Tag: #homemade

Ultracreamy Bucatini with Zucchini and Crushed Pistachios

It’s not just al dente; it’s art dente! 
Ingredients
  • 2 pounds small zucchini, sliced ⅛ inch thick
  • 1 teaspoon table salt, plus salt for cooking pasta
  • 2 tablespoons extra-virgin olive oil
  • 12 ounces bucatini
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped fresh basil
  • ½ teaspoon pepper
  • 2½ ounces mild provolone cheese, shredded (⅔ cup) 
  • ⅓ cup grated Parmesan cheese
  • Crushed pistachios
Directions

1. In large bowl, stir together zucchini, ¼ cup water, and salt. Cover and microwave until zucchini is softened (some slices will curl at edges) and liquid is released, 10 to 12 minutes, stirring halfway through microwaving. Drain zucchini in colander and let cool slightly, about 5 minutes.

2. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add zucchini (do not wash colander) and spread into even layer. Cook, stirring every 4 minutes and then reflattening into even layer, until zucchini is very tender and about half of slices have browned, 10 to 12 minutes. (Zucchini can be refrigerated for up to 2 days.)

3. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1½ cups cooking water, then drain pasta and return it to pot.

4. Add 1 cup reserved cooking water, zucchini, butter, basil, and pepper to pasta. ​Set pot over low heat and cook, stirring and tossing pasta constantly, until ingredients are evenly distributed and butter is melted, about 1 minute. Off heat, add provolone and Parmesan. Stir vigorously until cheeses are melted and pasta is coated in creamy, lightly thickened sauce, about 1 minute, adjusting consistency with remaining reserved cooking water as needed.

5. Transfer pasta to platter and serve immediately and top with crushed pistachios, lemon squeeze and sprinkled Parmesan cheese.

Bucatini with Rosé Red Pepper Sauce and Shrimp 

This one you’ll want to make sure your noodles are covered rather than “sauce on top”…a cardinal sin.
Ingredients

Makes 6 servings

  • 1 pound large peeled and deveined shrimp, tails on
  • 2 large red bell peppers, diced
  • 1 red onion, diced
  • 2 cloves garlic, sliced
  • 4 teaspoons chopped fresh oregano
  • One 12-ounce package dried bucatini
  • 3 tablespoons olive oil
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup heavy cream
  • 1 cup dry rose wine
  • Kosher salt and freshly ground black pepper
Directions
  1. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Season the shrimp with a good pinch of salt and several grinds of black pepper. Add the shrimp to the hot skillet in an even layer and cook until pink and opaque throughout, about 2 minutes per side. Transfer to a plate.
  2. Return the skillet to medium-high heat and add the remaining 1 tablespoon olive oil. Stir in the bell peppers, onion, garlic, 2 teaspoons of the oregano, red pepper flakes, and 1/4 teaspoon salt. Cook, stirring occasionally, until vegetables are tender and browned in spots, about 5 minutes. Pour in the wine and cream, then scrape any brown bits from the bottom of the pan with a wooden spoon. Bring to a steady simmer, then continue to simmer until the alcohol has cooked off and the sauce has reduced by half, about 3 minutes. Transfer to a blender and puree until very smooth. Season with salt and pepper. Pour back into the skillet and keep warm on medium-low heat. 
  3. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just al dente according to package directions; drain well. Add the pasta to the sauce along with the shrimp and 1 teaspoon of the oregano. Continue tossing until everything is well coated and warmed through. 
  4. Transfer the pasta to a large shallow serving bowl and top with the remaining 1 teaspoon oregano.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

