Roasted Brussel Sprouts

 

• 1 1/2 lb brussel sprouts, ends trimmed (halved if you wish)
• 3 tbsp olive oil
• 1/2 tsp salt
• 1/2 fresh ground pepper
• fresh grated asiago cheese

Preheat over to 350ºF. Toss together sprouts, olive oil, salt, and pepper until evenly coated. Spread across baking sheet lined with parchment paper. Roast for about 20-30 minutes or whenever the outside gets some yummy crusty roasted bits. Serve with grated cheese if you wish. Super healthy if you leave the cheese out.

Shrimp Scampi

• 1 lb linguini
• 4 TB butter
• 4 TB extra virgin olive oil
• 2 shallots, finely diced
• 2 cloves garlic, minced
• pinch of red pepper flakes
• 1 lb shrimp, peeled and deveined
• salt and pepper to taste
• juice of 1 lemon
• 1/2 C chicken broth
• parsley, chopped, to taste

Cook pasta al dente.  In large skillet, melt 2 TB butter in 2 TB olive oil over med- high heat.  Saute' shallots, garlic, and red pepper flakes 3-4 minutes.  Season shrimp with salt and pepper; add to pan and cook until pink, 2-3 minutes.  Remove shrimp from pan, set aside, and keep warm.  Add broth and lemon juice to skillet and bring to boil.  Add 2 TB butter and 2 TB olive oil.  After butter melts, return shrimp to the pan; add parsley and stir in pasta.  Season with salt and pepper.

Authentic Italian Creamy Tomato Sauce

 Tomato Sauce

• 2 TB olive oil
• 1 TB butter
• 1 tsp basil
• dash crushed red chili pepper
• 3 medium onions, chopped
• 1 clove garlic, crushed
• dash salt
• 3 29 oz tomato sauce
• 7 oz Gouda cheese
• 1 pint heavy cream
• pasta for 10 servings, cooked
• Parmesan cheese, grated

In olive oil and butter, saute' basil, chili pepper, onion, garlic, and salt until onion is tender.  Add tomato sauce and cook until flavors combine (at least 20 minutes, the longer the better).  Add Gouda cheese and stir until melted.  Add heavy cream and remove from heat (cream should not be cooked).  Serve over pasta and top with Parmesan cheese. Makes 10 servings.

We made this the other night and both my husband and I agreed this dish would be better with some chicken.  The chicken that we think would go best with this dish is as follows:

Chicken

• 4 tablespoons vegetable oil
• 6 boneless skinless chicken breasts
• 3/4 cup breadcrumbs
• 1/4 cup parmesan cheese (grated)
• 1 cup milk
• 2 tablespoons flour

1. Wash and drain chicken breasts.
2. Pound until very thin (the thinner the chicken breasts the better).
3. Mix breadcrumbs, flour, and Parmesan cheese together.
4. Place milk in dish for dipping.
5. Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.
6. Place in fry pan that the oil has been heated and fry at medium high temperature until golden crisp and cooked through.
7. Add more oil as needed.
8. Remove and drain chicken; keep warm.

 

 

S'mores bars

I made these last time we went camping, and they were gone in no time!  So much better than a real S'more, AND you don't have to smell like a campfire :)

CRUST:

• 1/2 cup butter melted
• 1 1/2 cup graham cracker crumbs 

 DOUGH:

• 2 cups brown sugar
• 2/3 cup salted butter (softened)
• 2 eggs
• 2 1/2 cup flour
• 2 1/4 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla
• 1 cup semi-sweet chocolate chips
• 1 cup mini marshmallows 

 Place on top of dough before baking:

• 2 Milk Chocolate Candy Bars (broken into pieces)
• 1 Graham Cracker (broken into pieces)
• 1/2 cup marshmallows

Instructions

1. Pre-heat oven to 325 degrees.
2. Combine melted butter and graham cracker crumbs into a small bowl with a fork. Then line a 13x9 with foil and press down crust. Set aside.
3. Cream butter and sugar in a large bowl. Add in eggs and vanilla and stir until combined. In another bowl, mix the baking powder and salt with 1 cup of flour. Pour into the butter mixture and stir in the rest of the flour. Fold in chocolate chips and marshmallows.
4. Press dough into pan with a spatula flour on your hands. The dough goes right on top of the crust. Bake for 30-35 minutes or until lightly browned. Oven temps will vary. Test with a tooth pick. The dough should be soft in the center.
5. Allow bars to cool then cut and enjoy!

 The crust

 

 The cake part

 Before it went in the oven

When it came out the oven