Publix's Watermelon Feta Salad

The other night, my friend Susan had us over for dinner.  One of the dishes she served was this wonderful watermelon salad.  I had seen several recipes for this recently, but wasn't sure if I was buying the whole idea of watermelon being a key part of a salad - I'm always a little wary of mixing sweet and savory items.  I was really impressed with this salad, though.  Susan told me the recipe was from Publix, so today I looked it up and made it myself.  It's so great and refreshing.  I'm sure I'll be eating it more throughout the summer!

Watermelon Feta Salad
Ingredients 4 oz feta cheese
2 lb watermelon slices (or quarters)
8 oz grape tomatoes
3 tablespoons olive oil
2 teaspoons white balsamic vinegar
1/2 teaspoon kosher salt
3 cups arugula greens (about 5 oz)
1 cup sliced red onions

Prep
Cut feta and watermelon into small bite-size pieces.
Cut tomatoes in half.

Steps
Whisk oil, vinegar, and salt to blend; set aside. Place arugula, onions, and tomatoes in salad bowl.
Add vinaigrette; toss to coat. Add cheese and melon; serve.

CALORIES (per 1/4 recipe) 270kcal; FAT 17g; CHOL 25mg; SODIUM 470mg; CARB 26g; FIBER 3g; PROTEIN 7g; VIT A 50%; VIT C 60%; CALC 25%; IRON 8%

Newly Weds to... Oldly Weds?

Kent and I celebrated 5 years of marriage this week!  I can't believe how quickly the time goes - it makes me feel old!  It also makes me feel like I need to change the name of my blog, but I just don't think I can bear to do it.  So, I guess we'll just have to keep trying to live like newlyweds!  We celebrated with a wonderful dinner at Cafe Dupont.  I had a great ribeye and definitely MUST recommend the beignets for dessert!  I keep meaning to post pictures from our big trip to Switzerland that we took in the Spring as an early marker of our anniversary.  Maybe I'll get around to it one of these days...

Taziki's Friday Special

I found this recipe recently, even though it had been publish in 2008 on AL.com.  I really wanted to make it since Taziki's Friday Special is one of my favorite lunch time items!  I figured that the owners had given AL.com a slightly different version of the recipe to print (a lot of folks don't like to give away all their secrets!) but this dish really did taste like it does at the restaurant!  This recipe is supposed to be enough for 6 people, so I cut down the chicken and pasta portions to 4 people so that Kent and I could eat it for leftovers one night - we still had plenty left over even after the 2nd day, but it doesn't last too long in the fridge.  To cook the chicken, I just sauteed three chicken breasts instead of grilling them, and the chicken was still great.  Be sure to get real feta; I accidentally got reduced fat, and it is not the same!!!  This would be a perfect dish for a luncheon, and I'll definitely be making it again!

 

Photo from AL.com

Taziki's Friday Special
Ingredients:
3 tablespoons fresh thyme, chopped
1 tablespoon shallot, minced
½ cup balsamic vinegar
Juice from one lemon
1 teaspoon sugar
1 tablespoon Dijon mustard
1 ½ cups blended olive oil
Salt and pepper to taste
6 cups mixed lettuces
1 ½ pounds penne pasta, cooked
6 boneless skinless chicken breasts, grilled and cubed
2 cups feta cheese crumbled
3 tomatoes seeded and diced
1 handful fresh basil chopped
Flat or pita bread - toasted

To make vinaigrette: Mix thyme, shallots, balsamic vinegar, lemon, sugar, Dijon mustard. Slowly whisk in oil. Add salt and pepper.

Place about 1 cup mixed lettuces on each plate. Toss cooked pasta with 12 ounces (or to taste) vinaigrette.

Toss grilled chicken with 6 ounces vinaigrette.

Spoon approximately 3 cups pasta onto lettuce, then add chicken.

Top with diced tomato, feta cheese and fresh basil, to taste.  

Alton Brown's Meatloaf

Kent tried Alton Brown's meatloaf recipe tonight, and we both really liked it.  Kent's been making this recipe for a long time but wanted to try something new.  They actually turned out pretty similarly - but I thought I would post it in case anyone is looking for something new.  It was really good!

