Monday, March 22, 2010

Shrimp Scampi

This is the third version of shrimp scampi that I've made and posted on my blog.  There are so many different variations out there.

Shrimp Scampi
Adapted from blogger Annie Eats

1/2 lb thin spagetti
4 Tbsp salted butter
2 Tbsp olive oil
2 Tbsp minced garlic
1 lb shrimp, peeled and deveined
1-1/2 tsp kosher salt
1/4 tsp pepper
4 Tbsp chopped flat leaf parsley
1/4 cup freshly squeezed lemon juice (2 large lemons)
1/2 heaping tsp red pepper flakes

Bring a large pot of salted water to boil.  Cook the pasta according to the package directions.  Meanwhile, in a 12-inch skillet, melt butter and olive oil over medium heat.  Add the garlic and saute for 1 minute, just until golden and fragrant.  Add the shrimp to the pan in an even layer and season with salt and pepper.  As soon as the down-facing side of the shrimp turns pink, flip with tongs to cook the second side evenly.  As soon as the shrimp is pink and opaque, remove the pan from the heat.  Stir iin the parsley, lemon juice, and red pepper flakes.  As soon as the pasta is cooked, drain and return to the pot.  Add the sauce to the pot, and toss to combine.  Serve immediately in warmed bowls.

Thursday, March 18, 2010

Mexican Tostadas

These are easy to throw together and good.  A winner every time in my opinion.  I served this with yellow rice.

Mexican Tostadas

Store bought tostadas
Can of refried beans
Shredded cheddar cheese
Shredded lettuce
Diced tomato
Diced avacado
Salsa
Fresh diced cilantro

Warm oven.  In a saucepan, heat beans through over low heat.  Prepare all your toppings.  Warm tostadas in oven.  Remove and spoon a thin layer of beans on top, topping with cheese.  Put them back in the oven for 2 minutes or until cheese is melted.  Remove and sprinkle with shredded lettuce, diced tomato, diced avacado, salsa, and minced cilantro.  Serve immediately.  Eat like a slice of pizza.

Tuesday, March 16, 2010

Cobb Salad


I can not give this salad higher praises.  D-E-L-I-C-I-O-U-S

Cobb Salad
Williams-Sonoma

5 hard-cooked eggs, peeled and sliced
Pack of thick sliced bacon
1 head of lettuce, chopped up in bite size pieces
4 Tbs minced fresh flat-leave parsley
4 Tbs minced fresh chives
4 cups cooked turkey, diced up (I used Off The Bone sandwich meat)
1 avacado, pitted, peeled and diced
1 tomato, chopped
5 oz. Blue Cheese, crumbled
1/4 cup red wine vinegar
1 tsp Worcestershire sauce
1/2 tsp Dijon mustard
1/2 tsp minced garlic
1/4 tsp salt
1/2 tsp freshly ground pepper
1/3 cut extra-virgin olive oil

Place eggs in a pot of cold water.  Put on stove and once it starts rapidly boiling, turn off burner and let them sit for 15-20 minutes.  Peel and cut into slices.  Set aside.  On a large cookie cheet, place bacon and cook on 375 until bacon is cooked and golden crispy (about 15-20 minutes for thick sliced).  Remove all grease by patting good with paper towels.  Mix lettuce together the parsley and minced chives.  Place the lettuce/herb blend on a platter, plate, or shallow bowl. Arrange the eggs, bacon, turkey, avocados, tomatoes, and cheese in a neat pattern atop the lettuce/herb mixture, in rows.  In a small bowl, whisk together the vinegar, Worcestershire sauce, mustard, garlic, salt and pepper.  Using a fork, mash in the remaining 1 oz cheese to amke a paste.  While whisking, slowly drizzle in the olive oil to form a thick dressing.  Pour the dressing over the salad and serve immediately.

Feta Burgers


Yummy!!!!!!!!!!!!!!!!!!!!

Feta Burgers

2 pounds lean ground beef
1 cup crumbled feta cheese
1-1/2 Tablespoon dried oregano
salt and pepper
large red onion, peeled and cut into thin slices
hamburger buns
large tomato, cut into thin slices

Break up beef in a large bowl.  Sprinkle feta, oregano, salt and pepper and toss.  Form into patties.  Spray grill rack with non-stick spray.  Heat grill to medium-high heat.  Brush onion with oil; sprinkle with salt and pepper.  Place burgers and onions on grill.  Cover and cook 5 minutes.  Turn; cook until onions are charred in spots and burgers are medium, about 4 minutes longer.  Transfer to plate.  Place buns, cut side down, on grill.  Toast for about 1 minute.  Place burgers on bun bottoms and top with tomato, onions, and bun top. 

I served with french fries.

Thursday, March 11, 2010

Rocky Top Chicken


Rocky Top Chicken.  Easy.  Good.  Enough said.

Rocky Top Chicken

Boneless, skinless chicken breast
Bar-b-que sauce
Bacon
Shredded cheddar cheese

Preheat oven to 350 degrees.  Spread bar-b-que sauce on chicken and put in a casserole dish.  Bake until chicken is done.  Meanwhile, fry some bacon and set on papertowels to absorb the grease.  When chicken is cooked through, stack bacon on top and sprinkle the cheddar cheese.  Put back in onen until cheese is melted.

I served with roasted potatoes and green beans.

Baked Scallops


I've made this scallop recipe for years.  It's just something I came up with, it was good, so it stuck.

