Brittany wrote this on 29 July 2010
O.K. So I have been a bit busy these last few days and while I have been cooking, I have not had the time to tell you about it. We replaced all the storm windows in our screen porch, finished painting the outside of our house, finished up swimming lessons…we have had a full week!
This is a Giada DeLaurentiis recipe and while I don’t love and follow every chef on the Food Network, she is one I have been loyal to long before she became so well known. My husband I have regular cravings for the Chicken Piccata and Lemon Spaghetti from her first cookbook, Everyday Italian. I think the only other person I am so dedicated to in the food world is Ina Garten. But that is another day.
This is so fresh and tangy and scrumptious, my family ate every last morsel. To be fair, my husband will eat just about anything and I seem to have the only two kids in the universe who aren’t picky. Even so, this was an exceptionally good meal. Hope you try it and enjoy it as much as we did. I already have it on the menu plan again for next week!
1 head romaine lettuce, cleaned, trimmed and chopped
1 c frozen corn, defrosted
2 zucchini, halved lengthwise or quartered if very large
8 oz large shrimp, peeled and deveined
salt and pepper
2 tomatoes, chunked, or 1 pint of cherry or grape tomatoes, halved
1 avocado, halved, pitted, peeled and diced
3 T lemon juice
3 T olive oil
1 T honey
salt and pepper
Toss the shrimp and zucchini in a bit of olive oil and salt and pepper. If the shrimp is not large enough to grill, skewer the seafood and grill over medium hight heat with the zucchini, until shrimp is just pink and the zucchini has grill marks and is just cooked. Cube the zucchini and shrimp into bite sized pieces. Add the romaine to a large serving bowl or platter. Add the remaining salad ingredients. Whisk all dressing ingredients together and drizzle over salad. Toss lightly. Serve and enjoy!
Brittany wrote this on 25 July 2010
Don’t you just love those recipes that you make over and over and they never fail you? No matter how many times you make it, it always turns out and everybody always loves it. For my neighbor, its chocolate chip cookies. She makes one of the best I have ever had and is famous for them. With my mother-in-law its Keebler Cracker Bars. My best friend, a Mississippi gal, makes a sweet potato casserole that seems to taste better out of her oven than mine. This may be attributed to some kind of southern woman secret I am not privy to but whatever the case, we all have them. I have several in fact. Many of which, I don’t doubt, will grace this page with reliability and the sureness of success for all who try them.
Today I went to a BBQ and was told to bring a side salad. My immediate elation at being able to share food with others was tempered by the lack of specifics. Lettuce, coleslaw, pasta, potato, fruit, vegetable? You may think I am obsessing, but these are the things that keep me up at night. I like variety and I didn’t want to be the third person at the party who brought potato salad. Solution? A pasta salad that everyone likes, that parents could cut up and feed to the babies that I knew would be present, and most importantly, that I had the time and ingredients to make. A pasta version of a Margarita pizza, it has only a few basic ingredients. Add what you like and enjoy. Leftovers make a great lunch.
1 lb small shaped pasta, such as bow tie, ditalini, rigatoni, penne, shells etc.
1-8oz pkg, fresh mozzarella, cut into small, bite sized chunks
1/4 c chopped, fresh basil
2 c chopped tomatoes or halved cherry tomatoes
Salt and Pepper
Cook the pasta according to package directions. Drain and toss with a drizzle of olive oil just until moistened. Gently add the other ing. Chill or serve room temp. Can be made several hours ahead of time.
Note: The measurements here are estimates. Feel free to add more or less of whatever you like or don’t like. Grilled chicken is a wonderful addition, as are freshly sniped chives. The different colors of heirloom tomatoes look especially gorgeous.
Brittany wrote this on 23 July 2010
Yesterday, we surprised our best friends with an evening out while we babysat their kids. And what kids don’t like spaghetti and meatballs?! The sauce was a quick concoction of generic jarred sauces I had in the pantry, doctored up with fresh herbs, fresh garlic, and always a pinch of sugar. Store bought sauce is always so acidic, don’t you think? I keep these on hand for times when the thought of making homemade marinara sends me running for the hills. Don’t get me wrong! I LOVE to make and freeze sauce for later use, but my freezer was empty and my time was short. I did, however, make the meatballs myself. So easy. So quick. And SO GOOD for you! I have made these meatballs many times and am always astounded by how great they taste. A traditional Italian meatball they are not. But they are perfect to feed my growing family. I highly recommend making a double batch and after they come out of the oven, cool to room temperature, and freeze the extras in a Ziploc bag. I kept these on hand to zap quick in the microwave and break up into chunks for my toddlers lunch. Savory, tender, and healthy.
The recipe is by Ellie Krieger. She is a nutritionist with two great cookbooks, a contributor to the Today Show, a star on the Food Network, and a busy mom. I am a dedicated follower, as I like to make healthy food for my family but am not a fan of tasteless, fat free fare. This meatball recipe is from her first book The Food You Crave, which is crammed full of food I make all the time. Mmm. I think I’ll head to the kitchen for leftovers…
1 lb lean ground turkey
1 slice whole-wheat bread, pulsed to crumbs in the food processor
1/4 c freshly grated Parmesan
1/2 c finely grated carrot
1/2 c minced onion
2 large cloves of garlic, minced
2 T finely chopped parsley
2 tsp finely chopped fresh thyme
1 large egg
1/2 tsp salt
Preheat broiler. Spray a baking sheet with cooking spray. Mix all ing. in a large bowl just until combined. Form into balls the size of a golf ball and place on the baking sheet. Broil until browned and cooked through, 10-15 minutes.