shrimp" saute" in garlic on fettuccini

Ingredients  2 or 3 tablespoons of olive oil  salt pepper  Your favorite Italian dressing  about 3/4 lbs fettuccine  2 cloves garlic  1 lb large shrimps   2 springs of parsley 2 springs of dill  1/4 cup of dried tomatoes  the zest from 1/2 a lemon  1/2 a glass of white wine.  a sprinkle of red pepper flakes Directions In a medium pan heat the olive oil on medium heat. brown the shrimp till they are pink about 5 minutes. Brown them in batches do not crowd them In the same pan brown the garlic and the tomatoes add the white wine add the shrimps to the pan . Add the parsley and the chives. and the lemon zest keep warm Cook the pasta in a lot of  boiled salted water as indicated on the box. When the pasta is done drain it( Keep some of the water to add to the sauce if needed) Add the pasta to the shrimps. I make the same recipe without tomatoes but with cream and Parmesan cheese in the winter but this version is a lot better in warm weather. you may want to use linguine instead of fettuccine actually I like it better but I used what I had in my pantry! i always like to use wine to deglaze the pan but you could omit it and use a little chicken stock. A table miam miam bon ap

roast chicken

When I live in France the most usual Sunday dinner meal was roast chicken. A farmer  brought us a nice plump organic chicken almost every Sunday. After a few preparations the chicken cook all by itself the oven and you can enjoy a relaxing Sunday

                   All trussed and ready to cook

Ingredients

 1 nice organic chicken ( or any fat good looking chicken)
6 tablespoons butter at room temperature
2 or 3 rosemary sprigs .
4 or 5 potatoes
2 or 3 carrots
salt. pepper.
green onion
4 or 5 tablespoons olive oil
1 cup of white wine
1/2 cup chicken stock

Preparation
Prepare the vegetables
peel the carrots and slice them
peel the potatoes and cut in small cubes
"blanche" the carrots for a few minutes
In a bowl toss the potatoes and carrots with 3 tablespoons olive oil and the remaining of the chopped rosemary

Rinse the inside of the chicken.
Dry the chicken very well
put 2 tablespoons of butter a spring of rosemary and some chopped green onion in the cavity
add some salt and pepper
make a paste with the rest of the butter, some salt and pepper and the chopped rosemary

Introduce the butter paste between the flesh and the skin spreading it good.
Put the chicken in a large roasting pan and cook in the  preheated oven at 400 degrees

.
Roast for about 15 minutes

Bring the temperature down to 375 degrees F
Add the vegetables around the chicken and continue to cook for 30 to 45 minutes
Check the chicken ounce and a while and toss the vegetables add a little more butter or oil if necessary
The chicken is cooked when the juices run clear when  the thickest part of the thigh is pierced with a knife.
Take the chicken and the vegetables out of the pan
deglaze the pan with the wine and a little  chicken stock
Serve the juice with the chicken and the vegetable

Add a green salad and you have a delicious Sunday dinner
Bon appetit!

Note . you just can relaxed why your chicken is ready.
if this chicken is just for you and your love you will have a lot of chicken left over you can make a lot of different dishes for the rest of the week or froze some in plastic bag for future dinners