Ingredients
1 pound boneless chicken breasts (4 halved chicken breasts)
2 Tb olive oil
1/4 cup lemon juice
2 cloves garlic minced
1/4 cup chopped fresh rosemary
1/2 tsp Celtic salt
1/4 tsp pepper
Directions
In medium bowl combine olive oil, lemon juice, garlic, rosemary, salt and pepper. Whisk together
Rinse chicken and pat dry, place in 7x11 glass baking dish. Pour marinade over chicken, cover and refrigerate for 4-6 hours, or at least for 2 hours.
Grill or broil chicken 10 minutes on each side or until cooked through.
Serves 4
Sunday, September 11, 2011
Roasted Scillian Potatoes (Gluten Free)
I found this recipe on a gluten free website and it sounded good. I think it would be good with the Rosemary Lemon Chicken
Pre Heat oven to 375 degrees
9x13 glass baking dish oiled on all sides
Ingredients
1 pound Yukon gold potatoes (washed, dried and quartered)
1 small onion diced
2 cloves garlic chopped
1/2 bell pepper chopped
1/3 cup golden raisins
handful of cherry or grape tomatoes cut in half
handful of baby spinach leaves, rinsed and patted dry
handful of black olives
1/8 cup olive oil
1/8 to 1/4 cup chicken broth
7 oz can diced tomatoes
11/2 tsp thyme
1 sprig of fresh rosemary chopped
1 tsp salt
1/2 tsp pepper
red pepper flakes to taste (optional)
Directions
Place potatoes in large bowl. Add in onion, garlic, and bell pepper, raisins, fresh tomatoes, spinach leaves and black olives. Mix. Add in the olive oil 1/8 cup of chicken broth, and diced tomatoes with juice. Stir to mix. Add thyme, rosemary, salt and pepper. Add red pepper flakes if desired. Stir to coat potatoes. If mixture is dry add a little more of the chicken broth.
Transfer potatoes into baking dish and roast for 30 minutes or until potatoes are slightly browned and fork tender.
Serves 3
Pre Heat oven to 375 degrees
9x13 glass baking dish oiled on all sides
Ingredients
1 pound Yukon gold potatoes (washed, dried and quartered)
1 small onion diced
2 cloves garlic chopped
1/2 bell pepper chopped
1/3 cup golden raisins
handful of cherry or grape tomatoes cut in half
handful of baby spinach leaves, rinsed and patted dry
handful of black olives
1/8 cup olive oil
1/8 to 1/4 cup chicken broth
7 oz can diced tomatoes
11/2 tsp thyme
1 sprig of fresh rosemary chopped
1 tsp salt
1/2 tsp pepper
red pepper flakes to taste (optional)
Directions
Place potatoes in large bowl. Add in onion, garlic, and bell pepper, raisins, fresh tomatoes, spinach leaves and black olives. Mix. Add in the olive oil 1/8 cup of chicken broth, and diced tomatoes with juice. Stir to mix. Add thyme, rosemary, salt and pepper. Add red pepper flakes if desired. Stir to coat potatoes. If mixture is dry add a little more of the chicken broth.
Transfer potatoes into baking dish and roast for 30 minutes or until potatoes are slightly browned and fork tender.
Serves 3
Salmon with Tomato Basil Relish (Gluten Free)
Ingredients
1/2 pound salmon
1 cup cherry tomatoes cut in quarters
1 garlic clove minced
1/2 small shallot minced
1 Tb olive oil
1 tsp apple cider vinegar
1 Tb fresh basil chopped
1/2 tsp Celtic sea salt
1/4 pepper
Pre heat oven to 400 degrees
Cut salmon in 2 pieces leaving skin on. Rinse and pat dry
Place salmon skin down on baking sheet
Rub fish liberally with olive oil on both sides, sprinkle with salt
Roast salmon for 10-15 minutes or until cooked through
To Make relish
Stir together in medium bowl remaining ingredients. Let sit at room temperature for 20 minutes for ingredients to incorporate before serving. Spoon over Salmon and serve.
