Pan Seared Shrimp

I really meant to use this shrimp on Friday (Lent), but Chad and I went out to eat instead. I wanted to do something rather simple and I found a really easy, quick and delicious sounding recipe on Cooks Illustrated. The only thing I did different was add a little more garlic, and added some red papper flakes.
It is funny how much my shrimp shrank though. I swear they are 21/25 sized, but in the pictures they look smaller. It didn't matter though, they were so fabulously good, that we ate them in about 5 minutes.

Pan Seared Shrimp

(Cooks Illustrated)

Garlic-Lemon Butter
3 tablespoons unsalted butter , softened
1 medium clove garlic , minced
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley leaves
1/8 teaspoon table salt

Shrimp
2 tablespoons vegetable oil
1 1/2 pounds shrimp (21/25 count), peeled and deveined
1/4 teaspoon table salt
1/4 teaspoon ground black pepper
1/8 teaspoon granulated sugar

1. Beat butter with fork in small bowl until light and fluffy. Stir in garlic, lemon juice, parsley, and 1/8 teaspoon salt until combined. Set aside.

2. Heat 1 tablespoon oil in 12-inch skillet over high heat until smoking. Meanwhile, toss shrimp, salt, pepper, and sugar in medium bowl. Add half of shrimp to pan in single layer and cook until spotty brown and edges turn pink, about 1 minute. Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque, about 30 seconds. Transfer shrimp to large plate. Repeat with remaining tablespoon oil and shrimp; after second batch has stood off heat, return first batch to skillet along with flavored butter and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Serve with lemon wedges, if desired

Aphrodisiac Pasta

Maybe I'm trying to get lucky with dh, or maybe I just wanted to participate in a blogging event. I'll let you decide. But whatever my motives were, this pasta dish full of aphrodisiacs was a deeeeelicious.

I've entered this dish into the Kitchen of Love blogging event hosted by Mele Cotte. According to her list of aphrodisiacs posted on her blog I incorporated 4 of them: wine, garlic, arugula and pine nuts. With that manyI'm thinking that we may should be extra randy tonight ; - D

This dish was super easy and only took about a half hour. Not too shabby for a weeknight. I do have a lot left over, so looks like it will be going to work with both of us tomorrow. Don't forget to check out the round up on Mele Cotte's blog Feb. 12th!

Aphrodisiac Pasta

1 box rigatoni

5 slices proscuitto chopped

1 medium onion chopped

3 large cloves garlic minced

3 cups fresh arugula coarsly chopped

1/2 cup toasted pine nuts

2 Tbs. butter

2 Tbs. olive oil

1/4 cup white wine

2 tsp. red pepper flakes

1 1/2 cups parmesan cheese

Cook pasta according to package directions, saving 1/2 cup of the pasta water before draining.
Heat a medium sized skilled over medium heat and add proscuitto. Cook a few minutes until some fat has rendered. Add butter and olive oil to pan. When butter has melted add onions and red pepper flakes. Cook until onions are wilted and add garlic. Cook a couple minutes more and add wine. Scrape any bits that may have been left on the bottom of the pan from the proscuitto. Let simmer about 5 minutes over low heat.

Transfer pasta to a big bowl and add parmesan cheese, arugula, proscuitto, pine nuts and onion mixture. Add pasta water and toss. Serve with love.

Chili Rigatoni

When I asked Chad what he wanted for dinner tonight with ground beef he said he'd get back to me. Well, he made up his mind and he requested chili mac. I was really hoping he'd choose something a little more sophisticated, but then I thought about how easy it would be and decided to grant his request.

Now I've only made this dish a couple of times, and although it is not very sophisticated, it is extremely delicious and hearty. I don't make the "mac" part of this dish, instead I use a larger hollow noodle like rigatoni. We like to top it with a handful of cheese, and sometimes a dollop of sour cream. This was definitely a no-frills meal, but it is quick and tasty. Can't get better than that.

Chili Rigatoni

• 1 lb lean gound beef
• 1 Tbs. olive oil
• 1/2 can diced tomatoes
• 1 can tomato paste
• 1 1/2 cup beef broth
• 1 onion diced
• 1/2 bell pepper diced
• 3 cloved of garlic minced
• 3 Tbs. fresh chopped flat leaf parsley
• 3 Tbs. chili powder
• 1 Tbs. cumin
• 1 tsp. red pepper flakes
• 1/2 tsp. cayenne
• 2 tsp. dried basil
• 1 tsp. oregano
• 2 bay leaves
• 1 tsp. sugar
• 1 box rigatoni
• 2 cups cheese (we like colby monterrey jack blend)

Heat a large skillet over medium heat and add ground beef, onions and peppers. cook until meat is almost completely browned and add garlic. Cook for 3 or so more minutes and drain. Return meat to pot and add the rest of the ingredients. Bring to a simmer and continue to let it simmer for about 20-25 minutes. Cook rigatoni al dente and and serve with chili. Top with cheese and enjoy!

