Category: Recipes

Shrimp Fra Diavolo

Posted By under Main Courses, Main Ingredient, Pasta, Recipes

“Fra Diavolo” is Italian for “brother devil,” and Dan and I are each blessed with two devil brothers (love you guys!).  We serve this spicy shrimp over pasta, usually with a simple salad as a side dish.  It is spicy, but also tangy and delicious. This dish uses only a few ingredients (most of which you may already have in your pantry), is easy to cook during the week and tastes like a dish you would be happy to eat in a restaurant. Continue reading “Shrimp Fra Diavolo”

Pennsylvania Corn

Posted By under Main Ingredient, Reviews, Side Dishes, Vegetable

We visited Dan’s Mom in Central Pennsylvania recently, and one of the many highlights of our trip was the visit to Baronner’s Farm Market and the fresh sweet corn we purchased there.  Late summer in Central PA means that farm fresh sweet corn is readily available, and Baronner’s sells the best around.  If you can do it, the ideal way to cook corn is to boil it as soon as possible after it has been picked. Baronner’s sells corn that was growing only hours before you buy it.  The first night we simply boiled the corn, and the next night we grilled up a few ears. Continue reading “Pennsylvania Corn”

Roasted Turkey Breasts

Posted By under Main Courses, Main Ingredient, Poultry, Recipes

Today we were in the mood for a turkey dinner, in memory of a much-loved one who thought that there was not much better than a roasted turkey — any time, anywhere.  Because we were cooking for just the two of us, we roasted a bone-in turkey breast and made gravy while the turkey rested.  We served the the turkey with butternut squash, smashed potatoes, and steamed green beans. Continue reading “Roasted Turkey Breasts”

Grilled Veggie Pizza

Posted By under Main Courses, Main Ingredient, Recipes, Vegetable

We are always trying to figure out ways to eat more healthy, including trying to cook at least one vegetarian meal per week.  While Dan was initially not a huge fan of the veggie plan, he is starting to come around, thanks mostly to some delicious vegetarian recipes we have found.  This grilled veggie pizza recipe is from Weber’s Big Book of Grilling and contains roasted peppers, sauteed mushrooms and pesto sauce made from arugula. Continue reading “Grilled Veggie Pizza”

Asian Pork Tenderloin

Posted By under Main Courses, Main Ingredient, Pork, Recipes

Pork tenderloin is often overlooked as an entree, but it is a fairly lean protein that can be flavored with delicious sauces, and it cooks easily on the grill.  On this night, we marinated two pork tenderloins in some Asian condiments — primarily soy sauce and black bean paste — then grilled it until it was cooked through but still juicy. Continue reading “Asian Pork Tenderloin”

Roasted Potatoes

Posted By under Main Ingredient, Recipes, Side Dishes, Vegetable

Roasted red potatoes are delicious, but they take at least an hour to prepare properly, and thus we typically only have roasties on weekends.  We usually do a half recipe when it’s just us.  First boil the potatoes, then roast them in a hot oven.  The end product is a golden, crispy potato with a soft inside.  Well worth the extra time, particularly on a Sunday.  Make these sometime.  Continue reading “Roasted Potatoes”

Spicy Garlic Shrimp

Posted By under Main Courses, Main Ingredient, Recipes, Vegetable

We’re big fans of using frozen, uncooked shrimp for most of our shrimp dishes.  They keep in the freezer for a long time and can be thawed and cooked quickly and easily.  We usually buy extra large or jumbo sized shrimp (16-20 per pound), but they come in other sizes as well (just keep in mind that the smaller sizes take more time to peel).  Tonight we made a quick marinade using garlic, spicy chili paste and lemon, and grilled the shrimp on skewers. Continue reading “Spicy Garlic Shrimp”