Recipe – Carol's Notebook

R is for Recipe

April 21, 2014April 22, 2014 by Carol10 Comments

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: http://www.pinterest.com/pin/47569339788562483/ It was originally posted on the emeals blog, Mixing Food & Family. Garlic Shrimp with Blistered Tomatoes and Linguine Serves 6. Ingredients •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 Instructions 1.Preheat broiler. 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...

Pin It and Do It: Ginger Apple Dessert

December 30, 2012December 30, 2012 by Carol1 Comment

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. My pin Original recipe This is my third completed project for Trish's holiday 2012 edition of Pin It and Do It....

Pin It and Do It: Jalapeno Popper Grilled Cheese

August 18, 2012August 17, 2012 by Carol12 Comments

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...

Blackberry Pie

August 5, 2012 by Carol9 Comments

Ah, I love my blackberry bush. The berries are delicious, and we've picked probably a couple of pounds already. This weekend, I made my first pie. It may not be pretty, but it's delicious!! I used Paula Dean's recipe, which thankfully used a refrigerated pie crust. I think I did pretty well for my first attempt. Ingredients 6 cups (1 3/4 pounds) blackberries 1 cup sugar 3 tablespoons cornstarch 1 teaspoon lemon juice 1/2 teaspoon grated lemon zest 2 disks refrigerated pie dough (one 14-ounce package) 2 tablespoons unsalted butter, diced 1 large egg Directions Preheat the oven to 400 degrees F with a baking sheet on the middle rack. In a large bowl, toss the blackberries, sugar, cornstarch, lemon juice and lemon zest. Let stand, mixing and coarsely mashing occasionally, 20 minutes. Fit one round of dough into a 9-inch pie plate. Trim the edges, leaving a 1/2-inch overhang. Refrigerate while you continue. Cut the remaining piece of dough into approximately eleven 11/4-inch-wide strips. Spoon the blackberry mixture into the pie shell. Dot...

Weekend Cooking: Blackberry Crisps

July 29, 2012July 27, 2012 by Carol6 Comments

All the fresh produce straight out of our backyard has me cooking and baking more than usual. This week I made zucchini bread, doubling the cinnamon and nutmeg and substituting butter for the oil, both excellent ideas. But one thing I've been especially looking forward to having enough blueberries to actually bake some goody with. The other day I made individual blackberry crisps, too yummy. The berries were fresh off the beautiful bush in our backyard. I found a recipe on An Edible Mosaic for a Blackberry Crisp for One, but it looked so easy that I just multiplied it by four and filled four ramekins. Blackberry Crisp Blackberry Filling: 3 cups fresh blackberries 1/4 cup sugar 2 teaspoons lemon juice 4 teaspoons flour Crisp Topping: 8 teaspoons butter 1/4 cup flour 1/4 cup brown sugar 3/4 cup rolled oats Cinnamon (optional) Preheat oven to 375F; lightly grease the ramekins with butter. Toss together all ingredients for the blackberry filling in a medium bowl; divide among the prepared dishes. Use a fork to cut the butter into the flour, then mix in the...

Weekend Cooking: Zucchini Oatmeal Cookies

July 21, 2012July 18, 2012 by Carol11 Comments

Every year the same thing happens, we end up with a whole batch of fresh zucchini from our garden all at once. So it's zucchini dishes - stuffed zucchini, roasted zucchini, zucchini bread, zucchini risotto and these zucchini oatmeal cookies. I know, they're not pretty, but they are delicious. I might have eaten five of them yesterday evening alone. They're best warm, like so many cookies, and still yummy once they cool. Here's the recipe, based on one from Cooks.com. ZUCCHINI OATMEAL COOKIES 1 c. butter 2 cups sugar 2 eggs 1 teaspoon vanilla 3 cups flour (I used whole wheat flour.) 1 teaspoon salt 2 teaspoons cinnamon ( I probably used a tad more. I like cinnamon.) 1 teaspoon baking soda 2 cups zucchini, grated 3 1/2 cups oatmeal (I used quick oats.) 1 cup raisins Beat butter and sugar together well. Beat in eggs and vanilla. Mix dry ingredients together and add creamed mixture. Stir in zucchini, oatmeal, and raisins. Drop onto greased cookie sheet. Bake at 350°F for 10-12 minutes. My cookies...