Linguine With Shrimp, Cherry Tomatoes, Feta And Mint

                                                     

Linguine with Shrimp, Cherry Tomatoes, Feta, & Mint

This recipe takes the classic Greek dish Garides Saganaki and turns it into a delightful pasta. While Italians would bristle at pairing cheese with seafood, the combination of sweet shrimp, tangy tomatoes and briny feta is undeniably delicious.

Ingredients:
1 1/4 lbs (565 g) ripe vine cherry tomatoes (about 2 pints)
1 lb (455 g) dried linguine, preferably Italian
1/3 cup (80 mL) extra virgin olive oil
6 cloves garlic, thinly sliced
1 lb (455 g) shrimp (31-40 count), peeled, deveined
1/2 tsp (2 mL) dried oregano
Salt and freshly ground pepper to taste
Crumbled feta and chopped mint to garnish

Directions:
Halve tomatoes through cores. Using the handle of a teaspoon, scoop out seeds and save for vegetable stock. Set tomatoes aside.

Bring a large pot of salted water to a boil. Cook linguine according to instructions on the package. As soon as you drop the pasta in the water, heat oil and garlic in a large pot over medium heat. Once it starts to sizzle, cook for 1 minute. Add shrimp, tomatoes, oregano, salt and pepper. Cook, stirring occasionally until shrimp are just cooked through, 4 to 5 minutes. Remove from heat while pasta finishes cooking.

When pasta is done, drain and add to pot with sauce. Mix thoroughly with tongs. Taste for salt and pepper.

Transfer to warmed serving bowls. Sprinkle with feta and mint.
Serves 4 to 6

Caramelized Shallot Pasta

Caramelized Shallot Pasta

Ingredients:
¼ cup olive oil
6 large shallots, very thinly sliced
5 garlic cloves, 4 thinly sliced, 1 finely chopped
Kosher salt and freshly ground black pepper
1 teaspoon red-pepper flakes, plus more to taste
1 (2-ounce) can anchovy fillets (about 12), drained
1 (4.5-ounce) tube or (6-ounce) can of tomato paste (about 1/2 to 3/4 cup)
10 ounces pasta
1 cup parsley, leaves and tender stems, finely chopped
Flaky sea salt

Directions:
Heat olive oil in a large heavy-bottomed Dutch oven over medium high. Add shallots and thinly sliced garlic, and season with salt and pepper. Cook, stirring occasionally, until the shallots have become totally softened and caramelized with golden-brown fried edges, 15 to 20 minutes.

Add red-pepper flakes and anchovies. (No need to chop the anchovies; they will dissolve on their own.) Stir to melt the anchovies into the shallots, about 2 minutes.

Add tomato paste and season with salt and pepper. Cook, stirring constantly to prevent any scorching, until the tomato paste has started to cook in the oil a bit, caramelizing at the edges and going from bright red to a deeper brick red color, about 2 minutes. Remove from heat and transfer about half the mixture to a resealable container, leaving the rest behind. (These are your leftovers to be used elsewhere: in another batch of pasta or smeared onto roasted vegetables, spooned over fried eggs or spread underneath crispy chicken thighs.)

To serve, cook pasta according to package instructions in a large pot of salted boiling water until very al dente (perhaps more al dente than usual). Transfer to Dutch oven with remaining shallot mixture (or a skillet if you are using the leftover portion) and 1 cup pasta water. Cook over medium-high heat, swirling the skillet to coat each piece of pasta, using a wooden spoon or spatula to scrape up any bits on the bottom, until pasta is thick and sauce has reduced and is sticky, but not saucy, 3 to 5 minutes.

In a small bowl, combine parsley and finely chopped garlic clove, and season with flaky salt and pepper. Divide pasta among bowls, or transfer to one large serving bowl, and top with parsley mixture and a bit more red-pepper flakes, if you like.

