Tag Archives: white wine

Shrimp and Chorizo Soup

15 Apr
Shrimp and Chorizo Soup

Shrimp and Chorizo Soup

I saw this recipe on Food52 a few days ago, the daughter was gone for the night (she doesn’t like shrimp, crazy huh?) and it was a quick and easy recipe — especially since I had a bag of homemade shrimp stock in the freezer. No-brainer for me. Thirty minutes TOPS to make this if you have the stock. There are lots of great flavors going on in this. If you don’t have shrimp stock on hand, the original recipe here has the method to make it, which doesn’t take that long. Don’t forget the crusty bread to sop up the soup!

I was hoping to post my “big announcement” this weekend, but I’m still dealing with the logistics. Hopefully next week!

Shrimp and Chorizo Soup
Adapted from Shrimp and Chorizo Stew, by Josh Cohen at Food52

4 ounces Mexican chorizo sausage
1 tablespoon olive oil
1/3 cup minced shallots
1/2 cup diced tomatoes (fresh is better if you have it)
1/2 teaspoon smoked paprika
1/4 cup dry white wine
2 1/2 cups shrimp stock
1/2 pound jumbo shrimp, peeled and deveined
Salt, to taste
Fresh thyme sprigs, for garnish
Crusty toasted buttered bread, for serving

Chorizo and Shallots

Chorizo and Shallots

Remove the chorizo from its casing and cook in the oil over medium-high heat in a deep skillet, until cooked through and a bit caramelized. Add the minced shallots and cook until translucent, then add the diced tomatoes and smoked paprika. Cook and stir gently until tomatoes just start to break down.

Tomatoes and Smoked Paprika Added

Tomatoes and Smoked Paprika Added

Add the white wine and shrimp stock, then turn to high and bring to a boil. Reduce heat until just simmering, then add the shrimp.

Simmering Shrimp

Simmering Shrimp

At this point you can start toasting your bread.  When the shrimp are cooked through (about 5 to 7 minutes), turn off heat, taste for salt, and add if necessary. Ladle into bowls, garnish with fresh thyme leaves, and serve with hot buttered crusty bread.

Shrimp and Chorizo Soup

Shrimp and Chorizo Soup

Sous Vide Pork Scallops with Lemons and Capers

9 Apr
Sous Vide Pork Scallops with Lemons and Capers

Sous Vide Pork Scallops with Lemons and Capers

I’m a sucker for deals on meat, no matter what cut you end up with. Because with a sous vide circulator, you can make delicious meals with even the cheapest of cuts. In this case, I had a couple of boneless pork loins, each in a very different shape and thickness. I cut and pounded the meat into similar-sized portions, spiced and bagged, then let the sous vide do its magic. After a relatively short bath, a quick sear and gravy will give you a restaurant-worthy dish. Pair it with a quick pressure-cooked risotto and peas side, and you’ve got a meal!

Down to business:

Sous Vide Pork Scallops with Lemons and Capers
Slightly adapted from Foodiecrush

3/4 pound boneless pork
Salt and pepper, to taste
Fresh sage leaves, one per slice
4 tablespoons butter, divided
2 teaspoons oil, preferably high-heat such as grapeseed
2 tablespoons flour
1/2 cup white wine
1 cup chicken stock
1 lemon, half for juice and half sliced
1/8 cup capers

Seasoned and Vacuum Sealed Pork Scallops

Seasoned and Vacuum Sealed Pork Scallops

Cut pork into equal portions, then pound to about 1/4-inch thickness. Salt and pepper each side, to taste. Press a sage leaf onto each portion, then a small pat of butter on top of each leaf. Place the pork in one layer in a gallon zip-top bag, then vacuum seal using the water immersion method.

Cook in the sous vide bath for one hour with the temperature set at 139 degrees F. When done, remove pork to a plate and discard sage leaves. Reserve the juice left in the bag for the gravy.

