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Shrimp Skewers with Garlicky Parmesan Orzo

Shrimp Skewers with Garlicky Parmesan Orzo

by Pam on October 15, 2013

I saw this recipe online at Lisa’s Dinnertime Dish[1] that looked super easy to make and something my entire family would love. I was right. The shrimp were simply seasoned with olive oil, minced garlic, sea salt, and freshly cracked pepper. I cooked them in my grill pan for a few minutes before serving them on top of some garlicky parmesan orzo. A simple and easy weeknight meal that was comforting and delicious. My daughter said the orzo had too much Parmesan but other than that it was a big hit with my entire family.

Place the olive oil and minced garlic in a zip lock bag with the shrimp. Toss to coat evenly then seal and place into the  refrigerator for at least 1 hour. Remove the shrimp from the bag and skewer them. Place on a plate and season both sides with sea salt freshly cracked pepper, to taste.

Prepare the orzo per instructions. Drain. In the same pot you cooked the orzo, place the butter in the pan over medium heat. Add the garlic and crushed red pepper flakes then cook, stirring constantly for 30 seconds. Add the drained orzo to the pot and stir until evenly coated. Add the Parmesan and fresh parsley then season with sea salt and freshly cracked pepper, to taste. Stir until mixed well. Taste and re-season if needed.

Heat a grill pan over medium heat. Coat the pan with cooking spray.  Add the shrimp skewers to the hot grill pan and cook for 2-3 minutes on each side, or until pink and cooked through. Don’t overcook.

Ladle the orzo into a bowl then top with one to two skewers. Serve immediately. Enjoy.



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Shrimp Skewers with Garlicky Parmesan Orzo




Yield: 4

Total Time: 20 min.



Ingredients:

Shrimp Skewers:

1 tbsp olive oil
1-2 cloves of garlic, minced
1 lb of shrimp, deveined and tails removed
Sea salt and freshly cracked pepper, to taste

Garlicky Parmesan Orzo:

1 cup of dried orzo, cooked per instructions, drain
1 tbsp butter
2 cloves of garlic, minced
Dash of crushed red pepper flakes
1/4 cup of Parmesan, finely grated
2 tbsp fresh parsley, chopped
Sea salt and freshly cracked pepper,to taste

Directions:

Place the olive oil and minced garlic in a zip lock bag with the shrimp. Toss to coat evenly then seal and place into the refrigerator for at least 1 hour. Remove the shrimp from the bag and skewer them. Place on a plate and season both sides with sea salt freshly cracked pepper, to taste.

Prepare the orzo per instructions. Drain. In the same pot you cooked the orzo, place the butter in the pan over medium heat. Add the garlic and crushed red pepper flakes then cook, stirring constantly for 30 seconds. Add the drained orzo to the pot and stir until evenly coated. Add the Parmesan and fresh parsley then season with sea salt and freshly cracked pepper, to taste. Stir until mixed well. Taste and re-season if needed.

Heat a grill pan over medium heat. Coat the pan with cooking spray. Add the shrimp skewers to the hot grill pan and cook for 2-3 minutes on each side, or until pink and cooked through. Don’t overcook.

Ladle the orzo into a bowl then top with one to two skewers. Serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Lisa’s Dinnertime Dish

References

  1. ^ Lisa’s Dinnertime Dish (lisasdinnertimedish.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Baked Eggs with Mushrooms and Parmesan

Baked Eggs with Mushrooms and Parmesan

by Pam on March 7, 2013

I saw this recipe at Kalyn’s Kitchen[1] recently and couldn’t stop thinking about it so I finally made it for lunch yesterday. I added garlic to my sautéed mushrooms but other than that kept it the same. The garlicky mushrooms tasted so good with the eggs and the salty Parmesan cheese. This lunch was really delicious and I will be making this dish for again for breakfast this weekend because I know my husband will love it too. Thanks for the great recipe Kalyn!

Preheat the oven to 400 degrees. Coat a small individual baking dish with cooking spray.

Heat the olive oil in a skillet over medium high heat. Add the mushrooms and let them sit for 3 minutes before tossing them. Cook for another 2 minutes, or until golden brown. Add the minced garlic and season them with sea salt and freshly cracked pepper, to taste then cook for 1 minute, stirring constantly. Remove from heat and place the mushrooms into the baking dish.

