"Firey" Twist for Shrimp

Well, here I am again sharing what I think is a wonderful, mouth appealing shrimp dish for your summer dining.  You can pair this with a rice of your choosing (brown was my choice) and some steamed broccoli for a full course meal in less than 30 minutes.  The spice is just enough to wake up your senses but not enough to send you running for that glass of water.  Try it, I think you will enjoy it and it will become a family favorite for sure.

Firecracker Raspberry Chipotle Glazed Shrimp (adapted from a Fresh Market recipe)

Serves 4

Ingredients:

1 lb          Large shrimp, peeled and deveined

4 tbsp      Extra Virgin Olive oil (divided)

1/4 tsp     each salt and pepper

1 cup       red and green bell pepper, chopped

1/2 cup    chopped scallion (white and green parts)

2              cloves garlic, finely chopped

1/2 cup    Chardonnay

2/3 cup    Bronco Bob's Raspberry Chipotle BBQ Sauce (I bought this at Fresh Market)

1/4 tsp     Red pepper flakes

3 tbsp      Fresh Cilantro chopped (divided)

Preparation:

Heat a large skillet over medium high heat for 2 minutes.  While your skillet is heating, toss the shrimp in a large bowl with 2 tbsp. olive oil, 1 tsp. fresh cilantro, salt and pepper.  Set aside.

To the heated skillet, add the remaining olive oil and swirl to coat.  Add bell peppers and saute for 2-3 minutes. Add the garlic and saute for 2 minutes.  Add the seasoned shrimp and saute until the shrimp just begin to turn pink, an additional 2-3 minutes.  Slowly add the wine scraping any browned bits from the bottom of the pan.  Then add the chopped scallion followed by the Raspberry Chipotle BBQ Sauce, stirring to thoroughly combine.  Sprinkle with the remaining Cilantro and garnish with red pepper flakes.  Serve immediately with a rice of your choosing.

You'll have to enjoy a glass of Chardonnay along with this meal so you don't waste the rest of the wine in the bottle!!!

I know you and your family will love this one.

Bon Appetit!!! 

P.S. If you can't find this particular brand of BBQ sauce, I'd suggest substituting any chipotle enhanced sauce you can find and add some raspberry jam to make your own.  You'll want a fairly thick consistency for the sauce so it gives the "glazed" appearance.

Nothing goes to Waste

Recently, I found a very interesting thing to do with ground beef.  You'll never guess, but I mixed it with brown rice, diced tomatoes and some wonderful middle eastern spices to make a delightful stuffing for squash.  I hulled out some zucchini and yellow crook neck squash to create the cavity for the stuffing.  Then baked the filled squash in a bath of tomato sauce, chicken stock and white wine for a perfect meal.  Now, what to do with all the squash that I scraped out of the middle of the squash!!!

Make a wonderful soup of course.  Here's all you need to do to make a perfect, light soup that goes beautifully with a sandwich for an easy weekend meal, or as a first course for a more formal dinner.

Ingredients


6  zucchini or yellow squash (or both) cut in cubes
2  tablespoons butter
1  medium onion sliced in half moons
1  large garlic smashed
2  cups chicken stock
1  cup milk (use whole milk if you can)
1  teaspoon ground nutmeg
Salt and pepper to taste

Melt your butter in a 4 quart sauce pan and saute the onions slowly until wilted.  Add the garlic and stir briefly just to soften.  Be careful that it does not brown or it will add a bitter taste.  Add the squash and continue to saute until it is very soft and you can mash it with the back of a wooden spoon (about 10 minutes).  Season with salt and pepper and add the ground nutmeg.  At this point you need to transfer this to a blender to emulsify the mixture but if you have a "hand blender" this works just as well in the pan and you don't have to dirty another device.

Return the pureed pulp to the pan, add the chicken stock and milk and simmer slowly to incorporate everything.  Check your seasonings, adjust to suit you and you have a delightful soup, just that easy...

Bon Appetit!!!

Simple but Delicious!!

I've taken a bit of time off from blogging, not because I have stopped cooking, but I guess I got caught up in the hottest June on record in South Florida.  But today, Father's Day, I wanted to give you all a very simple and delicious way to say "we love you Dad" to the Father/Husband/Significant other in your life.  I came across these recipes at our local grocery store, loved the ingredients and decided to give them a try.  I'm glad that I did and know you will be too. 

