Garlic Bread

 

 

 

 

 

If you do this Garlic Bread once you will probably keep some in the freezer, ready to go from now on.

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These are your ingredients. Butter, garlic, grated parmesan cheese, dried basil and olive oil. Our pinch of salt didn’t make it into the pic, but, is a part of the action.

IMG_2348Cut the butter up into chunks and smear it around a little.

IMG_2347Peel and chop the garlic. Then sprinkle a pinch of salt on it and squash it with the side of your knife to make the pieces smaller. The salt will absorb the juices and add to the flavor of the finished product

IMG_2350With a butter knife mix the butter, garlic, cheese and basil all together. Then form a kinda lagoon for the shot of olive oil then mix the oil in until it’s all smooth.

IMG_2352Smear it on the bread, or breads, of your choice to create your garlic bread. We have here some slices of gluten free for Gammy, some chunks of ciabatta and some slices of a baguette that we had in the freezer.

IMG_2353Toast up what you are going to use now in your toaster oven or your big oven..

IMG_2354And save the rest of the garlic bread in plastic bags in the freezer so you can have your garlic bread even on those busy weeknights.

 

 

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This garlic bread recipe is real easy and real good. The best part is making the extra and saving it in the freezer to have it on hand and ready to go.
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Cuisine Italian
Prep Time 15 minutes
Cook Time 5 minutes
Servings
Ingredients
Cuisine Italian
Prep Time 15 minutes
Cook Time 5 minutes
Servings
Ingredients
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Instructions
  1. Cut the butter up into chunks and smear it around a little. Peel and chop up the garlic then sprinkle a little salt on it and mash it with the side of your knife to make the pieces smaller.
  2. With a butter knife mix the butter, garlic, cheese and basil together then form a kinda lagoon for the shot of olive oil then mix the oil in until it's all smooth.
  3. Smear it on the bread, or breads, of your choice. Toast up what you are going to use for the pending meal and put the rest into plastic bags and store them in the freezer.
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Salmon and Lime Saute’

IMG_2404Gammy says You will like this Salmon and lime Sauté.  It’s just a new twist on our regular old Lemon Salmon.

Put a skillet on at the stove at medium high. Then salt and pepper your filets present side, aka not striped side, aka all one color side, aka the side you see in the pic. Put them seasoned side down in the pan and season the other side. Give them about 4-5 minutes a side. When they are firm to a poke with your finger take them out and set them aside in a dish that will catch the drippings.

 

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Add a little more olive oil and the butter to the pan. When the butter has melted add the garlic and the dill weed. Give the garlic about a minute then add the lime slices (you can use lemons if you want) and the wine. Put the salmon and the drippings back in pan and get the filets coated with the sauce.. When the liquid has reduced a little serve up your salmon and lime sauté’ with a few of the lime slices as a garnish. You might like some chilled Pinot Grigio with it or maybe a Chablis. That veggie you see next to the salmon is oven baked zucchini with onions and parmesan cheese.

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Salmon and Lime Saute' is an easy dish that is just a little bit of a new way to serve up Salmon. It's real good, real quick and real easy.
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Course Main Dish
Prep Time 5 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Main Dish
Prep Time 5 minutes
Cook Time 15 minutes
Servings
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Instructions
  1. Put a skillet on at the stove at medium high. Then salt and pepper your filets present side, aka not striped side, aka all one color side, aka the side you see in the pic. Put them seasoned side down in the pan and season the other side. Give them about 4-5 minutes a side. When they are firm to a poke with your finger take them out and set them aside in a dish that will catch the drippings.
  2. Add a little more olive oil and the butter to the pan. When the butter has melted add the garlic and the dill weed. Give the garlic about a minute then add the lime slices and the wine. Put the salmon and the drippings back in pan and get the filets coated with the sauce.. When the liquid has reduced a little serve up your salmon and lime sauté' with a few of the lime slices as a garnish. You might like some chilled Pinot Grigio with it or maybe a Chablis. That veggie you see next to the salmon is oven baked zucchini with onions and parmesan cheese.
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Shrimp Fettuccine Alfredo

 

Fettuccine Alfredo is easy!

When it was first done, hundreds of years ago, Fettuccine Alfredo was just pasta with melted butter and parmesan cheese. I had it like that myself a few times growing up in New Jersey. Then the world turned and it had to have “Alfredo sauce” included to the extent that it’s now what we all think of when we see or hear of Fettuccine Alfredo.

Ya gotta do it for yourself. It’s so easy and so good. Or, you could buy some ready to go Alfredo sauce in the store on your way home. I won’t tell on you.

Get a pot with about 2 quarts of water on the stove, set it on high.  Add about a tsp. of salt. When it starts to boil reduce it to medium high and add the fettuccine. With a pair of tongs get all the fettuccine down into the water. Stir the fettuccine around so that won’t stick together and stir it occasionally as it cooks.

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While the pasta is cooking get a frying pan on Medium heat and put in about a tbsp. of good extra virgin olive oil and a tbsp. of the butter. A pinch of salt a pinch of black pepper. Get it smooth looking and add the garlic. Right away add the shrimp and cook them just enough to turn them pink, flip them over with a pair of tongs and pink up the other side. Remove the shrimp to a plate where you can have the drippings collecting.

