Buttered Noodles

No picture as of yet! I used Jovial egg noodles, but feel free to switch to gluten! Recipe from everydayeasyeats.com

Ingredients:

• 2 tablespoons fresh, chopped parsley
• 4 cups egg noodles
• 2 tablespoons unsalted butter
• 2 tablespoons fresh, grated Parmesan

Directions:

Cook the noodles according to package instructions. Drain, saving 1/4 cup of the pasta water. 

Return the noodles with pasta water to the pan and add the remaining ingredients. Toss to coat.

Caramelized Onions

I believe I found this recipe on foodnetwork.com My original thought was to make meatballs with the onions, but had thin slices of cooked, sirloin steak in the freezer and thought the onions would compliment the steak nicely. I tossed with Buttered Egg Noodles (blog: 04/19/17 label: pasta). Pretty darn tasty! Will make those meatballs another day!

Ingredients:

• 2 large red onions, peeled and thinly sliced
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon fresh, chopped parsley
• salt and pepper to taste

Directions:

Heat oil over med-high heat in a large skillet. Add the sliced onions and cook until soft and carmelized. About 20-25 minutes.

Take off the heat and add the balsamic vinegar and parsley. Salt and pepper to taste.

The original recipe called for cooking an additional 5 minutes after adding the vinegar, but I found not necessary.

Grilled Lemon Herb Mediterranean Chicken

This recipe is from cafedelites.com Rob and I have been trying to make several meals all at once and then freeze for another day. Kind of a selfie Blue Apron with a freezer twist! This recipe gains huge accolades; as we did not even eat off the grill, but from the freezer. Simply thaw and reheat gently in the microwave. Moist, full of flavor; a recipe with endless uses.

Ingredients:

• 2 tablespoons olive oil
• juice of 1 lemon (1/4 cup fresh squeezed lemon juice)
• 2 tablespoons water
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh, chopped parsley
• 2 tablespoons dried basil
• 2 teaspoons fresh garlic, minced ( I used more )
• 1 teaspoon dried oregano
• 1 teaspoon salt
• cracked pepper to taste
• 1 pound, boneless, skinless chicken thighs or breasts ( I used breasts )

Directions:

Whisk together all of the ingredients but the chicken. Pour half in a shallow dish or in a zip-lock bag and add the chicken. Marinate in the refrigerator for 2 hours.

Grill the chicken on a medium-high grill until both sides are browned and chicken is completely cooked through.

Drizzle with remaining dressing and serve as desired. With a salad, rice or pasta.

Easter ~ 2017

the grands

rare true smile

showing first missing tooth

so very sweet girlie

equally sweet girlie

Christmas ~ 2016

eli matthew

zachary james

ava grace

ally harper

Lemon Roasted Shrimp and Aspargus

This recipe was from spoonful of flavor.com Definitely easy and delicious. I seved with a red-leafed lettuce salad with fresh strawberries, toasted pecans, herbed goat cheese and Champagne Vinaigrette (blog: December 20, 2015 label: salads) and Bacon, Leek and Mushroom Risotto (blog: January 19, 2015 label: rice).

Ingredients for Shrimp:

• 1 1/2 pound large peeled and deveined shrimp
• 2 teaspoon olive oil
• 1 teaspoon lemon zest ( I used a little more)
• fresh lemon juice
• pinch of red pepper flakes
• salt and pepper to taste

Ingredients for Aspargus:

• 1 pound aspargus, ends trimmed
• 2 teaspoons olive oil
• pinch of red pepper flakes
• salt and pepper to taste

Directions:

Line a rimmed baking sheet with foil and lightly oil.

In a large bowl toss together the ingredients for the shrimp until coated and set aside.

Place the aspargus in a single layer on the prepared baking sheet and drizzle with 2 teaspoons of olive oil, red pepper flakes and salt and pepper to taste. Toss to coat.

Roast in a preheated 400-degree oven for 4 minutes.

Remove from the oven and push the aspargus to one side of the baking sheet.

Dump the shrimp onto the baking sheet and arrange in a single layer.

Roast the shrimp and aspargus for another 5-6 minutes or until shrimp is opaque and pink. Check at 5 minutes.

Check the aspargus after 5 minutes and remove if want a little crisper.

Squeeze fresh lemon over everything.