Baked Shrimp Over Penne Pasta
Combine all ingredients in a large ziplock bag and marinate for at least 2 hours, and up to a day.
The rest of it:
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.
In the interest of full disclosure I must admit that this is not a photo of the buffalo chicken risotto that I made. Mine was, sadly, just too delicious and didn’t last long enough for me to think to take a picture. Whoops! I made it up as I went, so I wanted to make sure I wrote down the recipe before I forgot and figured I might as well make it public so that you can all share in this little bit of culinary magic, of which I am so proud!
So here it is. Hold on to your hats!
Melanie’s Buffalo Chicken Risotto
I made this about 3 days ago for one of those impromptu “how the hell did it get so late and what do we have in the house that I can make into a suitable meal” dinners. At the risk of tooting my own horn, it was pretty awesome! (Horn officially tooted!)
If you try it be sure and let me know what you think!!
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)
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.
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.