Plantain-crusted Pork Chops and Watercress Salad

Pork Chops
Ingredients
2    cups plantain chips
6    Cuban (or saltine) crackers
Large zip-top bag
1    egg
4    bone-in loin pork chops (3/4 in thick)
1    teaspoon of your favorite seasoning mixture (I used Emerils BAM)
1    tablespoon flour
2    tablespoons extra-virgin olive oil
1/4 cup mayonaise (I used the new Olive Oil version)
1 1/2 tablespoon apricot preserves
1    tablespoon green pepper sauce

Steps
1.  Place plantain chips and crackers in large zip top bag, crush with meat mallet.  Beat egg lightly in shallow bowl.  Sprinkle pork chops with seasoning and flour.

2.  Preheat large saute pan on medium 2-3 minutes.  Coat pork chops by dipping in egg, let excess drip off and add to zip top bag.  Seal bag and press with fingertips to coat pork chops.  Place oil in pan, then add pork chops; cook 6-7 minutes on each side or until 160 degrees (for medium).

3.  Prepare sauce by combining remaining ingredients until smooth.  Serve as a dipping sauce with the chops.

Watercress Salad
Ingredients
1    tablespoon fresh lemon juice
2    teaspoons cilantro herb paste(find this in the grocery with fresh herbs)
3    tablespoons extra-virgin olive oil
1    bunch watercress leaves (can also substitute arugula)
1    14 oz. can hearts of palm drained and chopped
1 1/2 cups seedless red grapes
3    tablespoons crumbled feta cheese

Steps
1.  Whisk together in salad bowl, lemon juice, herb paste and olive oil.  Season with salt and pepper to taste. 
2.  Cut watercress into bite size pieces (rinse well before cutting to size).
3.  Add remaining ingredients, toss and serve.

I promise you that your family and friends will love this light, simple but delicious dinner.

Happy Father's Day

Bon Appetit!!!

Spring has Sprung!!!

Not only are all the birds chirping and the flowers in bloom, but fresh produce is more abundant at this time of the year.  What an excellent time to take advantage of all the flavors that abound with fresh herbs and vegetables...  I am writing today to tell you about a wonderful fish dish that is perfect timing for Spring, Oven-Poached Halibut Provencale.  While Halibut is a bit pricey, you can easily substitute Grouper or Mahi Mahi and it works perfectly.  Try this one out, I guarantee you and your family and friends will love it. 

Oven-Poached Halibut Provencale:  (Taken from an old Cooking Light magazine)

Ingredients
1   Tablespoon olive oil
3   garlic cloves, minced
2   cups chopped fresh fennel bulb
1+1/2 cups chopped onion
1   teaspoon salt, divided
4   cups diced tomato (skin and seeds removed)
1/3 cup chopped fresh basil
1/3 cup chopped fresh flat leaf parsley (I substituted Tarragon, it was wonderful)
6  (6 oz.) halibut fillets (I substituted Grouper)
1  cup dry white wine
1/3 cup dry breadcrumbs (use fresh if you can)
2  tablespoons chopped pitted kalamata olives
1  teaspoon dried herbes de Provence (see below)
1/2 teaspoon coarsely ground black pepper

1.  Preheat oven to 450 degrees

2.  Heat 1 tblsp. oil in large nonstick skillet over medium-high heat.  Add garlic; saute 30 seconds.  Add fennel, onion, and 1/2 tsp. salt; saute 8 minutes or until lightly browned.  Stir in diced tomato; cook 2 minutes.  Remove from heat; stir in fresh basil and fresh parsley or tarragon.

3.  Spoon half of tomato mixture into a 13 x 9 in. baking dish.  Place fillets over tomato mixture.  Pour wine into dish; sprinkle fillets with 1/4 tsp. salt.  Spoon remaining tomato mixture over fillets.  Bake at 450 degrees for 15 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

4.  Preheat broiler

5.  Combine the breadcrumbs, olives, herbes de Provence, 1 tsp. oil, pepper and remaining 1/4 tsp. salt in a small bowl.  Sprinkle breadcrumb mixture over fillets.  Broil 5 minutes or until lightly browned (watch this carefully you don't want your crumbs black...).  Serve immediately

Herbes de Provence is a fragrant blend of dried herbs (basil, lavender, marjoram, Rosemary, sage, thyme, summer savory, and fennel seed) commonly used in southern French cooking.

