SPINACH & SHRIMP FETTUCCINE

1 lb pkg fettuccine, uncooked

1 pkg (6-oz) fresh baby spinach
4 garlic cloves, minced
2 tbsp olive oil
1 lb uncooked medium shrimp, peeled & deveined
2 medium plum tomatoes, seeded & chopped
1/2 tsp Italian seasoning
1/4 tsp salt
1/4 cup shredded Parmesan cheese

Cook the fettuccine according to the package directions.

While fettuccine cooks, heat the oil in a large skillet. Saute the spinach and garlic for 2 minutes or until the spinach starts to wilt.  Add the shrimp, tomatoes, Italian seasoning, and the salt.  Saute about three minutes until the shrimp turns pink.  Drain the fettuccine and add to the skillet; toss to coat.

Before serving, sprinkle with the Parmesan cheese.

Yield: 8 servings

File photo

CRUNCHY PEA SALAD

1 pkg (-oz) frozen peas, thawed

1 can (8-oz) sliced water chestnuts, drained
1/2 cup diced red radishes
1/2 cup diced red bell pepper
1/3 cup diced red onion
1/3 cup reduced-fat mayonnaise
1 tsp dill
1/2 tsp garlic powder
1/2 tsp poppy seeds

In a large bowl combine the peas, water chestnuts, radishes, red bell pepper, and onion.

In a small bowl combine the mayonnaise, dill, garlic powder, and poppy seeds until well blended.  Pour dressing over the vegetables and toss gently to coat well.

To serve, line a serving bowl with lettuce leaves and place the pea salad in the lettuce leaf bed.

This is an old TOH recipe I have had for over a decade.

ONION & APRICOT CHOPS

4 (1/2" thick) boneless pork chops

1 tbsp butter
1 onion, sliced & separated into rings
1/2 cup chopped dried apricots
1 1/2 cups beef broth
1/4 cup orange marmalade
1 tsp minced fresh ginger
1 garlic clove, minced
Dash of ground nutmeg
1 tbsp cornstarch
4 1/2 tsp cold water

In a large skillet melt the butter over medium-high heat and brown the pork chops on both sides.  Add the onion and apricots.

In a small bowl combine the broth, marmalade, ginger, garlic, and nutmeg together; pour over the chops in the skillet.  Bring the chops and sauce to a boil then reduce the heat, cover the chops and simmer for 12-15 minutes or until the chops are cooked through.

Remove the pork chops and keep warm.  Combine the cornstarch and cold water in a cup until blended; pour the mixture into the skillet.  Bring to a boil; cook while stirring for a couple of minutes until thickened.  Spoon sauce over the pork chops to serve.

I got this recipe and photo from Taste of Home many years ago.

TORTILLA CRUSTED CHICKEN TENDERS WITH SOUTHWESTERN DIPPING SAUCE

Sauce:

1/4 cup mayonnaise

1/4 cup buttermilk

2 tbsp chopped fresh cilantro

2 tsp red taco sauce

1 tsp freshly squeezed lime juice

1/4 garlic powder

1/4 tsp kosher salt

1/8 tsp dried oregano

1/8 tsp cumin powder

In a small bowl, whisk together the sauce ingredients. Cover and refrigerate until serving time.

Tenders:

4 taco-size corn tortillas

4 tbsp all-purpose flour (I recommend white whole wheat)

3/4 tsp ground cumin

1/2 tsp salt

2 large egg whites, lightly beaten

1 tbsp milk

1 1/2 lb chicken tenders

1/4 cup canola or olive oil

Tear the tortillas into pieces and add to a food processor. Process until tortillas turn into fine crumbs. Transfer to a bowl and mix with the flour, cumin and salt. In a second bowl, whisk together the egg whites and milk.

Dip the tenders into the egg white mixture and te

hen into the crumb mixture to coat. In a large skillet, heat the oil over medium-high heat. Add the tenders and cook until they have a crispy golden exterior and are cooked through, 2 to 3 minutes on each side. Serve immediately with the sauce.

file photo for reference only

ASPARAGUS WITH BACON AND ONION

1 1/2 lbs fresh asparagus, trimmed

2 tbsp olive or canola oil
1/4 tsp salt, divided
1/4 tsp pepper, divided
6 strips of bacon, diced
1 medium onion, chopped
2 tbsp cider vinegar
1 tsp sesame seeds, toasted

Place the asparagus in a 15 x 10-inch baking dish or pan.  Drizzle with the oil; sprinkle with half the salt and half the pepper.  Bake at 400 degrees for 10 to 15 minutes until lightly browned.

While asparagus bakes, in a small skillet cook the bacon over medium heat until crisp.  Remove to paper towels; drain, reserve 2 teaspoons of the drippings.

Saute the chopped onion in the reserved drippings until tender.  Remove from heat and stir in the vinegar, bacon, and the rest of the salt and pepper.

Transfer the asparagus to a large shallow bowl and top with the warm bacon dressing.  Toss gently to coat; sprinkle with the sesame seeds.

Yield: 4 servings

Photo and recipe from an old TOH.

