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!
It’s a birthday day in our house. That means Jell-O for breakfast. ( not for me, I don’t like the stuff), and a fun day ahead. I am definitely going to have to catch a nap this afternoon as my head was swirling with plans late last night. Don’t you hate it when you come up with ideas at 3 in the morning and then stay up until 5. Urg! Sitting here drinking coffee waiting for the caffeine to kick in so I can start the day. Planning on a games night, with snack food, and my husband’s favorite Cherry Cheesecake. This time I am making them mini form, so should be fun.
Earlier in the week, we enjoyed our seafood of the month. I found this recipe in The Great American Brand Name Cookbook . It was a winner. In this pasta loving family, I knew I could easily get away with hiding the seafood in the pasta sauce, served with our beloved noodles and it was a dinner time treat. I also really liked the addition of wine to the pasta sauce, so that is something I will be doing again!
- 3 Tbsp Olive Oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 2 cups canned meatless spaghetti sauce
- 2 tbsp. chopped parsley
- 1 bay leaf
- 2 tsp dried basil leaves
- 3/4 tsp Tabasco sauce
- 1/2 tsp salt
- 3/4 pound medium shrimp, peeled, deveined
- 3/4 pound bay scallops
- 12 ounces linguine, cooked, drained
1. Heat olive oil in large skillet. Add onion and garlic cook 5 minutes. Pour in wine. Simmer for 5 minutes. add next 6 ingredients. Bring to boil, reduce to a simmer, cook covered for 10 minutes. Add seafood, cook additional 5 minutes or until seafood is cooked through.
2. Serve over cooked linguine.
3. Eat and enjoy!
We are fully back into the swing of things with school. The kids enjoyed their drama and sports classes on Tuesday, today starts our piano lessons and Erik’s Aikido, which he is looking forward to so much, one thing he doesn’t like to give up in Summer, but mommy likes the little break. We just keep motoring along, and as I think this September may be our busiest month I can ever remember , I am sure October will be here before we know it. Quick meals are key when you have a lot going on, like this one simple, easy and a seafood dish the whole family enjoyed. Yes even me!
Recipe from Betty Crocker Quick and Easy
- 8 oz uncooked vermicelli
- 1 Tbsp olive oil
- 2 cloves garlic
- 1/2 cup sliced red onion
- 1 medium zucchini , sliced
- 1 medium yellow summer squash, sliced ( my grocery store didn’t have any so I used 2 zucchini)
- 1/4 tsp salt
- 1 lb, shrimp, tails removed
- 1 cup marinara sauce
- 1/2 tsp dried basil leaves
1. Start a large pot of water boiling to cook your pasta, cook to your desired tenderness,.
2. While pasta is cooking, saute onion and garlic in oil in large skillet until tender. Add remaining vegetables and salt, cook additional 2-3 minutes until tender. Set aside vegetables.
3. Add shrimp to skillet and cook 1-2 minutes until just pink. Return vegetables to pan and mix with shrimp.
4. While cooking vegetables and shrimp place marinara sauce in small sauce pan and heat.
5. Divide pasta between your serving bowls and toss each with about 2 Tbsp of marinara sauce. Top with Shrimp and Vegetables plus additional marinara sauce.
6. Eat and enjoy!
Another month, another fish. This one was pretty good. I served it with tartar sauce and I love that, so definitely an edible seafood, plus all the people in the house that actually like seafood, really liked this recipe. Their opinions are probably more accurate for seafood recipes. So enjoy if you like seafood, and if you are like me and don’t, this one is not that bad!
Recipe found at Allrecipes.com
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 2 egg whites
- 1 pound tilapia fillets
- 1/4 cup dried bread crumbs
- 1/4 cup cornmeal
- 1/2 teaspoon dried basil, crushed
1. Get out three bowls. In first bowl mix together flour, salt and pepper. Second bowl, beat the egg whites until frothy. Third bowl mix together the bread crumbs, cornmeal and basil.
2. Dip the fish in each bowl in order. Place in a lightly greased 13×9 inch pan.
3. Bake at 450 degrees until fish flakes easily with fork (about 10-15 minutes).