Shrimp Scampi Anne

INGREDIENTS:

1 1/2 pound jumbo bay shrimp
1/4 cup olive oil
salt, black and red pepper -- to taste
3 cloves garlic, minced
1/3 cup parsley, chopped
1/3 cup seasoned bread crumbs
8 tablespoons melted butter
1/3 cup white wine
1 dash Tabasco sauce
linguini -- cooked
1/4 cup Parmesan and Romano Cheese -- grated

PREPARATION:

Slit shrimp down the back leaving tail tip section of shell on the shrimp. Devein, wash and dry shrimp.

Arrange shrimp, single layer, in 10-inch square baking dish. Pour olive oil evenly over shrimp. Sprinkle to coat with salt, black and red pepper, garlic, parsley and bread crumbs. Cover dish and bake in preheated 300F oven for 20 minutes.

Pour butter, Tabasco, and wine evenly over shrimp. Bake uncovered 5 minutes longer or until done. Do not overcook; the shrimp will toughen. Serve over cooked linguine and top with grated cheese.

Serves 4.

*Recipe from cdkitchen.com.  Andy's cousin, Lori, made this at a family reunion. It was amazingly easy and delicious.  Also was easy to quadtruple to feed a large crowd.

Pasta Pisello with Garden Peas

I got this from the Oprah Magazine website. It is fast, easy, and delish!

Servings: Serves 4–6
Ingredients
Pasta Pisello with Garden Peas
8 ounces linguine
1 Tbsp. salt , for pasta water
1 1/2 cups low-fat milk
3 Tbsp. butter
1 cup freshly grated Parmesan cheese , plus more for garnish
1 1/2 cups fresh garden peas , still in the pod
1/3 cup pancetta , chopped into small pieces
Freshly cracked black pepper
Salt , to taste
1 Tbsp. fresh mint (optional)
Directions
Shell the peas and cook them for 10 to 15 minutes or until tender.

Place the pancetta in a cold skillet, turn the heat to medium-low and cook until crisp. Set aside.

Add about a tablespoon of salt to a pasta pot of boiling water and boil the linguine according to package directions.

When the pasta is al dente (approximately 9 to 10 minutes), drain and pour back into the pot you boiled it in and place back on the stove. Turn on the heat to medium-high, add milk and butter and toss gently to coat the pasta until all the butter has melted and the milk has thickened and formed a creamy consistency.

Add the cheese and toss gently, making sure all the pasta is coated well. Add the peas and pancetta and toss gently.

Pour into a bowl, adding a couple of generous handfuls of Parmesan cheese. Crack on some fresh black pepper and top with fresh mint, if using.

*I used whole wheat linguine, bacon for the pancetta, and frozen peas for the freshly podded.

Pasta Primavera

1/2 lb asparagus trimmed and cut into 1 inch pieces
1/2 lb. green beans trimmed and cut into 1 inch pieces
2 orange sweet peppers cut into 1/4 in. strips
1 lb angel hair spagetti
3/4 cup 1/2 and 1/2
3/4 cup chicken broth
3/4 t salt
1/4 t nutmeg
2 tbsp olive oil
5 cloves garlic sliced
2 cups grape tomatoes halved
1/3 cup Parmesan cheese
1/4 cup fresh parsley

Bring large pot of salted water to boil. Add asparagus and green beans; cook 4 minutes. Add peppers and cook 1 more minute. Scoop out vegetables with large slotted spoon and rinse under cold water

Add the pasta to the boiling water and cook according to directions

While pasta is cooking place 1/2 and 1/2, chicken broth, salt, pepper, and nutmeg in a saucepan and bring to simmer. Add Parmesan cheese.

Heat a large skillet over med-high. add olive oil and garlic. cook for about 2 min. Add veggies and tomatoes. cook until heated through. Spoon this into the pasta pot. Add the 1/2 and 1/2 mixture into the pasta. Gently stir everything together and add the parsley.