Cream of Mushroom Chicken ~ Instant Pot

Cream of Mushroom Chicken

Ingredients:  

1 tablespoon olive oil

2 medium chicken breasts, cut into 1" cubes

16 oz. mushrooms, sliced

4 garlic cloves

1 cup shallots, chopped

1/2 teaspoon salt and pepper

2 cups chicken broth

1 1/2 cup white rice

1 cup sour cream

1/2 cup chopped parsley

Red chili flakes for topping

Directions:

Add to Instant Pot in this order, olive oil, chicken breasts, mushrooms, 4 garlic cloves, chopped shallots, salt, and pepper.  Cook High pressure for three minutes.  Allow natural pressure release for 15 to 20 minutes.  Release any remaining pressure.  Open lid and add sour cream and parsley.  Serve with red pepper flakes for topping.   Serves 4 

Lemony Salmon With Spiced Chickpeas

Lemony Salmon With Spiced Chickpeas

Yield 4 servings

Ingredients:

1 lemon, thinly sliced and seeds removed

1/2 cup extra virgin olive oil plus more for drizzling

1 1/2 lb salmon with skin on

1/2 tsp salt, plus more

Freshly ground black pepper

1 15 oz. can chickpeas, rinsed, patted dry

1 garlic clove, finely chopped

2 teaspoons za'tar spice

1 tsp. fresh lemon juice

Flaky Sea salt

Directions:
Place rack in the lower third of oven; to preheat to 300*F.  Toss lemon slices in a large bowl with a drizzle of oil.  Arrange slices in an even layer on a rimmed baking sheet.  Arrange lemon slices in an even layer on rimmed baking sheet.  Set salmon on lemon slices.    Season salmon all over with Kosher salt and pepper with some oil.  roast until some just barely opaque in the middle, 12- 17 minutes , depending on thickness.  If you like your salmon well-done, cook a few minutes longer, but keep in mind that you risk the chance it will dry out,  Let salmon cool and then flake into medium-size pieces with a fork.

Meanwhile bring chickpeas, garlic, za atar and remaining 1/2 cup oil to a bare simmer in a small skillet over medium-low heat. Cook, stirring occasionally and reducing heat if needed, 10 minutes. Stir in 1/2 tsp. kosher salt (less if your za’atar is salty) and remove skillet from heat.

1. Using a slotted spoon, transfer chickpeas to a medium bowl, leaving oil behind. Whisk lemon juice into oil; taste dressing and season with more kosher salt and a few grinds of pepper if needed.Toss arugula in a large bowl with 1 tsp. dressing. Divide among bowls along with radishes, chickpeas, and salmon (and lemons if desired); drizzle with more dressing. Sprinkle with sea salt and more pepper.

Seared Scallops With Creamy Fettuccini And Peas

Seared Scallops With Creamy Fettuccini And Peas

Simple, yet elegant enough for a dinner party, this beautiful dish is a show stopper.  The classic Alfredo Sauce tastes delicious, but it's actually easy to prepare.  This recipe actually makes more than what you will need.  Store what is left over in an airtight container in the refrigerator and use within three days, tossing it with your favorite pasta and vegetables.  Add a few tablespoons of cream if necessary to loosen it to the proper consistency.

Ingredients:
2 cups heavy cream
1/2 cup unsalted butter
1 cup grated Parmesan Cheese
Pinch of freshly grated nutmeg
Kosher salt and freshly grated pepper

12 ounces dried fettuccini
1/3 cup fresh or frozen shelled peas
Grated zest of one lemon
Kosher salt and freshly ground pepper
1 tablespoon olive oil
1 lb. sea scallops

Directions:

Bring a large pot of generously salted water to a boil over high heat.

To make the sauce, in a saucepan over medium-low heat, warm the cream. In another saucepan over medium heat, melt the butter. Add the warm cream to the butter and stir in the cheese. Add the nutmeg and season to taste with salt and pepper.

Bring the sauce to a gentle simmer and cook just until it thickens slightly, about 2 minutes. The sauce will continue to cook even after you remove it from the heat, so be careful not to overcook it or your sauce will become too thick. Measure out 1 1/2 cups  and save the rest for another use.

Add the fettuccine to the boiling water and cook according to the package directions. Ladle 1 cup (8 fl. oz./250 ml) of the cooking water into a heatproof bowl and set aside. Drain the pasta in a colander, rinse under cold water, drain again and set aside.

Rinse out the pot you cooked the pasta in and place over medium heat. Add the alfredo sauce and rewarm gently. Add the fettuccine and the peas to the sauce and toss and cook until the pasta is warmed through. If your sauce seems too thick, add the reserved pasta water, 1 Tbs. at a time, until you reach the desired consistency. Stir in the lemon zest and season with salt and pepper. Keep warm over very low heat.

