8 ounces Angel Hair Pasta
1 pound medium shrimp, cut into bite size pieces
2 Tablespoons Olive Oil
6 Tablespoons Butter
4 cloves garlic, minced
1 teaspoon red pepper flakes
1 teaspoon Italian Seasoning
1 teaspoon Lemon Pepper Seasoning
3/4 cup Fresh Parmesan Cheese
2 Tablespoons Italian Parsley, chopped
1 Tablespoon Lemon Juice
In a large pot cook the pasta in boiling water according to package directions. Drain and set aside.
Using the same pan, heat olive oil and 2 Tablespoons of butter. Add the garlic and red pepper flakes and cook until fragrant.
Add the shrimp and salt and pepper to taste. Cook until the shrimp start to turn pink. Add the Italian Seasoning and Lemon Pepper. Add the pasta back to the pot with the remaining butter, parmesan, and parsley. Stir until mixed and the butter is melted.
Add the lemon juice right before serving.
1 stick softened butter
1 c. sugar
2 large eggs
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup mashed very ripe bananas
1/2 cup sour cream
1 teaspoon pure vanilla extract
1/2 cup chopped walnuts
Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer, cream butter and sugar. Add eggs and beat until smooth.
In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts and pour into prepared pan.
Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.
My grandma always liked to put a “dollup” of sour cream into her baked goods, she believed it kept the bread fresh and gave it a better texture.
Spicy Fish Tacos with Corn and Radish Salsa
Ingredients for Salsa
2 cups cooked corn kernels
1/2 cup diced red onion
1/2 cup diced radishes
1/2 cup diced green pepper
1 c. fresh cilantro leaves, chopped fine
1 Tablespoon olive oil
Juice and zest of one lime
1 tsp. Italian Seasoning
salt and pepper to taste
Mix all the above ingredients together and set aside
6 Tilapia filets
Weber N’Orleans seasoning
Place fish on a broiler pan and drizzle with olive oil. To your taste, sprinkle filets with garlic powder, N’Orleans seasoning, Italian seasoning and salt and pepper. Broil on low until fish is cooked through and flaky
I like to use corn tortillas ( street taco size )
Place fish, corn salsa and fresh avocado on top. Add fresh cilantro, sour cream and your favorite salsa. ENJOY!
Easy Chicken Pesto and Linguine
Preheat oven to 400˚F
Place chicken breasts in a baking dish, Season chicken with salt and pepper, to taste
Drizzle with olive oil
Spread pesto on each chicken breast *( see blog for fresh basil pesto recipe)
Layer sliced Roma tomatoes on top of the chicken
Sprinkle with grated mozzarella cheese
Cover dish with foil and bake for 40 minutes
Prepare Linguine according to package directions, drain pasta and stir in homemade pesto to desired flavor. Top with chicken breast and sprinkle with fresh parmesan cheese.
5 peaches , peeled, cored and sliced (about 4 cups)
3/4 cup granulated sugar
1/4 teaspoon salt
1 Tablespoon lemon juice
For the Cobbler batter:
6 Tablespoons of unsalted butter
1 cup all-purpose flour
1 cup granulated sugar
2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
- Add the sliced peaches, sugar and salt to a saucepan – Cook on medium heat for just a few minutes, until the sugar is dissolved.
- Preheat oven to 350 degrees. Slice butter into pieces and arrange them on the bottom of a 9×13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
- In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer.
- Pour the peaches over the top of the batter. Sprinkle cinnamon and nutmeg over the top of the peaches.
- Bake at 350 for approximately 40 minutes until golden brown.
I think cobbler tastes best when it is served warm and with a generous scoop of vanilla bean ice-cream on top.