Category: Entrees

Yield

4 servings (serving size: 1 1/2 cups salad and about 6 shrimp)
Ingredients

* Shrimp:
* 2 tablespoons olive oil
* 1 tablespoon fresh lemon juice
* 2 teaspoons minced fresh rosemary
* 1/2 teaspoon kosher salt
* 1/4 teaspoon black pepper
* 3 garlic cloves, crushed
* 1 1/2 pounds jumbo shrimp, peeled and deveined
*

Salad:
* 2 tablespoons fresh lemon juice
* 1 tablespoon extra-virgin olive oil
* 1/2 teaspoon minced fresh garlic
* 1/4 teaspoon kosher salt
* 1/8 teaspoon black pepper
* 5 cups arugula leaves
* 1/2 cup vertically sliced red onion
* 1 (15-ounce) can cannellini beans, rinsed and drained

Preparation

1. Preheat oven to 400°.

2. To prepare shrimp, combine first 6 ingredients in a medium bowl; stir with a whisk. Add shrimp to bowl; toss well. Cover and refrigerate 10 minutes.

3. Arrange shrimp on a jelly-roll pan. Bake at 400° for 10 minutes or until shrimp are done.

4. To prepare salad, combine 2 tablespoons juice and next 4 ingredients (through 1/8 teaspoon pepper) in a large bowl; stir with a whisk. Add arugula, onion, and beans to bowl; toss well. Divide salad and shrimp evenly among 4 plates.
Nutritional Information

Calories:
334
Fat:
13.6g (sat 2g,mono 7.8g,poly 2.5g)
Protein:
37.7g
Carbohydrate:
13.6g
Fiber:
3g
Cholesterol:
259mg
Iron:
5.4mg
Sodium:
690mg
Calcium:
156mg

Laraine Perri, Cooking Light, JUNE 2009

1 pork butt or shoulder roast
recipe dry rub
1 bottle beer

In the evening, pat the rub into the roast and cover in plastic wrap.

The next morning put it in the crockpot, fat side up. Add a bottle of beer (I used a stout).

Cook on low for 9-10 hours. It’s done when it pulls apart easily.

Shred with two forks, mix with BBQ sauce. I like the vinegar-based Lexington-style: Mix 1/2 c malt vinegar with a half teaspoon each salt & pepper, a quarter teaspoon red pepper flakes, a teaspoon of brown sugar, and a squirt of ketchup.

Ingredients

* 1 small onion
* 1 1/2 pounds ground beef
* 2 (8-ounce) cans tomato sauce
* 1 1/2 cups mixed vegetables or niblet corn, prepared
* Salt and freshly ground black pepper
* 8 to 10 medium red new potatoes
* 1 1/2 cups milk
* 12 tablespoons butter
* 1/2 cup sour cream
* 2 cups instant biscuit mix

Directions

Beef Layer: Saute onions in 2 tablespoons butter. Add ground beef. After beef is browned, add tomato sauce; Mix in vegetables. Add salt and pepper, to taste.

Potato Layer: Peel and slice potatoes 1/4-inch thick. Cook in boiling water for approximately 15 minutes or until fork-tender. Whip potatoes with electric mixer; mix until moderately smooth. Don’t over beat them; a few lumps are nice. Add 1/2 cup heated milk, 1/2 cup butter, and sour cream. Salt and pepper, to taste. Whip until mixed. Adjust thickness by adding more milk, if desired.

Biscuit Layer: Combine biscuit mix and 1 cup milk. The mix should be thinner than normal biscuit mix but not runny.

Preheat oven to 350 degrees F.

Spray a 9 by 9 by 2-inch pan, or any similar casserole dish. Layer half way up with the mashed potatoes. Next, spread a layer of mixed vegetables or niblet corn on top of potatoes. Then add a layer of the meat. Pour biscuit mix over meat. Melt 4 tablespoons of butter and drizzle over top. Bake for approximately 35 to 45 minutes until top is golden brown.

Note: Leftovers make this dish easy to put together. So if you have leftover pork roast or beef roast with gravy and mashed potatoes from Sunday dinner then this is an easy mid- week meal that will take only a few minutes.

(From America’s Test Kitchen)

Toppings
1 (28-ounce) can crushed tomatoes
1 tablespoon olive oil
1/8 teaspoon table salt
1 1/2 cups shredded mozzarella cheese (6 ounces)
mushrooms/olives/pepperoni/sausage/etc.

Dough
3 cups unbleached all-purpose flour (15 ounces)
1 2/3 cups water (13 1/2 ounces), room temperature
1 1/4 teaspoons table salt
1 1/2 teaspoons instant yeast
1 1/4 teaspoons sugar
5 tablespoons extra virgin olive oil

1. Place 28-ounce can of crushed tomatoes in fine-mesh strainer set over medium bowl (I use a yogurt strainer). Let sit 30 minutes, stirring 3 times to allow juices to drain. Combine 3/4 cup tomato solids, 1 tablespoon olive oil, and 1/8 teaspoon table salt. (Save remaining solids and juice for another use.)

2. Mix flour, water, and table salt in bowl of stand mixer fitted with dough hook on low speed until no patches of dry flour remain, 3 to 4 minutes, occasionally scraping sides and bottom of bowl. Turn off mixer and let dough rest 20 minutes.

3. Sprinkle yeast and sugar over dough. Knead on low speed until fully combined, 1 to 2 minutes, occasionally scraping sides and bottom of bowl. Increase mixer speed to high and knead until dough is glossy, smooth, and pulls away from sides of bowl, 6 to 10 minutes. (Dough will only pull away from sides while mixer is on. When mixer is off, dough will fall back to sides.)

