Crispy Oven Baked Shrimp
Servings: 2. Double for 4 servings.
2 tablespoons olive oil, divided
1/2 lb large peeled (about 12), deveined raw shrimp (16-20 count), tail-on
1/4 teaspoon ground pepper
1/4 teaspoon salt
1 tablespoon unsalted butter, melted
1 tablespoon fresh-squeezed lemon juice
1 medium finely chopped garlic clove
2 tablespoons Italian flavored panko breadcrumbs
2 tablespoons shredded Parmesan cheese
1 teaspoon chopped fresh chives
Preheat oven to 425 degrees F.
Coat the bottom of a glass or ceramic baking dish with 1 tablespoon oil.
Pat shrimp dry and place them in a single layer in the prepared baking dish. Sprinkle the shrimp evenly with pepper and salt.
Whisk butter, lemon juice and garlic in a small bowl; pour the mixture evenly over the shrimp.
In a mixing bowl combine the Panko, Parmesan cheese, chives, and the remaining oil; stir to combine.
Sprinkle the mixture evenly over the shrimp. Bake until the shrimp are pink and cooked through, 8 to 10 minutes.
2 servings. Double for 4 servings.
Olive oil cooking spray
1 medium zucchini, halved lengthwise
6 grape tomatoes, halved
1 tablespoon garlic-flavored olive oil
Salt and ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon Herbes de Provence
1 teaspoon chopped fresh thyme leaves
Preheat oven to 425 degrees F.
Coat a baking dish with the cooking spray.
Arrange zucchini halves, flesh side up, in the prepared baking dish. Arrange the grape tomatoes on the sides of the squash.
Drizzle olive oil over zucchini. Season the flesh with salt and black pepper. Sprinkle thyme, Herbes de Provence and garlic powder over the top. Roast 8 to 10 minutes, until tender and golden brown.
1 tablespoon olive oil
2 cups chicken broth
1 cup Lundberg wild rice blend
Salt to taste
1 tablespoon extra virgin olive oil
Half a red onion, chopped
2 garlic cloves, minced
6 oz mushrooms, trimmed and chopped
1 chopped celery stalk
2 tablespoons toasted almonds, coarsely chopped
2 tablespoon dry sherry
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1/4 cup chopped flat-leaf parsley
1 tablespoon chopped fresh sage
Freshly ground pepper to taste
Bring the broth, rice, oil, and salt to a boil in a large saucepan. When the liquid returns to the boil, lower the heat, cover and simmer 40 -50 minutes until the rice is tender and the liquid has evaporated. Set aside.
Heat the oil over medium heat in a large nonstick skillet, and add the onion, garlic, celery, and mushrooms. Cook, stirring often, until tender, and the mushrooms have softened about 10 minutes. Stir in the cooked rice and the remaining ingredients. Cook, stirring until the sherry has evaporated. Taste and adjust seasonings.
If you are looking to reduce some of the carbs in your diet, this is a good meal to make. Serve this wintertime dinner with pickles, Giardiniera, pickled peppers or olives on the side.
Italian Burgers With Garlic Lemon Aioli
Since I usually cook just for two, I cut this recipe in half.
1 1/4 lbs ground beef, shaped into four patties
1 teaspoon dried Italian seasoning
Kosher salt and black pepper
1 tablespoon olive oil
1 tablespoon butter
Sprig of rosemary
1 large clove garlic, crushed
4 slices (1/4 inch thick) sweet onion
4 slices fresh tomato (1/4 inch thick)
1 cup shredded mozzarella cheese
4 slices 1/2-inch-thick and 4 inches wide of Focaccia bread, toasted
Quick Lemon Garlic Aioli
5 medium cloves garlic, minced
1 tablespoon fresh lemon juice
Sprinkle of salt
1/2 cup olive oil mayonnaise
1/4 teaspoon Dijon mustard
Optional: ½ teaspoon anchovy paste
For the aioli
In a small, shallow bowl, combine the garlic and lemon juice. Stir to combine and spread it into an even layer. Sprinkle lightly with salt. Let the mixture rest for 10 minutes, so the lemon juice can absorb the garlic’s flavor.
Place a fine-mesh strainer over another bowl. Using a silicone or rubber spatula, scoop the contents of the bowl into the strainer, then press on the garlic with the spatula to get as much juice out as possible. Discard the garlic.
