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Smoked Oysters, Clams and Linquine

Smoked Oysters, Clams and Linguine

Ingredients:

1 12ounce package linguine, cooked per package directions

1 can clams and juices

1 can smoked oysters and juices

1/4 cup sesame or olive oil

1/2 cup white wine or chicken broth

2 tablespoons soy sauce

1 tablespoon real butter

2 cloves garlic, minced

1/3 cup fresh parsley or 2 tablespoons dried parsley

1 teaspoon red pepper flakes (optional)

Directions:

Cook linguine per package directions. In the meantime in a medium saucepan on medium heat, add all the rest of the ingredients. Heat until butter melts and ingredients are well blended and heat through. Drain linguine and put into a large serving dish,  top with the oyster and clam mixture and toss well.  Sprinkle with parmesan cheese and serve with garlic bread.

Note:

If you don’t like smoked oysters you can omit them. You can also top with (your)  favorite grated cheese. Also, these is great with any toasted bread or bread sticks.

Win a Soda Sparkle!

She Scribes is having a giveaway for a Soda Sparkle machine and ask if I would share her link to the giveaway on my post. I was delighted to do so. This machine saves you money and is great on the environment. Please pay her a visit using this link.
http://www.shescribes.com/2013/02/soda-sparkle-lets-sparkle-today-giveaway-ends-22813.html

Cindy’s Chocolate Fondue

Makes 2 cups

Ingredients:

4 ounces SCHARFFEN BERGER  41% Cacao Milk Almond, 62% Cacao Semisweet Chocolate or 62% Cacao Mocha Chocolate bar, coarsely chopped
1/2 cup heavy cream
3 tablespoons unsalted butter
2 tablespoons rum or brandy

Preparation:

In a fondue pot, combine the chocolate, heavy cream, butter and rum or brandy. Stir until chocolate melts and the fondue is smooth. Keep fondue warm and serve with fruit, cookies, or anything you like to dip in chocolate
You can keep in the refrigerator up to one week and reheat over very low heat before serving.

Ham & Pepperoni Stromboli

Ingredients:

1 pizza dough for a 12″ pizza (I made my own)

1/4 cup pizza sauce (I made my own)

1 cup mozzerella shredded

1/2 cup roasted sweet red peppers, diced

1 small onion, diced

1/2 cup sweet green pepper, diced

1/2 cup ham, chopped

20-24 pepperoni slices

1 teaspoon Italian seasoning

1 teaspoon Basil

1 teaspoon garlic powder

Preparation:

Preheat oven to 350 degrees.

Roll dough out to 14″ circle and put on a pizza pan, put all the ingredients in order on half of the dough ( half moon shape), do not go all the way to the ends, you need this to crimp your dough. Fold the dough over and crimp the ends  together. Put in the oven and bake at 350 degrees for 20-25  minutes or until it is golden brown. Slice and serve with pizza or marinara sauce.  Makes 4 servings

Bacon Taco Shell

The bacon taco shell is fairly easy to make at home.

Ingredients: 4 strips of bacon (your choice of flavor)

Prep: Just create an overlapping bacon “fabric” by weaving the strips together. Drape the shell over a taco-shaped mold (such as aluminum foil or small Pyrex bowls) to form the signature crunchy taco shape. Cook the sheet in the oven at 400 degrees until browned and crispy. Once cool, fill it with your favor taco ingredients and enjoy!

I saw this on Buzzfed.com. I thought I had to share this with all my bacon lovers. How cool is this.

Spicy Cold Noodles

Ingredients:
12 ounces angel hair pasta
1 8oz.bag frozen snow peas, blanched and drained
3-4 green onion, cut into 1/2 inch pieces, plus more for garnish
3 cloves garlic, minced
1/2 cup salted peanuts
1/4 cup soy sauce
1/3 cup rice vinegar
2-3 tsp hot chili oil or hot chili paste
1 tbsp peanut oil2 tbsp sesame oil
2 tbsp brown sugar
1-inch piece fresh ginger, minced
Fresh chopped cilantro leaves, for garnish

Cook noodles per package directions, drain and rinse with cold water, put in the refrigerator to chill while you make the sauce. In a large bowl blend the rest of the ingredients. Add the noodles to the bowl and mix well to coat. Top with more fresh cilantro. Serve cold and refrigerate any left overs.

Embed Kitchen Cheat Sheet on Your Site: Copy and Paste the Code Below

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If you’d like to find a printable version of this cheat sheet, visit the Everest kitchens page.

If you’d like to find a printable version of this cheat sheet, Please link back to  visit the Everest site. ” title=”Kitchen Cheat Sheet”>Kitchen Cheat Sheet

Shrimp and Bowtie Pasta

Ingredients:

1 120z. box Bow Tie pasta (cook according to package instructions)

1 lb. Shrimp (cooked, peeled and deveined)

2 cups Broccoli (fresh or frozen, cooked)

1 15oz. jar of Alfredo Sauce (I used my homemade) or 1 cup Heavy Cream

1 8oz. package Shredded Cheese

1/2 cup Chicken Broth or 1/4 cup White Wine

1/4 cup chopped Cilantro or Parsley

1 teas. Red Pepper Flakes

Salt and Pepper to taste

In a medium pot heat alfredo sauce or your heavy cream, stir in your sharp cheese and heat until the cheese melts.

Add in your broth,  cilantro,  red  pepper flakes,  salt and pepper.  Serve with your favorite garlic bread.