Let stand for about 5 min.

Baked Penne with Corn, Zucchini, and Basil

Ingredients:

Kosher salt, to taste

1/2 lb. penne

6 Tbs. olive oil, plus more as needed

Kernels cut from 2 ears of corn

Freshly ground black pepper, to taste

8 zucchini, about 2 lb. total, cut into half-moons

1/2 yellow onion, diced

4 tomatoes, cored, seeded and cut into 1-inch chunks

1 Tbs. sliced garlic

1 tsp. chopped fresh oregano

1/4 tsp. red pepper flakes

1 Tbs. tomato paste

1/4 cup white wine

1/2 cup thinly sliced fresh basil

6 oz. mozzarella cheese, grated

2 oz. Parmigiano-Reggiano cheese, grated

Directions:

Preheat an oven to 400ºF. Bring a large pot of water to a boil over high heat. Generously salt the water, add the pasta and cook, stirring occasionally, until al dente, about 8 minutes. Drain the pasta and rinse under cold running water. Set aside. In a 12-inch nonstick fry pan over medium-high heat, warm 3 Tbs. of the olive oil. Add the corn, season with salt and black pepper and cook, stirring occasionally, until the corn is lightly golden, 6 to 8 minutes. Transfer to a large bowl. Set aside. Return the pan to medium-high heat and warm the remaining 3 Tbs. olive oil. Working in batches, add the zucchini, season with salt and cook, stirring occasionally, until the zucchini is tender and golden brown, 6 to 8 minutes. Add to the bowl with the corn. Repeat with the remaining zucchini, adding more oil to the pan as needed. Set the pan over medium-low heat. Add the onion, 1 tsp. salt and black pepper, to taste. Cook, stirring occasionally, until the onion is translucent, about 2 minutes. Stir in the tomatoes, garlic, oregano and red pepper flakes and cook, stirring occasionally, until the tomatoes soften and begin to form a sauce, about 5 minutes. Stir in the tomato paste and cook for 1 minute. Add the wine and cook until the wine has reduced and the sauce is fairly thick, about 3 minutes more. Add the pasta, tomato sauce, basil, mozzarella and half of the Parmigiano-Reggiano to the bowl with the vegetables and stir to combine. Transfer to the fry pan and sprinkle the remaining Parmigiano-Reggiano on top. Transfer the pan to the oven and bake until golden brown on top, 20 to 25 minutes. Serve warm. Serves 8.

Source: Williams-Sonoma Kitchen

Does anyone have any good recommendations to sub white wine?

BLT Pasta Salad

from Schwan's (with my own variations)

2 cups Mini Bow Tie Pasta and Vegetable Blend, prepared and chilled

(basically mixed veggies with teeny-tiny bow tie pasta)

10 slices bacon, cooked and crumbled

1/2 cup green onions, diced

2 medium tomatoes, chopped

2 cups chopped lettuce

1/2 cup Ranch dressing

1/4 cup mayonnaise

1. Mix pasta, half of bacon, onions, tomatoes, lettuce and dressings in a large bowl.

2. Crumble remaining bacon on top. Refrigerate until ready to serve.

Curried Chicken Orzo Salad

Serves 4

¾ cup uncooked orzo – cook until al dente, then drain, add a little olive oil to keep it from sticking together and cool.

1 ½ cups cooked chicken breast, cubed and seasoned with salt and pepper

½ cup sliced celery

¼ cup sliced green onions, white and green parts

½ cup mayonnaise

¼ cup mango chutney

½ - ¾ tsp. curry powder

⅓ cup *toasted coconut (for top of finished salad)

Sunflower seeds (for top of finished salad)

Make dressing by mixing mayonnaise, chutney and curry powder.  Mix salad ingredients and add dressing.  Season with salt and pepper if needed.  Sprinkle with toasted coconut and sunflower seeds.

