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)
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:
I don’t think it needs the sliced almonds.
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.
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
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!
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
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
In a small bowl, combine cream cheese, mayo, fresh dill, lemon zest, and lemon juice. Add enough kosher salt and pepper to taste.
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.
When ready to serve, slice into 4 triangles per sandwich.
More Quarantine Recipes! This one I found in one of my old cookbooks: “Aunt Bee’s Delightful Desserts” which I probably got at a Cracker Barrel or similar. Believe it or not, all of the Andy Griffith Show cookbooks are awesome and have great recipes that work and I love all of the trivia about the show that is included. Give them a try if you ever see one!
Checkerboard Chess Pie
1 stick butter or margarine
1 1/2 cups sugar
3 eggs, beaten
1 tablespoon dark vinegar (I used balsamic)
1 teaspoon vanilla extract
1 pie shell, unbaked
Cream butter and sugar. Add eggs, vinegar, and vanilla. Mix and pour into an unbaked pie shell and bake at 350 for 45 minutes. Serves 6-8
More quarantine cooking! This time I made it for the folks in my neighborhood who came by a block party hosted at my house with Lobster Dog and Eleven Lakes Brewery. We all sat at a safe distance and shouted our greetings to one another! My deal was if they showed up, I gave them treats for their desserts. This is one I made.
Salted Butter Pecans Bites
1 cup chopped pecans
Nonstick cooking spray
12 graham crackers
1 cup packed brown sugar
3⁄4 cup (6 ounces) salted butter
2 tablespoons whipping cream
1 teaspoon vanilla extract
1⁄4 teaspoon kosher salt
1. Preheat oven to 350 degrees. Line a 15×10-inch rimmed baking sheet with aluminum foil. Spray with cooking spray.
2. Bake the pecans in a single layer in a shallow pan, stirring halfway through, until toasted and fragrant, about 10 to 12 minutes.
3. Arrange the graham crackers in a single layer in the prepared baking sheet, slightly overlapping the edges.
4. In a medium, heavy-bottomed saucepan over medium heat, combine the sugar, butter, and cream. Bring to a boil, stirring occasionally, until sugar dissolves. Remove from the heat, and stir in the vanilla and pecans. Pour the butter mixture over the crackers, spreading to coat.
5. Bake until lightly browned and bubbly, about 10 to 11 minutes. Immediately sprinkle with salt, and slide the foil from the pan onto a wire rack. Cool completely, about 30 minutes. Break into bite-sized pieces.
I have NO idea why I keep gaining weight during this time of Quarantine! What could it be???
On a completely unrelated note, here is a Lemon Meringue Pie I made today that is amazing.
Lemon Meringue Pie
1 1/2 cup sugar (plus 6 Tbsp. for meringue)
3 Tbsp. Cornstarch
3 Tbsp. Flour
dash of salt
1 1/2 cup hot water
3 slightly beaten egg yolks (save the whites for meringue)
2 Tbsp. Butter
1/3 cup lemon juice
9″ pie shell (I prebaked mine)
1/2 tsp. vanilla
1 tsp. cream of tartar
In saucepan, mix sugar, cornstarch, flour and salt. Gradually add hot water, stirring constantly. Cook and stir over hgih heat until mixture comes to boiling. Reduce heat; cook and stir 2 minutes. Stir small amount of this hot mixture into the egg yolks, then add these tempered yolks to your hot mixture. Bring back to boiling and cook 2 minutems more. Add butter and lemon juice, mixing well. Pour into pastry shell. Make meringue (see below). Spread meringue over filling. Bake at 350 for 12-15 minutes.
Beat 3 reserved egg whites with vanilla and cream of tartar until soft peaks form. Gradually add 6 Tbsp. of sugar, beating until stiff peaks form and all sugar is dissolved.
I don’t get the chance to cook too many seafood dishes because I’m practically the only one in my household who actually eats seafood these days. I decided this weekend to cook something from Paula Deen that I found in one of her magazines, JUST FOR ME! It was actually pretty easy, all things considered, and very tasty.
Creole Shrimp and Lobster Bisque
2 cups half and half
1 teaspoon Paula Deen’s Creole Blend Seasoning
1/2 lb steamed medium size peeled, deveined, steamed and chopped fresh shrimp
3 cups chicken broth
1/3 cup all purpose flour
2 cloves minced garlic
2 stalks finely chopped celery
1 small finely chopped white onion
4 tablespoons butter
2 steamed fresh lobster tails
Remove lobster meat from shell; coarsely chop and set aside.
In a large saucepan, melt butter over medium heat. Add onion, celery, and garlic; cook for 5 minutes, stirring occasionally. Stir in flour, and cook for 2 minutes. Stir in chicken broth; cook for 10 minutes, stirring occasionally, until thickened.
Add lobster meat and shrimp. Stir in half-and-half and Creole seasoning; cook for 10 minutes, or until heated through, stirring occasionally. Serve immediately.
Pasta is from God. It can’t be bad, I refuse to believe it. Dinner the other night for us was Spaghetti Carbonara. Delish! I clipped the recipe from a magazine a few years ago, but found a link to it online: Spaghetti Carbonara
12 ounces spaghetti
6 slices thick-cut bacon, cut into 1/2-inch pieces
4 large eggs, lightly beaten
1 cup grated Parmesan cheese (about 4 ounces), plus more for topping
Freshly ground pepper
2 tablespoons chopped fresh parsley
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/4 cup cooking water, then drain the pasta.
Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and reserved pasta cooking water to the skillet and toss to combine.
Add the eggs, Parmesan, 1/2 teaspoon salt and 1 1/2 teaspoons pepper; toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, about 1 minute. Stir in the parsley. Serve topped with more Parmesan.