Saturday morning, Jean provides our listeners with a number of
recipes on Kitchen Medley. These recipes are published weekly on this site.
Selected recipes featured during the month are combined into a single
here) and copies are available at the Cub Store in Buffalo, The
Marketplace in Annandale and Cokato.
July 19, 2014
Easy and Healthy Shrimp
4 tsp olive oil 1/4 c fresh lemon juice
1 1/4 lbs medium raw shrimp, peeled and 1/4 c + 1 Tbs minced parsley
deveined w/tails 1/4 tsp salt
6-8 garlic cloves, minced 1/4 tsp freshly ground pepper
1/2 c low sodium chicken broth 4 lemon wedges
1/2 c dry white wine
In a large nonstick skillet, heat the oil. Saute the shrimp until just pink, about 2-3 minutes. Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon, transfer the shrimp to a platter and keep them warm. In the skillet, combine the broth, wine, lemon juice, 1/4 cup parsley, salt and pepper; bring to a boil. Boil, uncovered, until the sauce is reduced by half. Spoon the sauce over the shrimp. Serve with the lemon wedges and sprinkled with the remaining parsley.
Shrimp and Bacon Pasta Carbonara
1 lb dried pasta (fettuccine or spaghetti) 2 egg yolks
1/2 lb bacon, diced 1/2 c freshly grated parmesan cheese
2 cloves garlic, minced 1/2 tsp kosher salt
1/2 c low sodium chicken broth freshly ground black pepper, to taste
1 pkg (12 oz) pre-cooked frozen shrimp flat leaf parsley for garnish
1/2 c hot pasta water
Bring a large pot of salted water to a boil for pasta. In a large saute pan, cook bacon until fat is rendered and bacon is crispy. Use a slotted spoon to remove bacon and set aside. Pour off all but two tablespoons bacon fat. Saute garlic in bacon fat over medium heat for about 1-2 minutes. Add chicken broth and frozen shrimp to pan. Cook over medium high heat until shrimp is cooked through, 7-8 minutes. Season shrimp with salt and pepper. At the same time, add pasta to boiling water and cook according to package directions. Once pasta has cooked, reserve 1/2 cup pasta water. In a small bowl, slowly combine hot pasta water with egg yolks, whisking the entire time. Remove saute pan from heat, then add hot drained pasta, egg yolk mixture, parmesan cheese, crispy cooked bacon and toss to combine. Garnish with more black pepper and a sprinkle of flat leaf parsley.
Garlic Tomato Basil Grilled Shrimp Pasta**
2 lbs shelled uncooked shrimp 2 Tbs fresh parsley
10 roma tomatoes, chopped 2 Tbs white wine
3 Tbs fresh basil 1 Tbs fresh oregano
6 cloves garlic, divided 1 tsp salt
1 1/4 c olive oil, divided 1 tsp pepper
2 Tbs lemon juice angel hair pasta
Finely chop 3 cloves garlic, parsley and oregano and place in a bowl. Add 3/4 cup olive oil, lemon juice, salt, pepper and white wine. Mix. Add shrimp and let marinade for three hours. Grill shrimp on low medium heat. SAUCE: Combine roma tomatoes, remaining garlic and basil. Place mixture in a saucepan. Add 1/2 cup olive oil, salt and pepper. Cook for 5 minutes while stirring. Place sauce on cooked angel hair pasta and then add the grilled shrimp.
Spicy Sriracha Shrimp
1/2 medium onion, diced 1 Tbs olive oil
7 tsp sriracha sauce salt and ground pepper, to taste
1/4 c red wine vinegar 100 g jarred roasted red peppers
5 garlic cloves, minced 350 g large shrimp, peeled and deveined
1/2 tsp grated ginger with tails
1/2 freshly squeezed lemon parsley and basil for garnish
In a bowl, combine sriracha, red wine vinegar, garlic, ginger and lemon juice. Whisk well. Place a pan on flame, pour oil and sweat onion for 5 minutes. Add roasted pepper and cook for 1-2 minutes. Stir in shrimp. Cook until done. Garnish with parsley and basil and serve hot.
