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RSSRecipes for week 4
30 Jan 2010 2 Comments
in Rhi
Week 4 was a pretty good success. We liked all 3 meals that I made and the cookies are freaking awesome!
Shrimp Scampi (from FoodNetwork.com-Tyler Florence)- this was very easy and very tasty too! (so good that we forgot to take a picture and had to take it once I put it in for leftovers!)
Ingredients
- 1 pound linguini
- 4 tablespoons butter
- 4 tablespoons extra virgin olive oil, plus more for drizzling
- 1 large shallot, finely diced
- 5 cloves garlic, sliced
- Pinch red pepper flakes, optional
- 20 large shrimp, about 1 pound, peeled and deveined, tail on
- Kosher salt
and freshly ground black pepper - 1/2 cup dry white wine
- 1 lemon, juiced
- 1/4 cup finely chopped parsley leaves
Directions
For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta reserving 1 cup of water.
Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.
Lemon Ricotta Cookies with Lemon Glaze(FoodNetwork.com-Giada)- these were delicious! Also very easy to make as well. Everyone loved them, except Dave. But, a couple days later when he tried another one he said he liked them. I brought some to school and they were a huge hit too.
Ingredients
Cookies:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 stick unsalted butter, softened
- 2 cups sugar
- 2 eggs
- 1 (15-ounce) container whole milk ricotta cheese
- 3 tablespoons lemon juice
- 1 lemon, zested
Glaze:
- 1 1/2 cups powdered sugar
- 3 tablespoons lemon juice
- 1 lemon, zested
Directions
Preheat the oven to 375 degrees F.
Cookies:
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
Glaze:
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.
Sliders (FoodNetwork.com-Bobby Flay)- not only were these super cute but they were full of flavor as well. I didn’t get to make the Chipotle mayo because I don’t have a food processor (and I was in a hurry and didn’t feel like getting creative!). We used water rolls from Publix for the buns and they were so good!
Ingredients
Chipotle Mayonnaise:
- 1 cup mayonnaise
- 2 chipotles in adobo sauce
- 1 tablespoon adobo sauce
- 1/2 lime, juice
- Salt and freshly ground black pepper
Sliders:
- 1 to 1 1/2 pounds ground chuck, 80/20
- Salt and freshly ground black pepper
- Cheese slices, your choice
- Mini burger buns
Burger Bar (if desired):
- Chipotle Mayonnaise
- Pickles
- Red onion slices
Chipotle Mayonnaise:
Directions
Add all the ingredients to a food processor and puree. Season, to taste, with salt and pepper.
Sliders:
Preheat grill over medium-high heat.
Form the meat into 2 to 3-ounce portions, packed tightly. Season with salt and pepper.
Place the sliders on the grill. Wait until they are nice and crusty on the first side, about 4 to 5 minutes and then flip and cook another 4 minutes. When the sliders are about done, top with desired cheese and close the grill, allowing the cheese to melt.
Place the slider on mini burger buns and top with chipotle mayonnaise and any other desired toppings.
Beef Lo Mein (FoodNetwork-Robin Miller)- This recipe as well was very easy and full of flavor. The ginger really makes the dish. We used sugar snap peas, which I had never had before and they were excellent, crunchy and sweet, pair well with the ginger and soy combo.
Ingredients
- 12 ounces soba noodles
- 2 teaspoons sesame oil
- 2 teaspoons minced fresh ginger
- 2 cloves garlic, minced
- 12 ounces grilled beef, cut into 1/4-inch pieces
- 8 grilled scallions, chopped
- 1 cup snap peas
- 1/3 cup shredded carrots
- 3/4 cup reduced-sodium beef broth
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup chopped fresh cilantro leaves
Directions
Cook soba noodles according to package directions.
Meanwhile, heat the sesame oil in a large skillet. Add ginger and garlic and saute 1 minute. Add beef, scallions, snap peas and carrots and saute 1 minute. Add broth and soy sauce and bring to a simmer and cook 5 minutes, until carrots are soft. Drain noodles and add to sauce. Toss together with cilantro.
2 Comments (+add yours?)
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Jan 30, 2010 @ 09:36:06
Those sound great! I will have to try some of them!
Jan 30, 2010 @ 18:38:20
All those recipes sound awesome! Thanks for sharing!