*Coconut can be toasted on a cookie sheet in a 350° oven for 3-5 minutes (watch closely!)

I got this from a recent enrichment activity.   It is amazingly good!

Chicken Lo Mein

Easy Chicken Lo Mein

adapted from my kitchen cafe

12 ounces Chinese Lo Mein noodles or linguine pasta (I used whole wheat linguine cooked until barely al dente)

2 skinless, boneless chicken breasts

Stir-fry Sauce (recipe follows)

1 tablespoon vegetable oil(I used olive oil)

1 large onion

1 1/2 cups shredded carrots

1 cup sliced fresh mushrooms

1 cup broccoli florets, steamed until just barely tender (they will cook longer in the stir-fry)Unsalted dry-roasted peanut halves (optional)

Stir-Fry Sauce

3 tablespoons soy sauce

2 tablespoons oyster sauce

1 tablespoon minced garlic

1 tablespoon rice wine vinegar or distilled white vinegar

1 tablespoon ketchup

2 teaspoons chopped ginger

1 teaspoon dark sesame oil

Whisk all of the ingredients together in a 1-quart bowl.

Cook the noodles according to package directions. Meanwhile, continue with the recipe, and when the noodles are done, drain and set aside.Make the stir-fry sauce and set aside.

Heat the oil in an extra-deep 12-inch nonstick skillet over medium heat. Peel and coarsely chop the onion, adding it to the skillet as you chop. Stir from time to time. While the onion cooks, slice the chicken into strips about 1/4-inch wide. Add the chicken to the skillet. Raise the heat to medium-high and stir occasionally.While the chicken cooks, add the carrots, broccoli and mushrooms and stir to mix. Stir-fry the mixture until the chicken is no longer pink.

Immediately add the stir-fry sauce and noodles. Raise the heat to high and cook until the noodles and chicken are heated through and coated with sauce, 2-3 minutes, stirring constantly. Serve, garnished with peanut halves (if using - I did not).

Fast-as-Boxed Macaroni and Cheese

8 oz. dried small elbow macaroni (about 2 cups)
1 1/2 cups 1% milk
1 T all-purpose flour
1 t. Dijon mustard
1/2 t. garlic powder
1 1/2 cups shredded cheddar cheese
2 T grated Parmesan cheese

1) Cook the pasta according to package directions. Drain and set aside.
2) Return the saucepan to the stove but do not place over heat just yet. Add the milk, flour, mustard, and garlic powder and whisk until well blended.
3) Place over medium-high heat and bring to a simmer, stirring constantly. Reduce the heat and continue to simmer and stir gently until the mixture thickens slightly, about 2 minutes.
4) Add the cheeses adn stir until all the cheese melts. Stir in the pasta, heat through and serve.

Serves 4.

Fettuccine Paolo

1 1/3 c. red bell pepper, thinly sliced
4 tsp olive oil
1 tsp. chopped garlic
1 pkg. fettuccine
1 1/3 c. chicken stock
4 tsp balsamic vinegar
1/2 c. sun dried tomatoes
1/2 c. marinated artichoke hearts with liquid
1 1/2 c. grilled chicken, sliced
2 Tbsp fresh basil, thinly sliced
2 tsp. grated Parmesan cheese
salt and pepper to taste

In large saute pan, heat olive oil over medium heat. Add peppers and cook 3 minutes or until soft. Add garlic and saute for 30 seconds. Add stock and vinegar, bring to a boil, and simmer until reduced by half. Add sun dried tomatoes, artichokes with liquid, chicken, and basil. Season with salt and pepper. Keep warm. In large pot cook fettuccine and drain. Add to pasta sauce and mix thoroughly. Top with Parmesan cheese.

Turkey and Artichoke Stuffed Shells

This is a KEEPER that I found from a recipe blog that had posted this from Giada from Food Network. I made it yesterday for Sunday dinner and I have to say that all three boys gobbled it up, including Ewan. Andy and I can't get enough of it and are loving the leftovers. This was from an episode about dishes you can freeze. It really didn't take that long to prepare, either. YUM!

