Hardest Part of The Meal is Boiling Water

How do you feel about cooking outside of the comforts of your own kitchen? With different (or lack of certain kitchen utensils)? When we were in Georgia in March, the house my in-laws rented had minimal kitchen gadgets and supplies. My mother-in-law picked up a stockpot from the dollar store and they had a few gadgets and utensils...but I hate feeling lost outside of my own kitchen. It takes so much longer to cook in someone else's kitchen. If I plan on cooking at someone else's house, I usually bring everything I need with me.... since we were flying, we obviously couldn't bring anything!

When my sister-in-law and I were preparing dinner, we had everything timed out perfectly... until we realized the water wasn't boiling. It took us 45 minutes to bring the water to a boil. It was absolutely the most ridiculous thing ever- I've never seen anything like it. Once, we got that going we were golden. This dish is pretty easy to put together and very tasty! I'd definitely recommend it.


Shrimp Pasta in Foil Package
Pioneer Woman

Ingredients

½ cups Olive Oil
4 cloves Garlic, Minced
3 whole 14.5 Ounce Cans Diced (or Whole) Tomatoes
½ cups White Wine
2 pounds Jumbo Or Large Shrimp, Peeled And Deveined
Salt And Pepper (to Taste)
Fresh Parsley, Minced
1 pound Linguine, Uncooked
Red Pepper Flakes (to Taste)


Preparation Instructions
Cook pasta for 1/2 the recommended cooking time. Pasta should still be very firm.

In a large skillet or pot, heat olive oil over medium heat. Add garlic and saute for a minute. Dump in the tomatoes and wine. Stir the mixture together, season with salt and pepper, and allow to cook for ten minutes.

Meanwhile, prepare a large parcel of heavy duty aluminum foil. It should be large enough to hold the entire pasta dish.

Throw the shrimp on the top of the pasta sauce. Throw the drained pasta over the top, then pour the whole dish onto the foil. Tightly wrap the foil into a parcel.

Bake at 350 degrees for 15 minutes. Remove from oven and keep warm until serving.

Open the foil parcel right before serving. Drizzle a tiny bit of olive oil over the top. Squeeze on lemon juice, if desired.

How to Feed a Pregnant Lady

A few weeks ago, my BFF came down to visit me for a girls weekend. Our other good friend, M, joined us and we had a lovely evening of food, laughs and catching up. Now that we are 3 old-married ladies, the days of frustrating dating stories are over... and instead, the topic turns to b.a.b.i.e.s. My BFF is pregnant and due in August and is having food cravings and adversions so our meal was based around what the baby will let her eat! This dish came out perfect and completely met baby approval.

Pesto Chicken, Artichoke, Mushroom & Artichoke Pasta
The creative minds of M, M, & K.

Pesto
1 package fresh basil leaves
4 cloves garlic
1/4 cup pine nuts, lightly toasted
2 tbsp grated parmesan cheese
2-3 tbsp olive oil
salt & pepper to taste

In a mini food processor, chop the garlic. Add basil leaves, pine nuts and parmesan cheese and blend until smooth. Drizzle in olive oil and combine until mixed thoroughly. Salt & pepper to taste.

Rest of the Dish
1 can artichoke hearts, drained & cut in half
1 package crimini mushrooms, sliced
1/2 cup sun-dried tomatoes, sliced julienne style
1 package whole wheat rotini, cooked as directed
1 lb chicken tenders, cut into 1 inch pieces
1 clove garlic, diced
2 tsp crushed red pepper
1 tbsp olive oil

Bring water to a boil and cook pasta as directed.

Combine olive oil, garlic and crushed red pepper in a pan on medium heat for 30 seconds. Once fragrant, add chicken and cook for about 5 minutes, until almost cooked thoroughly. Add mushrooms and cook for about 3 more minutes. Add in artichoke hearts and sun-dried tomatoes and cook for additional 2 minutes.

Once pasta is cooked & drained, add it to a large bowl and combine with the chicken, artichoke mixture. Add in the pesto (we used all but 1 tbsp) and mix the pesto thoroughly.