This was last night's dinner, another quick, easy, tasty main course. :o) We used the peeled, deveined shrimp and dinner came together in no time. Once again, from Cook's Country:
Garlic Shrimp with Basil
This garlicky dish can be served with crusty bread or over linguine or white rice.
|1 1/2||pounds extra-large shrimp , peeled and deveined|
|Salt and pepper|
|2||tablespoons olive oil|
|10||garlic cloves , minced|
|3/4||cup white wine|
|1||(14.5-ounce) can diced tomatoes|
|1/2||cup chopped fresh basil|
|4||tablespoons unsalted butter , cut into pieces|
|2||tablespoons capers drained and minced|
|1||teaspoon lemon juice|
1. Pat shrimp dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Add shrimp and cook until lightly browned, about 1 minute per side. Transfer to plate.
2. Add remaining oil, garlic, and 1/2 teaspoon pepper to empty skillet and cook until fragrant, about 30 seconds. Stir in wine and tomatoes and simmer until slightly thickened, about 5 minutes. Off heat, whisk in basil, butter, capers, and lemon juice. Add shrimp and any accumulated juices to skillet. Cover and let sit until shrimp are heated through, about 5 minutes. Season with salt and pepper. Serve.
We served this with thick slices of homemade bread in order to sop up all the yummy goodness. Next time, I'll serve this over angel hair pasta. Anyhow, combined with a nice tossed salad, this was a fantastic meal (don't mind the garlicky dragon breath, LOL!).
Dinner tonight was grilled salmon with tossed salad and homemade bread. The meal took no longer than 30 minutes to pull together and was divine. Lily had seconds and then thirds!
When in doubt as to how best to grill salmon, I searched Cook's Illustrated. They of course had the perfect glaze and preparation:
|Maple-soy Glaze (also see related recipes)|
|2||tablespoons soy sauce|
|1/4||cup maple syrup|
|1/3||cup soy sauce|
|1/3||cup maple syrup|
|4||salmon fillets (about 8 ounces each), each about 1 1/2 inches at thickest part|
|ground black pepper|
|vegetable oil for grill grate|
|lemon wedges for serving|
1. Stir together soy sauce and maple syrup in small saucepan; bring to simmer over medium-high heat and cook until slightly thickened, 3 to 4 minutes. Measure 2 tablespoons glaze into small bowl and set aside.
2. Whisk 1/3 cup soy sauce and 1/3 cup maple syrup in 13- by 9-inch baking dish until combined; carefully place fillets flesh-side down in single layer in marinade (do not coat salmon skin with marinade). Refrigerate while preparing grill.
Turn all burners on gas grill to high; cover and heat until very hot, about 15 minutes. Scrape grill grate clean with grill brush. Turn all but 1 burner to medium-low. Remove salmon from marinade and sprinkle flesh liberally with pepper. Using long-handled grill tongs, dip wad of paper towels in vegetable oil and wipe hot side of grill grate. Place fillets flesh-side down on hot side of grill and cook until grill-marked, 1 to 2 minutes. Using tongs, flip fillets skin-side down, still on hot side of grill; brush flesh with glaze, cover grill, and cook until salmon is opaque about halfway up thickness of fillets, 3 to 4 minutes.
I'm not sure if Mom has already posted this recipe or not. If it's a repeat, I apologize. ;o)
Ukrop's had strawberries (red, ripe, gloriously smelling strawberries) for $1.50/box today and I decided we would have strawberries with fresh whipped cream over lemon pound cake for our Valentine's treat. This recipe works best if you have a stand mixer as you have to beat it for 15 minutes.
Granny Tess Lemon Pound Cake
3 sticks butter
3 cups sugar
3 cups all purpose flour
1 cup milk
1 t vanilla extract
1 t lemon extract
Cream together butter and sugar until smooth. Add eggs one at a time and beat, scraping bowl as needed. Alternate adding the flour and milk (1/3 each time), beating between each addition, again, scraping bowl as needed. Add vanilla and lemon extracts and beat for 15 minutes. <--This step is especially important as it makes the batter smooth as silk and quite fluffy. (I added a little lemon zest today, just because.)
Bake at 350 for about an hour and fifteen minutes, checking often after one hour. (I usually use my nose to tell me when it's getting close to done. Once you've made the cake a few times, you get the scent of it.)
