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Posts tagged ‘dinner’

Garlic-Jalapeno Shrimp

Anytime we go to a Spanish restaurant, we always order the garlic shrimp tapas.  These succulent little bites come in olive oil that has become infused with the flavor of the garlic and herbs the shrimp was sautéed in.

When I saw this recipe from Martha Stewart for garlic-jalapeno shrimp it seemed to be just our thing. While these shrimp aren’t Spanish cuisine, they are similar in many ways to the shrimp tapas we enjoy so much.

The garlic shrimp turned out to be an ideal weeknight dinner — quick & easy…allowing us to spend more of that precious limited evening time together as a family.  I served it with a simple, colorful salad and a crusty loaf of bread I had baked the day before. Perfection!  Okay, it would have been more perfect with a glass of wine, but unfortunately, our wine rack isn’t very well stocked these days.

These would also make a great appetizer course.

Garlic-Jalapeno Shrimp

(From Martha Stewart Living May 2010)

  • 20 large shrimp (about 1 pound), peeled and deveined
  • 3 garlic cloves, minced
  • 1/2 jalapeno (stem, ribs, and seeds removed), finely chopped
  • 1 tablespoon fresh lime juice
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  1. Toss together shrimp, garlic, jalapeno, lime juice, and 1 tablespoon oil; season with salt and pepper. Marinate in refrigerator for 45 minutes.
  2. Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Remove shrimp from marinade, and add to skillet; cook through, about 2 minutes per side.

Pasta with Turkey Sausage Ragu

“Hmmm, should I cook this or not”–these were the words that shot through my mind when I read this recipe in a copy of Clean Eating magazine.  The pasta with kale, turkey sausage sounded fabulous to me. However, I knew MrMango might not be too keen on having kale in his pasta. He is fine with decorative kale adding some autumn color in the planter on our patio, but in his dinner, perhaps not so much.

Well, I forged ahead and made it.  I adapted the recipe by using fettucine instead of parpadelle and reduced the amount of kale (as a pre-emptive strike against complaints from the hubster).

My husband liked the pasta in general but there was a little pile of kale on the side of his plate at the end of the meal. He said “next time use spinach instead”.  I liked the kale though. So maybe next time we can compromise and have half kale and half spinach.

Turkey Sausage Ragu

(adapted from Clean Eating Magazine)

Serves: 4

  • 2 tbsp extra virgin olive oil, divided
  • 1 large yellow onion, thinly sliced
  • 1 tbsp fresh thyme leaves
  • 8 ounces spicy italian turkey sausage, casings discarded
  • 1/4 tsp chile flakes
  • 3 cloves fresh garlic
  • 1/2 cup red wine
  • 1 14.5 ounce can chopped tomatoes in juice
  • 1 tbsp fresh oregano leaves, torn
  • 1 large bunch fresh kale, cleaned, stems discarded, roughly chopped
  • 1 tbsp balsamic vinegar
  • kosher salt and pepper, to taste
  • 8 ounces whole wheat fettucine
  • Parmigiano Reggiano cheese, for garnish
  1. Add 1 tbsp oil, onion and thyme to a medium pot over medium heat.  Stir to coat, cover and cook until onion is softened and just beginning to color, 5 minutes, stirring occasionally to prevent scorching.  Uncover pot, add sausage, chile flakes and garlic, and continue cooking for 5 minutes, stirring occasionally.  Off the heat, carefully deglaze by adding wine.  Return to heat and reduce for 1 minute.  Add tomatoes, oregano, and kale.  Stir well, cover and cook for 5 minutes.  Remove cover and continue coking until sauce is reduced and slightly thickened, 10 minutes.  Stir in additional 1 tbsp oil plus vinegar.  Season with salt and black pepper.
  2. When sauce is almost finished cooking, add pasta to large pot filled with boiling salted water and cook until al dente, following package directions.  Drain well and immediately toss with tomato sauce to coat.  Then serve with parmesan cheese shavings.

Chicken Pomodoro

Since having my baby 9 months ago, I have been on the look out for tasty “quick” recipes. Babies don’t always stick to adults’ schedules so you have to do your chores in the spare moments when you can.   My baby is usually very good and will contentedly play with his toys while I try to prep dinner. But sometimes….he just wants to cuddle or be held… in those cases I really need food that is easy to put together and doesn’t involve me standing over the stove for an hour.

