Garlic

Shrimp Scampi

February 10, 2014 by Kay 6 Comments

Shrimp Scampi tastes like you spent hours in the kitchen but comes together in under 30 minutes!

Shrimp Scampi

I whipped up this recipe on Friday evening before the Hubby and I started to watch Lost from the beginning. We watched it when it was on TV but didn’t get to see or didn’t pay close enough attention to get all the details of the show.

It’s as good today as it was when it was on all those year’s ago. We are watching it on Netflix. Do you have Netflix? If not, you must, it is the best. My only problem is I tend to spend too much time in front of the TV and neglect other things I need to be doing (like housework).

Back to the recipe….you saute garlic in olive oil and butter, then you toss in the shrimp and some spices.

Try standing your fork up in the middle of your pasta!

After the shrimp has been sauteed for a few minutes you toss in the linguine and mix it all up and voile, your dish is ready. Just plate it up and toss on some freshly grated parmesan and some herbs if you like.

Garlicky, Buttery Shrimp

Serve this up with a salad or try my recipe for Pesto Cheese Bread and you have a nice dinner to share with your Sweetie!

Shrimp Scampi

Rating: 51

Serving Size: 4 Servings

Shrimp Scampi

Ingredients

12 ounces of linguine, cooked according to package directions
2 tbsp. butter
2 tbsp. olive oil
4 cloves of garlic
1 lb. shrimp, deveined and shells removed, patted dry
1 tsp. salt
½ tsp. pepper
½ tsp. paprika
Parmesan cheese for garnish
Fresh parsley or oregano for garnish, optional

Instructions

While the pasta is cooking, heat a pan over medium heat and add the butter and olive oil. Mince the garlic and add it to the pan, sauté for 1 minute and add the shrimp, salt, pepper and paprika. Saute until the shrimp are pink, approx. 5 minutes, stirring frequently.
Take the pan off the heat and add the pasta and stir to combine and you are ready to serve. Top with parmesan cheese and parsley or oregano if desired.

Notes

I used fresh shrimp for this recipe. If you use already cooked shrimp, you won't need to saute the shrimp as long. Make sure the shrimp are thawed before making them.

https://www.lovefoodwillshare.com/shrimp-scampi/

Enjoy!

One Pot Pasta Dish

January 13, 2014 by Kay 4 Comments

I always say if you are going to dirty up your kitchen for one meal, why not dirty it up for two! So, today I am featuring my One Pot Pasta Dish recipe and I will also be making enough ground chuck for my Tamale Pie recipe which I will feature on Wednesday. It can be tough trying to plan meals every week and at times even tougher to find time to make a decent meal every night. Both of these recipes come together rather quickly and are packed full of flavor.

The One Pot Pasta Dish is delish! I am a huge pasta lover and I always say that if I had to choose one nationality of food to live on it would be Italian because of pasta, I LOVE IT……LOVE, LOVE, LOVE IT! I try and eat pasta in moderation and over the last few years they have come out with healthier pasta, so I don’t feel so bad making pasta dishes and serving it to my family.

I started out frying up 2 pounds of ground chuck. And here is a secret for cutting back on the fat in your ground chuck, when you are done frying the meat, pour the meat on a plate with a stack of paper towels on it. The paper towel will soak up the excess fat from the ground chuck. Set aside half of the ground chuck for the Tamale Pie.

Get rid of the excess fat.

Next add the olive oil to the same pan you used for the ground chuck over medium heat. Add the onion and garlic and saute for 7-8 minutes, until onions are translucent. Add the meat, tomato products, water and seasonings. Bring the mixture to a boil, reduce the temperature to low and simmer for 30 minutes.

The Sauce

Add in the pasta and simmer for another 20 minutes or until pasta is tender. I used Orecchiette pasta, but you can use the pasta shape of your choice.

Orecchiette Pasta

The end result is so heart warming, a true comfort food.

One Pot Pasta Dish

Add some parmesan cheese to the top if you wish.

Add some parmesan cheese.

Enjoy!

One Pot Pasta Dish

Rating: 51

Yield: 6 Servings

One Pot Pasta Dish

Ingredients

1 pound ground chuck
1 tbsp. olive oil
1 large onion, chopped
2 garlic cloves, minced
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
3 cups tomato juice
1 cup water
1 teaspoon salt
1 teaspoon sugar
2 to 3 teaspoons chili powder
2 teaspoon dried oregano
1 teaspoon dried basil
Dash of pepper
1 (7-ounce) package pasta, uncooked
Grated Parmesan cheese

Instructions

Cook the ground chuck in a large pot, stirring it and breaking down the meat into crumbles. Drain the meat on a plate covered with paper towel. In the same pot add the olive oil and add the onion and pepper. Saute until translucent, approx. 7-8 minutes.
Add in the ground chuck and the next 10 ingredients and stir to combine. Bring the mixture to a boil, reduce the heat to low, cover and simmer for 30 minutes, stirring occasionally.
Add pasta; cover and simmer, stirring often, 20 minutes or until pasta is tender. Serve with cheese, if desired.

