ROASTED SHRIMP AND BRUSSELS SPROUTS (Yield: 4 Servings)
1 pound Brussels sprouts, trimmed and cut in half
3/4 pound shrimp, peeled, with tails on
4 Tablespoons olive oil, divided
4 garlic cloves, divided, 2 sliced and 2 minced
1 lemon, zested and sliced
parmesan cheese for topping (about one ounce)
pinch red chili flakes
salt to taste
pepper to taste
- Preheat oven to 425F.
- In a small bowl, combine shrimp, 1 tablespoon of olive oil, the zest of one lemon, the minced garlic, a pinch or red chili flakes, salt and pepper. Stir to combine and set aside to marinade for 15-20 minutes.
- While shrimp are marinating, toss the brussels sprouts with 3 tablespoons of olive oil, the sliced garlic, a pinch or red chili flakes, salt and pepper on a large sheet pan. Make sure sprouts are completely coated. Turn them so that the flat sides are facing down. Roast for 15 minutes.
- Remove from oven and use a spatula to turn the brussels sprouts. Pour the shrimp and marinade onto the sheet pan and stir to coat everything in the marinade. Arrange everything in a single layer. Return to the oven and roast for about 5 more minutes, or until shrimp are cooked through.
- When done, remove from oven and squeeze 1-2 lemon slices over shrimp and brussels sprouts, then grate parmesan cheese over everything. Serve with more lemon slices.
~ FoxAndBriar.com ~
ASPARAGUS STUFFED CHICKEN BREAST (Yield: 4-6 Servings)
3 large chicken breasts
1 tbsp. lemon zest
salt and pepper
9 to 12 asparagus stalks, trimmed
3 slices provolone cheese
1 tsp. garlic powder
1 tsp. paprika
1 tbsp. olive oil
- Preheat oven to 425 degrees F.
- Cut the chicken breast in half, length-wise, leaving it intact on one side (creating a pocket to stuff). Season the inside of the chicken breast with salt and pepper and a pinch of lemon zest. Lay the provolone cheese and 3 to 4 stalks of asparagus in the center of each chicken breast and fold over, enclosing the filling.
- Season the outside of the chicken breast with salt, pepper, garlic powder and paprika.
- Heat a large, oven safe skillet (I use cast iron) over medium-high heat and add the 1 tbsp olive oil, swirling around to coat the bottom of the skillet. Cook the chicken top side down, for 3 to 5 minutes, until the chicken easily releases from the pan and is golden brown on top. Flip the chicken over and cook an additional 3 to 5 minutes to sear the bottom side. Carefully cover the skillet with tinfoil and place in the preheated oven. Bake for an additional 15 minutes, or until the internal temperature of the chicken reaches 155 degrees.
- Carefully remove the skillet from the oven and let sit, covered, for about 5 minutes. The temperature of the chicken should rise to meet 160 degrees and will be super tender and juicy! Enjoy!
~ IWashYouDry.com ~
HOPPIN’ JOHN (Yield: 6 Servings)
1 cup dried black-eyed peas or field peas
2 tablespoons olive oil
1 smoked hog jowl, or 1/4 pound (3 strips) thick-cut smoked bacon
1 medium onion, coarsely chopped
½ teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1 teaspoon salt
5 or 6 peeled whole tomatoes, or half a 28-ounce can, drained (optional)
1 ½ cups uncooked rice
- Wash the peas in a strainer, and soak them for 4 hours in ample fresh water. When ready, heat olive oil over medium-high heat in a 4-quart pot, and brown the hog jowl on both sides. (If using bacon, omit the olive oil, and simply render the fat in the pot for 5 minutes.) Add onion, and cook until softened, about 5 minutes. Add 6 cups water, black pepper, red pepper and salt, and bring to a boil.
- Let mixture boil 10 minutes, and then add peas. Maintain a low boil, uncovered, until peas are nearly tender (25 minutes for black-eyed peas, 30 minutes for field peas). In a bowl, lightly crush tomatoes, and add to pot. Add rice to pot, reduce heat to low and simmer, covered, 20 minutes.
- Turn off flame, and allow hoppin’ John to steam in pot, lid on, for 5 minutes. If using hog jowl, remove from pot, and shred meat. Fluff hoppin’ John, and add shredded pork. Serve.