Crack the eggs on top of the mushrooms, season with sea salt and freshly cracked pepper, to taste then sprinkle with the Parmesan cheese.

Place into the oven and bake for about 10-13 minutes or until the egg whites are set and firm but the yolks are still soft. Remove from the oven and sprinkle with freshly chopped parsley. Serve immediately. Enjoy.



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Baked Eggs with Mushrooms and Parmesan




Yield: 1

Prep Time: 5 min.

Cook Time: 15-20 min.



Ingredients:

1 tsp olive oil
5 oz button mushrooms, thickly sliced
1 clove of garlic, minced
Sea salt and freshly cracked pepper, to taste
2 eggs
2 tsp Parmesan cheese, shredded
Fresh parsley, chopped

Directions:

Preheat the oven to 400 degrees. Coat a small individual baking dish with cooking spray.

Heat the olive oil in a skillet over medium high heat. Add the mushrooms and let them sit for 3 minutes before tossing them. Cook for another 2 minutes, or until golden brown. Add the minced garlic and season them with sea salt and freshly cracked pepper, to taste then cook for 1 minute, stirring constantly. Remove from heat and place the mushrooms into the baking dish.

Crack the eggs on top of the mushrooms, season with sea salt and freshly cracked pepper, to taste then sprinkle with the Parmesan cheese.

Place into the oven and bake for about 10-13 minutes or until the egg whites are set and firm but the yolks are still soft. Remove from the oven and sprinkle with freshly chopped parsley. Serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Kalyn’s Kitchen

 

References

  1. ^ Kalyn’s Kitchen (www.kalynskitchen.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Roasted Brussel Sprouts with Pancetta and Balsamic Vinegar

Roasted Brussel Sprouts with Pancetta and Balsamic Vinegar

by Pam on October 14, 2013

I can’t believe I did it. I finally made brussel sprouts and actually loved them. I have NEVER liked them. My Mom would boil them when I was a kid and they weren’t my favorite – sorry Mom. My friend Currié made them for us when we were over for dinner and I liked them so I decided to give them a try. I used frozen brussel sprouts that I thawed and cut in half. I seasoned them slightly with sea salt, freshly cracked pepper, and olive oil. I roasted them with pancetta until they were caramelized then I drizzled them with lots of balsamic vinegar. My husband has never been a fan of brussel sprouts and he liked them, both my kids thought they were good and gobbled up every single one on their plate, and I loved them. I can honestly say, I am looking forward to trying new recipes using them. I’d call that a success!

Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat it with cooking spray.

If you are using frozen brussel sprouts, thaw them on a couple of  paper towels, making sure to press hard to remove any excess liquid to make them as dry as possible once they are thawed. Slice them in half then toss them with olive oil and sea salt and freshly cracked pepper, to taste. Place them onto the prepared baking sheet. Sprinkle them with the diced pancetta. Place into the oven and roast for 15 minutes. Flip them over then continue roasting for 5-10 more minutes, or until caramelized. Remove from the oven and drizzle with balsamic vinegar, to taste. Serve immediately. Enjoy.



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Roasted Brussel Sprouts with Pancetta and Balsamic Vinegar




Yield: 4

Prep Time: 5 min.

Cook Time: 20-25 min.

Total Time: 30 min.



Ingredients:

2 cups of brussel sprouts, thawed and sliced in half
1 tbsp olive oil
Sea salt and freshly cracked pepper, to taste
2 tbsp pancetta, diced
Balsamic vinegar, to taste

Directions:

Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat it with cooking spray.

If you are using frozen brussel sprouts, thaw them on a couple of paper towels, making sure to press hard to remove any excess liquid to make them as dry as possible once they are thawed. Slice them in half then toss them with olive oil and sea salt and freshly cracked pepper, to taste. Place them onto the prepared baking sheet. Sprinkle them with the diced pancetta. Place into the oven and roast for 15 minutes. Flip them over then continue roasting for 5-10 more minutes, or until caramelized. Remove from the oven and drizzle with balsamic vinegar, to taste. Serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net
Inspired by Currié Reese

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)