Shrimp Scampi in a Foil Packet

 

From Food Network. Super fast and summery version of shrimp scampi and clean-up is a breeze! Serves 4. I served with Baked Feta Pasta (blog: 7/17/22 label: pasta)

Ingredients:

• 2 pounds thawed shrimp, peeled and deveined and tails removed
• 6 tablespoons unsalted butter, cut into cubes
• 2 tablespoons dry white wine
• 4 cloves garlic, chopped
• zest and juice of one lemon
• 1/2 teaspoon red pepper flakes
• lemon pepper or salt and pepper to taste
• 1/2 cup fresh parsley leaves, chopped

Directions:

You can either cook on the outdoor grill set to high heat or in the oven at 425-degrees.

Layer two 18"-long pieces of foil on top of each other (for oven I used a single piece).

Put the shrimp, butter, wine, garlic, lemon zest and juice in the center of the foil. 

Sprinkle with red pepper flakes and seasoning of choice.

Bring the long sides of the foil together in the middle and fold them over each other to seal. Fold each of the short sides up, making sure packet is completely sealed.

Place on grill or in oven for about 9 minutes.

Sprinkle with fresh parsley.

Hatch Chile Cornbread Casserole

 

I served this with a Chicken Caesar salad. My only complaint is the pieces held together when cut; but when you cut with your fork, it crumbled in traditional gluten-free style. Next time around; will cut-up the green chiles instead of placing whole in the casserole. Perhaps a tad more shredded cheese; well, because I am obsessed with cheese!

Ingredients:

• 12 roasted & peeled Hatch green chiles
• 1 tablespoon olive oil
• 2 cups thinly sliced red onion
• 1 teaspoon garlic, minced
• 2 cups fresh corn kernels (about 2 ears of corn)
• 3/4 teaspoon smoked paprika
• 2 cups cornmeal
• 3/4 teaspoon baking soda
• 1 1/2 tablespoons sugar
• 1 1/4 teaspoons salt
• 1 3/4 cup buttermilk
• 2 large eggs
• 3 tablespoons butter, melted
• 2 cups grated cheddar cheese

Directions for Vegetables:

Preheat oven to 375-degrees.

Add the olive oil to a large saute pan and heat over medium heat.

Add onions and cook until they softened and begin to brown.

Add the garlic, corn and paprika and cook an additional 2 minutes.

Set aside.

Directions for Batter:

In a mixing bowl, combine the cornmeal, baking soda, sugar and salt.

Make a well in the center and add the buttermilk and eggs. Mix until batter is smooth.

Fold in the butter and onion-corn mixture.

Layer the Components:

Place 1/2 of the chopped peppers in a lightly greased 9x13-inch baking pan.

Pour 2 cups batter evenly over the peppers and add half the cheese.

Gently layer the rest of the chopped peppers on top of the cheese.

Bake about 25 minutes. Allow to cool 20 minutes.

To reheat I place under the bagel dial of my toaster oven to brown up the top and heat up. Worked great!

Pour remaining batter over the peppers and sprinkle with the remaining cheese.

How to Bake Chicken Breasts without Drying Them Out

 

This results in tender and juicy chicken breasts and so simple! I have a toaster oven; so even if it is hot outside; the kitchen does not get heated. This recipe perfect for 2 large chicken breasts; but of course, easily doubled! The secret is in the brining and I used Whole Foods Lemon Pepper for my seasoning, in place of the black pepper and salt. 

Ingredients:

• 2 boneless skinless chicken breasts
• 1 teaspoon olive oil
• 1teaspoon black pepper
• 1/4 teaspoon salt

Directions for Brine:

Brine the chicken in a mixture of cold water (enough to submerge breasts) and 2 tablespoons salt. Place in refrigerator for 30 minutes.

Directions for the Bake:

Preheat oven to 424-degrees.

Drain the brine and blot the chicken dry with paper towel. (Tip: pound with meat mallet to make for even thickness).

Brush with olive oil and sprinkle with seasonings.

Bake for 15-20 or until internal temperature is 165-degrees.

Allow to rest 5 minutes. I finished the breasts by combining 2 tablespoons olive oil with 2 tablespoons fresh lemon juice.

Baked Feta Pasta

 

This recipe is from Food Network courtesy of Amanda Neal. Be sure to buy good quality feta from sheep'smilk; as this is the star ingredient. I found a great feta at Sprouts. 

Ingredients:

• 2 pints (20 ounces) cherry tomatoes, stems removed
• 1/2 cup extra virgin olive oil
• salt and pepper
• one 8-ounce block feta cheese, sheep's milk
• 1 clove garlic, finely grated
• crushed red pepper flakes, optional
• 1/4 cup fresh basil leaves, thinly sliced

Directions:

Preheat oven to 400-degrees.

Toss the tomatoes with the olive oil with 1/4 teaspoon salt and several grinds of fresh pepper in a medium bowl until combined.

Transfer to a 13x9-inch baking pan.

Place the block of feta in the middle and season with pepper.

Bake for 30 minutes. 

Raise the heat to 450-degrees and bake an additional 10-15 minutes.

As soon as the tomatoes and feta come out of the oven, stir in garlic and red pepper flakes. 

Using the back of a spoon smash the tomatoes and feta. At this point I transfered to a deep bowl and used my immersion blender to create a smooth sauce.

Served tossed with pasta of choice and 1/2 of the basil. Save some pasta water in case the sauce needs to be thinned.

Adjust seasonings and garnish with remaining basil.