Quick-Searing the Pork

Quick-Searing the Pork

Heat oil in a skillet to medium high, then sear the pork quickly on each side until browned. Remember the pork is cooked through now. Set pork aside on a plate and make the gravy.

Add 2 tablespoons of butter to the skillet, then stir in the flour to make a paste. Pour in the reserved pork juices, wine, and chicken stock, whisking until thickened.

Lemon and Caper Pan Sauce

Lemon and Caper Pan Sauce

Squeeze in the juice of half the lemon, the capers, and stir to combine. Nestle the pork scallops into the gravy, then top with remaining lemon slices. Heat until pork is warmed through. Serve with pan-gravy and sides of choice.

Sous Vide Pork Scallops with Lemons and Capers2

Sous Vide Pork Scallops with Lemons and Capers

p.s. I have some exciting news to share with you soon regarding my future, so stay tuned!

 

Braised Lemon Chicken with Artichokes and Salami over Pasta

11 Mar
Braised Lemon Chicken with Artichokes and Calabrese Salami Over Pasta

Braised Lemon Chicken with Artichokes and Calabrese Salami Over Pasta

Call me crazy for making this, but it turned out so awesome (to me) that I ate it for lunch THREE DAYS STRAIGHT. Never mind the opinions of the household members.

I had some lingering Calabrese salami and frozen artichokes hanging out in the usual places, and decided to throw caution to the wind and make something up. As it turns out, mixing chicken and salami is not so uncommon (it’s a New Orlean’s dish). Neither is mixing artichokes and salami (pizza, anyone?). Why not marry them all into one dish?? And then serve it over pasta?

This is a delight for the taste buds and even guest-worthy, if you have friends who aren’t intimidated by the bold and adventurous. 🙂

Braised Lemon Chicken with Artichokes and Salami over Pasta

1 1/4 pounds chicken breasts or thighs (mine were boneless/skinless breasts)
Salt and black pepper for seasoning chicken, to taste
2 tablespoons olive oil
1/2 cup sliced onions
1 large garlic clove, peeled and minced
1/2 cup sliced fennel bulb
5 ounces frozen artichokes (that’s 1/2 bag of Trader Joe’s)
1/2 cup large-diced salami (I used Calabrese, also TJ’s)
1 large stalk fresh sage
1/2 teaspoon dried oregano
1/4 cup chopped fresh Italian flat-leafed parsley, plus more for garnish
1/4 teaspoon crushed red pepper flakes
1/4 dry white wine
2 tablespoons tomato paste
2 tablespoons flour
1 1/4 cups homemade or low-sodium chicken stock
Juice of 1/2 small lemon, plus lemon slices from the other half
Cooked pasta of choice

Preheat oven to 375 degrees.

Cut chicken into large sections, if large. Season the chicken with salt and pepper, to taste. Over medium-high heat, add the oil and sear the chicken until browned on all sides, a few minutes a side. The chicken will cook more later, so remove and place in a 2-quart casserole dish with a cover.

Veggies and Salami

Veggies and Salami

Add the sliced onion and fennel to the hot skillet for about 5 minutes, stirring until starting to soften and brown, then add the salami and sage. Cook until the salami begins to crisp up a bit. Add the garlic, artichoke hearts, oregano, parsley, and red pepper flakes.

Beautiful Base for Sauce

Beautiful Base for Sauce

Pour in the wine to deglaze the pan, scraping the bits off the bottom. Add the tomato paste and stir to incorporate. Then add the flour, again stirring to incorporate. Now pour in the chicken stock and bring to a simmer, stirring constantly until slightly thickened. Last, squeeze in the juice of the half lemon.

Sauce Mixture for Chicken

Sauce Mixture for Chicken

Pour the mixture over the chicken in the casserole dish, arrange sliced lemons over top, cover with foil, then with the lid.

Cooked Chicken in Veggie Salami Sauce

Cooked Chicken in Veggie Salami Sauce

Place in heated oven and roast for about 40 to 45 minutes until chicken is cooked through.

