Shrimp with Roasted Tomatoes and Feta

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Shrimp and feta is one of those combinations that I’ve been wanting to try for what seems like forever now, but just never got around to it. So, when my friend Tara raved about this dish after they’d had it for dinner last week, I had to get the recipe and finally give it a try.

This meal couldn’t get any easier. The step that takes the longest amount of time, or the most effort, was peeling the shrimp. This is a great way to use up the last of the tomato plants that are on the vines – and roasting them just intensifies their flavor. Then, to bring feta to the party too? Flavor bomb, people. This dish kind of reminded me of a good shrimp scampi – only more amped up flavor profile.Next time I’ll probably give the shrimp a quick saute in a skillet before adding them to the oven. The texture was just a wee bit mealy on the outside – I think due to the fact that you don’t have that quick burst of intense heat to sear the outside. And that’s all you’d need – less than a minute. Just enough to get them started, then finish off the cooking in the oven.

I served it over pasta, but next time I’ll probably just go with some crusty bread and a salad. This dish will definitely be making more appearances in our kitchen!

Shrimp with Roasted Tomatoes and Feta

5 large tomatoes, cut into eighths
3 tablespoons  olive oil
2 tablespoons  minced garlic
kosher salt and black pepper
1 1/2  pounds  medium shrimp, peeled and deveined
1/2  cup  chopped fresh parsley
1 tsp chopped fresh oregano (or 1/2 tsp dried)
2  tablespoons  lemon juice
1  cup  feta cheese, crumbled
crusty bread, for serving

Heat oven to 450 F. Place the tomatoes in a 9×13 baking dish and drizzle with olive oil. Sprinkle with minced garlic, 1 teaspoon each salt and pepper. Toss to combine. Roast on top rack of oven for 20 minutes.

Remove baking dish from oven and stir in the shrimp, parsley, and lemon juice. Sprinkle with the feta.

Return the dish to oven until the shrimp are cooked through, 10 to 15 minutes. Serve warm with the bread.

Source:  slightly adapted from Real Simple

Bacon, Roasted Corn, and Poblano Pasta

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I always love finding a new quick and easy pasta dish that we all enjoy. And this one has moved right up to the top of my list of favorites! My best friend has been making this pasta, sans poblanos, for a couple years now. I finally got around to making it a few weeks ago, and it really “wow-ed” us all.

I used fresh corn, since it was available. But, I know that other folks have used frozen, and it’s still delicious. I roasted my ears of corn, and would probably do so with the thawed kernals as well. Then to combine that sweetness with smokey bacon and roasted poblano peppers? That is in a cream sauce? So, so good. This dish is too good not to enjoy all year long – fresh corn or not!

Bacon, Roasted Corn, and Poblano Pasta

1 pound dried pasta (I used linguine)
6 slices bacon, chopped
¼ cup minced shallots
3 ears of corn, or 3 cups frozen kernals
2 poblano peppers
½ chicken stock
1 cup cream
1 tsp chives or scallions, chopped

Char ears of corn and poblano peppers over an open flame on the grill, in the broiler, or on a grill pan for several minutes. Turning to evenly char all sides. Place the peppers in a small bowl and cover with plastic wrap to steam. Set aside for 10 minutes before peeling, seeding, and dicing. Cut the kernals off the cobs and set aside.

Prepare pasta per package instructions. Meanwhile, in a nonstick sauté pan over medium-high heat, cook bacon until crispy, about 5 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Add shallots and sauté until tender, 3 to 5 minutes. Add the chicken stock and deglaze pan with wooden spoon, simmer for 1 minute. Add the corn and poblanos and simmer for 5 minutes more. Stir in the cream and simmer for another minute. Stir in the chives, bacon and pasta.

Serve warm.

Source: adapted from So Tasty, So Yummy

Chicken Parmesan

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Chicken Parm is definitely one of my favorite choices when it comes to Italian fare. A tender chicken cutlet, breaded and pan fried – then slathered in a zesty tomato sauce and melted cheese. How can you not love it? It’s also a relatively quick dinner, that can be pulled together with pantry staples.

I remember my early days; making this dish with pre-breaded chicken breasts and jarred tomato sauce. But, once I made it from scratch, there was just no comparison. No going back. I’ve been known to use a jarred sauce in a pinch, actually have a couple of jars of sauce in the pantry that I need to whittle down. But, after making this super quick marinara a few months ago – I just haven’t been using the store bought stuff. If you’ve not made chicken parm at home before, give it a try. It’s a classic dish that anyone should be proud to have “under their belt”. Enjoy!

Chicken Parmesan

1 cup all-purpose flour
2 eggs
3 cups fresh breadcrumbs*
4 boneless, skinless chicken breasts
salt and pepper
1/2 cup vegetable oil
2 cups marinara sauce
1 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, shredded

Adjust oven rack to the middle position and heat the oven to 200 degrees. Spread the flour in a shallow dish. Beat the eggs in a second shallow dish. Spread the breadcrumbs in a third shallow dish.

