For the unofficial end of summer, try this light and tasty dish!
1 package (16 oz) linguine
1/2 cup olive oil
1/2 cup orange juice
1/3 cup lemon juice
3 to 4 garlic cloves, minced
5 tsp grated lemon peel
4 tsp grated orange peel
1 tsp salt
1/4 tsp pepper
1 pound uncooked medium shrimp, peeled and deveined
Shredded Parmesan cheese and minced fresh parsley, optional
Cook linguine according to package directions. Meanwhile, in a blender, combine the next eight ingredients; cover and process until blended. Pour into a large skillet; bring to a boil. Reduce heat, stir in the shrimp; simmer, uncovered, for 3-4 minutes or until shrimp turn pink.
Drain linguine; toss with shrimp mixture. Sprinkle with Parmesan cheese and fresh parsley if desired.
Not only do the apple and veggies add great flavor to this meat loaf, they add fantastic color too!
1 tbsp cider vinegar
1/3 cup dry bread crumbs
5 bacon strips, cooked and crumbled
1/3 cup grated peeled tart apple
1/3 cup grated carrots
1/3 cup each chopped celery, onion, green pepper and sweet red pepper
3 garlic cloves, minced
3 tbsp dried parsley flakes
1-1/4 tsp salt
1 tsp pepper
2 pounds ground beef
In a large bowl, combine the eggs, vinegar, bread crumbs, bacon, apple, veggies, garlic, parsley, salt and pepper. Crumble beef over mixture and mix well.
Pat into a greased 9-in.x5-in. loaf pan. Bake uncovered at 350 for an hour or until meat is no longer pink and meat thermometer reads 160; drain. Let stand ten minutes before slicing.
In a large bowl, mix the first seven ingredients. In another bowl, whisk together the egg, milk and olive oil. Add to flour mixture; stir just until mixture is moistened. Fold in the cheddar cheese and tomatoes.
Fill greased muffin cups three-fourths full. Bake at 375 for 18-20 minutes or until a toothpick inserted in center comes out clean. Cool for five minutes before removing muffins from plan to a wire rack. Serve warm!
Everybody gets a slice or two of goodness with this tasty treat!
1 loaf unsliced Italian bread
1 pound lean ground beef
1 large onion, chopped
1 medium green pepper, chopped
1 cup chopped fresh spinach
1 medium tomato, chopped
1/2 tsp dried oregano
Salt and pepper to taste
Cut a thin slice off the top of the bread; set top aside. Hollow out the loaf; leaving 1/4-in. shell. Dice removed bread and set aside.
In a nonstick skillet, cook beef over medium heat until no longer pink; drain. Add the onion, green pepper, spinach and tomato; cook 3-4 minutes longers or until vegetables are crisp-tender. Stir in the oregano, salt, pepper and reserved diced bread.
Spoon into bread shell; replace top. Wrap tightly in heavy duty foil. Bake at 400 for 20 minutes or until heated through. Cut into slices and serve.