More is Better

This was so good and I felt like it was so healthy as well this recipe is from Giada De Laurentis. The almonds add a real crunchy texture. The lemon zest just perks up the flavor. I also substituted as you can see with a shell like pasta! Also did not have creme fraiche on hand so substituted sour cream. 1 pound whole-grain or whole wheat spaghetti 1 cup Pecorino Romano cheese ¼ cup extra-virgin olive oil 1 medium onion, finely chopped 1 pound Brussels sprouts, trimmed, halved and thinly sliced 1 pound mushrooms, such as cremini, button or shiitake, cleaned and chopped 3 cloves garlic, minced 3 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 cup (about 8 ounces) creme fraiche, at room temperature ½ cup vegetable broth 2 tablespoons fresh lemon juice (from ½ large lemon) Zest of 1 large lemon 1 cup slivered almonds, toasted* see Cook's Note Bring a large pot of salted water to a boil over high heat. ...

Awesome lemon taste to really brighten this meal for spring-- I zested the lemon to top at end--as well as the fresh parsley and lemon slice.  I also did about a heavy teaspoon of cornstarch in a tablespoon of cold water and added to sauce at end to thicken. Oops and just realized I forgot the butter at the end which would have made it glossy -- don't you forget! 2 skinless and boneless chicken breasts, butterflied and then cut in half I USED TENDERLOINS Sea salt and freshly ground black pepper All-purpose flour, for dredging 6 tablespoons unsalted butter USED ONLY 2T but forgot 1 T at end 5 tablespoons extra-virgin olive oil USED ABOUT 2 T 1/3 cup fresh lemon juice , PLUS I ZESTED TO ADD JUST BEFORE SERVING   1/2 cup chicken stock 1/4 cup brined capers, rinsed 1/3 cup fresh parsley, chopped Season chicken with salt and pepper. Dredge chicken in flour and shake off excess. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oi...

5 years ago on Mother's Day my Katie created this blog-site for me to share recipes and tips on preparing for she and her friends as they graduated college and headed out into the real world to make their own nightly dinner. Over 420 recipes later I love sharing then with you. Below is my Mother's Day gift for propping the iPad or recipes --Thank you Katie for inspiring me to share all these great recipes!

Saw Giada De Laurentiis make this on the TODAY show last week--looked so spring like. This was a great light dinner --made with a wider pasta - I think Giada had it right with spaghetti--easier to eat! For the shrimp: 2/3 cup olive oil plus 1 tablespoon 3/4 pound frozen 31/35 shrimp, thawed, peeled, cleaned and patted dry 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper For the pasta: 1 pound spaghetti 2/3 cup olive oil 2/3 cup grated Parmesan 1/2 cup fresh lemon juice (about 3 lemons) 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/3 cup chopped fresh basil leaves 1 tablespoon lemon zest 2 tablespoons fried capers Preparation In a medium sauté pan, heat 1 tablespoon olive oil over medium high heat. Season the shrimp with the salt and pepper. In a single layer, add the shrimp to the preheated pan. Cook for 3 minutes per side or until pink and cooked through. Set aside. Cook the pasta in a large pot of boiling salted ...

Oops I should say Pasta with Ricotta Meatballs. These were quick to make and I actually tripled recipe and froze 1/3 of the meatballs prior to browning for a quick weekday meal then the rest of it I am bringing to Kate and Nicks for a rainy night meal and they will keep the leftovers! Also since I was tripling I did 1/2 pound each of ground beef/ ground pork and ground lamb .  I mixed together all the ingredients first THEN added my ground meat so I could blend the flavors. 1 (9-ounce) package refrigerated fresh linguine (we had boxed but fun shape!) 1 ounce pecorino Romano cheese, grated and divided (about 1/4 cup) 1/2 cup panko 1/3 cup part-skim ricotta cheese 8 ounces ground sirloin (90% lean) 1 large egg, lightly beaten 1 garlic clove, grated Cooking spray 2 cups lower-sodium marinara sauce (such as Dell'Amore) Small basil leaves (optional) 1. Cook pasta according to package directions, omitting salt and fat; drain and keep pasta warm. 2. While water for past...