Stir the mayo into the garlicky lemon juice until combined. Add the Dijon mustard and anchovy paste. Aioli will keep well in the refrigerator, covered, for up to 10 days. It will thicken up more as it chills.
For the burgers
Season the burgers with salt, pepper, and dried Italian seasoning.
Heat a large deep skillet over medium-high to high. Add the olive oil to the pan and tilt the pan to distribute the oil..Add the patties and onion slices. Cook, about 6 minutes for rare or 8 minutes for medium-rare. Turn the patties and onion slices over halfway through the cooking time. Remove the onion slices and place them on the toasted bread. Leave the burgers in the pan.
Add the butter, rosemary, and garlic to the pan. Using a large spoon, baste the patties for about 2 minutes with the garlic-rosemary butter; top each burger with a slice of tomato. Place ¼ cup of shredded mozzarella cheese on top of each tomato. Cover the pan to melt the cheese, about 1 minute.
Serve the burgers on top of the toasted bread with the garlic aioli. I had baked Foccacia that was one-inch thick and I cut the pan into 4-inch square pieces. I then cut one square in half lengthwise to use for the base of the burger.
Red Cabbage Slaw
If you do not have lemon-flavored olive oil, add a teaspoon of fresh lemon juice to the dressing.
1/4 of a head of red cabbage, about 8 oz., shredded
1/2 cup shredded carrot
2 tablespoons chopped red onion
1 teaspoon honey
1/4 teaspoon each salt and pepper
1/4 cup dried cranberries
1/4 cup chopped walnuts
2 tablespoons finely chopped flat-leaf parsley
1 tablespoon minced fresh chives or 1 teaspoon dried
1 tablespoon sherry vinegar
1 teaspoon Dijon mustard
3 tablespoons lemon-flavored extra virgin olive oil
Cover cranberries with water and let sit for 15 minutes while you prepare the remaining ingredients. Drain.
Toss together the cabbage, carrots, parsley, walnuts, and cranberries.
In a serving dish with a cover whisk together the vinegar, honey, mustard, salt, and pepper. Whisk in the oil. Toss with the cabbage, carrots, parsley, walnuts, and cranberries.
Taste, adjust seasonings and serve. Alternately, allow to sit for 30 minutes to an hour in the refrigerator, then serve.
Some of the first arrivals were Filipino seaman who settled in Louisiana and California, at the beginning of the 18th Century. Migration patterns of Filipinos to the United States have been recognized as occurring in four significant waves. The first was connected to the period when the Philippines were part of New Spain and later the Spanish East Indies and they migrated to North America during this time.
The second wave was during the period when the Philippine Islands were a territory of the United States; as U.S. Nationals, Filipinos were unrestricted from immigrating to the US by the Immigration Act of 1917. This wave of immigration has been referred to as the Manong generation. Filipinos of this wave came for different reasons, but the majority were laborers. This wave of immigration was distinct from other Asian Americans because of the American influences and education in the Philippines; they did not see themselves as aliens when they immigrated to the United States. During the Great Depression, Filipino Americans were also affected, losing jobs, and being the target of race-based violence. This wave of immigration ended due to the Philippine Independence Act in 1934, which restricted immigration to 50 persons a year.
Later, due to agreements with the Philippines, Filipinos were allowed to enlist in the United States Navy; this continued a practice of allowing Filipinos to serve in the navy that began in 1901. Filipinos who immigrated to the United States, due to their military service, were exempt from quota restrictions placed on Filipino immigration at the time. This ended in 1946, following the independence of the Philippines from the United States, but resumed in 1947 due to language inserted into the Military Base Agreement between the United States and the Republic of the Philippines. In 1973, Admiral Zumwalt removed the restrictions on Filipino sailors, allowing them to enter any rate they qualified for; in 1976 there were about 17,000 Filipinos serving in the United States Navy.
The third wave of immigration followed the events of World War II. Filipinos who had served in World War II had been given the option of becoming U.S. Citizens, and many took the opportunity. Filipino War brides were allowed to immigrate to the United States due to the War Brides Act and Fiancée Act, with approximately 16,000 Filipinos entering the United States in the years following World War II.
The fourth and present wave of immigration began in 1965 with the passing of the Immigration and Nationality Act of 1965 into law. It ended national quotas and provided an unlimited number of visas for family reunification. By the 1970s and 1980s Filipino wives of military service members reached annual rates of five to eight thousand. The Philippines became the largest source of legal immigration to the United States from Asia. Navy based immigration stopped with the expiration of the military bases agreement in 1992, yet it continues in a more limited fashion. Many Filipinos of this new wave of migration have migrated here as professionals, such as qualified nurses. As of 2005, 55% of foreign-trained registered nurses taking the qualifying exam administered by the Commission on Graduates of Foreign Nursing Schools (CGFNS) were educated in the Philippines.