Alton Brown's Meatloaf

Ingredients

• 6 ounces garlic-flavored croutons
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 teaspoon chili powder
• 1 teaspoon dried thyme
• 1/2 onion, roughly chopped
• 1 carrot, peeled and broken
• 3 whole cloves garlic
• 1/2 red bell pepper
• 18 ounces ground chuck
• 18 ounces ground sirloin
• 1 1/2 teaspoon kosher salt
• 1 egg

For the glaze:

• 1/2 cup catsup
• 1 teaspoon ground cumin
• Dash Worcestershire sauce
• Dash hot pepper sauce
• 1 tablespoon honey

Directions

Heat oven to 325 degrees F.

In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.

Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.  Cook until it reaches 155 (it should take about 90 minutes).

Caprese Pizza Dip - from Susan

Susan brought this wonderful dip to our Sunday School get-together this weekend!  We decided we liked it with tortilla chips, and it's best if it can be kept warm.  This would be a great appetizer for a Greek dinner, and the tomatoes make it perfect for summer-time!

(Photo from us-masala.blogspot.com)

Caprese Pizza Dip

Ingredients:

1 pint/2 cups grape tomatoes, halved
1 tbsp + 2 tsp olive oil
2 cloves garlic, minced
8 ounces cream cheese, softened at room temp
10 ounces shredded mozzarella cheese
¼ cup + 2 tbsp grated parmesan cheese
¼ cup basil leaves, chopped roughly
Salt and pepper to taste
A pinch of dried oregano

Directions:

Preheat oven to 425 degrees.  Line a baking sheet with aluminum foil.   Place tomato halves on top.  Drizzle with 2 tsp olive oil and salt, then bake for 12 – 17 minutes.  Take out of the oven and set aside.  While tomatoes are roasting, mix softened cream cheese with mozzarella and ¼ cup parmesan.  Stir in fresh basil, garlic, oregano, salt, and pepper – mixing well to combine.  Place the tomatoes at the bottom of a baking dish, top it with the cheese mixture.  Sprinkle with remaining parmesan, drizzle 1 tbsp oil on top.  Bake for 20 – 22 minutes, or until top is golden and bubbly.  Serve immediately with crackers, chips, or toasted crusty bread.

Hot Corn Dip - from BLC

My friend, BLC, of The Company She Keeps has made this recipe several of the times we've gotten together recently.  It's so good and always goes really fast!  This is a perfect appetizer to take to parties - so delicious!

 

Photo from bakedbree.com

 

Hot Corn Dip

(from Bakedbree.com)

 Ingredients

• 1 (8-ounce) brick cream cheese, room temperature
• 1 Tablespoon jalapeno, minced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chipotle chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups corn kernels (fresh or frozen)
• 3 cups shredded Mexican cheese blend
• tomatoes
• green onions
• cilantro
• tortilla chips

Instructions

1. Put the cream cheese, jalapeno, garlic powder, chipotle powder, salt and pepper in a large bowl. Mix together until well combined. Add the corn. Mix until everything is combined. Add 2 cups of the cheese and stir until combined.
2. Spray a 9×13 pan with cooking spray. Pour corn into pan and top with remaining cheese. Bake in a 350 degree oven for 20 to 30 minutes, or until the cheese is melted and it is hot all the way through. Top with chopped tomatoes, sliced green onions, and cilantro. Serve with chips.

Enchilada Casserole

This recipe is from Birmingham's Junior League Cookbook, Tables of Content.  I tried this dish at a recent meeting and then made it for friends after they had a baby.  It's a great recipe to make and take since it's a whole meal in one dish.  It's also a really easy way to make Mexican food at home - and who doesn't love that?!

Enchilada Casserole
Ingredients:
1 (10 oz) package frozen chopped spinach, thawed and drained
1 1/2 pound lean ground beef
1/2 onion, chopped
1 garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground red pepper
Salt and pepper to taste
1 (14-oz) can diced Mexican-style tomatoes
1 (8-oz) can tomato sauce
1 (4-oz) can diced green chiles
Juice of 1 lime
1 teaspoon sugar
10 (6-in) corn tortillas, quartered
1/2 cup (1 stick) butter, melted
2 cups (8-oz) shredded Monterey Jack or Cheddar cheese
1 cup sour cream

Directions:
Squeeze any excess moisture from the spinach.  Brown the ground beef with the onion, garlic, cumin, red pepper, salt, and black pepper in a skillet, stirring until the ground beef is crumbly; drain.  Stir in the spinach, undrained tomatoes, tomato sauce, green chiles, lime juice, and sugar.  Simmer, covered, for 10 minutes, stirring occasionally. 

