Garlic Shrimp w-Sundried Tomatoes

Hi again, It's been a couple of months since my last post, but things have been quite hectic with work and the holidays. I pray everyone had a Blessed Christmas and a very Happy New Year!

This is a quick and delicious recipe that can be thrown together in no time.
I'll often add some blanched broccoli, sweet onion or roasted red peppers to this when I wish to incorporate another veg.
Adding more veg. increases the number of servings so remember to cook more pasta to compensate. ( I always make a little extra pasta anyway).


Garlic Shrimp w-Sundried Tomatoes
Serves 4-5

* 9 oz. fresh linguine or vermicelli pasta
* 4 Tablespoons unsalted butter, cubed
* 1/4 cup extra virgin olive oil
* 1/2 pound sliced fresh mushrooms
* 3 large cloves garlic, minced or pressed
* 1/2 teaspoon crushed red pepper flakes (optional)
* 1 pound uncooked medium shrimp, peeled and deveined
* 6 oz. sun-dried tomatoes, thinly chopped
* 1 package ( 2.25 oz) slivered almonds, toasted
* 1/2 cup minced, fresh flat-leaf parsley
* 1/4 cup dry white wine or chicken broth (if using broth, add 2 teaspoons lemon juice)
* pinch of salt (to taste)
* fresh ground black pepper (12 turns)
* 1/2 cup grated Asiago (or Parmesano reggiano) cheese


Cook pasta (al dente').
Meanwhile, in a large skillet, melt butter with olive oil, add mushrooms & saute' for 2 minutes.
Add garlic & red pepper flakes (if using); cook 1 minute longer.
Add shrimp; cook and stir for 4-7 minutes or until shrimp turn pink.
Stir in the tomatoes, almonds, parsley, wine (or broth & lemon juice), salt and pepper; cook for 3-5 minutes or until heated through.
Quickly stir in fontinella cheese a little at a time until evenly distributed.
Drain pasta and place in a serving bowl; top with shrimp mixture.
Serve with Asiago cheese as garnish, or sprinkle on top before serving.

Last of the Basil Harvest

Pesto Pasta Salad ala Caprese
Serves 4-6 as a side dish (can easily be doubled)

This is a great way to use up the last handful of basil you've harvested from your garden, before the first frost.

1 cup dried orzo (rice-shaped pasta)
1 cup cherry tomatoes, quartered
6 oz. Mozzarella cheese, cut into 1/4" cubes, or grated
1/4 cup pine nuts, lightly toasted
For the dressing:
1 cup lightly packed fresh basil leaves
2 garlic cloves, peeled & roughly chopped
1/4 cup pine nuts
4 tbsp. virgin olive oil
Pinch of kosher salt
Fresh ground black pepper
1/4 cup freshly grated Parmesan cheese
2 tbsp. good balsamic vinegar


Cook pasta in boiling salted water until el dente (tender but still firm).
Drain, rinse with very cold water and drain again thoroughly.
Place pasta in a bowl and add tomatoes & mozzarella cheese.
For Pesto Dressing:
Combine basil leaves, garlic, pine nuts and oil in a blender and process until smooth.
Transfer pesto to a mixing bowl and add salt & pepper.
Beat in parmesan cheese and balsamic vinegar.
Stir dressing into pasta mixture, and adjust seadsoning (salt/pepper) if needed.
Cover and refrigerate for at least a half an hour to mature the flavor.
Transfer to a serving dish & sprinkle with toasted pine nuts. Garnish with basil sprigs if desired.

*Tips:
As with any salad, you can change up or add ingredients to suit your family's tastes. I'll often add a few black olives and a pinch of red pepper flakes to this for another flavor dimension.
For a main dish: Serve with (or add!) grilled chicken or shrimp and serve with warm, crusty artisan bread & tampenade. Simple, Fast & Delicious!

Late Summer Savory

Tomato & Camembert Tart
This tart is a favorite of mine, and perfect in late summer when tomatoes and fresh herbs are so plentiful.
This savory tart also makes a beautiful presentation.

