Serves: 4

Ingredients:

1-pound uncooked shrimp, peeled and deveined

8 ounces of pasta (I used whole wheat)

1 tablespoon olive oil

2 tablespoon unsalted butter

½ teaspoon lemon pepper or to taste

½ lemon juiced

1 lemon zested

5 cloves garlic, minced

¼ cup chicken broth (or you could use white wine)

1 cup cherry tomatoes, halved (I used multi colored)

2 tablespoons fresh chopped basil

Parmesan Reggiano for sprinkling

Directions:

In a medium bowl, combine the shrimp with the lemon zest, half lemon, lemon pepper and garlic. Let it marinade for at least ½ hour.

Boil pasta al dente using the package directions. Reserve ½ cup of pasta water.

Heat the olive oil and butter over medium high heat. Add the shrimp mixture to the pan

 Serves: 4

Ingredients:

  • 10 ounces fresh spinach
  • ¼ cup onion, minced
  • 1 tablespoon olive oil
  • ½ cup all-purpose flour
  • Salt and pepper
  • 4 boneless skinless chicken breasts
  • 2 tablespoons unsalted butter
  • ½ cup chicken broth
  • ¼ cup dry white wine
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons garlic, minced

Directions:

Preheat oil in skillet. Cook spinach and onion over medium heat until just wilted. Remove from skillet and set aside. 

Combine flour, salt and pepper. Dredge chicken in

 Trying to use the staples I already have at home. And NOT turning on the oven in this heat.

Serves: 4

Ingredients:

  • 1 whole chicken (3-4 pounds), cut into pieces, skin removed
  • 1 onion, sliced
  • 2 carrots, cut into 1-2” pieces
  • 5 medium Yukon potatoes, peeled, cut into cubes
  • Kosher Salt
  • Ground Pepper
  • Smoked Paprika
  • Onion Powder
  • Garlic Powder
  • Italian Herb Seasoning
  • 1 cup chicken broth (use chicken bouillon)

Directions:

Put cut vegetables in the sprayed cock pot. Sprinkle with a

 Serves: 2-3

Ingredients:

  • 14 ounces kielbasa
  • 1 tablespoon olive oil
  • 1tablespoon unsalted butter
  • 1 yellow onion
  • Small head of cabbage, chopped
  • Salt and Pepper to Taste

Mustard Vinaigrette

  • ¼ cup of olive oil
  • 2 tablespoons red wine vinegar
  • 1-1/2 tablespoons stone ground mustard
  • ¼ teaspoon of garlic powder
  • Freshly cracked pepper

Directions:

Prepare the vinaigrette by adding the olive oil, vinegar, mustard, garlic powder, salt and pepper to a bowl or jar. Whisk or shake until

 Serves: 4

Ingredients:

  • 1 package mussel meats (1lb)
  • 1 tablespoon oil
  • 1 medium onion, diced
  • 6 cloves garlic, chopped
  • ½ stick unsalted butter
  • handful of black olives, chopped
  • 2 cups fish stock or water
  • ¼ cup white wine
  • Parsley, chopped, 1 tablespoon
  • Salt & pepper to taste

Directions:

Heat the oil and butter in a large pan over medium heat.

Add the onion and sauté for 2-3 minutes until softened.  Add the olives and saute another minute.

Add the fish stock or water and wine

More Articles ...

Sign up via our free email subscription service to receive notifications when new information is available.