It Inspired Me

I had a hankering for an italian shrimp pasta recipe and came upon this.  Based on reviews from others, I tweaked the recipe a bit.  I will first give you the recipe as printed, then will list what I did to tweak. 3 tablespoons olive oil 1 pound peeled large shrimp 3 large garlic cloves, forced through a garlic press 1/4 teaspoon dried oregano 1/2 cup sweet (red) vermouth 1 (14- to 15-ounce) can diced tomatoes, drained 3/4 cup heavy cream 1/2 teaspoon fresh lemon juice 1/2 pound capellini Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook shrimp and garlic with oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper, turning once, until golden, about 2 minutes total. Stir in vermouth and tomatoes, scraping up any brown bits from bottom of skillet. Add cream and briskly simmer until sauce has thickened slightly, about 1 minute. Stir in lemon juice. Meanwhile, cook capellini in a pasta pot of boiling salted water (3 tablespoons salt for 6 qua

1/4 cup mayonnaise 1-1/2 teaspoons honey 3/4 teaspoon snipped fresh dill 3/4 teaspoon Dijon mustard Dash salt Dash pepper 1 cup cubed cooked chicken breast 3/4 cup shredded cheddar cheese 1/2 cup chopped peeled apple 1/4 cup chopped pecans, toasted 6 slices white bread 4 teaspoons butter, softened In a small bowl, combine the first six ingredients. In another bowl, combine the chicken, cheese, apple and pecans; add dressing and toss to coat. Spread half of the chicken salad on two slices of bread. Top each with another slice of bread, remaining chicken salad and remaining bread. Spread butter on both sides of sandwiches.  Grill until brown and cheese melted.

3 tablespoons honey 3 tablespoons soy sauce 3 tablespoons balsamic vinegar 1 teaspoon grated fresh ginger root 1 clove garlic, crushed or to taste 2 teaspoons olive oil 4 (6 ounce) mahi mahi fillets salt and pepper to taste 1 tablespoon vegetable oil In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.  Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

I was looking for a different salad to make, to switch things up a bit.  This salad, unfortunately, is nothing all that unique.  This was really no different than any other lettuce salad that I've made in the past. 3/4 cup vegetable oil 1/4 cup fresh lemon juice 2 garlic cloves, minced 1/2 teaspoon salt 1/2 teaspoon pepper 2 heads romaine lettuce - rinsed, dried, and torn into bite-size pieces 2 cups chopped tomatoes 1 cup shredded Swiss cheese 2/3 cup slivered almonds, toasted 1/2 cup grated Parmesan cheese 8 bacon strips, cooked and crumbled 1 cup Caesar salad croutons In a jar with tight-fitting lid, combine oil, lemon juice, garlic, salt and pepper; cover and shake well. Chill. In a bowl, toss romaine, tomatoes, Swiss cheese, almonds if desired, Parmesan cheese and bacon. Shake dressing; pour over salad and toss. Add croutons and serve immediately.

Again, looking for a new recipe I looked to allrecipes.com and found this recipe.  The cinnamon chips were fantastic!  The fruit salad was good as well.  I did deviate slightly by leaving out one apple and adding two pears.  I think any fruit that was in season, would be good here. 2 kiwis, peeled and diced 2 Golden Delicious apples - peeled, cored and diced 8 ounces raspberries 1 pound strawberries 2 tablespoons white sugar 1 tablespoon brown sugar 3 tablespoons fruit preserves, any flavor 10 (10 inch) flour tortillas butter flavored cooking spray 2 tablespoons cinnamon sugar In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.   Preheat oven to 350 degrees F (175 degrees C).   Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wed

I was looking for a new recipe to bring to celebrate the 4th of July.  I wanted to bring some fruit but wanted to bring something to go with it.  Horray to allrecipes.com again.  I used cool whipe instead of whipped and it was still good. 1 (8 ounce) package cream cheese, softened 1/2 cup sour cream, for topping 1 cup whipped cream 1/4 cup brown sugar 1/4 cup white sugar 1 tablespoon maple syrup 1 teaspoon vanilla extract In a mixing bowl, combine the cream cheese, sour cream, whipped cream, brown sugar, sugar, maple syrup and vanilla extract. Mix until smooth. Serve immediately or chill for later.