Peach Galette

 

Thank you Natasha for this beautiful photo and recipe. I did not change a thing... It is peach season here in Colorado; so yeah for this recipe. Love using the food processor for the crust. Plan ahead as dough must chill a bit. Not overly sweet and would be great served with coffee for breakfast or dessert with ice cream! natashaskitchen.com

Ingredients for Galette Crust:

• 1 1/3 cup flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, very cold
• 6 tablespoons ice water
• 1 beaten egg for egg wash
• 1 tablespoon coarse sugar (I did not have, but will get next time)

Ingredients for Peach Filling:

• 1 pound peaches (3-4 medium peaches or 3 cups sliced, not overly ripe
• 1/4 cup sugar
• 1 tablespoon flour
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 1/2 tablespoon unsalted butter, cut into small pieces

Directions:

In a food processor, pulse together flour, sugar and salt until combined.

Cut cold butter into small cubes (1/2-inch) and add to food processor. Pulse until butter is pea sized. 

Add ice water, one tablespoon at a time; until dough comes together.

Form the dough into a disk. Do not overwork it, dust with flour on all sides and cover with plastic wrap. Refrigerate at least one hour or up to 3 days.

Preheat oven to 425-degrees.

On floured sheet of parchment paper, roll dough into a 12-inch circle. I placed parchment on top of my baking mat that has a guide of circles. Be generous with flour; as my stuck a bit when pulling up around peaches.

Transfer the rolled dough on parchment to a baking sheet and place in refrigerator while you prepare the peaches.

In a bowl stir together the sugar, flour and cinnamon. 

Slice peaches into 1/2" thick slices and place in bowl and combine with dry ingredients. Add vanilla and stir gently.

Arrange the peaches in a circular pattern over the dough working from the outside in and leaving a 2-inch border.

Discard any excess juices from peaches and use for something else; or your galette will overflow.

Dot with the butter.

Fold edges of the galette over the peaches, pinching the overlapping edges together to form a nice seal.

Brush with beaten egg and sprinkle with coarse sugar.

Bake 25-30 minutes until crust is golden brown and peach juices syrupy.

Allow to sit 15 minutes before serving.

Cut into 6 wedges using a serrated knife and serve warm or at room temperature.

To store: wrap and store at room temperature for up to 2 days.

May freeze for 2 months and to serve allow galette to come to room temperature before serving or warm slightly in the microwave.

Soft Batch Cream Cheese Chocolate Chip Cookies

 

sweetlittlebluebird.com Soft, chewy, loaded with semi-sweet chocolate chips...

Ingredients:

• 1/2 cup butter, softened to room temperature
• 8 ounces cream cheese, softened to room temperature
• 1 cup sugar
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 3/4 teaspoon salt
• 1 teaspoon baking soda
• 2 cups flour
• 12 ounces semi-sweet chocolate chips

Directions:

Preheat oven to 350-degrees.

In large mixer bowl, cream butter and cream cheese and sugars until creamy. Add the vanilla and mix well.

Combine flour, salt and baking soda and add to the creamed mixture, combining, but do not overmix.

Add chocolate chips and fold into dough till just blended.

Place heaping round tablespoons onto parchment paper lined baking sheet.

Bake 9-11 minutes until light golden brown. 

Place cookies on a rack to cool.

Cilantro, Walnut and Cranberry Pesto

 

I think pesto sauce is underrated. Bursting with flavor and packed with vitamins and minerals. I use as a spread on just about everything! Some folk do not care for cilantro; so sub out with Italian parsley. Bought fresh cilantro at the Boulder Farmer's Market and truly the flavor so much better than the grocery store!

Ingredients:

• 2 cups packed cilantro leaves, rinsed and patted dry
• 1/2 cup toasted walnuts (350-degree oven about 8 minutes)
• scant 1/2 cup freshly grated Parmigiano-Reggiano
• 1 tablespoon garlic, placed in boiled water for 5 minutes
• 1/3 cup dried sweetened cranberries
• 1/4 teaspoon salt or to taste
• 1/3 cup olive oil

Directions:

Place all in food processor until forms a smooth paste.

Mexican Chicken Casserole

 

natashakitchen.com lots of fun recipes! This is super easy and versatile. You could cut up chicken and make tacos or serve as is with rice and beans. Of course I am freezing some to experiment how the dish will hold up. I did make from start to finish to freeze. Will chill and divide in portions. Great way to use up my 2021 roasted green chilis in my freezer.

Ingredients:

• 2 pounds chicken breasts (4 small or 3 medium)
• 2 tablespoon canola oil
• 1 teaspoon salt or to taste
• 1/4 teaspoon black pepper or to taste
• 1 cup sour cream (full fat) (I tried Greek yogurt first time around)
• 14 ounces green chilis, chopped
• 8 ounces shredded cheese of choice (I used Cheddar)
• To garnish: chopped cilantro, chopped avocado and chopped fresh tomato

Directions:

Butter a 9x13-inch baking pan.

Preheat oven to 400-degrees

Cut chicken breasts in half lengthwise and season both sides with salt and pepper.

Place a large skillet over medium heat and add 2 tablespoons oil.

Once oil is hot, add chicken in a single layer and cook about 3 minutes per side or until golden and just cooked until internal temperature is about 165 degrees. I cooked in 2 batches to not crowd the pan.

Arrange chicken in buttered pan so they are flat and not overlapping.

In a bowl, mix 2/3 of the shredded cheese, 1 cup sour cream, and 14 ounces of chopped green chilies.

Pour mixture over chicken evenly and sprinkle remainder of cheese on top.

Bake uncovered for 15 minutes; until cheese is melted and sauce is bubbling on edges.

Garnish with avocado, cilantro and tomato.