Serves 2
1/2 pound salmon
1 cup cherry tomatoes cut in quarters
1 garlic clove minced
1/2 small shallot minced
1 Tb olive oil
1 tsp apple cider vinegar
1 Tb fresh basil chopped
1/2 tsp Celtic sea salt
1/4 pepper
Pre heat oven to 400 degrees
Cut salmon in 2 pieces leaving skin on. Rinse and pat dry
Place salmon skin down on baking sheet
Rub fish liberally with olive oil on both sides, sprinkle with salt
Roast salmon for 10-15 minutes or until cooked through
To Make relish
Stir together in medium bowl remaining ingredients. Let sit at room temperature for 20 minutes for ingredients to incorporate before serving. Spoon over Salmon and serve.
Serves 2
Lime Chicken Tacos (gluten Free)
Marinate the chicken 4-8 hours
Ingredients
4 split boneless chicken breasts
4 cloves garlic minced
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
2 tsp agave nectar
1 tsp fresh cilantro
1/2 tsp cumin
1 tsp pepper
For the taco fixing's
4 medium tomatoes chopped
2 cups shredded romaine lettuce
1 cup grated sharp Cheddar, jack cheese
8-10 white corn tortillas (mission's are gluten free)
3-4 lime wedges
Rinse chicken and pat dry. Place in shallow glass dish . In small bowl combine the garlic, lime juice, olive oil, agave, cumin, cilantro and pepper. Pour marinade over chicken and cover tightly. Marinate in refrigerator.
Grill or broil chicken until cooked through about 10-15 minutes on each side
Let chicken rest when cooked for 10 minutes. Cut chicken into strips, slicing at a angle.
Heat the tortillas in a skillet or on a griddle coating both sides with a small amount of olive oil. Warm them on medium low heat for 1 minute on each side. Keep tortillas warm in tortilla warmer or a plate covered with foil.
Assemble tacos by filling bottom of tortilla with chicken and taco fixing's.
Serves 4
Ingredients
4 split boneless chicken breasts
4 cloves garlic minced
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
2 tsp agave nectar
1 tsp fresh cilantro
1/2 tsp cumin
1 tsp pepper
For the taco fixing's
4 medium tomatoes chopped
2 cups shredded romaine lettuce
1 cup grated sharp Cheddar, jack cheese
8-10 white corn tortillas (mission's are gluten free)
3-4 lime wedges
Rinse chicken and pat dry. Place in shallow glass dish . In small bowl combine the garlic, lime juice, olive oil, agave, cumin, cilantro and pepper. Pour marinade over chicken and cover tightly. Marinate in refrigerator.
Grill or broil chicken until cooked through about 10-15 minutes on each side
Let chicken rest when cooked for 10 minutes. Cut chicken into strips, slicing at a angle.
Heat the tortillas in a skillet or on a griddle coating both sides with a small amount of olive oil. Warm them on medium low heat for 1 minute on each side. Keep tortillas warm in tortilla warmer or a plate covered with foil.
Assemble tacos by filling bottom of tortilla with chicken and taco fixing's.
Serves 4
Friday, September 9, 2011
Mashed Potatoes
Who doesn't like mashed potatoes? They are very easy to make and don't take any more time than most other side dishes. You can change the flavors by using different kinds of potatoes. I prefer red potatoes but you could use russet, red, or white.
Ingredients
4 medium Red potatoes peeled and quartered
3 Tb butter
1/4 cup to 1/2 cup milk or half and half (best not to use non fat milk)
1/2 tsp salt
1 tsp pepper
Cook potatoes in large pot of boiling water for 15-20 minutes or until tender.
Drain the potatoes and transfer back into the pot. Add butter, 1/4 cup milk salt and pepper. With electric mixer or potato mix together adding more milk as needed until mixture is smooth or desired texture. Add more salt and pepper to taste if needed.
Serves 3
4 medium potatoes
Ingredients
4 medium Red potatoes peeled and quartered
3 Tb butter
1/4 cup to 1/2 cup milk or half and half (best not to use non fat milk)
1/2 tsp salt
1 tsp pepper
Cook potatoes in large pot of boiling water for 15-20 minutes or until tender.
Drain the potatoes and transfer back into the pot. Add butter, 1/4 cup milk salt and pepper. With electric mixer or potato mix together adding more milk as needed until mixture is smooth or desired texture. Add more salt and pepper to taste if needed.
