Thursday, July 25, 2013

Summer Recipes

Summertime cooking is fresh, light, and delicious! I have two recipes I want to share that I have made in the last few days. One is a light, pasta dish that has seasoned shrimp. The other is an easy breakfast Blueberry Coffee Cake. The blueberry coffee cake is actually a recipe I have made many times over the past couple of years. It is a great breakfast dish to share with friends, or to give away. It is simple and fresh!

Shrimp Pasta with Tomatoes, Lemon, and Spinach
*found on this blog

1/2 lb. shrimp, peeled and devined
2 tsp. lemon zest, divided
1 pinch crushed red pepper
1 sprig thyme
1 sprig oregano
2 fresh basil leaves, torn
2 tbsp. extra virgin olive oil
2 cloves garlic, minced
1 cup cherry tomatoes, halved
2 tbsp. lemon juice (juice from 1 lemon)
1/2 lb. angel hair pasta (I used whole wheat)
course salt and ground pepper

1. Preheat oven to 350 degrees. Grease a baking sheet.
2. Toss shrimp in a bowl with 1 tbsp. EVOO, red pepper, thyme, oregano, 1 tsp. lemon zest, and basil.
3. Spread shrimp on baking sheet in one layer and place in oven for 6 minutes.
4. Bring a huge pot of water to bowl and cook pasta according to directions on pasta box.
5. Keep 1/2 cup - 1 cup of pasta water before draining all the water from the pasta.
6. Heat 1 tbsp. EVOO in a large skillet and add the garlic and tomatoes. Add the remaining 1 tsp. lemon zest and some salt and pepper.
7. Toss the shrimp in the skillet along with the pasta and spinach.
8. Squeeze the lemon juice and add the reserve pasta water to create a sauce.
9. Serve with Parmesan cheese. 

Shrimp Pasta

Blueberry Coffee Cake

1 1/2 cup flour
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
3/4 cup sugar
6 tbsp. butter, softened
1 tsp. vanilla
1 large egg
1 large egg white
1 1/3 cup buttermilk
2 cups fresh blueberries

1. Preheat oven to 350 degrees. Grease a pie pan.
2. Mix the dry ingredients in a medium sized bowl: flour, baking powder, salt, baking soda. Set aside.
3. With a KitchenAide mixer, cream the sugar and butter together. Add the eggs and vanilla.
4. While mixing on low, add the buttermilk to the sugar mixture.
5. Slowly add the flour mixture to the sugar mixture.
6. Pour half of the batter into the pie pan. Sprinkle 1 cup of blueberries on top.
7. Pour the rest of the batter on top and add the remaining blueberries.
8. Bake for 50 minutes.

 Top: Coffee Cake before and Bottom: After

  Slice of Blueberry Coffee Cake


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