I'll share my recipe, if you'll share yours, May 9, 2012

12 years ago

Lemony Shrimp over Brown Rice

Allrecipes.com

Original Recipe Yield 4 servings

Ingredients

1 cup brown rice

1 2/3 cups water

3 tablespoons butter

3 tablespoons olive oil

2 cloves garlic, minced

1/2 cup white wine

2 tablespoons fresh lemon juice

1 1/2 pounds medium shrimp - peeled and deveined

1/4 cup chopped fresh flat-leaf parsley

1/2 teaspoon cornstarch

Directions

Combine the brown rice and water in a small saucepan. Bring to a boil, reduce heat to low and cook until all the water is absorbed, about 25 minutes.

Melt the butter with the olive oil in a skillet over medium heat; cook the garlic in the butter and oil until fragrant, 1 to 2 minutes. Pour in the wine and lemon juice; reduce heat to medium-low and simmer. Stir in the shrimp and cook until the shrimp turns pink, stirring regularly, 5 to 7 minutes. Sprinkle the parsley over the shrimp and cook another 2 minutes. Add the cornstarch to the liquid and stir until it thickens, about 1 minute more. Serve hot over the brown rice.

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Comments (4)

Jasdip
12 years ago
Crispy Apricot Pork Chops (Sarah Carey, Everyday Food)

1 tablespoon olive oil, plus more for baking sheet
2 slices multigrain sandwich bread
4 bone-in pork loin chops (about 8 ounces each, 3/4 to 1 inch thick), patted dry
Coarse salt and ground pepper
4 teaspoons apricot jam

1. Preheat oven to 425 degrees. Lightly brush a rimmed baking sheet with oil; set aside.

2. Tear bread into large pieces; place in food processor. Pulse until large crumbs form. Drizzle with 1 tablespoon oil; pulse once or twice, just until crumbs are moistened (you should have about 1 1/2 cups crumbs).

3. Season pork chops generously with salt and pepper; spread one side of each chop with 1 teaspoon jam. Dividing evenly, sprinkle breadcrumbs over jam, and pat them on gently.

4. Transfer pork, coated side up, to prepared baking sheet. Bake until crust is golden and pork is opaque throughout (meat should register 150 degrees on an instant-read thermometer), 14 to 16 minutes.

Serve immediately with sauteed asparagus or rapini.
patti43
12 years ago
BLUEBERRY CRUMB BARS (Smitten Kitchen)

Crust & Crumbs
2/3 cup sugar
2 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
Zest of 1 lemon
3/4 cup unsalted butter, cold, cubed
1 large egg

Filling
Juice of 1 lemon
1/4 cup sugar
4 tsp cornstarch
4 cups fresh blueberries

Preheat oven to 375F and spray a 13 x 9-inch baking dish with nonstick spray. Whisk together sugar, flour, baking powder, salt, and lemon zest in a medium bowl. Cut in butter and egg with a pastry cutter until dough is moist and crumbly. Press half of the dough evenly into bottom of prepared baking dish.

