LinKev's Linguine with shrimp and garlic sauce
This recipe is for a big family it feeds about 6-8 people depends on the portions. You can cut it down in half.
2 lb linguine
3 tablespoons olive oil
8 cloves garlic sliced thin
2 lb already cooked small shrimp-thawed (take the shells off from tails)1 tablespoon parsley flakes
1/2 teaspoon paprika
salt to taste
1/2 teaspoon of crushed red pepper
3 cubes chicken boullions (you can substitue with chicken broth if you don't have boullions)
3 cups of reserved water from the pasta
grated parmesan cheese for garnish
Cook pasta according to package directions, make sure you reserve about 3 cups of the pasta water.
In a large skillet on medium,heat olive oil, saute' garlic, do not burn it, then add parsley flakes, salt, paprika and crushed pepper it all together, add shrimp and toss, cook shrimp for about 1-2 minutes stirring occasionally, in the hot reserved water throw in the boullion cubes make sure they dissolve thoroughly, add broth to the shrimp and mix well. Divide pasta into portions and spoon sauce with shrimp on top; garnish with Parmesan cheese.
If you like to dip the bread in the sauce you can double the broth.
This cookie recipe is a mix of sugar cookies and almond cookies.
1 cup of flour
1 cup of blanched almonds finely chopped
4 oz butter softened
1 teaspoon baking powder
1/4 cup sugar
1 tablespoon almond extract
2 egg yolks beaten
1 whole egg beaten
1 teaspoon of baking powder
1 fresh lemon rind grated
Preheat oven at 350 degrees F.
In a bowl combine sugar and butter mix well.
Mix remaining ingredients until it forms into dough.
Mixture should not be too dry or too firm if it is, add another egg yolk.
Shape dough into walnut size and line on a greased cookie sheet
press in the middle with thumb and place an almond or a candied red or green cherry.
Bake for about 15 to 20 minutes or until they are browned.
LinKev's Stuffed Chicken Breast
OK I recently created this recipe with ingredients that I had in the house.
Here it goes.
It's chicken stuffed with spinach, tomatoes and sharp cheddar cheese.
My kids loved it.
I cut the chicken breast all the way in half then I made the chicken thinner by pounding it with the mallet stuffed it with the ingredients and rolled it.
Here's the recipe
4 Boneless Chicken Breast
2 tomatoes thinly sliced
8 oz Sharp Cheddar Cheese sliced in thin slices
fresh spinach leaves
1 and 1/2 cup of parmesan grated cheese
1 and 1/2 teaspoons garlic powder.
3/4 tsp. of dry parsley
Cut chicken breast in half and pound it with meat mallet
In a shallow container beat eggs with fork,
slice tomatoes and cheese very thin.
In a shallow container combine parmesan grated cheese, garlic powder and dry parsley,
Dip the chicken breast in egg and then coat in the Parmesan Cheese mixture. Fill with cheddar cheese, and tomatoes and spinach, ( I put a few slices of tomato and cheese and a few leaves of spinach) then roll chicken and place on baking sheet seem down.
Cover and bake at 375 degrees for about 1 hour or until chicken is no longer pink.
Uncover chicken and broil for about 5 minutes or until the parmesan cheese on top is lightly browned if you like it a little darker you can keep it a little longer.
(Linkev) Potato, tomato onion bake
I wanted to make something with the balsamic vinegar with some onions and tomatoes so I put these ingredients together and baked them.
If you don't like crunchy onions, you can cook it a little before you bake it.
3 large potatoes cut in bite size
1 tomato cut in bite size
1 small onion sliced thin
1/4 teaspoon of crushed red pepper
1 1/2 teaspoons dry oregano
1 1/2 teaspoons garlic powder
1/2 cup balsamic vinegar
salt to taste
1 1/2 cup mozzarella
Preheat oven at 375 degrees F.
In a large bowl add all ingredients and 3/4 cup of mozzarella, mix all together. Place in a baking dish add the remaining mozzarella on top, cover and bake for about 45 minutes or until potatoes are tender.
Serves about 8 .
LinKev's Chicken Soup Recipe
2 1/2 pounds of boneless skinless thighs (about 10 pieces)
6 Knorr chicken bouillon cubes
1 Knorr beef bouillon cube
2 stalks celery chopped small
8 oz. of baby carrots cut small
1 tsp onion powder
1 and 1/2 tsp paprika
1 tablespoon garlic powder
dash of black pepper to taste
olive oil to drizzle
Add water to a big pot then add the chicken make sure it covers the chicken 3 inches over, cook for about 30 minutes if you notice that there is white foam on top remove it with a slotted spoon. After 30 minutes remove chicken with a slotted spoon and place it in a bowl and let the chicken cool. Lower the heat and add the bouillon cubes, garlic powder. onion powder, paprika and black pepper. Meanwhile cut the celery and carrots and add to the pot by now chicken should be cool, shred the chicken and return it to the pot.
Simmer for about 20 minutes or until carrots are tender.
When done drizzle a little olive oil on top and then stir.
Serve with egg noodles and Pillsbury buttermilk biscuits.
(LinKev) Caesar salad dressing
This is my husband's favorite salad dressing.
6 anchovies, minced
3 egg yolks disregard the whites
3 clove garlic, minced
6 tablespoons grated Parmesan
3 tablespoon red-wine vinegar
3 tablespoon lime juice
3 teaspoon Dijon mustard
3/4 teaspoon worcestershire sauce
6 dashes tabasco
1 teaspoon salt; more to taste
1/2 teaspoon black pepper; more to taste
1/4 cup extra-virgin olive oil
In a food processor, blender, or food chopper mix together the anchovies, egg yolk, garlic, parmesan cheese, vinegar, lime juice, dijon mustard, worcestershire sauce, tabasco, salt, and pepper. With the machine still running, slowly add the olive oil. Taste for salt and pepper.
If you don't have a machine smash the anchioves into a paste with the back of a spoon, then you can wisk it with your hands, while wisking all the ingredients slowly add the olive oil.
Makes about 1 cup
Will last in the refrigerator 3 to 4 days.