~ CookingNYTimes.com ~
SWEET & SPICY ROASTED CAULIFLOWER (Yield: 4 Servings)
1 small head cauliflower, cut into florets
1/4 cup olive oil
3 T. maple syrup
2 T. sriracha
1 T. soy sauce
1 t. garlic powder
1 t. onion powder
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Whisk together olive oil, maple syrup, sriracha, soy sauce, garlic powder, and onion powder in a large bowl until thoroughly combined.
- Add cauliflower florets and carefully toss in maple syrup mixture until coated.
- Transfer florets to lined baking sheet and spread them out into an even layer.
- Place baking sheet in oven and bake for 30 to 40 minutes, or until cauliflower is fork tender.
- Remove from oven and serve hot.
~ 12Tomatoes.com ~
SHRIMP WITH BLOOD ORANGE AND FENNEL SALAD (Yield: 4-6 Servings)
1½ pounds large shrimp, with shells
3 blood oranges (enough to make 3 cups orange sections)
1 teaspoon finely chopped fresh rosemary
1 scant tablespoon sliced garlic
1 tablespoon hot pepper sauce, such as Tabasco
4 tablespoons extra virgin olive oil
Freshly ground black pepper
1 fennel bulb, thinly sliced lengthwise (1½ cups)
1¼ cups thinly sliced celery
1½ cups leaves from celery hearts
2 tablespoons whole fresh Italian parsley leaves
2 tablespoons raspberry vinegar or other fruit vinegar
- Cut the shrimp in half lengthwise, keeping the shell and tail intact.
- Using a sharp knife, cut off both the top and bottom of the blood oranges. Remove the skin and the pith (the white part) from the outside of each orange. Carefully cut in between the segments to remove the flesh of the orange without any membranes. Work over a bowl to collect the juices. Place all of the segments in a strainer set over the bowl to collect the juices.
- In a large bowl combine the shrimp, rosemary, garlic, hot pepper sauce, 1 tablespoon of the olive oil, and salt and pepper to taste. Toss well, cover with plastic, and let stand for 1 hour on the counter or up to 24 hours in the refrigerator.
- Put the fennel, celery, celery leaves, and parsley in another large bowl. Cover with 4 cups of ice water, stir in 1 tablespoon salt, and refrigerate for at least 30 minutes but no longer than 24 hours. This will keep the fennel and celery crisp and prevent them from turning brown.
- To make the blood orange vinaigrette: Combine the collected blood orange juice, about 3 tablespoons, with the raspberry vinegar. Whisking constantly, slowly add 3 tablespoons of the remaining olive oil. Season with salt and pepper and set aside.
- Preheat the broiler or grill to its highest setting.
- When ready to assemble the salad, remove the fennel, celery, celery leaves, and parsley from the ice water and pat dry. Remove the shrimp from the marinade and grill, shell side down, until cooked through, 5 to 7 minutes. If broiling, place the shrimp shell upside down on a sizzle platter or baking sheet on a rack 5 inches from the heat. Move the pan every few minutes until the shrimp are ready, 5 to 10 minutes, depending how hot the broiler is.
- Toss the fennel mixture with the orange segments and the blood orange vinaigrette. Arrange the salad on individual plates, distribute the shrimp evenly on top, and serve.
~ Cookstr.com ~
ROASTED-GARLIC ASPARAGUS (Yield: 4-6 Servings)
1/2 cup extra-virgin olive oil
8 cloves fresh garlic, minced
1 teaspoon onion powder
2 tablespoons fresh finely chopped parsley
2 pounds thin asparagus, ends trimmed
Fleur de sel or coarse sea salt
Freshly ground black pepper
- Preheat oven to 400°F.
- Line a large jelly-roll pan with parchment paper. Set aside.
- In a small pot, heat the oil, garlic, onion powder, and parsley on medium-low heat. Cook for 3 minutes, until the garlic mixture is fragrant but not browned.
- Spread the asparagus in a single layer on the prepared pan. Lightly sprinkle with coarse sea salt and freshly ground pepper. Drizzle on the garlic-oil mixture.
- Roast for 8-10 minutes, until the asparagus are bright green; do not overcook.
- Transfer to a platter and serve hot.
~ Epicurious.com ~