Shrimp Francese

 I adapted this recipe to include pasta; the original is carb-free. I also threw shaved Parmesan into the mix, otherwise it could be dairy-free. (But in Wisconsin who really wants to forgo cheese?!?)

Pan fried shrimp

Final Product

Shrimp Francese 

4 servings

Adapted from The Food Network 

Ingredients
1 lb large or extra-large shrimp, peeled and deveined (about 20 shrimp) 

3 large eggs
Kosher salt and freshly ground pepper
2 tablespoons finely chopped fresh parsley
Pure olive oil, for frying
1 1/2 cups all-purpose flour
2/3 cup low-sodium chicken broth
3/4 cup dry white wine
Juice of 1 1/2 lemons
1 cup cherry tomatoes, halved
4 tablespoons cold unsalted butter, cut into small pieces
2 5 -ounce packages baby spinach

4 servings thin spaghetti 

Shredded or Shaved Parmesan for topping 

Directions
Butterfly the shrimp: Make a deep cut along the outer curved edge, then spread open like a book. (I had pre-cooked large shrimp, so I skipped this step). Pat dry.

Whisk the eggs with 1 teaspoon salt, 1/2 teaspoon pepper and 1 tablespoon parsley in a bowl. Heat about 1/8 inch olive oil in a large skillet over medium-high heat. Put the flour in a shallow bowl. Working in batches, dredge the shrimp in the flour, dip in the egg mixture and add to the skillet cut-side down; fry, turning, until lightly browned, about 3 minutes. Transfer to paper towels to drain. Meanwhile, bring a large pot of water to boiling and add the pasta.

Pour out any oil from the skillet and wipe clean. Add the broth, wine and lemon juice and bring to a boil over medium-high heat. Add the tomatoes and cook until the sauce is slightly reduced, 4 minutes. Push the tomatoes to one side; whisk in the butter a few pieces at a time. Stir in the shrimp and the remaining 1 tablespoon parsley.
Meanwhile, put the spinach in a microwave-safe bowl, sprinkle with water and season with salt and pepper. Cover with plastic wrap and pierce the plastic; microwave until wilted, 3 to 5 minutes. Divide the pasta among plates. Top with spinach and shrimp mixture (including the sauce) and parmesan cheese.

One-Skillet Sausage & Polenta Parmesan

 

 

One-Skillet Sausage & Polenta Parmesan

Adapted from The Food Network

Ingredients

2 tablespoons extra-virgin olive oil
1 17 -ounce tube prepared polenta, sliced into 8 rounds (I used basil & garlic flavored)
8 ounces sweet or hot Italian sausage, casings removed
6 ounces cremini mushrooms, diced
2 cloves garlic, chopped
1 28 -ounce can whole plum tomatoes, crushed by hand
Kosher salt and freshly ground pepper
2 tablespoons chopped fresh parsley, plus more for topping
1 cup shredded mozzarella cheese
4 tablespoons shaved or shredded parmesan cheese

Directions

Preheat the broiler. Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the polenta and fry until golden, about 3 minutes per side. Transfer to a plate.

Add the sausage to the skillet and cook, stirring and breaking it up with a wooden spoon, until just browned, about 3 minutes. Add the mushrooms and cook, stirring occasionally, until they soften, about 3 minutes. Add the garlic and cook 1 minute. Stir in the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper and bring to a boil. Reduce the heat to medium low and simmer until slightly thickened, about 5 minutes. Stir in the parsley.

Arrange the polenta rounds in the skillet on top of the sauce. Place the mozzarella slices over the polenta and sprinkle with the parmesan. Broil until the cheese is browned and bubbling, about 3 minutes. Top with more parsley and pepper to taste.

Grilled Lime Coconut Chicken with Coconut Rice

I have made this amazing recipe two different ways; the way outlined below, and then making it more like a Thai Curry, where I dice up the chicken (after it's grilled) and double up the marinade/sauce, mixing it all together with the rice. Either way is quite delicious.

I adapted the original recipe to include potatoes, broccoli, more coconut milk, and use less chicken.

Also, a note on why my photos always suck. It's a pretty understandable explanation -- I get way too excited to eat the food and don't take the time to secure a proper photograph! My apologies. But please realize that I only post recipes that are worth making, so even when my photos don't look appetizing, the actual food IS!

