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quick and easy supper

10/30/2022

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​As someone who’s up at 5 AM, some days by 4 PM I’m running out of steam. Last Wednesday in the food section of The New York Times, Melissa Clark had a wonderful recipe for One-Pan Shrimp Scampi with Crispy Gnocchi and it takes just 25 minutes to prepare!
 
I have several recipes from The Times that uses shelf-stable potato gnocchi. I tried Wegman’s store brand; it holds up and works well in recipes. Besides the gnocchi you’ll need extra-virgin olive oil, unsalted butter, fresh garlic, dry white wine, kosher salt (Diamond Crystal), freshly ground black pepper, red pepper flakes, large or extra-large shrimp, a lemon and fresh parsley.


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what was I cooking last week you ask?

10/24/2022

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​In the Saturday edition of The New York Times, they have a Food page dedicated to “What to Cook Next Week.” Sam Sifton, the founding editor of New York Times cooking encourages you to check your pantry, refrigerator and freezer to see what’s on hand then proceed with your food shopping list.
 
Last week’s recipes inspired me to prepare:
  • Skillet Chicken with Tomatoes, Pancetta and Mozzarella 
  • Shrimp Creole
  • Butternut Squash Pasta with Brown-Butter Bread Crumbs
  • Salisbury Steak

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what's cookin'

10/11/2022

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It seems I neglected to blog about a recent supper of Lemon-Dill Chicken Skillet that I prepared last week. I am also going to include two other recipes that came on the heels of this one.
 I had some remaining feta cheese from the baked eggs recipe I recently prepared for my friends. I was quite happy to find another recipe utilizing feta cheese. This was found in the May 2022 issue of Southern Living Magazine. The ingredients needed include Yukon gold potatoes, olive oil, bone-in, skin-on chicken thighs, freshly ground black pepper, kosher salt, fresh lemon juice, feta cheese and fresh dill fronds.  This is a great recipe to keep close at hand as it has a prep time of 25 minutes and completed overall in 40 minutes. 

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plan b

7/26/2022

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As I head out the door for qigong this morning, my husband asks, “What’s for supper?” I reply, “I don’t know.” I have a bunch of recipe clippings sitting in my notebook on the kitchen table. Later on, I peruse a few, review the weekly specials at Whole Foods and decide on Spicy Shrimp and Chickpea Salad. Off to Whole Foods and disappointment. It seems they ran out of the Shell-On White Shrimp 10-15 count over the weekend. The fishmonger said he requested more, but his order wasn’t refilled. This is the second time this has happened to me where specially priced items are not available until the end of the sale week. Lesson learned, don’t wait until the final day of the sale. 


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is it too hot to cook?

7/23/2022

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The inevitable summer dilemma is what to cook when the weather turns unbearable. Whether your house is air conditioned or not, cooking during heat kitchen isn’t very motivating. Let me share with you some recipes that may inspire you and keep your kitchen cool.
 
Back in May I shared with you a recipe I found at Southern Living Magazine for Sesame Shrimp Stir-Fry. Two Ali Slagle recipes are great one pot meals such as Shrimp Scampi with Orzo or Summer Shrimp Scampi with Tomatoes and Corn. While shrimp requires a short time to cook, so does pork tenderloin. Lidia Bastianich’s recipe for Pork Tenderloin with Balsamic Onions. Moving from on from shrimp and pork, how about Quick Jambalaya from Vallery Lomas of The New York Times. 
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back at it

5/29/2022

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In the March 2022 issue of Southern Living Magazine, a recipe was published for Sesame Shrimp Stir-Fry. This quick and easy recipe is a great weeknight meal and can also be prepared ahead and frozen for up to six months. The recipe appealed to me because ingredients were readily available in my local food store and made for a light supper for my husband and I.


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midweek roundup

5/5/2022

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​As I walked through Wegmans last Sunday, I was trying to think of what I could prepare for supper that evening. As I passed through the seafood department I thought Shrimp Risotto would be a great alternative to beef or chicken. This time instead of purchasing wild caught, uncooked shrimp, I opted for something I haven’t seen before in the frozen seafood case, Wegmans Large Raw Shrimp, Peeled and Deveined Tail Off. The shrimp are farm raised in the United States, no chemical or antibiotics with a price of $12.99 for a pound of shrimp. The shrimp are 43 per bag, a bit smaller than the fresh, but considering I was using them for a risotto, I thought the size would be fine.
 
The recipe came from the website Epicurious and is an old recipe from the long-gone magazine, Gourmet from February 1998. For the recipe you’ll need chicken broth, dry white wine, butter, minced garlic, dried crushed red pepper, uncooked shrimp, onion, arborio rice and fresh parsley. I find using my LeCreuset braiser works the best for this task. The enameled cast iron offers good heat distribution and makes clean up a cinch. Also, for this recipe, I used homemade shrimp stock. 

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valentine's day

2/8/2022

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Does the prospect of dining out for Valentine’s Day sound unappealing? Do you prefer to make dinner or a special dessert at home? I have some ideas for you.​

Starting with breakfast, I recommend red velvet pancakes; I’m craving these right now. This recipe appeared in Southern Living Magazine’s issue of December 2012. The pancakes are delectable, right down to the cream cheese butter that accompanies them. If you want to make them this weekend, I suggest you purchase your cream cheese as soon as possible. My local Wegmans did not have any this past Sunday. Also in lieu of red food coloring, I use Red Velvet Bakery Emulsion made by LorAnn Oils. This item is available at Michael Stores or Shore Cake Supply. I suggest calling before going to make sure it’s in stock. You can also purchase the oil from Amazon. You’ll also need all-purpose flour, powdered sugar, unsweetened cocoa, baking powder, baking soda, salt, buttermilk, eggs, granulated sugar and the red liquid food coloring or the LorAnn oil.

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the temperature is dropping, but the heat is on

2/7/2022

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Last week my local ShopRite had USA wild caught, never frozen shrimp on sale. Despite the fact sale meant $12.99/lb., I splurged and purchased some for dinner. I recently found a wonderful one pan meal on the NYT Cooking app for Shrimp in Purgatory. This recipe by Sarah Digregorio is a riff on the southern Italian dish, Eggs in Purgatory where eggs are poached in a spicy tomato sauce that you can sop up with crusty Italian bread, my preference, or serve over pasta or polenta. ​


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for Nancy

12/28/2021

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​The last time I posted to my blog was on December 10th. Since that time, I was called upon to watch each of my granddaughters on two separate occasions as they were unable to go to daycare. Despite my babysitting duties and working several days I week, I was still able to prepare home cooked meals. However, after being on my feet all day, I was unable to focus my energy on writing. This led me to post an image on social medial with minimal text which prompted my friend Nancy to post on my Facebook page, “Where r the recipes to all these things u post? The pork chops look delicious!”
 
I’ll start this blog by listing the recipes I’ve made since early December; then follow up with my review and comments to help you prepare these dishes in your kitchen. Meals prepared since December 10th are: Crockpot Beef Stew found on Food52 website, my sale find at Williams-Sonoma was their Soup Starter for Fast/Slow Cooking – Mushroom Wild Rice, from Lidia Bastianich Jumbo Shrimp Buzara Style, from The New York Times and Melissa Clark, a recipe for Porchetta-Style Pork Chops and lastly, Flank Steak with Caper-Walnut Sauce and Roast Beets from The Wall Street Journal. 

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    meet donna

    A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners. 

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