herbiehancock

When I read how Susan  raved about the recipe she uses for  Mussels, Clams and Shrimp in Spicy Broth  the other day, it reminded me that it's been way too long since we've had clams with pasta.  So, using the recipe for the broth, I substituted clams for the other seafood and served it over pasta. Susan guaranteed that we would love it, and we did! Thanks, Susan!

I like to keep frozen shrimp on hand as they are one of my gardener's favorites.  I had some leftover cooked sprouts, so added them to this dish.  You could use any vegetable you like here in place of the sprouts.  I think frozen green peas would be good, or snow peas.  The lemon juice in this really brightens up the flavor of both the sprouts and the shrimp.  This recipe makes a light sauce that I served over whole wheat linguine for a quick and delicious meal! The leftovers were eaten for lunch the next day. Most of the sauce was gone so I added a couple tablespoons of half-and-half, which really turned out nice, too. Lemon Shrimp with Brussels Sprouts 1# frozen shrimp, thawed and peeled 2 T butter 2 T olive oil 1 tsp red pepper flakes 2 cloves garlic, minced 1/2 cup onion, chopped 1/2 cup white wine 2 T lemon juice 3 T chopped parsley 1 tsp cornstarch dissolved in 2 T water 1/2 to 1 c cooked vegetable Put butter and olive oil into a pan over medium heat until...

There were three leeks in my refrigerator that needed to be used and I'd just bought a pack of sun-dried tomatoes and there's always orzo in my pantry.  I thumbed through the ever-growing stack of recipes sitting on my printer and found this.   It comes from Joanne from Eats Well With Others . This comes together easily by first s autéeing  leeks and then cooking the orzo in a fashion similar to that when making risotto by adding broth a little at at time until the orzo is cooked.  To finish, add the cooked leeks and julienned sun-dried tomatoes.  I didn't use a yellow pepper and I did add one-half cup shredded parmesan at the end.   This was really delicious and would be a wonderful accompaniment to grilled chicken or pork chops.  Thanks, Joanne for this great side dish!

This is a tasty, slightly spicy, and buttery lemon sauce with the addition of capers and a surprise - red curry paste! If you're one who doesn't care for curry, do yourself a favor and try the red curry. It's a different taste entirely from the brown curry that many people (including me!) don't care for. This sauce would be delicious over fish and rice, too! PRINT RECIPE HERE

We went to Sam's Club this past weekend and I picked up some of these grape tomatoes. I just love them... they're so sweet and good for using in salads, with pasta, or just for snacking! I also got a wedge of Asiago cheese, so when I went looking for recipes for the grape tomatoes, I was glad to have found one that also called for Asiago! The recipe starts by roasting 3 cups grape tomatoes tossed with 1/4 cup balsamic vinegar, 2 tablespoons of olive oil, salt and pepper. The tomatoes are roasted at 400F for 30 minutes then added to 4 cups of fresh spinach.   The recipe calls for 1/4 cup chopped fresh basil, but I used Daregal's fresh frozen basil... about 3 tablespoons.  Daregal is having a recipe contest using their fresh frozen herbs with 1st, 2nd and 3rd prizes of $500, $300 and $100! The cooked pasta is tossed with the tomatoes, basil, spinach and grated Asiago. The heat from the tomatoes and pasta wilts the spinach slightly.  This was so  delicious!  As if the grape t...

My Mom's Goulash recipe.  She'd make lots of it and bake it in a big green baking dish.  She'd almost always make this when we had visitors because it's inexpensive, easy to put together and it can be made ahead and baked when dinner time rolled around. The ingredient list is simple:  1# hamburger, a can of diced tomatoes, a bay leaf, garlic, bell pepper, onion and pasta shells.  If that hamburger looks a little different to you it's because it's antelope.  Only once in a great while do I buy hamburger from the store. Brown the burger in a little olive oil.  Remove from the pan and add the green peppers and onions and saute until soft. Add the can of tomatoes and simmer for 10-15 minutes.  In the meantime, cook the pasta and drain it. Mix the pasta with the burger mixture and put into a casserole dish. Cover and bake at 350F until bubbly and browned around the edges.  During the last few minutes of baking, sprinkle the top with shredded cheese and...

As with pork and beef, the tenderloin (aka filet mignon) of wild game is the most succulent and tender portion of meat. It is located under the backbone of the animal (from the rump to halfway along the back). Did you know that the most tender cuts of meat, whether it be beef, pork or wild game is the meat that is least involved in movement of the animal? The tenderloin just lays along the spine and doesn't do much! Contrast that with the shoulder and neck muscles which do a lot of work and have a lot of movement... this is the "chuck" steak part of the animal, which is much tougher than the tenderloin. Another interesting tidbit I have for you (which has nothing to do with four-legged animals) is that how light or dark the meat of birds are is dependent on how far they fly. Dove, geese and wild ducks are mostly dark meat because they migrate, traveling long distances. Quail, on the other hand don't migrate and search for their food on ground so the meat from quail is...

If my pantry could talk, it would tell you that I should have been Italian. I love pasta and I love how the different shapes are named: Orzo (barley), d'angelo (angel hair), farfalle (bow tie), penne (quills), fettuccine (ribbons), linguine (little tongues), and probably my favorite, radiatore (radiators). There are more than 600 pasta shapes produced worldwide and I wish I could have every one of them in my pantry! Tonite I took a package of conchiglie (shells) and stuffed them with a delicious mixture of cheeses: ricotta, parmesan and mozarella. Add to that a mixture of chopped spinach, shallot and garlic with your favorite sauce and you've got a meal fit for a regina (queen). 15 large pasta shells 1 jar spaghetti sauce 1 box frozen spinach 2 tsp olive oil 3T finely chopped shallot 3 cloves garlic, minced 2 eggs 15 oz. Ricotta cheese 1 cup Parmesan cheese, grated 2 cups Mozarella cheese, grated (divided use) Boil pasta shells until al dente (to the tooth). Run under cold wat...

My spaghetti is different each time I make it based on what's in the refrigerator at the time. I'm liable to toss in almost any little bit of leftover (of which we seem to have lots!). For once, I wanted to measure the ingredients to get a black and white of a 'real' recipe for one of my favorites... spaghetti and meatballs. In fact, spaghetti would have to be my choice for my last meal . (I love that site. Some might think it's maudlin, but it really is only a list of food memories... what made us feel good in good times ). You can find the recipe here , but I'll give it to you in pictures here: Chop some fresh parsley. Fresh adds so much to the flavor. Add the parsley and some chopped onion to one pound of hamburger. In this case I'm using venison burger. Venison contains little fat and can be on the dry side, so a mixture of half venison and half pork is actually better. Add some smoked paprika, granulated garlic and freshly ground black pepper. You c...

My gardener and I went looking for a new gas stove yesterday. As a result, we went into a few stores that we hadn't yet visited in HAVRE, MONTANA. One of the stores was just up my alley. They had all sorts of kitchen gadgets and utensils, spices, seasoning packets, and lots of different shapes of pasta. I could live in that store. I found this Shrimp Scampi Gourmet Pasta Sauce Blend "Because pasta without our sauce is just noodles!" TM. My gardener loves shrimp. I love my gardener. What to fix for dinner was a no brainer! The recipe calls for mushrooms, green onions, the seasoning mix, 1 cup water, and 1 cup wine. Pretty simple. Melt some butter in a pan. While the butter was melting, I went outside to take some pictures of Big Sky Country. A storm was brewing... The wind came up, the sky turned black... And it snowed! Not a lot of snow... just a few flakes fluttering by. About 8 minutes later, the sky was clear and the sun was shining. Back to the stove! When the b...