Serves 3
4 medium potatoes
Orange-Honey Glazed Carrots
These carrots make a great side dish, they are slightly sweet and spicy at the same time. They pair well with chicken or fish dishes
Equipment: Large saute pan
Ingredients
1 pound carrots pealed
1 Tb unsalted butter
1 Tb honey
2 tsp salt
1 tsp minced ginger
1/2 tsp grated orange zest
1/4 cup orange juice
1/4 tsp pepper
Directions
Cut the carrots diagonally in 1 inch slices. In large saute pan place 1/4 cup water ,the butter, honey, salt and ginger and bring to a boil. Add the carrots and simmer covered over med low heat for 5 minutes. Remove the lid and continue to cook 10-15 minutes or until all the liquid is evaporated.
Add the orange zest and orange juice to the pan tossing with the carrots, simmer uncovered about 5 minutes or until the carrots are aldente (tender but resistant when you bite) and the sauce glazes the carrots. Add the pepper and more salt to taste
Serves 3
Equipment: Large saute pan
Ingredients
1 pound carrots pealed
1 Tb unsalted butter
1 Tb honey
2 tsp salt
1 tsp minced ginger
1/2 tsp grated orange zest
1/4 cup orange juice
1/4 tsp pepper
Directions
Cut the carrots diagonally in 1 inch slices. In large saute pan place 1/4 cup water ,the butter, honey, salt and ginger and bring to a boil. Add the carrots and simmer covered over med low heat for 5 minutes. Remove the lid and continue to cook 10-15 minutes or until all the liquid is evaporated.
Add the orange zest and orange juice to the pan tossing with the carrots, simmer uncovered about 5 minutes or until the carrots are aldente (tender but resistant when you bite) and the sauce glazes the carrots. Add the pepper and more salt to taste
Serves 3
Wednesday, September 7, 2011
Seafood in a pouch
This is a method of cooking that infuses the fish with intense flavor.
Depending on your taste you can use a variety of herbs and cooking liquids to please any palate. To make it even better the whole meal can be made in a single pouch for 1 or for a crowd.
Pre heat oven to 400 degrees
baking sheet
Directions
Tear enough aluminum foil large enough to wrap around fish allowing enough room around fish for steam to circulate. About 1/2 inch on each side and 1/4 inch on top.
Arrange fish in the middle of foil, add vegetables, herbs and liquids. To seal the pouch; fold aluminum foil over the fish and seal the edge by folding over twice. Do the same with both ends leaving enough room around fish for steam to circulate. To ensure pouch won't leak bend all 3 seams of pouch slightly upward. Place pouches on baking sheet and bake 20-25 minutes. Let pouches rest 5 minutes before opening. Be careful when opening pouches to avoid steam burns.
Fish recommendations: cod, halibut, salmon, white fish, sea bass
Ingredient suggestions
1 Tb olive oil, 2 Tb lemon juice, 1 tsp Dijon mustard, 1 clove of garlic minced, 1/2 tsp dill. whisk together and pour over fish. top with mushrooms, julienned strips of zucchini, and carrots.
In medium bowl combine 2 tomatoes seeded and diced, 2 garlic cloves minced,1 tsp fresh basil, 1 tsp parsley chopped 2 Tb olive oil and 2 Tb white wine. Spoon mixture over fish.
Red pepper strips, carrots (thinly sliced) lemon slices, capers, dill, 2 Tb lemon juice.
You could use any combination of vegetables you want, also could substitute Thyme for dill
Depending on your taste you can use a variety of herbs and cooking liquids to please any palate. To make it even better the whole meal can be made in a single pouch for 1 or for a crowd.
Pre heat oven to 400 degrees
baking sheet
Directions
Tear enough aluminum foil large enough to wrap around fish allowing enough room around fish for steam to circulate. About 1/2 inch on each side and 1/4 inch on top.
Arrange fish in the middle of foil, add vegetables, herbs and liquids. To seal the pouch; fold aluminum foil over the fish and seal the edge by folding over twice. Do the same with both ends leaving enough room around fish for steam to circulate. To ensure pouch won't leak bend all 3 seams of pouch slightly upward. Place pouches on baking sheet and bake 20-25 minutes. Let pouches rest 5 minutes before opening. Be careful when opening pouches to avoid steam burns.
