Roasted Shrimp with garlic and herbs

This appetizer is a different twist on the classic shrimp cocktail.  It's yummy, trust me.

Ingredients:

2 lbs. of shrimp (peeled and deveined)
2 cloves garlic finely minced
4 Tbl. of extra virgin olive oil
2 tsp. dry basil leaves
salt and pepper

Toss the shrimp in the olive oil mixture.  Set in the fridge for about 30 - 60 minutes.  Preheat the oven to 400 degrees.  When the shrimp are finished in the marinade, place them in a single layer on a baking sheet, cover and let them come to room temperature.

Bake for 8 - 10 minutes until they are pink and firm to the touch.  Don't over cook or they will be rubbery.

Remove from the oven and let them cool a bit.  Serve with your favorite cocktail sauce.  Homemade cocktail sauce is good, simply mix ketchup and creamy horseradish.  This can be made a spicy or mild as you like.

Enjoy friends!

Pan Seared Rosemary Flounder

From time to time, I read the recipes that come with packaged products, and this time I actually tried a recipe that was printed on the package of flounder flillets I purchased.  Lucky for us, this turned out to be delicious.

Here's what you will need to prepare this dish:

2 flounder fillets, thawed

1 Tbl. olive oil

3 cloves of garlic, chopped

2 sprigs of fresh rosemary, stem removed

flour for dredging

1 Tbl. butter

salt and pepper

lemon wedges

Directions:

1)  Heat oil in pan over medium heat.  Add garlic and rosemary to the pan and cook for about 3 minutes.  Garlic should start to brown, but be careful to avoid burning it.  

Remove garlic and rosemary, transfer to a bowl and set aside.  Leave the oil in the pan.  Along with the garlic and rosemary into the bowl, add 1 Tbl. butter, and a wedge of lemon.  This will be used to make the pan sauce.

2)  Pat the fillets dry.  Dredge fillets in flour that has been seasoned with salt and pepper.

3)  Put the fish in the pan in the oil.  Cook for about 3 minutes on each side, turning only once -- flounder is very delicate and can easily break apart.

4)  Place fish on serving plates.  Return the garlic/rosemary to the pan, add 1 Tbl. butter and a squeeze of lemon juice.  Once the butter has melted, stir and pour over the fish.  Serve immediately.

Enjoy friends!

Roasted Asparagus with Grape Tomatoes and Mushrooms

We were shopping at HyVee and there was this wonderful bunch of asparagus.  Looking through some ideas on Pinterest, I came across a recipe which I modified.  Came out just delicious.

I snap off the tough ends of the asparagus and then use a vegetable peeler to peel the stems, I think it looks nice that way.  I read a chef on Food and Wine who said he does this because, 

"it looks cool!"

That is non-stick foil lining a pie dish, easy clean up.

Next, slice some mushrooms.  I keep reading this debate on whether to wash mushrooms OR wipe them off with a damp towel.  I saw Alton Brown toss mushrooms into a mesh strainer, run water over them and toss them around--works like a charm.  Then lay them on a paper towel to dry.

Take the grape tomatoes and cut them in half.  

Toss everything in some olive oil, sea salt, and pepper.

Back into the pie dish and arrange in a pretty pattern.  

Sprinkle on some grated parmesan cheese.  Use your judgement as to how much you like, or 

omit it altogether.

Pre-heat the oven to 400 degrees.  Roast until the asparagus is tender crisp.  

Use the tip of a knife to test doneness.

Enjoy friends!

Chilean Sea Bass

We were shopping at Whole Foods and splurged on two filets of Chilean Sea Bass.  Those babies were pricey!  As in $12.99 each!  But looked delicious and so we bought them.  After reading several recipes and watching a chef on YouTube, we decided that pan searing would be the way to prepare the sea bass.

Well before time to cook, make some clairified butter which will be paired with olive oil to sear the fish.  If you are not familiar with clarified butter, just google it.  It does take some time to make clarified butter.

Coat one side of the fish with salt, pepper, and some flour. (this will make for a crispy crust on the fish).  Note, we chose to remove the skin from the fish.  Some cooks leave the skin on.

Get a non-stick skillet ready, add 2 tablespoons of light olive oil, and heat it up. 

Don't add the clarified butter yet.

Place the fish in the skillet, with the seasoned side down.

Here's where you will be tempted to move the fish around.  Don't!

Let the pan do the work.

While the first side of the fish is searing, sprinkle the other side with salt, pepper, and some flour.

This is my husband doing the cooking!

Add the clarified butter at this point.  About 2 tablespoons.

The clarified butter has a high smoking point,

and it won't splatter at you.

Looking for about 120 degrees before flipping and basting.

Flip the fish over, let it sear a bit, then start basting by tilting the pan 

and pouring the oil, butter over the cooked fish.

This is a fancy technique used by professional chefs!

Continue basting, check the temperature.  You want the fish to be at 130 degrees.

Look at the crisp crust!  Way to go, honey!

When the fish reaches 130 degrees,

remove the fish and place on paper towels.

