Hi everyone! Thursday is grocery day so I'm browsing the ads. Safeway is having a decent ground beef sale so you may want to stock up. Even the 93% lean ground beef is on sale for $2.40 which is a steal. I buy the giant packs and then I take home and put it in quart size bags in 1 lb and 1/2 lb. Then they go in the freezer. The really lean meat is while supplies last so I recommend you go now but it looks like the regular 80% ground beef will be on sale through Tuesday. Cantaloupes are BOGO (buy one get one free) too so get two, bring them home and cut them up. Your kids will snack on them if you have it already cut up in the fridge. I did notice at QFC that they have all peppers (any color) on sale for $1 each and as you know, that's a decent price for peppers these days. I may go stock up and throw them diced in my freezer.
Tomorrow we are having Shrimp Scampi with Linguini. I know, it's seafood, but John loves shrimp so I like to make it for him from time to time. I will likely put some olive oil and garlic salt on some of the linguini for myself and eat that. We're all happy! You can get the shrimp from the seafood department or use a bag of frozen shrimp. Either will work. This recipe is very easy and impressive! On the side, we're having Caesar Salad with a Balsamic Italian Dressing. Making your own croutons is fun too. The kids will love them!
Shrimp Scampi with Linguini
Amy - amylz
Recipe courtesy Tyler Florence
1 pound linguini
4 tablespoons butter
4 tablespoons extra virgin olive oil, plus more for drizzling
1 large shallot, finely diced
5 cloves garlic, sliced
Pinch red pepper flakes, optional
20 large shrimp, about 1 pound, peeled and deveined, tail on
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
1 lemon, juiced
1/4 cup finely chopped parsley leaves
For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta reserving 1 cup of water. Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.
Caesar Salad with Balsamic Italian Dressing and Parmesan Croutons
BALSAMIC ITALIAN DRESSING:
¼ cup balsamic vinegar
¾ cup olive oil
2 tsp dijon mustard
1 tsp worcestershire sauce
2 Tbs finely chopped fresh basil
1 Tbs minced garlic
2 cups seasoned Italian bread cubes
3 Tbs balsamic Italian dressing
2 Tbs grated Parmesan cheese
4 cups torn romaine lettuce
2 cups iceberg lettuce chunks
1 cup thinly sliced red onion
½ cup pitted black olives
2 large hard-boiled eggs, finely chopped
½ tsp salt
1/8 tsp pepper, or to taste
1/3 cup grated Parmesan cheese
1. Prepare dressing: Combine vinegar, olive oil, dijon mustard, worcestershire sauce, basil and garlic in a jar with a tight fitting lid. Shake until mixed well.
2. Prepare croutons: Preheat oven to 400°F. Place bread cubes in a bowl. Add the Italian dressing and Parmesan cheese and toss to coat. Spread bread cubes in a single layer in a shallow baking pan. Bake for 8 to 10 minutes or until lightly browned. Stir occasionally while baking.
3. Assemble salad: Combine all the lettuce, onion, olives and eggs in a large bowl. Add about 1/2 cup Italian dressing (or to taste), salt and pepper and toss to coat. Add the Parmesan cheese and croutons and toss gently.
Las Vegas: Glitter to Gourmet
Since we're talking seafood, today I'm giving you a recipe for Lemon Herb Tilapia. Again, Tilapia is a very common white fish these days and you should be able to get it at any grocery store. It's very good for you and this recipe is nice and light!
Lemon Herb Tilapia
3 TSP Lemon Pepper Seasoning
1/2 TSP Garlic
1/2 TSP Sage
1 TSP Parsley
Wets: 1 egg white, 1 tsp lemon juice, and water for dipping and wetting fish
Dip fish in wets, then sprinkle with the spice mixture and bake or pan fry until done.