Colorado Cooks!

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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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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I like to make this yummy recipe from Michael Lomonaco a day ahead so that they can slow-cook and fill the house with that luscious smoky, sweet, tart smell. Nothing like coming home from a hard day's work and feeling "the love" of dinner beckoning you to sit down, relax, forget the cares of the day. Toast each other with a nice glass of wine, and share the moment, in love with how great life is! You and your partner will enjoy a nice lemon sorbet after dinner and then go shower and snuggle!

Drunk & Sweet Baby Back Ribs

4 racks baby back pork ribs (5-6 lbs), cut into individual ribs
1 cup Spanish sherry vinegar
1 cup honey
1/4 cup soy sauce
1 tablespoon smokey paprika
1 tablespoon Chipotle chilies in Adobo sauce, chopped
3 cloves garlic, finely chopped
Salt and pepper

Put rib racks in a large plastic zipper bag

Whisk together vinegar, honey, soy sauce, paprika, chili and garlic in a bowl

Pour marinade over ribs. Zip bag and shake the marinade and ribs so that marinade totally covers ribs.

Refrigerate marinading ribs for 2-3 hours or overnight. Turn marinade and ribs a few times in fridge.

Preheat oven to 400°F.

Spray two 13x9 pans with cooking spray.

Place the ribs and the marinade in one layer in baking dishes, season with salt and pepper.

Roast ribs 30 minutes at high heat, then turn oven down to 325°F, and continue to roast for an additional 45 minutes, turning ribs over using tongs to brown other side.

Cook until browned and serve with a drizzle of the reduced marinade.

Serve with hot rolls, fresh green salad and a nice Merlot. Lip smacking good!

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A tasty tahini sauce with a "kick" helps transform left-over cooked chicken. I used grilled chicken breasts (2) for my DH and I. This is a simple, quick meal that you can create in less than 30 minutes. I added peas and sliced carrots and it was a one dish meal...kind of Moroccan! He actually liked it and that made me happy! I served the chicken over rice.

3/4 cup de-fatted chicken stock
1/4 cup tahini
2 TBS low-sodium soy sauce
1 TBS honey
1 clove garlic, minced
2 tsp grated fresh ginger
1 tsp hot-pepper sauce
2 cups cubed cooked chicken

If you are adding veggies, steam them while you're preparing the Tahini Chicken.

Prepare rice as directed.

In a 2-quart saucepan over medium heat, bring the stock to a boil. Reduce the heat to low. Whisk in the tahini, soy sauce, honey, garlic, ginger and pepper sauce until smooth. Stir in veggies and chicken. Heat through.

Spoon mix over rice and enjoy!

205 calories, 10 g. fat (43% of calories), 1.3 g. dietary fiber (sans veggies), 48 mg. cholesterol, 512 mg. sodium.

Prep time: 10 minutes
Cook time: 20 minutes

Cleanup - a breeze! You're happy, they're happy, healthy and love you immensely! :)

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I went fishing in Colorado with my friends, Gary and Marsha. It was a beautiful lake in southwestern Colorado, in Paonia State Park. It was so much fun. Even though I fell out of the boat at the end of the day. I ruined my camera because I was holding onto it when I fell overboard. I wanted so much for that camera to work...but alas, I'm not omnipotent. I couldn't revive my camera, but boy did we catch some great fish!

Here is the recipe that we used on these yummy fish. You can change ingredients to make it more healthy, but it is just yummy when you're camping (with an RV and an oven).

BAKED TROUT FILLET

Ingredients:
Trout fish fillets
flour
corn flake crumbs
1 egg
salt
pepper
lemon juice

Line cookie sheet with foil and rub generously with butter.
Dip each fillet in flour; then beaten egg; then corn flake crumbs.
Place on foil.
Sprinkle with salt and pepper.
Place in 425 degree oven for 15 minutes.
Remove; drizzle melted butter on each fillet.
Sprinkle with lemon juice.
Reduce heat to 375 degrees and bake 15-20 minutes more.
It is not necessary to turn fillets when baked this way.

The music we enjoyed on this camping/fishing trip was amazing. The water was awesome. My friends laughing at me when I realized I didn't have control over the fact that I wasted my camera. The pine trees were my Buddhas. This is a great recipe for anyone catching fresh fish.

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