Post Worthy?

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I had great hopes for tonight's dinner.  Have you ever been to Victoria's restaurant in Rochester?  I love their linguine with Pescatora Sauce (it's no longer on the menu but they will make it special, if you ask).

I thought how hard could this be?  I used baby shrimp, minced clams, garlic, tomatoes, spices, olive oil, and some wine.  I'm Italian, I could figure this out.  I started out by sauteing the garlic, shrimp and clams, threw in some red wine and red pepper flakes;  hand-crushed (by me) San Marzano tomatoes and fresh parsley and basil.  Simmered it down and served over linguine... it looked great like the real deal....
 

 ...but is was not up to what I thought it should taste like.... it was good but not great... so I googled Victoria's Pescatora sauce (probably should have done this first) and the recipe is not posted but it said it was made with baby shrimp, clams, garlic, marinara sauce and white wine.  So I will go back to the drawing board, attempt to make again and then will post my results and hopefully a "post worthy" recipe!


But dinner was not a total disappointment, Mr. A. went to the Man Mall last night and brought home one of my favorite things to eat.

Yummo!  All we need are some popcorn and goobers and we could have a movie night!





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It's All Greek to Me...

Tweet Well at least tonight's recipe is!  Quick and easy - this recipe called Greek Style Pasta with Shrimp combines a few of my favorite flavors... shrimp, kalamata olives, feta cheese and pasta.  Enjoy! (recipe can be found here)


Tonight's ingredients

Saute the shrimp about 1 minute on each side, add the garlic and saute about another minute and then add the tomatoes and olives.

   

Serve over pasta and add feta cheese... another 4 stars!  Opa!

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Pardon me. Would you have any...

Tweet Grey Poupon... remember that commercial?

 

Tonight's dinner featured this product and really provided a nice kick to the chicken.  This recipe was in last week's paper though I made some adjustments to it.  

Honey-Mustard Chicken with Red Roasted Potatoes (recipe here)

The coating for the chicken is Grey Poupon, honey, shallots and a little thyme

Coat the chicken

Clean and cut the potatoes and then put in baking dish

Nearing the finished product... I removed chicken and baked the potatoes an additional 10 minutes.

Tonight's dinner was a definite 4 stars.  The chicken flavor was really good and the roasted potatoes were nice and tender.

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Mind your Peas!

Tweet Tonight is a new creation.  I had intended something else but decided to ante it up a bit and glad I did.  It had great flavor and if you like peas, you'll like the sweetness.  Click here for the recipe.

I would definitely use the chicken tenders again, I accidently bought them instead of regular chicken breasts and they were soooo tender after cooking.

Simple ingredients - rosemary and green onions

Chicken broth, heavy cream and wine make the sauce

Don't forget the peas!

Brown the chicken, then add the rosemary, onion and wine mixture

Next the broth and heavy cream

And again - don't forget the peas (even though they look weird right now)

Dinner is ready and delicious - 4 stars!

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I Love NY (Cheesecake)!

Tweet Last night we went out with "old" (as in long-time, 30+ years) friends...We went to Twigs and then back to our place for dessert. Brian and I were friends first (1978); Steph and John joined IBM 3 years later. We reminisced about times we spent together...NYC every summer as young IBM'ers to watch Yankee games and a trip to Italy and a misunderstanding about a tie (right, Brian? :-) Steph and I both have this recipe - no longer sure where it came from but it is one of the easiest and best recipes for cheesecake. Printable recipe here

 The crust

The filling

Ready for the oven 

 Turtle toppings (pecans, mini chocolate chips and caramel) or Almond Joy (chopped coconut M&M's, almonds and hot fudge sauce) were our choices

Delightful - a 5 star dessert!

P.S. - you don't need to be a New Yorker to love!







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We Be Jammin Mon...

Tweet Tonight's recipe was inspired from a Cooking Light magazine (about 10 years old).  It is called Jamaican Chicken Stew - it was delicious and spicy.  Do you have a cold?  This will help!  Click here for the recipe. 

Are these still available in the stores?  I found these in the back of a drawer - I think they are very old but work great for cutting juicy stuff

The ingredients:

I love the spices:

Mix in with the chicken:

Saute the onions, garlic and then the chicken:

Add the wine, beans and tomatoes:

Serve over the white rice... we are giving this one 4.5 stars!

The only thing missing:

A bit of tidbit information - John and I went to Jamaica for our honeymoon almost 28 years ago to Couples resort!





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