red kidney beans, drained & rinsed
1 (19 fl oz/540 ml) can pinto beans, drained & rinsed
1 (28 fluid ounce) can fire-roasted diced tomatoes with juices
1 cup beef broth (add more if you like)
Salt & pepper to taste

Toppings (optional)

Shredded cheddar cheese
Sour cream 
Sweet Potato Tortilla Chips

Instructions

1. Add olive oil to a large pot over medium-high heat.

2. Add the beef to the pot and cook for 5 minutes, breaking it up as you go, until brown.

3. Pour in the onion and red bell pepper and sauté for 5 minutes or until softened.

4. Stir in the tomato paste, Worcestershire sauce, soy sauce and stir until tomato paste has coated the beef mixture.

5. Add the beans, diced tomatoes, beef broth, cocoa powder, chili powder, garlic powder, cumin, paprika, and cayenne pepper.

6. On high heat bring the ingredients to a gentle boil, reduce the heat, cover leaving a slight opening and let it simmer for 30 minutes, stirring occasionally.

7. Taste and add more salt & pepper if needed, serve with desired toppings and enjoy.

Recipe: Easy Dinner Rolls

Gimme ALL the carbs! These fluffy, buttery dinner rolls are what you need to make today! Don’t wait for the holidays to enjoy these little balls of dough will bring to your day :)

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EASY DINNER ROLLS

Prep Time: 10 minutes
Rise Time: 3 hours
Cook Time: 20 minutes
Total Time: 3 hours 30 minutes
Serves: 24

Ingredients

1 cup warm water (105° F. to 115° F)
2 packages active dry yeast 4 1/2 teaspoons)
1/2 cup salted butter, melted
1/2 cup granulated white sugar
3 large eggs, room temperature
1 teaspoon sea salt
4 to 4 1/2 cups all-purpose flour
additional melted butter to brush overtop, optional

Instructions

1. Combine the warm water and yeast in the bowl of a stand mixer. Let the mixture stand until yeast is foamy, about 5 minutes.

2. With the dough attachment , stir in butter, sugar, eggs and salt. Add in flour, 1 cup at a time. The dough should no longer be sticky. You may need a little extra flour. Lightly oil a clean bowl and place the dough in the Centre. Cover with plastic wrap and refrigerate for 2 hours or up to 4 days.

3. Using butter, coat the inside of a 9×13 inch rimmed baking dish. Turn the chilled dough out onto a lightly floured board. Using a kitchen scale take the total weight of the dough in ounces and divide by 24 ( should equal to 1.8 ounces per ball. Roll each piece into a smooth round ball; place balls in even rows (4 rows by 6 rows) in the prepared pan. Cover with a dish towel and let dough balls rise until doubled in volume, about 1 hour. You can leave them to rise longer if you need to.

4. Preheat oven to 350° F. Bake until rolls are golden brown and cooked through, 15-20 minutes. If they are browning too quickly on top, tent foil over the rolls until finished baking. Brush warm rolls with melted butter, if desired. Break rolls apart to serve.

Notes:

• *Before adding the yeast, use an instant-read thermometer to check the temperature of the water (it's important that it's in the temperature range indicated)

• *These rolls may be baked early in the day and re-warmed when ready to serve.

Recipe: Sour Dough Bread Crouton

Just four magical ingredients bring these little bites of crunchy heaven to life. Okay maybe not really magical but they sure do taste out of this world! Okay, i’ll stop now :)

Eat these on their own, top a soup or salad with them or gift them to friends and family. Anyway you choose to enjoy these one thing is for certain, they will a new staple in your recipe rotation.

Happy Munching!

Sourdough Croutons

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Serves: 8
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS

• 4 cups bread (approx. 1 large baguette cut into ¾ inch cubes)

• 1/3 cup extra virgin olive oil

• 2 teaspoons Italian seasoning

• 1 teaspoon garlic powder

• 1 teaspoon kosher salt

• Black pepper (to taste)

INSTRUCTIONS

1. Preheat oven to 375°F.

2. Pile bread cubes onto a large rimmed baking sheet and drizzle with olive oil, sprinkle Italian seasoning, garlic power, salt and pepper. Toss to coat.

3. Spread the bread cubes out in a single layer and bake until golden, about 15-20 minutes, mixing halfway through.

4. Remove from oven, and allow croutons to cool.

Notes

• Allow croutons cool completely and store in a sealed container or resealable bag.

