Shrimp Arrabbiata ala Terri

I bet you all thought I had forgotten about you. You were mistaken. I have just been so busy working at the new Bistro that I barely see my computer much less my own kitchen! I have completely run out of my freezer foods I had stocked up. And with my current one day a week off I do not see it getting replaced anytime soon. But, never fear, I plan on cooking up at least one meal a week now and getting them posted for all to enjoy.

This recipe is a HUGE winner today with my hunny. Allergies prevent me from even tasting it due to the shrimp, but he does have a great pallet so you can take it from him that it is something that will be cooked often in our home. Its quick, easy and uses canned and dried foods most people already have in the kitchenns. The sauce is pretty versatile as long as you do not mind spicy foods. I'm betting it would go great with some Chorizo or Linguisa!

16 oz Angel Hair Pasta, dry
1 tsp Garlic Salt
16 oz Tomato Sauce
4 oz Tomato Paste
2 tsp Oregano, dried
2 tsp Basil, dried
1lb Shrimp, deviened and shelled
2-3 tbsp Olive Oil
1/2 cup White Onion, chopped
2 tsp Garlic, minced
2 Roma Tomatoes, chopped
Garnish Parsley Flakes 
Garnish Parmesan Cheese

1. Cook pasta to package directions, adding garlic salt and 1 tsp basil to water.

2. Meanwhile, in large skillet over med heat, add 1-2 tbsp oil and saute shrimp for 2 minutes each side. Remove to a bowl and keep warm.

3. In saucepan add tomato sauce and paste and stir in oregano, basil and red pepper flakes. Heat to just simmer and remove from heat.

4. Meanwhile, in same skillet add 1 tb evoo and saute onions 3 minutes and add garlic, saute 1 minute then add the tomatoes and saute two minutes more. Pour in tomato sauce mixture and remove from heat.

5. To serve, place herbed pasta on plate, then shrimp, then sauce and top with parsley flakes and Parmesan cheese.

Spiraled Meatloaf Step By Step

I honestly do not remember where I came up with this idea at, but this is something I've made for many years. I can remember doing it out in Tucson, Connecticut (many moons ago), Houston, and now here. It has followed me all over the place. I've had several people try and wrestle the recipe away from me over the years, but have never parted with it. Until today. This feeds about 4 people.

1lb Ground Beef (not lean!)
1 Egg
2 tsp Chinese Hot Mustard
1 tsp Worechestershire Sauce
1 Garlic Clove, minced
1/4 cup Bread Crumbs (plain)
1 tbsp Oregano, dried
2 tbsp Parsley, dried
1/2 tsp Marjoram, ground
1/2 tsp Thyme, ground
1 Celery Stalk, diced small
1 Carrot, peeled and diced small
2 Mushrooms with stems, cleaned and diced small
1/2 cup Baby Spinach

1) Preheat oven to 350. Grease loaf pan with pam.

2) Insmall bowl, beat together egg, mustard and worechestershire. In a large bowl, gently mix together the meat, bread crumbs, garlic and egg mixture. Set in refrigerator while you prepare the rest of the ingredients.

3) In another small bowl, mix together the oregano, parsley, marjoram and thyme. Set aside.

4) Dice up the remaining ingredients except the spinach. Set aside.

5) On a flat surface, lay out a piece of plastic wrap flat, about a foot wide. Flatten out meat to no more than 1/4" thickness, in a rectangle.

Evenly sprinkle the herb mixture

then the celery

and top it with the spinach.

Next, top it with the carrot and mushrooms and gently press down across it to mush everything together.

6) Using one end of the plastic wrap, gently begin to roll up the meat, in a jelly roll fashion.

Once it is finished, place the prepared loaf pan over the top of the roll so that the seam will be on the bottom on the pan.

Flip it upright, cover with foil and bake 30 minutes at 350.

7) Remove foil, and using wide spatula, gently tip the pan to drain out the grease. Return foil and increase the heat to 375 for another 30 minutes. Remove the foil in the last 10 minutes to brown up. Let rest 10 minutes before cutting into it.

Herb Grilled Shrimp

So, my hunny was hankering for some shrimp. Well, most of you already know I'm very allergic to all fish. As a matter of fact, the only thing from the water I can eat is seaweed. Good thing I like it in my Won Ton Soup! So I went on a search for a good marinade I could use since I was already grilling up my Pomegranate and Red Wine Steak. Why not make it a surf and turf weekend?!?

This one sounded yummy and was found over on the She Knows website. The recipe is made for 2 pounds of shrimp, but I found cutting it down was easy and still had lots of flavor.

• 3 garlic cloves, minced
  1 medium yellow onion, diced small
  1/4 cups minced fresh parsley (2 tbsp dried)
  1/4 cups minced fresh basil (2 tbsp dried)
  1 tsp dry mustard
  2 tsp Chinese Hot Mustard
  2 teaspoons sea salt
  1 tsp Crushed Red Pepper
  1/4 cup Sesame Oil
  1-2 tsp Lemon Juice
  2 pounds shrimp, deveined
  
  
  1) Place all of the ingredients in a large bowl and stir to combine. Add the shrimp to the bowl, toss to coat with the mixture and marinate for up to 2 hours covered and at room temperature.
  
