Weeping Cherries

faith, family, food and frugality

What’s Cookin’ Wednesday September 17, 2008

picture courtesy of allprints.com

I am at a dilemma this morning.  I can’t decide between two dishes.  One is roasted garlic chicken with baked potatoes and carrots and the other is spicy shrimp pasta.  I am not positive the chicken will be thawed in time for dinner this evening since I just transfered it from the freezer so I may default to the shrimp pasta even though we had pasta (spaghetti with meatballs) last night.   Hmm… anyone know a great way to defrost a whole chicken without using a microwave or letting it just sit out?

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3 Responses to “What’s Cookin’ Wednesday”

  1. Sarah Says:

    You can defrost it in hot/warm water. I do that a lot when I need to do something quickly. It takes about a 1/4 th the time of just leaving it out on the counter. If you really keep up with it keep adding new warm water to it once the current water is cold. Both dishes sound great!!

  2. tausha hanns Says:

    spicy shrimp pasta sounds great can you share the recipe?
    we are looking at your website with you funny husband!!! he tries to explain the system you have !

  3. Jen Says:

    Hi, Tausha! You guys must be having a pretty slow night at the hotel :). The spicy shrimp pasta recipe is from Better Homes and Gardens. I omitted the broccoli and shallots because I didn’t have any on hand when I made this but it was still yummy. Enjoy!

    * 8 oz. dried angel hair pasta
    * 3 cups fresh broccoli florets
    * 1 6.5-oz. jar sun-dried tomato strips with Italian herb packed in oil
    * 2 shallots, finely chopped
    * 1 lb. frozen, peeled, and deveined shrimp with tails, thawed and drained
    * 1/4 to 1/2 tsp. crushed red pepper
    * 1/4 cup snipped fresh basil

    Directions

    1. In 4-quart Dutch oven cook pasta with broccoli according to pasta package directions. Drain; return to Dutch oven. Cover to keep warm.

    2. Meanwhile, drain tomatoes, reserving oil. If necessary, add olive oil to equal 1/4 cup. In extra-large skillet heat oil over medium-high heat. Add shallots; cook and stir 1 to 2 minutes or until tender. Add shrimp and crushed red pepper; cook and stir 2 minutes. Add sun-dried tomatoes; cook and stir 2 minutes. Add sun-dried tomatoes; cook and stir 1 minute more or until shrimp are opaque.

    3. Toss shrimp mixture with cooked pasta. Season with salt and pepper. Drizzle additional olive oil. Transfer to serving bowls. Sprinkle snipped fresh basil. Serves 4.


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