Posts Tagged ‘Cook’

Sinful Shrimp

These little delicacies taste so sinfully good I decided to call them Sinful Shrimp.

I had the ingredients on hand and really couldn’t decide to make this with noodles or a potato based sauce but trusting my husbands judgment in the kitchen, he said noodles and he was right….it works !

I hope you enjoy this recipe  : )

Ingredients:

1 small bag of shrimp (medium size)

1 box of six puff pastry

1 1/2 cup of 1/2 inch wide soup noodles

1/2 Lg Onion chopped

6 small cloves of garlic pressed

2 Tb. Butter

1/2 cup of flour

Salt & Pepper

1 to 2 cups of milk

1/2 cup of sour cream

Parmesan cheese

Any block cheese you like (I used Jack and mild cheddar)

Instructions:

Cook the shrimp in boiling water and the cool them. After the shrimp is cool peel and keep in the frig.

Turn oven to 425 F (I use the toaster/oven. No sense heating up a large oven for 6 puff pastries). Place the pastries on ungreased cookie sheet or tin foil. Cook til very light brown.

Sauce:

While pastries are cooking In a medium size frying pan melt butter on low heat so as not to brown.
Add chopped onions. Cook on medium to low. When onions are clear through add garlic. The reason I wait till onions are done is that garlic burns too quickly. Cook for 5 more minutes.
Add the flour to the onions a table spoon at a time till you have a paste. Add the milk a little bit at a time and turn the heat up to medium and stir til you have a sauce (not too watery) like a thick gravy.
Add the cheeses and keep stirring constantly till cheese is incorporated into the sauce. Add the sour cream and stir.
Add salt and pepper to your taste.
Take the peeled shrimp and cut each one into four pieces then add to the sauce and stir. Then turn the sauce on low heat.

Boil the noodles till soft and with a pair of kitchen scissors cut them in small pieces so they fit inside the pastries.
When noodles are done add to the shrimp and sauce.

When pastry is done let cool a bit and pull the tops out and fill with the shrimp sauce.

Now, Enjoy !

Crispy Cheddar Chicken Tenders

Crispy Cheddar Chicken Tenders

We had this chicken for dinner last night and it was SOOOO delicious!  I was disappointed that I was only able to eat two chicken tenders – I wanted eat all of this.  The best thing about this chicken is the sauce.  Food snobs need to go ahead and look away now.  The sauce is made with cream of chicken soup and it is so tasty.  It reminded me of another one of my favorite dishes – Chicken Roll Ups.  Make this tonight – I promise you won’t be disappointed!!

Crispy Cheddar Chicken Tenders
inspired by JamieCooksItUp
(Printable Recipe)

2 lbs chicken tenders
1/2 sleeve Club crackers (or Ritz)
1 1/2 Cups shredded cheddar cheese
1 tsp Ranch dressing mix
dash pepper

2 eggs
2 Tbsp milk

1 can (10 3/4 oz) cream of chicken soup (I used Healthy Request)
2 Tbsp sour cream
1/4 cup milk
1 Tbsp butter
1/4 tsp pepper
1/2 tsp dried parsley

Preheat oven to 400.

In the bowl of a food processor, combine crackers, cheese, Ranch mix and pepper.  Pulse until you have fine crumbs.  Pour into shallow bowl.

In a shallow bowl, whisk together 2 eggs and 2 Tbsp milk.

Dip chicken tenders into egg mixture and then coat in cracker crumbs.  Place chicken on foil lined baking pan.  Repeat with remaining chicken tenders.

Bake for 12-15 minutes.

While chicken bakes, whisk together soup, butter, sour cream, milk, pepper and parsley.  Bring to a boil and simmer until chicken is done.  Spoon sauce over baked chicken.

 

RECIPE COURTESY OF:  PLAIN CHICKEN; http://www.plainchicken.com/2012/07/crispy-cheddar-chicken-tenders.html

How to Make the Best Flan – Cuban Custard

 

Flan – Cuban Custard

By Three Guys From Miami

 

Prep time: 10 minutes
Cook time: 50 minutes
Total time: 1 hour
Yield: 8 servings
A wonderfully rich dessert, creamy and full of egg flavor like a very rich custard.

INGREDIENTS:

1 lemon rind, carefully pared
1 cup milk
1 cinnamon stick
3/4 cup sugar
8 whole eggs
1 cup sugar
2 cups heavy cream

 

Preheat oven to 350 degrees F.

Use individual ovenproof custard cups. Carefully remove the outer rind from a lemon. Don’t cut too deep or you’ll cut into the pulp! You just want the outer, mostly yellow layer!

Scald the milk by bringing it quickly to a boil with the lemon rind and cinnamon stick, stirring constantly. Remove from heat and let stand for 15 minutes. Remove lemon rind and cinnamon stick after the milk cools.

