Month: March 2015

Baked Shrimp Scampi…BONUS – Orange Rice with Celery!

So today you get two for one recipes. These went so well together I decided to share them together. First up is the baked scampi, breaded with lots of garlic and butter and a lemony flavor. It goes well with the orange and garlic in the rice, with a touch of crispiness from the celery. I see no reason why you could not substitute asparagus pieces for the celery…peas would not cut it in this recipe…LOL

Baked Shrimp Scampi (Ina Garten – Food Network)

Ingredients

2 pounds (12 to 15 per pound) shrimp in the shell

3 tablespoons good olive oil

2 tablespoons dry white wine

Kosher salt and freshly ground black pepper

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

4 teaspoons minced garlic (4 cloves)

1/4 cup minced shallots or green onions

3 tablespoons minced fresh parsley leaves

1 teaspoon minced fresh rosemary leaves

1/4 teaspoon crushed red pepper flakes

1 teaspoon grated lemon zest

2 tablespoons freshly squeezed lemon juice

1 extra-large egg yolk

2/3 cup panko (Japanese dried bread flakes)

Lemon wedges, for serving

Directions Preheat the oven to 425 degrees F.

Peel, devein, and butterfly the shrimp, leaving the tails on.

Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper.

Allow to sit at room temperature while you make the butter and garlic mixture. In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish.

Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp.

Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges. …and now for the Orange Rice…

Orange Rice With Celery (Rio Caliente Hot Springs Spa – Guadalajara)

1 cup brown rice (I used Jasmine)

1 cup celery chopped

½ cup green onions chopped

2 cloves garlic chopped

2 T sunflower oil ( I used avocado oil)

1 cup water

1 cup fresh orange juice

Brown the rice, celery, green onions and garlic in the oil. When vegetables are tender, add water and orange juice. Cover. Cook 40 minutes, covered, over LOW flame. Let stand for 5 minutes. This rice dish goes so well with fish, etc.

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Crock Pot Orange Chicken

Crock Pot Orange Chicken

Ingredients
• 1½ pounds boneless chicken, cut in 2-inch chunks or slivers
• ½ cup flour
• ½ cup panko (Japanese bread crumbs)
• ½ cup milk
• 1 egg
• 2 TB olive oil (I prefer peanut oil)
• 1 TB kosher salt
• 6 ounces (1/2 can) frozen orange juice concentrate (no pulp), thawed
• 3 TB brown sugar
• 1 tsp. balsamic vinegar
• 3 TB ketchup
• 6 ounces (other 1/2 can) orange juice concentrate

one green onion chopped
Instructions
1. In a small bowl mix egg and milk.
2. In a separate bowl, mix your flour and panko. In 5-10 piece batches, soak chicken chunks in milk mixture then in flour mixture, Repeat this twice.
3. In a large skillet, heat olive oil on the stove and brown your chicken on all sides. You will not be fully cooking the chicken, just giving it a nice coat. Place the chicken pieces into your slow cooker
4. In a small mixing bowl, combine 1/2 of the orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup. Add more sugar if you prefer a sweeter taste. Pour sauce evenly over the chicken, and carefully toss to coat.
5. Cover and cook on low for 6 hours, or on high for 3 to 4*. Serve warm over the rice of your choice.
6. Just before finishing add the remainder of the orange juice and continue to heat.

Sprinkle with chopped green onions.
I found that this recipe was actually done in a little over 1 ½ hours on LOW. Maybe its because I am at sea level…LOL

Glazed Balsamic Chicken

This recipe is quick and tasty…

Glazed Balsamic Chicken (Canadian Living)
Ingredients
• 1/4 cup (60 mL) all-purpose flour
• 1/4 tsp (1 mL) each salt and pepper
• 4 boneless skinless chicken breasts
• 2 tbsp (30 mL) vegetable oil (do NOT use olive oil as it heats too quickly)
• 3 cloves garlic, minced
• 1/2 tsp (2 mL) crumbled dried sage or rosemary
• 1 cup (250 mL) chicken stock
• 2 tbsp (30 mL) balsamic vinegar
• 2 tsp (10 mL) liquid honey
• 1 tbsp (15 mL) chopped fresh parsley
Preparation
• In shallow dish or plastic bag, combine flour, salt and pepper. Add chicken and turn or shake to coat.
• In large nonstick skillet, heat half of the oil over medium heat; fry chicken, turning once, until no longer pink inside, 12 minutes. Remove to plate and keep warm.
• Add remaining oil to pan; cook garlic and sage just until golden, about 1 minute. Sprinkle with any remaining flour; cook, stirring, for 30 seconds. Stir in stock, vinegar and honey; cook until thickened enough to coat back of spoon.
• Return chicken and any accumulated juices to pan, turning to coat; cook until chicken is glazed, about 1 minute. Sprinkle with parsley.

Onion Orange Chicken

Onion Orange Chicken This one has been around for quite a few years. Simple enough for kids, supervised by parent….

1 pkg. Lipton Onion soup mix

1 can frozen orange juice, thawed

2 1/2 lb, chicken cut up*

Preheat oven to 400 F.

Blend soup and juice. Pour 1/2 of it over the chicken pieces in a baking dish. Bake, basting frequently with the other half of the juice mixture. Cooking time about one hour. Serve with rice of your choice, along with some vegetables.

* I used boneless chicken thighs and the cooking time was around one half hour.

Thai Curry Meatballs

Keeping with the Thai theme from last week, here is another you might like. Since we buy meatballs in bulk at Costco they are a staple in our freezer. I came across this recipe in Canadian Living.
THAI CURRY MEATBALLS

Ingredients
• 1 tbsp (15 mL) vegetable oil
• 2 carrots, grated
• 1 onion, thinly sliced
• 1 tbsp (15 mL) grated ginger-root
• 1/2 tbsp (15 mL) mild Thai red curry paste (or more if you like it hotter)
• 1 can (398 ml) coconut milk
• 1/2 tsp (2 mL) salt
• 20 prepared meatballs, (frozen)
• 1 cup (250 mL) frozen peas
• 1/4 cup (60 mL) chopped fresh coriander/cilantro
• 1 tbsp (15 mL) lime juice or lemon juice
Preparation
In heavy saucepan, heat oil over medium heat; fry carrots, onion, ginger and curry paste, stirring occasionally, until onion is softened, about 3 minutes.
Add coconut milk and salt ; reduce heat and simmer, stirring often, until slightly thickened, about 10 minutes.
Add meatballs; simmer, stirring often, until hot, 20 minutes. Add peas, coriander and lime juice; heat through.