Shrimp Scampi: Chicklets in the Kitchen Post

ShrimpScampi010

I seem to be on roll with the pasta recipes but I don’t care. I love pasta. I was thinking about what to do differently this week for our Saturday pasta night and it occurred to me that I could do a shrimp scampi. Was I watching an Olive Garden commercial at the time? Maybe. Anyway, I looked on the internet and for a fancy dish, shrimp scampi is surprisingly easy to make.

Serves 2 – 4.

Hardware

Large frying pan

Cutting board

Knife

Serving Bowl

Pot for Spaghetti

 ShrimpScampi001

Ingredients

2 Tblsp butter

1 cup shredded parmesan

1 lb shrimp, rinsed and patted dry

2 Tblsp minced garlic

Salt and Pepper to taste

3 Tblsp Lemon juice and the zest of 1 lemon

1/4 cup Pinot Grigio

In a large pot, cook 12oz spaghetti according to package directions.

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While the water comes to a boil and you cook the spaghetti, melt the butter in the frying pan.

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When it begins to foam up, add the shrimp, garlic, salt and pepper.

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If you’re using raw shrimp, cook about 2 minutes per side. If you’re using already cooked shrimp, just a minute per side to warm it through.

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Remove from pan to serving bowl, then toss in the lemon juice, zest and wine. Bring to a boil and let reduce a little.

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Add the parsley.

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Return the shrimp to the pan.

Drain the cooked pasta, put in serving bowl, add the shrimp scampi and toss to coat.

Enjoy.

 

Notes: I didn’t think the scampi had enough sauce to coat the spaghetti so I added 2 Tblsp each of butter and extra virgin olive oil and tossed again.

I also added shredded parmesan cheese to my bowl. I know the rule is no cheese in seafood dishes but I really like parmesan cheese.

 

Thanks for stopping by Chicklets in the Kitchen. Do you have a favorite pasta supper? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.

Avocado Pesto: A Chicklets in the Kitchen Post

Avocado Pesto

I was scrolling through the channels the other day and landed on Food Network’s Trisha Yearwood’s show, Trisha’s Southern Kitchen. She had a vegetarian guest on and they were making Avocado Pesto Toast (http://www.foodnetwork.com/recipes/trisha-yearwood/avocado-pesto-toast). I didn’t copy the recipe down and I didn’t go back to look it up when I made this for dinner but my recipe and hers is pretty close.  Next time I’ll remember the lemon. That would be even better.

Why avocado pesto? Some people, my daughter included, find a full basil pesto too much. Basil is a powerful flavor and it can be overwhelming. Cutting down on the basil with avocado (or Swiss Chard, Spinach, Arugula, Asparagus, or some other green) is a really good alternative. The avocado lends the sauce a smooth, rich mouth feel and is good for you too!

The best thing is that this is a no cook sauce and serves 2 – 4.

the ingredients

Hardware

Blender

Serving Bowl

Pot for Spaghetti

 

Ingredients

2 oz package of pine nuts

1 package fresh basil (about 1/2 cup) stems removed

1 cup shredded parmesan

1 4oz package avocado (guacamole that is just avocado) (or 1 whole fresh avocado)

1 Tblsp minced garlic

1/2 cup extra virgin olive oil

Salt and Pepper to taste

Lemon juice (2 Tblsp Optional)

In a large pot, cook 12oz spaghetti according to package directions.

It’s All in the Blender

While the water comes to a boil and you cook the spaghetti, add the pine nuts, cheese, garlic, basil and guacamole to the blender.

Add the oil and pulse to puree.

Blend until smooth drizzling in the olive oil. Add the lemon juice if you so desire. If it’s too thick, add up to 1/2 cup of water. Adding more oil can make the pesto too greasy and the avocado is already pretty fat.

It’s smooth and creamy!

(Note: I probably should have spun the dry pine nuts a few times to break them up first, then added the basil, then the rest but, it all worked out in the end.)

