Roasted shrimp with polenta cakes and cherry tomatoes

This is one of the quickest dinners I've made. Roasted the shrimp adds a ton of flavor, and the next day you have leftover perfectly cooked shrimp for shrimp cocktail.

1 lb shrimp cleaned shell on
1 package of shrimp and crab boil
1/2 package of cherry tomatoes (about 3-4 per person)
polenta (use package directions to determine amount per serving)
1/2 cup parmesan cheese
16 oz chicken stock

Preheat oven to 400. Steep crab boil mix in hot water to soften just a bit. Line baking sheet with aluminum, and place shrimp and tomatoes atop. Using a small spoon place a little of the crab boil mixture on each shrimp.

Next in a medium saucepan make polenta according to package directions substituting chicken stock for 2 cups of the water needed. Once the polenta begins to thicken add salt pepper and cheese. Once fully cooked pour polenta into large baking dish and allow to cool.

Place shrimp in oven and cook for about 6 to 8 minutes. Once the polenta has firmed a bit, using a biscuit cutter, cut polenta into circles. Heat a sautee pan with 2 tbsp of olive oil and fry the polenta cakes on both sides about 2-3 minutes a side. Remove shrimp from oven and allow to cool just enough to peel. Arrange cakes on plate top with shrimp and tomatoes and serve with green salad.

Orecchiette Rigate with bacon and peas

This dish is incredible easy and delicious. I was inspired to try to recreate a dish I had in Italy. While there is nothing better than fresh pasta, I thought the dried did just fine. Buon Appetito!!!

Orecchiette Rigate (I prefer the Whole Foods brand)
1 cup frozen peas
6 strips of bacon (cooked and crumbled)
1/2 cup whipping cream
1 cup dry white wine
1/2 cup shredded parmesan cheese
salt and pepper
1/4 tsp nutmeg
1 tbsp chiffonade basil
lemon

Cook pasta according to directions on pasta box. While pasta is cooking fry the bacon, remove, crumble and set aside. Empty pan of all but 1 tbsp of bacon drippings. Add cream, wine, nutmeg, peas, cheese and salt and pepper bring to boil and reduce by half.

Drain pasta and toss in pan with sauce. Top each serving with the crumbled bacon, and basil. Finish with a squeeze of lemon over each serving.

Chicken bites with sweet and spicy dipping sauce

Chicken bites with sweet and spicy dipping sauce I actually found a recipe on Pinterest for CFA like chicken nuggets. I made a small test batch according to the recipe, not very good at all. I tweaked a few things, and made it my own the results were excellent. A key to cooking these properly is keeping the oil temperature between 325 and 350. I use a digital thermometer that I absolutely love. I will post a picture.  1 1/2 cups buttermilk 2 eggs beaten boneless skinless chicken breasts (I needed to make enough for a party so I used 8 breasts) 2 tbsp dried tarragon 2 cloves fresh grated garlic 1 tbsp dried garlic powder 3 cups all purpose flour 1 cup powdered sugar (I know it sounds odd, but trust me) 2 tbsp salt and pepper Canola oil for frying Cut chicken into bite size pieces and add to buttermilk, eggs, dried tarragon, and grated garlic. Cover with plastic wrap and refrigerate over night. [Image]  Combine flour, powdered sugar, garlic powder, salt and pepper in a large bowl and add chicken about 8 pieces at a time. coating completely. Next bring enough oil to fry to 350 degrees in a large dutch oven. [Image] Transfer chicken from flour mixture to oil and fry keeping the oil between 325 and 350 degrees. Continue until all chicken is cooked. Spicy Honey Mustard Dipping Sauce 1/2 cup mustard based bbq sauce 1/4 cup honey mustard 2 heaping tbsp chinese hot chili garlic paste mix together all ingredients and serve along side chicken.

Low fat homemade ranch dressing

After making this the first time I was mad at myself for ever buying the bottled stuff (it is incredibly easy). I make it with reduced fat products, but you can certainly substitute full fat or fat free. This dressing is a staple in our refrigerator. Enjoy!!

1/3 cup reduced fat sour cream

1/2 cup light mayo

1 cup reduced fat buttermilk

1 tbsp prepared garlic or two cloves pressed (just needs to be smooth)

2 tbsp chopped chives

2 tbsp chopped Italian flat leaf parsely

1 tsp chopped fresh dill

1/2 tsp celery seed 

salt (I use Kosher salt in all of my recipes)

pepper

1 tsp white vinegar

Here's the easy part..........

Mix everything together (I whisk mine) and season. Refrigerate. You may want to add more vinegar. You can add all different types of ingredients to this basic recipe and make it your own. I like a touch of prepared horseradish in mine.

                                                               

Crab cakes with corn relish and roasted garlic aioli

Welcome to my blog. I'll be posting (or trying to) a new recipe with photos 5 days a week. Since I'm new to this any traffic you can generate would be highly appreciated. I hope you enjoy these recipes just as much as I do. Bon Appetit!

Crab cakes with corn relish and roasted garlic aioli


8 oz lump crab meat drained
1 large egg
2 oz yellow bell pepper (roughly 1/3 of pepper)
2 oz green bell pepper
1 oz celery
1/4 tbsp Old Bay seasoning
2 tbsp mayo (I prefer Dukes)
1 tsp whole grain mustard with garlic (available at Kroger)
1/2 tsp Worcestershire
1/2 cup Panko
canola oil (for cooking)
lemon

1 small can of southwestern corn
1/4 of a jalapeno (flesh only, no seeds or ribs)

1 head of garlic (cut in 1/2 and covered in olive oil)
1 1/2 cups of olive oil
2 egg yolks
1/4 cup water
1 tsp dried dill
1 tsp curry powder
1 meyer lemon juiced
1 clove raw garlic minced

Finely dice peppers, jalapenos, and celery (leave jalapenos to the side).

Sautee bell peppers and celery in a splash of olive oil for about 4 minutes, just until they develop a little color.

Combine mayo, mustard, worcestershire, egg, Old Bay and a dash of salt and pepper to season. -Whisking works best.
Then add sauteed veg, crab meat, and panko to wet mixture being careful to fold it together (you don't want to break up the meat). If your mixture is too wet add more panko, too dry add another egg. Form mixture into six cakes and place on wax paper or foil for at least 1 hour in the fridge.

Preheat oven to 350 and place the cut head of garlic covered in oil inside. Cook for about 1-1 1/2 hours until soft. Squeeze garlic out of skin and into a food processor (you can also use a blender). Also add the 2 egg yolks, meyer lemon juice, salt and pepper, the minced raw garlic, dill, curry, and water. Plus until smooth. While still running add the oil until you have a creamy consistency.

At this time also drain the corn and add the jalapeno to it. Simmer on low to keep warm.

Add enough canola oil to coat the bottom of a sautee pan, once hot add crab cakes and cook for 4-5 minutes on each side. Remove and place on a paper towel.

Using a tablespoon smear aioli on plate, place crab cake in top then top it with the corn relish. Add a wedge of lemon on the side, and you're done! (If you have some flat leaf parsley you may want to put a sprig or two on the plate).