My initial posting…

by Chris on January 12, 2007

I began a blog some time ago and wasn’t pleased with the direction I was moving. Then, I became in charge of my team blog at work, causing my personal blog to lag. When I got home, the last thing I really wanted too to was blog about random stuff that popped in my head. So, as I searched and perused various blogs, light dawned on marblehead. Blog about what you love – baking. I know, I know….there are tons of cooking blogs, but I am always learning something new when I am reading others’ blogs. Afterall, we are all lifelong learners. The day we stop learning is the day we stop living. (There is a teacher for you!) Maybe someone can learn something from me. And, you can never have enough recipes in your apron.

Creating this blog is also forcing me to become conscious of what I do in the kitchen. So many times, I throw dishes together without being able to duplicate them. And so my journey begins….

Because I want to post a recipe, this one is not one of my own….it is courtesy of Better Homes and Garden. Usually, I bake desserts. But , I was looking for an “easy to transport” dish for a small gathering I was invited to. This worked beautifully!

Shrimp Pasta Salad

Makes 10 to 12 servings
Prep: 30 minutes; Chill: 2 hours

Ingredients

10 ounces dried campanelle pasta, spaghetti, or bow-ties (about 3 cups)

1-1/2 pounds cooked, peeled, and deveined shrimp

1 cup chopped celery

1/2 cup chopped red onion

1/2 cup chopped green sweet pepper [I added orange and red peppers]

1 2-1/4-ounce can sliced pitted ripe olives, drained

4 Roma tomatoes, cut into thin wedges [I replaced with grape tomatoes]

1 recipe Citrus Vinaigrette (see recipe below) or 1-1/4 cups bottled Italian salad dressing

Directions

1. Cook pasta according to package directions; drain. Rinse with cold water; drain again.

2. In a large bowl combine pasta, shrimp, celery, onion, sweet pepper, and olives. Stir in tomato wedges. Pour Citrus Vinaigrette over pasta mixture and toss gently to coat. Cover and chill for 2 to 24 hours. Stir before serving. Makes 10 to 12 servings.

Citrus Vinaigrette: In a screw-top jar combine 3/4 cup grapefruit juice; 1/2 cup salad oil; 2 tablespoons honey; 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed; 1/4 teaspoon salt; and 1/4 teaspoon ground black pepper. Cover and shake well to mix.

[I have made this recipe both the vinaigrette and the Italian dressing. Growing up Italian, I have always felt dressing made from scratch made all the difference and it is the same in this case. Mom spoiled me, what can I tell you? However, this is not to say the bottled dressing doesn’t work – because it is quite tasty for such an easy shortcut. ]

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