I "Heart" Shrimp

Shrimp. It's so delicious! But not all shrimp are created equal. I love this recipe (Chris does too), but it's really important to use fresh, raw shrimp. I made this same recipe for Chris' buddies in California (yes, I even cook on vacation), but I used frozen, raw shrimp. Even though the shrimp still needed to be cooked, it turned out to be kind of "rubbery" in the end. We didn't have a choice though, since they live in a very small town and that's all that was available! This recipe is surprisingly easy, but tastes like you spent hours preparing it. Shrimp lovers, you have to try this!

Shrimp Scampi


Ingredients:


3/4 package of angel hair pasta
1/2 cup butter (1 stick)
2 or 3 garlic cloves, minced
1 lb. large shrimp, peeled and deveined
1/2 c. semi-dry white wine
2 Tbsp. dry unseasoned bread crumbs
Grated Parmesan cheese (optional)
Parsley for garnish (optional)


Directions:


1. In a large saute pan, melt butter over medium heat and saute garlic until tender. Add shrimp and cook until pink. Stir in white wine. Stir in bread crumbs (starting with 1 tablespoon) until desired thickness is reached. 
2. Cook angel hair pasta in boiling, salted water until al dente.
3. Drain pasta and add to shrimp/sauce mixture. Toss ingredients. Top with Parmesan cheese if desired and garnish with parsley.




Alissa's notes: Garlic gets bitter when it's overcooked, so add the shrimp just as the garlic starts to get tender. You don't want the garlic to brown. I used White Truck California White Wine. If you need tips on peeling and deveining shrimp, here's a good video (copy and paste into web browser):


http://www.youtube.com/watch?v=IOTMQ2oXdLE

Easy Weeknight Meal

I've been eating less red meat lately, but had a whole bunch of italian sausage in my freezer. I wanted to make a quick, easy meal that would help me use up some sausage. This recipe is really nothing fancy that will blow anyone away, but it's yummy and it's easy. This one is perfect for when you're short on time and/or ingredients, too! Our friend, Dan, was in The Pink Kitchen for dinner and he seemed to enjoy this recipe! I can't wait to hear what his friends think of him being featured on The Pink Kitchen blog!!! :)

Lasagna Toss


Ingredients:


1 lb. uncooked rotini pasta

• 1 lb. ground italian sausage
• 
  
• 1 (26 ounce) jar Marinara sauce (or your favorite sauce)
• 
  
• 1 cup cottage cheese
• 
  
• 2 cups shredded mozzarella cheese, divided
• 
  

Directions:

1. Preheat an oven to 350 degrees F (175 degrees C). Grease a large casserole dish.

2. Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook as directed and drain.

3. Cook and stir the Italian sausage in a large skillet over medium heat until browned, about 8 to 10 minutes. Drain the fat from the meat, pour the cooked pasta and spaghetti sauce into the skillet, and stir well to combine. Bring the mixture to a boil.

4. Pour half of the hot pasta-sausage mixture into the prepared baking dish, spread with the cottage cheese in an even layer, and sprinkle with half the mozzarella cheese. Spread the remaining pasta mixture over the cheese, and top with the remaining mozzarella cheese.

5. Cover and bake in the preheated oven for about 25 minutes, until the casserole is hot and the cheese is melted and bubbling. Let it stand 5 minutes to firm up before serving.

Alissa's notes: I used a "coil" of italian sausage for this recipe, so I just squeezed it out of the casing. Also, if you don't like cottage cheese, you can substitute ricotta or just omit this step all together. I only used mozzarella cheese this time.

Flavor-Packed Chicken

Isn't everyone always looking for a new chicken recipe? I'm always on the lookout for easy, weeknight meals. This recipe is really easy, super flavorful, and looks amazing, too! I've been finding some really delicious, healthy recipes on the Whole Foods website (www.wholefoodsmarket.com). You can search by category (for example: dairy free, gluten free, vegetarian, etc.) They also have a recipe newsletter you can subscribe to, and if you create an account, you can create your own recipe box. I'm loving this website! It's where I've been going when I need some "recipe inspiration"! 

Peruvian-Style Roasted Chicken

Ingredients:

1 1/2 teaspoons canola oil, plus more for oiling the pan 
1 tablespoon sweet paprika 
1 1/2 teaspoons fine sea salt 
1 1/4 teaspoons ground black pepper 
5 cloves garlic, minced
2 1/2 tablespoons white wine vinegar 
1 large sweet onion, peeled and thickly sliced 
1 chicken, cut into 8-10 serving pieces
2 red or yellow bell peppers, cored, seeded and cut into chunks 
1 lemon, sliced

Directions:

Preheat oven to 425°F. Oil a large roasting pan and set aside. In a small bowl, combine paprika, salt, pepper, garlic, vinegar and oil to make a paste. Place onions in a large bowl and toss with 2 tablespoons of the paste. Rub chicken pieces with remaining paste and place in prepared pan, then cover with onions, peppers and lemon. Roast, basting occasionally with pan juices, until chicken is cooked through and vegetables are very tender, about 45-60 minutes. Remove from oven and let rest 5 minutes before serving. 

