Grilled Shrimp
If you’re too busy to cook or it’s too hot to turn on the oven then I’ve got a delicious and easy grilled shrimp recipe for you. If you don’t have a grill then you can quickly sauté the shrimp. The secret is all in the marinade.
INGREDIENTS
1 Pound Uncooked Shrimp
1/2 Cup Olive Oil
1/2 Cup Chopped Cilantro
3 Minced Garlic Cloves
Juice of 1 Lime
Juice of 1 Lemon
1 Cup White Wine
Zest of 1 Lime
1/8 Teaspoon Kosher Salt
1/8Teaspoon Freshly Ground Pepper
In a small mixing bowl, combine all of the ingredients. Pour into a ziplock storage bag. Make sure the shrimp is deveined. Place the uncooked shrimp into the ziplock bag. Let marinate for 10 minutes only. If you leave the shrimp in for longer the acid from the lemon and lime with “cook” the shrimp. Prepare your grill to medium hot. Cook for 3 minutes on each side. Remove from the grill and transfer to a serving platter. Serve immediately. Serve with a salad and rice. Serves 2
Fiesta Bean & Chicken Soup
With all of the rain we’ve been having I felt like making a nice homey soup. I came up with this hearty, but not too heavy, bean and chicken soup. It turned out to be just what the doctor ordered.
INGREDIENTS
5 Ounces Pinto Beans
5 Ounces Red Beans
5 Ounces Black Beans
8 Cups Water
1 Tablespoon Kosher Salt
3 Tablespoons Olive Oil
4 Ounces Cooked & Diced Chicken Breast
1 Large Chopped Onion
4 Chopped Green Onions
8 Minced Garlic Cloves
1 Cup Corn
2 Diced Tomatoes
2 Cups Salsa
6 Small Chopped Red & Yellow Peppers
1 Large Chopped Hot Pepper
6 Cups Chicken Broth
1 Bottle White Wine
1 Teaspoon Red Pepper Flakes,
1 Teaspoon Ground Cumin
1 Teaspoon Kosher Salt
1 Teaspoon Chili Powder
Rinse and drain the beans. Soak the beans for at least 6 hours or overnight. Place the beans in a large soup pot with 8 cups of water and 1 tablespoon kosher salt. Boil uncovered for 20 minutes. Lower the heat, cover and simmer for 3 hours until the beans are soft. Do not drain the beans. Uncover and add the chicken broth and stir. Add the olive oil, kosher salt, red pepper flakes, ground cumin and chili powder. Stir. Turn up the heat to medium and add the wine. Cook for 10 minutes. Add the onions, chicken, garlic, green onions, corn, tomatoes, red & yellow peppers, hot pepper and stir. Cook for 10 minutes and then add the salsa. Simmer for an hour to blend the flavors. Ladle the soup into bowls and serve immediately. The soup can be refrigerated for up to 4 days. If necessary, thin with additional chicken broth when reheating. Serves 8
Chopped Fiesta Salad
Sometimes you just need a good salad. I came up with this simple, yet tasty, fiesta salad that is a meal by itself or paired with a main course. I served it with roasted chicken breasts. Serve with salsa dressing.
INGREDIENTS
2 Cups Chopped Spinach
2 Cups Chopped Romaine
1 Chopped Ripe Tomato
1 Medium Chopped Red Bell Pepper
1 Medium Chopped Yellow Bell Pepper
1 Cup Corn
1 Large Chopped Cucumber
5 Chopped Radishes
1 Small Chopped Zucchini
Tortilla Chips
Salsa Dressing
Chop the spinach and romaine lettuce and place in a large bowl. Chop the tomato, red & yellow bell pepper, cucumber, radishes and zucchini. Add to the spinach and romaine. Add the corn. Toss the salad. Arrange tortilla chips around the edges of the bowl and crumble a few on top. Serve immediately as the tortilla chips tend to get a big soggy if left to sit long. Serves 4
To make the salsa dressing all you need to do is to combine 1 cup of ranch dressing to 2 cups of salsa in a food processor or blender. Place in the fridge for 30 minutes.
Peach Crisp
I came across a beautiful stack of organic peaches and ended up buying way too many. They were so juicy and flavorful, but I just couldn’t eat them all so I decided to make a peach crisp. The secret to my peach crisp is crystallized ginger. It just adds a nice little something with each bite.