• Homemade croutons will keep for up to two weeks.

Recipe: Roasted Garlic And Butternut Squash Soup

HOLY GOURD! It’s officially “Sweater Weather” here in Canada and that means welcome back soup season! This roasted garlic and butternut squash soup checks all the cozy autumn boxes for me. Drizzle a little chili oil over top and bring that warm comforting hug factor to the dish.

Now go on and make this show stopping soup. If you’re feeling like you need a little crunch, check out my crispy sour dough bread crouton recipe. Enjoy!

Roasted Garlic And Butternut Squash Soup

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Serves: 6
Author: Mary Mammoliti / Kitchen Confession / kitchenconfession.com

INGREDIENTS

• 1 large butternut squash halved, seeded and scored

• 1 honey crisp apple, halved

• 1 vidalia  onion, peeled and quartered

• 2 heads garlic, tops cut off

• 2 tablespoons extra virgin olive oil, plus extra to drizzle over garlic.

• 3 sprigs thyme, stems remain ved

• 1 tsp paprika

• 1/2 teaspoon nutmeg

• 1/2 teaspoon ground ginger

• 3 tablespoons salted butter

• 5 cups vegetable stock

• 1/2 cup of heavy cream

INSTRUCTIONS

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.

2. To a baking dish or rimmed sheet pan add the squash, onion, garlic to the baking sheet, cut sides facing up. Brush the cut sides of the vegetables with olive oil and season with paprika, salt, pepper and thyme.

3. Cut the tops off your garlic bulbs and place them onto of a piece of aluminum foil (large enough to warp the garlic). Drizzle some olive oil over top, a pinch of salt and pepper then fold all corners together and twist to seal the package. Place the two garlic parcels onto the baking sheet.

4. Turn the squash and apple cut-side down onto the sheet pan and roast for 30-40 minutes, until the squash is fully cooked. If the onion and garlic are roasted before the squash, remove them from the sheet pan and return the squash to the oven and allow it to cook for an additional 10 minutes if needed.

5. Remove from oven and allow to the squash and roasted garlic to cool. Then scoop out the roasted squash, squeeze out the roasted garlic, remove the peel from the apple and add everything including the onion into the bowl of a food processor or powerful blender (I used my Vitamix). Blend until smooth.

6. In a large stockpot, pour in the squash puree, add butter, ginger, nutmeg, and vegetable stock. Bring to a boil and simmer gently for 15-20 minutes. Remove from heat and whisk in the heavy cream.

7. Garnish with a dollop of sour cream, a drizzle of spicy chilli oil, and a sprinkle of pumpkin seeds and serve immediately.

Recipe: Steak Stir Fry⁣

Dinner is served...⁣

⁣

Steak Stir Fry⁣

Prep Time: 15 minutes
Cook time: 20 minutes
Total Time: 35 minutes
Serves: 4
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS ⁣

• 1 lb steak (sirloin, skirt, or flank), thinly sliced into 1/4" strips against the grain⁣

• 2 tbsp avocado oil, divided⁣

• 2 cloves garlic, minced⁣

• 2 - 3 carrots, peeled and thinly sliced⁣

• 1 head broccoli, cut into florets ⁣

• 1 red bell pepper, cut into thin strips⁣

• 2 cups snap peas⁣

• 2 tbsp sesame seeds⁣

• 1 tsp sea or kosher salt⁣

• 1 tsp ⁣

Stir Fry Sauce⁣

• 1/4 cup low sodium tamari or soy sauce⁣

• 2 tbsp rice vinegar⁣

• 2 tbsp fresh orange juice (1 orange, juiced)⁣

• 2 tbsp honey⁣

• 1 tbsp cornstarch⁣

• 2 tsp sesame oil⁣

• 2 tsp sriracha sauce (optional)⁣

⁣

INSTRUCTIONS ⁣

1. Thinly slice the steak against the grain, 1/8" - 1/4" thick And set aside.⁣

2. Combine all stir fry sauce ingredients in a bowl. Use a whisk to combine and set aside. ⁣

3. Heat a non stick skillet over medium heat. Add half the oil and add the steak to the pan, and stir fry until medium rare, about 3 minutes. Remove the steak from the pan and set aside. ⁣