Notes

*If you are going to make this recipe along with the Tamale Casserole, you will need to brown 2 lbs. of ground chuck and save half for the Tamale Pie.

https://www.lovefoodwillshare.com/onepotpastadish/

Recipe adapted from My Recipes

Silky Tortilla Soup

December 8, 2013 by Kay Leave a Comment

The silky in this Silky Tortilla Soup refers to the fact that you need to process the soup through a blender to make it smooth and silky. It is packed full of deliciousness and best served with a piece of crusty bread to dip into the soup but crunchy tortilla chips and some diced tomatoes are also good. Add more chipotles in adobo if you want more heat. You can also add chicken if you want to add some protein to your meal. This tastes best when served with an ice cold beer.

Silky Tortilla Soup

Ingredients

2 tablespoons extra-virgin olive oil
1 large white onion, thinly sliced
5 garlic cloves, thinly sliced
Kosher salt
1 1/2 pounds plum tomatoes, halved
4 chipotle chiles in adobo sauce, seeded and coarsely chopped
8 cups chicken stock
1 stick unsalted butter, diced
4 cups shredded chicken, from one 2 1/4-pound rotisserie chicken (optional)
Crumbled queso fresco, dried chile and cilantro leaves, for garnish

Instructions

In a saucepan, heat the olive oil until shimmering. Add the onion, garlic and a generous pinch of salt and cook over moderate heat, stirring, until softened and starting to brown, 8 minutes. Stir in the tomatoes, chipotle chiles and stock and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the tomatoes are very soft, 30 minutes.
Carefully ladle 1/3 of the soup into a blender and add 1/3 of the stick of butter. Puree until smooth. Pour the pureed soup into a large saucepan. Repeat two more times with the remaining soup and butter. Gently reheat the soup, you can add chicken at this point. Season with salt.
Serve the soup in bowls, garnishing with queso fresco, chile, cilantro and tortilla strips.

https://www.lovefoodwillshare.com/silky-tortilla-soup/

Adapted from Food & Wine

Silky Tortilla Soup

Roasted Fennel & Parmesan Cheese Spread

December 3, 2013 by Kay Leave a Comment

Have you tried fennel before? If not, this is a great way to introduce the vegetable into a meal. Look below to see what fennel looks like. It has a licorice smell to it, but don’t let that stop you from trying it. When you roast the fennel it takes on an all new taste, sweet with a taste of onion. This tasty, low fat spread uses caramelized fennel, onions and garlic. You can serve this on fresh bread, like Ciabatta (that works great toasted) or crackers. If you are looking to impress someone with a fancy appetizer, this is it!

Warm Roasted Fennel & Parmesan Cheese Spread

Rating: 41

Warm Roasted Fennel & Parmesan Cheese Spread

Ingredients

3 Medium Sized Fennel Bulbs, Trimmed & Cut Into 1 Inch Wedges
1 Small, Sweet Onion, Peeled & Cut Into 1 Inch Wedges
4 Cloves Garlic, Peeled
3 Tablespoons Extra Virgin Olive Oil
1/3 Cup Grated Parmesan Cheese
Sea Salt & Cracked Black Pepper
Topping:
2 Tablespoons Grated Parmesan Cheese
Cracked Black Pepper
To Serve: Multigrain Baguette, Sliced & Grilled

Instructions

Preheat oven to 400 degrees F.
Toss the fennel, onion and garlic with the olive oil and place in an oven-proof roasting dish. Roast for 30 to 40 minutes, stirring occasionally, until the vegetables are fork tender and lightly browned.
Place the vegetables into a food processor along with the grated cheese and pulse until fairly smooth. Season with salt and pepper and place in a small oven-proof baking dish. Sprinkle the top with the additional 2 tablespoons of grated cheese and cracked pepper and store in the refrigerator until ready to serve.
When ready to serve, first preheat the oven to 400 degrees F, and then bake until hot and bubbly, about 20 to 25 minutes. Serve warm along with slices of grilled bread.

https://www.lovefoodwillshare.com/roasted-fennel-parmesan-cheese-spread/

This recipe was adapted from Italian Food Forever.

Roasted Fennel & Parmesan Spread

Garlic

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