Tuesday, April 26, 2011

Chicken Lettuce Wraps

In an earlier post, I talked about my restaurant snobbery.  Part of this concept is turning my nose up at chain restaurants because I think they are haven of deep-friend boring-ness and a disgusting waste of precious calories.  I think there are a few that have SALADS clocking in at well over 2000 calories.  I don't even how you shove 2000 calories into a salad, but they manage.  Now, I didn't say these places had disgusting food, I said it was a disgusting waste of calories.  Because I'm pretty sure that any salad with that many calories has fried chicken on it and is doused with a LOT of ranch.  And I love friend chicken AND ranch, so if I had that many calories to spare on a given day, I'd probably put my snobbery aside and dive face first into a humongous bowl of ranchy-fried-chicken-on-a-bed-of-iceberg-deliciousness.  But that's not going to happen, so instead we are going to discuss the only acceptable chain restaurant, and that restaurant is PF Chang's.

I thought that maybe I loved Chang's more than anyone I know, but then I remembered that I'm friends with a girl named Kara.  In case you are wondering, she's the one who lost to Yours Truly in an EPIC guacamole smackdown.  In her own home.  With her own husband being one of the judges.  THAT friend Kara.  Anyway, she loves Chang's more than me.  And more than anyone we know.  And probably more than anyone on earth.  So much that she'll go on a business trip to AMAZING food cities like San Francisco and New York and will seek out a PF Chang's near her hotel and order takeout.  Now that is dedication.  I'm probably going to get in big trouble for this post, because she'll SWEAR she doesn't do that any more and that she "doesn't even like Chang's that much these days", but this is a lie.  She loves it so much that she refuses to allow anyone to go without her.  And just to put this little "rule" in perspective, this lady lives 2500 miles away.  So inviting her on a Chang's excursion isn't really convenient, but still I find myself feeling guilty going to eat there without her.  So I DON'T!  A couple of weeks ago, some friends of ours met up for dinner and originally we were going to go to Chang's, but we decided not to because it would make Kara sad.  I mean, for real?

Anywho, because I'm not allowed to go to the only allowable chain restaurant, I had to re-create my favorite Chang's cuisine at home.  Lettuce wraps are the best idea ever.  Its like tacos without the carb-loading guilt.  And it has lettuce in the title, so it MUST be healthy.  Agree?  Agree!

Chicken (Turkey) Lettuce Wraps
Source: Inspired by Kalyn's Kitchen

1 Tbs canola or vegetable oil
1 medium shallot, minced
2 cloves garlic, minced
1 Tbs minced fresh ginger
1 lb ground chicken (I used turkey)
2 Tbs soy sauce
¼ cup bottled chili sauce
1 tsp sesame oil
1 can water chestnuts, chopped
½ cup chopped white mushrooms
½ cup minced fresh cilantro
1/3 cup minced peanuts
1 head butter or Boston lettuce, separated
few handfuls shredded cabbage
Chow mein noodles for garnish

Heat oil in a wok or large skillet. Stir fry shallots in hot oil for several minutes. Add the garlic and ginger and stir fry for 1 minute. Add the ground meat and separate for even cooking. Stir in water chestnuts and mushrooms.  Stir in soy sauce, chili sauce, and sesame oil.

Cook until meat is brown and crumbly and the liquid is reduced, stirring frequently. Stir in cilantro. Spoon the meat mixture into a serving bowl. Place cabbage and peanuts in small bowls and the lettuce on a platter.

Self serve: Spoon meat mixture onto a lettuce leaf and top with cabbage, peanuts, and chow mein noodles, roll, and eat.

