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Thursday, January 3, 2013

creamy spicy shrimp over whole grain penne

The original recipe for the shrimp is a Giada De Laurentiis original, I couldn't find it online for a link.  I usually serve this over brown rice, but there is usually so much yummy sauce that gets wasted so I served it with penne.  Another thing that I have made with this dish is whole wheat orzo with butter and feta and serve the shrimp over top with sauce.  For this recipe I used Barilla Plus for the extra protein and whole grain.  It is delicious pasta but keep in mind it takes a little longer to cook.

Creamy Spicy Shrimp over Whole Grain Penne

20 large shrimp, peeled and deveined (if frozen, defrost)
1 Tbsp olive oil
2-3 cloves garlic, minced
juice of one lemon (squeeze into measuring cup)
enough white wine to equal 1/2 C with lemon juice
1 Tbsp hot sauce (more if you like it really spicy)
1/4 C heavy cream
1/4 C grated parmesan cheese
1/2 package of whole wheat penne rigate (I used Barilla Plus)

Cook penne according to package directions (for the Barilla plus and most whole wheat pasta it takes almost 20 minutes).  Heat olive oil over medium heat, saute garlic 1-2 minutes (do not brown).

Squeeze lemon juice into measuring cup and add white wine to equal 1/2 C.  Add to pan and whisk in hot sauce.  Add shrimp and cook 2 minutes on each side or until pink throughout.  Once cooked, add heavy cream and parmesan cheese, stir.  Drain penne and add to sauce.  Serve immediately.

Tuesday, January 1, 2013

blueberry pecan french toast casserole

The original recipe came from Bon Appetit magazine, I have been making it for years and have made adjustments and simplified it a bit.  Here is the link to the original recipe:
I am going to post the recipe as I modified it.  I added Cream cheese cubes to the casserole is just right.

Blueberry Pecan French Toast Casserole

24 inch baguette
6 large eggs
3 C milk (I used 1%, original called for whole)
1/2 tsp fresh ground nutmeg (use fresh, it is worth it)
1 tsp vanilla
1 C brown sugar, firmly packed
4 oz cream cheese cut into cubes
1 C pecans
1/2 stick (1/4 c) butter, unsalted
1 Cup fresh blueberries (original called for 2 C, I think that is too much)
** the original recipe calls for making blueberry syrup.  I think that is overkill on the blueberries.  I use regular maple syrup.

Line a 9x13 baking pan with non stick foil (or butter the pan, I find the foil is way easier!).  Cut 20 1 inch slices from baguette and arrange in one layer in baking dish. scatter cubed cream cheese over bread. In a large bowl whisk together eggs, milk, nutmeg, vanilla, and 3/4 C brown sugar.  Pour evenly over bread and cream cheese.  Chill mixture, covered, overnight.

Preheat oven to 400 degrees F.  Sprinkle pecans and blueberries over bread mixture.  Cut a 1/2 stick of butter into pieces and in a small saucepan heat with remaining 1/4 cup brown sugar until melted.  Drizzle over bread and bake mixture 35-40 minutes until bread is browned and mixture is bubbling.  Serve immediately with your favorite maple syrup