Preheat the oven to 350 degrees.  Dip the tortilla quarters in the melted butter.  Arrange 1/2 of the tortillas in a greased 9x13 inch baking dish.  Spread with 1/2 of the ground beef mixture and sprinkle with 1/2 of the cheese.  Layer with the remaining tortillas, sour cream, remaining ground beef mixture, and remaining cheese and bake for 30 minutes.

Collard Greens Casserole

We've finally had some time to try some new recipes in the last few weeks.  Kent found and made this one, and it's definitely a winner!  Kent killed a turkey back in March, and we had been trying to figure out what to do with it.  So, we fried the turkey breasts like chicken and ate them along with this dish and some homemade chow chow.  It was definitely a Southern dinner!

Collard Greens Casserole
(from: yearofalabamafood.com)  
Ingredients

• 1 bunch of collard greens (Kent used seasoned canned greens - just try to get the water out)
• 1 medium onion, diced
• 1 ham hock
• 1 pint water
• 1 pint chicken stock
• 1 teaspoon crushed red pepper
• 3 tablespoons white vinegar
• 1 tablespoon sugar
• Salt and pepper to taste
• 1 cup diced onions
• 1 cup diced tomatoes
• 1 1/2 quarts cornbread batter (thin with buttermilk - Kent used Jiffy Mix)

Directions
Remove stems from collard greens and wash greens thoroughly, approximately 4 times. Cut greens into 1/2-inch strips.
Place onion and ham hock in a large pot with water and chicken stock. Cook 1 1/2 hours or until tender. Add more water if needed. Remove ham hock and let cool.
Add greens to liquid and cook approximately 45 minutes, or until tender.
Add crushed red pepper, white vinegar, sugar, salt and black pepper.
Remove meat from the ham bone; chop meat into large pieces.
Place cooked greens into a cast-iron skillet or rectangular baking dish (if using canned greens, skip steps above and add drained greens to dish).
Sprinkle diced ham hock, 1 cup diced onions and tomatoes on top of collard greens.
Pour a thin layer of cornbread batter over the top. Bake at 375 degrees for 30 minutes or until bread topping is golden brown.
Serve with grilled okra, chow chow and hot sauce.

Sun-dried Tomato and Kalamata Olive Bruschetta

I found this recipe on Pinterest and tried it recently when I hosted a girls' night at my house.  It was a big hit, and I'll definitely be making it again!  It's the perfect appetizer for any dinner party.  I had a lot of extra tapenade left over - so it could definitely be used as a dip, too.

 

(Photo from: garnishwithlemon.com)

 

 

Sun-dried Tomato and Kalamata Olive Bruschetta

(from:  garnishwithlemon.com)

Ingredients

• 1 loaf French bread
• 4 oz. Crumbled Feta cheese
• 4 oz. Light cream cheese softened
• 3 garlic cloves
• 4 oz. Kalamata olives coarsely chopped
• 1- 7 ounce jar julienne sun dried tomatoes, chopped
• 10 basil leaves chopped

Instructions

1. Preheat the oven to 400.
2. Slice the bread into ½ inch slices and toast in oven until lightly browned (about 9 minutes). Rub the bread with one of the garlic cloves after you remove it from the oven. Can be made two days ahead, put in air tight container once it has cooled.
3. Combine Feta and cream cheese until smooth.
4. Put remaining garlic cloves, olives and sun-dried tomatoes in bowl of food processor. Pulse until coarsley chopped but not pureed. Slice basil in ribbons and stir into tapenade.
5. Right before serving, spread crostini with cream cheese mixture and top with olive tomato tapenade.

