Wednesday, May 23, 2012

Lemon Butter Shrimp Scampi with Angelhair Pasta

I recently tried this shrimp recipe after seeing it spread like wildfire with pins on Pinterest....and I can tell why it did, because it is really, really good!  I've made this two times so far, and already want to make it again.  This first time we made it on a busy weeknight, and were amazed at how fast, easy, and delicious it was....not to mention, the kids couldn't get enough of it.  The second time I doubled the recipe and made enough for Kevin's parents to join us for dinner.  The star of this dish is the shrimp, but I decided to pair it with a simple angelhair pasta.  I ended up cooking the pasta and then using the leftover melted lemon-butter to pour over the pasta as a sauce.  It's perfect together.  You can use fresh or frozen shrimp...I used frozen shrimp found in a bag in the seafood section that were already deviened, all I had to do was thaw, and peel them.  This is definitely going to be a regular on our dinner menu from now on!

You will need:
-one pound shrimp (fresh or frozen)
-one stick regular, salted butter
-2 lemons, sliced thinly
-1 package dry Italian seasoning (I used Kroger brand)

*Preheat oven to 350 and line a rimmed baking sheet with foil
*Cut lemons into thin slices and place all over baking sheet
*Melt butter and pour evenly over top of lemons onto baking sheet
*Place shrimp in a large ziploc bag and add Italian seasoning package, shake well to coat shrimp
*Pour shrimp evenly over the butter and lemons onto baking sheet
*Bake for 14 minutes until shrimp is cooked through

If you choose to serve with angelhair pasta,
*cook pasta according to package directions in salted water (always add a little olive oil to the pasta water to keep it from getting sticky), then drain pasta
*then option #1:  put pasta on plate and top with shrimp, then pour remaining lemon butter sauce from the baking sheet over the top of shrimp

*option #2: after draining pasta return it to the pot, then pour the whole baking sheet of shrimp and butter (lemons and all) into the pasta and toss well to coat.  (this was what we did the 2nd time and it turned out just as great)

Wednesday, May 9, 2012

Baked Sweet and Sour Chicken

I found this recipe for sweet and sour chicken on and after reading it's great reviews decided to give it a try.  This recipe is a little time consuming, mainly because you have to turn the chicken every 15 minutes, but it was definitely worth the effort.  Our family of 4 finished the entire dish of chicken in about 10 minutes...and the kids loved it just as much as we did.  I served this with a package of Knorr's Asian style rice, and it was perfect with the chicken. 

You will need:
For the chicken coating-
-3-4 boneless skinless chicken breasts
-salt and pepper
-1 cup cornstarch
-2 eggs, beaten
-1/4 cup canola oil

For the sweet and sour sauce:
-3/4 cup sugar
-4 tablespoons ketchup
-1/2 cup vinegar (I used rice wine vinegar, and I think I used closer to 1/4 cup because it seems like a lot to me)
-1 tablespoon soy sauce
-1 teaspoon garlic salt

*Preheat oven to 325. 
*Rinse the chicken breasts in water and cut into bite sized cubes.
*Season chicken with salt and pepper to tast
*Dip chicken into the cornstarch to coat, and then dip into the eggs (Yep, that's the right order...cornstarch, then eggs)
*Heat the  1/4 cup oil in a large skillet and cook chicken until browned, but NOT cooked through
*Place chicken in a greased 13x9 inch baking dish
*Mix all of the sweet and sour ingredients in a bowl with a whisk, and pour evenly over the chicken
*Bake for 45 minutes **During the baking process you will need to stir the chicken around every 15 minutes.  (The original recipe called for baking the chicken for one hour, mine was clearly done at 45 so I took them out, and they were perfect)

Mexican Pizza

Anybody else love mexican pizza's from Taco Bell?  I rarely eat Taco Bell these days, but their mexican pizzas were pretty much a staple for me back in junior high/high school days.  When I saw this recipe on Pinterest, I knew I had to try it.  Kevin, being the pizza Nazi he is, was less than thrilled when I told him what we were eating for dinner....but, he actually loved it and said he would like it again.  It came pretty darn close to Taco Bell's version....this recipe is a vegetarian version with just beans, no it's a little healthier in my opinion!

You will need:
-whole wheat tortillas (2 pieces for each pizza, depending on how many you want to make)
-canola oil, small amount to glaze each side of tortillas
-1 can refried beans, I used non-fat Rosarita brand
-1/4 cup water
-1/2 small onion, diced
-1 tsp paprika
-1tsp taco seasoning, I used mild kroger brand
-1 bunch of green onions, chopped
-1/2 of an jalepeno, deseeded, and finely chopped
-1 tomato, chopped
-salsa, enough to spread over the top of the pizzas, I used a jar of On the Border salsa
-shredded mexican cheese blend, enough to cover top of pizzas
-Sour cream and guacamole to top if desired

*Preheat oven to 400 and line a large baking sheet with foil
*Lightly glaze/brush both sides of tortillas with canola oil
*Place as many tortillas as you can fit (I fit 4) on baking sheet and bake for 5 minutes on each side (keep an eye on the tortillas while baking, I had one puff up a lot...if they do just prick them with a fork)
*While the tortillas are baking, put the can of beans into a small sauce pan and add 1/4 cup water
*To the beans add diced onion, paprika, and taco seasoning.  Stir well and heat through on low heat.
*Now chop your veggies, get the jalepeno, tomato, and green onion ready to top the pizzas
*When tortillas are finished crisping in the oven, spread a few dollops of beans over one tortilla (the tortilla that will be the bottom half of the pizza)
*Top the beans with a little bit of salsa and spread it around
*Place the 2nd tortilla on top, and spread more salsa on top of it
*Top with green onions, jalepeno, and chopped tomato
*Top with shredded cheese
*Place pizzas back onto foiled lined baking sheet and bake at 400 for 10-12 minutes
*Cut into triangles with a pizza cutter and serve with sour cream and guacamole