Sunday, April 24, 2011

Grilled Chicken Breasts with Fontina and Prosciutto with Sage-Orange Vinaigrette

Today, the Karma Gods are on my side.  My husband took the puppy to his parent's lake house a couple of hours away for the weekend, and I stayed home to visit with some friends from out of town.  That meant TWO days of sleeping in IN A ROW.  And being able to stay out as late as I want because I don't have to worry about the little monster peeing in her crate or chewing my dining room table to pieces.  Last night I discovered that I am officially old and that staying out late means total misery the next day.  Its 4:00 in the afternoon and I've already taken two naps.  Usually this would be completely impossible with the puppy who wants to go outside and then back inside and then outside and inside, outside, inside, OMG does it ever end?  But today?  TODAY, she is so exhausted from playing with the other dogs at the lake that she is literally acting as if she's been drugged.  I haven't seen her eyeballs all day long and she's being the most perfect little angel, allowing Mommy and Daddy to relax and recoup.  I don't know what I did to deserve this peace and quiet, but I'm not complaining.

Anyway, I FINALLY have time to blog, with a sleeping puppy at my feet instead of a complete maniac barking at me for no reason.

I found this chicken recipe on the Cookin Canuk.  It was wonderful, and I served it over arugula and grilled asparagus.  One of our favorites, I'll definitely be making this again.

Grilled Chicken Breasts with Fontina and Prosciutto and Sage-Orange Vinaigrette
Source: Cookin Canuk

1/4 cup white wine vinegar
3 tbsp chopped fresh sage leaves
1 clove garlic, chopped
2 tsp grated orange zest
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1/2 cup olive oil

4 boneless, skinless chicken breasts
4 slices prosciutto (2 ounces)
2 ounces fontina cheese, grated (I used fresh mozzarella)
4 fresh sage leaves
2 tbsp olive oil
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper

In a blender, combine white wine vinegar, chopped fresh sage leaves, chopped garlic, grated orange zest, kosher salt, and freshly ground black pepper. Blend until smooth. While the blender is running, slowly pour in 1/2 cup olive oil. Set aside.

Preheat the grill to high. Place 12 wooden toothpicks in water to soak for 5 minutes.

Put each chicken breast between 2 pieces of plastic wrap. Using a meat mallet or rolling pin, pound each chicken breast until 1/8 inch thick.

Lay the chicken breasts on a cutting board and top each one with 1 slice of prosciutto. Divide the fontina cheese evenly amongst the chicken breasts. Top the cheese on each breast with 1 fresh sage leaf.

Starting on a short end, roll up the chicken, folding in the sides if necessary. Secure the seam of each chicken breast with toothpicks. Brush each chicken breast with olive oil. Season with salt and pepper.

Place the chicken breasts on the pre-heated grill and cook for 6 to 8 minutes, turning as necessary so that the chicken breasts are browned on all sides and cooked through.

Let the chicken rest for 5 minutes before slicing. Slice the chicken crosswise, plate it, an drizzle 2 tbsp of vinaigrette over each chicken breast.

Wednesday, April 20, 2011

Roast Pork Loin with Blue Cheese Smashed Potatoes and Roasted Brussels Sprouts

Last Saturday, we had my husband's brother, Brian, and his girlfriend, Lauren, over for dinner and card-playing.  The game is Euchre (spelled "Youker" in a previous post, much to the dismay of my Mid-West friends), and the menu was pork loin and blue cheese potatoes.  Usually, when our little card games occur on weekend nights, they last too long, too much wine is consumed, and someone usually ends up in a disagreement about who won the last hand, whether someone played a spade or a club just now, and where on earth is the missing Jack?  I guess that's what happens when 4 highly competitive people show up to play cards.  There's not even money at stake...just pride.  And usually man-pride, no less.  Often these games are men against ladies.  And I think we all know who wins the most often.

Euchre is a lot like Spades, which is my favorite card game of all time.  In high school, we used to play at lunch, but there were only a few "spades" tables available in the cool section of the cafeteria (you know every high school cafeteria has a cool section!!), so seats at the tables were a hot commodity.  I remember SPRINTING out of Science class (which was in a trailer so it was a long run, totally no fair) to get to the cafeteria in time to secure a coveted spot in a Spades game.  This was back in the day when I was an athlete and I was willing to run for reasons other than being chased.  If I were in high school NOW and wanted to get a seat at the Spades table, I'd just leave Science class early.  I was so dumb back then...I'm glad I've gotten more clever and resourceful in my old age.