Speckled Egg Cake

It's become our tradition to have friends over for Easter Brunch.  This was our fourth year of hosting Easter Brunch, and we love spending it with other friends who don't have family in town.  I'm always in charge of the dessert, and this year I decided to try something really fun!  I had seen this cake on Pinterest and had been saving it for Easter.  I'm really pleased with the way it turned out! 

This is a picture of my cake.  It's a little distorted in this picture - but you get the general idea.  For purposes of pride, I'm not going to post a picture of the original cake I was trying to imitate... just take my word for it - mine's REALLY close!)

SPECKLED EGG CAKE
a DIY by Carrie Sellman
From: thecakeblog.com
Supplies

• cake of choice, assembled and crumb-coated (I made the Southern Living Almond Wedding Cake - so good!)
• buttercream icing (I also used the Southern Living icing)
• food coloring
• 1 T cocoa powder
• 1 1/2 T vanilla extract
• clean paintbrush
• wax paper
• paper towels, for clean up
• speckled eggs

STEP 1: Color your buttercream frosting with a few drops of food coloring. I used 2-3 drops of Americolor Sky Blue gel. When tinting buttercream, I like to add one drop of color at a time until I reach the right shade. If you’ve ever ruined a batch of icing before, you already know the benefit of adding color gradually. And when in doubt, I like to error on the light side. Buttercream naturally darkens slightly as it sets.
STEP 2: Frost your assembled and crumb-coated cake with your pretty blue buttercream. Smooth and shape to your liking. It does not have to be perfect. We’re about to splatter it up!
STEP 3: In a small bowl, mix together 1 tablespoon of cocoa powder with 1 1/2 tablespoons of vanilla extract. Stir well until cocoa is completely dissolved and you have a thin, chocolate paint.
STEP 4: Cover your work area with wax paper. Lightly dip your new (or totally clean, never used for paint) paintbrush into the chocolate. Holding the paint brush with one hand, gently flick the bristles with your other index finger to splatter the chocolate paint. Practice first onto your wax paper until you get the hang of it. No need to move on to the cake until you master the flick. When you’re ready to start speckling, hold the paintbrush fairly close to the cake and start splattering.
NOTE: A little chocolate paint goes a long way. So dip your brush lightly. If your paintbrush becomes ‘clogged’ with paint and is no longer splattering nicely, rinse it with water. Dry with a paper towel. And start again.
STEP 5: Keep splattering away! Move up, down and all around to completely cover the cake.
NOTE: As you work, you will undoubtedly get a splatter that is bigger than you would prefer. Or accidentally get carried away and bump the cake with your paintbrush. (Don’t ask me how I know this!) You have two options here. Either embrace the imperfections and let it go. Or wipe it off quickly with a light dab of water and paper towel. Then go back to speckling. If you look closely, you can see where I wiped one of my oh-no-it’s-too-big splatters. Left-middle. Not too bad of a correction and I think it adds to the speckled egg charm.
STEP 6: Now that you have the hang of splattering, you’ll also speckle the eggs you previously made. While you wait for the cake and the eggs to dry, now is a good time to wipe off any stray splatters on your cake pedestal. Once both the eggs and the cake are completely dry, arrange eggs on top of cake. Use a dab of buttercream to hold them exactly where you want them.
STEP 7: Cut, eat and enjoy!

Couscous Salad with Fresh Spinach and Chicken

My church hosted a Spring Fling event recently for women in the church.  This lovely dish was served for dinner and was so wonderful!  All of the ladies at the table talked about how great it tasted.  I can't wait to try it at home!  It goes well with pita bread or chips.

Couscous Salad with Fresh Spinach and Chicken
1/4 cup sliced almonds, toasted
1 ½ cups cooked couscous
2 cups baby spinach leaves, rolled and sliced into slivers
1 cup dried cranberries

1 English cucumber, chopped

1 15oz can chickpeas, drained and rinsed

1 small red onion, chopped

Cooked and sliced chicken (marinated in olive oil, lemon juice and Nature’s Seasoning)

Dressing:

½ cup plain low fat yogurt
3 T olive oil
2 T freshly squeezed lemon juice
2 cloves minced garlic

 

Directions:
Combine the almonds and the red onion in a bowl. Whisk together yogurt, olive oil, lemon juice and

garlic. Pour over salad and toss. Season with salt and pepper. Chill, serve with sliced chicken.

