Melsieland

Baked Shrimp Over Penne Pasta

Shrimp Marinade:

• 1/2 lb medium shrimp (I used the frozen pre-cooked kind because that’s what I had on hand, but I’m guessing the recipe would be way better with fresh) 
• Zest of one lemon, finely chopped
• 1 tbsp olive oil
• Sea salt and black pepper, to taste
• 2 cloves of garlic minced

Combine all ingredients in a large ziplock bag and marinate for at least 2 hours, and up to a day.

The rest of it:

• 1 tbsp olive oil, divided
• 1 tbsp fennel seed
• 2 cloves of garlic, minced
• 1/4 cup chicken or vegetable stock 
• 1 14.5 oz can of diced tomatoes
• 1/2 tsp dried basil
• 1/2 tsp balsamic vinegar
• Pinch of crushed red pepper
• Sea salt and freshly ground pepper
• 1/2 cup of panko
• 3 tbsp fresh parsley, chopped
• 1/2 cup of mozzarella pearls
• Penne pasta, cooked to your liking

Preheat the oven to 425 degrees and position the rack in the center of the oven. In a large cast iron or other oven-proof skillet, heat 1/2 tablespoon of olive oil. Once the oil is warm add the fennel seeds and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add the minced garlic and sauté, stirring constantly for 45 seconds. Add the tomatoes and their juices, chicken broth, dried basil, balsamic vinegar, and crushed red pepper. Simmer 15 minutes. Spread the tomato mixture into an even layer in the skillet.

In a small bowl, mix the panko, 2 tablespoons of parsley, mozzarella pearls, remaining 1/2 tablespoon of olive oil, sea salt and fresh cracked pepper to taste.

Arrange the shrimp in a single layer on the tomato mixture and sprinkle with the breadcrumb mixture. Bake until the shrimp are cooked through (if using fresh shrimp) and the cheese is melted. 12-15 minutes.  Serve over cooked pasta.

Enjoy!

27 April 2012 ·

• Tags
• recipes
• shrimp recipes
• baked shrimp over penne pasta
• italian style cooking
• food

After what seems like weeks of eating out, ordering in, and heating things up while my husband’s family was visiting from out of town, I was finally in the mood to really cook again last night. I had an ungodly amount of chicken in the fridge, so I decided to try my hand at a Piccata. The results were pretty amazing, if I do say so myself (and I do!).

Chicken Piccata with Mushrooms

(this recipe makes 3 servings)

Ingredients:

• 1/4 cup all-purpose flour, plus 1 1/2 tsp more for sauce
• 1/2 tsp salt
• 1/4 tsp paprika
• 1 egg
• 2 tblsp light cream
• 3 skinless, boneless chicken breast halves
• 2 tblsp butter
• 1/4 lb fresh mushrooms, sliced (you can also use canned or jarred, as long as they’re in water and not marinated)
• 2 tblsp chopped onion
• 1/2 cup chicken broth
• 1/4 cup white wine
• 1 tblsp lemon juice

Instructions:

1. Pound the chicken breasts to about 1/4-1/2 inch thickness
2. In a shallow bowl, mix the flour, salt, and paprika
3. In another shallow bowl mix the egg and cream
4. Dip each chicken breast in the egg mixture, and then coat in the flour mixture
5. In a large skillet over medium high heat, melt the butter
6. Add the chicken and saute until golden brown on each side
7. Add the mushrooms and onions and saute for an additional 3-5 minutes
8. In a small bowl mix the chicken broth, white wine, lemon, and the 1 1/2 tsp of flour until the flour is absorbed. Pour the mixture over the chicken in the pan.
9. Reduce the heat to medium low and simmer the chicken for 25 minutes, or until the juices run clear.

While this was cooking I also sauteed some fresh asparagus in white truffle infused olive oil with salt and pepper. I like my asparagus on the extra-cooked side, so once it was done cooking I left it on the cooling burner and threw a cover over it so that it would steam a little bit while everything else was finishing.

I also threw together what turned out to be the weak link of the meal: wild mushroom risotto from a mix (because I was out of plain arborio rice). It wasn’t that bad, but was so salty that I could feel my blood pressure rise with every bite.

General consensus in the household was an A+ for the chicken, an A for the asparagus (Tommy thought it would have been better with some garlic, but I liked it as is), and a B- for the risotto. Next time I’ll make that from scratch too.

24 August 2011 ·

• Tags
• recipe
• cooking
• chicken piccata
• asparagus
• food

This is the tiramisu at Popover’s in downtown Portsmouth. It’s a pretty classic take on my favorite dessert and is oh-so yummy! I have dreams about the mocha-y goodness that is the whipped cream. If you are wandering around town looking for a good dessert spot, stop in here. They have a wide assortment of pastries, all of which are amazing, and they also have tons of delightful coffee drinks to choose from.

And if you happen to be there for lunch, get anything that comes with a popover on the side. They’re AMAZING.

I am a fan.

19 August 2011 ·

• Tags
• popovers
• portsmouth nh
• food
• dessert
• tiramisu

Behold my favorite lunch of the moment: The My Thai salad with sushi grade tuna (hold the crispy wontons) at The River House in Portsmouth. The view of the harbor from their deck is just a bonus!

10 August 2011 ·

• Tags
• food
• the river house
• portsmouth nh