March 30, 2010
March 14, 2010
- Classico pesto - it comes in a jar
- water soft mozzarella
- quatro frommagio
- fresh garlic
- thinly sliced fresh tomato
It was mostly gone before I could photograph it. So I think it did the trick. I do make my own pizza dough. If you do not have a favorite recipe of your own let me know and I will post mine for you.
I also wanted to thank Melissa at Honey Bee Buzz for the very cute and useful dishcloth. I won in a giveaway on her blog. Melissa and Tiffany share this blog. It is great if you are interested in making easy craft projects at home. Have fun checking it out.
March 5, 2010
1 cup onion diced 3 cloves garlic minced
2 14.5 oz cans diced tomatoes (Muir Glen)
1-2 Tbs fresh dill finely chopped
1/4 cup fresh parsley finely chopped.
2 lbs raw shrimp salt and pepper to taste
4 oz Feta cheese crumbled
8 oz uncooked angel hair pasta
Start by putting a large pot of lightly salted water to boil and preparing the pasta according to the package directions, set aside but keep warm. Preheat your oven to 425. Heat olive oil in a 12-inch oven-proof skillet over medium-high heat until fragrant. Add onion and saute until softened about 3 minutes. Add garlic and saute an additional minute. Do not let the garlic brown as it will become bitter. Add the two cans of diced tomatoes and bring to a boil turn down the heat and simmer for about 5 minutes or until thickened.
Remove from heat and stir in shrimp, dill and parsley. Transfer to a bowl and place prepared pasta in the skillet. Return the shrimp tomato mixture back in the skillet over the pasta. Top with crumbled feta and bake for 12-15 minutes until shrimp is cooked through and feta is melted.
I was running late on dinner so I baked the shrimp tomato mixture without the pasta tonight. So that is a choice too. I simply poured the mixture over the pasta. If you do this it is very important that you keep your pasta hot, or time it right, because the pasta tends to cool very quickly.
Hope you enjoy.
March 3, 2010
See you Saturday.