Breakfast for my Husband

With the time change I got up pretty early this Sunday morning. When I realized what time it really was I decided that I would make breakfast for Chad instead of going back to bed. While I browsed the pantry for things he likes to eat for breakfast I came across the loaf of white bread I got for a penny at Publix. I love taking advantage of the "mystery coupon" on Sunday's and Monday's but this time I felt a little guilty. The bread has been sitting untouched for a week. So I decided to make french toast and I was happy to use a little of that loaf up. I used Alton Brown's recipe for french toast because I've never gone wrong with any of his recipes. I just adjusted the amount of ingredients since I wasn't making 8 slices. I found a praline maple syrup in the pantry that I got from a local farm here in Georgia, so I was even more excited for his breakfast because this was the first time to crack that bottle open. Chad was pleasantly suprised to wake up to the smell of fresh coffee and french toast for breakfast, and devoured his plate in minutes. I think I deserve a gold star for this one. : )

French Toast (courtesy AB)

• 1/3 cup milk
• 1/3 cup heavy cream
• 1 Tbs. honey (heated in the microwave)
• pinch of salt
• one egg
• 1 1/2 Tbs. unsalted butter

Heat skillet over med. low heat and add butter.

Beat all ingredients together and let sit for about 10 minutes. Soak each piece of bread in the batter for a couple seconds then transfer to hot skillet. Fry a few minutes on each side. Sprinkle with powder sugar, cinnamon, and chopped pecans. Serve with your favorite syrup

Milanesa and Parmesan Pesto Potatoes

So I'm still not feeling 100%, but I needed to prepare something for dinner. I defrosted the thin sliced bottom round I had in the freezer and that was about as far as I got with dinner ideas for next day's meal last night. I still wasn't sure about what to make until about 6:30 pm tonight, which is usually when I almost finished cooking dinner.

I decided I would make a childhood favorite of mine, milanesa. It is a very popular way to prepare meat in Argentina, and having a father from Argentina, I would eat this a few times a month when I was a kid. It is very similar to a weiner schnitzel. Don't be concerned with this cut of meat being tough, because it is sliced so thin that somehow it has tons of flavor and is not chewy. For a side I made parmesan pesto potatoes, a dish you don't really have to put a lot of effort into. When I was younger my mom always made homemade french fries with the milanesa. But because I was already frying the meat, I thought I would cut down on the grease.

Milanesa

• 1 lb thin cut bottom or top round seasoned with salt pepper and garlic powder on both sides.
• flour for dredging
• 2 eggs beaten
• seasoned bread crumbs preferably home made
• oil for frying

Preheat oil in a large skillet. Dredge meat in flour, then egg, then bread crumbs. Fry until golden on both sides.

Parmesan Pesto Potatoes

• 4-5 medium sized red potatoes
• 1/2 cup pesto (recipe follows)
• 2 tbs. parmesan
• salt and pepper

preheat oven to 400 degrees. Slice potatoes into small pieces and put into a medium sized bowl. Pour pesto over the potatoes, season with salt and pepper, and sprinkle the parmesan. Mix until well coated. Line a baking sheet with foil, and bake 35-40 minutes or until nicely browned and crispy.

Pesto

• 1/4 cup fresh basil
• 1/4 cup flat leaf parsley
• 1/2 cup olive oil
• 2 garlic cloves
• 2 Tbs. pine nuts

Put basil, parsley, pine nuts and garlic into a food processor. Pulse a few times and then turn on low and drizzle olive oil through the feeder. Let process for about 30-45 seconds until smooth.

My Take on a Club Sandwich w/ a side of Bulgar Salad

A little while ago I got a recipe for pepperoni bread from Amber. After making a few modifications I made a sort of pizza bread using the basic steps for the pepperoni bread. Well after that night I vowed to do some experimenting since the bread was so easy and fool proof.
Tonight I decided to make a baked club sandwich. I went to the grocery store bought a few slices of various deli meats and cheeses rolled it up and YUM.
For a lighter side full of veggies I made a bean and bulgar salad with a garlic and parsley vinaigrette. I love bulgar. In salads, kibby, as a pilaf you name it. It is up there with barley and quinoa for me. Chad wasn't thrilled with the salad. He was too busy funneling the bread into his mouth, lol.

Baked Club Sandwich

• 1 frozen bread loaf defrosted
• 6 slices of each deli meat: turkey, ham, roast beef(or 18 slices of your favorite meats)
• 9 slices of muenster cheese
• shredded cheddar (about a cup and a half)
• melted butter for brushing the top
• italian herbs to sprinkle on top of the loaf

Roll out dough until it is a big rectangle (sorry I don't have dimensions). Layer the meats and cheeses how you please on one side and roll up. Baste the top with butter and sprinkle with dried herbs. Place on a baking sheet and bake at 350 for 25-30 minutes.

