Sheet Pan Mediterranean Shrimp

 I chose frozen  Argentinian Shrimp found in my local market.  Make sure it is the 16-20 count.  It took some prep, but after the prep I chose to relax for a few hours, and threw it all together easily.  It serves 4.  I'll use leftovers over pasta.  This recipe was one I will use in my Monthy rotation, it was exceptional in my opinion.

Sheet Pan Mediterranean Shrimp

4 Servings

1 medium lemon zest and 3-4 TBS juice, divided

1 1/2 TBS EVOO

3 cloves garlic, minced (1 TBS)

1 tsp salt

1/4 tsp pepper

1 tsp dried oregano

12-14 oz. quartered artichoke hearts, drained, patted dry

1 pint grape tomatoes left whole

1/4 C kalamata olives, coarsely chopped

1 red onion, cut into 1/2" slices

1 medium zucchini

For the Shrimp:

1 TBS freshly squeezed lemon juice (from lemon above)

1 TBS EVOO

1/4 tsp dried oregano

1/4 tsp crushed red pepper

1/4 tsp salt

1 lb. jumbo raw shrimp (16-20 count)

1/2 C crumbled feta cheese

2 TBS chopped fresh parsley

Preheat Oven to 450.  Line large baking sheet with silicone baking mat

Cook the vegetables:  Zest lemon, add 1 TBS lemon juice, oil, garlic, salt, pepper & oregano.

Add artichokes, tomatoes, olives and onion.

Quarter zucchini and cut into 4 batons.  Since batons 1/2" thick. Add to bowl. Mix.

Transfer veg. Mixture to baking sheet.  Bake until tomatoes begin to soften, about 12 minutes.

In same bowl, combine lemon juice, oil, oregano, red pepper and salt,  Add shrimp,  Toss.

Remove baking sheet from oven, add the shrimp.  Combine.Bake 6-10 minutes, watching the Shrimp.  Don't overcook.

Sprinkle with feta and parsley, squeeze remaining 1-2 TBS lemon juice over top.  Season with Salt and Pepper.  

Serve leftovers over a bed of lettuce for an easy and tasty spin on a Greek salad or toss shrimp and vegetables with hot or cold pasta for either a warm pasta dish or pasta salad

Homey Chicken Stew For 2 (crockpot)

This recipe has been reduced to feed 2.  I recommend a 3 qt. crockpot 

1 lb. boneless, skinless, chicken thighs
salt & pepper
1/16 cup olive oil
1/2 onion, minced

1 1/2 garlic cloves, minced
1/4 TbS tomato paste
1/2 tsp fresh thyme (1/8 tsp dried)
half of 1/6 cup flour

1/8 cup dry white wine
1 cup chicken broth
1 1/2 red potatoes, in 1/2" pieces
1 large carrot, sliced 1/2" thick
1/2 bay leaf
1/4 cup frozen peas
1/2 of 1/8 C minced parsley

Dry chicken.  Season with salt & pepper.  Heat oil, brown chicken in batches lightly.  Transfer to bowl.

Brown onions, garlic, tomato paste & thyme.  Stir in flour, cook 1 more minute.  Slowly whisk in wine.  whisk in 1/4 cup broth.  Transfer to slow cooker.

Microwave potatoes & carrots in covered bowl, stirring halfway, about 5 minutes.  Transfer to slow cooker.  Put in chicken & juices.  Cook on low 4-6 hours.

Transfer chicken to cutting board and shred.  Skim fat from stew.  Add chicken and peas, reheat.  Stir in parsley.

 

Mushroom Risotto

 Mushroom Risotto

In today's recipe I added Peas, Sun-dried Tomatoes and zucchini.  

(Additions to Risotto:  Artichoke Hearts, Chicken breast or thighs, Ham, Peas, Peppers, Spinach, Shrimp or Scallops, Squash, Sun-dried tomatoes.)

3 Tbs olive oil, divided

8 ounces wild mushrooms, sliced

2 Tbs unsalted butter

2 Tbs shallots, chopped

2 cloves garlic, chopped

1 C Carolina Arborio Rice

1/2 cup dry white wine

3 Cups chicken broth, heated

1/4 cup Parmesan Cheese, shredded

In a medium saucepan, heat 1 Tbs olive oil.  Saute mushrooms until tender.  Remove from pan and set aside.

Add remaining olive oil & butter and add shallots & garlic and saute 2 minutes.  Add rice and stir until all grains are coated.  Add wine and stir until totally absorbed.  Add 1 cup of hot broth.  Stir frequently until almost all broth is absorbed.  Continue adding 1 cup of broth and stirring until liquid is absorbed.  Remove from heat and add mushrooms and parmesan cheese.  Can be frozen with seal-a-meal and kept for 3 months.