Anywho, my husband's brother's girlfriend, Lauren, is a great cook.  And also, that whole "husband's brother's girlfriend" thing is too long, and she's also just my friend, so I'm gonna call her that.  My friend Lauren is a great cook, and she makes a mean pork loin with gravy.  So she was in charge of the main dish and I did the sides.  The boys were in charge of drinking beer and watching.  And offering very "helpful" suggestions.

The dinner came out great and it provided a nice padding in the belly for the wine and cards.  We had a nice, civil game, everyone kept their competitve-ness in check, and we were all home and in bed by midnight.  What a responsible group of folks!

Roast Pork Loin
Source: My friend Lauren!

3-4 sprigs rosemary
7-8 sprigs thyme
3 cloves garlic
1 1/2 tbsp butter
Pork loin (ours was probably about 2-3 lbs)
Salt and Pepper

Put the herbs and garlic into a food processor and chop.  Then add 1-2 tbsp of softened butter to the herbs and blend. 

Generously salt and pepper the roast on all sides.  Please it on a foiled covered baking sheet (or you can put it on a rack in a roasting pan) fat side up and spread herb and garlic butter evenly on the top of the loin.

Roast in a 400 degree oven for ~10 minutes and then turn the heat down to 375and roast for another 20-30 minutes or until the center is at 140 deg F.  Do not go over 140 in cooking or else the pork will become dry.  Let the pork rest for about 5 minutes before slicing and serving.

A few notes: The amount of herbs, garlic, and butter can fluctuate depending on how large the roast it and how much of a rub you want. You can also use sage instead of rosemary if you prefer it.  If using sage I usually take a good chunk of fresh sage and just rip the bottom stems off.

Pork Gravy
Source: Lauren!
The gravy can be made before or after the pork is out of the oven.  If done before just add the drippings to the gravy after the pork is done and heat.

Take 3 tbsp butter and melt in a medium sauce pan, then add 3 tbsps of flour and make a roux.  Cook the roux enough to get the flour cooked through but do not cook it until it is brown.  Add about 1 cup chicken broth or stock and whisk in to the the roux, once gravy begins to thicken, add another 1-2 cups of broth a half a cup at a time.  The amount of chicken broth added depends on what consistency you prefer in the gravy.  Once the gravy is to your desired thickness add leaves from a couple sprigs of thyme and the drippings.  After the drippings have been added add salt and pepper to taste (this amount will vary depending on your dripping) and a pinch of garlic powder. 

Remember - every good gravy is finished off with a tbsp of butter!!!

Blue Cheese and Chive Smashed Potatoes
Source: Inspired by Rachael Ray

1 pound small red potatoes
1/2 cup skim milk
4 oz low fat cream cheese
3/4 container (the small container) blue cheese crumbles
garlic powder
salt and pepper to taste
small bunch chives, snipped

Boil potatoes (cut them in half before adding to water for faster cooking) in salted water until fork tender.  Drain, and return to hot pan.  Add skim milk, adjusting as needed.  Add cream cheese, blue cheese, garlic powder, and salt and pepper.  Mash with potato masher, leaving chunks if desired.  Add snipped chives and stir.  Serve immediately.

Monday, April 18, 2011

Shrimp and Chorizo Skewers with Grilled Corn and Zucchini

So, riddle me this.  Why is it that it takes like 6 months to get IN shape, but 6 hours or even a GLANCE at a donut to get out of it?  I had been going to spin class religiously since November.  Like 3 times a week, often times 4 or 5.  It was awesome-sauce and I was feeling good and totally dedicated.

Then we got our adorable baby pup, and I took 2 weeks off to cater to her every whim.  After seeing an especially un-flattering picture of myself, I decided it was time to get back in the swing of things and I dragged my weary butt to Gold's Gym last week to re-start my dedication to spin several times a week.

