Baby Shrimp Scampi and Angel Hair Pasta

This was super tasty but I made a few changes to the recipe based on what I had on hand. I used yellow onion instead of shallot. My shrimp were not baby, just the regular sized frozen ones. I used chicken broth instead of white wine and I reduced it by about half because of the moisture that cooks out of frozen shrimp. The last thing is I used cilantro and lime zest instead of lemon zest and chives.

2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 tablespoons butter, cut into small pieces
1 large shallot, finely chopped
1 lemon, zested
1/3 pound baby shrimp, 300 count
1/4 cup dry vermouth or white wine, eyeball it
1/2 cup grape tomatoes
1/3 pound angel hair pasta, cooked to al dente

salt and pepper

2 tablespoons chopped or snipped fresh chives

Get your pasta water going. Start the scampi sauce when you drop your pasta into boiling water to cook. Heat a large skillet over medium high heat. Add extra-virgin olive oil and melt the butter into it. Add shallots and cook a minute or 2, stirring constantly. Add lemon zest and shrimp and heat shrimp through, another minute or two. Add vermouth or wine and tomatoes. Toss another minute to heat the tomatoes through. Add cooked pasta to the pan and toss to coat evenly in sauce and to distribute the shrimp. Season liberally with salt and pepper and serve with chives to garnish.

Oatmeal Bread Machine Bread

When I make bread in the bread machine I like to use the dough setting and then bake it in the oven. You can't punch down the dough when you take it out of the bread machine or you'll have to let it rise again. I usually just shape it into an oblong loaf and put it on a sheet pan to bake.

1 cup water, boiling
2 tablespoons butter
1 1/2 teaspoons salt
3 tablespoons honey
1 tablespoon dark molasses
1/2 cup oats, old-fashioned
1 large egg, lightly beaten
3 cups bread flour
2 teaspoons yeast, sprinkled over flour

Put oats in a mixing bowl; pour boiling water over the oats. When oats have cooled but are still a bit warm, add remaining ingredients according to bread machine manufacturer's manual. Bake on light setting. Makes a 1 1/2-pound loaf.

Easy Apple Dip

1 (8oz) package of cream cheese, softened
1/2 cup powdered sugar
1 cup brown sugar
1 tsp. vanilla

Beat together until smooth and creamy. Serve with fresh cut apples.

Ranch Mashed Potatoes

• This Cooking Light recipe has the flavor of ranch dressing without the calories. You can use sour cream or low-fat cream cheese depending on what you have on hand. You can also omit the butter and not really miss it.
• 
  
• 13 cups cubed red potato (about 4 pounds)
• 1/2 cup reduced-fat sour cream
• 1/4 cup chopped green onions
• 1/4 cup low-fat buttermilk
• 3 tablespoons butter, softened
• 3/4 teaspoon salt
• 3/4 teaspoon dried basil
• 3/4 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon dried dill

Place potato in a Dutch oven; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain. Place potato in a large bowl. Add sour cream and remaining ingredients; mash with a potato masher to desired consistency.

Mexican Chicken Casserole

• 1 cup fat-free, less-sodium chicken broth
• 2 (4.5-ounce) cans chopped green chiles, divided
• 1 3/4 pounds skinned, boned chicken breasts
• 2 teaspoons olive oil
• 1 cup chopped onion
• 1 cup evaporated skim milk
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 1/4 cup (2 ounces) tub-style light cream cheese
• 1 (10-ounce) can enchilada sauce
• 1 can corn
• 2/3 can olives, sliced
• 12 (6-inch) corn tortillas
• Cooking spray
• 1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese
• 1 ounce tortilla chips, crushed (about 6 chips)

Combine broth and 1 can of chiles in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.

Preheat oven to 350°.

Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; sauté 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken, corn and olives; cook 2 minutes. Remove from heat.

Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350° for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.

Peppermint Fluff Brownies

The peppermint fluff in this recipe is what is really special. It is so light and non-greasy--perfect for brownies. You could even make up a box mix and top it with the peppermint fluff for a short cut.

3/4 c unsalted butter

6 oz bittersweet chocolate, chopped

3 eggs

1/4 tsp salt

3/4 c dark brown sugar

3/4 c granulated sugar

1 tsp vanilla extract

1 c sifted flour

3/4 c chopped walnuts

Cracked peppermint candies

1 recipe peppermint fluff

Heat oven to 350 degrees. Line a 9x13 pan with foil or parchment, allowing edges to hang over.

Melt butter and chocolate in microwave or a double broiler; cool slightly. In a bowl, whisk together eggs, salt, sugars and vanilla; whisk in melted chocolate. Fold in flour until just combined. Stir in walnuts.

Spread batter in an even layer in pan. Bake until toothpick inserted in the center comes out with a few crumbs, 20-22 mins (don't over bake). Cool completely in pan.

Make topping and spread over brownies; let set at room temperature, 30 mins. Lift brownies from pan using the parchment overhang. Lightly coat knife with cooking spray, then trim 1/4" off crisp edges of brownies to make clean sides. Cut brownies into squares, cleaning knife after every cut. Sprinkle candy over top.

Peppermint Fluff

Make this when you are ready to frost cooled brownies. In a heat-prrof bowl over a pot of simmering water, combine 1 c sugar, 4 eggwhites and a pinch of salt. Whisk until sugar is dissolved completely and mixture is hot, about 5 mins. Remove from heat, add 1/4 tsp peppermint extract and 3-4 drops red food coloring and whip with electric mixer until mixture holds firm peaks, about 9 mins.

Makes 24 2 1/2" squares

Potato and Red-Pepper Frittata,

1 Tbsp olive oil

1/2 medium onion, thinly sliced

1 red bell pepper, ribbed, seeded and thinly sliced in strips

2 russet potatoes, peeled and cut into thin slices

salt and pepper

8 large eggs

2 tsp chopped fresh rosemary (dried works too)

Preheat oven to 400 degrees. In an 8" ovenproof skillet, heat 1 tsp oil over med heat. Add onion and bell pepper and cook stirring occasionally until onion is lightly browned, about 5 mins. Transfer to a bowl; set aside.

Heat remaining 2 teaspoons of oil in skillet. Add potatoes; season generously with salt and pepper. Cook over medium heat, tossing often, until potatoes are tender and lightly browned, about 10 mins. Transfer potatoes to bowl with onion mixture; toss to combine. Return mixture to skillet; flatten with a spatula.

In large bowl, beat eggs with rosemary, 1/2 tsp salt and 1/8 tsp pepper. Pour over potatoe mixture; tilt pan to distribute evenly. Bake until set, 15-20 mins. Cut into wedges and serve.