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I found the new Land ‘O Lakes Saute Express butters in the store the other day. So I scooped one up and immediatley thought it would be perfect for an easy weeknight shrimp scampi! And it was so easy and so good, I thought I’d share….
1 pound linguine noodles
3 butter squares Land 'O Lakes Saute Express Seasoned Butter & Olive Oil Saute Starter
1 pinch red chili pepper flakes
4 cloves garlic-shopped
1 pound shrimp -shelled and de-veined
1/4 cup white wine or chicken stock
1 lemon-juice and zest
1 tablespoon butter
1 tablespoon parsley-chopped
Start cooking the pasta according to package directions. Heat the butter starters in a pan over medium heat. Add the red chili flakes and garlic and saute for about 1 minute. Add the shrimp and saute until cooked-about 2 minutes on each side, remove from pan to a plate.
Add the wine or chicken stock and lemon juice and bring to a boil. Simmer until reduced by about half-about 4-5 minutes.
Add the butter, wait for it to melt, then turn off heat. Add the shrimp, pasta back into the butter, mix and top with the parsley.
I usually make stuffed cabbage leaves in the crock pot, however on this particular day, I had a hankering for them but only had 2 hours before dinner. So I made my same basic recipe but threw it in the oven to bake. Hubby thought that the cabbage wasn’t as soft and I agree, I think that is just something you get only when you slow cook them. But that doesn’t mean we didn’t like them, because if we didn’t, I wouldn’t be sharing with you…
Stuffed Cabbage Leaves
Stuffed Cabbage Leaves-Baked
1/2 pound cabbage
1 1/4 pounds lean ground beef
1/4 pound pork sausage
1/2 cup raw white rice
1/3 cup milk
Salt & pepper-to taste
1 teaspoon garlic powder
1 1/2 tablespoons garlic-grated
1/4 cups carrots=shredded
1/2 cup cabbage-raw, shredded
1 (8 ounce) cans tomato sauce
1 tablespoon brown sugar
preheat oven to 350 degrees.
Cut 12 large leaves off of the cabbage head, cover leaves with boiling water, let stand until leaves are limp (about 2-3 minutes); drain.
Cook rice according to package directions; set aside.
Mix beef, pork, rice, milk, seasonings, onion, carrots and shredded cabbages in a large mixing bowl.
Spoon about 2 tablespoons of meat mixture in center of each leaf; tuck in sides and roll to cover meat, place-seam side down in a 9 x 13 baking dish.
Mix tomato sauce with brown sugar and pour over the cabbage rolls.
Cover dish tightly with foil and bake for 50-55 minutes or until the meat is cooked through
When we were young and broke, I lived for making “homemade” Rhode’s rolls. They were cheap, easy and tasty. Now I make them because I just love them! They couldn’t be simpler and I add all kinds of “toppings” to change them up, this being one of my favorites…
Rosemary Rhode's Rolls
1 package Rhode's dinner rolls-thawed by package instructions
2 teaspoon butter
1 sprig fresh rosemary-taken off the stem
1 tablespoon flake sea salt
Preheat oven to 350 degrees. Place the rolls on a baking sheet with a Silpat liner.
Melt the butter in a small bowl in the microwave. Brush over the top of each roll. Top with the rosemary pieces and sprinkle with sea salt.
Bake according to the package directions.
I know, I know, I have given you lots of meatball recipes, however, you can never have enough of these little buggers and these are so good they are worth it! And of course, how easy is it to put everything in your crock pot and forget about it? Am I right? I usually like to make home made meatballs, however, for this one I used store bought which added to the easiness…
Sweet & Sour Meatballs-Crock Pot
1 (10 ounce) jar sweet and sour sauce
1/4 cup brown sugar
1/4 cup soy sauce
1/2 teaspoon garlic powder
1 medium red pepper-chopped
1 medium onion-diced
1 (8 ounce) can pineapple chunks-drained
1 (14 ounce) bag frozen meatballs
Mix all ingredients together and cook in crock pot LOW 7-8 hours or HIGH 4-5 hours.
I know I share with you many salsa recipes, but this is by far the EASIEST one I have ever made and only takes a few ingredients! If you have a garden this summer, I would suggest making a bunch of this up to freeze for freshness all winter long….
Fresh Tomato Salsa
1 pound ripe tomatoes, seeded and diced
Juice of 1/2 lime
bunch of fresh cilantro-finely chopped
1/2 red onion-minced
1 clove garlic-minced
1/2 medium jalapeno-seeded and minced
Salt and pepper-to taste
In a medium plastic or glass bowl, stir together tomatoes and the next 5 ingredients. Season with salt and pepper.
**Will last 1 week in an airtight container in the refrigerator.