Bean and Bulgar Salad

• 1/2 cup fine bulgar
• 3/4 cup chicken broth
• 1/4 cup diced orange pepper
• 1/4 cup finely diced onion
• 1/2 cup black beans and garbanzo beans drained and rinsed
• 1/4 cup grape tomatoes halved
• 2 handfuls lettuce mix (I used italian blend)
• 1 Tbs. olive oil

Boil chicken stock and add to bulgar that has been placed in a big bow. Let sit for 5 minutes and then fluff with a fork.
Saute onion and orange pepper in a skillet over medium heat for 3-5 minutes just until the onion is translucent. Add beans and saute 3 minutes more. Add the onion mixture, tomatoes and lettuce to bowl and toss. Garlic Parsley Vinaigrette

• 1/4 cup flat leaf parsley
• 1 garlic clove
• 3 Tbs. red wine vinegar
• 1 tbs. dijon mustard
• 1/4 cup evoo
• pinch of sugar
• pinch of salt

Put everything in processor and pulse until everything is coarsely chopped. Turn processor on low and drizzle in the evoo. Serve over bulgar salad and toss.

Here is a close up of the yummy goodness I enjoyed this evening!

Bean and Barley Soup

Tonight I was in the mood for a hearty soup. Barley was on my mind, so I decided to throw to a bean and barley concoction together. I used the rest of the stock I made (plus 2 cans broth) and it was done in less than an hour.

I just used the beans I had on hand I'm sure many combinations would do.

Bean and Barley Soup

*amounts are approximate*

• 1 can navy beans drained and rinsed
• 1 Can light red kidney beans drained and rinsed
• 4 handfuls brown lentils
• 5-6 handfuls barley
• 2 handfuls fresh spinach torn
• 1/2 cup diced onion
• 2 cloved of garlic minced
• 7-8 cups of chicken stock or broth
• 2 slices bacon
• 1/2 tbs. unsalted butter
• 1/2 teaspoon olive oil
• 1 tsp. thyme
• 2 bay leaves
• 1 tsp. ground sage
• 1 tbs. parsley
• Salt and pepper

Heat oil and butter over medium heat in a large stock pot and saute the garlic and onions until onions are transluscent. Add the barley and lentils and cook for about a minute. Add the rest of the ingredients except spinach and increase heat until it comes to a boil. Lower heat and simmer for 40-50 minutes. The last 10 minutes add the spinach and let wilt.

Make Your Own Pizza

Tonight was make your own pizza night. I bought the garlic and herb pizza dough from Trader Joe a couple weeks ago and put it in the freezer since we didn't use it. I took it out to thaw Sat. night so it would be ready for tonight. Such an easy and quick dinner for a weeknight.

Because I am the veggie eater in the house, I decided to split the dough in half so Chad and I could put our own ingredients. I topped mine with chopped kalamata olives, sliced grape tomatoes, torn basil leaves, thinly sliced onions, chopped bell pepper, chopped pepperoni, mozzarella and Parmesan.

Chad put pepperoni and Havarti cheese (his favorite). NOtice he chose not to put one single veggie.

For the sauce I just opened a small 8oz. can of tomato sauce and added some garlic powder, onion powder, dried basil, dried oregano, a pinch of sugar and salt and pepper.

I rolled the dough while the oven was preheating to 350 degrees. When I got them to the desired shape (I like thin crust). I pre-baked them for about 6-7 minutes. I took them out sauced, and topped with our desired ingredients.

I also paired mine with a very delicious salad. I ate the entire thing before I even touched my pizza. I chopped some romaine, added grape tomatoes, crumbled gorgonzola, and chopped pecans.I made a raspberry vinaigrette by using a teaspoon of raspberry preserves, a little red wine vinegar, a little olive oil, garlic powder, salt and pepper.

MMMMM Mushrooms!

I went to lunch with my mom today to a cute little place near her work called "Cafe at the Corner" http://www.cafeatthecorner.com/. It is a quaint, french themed restaurant popular for lunching to the people who live and work nearby. For today's special they had cream of mushroom soup. I ordered that and a club sandwich on a croissant.

When I got home I started thinking about the soup and how delicious it was. Because I had a 1/2 container of baby bellas in the fridge I decided to duplicate the restaurant's recipe.

Cream of Mushroom Soup

(I didn't use any measuring tools, so these are just approximate amts.)

• 1/2 container of baby bella mushrooms
• 2 cups chicken stock
• 1 1/2 C. 2% milk
• 1 cup heavy cream
• 3 tbs. unsalted butter
• 3 (plus a little more for thickening) AP flour
• 1/4 c. finely chopped vidalia onion
• 2 cloves garlic minced
• 1 tsp. fresh thyme
• 1/2 tsp fresh nutmeg
• 2 Tbs. sherry
• Salt and Pepper
  

Chop onions finely and mince garlic.

roughly chop mushrooms, and leave a few to the side to finely chop.Add butter to a medium sized sauce pan or dutch oven and melt. Add onions, garlic mushrooms and thyme. Saute 3-5 minutes and add flour, stir until flour is Incorporated (about 1 minute).

Add chicken stock and milk and heat to simmer. Simmer for 5 minutes and whisk in cream, sherry, and nutmeg. Let it simmer gently for another 5 minutes. Transfer 3/4 of the soup to a blender or food processor and blend for 30 seconds. Return to pot and thicken with a flour slurry if needed.