Turn out onto a cooling rack and let cool completely.
This next step is optional (Jessie's not a particular fan but B and I LOVE it).
1 cup lemon juice and 2 cups confectioner's sugar and mix well. Pour over cake after cake is cool. I do this by putting the glaze back in the bunt pan and putting the cake back in the pan and letting it soak in.
This cake is an excellent picnic/church function/bake sale/office surprise cake. It's quick, easy and SOOOOO delicious.
A few new acquisitions from the last several months:
Reader's Digest New Complete Guide To Sewing
Simple Gifts To Stitch by Jocelyn Worrall
The Salvage Studio by Amy Duncan, Beth Evans-Ramos, Lisa Hilderbrand
French General Home Sewn: 30 Projects For Every Room In The House by Kaari Meng
Stitched In Time by Alicia Paulson
Quick and Easy Slipcovers by Gail Abbott
and last but not least,
101 Crochet Stitches by Harmony Guides ...
I can finally crochet more than a double stitch! Woohoo!
We had the best burgers and fries last night. The burgers were made with a panade made from milk and white bread, seasoned with two cloves of garlic, three tablespoons bacon grease(!) and salt and pepper. The burgers were gently patted together and grilled and were so tender and delicious.
We had these garlicky oven fries with them. Recipe courtesy Cook's Country:
Garlicky Oven Fries
Be sure to use potatoes of a similar size and cut them into even wedges so all of the pieces cook at the same rate. Traditional-finish and nonstick baking sheets both work well for this recipe.
|6||garlic , minced|
|6||tablespoons vegetable oil|
|3||russet potatoes (about 8 ounces each), scrubbed|
|1 1/2||teaspoons salt|
|1/2||teaspoon garlic powder|
1. Adjust oven rack to lowest position and heat oven to 475 degrees. Combine garlic and oil in large bowl and microwave until garlic is fragrant, about 1 minute. Transfer 5 tablespoons oil (leaving garlic in bowl) to rimmed baking sheet, turning sheet to coat.
2. Add potatoes to bowl with remaining oil mixture and toss to coat. Wrap tightly with plastic wrap and microwave on high power until potatoes are translucent around edges, 3 to 6 minutes, shaking bowl to redistribute potatoes halfway through cooking.
3. Combine cornstarch, salt, pepper, and garlic powder in small bowl. Sprinkle over hot potatoes and toss to coat. Arrange potatoes in single layer on prepared baking sheet and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes. Serve.
Once again, a simple, tasty recipe. I have to tell you, we were SO exhausted from cleaning the garage yesterday, that all I wanted to do was call Cheeburger Cheeburger to do carryout. I pulled myself together, and I have to say, this was far better than their greasy burgers and fries.
We were supposed to have a cheesy chicken and broccoli casserole for dinner. However, when I got the chicken out, the liquid was an icky cloudy white and I just wasn't feeling up to food poisoning. Dropping back and punting, I decided on the Cheesy Broccoli and Rice Casserole in this month's Cook's Country:
Cheesy Broccoli and Rice Casserole
Serves 8 to 10
Three to four medium heads of broccoli will yield roughly 2 pounds.
|2||slices hearty white sandwich bread , torn into pieces|
|3/4||cup grated Parmesan cheese|
|4||tablespoons unsalted butter , melted; plus 2 tablespoons, chilled|
|1||garlic clove , minced|
|2||pounds broccoli , florets cut into 1-inch pieces, stems peeled and chopped|
|1||onion , chopped fine|
|1 1/4||cups long grain white rice|
|4||cups low-sodium chicken broth|
|1 1/4||cups half-and-half|
|2||cups shredded extra-sharp cheddar cheese|
|1/8||teaspoon cayenne pepper|
1. PREPARE TOPPING Adjust oven rack to middle position and heat oven to 400 degrees. Grease 13- by 9-inch baking dish. Pulse bread, ¼ cup Parmesan, and melted butter in food processor until coarsely ground. Add garlic
2. MAKE FILLING Microwave broccoli florets, covered, in large bowl until bright green and tender, 2 to 4 minutes; set aside. Melt remaining butter in Dutch oven over medium heat. Cook onion and broccoli stems until softened, 8 to 10 minutes. Add rice and cook, stirring constantly, until rice is translucent, about 1 minute. Stir in broth, half-and-half, and salt and bring to boil. Reduce heat to medium-low and cook, stirring often, until rice is tender, 20 to 25 minutes. Off heat, stir in cheddar, cayenne, remaining Parmesan, and broccoli florets.
