Friday, February 20, 2009
Bertolli
...don't buy it. It's awful. I thought it would be a good solution to not feeling like cooking yesterday...it was sad.
Tuesday, February 17, 2009
Balsamic Shrimp Pasta
Ingredients:
1/2 lb. cooked shrimp
1/2 c. balsamic vinegar
1/2 c. olive oil
2 servings rigatoni
water
salt
pepper
Parmesan
Directions:
1) Marinate shrimp in vinegar, 1/4 c. oil, salt, and pepper for 20 minutes.
2) Boil water, 1/8 c. olive oil, and a dash of salt. Prepare pasta as box indicates.
3) Heat 1/8 c. olive oil. Saute shrimp and marinade quickly over high heat, and then reduce heat and simmer down leftover liquid. Mix sauce with pasta. Top with shrimp and Parmesan cheese.
1/2 lb. cooked shrimp
1/2 c. balsamic vinegar
1/2 c. olive oil
2 servings rigatoni
water
salt
pepper
Parmesan
Directions:
1) Marinate shrimp in vinegar, 1/4 c. oil, salt, and pepper for 20 minutes.
2) Boil water, 1/8 c. olive oil, and a dash of salt. Prepare pasta as box indicates.
3) Heat 1/8 c. olive oil. Saute shrimp and marinade quickly over high heat, and then reduce heat and simmer down leftover liquid. Mix sauce with pasta. Top with shrimp and Parmesan cheese.
Valentine's Day
YAY! I finally had someone to cook for on Valentine's Day! While it wasn't all homemade, it was still quite delicious and fun! The menu consisted of swiss cheese fondue (that my mom had sent me), a chicken salad, brownies with vanilla ice cream and raspberries, and pomegranate martinis! Here's the recipe for the chicken salad:
Super-Romantic Chicken Salad
Ingrediants:
Bunch of red-leaf lettuce
1/2 chopped fugi apple
1/2 chopped avocado
1/4 tsp. chopped red onion
1 c. balsalmic vinegar
1/2 c. olive oil
2 chicken breasts
salt and pepper
lavash crackers
lemon juice
fresh grated parmesean cheese
1) Marinate chicken in vinegar, olive oil, salt and pepper for 5 hours.
2) Heat oven to 425 degrees. Cook chicken until it reaches a center temperature of 160 degrees. Keep warm.
3) Combine lettuce, avocado, onion, apple, lemon juice, olive oil, salt, and pepper.
4) Cover plate with lavash crackers, top with salad and then chicken and cheese.
Photo: www.barbeque-food.info
Super-Romantic Chicken Salad
Ingrediants:
Bunch of red-leaf lettuce
1/2 chopped fugi apple
1/2 chopped avocado
1/4 tsp. chopped red onion
1 c. balsalmic vinegar
1/2 c. olive oil
2 chicken breasts
salt and pepper
lavash crackers
lemon juice
fresh grated parmesean cheese
1) Marinate chicken in vinegar, olive oil, salt and pepper for 5 hours.
2) Heat oven to 425 degrees. Cook chicken until it reaches a center temperature of 160 degrees. Keep warm.
3) Combine lettuce, avocado, onion, apple, lemon juice, olive oil, salt, and pepper.
4) Cover plate with lavash crackers, top with salad and then chicken and cheese.
Photo: www.barbeque-food.info
Monday, February 2, 2009
Stuffed Pork
Ingredients:
3 boneless pork chops
1/4 green pepper
1 clove crushed garlic
1/4 red onion
1/2 c. bread crumbs
olive oil
salt
pepper
oregano
basil
Directions:
Preheat oven to 350 degrees. Chop green pepper and onion, and sautee in olive oil along with garlic until onion is transparent and pepper is soft. Mix with breadcrumbs and seasonings and set aside. Pound 1 pork chop until translucent and cut in half. Layer stuffing onto each remaining pork chop and then place flattened pork chop on top. Bake in oven for about 10 minutes, and then broil until light brown.
Photo from recipe4living.com
3 boneless pork chops
1/4 green pepper
1 clove crushed garlic
1/4 red onion
1/2 c. bread crumbs
olive oil
salt
pepper
oregano
basil
Directions:
Preheat oven to 350 degrees. Chop green pepper and onion, and sautee in olive oil along with garlic until onion is transparent and pepper is soft. Mix with breadcrumbs and seasonings and set aside. Pound 1 pork chop until translucent and cut in half. Layer stuffing onto each remaining pork chop and then place flattened pork chop on top. Bake in oven for about 10 minutes, and then broil until light brown.
Photo from recipe4living.com
Subscribe to:
Posts (Atom)