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Monthly Archives: July 2009

Shrimp Rolls

I was dog sitting for a friend of my mother-in-law the other day and I was reading her Gourmet Magazine. I found a recipe for Lobster Rolls with Lemon Vinaigrette and Garlic Butter and thought it would be tasty with shrimp instead. I modified the recipe quite a bit but it still came out awesome.

Serves 2-4

1 pound shrimp (for 4 people)
3 Tbsp fresh squeezed lemon juice
1/3 cup extra virgin olive oil
4 sliced scallions
3 ribs thinly sliced celery with leaves
Handful of flat parsley leaves, chopped
4-5 garlic cloves, pressed
2 tbsp butter
Hot dog buns (however many people you have)

Peel and devein the shrimp. Mix in a small bowl with a tablespoon or so of Extra Virgin Olive Oil and 2 cloves of garlic pressed. Set them aside.

In a bowl, whisk together the lemon juice and olive oil until it emulsifies. Whisk in the scallions, celery and parsley. Saute the shrimp in a skillet until cooked through (about 3 minutes per side) Add the shrimp to the dressing and mix together. Combine 2 tbsp butter with 2 cloves of pressed garlic. Spread on the hot dog buns and toast until lightly browned. Place shrimp mixture on top of the bun and serve! I served mine with fries.

This dish was really fantastic and super simple to make!

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Posted by on July 25, 2009 in General Food, Meals!

 

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Salad Swords and Chicken Pizzas

I made some awesome pizza and salad for dinner tonight! My friends all loved it and thought it was pretty creative. I got the recipes from my Rachael Ray 2,4,6,8 Great Meals for Couples and Crowds cookbook. A word of warning tho: The skewers will most likely be used as swords for most of the dinner! XD

Salad on a Stick
Serves 4

1/2 cup Heavy Cream (some 2% milk to thin it out)
1 5.2oz container of garlic and herb cheese (I used Boursin)
Salt and Pepper
1 green or red bell pepper, cubed
1 english cucumber, cubed
1/2 pint grape tomatoes
4 ribs of celery, cut into 1inch pieces
2 1-inch thick pieces of Genoa salami, cubed
4 wooden skewers (one per person)

Blend together the cream and boursin cheese. Pour into dipping dish and season the dressing with salt and pepper. (if necessary, thin the dressing with some milk – I needed to so that it would be the consistency of Ranch dressing) Place the dip on the platter. Arrange the veggies and salami on the platter with 4 bamboo skewers. Use the skewers to spear the salami and veggies, stacking them up one mouthful at a time. Dip each skewer in the dressing as you eat, but don’t double dip, please!

Chicken Parm Pizza
Serves 4

Flour or cornmeal for handling the dough
1 pizza dough, store bought or from your favorite pizzeria (I got mine from Fresh&Easy)
2 Tbsp Extra Virgin Olive Oil
1 pound ground chicken ( I bought 20oz of Ground Turkey because it was the same price for more at the store – this allowed me to make 2 pizzas)
3 cloves of garlic, chopped
1 small onion, chopped
Salt and black pepper
Handful fresh flat leaf parsley, chopped
A couple pinches of red pepper flakes
A couple pinches of dried oregano
1 8oz can tomato sauce (I used a 15oz can + an 8oz can in mine)
1 cup grated parmesan cheese
1 1/2 cups Provolone cheese (I bought already grated mozzarella cheese – 4 cups and used about 3)
5-6 fresh basil leaves, torn

Preheat the oven to 425F.

Coat your hands and the work surface in flour or cornmeal. Using your hands, form a pizza shape with the dough. Place the pizza on a pizza baking tray and prick the dough with a fork in several spots. Drizzle a little bit of EVOO over the dough and place in the oven for 10 minutes. (I put it on the back side of a cookie sheet and baked it on that so it would be easy to slide off)

Meanwhile, heat a deep skillet over medium high heat with the 2 tablespoons of EVOO. Add the meat and brown it, breaking it up with a wooden spoon. To the browned meat, add the garlic and onions and season them with salt and pepper. Cook them together for 5-6 minutes, then add the parsley, red pepper flakes, oregano, and tomato sauce. Heat the sauce through.