4. Add the remaining oil to the pan add the garlic, mushrooms and sauté 1 minute. Add the carrots, broccoli and sauté 3 minutes, stirring frequently. Add the bell pepper and snap peas, to the pan and stir fry all vegetables an additional 3 minutes stirring frequently.⁣

5. Add the steak back to the pan with the vegetables and pour over the stir fry sauce. Stir frequently, until the sauce thickens and the vegetables are fork tender, 3 minutes. ⁣

6. Remove from heat, stir in the sesame seeds, top with some cashews and serve.⁣

Recipe: Chocolate Chip Cookies

Did a little batch cooking and baked 2 dozen chocolate chip cookies. I said to Frank “let’s have just one each and save the rest for the week” and we laughed and laughed and laughed as I plunged two of them into my mouth. ⁣

One cookie LOL, I crack myself up! ⁣

Chocolate Chip Cookies

Makes: 24 cookies⁣

Author: Mary Mammoliti/Kitchen Confession

⁣

INGREDIENTS ⁣

• 2 1/2 cups all-purpose flour⁣

• 1 teaspoon baking soda⁣

• 1/2 teaspoon sea salt⁣

• 1/2 cup (1 stick) unsalted butter, at room temperature⁣

• 2 cups packed light brown sugar⁣

• 2 large eggs⁣

• 1 1/2 teaspoons vanilla extract⁣

• 1 1/2 cups semisweet chocolate chips (I used and entire 11oz bag of ghirardelli chocolate chips)⁣

⁣

INSTRUCTIONS ⁣

1. Pre-heat the ice. to 350°F. Line 2 baking sheets with parchment paper.⁣

2. Place the flour, baking soda, and salt together in a medium bowl; set aside.⁣

3. Place the butter and sugar In a stand mixer fitted with the paddle attachment. (You can also use an electric hand mixer and a large bowl) On medium-high speed beat until light and fluffy, 2 to 3 minutes. Add the eggs, vanilla and beat until blended.⁣

4. Slowly add the flour mixture. Mix on medium speed until combined, and a chunky dough forms. Add the chocolate chips and mix on high to combine, about 5 seconds.⁣

5. Drop the dough about 2 tablespoons onto the prepared baking sheets; repeat with the remaining dough and bake until lightly browned on top, 10 to 11 minutes. Repeat with the remaining dough. Cool for 1 minute.

Recipe: White Bean and Spinach Soup

Dinner in 30 minutes!

White Bean and Spinach Soup⁣

⁣Prep Time: 10 minutes
Cook time: 20 minutes
Total Time: 30 minutes
Servings: 6
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS ⁣

• 3-4 tablespoons extra virgin olive oil⁣

• 3 cloves garlic, minced⁣

• 1 large white onion, finely diced⁣

• 1 teaspoon dried thyme⁣

• 1 teaspoon dried basil⁣

• 4 cups low sodium vegetable stock⁣

• 2 cups water⁣

• 2 bay leaves⁣

• 1 cup uncooked pasta such as orzo or gnocchetti ⁣

• 5 cups spinach roughly chopped⁣

• 2 (14 oz) cans cannellini beans⁣

• 1 teaspoon salt⁣

• 1/2 teaspoon black pepper⁣

• 1/3 cup fresh parsley, chopped⁣

Optional: parmigiano reggiano rind⁣

⁣

INSTRUCTIONS ⁣

1. Place a stock pot, over medium heat, add the olive oil, onions and sauté for 3-5 minutes until the onions are translucent.⁣

2. Add the garlic, thyme and basil. Stir to combine and cook for two minutes.⁣

3. Add the vegetable stock, water, salt, pepper and bay leaves; bring to a boil.⁣

4. Add the pasta and parmigiano rind if adding it and stir to combine. Allow the pasta to cook for six to eight minutes.⁣

5. Add the cannellini beans and spinach. Stir to combine.⁣

6. Cook for two more minutes or until pasta is cooked and the spinach has wilted.⁣

7. Turn off the heat and stir in the chopped parsley and enjoy with some fresh crusty bread.⁣

Recipe: Apple Cinnamon Oatmeal

The Apple Cinnamon Oatmeal in this post is delicious—obvi :) but the star here is this non-stick @tfal_canada pot. This oatmeal just slid right out of this pot and straight into the bowl! Honestly, I could have wiped the pot clean with a paper towel! All the !!! are necessary when I talk about the T-fal pots and pans. From the overall sleek look, heat safe handles, easy pour spout, and space-saving stackable design is the ideal storage solution for small spaces. ⁣

