1 box Farfalle or Bowtie Pasta, cooked according to package directions
1 package frozen shrimp - 35-50 pieces, thawed
2 tbsps. butter
2 cloves garlic, minced
1 tbsp. fresh parsley, minced
1-2 tbsps. crushed red pepper flakes
Juice from one lemon
Melt butter in medium low heat and add garlic. Stir and cook for two minutes.
Turn heat to low. Add shrimp and stir for another two minutes. Do not overcook otherwise shrimp will become rubbery.
Once pasta is done, add all of it to pan with garlic and shrimp. Add some olive oil
With two wood spoons, combine completely
Add crushed red pepper flakes
Add parsley and lemon juice, combine completely
Serve hot or cold
Years ago I went to a conference for my job at a hotel chain. They served lunch and one of the choices was a pasta bar with a cook standing behind the bar ready to prepare your pasta any way you wanted. This was new to me so I had no idea what to expect. What caught my attention was that he added the cooked pasta to a hot wok, added olive oil and then some chopped garlic, warmed it up in split second and served it in a dish. I don't remember much of anything else. I tried to copy it at home and just kept adding other ingredients until I found one that I was happy with, hence my Spicy Shrimp Garlic Pasta. I made it today for tomorrow as we're having a big birthday bash for my grandson's 1st birthday.
I went ahead and made myself a small serving because I couldn't resist. I love the combination of the garlic, spiciness and the lemon. Sooooo good!!!
3 yellow summer squash
2 tbsps. butter
2 garlic cloves, minced
1 - 2 tbsps. fresh basil, chopped
Salt and pepper
1/2 cup fresh Parmesan, grated
Yellow summer squash fresh from the market
Basil leaves fresh from my garden
Melt butter in pan. Slice the squash into thick slices
Add to melted butter in pan and brown on both sides. About 7-10 minutes each side.
This is my favorite part. Add the minced garlic and saute for about 2 minutes. I just love, love, love the aroma of fresh garlic sauteing away in the butter.
Remove from heat, sprinkling on the chopped basil and combine. Add salt and pepper to taste.
Grate parmesan cheese into hot squash and stir.
Add more grated parmesan cheese to top and that's it! Enjoy!
I had no idea how I was going to cook this squash. I was tired of eating the same old way, sauteed in butter. So as I stood there in the kitchen by my counter, staring at the squash, fresh Basil and Parmesan and then garlic popped into my head. So this is what I came up with. My MIL (Mother-in-law) loved it. To me it tasted a lot like pesto which I'm not too crazy about BUT, I did eat it and I did like, although next time, I think I might leave the Basil out. But it is pretty, isn't it?? ;)
4 tablespoons unsalted butter, room temperature, plus more for skillet
1 cup all-purpose flour, plus more for skillet
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup plus 2 tablespoons sugar
1 large egg
1/2 cup low-fat buttermilk*
2 ripe medium plums, thinly sliced
Preheat oven to 375F degrees
Butter an 8-inch ovenproof skillet - preferably a cast iron
Dust with flour, set aside.
Whisk together flour, baking soda, baking powder, and 1/2 tsp. salt
Beat butter and 3/4 cup of sugar in mixing bowl on medium speed until pale and fluffy
Add flour mixture in 3 additions, alternating with buttermilk
Pour batter into prepared skillet and smooth top with an offset spatula (I was too lazy to look for mine so I used a regular spatula)
Fan plums on top
sprinkle with remaining 2 tablespoons sugar
Bake for 35 - 40 minutes until golden brown and a toothpick inserted comes out clean. Let cool slightly
Doesn't it look delish????
What a perfect way to end our delicious dinner than with a delicious dessert. I bought some plums at our local grocery store because I saw a plum dessert on the 'net somewhere. When I got back home and looked for that recipe, I couldn't find it. Frustrated because I didn't feel like spending all afternoon looking for this certain recipe, I went ahead and "put my Martha on" and found this recipe on her website within a matter of seconds. I had just about everything and it looked simple and quick enough. * I didn't have buttermilk but I learned this tip a while back that if you add a tablespoon of white vinegar to your milk it makes a great substitute. This cake is very light, the plums gave it a fruity taste but not overpowering. I'm sure it would taste wonderful with a scoop of ice cream or with a dollop of whip cream or just plain. I enjoyed it with my cup of coffee savoring every bite and sip.
1 can of salmon
1 cup bread crumbs
1/2 tsp. pepper
1/2 tsp. salt
2 tbsps. cooking oil
The only salmon in a can I found at the grocery store
Drain and flake salmon
Add eggs and blend in bread crumbs, salt and pepper
Pat into cakes and place in skillet with hot cooking oil. Fry until golden brown on each side, about 3-4 on each side
1 tbsp. egg noodles
1 cup rice
3 chicken broth cubes
2 plus cups water
2 tbsps. butter
Brown egg noodles in butter
Mary Ellen says to w ash rice (uncooked) and add to noodles. Saute 3 minutes. Stir constantly
Add water and broth cubes (very carefully - try not to splash it all over you)
Stir well. Cover and simmer on low heat for 45 minutes. Do not uncover rice during this time.
Variations: Add 1 cup carrots - grated
1/2 cups raisins
1/2 cup celery - chopped
1/4 cup pecans - chopped
I added a little bit of carrots and some fresh chopped parsley.
We served the Pilaff with the Salmon Patties along with some Pickled Beets from a jar.
Hubby picked the Salmon Patties, I picked the Pilaff and we both agreed on the Pickled Beets. Hubby grew up eating Salmon Patties. I never did. Everyone now and then he would mention how much he was in the mood for some Salmon Patties so thankfully Mary Ellen had a recipe in her book. Hubby absolutely loved them and so did MIL (my Mother in Law). I on the other hand thought they were good but not like Hubby and MIL. Maybe only because it's not my favorite way to eat Salmon. The Pilaff was the perfect side kick and I really enjoyed that as much. Hubby and I always eat Pickled Beets with whatever kind of fish we're eating, the tartness of the beets balance with the fishy taste and they go very well together. This was a very satisfying meal for all. We have plenty of leftover because I don't know if you noticed or not, I doubled the recipe. Hope everyone's weekend is going well and you're savoring every moment.
Click here to see why I'm cooking recipes from Mary Ellen's Recipe Cookbook