Filipino cuisine is composed of the cuisines of more than a hundred distinct groups found throughout the Philippine archipelago. The style of food associated with it have evolved over many centuries from their shared Malaysian and Indonesian cuisine origins to a mixed cuisine of Indian, Chinese, Spanish and American influences.
Dishes range from the very simple, like a meal of fried salted fish and rice, to fish curry, chicken curry, complex paellas and cozidos created for fiestas. Popular dishes include: lechón (whole roasted pig), longganisa (Philippine sausage), tapa (cured beef), torta (omelette), adobo (chicken or pork braised in garlic, vinegar, oil and soy sauce), dinuguan (pork blood stew), kaldereta (meat stewed in tomato sauce), mechado (larded beef in soy and tomato sauce), pochero (beef and bananas in tomato sauce), afritada (chicken or pork and vegetables simmered in tomato sauce), kare-kare (oxtail and vegetables cooked in peanut sauce), pinakbet (kabocha squash, eggplant, beans, okra, and tomato stew flavored with shrimp paste), crispy pata (deep-fried pig’s leg), hamonado (pork sweetened in pineapple sauce), sinigang (meat or seafood in sour broth), pancit (noodles), and lumpia (fresh or fried spring rolls). Various food scholars have noted that Filipino cuisine is multi-faceted and is the most representative in the culinary world for food where the “’East meets West”.
Make some Filipino recipes at home.
Shrimp in Achiote Oil
1/4 cup peanut or vegetable oil
2 tablespoons achiote (annatto) seeds
2 tablespoons unsalted butter
1–2 Thai chiles, with seeds, thinly sliced
4 garlic cloves, finely chopped
2 tablespoons fresh lime juice
1 tablespoon soy sauce
1 1/4 pounds large shrimp, peeled, deveined
Kosher salt, freshly ground pepper
2 scallions, thinly sliced
For achiote oil:
Cook oil and achiote seeds in a small saucepan over medium-low heat until the oil turns dark red, about 5 minutes. Strain into a jar and let cool. Cover and chill until needed.
Heat achiote oil and butter in a large skillet over medium heat. Add chiles, garlic, lime juice, and soy sauce and cook, stirring, until fragrant, about 30 seconds. Add shrimp, season with salt and pepper, and cook, tossing often, until shrimp are opaque throughout, about 4 minutes. Top with scallions and serve.
Substitute for Palm vinegar: 1 part apple cider vinegar, 1 part water with a squeeze or two of lime juice.
2 1⁄2 lb. boneless pork shoulder, cut into 2″ pieces
1/2 cup palm vinegar
3 tablespoons soy sauce
1 teaspoon whole black peppercorns, crushed
12 cloves garlic, peeled
1 bay leaf
2 tablespoons vegetable oil
Cooked white rice
Patis (Philippine fish sauce; optional), for serving
Place the pork, vinegar, soy sauce, peppercorns, garlic, and bay leaf in a large bowl and toss to combine. Cover and refrigerate for at least 8 hours or overnight.
Heat pork mixture and 2 cups water in a 6-qt. Dutch oven over medium-high heat; bring to a boil. Skim the foam that rises to the surface, and then reduce the heat to medium-low; cover, and cook until tender, about 2 hours.
Pour the pork into a colander set over a bowl; discard bay leaf, and set pork and garlic aside. Return broth to the pot, and cook over medium heat until reduced by half, about 20 minutes. Transfer broth to a bowl and set aside.
Heat the oil in the same pot over medium-high heat. Set the garlic aside, then, working in batches, add the pork, and cook, turning until browned all over, about 10 minutes. Add garlic, and stir into the pork mixture. Stir broth back into the pot, reduce heat to medium-low, and cook to meld flavors, about 5 minutes.
Serve Adobo with rice. Season with fish sauce, if you’d like.
Bok Choy Stir-fry
Half of a head of bok choy cabbage, cut into diagonal pieces
1 small carrot, cut into diagonal pieces
3 tablespoons oyster sauce
3 cloves garlic, minced
1 small onion, quartered and separated into pieces
2 tablespoons vegetable oil
Fish sauce or salt and pepper to taste
In a deep skillet, heat oil and saute garlic and onion.