For the tart dough:
3/4 cup all-purpose flour
3/4 cup whole wheat flour (you can use all white flour if preferred)
6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
2 teaspoons dried oregano
1 tablespoon sugar
2 tablespoons extra-virgin olive oil (add more as needed)
1 tablespoon water
For the filling:
1 tablespoon Dijon mustard
1/2 cup grated Gruyère or Swiss cheese
4 - 6 plum tomatoes, seeded and cut into 1/2-inch slices ( I wedge some for the top layer)
6 ounces Camembert cheese, sliced into 1/8-inch strips
1/4 cup extra-virgin olive oil
1/4 cup butter, melted
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1 teaspoon fresh rosemary, finely chopped
1 tablespoon fresh thyme leaves
1 large clove garlic, minced very fine or pressed


Using a pastry blender or food processor, combine the flour, butter, salt, pepper, sugar and oregano until mixture resembles coarse meal.
Using a fork, mix in 2 tablespoons of the oil and the water just until the bottom of the mixture begins to cling together. If necessary, add a little more oil.
Shape into a ball, then flatten into a disk, wrap in plastic wrap.
Refrigerate dough for 30 minutes.
Preheat oven to 375 degrees F.
Roll out the chilled dough into a 14-inch circle and place it in a tart pan, carefully pressing the dough into shape.
Run a rolling pin across the top edge of the pan to cut off any overlapping dough.
Spread the mustard over the bottom of the tart shell.
Sprinkle the Gruyère evenly over the mustard and alternately layer the tomato and Camembert over the Gruyère ending with a decorative spiral of tomato wedges.
In a small microwaveable bowl, mix the 1/4 cup of extra-virgin olive oil with 1/4 cup butter. Microwave until butter is almost melted. Carefully remove from microwave and stir until completely melted, mix in the remaining herbs, and the garlic.
Brush two-thirds of the oil mixture over the tart.
Bake for 35 minutes or until golden and melted through.
Remove the tart and brush it with the remaining oil.
Serve warm with crusty garlic bread.
Mmm, So good!

Spicy Shrimp Creole

Shrimp Creole
This is an old favorite. Twenty years ago my Mother published this recipe in a club cookbook, renewing it's popularity among family and friends. I'm always inspired to make this when the weather begins to cool down a bit.
This is my updated version:
2 tablespoons olive oil
1 1/2 cups chopped celery
3/4 cup chopped onion
3 large cloves garlic, minced (or pressed)
1 1/2 cups diced green pepper
1 pint (about 2 cups) stewed tomatoes
1, 8 oz. can tomato sauce
1/3 cup good dry white wine
1 tablespoon chili powder
1 tablespoon Worcestershire sauce1 large or 2 small bay leaves
1/2 teaspoon kosher salt
1 tablespoon sugar
Tabasco sauce (a few good shakes)
1 teaspoon crushed red pepper flakes (to your taste)
1 lb. cleaned shrimp (small or medium)

In a large pot, saute celery onion and garlic in oil.
Add all remaining ingredients except shrimp.
Simmer, (uncovered) for 45 minutes.If the sauce seems a little thin: thicken it with a slurry of cornstarch and a little more wine.
Add shrimp and cook for another three to five minutes, until shrimp is no longer pink - Do not step away from the pot at this point, as the shrimp will cook fast and tend to get tough when overcooked.Serve on a bed of rice.

* I like to serve this with sweet corn muffins with jalapenos.
For a special occasion have pecan pie for dessert with a cup of coffee brewed with chicory.

Refreshing Melon Smoothie

Melon Smoothies
This is a refreshing way to relax and cool off when it's hot outside.

