Garlic Pesto Parmesan Pecan Pasta

Scrumptious pasta dish ready in minutes! 16 ounces Spaghetti (or your favorite pasta) cooked as per instructions. In a food processor add 1/4 cup parmesan cheese, handful of fresh parsley and basil, drizzle of olive oil, 2 cloves of garlic, s & p, run until combined. 1/4 cups chopped pecans. Parmesan shavings for garnishing.

Once pasta of your choice is drained, add pesto, toss and serve, add pecans and parmesan shavings!

Love this simple, easy dish!

Black Pepper Turkey with Swiss Cheese!

I love the Deli. I wanted to make some easy, yummy sandwiches for everyone and this Black Pepper Turkey is so good. I bought 2 pounds, one pound of swiss cheese, 2 loaves of Bakery sliced Italian bread, and of course ripe tomato slices and lettuce-don’t forget the brown mustard.

Assemble these and dig in they’re great!

Have a great weekend

 

Fresh Blueberry Cake

Delicious and super easy fresh Blueberry Cake. I love this for breakfast, warm out of the oven with a honey lemon butter cream to spread on top!

1-1/2 cups Self-rising flour, pinch of iodized salt, 1 teaspoon pure vanilla extract, 2 eggs, 1/4 scant cup vegetable oil, 1-1/4 cups fresh blueberries, 1/2 cup granulated sugar.

Mix flour, oil, eggs, salt, vanilla until combined, add sugar, stir well, fold in blueberries. Add to a greased round cake pan and bake @375 F for 30 minutes. Serve warm!

Yum-oooo!!!

Enjoy.

Baked Avocado Fries with Lime Cream Dip

Oh my these are so yummy! I bought two (not overly ripe) Avocado the other day! I decided I was hungry for this and it is a snap to make. Remove pits from two avocado carefully, remove flesh and slice avocado. On a plate add bread crumbs (I use seasoned) and gently coat each slice of avocado!

Add coated avocado slices on a non stick baking sheet pan, put into the oven @ 400 F for 12 minutes or until golden brown. While they bake add 1/4 cup sour cream into a small bowl, one lime (juice only) and stir well.

Plate and serve.

Makes a great snack any time.

Enjoy.

Lemon Shrimp~Tomato~Asparagus Pasta

Love this dish served cold, it can be served warm if desired. Using 8 ounces large shrimp, 6 ounces thin fresh asparagus, 1/2 cup cherry or grape tomatoes, dash of garlic salt, dash of onion powder, one whole lemon (juice only). Saute shrimp in butter and 1/2 lemon until pink, remove from heat. Boil pasta (I like linguine), drain and set aside. Boil asparagus 3-4 minutes, drain and cool-cut into pieces, halve the cherry/grape tomatoes.

If choosing to serve warm add cooked ingredients into a saute pan/skillet on low heat, toss until warmed through, serve. I like mine cold so, I simply put all cooked ingredients into a large bowl, add remaining 1/2 lemon (juiced), cover and refrigerate 45 minutes. Toss and serve.

Really light and delicious!

Enjoy!

The Big Party Sub Sandwich

On weekends at home and at our poolside, one of the most requested lunches are the Big Party Sub made sandwiches. I usually make two 20 ounce loaves filled with Roast Beef (bottom layer) Slice American white cheese/cut), Tavern Ham, sliced tomatoes, more sliced cheese, turkey, bibb lettuce and a mayo/mustard on the top of the loaves of bread. I keep them cold 30 minutes before slicing (I cut in 3″ pieces).

You’ll be surprised how quick these disappear!

Pretty and worth the effort to make and especially good to eat!

Enjoy!

Chicken Fajitas

Chicken…Chicken…Chicken…

Not The Gourmet Next Door

These are such a fun and easy meal to put together. I use 2 whole Chicken breasts either baked or grilled, cooled then shredded. 1/2 red bell pepper, 1/2 green pepper, one white onion sliced, one minced clove of garlic, dash of chili powder, dash of salt and black pepper.

Saute the peppers and onions with minced garlic, chili powder, S & P, until softened. Add shredded chicken and stir gently cook 6 minutes. You can warm the flour tortillas in the microwave, if desired.

Fill the flour tortillas full and roll closed. A side of rice and beans goes well with these fajitas.

Enjoy!

Not The Gourmet Next Door.

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Cinco De Mayo-Mexican Grilled Corn on the Cob

The produce Market on Wednesday had corn on the cob available and on sale. We love Mexican grilled corn! I melt mexican cheese and a bit of sour cream together, use melted butter when grilling corn, add paprika, S & P, to taste, chopped cilantro and it is a party in  your mouth. 

Super flavorful and so easy!

Happy Cinco De Mayo!

Enjoy!

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