Shrimp and Linguine

**The recipe says to serve cold as a pasta salad, but I did it warm for dinner. Also, I didn't have everything called for, I made some substitutions.

1 8oz pkg linguine, broken in half (I had spaghetti on hand)
1 bunch broccoli, cut into small florets (I had frozen peas on hand)
1 lb large shrimp, peeled and deveined
5 tbsp lime juice
1 tsp finely shredded lime peel
2 tbsp peanut oil (I didn't have any, I used EVOO)
2 tbsp rice vinegar
2 tbsp finely chopped shallots (I used onion)
1 tbsp grated fresh ginger
1 1/2 tsp sugar
1 1/4 tsp salt
1/4 tsp crushed red pepper (I didn't have any)

Bring a 4-qt stockpot filled two thirds with water to a boil. Break linguine in half and add to stockpot. Cook according to package directions, adding the broccoli and shrimp the last 2 minutes of cooking. Drain in colander and rinse under cold running water until cool; drain well.
Meanwhile, for the dressing, combine lime peel, lime juice, peanut oil, rice vinegar, shallots, soy sauce, ginger, sugar, salt, and crushed red pepper in a large bowl.
Gently toss noodle mixture with dressing in bowl.


Posted by: Erika

Chicken Broccoli Braid

Double for a big family or big eaters :)

2 cups cooked chicken chopped
1 cup broccoli chopped (I have used both raw and thawed frozen)
4 oz shredded sharp cheddar cheese
1 garlic clove pressed
1/2 cup Mayonnaise
1/4 teaspoon salt
1 package refrigerated crescent rolls

Heat over to 375F Combine chicken, broccoli, cheese, garlic mayo and salt in large bowl.
Arrange dough with 12"x15" rectangle baking sheet. Roll dough to edges of stone. Cut dough on long side 1 1/2 inches apart 3 inches deep. Spread filling evenly over the middle. Lift dough across filling twist and press ends together. 
*This is MY variation* Scoop 2-3 spoon full of mix onto the single triangle crescent roll and fold dough around mixture. 
Bake 25-28 minutes or until golden brown. 

Posted by: Michelle