My tastes seem to be evolving as I grow up. I wouldn’t really call myself a picky eater, there a few things I don’t like. However, when I don’t like something it is rare for my to actually try it. So I am growing up in this respect. I have become a coffee drinker, where as this time last year I wouldn’t touch the stuff, I now love it. Much to my husbands happiness I have tried a few wines that I really like. All white, I haven’t quite made it to red yet. Seafood and cream cheese, yup I will eat both now too, with the exception of salmon, ewww yucky, and tuna, or canned meat in general. Yup, see how grown up I am. Setting a good example for my kids and changing my ways even in my 30′s. So I liked this pasta , a lot, the lemon in the sauce was a perfect complement to the shrimp and the asparagus just kind of tied it all together, so a perfect spring pasta for all the in season asparagus.
Recipe from Betty Crocker
- 12 oz. fettuccine
- 1 1/2 cups chicken broth
- 2 Tbsp. flour
- 2 Tbsp. fresh lemon juice
- 3 tsp. fresh dill
- 1 Tbsp. olive oil
- 2 cups cut up fresh asparagus
- 1 lb. peeled shrimp
- lemon wedges
1. Cook pasta until al dente, drain.
2. While pasta is cooking heat oil in large skillet, ass asparagus and cook 2 minutes, until crisp, add shrimp cook 3 minutes.
3. Stir together broth , flour, lemon juice and dill. Add to shrimp. Cook over medium-heat until mixture thickens. Stir in cooked pasta. Toss to coat.
4. Serve with lemon wedges.
5. Eat and enjoy!
Soup and bread season. My favorite, of all favorites is here. Fall a.k.a Winter here in Calgary has come full force, and I am just going to say it. I have loved these snow days, of course I am one of the lucky ones, as I am a stay at home mom, I just get to watch the beautiful, and I mean beautiful, snow from inside my cozy living room. I have high hopes today as I finished my boring book yesterday, so today I am hoping to get a long reading session in this afternoon, the next book on the roster looks great, so here’s hoping! It seems a long time since I have read a book that I actual LOVE, as in can’t put down, don’t want to do anything else love.
This bread recipe from Taste of Home Grandma’s Favorites is the perfect accompaniment for soup, so whip up a batch to go with dinner as you probably have all the ingredients in your house.
- 2 cups minus 1 Tbsp Flour
- 1 Tbsp baking powder
- 1 tsp salt
- 1 Tbsp sugar
- 1/4 cup butter
- 1 cup shredded cheddar cheese
- 2 tsp dill weed
- 1 egg
- 3/4 cup milk
1. Pre-heat oven to 350 degrees and grease a loaf pan.
2. Mix together flour, baking powder, salt and sugar. Cut in butter until crumbly.
3. Stir in dill weed and cheese.
4. Mix together the milk and egg, mix into flour mixture. (it will be thick).
5. Pour into loaf pan. Bake 35-40 minutes.
6. Eat and enjoy!
Okay the thing about seafood is that I don’t really like it. I can eat it. I don’t even gag, but I wouldn’t say I like it. Now, I am a mother who likes to expose my children to all types of foods. They are not those kids that survive on hot dogs, bananas and KD alone. If we are eating it they are eating it. So once a month I force myself to cook seafood to enrich my children’s lives. Now this recipe I LIKED! Not kidding, I actually enjoyed eating. It was not that last thing left on my plate while I tried to sneak it into the garbage before my kids could see. And my kids liked it too. They even had seconds, not of the rice, not of the carrots, but of the fish. Amazing. So here it is. I got the recipe from Allrecipes.com too. I surf on that site a lot!
Original recipe by Bonnie Baumgardner at Allrecipes- Dilled sole with Almonds
Dilled Sole with Almonds
- 1/4 cup and 2 tablespoons cornmeal
- 3/4 teaspoon salt
- 1/4 teaspoon lemon-pepper seasoning
- 6 (6 ounce) fillets sole, flounder or other whitefish fillets
- 1/4 cup and 2 tablespoons butter or margarine, divided
- 3/4 teaspoon dill weed
- 1/2 cup and 1 tablespoon slivered almonds
- Lemon slices
1. Mix first ingredients together on large plate.
2. Melt 1/4 cup butter in large fry-pan, add dill. ( Save the remaining butter for the almonds)
3. Coat both sides of sole with cornmeal mixture and fry for about 2 minutes on each side over medium heat. (Until fidh flakes easily with fork.
4. Remove from pan and keep warm.
5. Melt remaining butter and toast almonds in butter for about four minutes , or until a nice light brown and fragrant.
6. Eat and enjoy.