In a fry pan over high heat, warm the olive oil. Meanwhile, remove the tough tab of muscle from the edge of each scallop, if necessary, and season them all over with salt and pepper. When the pan is very hot, add the scallops and sear just until rare, 2 to 3 minutes per side.

Divide the fettuccine among plates and top each with the scallops. Serve immediately. Serves 4 to 6.

Slow Cooker One-Pot Honey Garlic Chicken

Looking for a meal that will leave the in-laws or houseguests thinking you spent all day in the kitchen? Try this tasty slow cooker honey garlic chicken recipe — it only takes a few minutes to prepare and even less time to clean up since it's all in one pot!

Slow cooker one-pot honey garlic chicken
Ingredients
8 whole chicken thighs (with skin and bone in)
1 -lb baby red potatoes
1 bag baby carrots (16 oz)
1 pound green beans, cleaned and trimmed
Sauce:
1/2 cup honey
1/2 cup soy sauce
1 tablespoon lemon juice
4 cloves garlic, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon pepper

Directions
I like to brown my chicken lightly for the color before placing it in the crockpot.  

Garlic Butter Shrimp And Rice

Ingredients:

1 cup dry rice
6 tbsp butter
3-4 garlic gloves, minced
1 bag extra large, cooked, peeled, deveined shrimp
1/4 cup parmesan cheese, shredded
3 tbsp skim milk
2 tbsp fresh parsley, chopped
Salt and pepper, to taste
Shredded parmesan cheese for garnish, optional

Directions:

Prepare rice according to the package directions.

In a large skillet, melt butter over medium-heat.Add garlic and cook for 3 minutes, or until lightly browned, stirring frequently. You don't want to burn the garlic.

Stirn in the shrimp and cook for 1 minute stirring constantly.

Add prepared rice to skillet and mix until well combined.

Add cheese, milk, parsley, salt and pepper; mix and stir for 1 to 2 minutes, or until creamy and heated through.

Penne With Caramelized Cauliflower

Penne with Caramelized Cauliflower

Serves 6


30 minutes or fewer

Ingredients:
4 tablespoons olive oil, divided, plus more for greasing baking sheet

1 small cauliflower, cut into 1/4" slices

1 cup fresh parsley leaves

1 tablespoon grated lemon zest

1 tablespoon capers, rinsed and drained

1 pound Penne Rigate

1/2 teaspoon red pepper flakes

Grated Parmesan cheese for garnish, optional

Directions:

Place oven rack in the highest position abad heat oven to 475F.  Bring a pot of water to boil and add salt.  Grease baking sheet with olive oil.  Toss cauliflower with 2 tablespoons olive oil on prepared baking sheet. Season with salt and pepper and spread in a single layer.  Roast for 18 minutes or until the cauliflower pieces are browned.

Meanwhile pulse parsley, lemon zest, and remaining 2 tablespoons olive oil in food processor until chunky sauce forms.  Add capers, and pulse until capers are coarsely chopped.  

Cook penne in salted boiling water 11 minutes to al dente.  Drain and reserve 1/2 cup pasta cooking liquid.  Toss pasta with cauliflower, parsley sauce and red pepper flakes in large serving bowl, adding reserved water if sauce seems too thick.  Sprinkle with vegan Parmesan cheese, if desired.

Zucchini Tomato Breakfast Bake

Serves 6 to 8

50 minutes to prepare

Ingredients

1 tablespoon olive oil
1/4 teaspoon red pepper flakes
1 small onion, chopped
1 1/2 pounds zucchini, finely chopped (about 3 medium)
1 can cannellini beans (10 oz.), rinsed and drained
8 eggs
1/2 cup fresh basil, chopped (or 2 tablespoons dried)
1 cup parmesan cheese, grated
1 pound ripe tomatoes, sliced (about 3 medium)
Kosher salt and freshly ground pepper, to taste

Directions:

Preheat oven to 400º F and lightly grease a 9x13-inch baking dish.

Heat olive oil in large skillet over medium heat and sauté onion and zucchini until tender. Stir in red pepper flakes, and season generously with salt and pepper.

Add beans, then stir until well combined and heated through. Transfer veggie mixture to baking dish and top with sliced tomatoes.