MINI CRAB CAKES WITH CAJUN SAUCE

1/2 cup unsalted butter, divided

1 lb fresh lump crabmeat, drained and picked over (not jumbo lump)

1 large egg, lightly beaten

3 tbsp chopped fresh chives + more for garnish

1/2 tsp lemon zest

1 1/2 tbsp fresh lemon juice, divided

1 1/2 cups panko breadcrumbs, divided

2 tsp kosher salt, divided

3/4 tsp black pepper, divided

1/2 cup mayonnaise

2 tsp Mexican-style hot sauce

1/2 tsp Cajun seasoning

1/4 cup oil olive, divided

24 large lettuce leaves 

Lemon wedges for garnish

Place 4 tablespoons of the butter in a small microwavable bowl. Microwave on high until melted, about 30 seconds. Gently stir together the melted butter, crabmeat, egg, chives, lemon zest, 1 tablespoon of the lemon juice, 3/4 cup panko breadcrumbs, 1 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper in a medium bowl. Shape mixture into 24 (1 1/2-inch) cakes. Sprinkle the remaining panko onto a large plate and transfer the cakes, in batches, to the plate. Dredge both sides in the panko, pressing to adhere. Place the cakes on a baking sheet that has been lined with parchment paper. Cover and chill 15 minutes up to 8 hours.

Stir together mayonnaise, hot sauce, Cajun seasoning, and the remaining 1/2 tablespoon of the lemon juice, 1/2 tsp of the salt and1/4 teaspoon of the pepper in a bowl. Set the mixture aside.

Heat 2 tablespoons each of the butter and the oil in a large nonstick skillet over medium heat. Add half of the cakes and cook until golden brown and heated through, 3 to 4 minutes per side. Transfer cakes to a plate and tent with foil to keep warm. Wipe skillet clean and repeat the process with the remaining 2 tablespoons butter, 2 tablespoons oil, and the last half of the cakes.

To serve, place each cake on a lettuce leaf and top with about one teaspoon of the sauce. Garnish each with a sprinkle of the remaining chives and a lemon wedge. Serve immediately.

Older reicpe and photo from Southern Living.

NEW ORLEANS-STYLE SPICY BUTTER

 I first saw this recipe five or six years ago in a magazine article about Christmas celebrations in New Orleans, Louisiana. I believe she owned a popular restaurant there.

1 cup unsalted butter, softened

3 tbsp paprika

1 tbsp chili powder

1 tbsp ground cumin

1 1/2 tsp minced garlic

1 1/2 tsp smoked paprika

1 1/2 tsp cayenne pepper

1 1/2 tsp Worcestershire sauce

1 1/2 tsp sugar

2 dashes of hot sauce

Process all ingredients in a food processor about 10 seconds or until smooth. Place butter in a covered container and refrigerate. May be kept in the refrigerator unto to one month.

This is a file photo for reference only, not this exact recipe

BUTTERMILK SOUR CREAM FROSTING

3/4 cup butter, softened

3/4 cup sour cream
1 1/2 tsp vanilla extract
8 cups confectioners' sugar
buttermilk to made spreading consistency

In a large mixer bowl combine the butter, sour cream and vanilla extract.  Beat on medium speed for about 30 seconds.  Gradually beat in the confectioners' sugar.  Gradually add small amounts of buttermilk until frosting reaches the desired consistency.

Use to frost and/or fill your favorite cake recipe.

Yield: 4 1/2 cups

file photo for reference

YUMMY GOLDEN GARLIC BREAD

3/4 cup butter, softened

1/2 cup mayo
1 pkg (12-oz) shredded cheddar cheese
1/2 cup grated Parmesan cheese
3 green onions, chopped
1 tsp Italian seasoning
2 garlic cloves, minced
1 large loaf French bread, cut in half lengthwise

In a small mixing bowl beat the butter and mayo until blended together.  Stir in both cheeses, onions, Italian seasoning, and garlic.  Spread over the cut sides of the bread.

Place bread pieces side-by-side on an ungreased cookie sheet.  Broil 4 to 6-inches from the heat for 3 to 5 minutes until the topping is lightly browned and bubbly.  Cut into serving size pieces.

Serves 6.

file photo

PEACHY ORANGE CHICKEN WITH RICE

4 (1 lb total) boneless, skinless chicken breast halves

1 tbsp canola oil
1 tbsp butter
1 can (15-oz) sliced peaches with juice
1/2 cup packed light brown sugar
1/2 cup orange juice
1 envelope (1/2 of a box) dry onion soup mix
4 servings hot cooked brown rice for serving

In a large nonstick skillet over medium heat, melt the butter with the oil.  Add the chicken and cook until browned on both sides.  Remove the chicken and keep warm.

To the same skillet add the peaches with the juice, sugar, orange juice, and dry soup mix to the skillet.  Stir well to blend.  Bring to a boil and cook for for a couple of minutes.

Reduce the heat and return the chicken to the skillet.  Simmer for 15 to 20 minutes, uncovered, or until the chicken is cooked through and the juices run clear.

Serve the chicken and sauce over the rice.

Yield: 4 servings

Note: This is my adaptation of a recipe I saw in a Taste of Home years ago.