Shrimp Bowtie Pasta

This shrimp pasta was very yummy!  It was super quick--from start to finish it took 30 minutes. We had it as a one pot meal! Everyone loved it!

Shrimp Pasta

April Cooking Club

April Cooking Club was at my house.  We had some really good stuff and some really average stuff.  I'm only putting the really good stuff on here!

The best thing we had was the Spinach and Three-Herb Pesto.  I have already used it multiple ways that I will post later!  But if you are looking for a good and very different appetizer or brunch dish --this is it!  It sounds so different----but trust me!

Spinach and Three Herb Pesto over a boiled egg (I leave the tarragon out)


The shaved Vegetable Salad with Toasted Almonds is delicious and unique.  We did say that you don't have to serve immediately as the recipe said.  And I decided that it needs 4 TBS of lemon juice and not 2. A bonus is that it is really pretty!

Shaved Vegetable Salad

We all loved the light crab cakes.  I cooked them just like the recipe said to!

Light Crab Cakes

For dessert we had the Coconut Cream Cake!  It was delicious!!

Coconut Cream Cake

March Cooking Club

This month was a mixture of recipes from Southern Living as well as the Square Table cookbook.

Grilled Asparagus
1 bunch of asparagus
2-3 TBS olive oil
salt and pepper

blanch asparagus in boiling, salted water for 2 minutes.  shock in an ice bath for 2 minutes.  remove and allow asparagus to dry.  coat with olive oil and season generously with salt and pepper.  grill over an open flame for 1-2 minutes turning often.


Sunday Baked Eggs
This was so yummy and easy!  Plus my kids liked it!  This is pretty different than the cookbook says to make it.

12 eggs
1 TBS butter
tobasco
salt
pepper
Parmesan Cheese

Preheat oven to 350 degrees.  Spray muffin tins.  Break one egg into each cup.  Top with butter, tobasco, salt and pepper.  Sprinkle with cheese.  Bake about 13 minutes.  Remove from oven and run a knife around the edges to remove eggs.

Summer Fruit Bowls
This is great for a party or brunch!  Really really good!
1 1/2 cups of cantaloupe (balls or cut) and honeydew and pineapple
11 oz drained Mandarin oranges
1 cup fresh strawberries
6 oz of frozen lemonade concentrate
1/4 cup orange marmalade
2 TBS orange flavored liqueur
mint leaves for garnish

Combine lemonade, marmalade, and liqueur.  Pour over fruit and gently toss. Cover and chill two hours before serving.

Triple Chocolate Cranberry Oatmeal Cookies

http://www.myrecipes.com/recipe/triple-chocolate-cranberry-oatmeal-cookies


Cherry Rosemary Muffins--these were good, but what do I serve them with??

Overnight Slow Cooker Grits turned into Shrimp 'N' Grits Pie--they were ok.  won't do again.

February Cooking Club

I must say-this is not my favorite month for recipes!


Triple Chocolate Buttermilk Poundcake was absolutely delicious!  http://www.myrecipes.com/recipe/triple-chocolate-buttermilk-pound-cake

Roasted Cider-brined pork loin with green tomato chutney was very tender and good.  The pork has to be chilled 12 hours at one point so it's a good dish to make ahead.
http://www.myrecipes.com/recipe/cider-brined-pork-loin

The Blue Cheese Crostini with Balsamic Roasted Grapes was very unique and tasty.  Of course, with feta and no blue cheese.  It was different and would be a fun appetizer to bring somewhere!
http://www.myrecipes.com/recipe/blue-cheese-crostini-balsamic-roasted-grapes

Chicken Cutlets with Herbed Mushroom Sauce--We didn't have this at Cooking Club, but Gray made it and said it was really good. http://www.myrecipes.com/recipe/chicken-cutlets-herbed-mushroom-sauce

They Cheesy Bacon and two onion tart was good but way too oniony for my family.

Fiery Green Beans--I'm not even linking the recipe because I did not like it at all!

The Any Greens Saute was fairly good with turnip greens.  However, I know my husband and kids would not touch them!

The Mustard Greens with Yogurt-parmesan dressing and bacon croutons was another no!

January Cooking Club

This year my cooking club is cooking through Southern Living.  I figure this is the best way to keep up with the recipes so I can find them again!  Many of them are crock pot recipes!!!


Uncle Jack's Macaroni and Cheese is very good and makes a ton!  And  it is done in the slow cooker!

Ingredients

• 1 (16-oz.) package elbow macaroni
• 1 1/2 cups heavy cream
• 1 (12-oz.) can evaporated milk
• 4 large eggs, lightly beaten
• 1/2 cup butter, melted
• 1 1/2 teaspoons table salt
• 1/2 teaspoon freshly ground black pepper
• 4 cups (16 oz.) shredded extra-sharp Cheddar cheese, divided
• Vegetable cooking spray

Preparation

1. Cook macaroni according to package directions. Stir together cream, next 5 ingredients, cooked macaroni, and 

2 1/2 cups cheese in a large bowl.

2. Pour macaroni mixture into a lightly greased (with cooking spray) 6-qt. slow cooker; sprinkle

 remaining 1 1/2 cups cheese over macaroni mixture.

3. Cover and cook on HIGH 3 hours; reduce slow cooker to LOW, and cook 1 hour.

Meatball Sliders with Tomato Sauce was good and had a really good sauce.  This is also done in the slow cooker!