Apple Cinnamon Oatmeal⁣

⁣Prep Time: 5 minutes
Cook time: 10 minutes
Total Time: 15 minutes
Serves: 2
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS

• 1 tablespoon coconut oil⁣

• 1 large (2 small) apple, cut into small chunks⁣

• ½ teaspoon cinnamon⁣

• 1/4 teaspoon ground ginger⁣

• Pinch of nutmeg⁣

• ¼ cup pecans (or walnuts), plus more as topping⁣

• 1 cup steel-cut oats⁣

• 2 cups unsweetened almond milk (or milk of choice)⁣

• 1 teaspoon chia seeds⁣

• 1 tablespoon maple syrup, plus more to finish⁣

• ¼ cup fruit of your choice (blueberries, pomegranate seeds, raspberries, seeds, nuts)⁣

⁣

INSTRUCTIONS

1. Heat coconut oil in a medium sized saucepan over medium heat.⁣

2. Add in the apples and saute for 2-3 minutes. Stir in the cinnamon and nutmeg.⁣

3. Add in the pecans, oats, almond milk, and chia seeds. Give it a stir and let it cook for 5-7 minutes, stirring constantly during the cooking process.⁣

4. Ladle into bowls and top them off with blueberries or pomegranate seeds (or other fruit) and nuts.⁣

5. Enjoy!⁣

Recipe: Spicy Beer Shrimp (Meals in Minutes)

This SPICY BEER SHRIMP was so good and ready in 15 minutes makes it the perfect recipe to start with. ⁣

How do you cook your shrimp? ⁣

Can you eat them with the head intact? ⁣

True story, years ago we went to a restaurant and when the shrimp dish was placed in front of me the entire shrimp was starring me right in the face. Our eyes met and made four, the words “oh god” accidentally seeped out of what I thought was a closed mouth but apparently my jaw was resting on the table. ⁣

Yup, you can dress me but can’t take me anywhere 😁⁣

Today, I clean, cook and enjoy shrimp BUT the head still freaks me out. Some things never change 😊 ⁣

I hope you enjoy this as much as we do.⁣

⁣Spicy Beer Shrimp⁣

Prep Time: 10 minutes
Cook time: 5 minutes
Total Time: 15 minutes
Author: Mary Mammoliti / Kitchen Confession

⁣

INGREDIENTS⁣

• 1 lb peeled and deveiled shrimp, tail-on preferred⁣

• 1 1/2 tablespoons old bay seasoning * 2 tablespoons olive oil⁣

• 3 cloves garlic, minced⁣

• 1 tablespoon tomato paste⁣

• 1 cup beer⁣

• 1 tablespoon chopped parsley⁣

⁣

INSTRUCTIONS⁣

1. Rinse the shrimp with cold running water. Pat dry with paper towels and sprinkle with old bay seasoning. Set aside.⁣

2. Heat up a skillet on high heat, add the olive oil. Saute the garlic until aromatic but not browned, add tomato paste and shrimp. Stir to combine well. As soon as the color of the shrimp turns opaque, add the beer.⁣

3. Bring the beer to a quick boil and when the shrimp is cooked through, turn off the heat and add the parsley. Stir to combine and serve immediately.⁣

Recipe: Maple Latte

Have you tried a Maple LattEH?⁣

.......It’s like a Canadian hug - warm and sweet ;)⁣

Maple Latte

Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS⁣

• 1 cup warm milk (oat milk, almond milk)⁣

• 1/2 cup freshly brewed coffee or double espresso⁣

• 2 tbsp pure maple syrup⁣

• 1 tsp ground cinnamon ⁣

⁣

INSTRUCTIONS ⁣

1. Heat milk on the stovetop, or microwave. If using a milk frothier skip step 3 and combine all ingredients into your mug. ⁣

2. Brew a fresh cup of coffee.⁣

3. Pour your milk and all other ingredients into a high-speed blender and blend it for 20-30 seconds. ⁣

4. Add additional cinnamon or maple syrup, as desired.⁣

5. Pour into favorite mug and enjoy⁣.

Recipe: Crispy Baked Parmesan Oyster Mushrooms and Arugula Salad

Mushrooms, Shrooms, Champignon, Funghi, and Cogumelos. However you pronounce them they all have the unique umami flavour, dense, with a meaty texture when cooked.⁣

