Sunday Blessings

Happy and Blessed Sunday to you.🙏😘

It's been a very stressful winter for me and maybe you as well.

I'm sure I'm not alone when I say that if it were not for my FAITH, FAMILY and FRIENDS  who have helped and encouraged me to get through this most difficult time.  

Most of all I credit my parents ❤❤who set a wonderful example. They raised a strong woman. 

As I reflect back as a young girl/woman who at times didn't like all the responsibilities and expectations that were given to me.  I now realize how  their influence helped me deal with life's challenges.  I hope my children can say the same about me.❤

Have a wonderful day. ❤M.j.xo

Garlicky roasted Shrimp, red peppers and feta:

I was browsing a Woman's Day magazine and came across this very appealing meal or even maybe an appetizer choice.  Yummy shrimp, red peppers and feta.  Can't beat this combination.  Enjoy!

1 lb. peeled and deveined shrimp
1- 12 oz. jar roasted red peppers, drained and cut into 1 inch pieces
4 scallions, sliced
4 cloves garlic,thinly sliced
2 tablespoons dry wine
1 tablespoon fresh lemon juice, plus wedges for serving
Kosher salt and pepper
2 tablespoons olive oil
4 oz. feta cheese, crumbled
Flatbread for serving

Heat oven to 425 in a 2 quart baking dish.  Combine the shrimp, peppers, scallions, garlic, wine, , lemon juice and 1/4 tsp. salt and pepper.

Drizzle with the oil and sprinkle with feta..Bake until shrimp are opaque throughout, 12 to 15 minutes..Serve with lemon wedges and flatbread, if desired..

From my kitchen to yours,

11/9/11

Shrimp, Asparagus and Egg Noodles: Great meatless Meal!!

I came across this recipe on All Recipes and thought it might be a meal my hubby and I would enjoy.  Asparagus is plentiful and watching for good sales of shrimp I managed to put this on the top of my list..Hope you enjoy!  We sure did!! 

Happy Cooking from my kitchen to yours!

1 pound fresh asparagus 1 (16 ounce) package egg noodles 4 cloves garlic, minced 1/2 cup extra virgin olive oil 1 cup butter 1 tablespoon lemon juice 1 pound medium shrimp - peeled and deveined (I used cooked already cooked shrimp) 1 pound fresh mushrooms, thinly sliced (optional) 1/2 cup grated Parmesan cheese salt and pepper to taste

	In a small saucepan, boil or steam asparagus in enough water to cover until tender; chop and set aside.
	Bring a large pot of salted water to full boil, place the pasta in the pot and return to a rolling boil; cook until al dente. Drain well.
	In a large saucepan, saute garlic in the olive oil over medium-low heat until the garlic is golden brown.
	Place butter and lemon juice in the saucepan. Heat until the butter has melted. Place the shrimp in the saucepan and cook until the shrimp turns pink. Place the mushrooms and asparagus into the saucepan, cook until mushrooms are tender.
	Toss the shrimp and vegetable mixture with the egg noodles and sprinkle with Parmesan cheese. Salt and pepper to taste. Serve immediately!   Happy Cooking from my kitchen to yours, 8/19/12 3/3/14