Friday, February 11, 2011

Happy 11th/5th anniversary!

Baked Shrimp Scampi, Parmesan Green Beans, Ribeye with wild brown rice.
Sauteed Fresh Green Beans with Parmesan cheese

Perefectly Grilled Ribeye
Prepping the shrimp
Lining up the shrimp and adding the topping!

My husband and I recently celebrated our 11th Anniversary...5th year marriage. This was the dinner I made for our quiet evening at home. Well as quiet as could be expected with a 4 yr old and a 1 yr old :)
 Baked Shrimp Scampi, Fresh Parmesan Green Beans, and Ribeye with Brown Wild Rice

From Ina Garten


  • 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
  • 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


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.

RIBEYE Steaks with brown wild rice
I seasoned the ribeyes, salt, pepper, 2 shakes on each worshteshire sauce. Let steaks get to room temp. Then cook to your liking :)
Let steaks rest then slice.
Serve with your choice of rice or other sides.

Easiest chicken parmesan you will ever make :)

Easiest Chicken Parmesan EVER!
Here is my version of Chicken Parmesan...I find it to be very simple and extremely flavorful!
Chicken breasts
seasoned bread crumbs
italian dressing (any brand will work)
Fresh Mozzarella
Fresh Parmesan

Preheat oven 375
1. Allow chicken to marinate. You can place chicken into a container with dressing that covers the top of the chicken. You can marinate for an hour or overnight.
2. Coat chicken in seasoned bread crumbs.
3. Saute Chicken with 4 tsps  of EVOO in a frying pan. Only for 3 minutes on each side. Just to brown, not to cook fully.
4.  Place chicken on a sheet pan (if your frying pan cannot stand the heat of the oven) cook in oven for 15 minutes. Remove chicken from oven.
5. Place a few tbs of fresh marinara on chicken, then add the Fresh cheeses on top of the chicken  and place back into the oven until cheese are bubbly and melted.

Fresh Marinara ( I make my is one that I like)


  • 1 tablespoon good olive oil
  • 1 cup chopped yellow onion (1 onion)
  • 1 1/2 teaspoons minced garlic
  • 1/2 cup good red wine, such as Chianti
  • 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper


Heat the olive oil in a large (12-inch) skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes.

Fresh Mozzarella and Fresh Parmesan!
Marinated Chicken, seasoned bread crumbs, fresh cheese.

Chicken Parmesan, Salad, and Foccacia bread

Shrimp 'n grits y'all!

Shrimp and Grits! YUM
(sorry for the shadowed pic...flash was not on :()
After a recent trip to Savannah I have been craving GOOD shrimp and grits! Savannah is known for shrimp and grits with greens. Here is a recipe I found that definately hit the spot!

From William Sonoma Catalog:
1 1/2 lbs. large shrimp (peeled and deveined)
salt and fresh pepper to taste
2 tbs all purpose flour
1/2 cup diced red peppers
2 garlic cloves, minced
1/3 cup of sliced green onions (white and green parts)
2 plum tomatoes, diced
1/3 cup of chicken stock
4 tsp of lemon juice 
1 1/2 tsp tabasco sauce

*serve with grits with cheese

Pat shrimp dry. Put in shallow bowl, season with salt and pepper and toss with flour to coat evenly. In fry pan over medium-high heat, warm tbsp of bacon fat. Working in batches, brown shrimp until almost cooked through, about 2 minutes, transfer to plate.

Return pan to medium-high heat; warm 2 tbs bacon fat. Add bell pepper, garlic, salt, pepper;cook, stirring occasionally, until softened, 5-7 minutes. Add shrimp and accumulated juices, bacon, green onions, tomatoes, stock, lemon juice and tabasco. Cook, stirring frequently, until shrimp are opaque, 2-3 minutes.

Divide grits amon 6 bowls; top with shrimp mixture. Serve immediately. Serves 6.