Today I’m going to share one of the recipes I’m loving lately. It’s quick, easy, delicious and everybody in my house will eat it in some form or other.
I have it pinned here:
It was originally posted on the emeals blog, Mixing Food & Family.
Garlic Shrimp with Blistered Tomatoes and Linguine
•12 oz uncooked whole grain linguine
•2 pints cherry or grape tomatoes
•2 tablespoons olive oil, divided
•½ teaspoon salt, divided
•½ teaspoon crushed red pepper
•2 tablespoons butter
•2 lb large shrimp, peeled and deveined
•4 cloves garlic, minced
•1 cup crumbled feta cheese
2.Cook pasta according to package directions.
3.Meanwhile, toss tomatoes with 1 tablespoon oil, ¼ teaspoon salt and red pepper on a rimmed baking sheet.
4.Broil 4 to 5 minutes or until tomatoes burst.
5.Melt butter in a large skillet with remaining 1 tablespoon oil.
6.Sprinkle shrimp with ¼ teaspoon salt; saute shrimp and garlic 2 to 3 minutes or until shrimp turn pink.
7.Toss shrimp with tomato mixture.
8.Divide pasta evenly among 6 shallow bowls.
9.Top with shrimp and tomato mixture.
10.Sprinkle each serving with cheese.
Amber eats the shrimp and pasta separate and has raw tomatoes, but that’s easy enough. I just get her plate ready before I combine everything.
I love gingerbread, so when I saw this yummy recipe I had to give it a try. It starts with a gingerbread mix and adds apples and a brown sugar, crushed nuts topping. I even had some whipped cream to put on it to. The picture with the recipe is much nicer, mine was not that pretty. It turned out pretty good, although I prefer just plain old gingerbread.
This is my third completed project for Trish’s holiday 2012 edition of Pin It and Do It.
I am so happy Trish is hosting round 2 of her Pin It and Do It Challenge. I have pinned so many things, recipes, crafts, gift ideas, and her challenge is a good reminder to actually give them a try.
We do a garden every year, with the usual things, tomatoes, peppers, green beans, zucchini, etc., and this year we added a few jalapeno pepper plants. They’re actually in pots, but that’s beside the point. So now we have a bunch of jalapenos and I finally got around to using some the other day in jalapeno popper grilled cheese sandwiches, a recipe I pinned about a month ago.
This picture is from Jo Cooks, because I forgot to take a photo. Mine didn’t look this nice anyway, but they were pretty good. Basically it’s a grilled cheese made with shredded cheddar and marscapone cheese on country white bread with some sliced jalapenos in the middle. I actually used cream cheese instead of the marscapone because it was like half the price and it is just grilled cheese. Really yummy, although next time I’ll add a few more pepper slices, give it a little more of a kick. I don’t know why I never thought of adding cream cheese to a grilled cheese before, really a good idea. David and I both liked them, but Amber wouldn’t even try them. She had a provolone grilled cheese, her favorite, even if she would have preferred it to have pepperoni on it too.
Of course, I served it with tomato soup.
You can find my pin here and the recipe at Jo Cooks.