Oh.  Holy. Painful-ness.  It was like I'd never been to a spin class in my entire life.  Heck, it was like I'd never even walked or broken a sweat in my entire life.  I thought I was going to DIE.  Like, die-on-the-spot-wipe-me-off-the-floor kind of die.  What the hay!?!?  I worked my butt off for 5 months and a 2-week hiatus puts me back feeling like....well, a person who strongly resembles me 5 months and 1 day ago!

Its almost enough to make a person want to quit the gym altogether, since there are going to be times when a hiatus is necessary.  But I guess that's a really lame excuse, so one must keep on keeping on.  In the meantime, though, I WOULD like to file a complaint with Mother Nature AND the Exercise Gods.  Because its pretty unfair and my lungs and butt would appreciate a little more leniency next time. 

Anywho, I'm happy to be away from an airport and closer to the kitchen for the next week.  I get to go to Arkansas next week, though.  Try not to be jealous.

This was possibly the simplest recipe ever.  I served it with grilled corn on the cob and grilled zucchini....the whole thing took less than 20 minutes.  Can't beat that!

Shrimp and Chorizo Skewers
Source: Adapted from Living in the Kitchen with Puppies

2 cloves garlic, finely chopped
2 teaspoons paprika
1/2 cup olive oil
1 pound Spanish chorizo, sliced into 1/2-inch pieces
2 pounds large shrimp, peeled and deveined, tails left on
20 (6-inch) bamboo skewers, soaked in water
Sea salt
Freshly ground black pepper
2 lemons, cut into small wedges

In a small bowl, whisk together the garlic, paprika and olive oil. Set aside

Put a slice chorizo into the curve of a shrimp. Thread a skewer through the shrimp starting at the tail and working your way up through the chorizo into the shrimp. Repeat with remaining shrimp and chorizo.

Pour half of the marinade on the bottom of a large baking dish and spread out to evenly coat the bottom of the dish. Put the finished skewers on top and brush the remaining marinade evenly over the top of the skewers. Cover with plastic wrap and refrigerate for at least 10 minutes or up to 1 hour.
Heat a grill or grill pan to medium-high heat.

Season the skewers with salt and pepper, to taste. Grill the skewers for 3 minutes per side. Remove from the grill to a serving platter and serve with lemon wedges.

Saturday, April 16, 2011

Lemon Chicken and Tomato Mozzarella Salad

I'm back from Miami!  It wasn't quite as exciting as a trip to Miami should be, although I did manage to sneak out to the pool for long enough to burn the front half of my body.  My shins?  Bright, lobster red.  My calves?  White as a (white) baby's bottom.  The front of my arms and my shoulders and painfully burned, but the backs appear that they've never seen the light of day.  Ever.  Its a pretty good look, if I do say so myself. 

The meeting part of my trip kind of left a bit to be desired, too.  It was super fun to fly all the way to Florida to make a presentation to a room full of people who INVITED me to come make a presentation, only to have them answer emails and have side conversations the entire time I was presenting.  And then they had the audacity to ask me questions at the end, the answers to which were CLEARLY covered in the presentation.  Honestly, this isn't third grade, people.  You are 45 years old and surely it wouldn't kill you to be courteous to your guest in a professional setting.  Jerks.  Anyway, I declined lunch with my new "friends", and enjoyed a Cuban sandwich and a glass of wine (okay, it was two.  Geez!!!) with the company of only my Kindle. 

Anyway, I made this chicken before I left, but haven't had a chance to blog about it yet.  It was awfully delicious - I served it with tomato mozzarella salad and roasted asparagus.  I'll definitely make it again, probably with boneless thighs next time.  I'm not a huge fan of meat on a bone.  Just feels creepy.