Alissa's notes: As usual, I used my Pampered Chef stoneware pan. I use it any time I'm baking chicken. I flipped the chicken pieces twice during baking to help them brown evenly. The paprika, white wine vinegar, and garlic give the chicken so much flavor in this dish! It's amazing! 

Snowy Soup Day

The ground outside is covered in a sparkly layer of fluffy white stuff so I think it's a perfect day for a warm soup recipe. French onion soup is delicious and surprisingly easy to make! The most important step is to caramelize the onions. Caramelization occurs when the onions are cooked slowly, causing the sugars to be released. When done properly, the onions will become very soft and turn a golden brown color. After all, you don't want crunchy onions in your soup!

Classic French Onion Soup

Ingredients:

1 large red onion, sliced in thin strips

1 (32oz.) organic beef broth

3 cloves garlic, minced

2 Tbsp. olive oil

1/2 c. dry white wine

1/8 c. low sodium soy sauce

2 Tbsp. Worcestershire sauce

Dash of thyme

Dash of red pepper flakes

Dash of black pepper

6-8 slices of Provolone cheese 

Croutons (butter and garlic flavored)

Directions:

1. Heat 2 Tbsp. olive oil in a stock pot. Add sliced onion and stir to coat onions with oil. Cook over medium/low heat until onions become caramelized (about 30 minutes). Placing a lid on the stock pot can help speed up this process. 

2. Once onions are caramelized, add garlic. Pour 1/2 c. white wine into the pot to deglaze the pan. This will help get all the little bits off the bottom of the pot. Add the remaining soup ingredients (everything except for the cheese and croutons) and continue to cook, covered, for at least 30 minutes. 

3. Once soup is finished, ladle into crocks and sprinkle with a handful of croutons. Top with 3-4 slices of Provolone cheese. Place crocks under broiler for a few minutes until cheese begins to bubble and brown (watch closely so you don't burn the cheese). Enjoy!

Alissa's notes: This recipe makes enough for two big crocks full of soup. I think next time I will double the recipe so I have leftovers. Place your oven rack in the middle/low position when broiling so you don't scorch the cheese! I bought my crocks at Reading China and Glass in Reading, PA. If you don't have crocks, just use oven-safe bowls or soup bowls. The Le Creuset stock pot works great for caramelizing onions. Since it heats very evenly, you don't have to worry about burning your onions. 

Getting to Know Quinoa

Since I've made the switch to "cleaner", healthier eating, there have been many ingredients I have stumbled upon that are totally new to me. Quinoa is one of them. Quinoa (pronounced "KEEN-wah"), is a fluffy, round grain that can be used in place of rice or eaten like oatmeal. It was once considered the "gold of the Incas" because the Incas of South America considered it sacred and used it as part of their rituals. This little grain has many health benefits and is also gluten free. When making it, use 2 parts liquid to 1 part quinoa (example: 2 cups of water for 1 cup of quinoa.) It can be prepared the same way as rice (I make it in my rice cooker) and you can substitute chicken broth for water. There are also some quinoa-based pastas on the market which are very delicious and much healthier than semolina pastas. 

Quinoa Primavera

Ingredients:

1 cup quinoa 
2 cups organic chicken broth 
1 tablespoon extra virgin olive oil 
1/2 cup finely chopped red onion 
1/2 pound (about 1/2 bunch) asparagus, woody ends snapped off and discarded, spears cut into 1-inch pieces 
2 cloves garlic, finely chopped 
1 cup fresh peas or frozen petite peas, thawed 
1 cup shredded cooked chicken  
Sea salt and freshly ground pepper to taste

Directions:

1. Rinse quinoa under cold running water and drain. Combine chicken broth and quinoa in a medium saucepan and bring to a boil. Reduce heat to a simmer, cover and cook until quinoa is tender and all the water is absorbed, 15 to 20 minutes. 

2. Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and asparagus. Cook, stirring often, until asparagus is tender and bright green, 5 to 7 minutes. Add garlic and peas and continue cooking for another minute. Stir in chicken and cooked quinoa. Season with salt and pepper and serve immediately.

