This is an incredibly full-flavored one-pan dish. I made it when my mom was visiting because she is such a fan of shrimp. She loved it! 🙂
This recipe was adapted from The New York Times, contributed by Ali Slagle. Fast and fabulous.
- 1 pound large shrimp, peeled and deveined, patted dry
- 3 tablespoons extra-virgin olive oil, divided
- 1 tablespoon fresh lemon zest plus 1 tablespoon juice (from 1 lemon)
- 1/4 to 1/2 teaspoon red-pepper flakes
- Kosher salt and freshly ground black pepper
- 4 garlic cloves, minced, divided
- 2 tablespoons unsalted butter
- 1 cup orzo
- ⅓ cup dry white wine
- 2 cups boiling water, seafood stock, or chicken stock
- 3 tablespoons finely chopped parsley
- In a medium bowl, stir together the shrimp, 1 tablespoon olive oil, the lemon zest, red-pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon pepper and half the garlic. Set aside to marinate (this step can be done up to 1 hour in advance).
- To a medium skillet, add the butter, the remaining 2 tablespoons olive oil and remaining minced garlic; heat over medium.
- When the butter starts to bubble, add the orzo and 1/2 teaspoon salt and cook, stirring often, until the orzo is toasted, about 2 minutes, adjusting the heat as necessary to prevent the garlic from burning.
- Carefully add the wine (it will bubble) and stir until absorbed, about 1 minute.
- Stir in the water or stock, reduce heat to low, cover, and cook until the orzo is al dente, about 12 to 16 minutes.
- Add the shrimp in a snug, even layer on top of the orzo, cover, and cook until all the shrimp is pink and cooked through, 2 to 4 minutes.
- Remove from heat and let sit, covered, 2 minutes.
- Sprinkle with parsley and lemon juice, season to taste with salt and pepper and serve immediately.
Posted in Quick, Recipes, Seafood, Shrimp
Tags: dinner, fast, Italian, lemon, one pan, orzo, pasta, quick, seafood, shrimp, wine
- Preheat the oven to 425 degrees on convection roast or 450 degrees in a standard oven.
- Using poultry shears, cut along each side of the chicken backbone and remove it. Turn the chicken breast side up and press on the breast bone to flatten the chicken.
- Using a sharp knife, cut partway through both sides of the joint between the thighs and the drumsticks. Cut partway through the joint between the wings and the breast.
- In a bowl, mix all of the remaining ingredients.
- Turn the chicken breast down and spread it with half of the mustard mixture.
- Set the chicken in a large skillet skin side up; spread with the remaining mixture. (I put the chicken in a 9″x13″ pyrex dish and let it marinate in the refrigerator for 6 to 8 hours.)
- Transfer the chicken and marinade to a large skillet, skin side up, and place over high heat. (I used a 12″ cast iron skillet.)
- Cook the chicken until it starts to brown, 5 minutes.
- Transfer the skillet to the oven and roast the chicken for about 30 minutes, until the skin is browned and the chicken is cooked through. (I used the oven probe and roasted the chicken to an internal temperature of 165 degrees.)
- Let the chicken rest for 5 minutes.
- Transfer the chicken to a cutting board, cut it into 8 pieces and serve.
Note: The chicken can be prepared through Step 2 and refrigerated overnight.
Posted in Chicken (Poultry), Recipes
Tags: chicken, chipotle Tabasco, Dijon, dijon mustard, dinner, French, herbes de provence, Jacques Pepin, mustard, quick, roasted, Tabasco, wine
These muffins were incredibly moist, tender, and delicious. Perfect for a special autumn breakfast. 🙂 I divided the batter between standard muffin and mini-muffin pans. Mini-muffins are such a perfect after school or lunch box snack.
The recipe was adapted from The View from Great Island.com. I incorporated whole wheat pastry flour and halved the amount of cinnamon-sugar topping. Amazing!
