Simple Recipies for Every Occasion

This is an easy, light tasting pasta. I always buy my shrimp with the shells on, and would recommend doing so.

 

4 Large Cloves Garlic, Peeled & Thinly Sliced

2 Large Lemons, Zested & Squeezed

6 Tablespoons Olive OIl

1 Teaspoon Red Pepper Flakes

Salt & Pepper

1 Pound Medium Shrimp With Shells

1/4 Onion, Peeled & Chopped

1/2 Cup Dry White Wine

3/4 Pound Long Pasta (Spaghetti, Linguine, Fettuccine)

2 Tablespoons Butter

1/3 Cup Chopped Fresh Parsley Leaves

Lemon Wedges

 

Remove the shells from the shrimp, and devein, reserving the shells in a pot. In a small casserole or bowl, add the shrimp, garlic, lemon zest and juice, olive oil, pepper flakes, salt and pepper and mix.

Cover with plastic wrap and refrigerate for at least one hour. Add the onion and wine to the shrimp shells, and then add enough water to cover.

Bring the mixture to a boil, then reduce to a simmer, and cook for about 15 minutes. Strain the liquid, and reserve 3/4 cup of the shrimp stock.

 

Remove the shrimp from the marinade, and heat a frying pan to high heat. Cook the shrimp, turning once until pink in color and cooked through, about 3 to 4 minutes total cooking time, then set aside.

In a small pot, add the shrimp stock and shrimp marinade, and cook over high heat until reduced by half. Bring a large pot of lightly salted water to a boil, then cook the pasta until it is “al dente”. Drain the pasta, mix with the shrimp and reduced cooking liquid, butter, and parsley.

Toss the pasta well and serve in individual bowls with lemon wedges.

Serves 4.

 

Galliano is sweet with vanilla-anise flavor with subtle citrus and woodsy herbal under notes. If it is difficult to find Galliano, I’d suggest using vermouth or marsala instead. The flavor will be different, but very tasty as well. 

If you do not want to use alcohol (it burns off when cooked), simply add a little additional broth instead. You’ll miss something, but still have a nice chicken dish.

 

4 Boneless, Skinless Chicken Breasts, Sliced in Half Lengthwise Making Two Thinner Cutlets

1 Cup All-purpose Flour Seasoned With Salt & Pepper

3 Tablespoons Olive Oil

3 Tablespoons Butter, Divided In Half

1 (8 Ounce) Package Mushrooms, Trimmed & Sliced

3 Cloves Garlic, Peeled & Sliced Thin

1 Cup Low Sodium Chicken Broth

1/4 Cup Galliano Liqueur

Salt & Pepper

1/4 Cup Chopped Fresh Parsley

 

Dredge the chicken slices in the seasoned flour mixture, covering each side well.

In a heavy skillet, heat the oil and 1 1/2 tablespoon of the butter until sizzling over medium heat and cook the chicken for about 12 to 13 minutes or until almost cooked through, turning halfway.

Place the chicken on a heated platter, and cook the mushrooms until lightly browned, about 5 minutes, stirring often. Add the garlic, and cook just until fragrant.

Add the broth and liqueur and turn up heat to medium high.

 

Return the chicken to the skillet, and cook until the sauce reduces and begins to thicken, about 6 to 8 minutes. Taste, and season with salt and pepper, and stir in the remaining butter until melted.

Stir the parsley into the mixture and serve the chicken immediately on a platter, topped with the mushrooms and any remaining sauce.

Serves 4-6.

 

Though it may sound like a simple dish, when cooked properly, roasted Brussels sprouts are delicious, and having the fat and juices from the sausage cook along with the sprouts just brings them up to a new level. 

 

1 1/2 Pounds Brussels Sprouts

2 Tablespoons Olive Oil

1 Teaspoon Sea Salt

1/2 Teaspoon Pepper

Pinch of Red Pepper Flakes

2 Italian Sausage Links, Meat Removed From Casings & Broken Into Small Pieces

3 Garlic Cloves, Peeled & Thinly Sliced

 

Preheat oven to 400 degrees F.

Cut off the ends of the Brussels sprouts, pull off any discolored outer leaves, then cut in half. Mix the sprouts in a bowl with the olive oil, salt, pepper, and red pepper flakes.

Pour the sprouts onto a baking sheet pan lined with foil.

Use your fingers to break up the sausage meat around and on top of the sprouts. Roast for 15 minutes, then stir and turn the sprouts over.

Cook another 10 minutes, then add the garlic and stir. Continue to cook, until crisp and golden on the outside and tender on the inside, about another 10 minutes.

Serves 4-6.

 

Basil Panna Cotta 

1 Cup Plus 3 Tablespoons Skim Milk

1 Envelope Unflavored Powdered Gelatin

1/4 to 1/3 Cup Organic Honey

1 Tablespoon Grated Orange Zest

1 Cup Fresh Basil Leaves

2 Cups Fat Free Greek Yogurt

 

1 1/2 Cup Chopped Fresh Strawberries

1/2 Teaspoon Lemon Juice

2 Tablespoons Sugar

 

In a small bowl, sprinkle the gelatin over the 3 tablespoons of milk, and allow to rest for 5 minutes to soften. In a saucepan, heat the remaining 1 cup of milk until it is simmering but before it comes to a full boil.

 

Add the orange zest, and 1/4 cup of the honey, stir and taste. Add the remaining honey if you prefer it sweeter. Blanch the basil in boiling water for 30 seconds, then rinse in cold water.

Squeeze the basil to remove water, then add to the milk. Place the mixture into a blender and pulse until blended. Strain the mixture through a sieve, and return to the pot. Bring the milk back to a simmer, then whisk in the gelatin and continue to whisk until it has completely melted into the hot milk.

Remove from the heat, then stir in the two cups of yogurt and mix until well blended. Pour the mixture into 6 (1/2 cup ramekins) or 4 larger glasses and refrigerate for at least 3 to 4 hours.

For the topping, mix together all the topping ingredients and refrigerate until needed.

To serve, place a scoop of the strawberries on each panna cotta with some of the syrup.

 

Buon Appetito!