Linguine with Shrimp and Lemon Oil

For the lemon oil:
1/2 cup extra virgin olive oil
1 lemon, zested

For the pasta
1 lb linguine pasta
2 Tbsp olive oil
2 shallots, diced
2 garlic cloves, minced
1 lb frozen shrimp
1/4 cup lemon juice (about 2 lemons)
1 lemon, zested
1 tsp salt
1/2 tsp freshly ground black pepper
3 oz arugula (about 3 packed cups)
1/4 cup chopped fresh flat leaf parsley

For lemon oil:
Combine the olive oil and the lemon zest in a small bowl and reserve.

For the Pasta:
Bring a large pot of salted water to boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8-10 minutes. Drain pasta, reserving 1 cup of the cooking liquid.

Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be thrown away. Add the chopped parsley to the pasta and toss to combine.

Serve immediately

Pasta Fagioli

1 lb ground beef or sausage
1 cup diced onion
1 cup jullienned carrot
1 cuo chopped celery
2 cloves minced garlic
2 cans diced tomatoes (14.5oz each)
1 can red kidney beans
1 can great northern beans
1 can tomato sauce (15oz)
1/2 lbs small pasta
12 oz V8
1 Tbsp white vinegar
1 1/2 tsp salt
1 tsp oregano
1 tsp basil
1/2 tsp black pepper
1/2 tsp thyme

1. Brown meat in large pot, add onion, celery, carrots and garlic. Cook.
2. Add remaning ingredients, except pasta and simmer 50 minutes.
3. Add 1 1/2 qts water and bring to a boil.
4. Add the pasta and cook 8-10 min, till pasta is done

Lasagna

1 (12oz) pkg Oven Ready Lasagna
2 (15oz each) containers ricotta cheese
2 cups shredded mozzarella cheese, divided
1/2 cup fresh grated parmesan cheese (or in a can), divided
2 eggs, slighly beaten
1 tsp dried basil
2 (27oz each) jars spaghetti sauce
1 lb spicy italian sausage, cook and drained

add some italian spices to make it taste better

1. Preheat oven to 275.
2. In med bowl, combine ricotta, 1 cup of mozzarella, 1/4 cup parm, eggs and basil (and or other italian spices) Mix well.
3. In 9x13 pan, spread some meat sauce, place lasanga over sauce, spread cheese stuff and cover with meat sauce. Repeat
4. Sprinkle w/ remaining mozz and parm cheese.
5. Cover tightly with foil. Bake for 45-50 minutes. Let stand for 10 minutes sealed in foil before cutting and serving.

Makes 9-12 servings

Sweet Potato Pancakes

1 1/4 cups all-purpose flour
2 1/4 tsp baking powder
1 tsp pumpkin-pie spice
1/4 tsp salt
1 cup milk
1/4 cup packed dark brown sugar
1 Tbsp vegetable oil
1 tsp vanilla extract
2 large eggs, lightly beaten
1 (16 ounce) can sweet potatoes or yams, drained and mashed (about 3/4 cup)

1. Combine the flour, baking powder, pumpkin-pie spice and salt in a large bowl. Combine the milk, brown sugar, veg oil, vanilla and eggs; add to flour mixture, stirring until smooth. Stir in sweet potatoes
.2. Spoon about 1/4 cup batter per pancake onto a hot griddle or skillet. Flip when covered with bubbles.You could also add 2 Tbsp of toasted chopped pecans to the batter.

Vanilla-Maple Syrup(Be sure to use PURE MAPLE SYRUP, NOT pancake syrup with imitation maple flavor, it won't work if you do!)
1 1/2 cups maple syrup
1 (3in) piece vanilla bean, spilt lengthwise or 1/4 tsp vanilla extract

1. Pour the maple syrup into a med saucepan. Scrape seeds from vanilla bean; add seeds and bean to syrup. Bring to a simmer over med heat, and cook 5 minutes. Remove from heat; discard bean

The Drunk Guy's Soup Recipe

1 large onion, chopped
1/2 head garlic, chopped
3-4 stalks celery chopped
1 qt of mixed beans ( Alan's 15 mix or use white beans)
1 can crushed tomatoes
1 pk instant grits
1/2 cup dry red wine (or something)
1/2 cup (or more) chicken broth
1lb smoked pork pit
1lb pf shrimp, blanched

1. Cook onion, celery and garlic in Large pot.
2. Add red wine, deglaze
3. Add instant grits and flour or cornstarch to thicken for a roux
4. Add beans, tomatoes, and chicken broth
5. Dump in pork and blanched shrimp and let simmer.

The longer it cooks the better it tastes!!!

Tuscan Chicken with White Beans and Wilted Greens

2 cups sliced red onions
1 cup sliced fennel blub
2 cloves garlic, minced
1 (15oz) can white (cannellini) beans, rinsed and drained.
1 cup reduced-sodium chicken broth
4 skinless chicken breast halves w/bone
salt and freshly ground black pepper
2 Tbsp chopped fresh rosemary leave
1/2 cup sliced roasted red peppers (from water-packed jar)
4 cups Swiss Chard leaves
1 crusty loaf of bread
2 Tbsp olive oil
1 garlic clove

1. Arrange onions, fennel and garlic in bottom of slow cooker. Place beans on top of veggies. Cover with chicken broth.
2. Season chicken all over with salt and pepper and place on top of veggies and beans in the pot. Sprinkle rosemary and place roasted red pepper slices over chicken. Arrange Swiss Chard all around chicken.
3. Cover and cook on Low for 6 to 8 hours. (or high for 3-4 hours)
4. Slice bread and grill or toast, then drizzle w/oil. Rub hot bread w/garlic cloves and eat.