Oven-Roasted Shrimp

This isn't a recipe so much as a jumping off point.  Think of all the ways you can use this method of cooking shrimp.  It's one of the easiest ways I've encountered to cook shrimp.  I line a large rimmed baking sheet with a few layers of foil and just throw away the mess when I'm done.  Please note that temperature and cooking time is for shrimp that still have tails and peels ON.

Oven-Roasted Shrimp 

• 1 lb. shrimp (tails and peel still intact)--size medium (21-30 count per pound)
• 1/4 cup olive oil
• 1/2 stick butter
• salt and pepper
• lemon juice

Preheat oven to 425 degrees.  Toss the shrimp with olive oil, lemon juice, salt and pepper, then spread on a foil-lined baking sheet.  Scatter pats of butter over the shrimp.  Bake for 10-12 minutes or until the shrimp are pink and opaque.

There are a number of modifications that can be made to this recipe.  You can add garlic and make a scampi-type shrimp, coat them in Old Bay or blackening seasoning, lemon pepper seasoning...the list goes on and on.

Firehouse Breakfast Bake, Take 2

This recipe was sent to me by my friend Kara (hi, Kara!!!).  The first time I made this, the only change I made was omitting 1 teaspoon of garlic salt from the recipe.  This is fantastic and a great choice if you want something that is a little different than the usual egg breakfast bakes.  The consistency of this is like that of a quiche, but there is no actual crust. 

I made the egg bake again this morning and I've made a few changes that I think make it a little easier and a little better.  Next time I make this I will also add a cup or so of diced fresh mushrooms.  It may be clear by now that I am a relentless recipe tinkerer.

-12 eggs
-2 cups rice, cooked (I use Trader Joe's frozen packs of brown rice--no cleanup!)
-1/2 stick butter, melted (I used unsalted)
-16 oz. cottage cheese, small curd
-1 envelope Knorr Leek Soup mix
-1/4 teaspoon black pepper
-1 package (16 oz. bag) frozen chopped spinach, thawed, drained and squeezed of excess water
-1/2 cup grated parmesan cheese

In a large bowl, beat the eggs, then add the cooked rice, melted butter, cottage cheese, soup mix, pepper, drained spinach and mix together.

Sprinkle the grated Parmesan cheese over the bottom of a 13x9" greased baking dish to make the "crust". Spread the egg mixture in the dish, covering all the cheese.

Cover and refrigerate overnight (I didn't have time to do this the first time I made it, and I just baked a few minutes longer). Remove from refrigerator 30 min. prior to baking. Bake uncovered at 325 degrees for 40-50 minutes. Cool 15-20 min. before cutting.

Serves 12

Shrimp Enchiladas

This recipe was on the cover of Bon Appetit last summer.  I saved it and then didn't come across it again until recently when I had company on the way for the weekend and a craving for Mexican food. 

The actual title of the recipe is "Shrimp and Cotija Enchiladas".  Cotija cheese is a hard, white Mexican cheese made from cow's milk.  If this is an ingredient you think you'll have trouble purchasing, you can substitute feta cheese.  I was able to make a trip to Reyna Foods in the Strip District of Pittsburgh to get most of the ingredients for this dish that I would have trouble getting at my local Kroger store.  It's a great little store that carries lots of Mexican/Latin American staples, novelties, various fresh guacamole and salsas as well as in-store-made tortillas and corn chips.  I was able to get the only other ingredient that isn't readily available to me at home in Wheeling, which is Crema Mexicana.  This is the Mexican version of sour cream (which, of course you can use as a substitute in this recipe).  True Crema is sour cream's richer, more decadent cousin.  If you can get your hands on it, you won't regret it.  It's delicious!

For the first time making this dish, I did follow the recipe closely.  I thought it was wonderful, but I do have just a few changes that I will make when (not if, WHEN!) I make these enchiladas again.  

• I will substitute flour tortillas for the corn tortillas called for in the recipe.  This is really a matter of personal preference.  The one modification I did make was to use both flour and corn tortillas in this dish.  The recipe directs that both sides of each tortilla be dredged in the freshly made salsa verde.  I liked how the flour tortillas soaked the flavor up more (and I have to be honest, I just don't care for the texture of corn tortillas--again, personal taste should guide you, here)
• The recipe calls for the finished enchiladas to be topped with thinly sliced avocado and red onion for serving.  The next time I make these, I will dice the avocado and red onion and marinate it in lime juice then top each enchilada with the mixture along with fresh cilantro.

