Shrimp Scampi over Spaghetti Squash

For the Shrimp:

-1 lb medium shrimp, peeled and deveined

-1 tbsp. pure olive oil

-2 tbsp. garlic, finely chopped

-1 1/2 c. dry white wine 

-scant 1/4 c. lemon juice

-1 tsp. italian seasoning

-1/2 c. softened butter

-1/2 c. parmesan cheese

instructions:

1. heat skillet and add olive oil

2. add shrimp and cook until tender and no longer translucent, reduce heat. Remove shrimp and set aside.

3. add garlic and cook 2-3 min. no more

4. add white wine and lemon juice

5.cook until wine is reduced by half. After reduced, add italian seasoning.

6. reduce heat to low, add butter.

7. add shrimp back to sauce and season with salt and pepper

8.sprinkle with parmesan cheese

to cook the spaghetti squash:

http://eatwithinyourmeans.com/how-to-cook-spaghetti-squash/

SIMPLE creamy asparagus and penne pasta

1/2- 3/4 box small penne pasta
1 bunch asparagus
3 chicken breasts
1 1/2 tbsp. butter
2 tbs. flour
1/4 c. cream
garlic salt, to taste
3 tbsp. parmesan cheese

Cook pasta according to package directions. Meanwhile, steam the asparagus (chop off the ends, then cut into thirds.)

Add chicken breasts to 1 tsp. olive oil and 1 tbsp. butter. Cook 7-8 minutes, rotating as you go. Add garlic salt and dried onion (as it cooks, or at the end).

You might want to cut the chicken into pieces— especially if it is thick.

After transferring chicken, pasta, and asparagus to a baking dish, make your cream sauce. Start with a roux.  Melt the butter, and add flour as it melts.  Slowly add 1/4 c. cream, may need more butter and/or cream to reach desired thickness.  At the end, add 2 tbsp. of parmesan cheese and stir until the cheese is melted through.

Add sauce to the pasta, chicken, and asparagus, and add the rest of your parmesan to the top. Put in a 350 oven for 15 minutes. Turn to broil and cook for 5-10 more minutes, watching so it doesn’t burn!

I had to quick stop and write this down the other night after I made it. I adapted it loosely from a recipe I found on Cooking Classy (correction: Nell found it and linked to it on her blog). In the interest of honesty rather than full disclosure, I tried that exact recipe with the bacon and it took me no less than 2 AND A HALF hours to make.  So I recreated it as SIMPLE creamy asparagus and penne pasta and wa-la. Here it is. SO GOOD. This is at most a 30 minute meal- promise.

Mama's Spaghetti and Meat Sauce

Here's my recipe for homemade meat sauce. 

Watch for high quality brands when buying meatballs frozen. It is all.about.the.brand. 

Ingredients:

1/2 diced onion

12 oz crushed tomatoes

fresh greek basil, chopped

fresh greek oregano, chopped

fresh rosemary, remove from stems

5-6 italian style meatballs, halved or chopped into pieces (from frozen)

sugar to taste

garlic salt to taste*

to prepare:

brown onions in olive oil

add crushed tomatoes

add 1/4 chopped fresh or dried herbs

simmer on the stove, slowly

add frozen meatballs

simmer until chopped meatballs are heated through

Serve over whole wheat spaghetti noodles.

*crushed fresh garlic is best, add to onion when onion is almost brown and let it cook for just a minute, that's all folks!

Chicken Tettrazini

Chicken Tettrazini

When we lived in Maryland, a good friend of mine introduced me to this recipe. I liked making it as a dish for new Moms, and bonus- my pickiest eater of all, Molly, liked it!

1/2 red pepper, chopped

2-3 breasts cooked chicken, diced

cream of mushroom soup

3/4 c. water

1/2 lb angel hair pasta

Combine all ingredients, in a large pot. Top with cheddar or mozzarella/parm and bake in a 400 oven for 20 min.

Homemade Pizza

Homemade Pizza

You should really try making homemade pizza sometime. It's a lot of fun, kids can help, and the process IS part of the experience. I once did a can crust for a party, and we all decorated our own pizzas. That can be fun as well! Molly helped me make it this time, and it truly turned out delicious!

