It has been a long, terrible few days here in this lovely city. Once again, terror has found good and honorable people to take from all of us.
This is so difficult. But just as in Oklahoma City, the wonderful people of this gracious city are showing what a true American is. Within an hour of the second shooting, lines had formed at blood banks. Makeshift memorials went up at the sites. The city was so quiet that first day. It's just all so sad and pointless.
My love and unconditional gratefulness go out, as always, to our all of our law enforcement and armed forces men and women.
And my sincere sympathy and complete understanding to family and friends of our five murdered Marines.
If you have a basil plant that is as prolific as ours, you must always be looking for a way to use it. But even if you don't have a plant but have a chance to pick up some fresh basil (maybe from a neighbor?), here is a great place to use it.
There is almost no prep time to this recipe. All I had to do was to peel some uncooked shrimp (freeze those shells for stock!), mince some garlic and chop some basil. And while the pasta is cooking, this can all be made in the 10 or so minutes that it takes to bring the pasta to al dente.
FIRE-ROASTED TOMATO and FETA PASTA with SHRIMP (4 servings)
1/2 pound linguine
1 Tbsp EVOO
3 tsp minced fresh garlic
1 pound (41-50) raw shrimp, peeled and deveined
1 (14.5 oz) can diced fire-roasted tomatoes
2-3 Tbsp chopped fresh basil
S&P to taste
1/2 cup crumbled feta cheese
Bring a large pot of salted water to a boil. Add pasta and cook until ad dente, 8-11 minutes. Drain.
While the pasta cooks, heat oil in a 12" heavy skillet over medium heat until hot. Cook garlic, stirring, until fragrant, about 1 minute (don't let it burn.....if you do, start over!) Add shrimp and cook, stirring until opaque and heated through, 2-3 minutes. Add tomatoes and cook, stirring, until heated through, 1 1/2-2 minutes. Stir in basil and S&P.
Add pasta to skillet and cook, tossing pasta and sauce, 1 minute. Transfer to a serving bowl and sprinkle with feta.
Recipe Source: www.allrecipes.com
\
We are in the midst of the most incredible thunderstorms I think I have ever encountered! Poor dogs were scared to tremors but we snuggled 'em real good!
It was very short-lived but mighty intense. Thank goodness Jim had the insight to get everyone outside before the worse hit. This is awesome nappin' weather!
I do loves me thunderstorms.
This is so good!!!!
Maybe so because I'm biased.....I loved fish/seafood and soup. But this chowder is different in that it includes mushrooms which really ramps up the flavor. In fact, I would double the amount of mushrooms the recipe calls for making this a Cream of Mushroom/Fish Chowder!
I actually had everything on hand and didn't need a run to the grocery store. Although this recipe called for cod, I had a single leftover Swai and tilapia fillet in the freezer so I used those. Really, just about any mild, white fish would work wonderfully. I used russet potatoes because the one I have are aging, but personally, I would prefer reds (the russets were actually quite good in this recipe).
I'm so glad I made the entire recipe (I usually half it since there are just the two of us) so now I have leftovers for a midnight snack or lunch tomorrow.
FISH CHOWDER (4 servings)
1 Tbsp butter
1 cup chopped onion
2 fresh mushrooms (yes, just two mushrooms), sliced (I'd more than double this, at least 4-8, but I LOVE mushrooms)
1/2 thick stalk or 1 slim stalk celery, chopped
2 cups chicken stock
2 cups diced potatoes
1 pound cod, diced into 1/2" cubes
1/8 tsp Old Bay seasoning
S&P to taste
1/2 cup clam juice
1/4 AP flour
1 (12 oz) can evaporated milk
In a large stockpot, melt butter over medium heat. Saute onions, mushrooms, and celery in butter until tender.
Add chicken stock and potatoes, simmer 10 minutes.
Add fish, simmer 10 minutes. Add Old Bay seasoning and S&P. Mix together clam juice and flour until smooth. Stir into soup. Remove from heat and stir in evaporated milk.
Recipe Source: www.allrecipes.com
Holy Smokes!!! This is so good!!!