Grilled Lime Coconut Chicken with Coconut Rice
Adapted from Mel's Kitchen Cafe

Ingredients

Chicken and Marinade/Sauce:

• 3 tablespoons oil
• Zest and juice of 1 lime
• 1 teaspoon ground cumin
• 1 1/2 teaspoons ground coriander
• 2 tablespoons soy sauce
• 1 1/2 teaspoons salt
• 2 tablespoons sugar
• 2 teaspoons curry powder
• 1 cup canned coconut milk, light or regular
• pinch cayenne pepper
• 1 to 1.5 pounds boneless, skinless chicken breasts
• 1 large sweet potato
• 1 large baking potato
• 2 cup frozen or fresh broccoli
• 1/4 cup chopped fresh cilantro 
• Fresh limes, cut into wedges 

Coconut Rice:

• 1 cup jasmine rice
• 1 cup canned coconut milk, light or regular
• 1 cup water
• 1/2 teaspoon salt

Directions

1. In a large liquid measuring cup or medium bowl, whisk together the oil, lime zest, lime juice, cumin, coriander, soy sauce, salt, sugar, curry powder, coconut milk, and cayenne pepper. Place the chicken in a large ziploc bag and pour the marinade over the chicken. Seal the bag and refrigerate for at least 2 hours and up to 8 hours.
2. For the coconut rice, bring the rice, coconut milk, water and salt to a simmer in a medium saucepan. Cover, reduce the heat to low and simmer for 15-16 minutes until the liquid is mostly evaporated. remove from the heat and let stand for 10 minutes before fluffing with a fork and serving.
3. Preheat a grill or grill pan to medium-high heat. Grill the chicken for 6-7 minutes per side (actual time will depend on the thickness of the chicken). While the chicken is cooking, pour the marinade into a medium saucepan. Bring the mixture to a rolling boil and boil for 10 minutes, stirring occasionally.
4. Meanwhile, poke the potatoes all over with a fork and microwave until tender (about 6-8 minutes). Remove peels (should come off easily) and dice potatoes. Warm frozen broccoli, or steam fresh broccoli.
5. Place the grilled chicken on a serving platter or plate and drizzle with a bit of the sauce and sprinkle with fresh cilantro. Toss the potatoes and broccoli in the rest of the sauce. Serve with lime wedges and coconut rice.

Sausage & Basil Stuffed Tomatoes

You might say I'm dreaming of summer days with this recipe, which calls for fresh tomatoes and basil. Annnnd, you'd be right.

BUT, it's a baked dish with italian sausage and cheese, so I'm not straying TOO far from reality and my recent comfort food kick.

Sausage & Basil Stuffed Tomatoes
Adapted from The Food Network 

Ingredients

8 medium tomatoes or 3-4 large tomatoes, preferably with stems intact
4 tablespoons extra-virgin olive oil
Pinch of cayenne pepper
3/4 pound sweet Italian sausage, casings removed
1 teaspoon herbes de Provence (I just mixed oregano, thyme, & sage)
1 small green bell pepper, diced
1/2 large onion, diced
1 stalk celery, diced, plus a handful of celery leaves
1 small clove garlic, minced
2 cups bread cubes (from about 1/2 baguette)
1 cup fresh basil
1/2 cup walnut pieces
1/3 cup grated parmesan cheese

Directions

Preheat the oven to 400 degrees F. Using a serrated knife, slice off the top quarter of each tomato and reserve the tops. Scoop out the pulp from inside each tomato and transfer it to a food processor. Add 2 tablespoons olive oil and the cayenne to the food processor and process until smooth; pour into a 9-by-13-inch baking dish.

Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sausage, herbes de Provence, bell pepper, onion, diced celery and garlic. Cook, stirring, until the sausage browns, about 5 minutes. Transfer the sausage mixture and bread cubes to the food processor and pulse until chopped. Pack the tomatoes with the sausage-bread mixture so the stuffing is domed on top. Put the stuffed tomatoes in the baking dish on top of the sauce.

Place the basil, walnuts, cheese and celery leaves in the food processor and chop. Sprinkle onto the tomatoes. (I had extra and threw it all over the dish). Put the tomato tops, cut-side down, between the stuffed tomatoes. Bake until the stuffing is golden, about 20 minutes. Cover each tomato with a top and serve with the sauce.

Cheesy Chipotle & Chicken Corn Chowder

More below zero weather = more delicious comfort food!!!

This soup has moderate spice and major comfort. Take that Polar Vortex!

Cheesy Chipotle & Chicken Corn Chowder

Courtesy of Brown Eyed Baker

Ingredients:

1 small can chipotle chiles in adobo sauce (you will only need 1 chile + 1 tsp sauce)
2 tablespoons unsalted butter
1 poblano pepper, seeded and finely chopped
1 red bell pepper, seeded and finely chopped
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon dried thyme
6 cloves garlic, minced
2 tablespoons all-purpose flour
3 cups whole milk
2 cups chicken stock
6 small red potatoes, peeled and diced small
4 ounces Monterey Jack cheese, shredded (about 1 cup)
4 ounces Cheddar cheese, shredded (about 1 cup)
2 cups diced, cooked chicken
1 (30-ounce) can sweet corn, drained
1 (15-ounce) can cream-style corn
1 cup crushed tortilla chips
Juice from 1 lime (about 2 tablespoons)
Chopped cilantro, to garnish (optional)

Directions:

