Tag: Garlic

Spaghetti with Shrimp

I copied this recipe from a blogger friend -http://theblessedhearth.blogspot.com/2013/07/beach-thyme.html.  That’s for sharing, Faye.
Put your pasta water on with lots of salt until it tastes like the sea or so the chefs all tell you.. grin..
I just buy one of those cheaper shrimp rings that are already cooked..
Anyway..
In a frying pan I put in a few Tablespoons of olive or canola oil, a bit of hot pepper flakes, a bay leaf and some
chopped up green or red or even white onion, a chopped up fresh tomato or two, a clove or two of garlic, kosher or sea salt and freshly ground pepper..
There was no pepper on ours that night as I mislaid my pepper grinder.. daaaaa..
Anyway, let that cook very slowly while the pasta is cooking and take the tails off of the shrimp..
Halfway through I add some chicken stock.. Probably 1/2 cup..
Drain your pasta and at the last minute add your shrimp with a bit of squeezed lemon.. The heat from the pasta will heat them up and they are lovely and fresh..
Lots of chopped basil and Terry loves fresh grated parmesan cheese

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Fresh Salsa

Chop 5-6 Roma tomatoes,1 small onion and 1/2 cup fresh Cilantro. Mince 2 seeded Serrano or Jalapeño peppers and 1 clove of garlic. Add 2 tbsp. freshly squeezed lime juice and salt and pepper to taste. Mix everything together and let sit overnight for flavors to meld.

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Rosemary Marinade for Meat

I have had this recipe for a long time.  I am not sure where I got it from.  It is Dave’s favorite marinade for pork on the grill.

1/3 cup soy sauce, 1/4 cup lemon juice, 2 tbsp. olive oil, 2 tsp. minced garlic, 2 tbsp. minced fresh rosemary.  Combine all ingredients and pour over meat.  Let sit overnight or at least a few hours.  As in all marinades, overnight is better but not always possible.  I have made this plenty using dried rosemary and even not using any rosemary at all.  It is still delicious either way.

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Homemade Ranch Dressing

Ingredients:
Black Pepper ¼ C
Parsley Flakes 1 1/2 C
Garlic Salt ½ C
Kosher Salt 2 Tbsp
Granulated Garlic ¼ C
Granulated Onion 3/4 C
Dill Weed 2 Tbsp

Procedure:
1. Combine all ingredients, store in an airtight container. Makes about 3 ½ cups of dry mix
2. To Make Dressing, whisk together 2 Tbsp of mix with 2 Cups each of mayonnaise and buttermilk 1 ½ Cups sour cream, & 1 tsp Lemon Juice. Refrigerate for 2 hours. Makes 1 ¾ Quarts

I got this recipe from http://www.thecraftyblogstalker.com
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Oven Roasted Asparagus

  • 1 bunch thin asparagus spears, trimmed
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons grated Parmesan cheese (optional)
  • 1 clove garlic, minced(optional)
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon lemon juice(optional)
This recipe came from allrecipes.com

Directions

  1. Preheat an oven to 425 degrees F (220 degrees C).
  2. Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
  3. Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.
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Spaghetti with Shrimp and Broccoli

1/2 lb spaghetti uncooked

4 cups  small broccoli florets

1/2 cup  KRAFT Tuscan House Italian Dressing
1 lb.  uncooked deveined peeled large shrimp
2 cloves  garlic, minced
1/4 cup  KRAFT Grated Parmesan Cheese

COOK spaghetti in large saucepan as directed on package, omitting salt and adding broccoli to the cooking water for the last 2 min.

MEANWHILE, heat dressing in large skillet on medium-high heat. Add shrimp and garlic; cook and stir 3 to 4 min. or until shrimp turn pink.

DRAIN spaghetti mixture; return to pan. Add shrimp mixture and cheese; mix lightly.

kraft kitchens tips

SPECIAL EXTRA
Add 1/2 tsp. crushed red pepper to the hot dressing along with the shrimp and garlic.
VARIATION
Prepare using thawed frozen cooked cleaned large shrimp, and reducing the cooking time for the shrimp and garlic to 2 to 3 min. or until the shrimp are heated through.
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Fried Rice

INGREDIENTS
3 cups cold cooked rice (1 cup dry long-grain rice yields 3 cups cooked)
2 Tbsp vegetable oil
1/2 cup ham, diced
1 small onion, diced
1 tsp jarred minced garlic (or 2 minced fresh cloves)
3 medium carrots, peeled and diced
1 small head broccoli, stem discarded, florets chopped
2 eggs
1/4 cup low-sodium soy sauce

DIRECTIONS
Heat the oil in a large skillet over medium-high heat.

Add the ham. Cook, stirring occasionally till ham is lightly browned.

Add onion. Cook for 2 minutes until onion is fragrant, then add the garlic, and cook an additional 30 seconds or so.

Add the rest of the vegetables and cook for 3 minutes, stirring occasionally.

Push the ham and vegetables to the sides of the skillet with your spoon, and add the eggs, scrambling them, then incorporating them with the vegetables.

Add the rice, and stir everything together. Add the soy sauce, and stir till rice is hot, and everything is mixed together.

Serve immediately.

I got this recipe from http://penniesandpancakes.blogspot.com/

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Chili Beans

1 lb ground beef, 1 lg onion-chopped, 1 med green pepper-chopped.  Brown together in large skillet.  Pour into large pot.

Add:  1 pt tomatoes or 1 qt home canned tomato juice, 1 small can tomato sauce or 1 small can tomato paste, 1 pkg chili seasoning mix (I prefer Chili-O brand), 1 tsp. chili powder, 1 tsp cumin, 3 cans kidney beans.   If this looks too thick, add water till reach desired consistency.  Salt and pepper to taste.  I also add garlic salt.

To can this pressure pints 75 min, qts 90 min on 10 lb pressure.

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Salsa

Given to me by Judy Yoder

7 qts tomatoes-chunked, 6 garlic cloves-chopped, 5 onions-chopped, 4 green peppers-chopped, 1/2 cup hot peppers-chopped (or to taste), 2 cups vinegar, 2 tbsp salt, 2 tbsp sugar, 2 tsp oregano, 2 tsp cumin, 2 tsp cilantro.

Simmer until thick.  Process 20 min. in water bath canner.  Makes approx. 11 pints.

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