Black Sesame-Crusted Scallops Over Mushroom and Pea Risotto

It’s rich and fresh and every bite will make you take another. 
Ingredients
  • 12 large sea scallops
  • 1 tablespoon canola oil
  • Salt and pepper
  • ½ cup black sesame seeds
  • 8 ounces *mushrooms, sliced
  • 1 clove garlic, minced
  • ½ onion, diced (about ¾ cup)
  • 1 cup Arborio rice
  • ½ cup white wine
  • 3 cups broth, heated (chicken or vegetable broth work)
  • ¾ cup frozen peas, thawed
  • 1 teaspoon kosher salt
  • ½ cup shredded parmesan
  • 1 tablespoon butter
  • ¼ cup Italian parsley, chopped
Instructions
  1. Season scallops with salt and pepper. Place sesame seeds on plate. Pat down top and bottom sides of each scallop in sesame seeds.
  2. In a sauté pan, over medium-high heat, add canola oil. When oil is hot, add scallops, placing them crusted-side down. Sear for approximately 1 minute, or until sesame seeds brown. Turn and sear on other sesame-crusted side for 1 minute. 
  3. Remove from pan and set aside.
  4. Heat 1 tablespoon of olive oil in a skillet over medium high heat. Add in the sliced mushrooms and minced garlic. Cook, stirring frequently, until mushrooms have lightly browned, about 8 minutes; remove from heat and set aside.
  5. While the mushrooms cook, add remaining tablespoon of olive oil to large saucepan. Add in diced onion and cook until softened, about 3-4 minutes. Stir in the arborio rice and cook for 1 minute. Pour in the wine and continue to stir until the wine has soaked into the rice. Add in 1 cup of hot broth and continue cooking, stirring occasionally, until all of the liquid has been absorbed. Pour in another 1 cup of broth and continue cooking until absorbed.
  6. Add in the cooked mushrooms and ½ cup of hot broth. Continue cooking and stirring. Taste to see if the rice is al dente; if it is too crunchy add in the additional ½ cup of broth. The final dish should be loose and creamy, not stiff.
  7. One the rice is cooked, stir in the peas and kosher salt. Off the heat, stir in the butter and parmesan cheese until melted and creamy. Stir in the chopped parsley and garnish with more if desired.
  8. Plate, set cooked scallops on top and garnish.
  9. Enjoy!

Pepper Ricotta Primavera

Just noodling around. Pasta-tively amazing!
Ingredients

Makes 6 servings

  • 1 garlic clove, minced
  • 1 medium green pepper, julienned
  • 1 medium zucchini, sliced
  • 1 cup frozen peas, thawed
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 6 ounces fettuccine, cooked and drained
  • 4 teaspoons olive oil
  • 1/2 teaspoon crushed red pepper flakes
  • 1 medium sweet red pepper, julienned
  • 1 cup part-skim ricotta cheese
  • 1/2 cup fat-free milk
  • 1 medium sweet yellow pepper, julienned
Directions
  1. Whisk together ricotta cheese and milk; set aside. In a large skillet, heat oil over medium heat. Add garlic and pepper flakes; saute 1 minute. Add next 7 ingredients. Cook and stir over medium heat until vegetables are crisp-tender, about 5 minutes. 
  2. Add cheese mixture to fettuccine; top with vegetables. Toss to coat. Serve immediately.

This is a milder flavored dish with a spicy kick. To punch up the flavor use fresh herbs in place of dried. Sprinkle with parmesan cheese before serving.

Honey Mustard Salmon and Rainbow Veggies 

A delicious, healthy dinner made with tender salmon fillets, colorful, fresh vegetables, with garlic and honey mustard seasoning. Who wouldn’t love this meal on a single sheet?
Ingredients
  • 1 medium yellow squash , sliced into 1/2-inch thick rounds
  • 2 1/2 cups bite size broccoli florets
  • 1/2 medium red onion , diced into 1 inch chunks
  • 2 Tbsp olive oil , divided
  • Salt and freshly ground black pepper
  • 1 Tbsp dijon mustard mustard
  • 1 Tbsp honey
  • 3 garlic cloves , minced, divided
  • 2 tsp fresh lemon juice
  • 3 (5 – 6 oz) skinless salmon fillets
  • 1 cup grape tomatoes (I actually used 1 1/2 cups because I love tomatoes)
  • 4 lemon wedges , for serving
Instructions
  • Preheat oven to 400 degrees. Line a rimmed 18 by 13-inch baking sheet with parchment. Place squash on baking sheet on upper third portion of baking sheet then place broccoli in the middle portion and red onion on bottom portion. Drizzle veggies with 4 tsp olive oil, season with salt and pepper and toss while keeping veggies separated in each section.
  • Roast in preheated oven 8 minutes.
  • Meanwhile in small bowl stir together mustard, honey, 1 tsp of the olive oil, 1 minced clove garlic and lemon juice, set aside.
  • Remove baking sheet from oven. Move veggies down a little ways to fit tomato layer and salmon. Place salmon on baking sheet next to squash layer (bottom side facing up), brush of salmon fillets with half of the mustard mixture and season with a fair amount of salt and pepper, then flip each portion and brush tops with remaining mustard mixture and season with salt and pepper. Place tomatoes on baking sheet in the top portion of the baking sheet, drizzle with last 1 tsp olive oil and season with salt and pepper. Sprinkle remaining 2 cloves garlic evenly over the vegetables and tomatoes.
  • Return to oven and roast until salmon has cooked through and vegetables have softened, about 12 – 15 minutes longer.
  • Serve immediately with lemon wedges for spritzing over salmon and vegetables.