Chicken, Pesto, and Spinach Quinoa

I've been wanting to try quinoa since it seems to be everywhere now!  This was the first recipe I've made, and I really liked the way it turned out.  The cheese and pesto help to give it a creamier taste, so it doesn't seem dried out.  I'm definitely going to be trying some other quinoa recipes in the future!

Photo from Sea Jet Cook

Chicken, Pesto, and Spinach Quinoa
From: Sea Jet Cook
Ingredients:
1 cup quinoa
2 chicken breasts
3 big handfuls of fresh spinach (about 3 cups)
6 tablespoons pesto
1/2 cup Parmesan cheese

Directions:
Cook the quinoa according to the package directions (we used a brown rice and quinoa mix).  Cut the chicken into small cubes and cook in a fry pan or a grill pan until done. When the quinoa is done, add the spinach, pesto, and parmesan.  Then add the chicken stir it all together.

Roasted Brussels Sprouts with Sriracha Aioli

In the last year or so I've gotten really into brussels sprouts and have been looking for different ways to cook them.  I have roasted them before but have never tried them with a sauce.  This is a super easy recipe and can even be used as an appetizer.  Be careful, though, the sauce is really spicy!! 

Photo from Authentic Suburban Gourmet

Roasted Brussels Sprouts with Sriracha Aioli
(From Authentic Suburban Gourmet)1 Lb. Brussels Sprouts, trim ends only and leave whole
Olive oil
Salt and pepper

Preheat oven to 350

In a baking dish add the Brussels sprouts and toss with olive oil until well coated and season with salt and pepper. Cook for 20 to 25 minutes, so the Brussels are still firm. Serve with dipping sauce as a main dish or appetizer.

Sriracha Aioli
4 T. Mayonnaise
1 to 2 T. Sriracha (add more or less depending how hot you like it)

Mix the ingredients in a small bowl and let sit in refrigerator until ready to use.

Crusted Honey Mustard Chicken

This is a great chicken recipe that I first tried in the fall.  ...And the best part is that it's a Weight Watchers recipe!  I used Panko bread crumbs instead of the cornflake crumbs, and it was delicious!  It has a great crunch like fried chicken but it healthier since it's baked.  I think this is something that would be great for children, and it has a fancy enough taste for adults.  This is definitely going in my chicken recipe rotation!

Photo from WeightWatchers.com

Ingredients:

	1 spray(s) cooking spray
	2/3 cup(s) lite honey mustard dressing
	1/8 tsp table salt
	1/8 tsp black pepper
	2 tsp dill, freshly chopped
	1 medium uncooked scallion(s), finely sliced
	1 cup(s) cornflake crumbs
	1 pound(s) uncooked boneless skinless chicken breast(s), four 4 oz pieces

Instructions:

• Preheat oven to 425°F. Coat a shallow pan with cooking spray.
• In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions; remove 1/3 cup and set aside.
• Place cornflake crumbs in a shallow bowl. Dip chicken into dressing mixture and then cornflake crumbs; place in prepared pan.
• Bake until chicken is golden and no longer pink in center, about 15 minutes.
• Drizzle remaining dressing mixture (the 1/3 cup that was set aside) over chicken breasts and serve.
• Yields 1 piece of chicken and about 1 1/3 tablespoons of dressing per serving.

Sliced Baked Potatoes

Kent and I both found this recipe in different places a few months ago.  We've made them several times, and they are so good!  I get tired of baked potatoes, but these have so much flavor and a different texture than traditional baked potatoes.

Picture from foodgawker.com

Rosemary Sliced Baked Potatoes
from Ina Garten
Ingredients:

3 pounds Yukon Gold potatoes

1/3 cup olive oil

4 teaspoons kosher salt

2 teaspoons freshly ground black pepper

2 tablespoons finely chopped fresh rosemary (divided) 

 

Directions:

Preheat oven to 425 degrees F.

Cut crosswise into each potato at 1/8-inch intervals, cutting to within 1/4 inch of the bottom. (Kent puts chop sticks on either side of the potato so that he can't cut all the way through.)  Place the potatoes in a large bowl, add the olive oil, salt and pepper and 1 tablespoon of the rosemary and toss well, working the salt mixture in between the slices. Arrange the potatoes on a sheet pan cut side up.