Meanwhile, cook the pasta according to directions.

Uncover and sprinkle with fresh parsley, for garnish. Serve over cooked pasta of choice (I used angel hair) with plenty of sauce and vegetables. For the leftovers, I found shredded Mozzarella cheese to be a fantastic addition!

Braised Lemon Chicken with Artichokes and Calabrese Salami

Braised Lemon Chicken with Artichokes and Calabrese Salami

 

Download and Print this Recipe

Download and Print this Recipe

 

Grated Heirloom Tomato and Shrimp Pasta

27 Aug
Grated Heirloom Tomato and Shrimp Pasta

Grated Heirloom Tomato and Shrimp Pasta

My good WP and FB friend Kat shared a video a couple of weeks ago of how to make a fresh box grater tomato sauce, and with a garden full of ripening tomatoes I knew I would be making a fresh-grated tomato sauce in the immediate future.

Hanging Tomato Plants

Hanging Tomato Plants

And of course I had to add shrimp, as my hubby and I are really enjoying our lack of daughter’s presence for dinners this summer so that we can eat this scrumptious shellfish, which is the ONLY seafood she doesn’t like.

The tomatoes in our garden are really small this year, so I didn’t even bother to slice them in half before grating. I just trimmed a tiny slice off the top, then grated away! I am sold on this method of preparing tomatoes for a sauce. Since I was planning on adding shrimp to this, I gussied everything up and cooked it for a short spell so that the shrimp would have a delicious sauce to simmer in.

Fresh Picked Heirloom Tomatoes

Fresh Picked Heirloom Tomatoes

My husband said I should put a tomato meter rating on my recipes, like the movie review site Rotten Tomatoes does, lol. With that, we give this recipe 5 ripe tomatoes! (Note: This recipe feeds two. Feel free to double as necessary.)

So what am I waiting for?! Here is the recipe:

Grated Heirloom Tomato and Shrimp Pasta

4 ounces dry Linguine or other pasta
3 tablespoons olive oil, divided
2 cloves garlic, peeled and minced
1/4 sweet onion, chopped
Large splash of good white wine
Enough tomatoes for 1 cup grated sauce
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh basil leaves
Salt or Mrs. Dash and ground black pepper, to taste
Large pinch of crushed red pepper flakes
1/4 pound raw shrimp, peeled and deveined
2 cups fresh spinach, roughly chopped

Shrimp and Pasta Dish Ingredients

Shrimp and Pasta Dish Ingredients

Cook pasta according to package directions. When done, reserve about a half cup of liquid, then drain and return to pot, cover and keep warm on lowest setting. Add small splashes of reserved pasta water and stir occasionally to keep it from sticking while preparing the rest of the dish.

While pasta is cooking, slice a small piece off the top of each tomato and grate flat-handed on a box grater down to the skin. Grate enough tomatoes for 1 cup of sauce.

Grated Tomatoes and Such

Grated Tomatoes and Such

Add half the oil to a skillet over medium heat and cook the onion until translucent. Add the garlic for a minute more then add in a splash of wine. Add the rest of the oil, the grated tomato sauce, oregano, basil, and seasonings. Bring to a low simmer.

Simmering Fresh Tomato Sauce

Simmering Fresh Tomato Sauce

Nestle the shrimp into the sauce and cook for a few minutes, then flip over with tongs and cook for a few more until almost done. Last, add the chopped spinach, and simmer until wilted and shrimp are just cooked through.

Shrimp and Spinach Added to Sauce

Shrimp and Spinach Added to Sauce

Stir in the cooked pasta and additional reserved water until desired consistency. Serve on plates with a side salad and/or rustic bread.

Cooked Pasta Added to Sauce

Cooked Pasta Added to Sauce

Note how I did NOT add any cheese to this, as apparently the European world eschews cheese on seafood so I followed suit. I did not miss the cheese at all! I must say, this is the brightest, freshest tomato sauce I have ever tasted.

