Strawberry Cream Cake...YUMMY!!!

{Super fresh & perfect for spring}

Need a FAST treat

This is my first recipe card I have made. Thanks Britt. It's a work in progress. But try these, they are soo easy.

Everyone must try this salsa. I can't take credit for it because it is my friend Robyn's recipe but it is to DIE for! I made it last night and can I just tell you I have been dreaming of it ever since.
Put all your Veggies in food processor and then mix in your liquids! You can't screw this up I promise!!!

Linguine With Shrimp Scampi

Recipe from Ina Garten, Barefoot Contessa Family Style

Vegetable Oil

Kosher salt

1 1/2 pounds linguine

6 tablespoons (3/4 stick) unsalted butter

5 tablespoons good olive oil

3 tablespoons minced garlic (9 cloves)

2 pounds large shirmp, peeled and deveined (just buy them that way)

1/2 teaspoon freshly ground black pepper

3/4 cup chopped fresh parsley

Grated zest of 1 lemon

1/2 cup freshly squeezed lemon juice (4 lemons)

1/2 lemon, thinly sliced in half-rounds

1/4 teaspoon hot red pepper flakes

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large, heavy-bottomed pan, melt the butter and olive oil over medium heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 tablespoon of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

ENJOY!!!

This is so easy, I promise. If it's not easy I don't do it and Jaxton, my 5 year old loves it! The first time we had it last summer he asked, "Can we have the dinner we had yesternight?"

...should I? Or not?...

I am thinking about, from now on, posting all of my recipes on this blog as digital recipe cards. I don't know if anyone prints the cards or if you would rather just have me type them & include a picture. Leave a comment & let me know. I have a new recipe in the making!

Garlic Chicken Farfalle...

Thanks Summer for hosting R.C. last night. Unfortunately I couldn't stay & since it was spring break a lot of other people missed out as well! So, here is what I made & hopefully others will post there recipes too.

{I actually double the butter, cream & cheese. Also Mykelle had a great idea to add toasted pinenuts...Yummmm!}

**To print this recipe right click on the image & "Save As..." or "Save Image...". I would just save it to your desktop, but if you have a recipe file that works great too! Then you can just upload it to Costco or save to a disc & print from there. This file is 5"x 7".

...kitchen Quick-Tip of the week...

So, this weekend I made potato salad(I promise to post that recipe later). As I was cutting my hard boiled eggs, I decided that the "right" way to hard boil eggs would be the perfect quick-tip for this week. When I say the "right" way, what I am saying is with out that gross green ring around the yolk. It is so easy you will wonder why you ever did it differently. Here it goes...

Place eggs in a sauce pot in a single layer. Cover with COLD water & place on the stove. Bring water to a boil & boil for 2 minutes. After the 2 minutes, turn the stove OFF & cover the pot with a lid. Let eggs sit covered for 13 minutes. Drain & run under cold water. Peel while still a little warm.

Bye, Bye Green Ring!!!

*Modified from Martha Stewart's techniques.

CPK at home...

I figured it would be incredibly rude to post the new "Cook book of the Week" & not give you a little taste of what's inside. This recipe is one of mine & my families favorites. There are a lot of ingredients but it isn't too difficult. Hopefully you'll try it out!

{Chicken Tequila Fettuccine}

WhaT yOu'lL NeEd...

1 pound dry spinach fettuccine
1/2 cup chopped fresh cilantro
2 tablespoons chopped cilantro reserved for garnish
2 cloves minced fresh garlic
1 jalapeno pepper, minced (seeds and veins removed)
3 tablespoons unsalted butter (reserve tablespoon for saute )
1/2 cup chicken stock (preferably homemade)
2 tablespoons gold tequila
4 tablespoons freshly-squeezed lime juice
1/4 cup soy sauce
1 1/2 pound chicken breast, diced 3/4 inch
1/2 medium red onion, thinly sliced
1/2 medium red bell pepper, thinly sliced
1/2 medium yellow bell pepper thinly sliced
1/2 medium orange bell pepper, thinly sliced
1 1/2 cup heavy cream


WhaT tO Do...

Prepare rapidly boiling, salted water to cook pasta; cook until al dente,8 to 10 minutes for dry pasta. Pasta may be cooked slightly ahead of time, rinsed and oiled and then "flashed" (reheated) in boiling water or cooked to coincide with the finishing of the sauce/topping. Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes. Add stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste like consistency; set aside. Pour soy sauce over diced chicken; set aside for 5 minutes. Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat. When the vegetables have wilted (become limp), add chicken and soy sauce; toss and add reserved tequila/lime paste and cream. Bring the sauce to a boil; boil gently until chicken is cooked through and sauce is thick (about 5 minutes). When sauce is done, toss with well-drained spinach fettuccine and reserved cilantro. Serve family style or transfer to serving dishes, evenly distributing chicken.

This is so dang good! I used to make it every year for my husband's family in Lake Powell. & I must say I have know people to eat leftovers cold straight out of the fridge.