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 tablespoons tomato paste
• 1 tablespoon red wine vinegar
• 3 large fresh basil sprigs
• 2 garlic cloves, minced
• 2 (28-oz.) cans whole tomatoes, crushed
• 5 teaspoons kosher salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 1 pound ground chuck
• 1 pound ground pork
• 1/2 cup panko (Japanese breadcrumbs)
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 1/4 cup ricotta cheese
• 1/4 cup loosely packed chopped fresh flat-leaf parsley
• 1 large egg
• 1 large egg yolk
• 24 slider buns or dinner rolls, split and lightly toasted
• 12 (1-oz.) provolone cheese slices, halved
• Garnish: fresh basil leaves

Preparation

1. Stir together first 6 ingredients in a 7-qt. slow cooker; stir in 2 tsp. salt and 1/2 tsp. pepper. Cover and cook on 

LOW 8 hours.

2. Meanwhile, place ground chuck and ground pork in a large bowl. Add next 6 ingredients and remaining 1 Tbsp. 

salt and 1/2 tsp. pepper; mix gently just until blended. Gently shape mixture into 24 meatballs. (Do not pack.) Place 

meatballs in a single layer on a baking sheet; cover well, and chill until ready to use.

3. Let meatballs stand at room temperature 20 minutes. Carefully submerge meatballs in tomato mixture in slow cooker.

 Cover and cook on HIGH 1 hour or until meatballs are done, stirring after 30 minutes.

4. Preheat broiler with oven rack 7 inches from heat. Arrange bottom halves of 12 buns in a single layer on each of 2 

baking sheets. Place 1 meatball on each bun; top with sauce and 1 halved provolone cheese slice. Repeat with 

remaining buns, meatballs, and cheese.

5. Broil sliders, 1 baking sheet at a time, 2 to 3 minutes or until cheese melts. Top with top halves of buns.

Slow Cooker Chicken Cacciatore with Spaghetti was one of my favorites!  I have actually done this a couple of times for company already!  I have also frozen this minus the mushrooms and cheese and it was great!

Ingredients

• 6 garlic cloves, minced
• 2 green bell peppers, chopped
• 2 red bell peppers, chopped
• 1 yellow onion, chopped
• 1 (8-oz.) package sliced cremini mushrooms
• 1 tablespoon kosher salt
• 1 teaspoon dried crushed red pepper
• 1 teaspoon freshly ground black pepper
• 3 tablespoons tomato paste
• 1/2 cup white wine
• 1 (28-oz.) can fire-roasted diced tomatoes, drained
• 2 skinned, bone-in chicken breasts (about 1 1/2 lb.)
• 2 skinned, bone-in chicken leg quarters (about 1 1/2 lb.)
• 1 (16-oz.) box spaghetti
• 1 1/2 cups pitted kalamata olives, halved
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons butter
• Garnishes: fresh basil, fresh parsley, shaved fresh Parmesan cheese

Preparation

1. Place first 5 ingredients in a 6-qt. slow cooker; stir in salt, crushed red pepper, and black pepper. Whisk together 

tomato paste and wine, and add to slow cooker. Add drained tomatoes and chicken. Cover and cook on LOW 8 hours.

2. Uncover and carefully remove chicken from slow cooker, using tongs. Increase slow cooker temperature to HIGH. 

Cover and cook tomato mixture 30 more minutes or until sauce thickens to desired consistency.

3. Meanwhile, cook pasta according to package directions. Remove chicken meat from bones; discard bones. Shred 

meat. Stir olives and next 2 ingredients into sauce. Serve immediately over spaghetti.

We also had Peas and Kale Salad with Bacon Vinaigrette.  I didn't really like it, so I am not going to even put the recipe.

However, the romaine salad with country ham and eggs was delicious.  The only change we made was to boil the eggs--and it was a good call!

Ingredients

4 ounces country ham, diced

2 1/2 cups 1-inch cubed bread

1/4 teaspoon ground black pepper

2 tablespoons olive oil

1/3 cup white wine vinegar

2 tablespoons stone-ground mustard

1 tablespoon anchovy paste

1 tablespoon honey

1/4 teaspoon kosher salt

2/3 cup olive oil

12 ounces romaine lettuce hearts

1/2 small red onion, sliced

4 ounces sliced mushrooms

1/2 teaspoon white vinegar

4 large eggs

Shaved Parmesan cheese

Preparation

1. Sauté ham, bread, and pepper in hot oil in a large skillet over medium heat 1 minute or until oil is absorbed. 

Reduce heat to low, and cook, stirring occasionally, 7 minutes or until bread toasts. Remove from heat.

2. Process white wine vinegar and next 4 ingredients in a blender until combined. With blender running, slowly 

add oil, processing until smooth. Slice lettuce lengthwise. Arrange lettuce, onion, and mushrooms on 4 serving plates.

3. Pour water to a depth of 3 inches into a large saucepan. Bring to a boil; reduce heat to a simmer. Add white

 vinegar. Break eggs, and slip into water, 1 at a time. Simmer 3 minutes or to desired degree of doneness. 

Remove eggs with a slotted spoon. Top each salad with egg, crouton mixture, and desired amount of dressing 

and Parmesan cheese.

The last dish we had from January Southern Living was the Loaded Potato Soup.  This was one of their cooking light recipes and it is definitely one to do again!

Ingredients

4 (6-ounce) red potatoes

2 teaspoons olive oil 

1/2 cup prechopped onion 

1 1/4 cups fat-free, lower-sodium chicken broth

3 tablespoons all-purpose flour

2 cups 1% low-fat milk, divided 

1/4 cup reduced-fat sour cream 

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 bacon slices, halved 

1.5 ounces cheddar cheese, shredded (about 1/3 cup) 

4 teaspoons thinly sliced green onions

Preparation

1. Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.

2. While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.

3. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.

4. Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.