2-1/2 cups diced fresh honeydew (or cantaloupe, or watermelon)2 Tablespoons chopped fresh mint1 Tablespoon fresh lime juice2 Tablespoons honey1/3 cup ginger ale (or 7Up, or lemon-lime soda)At least 6 ice cubes(See *tip for alcohlic options)
Place all in a blender and blend untill smooth.Start with 6 ice cubes, adding & blending more ice until desired consistency is reached.*Tip: For an alcoholic version, try freezing the diced melon pieces for an hour before adding them.
Then add 3 oz. of your favorite clear alcohol (rum, vodka, gin or tequilla) to the remaining ingredients.
Enjoy!

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I love Pasta!

Chicken Tetrazzini
Serves 4-6

6 ounces fettuccine (I often use spinach fettuccine)
2 tablespoons extra virgin olive oil
3 leeks, washed and chopped fine (white parts only)
6 oz. mushrooms, quartered
2 large cloves garlic (minced or pressed)
1 1/2 teaspoon finely chopped, fresh rosemary
2 Tablespoons good Dry Sherry
3 tablespoons plus 1 teaspoon flour
3 cups chicken broth
1/2 cup milk
2 cups cubed cooked chicken breast
Grated zest of 1 lemon
lemon juice to taste
salt & freshly ground pepper to taste
1 cup freshly grated parmesan (or asiago) cheese
1/4 cup fine dry breadcrumbs
1 tablespoon finely chopped fresh parsley
Sliced almonds, taosted


Preheat oven to 425 degrees F.
Coat a 3-quart baking dish with cooking spray.
Cook fettuccine in boiling salted water until al dente, about 8 minutes. Drain and set aside.
Meanwhile, heat oil in a large skillet over medium heat. Add leeks and cook, stirring, until lightly browned.
Add mushrooms, garlic, 1 teaspoon of the rosemary and dry Sherry; cook, stirring, until softened, about 5 minutes.
Add flour and cook, stirring for another minute or two.
Add broth and milk; bring to a boil, continue stirring, until slightly thickened.
Stir in 2/3 cup of the Parmesan (or asiago) cheese. When cheese is melted; remove from heat and mix in chicken.
Season to taste with lemon juice, salt and pepper.
Gently mix the pasta into chicken mixture and transfer to prepared baking dish.
Combine remaining 1/3 cup Parmesan (or asiago), breadcrumbs, lemon zest, parsley and the remaining 1/2 teaspoon rosemary in a small bowl.
Season with salt and pepper. Sprinkle evenly over the casserole.
Bake for 20 to 30 minutes, or until slightly browned and bubbling. Let stand for 5 minutes before serving.
Plate, and sprinkle with additional parsley and toasted almonds.

* Tips: Serve with Garlic Bread and a Caesar or Vinaigrette Salad
When I harvest fresh herbs from my garden, if I have a surplus; I will remove the stems and divide into small portions, wrap each portion in cellophane wrap and place into a Ziploc bag. I will then label and freeze them for use throughout the winter months. To use, simply remove a portion from the freezer just before you need to add it (they thaw very fast and will get mushy if left out, so leave them frozen until ready to add). Immediately crumple the herb packet between your palms and release the crumbled herb into your dish. No chopping required!

Fruit & Pasta? YES, So good!

Rosa Marina Fruit Salad
This easy & delicious recipe is from my grandmother (Nanny). She owned a very popular restaurant for many years and used to make everything from scratch.
Try this one for your next potluck or family gathering. It makes a lot, but is always devoured!
* This needs several hours to chill, so make it a day ahead, or several hours in advance.

1 lb. #31 Rosa Marina pasta (or other small rice shaped pasta, like Orzo)
3/4 cup sugar
2 eggs
2 tablespoons flour
1/2 teaspoon salt
2, 16 oz. cans pineapple chunks
1 can mandarin oranges
1, 10 oz. Cool Whip

Cook pasta according to directions on box & cool.
Drain juice from fruit
In a saucepan, combine juice with sugar, eggs, flour and salt. Cook until thick. Remove from heat and let cool.
Combine pasta and juice mixture. Refrigerate for several hours or overnight.
Just before serving, fold in fruit & cool whip. Mmm, so good!