July 12, 2014
Twice Baked Potato Dish and Skins
9 medium russet potatoes 1/4 to 1/2 c milk (potato consistency)
4 oz cream cheese 1 jar bacon bits or 1/2 lb bacon fried and
1/2 c sour cream cut into bits or cut into bits and fried
4 Tbs butter 2 1/2 to 3 c shredded cheddar cheese
3 cloves garlic, finely chopped canola oil
1/2 to3/4 tsp salt sour cream, optional
1/4 tsp pepper 3 green onions, sliced
Preheat oven to 350 degrees. Scrub and pierce potatoes several times with a sharp knife. Bake potatoes in preheated oven for about an hour. When done, cut in half and carefully scoop out insides, leaving about 1/2 inch layer of potato inside. Set skins aside. Place potato pulp in a large bowl or the bowl of a standing mixer. Mix briefly to break potatoes down a little. Add cream cheese, sour cream, butter, chopped garlic, salt and pepper. Beat until thoroughly mixed, but don't mix to the point of gumminess. If the mixture seems really thick, add additional milk to smooth it out to the consistency of mashed potatoes. Spray a large casserole dish with non-stick cooking spray. Spread potato mixture into the prepared pan. Cover with foil and bake for 40 minutes at 325 degrees. After removing from the oven, immediately cover the top with 1 cup of cheese. Then sprinkle with about 2/3 of the bacon and sliced green onions. Allow to sit for about 10-15 minutes before serving. The heat from the potatoes will melt the cheese perfectly. (Yield: 9-10 servings) After scooping out the potato pulp, you should have 18 half skins. Cut each of those in half, so you have quarter skins. Heat about 2 inches of canola oil in a pan (about 325 degrees) and fry potato skins in batches, careful not to crowd the pan. Once skins ae a deep golden brown, remove to paper towel lines cooking rack to drain. Place fried skins, open side up, on a baking sheet. Sprinkle each with cheese and a little bacon. Place in 325 degree oven for about 5-10 minutes, or until cheese is melted. Top with sour cream and green onions, if desired.
Twice Baked Sweet Potatoes**
2 medium sweet potatoes 1 pinch coarsely ground black pepper
1 Tbs grated parmesan cheese 1 Tbs extra-virgin olive oil
1 tsp dried sage, crushed (1 Tbs fresh minced) 1/2 small onion, diced
1 Tbs orange zest 1/8 tsp garlic powder
1 pinch salt
Heat oven to 400 degrees. Line cookie sheet with foil and set aside. Place sweet potatoes on oven rack. Bake 30-35 minutes or until soft. Cool potatoes 20-30 minutes before handling. Reduce oven temperature to 375. Meanwhile, heat 8-inch skillet over medium heat. Add olive oil and onion; cook 3-4 minutes, stirring occasionally, until onion begins to brown. Add garlic powder and stir to combine; cook 2 minutes. Set aside and cool slightly. Cut potatoes in half lengthwise. Scoop out flesh into large bowl; reserve potato skins on cookie sheet. Add parmesan, sage, orange zest, salt and pepper to potato flesh; stir to combine. Add onion to potato mixture; stir to combine. Divide mixture evenly among potato skins. Sprinkle with additional salt, pepper, parmesan, orange zest and dried sage. If using fresh sage, add after reheated and serving. Bake 20 minutes or until thoroughly heated.
Parmesan Cauliflower Tater Tots
1 medium head cauliflower (about 2 lbs and 1/2 tsp salt
broken into small florets 2 large egg whites, whisked until frothy
5 Tbs all-purpose flour 3/4 c coarse dry whole-wheat breadcrumbs
1/4 c grated parmesan cheese (panko)
3/4 tsp freshly ground black pepper canola or olive oil cooking spray
Bring a large pot of water to a boil. Add cauliflower and boil until tender, 10-12 minutes. Drain in a colander, shaking to remove excess water. Return cauliflower to the pot and dry over medium-low heat, stirring with a wooden spoon, about 3 minutes. Remove from the heat. Using a potato masher, mash the cauliflower until it resembles clumpy rice. Transfer to a large bowl to cool, stirring occasionally. Stir flour and cheese into the cooled cauliflower. Season with pepper and salt. Stir in egg whites. Line an 8-inch square baking dish with plastic wrap, allowing the wrap to hang over the edges. Spread the cauliflower mixture into the pan, compacting it into an even layer. Cover with plastic wrap and chill in the freezer until very cold, 1 to 2 hours. Preheat oven to 400 degrees. Coat a large baking sheet with cooking spray. Spread breadcrumbs on a plate. Gently turn the cauliflower mixture out onto a cutting board, removing plastic wrap. Cut it into 36 evenly sized pieces. Roll the pieces in the breadcrumbs, turning to coat all sides. Place on baking sheet, about 1 inch apart. Coat the tots with cooking spray. Bake, turning once halfway through, until browned, 35-45 minutes. NOTE: Prepare through frozen step and transfer to an airtight container and freeze for up to 3 months for baking later.
