This is a no-oven recipe if like me you buy grilled shrimp that is pre-cooked. Otherwise it might take 5 to 7 minutes to heat the shrimp. Either way it’s a quick and easy dinner to create.
I’ve altered this recipe. I thought it would taste better if the bread were toasted. So I used a panini grill for a couple minutes. The recipe originally called for softened butter. I don’t like eating raw butter. Plus it called for mayonnaise at the same time as the butter.
I opted to buy Primal Kitchen mayonnaise with avocado oil.
This brand of mayonnaise tastes better I think. As regular mayonnaise is made with soybean oil which comes from GMO soybean crops.
This sandwich is delicious. However it’s a light meal on its own so I recommend having a salad with the sammy. Or better yet in keeping with the seafood theme a can of clam chowder.
Stir mayonnaise and shrimp together. Sprinkle Old Bay seasoning on one slice of bread. Spread shrimp on bread. Top with tomato slice. Then top with potato chips. Cover with other slice of bread. Cut bread diagonally.
The next time I make this I’m going to heat up New England Clam chowder to serve with it.
The November issue of Bon Appetit has this recipe:
Cook 1 pound spaghetti in large pot of salted water. Stir every so often until 1 minute less than package direction for al dente.
Drain. Reserve 2 cups of pasta cooking water. Return pasta to the pot. Add 1 1/4 cups plain whole-milk Greek yogurt. Toss with tongs to coat thoroughly.
Add 1/2 cup pasta cooking water and then toss. Add cooking water a splash at a time to get to a creamy sauce like Alfredo.
Use shallow bowls to divide pasta into. Top with your desired amount of chili crisp. I bought and used Momofuku chili crunch.
Serves 4 to 6.
A surprising combination of flavors. Yet a recipe to try once to see if you like it.
The fall just might be the season to cook this recipe too.
This recipe is from the Joanna Gaines cookbook Magnolia Table: A Collection of Recipes for Gathering Volume 3. Since the recipe is too long and detailed and owing to copyright I won’t reprint it here.
Of course my version looks nowhere near the prettified bacon butternut squash photo in the cookbook.
Plus I didn’t use bacon so instead of sauteing the butternut squash and shallots in bacon dripping I splashed a little organic EVOO in the skillet. Too I would say you definitely need to add a splash of water to the skillet halfway through so that the pan doesn’t get dry and burnt.
This is a tasty dinner I had that was listed in the Side Dishes section of the cookbook. I would definitely use this recipe again as the food is so delicious.
It calls for 4 cups of butternut squash and I was one person having this meal. For a side dish like it was intended it might serve 4 people.
In fact I might buy this Volume 3 of Magnolia Table as I want to try other recipes in the cookbook.
I buy the Magnolia Journal magazine which also has recipes and interesting articles to read.
Now that butternut squash is in season it’s the perfect lunch or dinner.
Be aware that you need counter space or else use your sink basin to prepare the ingredients.
I accidently bought a brick of parmesan cheese that I had to grate. It was OK to buy the parmesan cheese pre-grated however I didn’t realize this. Save yourself the trouble and buy a container of grated parmesan.
The upside-down pasta bowl proclaims Bon Appetit. The recipe for the alfredo corn in the photo comes from Bon Appetit magazine. It’s creamed corn circa 2024. Better than the store-bought kind which likely has a chemical additive via natural flavor as an ingredient.
This is my new favorite recipe. Though I used 3 ears of corn the kernels did not fill up 2 cups in the measuring cup. In the future I’ll buy six ears of corn to make the full recipe.
Plus I did not use the Parmesan cheese crisps. I also used David’s Kosher salt not the Morton.
2 Tbsp. unsalted butter cut into pieces
1/2 tsp. freshly ground pepper
2 cups fresh corn kernels (from about 2 large ears)
2 tsp. cornstarch
1/2 tsp. Diamond Crystal or 1/4 tsp. Morton kosher salt plus more
2 oz. Parmesan finely grated (about 1 cup) plus more for serving
Store-bought Parmesan cheese crisps (such as Whisps for serving)
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Melt butter in a medium high-sided skillet over medium heat. Add pepper and cook, swirling pan, until fragrant, about 45 seconds. Add corn and cook, tossing often, until tender, about 2 minutes.
Mix cornstarch and 1/2 tsp. Diamond Crystal or 1/4 tsp. Morton kosher salt into 1/2 cup room-temperature water in a small bowl until dissolved. Add to pan; cook, stirring constantly, until liquid thickens and clings to corn, about 2 minutes.
Remove pan from heat. Add 2 oz. Parmesan and stir vigorously until mixture is creamy and melted. Taste creamed corn and season with more salt if needed.
Spoon creamed corn into a shallow bowl. Top with more Parmesan; coarsely crush a handful of cheese crips over.
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