Get ready to serve.  Chilean Sea Bass is a very mild fish, but also fatty,

in a good way!

We had french green beans steamed, then saute'd with butter, garlic, shallot, and panko.

Enjoy friends!  We will be making this again.

Salt & Vinegar Kale Chips

Recently, we shopped at Whole Foods and found lots of great organic produce, including Kale.  I've always wanted to make kale chips.  Since salt & vinegar potato chips are one of our favorites, why not try it with kale?  

Tear the kale into bite sized pieces.  Toss them in your salad spinner, wash, and spin away.

Place the dry kale in a bowl and toss with 1/2 tsp. sea salt, 2 Tbl. vinegar, and 1 Tbl. olive oil.

Line a baking sheet with parchment paper and place the kale pieces on the parchment. 

Keep them separated so when they bake, they'll be crisp.

Put the sheet pan in a 350 degree pre-heated oven, and bake until the edges of the 

kale are curled and crisp.  Watch carefully.

I served the kale chips with an appetizer of caprese skewers.

Enjoy friends!

Chicken with Rosemary Dijon Mustard Sauce

I'm always searching for new ways to prepare chicken. Plus the fact that my fresh herbs are growing and are quite abundant.

This dish is very easy to make, it takes about 20 minutes and will serve two people. It is tangy and zesty. The ingredients you will need are: boneless skinless chicken breasts, olive oil OR coconut oil, white wine (I used Sauvignon Blanc), garlic, fresh rosemary, Dijon mustard, salt & pepper.

If you don't want to use wine in this recipe, chicken stock would be a great substitute.

Ingredients:

2 boneless, skinless chicken breasts (pound them down to 1/4" thick)

2 Tbl. olive oil OR coconut oil

1/2 Cup white wine (use a wine you would drink--not "cooking wine")

2 Tbl. fresh rosemary sprigs

1 clove garlic minced

2 Tbl. Dijon mustard

salt & pepper

 

Directions:

• After pounding the chicken to 1/4" thick, season with salt and pepper on both sides.
• Heat the oil in a non-stick skillet, add the chicken and cook until done on both sides, about 5 minutes per side.
• When the chicken is done, set it on a heat proof plate and keep it warm in the oven
• To the same skillet, add the wine, rosemary, and garlic.  Simmer and reduce by half.
• Take the skillet off the heat, add the Dijon mustard and stir in.
• Slice the chicken breasts on a diagonal and pour the sauce over.  Serve.

Enjoy friends!

Mushroom Asiago Chicken

We were in Wisconsin recently and one must buy and bring home cheese!  I bought a nice wedge of asiago cheese and then proceeded to find a recipe in which to use said cheese.  And here it is!

Courtesy of The Midnight Baker Blog.

Mushroom Asiago Chicken

• 1 lb boneless skinless chicken breast (about 2 large)
• 2 cups mushrooms, cut in half
• 1 clove garlic, minced
• 3 springs fresh thyme
• 1 1/2 cups dry white wine
• 1/2 cup seasoned flour
• 2 tbs butter
• 2 tbs olive oil
• 1/2 cup heavy cream
• 1/4-1/2 cup shredded asiago cheese
• 1/2 tsp salt (or to taste)
• 1/4 tsp pepper (or to taste)
• seasoned flour:
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper

Pound chicken breast with a meat mallet between 2 sheets of waxed paper or plastic wrap until meat is uniform thickness; about 1/4-inch. Cut into serving-sized pieces (2 or 3 pieces per breast)

Heat the butter with *1* tbs of olive oil in deep, heavy skillet or saute pan over medium heat.

Dredge chicken in seasoned flour.  Add to hot oil/butter in skillet.  Saute until golden on each side, about 5 minutes per side.  Remove from pan.

Add remaining olive oil to hot skillet.  Saute mushrooms and garlic until mushrooms begin to brown.

Add white wine to skillet, scraping up all the browned bits that are at the bottom of the pan (this is called "deglazing"). Bruise the fresh thyme by twisting it between your fingers or hitting it with the dull side of a knife in a few places.  Add thyme to mushroom/wine mixture in pan.

Add the chicken back to the pan.  Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.

Remove chicken from pan.  Add the cream and heat through. Add the asiago cheese (if you like it strongly flavored, use 1/2 cup; not as strongly flavored, use the 1/4 cup--asiago is a powerful cheese and you can even use less for just a whisper of flavor.  I like it strong so I used 1/2 cup).

Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about 1/2.  If you wish to skip the reduction step, you may thicken the sauce slightly with about 1 tbs instant flour or 1 tbs cornstarch mixed with 2 tbs water...however, the reduction will taste better.

Add chicken back to pan and heat through.

Garnish with sprigs of fresh thyme.  May be served over any pasta.

About 4 servings.

Here is how it looks courtesy of The Midnight Baker Blog!

Enjoy friends!!

Chicken & Pineapple Skewers

I was looking for a recipe to use boneless skinless chicken thighs. We like the richness of chicken dark meat.  So after some searching on food network, I came across this recipe courtesy of Tyler Florence--he's a classy guy and I love the things he cooks.  So here it is, Chicken & Pineapple Skewers.

