Monday, May 24, 2010

Strawberry Bread


This has officially become my FAVORITE bread.  I took a loaf over my parent's house last night and they feel the same way!  This is a must try!  You can find the recipe here.  Her pictures are much better than mine!

Strawberry Bread
Vintage Victuals

2 1/2 cups strawberries, chopped (frozen strawberries work too!)
2 tablespoons sugar
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
4 eggs, beaten
1 ¼ cup vegetable oil
1 teaspoon vanilla

In a medium bowl, mix the strawberries with the 2 tablespoons of sugar. Cover and refrigerate for at least 30 minutes, until the juices start flowing!

Preheat your oven to 350 degrees. Grease well two 8×5-inch loaf pans. Combine first 5 ingredients in large mixing bowl; make a well in the center. In a separate bowl, combine remaining ingredients (except strawberries), stirring just until combined.

Gently fold in the strawberries with their juices. Divide evenly between the prepared loaf pans, and bake for 55-60 minutes, or until a toothpick inserted into the center of the loaves come out clean. Cool for 10 minutes and then remove to racks.

Note: this recipe also makes great muffins. Fill muffin cups almost full and bake for 20-25 minutes.

Creamy Shrimp Over Brown Rice


This recipe is a twist on the Creamy Shrimp & Grits recipe I found on With a Cherry on Top.  The recipe was a huge hit with my husband.  Would definitely make it again! 

1 1/2 lbs. Shrimp, peeled and deveined
1 Lemon
1/4 Tsp. Lawry's Seasoning Salt
2 slices Bacon, chopped
1 Sm. Onion, chopped
1/2 Red Bell Pepper, cliced
1 cup Fresh Baby Spinach, chopped
3 cloves Garlic, minced
1/2 cup Scallions, sliced
2 Tbsp. Flour
14.5 ounce can of Chicken Broth
Salt, to taste
Pepper, to taste

Prepare rice, following directions on package.

In a medium bowl, combine the shrimp with the juice of the lemon and 1/4 tsp Lawry's; stir and set aside.

Meanwhile, in a large skillet, cook the bacon over medium heat until browned. Add in the onions and red peppers; continue cooking until onions become translucent and peppers are tender. Stir in the garlic and scallions and let cook up for 1 minute. Sprinkle the flour over the mixture and continue cooking for 5 minutes, stirring frequently. Stir in the chicken broth, salt, pepper, spinach and cook until thickened (about 5-10 minutes). 

Once the gravy has thickened, add in the shrimp and cook until pink (about 3-5 minutes).

Spoon the rice into a large shallow bowl and top with shrimp mixture; serve immediately.

Tuesday, May 18, 2010

Spaghetti with Sausage and Simple Tomato Sauce


So delicious!  Great weeknight meal.  I added some red bell pepper and spinach.

Spaghetti with Sausage and Simple Tomato Sauce (Cooking Light)

8 ounces hot Italian turkey sausage links
8 ounces uncooked spaghetti
1 (28-ounce) can no-salt-added whole tomatoes, undrained
2 tablespoons olive oil
1/2 teaspoon crushed red pepper
5 garlic cloves, minced
1 teaspoon sugar
1/2 teaspoon kosher salt
1/4 cup torn fresh basil
1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese

1. Preheat broiler.

2. Arrange sausage on a small baking sheet. Broil sausage 5 minutes on each side or until done. Remove pan from oven (do not turn broiler off). Cut sausage into 1/4-inch-thick slices. Arrange slices in a single layer on baking sheet. Broil sausage slices 2 minutes or until browned.

3. Cook pasta according to package directions, omitting salt and fat; drain.

4. Place tomatoes in a food processor; process until almost smooth. Heat olive oil in a large nonstick skillet over medium-high heat. Add crushed red pepper and minced garlic; sauté 1 minute. Stir in tomatoes, sugar, and salt; cook 4 minutes or until slightly thick. Add sausage and cooked pasta to pan; toss well. Top with fresh basil and Parmigiano-Reggiano.