Oh! And if you want to see the referenced video, here it is: How to Make Fresh Tomato Sauce | Food and Wine

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

Fried Artichokes and Shrimp Pasta

2 Jul
Fried Artichokes and Shrimp Pasta

Fried Artichokes and Shrimp Pasta

What can I say? This dish is simply AH-MAZING! I am a huge fan of artichokes, but fried? And also jumbo shrimp? Shut the door and lock me in! When I saw this recipe over at Meals with Mel (please stop on by her site to check it out. Hi Melody!!) I knew I just had to make it and went on a mission to do just that. My only regret is adding only two cans of artichokes, as I do believe I ate at least one can of said artichokes before they even met the shrimp and pasta.

While not something I’d indulge in often while watching the waistline, this is definitely a meal I will make again. My husband loved it too and wow Mel, thanks for the introduction to a plate of heaven!

Fried Artichokes and Shrimp Pasta
Adapted from same recipe at Meals with Mel

2 14-ounce cans artichoke hearts, quartered
1 cup extra virgin olive oil
1 handful thyme sprigs
1 clove garlic, peeled and smashed
1/2 pound jumbo shrimp (16/20 count)
1 tablespoon butter
1/2 large shallot, diced small (about 1/3 cup)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
1/4 cup fresh parsley, chopped and divided
2 teaspoons fresh spicy oregano, minced
1/8 cup capers plus 2 teaspoons of the brine
1 large lemon, halved
1/2 cup dry white wine
4 to 6 ounces dried Linguine
salt and ground black pepper, to taste
Pecorino Romano, grated, for serving

Drain the artichoke hearts until they are almost completely dry. I squished them down in the colander with paper towels then let them set for about a half hour, blotting with more paper towels periodically.

Artichokes and Thyme Ready to Fry

Artichokes and Thyme Ready to Fry

Arrange the artichoke hearts in a single layer in the bottom of a cast iron skillet or other heavy skillet. Pour just enough olive oil over the artichokes to cover them. I used a cup.

Toss in the smashed clove of garlic and thyme sprigs. Turn the heat on to medium-high and allow the artichoke hearts to fry for about 30 minutes.

Artichokes Halfway Through Frying

Artichokes Halfway Through Frying

After about 10 minutes gently move the artichokes around to make sure they don’t stick to the bottom. After about 20 minutes carefully turn the artichoke hearts over to ensure even browning. After 30 minutes they should be golden brown, but don’t let them burn.

Remove the artichokes from the skillet and transfer to a paper towel-line plate. Lightly salt the hot fried artichoke hearts. Set aside and try not to eat them all. Trust me.

Fried Artichokes

Fried Artichokes ~ Maybe I should have moved them further away from my work space

Bring a large pot of salted water to a boil and cook to your preference according to package directions. Remove a cup or two of the cooking water and reserve, then drain the pasta

In another large skillet add about 2 tablespoons of the artichoke “frying” oil and a tablespoon of butter. Add the shallot and cook over medium heat until tender, about four minutes. Add in the garlic, red pepper flakes, oregano, capers and brine, half the chopped parsley, and the juice and zest of half the lemon. Season with a little salt and lots of ground black pepper, to taste. Cook for two minutes until fragrant, then add the white wine and reduce by half.

Cooking the Jumbo Shrimp

Cooking the Jumbo Shrimp

Add the shrimp and cook just until the shrimp turn pink, just a couple minutes per side. Add the cooked pasta to the skillet with the shrimp and fried artichokes and toss to combine. Loosen the pasta with the reserved cooking water.

Fried Artichokes and Shrimp Pasta

Fried Artichokes and Shrimp Pasta

Pour the skillet contents into large serving bowl and toss with the remaining parsley, the other lemon half squeezed, and a little fresh grated Pecorino Romano or other high-quality hard cheese. This is dinner-guest worthy! Enjoy!

P.S. I have been super busy the past few days getting our house and patio ready for a 4th of July party. I hope you all have a safe, memorable and enjoyable holiday weekend!