1. Remove one chile from the can of chiles and mince it. Remove 1 teaspoon of the adobo sauce and set it aside to be used later. You can save the remaining chiles and sauce for another use.
2. Melt the butter in a large Dutch oven or stock pot over medium heat. Add the poblano pepper, red bell pepper, the chile from the can, cumin, thyme and oregano, and sauté for 5 to 7 minutes, or until the peppers become soft. Add the garlic, stir and cook for an additional 30 seconds, or until fragrant.
3. Stir in the flour with a wooden spoon and cook for 1 minute, or until there is no longer any visible raw flour. Slowly stir in the milk and chicken broth, scraping up any bits from the bottom of the pan as you stir.
4. Add the potatoes, bring the mixture to a boil, then reduce the heat to low and simmer for 10 to 15 minutes, or until the potatoes are tender and can be easily pierced with a knife.
5. Add the shredded cheeses a handful at a time, stirring after each addition until the cheese is completely melted.
6. Finally, stir in the chicken, both cans of corn, the tortilla chips, lime juice and the reserved 1 teaspoon of adobo sauce. Cover and cook for an additional 10 minutes, or until the soup is completely heated through. Serve immediately. 

Note: If you have leftovers that have been refrigerated and reheated, you may need to thin out the soup with some extra chicken stock, as it may thicken up in the refrigerator.

Baked Gnocchi with Bacon, Tomato & Mozzarella

       I've never been a huge gnocchi fan, but this recipe sounded like the ultimate comfort food for these freezing Wisco days. I think the trick with gnocchi is that you need to go into it NOT expecting it to have the consistency or density of pasta. Think "mashed potato nuggets" instead. Either way, I think the flavor of this dish will conquer all of your gnocchi doubts. 

Fair warning: This sh*t is rich!!!

                                                 Simmering bacon, garlic, and tomato sauce:

                                With gnocchi and fresh parsley folded in:

                                The final product, baked with mozzarella:

Baked Gnocchi with Bacon, Tomato and Mozzarella

Serves: 2-3

Adapted from Simply Delicious by Alida Ryder 

Ingredients:

• 18 oz store-bought gnocchi
• 9 oz bacon, chopped
• 2-3 garlic cloves, crushed
• 1 teaspoon smoked paprika
• 14 oz can diced tomatoes
• 1 tablespoon tomato paste
• handful cherry tomatoes, halved
• 1 teaspoon sugar
• 2-3 tablespoons whipping cream
• large handful fresh parsley, chopped (don't try to sub dried!)
• salt & pepper to taste
• 1 C shredded mozzarella or fresh mozzarella

Instructions:

1. Pre-heat the oven to 400° F.
2. Bring a large pot of salted water to a boil.
3. In the meantime, in a large frying pan, fry the bacon (already chopped!) until starting to crisp with most of the fat rendered.
4. Pour off most of the fat then add the garlic and smoked paprika and fry for 30 seconds.
5. Add all of the tomatoes and the sugar and allow to simmer for 5 minutes.
6. Remove the pan from the heat and stir in the cream, parsley and salt and pepper.
7. Cook the gnocchi in the salted water until it starts floating to the top. Remove with a slotted spoon and add to the sauce. GENTLY fold in.
8. Transfer the gnocchi and sauce to an oven-proof dish and top with the mozzarella. (I used shredded mozz but I think mini fresh mozz balls would be even better!)
9. Place in the oven and bake for 10-15 minutes or until the mozzarella is melted and golden. If it's taking too long and you're impatient like me, throw on the broiler to crisp it up.
10. Remove from the oven and allow to rest for 5 minutes before serving.

Risotto with Pesto, Ham, & Peas

Risotto With Pesto, Ham, & Peas

Ingredients:
Kosher salt
3 leeks (white and light green parts only), thinly sliced
2 tablespoons unsalted butter
1 cup arborio rice
1/2 cup dry white wine (optional)
1 cup frozen peas, thawed
3/4 cup diced ham
3/4 cup pesto
1 cup small fresh mozzarella balls or diced fresh mozzarella
1/2 cup grated parmesan cheese

Directions:
Make the broth: Bring 6 cups water and 1 teaspoon salt to a simmer in a medium saucepan over medium heat. Add the leeks and cook until tender, 3 to 4 minutes; remove with a slotted spoon to a bowl. Adjust the heat to keep the broth at a gentle simmer.

Meanwhile, heat 1 tablespoon butter in a wide saucepan over medium-high heat. Add the rice and cook, stirring, 1 minute. Add the wine and cook, stirring, until almost evaporated, about 1 more minute.

Add 2 cups of the hot leek broth to the rice; cook, stirring occasionally, until almost absorbed, about 6 minutes (adjust the heat to keep the risotto at a simmer). Add 1 more cup broth and cook, stirring, until almost absorbed, about 5 more minutes. Add the leeks, peas and 1 more cup broth and cook, stirring, until almost absorbed, about 5 more minutes. Taste the rice: If it is not fully cooked, add a little more broth and continue to cook, stirring, until al dente.

Stir in the ham and remaining 1 tablespoon butter. Remove from the heat; stir in pesto, the mozzarella and parmesan. Season with salt to taste. Divide among bowls and enjoy!  

 From the Food Network