For the caramel, heat 3/4 cup sugar in the bottom of a metallic pan at medium-high heat until it begins to melt. Stir constantly to prevent burning! The sugar will turn to a thick syrup with a dark brown color. Quickly remove from heat and pour into each one of your individual custard cups. Tilt back and forth to cover the bottom and sides of the dish. The syrup will harden as it cools to form a thick shell. During the baking process, this shell magically transforms itself into a delicious dark caramel syrup.

For the custard, beat the eggs with 1 cup sugar until thoroughly mixed and frothy; stir in the warm milk and the cream. Pour into the caramel-lined dishes and set it into a water bath (baño de Maria).

Bake for 35 to 50 minutes or until a knife comes out of center clean. Let cool in dish.

Before serving, loosen sides with a knife and flip onto individual plates or just serve the flan in the custard cup dusted with a little cinnamon or nutmeg.

 

Recipe URL: http://www.icuban.com/food/flan.html

Cuban Chicken Soup – Sopa de Pollo

Cuban Chicken Soup – Sopa de Pollo

By Three Guys From Miami

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Yield: 4 servings

Cuban chicken soup amped up with yuca and plantains.

INGREDIENTS:

3 tablespoons olive oil for sautéing
1 bunch green onions, chopped
1 small bunch cilantro, chopped
1 tablespoon ground cumin
3 tablespoons white flour
6 cups chicken stock
8 chicken thighs
1 yuca, peeled and cut into one-inch cubes
1 cup calabaza cubed
2 red potatoes, unpeeled cut into chunks
2 plantains, peeled, halved, and sliced into thirds
1/2 cup fresh lemon juice
salt and black pepper to taste
sliced red onion

Briefly sauté green onions, cilantro, and cumin in olive oil. Quickly whisk in the flour, stirring thoroughly to avoid lumps. Immediately add one cup chicken stock, continue to whisk until well blended. Remove from heat. Set this chicken stock/onion/cilantro mixture aside.

Place chicken and remaining chicken stock in a large eight-quart stockpot. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes. Add the yuca, calabaza, potatoes, and plantain; continue to simmer for about 40 minutes, or until the vegetables are tender.

Remove the chicken thighs from the soup, run under cold water to cool. Skin and de-bone the chicken, breaking it into bite-size pieces. Return the chicken pieces to the simmering broth.

Add the chicken stock/onion/cilantro mixture and the lemon juice to the soup and stir thoroughly.

Continue cooking until the soup is hot and ready to serve. Salt and pepper to taste.

Garnish with chopped cilantro and sliced mild red onion.

Recipe URLhttp://www.icuban.com/food/sopa_de_pollo.html

Cuban Mojo Marinade

How to Make the Best Mojo Sauce

(Cuban Marinade)

Prep time: 15 minutes
Total time: 28 minutes
Yield: Varies

The key to making mojo is in the proportions.

INGREDIENTS:

3 heads garlic
2 teaspoons salt
1 teaspoon black peppercorns
1 1/2 cups sour orange juice
(In a pinch, use two parts orange to one part lemon and one part lime)
1 cup minced onion
2 teaspoons oregano
1 cup Spanish olive oil
The mojo with oil marinade is best for chicken, duck, fish, and so on. The oil prevents the meat from losing fat and moisture. If  using for a roasted pig it is better to omit the oil.
Mash garlic, salt, and peppercorns into a paste, using a mortar and pestle. Stir in sour orange juice, onion, and oregano. Let sit at room temperature for 30 minutes or longer.In a saucepan, heat olive oil to medium hot (approximately 220 degrees F) and remove from heat. Carefully whisk in the garlic-orange juice mixture (prepared above) until well blended.

Zucchini Tots

Ingredients  
Yield: 12 mini tots

  • 1 cup zucchini, grated (for me this was one zucchini, about 7 inches in length)
  • 1 egg
  • ¼ of an onion, diced
  • ¼ cup sharp cheddar cheese, grated
  • ¼ cup dry breadcrumbs
  • salt and pepper

Instructions

1. Preheat oven to 400°.  Grease a mini muffin tin with cooking spray.

2.  Grate the zucchini into a clean dish towel.  Wring all of the excess water out of the zucchini that you can (it won’t be much, but every little bit counts).

3.  In a medium bowl, combine all of the ingredients and season with salt and pepper.

4.  Fill each muffin section to the top, pushing down on the filling with your spoon so it’s nice and compacted (otherwise they’ll fall apart more when you try to take them out of the tin).

5.  Bake for 15-18 minutes in preheated oven.  The top will be starting to golden.  To easily remove from the pan (without scratching it to death), run a plastic knife around the edges of each tot and they should come right out.

Notes

  • The sharp cheddar can be substituted with whatever cheese you have on hand.

 

Spot Prawns with Tomato Confit, Garlic and Chile

 

 

Spot prawns from British Columbia are on the Seafood Watch green “Best Choices” list. Their populations are healthy and abundant.

