These three main courses couldn’t be more different. Surely at least one of them will be something you want to try next.
12 oz. whole-wheat linguini or other thin pasta noodles
2 TBS extra virgin olive oil, divided
1 shallot, peeled and diced
3 cloves garlic, minced
1 lb. fresh or frozen raw shrimp, peeled, tails removed, and patted dry (if frozen, thaw in refrigerator overnight before using)
1 tsp. crushed red pepper flakes, divided
1 tsp. kosher salt, divided
1 tsp. black pepper, divided
12 oz. frozen broccoli, thawed and drained
16 oz. frozen mixed vegetables of your choice, thawed and drained
1/4 C dry white wine, such as Sauvignon Blanc
zest and juice of 1 large or 2 small lemons
chopped fresh parsley, for garnish
freshly grated Parmesan cheese, for garnish
Bring a large pot of salted water to a boil and cook pasta until al dente, according to package directions. Drain pasta, reserving 1/4 cup of pasta water, then toss with a bit of olive oil to prevent sticking. Set aside.
Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium high heat. Add shallot, and cook until fragrant, about 2 minutes. Add garlic and cook 1 additional minute. Add shrimp, 1/2 teaspoon red pepper, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Sauté, stirring to coat with garlic, just until cooked through (both sides will be pink and opaque), about 3 minutes. Remove to a plate and set aside.
Heat remaining 1 tablespoon olive oil over medium high. Add broccoli and other vegetables, remaining 1/2 teaspoon red pepper, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook until vegetables are hot and lightly sautéed, 4 to 5 minutes. Add white wine and return shrimp to skillet, then cook for 2 minutes, allowing wine to reduce. Stir in lemon zest and juice and remove from heat. Add pasta to the skillet and toss. If pasta is too dry, add a bit of reserved pasta water. Serve warm, topped with parsley and Parmesan.
Rotisserie chicken and pasta
1-1/4 C water
1 C three-cheese pasta sauce (from 15-oz. jar)
1-1/2 C uncooked bow-tie pasta
2 C deli rotisserie chicken, cut into 1/2-in. pieces (about 9 oz.)
3/4 C frozen sweet peas
1 tsp. Italian seasoning
sliced fresh basil, if desired
shredded Parmesan cheese, if desired
In 10-in. skillet, heat water, pasta sauce and pasta to boiling, stirring occasionally. Reduce heat to medium; cover and simmer 8 minutes, stirring occasionally. Add chicken, frozen peas and Italian seasoning. Cover; simmer 5 to 7 minutes longer or until pasta is tender. Remove from heat. Garnish with fresh basil. Serve with Parmesan cheese.
2 pouches (7.5 oz. each) Bisquick
1 C water
1 jar (14 oz.) pizza sauce
1 8 oz. pkg. sliced pepperoni
2 C shredded mozzarella cheese (8 oz.)
Heat oven to 375 degrees. Spray 13×9-in. glass baking dish with cooking spray. In medium bowl, stir Bisquick mix and water until soft dough forms. Drop half of dough by spoonfuls evenly in bottom of baking dish (dough will not completely cover bottom of dish). Drizzle about 1 cup pizza sauce over dough. Arrange 1/2 of pepperoni slices evenly over sauce. Top with 1 cup of cheese. Repeat layers with remaining dough, pizza sauce, pepperoni and cheese. Bake 20 to 25 minutes or until golden brown. Cut into squares to serve.
Thought – Math story problem: the only place where people buy 64 watermelons and no one wonders why.
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(Melanie Behrens – firstname.lastname@example.org)
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