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
I have another fresh corn dish to share. 🙂 This wonderful soup was buttery and luxurious. The beautiful swirl of roasted red peppers puréed with Fresno chiles and smoked paprika gave the finished dish the perfect amount of heat. It is a great late summer dish to serve as the evening temperatures begin to drop.
This recipe was adapted from The New York Times, contributed by David Tanis. I modified the proportions and puréed the soup in a Vitamix and omitted pressing it through a sieve. I used chicken stock, but the original recipe also includes instructions to make corn-cob broth to use as an alternative. Delicious!
Yield: Serves 6
- 2 large red bell peppers
- 3 fresh Fresno chiles, seeds removed, chopped
- 1 1/2 tsp pimentón (smoked paprika) or 1/4 teaspoon chipotle chile
- 3 tablespoons extra-virgin olive oil
- coarse salt and freshly ground black pepper
- 6 tablespoons unsalted butter
- 1 1/2 large yellow onions, diced
- 4 1/2 cups corn kernels (from 6 large ears) or 4 1/2 cups frozen corn kernels
- 10 garlic cloves
- 4 1/2 cups water, corn-cob broth (see below) or chicken stock, plus more to adjust consistency
- Lime wedges, for garnish, optional
- Place bell peppers on an aluminum foil lined, rimmed baking sheet under broiler and roast, turning frequently with tongs, until blackened and blistered all over, about 5 minutes per side. (Alternatively, the peppers can also be charred over an open gas flame.)
- Remove from heat, wrap in the aluminum foil pan lining (to steam off the charred skin), and let cool to room temperature.
- Cut in each in half vertically. With a paring knife, remove seeds from each half, then turn over and peel away the blackened skin. Do not rinse; a little remaining char is fine. Reserve one half for another use.
- Transfer 3 halves of roasted pepper to a blender or food processor and add Fresno chiles, pimentón, olive oil, and salt and pepper to taste. Blend to a smooth purée. Set aside.
- Meanwhile, melt butter in a heavy-bottomed soup pot over medium-high heat. (I used a large enameled cast iron Dutch oven.)
- Add onions and corn kernels to the melted butter. Season well with salt and pepper and reduce heat to medium. Cooking, stirring, until onions are softened and beginning to color, 7 to 8 minutes.
- Add garlic and cook for 1 minute more.
- Add 4 1/2 cups water or stock/broth and salt to taste. Simmer for 15 minutes, until corn is well cooked.
- Transfer to a blender or Vitamix and whiz to a smooth purée. Thin with additional water or stock/broth to the consistency of heavy cream, as desired. (I did not add any additional stock.)
- If using a Vitamix, purée soup at the highest setting for one minute to ensure a velvety smooth purée. (If using a blender or food processor, pass soup through a fine mesh strainer, pressing with the back of a large spoon or ladle to extract every drop of liquid. (This step is important to guarantee a velvety texture.) Discard any fibrous remains.)
- Taste and adjust seasoning.
- To serve, reheat and ladle into shallow soup bowls. Swirl about 2 tablespoons pepper purée into the center of each bowl. Pass lime wedges at the table, as desired.
To Make Corn-Cob Broth: put 8 cups water in a large saucepan. Add 6 corn cobs, cut into 3-inch chunks; 1 small onion, sliced; and a small sprig or two of thyme. Bring to a boil, then reduce heat and simmer for 20 to 30 minutes. Strain. Make broth up to 24 hours in advance.
Posted in Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: corn, corn stock, dinner, fall, fresno chiles, pimenton, red pepper, roasted red peppers, smoked paprika, soup, summer, vegan, vegetarian