Fish recommendations: cod, halibut, salmon, white fish, sea bass
Ingredient suggestions
1 Tb olive oil, 2 Tb lemon juice, 1 tsp Dijon mustard, 1 clove of garlic minced, 1/2 tsp dill. whisk together and pour over fish. top with mushrooms, julienned strips of zucchini, and carrots.
In medium bowl combine 2 tomatoes seeded and diced, 2 garlic cloves minced,1 tsp fresh basil, 1 tsp parsley chopped 2 Tb olive oil and 2 Tb white wine. Spoon mixture over fish.
Red pepper strips, carrots (thinly sliced) lemon slices, capers, dill, 2 Tb lemon juice.
You could use any combination of vegetables you want, also could substitute Thyme for dill
Tempura Batter
This batter can be used for fish or vegetables. The secret to good tempura is to make sure the fish or vegetables are dry, and the batter stays cold. This will ensure that the batter doesn't fall off what you are frying. Works every time.
Pre heat oil to 375 degrees in fryer or deep saute pan
Ingredients
3/4 cup all purpose flour
2 tsp baking powder
1 cup very cold seltzer water
1 egg white (slightly beaten)
1/4 tsp garlic powder
1/2 tsp paprika
salt and pepper
Directions
Whisk in medium bowl flour and baking powder, Add seltzer water,egg white garlic powder and paprika and whisk until smooth. Batter should be the constancy of heavy cream. Do no over mix or batter will be doughy.
To keep batter cold during batches of frying: Fill up a large bowl with ice and water. Fit the bowl containing the batter inside the large bowl making sure water doesn't overflow into batter.
Fry fish 5-6 minutes or until golden brown, Vegetables 2-3 minutes, drain any excess oil on brown paper bag. Serve hot
Serving suggestions: White fish or cod, shrimp, calamari
Vegetables: zucchini, mushrooms, green peppers,
cherry tomatoes, broccoli, green beans
Pre heat oil to 375 degrees in fryer or deep saute pan
Ingredients
3/4 cup all purpose flour
2 tsp baking powder
1 cup very cold seltzer water
1 egg white (slightly beaten)
1/4 tsp garlic powder
1/2 tsp paprika
salt and pepper
Directions
Whisk in medium bowl flour and baking powder, Add seltzer water,egg white garlic powder and paprika and whisk until smooth. Batter should be the constancy of heavy cream. Do no over mix or batter will be doughy.
To keep batter cold during batches of frying: Fill up a large bowl with ice and water. Fit the bowl containing the batter inside the large bowl making sure water doesn't overflow into batter.
Fry fish 5-6 minutes or until golden brown, Vegetables 2-3 minutes, drain any excess oil on brown paper bag. Serve hot
Serving suggestions: White fish or cod, shrimp, calamari
Vegetables: zucchini, mushrooms, green peppers,
cherry tomatoes, broccoli, green beans
Monday, September 5, 2011
Chicken Marsala
This is a weight watcher's recipe, I have had the authentic version and believe me you don't miss the calories in this dish. It is delicious, with a rich flavor.
Serve over rice or noodles, with Garlic spinach or steamed broccoli
Ingredients
4 chicken breasts halves
1/3 cup all purpose flour
1/2 tsp salt
1/4 tsp pepper
1 Tb extra virgin olive oil
3/4 cup fat free chicken broth
1/3 cup dry Marsala wine
2 tsp cornstarch (do not use flour! will result in a lumpy sauce)
2 tsp fresh chopped thyme
2 tsp fresh lemon juice
1/4 tsp salt
1/4 tsp garlic powder
cooking spray
8 oz mushrooms sliced
1 Tb light butter
1 Tb fresh chopped parsley
Directions
Place chicken between 2 pieces of heavy duty plastic wrap and pound to 1/4 inch thickness, using a meat mallet or rolling pin. Cut chicken into 2 inch pieces.
Combine flour, salt and pepper in large zip lock bag. Add chicken, seal and shake to coat.
Heat oil in large skillet over medium heat. Add chicken and cook 4-6 minutes on each side or until done. Remove chicken from pan and keep warm.
Combine chicken broth and next 6 ingredients in small bowl.
