First, I do have to mention, since I know some of you are wondering if I actually eat any of these meals ... no, I do not. None at all with the exception of the homemade tomato sauce which I put on grilled chicken. I don't even get to eat the shell fish plain, since I am allergic to shell fish!
I still love to cook though, and had such a wonderful time cooking with my boys
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This is another recipe I have shared here on my blog in the past and it's a favorite of everyone who tries it. I am always giving out the recipe. Not even sure of the 'real' name.
Hot Cheesy Dip
8 oz. cream cheese softened
1/2 cup mayo
Beat together in mixer
Add:
5 oz. shredded swiss cheese (1 bag)
Place in baking dish. Sprinkle with Hormel bacon bits on top.
Bake at 350 degrees for 30 minutes or until bubbly.
Serve with FRITO'S! Other crackers and/or pita chips are fine too, but my boys like it best with the Frito Scoops.
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This next recipe, Connor and I made together. He peeled all the shrimp too ;) and we added about 2 lbs of shrimp instead of the 1 lb that the recipe calls for. We also added a bit more red pepper flakes, since my guys like things spicy.
Linguine With Shrimp Scampi (Ina Garten)
Ingredients
- Vegetable oil
- 1 tablespoon kosher salt plus 1 1/2 teaspoons
- 3/4 pound linguine
- 3 tablespoons unsalted butter
- 2 1/2 tablespoons good olive oil
- 1 1/2 tablespoons minced garlic (4 cloves)
- 1 pound large shrimp (about 16 shrimp), peeled and deveined
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup chopped fresh parsley leaves
- 1/2 lemon, zest grated
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 lemon, thinly sliced in half-rounds
- 1/8 teaspoon hot red pepper flakes
Directions
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve
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I have made this recipe many times and it's a winner. The sauce is very light, fresh and delish! I even like it by itself or I put it on a grilled chicken breast. Griff doesn't like tomatoes or red sauce, so I just make his without - just the chicken and cheese. Barret made garlic bread to go with this meal, but it was his own 'concoction' with lots of garlic and butter and I am not sure what else. It took him longer than it took me to make the entire dish!
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Chicken Parmesan (Southern Living)
Yield: Makes 2 servings (I double it or triple it)
Ingredients
- 1 cup Italian-seasoned breadcrumbs
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground red pepper
- 2 skinned and boned chicken breasts
- 2 egg whites, lightly beaten
- 1 tablespoon olive oil
- Tomato Sauce **
- 1 cup shredded mozzarella cheese
- 1/4 cup freshly grated Parmesan cheese
Preparation
Combine breadcrumbs, flour, and ground red pepper in a small bowl, and set aside.
Place chicken between two sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin.
Dip 1 chicken breast in egg whites, and coat with breadcrumb mixture. Dip again in egg mixture, and coat again in breadcrumb mixture.
Repeat procedure with remaining chicken breast.
Cook chicken in hot oil over medium heat 2 to 3 minutes on each side or until done.
Place chicken breasts in a single layer in a lightly greased 8-inch square baking dish. Top evenly with Tomato Sauce and cheeses.
Bake at 350° for 20 minutes or until cheeses melt.
**Tomato Sauce
Ingredients
- 1/2 small onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 (14 1/2-ounce) can diced tomatoes with basil, garlic, and oregano
- 1/4 cup red wine
- 1/2 teaspoon ground red pepper
- 1/2 teaspoon salt
- 1/4 cup chopped fresh basil
Preparation
Sauté onion and garlic in hot oil over medium heat 5 to 7 minutes or until tender. Add tomatoes, wine, and red pepper; simmer 20 minutes or until thoroughly heated. Add salt and basil.
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Penne alla Vodka with Scallops (Park Avenue Potluck Celebrations)

I received this book for Christmas and it is so beautiful. The tablescapes, home decor and recipes - all fabulous. I can't wait to try more recipes.
** I also wanted to mention that the proceeds from this book supports Sloan Kettering Memorial Hospital and their Fight for Cancer **

Herend's Queen Victoria china
I absolutely love Herend china and have a few pieces, as well as a collection of Herend animals my boys have bought me over the years. Oh, how I yearn for a full set of this china.
Barret and I made this together and again, we doubled the amount of scallops to 24 (big boys, big eaters). We also added just a little extra of the oil, butter and chili flakes since we had more scallops to saute (and again, they like things spicy). They all LOVED this dish and I will definitely make it again.
Makes 4 to 6 main-course servings, 8 as a first course
12 sea scallops
1 tablespoon extra virgin olive oil
4 tablespoons (½ stick) unsalted butter
2 leeks, cleaned, trimmed, and finely chopped
2 shallots, minced
2 tablespoons dry vermouth
1 cup vodka
½ teaspoon crushed red chile flakes, or to taste
1 cup fresh or canned tomato puree
½ cup crème fraîche or heavy cream
Salt and freshly ground white pepper
1 pound penne
1 tablespoon minced flat-leaf parsley leaves
Trim the small ridge of tendon from the side of each scallop. Pat dry the scallops with paper towels. Place a large sauté pan over high heat, add the oil, and sear the scallops a few minutes, turning them once, until they are lightly browned. Remove the scallops to a dish. Lower the heat and add the butter. When it has melted, add the leeks and shallots and cook until the vegetables start to soften. Add the vermouth and continue cooking until the vegetables are very tender but not browned.
Pour in the vodka, add the chile flakes, and simmer until slightly reduced. Add the tomato puree and crème fraîche and simmer for about 5 minutes, until the mixture is well blended and pink. Season with salt and pepper to taste and add more chile flakes if desired. Set aside until just before serving. Bring a large pot of salted water to a boil for the penne. Quarter the scallops and add them to the warm sauce in the sauté pan. Add the penne to the boiling water and cook for about 8 minutes, until al dente. Drain well. Fold the penne into the sauce and gently reheat the contents of the pan, stirring, until the ingredients are well combined. Taste and add more salt and pepper if needed. Divide among individual plates, top with the parsley, and serve.
ENJOY!!
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