Alright. I tried a bunch of recipes since the last time I posted. Sangria Shrimp, Chicken Cacciatore Subs, Roasted Tomato and Spinach Salad, Roasted Mushroom Pasta with Prosciutto. I liked all of the dishes except the Sangria Shrimp. I think that if you really like to drink Sangria, you will love this meal. I do not like Sangria all that much so the flavors were lost on me. I tried it basically because it looked different and the recipe was from Guy Fieri. I have been meaning to try more of his dishes. I think I just chose poorly that time. OK! On to the recipes!
Recipe courtesy Guy Fieri
Show: Guy’s Big Bite Episode: Sangria Shrimp
* 3/4 cup red wine
* 1/4 cup apple juice
* 1/4 cup orange juice
* 1/4 cup sherry
* 2 tablespoons brown sugar
* 2 tablespoons honey
* 1 tablespoon cornstarch
* 3 tablespoons cold water
For the Prawns:
* 1 tablespoon butter
* 1 tablespoon canola oil
* 1/2 cup diced red onion
* 1 red bell pepper, diced
* 1 apple, cored, diced
* 1 pound shrimp (21 to 25 count), cleaned and deveined
* 1 tablespoon minced garlic
* 1 teaspoon paprika
* Sprigs fresh mint
For the glaze: In a small sauce pot add all ingredients except cornstarch and water. On medium-low heat, simmer and reduce mixture by 1/3. In small sauce bowl, whisk together the cornstarch and water. Then whisk this into the hot mixture. Turn heat to low and simmer until reduced by half.
For the prawns: In medium saute pan add butter and oil. When butter is melted add onions and peppers. Cook until translucent but not to achieve color. Add apples and prawns, and cook until prawns turn pink. Toss with paprika and glaze. (I added half a bag of frozen broccoli to this as well. It was a yummy addition.)
Garnish with fresh mint.
I did everything pretty much exactly as the instructions called to. I did not add the paprika because I forgot about it and I didn’t put the mint on top. It was just too sweet for me. My husband really liked it but agreed that it wasn’t something he wanted me to make for him again.
Pics of the food!!
Served Over Rice:
The Completed Dish:
On to the next dish. I made Rachael Ray’s Chicken Cacciatore from her Chicken Cacciatore Subs recipe. I LOVED this so very much that I want everyone to go out and try it. I put it on top of some Angel Hair pasta instead of putting it in a sub roll. The only thing I would change about it is that I would have cut the veggies and chicken into pieces that were bite sized instead of long strips. This would have made them easier to eat and cook!
Chicken Cacciatore Subs
Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: Dinner Theater
* 4 pieces boneless skinless chicken breast, 6 to 8 ounces each
* Extra-virgin olive oil, for drizzling, plus 2 tablespoons
* Grill seasoning blend, or salt and pepper
* 4 sub rolls, split
* 2 cloves garlic, cracked away from skins
* 1 teaspoon red crushed pepper flakes
* 2 large portobello mushroom caps, sliced
* 1 green bell pepper, seeded and sliced
* 1 large onion, white or brown skinned, sliced
* 1 teaspoon dried oregano, 1/3 palm full
* 1/2 cup dry red wine or stock — chicken or beef flavor (I used the chicken stock leftover from
something else and added a splash of red wine to that.)
* 1 (14-ounce) can, crushed tomatoes
* 2 to 3 tablespoons chopped flat-leaf parsley
* 1/3 pound deli sliced provolone (I used Mozzarella because that is what I had!)
Heat a grill pan or large skillet. Drizzle chicken with oil, to cover,and season with grill seasoning blend or salt and pepper. Grill or pan-fry 6 minutes on each side.
Heat broiler, lightly toast rolls on cookie sheet and remove.
Heat a large skillet over medium high heat. Add 2 tablespoons oil, garlic, crushed red pepper flakes, mushrooms, peppers, onions and oregano. Saute veggies and season with salt and pepper. Cook 5 minutes, then deglaze the pan with wine or stock. Pick up tasty bits off the bottom of the pan with a wooden spoon or heat safe spatula. Add tomatoes and parsley to the sauce. Slice chicken breasts on an angle and set into sauce. Pile chicken and veggies into sub rolls and cover with sliced provolone. Melt cheese under hot broiler. Serve.