Time to Mix it Up!

Drain the cooked pasta, put in serving bowl, add the pesto and toss to coat.

Enjoy.

My hubby loved the meal. He didn’t find the basil overpowering and the avocado gave the meal a nice rich feel.

Thanks for stopping by Chicklets in the Kitchen. Do you have a favorite pesto supper? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.

A New Year’s Breakfast: Chicklets In the Kitchen Post

paleo-breakfast

It’s the new year and to be honest, I’ve kind of let my weight get the better of me. That has to stop. It doesn’t feel good at all. So, the first day of the year I decided to change my eating and get some more exercise. I know. Everybody does that. But it’s true. Time for me to make a change. Since I have been suffering from plantar fasciitis and from tendonitis in both feet, doing my usual hiking and aerobic exercise can’t be done. So I went to the local community college where they have a gym and as a senior, I get free membership. I signed up for a trainer to help me develop a training program that allows me to exercise without pounding on my feet, allowing me time for them to heal. Yay! I’ve even scheduled the workouts on the calendar, like appointments. No being wishy-washy. It’s important.

So what’s that got to do with breakfast? It’s the other side of the coin, of course. Good fuel, good workout, happy author. Actually this breakfast hash is so simple I’m almost embarrassed to post it but a lot of people box breakfast up into a tiny space when it could be so much more.

Today’s breakfast is customizable. If you don’t like one thing in the ingredient list, substitute another. You don’t have a particular ingredient on hand, not a problem, put something else in. You’ll notice the breakfast is heavy on the veggies and has only moderate protein. That can be adjusted as well.

And paleo? A recent diet that eliminates grains, dairy and most sugar. Heavy on the vegetables and lean protein, it is said to resemble a cave-man diet. I’m not sure about that but I do know this combo works for me, just as for my grandma. Eliminate the carbs and the weight comes off, especially with a moderate amount of exercise.

Besides that, it’s good!

Hardware

Cutting Board

Knife

Medium frying pan

 

Ingredients

2 oz (1/3 cup) diced raw sweet potato

1 – 2 oz diced sweet pepper

6 cherry tomatoes, halved

1 green onion, sliced

1 oz fresh baby spinach leaves

1 – 2 oz ground breakfast sausage

1 T butter

Salt and pepper to taste

Other options: 2 oz sliced mushrooms, washed and patted dry, ham, eggs, celery, carrot, broccoli, cauliflower, dried Thyme, oregano, sage, your favorite veggie.

 

In the frying pan, add the butter, melt. Add the sweet potato and sweet pepper. Sauté until nearly tender.

Add the onion, tomato, spinach and sausage. Cook till hot through and the spinach is wilted.

Plate and enjoy.

 

Thanks for stopping by Chicklets in the Kitchen. Do you have a favorite breakfast? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.

Hassleback Potatoes – A Chicklets in the Kitchen Blog Post

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This is the time of year for entertaining and while I’m a mashed potatoes kind of girl, once in a while it’s nice to change things up. Hassleback potatoes are named for the Austrian restaurant that developed them. Deceptively simple to make and very elegant on the plate, these are delicious.

Hardware

Cutting Board

Knife

Baking pan (I was cooking for two so I only needed an 8-inch square pan)

Large metal or wooden spoon

Small saucepan for melting butter

 

 hassleback001

Ingredients

4 whole, peeled Yukon gold potatoes (Other recipes I saw called for baking potatoes (russets) or even sweet potatoes.) The potatoes I used were small so we had two each. Judge your needs accordingly.

1 stick butter

Salt and Pepper

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Melt the butter over low heat.

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Place the potato in the bowl of the spoon and make horizontal (1/4 inch’ish apart) cuts in the potato down to the spoon being careful not to cut all the way through.

Repeat with all of the potatoes.

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Place in the baking pan and using a spoon, drizzle half of the butter into the cuts on each potato. I ended up using my fingers to get the butter into each cut. Salt and pepper to taste.