This vibrantly colored, full-flavored dish comes from Suzanne Goin’s award-winning cookbook, Sunday Suppers at Lucques: Seasonal Recipes from Market to Table. “Serve the spot prawns with salt and lemon and a big hunk of crusty bread,” she advises. “This is a messy feast, so choose guests who will enjoy participating in a primal feeding frenzy.” If you can’t find spot prawns, use any sustainable fresh prawns or large shrimp sold in their shells.

~~~~

Ingredients

  • (Serves 6)
  • 24 large prawns* (about 4 ½ pounds)
  • 3/4 cup extra-virgin olive oil
  • Kosher salt
  • Freshly ground pepper
  • 1 1/2 cups sliced shallots
  • 1 tablespoon thyme leaves
  • 1 tablespoon thinly sliced chile de árbol
  • 1/2 cup sliced garlic
  • 2 teaspoons extra-virgin olive oil
  • 1 1/2 pints cherry tomatoes, cut in half
  • Yellow tomato confit (recipe below)
  • 1/4 cup sliced flat-leaf parsley
  • 1 tablespoon chopped oregano
  • 2 tablespoons sliced green basil
  • 2 tablespoons sliced opal basil
  • 1 lemon, for juicing

Directions

Use kitchen scissors to cut the shells of the spot prawns down their backs, from the base of their heads to the tips of their tails. (Don’t remove the shells.) If the prawns are wet, dry them with paper towels.

Heat two heavy-bottomed sauté pans over high heat for 3 to 4 minutes. (You will need to cook the prawns in batches to avoid overcrowding them.) Swirl 2 tablespoons of olive oil into each pan, and carefully place the prawns in the pans, on their sides.

Season each batch of prawns with 1/2 teaspoon salt and some pepper. Pour another 2 tablespoons of oil into each pan, and cook about 5 minutes, until the shells get some color and the flesh begins to turn opaque on the first side.

Turn the prawns over, drizzle another 2 tablespoons of oil into each pan, and season the second side of each batch with 1/2 teaspoon salt and some pepper. Cook another 3 minutes or so, until the prawns are just cooked. (You can peek inside the cut shell to see that the flesh is completely opaque.)

Remove the prawns to a platter and turn the heat under both pans down to medium-low. Divide the shallots, thyme, and sliced chiles between the two pans. Season each pan with 1/4 teaspoon salt and some pepper.

Cook 2 minutes, until the shallots are translucent, scraping the pan with a wooden spoon to release all the flavorful shrimp bits. Divide the garlic between the pans and cook 3 to 4 minutes, stirring often, until the shallots and garlic are soft and just starting to color.

Turn the heat back up to high and add half the cherry tomatoes, 1/2 teaspoon salt and lots of freshly ground black pepper to each pan. Taste for seasoning and cook a minute, stirring often.

Add half the prawns, sliced parsley, oregano and the two basils to each pan and roll the prawns in the cherry tomatoes to coat well. This final step really helps coat the prawns in the cherry tomato sauce.

Spoon the hot yellow tomato confit onto a large warm platter.

Arrange the prawns on the platter and squeeze a generous amount of lemon juice over them. Spoon the remaining cherry tomato sauce over the top.

Serve with lots of crusty bread for sopping up the sauce and juices.

* Other sustainable shrimp or prawns may be substituted.

YELLOW TOMATO CONFIT RECIPE

  • (Serves 6)
  • 1/2 cup sliced red onion
  • 2 dried chiles de árbol broken in half with your hands
  • 1 tablespoon sliced garlic
  • 2 sprigs basil
  • 2 sprigs oregano
  • 1 1/2 pounds yellow tomatoes
  • 1 cup extra-virgin olive oil
  • Kosher salt and freshly ground pepper
Yellow Tomato Confit Directions

Preheat the oven to 400º F.

Scatter the red onion, chiles, garlic, and basil and oregano sprigs in a baking dish. Core the yellow tomatoes and place them, stem side down, on top of the onions. Sprinkle with 2 teaspoons salt and pour the olive oil and 1 cup water over the tomatoes.

Note: The tomatoes should fit snugly in the baking dish in one even layer. If there is too much room in the pan, the sauce will be thin and lose some of its intensity.

Cook the tomatoes in the oven for about 50 minutes, until they soften and blister. Remove the pan from the oven and let cool 10 minutes.

Strain the tomatoes and onions over a bowl, saving the juice. Discard the herbs and half the chiles.

 

Hints from the Chef

  • The spot prawns should be cleaned right before they’re cooked and not any earlier.
  • Get in there and eat with your hands—peel open those shrimps and suck on them!
  • The prawns would also be great with steamed rice or over pasta.

http://www.montereybayaquarium.org/cr/cr_seafoodwatch/recipes/spotprawn_goin.aspx

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