Whisk together eggs, salt, pepper, basil and shredded cheese in a large bowl. Pour mixture over the casserole ingredients.

Place baking dish in oven and bake for 30 minutes, or until egg is set, and casserole is lightly browned and puffy. Remove from oven and serve hot.

Tossed Mushrooms

Tossed Mushrooms

INGREDIENTS:

• 1 pound white button mushrooms
• 2 tablespoons water
• 1⁄4 cup dried Italian-style breadcrumbs
• 2 tablespoons Parmigiano Reggiano cheese, grated
• 2 tablespoons Italian parsley, minced
• 1⁄4 teaspoon thyme (fresh or dried)
• 1 clove garlic, minced
• 1/4 teaspoon kosher salt
• black pepper to taste
• 2 tbsp olive oil to drizzle
• olive oil spray

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Slice off the bottom of the stems; then, use a moist paper towel to gently remove any dirt from mushrooms.
3. Quarter or halve the mushrooms, depending on the size.
4. Sprinkle water in the bottom of a 13 x 9 baking dish then place mushrooms in a single layer on top of the water.
5. In a small bowl combine next six ingredients: breadcrumbs through salt/pepper. Sprinkle mixture evenly on top of the mushrooms.
6. Drizzle evenly with olive oil then spray the top with olive oil spray so it's evenly coated. Bake uncovered until the mushrooms are golden, about 20 minutes. Serve hot or warm.

Chicken Stuffed With Mozzarella Tomato And Basil

Chicken Stuffed with Mozzarella, 

Tomato and Basil Recipe

Ingredients

2 chicken breasts

Sliced mozzarella cheese

Grape tomatoes; sliced in half

Basil leaves

2 teaspoons Italian seasoning

salt, pepper

2 teaspoons olive oil

Directions:

Place the chicken breasts on a cutting board.

Using a sharp knife, cut slits across the chicken breast about 3/4 of the way through the chicken breast being careful not to cut all the way through. 

Depending on the size of your chicken breast, you’re going to want around 6 to 8 slits per chicken breast.

Stuff each slit with a slice of mozzarella cheese, half a grape tomato and a basil leaf.

Place chicken breasts in a baking dish that has been coated with non-stick baking spray.

Brush each chicken breast with olive oil.

Sprinkle each chicken breast with salt, pepper and Italian seasoning.

Bake in a preheated 400 degree oven for 30 minutes or until the internal temperature of the chicken reaches 160 degrees.

Zucchini Lasagna

By replacing lasagna noodles with thin sliced zucchini you can create a delicious, lower carb (gluten-free) lasagna that’s loaded with vegetables, and you won’t miss the pasta.

Ingredients:
1 lb 90-95% lean beef
4 cloves garlic
1/2 yellow onion
1 tsp olive oil
salt and pepper
28 oz can crushed organic tomatoes
2 tbsp chopped fresh basil
3 medium zucchini, sliced 1/8″ thick
15 oz part-skim ricotta
16 oz part-skim mozzarella cheese, shredded
1/4 cup Parmigiano Reggiano
1 large egg

*

Directions:
In a medium sauce pan, brown meat and season with salt.

When cooked, drain in colander to remove any fat.
Add olive oil to the pan and saute garlic and onions about 2 minutes.

Return the meat to the pan, add tomatoes, basil, salt and pepper.

Simmer on low for at least 30-40 minutes, covered.
Do not add extra water, the sauce should be thick.
Meanwhile, slice zucchini into 1/8″ thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.

On a gas grill or grill pan, grill zucchini on each side, until cooked, about 1-2 minutes per side. Place on paper towels to soak any excess moisture.
Preheat oven to 350°

.
In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.

In a 9×12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.

Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5-10 minutes before serving.

Lasagna

Lasagna~Penzy's Recipe 

This sauce recipe makes a 13 X 9 pan or cut the recipe in half to make a 9 X 9 pan.
Directions:
For the sauce: 

16 oz. crushed tomatoes, 

16 oz. tomato sauce or puree,
1 1/2 lbs. ground beef, 

2 T olive oil,
1 large chopped onion,
1 t. dehydrated minced garlic,
2T. Turkish oregano,
1 t. rosemary,
1/2 T thyme leaves,
1/2 t. crushed California red peppers (this really adds to the sauce),
1 t. sugar,
1 t. salt,
2 t. French basil.

