Category Archives: Italian parsley

French-Style Shrimp Salad

French-Style Shrimp Salad
Originally uploaded by jenianddean.

The day I made this salad I had been thinking about a shrimp salad all day. I decided to start looking through some old  Cooking Light magazines and this was the recipe that I came up with. And boy oh boy did I make the right choice – it was fantastic. The salad dressing is very refreshing and garlic-y. I did leave out the olives because I’m not really a fan of olives. I also substituted asparagus for the haricots verts because I had asparagus left over from the night before.

This recipe makes a HUGE salad! It would be great for a brunch, lunch, or dinner…yummy anytime!

French-Style Shrimp Salad

Assemble this salad in individual servings, or arrange it on a platter and serve family style. Niçoise olives are a small purplish-black variety; you can substitute kalamata. Serve with crusty French bread. This dish is a twist on the classic salade niçoise with tuna.

Vinaigrette:
6 garlic cloves, halved
2/3 cup fat-free, less-sodium chicken broth
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
2 tablespoons fresh lemon juice
2 tablespoons tarragon vinegar
2 tablespoons extravirgin olive oil
2 teaspoons Dijon mustard
1/2 teaspoon freshly ground black pepper

Salad:
2 pounds peeled and deveined large shrimp
12 small red potatoes (about 3/4 pound)
1/2 pound haricots verts
Cooking spray
5 cups gourmet salad greens
4 cups torn romaine lettuce
1 cup (1/4-inch-thick) slices red bell pepper (about 1 medium)
3 medium tomatoes, each cut into 6 wedges
1 (14-ounce) can quartered artichoke hearts, drained
3 hard-cooked large eggs, each sliced into quarters
1/2 cup niçoise olives
2 tablespoons capers

To prepare vinaigrette, drop garlic through food chute with food processor on; process until minced. Add broth and next 7 ingredients (through black pepper); process until well blended.

To prepare salad, combine 2 tablespoons vinaigrette and shrimp in a large zip-top plastic bag; seal. Marinate in refrigerator for 20 minutes, turning bag occasionally to coat shrimp. Place potatoes in a large saucepan; cover with water. Bring to a boil; cook 8 minutes. Add haricots verts to pan; cook 2 additional minutes or until haricots verts are crisp-tender and potatoes are tender. Drain and rinse with cold water; drain. Cut potatoes into 1/4-inch-thick slices. Set aside.

Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Remove the shrimp from bag, and discard marinade. Add shrimp to pan. Cook 3 minutes on each side or until the shrimp are done.

Combine potatoes, haricots verts, greens, lettuce, bell pepper, tomatoes, and artichokes in a large bowl. Add remaining vinaigrette, tossing gently to coat. Place lettuce mixture on a serving platter. Arrange shrimp and eggs over lettuce mixture; sprinkle with olives and capers. Serve immediately.

Yield: 6 servings (serving size: about 2 1/2 cups salad mixture, 5 ounces shrimp, 2 pieces egg, 4 teaspoons olives, and 1 teaspoon capers)
CALORIES 366 (30% from fat); FAT 12g (sat 2.2g,mono 6g,poly 2.2g); IRON 6.7mg; CHOLESTEROL 336mg; CALCIUM 179mg; CARBOHYDRATE 26.1g; SODIUM 798mg; PROTEIN 39.3g; FIBER 6.4g
Cooking Light, JULY 2006

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Filed under Artichoke hearts, Basil, Cooking Light, Dinner, Dressing, Entrees, Garlic, Haricots verts, Herbs, Italian parsley, Lemons, Lettuce, Potato, Salad, Shrimp, Tarragon, Tomatoes

Pickled Mostaccioli


Pickled Mostaccioli
Originally uploaded by jenianddean.

Pasta salads are always a good go-to recipe for a barbecue, family reunion, or just a snack. Pickled mostaccioli is a freshing twist on traditional pasta salad. It has a wonderfully zesty taste and perfect for summer because it doesn’t have mayonnaise. Michelle, a friend of mine from Iowa, gave me this recipe. Thanks Michelle!

Pickled Mostaccioli

1 lb Mostaccioli
1 1/2 C white vinegar
1 1/2 C sugar
2 Tbs prepared mustard
1 tsp garlic salt, salt, and pepper
1 Tbs parsley
1 med. onion
1 med cucumber, skin on
1/2 C vegetable oil or olive oil
yellow food coloring

Bring a pot of water up to a rolling boil. Add 6 drops of yellow food coloring and 1 tsp salt; then add pasta. Cook pasta to al dente, about 10 minutes. Rinse well in cold water then drain well. Place pasta in a bowl.