Add bok choy and carrot and stir cook for a minute then add oyster sauce.
Simmer for 2-3 minutes and season with salt and pepper.
Transfer to a serving plate and serve with fish sauce.
Maruya (Banana Fritters)
1/2 cup flour, plus extra for coating bananas
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
3 ripe saba (banana plantain) or regular bananas, peeled and sliced lengthwise
Cut each banana strip into 3-inch lengths. In a bowl, sift together flour, baking powder, and salt. Add milk and egg, beat until smooth.
Heat oil in a frying pan (or a large saucepan) over medium heat.
In batches, roll banana slices in flour and then dip in batter. Fry in hot oil until golden brown.
Drain on paper towels. Roll in sugar. Place in a serving dish and serve for a snack or dessert.
As I mentioned on Friday that this has been a good season for peppers, my CSA share has yielded quite a few different varieties. Here are some of the ways I have used them.
Italian Peppers and Eggs
This recipe is a traditional Italian dish served at lunch with crispy Italian bread.
8 large organic free-range eggs
2 tablespoons extra virgin olive oil
1/2 teaspoon dried chili pepper flakes
2 cloves of garlic, grated
1 large sweet onion, peeled and sliced
16 Italian sweet (banana) frying peppers
Salt and pepper to taste
Slice peppers in half lengthwise. Remove the stem and seeds, Cut each half into 1-inch pieces
In a large skillet over medium heat, sauté chili, garlic and onion in olive oil until soft, about 5 minutes
Add frying peppers and sauté until they begin to soften and wilt, about 5 minutes
Beat eggs, lower heat and add beaten eggs to the pan with onion and peppers
Let set in pan, then cook gently, occasionally folding eggs over, until firm
Add salt and pepper to taste
Pickled Sweet Cherry Peppers
These pickled peppers make a delicious appetizer stuffed with salami and provolone cheese slices.
For each one quart jar, you will need:
10-15 small sweet cherry peppers
1 clove garlic
1 teaspoon black peppercorns
1 bay leaf
1½ cups white wine vinegar
1 cup of water
1 teaspoon coarse salt
2 teaspoons white sugar or sugar substitute
Wash and dry the peppers and put them in a glass quart jar. Peel the garlic clove, cut it in half and add it to the cherry peppers along with the black peppercorns and the bay leaf.
In a small saucepan, combine vinegar, water, salt, and sugar. Bring to a boil and let it cook for 1 minute. Remove the liquid mixture from the heat and immediately pour over the peppers.
Let the contents of the jar cool completely at room temperature, then cover and refrigerate for 1 week. The peppers will be ready for eating after 1 week and will store in the refrigerator for up to 3 months.
Pickled Jalapeno Pepper Slices
The number of jalapenos will depend on how large they are and what size jar you use. I love having these on hand for Mexican recipes. I used 3 jelly jars and about 16 peppers.
15-20 large jalapeños
1 cup apple cider vinegar (or white wine vinegar or distilled white vinegar)
1 cup of water
2 tablespoons honey or liquid sugar substitute
2 cloves garlic, peeled and smashed
1 teaspoon salt
Wear gloves to protect your fingers and remove the stem on each pepper. Slice the peppers into thin circles. Combine the prepared peppers and smashed garlic in jelly sized glass jars.
In a small saucepan, combine vinegar, water, honey, and salt. Bring the mixture to a boil on the stove, stirring occasionally to dissolve the sweetener into the liquid. Remove from the heat and carefully pour the liquid over the peppers. Use a butter knife to push down the peppers so they all fit and there aren’t any hidden air pockets.
Let the pickles cool to room temperature in the jar, then screw on the lid and refrigerate the pickles for several days before using. They are best when fresh but keep well for several months.
The term “Spanish-American” is used to refer to Americans whose ancestry originates directly from Spain. Spanish Americans are the longest-established European-American group with a continuous presence in Florida since 1565 and are the eighth-largest Hispanic group in the United States of America. The emigration of great numbers of Spaniards from Spain during the last decades of the nineteenth century and the first decades of the twentieth century was significant enough to place Spain among the most active migratory peoples of Europe, ranking behind the United Kingdom and Italy and ranking closely with Austria-Hungary and Germany.