Obviously, instead of the rolls, I did the pasta while the chicken was sauteeing. It wasn’t a big deal and it had plenty of sauciness for pasta. I cannot stop talking about how much I loved this dish. I cooked this one with a few friends watching me on Skype while I was doing it. I always like to have someone in the kitchen to talk to me while I am cooking! 😀
My Pics of this dish:
Ok, the final dish was the Roasted Mushroom Pasta with Prosciutto and Roasted Tomato and Spinach Salad. I have to type this recipe by hand so I hope I can do the formatting the same way the Food Network does theirs!
Roasted Mushroom Pasta with Prosciutto
Courtesy of Rachael Ray’s cookbook
2,4,6,8 Great Meals for Couples or Crowds
* 1 1/2 pounds bowtie pasta (farfalle) – (I used one pound and I fed 3 people with enough for a
lunch the next day leftover)
* 6 large portobello mushrooms (I used 3, I would say go for the 6 if you like mushies)
* 1/4 cup Extra Virgin Olive Oil, plus some for drizzling
* Black Pepper
* 5 large garlic cloves, thinly sliced
* 1/2 cup white wine
* 3 tablespoons cold butter
* 1 cup fresh flat-leaf parsley leaves, chopped (I used one bunch and it was PLENTY)
* 12 slices prosciutto di Parma, cut into strips
* 1 cup Parmegiano-Reggiano, plus more to pass at the table (I just used Kraft Parmesan :P)
Preheat the oven to 450 degrees F.
Bring a large covered pot of water to a boil over high heat for the pasta. Once it is boiling, salt the water, add the pasta, and cook the pasta to al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
While the water is heating, place the portobello mushrooms on a cookie sheet and drizzle both sides with extra virgin olive oil. Roast the mushrooms until they are tender, about 10 minutes. Remove them from the oven, season with salt and pepper and slice them. Set the mushrooms aside.
Drain the pasta and return the pot to the stove over medium high heat. Add the 1/4 cup of extra virgin olive oil and the garlic and cook until the garlic is golden. Add the white wine and the reserved pasta cooking liquid, a little salt, and a lot of freshly ground pepper. Return the pasta to the pot along with the slices of mushrooms and stir to combine them. Turn the heat off, add the butter, parsley and prosciutto and grated cheese and stir til the butter is melted and everything is mixed thoroughly. Serve immediately with more cheese to pass at the table.
I really liked this recipe as well. One warning tho. If there is ANY water in the pasta pot when you return it to the stove, wait a couple of seconds for it to dry up because if you add the oil to the pot with any water in it, it splatters hot oil all over the stove. Learned that one the hard way.
Roasted Tomato and Spinach Salad
(from the same section of the Rachael Ray cookbook)
* 2 pints red or yellow cherry tomatoes
* 1/3 cup Extra Virgin Olive Oil plus some for drizzling
* Salt and freshly ground pepper
* Leaves from 6 fresh Thyme sprigs, coarsely chopped (I didn’t add this because the market didn’t
have any that day)
* 1 shallot, finely chopped
* 2 tablespoons Dijon Mustard
* 2 pounds prewashed spinach leaves (I used baby spinach to avoid having to take the stems off)
* 2 Belgian Endives, leaves separated from the core then thickly sliced
* 3/4 of a pound of Gorgonzola Cheese
Preheat the oven to 450 degrees F.
Spread the tomatoes evenly on a rimmed baking sheet. Drizzle them with a little Extra Virgin Olive Oil and season them with salt and pepper and the thyme. Toss them around to make sure all the tomatoes get coated. (I used the same pan I had the mushrooms on to roast the tomatoes. They took about the same amount of time to roast) Roast the tomatoes until they start to flirt with bursting. Remove them from the oven and let them cool for a bit.
While the tomatoes are roasting, combine the shallots, mustard and lemon juice in a bowl and add a little salt and pepper. Whisk in the 1/3 cup of oil in a slow steady stream.
Combine the spinach and endive in a salad bowl with the roasted tomatoes. Crumble the cheese over the salad then add the mustard-lemon dressing. Toss the salad again, adjust the seasoning, and serve.
While I was typing up this recipe, I realized that the reason I thought there was too much dressing on the salad when I ate it was because I left out the endive. I don’t care for the bitterness of endive leaves and there were no good ones at the store that day anyway. I also totally did not add any cheese. If I had, the dressing probably would have been perfect. It was a delicious salad anyway, just had a bit too much dressing.
My Pics of both:
That’s all for now. I am about to go make myself a box of mac and cheese for dinner tonight because Carter isn’t home. I plan to make some wild mushroom risotto using Alton Brown’s recipe in the near future. Also, I plan to try to make some graham crackers with a recipe he posted as well. It is damn near impossible to find graham flour in Bakersfield tho. Amazon.com FTW!