Ingredients for 7/20/08

The menu for tomorrow afternoon comes from Paula Deen. I wish I had her voice! Ha!  So these dishes are simple but they caught my eye for the use of fresh ingredients and crisp summer flavors. Hopefully Em won’t mind firing up the grill on Sunday.

I’m off to the store for this:

Lime Chicken and Shrimp Kabobs



2/3  cup  vegetable oil

3 limes, juiced

2  tablespoon  vinegar

1  tablespoon  sugar

1/4  teaspoon  crushed red pepper

1 red bell pepper, cut into 1-inch pieces

1 red onion, cut into 1-inch pieces

1 (16-ounce) can pineapple rings, drained, cut into 1-inch pieces

6 boneless, skinless, chicken breasts cut into 1-inch pieces

1/2  lb  large fresh shrimp, peeled and de-veined

Special Equipment: skewers



In a small bowl, whisk oil, limejuice, vinegar, sugar, and crushed red pepper.


In a shallow dish or re-sealable plastic bag, combine bell pepper, onion, pineapple, chicken, and shrimp. Pour lime mixture over chicken mixture; cover dish or seal bag, and place in the refrigerator to for 4 to 6 hours to marinate.


Heat grill to 350 to 400 degrees F.


Using tongs, remove chicken, vegetable pieces, pineapple and shrimp from marinade, discarding the marinade. Onto the skewers, thread 1 piece of chicken, 1 piece of pepper, 1 piece of onion, and 1 piece of pineapple, alternating to fill the skewer. Do the same thing with the shrimp alternating shrimp, pepper, onion, and pineapple to fill the skewer.


Place chicken kabob on the grill, cover with grill lid, and cook for 15 minutes or until chicken is cooked throughout, with no pink center, turning occasionally.


Place shrimp kabobs on the grill, cover with grill lid over and cook for 6 to 8 minutes or until shrimp turn pink, and are cooked throughout, turning once.


Remove skewers from grill and serve immediately.


Prep Time: 10 minutes

Inactive Prep Time: 4 hours

Cook Time: 15 minutes

Ease of Preparation: Easy

Yield: 6-8 servings


Lemon Linguine



1 (8-ounce) package linguine

1/4  cup  minced onion or shallot

3 cloves garlic, crushed

1  tablespoon  butter, melted

1 (8-ounce) carton sour cream

4  tablespoon  freshly grated Parmesan, divided

1  tablespoon  milk

1 3/4  teaspoon  Paula Deen’s Lemon-Pepper Seasoning and seasoning

1/4 salt

1  tablespoon  fresh lemon juice (about 1/2 medium lemon)

1 whole lemon, zested

2  tablespoon  freshly chopped parsley leaves

2  tablespoon  freshly chopped chives



Cook linguini according to package directions. Drain and keep warm.


In a skillet, cook onion or shallots and garlic in butter, stirring constantly until tender, not brown. Stir in sour cream, 2 tablespoons Parmesan, milk, lemon-pepper, salt, lemon juice and lemon zest. Cook for about 1 to 2 minutes. Remove from heat and pour over linguini. Toss gently, adding chopped parsley, chives, and remaining Parmesan. Serve warm.


Prep Time – 10 minutes

Cook Time – 12 minutes

Yield – 4 to 6 servings



See you Sunday ya’ll.


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