Lemon-Garlic Butter Shrimp with Broccoli

Who doesn't love a dinner that minimizes clean up.  This dish does just that.  And . . . it's delicious!

6 Tbsp butter

4 garlic cloves, minced

1 Tbsp fresh lemon juice

1/2 tsp black pepper

1/2 tsp crushed red pepper

1 1/2 tsp kosher salt, divided

1 (6 oz box long grain and wild rice mix

2 1/4 cups chicken broth

3 cups broccoli florets 

3 Tbsp olive oil

1 medium lemon, thinly sliced

Preheat your oven to 450 degrees.  Combine butter, garlic, lemon juice, black and red pepper, and 1 tsp of the salt in a small microwavable bowl.  Microwave on high until melted, about 45 seconds; set aside.

Cook rice according to package directions, substituting broth for water.  Fluff with a fork; stir in 1 Tbsp of the butter mixture.  Cover to keep warm.  

Meanwhile, toss together broccoli, oil, lemon slices, and remaining 1/2 tsp salt on a rimmed baking sheet; spread in a single layer.  Bake in preheated oven until broccoli is crisp-tender, about 5 minutes.  

Arrange shrimp on baking sheet with broccoli.  Drizzle with remaining butter mixture.  Bake until shrimp are pink, about 5 minutes.  Serve over rice.   

 

Farmer's Market Pasta Salad

Are you looking for the perfect summer side dish?  This pasta salad makes a great potluck choice or picnic staple. It's a great dinner idea for those hot summer nights.  

2 cups baby heirloom tomatoes, halved

2 small zucchini, thinly sliced into half moons

1 cup fresh corn kernels (thawed frozen kernels will work)

2 medium peaches, diced

1/2 cup thinly sliced green onions (white and green parts)

1 Parmesan Vinaigrette (search this blog for the recipe)

16 oz package of penne pasta

1/3 cup of shredded chicken breast

1/3 cup rough chopped parsley

1/3 cup rough chopped cilantro

Toss together the firs 6 ingredients in a large bowl and let stand for 10 minutes.

Prepare pasta according to package directions.  Add hot cooked pasta and chicken to veggie mixture.  Toss gently to coat.  Season with salt and pepper to taste.  Transfer to a serving platter and top with parsley and cilantro.  

Note:  This will serve 8 - 10.  Cut the recipe in half, if necessary.  

 

Parmesan Vinaigrette

I am so guilty of buying lots of salad dressing in various flavors and I wind up with 10 open bottles in the fridge and nine of them are past their "best by" date.  I am making a real effort to eliminate wastefulness in my life and it's recipes like this one that will help me with that mission.  I can make just enough dressing for one night's dinner.

1/2 cup freshly grated Parmesan cheese

1/2 cup olive oil

2 tsp lemon zest

3 Tbsp fresh lemon juice (one large lemon should do -- two, if they're small)

1 Tbsp balsamic vinegar

2 garlic cloves, minced

1/2 tsp freshly ground black pepper

1/2 tsp salt

1/4 cup chopped parsley

1/4 cup cilantro

Process Parmesan cheese, olive oil, lemon zest, lemon juice, balsamic vinegar, garlic, pepper, and salt in a blender or food processor until smooth.  Add parsley and cilantro; pulse 5 or 6 times or just until blended.  

Note:  I like to use my Pampered Chef mini food processor for this.  It's much smaller and less messy than dragging out the blender or food processor.  

Parmesan Chicken

There just never seems to be enough hours in a day to get everything done.  And, at the end of the day when it's time to make dinner, I often need something yummy, but quick.  This is a recipe that your kids will love, and you can get it on the table in 30 minutes.

2 lbs boneless, skinless chicken tenders

1 cup all-purpose flour

1 tsp kosher salt

1/2 tsp freshly ground black pepper

2 large eggs

1 Tbsp water

1 1/4 cups seasoned dry breadcrumbs

1/2 cup freshly grated Parmesan, plus extra for serving

Butter

Olive oil

Salad greens for 4 washed and spun dry

Lemon Vinaigrette (recipe follows)

Combine the flour, salt, and pepper on a dinner plate.  

On a second plate, beat the eggs with 1 Tbsp of water.  

On a third plate, combine the breadcrumbs and 1/2 cup grated Parmesan.  

Coat the chicken tenders on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread crumb mixture, pressing lightly.  

