Shrimp Pasta

Beautiful, I know.

Hey. So I know I'm not a Hanna, but Sherri said it was okay to post on here because I married into the family. As some of you may know, I am the worst at blogging so this may be my only appearance. SAVOR IT. Just like you will savor this awesome recipe that my sister and I made up this summer that Nathan and I improved LAST WEEK!

1/4 cup Butter
1/2 lbs Deveined shrimp
5 cloves Garlic, chopped

1. Saute the butter, shrimp, and garlic.
2. Set aside the shrimp when it’s cooked.

4 slices Bacon, chopped
1 bunch green onions, chopped
Zest and juice of one lemon
   8 oz sliced mushrooms
   6 oz Spinach
      3 tomatoes, diced

3. Cook the bacon until crispy.
4. Stir in the vegetables.

1/4 cup butter
        Red pepper flakes, to taste
        Salt & pepper, to taste
        Serve over pasta

5. Add the rest of the butter and seasonings
6. Serve over pasta
7. Garnish with parmesan-romano cheese

The first time we made this, I splurged on white shrimp and it was the bomb. The second time, we bought those tiny salad shrimps. Also awesome, but since it's already cooked, you don't add it until after the vegetables have cooked down a bit and just let them heat through.

Jammie Dodgers

Sherri posted the main course...here's dessert!

I made these cookies (...or, if you prefer, biscuits) in honor of Doctor Who week for seminary last week.  Pretty easy recipe, the only tough part was rolling out the dough - which was about as hard as a brick when it just comes out of the fridge.  My advice? Let it sit out on the counter for about 10 minutes to soften up slightly.  Also, I used the plastic wrap on top of the dough so that the rolling pin didn't stick to the dough. I also combined the vanilla extract with the milk so as to skip a step.

The recipe is from Diana's Desserts (here is the site).

Jammie Dodgers

Ingredients: Basic Cookie Dough Recipe Ingredients: 2 cups unsalted butter, softened 1 cup firmly packed brown sugar 1 cup granulated or superfine sugar 2 large eggs 7 1/2 cups all-purpose flour 4 teaspoons baking powder 1 teaspoon salt 1/4 cup milk 1 tablespoon vanilla extract For Filling: 1/4 cup seedless raspberry jam, or seedless strawberry jam (I used seedless blackberry. Word.)

Instructions: Cookie Dough: Beat butter at medium speed with an electric mixer until fluffy. Gradually add sugars, beating well. Add eggs, one at a time, beating after each addition. Combine flour, baking powder, and salt: add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed after each addition until blended. Stir in vanilla extract. Divide dough into 4 equal portions; wrap each portion in plastic wrap to prevent drying out. Chill. Proceed with cookie instructions. Yield: 4 1/2 pounds cookie dough. To Assemble and Bake: Roll cookie dough to 1/8-inch thickness on a lightly floured surface. Cut with a 2-inch round cutter, and place on greased baking sheets. Cut center from half of cookies with a 1-inch round or heart shaped cutter. Bake at 350 degrees F (180 C) for 8 to 10 minutes or until lightly browned. Remove to wire racks to cool. Spread 1/2 teaspoon seedless raspberry jam on solid cookies; top with cutout cookies. Makes 2 dozen cookies.

Memphis-Style Barbecued Spareribs

Deb and I have a pact.  A pact to post recipes.  I'm holding up my end with the protein.  Now she needs to hold up her end with the good part.

I  made this from the Cook's Best All Time Best recipes and I have to say it delivers. I changed just a few minor things and the recipe forgave and forgot.

Spice Rub (see below)
2 (2 1/2 - 3 lb) racks St Louis-style spareribs, trimmed (get that fat off)
1/2 cup apple juice
3 tablespoons cider vinegar

Combine apple juice and cider vinegar in small bowl.

Spice Rub

2 tablespoons paprika
2 tablespoons packed light brown sugar
1 tablespoon salt
2 teaspoons chili powder*
1 1/2 teaspoon black pepper*
1 1/2 teaspoon garlic powder
1 1/2 teaspoon onion powder
1 1/2 teaspoon cayenne pepper*
1/2 teaspoon dried thyme

*Adjust these to taste.  As is this is a spicy rub.  I cut down on the cayenne and chili powder and my kids liked it better.  I like spicy.

Combine all in bowl.

Rub about 2 tablespoons per side per rib rack.  Let the ribs sit at room temperature for 1 hour covered in plastic wrap.  At about 45 minutes start grill on a low temperature about 300-325'.  Grill meat slowly for about 1 1/2 hours.  During the last 20 minutes baste with apple juice mixture.  Rotate at least twice for basting.  Turn on oven when you start basting to 325'.  Set a wire rack (we have one we use in our smoker) over a cookie sheet covered in foil.  Transfer the ribs to the rack.  Baste with the last of the apple cider mixture and cover tightly with foil.  Poke about 4 holes to vent.  Cook until tender, about 1 to 2 hours.

Jim liked dipping his in regular barbecue sauce but I liked it plain.  It went well with a little cucumber and purple onion salad (slice both thin and add 3 tablespoons red wine vinegar and 1 tablespoon sugar and let it sit for 15 minutes in the fridge).