Coat bottom of skillet that chicken was cooked in with cooking spray. Add mushrooms and saute for 3 minutes, scraping up the bits from the bottom of the pan, Add chicken broth mixture and bring to a boil. Cook over medium heat 4 minutes or until sauce becomes thick stirring constantly. Stir in butter. Spoon sauce over chicken, Garnish with parsley.
Serves 4
Each serving size is 4 oz chicken and 1/3 cup sauce
Serve over rice or noodles, with Garlic spinach or steamed broccoli
Ingredients
4 chicken breasts halves
1/3 cup all purpose flour
1/2 tsp salt
1/4 tsp pepper
1 Tb extra virgin olive oil
3/4 cup fat free chicken broth
1/3 cup dry Marsala wine
2 tsp cornstarch (do not use flour! will result in a lumpy sauce)
2 tsp fresh chopped thyme
2 tsp fresh lemon juice
1/4 tsp salt
1/4 tsp garlic powder
cooking spray
8 oz mushrooms sliced
1 Tb light butter
1 Tb fresh chopped parsley
Directions
Place chicken between 2 pieces of heavy duty plastic wrap and pound to 1/4 inch thickness, using a meat mallet or rolling pin. Cut chicken into 2 inch pieces.
Combine flour, salt and pepper in large zip lock bag. Add chicken, seal and shake to coat.
Heat oil in large skillet over medium heat. Add chicken and cook 4-6 minutes on each side or until done. Remove chicken from pan and keep warm.
Combine chicken broth and next 6 ingredients in small bowl.
Coat bottom of skillet that chicken was cooked in with cooking spray. Add mushrooms and saute for 3 minutes, scraping up the bits from the bottom of the pan, Add chicken broth mixture and bring to a boil. Cook over medium heat 4 minutes or until sauce becomes thick stirring constantly. Stir in butter. Spoon sauce over chicken, Garnish with parsley.
Serves 4
Each serving size is 4 oz chicken and 1/3 cup sauce
Karen's Weight Watchers Chicken
I have been making this chicken dish for years and decided recently to jazz it up a little to give it another layer of flavor. I have to say its even better now.
Serve with Roasted Potatoes and Steamed Broccoli with Parmesan
Pre Heat oven to 350 degrees
9x9 baking dish
Ingredients
4 skinless chicken breasts
1 small red onion chopped
1/2 chopped green or yellow pepper
2 cloves minced garlic
1 Tb olive oil
2 cups tomato juice
1 cup crushed tomatoes (can use diced if crushed not available)
1 Tb Italian seasoning
Directions
In medium skillet saute onion and green or yellow pepper in olive oil for 5 minutes, add garlic and cook another minute. add tomato juice and crushed tomatoes, and Italian seasoning. Cook another 5 minutes.
Place chicken in bottom off baking dish and pour tomato mixture over chicken. Cover with foil and bake 30-40 minutes or until chicken if cooked through.
Serves 4
Serve with Roasted Potatoes and Steamed Broccoli with Parmesan
Pre Heat oven to 350 degrees
9x9 baking dish
Ingredients
4 skinless chicken breasts
1 small red onion chopped
1/2 chopped green or yellow pepper
2 cloves minced garlic
1 Tb olive oil
2 cups tomato juice
1 cup crushed tomatoes (can use diced if crushed not available)
1 Tb Italian seasoning
Directions
In medium skillet saute onion and green or yellow pepper in olive oil for 5 minutes, add garlic and cook another minute. add tomato juice and crushed tomatoes, and Italian seasoning. Cook another 5 minutes.
Place chicken in bottom off baking dish and pour tomato mixture over chicken. Cover with foil and bake 30-40 minutes or until chicken if cooked through.
Serves 4
Steamed Broccoli with Parmesan Cheese
I make this simple vegetable a lot. It's so fast and easy and pairs well with Chicken, Fish or Beef.
Ingredients
1/2 pound broccoli
salt and pepper
spray butter or Tb butter melted (optional)
1 Tb fresh Parmesan cheese
Directions
Clean and cut off stems from broccoli, place in steamer or saucepan with 1/2 inch of water in bottom. Steam until tender about 10 minutes. Transfer into serving bowl and spray with butter spray or melted butter, sprinkle with Parmesan cheese. Serve hot
Serves 3
Ingredients
1/2 pound broccoli
salt and pepper
spray butter or Tb butter melted (optional)
1 Tb fresh Parmesan cheese
Directions
Clean and cut off stems from broccoli, place in steamer or saucepan with 1/2 inch of water in bottom. Steam until tender about 10 minutes. Transfer into serving bowl and spray with butter spray or melted butter, sprinkle with Parmesan cheese. Serve hot
Serves 3
Pasta with Sun-Dried Tomatoes
Serve with a green salad or Zucchini Parmesan, and of course don't forget the red wine.
