8 ounces linguine
1 tablespoon olive oil
1 large sweet onion
2 cloves garlic, minced
1 tablespoon rosemary
1 tablespoon thyme
1 teaspoon smoked paprika
Salt, to taste
Pepper, to taste
1 pound large shrimp
1 cup white wine
1 tablespoon lemon juice
Parmesan cheese, for garnish
Bring a large pot of water to a boil. Generously salt the water.
Cook pasta for 8-9 minutes, or until al dente, and drain.
In a skillet over medium heat, add olive oil. Add the onion and cook until lightly browned and softened, about 3-4 minutes.
Add garlic, rosemary, thyme, smoked paprika, salt and pepper. Stir and cook an additional 2 minutes.
Add the shrimp and let them cook for 3 minutes. Flip and cook for another 3 minutes.
Add the white wine and lemon juice. Cook until the wine has reduced.
Add the cooked pasta to the skillet.
Toss, serve & enjoy!
1 cup plain dried bread crumbs
2 teaspoons five-spice powder
1 teaspoon dried thyme, crumbled
1 teaspoon ground allspice
1 teaspoon kosher salt
1/8 to 1/4 tsp. cayenne pepper
1 1/2 pounds small red snapper or grey sole fillets
6 tablespoons vegetable oil, for frying
4 firm bananas
Lime wedges, for serving
In a shallow bowl, toss together bread crumbs, five-spice powder, thyme, allspice, salt and cayenne. In a second shallow bowl, beat eggs with a fork. Turn fish fillets one at a time in crumbs, then dip them in beaten eggs to coat and then coat again with crumb mixture; place on a plate.
In a large skillet, heat 2 Tbsp. oil over medium heat until hot. Add half of fish and cook until golden and crisp on bottom, 2 to 3 minutes; turn and cook until crisp on other side, 2 to 3 minutes more. Transfer fish to a plate and keep in a warm oven while you repeat with remaining fish and 2 Tbsp. more oil.
In a large nonstick skillet, heat remaining 2 Tbsp. oil over medium-high heat. Slice bananas 1/3-inch thick and pan-fry until golden on both sides, about 4 minutes. Serve bananas and lime wedges with fish.
2 cups cooked, chopped chicken breast
1/2 cup frozen peas
1/2 cup cooked, diced carrots
1/2 cup cooked, diced potatoes
1/4 cup butter
1/4 cup chopped onion
1/4 cup flour
1 1/2 cups chicken broth
1/2 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried thyme
double pie crust (Recipe)
Combine chicken breast, peas, carrots, and potatoes in a bowl; set aside.
In medium saucepan, melt butter. Sauté onion until clear. Whisk in flour and cook until bubbly. Whisk in broth and milk. Bring to a boil.
Reduce heat and simmer until thickened. Stir in seasonings. Pour over chicken-vegetable mixture and stir to combine. Cool completely if preparing for freezer. Otherwise proceed with recipe.
Line pie plate with bottom crust. Pour in filling. Position top crust, crimp edges, and cut a slash in the top. Bake at 375° for one hour or until crust is brown and filling bubbles.
If you want to make this ahead and freeze. Simply wrap with foil before baking, label, and freeze. To serve: Vent top and brush with milk.
Bake at 450° for 15 minutes and then reduce heat and bake at 375° until crust is browned and filling bubbles, about one hour more.
Note: Mixed, frozen vegetables may be substituted for the peas, carrots, and potatoes. This is also delicious made with cooked turkey.
1/3 c olive oil
Fresh lemon juice; to taste
2 sprigs Fresh Rosemary
2 sprigs Fresh Thyme
2 large cloves garlic; finely minced
Lemon wedges; for garnish
1 Red snapper; (2 – 2 1/2 lb)
salt and pepper; to taste
Preheat oven to 450 degrees. Pat the fish dry and rub inside and out with the olive oil.
Arrange the fish in an oiled baking dish and sprinkle with lemon juice then garlic, rosemary, thyme and salt and pepper to taste.
Bake for 20 minutes, or until it flakes easily. Transfer to a serving plate, pour juices around fish and garnish with lemon wedges and fresh herbs.