We use the recipe from Martha Stewart’s Cooking School for the fennel puree, just the vegetable component of THISrecipe and our own tried-and-true way to
Category: Food Recipes
Green Lightning Shrimp
Green Lightning Shrimp ~ perfect for any summer cookout! Be sure to read thru the whole blog about NOT adding the lime to the marinade and NOT basting the shrimp while it’s cooking. > The marinade is simple: Cilantro, jalapeños,…
Seasoned Roasted Potatoes
All you do is cook a pierced potato in the microwave until it’s soft all the way through – about 6-7 minutes total, flipping over every 1-2
Grilled Chicken Pasta in a Tomato Cream Sauce
Grilled Chicken Pasta in a Tomato Cream Sauce – I saute the chicken instead of grilling, because it makes the sauce taste better. I also saute some diced onion for a couple minutes after pulling the chicken off, then add…
Shrimp à la grecque
Ingredients 1 tablespoon olive oil 3 garlic cloves, minced 2 14-ounce cans diced tomatoes (or whole tomatoes, seeded and chopped) 1 pound large shrimp
Grilled Sloppy Joes
The Osceola. Surely the kids will want to try a recipe that includes: “Once your sandwich is in the griddle, go ahead and take your straw and poke holes all over it. This will create little tunnels that’ll let your…
Shrimp and Broccoli Stir Fry
I love quick food. I especially love quick, healthy, delicious food! Stir-fry is quick. Stir-fry is also quick, healthy, and delicious! If we were doing one of those “process of elimination” or “deduction” exercises, one might ultimately deduce from my…
Peeta’s Stuffed Cheese Buns
What do you get when you mix bread, cheese, Hunger Games, cheese, and cheese? Say it with me: Stuffed Cheese Buns. And guess what, they’re really quick and
Shrimp Pasta in a Foil Package
A quick (and delicious) throw-together pasta dish you finish off in a foil parcel in the oven. Server right out of the foil for a fun presentation! Ingredients: 1/2 cup Olive Oil 4 cloves Garlic, Minced 3 whole 14.5 Ounce…
Pesto
Ingredients: 4 cups packed basil leaves, washed and dried 1/4 cup pignoli (pine nuts) 2 ounces grated Parmigiano-Reggiano 1/2 – 3/4 teaspoon salt (to