INGREDIENTS
8 Large Sliced Peaches
1/4 Cup Light Brown Sugar
4 Tablespoons Unbleached Flour
1 Teaspoon Ground Cinnamon
1/4 Cup Crystallized Ginger
Topping
1/2 Cup Old Fashioned Oats
1/2 Cup Unbleached Flour
1/2 Cup Light Brown Sugar
1/2 Cup Sugar
1/2 Teaspoon Ground Cinnamon
12 Tablespoons Cold Butter
Preheat your oven to 350° F. Pour the peaches into a large glass baking dish. In a medium size bowl combine 1/4 cup light brown sugar, 4 tablespoons unbleached flour, crystallized ginger and 1 teaspoon ground cinnamon. Pour the mixture over the peaches and gently mix. For the topping combine 1/2 cup old fashioned oats, 1/2 cup unbleached flour, 1/2 cup light brown sugar, 1/4 cup sugar, 1/2 teaspoon ground cinnamon and 12 tablespoons gold butter in a medium size bowl. Cut in the butter until the mixture looks like coarse crumbs. You can achieve this by using either a pastry blender or two forks. Sprinkle the topping over the peaches and bake in the oven for 50 minutes until your crisp is bubbly around the edges. Remove from the oven and let cool for 10 minutes. Serve warm with vanilla ice cream. Serves 6
Stuffed Zucchini
As the summer marches on I find myself buried in zucchini and out of cooking ideas. Stuffed Zucchini is a nice side dish or can be served as a main course. If you are buying zucchini make sure to buy firm zucchini with tiny prickly hairs around the stem end. The hairs are a sign of freshness. Seeding the zucchini allows excess moisture to evaporate during cooking. Be sure to rinse the cannellini beans before using.
INGREDIENTS
6 Tablespoons Olive Oil
4 Medium to Large Zucchini (Halved & Seeded)
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
2/3 Cup Panko Bread Crumbs
2 Minced Shallots
6 Minced Garlic Cloves
1 3/4 Cup Rinsed Cannellini Beans
2 Large Chopped Tomatoes
6 Ounces Shredded Monterey Jack Cheese
1/2 Cup Chopped Fresh Basil
Preheat your oven to 400° F and move the oven rack to the upper middle position. Put a baking sheet on the rack and heat while preparing the zucchini. Wash and cut the zucchini lengthwise. Remove the seeds by running a small spoon inside each zucchini half to scoop out the seeds. Brush 2 tablespoons of olive oil over the cut sides of the zucchini and sprinkle with the 1/8 teaspoon salt and 1/8 teaspoon pepper. Put the zucchini halves, cut side down, on the hot baking sheet. Bake for 10 minutes until the zucchini is slightly softened and the skins are wrinkled. Turn the zucchini halves over and set aside on the baking sheet. Heat 2 tablespoons of olive oil in a large skillet over a medium heat. Add the bread crumbs, remaining salt and pepper and cook for 5 minutes. Stir often. The bread crumbs should be golden brown. Transfer the bread crumbs to a bowl and set aside. Wipe out the skillet with a paper towel. Heat the remaining olive oil in the skillet. Add the shallots and cook for 3 minutes. Stir in the garlic and cook for 1 minute. Add the cannellini beans and the chopped tomatoes. Cook for 3 minutes. Turn off the heat and stir in 1 cup of the Monterey Jack cheese and the basil. Divide the filling evenly among the zucchini halves. Pack lightly. Sprinkle the remaining cheese on the zucchini and then sprinkle the toasted bread crumbs. Bake the stuffed zucchini for 7 minutes until heated through. Remove from the oven and transfer to a serving platter. Serves 4
Bastille Day Croque Monsieur
Hey, it’s Bastille Day! Don a beret and some tricolor clothes and make a croquet monsieur to celebrate.
INGREDIENTS
4 Slices French or Italian Loaf Bread
2 Teaspoons Dijon Mustard
1 1/2 Cup Grated Gruyère Cheese
2 Slices Ham
2 Tablespoons Butter
Preheat your oven to 350° F. Spread 1/2 teaspoon of the Dijon mustard over each slice of the bread. Place 1/2 cup of the grated Gruyère cheese on top of the two slices of bread. Next, place the ham on top of the grated cheese. Finish with the remaining cheese on top of the ham. Place the other slice of bread on top. In a large skillet heat the butter over a medium heat until the butter is foaming. Carefully add the sandwiches and fry for 2 minutes on each side until they are golden brown. Transfer the sandwiches to a baking sheet and put into the oven for 5 minutes until the cheese has fully melted. Remove from the oven and place the sandwiches on a serving plate. Slice each sandwich in half and serve immediately. Serves 2
Celebrate All Things French!
Victoria’s Vodka Sauce
Another answer to cooking dinner on a hot day. Don’t turn on the oven. Whip up my delicious and quick sauce that has a splash of vodka. Pour over any pasta of your choice; throw together a simple salad and you’ve got a nice weeknight meal.