To prepare filling, stir together lemon juice, sugar, and cornstarch in a medium bowl; add blueberries and toss gently to coat. Spoon blueberry mixture evenly over crust, then crumble remaining dough over the berry layer. Bake for about 35 minutes, or until the top is golden. Cool bars completely in pan on a wire rack, then chill dish in the freezer for 10 minutes to make cutting easier. Cut into squares with a sharp knife. Store bars in an airtight container in the refrigerator up to 3 days. Yield 24 bars
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I'll share my recipe, if you'll share yours, March 9, 2012
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SLOW COOKER TARRAGON CHICKEN (Rachael Ray) 1/2 cup plus 2 tbs chicken broth 4 tbs dijon mustard salt & pepper 4 lbs bone-in chicken parts (breasts. drumsticks, and thighs) skin discarded 3 cloves garlic, finely chopped 2 tbs chopped fresh tarragon 1/3 heavy cream 2 tbs cornstarch 1 lemon, finely zested and juiced 1 tbs chopped flat-leaf parlsey 1 tbs chopped fresh tarragon Pour the broth into a 6-7 qt slow cooker. In a small bowl, combine the mustard, 1 tsp salt and 1/8 tsp pepper; rub the chicken with the mustard. Place the chicken in the slow cooker and top with the garlic and 2 tbs tarragon. Cover and cook on low heat until the chicken is tender and an instant read thermometer inserted into a thigh away from the bone registers 165 degrees F, about 5 hours. Transfer the chicken to a serving plate and cover to keep warm. Strain the pan juices into a small saucepan and bring to a simmer over high heat. In a small bowl, combine the cream and cornstarch. Whisk the cream mixture into the saucepan and cook until the sauce is thickened. Remove from heat and stir in the lemon juice. Meanwhile, in a small bowl, combine the lemon zest, parsley, and 1 tbs tarragon. Top the chicken with the zest-herb mixture.
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I'll share my recipe, if you'll share yours, May 16, 2012
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oh lets get decadent! Bananas Foster Tart . 1 Pillsbury Refrigerated Pie Crust 2/3 Cup firmly packed brown sugar 2 Medium Bananas, sliced 1/4 Cup whipping cream 4 1/2 tsp. light rum ** 1/4 Cup Butter or margarine 2 tsp. grated orange peel 1/2 tsp. Vanilla 2/3 Cup chopped Pecans Vanilla Ice Cream, if desired Heat oven to 450 degrees. Prepare pie crust as directed on package for one-crust baked shell using a 9" pie pan. Bake for 9 to 11 minutes or until light golden brown. Cool 5 minutes. In a small bowl, combine bananas and rum, toss to coat. Sprinkle orange peel evenly in bottom of baked crust. Arrange bananas in single layer over peel and sprinkle with pecans. In a heavy medium saucepan, combine brown sugar, whipping cream and butter. Cook and stir over medium-high heat for 2 to 3 minutes or until mixture comes to a boil. Cook an additional 2 to 4 minutes or until the mixture is thickened and a deep golden brown, stirring constantly. Remove saucepan from heat, stir in vanilla. Spoon warm filling over bananas and pecans. Cool 30 minutes. Serve warm or cool with ice cream.. Store in refrigerator. **To substitute for rum, combine 1/2 tsp. rum extract with 4 tsp. water
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I'll share my recipe, if you'll share yours, May 22, 2012
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I've never made a pizza crust, this might be the time. Hey, my neighbour drinks beer, I can borrow a cup from him, in return for all the baking I give him! Perfect. Thanks Lucky! I came across this recipe and blog. It looks absolutely delicious. It confuses me, because she calls the meat ham, and it's a large pork meat. I guess it's the huge, greyish ham with the bone. I'm going to use a pork loin when I make it and cut the ingredients down. This makes a huge meal, for family get-togethers. Maple-Mustard Glazed Fresh Ham (Back to her roots blog) (Serves 16) 6-8 pound fresh ham 1/4 cup paprika 1/4 cup cumin 1/4 cup garlic powder 1/4 cup ground coriander 2 tablespoons kosher salt 1 tablespoon black pepper Glaze 1/3 cup maple syrup 1 stick unsalted butter, melted 1/3 cup water 1/4 cup dijon mustard Using a sharp knife, score the outside of the ham in a diamond pattern. Place ham in a roasting pan. Mix all dry rub ingredients together in a small bowl. Spread dry rub over the entire surface of the ham. Cover and refrigerate for at least four hours or overnight. When ready to prepare ham, remove from fridge and let rest at room temperature for an hour. Preheat oven to 425*. Uncover ham and roast in oven for 30 minutes. Reduce heat to 350* and continue roasting. After 30 minutes, combine all glaze ingredients in a medium bowl. Remove ham from oven and pour glaze over ham. Using a pastry brush, brush run off onto sides of ham. Return to oven and roast at for 2-1/2-3 hours, or until a meat thermometer inserted near the bone registers 150*. Baste every 20-30 minutes while cooking. Remove from oven and let rest for 15-20 minutes before slicing.
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I'll share my recipe, if you'll share yours, May 30, 2012
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I've never 'spatchcocked' a chicken, but it sure makes it cook up nice. This was in today's paper. I removed the metric, which is why the measurements are in brackets. CAST-IRON SKILLET ROASTED CHICKEN Of course this recipe also works for a weeknight dinner. The chicken comes out terrifically moist and tender. And because the chicken is flattened before it is cooked, it is finished much faster than traditional roasting methods. Start to finish: 50 minutes (10 minutes active) Servings: Eight (4-pound) whole chicken (1 tbsp) kosher salt (1 tbsp) garlic powder (1/2 tbsp) dried thyme (1/2tbsp) ground black pepper Heat the oven to (425 F). Place the chicken on the cutting board breast side down. Use sturdy kitchen shears to cut down the length of the spine on both sides. Discard the spine. Turn the bird breast side up. Gripping the two cut sides where the spine used to be, open up the bird, pressing down firmly at the centre to flatten it. In a small bowl, mix together the salt, garlic powder, thyme and pepper. Rub the mixture evenly over the entire chicken. Set a large cast-iron skillet on a burner over medium-high. When the skillet is hot, add the chicken breast side down. Let the chicken brown for five minutes, then use tongs to carefully flip the bird so the breast side is up. Set the skillet in the oven and roast for 30 to 40 minutes, or until the thickest part reaches (165 F). Remove the chicken from the oven. Either serve immediately or let cool and refrigerate for use in a picnic as described above. Nutrition information per serving (values are rounded to the nearest whole number): 490 calories; 310 calories from fat (63 per cent of total calories); 34 g fat (10 g saturated, 0 g trans fats); 170 mg cholesterol; 1 g carbohydrate; 42 g protein; 0 g fibre; 880 mg sodium. The Associated Press
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glenda_al
12 years ago
Tried and true couscous curried salad