Alissa's notes: This recipe is really good! I was shocked at how delicious the quinoa was! I made mine in my rice cooker instead of on the stovetop. Also, instead of stirring the quinoa into the veggie/chicken mixture, I just served it on top (similar to stir-fry served on top of rice). Makes great leftovers! I have even made sweeter recipes with quinoa. Mix in dried cranberries, almond slices, drizzle with raspberry vinaigrette, then top it with parmesan cheese. YUM!

Hot Dates

I have recently discovered dates (as in the fruit) and I am obsessed! If you've never had a date, you've got to try them! They are sweet, like raisins, and have a yummy, chewy texture. I've even been eating them plain, that's how much I like them! There are several varieties of dates, but the Medjool is the most common and can be found in the produce section of most grocery stores. (Those are Medjool dates in my picture below.) So I went searching for some recipes that included dates. When I found one for chicken salad, I had to try it!

Chicken salad has always been one of my favorite foods! Normally I just cook chicken in the crock pot all day (or buy a rotisserie chicken) and mix the shredded chicken with mayonnaise and some salt and pepper. Occasionally, I will add some pecans, apples, or grapes. So, when I stumbled upon this recipe for Curry Chicken Salad, I was really curious to try it out (especially since it had dates in it)!

Curry Chicken Salad


Ingredients:


4 chicken breasts, baked and shredded (or shredded rotisserie chicken)
Mayonnaise (amount depends on desired consistency)
5 Medjool dates, diced
3/4 cup pistachios
1/2 teaspoon curry powder
salt and pepper to taste


Directions:


1. Shell pistachios. Slice open dates and remove pits before dicing. Combine all ingredients and add mayonnaise until salad reaches desired consistency.
2. Serve on a bed of lettuce, or in a sandwich or wrap.

Alissa's notes: I browned the chicken breasts in my Le Creuset casserole on the stovetop and then finished baking them, covered, in the oven. I seasoned the chicken with a little minced onion, salt and pepper.  If you don't want to try dates, raisins can be used instead (which I have done and it tastes good that way, too). If you are a big fan of chicken salad with grapes and nuts, you will LOVE this recipe! Also, if you don't like curry, you can omit that seasoning. I made Stovetop Simmered Maple Beans to go along with the chicken salad wraps. Send me a message or comment if you are interested in trying that recipe.

Granola Crunchy Person

Oh no! I'm turning into a "Granola Crunchy" person! Haha! That is what one of my friends calls those super-earthy, Patchouli-wearing, Whole Foods-shopping people! No offense to anyone who shops at natural foods stores or eats healthy, but I've always been known to love my sweets and loads of butter on everything! Until now! I recently read the book "Skinny Bitch", which if you haven't read, RUN, don't walk, to your nearest bookstore. This amazing book by Rory Freedman and Kim Barnouin will truly open your eyes to how disgusting the food is that we eat. It's laugh-out-loud funny and some parts are so disgusting that you may consider never eating meat again! Ever since I read it, I am trying to make healthier food choices, hence the granola recipe. I took a nice trip to Whole Foods and rounded up the supplies for my granola. I actually got this recipe off of the Whole Foods website, where there are thousands of really great recipes. (www.wholefoodsmarket.com) Not only is this recipe delicious, it will make your whole house smell amazing! Toasting coconut, buttery macadamia nuts, creamy vanilla, what's not to love? And don't worry, eating healthy is about as "crunchy" as I will ever get. I am definitely not the "earthy" type, considering I never leave my house without makeup, wouldn't be caught dead wearing Patchouli, and am addicted to shopping! 

Coconut Macadamia Granola

Ingredients:

4 cups old-fashioned rolled oats 
1/3 cup whole-wheat pastry flour 
1/2 cup unsweetened coconut, finely shredded 
Pinch of salt 
2/3 cup pure maple syrup 
6 tablespoons canola oil or high oleic sunflower oil 
1/2 teaspoon vanilla extract 
1/4 teaspoon natural coconut extract 
3/4 cup chopped macadamia nuts

Directions:

1. Preheat oven to 300°F and oil a large rimmed baking sheet. Combine oats, flour, coconut and salt together in a large bowl. 
2. In a separate bowl, whisk together maple syrup, oil, vanilla and coconut extract to combine completely. Add to oat mixture, stirring well to coat. Transfer mixture to prepared baking sheet. Bake 30 minutes. 
3. Add macadamia nuts, turning and stirring the granola to mix them in. Continue to bake an additional 30 minutes.
4. Remove from oven and allow the granola to cool completely. Store in an airtight container in a cool dark place or in the refrigerator.

Alissa's notes: It's best if you stir the granola about every 10 minutes in the oven, so that it all toasts evenly. I omitted the coconut extract and added more vanilla extract instead. Also, I used regular shredded, sweetened coconut flakes from the baking aisle. Enjoy this granola with milk, on yogurt, or by itself. It's so yummy!