Bon Appetit's Shrimp & Cotija Enchiladas RECIPE

Artichoke Dip Pasta Bake

I was inspired by this recipe. I decided to make a few changes...it started with my aversion to mayonnaise. I use mayo in dips and such, but couldn't bring myself to use 1.5 cups in a main dish. It's not a dietary thing, oh no...it's an...I'm weird thing. So, off to tinker in the kitchen I went. I am thrilled with how this turned out, and I hope anyone else who tries it loves it too! Oh, a disclaimer...this recipe is not for the diet conscious. I mean, the title should probably give that away, huh? Also, this would be very easily vegetarian-ized; just omit the chicken!

Artichoke Dip Pasta Bake

1 cooked rotisserie chicken, shredded
2-13.75 oz. cans quartered artichoke hearts, drained
1 lb. penne, cooked and drained
3 tbsp. olive oil
¼ stick of butter
8 cloves garlic, minced
1 8 oz. brick of cream cheese, cut into small chunks
¼ cup lemon juice
1/2 cup heavy cream (half and half would work, too)
2 cups Parmesan cheese, shredded or grated
Salt and pepper, to taste

Preheat oven to 375 degrees. In a large skillet (I use my wok so I have room to mix the pasta and ‘sauce’ together later), heat olive oil and butter over high heat. Add garlic and cook until fragrant and starting to brown. Add artichoke hearts to skillet. Allow to warm through. Stir in cream cheese chunks and allow to melt completely. Add lemon juice and cream separately, stirring into skillet mixture. Add chicken and 1 cup of Parmesan. Stir until well-mixed. Season with salt and pepper, then stir in the penne pasta. Spoon mixture into baking dish (appx. 13x9”). Sprinkle remaining Parmesan over top of pasta. Bake for 30 minutes or until cheese on top of pasta begins to brown.

Italian Stuffed Peppers

This isn't a standard recipe of hamburger, rice, tomato sauce and green peppers, though it does still have rice and tomato sauce. It's a blend of ground chicken, grated zucchini, brown rice, tomato sauce and Parmesan cheese. Nothing drastic, just something a little bit different.

***Please note, these are easily reheated in the crockpot. I place 1 can tomato sauce in the bottom of the crockpot, then allow the peppers to simmer on the warming setting (low if you don't have a 'keep warm' setting) through the day for an easy dinner.

Another note, this is another recipe easily adapted for vegetarian diets. Either eliminate the ground chicken, or substitute a ground soy/vegetable product in place of the chicken. I like Morningstar Farms Ground Meatless Crumbles.

Italian Stuffed Peppers

12 red, yellow or orange bell peppers (tops and seeds removed, blanched in boiling water for about 1 minute)
8 cups cooked brown rice
1 can tomato sauce
1 packet powdered Italian salad dressing
1 tablespoon oilive oil
3 large cloves garlic, minced
1/2 onion, minced
1 lb. ground chicken
8 oz. pkg. of mushrooms, thinly sliced
1 small-medium zucchini, grated
Kosher salt
Garlic salt
Crushed red pepper flakes
1 cup Parmesan cheese, plus more for serving

• Preheat oven to 350 degrees.
• In a very large skillet (I use my wok so it's easy to mix the rice in later), heat olive oil. Cook garlic and onion until lightly browned.
• Add ground chicken. Season with Kosher and garlic salt.
• Cook until nearly done, then add zucchini, mushrooms and tomatoes. Allow to cook for a few minutes.
• Add tomato sauce and powdered dressing. Allow to simmer over low heat until flavors combine.
• Mix in cooked rice and Parmesan cheese, stirring until combined. Season mixture with salts and red pepper flakes to taste.
• Coat the inside of a dutch oven or other deep baking dish with olive oil, then stand peppers in pan. Fill peppers with rice mixture and bake for 30-45 minutes. Serve with Parmesan cheese (or sprinkle more on top towards end of baking time).