Watermelon Garden Gazpacho with Spicy Shrimp 

I like it when food compliments one another.
Ingredients
  • 2 lbs. watermelon chunks, (about 3 cups)
  • 1 large tomato
  • ½ red onion, diced
  • 1 cucumber, diced
  • 1 red bell pepper, seeds and ribs removed and diced
  • ½ serrano pepper
  • Juice of 1 lemon
  • Salt and freshly ground black pepper
  • 16-24 peeled and deveined shrimp, (16, or 4 shrimp each, for an appetizer; 24, or 8 shrimp each, for a main course)
  • 1 Tbsp. olive oil
  • Chili powder
  • Fresh basil and mint, chopped, for topping
  • 1 avocado, peeled and diced, for topping
Instructions
  1. Get a large blender or food processor, (mine has a 10-cup capacity, if yours is smaller you may need to work in two batches).
  2. Into the blender, add the watermelon, tomato, half of the diced red onion, half of the diced cucumber, half of the diced bell pepper, the serrano, the lemon juice, ½ tsp. salt, and freshly ground black pepper.
  3. Seal the blender and blend on high for a minute or two until smooth.
  4. Store the blender in the fridge until ready to serve to keep cool.
  5. While the soup is cooling, heat a large skillet over medium-high heat.
  6. Add a Tbsp. olive oil to the skillet and let it get hot.
  7. Season the shrimp with salt, pepper, and a few dashes of chili powder until evenly coated.
  8. Add the shrimp to the skillet, and cook 1-2 minutes on each side until dark brown and cooked through.
  9. Serve the soup topped with 4 shrimp each for an appetizer/side, or 8 shrimp each for a heartier meal.
  10. Top with diced onion, cucumber, bell pepper, avocado, or fresh herbs.

White Bean Turkey Chili

Turkey! It’s not just reserved for November.
Ingredients
  • Olive oil spray
  • 2 small onions, chopped
  • 5 garlic cloves, chopped
  • 3 pounds 93% lean ground turkey
  • 1 4.5 ounce can diced green chilies
  • 1/2 teaspoon kosher salt
  • 1/2 tablespoon cumin
  • 1/2 tablespoon oregano
  • 2 teaspoons chili powder, to your taste
  • 1/2 to 2 teaspoons crushed red pepper flakes, to your taste
  • 1 bay leaf
  • 4 15.5 ounce cans of cannellini or navy beans, rinsed and drained
  • 2 cups chicken broth
  • 1/2 cup reduced-fat sour cream or Greek yogurt
Instructions
  • Heat a large heavy pot or Dutch oven over medium flame. When hot, spray with oil.
  • Add onions and garlic, sauté until soft, about 4 to 5 minutes.
  • Add the meat and cook, breaking it up until white and cooked through, about 5 minutes.
  • Add diced green chilies, salt, cumin, oregano, chili powder, red pepper flakes and cook for 2 minutes.
  • Pure 1 can of beans in the blender with 1 cup of the broth. Add to the pot with the remaining beans, broth and bay leaf and bring to a boil.
  • Cover and reduce to a simmer, about 30 to 35 minutes mixing occasionally, until thickened and the flavors meld.
  • Stir in sour cream and cook 4 to 5 minutes. Adjust seasoning and salt to taste.
  • To serve, topped with your favorite toppings.
  • Slow Cooker directions: To make in the slow cooker, follow steps 1 to 5, reducing the broth to 1 1/2 cups and transfer to the slow cooker for 8 hours on low.
  • Instant Pot directions: To make in the Instant Pot, you will need an 8 quart IP or halve the recipe. Reduce the broth to 1 1/2 cups, cook high pressure 25 minutes.
Optional Toppings:
  • Monterey Jack or Pepper Jack Cheese, shredded
  • Diced avocado
  • Cilantro
  • Sliced jalapeno
  • Greek yogurt or sour cream
  • Chopped scallions

Grilled Shrimp and Watermelon Over Arugula

A fun yet elegant entrée brimming with summer flavors.