Ingredients
1/2 pound spiral pasta
salt
vegetable oil
1 pound ripe tomatoes, medium diced
3/4 cup black olives pitted and diced
1 pound fresh mozzarella, medium chopped
6 sun dried tomatoes in oil drained and chopped
For the dressing:
5 sun-dried tomatoes in oil, drained
2 Tb red wine vinegar
6 Tb olive oil
1 garlic clove minced
1 tsp capers, drained
2 tsp salt
1 tsp pepper
1 cup Parmesan cheese
1 cup packed basil leaves, julienned
Directions
Cook the pasta in large pot of boiling salted water with a splash of vegetable oil to prevent pasta from sticking together. Boil for 12 minutes or according to the directions on the package. Drain well and allow to cool. Place pasta in a bowl and add the tomatoes, olives, mozzarella and chopped sun-dried tomatoes.
For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in food processor and mix until almost smooth. If you don't have a food processor you can use a hand mixer.
Pour the dressing over the pasta, sprinkle with the Parmesan cheese and basil. Toss well.
Serves 4
Ingredients
1/2 pound spiral pasta
salt
vegetable oil
1 pound ripe tomatoes, medium diced
3/4 cup black olives pitted and diced
1 pound fresh mozzarella, medium chopped
6 sun dried tomatoes in oil drained and chopped
For the dressing:
5 sun-dried tomatoes in oil, drained
2 Tb red wine vinegar
6 Tb olive oil
1 garlic clove minced
1 tsp capers, drained
2 tsp salt
1 tsp pepper
1 cup Parmesan cheese
1 cup packed basil leaves, julienned
Directions
Cook the pasta in large pot of boiling salted water with a splash of vegetable oil to prevent pasta from sticking together. Boil for 12 minutes or according to the directions on the package. Drain well and allow to cool. Place pasta in a bowl and add the tomatoes, olives, mozzarella and chopped sun-dried tomatoes.
For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in food processor and mix until almost smooth. If you don't have a food processor you can use a hand mixer.
Pour the dressing over the pasta, sprinkle with the Parmesan cheese and basil. Toss well.
Serves 4
Linguine with Shrimp Scampi
Serve with: Green Salad and crusty bread
vegetable oil and salt to cook Linguine
3/4 pound linguine
3 Tb unsalted butter
2 1/2 Tb extra virgin olive oil
1 1/2 Tb minced garlic (4 cloves)
1 pound large shrimp (peeled and deveined)
1/4 tsp pepper
1/3 cup chopped fresh parsley
1/2 lemon zest grated
1/4 cup lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 tsp red pepper flakes (optional)
Directions
Drizzle some oil in large pot of boiling water, add 1 Tb salt and the linguine. Cook for 7-10 minutes or until alienate
Meanwhile in a saute pan melt butter and olive oil over medium heat. Add the garlic, saute for 1 minute, be careful the garlic burns easily! Add the shrimp, 1 1/2 tsp salt, and the pepper. Saute until the shrimp just turns pink about 5 minutes stirring often. Remove from the heat, add parsley, lemon zest, lemon juice, lemon slices and red pepper flakes. Toss to combine.
When pasta is done, drain and put back in the pot, immediately add the shrimp and sauce. Toss well and serve.
Serves 3
vegetable oil and salt to cook Linguine
3/4 pound linguine
3 Tb unsalted butter
2 1/2 Tb extra virgin olive oil
1 1/2 Tb minced garlic (4 cloves)
1 pound large shrimp (peeled and deveined)
1/4 tsp pepper
1/3 cup chopped fresh parsley
1/2 lemon zest grated
1/4 cup lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 tsp red pepper flakes (optional)
Directions
Drizzle some oil in large pot of boiling water, add 1 Tb salt and the linguine. Cook for 7-10 minutes or until alienate
Meanwhile in a saute pan melt butter and olive oil over medium heat. Add the garlic, saute for 1 minute, be careful the garlic burns easily! Add the shrimp, 1 1/2 tsp salt, and the pepper. Saute until the shrimp just turns pink about 5 minutes stirring often. Remove from the heat, add parsley, lemon zest, lemon juice, lemon slices and red pepper flakes. Toss to combine.