Serve this lovely, light main course with a mixed salad and a French vinaigrette and Haricots Verts steamed to perfection. I promise you, you will be thrilled and the best news is there's only 315 calories per serving!!!

Quick and Delicious Main Courses

I'm always on the lookout for good, healthy and delicious quick dinners to prepare in the middle of the week.  Recently a good friend shared some recipes that are too good to keep a secret.  They were both courtesy of Rachael Ray, the host of 30 Minute Meals on the Food Network.  I modified them a little bit and strongly encourage you to try them.  They were big hits for my family and I know your's will enjoy them as well. 

Lamb Burgers with Garlic Yogurt Sauce and Pita          Serves 4
Ingredients:
1 1/2 pounds ground lamb (I went to Publix and asked the butcher to grind up some stew meat)
1  medium yellow onion, peeled
1/2 teaspoon allspice
1  teaspoon ground cumin
1/4  teaspoon ground cinnamon
1  small red chile pepper, seeded and minced (I used a poblano it worked just as good)
1 egg, lightly beaten
A handful plain bread crumbs
Salt & freshly ground pepper
1 tablespoon extra-virgin olive oil

Put the lamb in a bowl.  Using a hand grater, grate the onion over the bowl so that the pulp of the onion and juices fall into the meat.  Add the spices, chile pepper, egg, bread crumbs, salt and pepper, to taste, and mix to combine.  Form the meat mixture into 4 patties, thinner at the middle and thicker at the edges for even cooking.

Heat a large skillet over medium-high heat and coat with oil, cook the patties about 10 minutes, turning once. 

Ingredients:
1  cup Greek yogurt
1  large clove garlic, peeled and minced
1/2 finely diced cucumber (pat dry to remove moisture)
4  "burger sized" soft pitas
1/2 red onion, peeled and sliced thinly
1/2 small red cabbage shredded

While the patties cook, add the yogurt to a small bowl.  Add the minced garlic, mint and finely chopped cucumber and stir to combine.

Warm the pitas in a saute pan sprayed with PAM, eat the burgers in or on the pita bread topped with the yogurt sauce, sliced red onion and shredded cabbage.

Another delicious and easy "must try" recipe is Margarita Fish Tacos.  You can serve this in a Taco shell or just plain with a nice salad of chopped lettuce, sliced avocado and red onion.  Whatever you do, just try it, you'll love it!!!

Margarita Fish Tacos                                        Serves 4
Ingredients:
2  oz. Tequila
1  lime zested and juiced
3  tablespoons vegetable oil
1  tablespoon seafood seasoning (I used Old Bay)
1  teaspoon chili powder
4 (6 to 8 oz) portions mahi mahi fillets

In a small bowl, combine the tequila with the lime zest and juice, 2 tablespoons vegetable oil, seafood seasoning, and chili powder.  Coat the fish in the dressing (don't leave this too long, no more than 15 minutes).

Ingredients:
1  small red onion, chopped
1  jalapeno pepper, seeded and chopped
2  cloves garlic, finely chopped
8  tomatillos, peeled and coarsely chopped
Salt and freshly ground pepper
1  teaspoon ground cumin
1  lemon, zested and juiced
1  generous tablespoon honey (use more if tomatillos are bitter tasting)
1  small ripe avocado, halved, seeded and flesh removed

Heat medium skillet with the remaining 1 tablespoon of oil over medium-high heat.  Add the onions, jalapeno and garlic.  Saute for a few minutes until the mixture begins to soften, then add the coarsely chopped tomatillos.  Season with salt and pepper to taste and stir in the cumin.  Cook until the tomatillos soften, about 6-7 minutes more.  Remove from the heat and let cool for about 5 minutes.  Carefully add the sauce to a food processor with the lemon zest and juice, honey and avocado.  Process until it becomes a thick salsa.  Transfer to a bowl and reserve (this is best served slightly warm).

Heat a skillet over medium heat and coat with cooking spray.  Add the fish and cook for 3-4 minutes on each side.  Char the soft tacos in a skillet until they "blister" and soften.  Serve the fish with tortillas alongside and top the fish with cabbage and salsa.

These 2 dishes are very special and you really ought to try them, I promise you won't be disappointed.

Bon Appetit!!!

