8 oz linguine
2 Tbsp. olive oil
8 Tbsp. (1 stick) unsalted butter
4 cloves garlic, minced
1 tsp crushed red pepper
1¼ lbs large shrimp
Salt and pepper to taste
1 tsp dried oregano
4 cups baby spinach
¼ cup Parmesan
2 Tbsp. parsley, chopped
1 Tbsp. lemon juice
1. In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente.
2. Drain and set aside pasta.
3. In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant.
4. Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink, but are not fully cooked.
5. Add oregano and spinach, cook until wilted.
6. Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted.
7. When the shrimp are cooked, add lemon juice, mix once more, then serve while hot.
4 (6 oz) skinless salmon fillets
1 1/4 lbs fresh green beans, ends trimmed or 1 lb (medium/thin) asparagus, tough ends trimmed
3 tsp olive oil, divided
Salt and Pepper (option freshly ground black pepper)
4 Tbsp pesto, homemade or store-bought
4 tsp fresh lemon juice
1 pint grape tomatoes, halved
Preheat oven to 400 degrees.
Bring a pot of water to a boil.
Cut four pieces of aluminum foil into 14-inch lengths.
Boil green beans 3 minutes, then carefully drain (asparagus doesn’t need to be boiled before baking).
Toss green beans (or asparagus) with 2 tsp olive oil and season with salt and pepper to taste, divide into 4 servings and layer in center of each piece of foil.
Season both sides of salmon with salt and pepper.
Layer salmon over green beans and then spread 1 Tbsp pesto over top.
Drizzle 1 tsp lemon juice over each fillet.
Toss tomatoes with remaining 1 tsp olive oil and season lightly with salt. Spread over each salmon fillet.
Wrap sides of foil in and roll and crimp edge to seal, then wrap ends upward to seal (don’t wrap too tightly you want the heat to be able to circulate well).
Place side by side on a baking sheet and bake in preheated oven until salmon has cooked through, about 20 – 28 minutes (cook time will vary depending on thickness of salmon and desired degree of doneness).
1 1/2 lb. large shrimp, peeled and deveined
2 cloves garlic, minced
2 smoked andouille sausages, thinly sliced *
2 ears corn, each cut crosswise into 4 pieces
1 lb. red bliss potatoes, chopped into 1-in pieces **
2 tbsp. extra-virgin olive oil
1 tbsp. Old Bay seasoning
1 lemon, sliced into thin wedges
4 tbsp. butter
Freshly ground black pepper
2 tbsp. chopped fresh parsley leavees
* We substitute mild italian sausage
** I pre-cook the sliced potatoes in the microwave for best results
Sometimes we add minced lobster tails for a special treat
- Preheat grill over high heat.
- Cut 4 sheets of foil about 12 inches long. Divide shrimp, garlic, sausage, corn, and potatoes evenly over the foil sheets. Drizzle with olive oil. Add the Old Bay seasoning and season to taste with salt and pepper. Toss gently to combine. Top each mixture with parsley, lemon and a tablespoon of butter each.
- Fold the foil packets crosswise over the shrimp boil mixture to completely cover the food. Roll the top and bottom edges to seal them closed.
- Place foil packets on the grill and cook until just cooked through, about 10-15 minutes.
- Serve immediately.
¼ teaspoon salt
2 teaspoons baking soda
1 1/2 cups sugar
1 cup butter, softened
1 large egg
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon ginger
1/2 teaspoon anise oil (ground anise seed would work as well)
2 tablespoons light or dark corn syrup
In a medium bowl, sift together flour with baking soda and salt.
In a large bowl, beat sugar and butter at high speed until light and fluffy. Beat in egg, then spices, anise oil and corn syrup, blending well.
At low speed, stir in flour one cup at a time until well mixed. Cover and refrigerate for at least one hour or overnight.
To bake: Heat oven to 375 degrees. Divide dough into 8 sections or more and shape into 14-inch ropes. Slice into ¼-inch slices. Arrange 3/4-inch apart on ungreased cookie sheets and bake until lightly browned, about 8 minutes.
Cool on wire racks, and store in an airtight container. They exceptionally well and even improve over time. We make them early in December and they last well past Christmas.
The dough also freezes well, tightly wrapped. Roll into ropes before freezing. Then when you’re ready to bake them, slice while frozen and bake a couple of minutes longer than usual.
1 LB Hamburger
1 Box Mostaccioli Noodles
1 Package Shredded Mozzarella Cheese
1 Can Spaghetti Sauce
1. Preheat oven 350
2. Brown 1lb hamburger, drain fat
3. Add 1 can spaghetti sauce to meat
4. Boil 1 box of mostaccioli noodles, drain water In a square pan add half the noodles, then all of the sauce, mix.
5. Continue adding a few more noodles at a time and mixing, until pan is mostly full. Don’t want to use too many noodles,because then it will be too dry
6. Sprinkle lots of shredded mozzarella cheese on top
7. Bake for about 10 minutes or a little longer if the cheese isn’t totally melted
1 pound lean ground beef
1 cup fresh bread crumbs
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1 egg, beaten
3/4 cup chopped onion
5 cloves garlic, minced
1/4 cup olive oil
2 (28 ounce) cans whole peeled tomatoes
2 teaspoons salt
1 teaspoon white sugar
1 bay leaf
1 (6 ounce) can tomato paste
3/4 teaspoon dried basil
1/2 teaspoon ground black pepper
In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.
Cooking Time: 4 to 5 Hours on Low
3 tablespoons paprika
2 tablespoons packed brown sugar
1/4 teaspoon cayenne pepper
Salt and pepper
2 (2 1/2‐ to 3‐pound) racks of spareribs
1 cup barbecue sauce
1. Mix paprika, sugar, cayenne, 1 tablespoon salt, and 1 tablespoon pepper together in bowl and rub evenly over ribs. Arrange ribs upright in slow cooker with meaty sides facing outward. Cover and cook until ribs are tender, 4 to 5 hours on low.
2. Adjust oven rack 10 inches from broiler element and heat broiler. Place wire rack in aluminum foil-lined rimmed baking sheet and spray with vegetable oil spray. Transfer ribs, meaty side up, to prepared sheet. Brush ribs with some of barbecue sauce, then broil until browned and sticky, 10 to 15 minutes, flipping and brushing with additional sauce every few minutes. Serve ribs with remaining sauce.
1. Baby back ribs or St. Louis style ribs fit best in most crock pots.
2. I eased up on the cayenne pepper, a little spicy for my taste.
3. For one rack of ribs, I went with 4 hours of cook time.
4. I used Sweet Baby Ray’s Honey BBQ sauce.