*

1 lb. lasagna noodles,
15 oz. ricotta cheese (I use cottage cheese, we like it better),
2 c. grated mozzarella,
1 T. olive oil.

*

Directions:

Fry the meat in a separate pan so you can drain the drippings.

Cook the onion, add the garlic, then the sauce, tomatoes and all spices excluding the basil. Simmer for 1-2 hours, adding the basil the final 10 minutes.

Cook the lasagna noodles, grease a pan. Put down a layer of noodles, cover with some sauce, dot on half of the ricotta or cottage cheese, then repeat. Put a third layer of noodles down, cover with sauce and then with the mozzarella cheese.

Bake at 325 for an hour, let sit for 10 minutes before serving.

Spice-Rubbed Pork Tenderloin With Roasted Baby Carrots

Spice-Rubbed Pork Tenderloin With Roasted Baby Carrots

We have two grandsons who usually request a pork roast and carrots when grandma comes to visit. When I found this recipe in Bon appetit, I knew it fit the bill. Having a blog allows me to have my favorite recipes at my fingertips when I visit. All that is necessary is to turn on a computer in the house, click, and print. Viola and the meal begins. This recipe is for Jacob and Philip.

***

Ingredients:

Carrots

2 pounds baby carrots, or large carrots, peeled, trimmed with 1/2 inch of green top and root attached. If using large carrots trim to finger size. Do not use the washed baby carrots in plastic bags. They are too wet to caramelize.

2 Tablespoon water

1 Tablespoon olive oil

1 Tablespoon butter, diced

2 garlic cloves

1 small jalapeno, (preferably red) seeded, coarsely chopped

1 teaspoon honey

1/2 teaspoon ancho chili powder

1/2 teaspoon ground cumin

1/4 teaspoon kosher salt

PORK

2 1-to 1 1/4 pound pork tenderloins

2 teaspoons dried oregano

2 teaspoons ground cumin

1 teaspoon ancho chile powder

1 teaspoon smoked paprika

1 teaspoon coarse kosher salt

1 Tablespoon extra-virgin live oil.

***

Directions:

Carrots: Arrange scrubbed carrots on a large rimed baking sheet. Whisk 2 tablespoons water with the remaining ingredients. Toss to coat. Cover tightly with foil. Can be made two hours ahead . Let stand at room temperature. Toss to coat before proceeding.

***

Pork: Preheat oven to 400 degrees. Roast carrot mixture covered until just tender about 30 minutes.

***

Meanwhile, arrange pork on another rimmed baking sheet. Stir oregano, cumin, chili powder, smoked paprika, and 1 teaspoon coarse salt in small bowl; rub mixture all over tenderloins. Heat oil in non stick heavy skillet over medium high heat. Add pork to skillet and cook to brown on all sides, about 5 minutes. Return to rimmed baking sheet. Remove foil from carrots. Nestle pork among carrots on baking sheet, arranging carrots in a single layer around pork. Roast uncovered until instant read thermometer registers 145 F, stirring carrots occasionally if beginning to caramelize, about 18 minutes. Let rest 5 to 10 minutes.

***

Transfer pork to work surface. Cut crosswise into 1/2 inch thick slices. Arrange carrots on platter. Top with pork slices drizzling any pan juices.

Stuffed Salmon en Croute ..... An easy fix for a tasty dish!

Stuffed Salmon en Croute

Ingredients:

1 pkg. frozen puff pastry, thawed

2 Tablespoons flour

1 Salmon fillet

1 large egg

2 Tablespoons water

lemon slices

*Salmon seasonings

***

Directions:

Preheat oven to 400 degrees. On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut each sheet in half.

Place each salmon fillet seasoned side down in the center of 1 piece of dough. Wrap dough over fish, trim any excess dough and press edges together to seal. Place seam side down on a cookie sheet.

Beat egg with water and brush evenly over pastry. Bake until golden brown 25 to 30 minutes, or according to package directions. Serve with lemon wedges.

***

*Optional seasonings for Salmon: I like to use a combination of softened butter, chopped fresh parsley, dill, salt and pepper and whatever other flavors you want to add. I never use the same amounts and I never measure.