Alfredo with Shrimp and Asparagus

One night while watching the Food Network (my favorite station), I was inspired by a "healthy" version of alfredo sauce and wanted to try it out. Unfortunately, I saw this recipe about a month ago and didn't write it down so I forgot what the ingredients were except for Laughing Cow cheese. As a result, I had to experiment and guess what was in it.

It turned out pretty good, but it's not your typical alfredo sauce. So here's my not-so-alfredo alfredo sauce. Enjoy!

Alfredo with Shrimp & Asparagus

1 package thin Whole Grain Spaghetti
15 large precooked shrimp
10 stalks of asparagus
1/2 Tbs basil
1/2 Tbs oregano
1 tsp onion powder
5 cloves garlic, chopped
1/2 cup Sherry cooking wine
1/2 Tbs Olive Oil
3 wedges lite swiss Laughing Cow cheese
1/2 cup Risotto
1/4 cup Milk
1/2 cup water
Salt and Pepper

Several hours before, combine the Sherry, basil, oregano, garlic, onion powder, and olive oil in a Ziplock bag. Throw in the shrimp and shack up. Place in the refrigerator until you're ready for it.

Cook your pasta according to the directions on the box. Take it off the stove a minute before it's down and drain from the water.

While cooking your spaghetti, place the water and asparagus in a sauce pan. Cover and cook for about 3 minutes. Add the cheeses and milk; stir until all the cheese is melted. Add the shrimp and cover the pan; cook for another 2-3 minutes. Finally, add the drained pasta to your sauce and toss to cover the spaghetti. Salt and pepper to taste.

Pork loin with Tomato-Apricot Chutney

Every Monday, Yahoo! has an article of 7 recipes for each day of the week. I've always wanted to try them but I was either 1. too lazy or 2. didn't have the ingredients. Today, I finally had most of the ingredients for the Sunday recipe so I decided to try it out!

The Yahoo! recipe calls for pork chops but we had pork loin and it worked out great! Enjoy!

Pork loin with tomato-apricot chutney

1 pork loin
1 can roasted tomatoes
1/2 cup dried apricots, chopped
1 tbs lemon juice
dash of cheyenne
Fresh thyme

Salt and pepper the pork loin and place it on the grill for about 15-20 minutes. Make sure you flip it halfway through.

While the meat is grilling, pour the tomatoes, chopped apricots, lemon juice, and cheyenne pepper into a pot. Place on a medium-hot stove. Bring to a boil and continue to stir until most of the liquid is gone and it's become thicker. Take the mixture off the stove and pour over the pork loin.

I made toast from the whole wheat bread I made earlier this week. Brush each side of the bread with olive oil and place in a skillet. Toast on each side for 1-2 minutes. It will burn slightly because of the olive oil so don't freak out when it looks completely charred.

Snickerdoodles

I have officially decided that I was a deprived child in the spoiled child sense. Don't get me wrong, my parents were very loving and I am very satisfied with my childhood - but - when it comes to cable tv shows, certain foods, vacations, etc. I would say I was deprived.

I didn't have cable when I was a kid. Shoot, now we still only have basic cable. Aka TBS, WGN and that's it! People bring up Spongebob, Blue's Clues, the Rugrats, etc. and I can't share in the joy that they get from reminiscing about those wondrous childhood memories.

The reason I am ranting about not having cable tv as a child is the epiphany that I didn't know what snickerdoodle cookies were as a child. I am now in love with snickerdoodle cookies. I think it's reasonable to assume that if I had known about snickerdoodles they would have been my favorite cookie instead of sugar cookies.

Anyways, I was bored and wanted to bake so my dad suggested I make snickerdoodles...so I did and I'm so happy I did! So please, please,  please make these and enjoy!

Snickerdoodle Cookies

2 3/4 cups flour
1 tsp salt
2 tsp baking powder
1 cup butter
1 1/2 cups sugar
2 eggs

2 tbsp sugar
2 tbsp cinnamon

Preheat your oven to 350 degrees. In a separate bowl, sift together the flour, salt and baking powder. In a large bowl, cream the butter and sugar until light and fluffy. Mix in the eggs one at a time. Gradually mix in the flour mixture. Add the extra sugar and cinnamon until completely mixed in.

Line cookie sheets with wax paper. Drop teaspoons of the cookie dough onto the cookie sheets. Bake in the oven for 12-15 minutes or until the edges are golden brown. Make sure to rotate the cookie sheets halfway through!