I gotta be honest. I have really become so tired of skinless, boneless chicken breasts. I've amped up my fish/seafood dishes and even added a few pork/beef dishes because I was beginning to feel that if I saw another SBCB, I'd pull my hair out.
So if you're in the same boat (and even if you're not), you have to try this. The dichotomy of sweet (maple syrup) and savory (fresh rosemary) elevates this dish to a whole new level.
Serve this simply (I put it on top of jasmine rice) so the chicken itself will shine. Since we're still getting fabulous, sweet (and cheap) corn-on-the-cob and our cucumber vines must think they're steroids, I served this with simple corn-on-the-cob and my two favorite cucumber salads, but generally I would simply serve it with a green vegetable/salad. Also, I'm listing the recipe as published (thank you, again, Publix) but I used 2 four-ounce chicken cutlets and then halved the sauce recipe. Perfection.
Regardless, just try the chicken!!!!
ROSEMARY ORANGE CHICKEN (4 servings)
1 3/4 pound skinless, boneless chicken breasts
1/2 tsp kosher salt
1/2 tsp black pepper
1 Tbsp EVOO
1 Tbsp unsalted butter
1/2 cup reduced-sodium chicken broth
3/4 cup freshly-squeezed orange juice
1/4 cup white wine (or chicken broth)
2 tsp fresh rosemary, finely chopped
1/4 cup pure maple syrup (not pancake syrup)
Preheat large saute pan on medium 2-3 minutes. Season chicken with S&P (wash hands). Place oil then butter in pan, then add chicken, cook 4-5 minutes on each side or until browned.
Add chicken broth to chicken and cover; cook 5 minutes or until most of liquid is absorbed. Add orange juice and wine (or chicken broth); bring to a boil.
Reduce heat on chicken to medium-low; simmer 5 minutes stirring often. Meanwhile, chop rosemary
Add syrup and rosemary to chicken; cook 3-4 minutes, turning chicken to coat with sauce, or until chicken is 165F. Slice chicken (optional) and serve.
Recipe Source: http://www.publix.com/recipes-planning/aprons-simple-meals/rosemary-orange-chicken-with-glazed-sweet-potato-puffs
What a lovely simple, summer meal! (again) on my mission to clean out my freezer, I had some bay scallops that I needed to use. And with the plethora of summer vegetables, this is an absolutely delicious meal. Use those summer zucchinis and tomatoes and make it an entire seafood entree by adding some scallops and fettucine.
I served mine with a Caesar salad and a crusty baguette for a relatively light summer, very delicious dinner.
PASTA with SCALLOPS, ZUCCHINI, and TOMATOES (4 servings)
8 oz dry fettucine pasta
2 Tbsp EVOO
1 1/2 tsp minced fresh garlic
1 zucchini, sliced
1/4 tsp salt
1/4 tsp crushed red pepper flakes
1/2 cup fresh chopped basil
2 Roma tomatoes, chopped
8 oz bay scallops
1 Tbsp grated Parmesan cheese
In a large pot with boiling salted water; cook pasta until al dente. Drain.
Meanwhile, in a large skillet heat oil, add garlic and cook until tender. Add the zucchini, salt, red pepper flakes, basil, and saute for about 10 minutes (lower heat). Add chopped tomatoes, bay scallops, and any additional basil you'd like and simmer for 5 minutes, or until scallops are opaque.
Pour sauce over cooked pasta and serve with Parmesan cheese.
Recipe Source: http://allrecipes.com/Recipe/Pasta-with-Scallops-Zucchini-and-Tomatoes/Detail.aspx?event8=1&prop24=SR_Thumb&e11=pasta%20with%20scallops%2c%20zucchini%2c%20and%20tomatoes&e8=Quick%20Search&event10=1&e7=Home%20Page&soid=sr_results_p1i1
I just can't believe that my brother would have been 63-years-old today. What I wouldn't do to see an aged-progressed photo of what he might look like! At 43, he still could have passed for a fella in high school.
I miss you, sweet brother. You are remembered each and every day.
