Baked Lemon Shrimp With Garlic

Serves 6.
2 pounds large shrimp (about 30), peeled
1/4 stick unsalted butter
1 1/2 teaspoons salt, or to taste
1 tablespoon mined garlic, or to taste
1/2 cup flat-leafed parsley leaves, washed well, spun dry, and chopped fine
2 tablespoons fresh lemon juice, or to taste

Preheat oven to 450°F.
In a flameproof baking dish large enough to hold shrimp in one layer melt butter with salt over moderately low heat. Stir in garlic and half of parsley. Add shrimp and bake 5 minutes. Turn shrimp and sprinkle with remaining parsley and lemon juice. Bake shrimp until just cooked through, 5 to 10 minutes more. Serve shrimp with rice.

New England Boiled Dinner – Corned Beef & Cabbage

New England Boiled Dinner – Corned Beef & Cabbage

2 1/2 pounds corned beef brisket
The spice packet that comes with the corned beef or 3 tablespoons pickling spices, 3 bay leaves and 5 black peppercorns, tied in a cheesecloth bag
2 potatoes, peeled and cut into large chunks
3 carrots, cut into 4 pieces
1 onion, quartered
1 small cabbage, cut into wedges
1 tablespoon salt

In a large pot combine meat, spices and enough cold water to cover. Bring to a boil, reduce heat and simmer 2 hours. Add vegetables and salt. Simmer 30 minutes more.  

Welcome To Mom’s Diner

For some strange reason I love to be in the kitchen. I grew up bugging my mom in the kitchen and now my kids are taking their turn at bugging me in the kitchen. But hopefully while they are bugging me they are learning a few life lessons at the same time! I know I did.

I like looking at and trying new recipes, not that anyone likes trying them a whole lot!! I am going to try and add one new recipe a week to my blog. I hope you all enjoy and don’t choke on any chicken bones!! 🙂 
Update 8/26/08: OK, I failed at adding a recipe a week! Oops, sorry! I will add recipes as I come across them. 🙂