Now add a little EVOO, breadcrumbs, cheese and broil to get this part started! ⁣

Introducing the Crispy Baked Parmesan Oyster Mushrooms and Arugula Salad! ⁣

If you love a good Shroom 😄 you will love this recipe. ⁣

⁣

Crispy Baked Parmesan Oyster Mushrooms and Arugula Salad

Serves: 2⁣

Author: Mary Mammoliti | Kitchen Confession

⁣

INGREDIENTS

• 4 cups arugula ⁣

• 1 tablespoon balsamic vinaigrette ⁣

• 1/4 cup radish slices⁣

• 1/2 cup diced cucumber ⁣

• 1 can chickpeas, drained and rinsed ⁣

• 2 tablespoons breadcrumbs⁣

• 2 tablespoons grated Parmesan ⁣

• 2 tablespoons olive oil ⁣

• 1 cup oyster mushrooms (chop the larger ones)⁣

• Shaved Parmesan (optional for salad topper)⁣

⁣

INSTRUCTIONS

1. Toss the oyster mushrooms in olive oil, then bread crumbs & Parmesan.⁣

2. ⁣Place seasoned mushrooms onto a parchment lined rimmed baking sheet and into the oven to bake for 7 to 10 minutes at 425 degrees F until crispy and golden in colour.⁣

3. ⁣Toss the arugula, radish, cucumber, and chickpeas in vinaigrette.⁣

4. ⁣Place the warm mushrooms on top of the salad and serve.⁣

Recipe: Microgreens Summer Salad

Yup! This tastes as fresh as it looks ;)⁣

I love creating quick and easy recipes especially when it involves local fresh ingredients. So when Brandon @wilderacres reached out to ask if I would be interested in sampling a few of their Microgreen Mixes I don’t think I even let him finish talking about the products when Wrote back with a definitive YES. ⁣

I have always purchased different types of microgreens (ie pea shoots, alfalfa) but this Brassica Mix is by far my new favourite mix. It’s a mix of broccoli, rapini, radish, mustard & arugula need I say more? GET•IN•MA•BELLY 😋 ⁣

⁣

Microgreens Summer Salad

⁣Serves 2⁣

Author: Mary Mammoliti | Kitchen Confession

INGREDIENTS ⁣

SALAD⁣

• 1 package @wilderacres Brassica micro mix (broccoli, rapini, radish, mustard & arugula)⁣

• 1/2 cup fresh blueberries⁣

• 2 tablespoons seed mix (sunflower, pumpkin)⁣

• 1 ear roasted corn, cut off the cob⁣

• 2 cups leafy green lettuce, finely chopped ⁣

• 2 french breakfast radish, thinly sliced ⁣

DRESSING⁣

• 2 tablespoons extra virgin olive oil⁣

• 1 tablespoon white wine vinegar⁣

• 1 clove of garlic, minced ⁣

• 1 tablespoon capers, chopped⁣

• 1 tablespoon finely chopped fresh mint⁣

• sea salt⁣

• black pepper⁣

⁣

INSTRUCTIONS⁣

1. Rinse and dry microgreens. Set aside.⁣

2. In a small mixing bowl combine olive oil, white wine vinegar, mint, garlic, chopped caper and a pinch of salt and pepper.⁣

3. Rinse, dry and finely chop leafy lettuce.⁣

4. Using a serrated knife cut the kernels of roasted corn off the cob. ⁣

5. Assemble the salad by combining microgreens, lettuce, corn, blueberries and seeds in a large bowl. Add salad dressing. Toss well and serve immediately!⁣

⁣

*To enjoy this on-the-go place mixed salad into a tortilla wrap, top with a protein of choice, crumble a little goat cheese overtop, tuck ends and roll. Enjoy!

Recipe: Banana Bread

You haven’t really eaten the BEST Banana Bread if you haven’t had a spoonful of Nutella smeared on top of a warm right out of the oven slice. Now don’t just cut a sliver, give yourself a 2 finger slab! ⁣

Have you tried it with Nutella?⁣

Are you a purist and enjoy your banana bread plain?

OR

Do you add a thin layer of butter, peanut butter or Nutella overt top of a warm slice?

