Delicious Artichoke Rigatoni

Pasta is a staple in our house so we're always looking for ways to spice it up. I loved this recipe I found and wanted to share my version of it with you.

Ingredients:
• 1 T salt
• 12 oz box of rigatoni
• 5 T olive oil
• 3 T lemon juice
• 3 cloves garlic, minced
• 1 t dried oregano
• Salt & pepper
• 1 jar artichoke hearts, drained and chopped
• 1 Roma tomato, diced (we used cherry tomatoes)
• 4 T fresh chopped parsley
• 1/2 cup parmesan cheese

Optional: For a more filling meal, add some grilled chicken or pepperoni slices

Fill a large pot with water and bring to a boil. Add salt and cook rigatoni according to box directions.

Drain pasta and rinse in cold water. Toss pasta in cold water for a few minutes until it cools.

In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, salt & pepper.

Add the artichoke hearts, tomato, rigatoni, and parsley. If you added the optional meat, mix that in now.

Top with grated parmesan cheese and lemon juice.

Eating this as I type! Fabulous!

Blog advertising?

How do you feel about advertisements on blogs?

Do you notice them? Do you avoid blogs that have giant ads all over them? Do you support other bloggers who try to make some extra money from ads?

As of now, I have chosen NOT to have ads on my blog because that's not what blogging is about, IMO. My blog was about searching for happiness and sharing my creativity with all of you. There have been times when people have asked me about advertising and I turned them down just for this reason. Maybe one day I'll change my mind, but for now, it's all ME : )

Every blogger has the choice about whether they want to have ads on their personal blog. I understand that everyone has their own opinions and they choose what they think will work best for them.

Please share your opinions!

Cotton Ruffle Scarf

I keep a record of all my favorite crafts that I see on blogs and then I can go back to look through them when I need a new project. I saw this cute ruffle scarf on 3 Punk Mom back in November and finally had some time to try it. I love scarves that are not too thick so they work all year long. My scarf came our super cute and I love how the ruffles go all the way around!

I did a little fashion show for the Hubby and Kitty felt left out...
And my stupid faces...
My mini baby bump : )
He loves to take pictures of me when I look stupid.
These are totally embarrassing, but hey, I'm feeling gutsy today!
I'm a dork!

Tropical Coconut Shrimp & Mango Rice

On a whim, we decided to make a fun tropical dinner on a Saturday night. It was really fun to make and the dinner was surprisingly good! It kind of reminded me of our honeymoon in Maui and the luau dinner we went to.

Baked Coconut Shrimp
Adapted from here

Ingredients:
• non-stick cooking spray
• 1 pounds defrosted shrimp
• 1/3 cup cornstarch
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon red pepper
• dash of salt
• 1 tablespoon honey
• 1 tablespoon fresh lime juice
• 2 egg whites
• 3/4 cup coconut

Preheat oven to 425. Spray a baking sheet with non-stick cooking spray.

In a bowl, mix cornstarch, peppers & salt.

In a small microwave safe bowl, warm honey for 30-45 seconds. Add lime juice to honey and stir. Slowly add in egg whites and continue to stir.

Place shredded coconut in a thin layer on a pie plate or flat dish.

Take each shrimp, dip into cornstarch mixture, then in egg white mixture and finally roll in the coconut.

Place on the baking sheet. Bake 10-15 minutes or until coconut is lightly toasted.

Mango Rice
Adapted from here

Ingredients:
• 1 tablespoon olive oil
• rice
• 1 (14-ounce) can coconut milk
• 2/3 cup water
• 1 teaspoon salt
• 3 tablespoons chopped cilantro
• 2 tablespoons brown sugar
• 1 large ripe mango, peeled and cubed

In a large pot, heat oil.

Add rice and mix with the oil.

Pour in coconut milk, water, and salt and bring to a boil.

Stir in the mango and cilantro.

Cover, reduce heat to very low, and simmer for about 20 minutes or until the liquid is absorbed.

Remove the rice from the heat and fluff with a fork. Add brown sugar to rice and mix well.

Cover the pot and let rice steam for about 5 minutes before serving.

Definitely a keeper dinner! Yum!