Yield: 20 standard muffins or 15 standard muffins plus 24 mini-muffins
Posted in Baking, Muffins, Quick, Recipes, The Piggy Pancake (Breakfast)
Tags: apple butter, apple cider, apple cider doughnut, applesauce, autumn, breakfast, doughnut, fall, muffins, oat flour, rolled oats, snack, whole wheat
This is another Mexican-inspired chicken dish. I coarsely hand-shredded this juicy chicken to serve as a taco filling with loads of toppings. It would also be wonderful in a burrito bowl or simply on it’s own with street corn, refried beans and rice. Yum.
The recipe was adapted from DamnDelicious.com. I marinated the chicken for 6 hours and it was very flavorful. I broiled the chicken instead of pan frying it as well. It would also be perfect grilled.
Yield: Serves 4
Posted in Chicken (Poultry), Grilling, Recipes, Tacos
Tags: boneless skinless chicken thighs, burrito, burrito bowl, chicken, chicken thighs, cilantro, dinner, grilled, lime, marinade, Mexican, poultry, Tacos
The New York Times recently posted a list of “The 13 Best Cookbooks of Fall 2019” along with one recipe from each book. Such a wonderful peek. 🙂
Baked chicken and rice dishes are an absolute favorite in my house, so I was immediately drawn to this dish adapted from Diana Henry’s From the Oven to the Table: Simple Dishes that Look After Themselves, contributed to The New York Times by Margaux Laskey.
This Mexican-inspired dish was incredibly flavorful. I loved serving it with all of the garnishes as well. We ate it with sautéed greens on the side. Fabulous!
Yield: Serves 6 to 8
- 8 to 10 (5 pounds) bone-in, skin-on chicken thighs, trimmed and patted dry
- coarse salt and freshly ground black pepper
- 2 T extra-virgin olive oil or peanut oil
- 1 large yellow, Vidalia or white onion, chopped
- 2 green or red bell peppers, halved, seeded and sliced (I used my CSA long green peppers)
- 2 ½ cups chicken stock
- 2 red Fresno chiles or jalapeños, halved, seeded and chopped, plus one sliced chile for garnish
- 1 (3-inch) cinnamon stick, broken in half
- 6 garlic cloves, finely minced or grated
- 1 tsp ground cumin
- 1 (15-ounce) can black beans, rinsed
- 6 oz grape or cherry tomatoes, halved
- 1 cup white Basmati rice, rinsed in a sieve until the water runs clear
- 3 T chopped cilantro leaves
- Lime wedges, pickled chiles, sliced fresh chiles, sour cream and sliced avocado, for serving, as desired
- Heat the oven to 375 degrees, preferably on convection.
- Season the chicken with salt and pepper on both sides.
- Heat the oil in a 12-inch ovenproof skillet (the pan size is very important) over medium-high. (I used an enameled cast iron pan.)
- In two batches, brown the chicken on both sides to give it good color, 3 to 5 minutes per side. Transfer to a plate.
- Add the onion and bell peppers to the pan and sauté until just starting to soften, about 5 minutes. Season with salt and pepper.
- In a small saucepan, bring the chicken stock to a boil.
- Meanwhile, add the chiles, cinnamon, garlic and cumin to the skillet and cook for about 2 minutes.
- Add the black beans and cherry tomatoes. Season generously with salt and pepper.
- Sprinkle the rice on top in an even layer. (It’s important that the black beans are beneath the rice and chicken. The rice will burn otherwise.)
- Add the stock and return the chicken to the pan, skin-side up.
- Bake, uncovered, for 40 minutes. The chicken should be lovely and golden, the stock should be absorbed and the rice should be tender.
- Sprinkle with the cilantro.
- Serve with lime wedges, pickled chiles, sliced fresh chiles, sour cream and avocado (squeeze some lime juice over the avocados in a bowl and sprinkle with salt and pepper), as desired.
Posted in Casserole, Chicken (Poultry)
Tags: baked rice, Basmati rice, black beans, casserole, chicken, chicken thighs, cilantro, dinner, fresno chiles, jalapeños, Mexican, one-pot, rice, Tex-Mex