Shrimp Scampi Linguini

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I was trying to find my picture of this dish- but seem to have lost it.  It is super yummy, though, and worth sharing, picture or not!  One of our favorites.

Skillet Scampi with Linguine

1 ½ lbs linguine
5 TB olive oil
6 TB butter
3 TB minced fresh garlic (8-9 cloves)
2 lbs large shrimp
½ tsp pepper
¼ tsp hot red pepper flakes
¼ cup parsley
¼ cup freshly squeezed lemon juice
¼ cup freshly grated parmesan cheese

1. Bring to boil pot of water with dash of salt, add linguine, cook 7-10 minutes.
2. Drain noodles, run under cold water, drain again, mix with 1 TB olive oil, set aside.
3. Melt butter with remaining olive oil in cast iron skillet on medium heat. Add garlic and sauté for three minutes.
4. Add shrimp, pepper, sauté until shrimp turn pink (5-7 minutes). Remove from heat and toss with red pepper flakes, parsley, lemon juice, and Parmesan cheese.
Pour shrimp mixture over linguine, toss to combine, and serve.


Mexican Lasagna


I have been wanting to try some different recipes lately because I am getting kind of bored of the same old stuff.  Tonight we had Mexican Lasagna.  As usual, the recipe is half borrowed and half made-up.  I will try to give you as close to the original as possible!


corn tortillas

1 can low-sodium black beans

1 can black olives

frozen or canned corn

cottage cheese

mozzarella cheese

1/2 lb ground beef or chicken

diced tomatoes


Oil or grease an 8×8 dish (you could do 9×13 and just double the ingredients).

Preheat oven to 350 degrees.

Prepare 1/2 lb of ground beef (I used some mexican seasoning to flavor it) and add 1 can of drained diced tomatoes (I used frozen cherry tomatoes from the garden).  If necessary, you can add some corn starch to thicken the sauce.

Mix 1-2 cups cottage cheese with 1-2 cups mozzarella cheese (depending on how cheesy you like it)

Layer corn tortillas on the bottom of the pan, cover with meat sauce, spread layer of beans over meat sauce, then sprinkle black olives and corn, spread salsa on top of that, then add cheese layer, then a second layer of corn tortillas.  Repeat with meat sauce, beans, corn and olives, then cheese, and one more layer of corn tortillas.  Spread remaining meat sauce over top, sprinkle with mozzarella cheese and bake until bubbling (30-40 minutes).  Serve over lettuce and top with sour cream if desired.

Like I said, this was kind of made-up but turned out yummy!  This summer, once we have some fresh veggies, I will add some bell pepper and maybe anaheim pepper as well.

Veggie Pancakes!!

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As a kid, my mother always made potato pancakes, served with sour cream.  I wanted to make a version of these for our 7.5 month old.  Most of the ingredients came from our garden, which made them even more exciting!!  Konrad absolutely LOVED them and ate an entire pancake in one sitting. Unfortunately, I was making it up as I went, so the ingredient amounts are guesses, but I will definitely make these again!!

  • 3 cups grated zucchini
  • 3 grated carrots
  • 1 grated onion
  • 1 grated yam (medium size)
  • 3 grated potatoes (medium size)
  • 1 egg
  • enough flour to soak up some of the liquid (about 1 cup)
  • Salt/Pepper/Cajun seasoning (optional)

Put safflower or other cooking  oil in a cast iron pan or skillet on medium-high heat.  Then roll the mix into balls and roll in flour.  Place the balls in the skillet and gently smash flat with fingers.  Let cook briefly on one side then flip, flatten with spatula to about 1/4 inch thick.  Let cook until browned on one side, flip and brown.  Serve with ketchup or sour cream.

I made a small batch without any seasonings for the kiddo, then added a healthy dose of cajun seasoning for Dave and I.  Yummers!!

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