Shrimp Scampi

This is a recipe from Paula Deen's magazine, tried it tonight and we really enjoyed it.

1 1/2 Lbs. large fresh shrimp, peeled and deveined (I used frozen easy peel from Harris Teeter)
1/2 tsp. salt divided
1 Tbls. olive oil
2 cloves of garlic, minced
3/4 cup vermouth (I used red sweet)
3 Tbls. lemon juice
2 Tbls. butter
1/4 tsp ground black pepper
2 Tbls. chopped fresh parsley (I used basil)
3 cups cooked angel hair pasta

Sprinkle shrimp with 1/4 tsp. salt. In a large skillet heat oil over medium heat. Add shrimp, and cook 5 minutes or until pink and firm. Using a slotted spoon, remove shrimp from pan. Add garlic to pan, cook 3 minutes or until golden brown. Add vermouth, and simmer 1 to 2 minutes. Stir in lemon juice, butter, remaining 1/4 tsp. salt and pepper, stir until butter is melted.

In a large bowl, combine shrimp, parsley, pasta and vermouth mixture. Toss. Serve immediately. The recipe didn't call for Parmesan cheese, but I sprinkled some on top just before I served it. Enjoy!

Soft Pretzels

YUM!! My friend Rebecca posted this recipe on her blog and it looked like a great kid-friendly recipe. We made them yesterday and will definitely be repeating these again soon!!

Ingredients:
1 tablespoon sugar
1 package active dry yeast (2 1/2 teaspoons)
1 1/2 cups lukewarm water
3 3/4 to 4 cups all-purpose flour
1 large egg, lightly beaten
2 teaspoons pretzel salt or grill seasoning
1 heaping Tablespoon baking soda (add it to the boiling water just before throwing in the pretzel dough!)

Directions:
- Stir together sugar, yeast, and 1 1/2 cups lukewarm water in a measuring cup, then let stand until foamy, about 5 minutes.
- Whisk together 3 1/2 cups flour and 1 tablespoon table salt in a large bowl.
- Add yeast mixture and stir with a wooden spoon until it forms a dough.
- Dust work surface with 1 tablespoon flour, then turn out dough and knead, gradually dusting with just enough additional flour to make a smooth sticky dough, about 8 minutes.
- Return dough to bowl and cover bowl tightly with plastic wrap, then let dough rise in a draft-free place at warm room temperature until doubled in bulk, about 45 minutes.
- Turn out dough onto a clean work surface and cut into 8 equal pieces.
- Using your palms, roll 1 piece back and forth on a clean dry work surface into a rope about 24 inches long.
- Twist dough into a pretzel shape.
- Preheat oven to 425
- Transfer pretzel with your hands to an oiled baking sheet and form 7 more pretzels in same manner with remaining dough, spacing them 1 1/2 inches apart.
- Let pretzels stand, uncovered, about 20 minutes.
- Bring a wide 6-quart pot of water to a boil.
- Once boiling, add heaping tablespoon of baking soda. The baking soda will help the pretzels brown. It will also kind of foam up quickly, so just watch out for your arms and hands.
- Carefully add 2 (maybe 3) pretzels, 1 at a time, to boiling water and cook, turning over once with tongs, until pretzels are puffed and shape is set, about 3 minutes.
- Transfer parboiled pretzels to a rack to cool.
- Repeat with remaining pretzels.
- Arrange pretzels on greased baking sheet.
- Brush pretzels lightly with some of egg and sprinkle with pretzel salt.
- Bake until golden brown and lightly crusted, about 35 minutes.
- Serve warm.

Tips from a Kitchen of Reality:
- The baking time and temp in the recipe above were pretty accurate for my oven. But watch your pretzels carefully if you know your oven cooks hotter. (Rebecca noted this on her blog.)
- These go fast, so I would encourage doubling the recipe!

Portabello Mushroom Sandwiches

I love a good portabello mushroom. Some people hate them and others have acquired the taste for them. Whatever the case, try them... it's a nice healthy "burger" alternative.

Ingredients:
- 4 large whole portabello mushrooms
- 1/4 cup olive oil
- 4 tbsps balsamic vinegar
- 3 cloves of chopped garlic
- salt & pepper
- 1 jar roasted red peppers
- 4 slices provolone cheese
- fresh basil leaves
- mayo (I add pesto, garlic, chopped basil or whatever else sounds good into my mayo for a little extra flavor, but you don't have to.)
- Deli Flats or other bun-like bread

Directions:
- Lightly score the top and the bottom of the mushrooms with a knife.
- Mix olive oil, balsamic vinegar, garlic, salt and pepper-- brush both sides of the mushrooms well
- Place on foil lined baking sheet.
- Bake in the oven at 350 degrees for 15 minutes, flip mushrooms and cook 15 more minutes.
- During the last 2 minutes of baking, place a piece of provolone cheese over each mushroom to melt.
Assemble Sandwich:
Deli Flat with mayo- topped with cheesy mushroom, roasted red pepper slices, and basil leaves.

Tips for a Kitchen of Reality:
- Portabello Mushrooms are sold by the pound at Harris Teeter, look for them loose, not in the plastic wrapped package. They are cheaper by the pound.
- Roasted red peppers are a new fairly new addition to the Mt. Olive line of pickles, look for them in the green jar-- these are much cheaper than the other fancy brands.
- Swiss cheese is good instead of Provolone.
- Mushrooms can be grilled on a grill in the same manner, but sometimes it takes a little longer.
- I tend to add more garlic, salt, and pepper for a stronger flavor-- but make them once and you can decide what you like best.

Blackberry Wine Cake

I have had this before at our neighbor's house, but finally decided to make it on my own. YUM!! It was just as good as I remembered, and it's super easy! I had a few different recipes for this cake, a few off the Internet and some from my mom's church cookbooks. I ended up combining recipes and this is the one I used.
Enjoy!

Ingredients:

Cake:
1 white or yellow cake mix
1/2 cup cooking oil
3 oz package blackberry jello (or grape)
1 Cup Blackberry wine (Manischewitz)
4 eggs

Glaze:
2 cups powdered sugar
1/4 cup blackberry wine

Directions:
Mix all ingredients and pour into a greased bundt pan.
Bake at 350 for 45 minutes or until done.
Let cake cool slightly and flip out onto cake plate.
While cake is cooling, mix up glaze.
Once cake is cool, pour glaze over the top.

Tips from a Kitchen of Reality:
- I found all ingredients at Wal-Mart, including the blackberry wine.
- You can pour the glaze on before the cake is completely cool, but it will soak in and run off the cake some. BUT... it's still yummy!