  
  2) Brush the grill rack with oil and prepare the grill on medium heat. Place on shrimp and grill for 2 minutes on each side. If you do not have a rack like the one in the picture, soak wooded skewers in water for 30 minutes then slide on the shrimp and grill.

Saturday Seasonings: Arugula

Arugula

General

Arugula is technically known as a salad green or salad herb. Add to lettuce, tomatoes and any other mixed baby salad greens, and create new and exciting taste sensations. You can usually find arugula in the fresh produce section in your health food store or at larger super markets. Like most salad greens, Arugula is very very low in calories and is also high in vitamins A and C.

Arugula is also known as rocket, roquette, rugula and rucola, and is very popular in Italian cuisine.
Rinse the leaves in cool water and dry on paper toweling. Store in zip lock bag. Best if used within two days.
Its leaves have a unique, peppery sweet tang, adding pizzazz even to the blandest salads. Although arugula provides a flavor impact, it does not have an aftertaste.

Nutrition

This food is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Protein, Thiamin, Riboflavin, Vitamin B6, Pantothenic Acid, Zinc and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium and Manganese.

Growing

Prefers rich humusy soil with pH of 6 to 6.8, but will tolerate wide variety of conditions. Evenly moist soil will help slow bolting. Growth is low and compact until heat causes plant to bolt. Forms a rosette of deeply lobed leaves. Plants become erect when heat induces bolting.

Flowers are edible.

Seeds germinate quickly even in cold soil. Plant as soon as soil can be worked in spring. Avoid planting after other cabbage family crops. Plant ¼ inch deep and 1 inch apart in rows, or broadcast alone or mixed with other greens. Gradually thin to 6-inch spacings using thinnings for salads. Make new plantings every 2 to 3 weeks for a continuous supply until about a month before your average first frost date.

Slow bolting by reducing heat and moisture stress. Provide some shade for warm-season plantings.
Fast-growing plants are good for intercropping and relay cropping.

Often self-seeds. Is self-sterile and requires insects for pollination. Will not cross with other members of the mustard family.

For more information on Arugula please visit:

Culinary Herbs

Nutrition Data

Heirloom Organics

Herbed Pork Chops

Coming up with unique ideas for someone who is an extremely picky eater isn't always an easy task. But with this recipe for Herbed Pork Chops, I hit it through the roof! I started out with this recipe I located online at Taste of Home and went from there with ingredients I had handy. My recipe though serves 4 and is very kid friendly since it doesn't have bones.

2 tsp Garlic Poweder
1 tsp Basil, dried
1 tsp Oregano, dried
1 tsp Parsley, dried
1/4 tsp Sea Salt
1/4 tsp Cayanne Pepper
1/2 tsp Rosemary, dried & crushed
8 Boneless Pork Chops
2 tsp Olive Oil
2 tsp Garlic, minced

1) Combine the first 7 ingredients in a small bowl. Sprinkle then rub into both sides of chops. Let sit in refrigerator for 30 minutes.

*When seasoning meats cut the top of the plastic wrap and season the top of the meat. Using tongs, flip the meat over and season other side.*

2) Over medium heat in large skillet heat oil. Add chops and sprinkle the minced garlic on the tops. Cook chops about 5 minutes on each side until juices run clear.

Chicken Parcels

Here we go again... found a great sounding recipe at My Delicious Recipe and couldn't get all the ingredients at our local grocery store. So we had to improvise. If you check out theirs along with mine below you will see how far away I went to get something to come out tasting great with what we could get our hands on.

This recipe will make 6 parcels. If serving this with cheesy rice and sauteed vegetables, you will probably only need one per plate.

3 tbs Butter
1 tbsp Peanut Oil (or Olive)
2 tbsp Garlic, minced
1/4 tsp Chicken Season Salt
6 large Basil Leaves
1/2 cup Muenster, grated
1 Egg, slightly beaten
1 tbsp Parsley, dried
1 tsp Oregano, dried
1/4 tsp Red Pepper Flakes
6 slices Jalapeno (in a jar is fine)
6 Chicken Thighs, boneless, skinless
2 pks Ham, thin slice lunch meat (Budding)

1) In small skillet melt butter in oil and saute garlic with chicken seasoning. Strain into bowl, reserving liquid for basting later. Let cool at least 10 minutes.

2) Preheat oven to 350. Line baking sheet in foil and spray a roasting pan with oil, set on top of foil.

3) In large bowl, mix together cheese, egg, parsley, oregano and pepper. Set aside.

4) Place individual breasts in plastic bag layed out flat. Using hammer, skillet bottom or rolling pin flatten thigh by half thickness.

5) Lay out chicken on flat surface. Place a basil leaf, a spoonful of cheese mixture and a jalapeno slice near the edge. Roll up chicken, then wrap it in a couple of ham slices and use toothpicks to hold it together. Repeat to finish off all thighs.

6) Roll parcels in reserved butter and place on roasting pan. Bake for 20 minutes and baste one more time. Finish baking another 10 minutes. Let rest 5 minutes before cutting into them.