2 New Easy Fun and Quick Ways To Cook for 1 or 2

 I purchased a few new additions for my daily cooking.  I have eggs every morning, and this new product will replace my single serve frypan.

Egg Duo by Dexas (available at Amazon)  I purchased mine at Spoon & Whisk in my local Town.

You can use it as a cooker, or as a poacher.  It has two locking clips to keep the lid on, when the eggs may explode (break the yoke and it will reduce it alot).

This morning I put some small chunks of smoked salmon on the bottom, cracked an egg into each.  I microwaved it for 60 seconds.  Stirred.  Put some pieces of cheese on top (I used American), and microwaved for another 15 seconds.  Done.  Easy cleanup.  

For poaching, put in the yellow basket, add water to the fill line.  Egg in each compartment, cover.  Microwave for 1 minute, adding increments as needed, to your desired doneness.  

My next purchase was a Single Serve Steamer.  Tonight I cooked some Cod (defrosted) for 3 minutes.  It was a 6 ounce fillet.  I served it with my recipe for single serve White Rice (below).

Rice Single Serving

1/2 C water

1/4 tsp salt

1/2 TBS butter

1/4 C rice

Bring water, salt & butter to a boil.  Stir in rice.  Simmer, cover, for 20 minutes.

Super Cube Trays For Easy Meal Prep

Souper Cubes 2 Cup Silicone Freezer Molds With Lids - Easy Meal Prep Container - Silicone Freezer Trays With Lid for Food, Stocks and More, Silicone Soup Freezer Molds

These were a bit pricey, but the quality was there.  They are framed by a metal rim which makes them very sturdy when transporting them.  The thickness of the silicone is very good quality.

 https://www.amazon.com/dp/B07W9J64VK?ref=ppx_yo2ov_dt_b_product_details&th=1

I made a Artichoke Shrimp entree, froze it up, wrapped each cube in saran wrap, and put in a gallon zip lock bag.  Labelled it.    

I did the same by deboning a whole chicken, put in the cubes, froze, then wrapped individually in Saran Wrap, and put in a labelled zip lock bag.  I also made some home made rice-a-roni and froze that in the 1 Cup size.  

Stuffed Zucchini (Zucchine Ripiene)

I have doubled this recipe, using 2 zucchini.  That gave me 2 containers to freeze for another time, serving it as just the mix, with a side of rice or potato. 

Stuffed Zucchini (Zucchine Ripiene)

1 medium to large zucchini or Eggplant

2 tablespoons olive oil, divided

1/2  pound ground pork, turkey or beef (you choose!)

1/2 medium onion, chopped

2 small cloves of garlic, diced

4 ounces of mushrooms, chopped (I used Portobello but use your favorite)

1/8 cup white wine

1 1/2 diced plum tomatoes

1/3 cup grated Parmigiano cheese

1/8 cup fresh basil, chopped (use frozen prepared basil)

1/8 cup fresh parsley, chopped

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 cup of panko bread crumbs

Vegetable Broth to keep mixture moist

Equipment:

1 large skillet (to hold the stuffing)

Use orange rectangular enamel cast iron pan

1. Cut the zucchini in half lengthwise.  Leave the shells about 1/4 inch thick. Be careful not to pierce shell.  Reserve and dice half of the insides that have been scooped out.

2. Heat 2 tablespoons of oil in a large skillet over medium heat until hot. Add the ground meat and sauté until lightly browned, stirring occasionally – about 8  minutes. Scoop the meat into a bowl.

3.  Using the same skillet, add  the remaining 2 tablespoons oil and heat. Add the onion and garlic and sauté until soft, about 5-7 minutes.  Add in the chopped mushrooms and reserved zucchini. Sauté until tender – about another 5 minutes. Add the ground meat back into the skillet.

4. Add the wine and diced tomato. Sauté until tomato is soft and heated through. Stir in just enough veg. Broth to moisten.  Remove from the heat and allow to cool.  

5. Preheat oven to  350 degrees.  When the mixture has cooled, stir in  Parmigiano, basil, parsley, salt and pepper.

6.  Fill the zucchini halves with the mixture, slightly mounding.  Arrange the stuffed zucchini in baking dish. Spray with olive oil and sprinkle with breadcrumbs.  Pour about 1/4 inch of water in the bottom of the baking dish. Place in the oven.

7. Bake for about 40-45 minutes or until the filling is golden brown. Remove from oven and serve!

Ruby Spice Summersweet

This is one of my favorites in my garden. From a distance you can't notice the intricate delicate flowers. So I got up close with my camera...