Hit at potlucks here!

1 1/3 cups couscous cooked in two cups of orange juice
Heat in micro: 2/3rd cups dried cranberries, 1/2 cup chopped apricots in one cup of water to plump up
Finely chop 2-3 scallions with green
toast 2/3 cup walnuts
Toss with 1 Tbl curry powder, freshly ground pepper and salt to taste.
Add at least 2 Tbl olive oil to keep from lumping.
And 1/4 cup more of orange juice before serving if too dry
ravencajun Zone 8b TX
12 years ago
baked eggs with Asparagus, Ham, and Gruyere
can be made in individual ramekin servings, I love breakfast dishes that can be made ahead of time.

Ingredients

* 1 tablespoon olive oil
* 1 bunch asparagus, cut into 1-inch pieces
* 1 shallot, chopped
* 6 large eggs
* 1 1/2 cups half-and-half
* kosher salt and black pepper
* 4 cups torn baguette
* 1 cup Gruyere, grated (4 ounces)
* 4 ounces ham, roughly chopped

Directions
1. Heat oven to 350 F. Heat the oil in a large skillet over medium-high heat. Add the asparagus and shallot and cook until tender, 4 to 6 minutes; let cool.
2. In a large bowl, whisk together the eggs, half-and-half, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Fold in the baguette, Gruyere, ham, and the asparagus mixture.
3. Transfer the egg mixture to four 10-ounce ramekins, cover with foil, and refrigerate for 30 minutes. Bake on a rimmed baking sheet until set, 30 to 35 minutes. (Alternatively, transfer the egg mixture to an 8-inch square baking dish, cover with foil, refrigerate for 30 minutes, and bake until set, 35 to 40 minutes.) Uncover and cook until golden, 10 to 15 minutes more.
Baked Eggs With Asparagus, Ham, and Gruyere

I'll share my recipe, if you'll share yours, May 9, 2012

Comments (4)

Jasdip

patti43

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glenda_al

ravencajun Zone 8b TX

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