Lemon Chicken
Source: Adapted from Annie's Eats

2 TBSP lemon zest
1/3 c. freshly squeezed lemon juice
2 cloves garlic, crushed
2 tsp. fresh thyme leaves
1 tsp. fresh rosemary leaves, finely minced
1/4 cup olive oil
1/4 cup white wine
few shakes of grill seasoning
1 tsp. salt
1 tsp. black pepper
2-4 lbs. of bone-in, skin-on chicken pieces
2-3 TBSP melted butter
thinly sliced lemons, for garnished

In a large plastic bag with a zipper top, combine the lemon zest, lemon juice, garlic, thyme, rosemary, grill seasoning, oil, wine, and salt and pepper.  Seal the bag and shake well to blend.  Put the chicken pieces in the bag with the marinade, press out the excess air, and seal again.  Refrigerate and let marinate for at least two hours and up to eight hours.

Preheat the oven to 425˚ F.  Remove the chicken pieces from the marinade and transfer to a baking dish, skin-side up, reserving the leftover marinade.  Brush the top of each piece of chicken with melted butter.

Bake for 30 minutes, then remove the dish from the oven and pour the remaining marinade over the chicken.  Return the chicken to the oven and bake 15-20 more minutes for light meat and 20-25 more minutes for dark meat.  

Once fully baked, cover loosely with foil and let rest ten minutes before serving.  Transfer to a serving platter, garnish with lemon slices and serve.

Tomato Mozzarella Salad

2 large, ripe tomatoes, sliced thick
1 ball fresh mozzarella, sliced
fresh basil
drizzle olive oil
drizze good balsamic vinegar
salt and pepper to taste.

Stack cheese on tomato slices, drizzle with oil and balsamic vinegar.  Top with basil and salt and pepper.

Tuesday, April 12, 2011

Prosciutto Rolls and Feta Dip

There is nothing better than sitting on the deck on a gorgeous Sunday afternoon, sipping mimosas with friends, and eating delicious food (especially when it involves prosciutto).  That is really all I have to say about that.  And all I have to say about anything for today.  These prosciutto rolls were perfection, and anything I say (even something witty and hilarious) will steal their thunder, and that is just wrong.

No picture for the feta dip - it turns out that cream cheese in bowl doesn't photograph well, but you should still make it because its delicious.

Prosciutto Rolls
Source: Epicurious

2 tbsp. extra-virgin olive oil
2 tsp. grated lemon zest
1 tbsp. fresh lemon juice
6 oz. soft goat cheese, at room temperature
2–3 cloves garlic, peeled and minced
12 slices (not paper-thin) prosciutto, halved crosswise
1⁄2 cup fig preserves
1⁄2 bunch arugula, trimmed
Freshly ground black pepper

Whisk oil, lemon zest, and lemon juice together in a small bowl and set aside. Mix goat cheese and garlic together in another small bowl and set aside.

Spread a thin layer of the goat cheese mixture on each piece of prosciutto, spread a thin layer of fig preserves over cheese, and top with 1–2 arugula leaves. Drizzle with some of the lemon vinaigrette and season to taste with pepper. Roll prosciutto up around filling and arrange on serving platter, seam side down.  Garnish with fresh herbs if desired.

Garlic Feta Cheese Dip
Source: Adapted from Food.com

4 oz crumbled feta
4 oz cream cheese
1/3 cup mayo
1 garlic clove, minced
1/4 tsp Italian seasoning
1/8 tsp fresh dill weed
1/8 tsp dried thyme
Salt and pepper to taste
Worcestershire sauce
Lemon juice

Combine all ingredients in a bowl and mix well until blended together. Cover and refrigerate until ready to serve.
Serve with pretzel crisps, assorted crisp breads or veggies.

Sunday, April 10, 2011

I'm Back! Salmon with Pistachio Green Bean Salsa

Denver was lovely.  I got to see some old friends and they encouraged me that even though I say I don't like beer, I should try some local Colorado brew.  I had a humongous mug of Buttface Lager and it was quite tasty.  Not sure if it was ACTUALLY tasty, or if I liked it just because of the name.  Neither here nor there, I guess.

