Nov 30, 2008
Creamy Pesto Shrimp - dinner tuesday
1/2 pound linguine pasta
1/4 cup butter
1 cup heavy cream
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
2 tablespoons and 2 teaspoons pesto
1/2 pound large shrimp, peeled and deveined
1/4 cup butter
1 cup heavy cream
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
2 tablespoons and 2 teaspoons pesto
1/2 pound large shrimp, peeled and deveined
Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly.
Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened.
Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot linguine.
Curried Coconut Chicken - dinner Monday
1-1/4 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
3/4 teaspoon salt and pepper, or to taste
1 tablespoon vegetable oil
1 tablespoon and 1 teaspoon curry powder
1/3 onion, thinly sliced
1-1/3 cloves garlic, crushed
2/3 (14 ounce) can coconut milk
2/3 (14.5 ounce) can stewed, diced tomatoes
2/3 (8 ounce) can tomato sauce
2 tablespoons sugar
Season chicken pieces with salt and pepper.
Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
Nov 25, 2008
Mint Julep Cups
Nov 23, 2008
Nov 22, 2008
Nov 21, 2008
Nov 20, 2008
Nov 18, 2008
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