Fried Artichokes and Shrimp Pasta

Fried Artichokes and Shrimp Pasta

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Download and Print this Yummy Recipe!

Drunken Shrimp with Spaghetti and Peppers

18 Jun
Drunken Shrimp with Spaghetti and Peppers

Drunken Shrimp with Spaghetti and Peppers

When I saw this recipe come up in my reader board last week, I knew this was exactly what I would be making for dinner. Thank you so much Marisa for the inspiration and a new favorite shrimp and pasta dish!

We’ve been on a huge shrimp kick lately in this house, largely because we’ve scored some great deals on shrimp lately and also because the teenage daughter does not like shrimp and has been nearly non-existent for dinners at home as of late. That’s bonus for hubs and I because that means shrimp for dinner!

We already had most everything on hand already so all I had to do was buy a yellow pepper to pretty it up and a fifth of brandy. Don’t skip the wine and brandy if you can tolerate alcohol, as both add such a unique flavor to the dish! Otherwise you can sub a little chicken broth and maybe a splash of vinegar for some zing.

This will be a meal I plan on making often, and once you try it I think you’d agree! This serves two, so double or triple if feeding more.

Drunken Shrimp with Spaghetti and Peppers
Adapted from Spaghettoni with Shrimp & Peppers by Marisa’s Italian Kitchen

1/2 pound raw shrimp
Large squeeze of fresh lemon juice
Ground pepper and Mrs. Dash or salt, to taste
1/2 tablespoon butter
1/8 cup olive oil
1/2 cup sliced red onion
1/2 cup sliced red pepper
1/2 cup yellow or orange pepper
1 clove garlic, minced
1/2 cup cherry or grape tomatoes, halved
A couple fresh basil leaves, chopped
Pinch of crushed red pepper flakes
Additional ground pepper and Mrs. Dash or salt, to taste
1/4 cup white wine
1/8 cup brandy
1 tablespoon butter
4 ounces dried spaghetti
Grated Parmesan cheese, for serving
Chopped parsley, for serving

Shrimps!

Shrimps!

Season the shrimp with lemon juice and ground pepper and Mrs. Dash, or salt, to taste. Quickly sauté in a large skillet with the half tablespoon of butter until just pink. The shrimp will cook a little more later. Remove from pan and set aside

Set a pot of water for the spaghetti to boil on the stove. Meanwhile, heat the olive oil in the same large skillet and cook the red onion and peppers for about 5 minutes.

Medley of Peppers and Onions

Medley of Peppers and Onions

Stir in the garlic, tomatoes, basil, red pepper flakes and additional seasonings, to taste. Cook for several more minutes, then add in the white wine, brandy and the butter. Stir to combine, then let simmer for about 10 minutes. Add the reserved shrimp in the last few minutes of simmering time.

Shrimp and Pepper Sauce Ready for Pasta

Shrimp and Pepper Sauce Ready for Pasta

Your pasta water should be boiling while you let the sauce simmer, so add the pasta and cook according to package directions. When done, drain, and divide the pasta into bowls or on plates. Pour the shrimp sauce over the pasta and serve with fresh grated Parmesan cheese and chopped parsley. Serve with a side salad.  (I totally spaced on adding the Parmesan before shooting the photos, but I did grate some over it!)

Drunken Shrimp with Spaghetti and Peppers2

Drunken Shrimp with Spaghetti and Peppers2

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Download and Print this Yummy Recipe!

Wild Mushroom and Pea Risotto

16 Apr
Wild Mushroom and Pea Risotto

Wild Mushroom and Pea Risotto

I wanted to use both Oyster and Shitake fresh mushrooms for this, but the dang bin at the store was cleared out of Shitake when I went there. So I got some baby Bellas instead. I’m finally back in the kitchen and this sounded like a great side to some quick pan-seared chicken Parmesan cutlets I had planned on making.