Bake the potatoes for 30 minutes, until they are tender and golden and crisp on top.  Sprinkle with remaining rosemary and serve.  Adding a sprinkling of parmesan can also be great!

Blackberry Crunch

I got this recipe from my family's recipe book.  It was submitted by my aunt, Marilyn, who is a fantastic cook!  I was looking for a dessert to make one night for some friends from church who were coming over for a meeting.  I knew I would be getting home from work a little late and wouldn't have tons of time, but I wanted to serve something homemade.  This was super fast and perfect for a cold winter night!

Blackberry Crunch
Ingredients:
1 (20 oz) can crushed pineapple, undrained (in its own juice)
3 cups blackberries (Marilyn's recipe calls for blueberries, but nearly any berry will do!)
1 package yellow cake mix
1 stick margarine, melted
1 cup chopped pecans or walnuts

Directions:
Grease a 9 x 13 inch pan.  Spread undrained pineapple in pan.  Layer berries over pineapple.  Sprinkle dry cake mix over the berries.  Then pour the melted margarine over all.  Sprinkle top with chopped nuts.  Do not stir.  Bake at 350 degrees for about 45 minutes.  Serve warm with ice cream.

And... we're back!

I've been posting on my blog for 3 1/2 years now. I had been doing really well the first 3 years posting about once a week or at least a few times a month, but last summer I went back to school and have had far less free time!  I'm not taking a class this semester, so I hope to be back to posting more often!  I've back blogged a few recipes that I've had time to make recently, so please take a look at those.  For some reason, blogger is not letting me upload photos for my recipes right now, but I'll try to come back later and post pictures.  I'm not sure how often I'll be able to blog, but hopefully you'll see a few new recipes every now and then.  Happy cooking!!

Shrimp Diablo

My friend, Sydney, and I are always exchanging recipes over lunch.  She sent me this one recently after trying herself, and I'm dying to get the chance to make it!  I love spicy seafood, so I know this dish is going to be great!

 

Shrimp Diablo

Ingredients:
1 lb. med. lg. shrimp. Frozen but uncooked. Peeled & deveined.

1 t crushed red pepper flakes

6 T good olive oil

1 1/2 T salt

1/4 C cognac or brandy

4 T minced garlic

1/2 t sugar

28 oz can diced, unflavored tomatoes, drained

1 C dry white wine

1/4 C chopped parsley

1 lb. linguini

1/3 C heavy cream

2 oz. capers, drained & rinsed.

Directions:
1. Get a big pot of salted water on stove to boil. Heat a heavy 12 inch skillet on high for about 4 minutes. This is very important - don't go too fast. The pan needs to be really, really hot. While the pan heats, toss the shrimp with half the red pepper flakes, 2 T of the olive oil and 3/4 t salt. Stir to coat shrimp and let them sit.

2. When pan is ready dump in the shrimp and use a wooden spoon to spread them around in a single layer. Let them sit there for 30 seconds - the bottoms will turn a mottled brown. Remove from the heat and stir the shrimp so the other side is down. Add the brandy and wait a second or two. Put the pan back on the heat and wave a match over the pan until the brandy lights. Watch your eyebrows! Shake the skillet until the flames die down. Pour the whole mess into a holding bowl.

3. Let the skillet cool a bit. Return to a low heat. Add 3 T of the garlic and 3 T of olive oil. Cook the garlic, stirring all the time until it is well cooked - about 6 minutes or until straw colored, not brown.

4. Add the rest of the pepper flakes, 3/4 t salt, sugar, tomatoes and wine. Make sure the tomatoes are drained or you'll have a good tasting but watery sauce. Simmer on medium heat for 8 minutes.

5. While the sauce simmers, add the pasta to the boiling water.

6. Add the shrimp and all their juices, the rest of the garlic and the parsley, Simmer until the shrimp are hot again. Add cream and capers.

7. When the pasta is done, drain - saving 1/3 C of pasta water. Put pasta in a big bowl - add the reserved water back and about 1/2 C of the sauce. Toss well.

8. You can now either add the sauce and serve family style or put the pasta in bowls and top with the sauce.