- 1 pound large shrimp, peeled, deveined
- 1 teaspoon salt, plus additional as needed
- 1 teaspoon dried crushed red pepper flakes
- 3 tablespoons olive oil, plus 1 to 2 tablespoons
- 1 medium onion, sliced
- 1 (14 1/2-ounce) can diced tomatoes
- 1 cup dry white wine
- 3 garlic cloves, chopped
- 1/4 teaspoon dried oregano leaves
- 3 tablespoon chopped fresh Italian parsley leaves
- 3 tablespoon chopped fresh basil leaves
- 4 ears corn
- 1/2 cup plain low fat yogurt
- 1 1/2 cups fat free sour cream
- 1/4 cup freshly chopped cilantro leaves
- 1 cup freshly grated cotija cheese
- 1 lime, juiced
- Red chili powder, to taste
This was another one of those meals that you just come up with on the fly. I kept trying to think of something for dinner and nothing was jumping out at me. Do I want fish, chicken, steak, pasta? So I decided to throw a few things in a hat and just draw the winner that way. I picked chicken and pasta so that was my jumping off point. I knew I had shredded chicken in the fridge because they had rotisserie chicken on sale at the store so when they do that I will buy a few, shred them, and freeze them to have as a quick chicken addition to a meal.
Then I hit the pantry and found a box of farfalla, yay the main ingredients were found! So back into the fridge I went to see what goodies I had to throw in to the party. Fresh basil…check…..fresh oregano….check….heavy cream..hhmmm this is going to be good! I always have onions and garlic (Duh you’re a food blogger Bobbi) so of course they had to come to the party too.
This ended up being such a simple, easy meal, but had so much flavor and made my tummy happy. I do have to confess I am a pasta girl so you know if there is a noodle in it somewhere I am smiling! In the end, this is a quick and easy meal for a night when you are on the go and need something fast but flavorful
2 tablespoons olive oil
1 package short pasta like farfalla
1 medium onion, chopped
5 cloves of garlic, minced
1 cup chicken stock
1 heaping tablespoon of fresh basil, chopped plus a few leaves cut in a chiffonade for garnish
2 tablespoons fresh oregano, chopped
1 cup heavy cream
2 cups shredded chicken
Salt and pepper to taste
Bring a large pot of salted water to boil, add pasta and cook to package directions. Drain pasta and return to pot.
In a large skillet over medium-high heat, add the olive oil. Then add the onion, stirring occasionally until the onion is translucent, about 5 minutes. Add the garlic and cook one more minute. Add the chicken stock, basil, oregano, salt and pepper. Bring to a boil and cook for 10 minutes, stirring occasionally, until it is reduced by about half. Add the cream and cook for an additional 8 to 10 minutes, until the sauce is reduced and thick. Add the chicken and stir to coat. Cook for an additional minute or until the chicken is heated through.
Happy Monday my friends! I know I missed last Monday due to family issues, but I wanted to get it going this week. Being back and forth to the hospital all week I have not even touched a pan in my kitchen. I think it may suspect I am cheating on it! But I don’t think cheating with burgers is a good thing YUCK I miss cooking! Soooo my fab foodies, let’s have lots of posts of yummy food to get me kick started for a week of cooking OK?
Here are the top 3 recipes from the last party.
Gooey Ricotta Cheesecake Brownies from Mess Makes Food
Courgette/Zucchini Pakoras with minted yoghurt dip from La Difference Catering
Just take a look at our line up of other awesome recipes.
- 1/4 teaspoon dry mustard
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 (6-ounce) salmon fillets, skinned
- 1 tablespoon unsalted butter, melted
- Olive oil
2 cedar or alder planks, or 2 untreated cedar shingles or shims (available at lumberyards), about 5 inches wide and 12 inches long, soaked at least 2 hours, or overnight, so as not to flame up
FOR THE EGG SAUCE:
- 8 tablespoons unsalted butter, cut into 8 pieces
- 1 teaspoon minced shallots or scallions
- 1/4 cup dry white wine
- 1/4 cup fish stock, chicken stock or low-salt canned chicken broth
- 2 tablespoons fresh lemon juice
- 1/3 cup heavy cream
- 1/2 teaspoon hot sauce (recommended: Tabasco)
- 3 tablespoons chopped fresh flat-leaf parsley
- 1 teaspoon fresh chives, optional
- 1 tablespoon Californian sturgeon caviar, optional
Salt and freshly ground black pepper
2 hard-cooked eggs, coarsely grated or chopped
In a small saucepan, melt 2 tablespoons of the butter. Add shallots and saute 1 minute. Season with a pinch of salt. Add lemon juice,wine, stock and cream. Simmer over medium heat for 3 to 4 minutes, until reduced to about 2 tablespoons.
Lower the heat and whisk in the remaining butter 1 tablespoon at a time, adding each piece when the previous one is almost melted.
Add hot sauce and season with salt and pepper to taste. Strain the sauce through a fine sieve, into a bowl. Cover to keep warm until ready to serve.
Mix together the mustard powder, salt, and pepper. Brush the top of the salmon fillets with the melted butter. Season both sides with the mustard mixture and set aside.
Put the soaked shingles in the oven, directly on the racks, for about 3 to 5 minutes until the wood is lightly browned on top. Carefully take the shingles out of the oven and place them on a heat-proof surface.
Turn on the oven broiler.
Immediately brush the shingles with a thin layer of olive oil and lay the salmon fillets, skinned side down, on the browned side of each shingle. Place the shingles under the broiler and cook the fish for about 5 to 7 minutes, until firm but not dry. Remove the fillets to a platter or serve directly from the shingles.
Just before serving, stir the parsley and grated eggs into the reserved warm egg sauce. Fold in chives and caviar if using. Top the fillets with the egg sauce and a sprinkling of chives, and a dollop of caviar if using.
- Nonstick cooking spray
- 8 skinless boneless chicken thighs, trimmed of all visible fat (about 1 1/2 pounds)
- 1/2 teaspoon Paula Deen’s House Seasoning, recipe follows
- 1/4 cup low-fat buttermilk
- 1/2 teaspoon hot sauce (I used Sriracha and of course used more)
- 2 egg whites
- Zest and juice of 1 lemon
- 1 1/4 cups cornflake crumbs
- 1 cup salt
- 1/4 cup garlic powder
- 1/4 cup black pepper
This recipe was also share on Jagruti’s Cooking Oddysey’s Super Foods Super Power Event