Spaghetti with Garlic, Oil and Pepper

I thought I would stick with a pasta theme and post this very simple, almost non-recipe, for Spaghetti Aglio, Olio e Peperoncino (spaghetti with garlic, olive oil and pepper flakes.) This dish actually makes me think of a dear friend of mine, as it is her favorite. She is someone I consider an ‘eating buddy’ and our general rule is never to order something on the menu that is either a) so simple we can whip it up ourselves anytime or b) made from ingredients that are common and can be purchased just about anywhere. However, if this dish is on the menu, she is ordering it – going against both of our eating out rules. Tsk, Tsk, Tsk…. But, I can’t blame her, I guess, I really like it too!

This dish is pretty spicy so I would definitely adjust to your personal taste and comfort level. I had honestly never thought of the exact amounts for this recipe as I have primarily always done it by sight and/or taste. I highly suggest playing with it to your liking as well.

Mr. Foodie and I ate it as our main course, with a side of steamed broccoli but it would go well with lots of other veggies and fish, shellfish or poultry.

SPAGHETTI WITH GARLIC, OLIVE OIL AND PEPPER FLAKES

Ingredients:

~10 Oz. Spaghetti
-3 Garlic Cloves, finely minced
-1 (to 1 1/2) Tsp Crushed Red Pepper Flakes
-1/3 Cup Extra Virgin Olive
-3/4 Tsp Salt
-1/2 Tsp Coarsely Ground Black Pepper

Directions:

1. Boil Spaghetti noodles in salted water until al dente. They should have a little bite and not be overlooked at all.

2. Drain spaghetti well and place in serving bowl.

3. Add all other ingredients to Spaghetti and toss until well coated.

Note: This can be served warm or at room temperature. If you choose to serve at room temp, be sure to re-toss before serving.

Hawaiian Style Macaroni Salad

If you’ve ever been to Hawaii (or a Hawaiian BBQ restaurant on the Mainland) you know that virtually everything is served with a side, or scoop of ‘mac salad’.  The Hawaiian plate lunch consists of the main entree, generally two scoops of rice and macaroni salad.  It might seem like a strange combo to some, but it’s just the way it is.  Everyone has their version of this picnic food and the folks in Hawaii are no different.  This might seem too soft (overcooked) and too mayonaisy (made that word up) to some but that is generally how it is served.  I have to say that I like macaroni salad in most forms, but Hawaiian style is my favorite.  This recipe was adapted to one I found a while back from Cook’s Country Magazine.  While writing this post, I am also imagining myself eating it in Hawaii so it is a little mental getaway for me!  Be warned this recipe makes a lot (serves 8-10) so it’s good for a potluck.  Didn’t want you to have it coming out of your ears!

HAWAIIAN STYLE MACARONI SALAD

Ingredients:

-2 Cups Whole Milk

-2 Cups Mayonaise

-1 TBS Brown Sugar

-1/2 Tsp  Plus 1 TBS Salt

-2 Tsp Black Pepper

-1 Lb. Large Elbow Macaroni

-1/4 Cup Cider Vinegar*

-1/3 Cup Shredded Carrot

*Original recipe called for 1/2 Cup Cider Vinegar but I feel that is too much.  Some don’t add it at all, so it is really up to you and your personal taste.

Directions:

1.  Make a dressing by whisking together, in a small bowl: 1 1/2 Cup Milk, 1 Cup Mayonaise, Brown Sugar, Salt and Pepper.

2.  Boil Macaroni, adding 1 TBS Salt to the water, and cook for 15 minutes.  The pasta will be very soft, this is okay.  Drain it and return to the pot.

3.  Add vinegar to the Macaroni and toss – let cool for about 10 minutes.

4.  Stir in prepared dressing and cool completely.

5.  Add the Carrot, remaining Milk and Mayonaise to the cooled Macaroni and mix well.  Season with Salt and Pepper to taste.

6.  Refrigerate for at least one hour before serving, can be chilled up to two days.

Food Confessional: Eggo Thick and Fluffy Waffles

Click Picture to Link to Official Site.

 

So, this is not my typical recipe post.  This is purely confessional.  Sometimes, bad food happens to good people. And these waffles, my friends, are what happened to me.  I’m not sure how I happened upon these, probably wandering around Target out of boredom one day.  I love a good waffle.  Preferably a buttermilk waffle.  Or a yeast waffle.  And definitely HOMEMADE, not from a toaster!  Insert these Eggo Thick and Fluffy Waffles.  I can’t explain why I love these so much.  They are the perfect balance of crunchy and soft.  Just reading the nutritional information alone should turn me off.  160 calories per waffle.  Just one?  I can’t eat just one.  Don’t judge me.  Okay, go ahead, judge me.  I’ll be in the corner with my box of waffles.

 

Vacation, All I Ever Wanted and Shrimp Too

While it is true that I have not been AWAY on vacation for the entire month of July, I have been on some form of vacation for just about a month. So, slowly getting back to cooking in my own kitchen has been a blessing!

Trying to get caught up with the daily things around here had me scouring for easy recipes this week. I found many versions of this very simple, one-dish shrimp recipe – all were pretty much the same so I ran with it.

Shrimp is a major staple in our home. Foodie Jr. is a shrimp fanatic and I can always count on it being gobbled up. I always keep it on hand for quick, easy and mostly healthy meals.

This recipe has only four ingredients – how much easier can it get? I was pleasantly surprised that for the little effort I put into it, we got a pretty good pay out – all of us liked it. It is almost reminiscent of a scampi with the lemon and butter flavors. I served it with rice and steamed broccoli and it all went really well together. I will most definitely keep this in the quick and easy meal rotation – especially with the school year starting. It’s definitely worth giving a try.

LEMON BUTTER SHRIMP

Ingredients:

-1 lb. of peeled and deveined shrimp (I left the tails on)
-1 stick of Butter
-2 medium sized Lemons, sliced thin
-1 packet of Italian Dressing dry seasoning (whatever brand you like)

Directions:

1. Preheat Oven 350 Degrees.

2. Melt stick of butter in 9×13 baking dish (I did this while the oven pre-heated.)

3. Place lemon sliced on melted butter in a single layer.

4. Place shrimp on lemon slices in a single layer.

5. Sprinkle dressing packet on top of shrimp evenly.

6. Bake for about 15 minutes. (I turned the shrimp once but I don’t think it’s necessary.)