Farfalle with Shrimp in a lemon, butter, white wine sauce

1 lb. farfalle, cook according to pkg. directions
1 pound of raw deveined, cleaned shrimp...tails can be on or off
1 pint of sweet yellow cherry tomatoes
4 green onions, chopped
1 stick of butter
juice of 1 lemon
3/4 cup olive oil, extra light (allows for a higher cooking temp)
2 garlic cloves, minced
1 tsp sea salt
1/2 tsp black pepper
2 turns of the pan of your favorite white wine. If you wouldn't drink it...then don't cook with it :)

Cook pasta and drain. In a deep skillet melt butter over medium heat. I add the oil as the butter melts to prevent it burning. Add in minced garlic and sautee for 2-3 minutes. Next turn up your heat to medium high and add the shrimp. Season with salt and pepper then add wine. cook for 10 minutes so the shrimp is cooked through and sauce reduce. Stir in lemon juice and add pasta to the shrimp and sauce. Toss well and serve.

Spinach and artichoke dip

1 can (14 oz.) artichoke hearts, drained, chopped

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained

1 cup refrigerated alfredo sauce

8 ounces of softened cream cheese

1/3 cup grated Parmesan Cheese

4 cloves garlic, minced

1/4 tsp salt

1/4 tsp black pepper

1/4 tsp crushed red pepper

Preheat oven to 350°F. Mix all ingredients until well blended. Spoon into 9-inch quiche dish or pie plate. Bake for 20 min. or until lightly browned. Serve with crackers, pita chips, or tortilla chips. You can also sprinkle with an additional 1/2 cup of shredded parmesan before baking.

Egg rolls

1 pkg. of egg roll wrappers
1 bag of shredded slaw
1 1/2 lbs. chicken, can use left overs from a roasted chicken or grilled.
3 Tbsp. honey
2 tbsp. soy sauce
1 tsp. mustard seed
black pepper to taste
1 egg, whisked
vegetable oil


Mix togther slaw, chicken, honey, soy sauce, mustard seed and pepper. Whisk egg and set aside. In a deep skillet, heat 1 1/2 -2 inches of oil over medium high heat. Place approx. 1/2 a cup of mixture onto the egg roll wrapper. Wrap like a burrito, folding 2 ends toward each other and then roll. Before sealing, brush the edge with egg wash and seal. The size of my egg rolls yields a dozen. Cook 4 at a time in the oil, about 30 seconds each side or until golden brown. Drain on paper towls and then serve with your favorite dipping sauce.