Cherry Pie:

I was planning on making a cherry pie with Rainier cherries but someone got to my cherries, hummmm.

 I didn't have enough cherries to make a whole pie so I added a can of Country Cherry Pie filling to the already pitted cherries I had left, added 1/2 cup sugar* optional and filled the  Pillsbury Pie Crust, dabbed 5 tsp. butter, added a lattice top, baked at 400 degrees for 40 minutes or until crust is golden brown....

Note:  

Easy Pie to make with refrigerated pie crust.  Happy Baking!

Finished

Add some butter to cherries before adding lattice.

Slice in strips

Place strips across leaving space between

Add caption

Ready to bake!

From my kitchen to yours,

 11/18/12

Creamy shrimp Scampi

This was a last minute dinner idea so I didn't have a recipe to follow.   I quickly jotted it down for you and I. Enjoy!



I lb. peeled and deveined cooked shrimp

Approximately 2 T. Olive oil

2 T.Butter

About 1/4 cup chopped Fresh parsley

2 large cloves minced garlic 

1 Pint heavy cream 

2 heaping T Marscarpone cheese(if you don't have Mascarpone use cream cheese).

Salt and pepper

I lb pasta cooked (reserve about a cup of pasta water in case you need to wet the pasta a little more.

Heaping T Romano cheese

This was a last minute dinner idea so I didn't have a recipe to follow.   I quickly jotted it down for you and I.

It's hard to see the sauce but there was plenty!

In a large Dutch oven place olive oil and butter, melt, add minced garlic and fresh parsley and saute slowly for one minute. Add heavy cream and continue to cook slowly for a few minutes more or until warmed with a slight bubble.  Add mascarpone cheese and stir until blended. Add shrimp to sauce and cook just until warmed. Take off heat until pasta is ready.

In a separate pot place penne or pasta of choice in rapidly boiling salted water.  Cook according to directions.  Drain not forgetting to save some of the pasta water!!!!! Depending of the type of pasta you may need some.  Pasta dries out quickly so this meal should be served immediately.

Toss drained pasta with above creamy shrimp sauce.  Sprinkle with grated Romano Cheese.  Delicious!

Pork Scallopini with capers

 I seem to be running out of energy to cook these days so I decided today I would use some pork cutlets that I had frozen when they were on sale a few months ago. This is an easy meal.  Less than an hour to prepare and put on table.

Around this time of year I try using up what meats, chicken etc. that I have in my freezer to make room for other good value summer buys. It's also a good way to clean out and clean up your refrigerator and freezer.  Check dates on salad dressings and other products that have expired.  It's time to toss!  You must do it!

We are mostly a family of two unless our children or grandchildren come by so I buy about 1 pound or a little more of the meat or chicken I will be able to use for us.  I buy larger quantities of chicken and roasts knowing that the family will eat here several times doing the months ahead.

I don't like to freeze ground meat so I buy that as need it but other perishable meats I buy when on sale and freeze individually for use.  I try to package small, medium and large quantities.

OK. So today I started to think of recipes and a pork scallopini type recipe came to mind.

I have made chicken and veal scallopini but never have made the pork version.

It is quite simple.

I checked a few recipes on line and adapted my recipe to a combination of several.

A lot of veal and pork recipes like to use white wine but personally I don't care for that taste.

Here is what I did:

1 lb. pork cutlets(cut in half)They were tenderized when I bought them or you can do so by placing the slices of pork between two pieces of waxed paper and pound gently.
2 to 3 tablespoons oil
2 T butter
salt and pepper
1/2 cup flour
1 1//2 tsp. lemon juice
2 to 3 tablespoons capers, drained
water, chicken broth or wine (you decide)

Mix the salt, pepper and flour together.  Dip the pork cutlet pieces in the flour mixture and fry in olive oil and butter on top of stove until browned well.  Remove the cutlets from the pan(set aside and cover until needed) and add about 1/2 cup water(you can use broth if you like but my drippings were very brown so with the added water they looked perfect). You can use white wine if you like allowing it to reduce slightly then add the lemon juice and capers and stir well.  Place cutlets back into pan and cook on low heat for several minutes more.  Enjoy!

Candied sweet potatoes and peas were our sides but you can easily use steamed rice as well.