Hubby concurred. We have a bumper crop of snails this year!
Also he reminded me that I sampled those little creatures when we were on holiday at a French Island in the Caribbean. Well what can I say? I must have been having a jolly good time sipping tropical drinks and feeling adventurous. Snails not a fave.........ick!
Tonight we are going south of the border in my kitchen.
I am preparing pork burritos with re-fried beans. My husband loves re-fried beans so we have then quite often. I do make my pork in a variety of ways it just depends on what I have in my fridge and pantry.
Slow cooker pork burritos.
Ingredients:
two to two and half pounds of boneless pork short ribs.
1/4 cup apple cider
3 cloves of garlic minced
1/4 cup Anaheim pepper seeded and chopped
one half dozen nacho style sliced jalapenos (these come in a can or a jar)
cumin, salt, pepper and onion powder for sprinkling on the meat.
canola oil
slow cooker liner (these are the best, no mess at all. Just be careful not to puncture with a fork or knife.
1 cup of grated cheddar cheese
1 cup chopped cilantro
1/2 cup chopped sweet onion
sour cream to plop on the burrito
taco sauce or salsa bravo to taste
Trim the short ribs of visible fat(what you can easily remove)
then cut into approximately 5" pieces.
generously sprinkle the seasonings on both sides of the meat.
In a large skillet drizzle some oil in the bottom of the skillet. Heat and lay in the pieces of pork. Cook on med-high heat to develop a nice crust. Turn frequently and move them around the pan to get an even crust on all the pieces.
When all are nicely browned set them into your slow cooker. To the oil and bits left in the pan add the apple cider and de-glaze the pan using a wooden spoon and making sure you get all the little bits of crust and meat off the bottom of the pan. Then pour over the pork in the slow cooker. Then top the pork with the chopped garlic and Anaheim pepper and the jalapeno slices.
Push all down into juice. The pork will release more juice as it cooks. I like to start my slow cooker on high for a hour or so and then set on low. This will take about five hours or so and the meat will fall apart when probed, this is what you are looking for so cook longer if needed.
When the meat is ready using a slotted spoon remove from the pot and place in a flat bottomed bowl. Using two forks you will now shred the pork into mouthful size pieces. After all the meat is shredded using a ladle spoon a little of the juice over the meat to keep it moist.
Fill your tortilla with the meat depending on what rolling method you prefer. Then top with shredded cheese, chopped sweet onion, cilantro, a dab of sour cream and either taco sauce or salsa bravo depending on what level of heat you like.
This recipe has a little bite so if you are not a person who likes the spice you can cut down on the amount of Anaheim and jalapenos in the recipe. Of course if you want more heat just crank it up with more of the jarred jalapenos they are spicy.
Zo's vegetarian re-fried beans
Ingredients:
1 pound dried pinto beans
approximately 1 and half cans low sodium chicken broth
olive oil
3 cloves minced garlic
salt and pepper
chopped onions for serving.
Follow directions on the package for cooking the beans.
When the beans are cooked put the beans in a strainer and drain off the cooking water.
In a heavy skillet (I use a cast iron one which is preferable) add some olive oil to coat the bottom and add the minced garlic. Heat slowly as to not burn the garlic. When the garlic and oil have fused add the drained beans. Salt generously, beans take a lot of salt. I prefer kosher salt for all my cooking. The add some black pepper and start to mash the beans adding the chicken broth as you go along. Keep adding the chicken broth and mashing the beans until you get the texture you like. We do not like loose beans so mine are a little more stiff. We also like a few whole beans with the mashed ones. It is just a personal preference. My sis in law loves them really thin. That is all there is to it. We like our beans served with chopped onion over the top. If you reheat the beans the next day you will have to add more broth as they do absorb it.
Plate a burrito with the beans along side on a colorful plate with a sprig or two of cilantro and slice of lime if you like(looks pretty). Set out bright napkins for a festive look. This meal is pared well with beer or white or red wine( I like both). Of course a margarita is always welcomed.
Grab the napkin and enjoy!
Thursday, June 3, 2010
Wednesday, June 2, 2010
What's new? It is raining and has been all day. The snails are in their glory, loving every minute, chatting it up like you know, what should we nibble on next? They are out everywhere celebrating!
