Pasta with Rosemary Shrimp Scampi

Shrimp!

Coarse salt and ground pepper
12 ounces spaghetti
1 pound large (31 to 35) peeled and deveined frozen shrimp, tails on (if desired), thawed
3 tablespoons olive oil
2 garlic cloves, minced
2 tablespoons coarsely chopped fresh rosemary
1/4 teaspoon red-pepper flakes
1 tablespoon fresh lemon juice
Directions

In a large pot of boiling salted water, cook spaghetti until al dente; reserve 1/2 cup pasta water. Add shrimp to pot, and stir. Immediately drain spaghetti and shrimp, and set aside (the shrimp will continue to cook).

In same pot, heat oil over medium. Add garlic, rosemary, and red-pepper flakes. Cook, stirring, until garlic is golden, 1 to 3 minutes.

Remove from heat; return pasta and shrimp to pot. Add lemon juice and enough pasta water to create a thin sauce that coats pasta. Season with salt and pepper, and serve.

Courtesy of Marthastewart.com: Pasta with Rosemary Shrimp Scampi and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com

Chicken and Spinach Quesadillas

I am on a chicken kick.

Grilled Chicken and Spinach Quesadillas via Real Simple

Serves 4 | Hands-on Time: 15m | Total Time: 20m

Ingredients
1 2- to 2 1/2-pound rotisserie chicken, meat shredded
4 cups baby spinach (about 3 ounces)
1 1/2 cups grated Monterey Jack (6 ounces)
4 large flour tortillas
1 avocado, diced
1/2 cup store-bought fresh salsa
1/4 cup sour cream

Directions
1. Heat grill to medium. In a large bowl, combine the chicken, spinach, and cheese. Dividing evenly, place the mixture on one half of each tortilla. Fold the other half over to cover.
2. Grill the quesadillas until the cheese has melted and the tortillas are crisp, 3 to 4 minutes per side. Serve with the avocado, salsa, and sour cream.

Tip
Before you grate cheese, coat the grater with cooking spray. It will be easier to use and wash.

Good salads

A really good salad.

Ingredients
1/4 cup whole-grain mustard
1/2 cup apple juice
1/4 cup white vinegar
1/2 teaspoon black pepper
1/2 cup plus 2 tablespoons extra-virgin olive oil
1 1/2 pounds chicken cutlets
4 small zucchini, cut lengthwise into 1/2-inch-thick slices
4 Roma (plum) tomatoes, cut lengthwise in half
1 large red onion, sliced into 1/2-inch-thick rings
1/2 teaspoon kosher salt
1 5-ounce bag salad greens

Directions
In a medium bowl, whisk together the mustard, apple juice, vinegar, 2 tablespoons water, 1/4 teaspoon of the pepper, and 1/2 cup of the oil. Transfer 1/2 cup of the mixture to a large resealable plastic bag and refrigerate the rest. Pat the chicken dry with paper towels. Add to the bag, seal, and refrigerate for 20 minutes.
Meanwhile, heat grill to medium. Place the zucchini, tomatoes, and onion on a baking sheet. Add the salt and the remaining oil and pepper and toss.

Grill the chicken and vegetables, turning occasionally, for about 10 minutes total. Transfer to a cutting board and roughly chop the ingredients.

Divide the salad greens among individual bowls and top with the chicken, vegetables, and the reserved dressing.