Roasted Shrimp with Feta

This is a great easy one pan meal that can be put together relatively quickly.  It's almost like a Greek twist on Shrimp Parmesan.  It's got the tomato sauce, the shrimp, the cheese (feta instead of mozzarella) and the bread crumbs.  

I served this with tomato and feta salad and nice crusty baguette for a very yummy meal.

Roasted Shrimp and Feta
(adapted from Barefoot Contessa)


4 Tbsp olive oil, divided
1 fresh fennel bulb, diced
3 garlic cloves, grated
1/4 cup dry white wine
1 (26 oz. cardboard container) chopped tomatoes
2 tsp tomato paste
2 tsp dried oregano
1 tsp kosher salt
1/2 tsp ground pepper
1 lb. peeled and deveined shrimp
5 oz feta
1/2 cup bread crumbs
3 Tbsp minced fresh parsley
grated lemon zest from 1 lemon

1. Preheat oven to 400F
2. Heat 2 Tbsp olive oil in 10-12 inch cast iron skillet (or other heavy oven proof skillet) over medium-low heat.
3. Sauté fennel for 8-10 minutes, or until tender.
4. Add the garlic and cook for 1 minute.
5. Add the wine and bring to a boil, scraping up any browned bits of garlic.
6. Cook for 2-3 minutes, until liquid is reduced by half.
7. Add the tomatoes with the liquid, tomato paste, oregano, salt and pepper.  Simmer over med-low heat, stirring occasionally, for 10-15 minutes.
8. Add shrimp, in one layer over tomato mixture.
9. Scatter feta evenly over the shrimp.
10. In a small bowl, combine the bread crumbs, 2 Tbsp olive oil, parsley and lemon zest.  Sprinkle over the shrimp.
11. Bake for 20 minutes, until the shrimp are cooked and the bread crumbs are golden brown.
12. Squeeze the juice from the lemon over the shrimp.
13. ENJOY!

Tomato and Feta Salad

We eat A LOT of tomatoes in our house...with fresh mozzarella and a balsamic vinaigrette or with plain feta or just with good old salt and pepper.  My favorite are the sweet yellow cherry tomatoes.  I also love getting heirloom tomatoes for the salads...they add tons of color to the dish.  The kids can't get enough of the tomatoes, either...must be in the genes.  Here is a very tasty and easy tomato and feta salad.  I served this tonight for dinner, along with Roasted Shrimp with Feta (recipe to follow).

Tomato and Feta Salad
(adapted from Barefoot Contessa)


- 1 pint cherry tomatoes, red, yellow or a combination
- 1/2 cup small-diced red onion
- 1 Tbsp red wine vinegar
- 1 1/2 Tbsp olive oil
- 3/4 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 Tbsp chopped fresh basil leaves
- 1 Tbsp chopped fresh flat-leaf parsley
- 3 oz. feta cheese (in solid form, not already crumbled),  
  diced to 1/2 inch cubes

1. Cut the tomatoes in half and put in a large bowl.
2. Add the onion, vinegar, oil, salt, pepper, basil and parsley.  Toss well.
3. Gently mix feta into salad and serve at room temperature.
4. Enjoy!

Sweet-Spicy Pretzel Almond Mix

This second one is even easier that the Chili-Lime Cashews and more addictive!

Sweet-Spicy Pretzel Almond Mix
(adapted from Martha Stewart EveryDay)


- 2 cups thin pretzel sticks
- 1 cup unsalted almonds
- 2 Tbsp. unsalted butter
- 2 Tbsp. brown sugar
- 1/8 tsp cayenne pepper

1. Heat oven to 300F.
2. In a medium town, mix the pretzel sticks and almonds together.
3. Melt the butter, brown sugar and cayenne pepper in a small saucepan.
4. Pour the butter mixture over the pretzel and almonds.  Mix well.
5. Spread the pretzel almond mixture in a single layer onto a parchment lined baking sheet.
6. Bake for 20 minutes.
7. Cool completely
8. ENJOY!

Chili-Lime Cashews

In getting ready for the Oscars tonight...I have a couple of easy nut snack recipes.  The first one is for the best Chili-Lime Cashews.

Chili Lime Cashews

- 2 1/2 tsp coarse salt
- finely grated zest from 1 lime
- 2 Tbsp brown sugar
- 1/2 tsp red pepper flakes
- 1 large egg white
- 3 cups raw unsalted cashews

1. Heat oven to 350F.
2. Whisk the salt, lime zest, red pepper flakes and egg.
3. Add cashews.
4. Spread cashew mixture in a single layer onto a parchment paper lined baking sheet.
5. Bake for 20 minutes, until golden.
6. Cool completely
7. ENJOY!