Throughout the colonial times, there were a number of settlements of Spanish populations in the present-day United States of America with governments answerable to Madrid. The first settlement was at St. Augustine, Florida, in 1565, followed by others in New Mexico, California, Arizona, Texas, and Louisiana. In 1598, San Juan de Los Caballeros was established near present-day Santa Fe, New Mexico by Juan de Oñate with about 1,000 other Spaniards. Spanish immigrants also established settlements in San Diego, California (1602), San Antonio, Texas (1691) and Tucson, Arizona (1699). By the mid-1600s the Spanish in America numbered more than 400,000. After the establishment of the American colonies, an additional 250,000 immigrants arrived either directly from Spain, the Canary Islands or from present-day central Mexico. These Spanish settlers expanded European influence in the New World. The Canary Islanders settled in bayou areas surrounding New Orleans in Louisiana from 1778 to 1783 and in San Antonio de Bejar, San Antonio, Texas, in 1731.
Like those aboard the Mayflower, most Spaniards came to the New World seeking land to farm, or occasionally, as historians have recently established, freedom from religious persecution. A smaller percentage of the new Spanish settlers were descendants of Spanish Jews and Spanish Muslims. Also coming to the Americas were the Basques (an ethnic group from north-central Spain and south-western France) who excelled as explorers and soldiers. A second reason for their emigration was their region’s devastation from the Napoleonic Wars in the first half of the nineteenth century. In the 1930s and 1940s, Spanish immigration mostly consisted of refugees fleeing from the Spanish Civil War (1936–1939) and from the Franco military regime in Spain, which lasted until his death in 1975.
Many Spanish Americans still retain aspects of their culture. This includes Spanish food, drink, art, and annual fiestas. The influence of Spanish cuisine is seen in the cuisine of the United States throughout the country. A study published in 2010 by La Caixa found that in Spain, there’s an average of 1 bar for every 129 Spaniards, thus eating and drinking are a very important part of Spanish culture. In Spain most bars are restaurants. These establishments are social meeting places where people can just have fun. A typical bar will always have a variety of tapas that vary from region to region and are usually included in the price of the drink or offered at a discount. Many bars offer a ”menú del día” (a three-course meal offered at a fixed price), “platos combinados”(one plate with different types of food), and “raciones” (large plates of food to share with the entire group). Another popular option, especially for Spanish dinner, is “irse de tapas/pinchos”, which means to hop from one bar to the next, enjoying a tapa at each place until you’re stuffed.
According to The Joy of Cooking, the original tapas were thin slices of bread or meat which sherry drinkers in Andalusian taverns used to cover their glasses with between sips. This was a practical measure meant to prevent fruit flies from hovering over the sweet sherry. The meat used to cover the sherry was normally ham or chorizo, which are both very salty and activate thirst. Because of this, bartenders and restaurant owners created a variety of snacks to serve with sherry, thus increasing their alcohol sales. The tapas eventually became as important as the sherry.
Enjoying food served as tapas at home or in restaurants has become popular in the U.S. A tapa is a small portion of Spanish food. Tapas may be cold (such as mixed olives and cheese) or hot (such as battered, fried baby squid). Tapas can also be combined to make a full meal. Here are a few recipes for tapas that you can easily make at home. The recipes make large portions, so I cut the amounts in half for our small family.
24 Medjool dates
1/2 cup cream cheese
12 strips bacon, cut in half (not thick-cut bacon)
Preheat oven to 375°F.
With a small sharp knife, make a slit in one side of each date and remove the pit.
Stuff about 1 teaspoon of cheese into the cavity.
Wrap 1/2 slice of bacon around each date. Secure with a toothpick.
Place on a rimmed baking tray lined with foil and bake for 10 minutes.
Remove the pan from the oven, turn each date over and bake for 8 minutes. Repeat this step one more time, or until all the bacon is cooked. Cook longer if you prefer crispier bacon.
Drain on paper towels. Cool for 5 minutes before serving.
Tortilla (Spanish Egg and Potato Omelette)
2 pounds of potatoes
Salt and pepper to taste
8 large eggs
Extra Virgin Olive Oil
Beat the eggs in a large bowl and season with some salt and pepper.
Slice the onion as thin as possible and fry in a large skillet with a tablespoon or two of olive oil for about 10 minutes until they begin to caramelize (stir often).
When the onions are caramelized, drain off any excess oil and add to the egg mixture.
Peel the potatoes and rinse them under cold water. Slice the potatoes into thin slices.
