Linguini w/ Shrimp Scampi

Linguine with Shrimp Scampi ( I use the Tiger Shrimp from Costco)

Cook Time:  15 min

Serves: 3 servings

Ingredients

Vegetable oil - I used EVOO
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes

Directions

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Triple Berry Oat Muffins with Cinnamon Streusel
makes 12 muffins
Ingredients:
1 1/2 cups all purpose flour
1/2 cup old fashioned oats
1 1/2 tsp baking powder
1/2 tsp salt
2 cups mixed berries (blueberries, blackberries, sliced strawberries)
1/2 cup unsalted butter, softened (8 tbsp) – I used coconut oil
1 cup sugar – I used agave
2 eggs – I used eggbeaters
1/2 cup milk
for streusel—
1 1/2 tsp cinnamon
1/2 cup old fashioned oats
2 tbsp flour
1/2 cup brown sugar
3 tbsp unsalted butter – I used coconut oil
Directions:
Preheat oven to 375 degrees. Line a dozen muffin tins with liners or spray nonstick cooking spray over the tins.
In a large bowl, whisk together the flour, oats, baking powder and salt. Add the mixed berries and toss to coat well. Set aside.
Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating after each. Then, slowly stream in the milk. Mix until blended.
Mix the wet ingredients with the dry ingredients, being careful not to smoosh the berries. Mix until just combined then fill prepared muffin tins with batter.
To make the streusel, combine the brown sugar, flour, cinnamon and oats in a small bowl. Cut in the butter with your fingers until only small lumps remain. Sprinkle streusel over each muffin.
Bake muffins for 30-35 minutes, until golden brown.
Time:
45 minutes

 

Garlicky roasted Shrimp with Parsley and Anise

Why this recipe works:To keep our roasted shrimp plump and moist, we brined them briefly. To further protect them as they cooked and to produce a more roasted flavor, we left their shells on. The shells browned quickly in the heat of the oven and transferred flavor to the shrimp itself. To get tons of flavor onto the shrimp, we tossed them in a potent mixture of aromatic spices and herbs.

Serves 4 to 6

Don’t be tempted to use smaller shrimp with this cooking technique; they will be overseasoned and prone to overcook.

Ingredients

• 1/4 cup salt
• 2 pounds shell-on jumbo shrimp (16 to 20 per pound)
• 4 tablespoons unsalted butter, melted
• 1/4 cup vegetable oil
• 6 garlic cloves, minced
• 1 teaspoon anise seeds (I only used 1/4 t for 1lb)
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon pepper
• 2 tablespoons minced fresh parsley
• Lemon wedges

Instructions

1. 1. Dissolve salt in 1 quart cold water in large container. Using kitchen shears or sharp paring knife, cut through shell of shrimp and devein but do not remove shell. Using paring knife, continue to cut shrimp ½ inch deep, taking care not to cut in half completely. Submerge shrimp in brine, cover, and refrigerate for 15 minutes.
2. 2. Adjust oven rack 4 inches from broiler element and heat broiler. Combine melted butter, oil, garlic, anise seeds, pepper flakes, and pepper in large bowl. Remove shrimp from brine and pat dry with paper towels. Add shrimp and parsley to butter mixture; toss well, making sure butter mixture gets into interior of shrimp. Arrange shrimp in single layer on wire rack set in rimmed baking sheet.
3. 3. Broil shrimp until opaque and shells are beginning to brown, 2 to 4 minutes, rotating sheet halfway through broiling. Flip shrimp and continue to broil until second side is opaque and shells are beginning to brown, 2 to 4 minutes longer, rotating sheet halfway through broiling. Transfer shrimp to serving platter and serve immediately, passing lemon wedges separately.

Sandy's Meatloaf

Sandy’s Meatloaf

2 beaten eggs
3/4 c.milk
2/3 c. seasoned bread crumbs
1tsp.salt
2T. grated onions
12 tsp. ground sage
1 1/2 lb. ground meat you can use the meatloaf mix meat or grnd turkey if you want. 
Sauce 
1/4 c. ketchup
2T.brown sugar
1 tsp. dry mustard
1/4 tsp. ground nutmeg
Directions; Put loaf in crock-pot on low for 5-6 hours(longer is ok.) Pour sauce over meat in the last 15 minutes on high.  Sometimes I double the recipe to ensure leftover meatloaf sandwiches.  I will put some of the sauce on while it is cooking

Picadillo

Picadillo

1/4C EVOO                                       1/2 C capers

2 cloves garlic – minced               1 C grn olives

1 lrg onion                                       1 1/4 C raisins

1 1/2 lb grnd meat

pepper

1 lb tomatoes

1/2 t oregano

Cook garlic and onions till soft in EVOO. Add meat and cook.  Add tomatoes and break up in small pieces.  Add oregano, salt and pepper, capers, olives and raisins.  Serve with black beans and rice.

Mini Meatballs in Pinot Noir Sauce

Mini Meatballs in Pinot Noir Sauce

Makes about 35 mini meatballs
Ingredients:
1 lb ground beef, about 15% lean
1/3 cup milk
1/3 cup breadcrumbs
1 tsp salt
1 shallot, minced
¼ tsp pepper
½ minced shallot
¾ cup Barefoot Pinot Noir
1 cup water
1 tsp cornstarch
1 ½ tsp Worcestershire sauce
1 tsp grape jelly
1 tbsp butter
Directions:
Preheat oven to 400 degrees. Spray a large casserole dish with nonstick cooking spray and set aside.
Combine the ground beef, minced shallot, salt, pepper, milk and breadcrumbs together in a large bowl. Mix well until completely combined.  Form small meatballs out of the beef mixture and place in the casserole dish. Bake for 20 minutes or until meatballs are cooked through.
While the meatballs are cooking, make the sauce.
Combine the wine, water, cornstarch and half a minced shallot in a large pan over medium high heat. Bring to a simmer and continue simmering for about 10-15 minutes.
Add the grape jelly and Worcestershire sauce to the wine mixture. Stir well. Finally, add the butter to the sauce and stir to combine and melt. Continue simmering the sauce for about six to eight minutes, or until sauce thickens greatly.
Pour sauce over cooked meatballs and serve.
Time:
45 minutes