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.

Sausage and Butternut Squash Frittata

Found this recipe on cookeatpaleo.com We are having a family brunch this Sunday for Rob's birthday and one of my daughter-in-laws, Valerie, does not do dairy very well. Hope everyone likes the frittata as much I do! The frittata can be tailored to your tastes.

Ingredients:

• 2 tablespoon bacon fat
• 6 ounces Italian sausage, cooked and chopped
• 1/4 cup onion, diced
• 1/2 of a butternut squash, cubed and roasted
• 6 large eggs
• salt and pepper to taste

Directions:

Preheat oven to 350-degrees.

Beat eggs and add salt and pepper in a small bowl.

Add the bacon fat to a large skillet and saute onions until soft. Add the cooked sausage and butternut squash.

Grease a 10-inch glass pie pan and add the sausage mixture to the pan and then the beaten egg on top.

Bake for about 20-30 minutes until eggs are set and top is golden.

You may also cook on top of the stove in an oven-proof skillet and finish under the broiler for 3-5 minutes.

Hasselback Potoatoes

So easy and so delicious! You can use whatever herb or spice that strikes you. I had Spice de Provence (blog: April 15, 2013 label: spice) on hand. With just the two of us the potatoes are baked in our toaster oven. The parchment paper makes for easy cleanup.

Ingredients:

• 4 medium sweet potatoes or russet
• 1 tablespoon unsalted butter
• 1 teaspoon olive oil
• fresh chopped herbs or spice of choice
• 1 clove garlic
• salt and pepper to taste

Directions:

Preheat oven to 425-degrees.

Line the baking sheet with foil or parchment paper.

Make a series of 1/8-inch slices along each potato, slicing 2/3 of the way through.

Stir together the butter, oil, herb or spice, garlic, salt and pepper. Rub the potatoes all over with the mixture, getting in between the slices.

Roast until center of the potatoes are tender and crisp, 50-60 minutes.

With a fork fan the slices and separate them from one another.

Baked Parmesan Rounds

Easy, unique, and delicious; if you love Parmesan cheese. Dress up a salad and get rave reviews!

Ingredients:

• 1 cup freshly shredded parmesan cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika

What to do:

Combine all the ingredients.

Line a 9x13-inch baking sheet with parchment paper. Lightly grease.

Pan will hold 6 heaping tablespoons per baking sheet. Pat the mounds to a 3-inch round each.

Bake in a 400-degree oven for 3-5 minutes until set and crispy.

Rest in pan for 2 minutes. Peel off parchment paper onto paper towel lined plate.

Once completely cooled store in the refrigerator.

Pecan Pie

I have not made this pie for awhile. Pecan pie is a fairly decedant dessert, but if you are going to eat sugar, calories and saturated fat; I cannot think of a better way to splurge! The carmelized top, the gooey middle and homemade pie crust... Yum! The recipe is out of the Joy of Cooking.

Ingredients:

• 1 10" pie crust (blog: 1/4/2014 label:pie)
• 3 eggs
• 1 cup sugar
• 1/2 teaspoon salt
• 1/3 cup melted butter
• 1 cup light Karo corn syrup
• 1 cup pecan halves
• 1 teaspoon vanilla or rum

Directions:

Preheat oven to 450-degrees and bake the crust partially, about 5-7 minutes. Allow to cool.

Reduce the oven to 375-degrees.

In a standing mixer bowl, combine and beat thoroughly the eggs, salt, sugar, butter and corn syrup. Stir in the pecans and vanilla or rum. I seem to have just a little batter leftover; did not want to overflow..,

Pour into the prepared pie crust and bake for 40-50 minutes; until a knife inserted comes out clean.

Cool completely before serving.

Handsome Grandsons ~ 2016

Zachary James 6 years old!

Eli Matthew 7 years old!