Shrimp Scampi Linguine

Source: Ina Garten, Barefoot Contessa

INGREDIENTS

3/4 lb linguine (can use wheat to make it healthier)
1 lb shrimp, peeled and deveined
3 tbsp unsalted butter
2.5-4 tbsp olive oil
4 cloves garlic
1/3 cup chopped fresh flat-leaf parsley
2-3 lemons (half 1 lemon zest grated, 1/4 lemon sliced into thin rounds, juice of 2 whole lemons)
1/8 tsp crushed red pepper flakes (approx.)
2.5 tsp salt (approx.)
1/4 tsp pepper (approx.)

DIRECTIONS

Drizzle some oil into a large pot of boiling, salted water. Add linguine. Cook 7-10 minutes.

Meanwhile, in a large pan, melt butter and 2.5 tbsp olive oil over medium low heat. Add garlic, saute for one minute. Add the shrimp (which I rinse in a colander in the sink first), 1.5 tsp salt and 1/4 tsp pepper and saute about five minutes until just pink, stirring often. Remove from heat, add parsley, lemon zest, lemon juice, lemon slices and red pepper flakes. Toss to combine.

Drain pasta. Combine well with shrimp mixture. Serve!

NOTES

I've made this countless times. It's delicious every time without fail (except for maybe the first time when John and I split up at the grocery store and I put him in charge of the shrimp --- he bought COOKED shrimp. It was probably not that good that time.) It also takes me under a half an hour and I am a slooooow cook. :-)

Bakon Vodka Bloody Marys

Source: my co-worker Ann (original source unknown)

INGREDIENTS

32oz bottle of Clamato
1.5 cups Bakon Vodka or plain-jane vodka if you must!
2 tbsp ketchup
juice of 1 whole lemon or 4 tbsp lemon juice
juice of 1/2 large orange or 4 tbsp orange juice
1 tbsp Worcestershire sauce
1 tsp celery salt
horseradish to taste
hot sauce/tabasco to taste

lime for glass rimming
Old Bay seasoning for glass rimming

DIRECTIONS

Mix everything except Clamato, lime and Old Bay seasoning in blender.
Stir mixture with Clamato in large pitcher.
Rim glasses, add ice and pour in Bloodies.
Enjoy!

NOTES

I highly recommend using real orange and lemon juice, and of course, finding Bakon Vodka (order online if you have to!)

Silver Spoon Basil Pesto

I made this for the first time earlier this week. All you need is a food processor (mine's a handheld one).

For a few seconds, process together:
250 g basil leaves (stalks removed)
100ml extra virgin olive oil
a pinch of salt
40 g pine nuts (optional)

Combine with 25g grated parmesan and 25g grated pecorino cheese and process again for a few seconds. (I only used parmesan though.)

Stir into warm pasta, and eat!

Vegetarian Chorizo Breakfast

This is not really a recipe, per se, but I just recently discovered how yummy this is.

1. Heat up 1 Field Roast Vegetarian Mexican Chipotle Sausage in the microwave for 1 min. 30 sec.
2. Fry two eggs.
3. Mash up heated sausage with fork, sprinkle with Queso Blanco or any other crumbly Mexican white cheese.
4. Place eggs on top.
5. Garnish with fresh cilantro.

Soooooo good! Beware of the kick in the sausage, if you don't like spicy dishes.

Brunch dish: braised eggs with tomato, spinach and yogurt

from Yotam Ottolenghi on The Guardian.

Just made this for Sunday breakfast, and it was delicious, kinda healthy, and not too much work. It tastes Mexican or Middle Eastern, but whatever it is....you'll love it!

*This recipe is in metric, but it's easy to convert amts. using Google. Just round up to the nearest half cup/tsp/Tbsp.

Serves 4

2 tbsp olive oil, plus extra to finish
1 medium onion, thinly sliced
200g baby potatoes, cut into thin slices
½ a red chilli, deseeded and finely chopped (I used 1 tsp. dried chilli instead)
200g cherry tomatoes
1 garlic clove, crushed
150g baby spinach
4 free-range eggs
100g Greek yogurt
1 tbsp cilantro, chopped
Salt and black pepper

1. Heat the olive oil in a medium saute pan. Add the onions and cook on a medium-high heat for 5 minutes, stirring occasionally.

2. Add the potatoes, chilli and some salt and pepper, reduce the heat to medium-low and continue cooking and stirring for about 20 minutes, until the onions are soft and golden brown and the potatoes are cooked. Add a little water if the vegetables start sticking to the pan.

3. About 5 minutes before the potatoes and onions are ready, place an iron pan on a high heat and leave until it is red-hot. Roast the tomatoes for 3-4 minutes, tossing gently, until charred. Remove from the heat.

(Note: I skipped this step b/c I was too lazy, and I just put raw tomatoes on at the end. It was delicious anyway!)

4. Stir the garlic and spinach into the onions and potatoes and cook for a minute or two, until the spinach wilts. Taste and add more salt and pepper if needed.

5. Spread the potato and onion evenly over the base of the pan and then carefully crack the eggs on top, trying not to break the yolks.

6. Cover the pan and cook on a medium heat for 5-7 minutes, or until the egg whites are set. Remove the pan from the heat and spoon over the yoghurt, avoiding the yolks.

7. Sprinkle with chopped cilantro, then carefully place the tomatoes on top. Bring to the table in the pan.