I made a slight oops on the amount of liquid per rice, but was able to boil it down to reduce the sauce in the risotto. It was still a bit soupy but we were all hungry. I have adjusted the recipe below accordingly. I’m glad to be back in the kitchen, I tell you. Back issues are getting resolved now and all that.

My daughter doesn’t like mushrooms so she picked them out of the risotto, but she ended up going back for two helpings of it! She also said the chicken was fantastic and wanted me to make it again although it was not a “recipe” per se. Just some seasonings, cutlets dredged in milk then coated with Panko and Parmesan. Sometimes kids are just that easy to please!

Note: This is made in a pressure cooker. If you don’t have a pressure cooker, the method to make stovetop risotto is widely available on the internet.

Wild Mushroom and Pea Risotto

4 tablespoons unsalted butter, divided
1/2 cup finely diced onion
4 ounces mushrooms, any kind, sliced or kept whole if small
1/2 cup dry white wine
1 cup Arborio or California Pearl rice
4 cups homemade or low-sodium chicken broth
A few sprigs of thyme
1/2 cup frozen sweet peas, thawed
1/2 cup grated Parmesan cheese, from a block

Risotto Ingredients

Risotto Ingredients

Heat your pressure cooker (at minimum 3-quart size) over medium-high heat. Add 2 tablespoons of the butter, then add the chopped onions and mushrooms. Cook until soft, about 5 minutes.

Sautéed Mushrooms and Onions

Sautéed Mushrooms and Onions

Add the dry white wine and bring to a boil. Boil for a few minutes more then add the rice, the chicken broth, and the sprigs of thyme.

Put on the lid to your pressure cooker and lock into place, then bring up the pressure to high according to manufacturer’s directions.

Once the pot is up to pressure, set the timer for 7 minutes. (I quickly pan-seared the coated chicken at this point.)

Pan-Seared Panko Parmesan Chicken

Pan-Seared Panko Parmesan Chicken

At the end of the 7 minute-timer, remove pressure cooker from heat and run the pot under cold water to release the pressure immediately. (Or if you have an electronic one, release pressure according to manufacturer’s directions.) Don’t remove the lid until all pressure is released.

Peas and Cheese Added

Peas and Cheese Added

Remove the sprigs of thyme and stir in the rest of the butter, the peas, and the half cup of Parmesan cheese. (You can reduce on stovetop if too soupy, but I did adjust the amount of liquid in the above recipe.)

Serve with additional grated Parmesan cheese if you want and your protein of choice.

Wild Mushroom and Pea Risotto

Wild Mushroom and Pea Risotto

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Download and Print this Yummy Recipe!

Pico de Gallo Baked Chicken

19 Dec
Pico de Gallo Baked Chicken

Pico de Gallo Baked Chicken

This was hands down my best new baked chicken dish — EVER! I was so absolutely nervous to feed this to my family but we all were shocked by how good this was. I was chagrined I took the time to reduce the sauce after it came out of the oven as I thought it came out too soupy, but then we were all clambering to add more sauce to our plates to sop up with the thick, crusty bread. Reducing the sauce is not necessary, so I skipped that step in the instructions. You won’t be disappointed.

Now, how to shock and amaze your taste buds:

Pico de Gallo Baked Chicken
Adapted from pico de gallo oven chicken @allyskitchen.com

1 1/4 pounds boneless, skinless chicken breasts, halved
Ground pepper and sea salt or Mrs. Dash, to taste
1 1/2 tablespoons flour
2 tablespoons vegetable or canola oil
1/4 cup white wine
3/4 cup homemade or low sodium chicken broth
3/4 cup pico de gallo mild salsa (I used Trader Joe’s)
1/4 teaspoon dried red chile flakes
3 cloves garlic, peeled and whole
1 tablespoon capers
1/2 large lemon, thinly sliced

Preheat oven to 375 degrees. Add the chicken breasts to a large bowl and sprinkle with the pepper, salt or Mrs. Dash, and flour. Toss to coat.