I got caught up in a freeway clog this morning on my way over to Trader Joes. Both lanes were barely moving. The snails pace down my sidewalk this morning was faster than what was happening on that freeway. A trip that normally takes ten minutes stretched into forty. I sat in traffic with the rain pounding on the roof of the car and listened to Dr. Laura put every one's life in perspective.
I made the decision setting on that rain clogged freeway that a good bowl of chicken vegetable soup is in order this evening.
I picked up several loaves of filone bread at Trader Joe's. It is par baked you just pop in a hot oven a few minutes and then you are transported to a European bakery grabbing a fresh loaf from the oven. So crispy on the outside tender with lots of texture on the inside. It is the perfect accompaniment to the soup.
So here is my soup recipe, easy and flavorful.
Zo's chicken vegetable soup(very original name)
Three frozen boneless chicken thighs
1/2 can of chicken broth
1/2 sliced medium size onion
Three cloves of garlic sliced
One large carrot sliced
Two stalks of celery sliced
Three potatoes medium dice
Two healthy squirts of ketchup from the bottle
Olive oil
Pepper and salt to taste
1/4 teaspoon dried basil or several fresh basil leaves chopped
1/4 teaspoon coriander
1/4 teaspoon thyme
one pinch tarragon
In your soup pot put frozen chicken thighs in water to cover.
Bring to boil and turn heat to low and continue cooking until meat is tender. This process will take a hour and a half or so.
When the chicken is cooked remove with a slotted spoon to a bowl. Skim all the chicken fat from the water and pour the broth into a container and sit aside. Now in the bottom of the same pot drizzle a little olive oil, toss in the carrot the onions and celery and garlic. Saute' until the carrots are semi tender and the celery and onions translucent.
Add the seasonings. Add the broth from the container back in the pot. Add the potatoes and ketchup. If you need more broth at this time to cover the potatoes add some of the canned chicken broth. Bring to a boil and then turn to med low until the potatoes are done. Add the chicken thighs back in and break them up with a wooden spoon. Simmer until the chicken is heated and serve in bowls and dunk the bread in the broth.
If this does put you into unwind mode on an old black night with the rain splattering the windows nothing will.
Have a good one.
I got caught up in a freeway clog this morning on my way over to Trader Joes. Both lanes were barely moving. The snails pace down my sidewalk this morning was faster than what was happening on that freeway. A trip that normally takes ten minutes stretched into forty. I sat in traffic with the rain pounding on the roof of the car and listened to Dr. Laura put every one's life in perspective.
I made the decision setting on that rain clogged freeway that a good bowl of chicken vegetable soup is in order this evening.
I picked up several loaves of filone bread at Trader Joe's. It is par baked you just pop in a hot oven a few minutes and then you are transported to a European bakery grabbing a fresh loaf from the oven. So crispy on the outside tender with lots of texture on the inside. It is the perfect accompaniment to the soup.
So here is my soup recipe, easy and flavorful.
Zo's chicken vegetable soup(very original name)
Three frozen boneless chicken thighs
1/2 can of chicken broth
1/2 sliced medium size onion
Three cloves of garlic sliced
One large carrot sliced
Two stalks of celery sliced
Three potatoes medium dice
Two healthy squirts of ketchup from the bottle
Olive oil
Pepper and salt to taste
1/4 teaspoon dried basil or several fresh basil leaves chopped
1/4 teaspoon coriander
1/4 teaspoon thyme
one pinch tarragon
In your soup pot put frozen chicken thighs in water to cover.
Bring to boil and turn heat to low and continue cooking until meat is tender. This process will take a hour and a half or so.
When the chicken is cooked remove with a slotted spoon to a bowl. Skim all the chicken fat from the water and pour the broth into a container and sit aside. Now in the bottom of the same pot drizzle a little olive oil, toss in the carrot the onions and celery and garlic. Saute' until the carrots are semi tender and the celery and onions translucent.
Add the seasonings. Add the broth from the container back in the pot. Add the potatoes and ketchup. If you need more broth at this time to cover the potatoes add some of the canned chicken broth. Bring to a boil and then turn to med low until the potatoes are done. Add the chicken thighs back in and break them up with a wooden spoon. Simmer until the chicken is heated and serve in bowls and dunk the bread in the broth.