So, I say that I love to travel, and this is true.  Well, partially true.  I love to BE places.  What I do not love is GOING places.  The process of getting to all the places I want to go leaves a lot to be desired and try as I might, I cannot let these annoyances roll off my back.  I KNOW there is nothing I can do about most of these atrocities, and I should just read my Kindle and mind my own business but it has proved to be physically impossible for someone like me.  I feel like people purposely do things in the airport and on a plane that they KNOW makes my blood boil.  Completely irrational?  Yes.  Still something I genuinely believe?  You betcha.

So if there is ever a chance that you are going to encounter me in an airport or on a plane, please remember these little nuggets of wisdom.

1) When going through security, YES, you have to take your shoes off.  And your belt.  Because you know why?  Shoes are not allowed and belt buckles are usually made of metal.  So if you try to go through with your shoes or your belt, you are going to get yelled at or set off the metal detector and get sent back to the screening area to try again and do it right.  And that means I have to stand there and wait for you to figure out how to follow simple directions and that makes me mad.  These have been the rules for years, people. 

2) I promise, PROMISE that the plane isn't going to leave without you once you're at the gate.  Thus, its unnecessary for you to crowd around the boarding area with your boarding pass that clearly states SEATING AREA 4.  That means that you get to board AFTER seating areas 1, 2, and 3.  So get out of my way or I'll step on your toes with my stilettos.  I  know you want to get on early enough so there's still overhead space, but you have to wait your turn.  We learned that in kindergarten.

3) When walking through the airport with your friends or family (or travel companions you don't even like), your choices are to A) walk faster, or B) refrain from walking together and forming the world's slowest human chain.  You may not be in a hurry, but some people are and its hard to walk around you when there are 12 of you.  Move it or lose it, folks.

4) Its bad enough that your suitcase is too big for the overhead and you have to turn it sideways to make it fit, thus taking up the space for TWO suitcases.  But for real - you can't put your laptop bag AND your purse in there, too.  Amazingly, you're not the only person on the plane who has bags that need to go into the overhead.  Follow the insistent directions of the flight attendants and put your small bag under the seat in front of you.  There's a reason they built space in there.  Sharing is caring. 

5) After the plane parks at the gate, it takes them awhile to open the door.  Crowding the aisle to "get in line" to get off the plane and putting your butt in my face is annoying and isn't going to get you anywhere any faster.  Chill out and stay put until its your turn to exit.

6) Nobody cares about how super important your job is.  Using obnoxious business catch phrases at top volume on the plane is annoying.  Inside voices only.  And your catastrophic work-related issue probably isn't that important anyway.  No one is impressed so turn it down a notch.

Alright, that's about all I can think of for now.  Its actually making me nervous about my trip to Miami on Thursday, because I KNOW I will encounter most of these things and I'll be forced to sigh inwardly and roll my eyes in the mature way only I can master.

Anywho, I'm glad to be home and back in the kitchen.  Eating on the road isn't very healthy and I would feel awkward taking pictures of my room service meals.

My husband was a little apprehensive about the "green bean salsa" portion of last night's meal, but I think we were both pleasantly surprised.  Enjoy!

Pan-Fried Salmon with California Pistachio and Green Bean Salsa
Source: Cooksrecipes.com

For Salsa:
2 tablespoons olive oil
1 clove garlic, finely chopped
1 small red onion, finely diced
1 red pepper, de-seeded and finely diced
1 green chile, de-seeded and finely chopped
3 1/2 ounces unsalted, shelled California Pistachios, chopped
7 ounces green beans, halved
Salt and freshly ground black pepper
3 tablespoons fresh parsley, finely chopped

For Salmon:
4 salmon fillets, weighing about 175g (6 oz) each
1 tablespoon olive oil
1 lime, for accompaniment

To make the salsa, heat the oil in a frying pan and stir in the garlic, onion, red pepper, chile and nuts and cook over a low heat. Meanwhile, cook the beans in boiling water for 3 to 4 minutes, drain and add to the salsa with the seasoning. Stir in the parsley.

Wash and wipe the salmon fillets with kitchen paper. Heat the oil in a frying pan over a medium heat and cook the salmon for 4 minutes. Turn and cook for a further 4 minutes, until just cooked through. Serve the salmon with the salsa and a squeeze of the lime.