Browned Chicken Pieces

Browned Chicken Pieces

In a large skillet over medium high heat, add the oil and brown the chicken on each side. Transfer the chicken to an oven-proof lidded casserole dish.

Deglaze the skillet with the wine then pour over the chicken. Add the chicken broth, pico de gallo, chile flakes, garlic, and top with the lemon slices and capers.

Pico de Gallo Chicken Ready to Bake

Pico de Gallo Chicken Ready to Bake

Cover with foil then top with the lid. Bake for 50 minutes, then remove to the stove top and let sit for about 15 minutes without taking off the lid. When ready, remove lid and serve with thick, hot crusty bread for sopping up the juices.

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Download and Print this Yummy Recipe!

Shrimp Risotto with Cajun-Spiced Shrimp

5 Nov
Shrimp Risotto with Cajun-Spiced Shrimp

Shrimp Risotto with Cajun-Spiced Shrimp

Ahhhh, risotto. It is such a lovely taste and texture but can be the bane of a cook who doesn’t have the time to bring it up to that incredible creamy  “ahhhh” in your mouth sensation. But if you are short on time, a pressure cooker will take all that “non-time” away to give you a perfectly creamy risotto, full of flavor. Add some Cajun-spiced shrimp on top, and tah-dah! Dinner served. In less than a half-hour. Job accomplished.

Shrimp Risotto with Cajun-Spiced Shrimp
Risotto recipe adapted from Perfect Risotto at bonafidefarmfood.com

For the Risotto:

1/2 cup finely diced yellow onion
4 tablespoons unsalted butter, divided
1/4 cup dry white wine
1 cup Arborio or California Pearl rice
4 to 5 cups shrimp stock, recipe here —> Homemade Shrimp Stock
1/2 cup fresh-grated Parmesan cheese, from a block

Diced Onions

Diced Onions ~ HEY! Who doesn’t eat microwaved popcorn while prepping dinner, huh???

For the Cajun-Spiced Shrimp:

1 tablespoon unsalted butter
1/2 pound large shrimp, shelled and deveined
Cajun-spiced seasoning, to taste
Fresh-grated Parmesan cheese, for garnish
Chopped green onion ends, for garnish
Lemon wedges, for garnish

Get all your ingredients prepped. This doesn’t take long at all!

Prepping the Ingredients

Prepping the Ingredients

Heat your pressure cooker (at minimum 3-quart size) over medium-high heat. Add 2 tablespoons of the butter until hot, then add the chopped onions. Cook until soft, about 5 minutes.

Wine Pouring Shot

Wine Pouring Shot ~ Something went awry with my camera settings for this shot so you get the “Instagram” look!

Add the dry white wine and bring to a boil. Boil for a few minutes more then add the rice  and the shrimp stock.

Risotto Ready to Pressure Cook

Risotto Ready to Pressure Cook

Put on the lid to your pressure cooker and lock into place, then bring up the pressure to high according to manufacturer’s directions. (I have a manual one, that means when the pressure gauge starts rocking. Results may vary by what you have.)

My Pressure Cooker

My Pressure Cooker

Once the gauge is rockin’ (or up to pressure for you high-tech electronic owners), set the timer for 7 minutes.

Meanwhile, cook the shrimp. Add a tablespoon of butter to a hot skillet and heat until foamy. Add the garlic, then add the shrimp in one layer. Season with Cajun-seasoning of choice. Cook for about 2 to 3 minutes per side. Don’t overcook! Remove shrimp from skillet and set aside until risotto is done.

Cajun-Spiced Shrimp

Cajun-Spiced Shrimp

At the end of the 7 minute-timer, remove pressure cooker from heat and run the pot under cold water to release the pressure immediately. Don’t remove the lid until all pressure is released.

Stir in the rest of the butter and the half cup of Parmesan cheese.

Perfect Risotto

Perfect Risotto

Serve Risotto in bowls , topped with the Cajun-Spiced Shrimp, and garnish with fresh-grated Parmesan cheese, green onions, and lemon wedges.