Heat 1 Tbsp of butter and 1 Tbsp olive oil in a large saute pan and cook 2 or 3 chicken tenders on medium heat for 2 - 3 minutes on each side, until cooked through.  Add more butter and oil and cook the rest of the tenders.  

Lemon Vinaigrette

1/4 cup freshly squeezed lemon juice (2 lemons)

1/2 cup good olive oil

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Toss the salad greens with the Lemon Vinaigrette.  Please a mound of salad on each plate.  Serve with extra grated Parmesan.

 

Spaghetti with Snap Peas and Prosciutto

If you're looking for a simple dinner idea that looks impressive, this is just the dish.

Kosher salt

12 oz spaghetti

1/3 cup white wine

1 clove garlic, smashed

2 wide strips lemon zest

5 Tbsp butter, thinly sliced

3 Tbsp olive oil

Freshly ground pepper

1 medium head escarole, torn into 1" pieces

  (or 6 cups of torn spinach)

1/2 lb sugar snap peas, halved (about 2 cups)

1/4 lb prosciutto, torn into pieces

1/4 cup roughly chopped parsley

2 - 4 oz pecorino romano cheese, shaved

Bring a large pot of salted water to a boil.  Add the spaghetti and cook as the label directs.  

Bring the wine, garlic and lemon zest to a simmer in a large skillet over medium-high heat.  Gradually whisk in the butter, then the olive oil, until thickened; add 1 tsp salt and pepper to taste.  Add the escarole and cook until wilted, about 3 minutes.  Add the snap peas and cook until tender, 2 - 3 minutes.  Discard the garlic and lemon zest.  

Reserve 1/4 cup cooking water, then drain the spaghetti and add to the skillet.  Add l - 2 Tbsp cooking water and 1 tsp salt; toss, adding more cooking water as needed to loosen.  

Divide among plates and top with the prosciutto, parsley and pecorino.

 

Perfect Spinach Salad

Sometimes you just need a salad, but you need comfort food too.  This just fills the bill.  

3 whole eggs

Ice

7 slices thick cut bacon

1 small whole red onion

1 pkg white button mushrooms

3 Tbsp red wine vinegar

2 tsp sugar

1 tsp Dijon mustard

1 dash salt

8 oz baby spinach, washed, dried and stems removed

Place eggs in a saucepan and cover with water.  Bring to a boil.  Then turn off the heat and allow to sit in the water for 13 minutes.  Drain off the water and run under cold water for a few minutes until cool. 

Fry the bacon in a skillet until crispy/chewy.  Remove to a paper towel.  Drain the fat into a bowl and reserve.  Give the skillet a wipe with paper towel. 

Slice the red onion very thinly, and then add to the skillet.  Cook slowly until the onions are caramelized and reduced.  Remove to a plate and set aside.  

Slice the mushrooms and add them to the same skillet with a little of the reserved bacon fat if needed.  Cook slowly until caramelized and brown.  Remove to a plate and set aside.   Chop the bacon.  Peel and slice the eggs.

Make the hot bacon dressing:

Add 3 Tbsp of the reserved bacon fat, vinegar, sugar, Dijon and salt to a small saucepan or skillet over medium-low heat.  Whisk together and heat thoroughly until bubbly.  Add the spinach to a large bowl.  Arrange the onions, mushrooms and bacon on top.  Pour the hot dressing over the top; toss to combine.  Arrange the eggs over the top and serve.  

Herb-Roasted Chicken with Melted Tomatoes

Looking for good ideas for Sunday dinner?  How about shaking things up and giving this recipe a try?  It will not disappoint!

1/2 medium red onion, roughly chopped

1/2 cup roughly chopped fresh parsley

1/2 cup roughly chopped fresh cilantro

1/4 cup roughly chopped fresh tarragon

1/4 cup roughly chopped fresh dill

1/4 cup chopped walnuts

3 garlic cloves

1/4 cup olive oil

1 Tbsp red wine vinegar

Kosher salt and freshly ground pepper

1 cup plain yogurt

1 roasting chicken (6 - 7 lbs)

2 lbs plum tomatoes, halved lengthwise

Preheat your oven to 450 degrees.  Pulse the onion, parsley, cilantro, tarragon, 2 Tbsp dill, walnuts, and garlic in a food processor.  Add 3 Tbsp olive oil, vinegar, 2 tsp salt and pepper to taste; pulse until smooth.  

