Photo of Sunset viewed from above

Brandon Sullivan

@btsullivan91

·

Jul 27

Amazing sunset from my flight this evening. Sunset hitting under a layer of clouds, lighting them up like fire as viewed from above

Apricot Mustard Chicken

1 Serving

3 Drumsticks or thighs

Salt & Pepper

1/3 C apricot jam

1/2 Tbs Dijon Mustard

1/8 C water

Preheat toaster oven to 400.  Put chicken on baking pan with parchment paper.  Sprinkle with salt and pepper,.  Bake 10 minutes.

Meanwhile, whisk together jam, mustard, water and salt & pepper in small saucepan.  Heat over low heat until syrupy.  Top chicken with sauce & cook 10-15 more minutes.  Run under broiler to crisp.  

Mediterranean Pasta with Shrimp

I've been wanting to try this recipe, and tonight I finally did.  It is right up there in my favorites, with my homemade Shrimp Scampi.  It was delicious, with no fat, except for the Feta cheese, which made the dish.

I made half the recipe, which was enough for 2 people.  And I have another meal for tomorrow.  

Mediterranean Pasta with Shrimp

1 lb. Shrimp, peeled/deveined

1 C sun-dried tomatoes, not oil packed

1 C boiling water

1/4 C olive oil

4-6 garlic cloves, minced

1/2 tsp. crushed red pepper flakes

1 Tbs. fresh oregano or 1/3 amount dried

1 can artichoke hearts, drained (14 oz)

1 sweet red pepper, (7 oz. jar) sliced & drained

1 C pitted kalamata olives, chopped

1 tsp sea salt

1/2 tsp pepper

1/4 C dry white wine

4 oz. Feta cheese

1/4 C parsley, chopped

1 lemon

16 oz. pasta

Extra Virgin Olive Oil, as needed, optional

1.  Soak sun dried tomatoes in 1 cup of boiling water for 15 minutes.  Drain, and chop.

2.  Cook pasta until al dente.

3.  Prepare vegetables & shrimp.

4.  Drain sundried tomatoes, reserve water

5.  In large skillet, heat olive oil, add garlic, pepper flakes, oregano, until fragrant.

6.  Add artichokes, red pepper, olives and sundried tomatoes.  Season with Salt & Pepper.

7.  Add wine, reduce heat to low.  Cook stirring occasionally, 3-5 minutes.

8.  Drain pasta, add little oil.

9.  Add shrimp & feta to frying pan, cook over medium heat, until shrimp are pink.

10.  Sprinkle with parsley & juice of 1 lemon.

11.  Fold in pasta.  Add some reserved cooking liquid from the sundried tomatoes, if pasta seems dry.

Served it with a Chopped Salad

Juidith Salstone Photography

Judith Salstone Photography

Judith Salstone

I am a photographer living in the suburbs,  north of Chicago. 

After a life changing event, I funneled my energy towards seeing all the beauty around me that I wasn’t able to access before.  I have immense gratitude for this new gift, and my passion is sharing this with others.

Next, I created a site on Facebook called Majestic Sunsets and Sunrises, looking to share my passion and awareness with people from all over the world… sharing the sky we have in common.

Another way I found to share my photos was to reach out on Instagram. (@magesticsky.)

https://www.judithsalstone.com/?fbclid=IwAR0GaYzmXKlVrfgvw1xt24au_NlVcUfdTrQXL76qyDTrq2Bzba_o3DAdgEE

Tornado warned storm near Merriman NE Friday evening

Jul 11, 2020

Jeff Piotrowski

@Jeff_Piotrowski

Orchiette with Garlic, Olive Oil, Spring Veg's and Pecorino