Garlic Cauliflower Mashed "Potatoes"**
1 large head cauliflower 2 Tbs grass-fed butter
5 large cloves garlic 1/4 tsp freshly ground nutmeg
salt freshly ground black pepper, to taste
Fill up a large (6 qt) stock pot with an inch or two of water. Put the pot on a burner set on high, dump in a steamer insert and put on the lid. While waiting for the water to boil, wash and trim a cauliflower and cut up the florets and stem. Then peel garlic and slice up the cloves. Once the water in the pot is boiling, throw in the stems, half of the florets, and all of the garlic. Salt to your preference. Put in the rest of the cauliflower (seasoned with more salt if desired) and replace the lid, and steam everything until it is soft, 10 minutes. You won't overcook it. Remove from the heat and place in a colander and let it drain. Now, put into a food processor, adding the pepper, nutmeg and butter. Blend until smooth and transfer to a serving bowl; or cover and put in the refrigerator. This reheats wonderfully in the microwave.
July 5, 2014
White Chicken Chili
28 oz chicken stock 4 frozen chicken breasts
3 cloves garlic, minced 2 cans great northern beans, drained
2 tsp cumin 1 can shoepeg corn, drained
2 tsp oregano 2 Tbs fresh lime juice
1 tsp salt 4 Tbs fresh cilantro, or to taste
3/4 to 1 tsp crushed red pepper
Combine stock, garlic, cumin, oregano, salt, red pepper and chicken breasts in crockpot. Cook on low for 6-8 hours. Thirty minutes before serving, shred the chicken with two forks and add the remaining ingredients and let warm through.
Salsa Verde Chicken Enchiladas
2 salsa verde , divided 3 c chicken, precooked and shredded
8 flour tortillas (soft taco size) 2 c shredded cheese, divided
Combine the chicken, 1 cup salsa verde and 1 cup cheese in a bowl. Spray a baking dish with cooking spray, and spoon a thin layer of salsa verde into the bottom of the dish Spoon about 1/3 cup of mixture down the middle of each tortilla. Fold the tortilla sides over and place seam down in the prepared baking dish . When ready to bake, top enchiladas with remaining salsa and shredded cheese. Bake at 350 degrees uncovered for 20-30 minutes until bubbly.
Red Pepper and Black Bean Soup**
2 whole sweet red peppers 2 c cooked black beans
1 Tbs olive oil 3 c vegetable stock
1 white onion, chopped 1 bunch cilantro, coarsely chopped
2 garlic clove, minced 2 tsp cumin
Preheat oven to 400 degrees or prepare grill to high heat. To roast peppers, place them on a baking sheet in the oven for 30 minutes, turning several times until evenly charred on all sides. (Or place on grill grate in the same manner.) Wrap the peppers in a damp towel to cool; then peel off the charred skin, remove stems and seeds, and cut into 1/2 inch strips. Heat the oil in a large saucepan and add the onions and garlic and saute over medium heat until the onions are translucent. Add the beans and stock and simmer for 10 minutes. Add the cilantro, cumin and red peppers. Simmer 5 more minutes and serve with basmati rice and a side dish of leafy green vegetables.
Simple Beef Tacos
3 Tbs olive oil 8-10 tortillas, soft taco size or crispy corn
2 medium onion, chopped fine taco shells
2 garlic cloves, chopped fine TOPPINGS:
2 tsp chili powder shredded cheddar cheese, shredded lettuce,
1 lb lean ground beef sour cream, picante sauce, etc
salt, to taste
Heat the oil in a large skillet to medium high temperature, add the onion and stir often until the onion is softened. Add the garlic and cook, stirring for 2 minutes; add the chili powder, beef and salt. Mix and cook, stirring, breaking the meat into tiny bits, until the meat loses its pinkness. With a slotted spoon, leaving the drippings behind, remove the meat mixture to a bowl. Warm the taco shells or tortillas in a low heat oven if desired and serve with your favorite toppings.
One Pan Enchilada Pasta**
2 Tbs extra virgin olive oil 2 c low-sodium chicken broth
2 cloves garlic, minced 1 can (19 oz) red enchilada sauce
1/2 small onion, diced 8 oz ( about 2 1/2 c) dried rotini pasta
1 1/4 lbs taco seasoned ground turkey meat 2 c Colby Jack cheese, shredded
or 1 1/4 lbs lean ground beef and taco green onions
seasoning mix black olives
In a large skillet or saute pan, saute garlic and onions in olive oil over medium low heat until softened. Add ground meat and cook, breaking up with a wood spoon until browned. Once meat is cooked through, add pasta, chicken broth and enchilada sauce to pan. Bring to a boil, then reduce heat to low and cover. Cook on low, with pan covered, for about 15 minutes. Then remove lid and let simmer for an additional 5 minutes until pasta is tender and sauce has reduced. Remove from heat and stir in 1 cup cheese. Top pasta with additional cup of cheese and melt under broiler for a minute or two, or place lid back on pan and let heat from the pasta melt the cheese. Garnish with black olives and green onions.