Luncheon with Pilates Princesses

As I've written many times before, entertaining in your home can be so much fun.  I have had the fortunate opportunity to meet 8 of the lovliest ladies through my weekly exercise program at Mind Body Connection.  We have been carefully guided through our "practice" by our faithful coach, Deb, and she has helped to bring this group of ladies together with her warm heart and gentle spirit.  They have been so supportive of my cooking endeavor and blogging that I wanted to show my  gratitude by preparing a luncheon for them at my home. 

And so it went last Friday as we all assembled to enjoy a light-hearted afternoon of food, friendship and of course some liquid "libation."  We started our celebration with a simple Pomegranate-Champagne cocktail, followed up by Chilean Sticky Chicken and Tomato Salad.  The afternoon was capped off by my favorite Cranberry/Apple Casserole with vanilla ice cream.  As you can imagine there was great fellowship and they all rolled up their sleeves to wash the dishes.  With this kind of help, any cooking endeavor is a cinch!!! 

The unique part of this meal was that I had to have everything done or ready to be prepared prior to attending my Friday Pilates Power Hour.  This added a little twist to the normal prep time but by planning for a quickly assembled main course I was able to pull it off with no stress at all.  My thanks to the wonderful Pilates Princesses for all their help and their friendship.  It has been so special getting to know them this year and we plan to continue these get togethers in the coming months.

I'd like to share the recipe for the Pomegranate-Champagne Cocktail which was shared with me by another dear friend, Mary Beth.  It is a wonderful starter for a brunch, lunch or dinner. 

Pomegranate-Champagne Cocktail    (8 servings)

4 cups crushed ice
2 cups pomegranate juice (I use POM brand)
1/2 cup ginger ale
1/4 cup brandy
1 (750 milliliter) bottle of champagne or sparkling wine

Combine the first 5 ingredients in a pitcher.  Pour about 1 cup of the desired mixture into each of 8 glasses.  Garnish with pomegranate seeds if desired.

WHERE TO GO FOR ALL THE COOKING FACTS

I was fortunate to have received a very interesting gift over the holidays, a cook book entitled Secrets from the Southern Living Test Kitchens.  This is a fun book that compiles cooking knowledge amassed during the 40 year history of Southern Living.  The book becomes a "go to reference journal" whenever you find a recipe, read a magazine, or just plain want to get an explanation for an unfamiliar cooking term.

The book is itemized from A to Z, complete with a description and pronunciation for the term.  There are over 300 recipes from the Southern Living archives along with the chef's secrets for  making the very best version of their favorite dishes.  There's also help just in case you think you have absolutely ruined a recipe as they provide rescue tips to help bail you out. 

I found the book a wealth of information and an excellent refresher for the more experienced cook.  Here is an example of something I bet you weren't aware of. 
"Test Kitchen Secret:  Kiwifruit contains the same enzyme as fresh pineapple, so don't add it to gelatin salads or desserts; it will prevent the mixture from setting up.  However, the same enzyme makes kiwifruit good for tenderizing meats; just rub or marinate meats with kiwifruit before they're cooked."

See if you can find a copy of this book, you'll quickly find it will become your Webster's Dictionary for cooking and who knows you just might learn that cooking is easy and fun with the right tools of the trade....

Now, I also received a local treasure from my sister who has just moved to Morehead City, NC.  She sent me a copy of A Little Taste of Heaven, the Morehead City Heritage Cookbook.  This is an historical journey beginning with the founding of Morehead City in 1857 and was published in 2007, the sesquicentennial for the city.  It too is filled with recipes and stories from around their city and I have to say that I found a quick and easy dessert that is perfect for the winter season.  I have served it twice since discovering it and been very pleased with it both times.  I'd like to share it with you and encourage you to try it out as soon as you can.  I promise you will not be disappointed.

Cranberry Casserole by Jolene Walker

Ingredients:
3 cups raw apples, chopped (hard cooking apples are best)
2 cups raw cranberries
3/4 cup brown sugar
Zest of 1 orange

Mix together the apples, cranberries, sugar and zest.  Put in the bottom of a greased baking dish.

Topping:
1 stick butter
1 cup brown sugar
1 cup Quaker Oats
1/2 cup chopped nuts (walnuts or pecans are perfect)

For the topping, melt butter and add sugar, oats and nuts.  Mix together and place on top of the fruit mixture.  Bake at 350 degrees for 45 minutes.  Serve warm with a scoop of vanilla ice cream.

Bon Appetit!!!