If this does put you into unwind mode on an old black night with the rain splattering the windows nothing will.
Have a good one.
Tuesday, June 1, 2010
Back again. Did not post yesterday as I did not cook. We basically snacked the day away. Nothing exciting but little tid- bits we had in the fridge and I made up a fruit and cheese plate and we had some Cava Spanish sparkling wine. The sun was out in the afternoon and it was humid and tropical. We were able to enjoy our small but cozy, private back yard. So tonight I must make up for yesterday's laziness in my kitchen. We are having Chicken Pomodora with Niko Niko Calrose rice and fresh green beans. The chicken dish is certainly not complicated and is one of our favorites. This recipe serves four small appetites or two
generous portions.
Ingredients: for Chicken Pomodora
2 boneless chicken breasts, cut into cutlets
salt and pepper
all purpose flour
2 tablespoons canola oil
1/4 cup vodka
1/2 cup chicken broth
2 tablespoons fresh lemon juice
1/2 cup chopped tomatoe
2 tablespoons heavy cream
1/3 cup sliced scallions
Make cutlets by slicing through the chicken breasts length wise. Then with plastic wrap cover your chicken and pound gently to flatten your cutlets.
Season cutlets with salt and pepper then dust with flour.
Add the oil to a large skillet and heat to medium. Saute' cutlets on both sides till lightly browned. transfer the cutlets to a platter. Pour the fat from the skillet and deglaze the pan with the vodka(away from the heat) return to heat and cook until nearly evaporated. Add the chicken broth and lemon juice. Return the cutlets to the pan and cook each side about one minute. Transfer the cutlets onto a serving plate and cover with foil. Stir tomato and cream into the sauce heat through and pour over the cutlets.
Garnish with scallions.
Serve the rice along side the chicken as the sauce is yummy mixed in with a bite of rice. We are having green beans tonight but this recipe is also good with asparagus, peas, edamame, and other rich green vegetables. This is a pretty ensemble especially served on white plates. I am setting the dining table tonight all in white. I will use a vase of fresh herbs for the centerpiece with two white chunky candles on each side. Pure and simple.
Well now that I have informed you of what is going to happen in my kitchen I had best get at the prep work and get the table set.
Our day is a mixed bag again sadly without much sun in the mix.
We are taking a few days next week and going to the beach. We do hope for enough weather breaks so we can do some beach combing. But if not it is cozy in the room with the wild surf tossing about under our balcony.
Till tomorrow.
generous portions.
Ingredients: for Chicken Pomodora
2 boneless chicken breasts, cut into cutlets
salt and pepper
all purpose flour
2 tablespoons canola oil
1/4 cup vodka
1/2 cup chicken broth
2 tablespoons fresh lemon juice
1/2 cup chopped tomatoe
2 tablespoons heavy cream
1/3 cup sliced scallions
Make cutlets by slicing through the chicken breasts length wise. Then with plastic wrap cover your chicken and pound gently to flatten your cutlets.
Season cutlets with salt and pepper then dust with flour.
Add the oil to a large skillet and heat to medium. Saute' cutlets on both sides till lightly browned. transfer the cutlets to a platter. Pour the fat from the skillet and deglaze the pan with the vodka(away from the heat) return to heat and cook until nearly evaporated. Add the chicken broth and lemon juice. Return the cutlets to the pan and cook each side about one minute. Transfer the cutlets onto a serving plate and cover with foil. Stir tomato and cream into the sauce heat through and pour over the cutlets.
Garnish with scallions.
Serve the rice along side the chicken as the sauce is yummy mixed in with a bite of rice. We are having green beans tonight but this recipe is also good with asparagus, peas, edamame, and other rich green vegetables. This is a pretty ensemble especially served on white plates. I am setting the dining table tonight all in white. I will use a vase of fresh herbs for the centerpiece with two white chunky candles on each side. Pure and simple.
Well now that I have informed you of what is going to happen in my kitchen I had best get at the prep work and get the table set.
Our day is a mixed bag again sadly without much sun in the mix.
We are taking a few days next week and going to the beach. We do hope for enough weather breaks so we can do some beach combing. But if not it is cozy in the room with the wild surf tossing about under our balcony.