Goat Cheese Smashed Potatoes
Source: Inspired by Rachael Ray

1/2 pound red new potatoes
1/4 cup crumbled goat cheese
1/4 cup low fat onion and chive cream cheese
few splashes of skim milk
salt and pepper to taste

Cut large potatoes in half so all pieces are a uniform size.  Boil potatoes in salted water until fork tender.  Drain, and return to hot pot.  Add milk, goat cheese, cream cheese, and salt and pepper.  Smash with potato smasher or large fork, mixing well but leaving some chunks.

Tuesday, April 5, 2011

Drunken Shrimp

Let me start by saying that I have a newfound respect for Moms.  I realize that my "baby" is not of the human variety, but goodness gracious, these little creatures will suck the energy right out of you.  It seems that puppies have to pee almost as much as babies have to eat!

I'm the kid of girl who loves my sleep.  Loves it.  I feel really bad for people with insomnia.....I have no idea what that feels like, but I am sure it bites.  I do think that I know what narcolepsy MIGHT feel like, though.  Like, a mild case.  I can sleep pretty much on command.  Airplanes, car rides, boring meetings, you name it.  I'm pretty sure that I've never made it through a whole movie when its watched at home (you'd understand if you've spent any time on my couch).  Even 10 years after college, I can still sleep in on the weekends, and I had fully planned on continuing to do that for the rest of my life.  Until Lola came along.  She's not interested in my desire to sleep in, and she thinks 6 AM is a good time to wake up.  And 4 AM, and 2 AM, and midnight also. 

I'm exhausted.  I am actually kind of excited to get on an airplane in a few hours so I can get some sleep without a little creature crying in my ear.  Except now that I typed that, I'm sure I'll get a seat next to a screaming kid or some obnoxious adult.  Never fails.

Anyway, I forgot to go to the store last night so dinner had to be made out of ingredients we already had in the house, and it was slim pickings.  I found some frozen shrimp in the freezer and thought I'd marinate it in some stuff, grill it on skewers, and serve it over some linguine from Trader Joe's.  Turned out pretty tasty!

I'm going to have to estimate this recipe...I just kind of threw some things together!

Garlicky Marninated Shrimp with Herbed Linguine
Source: my genius brain

Shrimp Marinade:
1 lb shrimp, peeled and de-veined
1 cup white wine
1/2 cup olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 teaspoon red pepper flakes
1 teaspoon McCormick's grill seasoning
few shakes hot sauce
bit of white wine vinegar

For the Linguine:
1 package Trader Joe's garlic basil linguine
2 tablespoons olive oil
2 cloves garlic, minced
1 squeeze anchovy paste
2 pinches red pepper flakes
1/2 chopped shallot
bit of white wine
2 tablespoons cream

Combine all ingredients for the marinade and add the shrimp.  Marniate for 2 hours and then grill on medium-high heat until done.

For the pasta, boil linguine according to package instructions, drain and set aside.  Meanwhile, heat olive oil in a pan and add garlic, pepper flakes, anchovy paste, and shallots.  Cook until tender, and then add white wine and cream.  Stir until thickened.  Add pasta back to pot and serve with shrimp on top.

Sunday, April 3, 2011

Puppy Love Guest Blogger

Hi!  My Mommy (humans call her "Ann" for some reason) has been too busy and too tired to cook for the past couple of days since I came to live with her and the cool man the humans call "Andrew".  I will pee on things and chew on the furniture and whine in my pitiful little voice if they don't spend every waking (and sleeping) moment with me.  I'm the cutest darn thing in the world (I get my modesty from my Mom), but I'll admit I'm a bit high maintenance. 

She says to tell everyone that she'll prepare something delicious on Monday and then tell you all about it but then she's leaving me to go to Denver for 3 whole days!  She'll be back Thursday.  My Dad promised Mom to have me housebroken by then, too.  Sucker.