I’m sharing the recipe to this simple, nutty loaf because we can never have too many recipes. ⁣

Banana Bread

Makes 1 Loaf⁣

Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS

• 1 cup sugar⁣

• 1/2 cup butter, softened⁣

• 1 1/2 cups flour⁣

• 1/2 tsp. baking soda⁣

• 1/2 tsp. sea salt⁣

• 2 large eggs ⁣

• 2 tsp. vanilla extract⁣

• 1 cup walnuts (optional)⁣

• 1/4 cup buttermilk⁣

• 1/4 cup Greek yogurt (plain or vanilla)⁣

• 3 large ripe bananas⁣

⁣

INSTRUCTIONS

1. Preheat the oven to 350ºF. Butter one loaf pan. (I butter generously.)⁣

2. In a stand mixer, cream butter and sugar until light and fluffy.⁣

3. Meanwhile, in a separate bowl, whisk together flour, baking soda and salt.⁣

4. With the mixer on low, add the eggs one at a time, beating after each addition. Add the vanilla, buttermilk, yogurt and bananas.⁣

5. Add the flour mixture and mix until just combined. Divide batter into the prepared pan. Bake for approximately 1 hour.⁣

6. Remove from oven and turn loaf out onto cooling rack immediately. Let cool.⁣

⁣

Custom wood board by@draddusdesigns

Recipe: Shrimp Scampi Spaghetti

Cook this now...

A summer dinner that’s all about the fork twirl. Shrimp scampi spaghetti. ⁣

How do you eat Spaghetti? With a spoon or without?⁣

I’m a fork and spoon kinda girl. If spaghetti twirling were an Olympic sport I would win gold! I do my best spaghetti twirling with a spoon.⁣

Whenever I try and use just a fork I end up wearing half of it, and bibs for adults are not sexy. ⁣

Dinner is served ....⁣

Shrimp Scampi Spaghetti

Serves: 3

Author: Mary Mammoliti / Kitchen Confession

⁣

INGREDIENTS ⁣

• 3/4 of a package of spaghetti ⁣

• 3 tablespoons unsalted butter⁣

• 2 tablespoons olive oil ⁣

• 4 cloves garlic, minced⁣

• 1  lb large shrimp, peeled and deveined (I used wild Argentinian shrimp)⁣

• 1  heaping teaspoon kosher salt ⁣

• Fresh ground black pepper⁣

• 1⁄3 cup  chopped fresh parsley ⁣

• Zest of 1⁄2 a lemon⁣

• Juice of 1 lemon⁣

⁣

INSTRUCTIONS

1. Bring a pot of salted water to a boil, add the linguine, and cook for 7 to 10 minutes, or until al dente⁣

2. In a large pan, melt the butter and olive oil over medium-low heat.⁣

3. Add the garlic, saute for no more than a minute or until fragrant. Do not burn the garlic.⁣

4. Add the shrimp, salt and pepper. Saute until the shrimp have just turned pink, about 5 minutes, stirring often.⁣

5. Remove from the heat, add the parsley, lemon zest, lemon juice and toss to combine.⁣

6. Reserve a cup of pasta water and drain the cooked spaghetti and then pour it into the pan with the shrimp toss and serve.⁣

Recipe: Salted Maple Macchiato

Nothing says Canadiana like the natural great taste of Canadian Maple syrup. A truly unique flavored coffee experience. The taste is smooth, creamy and will satisfy your sweet treat cravings.⁣

Side note; I had planned on having a very productive day. Suffice it to say I’ve been sitting with my feet up most of the morning ⁣

⁣Salted Maple Macchiato

1 Cup

Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS

• 2 oz espresso⁣

• 6 ounces milk, hot or frothed⁣

• 2 tablespoons maple syrup, plus extra for drizzle⁣

• few drops vanilla extract⁣

• 1/8 teaspoon Fleur de Sel (flaky salt)⁣

⁣

INSTRUCTIONS

1. Heat the milk in a pot on the stove and beat with a whisk until rich and foamy, or use a milk frother. Pour 6 ounces cold milk into the frothing pitcher and steam. Set aside.⁣

2. Place vanilla extract and 2 tablespoons maple syrup into the mug, pour in the milk and slowly add the double shot espresso then drizzle with maple syrup and a few flakes of fleur de sel (flaky salt).