Rustic Apple and Cherry Tart

This was dessert after the delicious Shrimp Po'Boy and Arugula Salad dinner.  I couldn't believe how delicious this is...considering it is made with whole wheat and has the smallest amount of sugar that I have ever used for dessert.

Rustic Apple and Cherry Tart

(from Elie Krieger/Food Network)

1/2 cup whole-wheat flour

1/2 cup all-purpose flour

2 tsp granulated sugar

1/8 tsp salt

4 Tbsp. cold unsalted butter, cut into small pieces

2 Tbsp buttermilk

3 Tbsp ice water

Filling:

3 medium Golden Delicious apples, unpeeled

1 Tbsp lemon juice

1/3 cup dried cherries

1 Tbsp plus 1 tsp cornstarch

3 Tbsp brown sugar

1/8 tsp ground cinnamon

Glaze:

1 tsp honey

1/4 tsp boiling water

1. To prepare the crust, put the flours, sugar and salt in the bowl of a food processor and pulse a few times to combine.  Add the butter and pulse 15-20 times, until you get a coarse texture.  Add buttermilk and water, pulse 5-7 more times to combine.  It should become a nice dough ball.  Pat the dough into a 4-inch round and wrap in plastic wrap.  Put the dough in the freezer for 10 minutes.

2. In the meantime, preheat the oven to 425F and prepare the filling.  Core and slice the apples into 1/8-1/4 inch slices.  Toss the apple slices with lemon juice, in a large bowl.  Add the dried cherries, sprinkle with cornstarch, brown sugar and cinnamon.  Toss the apples until evenly coated and set aside.

3. On a lightly floured surface, roll the chilled dough into a large circle about 12 inches in diameter.  Line a baking sheet with parchment paper.  Transfer the dough to a prepared baking sheet.  

4. Place the apple mixture in a mound in the center on the dough, leaving a 1-2 inch border.  Fold the border over the filling.  It will only cover the filling partially and does not need to be even.

5. Bake the tart at 425F for 15 minutes, and then reduce the oven temp to 350F, keeping the tart in the oven the entire time and bake for another 40 minutes, until the apples are tender and the crust is golden brown.

6. In a small bowl, stir together the honey and boiling water to make a glaze.  When the tart is done, remove from the oven and brush the honey glaze all over the top of the fruit.  Transfer to a plate and cool slightly.  Cut into 6 wedges and serve warm or at room temperature.

7. ENJOY!  You will not believe how yummy this is!

Shrimp Po'Boys with Arugula, Orange and Fennel Salad

Happy Fat Tuesday!

For my first blog post on food...I've got Shrimp Po'Boys for you.  They're not your typical fried heavy Po'Boys, these are grilled and they are DELICIOUS!  The salad is inspired by one of New Orleans' most popular chefs.

Grilled Shrimp Po'Boys
(adapted from myrecipes.com)


- 1 pound shrimp
- 2 Tbsp Williams-Sonoma    
      Chili-Lime rub
- 2 Tbsp olive oil
- 2/3 cup mayonnaise
- 2 1/2 Tbsp Dijon mustard
- 1/4 tsp. Tabasco sauce
- 1 semolina baguette
- 2 Tbsp butter, room temp.
- sliced tomato
- shredded romaine lettuce
- sliced onion

1. Heat oven to 350F.  Remove the soft centers of the baguette.  Put the bread, cut side up, on a baking sheet.  Brush with the butter.

2. in a small bowl, mix together mayonnaise, mustard and tabasco.

3. In a large bowl, mix shrimp, chili-lime rub and oil together.
                                             
4. Grill shrimp in pan until cooked through, about 3-4 minutes per side.

5. Bake the pieces of baguette until crisp, about 5 minutes.  Apply the sauce to both sides of the bread, add the lettuce, tomato, onion and shrimp.

6. ENJOY!

Arugula, Orange and Fennel Salad
(adapted from myrecipes.com)


- 1 navel orange
- 1/4 cup white balsamic vinegar
- 1/2 cup olive oil
- salt
- pepper
- about 5 oz arugula
- 1/2 medium fennel bulb, quarted and sliced very thin
- 1/2 sweet onion, sliced thin
- 10 pitted kalamata olives, quarted

1. Slice off the top and bottom of the orange.  With a flat end of the orange on a cutting board, cut off the peel from top to bottom.  Working over a bowl to collect juice, cut between membranes to separate orange segments, and set about 4 segments aside.  Cut these four segments into 3 pieces each.

2. Squeeze juice from the rest of the orange pieces, to get about 1/2 cup.  Place into a sauté pan, add vinegar and bring to a boil over medium-high heat.  Reduce the heat to low and simmer until reduced to about 1/4...about 6-7 minutes.  Pout into a bowl and whisk in olive oil.  Add salt and pepper to taste.

3. Toss arugula with fennel, onion and dressing.  Add orange segments and olives to top.  Serve immediately.

4. ENJOY!

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