1 (12-ounce) box jumbo pasta shells (recommended: Barilla)
3 tablespoons extra-virgin olive oil
1/2 large yellow onion, chopped (about 1 cup)
3 cloves garlic, chopped
1 pound ground turkey
1/2 teaspoon kosher salt, plus 1/2 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped
1 (15-ounce) container ricotta cheese
3/4 cup grated Parmesan
2 eggs, lightly beaten
1/4 cup chopped fresh basil leaves
2 tablespoons chopped fresh flat-leaf parsley
5 cups Arrabbiata Sauce, recipe follows
1 1/2 cups grated mozzarella (about 5 ounces)

Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.

Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.

In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.

To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.

To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)

Arrabbiata Sauce: 2 tablespoons extra-virgin olive oil
6 ounces sliced pancetta, coarsely chopped
2 teaspoons crushed red pepper flakes
2 garlic cloves, minced
5 cups jarred or fresh marinara sauce

Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.
Yield: approximately 6 cups

(I didn't make the Arrabbiata Sauce, but just poured a bottle of Newman's Marinara Sauce in its place. For the freezing method, I'm thinking of stuffing the shells and freezing them on a large baking sheet so once they are frozen I can put them individually in a large freezer storage bag. Then I can just take out what I need when I need it. Seriously, this is a great recipe.)

Fast and easy Tortellini

Ok, this is a no brainer but I am putting it on here as another idea for quick, fast, vegetarian dinner.

1. Go to Costco
2. Buy Cheese Tortellini
3. Buy Mascarpone pasta sauce (it's delicious)
4. Buy Rosemary and Garlic bread
5. Cook tortellini. Drain. Add sauce. Heat.
6. Serve with salad or steamed vegetables
7. Tell your husband to clean up!!

Spinach and Squash Lasagna

1 large butternut squash, peeled and chopped
1 clove garlic
fresh rosemary
1/2 lb spinach, blanched
4 oz goat cheese or feta
olive oil
1 jar passata or marinara sauce
1 box lasagna
1 oz parmesan

1. Bake squash at 400 degrees tossed in olive oil, rosemary and garlic. Remove when soft. Mash.
2. Blanch spinach and pat dry. Chop and toss with salt and olive oil
3. Layer lasagna in pan, starting with sauce on the bottom. Next put a layer of spinach, mashed squash, and cheese. Pour sauce on top and repeat with layers of lasagna. Final layer is sauce, cheese, rosemary, and parmesan.
4. Stand for 10 minutes then cook for 35 minutes on 350 degrees.
5. Remove from oven and stand for 15 minutes before cutting

I like to alternate the sauce or replace with alfredo or pesto. You can also add any other vegetables that you like- carrots, zucchini, eggplant, etc.

Baked Macaroni and Cheese

1 Box of any style noodles ( I like the cork screw)
2-3 cups of shredded chedder cheese (I like a mix of mild and sharp)

Cook noodles according to package. In a saucepan add 4 cups of milk and a stick of butter. Warm until the butter is melted. Thicken the mixture by mixing a little bit of cornstarch with water. (2-3 tbsp. of corn starch with a small amount of water just enough to disolve the cornstarch.) Add the cornstarch to the milk and stir until sauce thickens. Put the noodles in a 9x13 pan add cheese and pour milk over.
Bake 350 for about 35 min.

**My mom would usually add leftover cut up ham in with the mixture

Penne Pasta with Spinach and Bacon!!

INGREDIENTS

• 1 (12 ounce) package penne pasta
• 2 tablespoons olive oil, divided
• 6 slices bacon, chopped
• 2 tablespoons minced garlic
• 1 (14.5 ounce) can diced tomatoes
• 1 bunch fresh spinach, rinsed and torn into bite-size pieces

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes.
2. Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through.
3. Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture.