Greek Shrimp, Farro & Greens with Feta

Greek One-Pan Pasta

I have one more Greek dish to share- for now. 🙂 I incorporated rotisserie chicken meat to make this a super-fast weeknight dish. The dill and lemon zest make it reminiscent of avgolemono. Cooking the pasta in chicken stock gives it wonderful flavor and adds creaminess to the finished dish.

This recipe was adapted from Martha Stewart Living. I modified the proportions. Easy and great! We ate it warm but it would also be delicious served cold or at room temperature as a pasta salad.

Yield: Serves 6

  • 4 cups chicken stock
  • 1 pound fusilli
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • finely grated lemon zest, from one lemon (reserve some for garnish)
  • 2 T fresh lemon juice
  • Kosher salt and freshly ground pepper
  • 1 1/2 pounds shredded rotisserie chicken meat
  • 1/2 cup chopped fresh dill, plus more for garnish
  1. Combine stock, pasta, oil, lemon zest, 1 1/4 teaspoons salt, 1/4 teaspoon pepper, and 1 3/4 cups water in a large straight-sided skillet. (I used a large enameled cast iron pan.)
  2. Bring to a boil over medium-high and cook, stirring occasionally, 9 minutes.
  3. Season chicken with salt and pepper; add to skillet. Continue to cook, stirring, until pasta is al dente and chicken is cooked through, about 2-3 minutes more.
  4. Remove from heat; stir in lemon juice and dill. Taste and adjust seasonings, as desired.
  5. Serve immediately, topped with more lemon zest and dill, and a generous drizzle of oil.

Quick New Orleans Red Beans & Rice

This quick recipe results in a full-flavored replica of a classic version that has simmered for hours. I served it to my family for our past two Mardi Gras feasts- followed by a mandatory King Cake, of course! 🙂

This recipe was adapted from David Guas, a New Orleans native and chef-owner of Bayou Coffee Bar and Eatery in Arlington, Virginia, via The Washington Post.

Yield: 4 to 6 servings

  • 8 ounces smoked, cooked pork sausage
  • 2 15-oz cans kidney beans, drained and rinsed
  • 1 T canola oil
  • 1 medium green bell pepper, stemmed and seeded, cut into 1/2-inch dice
  • 1 medium sweet onion, diced
  • 7-8 scallions, sliced (about 1/2 cup)
  • 6 cloves garlic, sliced
  • 3 cups chicken stock
  • 3 fresh thyme sprigs or 1 tsp dried thyme leaves
  • 3 bay leaves
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp ground cayenne pepper
  • 2-3 stems flat-leaf parsley, leaves minced
  • about 1-2 tsp coarse salt, to taste
  • 1 cup white Basmati rice cooked in 2 cups chicken stock, for serving
  • hot sauce, for serving, optional
  1. Cut the sausage in half lengthwise, then slice into half-moons.
  2. Heat the oil in a Dutch oven over medium heat.
  3. Add the sausage and cook for 6 to 8 minutes, stirring a few times, so some of its fat renders. Use a slotted spoon to transfer the sausage to a shallow bowl.
  4. Add the diced bell pepper, onion, scallions, and garlic to the rendered fat in the pot; stir to coat.
  5. Increase the heat to medium-high and cook for 2 minutes, stirring, until just softened.
  6. Add the beans, stock, thyme, bay leaves, black and cayenne peppers.
  7. Reduce the heat to medium; cover and cook for 25 minutes.
  8. Uncover and remove the bay leaves and thyme sprig stems with a slotted spoon.
  9. Using the back of a wooden spoon, mash about 1 cup of the beans against the side of the pot, or until desired thickness is achieved.
  10. Return the sausage to the pot. When heated through, stir in the parsley.
  11. Serve hot, over cooked rice, with hot sauce, as desired. I have served it in individual bowls topped with a scoop of rice or in a serving dish over rice.

One-Pan Bucatini with Peas, Baby Greens & Pancetta

The first time I made a one-pan pasta dish, I was skeptical about the results. Now I know that this technique is absolute genius. Cooking the pasta in the pan results in fabulously creamy sauce. The bonus is the ease of producing a great dish with minimal cleanup.

This recipe was adapted from America’s Test Kitchen’s book, Cook It in Your Dutch Oven, via Cups and Spoonfuls.com. I literally started making the dish within an hour of reading the post. 🙂 It’s a perfect quick dinner made with pantry items- all in a single pot. Great!

Yield: Serves 4 to 6

  • ½ cup panko bread crumbs
  • 1 ½ ounce of Parmigiano-Reggiano cheese, about ¾ cup, divided
  • extra virgin olive oil, for toasting the bread crumbs
  • freshly grated zest from one lemon, divided
  • coarse salt and freshly ground black pepper
  • 2 slices of thick-cut bacon or 2 ounces of pancetta, cut into 1/4 inch pieces
  • 4 garlic cloves, thinly sliced
  • 1 cup dry white wine
  • 2 ½ cups water, more as needed
  • 2 cups chicken stock
  • 12 oz (3/4 pound) bucatini
  • 5 ounces of mixed baby greens (baby chard, kale, & spinach), about 5 cups
  • 1 cup frozen peas
  1. Toast breadcrumbs in a small skillet with a bit of olive oil until golden brown.
  2. Next, mix together toasted breadcrumbs, ¼ cup of Parmesan, 1/2 of the lemon zest, ¼ teaspoon of coarse salt, and ¼ teaspoon of freshly ground black pepper in a small bowl.  Set aside.
  3. Cook bacon or pancetta in your Dutch oven over medium heat until crisp, about 4 to 6 minutes.  Using a slotted spoon, remove and place on a plate lined with a paper towel.  Set aside until ready to serve pasta.
  4. Add garlic and remaining lemon zest to Dutch oven and cook until fragrant, about 30 seconds or so.
  5. Add wine, scraping any browned bits and cook until the wine is almost evaporated, about 4-5 minutes.
  6. Add water and stock and bring to a boil.
  7. Stir in pasta and return to a strong simmer.  Cook pasta, stirring often until the pasta is tender, about 8 to 10 minutes.
  8. Add greens and peas.  Stir and continue to cook until the vegetables are tender, about 4 minutes.
  9. Add remaining Parmesan and stir until pasta is creamy and completely coated about 30 seconds.
  10. Add extra hot water if pasta seems too dry.  Season to taste with salt and pepper.
  11. Serve and sprinkle each serving with crispy pancetta and lemon panko breadcrumbs.

Cookies & Cream Meringues

These meringues elevate classic Oreo cookies- transforming them into chewy and light deliciousness. With minimal ingredients, the recipe is beyond simple too.

This recipe was adapted from a Food 52 “Community Pick” recipe. I used a cookie scoop to ration the dough.

Yield: about 4 dozen cookies

  • large egg whites
  • pinch salt
  • 3/4 cup granulated sugar
  • 18 Oreos, finely crushed in a food processor
  1. Crush the Oreos in a food processor into fine crumbs. Reserve 1/4 cup of the crumbs for the topping.
  2. In a large bowl or stand mixer, whisk the egg whites and salt until light and foamy.
  3. Gradually add the sugar, spoonful by spoonful, until you’ve got firm peaks—bright, white, and shiny.
  4. Gently fold in the Oreo crumbs, (keeping 1/4 cup reserved) just barely- so you have ribbons of “cookie” amidst the “cream”.
  5. Scoop (with an ice cream scoop) balls of the meringue mixture onto a sheet pan lined with parchment paper, then sprinkle the leftover Oreo crumbs on top unevenly, messily.
  6. Bake at 275°F for 45 minutes to 1 hour until dried out but not totally crisp. These meringues should be like chewy cookies ‘n’ cream clouds when you bite into them.

Tomato-Braised Rotisserie Chicken with Kale

I love using a rotisserie chicken short cut to make a delicious weeknight meal. This sauce in this wonderful dish reminds me of another one of my favorite weeknight dishes using gnocchi.

It was recommended to eat this meal with crusty bread to sop up the sauce (yum!) so I made Portuguese rolls– a great choice. 🙂 I also served it with roasted potatoes which was completely unnecessary, but pleased my husband.

This recipe was from From COOK90: The 30-Day Plan For Faster, Healthier, Happier Meals By David Tamarkin, via Bon Appétit. Fabulous!