First let's get all the ingredients together:  chicken thighs, pineapple, green pepper, ketchup, soy sauce, honey, yellow mustard, brown sugar, garlic, lemon, olive oil, salt & pepper.

First make the sauce:  1 cup ketchup, 1/4/ cup soy sauce, 1/4/cup honey, 1 Tbls. yellow mustard, 1/4 cup packed light brown sugar, 2 cloves garlic, & juice of one lemon.  Combine all of the above ingredients in a saucepan over medium heat.  Simmer until thickened, about 10 minutes.  Cool and remove the garlic cloves.

Cut chicken thighs into 2 inch pieces, cut the pineapple into 1 inch chunks, cut the green pepper the same.

Thread the pieces onto 4 to 6 metal skewers, alternating between chicken, pineapple, and green pepper.  Brush the skewers with olive oil and season with salt and pepper.

Set aside about 1/2 of the sauce. Brush the skewers with some of the remaining sauce.  Preheat a grill to medium high.  Grill the skewers, turning and basting with the sauce regularly, until cooked through, 10 to 12 minutes.  Serve with the remaining sauce.

Enjoy friends!

Tuscan Shrimp with White Beans

This recipe is from Michael Chiarello. I watched him make this on the Food Network.  It looked pretty easy, so I gave it a try a couple of times before doing this post.  This is just delicious!  The ingredients are readily available, you probably have most on hand.  I am lucky right now because I have fresh basil, parsley, tomatoes and hot peppers growing in the garden.

I made a recipe for two tonight (half this recipe), but here's the whole recipe from Michael:

3 Cups Cannelloni white beans
1/4 Cup plus 2 Tbl. extra-virgin olive oil
16 large shrimp, peeled (tail left on) and deveined
4 cloves garlic, sliced
1 small jalapeno chili, diced
1 Cup whole basil leaves (no substitutions)
1 Cup peeled, seeded, diced fresh tomato
1 Tbl. lemon juice
2 Tbl. Italian flat-leaf parsley, chopped
Salt and freshly ground pepper
Best quality extra-virgin olive oil for drizzilng

1)  Have you tried or ever made fried basil?  This is so amazing!  Toss the whole basil leaves in some warm olive oil.  When it's crispy and crackling, take it out of the oil--quickly!  Also, please stand back, the basil will pop!

2)  Drain the white beans over a bowl, saving the liquid.  Put the beans in a skillet adding just enough of their liquid to moisten them.  Add 2 Tbl. of the olive oil and bring the beans to a simmer.  Keep them warm while you prepare the rest of the dish.

3) Heat 1/4 Cup oil in a large skillet.  Add the shrimp, season with salt and pepper cook for 1 minute, tossing frequently.  Remove the shrimp to a bowl.  Add the garlic to the pan and saute, add the minced jalapeno, cook for 1 minute.  Add the tomato, stir briefly, add the shrimp and lemon juice.  Here are the individual ingredients before tossing together.

4) Spoon the white beans on a platter or individual plates, drizzle with the best olive oil you have, top with the shrimp/tomato mixture, place fried basil on the side -- to eat of course!

This is fresh, delicious, healthy, etc. etc.  Enjoy friends!

Tilapia en Papillote (in Parchment)

I have known about this technique for years, but this summer I watched Mario make Halibut en Papillote on "The Chew" tv show.  It seemed like a light delicious way to prepare fish and especially for a summer dish.  So here it is:

Gather the ingredients and let's get cooking!

4 (4 ounce) tilapia fillets

salt and fresh ground pepper

1 large tomato, chopped

1 clove garlic thinly sliced

1 shallot thinly sliced

4 fresh basil leaves thinly sliced

1 1/2 tsp. capers, drained

4 tsp. fresh lemon juice

1/4 Cup white wine

1 Tbl. butter

Olive oil

Preheat the oven to 350 degrees.  Oil a baking sheet with some olive oil so that the bottoms of the parchment packets will brown when baking.

Prepare four sheets of parchment paper by folding each sheet in half and placing a tilapia fillet centered onto one of the sides.  Season the fillet with salt and pepper.  Top each of the four fillets with equal amounts of tomato, garlic, shallot, basil, and capers.  Sprinkle with lemon juice.  Dot one Tbl. of butter on top, drizzle with white wine.

Lay the other half of the parchment over the half with the fillet.  Start folding and creasing, folding and creasing until the entire fillet is sealed up. One chef brushes the edges of the parchment with egg wash to help it stick together.  (So that's what I did.)  Place the parchment packets on the oiled baking sheet you prepared earlier.  Drizzle the tops with a little olive oil.  Bake in the preheated oven for 20 minutes.

Look at this beauty after baking for 20 minutes.

To serve, cut a slit with a sharp knife in the center, then tear the packet open.  The steam will escape so be careful.  When the packet is opened, the aroma of the fish and all the toppings will knock your sox off!  Serve immediately in the parchment packet.  If you have guests, let them open their own packet and be amazed at what a great cook you are!

Enjoy friends!