Eating Dinner With My Family

My son requested shrimp tonight.  I like shrimp well enough, but I hate peeling them.  And even though I buy 'deveined' I always need to get rid of that little bit by the tail that they never seem to get rid of.   So I was poised to be annoyed and not very impressed with the dish. I gotta admit, they were really good and it was super fast to make. (OCD peeling of the shrimp aside)  I got a baguette and quickly made a green salad and dinner was done in about 15-20 minutes.  Sizzled Shrimp Provençal   1/4 Cup extra-virgin olive oil 1 1/2 Lb jumbo shrimp peeled and deveined Salt and freshly ground pepper 2 large garlic cloves very finely chopped 2 Tbl small capers drained 1/4 Cup fresh lemon juice 2 Tbl finely chopped flat-leaf parsley 1.In a very large skillet, heat 2 tablespoons of the olive oil until shimmering. Season the shrimp generously with salt and pepper. Add the shrimp to the skillet and cook over high heat until they...

Tonight's dish was stellar!  I found it on another of my favorite sites nillawan.com .  I is loaded with yummy sounding things and just plain cool stuff.  She calls it a guide to whimsical living.  Love that.  I can't say enough great things about this dish!  My son inhaled 2 large portions.  I wanted a second one but....  you know the first one was pretty big! Everyone at the table raved about it.  In short, make this!  And you know the drill, with my fellow bloggers, I give a link to their site.  Oh I did make one small change.  I didn't cook the salmon.  I just threw it in with the hot pasta and sauce and stirred. Smoked Salmon Pasta penne pasta smoked salmon pine nuts spring onions garlic capers cream Splash white wine Knob butter Salt and cracked black pepper Recipe and directions here

I was not feeling like cooking tonight.  I usually do but I was in a bit of a funk.  I have said it before and I will say it again, I have the best husband ever.  He took over dinner and cooked everything.  The fish recipe is from $10 Dinners on the food network.  I have only tried a few of her recipes, but they have ranged from good to great.  This one was adored by my son.  I liked it too, but I have to say it was a tad too lemony for me.  I would have added a bit more butter at the end or a bit less lemon.  Not that I am complaining. If you ate it with the Bulgar, it cut it's tartness.  It was really good but if I were tyring to nit pick it for fixes, that would be it.  To  go with it, my husband made Bulgar cooked in mushroom broth with some sauteed onion and celery and a lovely salad.  We ate every bit of dinner.  Usually there is a portion of leftovers, not tonight.  I don't know what sides she put wi...