WALNUT SHRIMP ALFREDO

I didn’t have any “ribbon like” noodles for a fettuccini, so I had to use a “round like” spaghetti noodle instead!

It don’t matter, if you’re cupboard doesn’t contain everything you need and your in a hurry and hungry…improvise!

I found frozen shrimp, so I let it thaw a little and then pulled off the tails, and then cut it into bite size pieces.

I boiled the spaghetti, which only took 9 minutes, strained the water off, put it back in the large deep pan it was cooked in, and set it aside. I added a little more salt to the noodles for taste.

In a saucepan I heated Bertolli’s Mushroom Alfredo Sauce over low heat.

I cut up a large onion, chopped up a big handful of walnuts and set them aside.

In a large hot skillet, I poured in some olive oil, dumped in a large spoon of garlic, added the onions and walnuts, some hot crushed red peppers, some dried tomatoes (I like a lot of the sweet taste), some salt, and black pepper, and a large jar of sliced mushrooms. Once this mixture began to steam, I dumped in the shrimp and stirred it for about 10 minutes (only slightly longer for fresh shrimp).

When the onions begin to turn transparent, dump it all over the spaghetti and mix.

That's it!

As an extra, I think cooked bacon or a spicy sausage would compliment the flavor. If I’d had some, I would have used it.

RECHARGING WITH AUBREY’S COMFORT FOOD

After Saturday’s punishing hike to the White Oak Sinks, the waning explorers stopped at the nearest restaurant with draft pulls! The closest and the best on our trip back was Aubrey’s Restaurant in Maryville, Tennessee.

The rounds went something like this, Pabst Blue Ribbon (on draft no less for Steve), iced tea (Corey), Sierra Nevada (followed by a Bass for Mushy), another Sierra (for Ron), Newcastle (for Matt), and Bud Light (for Gary)! After clinking glasses, we downed the first glasses in short order.

Next in order of importance – food – comfort food, and lots of it for tired trail hands!

In the same order, except that I missed Gary’s prime-rib sandwich, our choices from the menu:

- Peanut Crushed Catfish Fingers
- Boston Scrod with loaded back potato and macaroni

- Rattlesnake Pasta with chicken and spinach
- Grilled Tuna Sandwich
- Ragin’ Cajun with Firehouse Chili

Times don’t get any better than that guys!

SCALLOP STIR-FRY

My wife has been under the weather for the last 3 weeks, so cooking has been pretty much left up to me. That’s okay, she can wait on me next week after I have my shoulder operation!

Any, here’s a quick meal that will satisfy your hunger and your taste buds.

- Heat some olive oil and a large helping of minced garlic in a large skillet.
- Toss in a package of frozen scallops.
- Salt and pepper the scallops as they begin to cook, and then generously sprinkle some hot crushed red pepper over them.
- Toss in a large handful of almonds.
- When the scallops are cooked through (about 10 minutes), dump in 2 or 3 handfuls of Birds Eye Thai Stir-Fry frozen vegetables.
- Add extra onions…they never have enough in those packages for my taste!
- Add a generous squeeze of honey to the mixture and about of 1/3 bottle of Kikkoman Stir-Fry Sauce.
- Salt and pepper the vegetables once again to taste.

The vegetables should only take about 12 to 15 minutes to cook tender.

Serve in a bowl (if you are a caveman), or on a plate with rice if you want the full carb treat!

SPICY CHICKEN WINGS

As you know from my other blog, I was in Alabama this weekend. So, we did not buy provisions last week and made do on what we had to make it until we left Friday morning.

I found some Tyson Frozen Chicken Wings and decided “hot wings” is what we will have for supper Thursday evening.

I placed the full bag, about 27 mixed pieces of “flats” and “drums” on a greased baking sheet and heated the oven to 400 degrees. I cooked the uncovered wings for about 50 minutes, taking them out and turning them after about 30 minutes.

About 10 minutes before the wings came out of the oven, I heated 1/3 stick of butter, 2 or 3 tablespoons of vinegar, 4 tablespoons of my favorite hot sauce, 1 cup of hot and spicy barbeque sauce, and about ¼ cup of honey in a large skillet.

As soon as the wings came out of the oven, I tossed them into the hot, sweet, and spicy mixture and continued to toss them repeatedly until fully coated in the sauce.

I served the wings with a frosty glass of Old Scratch beer and plenty of paper towels!

If you like you wings a little crunchy, I suggest broiling them for about 5 minutes on each side prior to tossing them in the sauce.

Finger licking good!

QUICK AND TASTY RIBS

We were a little rushed for our evening meal tonight and there was little to be found in the pantry. However, I finally found a rack of frozen baby back ribs in the freezer, a packet of heat and eat rice pilaf, and enough lettuce, carrots, onion, and tomatoes for a small salad each.

The quickest way to get juicy tender ribs is to boil them for 45 minutes on low to medium heat.

I cut the rack in to so they would fit into my boiler, filled with water that just covered the meat, poured in a beer (not one of favorites – too precious to waste), added salt, garlic powder, and a little cayenne pepper for subtle flavor.

While the boiling was going on I opened a Blue Moon for myself and relaxed.

I then took the ribs out of the water and placed them on a slightly oiled Pampered Chef baking dish. I covered both sides of the ribs in sweet honey barbeque sauce and tomato catsup. I baked them for 1 hour, taking them out in 30 minutes to recover them in more sauce.

That left time for another Blue Moon!

Say hello to my little ribs! Delicious!

ORANGE CHICKEN STIR

Well, I am back on the caveman kick, having gained 2 pounds in Jackson Hole, but it was worth it. Now, it back to meat, nuts, veggies, and fruit!

Tonight I fixed Ms. Mushy my new Orange Chicken Stir-fry, and it was wonderful.

I first fried the chicken tenderloins in a hot skillet of olive oil, minced garlic, and hot sauce. I placed about 8 pieces in the hot oil, allowed them to thaw about 5 minutes, turned them, and put on salt and pepper. By that time, the other side had thawed enough to hold the seasonings, so I flipped them back over. I let that side brown before turning again. Once each side was a dark brown to black, they were done. I put them on a paper towel to cool.

I opened a Shipyard IPA, poured it into a frosty mug, and took a long pull!

I then cut up a package of broccoli and carrots into small pieces. I also cut up about half of a large onion and placed all the veggies in a bowl.

Over the top of the veggies I grated orange peel, sprinkled the top with more salt and pepper, added a handful of almonds, and put in a good amount of tarragon powder. I then drizzled a little more olive oil over them and mixed it well.

I then dumped the veggies into the hot skillet and stir-fried them until tender, dumped the chicken (cut to bite size) back into the mixture, and squeezed the juice from the orange halves over the hot food.

It was very good for the caveman!