Squid Ink Pasta with Shrimp


I’m squeezing this in right at the last minute here, but I participated this month in Food ‘n Flix’s challenge, this month hosted by Deb at Kahaki Kitchen. This month Deb had us watch Beetlejuice, entirely appropriate for the month with Halloween in it. If you want to check out the announcement post, go here.

It also happens that Fandom Foodies is having #burtoween this month, sharing food inspired with all Tim Burton movies. That’s being hosted this month by Witchy Kitchen.


I was inspired for this month’s recipe from Beetlejuice’s black and white striped suit. The squid ink pasta noodles, which are absolutely delicious, but look quite freaky being dark black, are representative of Beetlejuice’s signature outfit.

I made the squid ink noodles from scratch, though I actually had a box of premade squid ink noodles in my cabinet. But I hadn’t made noodles from scratch in awhile and decided to go crazy this month. I followed Serious Eats instructions on how to make these noodles.

Squid Ink Pasta and Shrimp


  • 10 oz fresh squid ink noodles
  • 10 oz cleaned shrimp
  • 5 oz cherry tomatoes
  • 3 garlic cloves, minced
  • 1 tsp olive oil
  • 1/4 bunch basil, chopped
  • 1 tbsp parmesan cheese
  • 1 tbsp butter
  • 1/2 tbsp tomato paste
  • 1/2 lemon, zested
  • 1 1/2 tbsp chicken broth
  • salt and pepper, to taste
  • crushed red pepper, to taste


  1. Bring a large pot of water seasoned with salt to a boil.
  2. In a skillet, heat the olive oil. Add the garlic and sprinkle with salt and pepper. Cook for 30 seconds.
  3. Add the tomato paste and stir, cooking for 3 minutes.
  4. Add the cherry tomatoes, chicken broth, 2 tbsp water, and crushed red pepper flakes. Cook for 5 minutes.
  5. Add the noodles to the boiling water. Cook for 3 minutes. While the noodles are cooking, cook the shrimp in the sauce for 3 minutes.
  6. Drain the pasta. Save the pasta water.
  7. Add the noodles, butter, half the basil, 1/2 cup of the saved pasta water, and lemon zest. Toss with the sauce. Cook for several minutes, to reduce the sauce to a desired consistency.
  8. Top with parmesan cheese and remaining basil.
  • serves 2

28505354112_28f6a7b8ba_m         vqggqar

Chicken Fried Steak


I am a bad blogger. I have been awful about blogging lately. Nothing seems to encourage me to do it. But, I like doing it, so I will keep trying.

This meal was made for Inheritance Recipes. The idea of Inheritance Recipes hosted by Pebble Soup and Coffee and Vanilla Blog is to make and share recipes that have been inherited through either family, friends, or ancestry.


This past weekend I was at my boyfriend’s house. He was getting home late from work, so I decided to surprise him with a dinner that makes me happy: chicken fried steak.

There are two meals that my mom makes when I come home, either chicken parmesan or chicken fried steak. These are the two recipes that remind me of home and that my mom knows I loved more than anything as a child. Chicken fried steak and mashed potatoes is so filling, so fatty, and so delicious. The boyfriend was super happy with the meal and I was reminded of more innocent and easier days.

I served the chicken fried steak with the obligatory mashed potatoes and some delicious green beans with pistachios.

Chicken Fried Steak


– 3/4 cup milk
– 1 egg
– 1 cup all-purpose flour
– 1 tsp salt
– 1 tsp ground black pepper
– 1/8 tsp cayenne pepper
– 1/2 tsp garlic powder
– 1 lb cube steak (4 steaks)
– 1/4 cup vegetable oil
– 1/2 tbsp unsalted butter

– 1/3 cup all-purpose flour
– 4 cups milk
– 1/2 tsp salt
– 1/2 tsp ground black pepper (or more to taste)


  1. For the steak, take two shallow bowls. In one, combine the milk and the egg. In the other, combine the flour, salt, pepper, and remaining spices.
  2. Season the cube steaks with salt and pepper. Working one piece of meat at a time, first coat in the flour mixture. Then dip the meat in the egg mixture. Then coat in the flour mixture again. Set aside on a clean plate and repeat with the remaining steaks.
  3. In a cast iron skillet, heat the vegetable oil and butter. Once hot, add the steaks. Cook 3 minutes per side or until golden brown. Set the steaks aside on a plate covered with a paper towel.
  4. For the gravy, heat the leftover grease in the skillet. Sprinkle the flour over the grease and cook to create a golden-brown paste.
  5. Slowly pour in the milk, whisking constantly. Cook until the gravy is thick, 5-10 minutes. Add salt and pepper and whisk together. Add as much pepper as you like! I like it peppery.
  • serves 4