Monday, August 19, 2013

Spinach, mushroom and Shrimp pasta

This recipe is slightly adapted from Paula Deen's Company Shrimp.  It is so delicious and quick but definitely fancy enough for a dinner party.

1/2 cup (1 stick) butter
2 cups sliced baby bella mushrooms
1/4 cup chopped onion
5 cloves garlic, minced
2 cups heavy whipping cream
3/4 cup white wine
1/4 cup fresh lemon juice
1 teaspoon Italian seasoning
 dash or two cayenne pepper
1 teaspoon salt
1 teaspoon pepper
2 1/2 pounds fresh medium shrimp, peeled and deveined, tails intact
2 cups fresh spinach
1 (16-ounce) package penne pasta, cooked
1/2 cup freshly grated parmesan cheese

In a large skillet, melt the butter over medium heat. Add the mushrooms, onions, and garlic. Cook until the mushrooms are tender, stirring frequently, about 5 minutes. Stir in the cream, wine, lemon juice, Italian seasoning, cayenne pepper, salt and pepper and simmer until slightly thickened, about 8 minutes. Mix in the shrimp, stirring frequently, until the shrimp are pink and firm, about 3 minutes. Add the spinach and cook for 1 minute until it is wilted.

In a large serving bowl, combine the shrimp mixture and hot cooked pasta, tossing gently to coat. Sprinkle with the cheese.  I usually add another big squeeze of lemon over the top too.

Peach Crisp

This is the amazing peach crisp recipe I made the other night with the fresh peaches from the tree.  It was a huge hit!  Recipe is by Anne Burrell from FN.

For the filling:
5 large ripe peaches, pitted and cut into chunks
1 lemon, zested and juiced
3 tablespoons all-purpose flour
1/4 cup tightly packed brown sugar
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/2 cup golden raisins
Pinch kosher salt
For the topping:
1 1/4 cups all-purpose flour
1/2 cup rolled oats
1/2 cup brown sugar
1/2 cup sugar
1 1/4 stick cold unsalted butter, cut into pea sized pieces
1/2 cup sliced almonds
Pinch kosher salt
1 to 2 tablespoons cold water
Special equipment: 6 (6-ounce) ramekins
Preheat the oven to 350 degrees F.

For the filling:

Toss the peaches in a large bowl with the zest and lemon juice. Add the rest of the ingredients and stir to combine. Divide the filling evenly between the ramekins.

For the topping:

Combine all of the ingredients in a food processor except the water. Pulse until combined, this will take about 30 seconds. Add water, 1 tablespoon at a time until mixture is clumpy but crumbly.

Top each ramekin with the topping. Be sure to loosely sprinkle the topping and not pack it down. The idea is to look very crumbly and craggy.

Place the ramekins on a sheet tray and bake in the preheated oven for 20 to 25 minutes, or until the filling is hot and bubbly and the topping, brown and crispy.

Note: This is great served hot with vanilla ice cream

Panzanella Salad

I was craving a panzanella salad because I bought some delicious multi-grain bread from Costco.  So I threw this together for dinner last night and had to make it again for lunch because it was soooo good!

Here is the ingredients picture.  Unfortunately, I was too excited to eat it once it was all made so I didn't get a finished product picture:)  The key to this salad is good bread since it is a "bread" salad so don't skimp on the quality of bread! Also, you might think this salad needs more lettuce once you get it all tossed but it is really about the bread so it's not supposed to have tons of lettuce.  In fact, traditionally panzanella salads don't have any lettuce but I like to use a little.

-One loaf 2 day old whole grain artisan bread from Costco or any other bakery bread you choose cut into cubes
-about 1/4-1/2 cup fresh mozzerella cheese cubed(use the fresh kind packed in milk, not the dry stuff!)
-2 Tbsp Diced Red onion
-large handful grape tomatoes cut in half
-small handful kalamata olives cut in half
-4-5 fresh basil leaves sliced thin or chopped
-3-4 artichoke hearts chopped
-3-4 leaves romaine lettuce chopped, or you can use a handful of mixed greens or arugula
-Extra virgin olive oil
-balsamic vinegar
-salt and pepper

I chopped up the whole loaf of bread and then kept it in the bag on my counter so it would dry out but not get too stale.  Then add the first 8 ingredients together in a large salad bowl.  Sprinkle with salt and pepper.  You want to use about a 1/2 tsp salt and 1/8 tsp pepper.  Then drizzle about 2 Tbsp of olive oil and 3 tsp balsamic over the top.  Toss all together.  Taste and add more salt, pepper, vinegar or oil to taste.  Serve immediately.  

Recipe by Rachel Hall