I found this Chicken Pomodoro recipe in an issue of Cook’s Country magazine. It was quick and easy, as advertised…and the results were a big hit with mommy, daddy, and nana. Babycakes will just need to wait a few more months and a few more teeth before he can eat this dish. 😉

Chicken Pomodoro

(from Cook’s Country Feb/March 2010)

  • 4 boneless skinless chicken breasts (about 1 1/2 pounds)
  • Salt and pepper
  • 3 tablespoons olive oil
  • 2 medium onions, finely chopped
  • 8 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 1/2 teaspoon red pepper flakes
  • 2 (14.5 ounce) cans diced tomatoes
  • 2/3 cup heavy cream
  • 1/2 cup finely chopped fresh basil
  1. Pat chicken dry with paper towels and season with salt and pepper.
  2. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking.  Cook chicken until golden, about 3 minutes per side. Transfer to plate.
  3. Heat remaining oil in empty skillet over medium-high heat until shimmering. Cook onion until softened, about 5 minutes.
  4.  Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes, cream, and 1/2 teaspoon salt and bring to a boil.
  5. Return chicken and any accumulated juices to skillet. Simmer, covered, until chicken is cooked through, about 10 minutes.
  6. Transfer chicken to platter and tent with foil. Simmer sauce, uncovered, until slightly thickened, about 5 minutes. Off heat, stir in basil and season with salt and pepper. Pour sauce over chicken.
  7. Serve over rice or pasta.

Asparagus Mozzarella Salad

Yes…here is another recipe that I made months and months ago…when asparagus was in season. Sometimes I can be a bit slow with the posting. If you could see the folder on my laptop of not yet posted food pictures you would see exactly how far behind I am.

But…anyhow… on to the salad.

This recipe caught my eye in an issue of Taste of Home magazine. Just like the Summer Sesame Salad I made from the same magazine, I found that this recipe had a tad too much dressing. (at least for my taste)  Perhaps Taste of Home likes salad dressing a wee bit more than Taste of Mango does. 🙂 

This is the perfect salad to serve with grilled chicken at your summer cookout. (it’s almost summer somewhere, right???)

Asparagus Mozzarella Salad

(from Taste of Home magazine)

15 servings

  • 2 lbs. fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 pound fresh mozzarella cheese, cubed
  • 2 cups grape tomatoes
  • 1 medium red onion, halved and sliced
  • 1/4 cup minced fresh basil

For Dressing:

  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon pepper
  • 2 tablespoons lemon juice
  1. In a large saucepan, bring 1/2 inch of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water.  Drain and pat dry. Transfer to a large bowl. Add the cheese, tomatoes, onion, and basil.
  2. In a small bowl, whisk the oil, vinegar, garlic, salt, mustard, and pepper. Pour over salad; toss to coat. Drizzle with lemon juice. Chill until serving.

Masala Roasted Lamb Leg

You know those recipes that you make again and again over the years?  This is one of those recipes for me. This recipe takes an all day commitment. It is a slow roasted leg of lamb that you have to “touch up” every hour or so. So, light the fireplace, grab a good book and spend your day cooking this lamb. It is well worth it!!

This lamb goes well with mint-yogurt raita, basmati rice and a salad of chopped cucumbers, tomatoes, and onions.

easterlamb2

Masala Roasted Lamb Leg

Serves 8 (generously)

(adapted from Gourmet magazine recipe)

For marinade paste:

  • 1 small onion
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 tablespoons ground cumin
  • 1/3 cup chopped peeled fresh gingerroot
  • 3 tablespoons chopped garlic
  • 2 tablespoons garam masala
  • 2 tablespoons water
  • 1 tablespoon paprika
  • 2 teaspoons salt

For lamb:

  • a 6 to 7 pound leg of lamb (bone-in), trimmed and tied by butcher
  • 2 tablespoons unsalted butter
  • 2 tablespoons honey
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh lime juice

Directions

Make Paste:

  1. Chop onion. In blender, puree onion and all remaining paste ingredients until smooth.
  2. Lightly oil a roasting pan just large enough to hold lamb. Rinse lamb and pat dry. With a small sharp knife make 6 deep (to the bone) 1-inch long slits at about 1 1/2 inch intervals on each of 3 sides of leg, being careful not to cut any strings.
  3. Arrange lamb, meaty side up, in pan and season with salt and pepper. Rub lamb all over with paste.
  4. Marinate lamb, covered with plastic wrap and chilled, at least 4 hours and up to 24. Let lamb stand at room temperature 1 hour before roasting.
  5. Pre-heat overn to 325 degrees farenheit.
  6. Cover pan with several layers of foil, sealing tightly and roast lamb in middle of oven 2 hours.
  7. In a small saucepan melt butter with honey and stir in citrus juices.
  8. Uncover lamb and pour half of honey sauce over it.
  9. Roast lamb, pan tightly covered with foil,  1 hour more.
  10. Uncover lamb and pour remaining honey sauce over it.
  11. Roast lamb, pan tightly covered with foil,  basting lamb twice with pan juices, 1 hour more.
  12. Uncover lamb and roast until meat is almost falling off bone, about 30 minutes more. If lamb begins to blacken, cover loosely with foil. (NOTE: lamb roasts about 4.5 to 5 hours total)
  13. Transfer lamb to a platter and discard strings. Let lamb stand until cool enough to handle and skim fat from pan juices.  (lamb may be made 1 day ahead and cooled completely before being chilled, covered.  Chill pan juices seperately. Bring lamb to room temperature before reheating, covered. Chill pan juices seperately. Bring lamb to room temperature before reheating, covered, in a 350 degree oven and reheat pan juices)
  14. Serve leg whole with pan juices or pull meat from bone and drizzle lamb with juices.