When pasta is done, drain and put back in the pot, immediately add the shrimp and sauce. Toss well and serve.
Serves 3
Grilled Herb Shrimp
This recipe can be cooked on the grill or under the broiler.
Serve with: Herbed Rice & green bean and tomato salad
Ingredients
1 pound large shrimp peeled and deveined
3 cloves garlic, minced
1 medium yellow onion, small diced
2 Tb minced fresh parsley
2 Tb minced fresh basil
1 tsp dry mustard
2 tsp Dijon mustard
2 tsp salt
1/2 tsp pepper
1/4 cup extra virgin olive oil
1 lemon juiced
Directions
Combine all ingredients in bowl with a cover and allow them to marinate for 1 hour at room temperature.
Skewer the shrimp on 12 inch skewer using 4 shrimp per skewer. Brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only -2-3 minutes on each side.
If broiling place skewers on broiler pan and broil for 2-3 minutes on each side. If you don't want to do the skewers you could also just broil directly on the broiler pan.
Serves 3
Serve with: Herbed Rice & green bean and tomato salad
Ingredients
1 pound large shrimp peeled and deveined
3 cloves garlic, minced
1 medium yellow onion, small diced
2 Tb minced fresh parsley
2 Tb minced fresh basil
1 tsp dry mustard
2 tsp Dijon mustard
2 tsp salt
1/2 tsp pepper
1/4 cup extra virgin olive oil
1 lemon juiced
Directions
Combine all ingredients in bowl with a cover and allow them to marinate for 1 hour at room temperature.
Skewer the shrimp on 12 inch skewer using 4 shrimp per skewer. Brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only -2-3 minutes on each side.
If broiling place skewers on broiler pan and broil for 2-3 minutes on each side. If you don't want to do the skewers you could also just broil directly on the broiler pan.
Serves 3
Green Bean and Tomato Salad With Fresh Basil
This salad was one that my Dad would make for all of our family gatherings. He has added a few ingredients over the years that has made this salad even better. When ever I make it it reminds me of great family memories.
Ingredients
1 pound fresh green beans trimmed and cut in half
1 pound asparagus cut the same size as green beans (when in season)
1 pound cherry tomatoes cut in half
3 Tb olive oil
1 Tb fresh lemon juice
1/2 tsp salt
1/4 tsp pepper
12 Basil leaves chopped
3 oz Feta cheese
1/4 cup pine nuts
Cook the green beans and asparagus (when in season) in boiling water or steam until just tender. Cool immediately in cold water and allow to dry in colander. Transfer into serving bowl and add tomatoes.
In small bowl whisk olive oil into lemon juice, pour over green beans and tomatoes. Add feta cheese, basil and pine nuts. Salt and pepper to taste. Toss to lightly coat
Serves 6
Ingredients
1 pound fresh green beans trimmed and cut in half
1 pound asparagus cut the same size as green beans (when in season)
1 pound cherry tomatoes cut in half
3 Tb olive oil
1 Tb fresh lemon juice
1/2 tsp salt
1/4 tsp pepper
12 Basil leaves chopped
3 oz Feta cheese
1/4 cup pine nuts
Cook the green beans and asparagus (when in season) in boiling water or steam until just tender. Cool immediately in cold water and allow to dry in colander. Transfer into serving bowl and add tomatoes.
In small bowl whisk olive oil into lemon juice, pour over green beans and tomatoes. Add feta cheese, basil and pine nuts. Salt and pepper to taste. Toss to lightly coat
Serves 6
Pastaccio Marshmello Salad
This salad sounds weird but it tastes so good. Very light and creamy. It will be a hit whether you make it at home or take it to friends house. Eat it as a dessert or serve it as a addition to a meal.