4. Using fingers, coat large bowl with 1 tablespoon oil, rubbing excess oil from fingers onto blade of rubber spatula. Using oiled spatula, transfer dough to bowl and pour 1 tablespoon oil over top. Flip dough over once so it is well coated with oil; cover tightly with plastic wrap. Let dough rise at room temperature until nearly tripled in volume and large bubbles have formed, 2 to 2 1/2 hours.

5. One hour before baking pizza, adjust oven rack to middle position, place pizza stone on rack, and heat oven to 450 degrees.

6. Coat rimmed baking sheet with 2 tablespoons oil. MEASURE THE OIL. I eyeballed it the first time and it stuck badly. Using rubber spatula, turn dough out onto baking sheet along with any oil in bowl. Using fingertips, press dough out toward edges of pan, taking care not to tear it. (Dough will not fit snugly into corners. If dough resists stretching, let it relax for 5 to 10 minutes before trying to stretch again.) Let dough rest in pan until slightly bubbly, 5 to 10 minutes. Using dinner fork, poke surface of dough 30 to 40 times and sprinkle with kosher salt.

7. Bake until spotty brown, 15 to 17 minutes, rotating baking sheet halfway through baking. Using metal spatula, remove pizza from oven, spread tomato mixture evenly over surface, and sprinkle with shredded mozzarella and other toppings. Return pizza to oven and continue to bake until cheese begins to brown in spots, 5 to 10 minutes longer.

I made this tonight and it was a huge hit. I tend to find crockpot dishes bland and disappointing but this one was perfect.

1 pound smoked sausage, sliced into 1/2″ rounds
1 pound boneless, skinless chicken thighs, cut into 1″ chunks
1 pound raw shrimp, peeled, deviened (I use 26/30 count)
1 28 oz can crushed tomatoes
2 cups chicken stock (or one 15 oz. can)
2 yellow onions, diced
2 celery ribs, diced
1 jalapenoe, seeded and deviened, minced
4-6 garlic cloves, minced
2 bay leaves
.5 tsp dried thyme
.5 tsp cayenne
2 tsp kosher salt

Dump everything except shrimp in crockpot and stir. Cook on high for a 3-4 hours, adjust seasonings, then reduce heat to low. Stir in shrimp and cook until shrimp is opaque, 15-30 minutes. Serve over rice.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound penne pasta
3 cups chicken — cooked and cubed
1 cup roasted red peppers — drained and sliced
1 package frozen chopped spinach — thawed and drained
1/4 pound bacon — cooked and crumbled
1 cup half and half
8 ounces smoked Gouda cheese — shredded
1/4 cup Parmesan cheese — grated
1 teaspoon garlic — crushed

Cook pasta according to package instructions. Drain and place in large bowl.
Stir in chicken, red peppers, chopped spinach, and bacon. In a small
saucepan over low heat, stir half-and-half, cheeses, and garlic until melted
and well blended. Pour over pasta.

Smothered Pork Chops with Cider and Apples
Published: November 1, 2002
Serves 4

Serve smothered chops with a starch to soak up the rich gravy. Simple egg noodles were the test kitchen favorite, but rice or mashed potatoes also taste great.
INGREDIENTS
3 ounces bacon (about 3 slices), cut into 1/4-inch pieces
2 tablespoons unbleached all-purpose flour
1 3/4 cups apple cider
vegetable oil
4 bone-in, rib-end pork chops 1/2 to 3/4 inch thick
ground black pepper
1 medium yellow onion , halved pole-to-pole and sliced thin (about 1 3/4 cups)
1 Granny Smith apple (large), or 2 small Granny Smith apples, peeled, cored, and cut into 3/8-inch wedges
table salt
2 tablespoons water
2 medium cloves garlic , pressed through garlic press or minced (about 2 teaspoons)
1 teaspoon minced fresh thyme leaves
2 bay leaves
1 tablespoon minced fresh parsley leaves
1. Fry bacon in small saucepan over medium heat, stirring occasionally, until lightly browned, 8 to 10 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate, leaving fat in saucepan (you should have 2 tablespoons bacon fat; if not, supplement with vegetable oil). Reduce heat to medium-low and gradually whisk flour into fat until smooth. Cook, whisking frequently, until mixture is light brown, about the color of peanut butter, about 5 minutes. Whisk in apple cider in slow, steady stream; increase heat to medium-high and bring to boil, stirring occasionally; cover and set aside off heat.
2. Heat 1-tablespoon oil in 12-inch skillet over high heat until smoking, about 3 minutes. Meanwhile, dry pork chops with paper towels and sprinkle with 1/2-teaspoon pepper. Brown chops in single layer until deep golden on first side, about 3 minutes. Flip chops and cook until browned on second side, about 3 minutes longer. Transfer chops to large plate and set aside.
3. Reduce heat to medium and add 1 tablespoon oil, onions, apples, 1/2 teaspoon salt, and water to now-empty skillet. Using wooden spoon, scrape browned bits on pan bottom and cook, stirring frequently, until onions are softened and browned around the edges, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds longer. Return chops to skillet in single layer, covering chops with onions. Pour in warm sauce and any juices collected from pork; add bay leaves. Cover, reduce heat to low, and simmer until pork is tender and paring knife inserted into chops meets very little resistance, about 30 minutes.
4. Transfer chops to warmed serving platter and tent with foil. Increase heat to medium-high and simmer sauce rapidly, stirring frequently, until thickened to gravy-like consistency, about 5 minutes. Discard bay leaves, stir in parsley, and adjust seasonings with salt and pepper. Cover chops with sauce, sprinkle with reserved bacon, and serve immediately.