INGREDIENTS
4 Tablespoons Olive Oil
1/4 Pound Diced Pancetta
1/3 Cup Vodka
28 Ounce Can of Diced Italian Plum Tomatoes
1/3 Cup Heavy Cream
1/8 Teaspoon Kosher Salt
1/8 Teaspoon Freshly Ground Pepper
1 Clove Minced Garlic
Parmigiano Reggiano Cheese
In a large skillet heat the olive oil over a medium heat. Add the minced garlic and diced pancetta and sauté for 3 minutes until the pancetta is light in color. Turn the heat down and remove the skillet. Slowly add the vodka and return the skillet back to the burner. Be careful not to start a kitchen fire. Stir the vodka until it has almost evaporated. Pour in the entire can of diced Italian plum tomatoes, juice included. Stir. Add the cream, kosher salt and pepper and let simmer for 15 minutes. You want the sauce to have a medium thick consistency. I like to serve my vodka sauce over penne pasta, but you can serve it over any pasta that you like. Sprinkle with freshly grated Parmigiano Reggiano cheese and you’ve got yourself a feast! Serves 4
Cheesy Quesadillas
It’s hot out and who wants to turn on the oven. Serve with my Chunky Guacamole and you’ve got a quick no-fuss dinner. These quesadillas can also be served as an appetizer or a light lunch. Easy to double or triple this recipe too.
INGREDIENTS
2 Large Flour Tortillas (8 Inches)
1 Cup Shredded Cheddar or Monterey Jack Cheese
2 Tablespoons Minced Jalapenos
Olive Oil
1/8 Teaspoon Kosher Salt
Heat a large non-stick skillet over a medium heat for 3 minutes. Put 1 tortilla in the skillet and cook for 2 minutes until soft and puffed slightly at the edges. Turn the tortilla over and cook for another 2 minutes. Remove the tortilla and place on a cutting board. Sprinkle 1/2 cup of the shredded cheese and 1 tablespoon minced jalapenos over half of the tortilla. Make sure to leave about 1/2 inch boarder around the edges. Fold the tortilla in half over the filling. Press to flatten. Brush the tops generously with olive oil and sprinkle lightly with the kosher salt. Set aside and repeat the process with the second tortilla. Place the quesadillas back in the skillet with the oiled side down. Cook for 2 minutes over a medium heat until crisp and browned. Brush the tops with the remaining oil and sprinkle lightly with the remaining kosher salt. Turn the quesadillas and cook for another 2 minutes until crisp and browned. Remove the quesadillas and place back on the cutting board. Let cool for 4 minutes. If you don’t let the quesadillas cool the cheese will ooze out when cut. Cut into quarters and serve with Chunky Guacamole. Serves 4
Green Bean Sauté
I am a big fan of crunchy vegetables. After picking up a couple pounds of organic green beans from the farmers’ market I decided to make my Green Bean Sauté. Some people like to blanch their vegetables before throwing them in the sauté pan, but I prefer the extra crunch.
INGREDIENTS
3 Pounds Trimmed & Stringless Green Beans
2 Tablespoons Olive Oil
5 Sliced Garlic Cloves
1 Large Sliced Shallot
1/8 Teaspoon Kosher Salt
1/8 Teaspoon Freshly Ground Pepper
In a large sauté pan heat the olive oil over a medium heat. Add the garlic and shallots. Cook for 1 minute. Make sure that the garlic and shallots don’t burn. Add the green beans, salt & pepper and cook for 10 minutes. Stir occasionally. Remove from the heat and place in a serving bowl. Serves 4
Simple Beets
Even as a kid I have loved beets and I still love them today. Beets are one of those vegetables that I could eat every day. Whenever I go to the farmer’s market the first thing I usually pick up are an assortment of fresh beets. I usually pickle them, but sometimes I like to make Simple Beets which are basically naked little things. When choosing beets it is important to select small or medium sized beets. The roots should be firm and the skin smooth & deep in color. The smaller beets may be so tender that you may not have to peel them after they are cooked. Pass on beets that are soft or have bruises or spots. These are signs that the roots are old, fibrous and tough.
INGREDIENTS
1 Bunch Beets
1 Tablespoon Kosher Salt
Wash your beets and trim the ends before cooking. Fill a medium size pot with water and add the kosher salt and washed beets. Bring to a boil and cook for 30 minutes or more depending on how large your beets are. Beets are cooked when you can easily insert a fork or the tip of a knife into the beet. When done, remove from the heat and gently rinse under cold running water. The skins should slip right off. Slice the beets and serve warm or at room temperature. You can dress the beets with a vinaigrette dressing or add sweet onion, parsley and hardboiled egg slices for a healthy salad. If you are mixing beets with other vegetables or adding to a salad it is a good idea to cook and dress the beets separately and add them last because their intense color will seep into all of the other vegetables. Beet juice can stain your skin so wearing kitchen gloves may be a good idea when you are handling the beets. If your hands do become stained all you need to do is rub some lemon juice on them to remove the beet stain. Serves 2