Pat the potato slices dry and put them into a large bowl, sprinkle with salt, and mix well.
Heat a ½ inch of extra virgin olive oil in a large frying pan at medium-low heat.
When the oil is hot, add the potatoes and add more oil if necessary until all are covered by the oil.
Cook the potatoes for 20 minutes over low heat. When the potatoes have been frying 20 minutes, remove them with a slotted spoon into a strainer and allow to cool off while any excess oil drips away. Save the oil to use for cooking.
After a few minutes, add the potatoes to the egg mixture and stir well. Let the egg mixture sit for about 20 minutes.
Reheat the pan where you fried potatoes over medium-low heat and add the egg mixture.
Over low heat, cook the eggs for about 6-8 minutes per side.
When you are sure that the bottom is cooked and you want to flip the tortilla, take a large plate and put it over the pan and flip it over quickly! When the second side is cooked, slide the omelet out of the pan onto a serving plate and let cool before serving.
Pan con Tomate (Spanish-Style Grilled Bread With Tomato)
2 large, ripe beefsteak tomatoes
1 loaf ciabatta, split in half horizontally lengthwise, cut crosswise into 1 1/2-inch slice
Extra-virgin olive oil
2 medium cloves garlic, split in half
Flaky sea salts, such as Maldon or fleur de sel
Split tomatoes in half horizontally. Place a box grater into a large bowl. Rub the cut faces of the tomatoes over the large holes of the box grater, using the flattened palm of your hand to move the tomatoes back and forth. The flesh should be grated off, while the skin remains intact in your hand. Discard the skin and season the tomato pulp with kosher salt to taste.
.Adjust rack to 4 inches below the broiler and preheat the broiler to high. Place bread, cut side up, on a cutting board and drizzle with olive oil. Season with kosher salt. Place bread, cut side up, on a rack set in a tray or directly on the broiler rack and broil until crisp and starting to char around the edges, 2 to 3 minutes.
.Remove the bread from the oven and rub with the split garlic cloves. Spoon tomato mixture over bread. Drizzle with more extra-virgin olive oil and season with large flaky sea salt. Serve immediately.
Spanish-Style Garlic Shrimp (Gambas al Ajillo)
12 cloves garlic
1 pound large shrimp, peeled, shells reserved
1/2 cup extra-virgin olive oil
1/4 teaspoon baking soda
Pinch red pepper flakes or a 1-inch piece dried guajillo chili
1 1/2 teaspoons sherry vinegar
2 tablespoons chopped fresh parsley leaves
Finely mince 4 garlic cloves and place in a large bowl. Smash 4 cloves under the flat side of a knife and place in a large skillet. Thinly slice remaining four garlic cloves and set aside.
Add shrimp to the bowl with the minced garlic. Add 3 tablespoons olive oil, 3/4 teaspoon kosher salt, and baking soda. Toss to combine thoroughly and set aside at room temperature.
Add shrimp shells to the skillet with smashed garlic and add remaining olive oil and pepper flakes. Set over medium-low to low heat and cook, stirring and tossing occasionally, until shells are deep ruby red and the garlic is pale golden brown about 10 minutes. Oil should be gently bubbling the whole time. When ready, strain through a fine mesh strainer into a small bowl, tossing and pressing the shrimp shells to extract as much oil as possible. Discard shells and garlic.
Return flavored oil to the skillet and heat over medium-high heat until shimmering. Add sliced garlic and cook, stirring constantly, until pale golden brown, about 1 minute. Add reserved shrimp and cook, tossing and stirring constantly until shrimp are barely cooked through about 2 minutes. Add sherry vinegar and parsley and toss to combine. Season to taste with salt. Serve immediately.
For 2 servings you will need the following:
12 large shrimp (16-20 per pound), peeled, deveined, tails removed
Salt and pepper to taste
1 egg, beaten
1/3 cup Italian Style Panko Bread Crumbs
1/2 cup grated Parmigiano-Reggiano
Olive oil cooking spray
1 tablespoon olive oil
1 cup homemade marinara sauce, warmed
1 cup (4 oz) shredded mozzarella cheese
Preheat oven to 400°F. Spray a baking dish that fits the portion of shrimp you are making with cooking spray. I like to use individual baking dishes for this recipe.
Place the egg in a shallow bowl and the Panko bread crumbs mixed with the Parmigiano cheese in another.