Till tomorrow.
Sunday, May 30, 2010
The sun came out yesterday afternoon. And minutes later we were sprawled in our patio chairs with happy smiles soaking up the warmth. Ahhhhh what an unexpected pleasure.
We got our veggie garden planted as well as flowers snugged into deck pots.Tomorrow my husband will spread gravel around our raised garden beds and all will be done!
We enjoyed those burgers last night, they were juicy and flavorful tucked between grilled sour dough bread for a nice little crunch. What is not to like?
So for tonight's fare we are grilling bone in rib eye steaks and I making a green salad with my Mom's Thousand Island dressing. That is all we need as the steaks are quite good size. We usually do not eat the whole steak when they are this large, so I slice what is left to top a salad the next day for lunch.
So here is my way of doing grilled steak.
There are many steaks rubs on the market I make my own and the recipe will follow.
Put steak rub of your choice on both sides of the steak and rub in good. Leave steaks sit at room temperature for a half hour after the rub is applied.
After your grill is hot and oiled put on the steaks. Do not turn steaks until there are well defined grill marks on the down side.
We like our steaks med- rare so from the time I turn them I then time them for about five minutes depending on the thickness of the steak. Only turn the steaks once, do not cut or poke with a fork as the juice will release from the steak. When the steak is grilled to perfection remove to a platter and put a small pat of butter on each steak and cover tightly with foil. Let the steaks stand for ten minutes. They will not get cold and the resting time is so very important. You do not want all that steak juice running out on your plate when you cut into your steak, you want it running down your chin instead!
Serve with your favorite steak sauce or nothing at all.
My steak rub(works well for pork and chicken as well)
1 tablespoon kosher salt
2 teaspoons ground cumin
2 teaspoons ground coriander seed
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried oregano or you can use Italian seasoning
1 teaspoon black ground pepper
Combine all the ingredients in a bowl and mix well.
Makes a 1/2 cup enough for about 8 thick steaks.
Store in clean jar with lid.
Mom's Cafe' Thousand Island dressing.
1 cup mayo
1/2 cup chili sauce
2 teaspoons fresh lemon juice
2 tablespoons minced sweet pickles
1 teaspoon Worcestershire sauce
2 drops Tabasco or hot sauce
1 teaspoon sugar
salt and pepper to taste
Mix all together
So that is what we are dining on tonight. We do not have steak that often so it is a treat when we do have it.
So my steak tips are:
Do not over cook your steak ever
Let the steak sit for ten minutes before digging in
Make sure your grill is hot
Do not poke, cut, puncture your steak in any manner
Only turn a steak once
That pat of butter over the top while the steak is resting is worth every calorie.
Enjoy!
We got our veggie garden planted as well as flowers snugged into deck pots.Tomorrow my husband will spread gravel around our raised garden beds and all will be done!
We enjoyed those burgers last night, they were juicy and flavorful tucked between grilled sour dough bread for a nice little crunch. What is not to like?
So for tonight's fare we are grilling bone in rib eye steaks and I making a green salad with my Mom's Thousand Island dressing. That is all we need as the steaks are quite good size. We usually do not eat the whole steak when they are this large, so I slice what is left to top a salad the next day for lunch.
So here is my way of doing grilled steak.
There are many steaks rubs on the market I make my own and the recipe will follow.
Put steak rub of your choice on both sides of the steak and rub in good. Leave steaks sit at room temperature for a half hour after the rub is applied.
After your grill is hot and oiled put on the steaks. Do not turn steaks until there are well defined grill marks on the down side.
We like our steaks med- rare so from the time I turn them I then time them for about five minutes depending on the thickness of the steak. Only turn the steaks once, do not cut or poke with a fork as the juice will release from the steak. When the steak is grilled to perfection remove to a platter and put a small pat of butter on each steak and cover tightly with foil. Let the steaks stand for ten minutes. They will not get cold and the resting time is so very important. You do not want all that steak juice running out on your plate when you cut into your steak, you want it running down your chin instead!
Serve with your favorite steak sauce or nothing at all.