While the pasta is cooking, put all ingredients except pasta and oil in a blender or food processor and puree.

Pour spice mixture and oil over the cooked pasta; stir well. Chill overnight.

**Make sure to stir well before serving.

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Filed under cucumber, Italian parsley, Onions, Pasta, Pasta, Side dishes, Vinegar, white

Stuffed french bread

Stuffed french bread

If you need a quick appetizer, here’s a yummy one. After Christmas I will post another appetizer that is my sister-in-law Jackie’s favorite – Mississippi Sin!

Stuffed French Bread
Recipe courtesy Paula Deen

1 large loaf French bread
2 (8-ounce) packages cream cheese, room temperature
1 cup mayonnaise
1 red bell pepper, seeded and diced
1/3 cup chopped fresh parsley leaves
1 (0.7-ounce) package Italian salad dressing mix
1 (2 1/4-ounce) jar chopped dried beef

Slice the loaf lengthwise, and remove the excess dough from the inside to make room for the stuffing. In a medium size bowl, combine all of the remaining ingredients and mix well. Fill the hollowed bread with the mixture. Reassemble the loaf, wrap in plastic wrap, and refrigerate until ready to serve, approximately 3 hours. To serve, slice the loaf into 1-inch sections.

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Filed under Appetizers, Italian parsley, Paula Deen

Farmer’s Pasta


Farmer’s Pasta
Originally uploaded by jenianddean.

I fell in love with recipe about a year ago. It is the prefect dish to take to a covered dish dinner, or to a friend who just had a baby. It is a very comforting dish – warm and gooey.

One change I made was I didn’t use whole milk. I used half skim and half 2% milk. You can find pancetta at most deli counter now, but if you can you can always use bacon.

Farmer’s Pasta
Recipe courtesy Giada De Laurentiis

Butter, for greasing pan
2 tablespoons (or more) olive oil
6 ounces pancetta, chopped
4 teaspoons minced garlic
1/3 cup all-purpose flour
7 cups whole milk
8 ounces Fontina cheese, grated
4 ounces mozzarella cheese, grated
3/4 cup freshly grated Parmesan
6 ounces provolone cheese, grated
1 pound rigatoni pasta
3 tablespoons chopped fresh Italian parsley leaves
3 tablespoons chopped fresh basil leaves
Salt and freshly ground black pepper
2 cups fresh coarse bread crumbs
Extra-virgin olive oil, for drizzling

Butter a 13 by 9 by 2-inch baking dish. Preheat the oven to 375 degrees F.

Heat 1 tablespoon of oil in a heavy large pot over medium-high heat. Add the pancetta and saute until golden and crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a small bowl. Pour off all but 1/4 cup of the pan drippings (if necessary, add more oil to the pan drippings to equal 1/4 cup total). Reduce the heat to medium. Add 3 teaspoons of garlic and saute until fragrant, about 30 seconds. Add the flour and whisk for 2 minutes. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Gradually whisk in all the Fontina, mozzarella, Parmesan, and provolone cheeses.

Meanwhile, bring a large pot of salted water to a boil. Add the rigatoni and cook until almost al dente, stirring occasionally, about 7 minutes. (The pasta will continue cooking in the oven.) Drain pasta and add directly into the cheese. Add the parsley, basil, and pancetta and toss to coat. Season the pasta mixture, to taste, with salt and pepper. Transfer the pasta mixture to the prepared dish.

Heat the remaining 1 tablespoon of oil in a heavy large skillet over medium heat. Add the remaining garlic and saute until fragrant, about 30 seconds. Remove from the heat. Add the bread crumbs and toss to coat. Sprinkle the bread crumb mixture over the pasta mixture. Drizzle the top with extra-virgin olive oil and bake until the sauce bubbles and the bread crumbs are golden brown, about 20 minutes.

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Filed under Basil, Entrees, Fontina, Garlic, Giada De Laurentiis, Italian parsley, Mozzarella, Parmesan, Pasta, Provolone

One Pot Chicken over Cheesy Rice

one pot chicken with cheesy rice

Originally uploaded by jenianddean.