Ingredients

  • Two 1” thick slices from a round 5 lb seedless watermelon (about 8-9” in diameter).
  • 1/4 cup olive oil for brushing watermelon and shrimp
  • 1 lb medium size shrimp shelled, deveined, and cleaned, (about 25 per pound)
  • 8 cups of loosely packed baby arugula
  • ½ cup of crumbled blue cheese (omit for dairy free)
  • fine ground sea salt and freshly ground pepper to taste
  • For the balsamic vinaigrette:
  • 2 tbs balsamic vinegar
  • ¼ tsp Dijon mustrd
  • ½ tsp raw honey
  • 2 tbs extra virgin olive oil
  • ¼ tsp course kosher fine ground sea salt

Instructions

  • Soak 3 wooden skewers in clean, cold water for 10 minutes.
  • Preheat a clean and seasoned grill to high.
  • Cut two 1” thick slices of watermelon, you can either trim off the rinds before or after grilling. Save remaining watermelon for future snacking or another recipe.
  • Brush watermelon slices, on one side with olive oil, about 1 & 1/2 tsp of oil per slice.
  • You only need to grill the slices on one side. Lay the slices oiled-side-down, onto the grill and close the grill lid. After about 90 seconds, quarter turn (don’t flip), the slices to create crosshatch marks and grill for another 90 seconds.
  • Remove to a cutting board and allow slices to cool while you prepare the rest of the salad.
  • Clean and season the grill, then heat back to high.
  • Following the directions from the video above, skewer shrimp onto soaked wooden skewers, approximately 8 shrimp per skewer for 1 pound of shrimp, (or 10 shrimp per skewer if you will cook 2 pounds).
  • I left the tails on my shrimp because I think they are pretty, but you could remove the tails if you prefer.
  • If your shrimp are moist, pat them dry with a paper towel. Season with salt and pepper, and then brush fronts, and backs of the skewered shrimp with olive oil, about 1 Tbs per skewer.
  • Grill shrimp for 2 minutes on one side, with the grill lid closed. Then flip the skewers and cook for 1 more minute, lid closed. Remove to a clean platter; the shrimp will continue to cook, off of the heat, as they rest.
  • Meanwhile, cut the watermelon slices into 1” cubes.
  • For the vinaigrette, whisk together the balsamic, Dijon, honey, olive oil and salt.
  • In a large salad bowl, toss the arugula with the balsamic vinaigrette and season with freshly ground black pepper.
  • Sprinkle the dressed arugula with crumbled blue cheese, and top with cubed watermelon and grilled shrimp (removed from skewers).

Enjoy!

Stout Pot Roast Over Mashed Potatoes with Peas and Carrots 

A bottle of bourbon stout beer takes this pot roast from tasty to extraordinarily delicious. So who am I to deny bourbon and beer in my cooking?

Ingredients

  • 3 tablespoons all-purpose flour
  • 2½ teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 1 (5-pound) boneless chuck roast
  • 2 tablespoons olive oil
  • 2 cups sliced yellow onion (about 2 medium onions)
  • 1 (12-ounce) bottle bourbon stout beer
  • 2 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1 clove garlic, crushed
  • 2 bay leaves
  • ½ teaspoon dried thyme
  • 3 medium carrots, peeled and cut diagonally into 1-inch pieces
  • 1 (10-ounce) package frozen peas, thawed
  • Package of Onion Rolls (or hamburger onion buns)
  • Buttery Mashed Potatoes 

Instructions

  1. Preheat oven to 350°.
  2. In a shallow bowl, combine flour, salt, and pepper. Dredge beef in flour mixture. In a large enamel-coated cast-iron Dutch oven, heat oil over medium-high heat. Add beef; cook until browned on all sides, 5 to 6 minutes. Remove from pot.
  3. Add onion to Dutch oven; cook until softened, about 6 minutes. Stir in beer, soy sauce, Worcestershire, garlic, bay leaves, and thyme; bring to a boil. Return beef to pot; cover with lid.
  4. Bake until beef is tender and flakes easily with a fork, 2½ to 3 hours. Remove from oven; add carrots. Cover and bake until carrots are tender, about 30 minutes more. Add peas; cover and let stand for 15 minutes. Discard bay leaves.
  5. Place warmed top of onion roll face down on plate.
  6. Serve with buttery mashed potatoes and spoon pieces of roast, gravy over top.