My steak rub(works well for pork and chicken as well)
1 tablespoon kosher salt
2 teaspoons ground cumin
2 teaspoons ground coriander seed
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried oregano or you can use Italian seasoning
1 teaspoon black ground pepper
Combine all the ingredients in a bowl and mix well.
Makes a 1/2 cup enough for about 8 thick steaks.
Store in clean jar with lid.
Mom's Cafe' Thousand Island dressing.
1 cup mayo
1/2 cup chili sauce
2 teaspoons fresh lemon juice
2 tablespoons minced sweet pickles
1 teaspoon Worcestershire sauce
2 drops Tabasco or hot sauce
1 teaspoon sugar
salt and pepper to taste
Mix all together
So that is what we are dining on tonight. We do not have steak that often so it is a treat when we do have it.
So my steak tips are:
Do not over cook your steak ever
Let the steak sit for ten minutes before digging in
Make sure your grill is hot
Do not poke, cut, puncture your steak in any manner
Only turn a steak once
That pat of butter over the top while the steak is resting is worth every calorie.
Enjoy!
Saturday, May 29, 2010
It is another gloomy, gray cool day in Eugene Or.
The local paper this morning reported it has been one of the wettest gray May's in history. Everyone is feeling cheated out of spring we are still in winter mode. This was suppose to be our nice day!
It was nice to have a reprieve from cooking last night. Tonight we are having easy fare. Grilled cheese burgers, with baked beans and home fries. We will grill in the gray late afternoon unless the sun makes an appearance. I think I shall dance if that happens.
I am sure most everyone knows how to make and build a great burger so I will not actually do a recipe for one as there are millions. What I will do is offer some little hints on what makes a great burger.
First of all you want fat in your burger. I usually get the 15%fat. This makes for a juicier burger and the fat dripping from the meat add good smoke and char flavor.
Handle your meat as little as possible that will keep the burger from being tough. When you have your patty made make a thumb print indentation in the middle. The burger will not round up on top that way.
My guy likes minced garlic in his meat so that is what we do along with salt and pepper.
When you put your burgers on your hot grill do not turn until you have grill marks then flip. Try to avoid turning them as much as possible. Never poke, cut or flatten your burgers, they will lose their juice and will become tough and dry. For some reason men have a hard time with not messing with the meat when it is on the grill. Make them keep their hands in their apron pockets!
We prefer to put our burgers on sour dough bread which has been drizzled with olive and grilled along side the burgers. I usually add the bread about the same time as I put the cheese on the burgers.
We always have some sort of cheese and tonight we are having white American cheese from the deli. Munster is one or our faves as it melts so nicely. We have also used Gorgonzola and blue cheese as stuffing in the burger. Just make two thin burgers put the cheese in the middle of the two and crimp the edges to seal the cheese in.
Tonight we will have special sauce(mayo, ketchup,horseradish mixed together.) Mustard will be offered and we will load the cheese burgers with lettuce,tomatoes,sweet onion slices and my home made sweet dills.
Home fries are nothing more than making potato wedges or rounds. Put them in a bowl and drizzle some olive oil over them then salt and pepper. Mix with your hands and spread in a single layer on a baking sheet lined with parchment paper. Bake at 425 degrees for about forty minutes or so till tender. I turn them over half through the cooking time.
I am not making beans from scratch this evening as hubby loves the Bush Grilling beans. I am not a big baked bean person so that works for me.
We will work in the garden this afternoon and I will also plant some flowers in pots. I bought a nice variety of colorful plants yesterday at the farms. The deck will look summery it will be an illusion.
Enjoy your day and maybe where you are the sun is shinning.
The local paper this morning reported it has been one of the wettest gray May's in history. Everyone is feeling cheated out of spring we are still in winter mode. This was suppose to be our nice day!
It was nice to have a reprieve from cooking last night. Tonight we are having easy fare. Grilled cheese burgers, with baked beans and home fries. We will grill in the gray late afternoon unless the sun makes an appearance. I think I shall dance if that happens.
I am sure most everyone knows how to make and build a great burger so I will not actually do a recipe for one as there are millions. What I will do is offer some little hints on what makes a great burger.
First of all you want fat in your burger. I usually get the 15%fat. This makes for a juicier burger and the fat dripping from the meat add good smoke and char flavor.