Wash and dry the shrimp. Season shrimp with salt and pepper. Put the shrimp in the bowl with the egg to coat and then into the breadcrumb mixture. Place the breaded shrimp in the baking dish or six in each individual baking dish. Sprinkle any remaining breadcrumbs over the shrimp.
The shrimp can be prepared ahead up to this point. Cover the dish with plastic wrap and refrigerate until ready to bake.
When ready to bake, drizzle the top of the shrimp with the olive oil and bake on the middle oven rack for 10 minutes. Turn shrimp over then cook another 5 minutes. Pour sauce evenly over the shrimp and then sprinkle with shredded mozzarella cheese. Return to the oven and heat just until the cheese melts.
Homemade Marinara Sauce
2 tablespoons olive oil
1 small onion, minced
3 cloves garlic, minced
2 (26-28-ounce) cans Italian chopped tomatoes
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/4 cup Italian flat-leaf parsley, chopped
Salt and pepper to taste
3 large basil leaves
In a large saucepan, sauté the onion in olive oil, until soft and translucent, on medium to low heat. Add garlic and sauté until golden, careful not to overcook.
Add tomatoes, oregano, and crushed red pepper to the saucepan and bring to a boil. Once boiling, lower the heat and cover with a lid. Cook for about 20 minutes on medium heat. Stir in parsley. Salt and pepper to taste. Cook for another 5 minutes. Turn off the heat and mix in the fresh basil.
Reserve 1 cup sauce for the shrimp and use the remaining sauce for other uses.
Garlic Roasted Asparagus
Makes 4 servings
1/4 cup extra-virgin olive oil
4 cloves fresh garlic, minced
1/2 teaspoon onion powder
1 tablespoon fresh finely chopped parsley
1 pound thin asparagus, ends trimmed
Fleur de sel or coarse sea salt
Freshly ground black pepper
Preheat oven to 400°F.
Line a large jelly roll pan with foil. Set aside.
In a small pot, heat the oil, garlic, onion powder, and parsley on medium-low heat. Cook for 3 minutes until the garlic mixture is fragrant but not browned.
Spread the asparagus in a single layer on the prepared pan. Lightly sprinkle with coarse sea salt and freshly ground pepper. Drizzle on the garlic-oil mixture.
Roast for 10-15 minutes, until the asparagus are bright green; do not overcook.
Transfer to a platter and serve hot.
Here is another example of how I made use of leftovers. Nothing should be wasted. Last week I roasted a chicken and used the chicken carcass to make the broth. If you have leftover chicken and vegetables, they can also become part of the soup. See the link for the roasted chicken. Good soup needs a well seasoned and rich stock to make a delicious soup base. Store-bought broth may do in a pinch but you will have a much better tasting soup if you make your own broth. If you are following a low carb diet, the egg noddles can easily be substituted with zucchini noodles.
15 black peppercorns
12 fresh parsley sprigs
10 fresh thyme sprigs
1 chicken carcass leftover from roasted chicken
5 carrots, chopped
5 celery stalks and leaves, chopped
4 bay leaves
3 large onions, chopped
5 quarts cold water
Combine all ingredients in a 12-quart stockpot. Bring to a boil over medium-high heat. Reduce heat to low; simmer 4 hours, skimming and discarding foam as needed. Strain through a cheesecloth-lined colander into a large bowl; discard solids. Cool stock to room temperature. Cover and refrigerate 6 hours or overnight. Skim fat from surface; discard fat.
Chicken Noodle Soup
8 cups homemade Chicken Stock
2 cups diced leftover cooked chicken or 1 lb chicken tenders
2 cups chopped carrots
2 cups chopped celery
2 garlic cloves, minced
1 cup chopped onion
4 ounces uncooked medium egg noodles
1 teaspoon kosher salt
1/2 teaspoon black pepper
Chopped fresh parsley or thyme for garnish
In a Dutch oven over medium-high heat bring the broth to a boil. If you don’t have any leftover cooked chicken then add the chicken tenders to the broth. Reduce heat and simmer for 15- 20 minutes. Remove the chicken tenders from the pan with a slotted spoon or large spider and set aside.
Add carrot, celery, garlic, and onion to the broth; cover and simmer for 10 minutes. Add noodles and simmer 6 minutes.
Dice the cooled chicken tenders into small pieces. Add the diced tenders or leftover chicken, salt, and black pepper to the broth; cook for 2 minutes or until the noodles are tender. Serve in individual soup bowls garnished with fresh herbs.