For the crust:

2 1/4 tsp. or 1 pkg. active dry yeast rapid rise
3 1/2-4 c. unbleached flour (You can use half whole wheat and half white flour- delicious!)

1 1/4 c. very warm water
3/4 tsp salt
sprinkle of sugar

2 tbsp. olive oil

1. 1 3/4 c. warm water- pleasantly warm on your wrist, sprinkle yeast and let activate 10 min., sprinkling in a pinch of sugar to help activate

2. Put salt and 2c. of the flour into food processor, pulse, then add yeast/water and pulse five times. Add olive oil. Add remaining flour 1 c. at a time, scraping sides as you go. Add the rest of your water, and if it is too runny, add a bit more flour. Empty out and knead 15 turns until dough is elastic, adding flour as needed. It should not be sticky.

3. Allow dough to rise in greased covered bowl for 45 min. (alternatively, preheat/set oven to 170. Turn off oven. Allow dough to rise 30 min). Punch down and divide in half- each half will make a 12 in. pizza.


You can wrap it in Saran Wrap at this point and leave it in the fridge overnight, or as long as you need to. (If there are any hard spots on your dough from refrigeration, just pick them off and throw them away). 

Form the dough into a circular disk. Stretch the crust in a round, spinning pattern, turning as you go.  Keep flattening and stretching until it is the size you want. (Might need kitchen gadgets for this;) 
For the Pizza:

Add a dollop of sauce with spoon, using the back of the spoon to spread on your crust.
Add toppings of choice, and lots of shredded mozzarella and fresh parmesan.

Ideas for toppings....
Good Marinara sauce
(could be mixed with sour cream or mayo/cream cheese~this is a Paula Deen fave)
Barbecue Sauce
Pesto

pepperoni, bacon, italian sausage, (spicy) chicken, (fresh) mozzarella, feta, parmesan cheese, fresh tomato, black olives, ground beef, shredded basil, grapefruit, pineapple, bell pepper, red pepper flakes. Add shredded basil/cilantro at the end to keep it from over-baking.

4. Bake with toppings on 450 for 16-18 min. adapted from Paula Deen's Pizza Recipe, Paula Deen Celebrates c. 2006
*I tried this pizza crust recipe, since it called for sugar unlike Paula Deen's recipe. I found it a bit too dry. I'm going to keep trying crust recipes.
~SEE ALSO: Barbara Kingsolver's pizza crust recipe

Bacon Carbonara Pasta

You have to try this if you've never had Carbonara. This is like a slightly more complicated Alfredo. It is one of our staples. We love it!

Bacon Carbonara

• 1 pound pasta, I used farfalle
• butter
• 6-7 strips bacon
• 2-3 cloves garlic, chopped or pressed
• 1/2 cup dry white wine or cooking wine (opt)
• 2 large egg yolks, butter, and heavy cream, egg yolk (opt) 

• Handful of finely chopped fresh flat-leaf parsley, (I use dried parsley) for garnish
  Parmesan, grated

Directions:

1. Put a large saucepot of water on to boil. Add a liberal amount of salt and the pasta. Cook to al dente, about 11-12 minutes.

2. Meanwhile, heat a large skillet over medium heat. Add the olive oil and chopped bacon. Brown bacon for 3-4 minutes. Add red pepper flakes and garlic and cook 2 to 3 minutes more. Add wine and stir up all the pan drippings.

3. In a separate bowl, beat yolks, then add 1 large ladleful (about 1/2 cup) of the pasta cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta.

4. Drain pasta well and add it directly to the skillet with pancetta and (bacon-if you want) oil. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg. Remove pan from heat and add a big handful of cheese, heavy cream, butter, lots of pepper, and a little salt. Continue to toss and turn the pasta until it soaks up egg mixture and thickens, 1 to 2 minutes. Garnish with parsley and extra grated fresh Parmesan.

Serve with Spinach Salad. Yummy!