Handle your meat as little as possible that will keep the burger from being tough. When you have your patty made make a thumb print indentation in the middle. The burger will not round up on top that way.
My guy likes minced garlic in his meat so that is what we do along with salt and pepper.
When you put your burgers on your hot grill do not turn until you have grill marks then flip. Try to avoid turning them as much as possible. Never poke, cut or flatten your burgers, they will lose their juice and will become tough and dry. For some reason men have a hard time with not messing with the meat when it is on the grill. Make them keep their hands in their apron pockets!
We prefer to put our burgers on sour dough bread which has been drizzled with olive and grilled along side the burgers. I usually add the bread about the same time as I put the cheese on the burgers.
We always have some sort of cheese and tonight we are having white American cheese from the deli. Munster is one or our faves as it melts so nicely. We have also used Gorgonzola and blue cheese as stuffing in the burger. Just make two thin burgers put the cheese in the middle of the two and crimp the edges to seal the cheese in.
Tonight we will have special sauce(mayo, ketchup,horseradish mixed together.) Mustard will be offered and we will load the cheese burgers with lettuce,tomatoes,sweet onion slices and my home made sweet dills.
Home fries are nothing more than making potato wedges or rounds. Put them in a bowl and drizzle some olive oil over them then salt and pepper. Mix with your hands and spread in a single layer on a baking sheet lined with parchment paper. Bake at 425 degrees for about forty minutes or so till tender. I turn them over half through the cooking time.
I am not making beans from scratch this evening as hubby loves the Bush Grilling beans. I am not a big baked bean person so that works for me.
We will work in the garden this afternoon and I will also plant some flowers in pots. I bought a nice variety of colorful plants yesterday at the farms. The deck will look summery it will be an illusion.
Enjoy your day and maybe where you are the sun is shinning.
Thursday, May 27, 2010
Tonight is Italian fare. Very simple, healthy tasty Italian fare.
I am making Spaghetti Aglio e olio which is, spaghetti with olive oil and garlic. However I am adding sauteed shrimp ,zucchini and sliced peppers and tomatoes.
Ingredients:
1 lb of spaghetti noodles cooked al dente and drained
1/2 cup olive oil
2 large cloves garlic minced
1/4 cup Italian flat leaf parsley minced
black pepper to taste
1/4 cup pecorino or Parmesan cheese shredded
1/2 lb medium shrimp peeled and deveined with tails removed
1/2 medium size zucchini cut length wise then sliced into pieces
2 Roma tomatoes chopped
1/2 cup mixed red and yellow bell peppers sliced
2 tablespoons unsalted butter
Bring a pot of water to boil for your spaghetti noodles
In frying pan add the butter and when melted add the shrimp sprinkle lightly with salt and pepper cook the shrimp over med high heat till curled and done about three minutes or so.
Remove the shrimp from the pan and add to the drippings the zucchini and peppers. Meanwhile heat the olive oil, garlic, parsley and black pepper in a small sauce pan on med heat. No need to boil this just heat through to meld the flavors. While your spaghetti is cooking add the shrimp back to the skillet along with the tomatoes when your peppers are tender. Drain your spaghetti and transfer into a large pasta bowl. Add the peppers, tomatoes and shrimp to the pasta and pour in the olive oil mixture and mix well. Serve up on plates or in bowls and sprinkle with the pecorino or Parmesan cheese.
All that is needed is a wonderful crusty bread to complete the meal.
You can add your idea's to this recipe as I often do depending on what you have in your frig. I have used mushrooms instead of the peppers, toss in some olives, perhaps some asparagus. So just experiment , grab a fork and enjoy.
We are going out to dinner tomorrow night so there will be no blog. I do get a break occasionally which is lovely.
Breaking news, looks as if we may wind up with a decent weekend after all. Now they are calling for sun and clouds and seventy....what a pleasure that would be to enjoy the deck again. This morning the rain was hard rain like in winter. It seems a little warmer though or that may be wishful thinking on my part.
I see several of our neighbors are getting ready to depart in their Rv's. They are brave souls! Many times in this Pacific northwest area Memorial weekend has unleashed it's fury. It is not fun spending your camping weekend under blowing, dripping traps or trapped inside your RV.