3. TOP AND BAKE Pour mixture into prepared baking dish and top with bread crumb mixture. Bake until sauce is bubbling around edges and top is golden brown, about 15 minutes. Cool 5 minutes. Serve.
MAKE AHEAD Filling can be prepared, placed in greased baking dish, covered with plastic wrap, and refrigerated for 1 day. Refrigerate topping separately. Bring filling to room temperature before adding bread crumbs and baking as directed.
It may not have been what we had originally planned on, but it sure was WONDERFUL! It is a fabulous comfort food, and I had a hard time not going back for seconds.
As always, enjoy! :o)
Once again, a recipe from one of my two favorite sources, Cook's Country:
Serves 6 to 8
Pork shoulder—usually labeled pork butt or Boston butt—comes either boneless or on the bone. If using bone-in pork shoulder, buy a 6- to 6½-pound roast. When trimming excess fat, leave at least 1/8-inch thickness on the exterior. Serve the finished dish over rice or with warm corn tortillas.
|1/2||cup brewed coffee|
|1||boneless pork shoulder roast (4- to 5-pounds), trimmed of excess fat and cut into 1 1/2-inch chunks|
|Salt and pepper|
|1||tablespoon vegetable oil|
|2||onions , chopped|
|1/4||cup all-purpose flour|
|1/2||cup chili powder|
|1||teaspoon dried oregano|
|1||tablespoon minced chipotle chiles in adobo sauce|
|6||garlic cloves , minced|
|2 1/2||cups low-sodium chicken broth|
|1||teaspoon grated zest and 1 tablespoon juice from 1 lime|
|1/4||cup chopped fresh cilantro leaves|
1. PLUMP FRUIT Adjust oven rack to lower-middle position and heat oven to 350 degrees. Combine raisins and coffee in small bowl. Wrap tightly with plastic and microwave until liquid begins to boil, 1 to 3 minutes; let stand 5 minutes, until raisins are plump.
2. BROWN PORK Pat pork dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium-high heat until just smoking. Brown half of pork, about 10 minutes. Transfer to plate and repeat with remaining pork.
3. MAKE SAUCE Pour off all but 1 tablespoon fat from Dutch oven. Add onions and cook until softened, about 5 minutes. Add flour, chili powder, oregano, chipotle, and garlic and cook until fragrant, about 1 minute. Add broth and raisin mixture, scraping up any browned bits, and bring to boil. Working in 2 batches, transfer mixture to blender or food processor and puree until smooth. Return sauce to pot.
4. BAKE AND FINISH Add browned pork to sauce in pot and transfer to oven. Cook, covered, until pork is fork-tender, about 2 hours. Skim sauce, then stir in lime zest, lime juice, and cilantro. Season with salt and pepper. Serve. (Pork can be refrigerated in airtight container for 3 days.)
This is a little time consuming to make so is best for a weekend recipe and then use the leftovers to make the empanadas on Monday or Tuesday. :o)
Use your favorite pie dough or use one 15-ounce box of Pillsbury Just Unroll! Pie Crusts. You can make empanadas up to 12 hours in advance and keep them refrigerated until ready to bake. Serve with sour cream and lime wedges.
|3||cups carne adovada , leftover|
|4||scallions , chopped fine|
|1||cup pimento stuffed green olive , chopped fine|
|1||cup shredded sharp cheddar cheese|
|3||tablespoons chopped fresh cilantro leaves|
|1||tablespoon minced chipotle chiles in adobo sauce|
|2||pie dough rounds (9-inch)|
1. MAKE FILLING Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper. Place pork in bowl and microwave until heated through, 2 to 5 minutes. Using two forks, pull into shreds. Let cool slightly, then stir in scallions, olives, cheese, cilantro, and chipotle.
2. ASSEMBLE TURNOVERS Cut each dough round in half. Arrange one-quarter of filling on one side of each half, leaving ½-inch border around edges. Brush edges of dough with water, fold over filling, and crimp edges to seal. Transfer to prepared baking sheet. Using fork, dock dough at 2-inch intervals so steam can escape. Bake until golden, about 30 minutes. Serve.
It incredibly delicious with only a hint of heat from the chipotle peppers.