Remove the pizza from the oven after 10 minutes and top it with the meat sauce and then scatter the cheeses over it. Return it to the oven until the cheese is bubbly, another 10 minutes or so. Top the pizza with shredded basil, cut and serve.

PICS!!

I hope you guys try this one. It is pretty easy and ohh so tasty!

Bonus Pic of the cherry cupcakes I made for a friend of Carter’s:

 
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Posted by on July 25, 2009 in General Food, Meals!

 

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Enchiladas!

It took me a good 2 hours to decide what I wanted to make for dinner tonight. I had decided on tacos and gone to Sequoia to pick up my roast beef sandwich at lunch time when I realized that I could totally make chicken enchiladas with green sauce! I got back to the house, ate my lunch, and then found a recipe for the enchiladas. It is a Tyler Florence recipe. I don’t use his recipes very often but this is really incredible. The salsa seems like it will be too spicy if you eat it by itself but when it is blended with the other ingredients, it works out really well. I made the rice and I modified the beans. I used Pinto beans instead of black beans… also, I used canned beans and left out the jalapeno.

Chicken Enchiladas with Roasted Tomatillo Chile Salsa
Recipe courtesy Tyler Florence

Prep Time:15 min (it took me at least an hour to get everything prepped)
Cook Time: 45 min
Level: Easy
Serves: 8

Ingredients
Roasted Tomatillo Chile Salsa:
* 1 pound tomatillos, husked
* 1 white onion, peeled, sliced, quartered or whole
* 4 garlic cloves
* 2 jalapenos
* 2 teaspoons ground cumin
* 1 teaspoon salt
* 1/2 cup chopped cilantro leaves
* 1/2 lime, juiced

Enchiladas:
* Extra-virgin olive oil
* 1/2 medium onion, diced
* 3 garlic cloves, chopped
* 1 1/2 teaspoon ground cumin
* 1/4 cup all-purpose flour
* 2 cups chicken stock, store bought
* Chopped cilantro leaves
* 1 deli roasted chicken (about 3 pounds), boned, meat shredded
* Salt
* Freshly ground black pepper
* 10 large flour tortillas
* 1/2 pound Monterey Jack cheese, shredded
* 2 cups sour cream
* Chopped tomatoes and cilantro leaves, for garnish
* Spicy Black Beans, recipe follows
* Yellow Rice, recipe follows
* Guacamole, optional

Directions
Preheat oven to 400 degrees F.

For the salsa:
On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.
Enchiladas:

Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized – this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn’t burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.

Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.

Serve hot with Spicy Black Beans and Yellow Rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.

Spicy Black Beans:
* 2 cups (about 1 pound) dried black beans, picked over, soaked overnight
* 3 tablespoons extra-virgin olive oil
* 1/2 medium onion, diced
* 1 jalapeno pepper, chopped
* 2 cloves garlic, chopped
* 1 bay leaf
* Kosher salt
* freshly ground black pepper

In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.

In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.

Yellow Rice:
* 2 cups long-grain rice
* 4 cups water
* 2 cloves garlic, smashed
* 1 tablespoon turmeric
* 1 teaspoon kosher salt
* 1 bay leaf

Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.

The whole dish!

Rice and Beans!

Enchilada!

The rice was kinda meh. I would make it with chicken stock instead of water. I halved the amount of rice and water the recipe called for but put the same amount of spices and stuff in and I still ended up with bland rice. The beans were a disaster if compared to the recipe. I fried up some onion and garlic and bell pepper I had. Then I added the beans but I didn’t drain them of all their liquid. It made them a little watery and I was worried that the liquid would be really salty so I added a cup of water to them. We just scooped the beans out with a slotted spoon and they ended up being pretty tasty. I had a total of 10 enchiladas by the time I finished making them. I served it with chopped tomatoes, cilantro, and sour cream. The Enchiladas actually were freakin awesome. I added a 12oz container of baby bella mushrooms diced and sauteed up with the onion and garlic for the enchilada filling. I will definitely make this again. I did it in front of the web cam, which is why I haven’t been posting much about cooking lately. I have been doing it live on the web cam for my friends instead! I am going to have to try to remember to take pics as I go along, even if I have the web cam on.

 
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Posted by on July 15, 2009 in General Food, Meals!

 

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