Spicy Meatloaf with Ketchup Topping

“Make sure you add more spice than they tell you to”–so says my husband anytime I try out a new recipe. What can I say?  Mr Mango likes his spicy food.  

We tried out this recipe for a spicy turkey meatloaf for a weeknight dinner and served it up with some mashed potatoes. This meatloaf contains mushrooms to help with the moisture and a touch of Sriracha to add that spicy note. Next time I *will* add a bit more Sriracha.

Spicy Meatloaf with Ketchup Topping

(from Cooking Light October 2009)

  • 1 tablespoon butter
  • 2 cups chopped onion
  • 1 (8 ounce) package presliced mushrooms
  • 3 garlic cloves chopped
  • 3/4 cup panko
  • 1/4 cup less-sodium chicken broth
  • 3 tablespoons chopped fresh flatleaf parsley
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon Sriracha (hot chili sauce)
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon black pepper
  • 1 1/2 pounds ground turkey
  • 1 large egg, lightly beaten
  • cooking spray
  • 1/2 cup ketchup
  • 1 tablespoon brown sugar
  • 1/8 teaspoon dry mustard
  • 1/8 teaspoon ground nutmeg
  1. Pre-heat oven to 350 degrees.
  2. Melt butter in a large nonstick skillet over medium heat. Add onion, mushrooms and garlic to pan; cook 8 minutes, stirring occasionally. Remove from heat; cool 5 minutes.
  3. Combine mushroom mixture, panko, and next 8 ingredients (through egg) in a large bowl; stir well to combine. Shape turkey muxture intoa 9 x 5-inch rectangl on a broiler pan coated with cooking spray.
  4. Combine ketchup, brown sugar, mustard and nutmeg in a small bowl, stirring with a whisk.  Spread ketchup mixture evenly over top of meat loaf; bake at 350 for 40 minutes or until a thermometer registers 160 degrees F. Let stand 10 minutes before serving.
  5. Yields 8 servings.

Chicken Vesuvio

Sometimes when it gets to be this time of year and the wind is blowing like it is today,  I just want to stay inside with the fireplace going and cook up something hearty and comforting.  Chicken Vesuvio fits the bill (for me) for this kind of day: chicken, potatoes, and veggies stewed in a garlic oregano broth.

I found this recipe for vesuvio in one of my Giada cookbooks but this time I altered the recipe to sub frozen peas for the frozen artichokes since I had peas in my freezer, but alas, no artichokes.

Chicken Vesuvio

(adapted from recipe by Giada de Laurentiis: http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-vesuvio-recipe/index.html)

4 servings  Total Time: 1 hour 15 minutes

Ingredients

  • 3 tablespoons olive oil
  • 4 chicken thighs with skin and bones
  • Salt and freshly ground black pepper
  • 1 1/2 pounds small red-skinned potatoes, halved
  • 4 large garlic cloves, minced
  • 3/4 cup dry white wine
  • 3/4 cup chicken broth
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 cup frozen peas
  • 2 tablespoons unsalted butter

Directions

  1. Preheat the oven to 450 degrees F.
  2. Heat the oil in large ovenproof pot over high heat. Sprinkle the chicken with salt and pepper. Working in 2 batches if necessary, cook the chicken in the pot until golden brown on all sides, about 10 minutes. Transfer the chicken to a bowl.
  3. Carefully add the potatoes to the same pot and cook until they are golden brown, stirring occasionally, about 10 minutes. Add the garlic and saute for 1 minute. Add the wine and stir to scrape up any brown bits on the bottom of the pot. Add the broth, oregano, and thyme. Return the chicken to the pot. Stir to combine. Bring to a boil over medium-high heat.
  4. Cover and bake in the oven until the chicken is cooked through, about 20 minutes. Transfer the chicken to a platter. Arrange the potatoes around chicken. Add the peas to the sauce in the pot. Cover and simmer over high heat until the peas are just tender, stirring often, about 2-4 minutes. Turn heat to low. Stir in the butter.
  5. Pour the sauce over chicken and potatoes, and serve.