Ingredients
3 oz box instant pistachio pudding
8 oz cream cheese softened
20 oz can crushed pineapple drained (save the juice)
1/2 bag (10.5 oz) miniature marshmallows
8 oz container cool whip (thawed)
Using hand mixer, combine cream cheese and pistachio pudding using pineapple juice to make smooth. Stir in crushed pineapple and marshmallows. Fold in whip topping. If mixture is to thick use pineapple juice to blend. Refrigerate at least 1 hour before serving.
Serves 6
Ingredients
3 oz box instant pistachio pudding
8 oz cream cheese softened
20 oz can crushed pineapple drained (save the juice)
1/2 bag (10.5 oz) miniature marshmallows
8 oz container cool whip (thawed)
Using hand mixer, combine cream cheese and pistachio pudding using pineapple juice to make smooth. Stir in crushed pineapple and marshmallows. Fold in whip topping. If mixture is to thick use pineapple juice to blend. Refrigerate at least 1 hour before serving.
Serves 6
Honey Cornbread
This cornbread is slightly sweet from the honey and very moist. It goes great with a bowl of soup, chili or on its own. You could also make this into muffins
Ingredients
1 cup yellow cornmeal
1 cup all purpose flour
1 Tb baking powder
1/2 cup sugar
1 tsp salt
1 cup buttermilk
2 large eggs
1/2 cup melted butter
1/4 cup honey
Pre heat oven to 350 degrees
9x9 baking dish (greased) or (12 cup muffin pan)
In large mixing bowl combine cornmeal, flour, baking powder, sugar, and salt.
In another bowl whisk together buttermilk, eggs, stick melted butter and honey. Add to dry ingredients and stir until just moistened. Pour into baking pan or muffin tin. Bake 20-25 minutes or until golden brown and toothpick comes out clean
Ingredients
1 cup yellow cornmeal
1 cup all purpose flour
1 Tb baking powder
1/2 cup sugar
1 tsp salt
1 cup buttermilk
2 large eggs
1/2 cup melted butter
1/4 cup honey
Pre heat oven to 350 degrees
9x9 baking dish (greased) or (12 cup muffin pan)
In large mixing bowl combine cornmeal, flour, baking powder, sugar, and salt.
In another bowl whisk together buttermilk, eggs, stick melted butter and honey. Add to dry ingredients and stir until just moistened. Pour into baking pan or muffin tin. Bake 20-25 minutes or until golden brown and toothpick comes out clean
Karen's Chili
This is a combination of different recipes I have found over the years. It can be made on the stove top or in a slow cooker. It has a well rounded flavor without being to spicy. I've made it with ground beef and ground turkey and its good either way. Tastes great on a cold or rainy day.
Serve with cornbread or spoon cornbread
Ingredients
2 pounds ground beef or ground turkey
1 large onion chopped
4 cloves minced garlic
1 green pepper chopped
1/2 tsp salt
1/4 tsp pepper
1Tb & 1 tsp chili powder
1 Tb cumin
1 tsp oregano
2 16 oz cans diced tomatoes with juice
1 16 oz can kidney beans (drained)
1 16 oz corn (drained)
1 12 oz can tomato paste
Garnish: Sour cream, Cheddar cheese, Green onion
In large skillet cook ground beef (or ground turkey), onion, garlic, and green pepper. Drain well and transfer into large pot, add the remaining ingredients. Bring to a boil, cover and simmer for 3 hours. If using a slow cooker cook on low for 6-8 hours. Ladle into bowls and garnish with sour cream, cheddar cheese and green onion
Serves 8
Serve with cornbread or spoon cornbread
Ingredients
2 pounds ground beef or ground turkey
1 large onion chopped
4 cloves minced garlic
1 green pepper chopped
1/2 tsp salt
1/4 tsp pepper
1Tb & 1 tsp chili powder
1 Tb cumin
1 tsp oregano
2 16 oz cans diced tomatoes with juice
1 16 oz can kidney beans (drained)
1 16 oz corn (drained)
1 12 oz can tomato paste
Garnish: Sour cream, Cheddar cheese, Green onion
In large skillet cook ground beef (or ground turkey), onion, garlic, and green pepper. Drain well and transfer into large pot, add the remaining ingredients. Bring to a boil, cover and simmer for 3 hours. If using a slow cooker cook on low for 6-8 hours. Ladle into bowls and garnish with sour cream, cheddar cheese and green onion
Serves 8
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