Monday, August 24, 2009

Pasta and Pesto, Shrimp and Sweet 100s

Serves 2

8 ounces angel hair pasta
1 tablespoon olive oil
8 ounces shrimp, peeled
2 teaspoons minced garlic
1/2 cup pesto
1 cup halved sweet 100s or other cherry tomatoes
grated parmesan
lemon wedges for garnishing

1. Fill a large sauce pan 3/4 full of water. Bring to a boil over high heat and add salt (1 1/2 teaspoons salt per quart of water).
2. Add pasta and cook, stirring occasionally until barely tender--about 4 minutes. Drain the pasta and reserve 1 cup of cooking water.
3. Heat olive oil in the same pan over medium heat. Add shrimp and cook for about 1 minute.
4. Turn the shrimp and add garlic. Continue cooking until the shrimp is opaque in the center, about 1 minute more.
5. Add the reserved cooking water and the pesto and stir until well mixed.
6. Add the pasta and tomatoes, toss to combine. Season with salt and pepper to taste.
7. Top with cheese and garnish with a lemon wedge.

Perfect Pesto

Makes 1 1/4 cups

1/2 cup pine nuts
4 cups fresh basil leaves
1 1/2 teaspoons chopped garlic
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup extra virgin olive oil
3/4 cup grated Parmesan cheese

1. Preheat oven to 325. Spread the pine nuts on a baking sheet and cook until aromatic and golden brown--8-10 minutes. Stir nuts to ensure even cooking. Remove from oven and let cool.
2. Combine basil, pine nuts, garlic, lemon juice, salt and pepper in a food processor and process until well blended.
3. Slowly add the olive oil and continue blending.
4. Add cheese and pulse until the mixture comes together and looks like a thick paste.
Use immediately or transfer to a container, drizzle with a thin layer of olive oil and refrigerate, covered tightly.

Tuesday, August 18, 2009

Pancake Puff

Ingredients (for 2 people, double for 4):
3 eggs
½ cup milk
½ cup flour
couple dashes salt
1-2 tablespoons butter

1. Place 1-2 tablespoons of butter in a 9x13 pan and place it in the oven as the oven preheats in order to melt butter and coat pan.
2. Wisk the 3 eggs together
3. Add the milk, and wisk
4. Add flour and wisk.
5. Pour into 9x13 baking pan and bake at 400 for about 15 minutes.
6. Serve with either syrup or my favorite, powdered sugar and lemon juice ☺

Honey Dijon Balsamic Vinaigrette Dressing

I've gotten into making my own salad dressing these days, here is this week's attempt.

  • 1/3 cup balsamic vinegar
  • 1/2 cup olive oil
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • salt and pepper to taste
Mix all together in a bowl and use as a dipping sauce or salad dressing.

Honey Baked Chicken

a family favorite


½ cup melted butter or margarine
½ cup honey
¼ cup yellow mustard
½ teaspoon salt
1 teaspoon curry powder
4-5 boneless, skinless chicken breasts


1. Blend everything in a bowl and pour over chicken.
2. Bake chicken at 400for 45-60 minutes basting with sauce every 15 minutes (or you could just flip chicken every 15 minutes to ensure all sides are evenly coated in delicious yummy-ness!)
3. We love serving this over egg noodles because the extra sauce is delicious over noodles!

Sunday, August 9, 2009

Sarah's Turkey Panini

I kind of made this recipe up but it is delicious!

Panini rolls
sliced turkey
sliced havarti cheese
red onion slices
tomato slices

Mix about a tablespoon of mayo in a bowl with pesto--create enough spread to spread over both halves of the bread.
Spread mayo and pesto on slices of panini rolls.
Top with turkey, cheese, tomato, and red onion.
I grill mine in my George Forman until cheese is melted, onion is soft, and bread is toasty 

Mom's Teriyaki Hamburgers

2 pounds ground beef (you need this much or else the burgers will be too runny)
1/2 cup soy sauce
1 1/2 tablespoons red wine vinegar
1/2 cup sugar
2 teaspoons olive oil
1 teaspoon minced garlic
1 teaspoon minced ginger
can of pineapple rings

Mix all ingredients together by hand.
Form hamburger patties--let them stand in fridge for awhile to firm up
Grill until done
Grill pineapple rings on both sides for a few minutes.

Black Bean Taco Salad with Lime-Cilantro Dressing

Black Bean Taco Salad with Lime Vinagrette
* 1/4 cup chopped seeded tomato
* 1/4 cup chopped fresh cilantro
* 2 tablespoons olive oil
* 1 tablespoon cider vinegar
* 1 teaspoon grated lime rind
* 1 tablespoon fresh lime juice
* 1/4 teaspoon salt
* 1/4 teaspoon ground cumin
* 1/4 teaspoon chili powder
* 1/4 teaspoon black pepper
* 1 garlic clove, peeled

* 8 cups thinly sliced iceberg lettuce (I used romaine for a bit more nutritional value)
* 1 1/2 cups chopped ready-to-eat roasted skinned, boned chicken breast (about 2 breasts)
* 1 cup chopped tomato
* 1 cup chopped green bell pepper
* 1 cup finely diced red onion
* 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
* 1 (15-ounce) can black beans, rinsed and drained
* 4 cups fat-free baked tortilla chips (about 4 ounces—1 cup per person)

To prepare vinaigrette, combine first 11 ingredients in a blender or food processor; process until smooth.

To prepare salad, combine lettuce and remaining ingredients except chips in a large bowl. Add vinaigrette; toss well to coat. Serve with chips.
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