Brushetta Shrimp Pasta

Shrimp Pasta

My husband found this recipe. He is good at finding recipes that we both love.  He was my sous cheff.  

Ingredients:

kosher salt to taste

6 oz. angel hair pasta

2 Tablespoons extra-virgin olive oil, divided

1 lb. medium shrimp, peeled and deveined1 

1 teaspoon Italian seasoning

Freshly ground pepper

3 cloves garlic, minced

2 cups chopped tomatoes (I used grape tomatoes cut in 1/2)

1 cup artichoke hearts and black olives if desired

1/2 cup heavy cream or half and half

1/4 cup Parmesan, cheese, plus more for garnish

fresh basil for garnish

Directions

In a large pot of salted boiling water, cook angel hair pasta according for directions until al dente. Drain and set aside.

In a large skillet over medium-high heat, add 1 

tablespoon olive oil. Add shrimp and season with salt, pepper, and Italian seasoning. Cook 2-3 minutes per side. Set aside.

T skillet, add remaining Tablespoon oil. Add garlic and cook 1 minute. Add tomatoes (and artichokes and black olives if desired)  Cook 2 minutes if just tomatoes 4 min. if adding artichokes.  Stir in heavy cream and Parmesan. Let simmer 2 minutes, Add cooked pasta and shrimp Toss until combined. Garnish with basil and more Parmesan if desired.

Lemon/Blueberry scones

I cut this recipe in half.

Ingredients:
2 cups flour
1/4 cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold butter- small chunks
1/4 cup whipping cream
1/2 cup milk
1 large egg

Filling.                                   Glaze
1 cup blueberries.  2 T. Melted butter
Zest of 1/2 lemon.   Zest of 1/2 lemon
                                     3-5 T. Lemon juice
Directions
Preheat oven to 375 degrees. Line baking
sheet w/o parchment paper. Sift together
dry ingredients. Cut in cold butter. Whisk
together wet ingredients. Mix wet ingredients
w/o dry ingredients. Turn out onto lightly
floured board. Press into 10" X 14" rectangle.
Spread blueberries and zest evenly over
dough. Roll dough from small side Slice into
triangles. Brush tops with milk. Bake 20 min. Cool
10 min and add glaze to top.

Three Cheese Stuffed Balsamic Chicken

This recipe comes from Creme De La Crumb. You can find the recipe Here  I poured up the balsamic sauce and we dipped each bite in the awesome sauce.  My husband loved it.

Ingredients:
4 boneless skinless chicken breasts
1 Tablespoon oil
salt and pepper to taste
1/2 teaspoon each dried oregano, thyme, basil, and garlic powder
4 slices provolone cheese
1/2 cup shredded mozzarella cheese
1/2 cup 6 cheese Italian cheese
2 Tablespoons butter
2 Tablespoons honey
1/2 cup balsamic vinegar
3 Tablespoons brown sugar



Instructions:
1. Preheat oven to 375 degrees. Use a sharp knife to cut a pocket horizontally in the thickest side of each chicken breast, being sure not to cut all the way through.
2. Place one slice of provolone cheese in the pocket, topped with 1/4 of mozzarella, and 1/4 of six cheese Italian. Use toothpicks to close and secure the opening.
3. Drizzle chicken breasts with olive oil. Season with salt pepper, oregano, thyme, basil, and garlic powder. Use your fingertips to rub seasonings into the chicken. ( I made a mixture of all spices and spread them over the chicken.)
4. In a large oven-safe skillet over medium-high heat, melt butter. Once almost melted, add the honey and stir until mixture bubbles. Add chicken and brown on each side for 2-4 minutes. Whisk together the balsamic vinegar and brown sugar, pour over chicken and cook 2 minutes longer.
5. Transfer skillet to oven and bake for 15-20 minutes until chicken is cooked through and cheeses are melted. Spoon balsamic sauce from the pan over the chicken, top with fresh basil if desired, and serve.

Salted Caramel Stuffed Double Chocolate Cookies

You can find the original recipe Here. I put some white chocolate chips when they were about 1 min. from being done because that is what I had.
Ingredients:
1 cup flour
2/3 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
10 Tablespoons unsalted butter, softened
3/4 cup brown sugar
1/4 cup sugar
1 egg, room temperature
2 teaspoons vanilla extract
1 1/2 cups semi sweet chocolate chips
18 Rolo candies
1 Tablespoon coarse sea salt
Instructions:
1. In a medium bowl whisk together flour, cocoa powder, baking soda, and salt. In a large bowl beat together butter, and both sugars until light and fluffy. Mix in egg and vanilla until mixed.
2. Gradually mix in dry ingredients on low speed until just incorporated. Stir in chocolate chips by hand. Cover tightly and refrigerate at least 2 hours. I baked a few at a time over about 3 days so they would be hot.
3. Preheat oven to 350 degrees. Roll about 2-3 Tablespoons of cookie dough in a ball. Break the ball in half and place 1/2 on cookie sheet. Press a Rolo into center of cookie dough. Place remaining 1/2 on top to cover the Rolo completely. Repeat with remaining dough placing cookies 3 inches apart.
4. Bake 10-12 min. Until cookies are just set. Sprinkle with sea salt to taste. Cool and enjoy.