  • 4 oz bacon (about 4 slices), sliced crosswise ¼” thick
  • 2 shallots, thinly sliced
  • ⅓ cup dry white wine (I used Pinot Grigio)
  • 4 garlic cloves, finely chopped
  • 2 tsp finely chopped rosemary
  • 1 14.5-oz. can diced tomatoes
  • 1 cup chicken stock, plus more, as desired to adjust sauce consistency
  • ½ tsp Kosher salt
  • ¼ tsp crushed red pepper flakes
  • 1 rotisserie chicken, cut into 8 pieces (breast meat halved)
  • 1 bunch curly kale, ribs and stems removed, leaves torn into bite-size pieces (I used a 10 oz bag of kale)
  • crusty bread, for serving, optional
  1. Heat oil in a large Dutch oven or skillet with a lid over medium. (I used a large enameled cast iron pan.) Cook bacon, stirring occasionally, until starting to brown, about 5 minutes. Add shallots and cook, stirring occasionally, until shallots are softened and bacon is brown and crisp, 8–10 minutes.
  2. Add wine, garlic, and rosemary to pot. Cook, stirring, until wine is reduced by half, about 1 minute.
  3. Add tomatoes along with their juices, broth, salt, and red pepper flakes and bring liquid to a boil.
  4. Nestle in chicken, skin side up. Top with kale, cover pot, and cook until kale is wilted, 5–7 minutes. (I added the kale in 2 batches, adding the second layer after 5 minutes.)
  5. Stir kale into sauce and continue to cook, uncovered, until chicken is warmed through, about 5 minutes more.

Tacos with Shrimp in Chipotle Sauce (Camerones Enchipotlados)

These tacos were quite spicy, but the heat was easily counteracted by the mild toppings. The smoky heat from chipotle chilies is one of my absolute favorite flavors.

This dish was very quick to prepare. The recipe was adapted from Milk Street: The New Home Cooking by Christopher Kimball. (my last one to share… for now 🙂 ) I increased the amount of garlic and incorporated my CSA garlic scapes. We ate the shrimp filling in warm, soft corn tortillas topped with avocado, fresh cilantro, and sour cream. Perfect with refried beans on the side.

Yield: Serves 4

  • 4 vine-ripened tomatoes (1 1/4 pounds), quartered
  • 4 chipotle chiles in adobo sauce, with sauce
  • Kosher salt and freshly ground black pepper
  • 4 T olive oil, divided
  • 1 1/2 pounds extra-large raw shrimp, peeled, deveined, tails removed and patted dry
  • 4 T lime juice, divided
  • 1 medium yellow onion, chopped
  • 6 garlic cloves, thinly sliced, plus 2 garlic scapes, sliced (optional)
  • 1/2 tsp dried oregano
  • 1/4 cup dry white wine
  • 1/2 cup fresh cilantro, plus more to serve
  • 8 to 10 6-inch corn tortillas, warmed
  • diced or sliced avocado, sour cream, and lime wedges, for serving
  1. In a food processor, pulse the tomatoes, chiles, and any sauce coating the chiles, with 3/4 tsp salt until mostly smooth, about 1 minute. Set aside.
  2. In a 12-inch skillet over medium-high, heat 2 T of the oil until beginning to smoke. Add half of the shrimp and cook, stirring, until golden, about 45 seconds. Transfer to a bowl.
  3. Repeat with the remaining shrimp, adding them to the bowl.
  4. Toss shrimp with 2 T of the lime juice. Set aside.
  5. Return the skillet to medium-high and add the remaining 2 T of oil. Add the onion and cook for 3 to 4 minutes.
  6. Add the garlic and oregano and cook until just beginning to brown, 1 minute.
  7. Stir in the wine and any accumulated shrimp juice from the bowl. Cook until liquid is nearly evaporated.
  8. Add the chipotle mixture and simmer, stirring, until thick enough to coat a spoon, 10 to 12 minutes.
  9. Remove the skillet from the heat. Stir in the shrimp, cover and let sit until the shrimp are opaque and cooked through, 2 to 4 minutes.
  10. Stir in the cilantro and remaining lime juice. Adjust seasonings as necessary.
  11. Serve with warmed tortillas, cilantro, avocado, sour cream, and lime wedges.

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