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Put the rest of the butter in and when it is melted add the milk, or the half and half or the heavy cream and let it simmer.  

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When the sauce has thickened to how YOU like it put the shrimp and the drippings  back in the pan and let them warm back up. Serve it up! With some good pinot grigio or maybe a nice chianti. That wouldn’t be a sacrilege with a shrimp dish, would it? Also, of course, some of poppop’s,,,,,,er,,,,Your homemade bread.

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A real easy and good pasta and shrimp dish.
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Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Get a pot with about 2 quarts of water on the stove, set it on high. Add about a tsp. of salt. When it starts to boil reduce it to medium high and add the fettuccine. With a pair of tongs get all the fettuccine down into the water. Stir the fettuccine around so that won't stick together. Stir it occasionally as it cooks.
  2. While the pasta is cooking get a frying pan on Medium heat and put in about a tbsp. of good extra virgin olive oil and a tbsp. of the butter. A pinch of salt a pinch of black pepper. A pinch of red pepper flakes if you like. When the butter stops making bubbles add the garlic. Right away add the shrimp and cook them just enough to turn them pink, flip them over with a pair of tongs and pink up the other side. Remove the shrimp to a plate where you can have the drippings collecting.
  3. Put the rest of the butter in and when it is melted add the milk, or the half and half or the heavy cream and let it simmer. When it is has thickened up a little put in the pasta, the shrimp, about three tbsp of the pasta water and the cheese. Let it all come together as you gently keep it stirred up with the tongs that you were flipping the shrimp with.
  4. When the sauce has thickened to how you like it, serve it up! With some good pinot grigio or maybe a nice chianti. That wouldn't be a sacrilege with a shrimp dish, would it? Also, of course, some of pop,,,,,,er,,,,Your homemade bread.
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Risotto with leftover rotissarie Chicken

IMG_2191Put  1 tbsp. of olive oil and about a tbsp. butter in a medium size sauce pan at medium high.  We had some leftover rotisserie chicken so I put some of the gelled drippings from the bottom of the container in also.  When your butter has stopped foaming add the onion, garlic, salt and pepper. Stir it up and let it cook until the onion and garlic get translucent.  Add the rice and mix it all up so the rice becomes covered with the oil and butter.

 

 

 

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Add the wine and and a little more butter and stir it in. A little aside here. Every time you have chicken scraps and/or bones leftover you could throw them in a pot big enough to handle it and boil it up for about  forty five minutes. Let it cool in the fridge over night strain it and put it in zip-lock bags in the freezer. It’ll be there waiting for you.  Or, you could buy some stock or some bullion powder.

 

 

 

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That’s our frozen stock settling in. Stir it up fairly often. Use a wooden spoon and  keep it from sticking to the bottom of the pot. The rice will absorb the stock, of course, so each time the liquid is even with the top of the rice add some more. If you run out of stock just go with water. Keep it up until the rice is done the way you like it.

 

 

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While all that is going on cut up the chicken into the size chunks you like.

 

 

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Core and seed a tomato then dice it.

 

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IMG_2202Add the chicken, tomatoes, peas and the cheese.

 

 

 

 

IMG_2203  Mix it up until the cheese has begun to melt.

 

 

 

 

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Serve up your risotto! With some of poppop’s, er, your homemade bread and some good wine!

I couldn’t help myself. I garnished it with a little chopped basil leaves.

 

 

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Risotto with leftover chicken and peas BigOven - Save recipe or add to grocery list Yum
You can make this with shrimp, ham, Diced cooked carrots, lima beans, etc., etc. Or just the risotto.
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Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 20-25 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 20-25 minutes
Servings
people
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Put 1 tbsp. of olive oil and a tbsp. butter in a medium size sauce pan at medium high. We had some leftover rotisserie chicken so I put some of the gelled drippings from the bottom of the container in also. When your butter has stopped foaming add the onion, garlic, salt and pepper. Stir it up and let it cook until the onion and garlic get translucent. Add the rice and mix it all up so the rice becomes covered with the oil and butter. Add the wine and and a little more butter and stir it in. Add about 1 cup of the stock. A little aside here. Every time you have chicken scraps and/or bones leftover you could throw them in a pot big enough to handle it and boil it up for about forty five minutes. Let it cool in the fridge over night strain it and put it in zip-lock bags in the freezer. It'll be there waiting for you. Or, you could buy stock or powdered bullion. Stir it up fairly often. Use a wooden spoon and keep it from sticking to the bottom of the pot.The rice will absorb the stock, of course, so each time the liquid is even with the top of the rice add some more. If you run out of stock just go with water. Keep it up until the rice done the way you like it.
  2. While all that is going on cut up the chicken into the size chunks you like. Core and seed the tomato then dice it.
  3. When the rice is done to your satisfaction add the chicken, peas, tomato and the cheese. Stir it up wit the wooden spoon. Until the cheese has started to melt (3-4 minutes)
  4. Serve up! your risotto! With some good wine and YOUR homemade bread.
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