Baked Salmon in foil packets

I found this recipe on Pinterest. We have grown very fond of salmon and found this to be a great way to cook it.  You can find it here.    https://www.lecremedelacrumb.com/baked-honey-cilantro-lime-salmon-in-foil/
Printable Recipe

INGREDIENTS

·         1 large salmon fillet (see note)

·         salt and pepper, to taste

·         ½ cup butter, melted (see note)

·         juice of 2 limes (plus one lime, thinly sliced)

·         4 tablespoons honey

·         3 teaspoons minced garlic

·         ⅓ cup cilantro, roughly chopped

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INSTRUCTIONS

1.    Preheat oven to 350 degrees. Line and grease a large baking sheet with foil. Lay salmon on foil and season with salt and pepper on both sides to taste. Slip lime slices underneath the salmon.

2.    Stir together butter, lime juice, honey, and garlic. Pour mixture over salmon. Fold sides of foil up over the salmon (don't worry if it doesn't cover the salmon completely).

3.    Bake for 15-20 minutes. Switch oven to broil and cook another 5 minutes. Sprinkle chopped cilantro over the top and serve.

Grilled Chicken Margarita

https://www.lecremedelacrumb.com/grilled-chicken-margherita/
I found this recipe on Pinterest.  It is a great recipe.

Printable Version

INGREDIENTS

·         4 boneless skinless chicken breasts, pounded to less than 1 inch thickness

·         salt and pepper to taste

·         2 tablespoons olive oil

·         1 teaspoon garlic powder

·         1 teaspoon Italian seasoning (OR ½ teaspoon dried oregano + ¼ teaspoon dried basil + ¼ teaspoon dried thyme)

·         4 slices mozzarella cheese

·         ½ cup basil pesto (try my easy 5 minute pesto recipe - it's the best!!)

·         ½ cup cherry tomatoes, halved

·         1 tablespoon fresh lemon juice

·         ¼ cup packed basil leaves, very thinly sliced

·         cracked black pepper

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INSTRUCTIONS

1.    In a large bowl combine chicken, salt and pepper, olive oil, garlic power, and Italian seasoning. Toss to combine.

2.    Grill chicken over medium-high heat for about 6-8 minutes on each side until cooked through. Top each piece of chicken with a slice of mozzarella cheese and cook another minute or so until melted.

3.    Toss tomatoes, lemon juice, and basil together. Top each chicken breast with about 3 tablespoons pesto, a scoop of tomatoes, and some freshly cracked black pepper. Serve immediately.

 

Short rib lasagna rolls

I got this recipe from Food Network's Giada De Laurentis. It is a winner.
Printable recipe here

Ingredients for Ribs:
2 tablespoons olive oil
2 1/2 pounds beef short ribs
2 teaspoons salt, plus extra for seasoning
1 teaspoon ground black pepper, plus extra for seasoning
1 onion, roughly chopped
4 cloves garlic, peeled and smashed
2 (4 inch) sprigs fresh rosemary (I did not use this)
2 cups red wine, such as pinot noir
2 cups beef broth
Ingredients for Filling:
3/4 cup milk
1/2 cup heavy cream
1 1/2 cups grated Pecorino Romano ( I used Parmesan)
1 cup shredded mozzarella ( 4 oz.)
1 (10 oz.) packet frozen spinach, thawed, drained, and squeezed of liquid
1/4 cup chopped fresh basil
2 cloves garlic, minced
1 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
12 lasagna noodles
Butter, for greasing baking dish (I used cooking spray)
1 (25 oz) jar marinara sauce
1/2 cup freshly grated Parmesan
Olive oil, for drizzling
Directions:
For the ribs: In a large Dutch oven or stockpot, heat the oil over medium-high heat. Season the ribs with 2 teaspoons salt and 1 teaspoon pepper. Add the ribs to the pan and cook until brown, about 4 minutes per side. Remove the ribs and set aside. Add the onions, garlic, and rosemary. Season with salt and pepper. Cook until the onions are translucent and soft, about 5 minutes. Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Add the beef broth and ribs to the pan. Bring the mixture to a boil. Reduce the heat to a simmer. Cover and cook for 2 1/2 - 3 hours until meat is tender. Remove the meat until cool enough to handle, about 20 minutes. Discard the bones and cooking liquid. Using 2 forks, shred the meat into 2-inch long pieces.

For the filling: In a medium heavy-bottomed saucepan, bring the milk and cream to a simmer over medium heat. Reduce the heat to low. Add the cheeses and whisk until melted and sauce is smooth. Remove the pan from the heat and stir in spinach, basil, and garlic. Place the shredded meat in the spinach sauce and mix to incorporate. Taste and adjust seasoning with salt and pepper, if needed.

Bring a large pot of salted water to a boil over high-heat. Add the pasta and cook until just tender but still firm to the bite (8-10 min.). Drain and set aside.

Place an oven rack in the center of the 400 degree preheated oven. Butter a 9" X 13" baking dish.  Spread 1 cup marinara sauce in the bottom of the prepared baking dish. Lay 4 noodles flat on a dry working surface. Spread 1/4 - 1/3 cup of filling mixture evenly along each noodle. Roll up and place seam-side down in the baking dish. Repeat with remaining noodles and filling to make 12 lasagna rolls. Spoon the remaining marinara sauce on top and sprinkle with Parmesan. Drizzle with olive oil, and bake until the lasagna rolls are heated through and cheese is beginning to brown, about 25 min.