Linguine with Garlic Shrimp

This is one of my favorite dishes. It's easy you just have to prep the veggies and bake the garlic for about 40 minutes. If you plan ahead it's a great dish to make for guests just make sure they like garlic!

Linguine with garlic shrimp


2 large bulbs garlic
12 oz fresh or frozen peeled, deveined medium shrimp
8 oz plain linguine
2 cups sliced fresh mushrooms
1 medium yellow sweet pepper
1 medium green pepper
1 tablespoon olive oil
1/2 cup water
1 tablespoons fresh basil, chopped
2 tsp cornstarch
1 1/2 tsp fresh oregano, chopped
1/2 tsp instant chicken bouillon granules
pepper to taste
2 medium tomatoes, seeded and chopped
1/4 cup shredded Parmesan cheese

The key to this recipe is to read through the whole thing first and plan each step to sort of happen simultaneously. Do any all prep work first.

Cut a 1/2 inch off the pointed top of the garlic bulbs. Remove as much of the papery layers and cover with foil to form a pouch. Bake in oven set at 375 degrees for 35 to 40 min or until very soft. When cooled, use your fingers to press garlic pulp from each clove. Put pulp into bowl. Mash the pulp with a fork. Set aside

While that's going on make sure your shrimp is thawing if frozen. Rinse your shrimp and pat dry with paper towel. Set aside. Cook your linguine as directed, drain. Keep warm while cooking shrimp and veggies.

In a large saucepan, cook mushrooms and peppers in hot oil until peppers are tender. In the garlic paste bowl, stir in, water, basil, cornstarch, oregano, bouillon granules and pepper. Add to mushrooms in pan. Cook ans stir until thick and bubbly. Add shrimp to pan. Cover and cook for about 3 min until shrimp is cooked through. Stir in tomatoes. Heat through. 

To serve, toss shrimp mixture with the linguine and then sprinkle Parmesan on top.

Basic Waffles

My whipped cream is melting from the piping hot waffles but who cares. This looks pretty tasty!

Waffles


1 3/4 cup flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 tsp. Salt
3 eggs
1 stick butter, melted
1 1/2 cups milk

Preheat waffle iron. Whisk together in large bowl the dry ingredients. In a separate bowl mix wet ingredients. Gently mix the wet into the dry ingredients. You only need to stir about 10 times. Just until the dry is incorporated. Serve as desired.

recipe from: joy of cooking

Steak (How to cook and a great way to serve it!)

I have been practicing and testing this method for a few weeks now. I think I have finally mastered it. I used it n Father's Day to make one of the best steaks I have ever had. I want to share how to make it and a yummy dipping sauce for serving it. Now usually I would us an outdoor grill to make steaks but when we moved to another state last year, we couldn't fit out grill in the moving truck so we had to leave it. Sad I know but I am using what I have to make it work.

I would recommend a flank steak (takes less time to cook though) or a good top sirloin about 1 inch thick.

How to cook a steak:

1. take your steaks out of the fridge about 20 minutes before you plan to cook them. This will bring them to room temperature.

2. Heat your heavy frying pan on high heat. Pour about 1 Tablespoon of oil into your pan. You don't need too much. Once it starts to smoke a little it's ready for the steak. Now I seasoned my steak with salt and pepper before I put them in the pan and it worked just fine. I have heard that putting salt on it before you cook it can draw out moisture so it's your choice. Generously salt and pepper your steak either before you cook it or right after.

3. Using tongs place your steak in the pan. There will be some spatter so be prepared. Let it cook untouched for about 3 min. If you have a steak thinner than 1 inch it will be 1 1/2 to 2 min.  Once the time is up, use the tongs again to turn the steak over once. Cook again the same amount of time on the other side. If you like your steak well done you will want to cook it more. This method is for medium.

4. Once you are don't cooking the steak on both sides get a plate and a cooling rack ready to rest the meat. See picture above. Place the meat on the rack and put foil over it to keep the heat in. Cooling it on the rack helps not to ruin the nice sear you have achieved. Let them sit for at least 10 minutes.

