Growing my own herbs gives me a wonderful pioneer woman feeling. I kind of suck at it for the most part, but the ones that do survive my tending I love to use in delicious recipes. This one was perfect for a lazy Sunday. Comes together surprisingly quick too!

Herbed Shrimp and Pasta

• 8 oz dried angel hair pasta; uncooked
• 1 cup butter
• 1 1/2 lb peeled medium-size shrimp
• 4 clove garlic
• 2 cup 1/2 and 1/2
• 1/2 cup chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoon dill weed (or 3/4 teaspoon dried dill)

INSTRUCTIONS

COOK pasta according to package directions. Drain set aside and keep warm

Meanwhile, melt butter in a large heavy skillet over med-hi heat add shrimp, garlic. Cook stirring constantly, 3-5 minutes or until shrimp is pink. Remove shrimp, set aside, reserving garlic and butter in skillet.

ADD Half-and-half to skillet, bring to a boil, stirring gently. Reduce heat and simmer 15 min. or until thickened, stirring occasionally. Add shrimp, parsley, salt, pepper, and if desired fresh chopped dill weed stir until blended. Serve over pasta.

I made Stuffed Buffalo Chicken Rolls the other night and we had 2 left over. The breasts were huge! I used them in this recipe and it turned out so delicious!

I’m giving you the recipe exactly as it came to me in my cookbook, but I’d make two adjustments next time I make it:

1. I don’t think it needs the sliced almonds.
2. Saute the onion and celery in a tablespoon of olive oil before adding to the mixture. I don’t want any chance of crunchy veggies in this dish.

INGREDIENTS

• 2 cups chicken; cooked and shredded
• 1/2 cup celery; thinly diced
• 2 cups cooked rice
• 1/2 cup mayonnaise
• 1 4 oz. can mushrooms; drained
• 1/2 cup onion; chopped
• 1 tsp. lemon juice
• 1 can cream of chicken soup
• 3 tbsp butter; divided
• 1/2 cup slivered almonds
• 1 cup cornflakes; crushed

Preheat oven to 350. Saute the onion and celery in 1 tbsp. butter until soft. Mix all ingredients except 2 tbsp butter, almonds, and cornflakes. Place mixture in a 2-quart casserole dish. Melt margarine in a small pan and add almonds and cornflakes, stirring for one to two minutes. Sprinkle on top of casserole. Bake 35 minutes on 350

• 6 tablespoons Unsalted butter ; plus more for greasing pan
• 2 cups Steel-Cut Oats
• 1 teaspoon Ground Cardamom
• 1 teaspoon Cinnamon
• 6 1/2 cups boiling water
• 1/2 cup heavy cream ; plus more for serving
• 1/2 teaspoon kosher salt
• 1/2 cup Demerara Sugar ; plus more for serving
• flaky sea salt ; for serving

Heat oven to 350 degrees. Butter a 2-quart shallow gratin or baking dish.

Cut 2 tablespoons butter into small cubes, and put them in the refrigerator until needed.

In a large skillet, melt the remaining 4 tablespoons of butter. Add the oats and saute until they smell nutty and toasted, 2 to 4 minutes. Stir in the cardamom and cinnamon and saute for another minute, until fragrant. Scrape oats into a buttered pan and stir in boiling water, cream and salt.

Bake oats for 40 minutes, then give them a stir. Sprinkle sugar all over the oats, and scatter reserved cubed butter on top. Continue to bake for 15 to 20 minutes longer, until the top is glazed and bubbling.

Sprinkle oatmeal with flaky sea salt, if you like. Serve oats with more cream and sugar on the side.

These Lemony Cucumber Cream Cheese Sandwiches are the perfect finger food for baby showers, bridal showers, birthday parties, and any gatherings.  Super refreshing and kind of healthy!

INGREDIENTS

• 4 oz whole cream cheese, softened to room temp
• 1 Tbsp. mayonnaise
• 2 Tbsp. chopped fresh dill
• Zest and Juice of half a large lemon
• Salted butter, softened for spreading on bread slices
• kosher salt
• freshly ground black pepper
• 6 slices high quality white or whole-grain bread
• 1/2 large cucumber, seeded and thinly sliced, thoroughly dried with paper towels

INSTRUCTIONS

1. In a small bowl, combine cream cheese, mayo, fresh dill, lemon zest, and lemon juice. Add enough kosher salt and pepper to taste.
2. Butter each slice of bread (prevents sogginess.) Lay slices with butter side up on a work surface. Evenly distribute the cream cheese mixture onto each slice. Arrange towel-dried cucumber slices on top of the first 3 slices of bread. Top with remaining bread. Slice off the crusts. If not serving immediately, wrap tightly in cling wrap and chill for up to 24 hours.
3. When ready to serve, slice into 4 triangles per sandwich.

Inspired by Chew Out Loud