Monday, July 12, 2010
Today we got to a late start because we had a sleep over last night. Lots of fun and little sleep...so lets get right to it!
Lemon Pasta with Roasted Shrimp
* 2 pounds (17 to 21 count) shrimp, peeled and deveined
* Good olive oil
* Kosher salt and freshly ground black pepper
* 1 pound angel hair pasta
* 4 tablespoons (1/2 stick) unsalted butter, melted
* Zest and juice of 2 lemons
Preheat the oven to 400 degrees F. Place the shrimp on a sheet pan with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper.Toss well, spread them in one layer and roast for 6 to 8 minutes, just until they're pink and cooked through.
Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the angel hair and cook until al dente, about 3 minutes. Drain the pasta, reserving some of the cooking liquid. Quickly toss the angel hair with the melted butter, 1/4 cup olive oil, the lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper and about 1/2 cup of the reserved cooking liquid. Add the shrimp and serve hot.
Hummus and Grilled Vegetable Wrap ( a favorite of ours )
* 2 medium zucchini, cut lengthwise into 1/4-inch slices
* 2 teaspoons olive oil
* 1/8 teaspoon salt
* Pinch freshly ground black pepper
* 1 cup store-bought hummus
* 4 pieces whole-wheat wrap bread (about 9 inches in diameter)
* 1/4 cup pine nuts, toasted
* 1 medium red bell pepper, thinly sliced
* 2 ounces baby spinach leaves (2 cups lightly packed)
* 1/2 cup red onion thinly sliced into half moons
* 1/4 cup fresh mint leaves
Preheat the grill or grill pan over medium heat. Brush both sides of the zucchini slices with the oil and sprinkle with the salt and pepper. Grill until tender and slightly browned, about 4 minutes per side.
Spread 1/4 cup of the hummus over each piece of bread. Sprinkle 1 tablespoon of pine nuts on top. Top with 3 slices of zucchini, 2 pieces of red pepper, 1/2 cup of the spinach, a few sliced onions, and 1 tablespoon of the mint. Roll each of them up and cut in half on a diagonal.
Per Serving: Calories 320; Total Fat 15g (Sat Fat 2g, Mono Fat 6g, Poly Fat 6g); Protein 12g; Carb 42g; Fiber 8g; Cholesterol 0mg; Sodium 795mg
Smoked Chile Cole Slaw
* 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
* 2 tablespoons chipotle peppers in adobo sauce
* 2 tablespoons fresh lime juice
* 2 teaspoons honey
* 1 teaspoon ground cumin
* 1 pinch Kosher salt and freshly ground black pepper (optional)
* 1 medium head green cabbage, finely shredded
* 2 large carrots, finely shredded
* 1 small onion, halved and thinly sliced
* 1/4 cup chopped fresh cilantro
1. Combine Hellmanns® or Best Foods® Real Mayonnaise, chipotle peppers in adobo sauce, lime juice, honey and cumin in large bowl. Season, if desired, with salt and black pepper. Stir in remaining ingredients. Cover and refrigerate at least 20 minutes before serving.
We also made home salsa , which we have made before....also some pork chops marinated in Worcestershire sauce for the afternoon with some "sloppy potatoes" they do not look very appetizing but they are.
slice some potatoes and onions thin and simmer in water till soft, like a inch of water at most put the lid on the pan it will cook faster, then when they are soft and starting to break up add milk or cream (maybe a 1/2 cup) and butter , salt and pepper to taste, let them heat through and thicken up. you can also add cheese on top if you want them even a little better :)