Horseradish Sauce 


1/2 cup light mayonnaise dressing
2 tablespoons white vinegar
1 tablespoon fresh parsley, chopped
2 tablespoons horseradish

Mix all ingredients together and chill until ready to serve.

Mojito

This drink is great for summertime and entertaining. It's easy because you make it ahead of time so it's ready when you are. The mint gives it a refreshing taste.

Mojito Drink

One can frozen lemonade from concentrate
Fresh Mint depends on taste. About a handful.
2 liter Ginger Ale, chilled
about 2 1/2 cups Water

Make lemonade as directed with a little less water (1/4 cup less). Blend a portion of lemonade with Mint leaves in a blender. Combine with rest of lemonade. Pour in freezer zip lock bags. Freeze for 4+ hours. Make sure you mix every hour so it gets slushy and not solid. When ready to drink, pour equal parts Ginger ale and frozen lemonade into cups.

Malted Brownies

Here is the dessert I made for my hubby for Father's Day. Let me just say that these brownies could stand alone as an amazing dessert. I have said it before but I really don't think I will ever make brownies from a box again. Seriously people! If you haven't tried one of the brownie recipes from this blog or ANY homemade recipe for that matter it's time to start. They are so much better. Here is the recipe for the malted brownies. The recipe for the whole dessert is under my recipe index under malted brownie sundae.

Buffalo Chicken Wraps

I have come to the realization that if I don't make my husband a lunch that can be eaten on the run or hand held he won't eat it. Simply due to the fact that he is so busy he doesn't even have time to eat. This recipe is really great if you love buffalo wings. I personally do and for some reason have been craving them the last 5 months:) You can eat this a just a salad or get some healthy tortilla wraps like pictured and turn it into a wrap!

a few of the ingredients needed

Still not sure how to capture what this wrap is all about when it is rolled up so here it is open faced.

Buffalo Chicken Wraps


2.5 oz crumbled blue cheese
6 oz. Ranch-style salad dressing
2large skinless, boneless chicken breast halves - cut into 1 inch cubes
salt and pepper
1 tablespoon vegetable oil
2 tablespoons butter
1/4 cup Louisiana-style hot sauce
1 tablespoon salad seasoning mix (such as McCormick® Salad Supreme Seasoning)
2 heads romaine lettuce, chopped for salad one head for wraps
Your choice tortilla wraps

In a small bowl, combine crumbled blue cheese and Ranch-style dressing; set aside. Season cubed chicken with salt and pepper. Heat a large skillet over high heat, and pour in the vegetable oil. Just before the oil starts to smoke, add the chicken. Cook to brown evenly, about 3 minutes. Reduce heat to low, and add butter, hot sauce, and salad seasoning mix. Simmer until chicken is cooked through, about 5 minutes. Assemble wrap with lettuce, ranch and blue cheese sauce and meat. Makes 4 wraps or one large salad.

Cheddar Cheese Biscuits

I am a sucker for Red Lobsters Cheddar Bay biscuits. So here is a recipe similar so that I can get my fix without dropping $50+ eating out.

 I used TOO much oregano the first time I made these so I cut it back in the recipe. So ignore the fact that there is a lot of oregano on these biscuits.

Cheddar Cheese Biscuits

1 1/4 cup biscuit mix ( I use Bisquick heart healthy)
1 packed cup shredded cheddar cheese
1/4 tsp garlic powder
1/2 cup skim milk


1/2 stick butter or butter substitute
1/2 tsp dried oregano
1/2 tsp garlic salt

Mix together first 4 ingredients. Batter will be VERY sticky. Drop by large spoonfuls on greased pan. Bake in oven set at 400 degrees for 10 minutes. While those are baking melt butter with oregano and garlic salt. After the 10 min take biscuits out and brush butter mixture onto biscuits. Bake again for 2-3 minutes. makes 10 biscuits