Baked Scallops

Large sea scallops
Stick of butter
1-1/2 Tbsp minced garlic
Shredded white cheese (like Parmigiano Reggiano)
Salt and pepper

Preheat oven to 350 degrees.  In an oven safe dish, in a sinlge layer, lay out the scallops.  Melt the butter in the microwave and stir in minced garlic.  Pour this over the scallops.  Bake in the over 7 minutes and flip.  Continue baking until done (depends on your oven, but doesn't take long to cook these).  Pour off most of the butter.  Sprinkle with shredded cheese and broil until cheese is melted.  Sprinkle with a little salt and pepper.  Serve.




Monday, March 8, 2010

Homemade Pizzas



We hit the store on the way home and very inexpensively, I picked up everything we'd need to make a red sauced pizza and a white pizza.  They were delicious!

Pepperoni Pizza

Refrigerated pizza dough
Can of red pizza sauce
Shredded mozzarella cheese
Pepperoni slices
(a few sliced mushrooms I had leftovers from the white pizza)

Lightly spray a baking sheet and roll out pizza dough.  Rub red sauce over pizza dough.  Top with mozzarella cheese and layer pepperoni.  On half of the pizza, I used some of the leftover mushrooms.  Bake until dough is done, slightly browned and cheese is melted.


White Pizza

Refrigerated pizza dough
Olive oil
Garlic powder
Italian seasoning
Salt and pepper
Ricotta cheese
Shredded Mozzarella cheese
Fresh spinach
Sliced mushrooms

Boil water and add spinach leaves for a few minutes until it wilts.  Drain off water and set aside to cool.  Lightly spray a baking sheet and roll out pizza dough.  Spread dough with olive oil.  Sprinkle with garlic powder, Italian seasoning, salt and pepper.  Dot dough with ricotta sheet (tablespoon sized).  Sprinkle with mozzarella cheese.  Squeeze the spinach into balls, removing almost all moisture.  Dot this on top of pizza.  Top with mushrooms and bake until dough is done, golden brown, and cheese is melted.

Spicy Spaghetti

I order my sausage fresh from my uncle.  5 pounds of HOT sausage.  I just recently got an order so I made Spicy Spaghetti.

You can't go wrong with any type of spaghetti and rarely ever do I make it the same way.  This time, I just used what I had on hand.  I served this with garlic cheese toast.

Spicy Spaghetti

1 lb HOT sausage
jar of spaghetti sauce (I used Bertolli's Fire Roasted Tomato with Cabernet Sauvignon)
1 onion, diced
1 large red pepper, diced
garlic
spagetti noddles

Heat skillet to medium-high heat and cook sausage, breaking it up as it cooks.  When sausage is browned, add onion and red pepper and cook until vegetables are slightly tender, about 5 minutes.  Add sausage and garlic (to your liking).  Simmer over medium-low.

Boil noodles until al dente and drain.  Serve sauce on top of taste and sprinkle with Parmesan cheese.

Tuesday, March 2, 2010

Pink Shrimp with Bacon & Onions

As part of the Foodbuzz Tastemake Program, I received Bertolli's Four Cheese Rosa Sauce to sample.   And a recipe for Pink Shrimp with Bacon and Onions. Excellent!!!

Pink Shrimp with Bacon and Onions
Bertolli

4 slices bacon, chopped
1 large onion, sliced into thin wedges
1 lb. uncooked large shrimp, peeled and deveined
1 clove garlic, finely shopped
1 jar Bertolli Four Cheese Rosa Sauce
8 ounces fettuccine, cooked and drained (reserve 1/2 cup pasta water)

Cook bacon in 12-inch nonstick skillet over medium heat until crisp.  Remove bacon; reserve drippings.  Cook onion in reserved drippings over medium heat, stirring occasionally, 10 minutes or until onion is golden.  Add shrimp and garlic and cook, stirring occasionally, 4 minutes or until shrimp turn pink.  Stir in sauce and reserved pasta water; heat through.  Toss with hot fettuccine and garnish, if desired with shredded fontina cheese and parsley (**I garnished with parmesan cheese and parsley**).

Sunday Dinner - Pork Milanese Arrabbiata


Late last week, I came home to a Fedex package.  One of the perks of doing my blog is occasionally I get to try various food, free, just so I can give my honest and unbiased opinion.  As part of the Foodbuzz Tastemaker Program, I recieved Bertolli's Four Cheese Rosa sauce and a jar of their Arrabbiata sauce.  I was excited!  I love Bertolli sauces.  A good sauce generally produces a good meal.

Even better, Bertolli included some recipes from their own test kitchen.

They were delicious!!!!! 

I am going to type the recipe as I made it, but you can certainly click on the link and see how it was originally written.

Pork Milanese Arrabbiata
Bertolli

2 cups Italian seasoned dry bread crumbs
4 Tbsp. dried parsley, divided
4-5 Tbsp. grated Parmesan cheese
1/2 cup all-purpose flour
2 lb. pork tenderloin, cut into 1-inch slices, pounded thin
4 eggs, slightly beaten
8 Tbsp. oilive oil, divided
1 jar Bertolli Arrabbiata Sauce
1 jar(14 oz) artichoke hearts, drained and quartered

Combine bread crumbs, 2 tablespoons parsley and cheese in shallow dish.  Add flour to another dish.  Season pork, if desired, with salt and pepper.  Lightly coat pork with flour, shaking off excess.  Dip pork in eggs, then bread crumb mixture; coating well.  Heat 2 tablesppons oil oil in 12-inch non-stick skillet over medium-high heat and cook the pork, turning once, four minutes or until pork is done, in batches.  Wipe pan with paper towels and repeat until all pork is cooked, wrapping what's been cooked in tin foil to keep warm.  Meanwhile, cook sauce with artichokes in saucepan over medium heat until heated through.  To serve, spoon sauce mixture onto plate, top with pork and sprinkle with parsley.