Pound the chicken to an even thickeness, about 1/2-inch. Pat dry with paper towels, and season with salt and pepper. Working with one piece of chicken at a time, dredge through flour, then dip into the egg, and finally coat with the breadcrumbs. Press on the breadcrumbs to make sure they adhere. Lay the breaded chicken on a plate.

Heat the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add two pieces of chicken and cook until light golden brown on both sides, 4 to 6 minutes.

Drain the chicken briefly on paper towels, then transfer to a paper-towel lined plate and keep warm in the oven. Repeat with the remaining breaded chicken.

After cooking, place the breaded chicken over cooling rack placed inside a rimmed baking sheet. Increase the oven temperature to 450 degrees. Spoon 1/4 cup marinara over the top of each chicken breast, then sprinkle with 1/4 cup mozzarella cheese and 1 tablespoon of shredded Parmesan. Bake the chicken until the cheese has melted and browned, about 5 to 10 minutes.

Serve with pasta and remaining marinara sauce.

* To make the breadcrumbs, tear 4 pieces of sandwich bread into quarters and pulse in a food processor to coarse crumbs, about 8 pulses. 

Source: The America’s Test Kitchen Family Cookbook

Chicken Marsala

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You know those chef competitions that are so popular right now (Top Chef, Master Chef, etc)? At some point or another, they are usually asked to prepare their signature dish. Id’ have to say that chicken marsala would be mine. It’s one of the first recipes that I’d ever tackled back in my newlywed days, it was even the first post I made here on the blog. This was the also the first recipe I’d ever tried from Cook’s Illustrated, which quickly became my go-to recipe source. So many good things I associate with this recipe!

Which is why I figured I’d take a new shot for you guys when I made this last week. I’ve probably made this dinner 100 times, and it still never ceases to “wow” us. It’s perfect for company too – impressive, but much of the prep work can be done beforehand, which is great for dinner parties. When browsing through the ingredients list, the sweet Marsala might throw you a bit. Who wants a sweet wine in their savory sauce, right? But trust me, the sweetness is balanced out with plenty of fresh lemon juice. I’ve tried it with dry Marsala as well, but it’s just not as flavorful – sweet definitely wins out. If you can’t find sweet Marsala, use dry but omit most of the lemon juice. Paired with a pile of fettuccine and a nice green salad, this is truly a perfect meal!

Chicken Marsala

4 boneless, skinless chicken breasts
1 cup unbleached all-purpose flour
kosher salt
ground black pepper
2 tablespoons olive oil
4 slices of bacon, chopped
2 cups white or cremini mushrooms
2 large garlic cloves, minced (about 1 tbsp.)
1 tbsp. minced shallot
1 tbsp. tomato paste
1  cup Marsala wine (sweet)
1/2 cup chicken stock
1 lemon, juiced
6 tbsp. unsalted butter
2 tbsp. chopped fresh parsley leaves

Adjust oven rack to lower-middle position, place large heatproof dinner plate on oven rack, and heat oven to 200 degrees.  Meanwhile, pound the chicken breasts to a 1/2 inch thickness in between 2 pieces of plastic wrap. Pat chicken breasts dry. Place flour in shallow baking dish or pie plate. Season both sides of chicken cutlets with salt and pepper. Working one piece at a time, coat both sides of chicken breasts with flour. Shake to remove excess flour, and set aside.

Heat oil in 12-inch heavy-bottomed skillet over medium-high heat until very hot (you can hold your hand 2 inches above pan surface for 3 to 4 seconds), about 3 minutes.  Place floured cutlets in single layer in skillet and cook until golden brown, about 4 minutes. Using tongs, flip cutlets and cook on second side until golden brown and meat feels firm when pressed with finger, about 4 minutes longer.  Transfer chicken to heated plate and return plate to oven to keep warm.

Return skillet to low heat and add bacon; saute, stirring occasionally and scraping pan bottom to loosen browned bits until bacon is brown and crisp, about 4 minutes. With slotted spoon, transfer bacon to paper towel–lined plate.

Add mushrooms and increase heat to medium-high; saute, stirring occasionally and scraping pan bottom, until liquid released by mushrooms evaporates and mushrooms begin to brown, about 8 minutes. Add garlic and shallot and saute for 1 minute. Add tomato paste, and cook until paste begins to brown, about 1 minute.

Add Marsala and chicken stock, and increase heat to high.  Scrape browned bits from pan bottom, and bring to boil. Reduce heat to medium, and simmer until sauce is slightly syrupy and reduced to about 1 1/4 cups, about 5 minutes.

Off heat, add lemon juice and any accumulated juices from chicken in the oven; whisk in butter 1 tablespoon at a time.  Season to taste with salt and pepper, and stir in parsley. Return chicken breasts to pan and simmer in sauce for a few minutes before serving.

Source: adapted from Cook’s Illustrated, May 2000