Free Debbie Macomber's Cedar Cove Cookbook by Debbie Macomber Page B

sesame oil is lightly flavored and is used as a cooking oil.
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Fettuccine Alfredo with Garlic Shrimp and Scallops
    S ince shrimp and scallops cook so quickly, this is one of those sauces that you can complete in the time it takes to cook the pasta.
    Serves 4
    2 tablespoons olive oil
    5 garlic cloves, minced
    8 ounces bay scallops
    8 ounces fresh or frozen peeled and deveined large shrimp, thawed
    Salt and pepper
    12 ounces fettuccine or spaghetti
    6 tablespoons unsalted butter
    1 cup grated Parmesan cheese, plus more for sprinkling
    ½ cup half-and-half
    ½ cup chopped fresh parsley
    1. Warm oil in a large heavy saucepan over medium heat. Add garlic; cook 30 seconds, stirring. Pat scallops dry with paper towel. Add shrimp, scallops, salt and pepper to skillet and cook 5 minutes, stirring often. Remove from heat.
    2. Cook pasta according to package directions. Reserve ¼ cup cooking water; drain pasta.
    3. Melt butter in a large saucepan over low heat. Add cooked pasta; toss with butter to coat. Stir in cheese, reserved cooking water, half-and-half, salt and pepper. Using tongs, transfer pasta to four serving plates. Pile shrimp and scallops atop pasta; garnish with parsley.

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    TIP
    There are two varieties of scallops. This recipe calls for the smaller, sweeter bay scallops. You can substitute larger sea scallops, but be sure to cook them a few minutes longer.
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Chili Pie with Cheddar Hash Brown Topping
    T his casserole is a great make-ahead dish. Just wrap the entire casserole in plastic and foil and freeze for up to a month. Thaw overnight in the refrigerator, then bring to room temperature before topping with the potatoes and baking.
    Serves 4
    2 tablespoons olive oil
    1 medium onion, chopped
    2 tablespoons chili powder
    2 teaspoons ground cumin
    Salt and pepper
    ¼ cup tomato paste
    1 pound ground beef
    1 15-ounce can diced tomatoes
    1 15-ounce can red kidney beans, rinsed and drained
    1 pound frozen shredded hash brown potatoes
    1 cup shredded cheddar cheese
    1. Warm oil in large saucepan over medium-low heat. Add onion, chili powder, cumin, salt and pepper; cook 6 minutes, until onions are softened, stirring often. Stir in tomato paste until absorbed.
    2. Add beef and cook 5 minutes, until no longer pink. Use a wooden spoon to break up meat as it cooks. Stir in tomatoes and beans. Bring to a simmer; reduce heat and cook, covered, about 10 minutes. Uncover, cook 10 minutes longer, adding a little water if mixture seems dry and stirring occasionally. Season with salt. Pour into a 2-quart casserole.
    3. Preheat oven to 400°F; set oven rack to upper third position. In a large bowl, toss potatoes with salt and pepper. Scatter potatoes over casserole; sprinkle with cheese. Place on a rimmed baking sheet. Bake 35 minutes, until potatoes are cooked through and chili’s bubbling.
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    TIP
    You don’t need to thaw or precook the potatoes for this dish. If you want the topping to be extra-crispy, dot the potatoes with butter before putting them in the oven.
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Roast Chicken with Root Vegetables and Cider Gravy
    A basic, foolproof recipe for everyone’s favorite Sunday-night dinner.
    Serves 4 to 6
    1 whole chicken (about 4 pounds)
    Salt and pepper
    4 whole garlic cloves, peeled and smashed with the back of a knife
    Fresh thyme sprigs
    2 tablespoons unsalted butter, at room temperature
    1 pound red boiling potatoes, cut into quarters
    1 medium onion, coarsely chopped
    1 pound carrots, peeled and cut into 1-inch rounds
    2 cups apple cider
    1. Preheat oven to 400°F. Set a V-rack in a large roasting pan.
    2. Rinse chicken; pat dry with paper towel. Season cavity with salt, pepper, garlic and a few sprigs of thyme. Smear chicken skin with butter; set on rack in pan. Surround chicken with vegetables, season with salt and pepper and pour cider over vegetables.
    3. Roast 1¾ hours, until vegetables are tender and juices run clear when a chicken leg is pricked with a knife. The thigh meat should register 180°F on