Wherever you are going or whatever you are doing have a fun Memorial weekend.
I am making Spaghetti Aglio e olio which is, spaghetti with olive oil and garlic. However I am adding sauteed shrimp ,zucchini and sliced peppers and tomatoes.
Ingredients:
1 lb of spaghetti noodles cooked al dente and drained
1/2 cup olive oil
2 large cloves garlic minced
1/4 cup Italian flat leaf parsley minced
black pepper to taste
1/4 cup pecorino or Parmesan cheese shredded
1/2 lb medium shrimp peeled and deveined with tails removed
1/2 medium size zucchini cut length wise then sliced into pieces
2 Roma tomatoes chopped
1/2 cup mixed red and yellow bell peppers sliced
2 tablespoons unsalted butter
Bring a pot of water to boil for your spaghetti noodles
In frying pan add the butter and when melted add the shrimp sprinkle lightly with salt and pepper cook the shrimp over med high heat till curled and done about three minutes or so.
Remove the shrimp from the pan and add to the drippings the zucchini and peppers. Meanwhile heat the olive oil, garlic, parsley and black pepper in a small sauce pan on med heat. No need to boil this just heat through to meld the flavors. While your spaghetti is cooking add the shrimp back to the skillet along with the tomatoes when your peppers are tender. Drain your spaghetti and transfer into a large pasta bowl. Add the peppers, tomatoes and shrimp to the pasta and pour in the olive oil mixture and mix well. Serve up on plates or in bowls and sprinkle with the pecorino or Parmesan cheese.
All that is needed is a wonderful crusty bread to complete the meal.
You can add your idea's to this recipe as I often do depending on what you have in your frig. I have used mushrooms instead of the peppers, toss in some olives, perhaps some asparagus. So just experiment , grab a fork and enjoy.
We are going out to dinner tomorrow night so there will be no blog. I do get a break occasionally which is lovely.
Breaking news, looks as if we may wind up with a decent weekend after all. Now they are calling for sun and clouds and seventy....what a pleasure that would be to enjoy the deck again. This morning the rain was hard rain like in winter. It seems a little warmer though or that may be wishful thinking on my part.
I see several of our neighbors are getting ready to depart in their Rv's. They are brave souls! Many times in this Pacific northwest area Memorial weekend has unleashed it's fury. It is not fun spending your camping weekend under blowing, dripping traps or trapped inside your RV.
Wherever you are going or whatever you are doing have a fun Memorial weekend.
Wednesday, May 26, 2010
Well I do not have much to write about today as I am not making dinner tonight. I am taking a night off, well not totally. We are having a frozen pizza which I will toss on a few more ingredients to our liking.
It was just raining torrents a while ago. I do not know how the little vilola's I have in my cedar barrel stand up to that pounding. Their little faces get droopy but when the rain stops they are smiling again.
Today am doing the weekly grocery shopping. I put my menu together this morning. So there will be some fun things happening in my kitchen this week. We are certainly holding out hope that we can grill steaks this weekend at some point. We are to have sun breaks so that is encouraging. I will share a good steak rub with you then and my grilling technique which is all about timing and not messing with your steak while it is on the grill.
I will be back tomorrow with a recipe of my own that has shrimp,veggies and spaghetti noodles, in a olio sauce. Which basically is olive oil, garlic and fresh parsley. Then you serve with lots of fresh grated Parmesan cheese over the top. Very simple, satisfying and healthy.
Till then, Zo
It was just raining torrents a while ago. I do not know how the little vilola's I have in my cedar barrel stand up to that pounding. Their little faces get droopy but when the rain stops they are smiling again.
Today am doing the weekly grocery shopping. I put my menu together this morning. So there will be some fun things happening in my kitchen this week. We are certainly holding out hope that we can grill steaks this weekend at some point. We are to have sun breaks so that is encouraging. I will share a good steak rub with you then and my grilling technique which is all about timing and not messing with your steak while it is on the grill.
I will be back tomorrow with a recipe of my own that has shrimp,veggies and spaghetti noodles, in a olio sauce. Which basically is olive oil, garlic and fresh parsley. Then you serve with lots of fresh grated Parmesan cheese over the top. Very simple, satisfying and healthy.
Till then, Zo
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