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1 pound linguine pasta

1 pound medium shrimp, peeled and deveined
2 ounces fresh basil leaves
2 1/2 sticks butter, softened
1 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon black pepper
4 tablespoons grated Parmesan cheese
1 tablespoons grated Romano cheese

Cook the pasta according to the package directions.  Meanwhile, remove the large stems from the basil and wash the leaves.  Pat dry with a paper towel.  Chop the leaves in a food processor.  Whip the butter in a bowl with an electric mixer.  Add garlic, salt, pepper, Parmesan and Romano cheeses and the basil.  Mix well.  Use immediately or store in the refrigerator.   Melt the basil butter in a large skillet over medium heat.  Add the shrimp and saute for about 2-3 minutes.  Serve over pasta with some extra Parmesan cheese to pass around the table.

(4 votes, average: 4.75 out of 5)

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We all know that Starbucks coffee and baked goods are amazing, but who can afford it in today’s economy?  Make these delicious muffins at home for a fraction of the price.

3 cups unbleached flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup skim milk
2 egg whites
2/3 cup applesauce
1 1/2 cup fresh blueberries
non-stick cooking spray

Preheat oven to 375 degrees F.  In a bowl, blend together the flour, sugar, baking powder and salt.  In another bowl, combine the milk, applesauce and egg whites; mix well.  Add the wet ingredients into the dry ingredients and blend together.  Fold in the blueberries.  Spray some muffin tins with cooking oil.  Spoon the muffin batter equally among the cups. Bake until muffins are golden brown, about 25 minutes. Test with a long toothpick or a fork to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes.

Makes 12 muffins

(5 votes, average: 3.80 out of 5)

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I can not get enough squash and zucchini.  I just love the flavor.  I am constantly creating new recipes with this vegetable.  When I tried this baked squash at Black-Eyed Pea’s, I just HAD to crack the recipe at home.  I hope you enjoy it too.

6 large yellow squash
2 eggs, beaten
1 cup bread crumbs
1 stick salted butter
2 tablespoons chopped onion
1/4 cup sugar
salt, to taste
black pepper, to taste
bread crumbs, for topping

Preheat the oven to 350 degrees F.  Bring a pot of water to boil on the stove.  Meanwhile, cut the ends off of each squash and then cut into 4 pieces.  Put the squash into the boiling water.  Once it comes back to a boil, reduce heat and cook until tender, about 5-10 minutes.  Remove the squash from the water and mash it in a bowl.  Combine with the eggs, bread crumbs, butter, onion, salt, pepper and sugar.  Transfer to a 3-quart casserole dish that has been sprayed with non-stick cooking spray.  Cover with some additional bread crumbs.  Bake at 350 degrees F for about 25 minutes or until lightly browned.

Serves 6-8

(7 votes, average: 2.43 out of 5)

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This is such a unique salad with an incredible mix of flavors.  If you are not already a salad-lover, then you will be soon after trying this recipe.

1 bag mixed salad greens
1 large carrot, julienne cut
2 grilled chicken breasts, sliced
thin tortilla strips

Lime Dressing:
1/2 cup lime juice
7 tablespoons honey
4 teaspoons honey mustard
2 garlic cloves, minced
1 teaspoon black pepper
1/2 teaspoon salt

Peanut Sauce:
4 tablespoons soy sauce
4 tablespoons hot water
4 tablespoons peanut butter
2 teaspoons sesame oil
1 tablespoon ground ginger

In a small bowl, combine the lime dressing ingredients and mix well.  In a large bowl, combine the salad greens, carrots, sliced chicken and tortilla strips.   Pour the lime dressing over the salad and toss to combine.  Transfer the salad to 4 salad plates.  In another bowl, combine the ingredients for the peanut sauce and mix well.  Drizzle each salad with the peanut sauce and serve.

Serves 4

(6 votes, average: 3.83 out of 5)

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