Shrimp Risotto with Cajun-Spiced Shrimp

Shrimp Risotto with Cajun-Spiced Shrimp

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Download and Print this Yummy Recipe!

Homemade Ground Beef Stroganoff

16 Nov
Homemade Ground Beef Stroganoff

Homemade Ground Beef Stroganoff

Well, I am back from my (mis)-adventures of a week in Scottsbluff, Nebraska! I survived temps way below zero, lack of mini-fridge for a few days, one night of the smoke alarm beeping incessantly every five seconds, key card not working to get into my room, wake-up calls not received, the TV stations not working due to a “digital upgrade” and somehow miraculously made not only the puddle-jumper flight to Denver, I even made it into the Redmond, Oregon airport that had been closed for a day due to an ice storm and a foot of snow. It reopened a few hours earlier and they even let us land after another plane got stuck on the taxiway. WHEW!

That being said, I had to drive a white-knuckle trip back to Redmond to pick up a quarter side of beef (all packaged and neatly labeled) we had ordered from a local rancher who raised grass-fed cows the very next morning. Several cars off the road in the snow banks, slow going. Said beef was driven straight to the chest freezer that is plugged into the garage in our new house we are remodeling.

I brought home a pound of the ground beef (I think we had said to ground the some of chuck steaks for that, not sure?) and decided to jump right in and make by favorite stand-by of homemade ground beef Stroganoff. I also brought home two packages of short ribs, which my hubby is cooking tonight for another meal.

I guess we are set for beef for the winter. I’ve posted this recipe in two different variations before, but this is my tried and true recipe. You cannot go wrong with this one! (Sorry for the lack of photos on this one, I’m still not 100% back into the blog at this point!)

Homemade Ground Beef Stroganoff

1 pound lean ground beef or chuck
1/2 medium onion, chopped
2 stalks celery, chopped
4 oz. fresh mushrooms, sliced
1 teaspoon minced garlic
1/4 teaspoon dried crushed thyme
Mrs. Dash Garlic and Herb Blend, (or salt) to taste
Ground black pepper, to taste
8 ounces of pasta (I used Farfalle, also known as Bow-Tie)
Splash of white wine or chicken broth, for deglazing
Homemade cream of mushroom and celery base (recipe below)
4 to 8 ounces sour cream
Parmesan cheese, for garnish

Homemade Cream of Mushroom Condensed Soup

Homemade Cream of Mushroom Soup (My new base has celery in it too!)

Homemade Cream of Mushroom and Celery Base

 2 tablespoons real butter
1/8 cup small diced mushrooms
1/8 cup small diced celery
1/4 cup flour
1/2 cup chicken broth, low sodium or homemade
1/2 cup milk (any kind)

To start, begin browning the ground beef in a large skillet. After a few minutes, stir in the onion, celery, mushrooms, garlic and seasonings to taste. Also put some water in a pot for the pasta on medium high heat to get ready to boil.

Meanwhile, make the cream of mushroom and celery base (recipe above). Add the butter to a small saucepan with the mushrooms and onions over medium heat, and cook until vegetables are softened. Add the flour and mix into the butter to form a paste. Slowly stir in the chicken broth, then whisk until smooth. Then slowly stir in the milk, whisking until smooth again. Turn to the lowest heat possible at this point, or set aside.

At the same time, keep an eye on the ground beef, stirring occasionally until the mushrooms have released their water and the burger has cooked through. Deglaze the pan with a splash of white wine or chicken broth.

Once the water in the pasta pot is boiling, add the pasta to the pot and cook according to package directions.

Bow-tie Pasta (Farfalle)

Bow-tie Pasta (Farfalle) (We like to use this since it is sturdier than egg noodles)

Once the ground beef and cream base are done, add the cream base to the burger mixture and bring to a simmer. Stir in sour cream, and simmer until pasta is done. Serve over the hot noodles, with shredded parmesan cheese if you like.

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

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