Friday, June 25, 2010

Shrimp Oliver ™

Need an idea for a super simple dish. This quick recipe is based on a pasta dish that I had at a restaurant years ago. 


I've used cooked shrimp. If using raw, cook them in boiling water first, then set aside. I've used a dry white wine, but you can use vermouth instead. I've also used angel hair or linguine, but this should work with your favorite pasta.

1- 1  1/2  lb cooked shrimp (depending on size of shrimp)
1 pkg thin pasta  regular, or whole wheat or gluten free)
1 c each: chopped: ripe pitted black olives, chopped tomatoes (cherry or Roma), chopped bell pepper, chopped onions
1/3 c dry white wine or vermouth
1/4 c sliced green onions
3 T oi  (olive or canola)
1-2 tsp each to taste: parsley, oregano, basil (dried or fresh)
1/4 tsp black pepper
1/8 tsp salt (optional)
1 clove fresh garlic, crushed & chopped
1/2 tsp fresh lemon juice
zest of 1 lemon

Cook pasta according to directions. 

If using raw shrimp, cook shrimp in a pan with boiling water until shrimp turns pink (3-5 min), set aside.

In a skillet heat oil over medium high. Combine: vegetables, olives, herbs, garlic, salt, pepper, lemon juice and zest. Cook for 5- 6 minutes.  

Carefully add wine if desired. Add shrimp cook for 4- 5 minutes more or until shrimp is heated. Serve over your favorite pasta.

Serves 4

Thursday, June 17, 2010

Herb Dressing ™

This is my version of a classic herb dressing. This is an excellent way to use fresh herbs out of your garden. If you can't find fresh herbs, then dried herbs will work too. 

I used a clean glass jar with a lid to mix this dressing. But if you don't have any, you can use a small bowl to mix the dressing.

1/2 c oil (olive or canola)
1/2 -1 tsp lemon juice (to taste)
1/8  tsp salt (optional)
1/4 tsp black pepper
1-2 tsp each: parsley, chopped chives, basil, oregano, to taste (dried or fresh)


In a small bowl or a clean glass jar combine ingredients.  Mix well by shaking the jar or by using a fork. 


Makes 8 servings (1 T)

Thursday, June 10, 2010

Potato Chip Chicken Bake ™

This a very easy and fun dish for a summer meal. Instead of breadcrumbs, I used potato chips to coat the chicken. Feel free to use one whole egg and 1 egg white instead of the 2 whole eggs if desired. Enjoy!

8 oz approx. kettle style potato chips (crushed)
4 boneless skinless chicken breasts
1/4 tsp black pepper
1/8 tsp salt (optional)
Squeeze of lemon
2 eggs
Nonstick cooking spray

Preheat oven to 400' F

Spray cooking sheet with nonstick cooking spray.

Crack two eggs in a shallow dish and beat gently with a fork. Add salt and pepper to the eggs. You can even add your favorite herbs and spices if desired.

In a plastic baggie, place potato chips. Use a rolling pin to crush them. You can also use your hands to crush them. Pour chips into a shallow dish.

Dip chicken into eggs, coating both sides. Dip chicken into chips. Make sure chicken is evenly coated on both sides.  Place on a cookie sheet.  Repeat process with remaining chicken. Squeeze a little lemon over top of chicken.

Bake for 25 minutes or until done.

Serves

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