Linguine with Mussels and Shrimp in a White Wine Sauce

 

Ingredients

1lb Pasta (I used linguine, but any kind will work)
1 lb Shrimp, peeled and de-veined
2 lbs Mussels (farmers Market sell cooked Mussels)
4 tablespoons Olive Oil
4 tablespoons Butter
6 cloves of Garlic
½ an Onion, chopped fine
1 Sweet Pepper (i mixed chocolate, red and orange)
3tbsp Tomato Basil Marinara sauce (or 1/2 cup tomato diced)
1 cups White Wine
¼ cup Lemon Juice
¼ teaspoon Salt, or to taste
Parmesan Cheese
Fresh Parsley
Fresh Basil

Instructions

Prepare mussels by discarding any open mussels that do not close when lightly tapped. Soak mussels in cold water for 20 minutes for them to expel grit. Scrub outside to remove any dirt or barnacles. Remove beards if still attached.
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 9 to 13 minutes or until al dente; drain.
Meanwhile, in a large pot, melt butter and olive oil over medium-low heat. Add onion and garlic and cook for 3 minutes or until translucent. Add white wine, lemon juice, tomato (marinara), mussels and shrimp. If you buy the cooked Mussels. Leave them frozen and add them the last 5 mins.
Stir and cover the pot for about 8-10 minutes. Discard any mussels that did not open after cooking.
Add cooked pasta to pot with shrimp and mussels and toss (you can optionally remove the mussel from their shells if desired).Garnish with Parmesan cheese and fresh parsley and basil.
serve and eat

Cilantro Lime Chicken Chili

Ingredients

2 (14.5-ounce) cans white beans

1 tablespoon canola oil

1 medium jalapeno pepper, minced

2 medium poblano peppers, chopped

1 large onion, chopped

4 garlic cloves, minced

Kosher salt and freshly ground white pepper

2 tablespoon ground cumin

3 teaspoons ground coriander

1 1/2 teaspoon ancho chili powder

cups low-sodium chicken broth

2 limes, juiced, plus lime wedges, for serving

1 rotisserie chicken, skin removed and meat shredded.. 1lb chicken breast

1/4 cup chopped cilantro leaves

Sour cream, for topping

Tortilla chips, coarsely crushed, for topping

Directions

Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.

Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.

After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.

7Up Pounds Cake

Makes one 10″ Bundt cake 

1 1/2 cups unsalted butter (3 sticks), softened3 cups granulated sugar1 Tablespoon lemon zest1 Tablespoon lemon juice1/2 Tablespoon lemon extract or flavoring3 cups all-purpose flour (I used unbleached flour)3/4 cup to 1 cup 7–UP

Preheat oven to 325˚F. Grease or spray a 10″ bundt or tube pan; set aside (you can grease and flour the pan if you want it to come out super-easy).

In large bowl, cream butter and sugar, blending well. Add in eggs, 1 at a time, mixing well after each addition. Add in lemon zest, lemon juice, and lemon extract and blend well.

Add flour to the butter mixture, 1 cup at a time, mixing well after each addition. Add 7–UP, about a half or third at a time, blending well after each addition. Pour batter into prepared pan and bake at 325˚F for 65 to 75 minutes or until toothpick inserted in center comes out clean. (Note: My cake was done in 65 minutes, using 3/4 cup of 7–UP. If you use 1 cup of 7-UP your baking time may be a little longer, but be careful not to over bake, or it may be dry).