One Pot Chicken Dish over Cheesy Rice
Recipe courtesy Emeril Lagasse, 2006

6 bacon slices, roughly chopped
1 pound boneless, skinless chicken breasts, cut into strips
1 teaspoon Essence, recipe follows
1 cup finely chopped yellow onions
1/4 teaspoon freshly ground black pepper
2 teaspoons minced garlic
8 ounces button mushrooms, wiped clean and thinly sliced
1 teaspoon chopped fresh thyme
1 cup chicken stock, or canned low-sodium chicken broth
1/4 cup minced green onions
Cheesy Rice Pilaf, recipe follows
2 tablespoons minced parsley leaves, for garnish

In an electric skillet or a large heavy skillet, cook the bacon over medium-high heat, stirring occasionally, until crisp, about 5 minutes.

Transfer with a slotted spoon to paper towels. Season the chicken with the Essence, and add to the fat in the pan. Cook, stirring occasionally, until just cooked through, about 5 minutes. Transfer chicken to a plate. To the pan add the onions, and pepper, and cook, stirring, until soft, about 4 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the mushrooms and thyme, and cook until the mushrooms give off their liquid, about 5 minutes. Add the chicken stock and bring to a boil, stirring to deglaze the pan. Add the reserved chicken, lower the heat, and simmer until heated through, 1 to 2 minutes. Add the bacon and green onions, and stir well.

Remove from the heat and serve over the Cheesy Rice Pilaf, and garnish with the parsley.

Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

Cheesy Rice Pilaf:
3 tablespoons unsalted butter
1/2 cup finely chopped yellow onions
1/2 cup finely chopped yellow bell peppers
1 cup long-grain rice
1 teaspoon salt
1 bay leaf
2 cups chicken stock
1/2 cup frozen peas
1/2 pound fontina or mozzarella, diced
1/4 cup chopped fresh parsley leaves

In a heavy, medium saucepan, melt the butter over medium-high heat. Add the chopped onions and bell peppers, and cook, stirring until soft, about 4 minutes. Add rice, salt, and bay leaf and cook, stirring, for 1 minute. Add the stock and stir. Reduce the heat to low, cover, and simmer until the rice is almost tender, about 15 minutes. Add the peas, cover and continue simmering until the liquid is absorbed, about 5 minutes. Remove from the heat and let sit covered for 10 minutes.

Remove the bay leaf and fluff the rice with a fork. Add the cheese and parlsey, and stir. Serve immediately.

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Filed under Chicken, Emeril, Entrees, Fontina, Garlic, Green Onions, Italian parsley, Mozzarella, Mushrooms, Rice, Rices, Side dishes

Orzo Risotto with Buttery Shrimp

orzo risotto with buttery shrimp
Originally uploaded by jenianddean.

Orzo Risotto with Buttery Shrimp

SERVES: 4
When Ryan Poli and his kitchen staff tried finishing orzo risotto-style (stirring the cooked orzo with stock until creamy) they got fantastic results with impressive speed.

16 thin asparagus (6 ounces)
1 3/4 cups orzo (12 ounces)
6 tablespoons unsalted butter, at room temperature
1/2 pound shelled and deveined medium shrimp
Salt and freshly ground pepper
1 cup chicken stock or low-sodium broth
2 tablespoons chopped flat-leaf parsley
1/2 cup grated Parmesan cheese, plus more for serving

Bring a large saucepan of salted water to a boil. Add the asparagus; cook over high heat until tender. With a slotted spoon, transfer the asparagus to a plate. Add the orzo to the boiling water; cook, stirring occasionally, until al dente, 10 minutes.

Meanwhile, cut the asparagus into 1-inch lengths. In a medium skillet, melt the butter over moderately high heat. Reduce the heat to moderate and cook until the butter begins to brown. Add the shrimp, season with salt and pepper and cook over moderate heat until pink and curled, about 1 minute per side. With a slotted spoon, add the shrimp to the asparagus. Reserve the skillet.

Drain the orzo, reserving 1/4 cup of the cooking water, then return to the saucepan and stir in the brown butter. Set the skillet over high heat and add the stock, scraping up any browned bits stuck to the bottom of the pan. Pour the stock and the reserved cooking water into the orzo; cook over moderate heat, stirring, until creamy, 2 minutes. Stir in the asparagus and shrimp and cook until heated through. Remove from the heat. Stir in the parsley and the 1/2 cup of Parmesan. Season with salt and pepper. Transfer the risotto to bowls and serve with more Parmesan.

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Filed under Entrees, Food & Wine, Italian parsley, Orzo, Parmesan, Pasta, Seafood, Shrimp