Archive | May 2013

Garlic Roasted Shrimp

I loved this, it was really easy and scrumptious. I bet even non-shrimp lovers would find this good.

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Ingredients:
1 lb. raw shrimp, deveined and peeled (I pull the tails off beforehand too) 4 cloves garlic, minced
2 Tbsp. white wine
salt and pepper
1/4 cup (4 Tbsp.) melted butter
1/2 cup Panko bread crumbs
2 Tbsp. fresh Italian-leaf parsley, chopped half of a lemon (optional)
Directions:
Preheat oven to 425 degrees F.
In a bowl, combine the shrimp, garlic, and white wine. Stir to combine, then pour into a baking dish. Spread out evenly, and then season with salt and pepper.
In another bowl, use a fork to mix melted butter, Panko, and parsley until well combined. With your fingers, sprinkle the mixture evenly in the baking dish over the shrimp.
Transfer dish to oven and bake until the shrimp are pink and opaque, about 15-18 minutes.

From http://normalcooking.wordpress.com/2012/07/26/garlicky-baked-shrimp/

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Roasted Cauliflower

This was easy and yummy. Definitely add this to your next meal.

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Ingredients:

2 tbsp minced garlic (I used garlic powder that I had on hand.)
3 tbsp olive oil
1 large head of cauliflower, separated into florets.
1/3 cup grated Parmesan cheese
salt and black pepper to taste
1 tbsp chopped fresh parsley

Directions:

1. Preheat oven to 450 degrees F. Grease a large casserole dish.

2. Place the olive oil and garlic in a large resealable bag. Add cauliflower and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.

3. Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3-5 minutes until golden brown.

Prep Time: 15 minutes
Cook Time: 25 minutes
Ready In: 40 minutes
Servings: 6

From allrecipes.com, and found it on reasonsforchocolate.blogspot.com

Chicken Piccata

This was yummy. I didn’t end up using the honey or capers, and it still turned out great. I doubled the recipe which worked just fine.

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Ingredients
2 chicken breasts, butterflied and pounded thin
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 clove garlic, chopped
1/4 cup dry white wine
1/2 cup chicken broth
1 lemon, juice
1 teaspoon honey
2 tablespoons capers
1 tablespoon butter
salt and pepper to taste
1 tablespoon parsley, chopped
Directions
Heat the oil and butter in a pan over medium heat.
Season the chicken with salt and pepper and fry until golden brown, about 2-3 minutes per side and set aside.
Add the garlic to the pan and saute until fragrant, about a minute.
Add the wine to the pan and deglaze it.
Add the broth, lemon juice, honey and capers in the pan and simmer until the liquids have reduce by half, about 2-3 minutes.
Stir in the butter, season with salt and pepper, mix in the parsley, return chicken to pan and toss to coat.

From Closet Cooking recipes

Healthy Fruit Bread

This is based on the recipe I posted earlier. I played around with it this week and have made now a much healthier version of it. It’s still really yummy and moist, which is what I was going for. It’s not as rich obviously as the original version, so you may not like it as much. If however, you crave carbs like I do, but want it to not completely wreck your diet, then this is the bread for you.

2 cups chopped fruit (I have used many different kinds, some favorites right now are chopped gala apples and chopped pear)

3/4 cup applesauce (the original recipe doesn’t call for any, this is to make up for the lack of oil)

1/2 cup canola oil (note the difference between the original recipe’s call for a full 1 and 1/4 cup oil)

2 mashed bananas (ends up with about 1 cup)

3 eggs and 1 egg white, beaten (I took out one egg yolk from the original recipe)

Mix all of these ingredients together in a medium bowl, set aside.

3 and 1/8 cups flour

2 cups sugar (or if you like, 1 cup plus as much honey as you see fit, I would just rather have it sweeter)

1 tablespoon cinnamon

1 teaspoon baking soda

1 tsp salt

Mix above ingredients in a large bowl, then add the fruit mixture until combined. Bake in 2 greased bread pans at 350 degrees for 45 mins or until toothpick inserted comes out clean.
Enjoy!

Strawberry Bread

This is very yummy. My sister made it while I was visiting her a couple of weeks ago, and I was hooked. I made it for my hubby and he and the people he works with pretty much inhaled it, so I think I have to share. The secret is to add a cup of mashed ripe banana that the recipe doesn’t call for. My favorite sister added that magical ingredient to it, and it makes it very moist and delicious. I added some brown sugar to the top of the loaves before baking them in the oven, and it added a really nice, lightly sweet crunch that I loved. Do whatever floats your boat, and make it your own 🙂

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FYI, I am not immune to making foolish cooking mistakes. The pic of the loaf with the giant hole in the middle is the reason you need to make sure the loaf is set and then cooled properly before attempting to remove it from the pan. It still tasted good, but it looked pretty comical. The second pic is the loaf that came out perfectly, thank goodness.

Ingredients

2 cups fresh strawberries

3 1/8 cups all-purpose flour

2 cups white sugar

1 tablespoon ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

1 1/4 cups vegetable oil

4 eggs, beaten

Metric US Original recipe yields 2 – 9 x 5 inch loaves
Directions

Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5 inch loaf pans.
Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture.
Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Divide batter into pans.
Bake for 45 to 50 minutes, or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves out, and cool completely.

-from allrecipes.com

Chicken and Rice

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This is a dish my mom taught me to make years ago. It’s great for Sunday mornings when you want something quick to assemble but will be ready when you get home. This recipe is for a 9×13 pan.
2 cans French onion soup
1 and 1/2 cups rice (brown or white, but if you use brown use 3x the amount of liquid to rice ratio)
1.5 cups water
Chicken to fill the pan (I always use drumsticks, they’re cheap and we love dark meat in this house, I used about 2 regular sized packages of drumsticks in my pan)
Lawry’s seasoned salt to taste
Small pats of butter

Line the bottom of your pan with the rice. Lay your chicken on top. Spread the butter all around the pan. Sprinkle liberal amounts of the seasoned salt on top of the chicken. Dump the French onion soup evenly over the chicken, followed by the water. Cover with foil and bake at 300 degrees for 4 hours.