Stir half of the herb paste with the yogurt in a small bowl; cover and refrigerate.

Season the chicken inside and out with salt and pepper.  Loosen the skin with your fingers; rub some of the remaining herb paste under the skin and the rest on the outside of the bird.  Truss the chicken.  Place in a roasting pan; roast until the skin turns golden, about 30 minutes.  

Reduce the oven temperature to 375 degrees.  Toss the tomatoes with the remaining 1 Tbsp olive oil in a bowl; season with salt and pepper.  Baste the chicken with the drippings and add the tomatoes, cut side down, to the pan.  Continue roasting until a thermometer inserted in the thickest part of the thigh registers 155 degrees, about 1 hour.  Season with salt and pepper; let the chicken rest 10 minutes before carving.  

Arrange the chicken and tomatoes on a platter; sprinkle with the remaining 2 Tbsp dill.  Serve with the yogurt sauce.  

 

Beef Stroganoff over Buttered Noodles

Beef Stroganoff . . . Buttered Noodles , . . honestly, is there anything more satisfying?  Comfort food in overdrive right here.  

3 cups beef stock

1 carrot, chopped

6 sprigs of fresh thyme

1 bay leaf

2 lbs chuck roast, cut into 2" cubes

Kosher salt and freshly ground black pepper

6 Tbsp olive oil

1 medium onion, chopped

2 Tbsp cognac

5 Tbsp butter

1 lb mushrooms, sliced

3 cloves garlic, minced

2 Tbsp sour cream, plus more for garnish

1 Tbsp Dijon mustard

2 Tbsp chopped fresh parsley leave, plus more for garnish

1 ( l lb package) wide egg noodles

Heat the beef stock with the carrot, 3 thyme sprigs, and bay leaf.  Pat the beef dry and season it with salt and pepper.  Heat 3 Tbsp oil in a large heavy bottomed skillet over high heat.  Fry the meat in batches so that it is browned on all sides.  Lower the heat to medium and return all the meat to the pot.  Add the onions and cook until they are soft, about 5 minutes.  Pour in the cognac and cook until the alcohol has burned off, about 5 minutes.  Add the beef stock, discarding the carrot, thyme sprigs, and bay leaf.  Cook, partially covered over a very low heat for 2 hours.

In a large skillet over medium heat, melt 3 Tbsp butter in the remaining 3 Tbsp olive oil.  Add the mushrooms, garlic and remaining 3 thyme sprigs and cook until the mushrooms are browned and cooked through.  Remove from heat and set aside.  

When the meat is done, remove it from the heat and fold in the mushrooms, sour cream, mustard, and parsley.  Taste and adjust the seasoning with salt and pepper.  

Meanwhile, cook the noodles in a large pot of boiling, salted water until tender.  Drain the noodles well, toss with the remaining 2 Tbsp butter and season with salt and pepper.  Serve the stroganoff over the noodles; garnish with more sour cream and chopped parsley.  

 

Herbed Snap Peas

These delicious peas make a great side for any dinner.  They are quick and easy and very tasty!

3/4 lb sugar snap peas

1 Tbsp butter

1/2 sliced red onion

1 Tbsp chopped dill

1/2 tsp minced marjoram

Bring a pot of salted water to a boil.  Add the peas and cook until crisp-tender and bright green, about 5 minutes.

Drain and set aside.

Heat the butter in a skillet over medium heat.  Add the sliced onions, dill and minced marjoram.  Cook until the onion softens, about 3 minutes. 

Add the snap peas and salt to taste.  Toss to coat and serve.

 

Grilled Ribeye Steak

 

I love a good ribeye steak!  There is nothing better.  My key to the perfect steak is "keep it simple"!

2 ribeye steaks, 1" thick

Coarse sea salt and pepper to taste

2 Tbsp butter, room temperature

Fresh rosemary

Allow the steaks to come to room temperature.

To make the herb butter, chop the fresh rosemary and combine it with the room temperature butter.  Set aside.

Preheat your grill or skillet to medium heat.

Season the steaks with salt and pepper.

Grill 8 - 9 per side for medium-well.

Remove from the grill and place on a cutting board.  Brush with herb butter and tent loosely with aluminum foil for 5 - 10 minutes.  Serve.

This pairs nicely with mashed potatoes, mac and cheese, or a caesar salad.