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February 21, 2008

Baked Jumbo Shrimp with Cilantro Oil

I love shrimp. I know some folks say they're bottom feeders and you shouldn't eat the little crustacean but, I love to have them once in awhile. Emeril Lagasse has some fabulous recipes and I combined some of his ingredients with an Italian recipe. Here's the lowdown for a quick, yummy dish on a week night!

16 uncooked jumbo shrimp in shells (about 1-1/2 pounds)
1/2 cup extra virgin olive oil
2 tablespoons chopped fresh parsley
2 medium green onions, thinly sliced (2 tablespoons)
2 cloves garlic, finely chopped
1 cup dry white wine or chicken broth
1/2 medium lemon
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon Emeril's Southwest Seasoning

Heat oven to 375 degrees. Peel shrimp. If shrimp are frozen, do not thaw; peel in cold water.) Make a shallow cut lengthwise down the back of each shrimp; wash out vein.

Pour oil into rectangular baking dish 13 x 9 x 2 inches. Place shrimp in oil. Sprinkle with Emeril's southwest seasoning, parsley, onions and galic. Pour wine over shrimp. Squeeze juice from lemon over shrimp; sprinkle with salt and pepper. Bake uncovered about 20 minutes or until shrimp are pink and firm.

While shrimp is baking put on prepare brown rice with 2 cups water, a shake or two of salt and 1 cup rice. Bring to a boil and then turn to low with lid to steam.

Toss a green salad with cherry tomatoes and some pine nuts.

Cilantro Oil

1/2 cup (packed) cilantro leaves
1 teaspoon minced shallots
1 teaspoon minced garlic
1/2 teaspoon salt
3 turns freshly ground black pepper
3/4 cup olive oil

Combine all of the ingredients in a food processor or blender and puree about 1 minute. (Store in the refrigerator in and airtight jar or bottle for up to 1 week.)

When shrimp is baked and rice is done, put cooked rice on plate, top with shrimp and juices from pan. Sprinkle a teaspoon of Cilantro sauce on each plate atop the shrimp. Serve with tossed salad and a nice Chardonnay. Crusty bread is good too, to sop up the juices on your plate.

Love the one your with!


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February 8, 2008

Comfort Food for a Cold Colorado Day - Chicken Noodle Soup

The gray winter days depress the heck out of me. Working at home, I find myself wandering to the kitchen, staring blankly in the fridge, or the pantry, not finding anything remotely interesting. Then I realize I'm not hungry so much as there is an emotion there that is "eating" me. Usually it's existential loneliness. But that's another talk with my therapist, not you. When I snap out of my blank stare, I like to make some easy comfort food - Chicken Noodle Soup. Here's the ticket to a big warm hug from yourself to you! :)

2 32-ounce cartons chicken broth
2 leftover chicken breast halves, shredded or use rotisserie chicken
2 cups medium egg noodles
2 carrots, sliced
1 small onion, chopped
1 cup frozen peas
2 tablespoons chopped fresh parsley
Salt
Pepper

Bring chicken broth to a boil in a large All Clad saucepan. Reduce heat to a simmer and add carrots and onion. Simmer for 15 minutes, until carrots are tender. Add shredded chicken.

Meanwhile, cook egg noodles as label directs; drain. Add cooked noodles, peas, parsley, salt and pepper to soup; heat through. Serve with crusty French bread for dipping.

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February 7, 2008

Lemon Rosemary Chicken

1/3 cup lemon juice
1 tablespoon grated lemon zest
1 teaspoon crushed dried rosemary
1 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, minced
6 boneless, skinless chicken breast halves (about 1 1/2 pounds)

Mix cup lemon juice, lemon zest, rosemary, salt, pepper and garlic in a bowl.

Warm a Calphalon nonstick skillet coated with cooking spray over medium-high heat until hot. Toss chicken in lemon mixture. Add chicken to skillet in batches; cook 5 minutes per side, brushing with more lemon mixture. Pack up 2 pieces for soup another night; serve remaining chicken with steamed carrots and whole-grain rolls.

Your heart and your partner will love this tasty recipe. Serve with a nice chardonnay and have a few strawberries for desert.

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February 5, 2008

Colorado Hot Broccoli Cheese Dip

1 (8-ounce) package cream cheese, softened
1 cup sour cream
1 (0.7-ounce) envelope Italian salad dressing mix
1 package (10 ounce) frozen chopped broccoli, thawed and well drained
1 (8 ounce) package shredded Cheddar cheese, divided

Preheat oven to 350 degrees. Beat cream cheese, sour cream and dry salad dressing mix with electric mixer on medium speed until well blended. Add broccoli and 1 1/2 cups cheese; mix well. Transfer to a 10-inch deep-dish pie plate. Bake for 20 minutes. Sprinkle with remaining cheese; bake until cheese melts, about 5 minutes.

You can serve this with crackers, French baguettes, or fresh vegetables is the best! Have a nice white wine and toast to another beautiful day with the people you love in your life.

Savor your days...

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February 4, 2008

Colorado Roasted Butternut Squash Soup

Colorado Roasted Butternut Squash Soup


Colorado's Butternut Squash Soup - Thanks to Michael Chiarello - my dream chef - I want to live in Napa Valley, as he does, and invite friends, as he does, and present each with an elegant evening...as he does. Love you Michael!

The Players....

2 tablespoons extra-virgin olive oil
1/2 cup (1/4-inch) diced onion
1/4 cup (1/4-inch) diced celery
1/4 cup (1/4-inch) diced carrot
1 cinnamon stick
Sea salt, preferably gray salt and freshly ground black pepper
About 4 cups chicken stock or canned low-salt chicken broth
1/2 teaspoon ground toasted coriander, optional
1 1/2 cups Roasted Butternut Squash
1-2 cups cubed cooked chicken, breast and thigh meat, optional
1/2 cup half-and-half or heavy cream if you like, optional
1/4 cup mascarpone cheese, optional
2 tablespoons toasted pumpkin seeds, optional

Pierce the skin of a whole butternut squash and place on foil-lined cookie sheet sprayed with cooking spray. Roast for 1-1/2 hours at 325 degrees, turning once at 45 minutes. Take out, and cool until easily handled and scrape out seeds. Peel squash skin off and cut up squash and place in bowl.

Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot, and cinnamon stick and saute until soft but not brown, about 10 minutes. Season with salt and pepper.

Add the chicken stock and the coriander, if using, and bring to a boil. Simmer for several minutes. Stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.

Puree the soup in a blender (or with immersion blender) until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with stock or water when reheating.)

Return the soup to the pan and reheat gently. Add 1-2 cups cooked chopped chicken breast and thigh meat, if desired. Add the half-and-half, if using. Adjust the seasoning with salt and pepper. Keep warm until service.

The Finalé

Ladle the soup into serving bowls. Garnish evenly, with the cheese and pumpkin seeds, if desired.

This is a hearty soup, even without the chicken. Serve with a tossed green salad and crusty French bread and a nice white wine.

You need to be a humble Goddess to accept the thanks and praise this dish delivers to you. Say, "Thank You", and "I only did it because I love you," and "I made this just for you!"

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