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Bake at 425F for 40 minutes. Remove from oven and drizzle the remaining butter over the potatoes and cook another 20 minutes.

Remove from oven, test for doneness, then plate.

Optional: Mix together 1/2 cup of bread crumbs and 1/2 cup of grated parmesan and romano cheese, top the potatoes with this mixture, doing your best to get it into the leaves of potato, at the 40-minute point then drizzle with the remaining butter. Finish baking for 20 minutes.

Serves 2 – 4 based on potato size.

Thanks for stopping by Chicklets in the Kitchen. What is your favorite kind of potatoes? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all my books at www.ConniesRandomThoughts.com.

Chile Spice Mix: Chicklets in the Kitchen Blog Post

Finished Jar of Chili Spice Mix

Finished Jar of Chili Spice Mix

I know. I missed May and June. I can only plead that I was super busy but I haven’t forgotten you. Today I’m talking about chili spice. What’s that? It’s a spice mix that I use to flavor my chili! I know a lot of people just by those little packets at the store. That would work except I’m Celiac and most of those packets have additives in them that I can’t eat. Well, what’s a girl to do who likes chili? Make it myself. There are tons of recipes out there for the spices for chili. I started with a recipe that is courtesy of Tyler Florence from Food Network. I added my own twists.

This spice mix can also be used as a dry rub. I love it on spare and country ribs, especially.

I’m still trying to perfect my dish but here’s the recipe.

Hardware

Food Processor

Meauring Spoons

Wax Paper

Canning Jar (to store it, especially if you double the batch)

 

The Chili Spice Mix Ingredients

The Chili Spice Mix Ingredients

Ingredients

3 dried ancho peppers, stemmed and seeded

2 T dried oregano (I used dried oregano from my garden)

2 T smoked paprika (my twist to Tyler’s recipe which called for sweet paprika)

2 T whole coriander

1 T cumin seed

1 T chili powder

1 T dried cilantro (my twist)

1 tsp cocoa powder (My twist. Every heard of mole?)

½ tsp cinnamon (my twist)

Breaking up the Chilies

Breaking up the Chilies

Get the food processor set up and ready to use. Spread the wax paper on the counter in front of you and by hand, open up the dried anchos, seed them and break the chilies up into small pieces. I’ve tried using big pieces but they just don’t grind up as well. No one wants to bite into a big chunk of a chili. If you’re smarter than I am, wear food prep gloves. Otherwise your fingers will be burning for hours. You could use the seed to flavor a cup of olive oil for hot chili oil and lemon spaghetti another day.

Chop the chilies

Chop the chilies

Add the whole coriander and cumin seed to the food processor.

Chilies, Corriander, and Cumin seed, chopped fine

Chilies, Corriander, and Cumin seed, chopped fine

Spin those together until the peppers, the coriander and the cumin seed and fine. My husband does NOT like biting into a coriander seed. So while I think it’s a big flavor punch, I try to get them crushed well

Heaping tablespoon of whole dried Oregano

Heaping tablespoon of whole dried Oregano

Add the dried oregano and cilantro. Pulse again to make those fine.

Adding powdered spices: Paprika, chili powder, cocoa and cinnamon

Adding powdered spices: Paprika, chili powder, cocoa and cinnamon

Add the powdered spices: paprika, chili powder, cocoa powder and cinnamon. Pulse again.

Spin again, covering the hole so you don't get spice mix all over the kitchen

Spin again, covering the hole so you don’t get spice mix all over the kitchen

Be careful as you take the lid of the processor on and off. The volatile oils from the dried chili will fry your nasal passages.

Final Mix

Final Mix

Storage

Storage

Pour the mix into a bowl and then into a storage jar. Glass is best, it won’t stain the way a plastic container might. Also note, the chilies did stain the bowl of my food processor. If you know of a way to get rid of the stain, I’d like to hear it.

Thanks for stopping by Chicklets in the Kitchen. Do you make your own herb or spice mix? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.