Thyme Roasted Shrimp
- 1/4 cup olive oil
- 12 sprigs thyme
- 2 whole cloves garlic, peeled
- 2 pounds large shrimp, (about 18 per pound), peeled and deveined
- 2 tablespoons balsamic vinegar
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- Pour olive oil into a 9-by-13-inch baking dish or similarly sized roasting pan.
- Add thyme sprigs and garlic to the dish. Set the dish in the oven and preheat the oven to 450 degrees for 15 to 20 minutes.
- Lay shrimp over the thyme and garlic, then roast until pink and firm, about 8 minutes for medium shrimp (about 30 per pound) or 10 minutes for large shrimp (about 18 per pound), tossing gently two or three times.
- Remove baking dish from the oven, and stir in vinegar, salt, and pepper. Serve.
Variation: To make Rosemary-Roasted Shrimp, substitute 5 rosemary sprigs for the thyme, and 2 tablespoons white wine vinegar for the balsamic.
Tonight, serving over a bed of fettuccini (twice cooked – once cooked al dente I re-cooked it with olive oil and crushed garlic and fresh cracked peppercorn), fresh garden salad and fruit compote.
Pork Chops with Lebanese Green Beans
- 1 tablespoon extra-virgin olive oil, plus 1 teaspoon, divided
- 1 medium yellow onion, chopped
- 2 tablespoons chopped fresh mint, or 2 teaspoons dried, divided
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt, divided
- 1/4 teaspoon freshly ground pepper, plus more to taste
- 3 cups diced tomatoes, 4-5 medium
- 1/3 cup water
- 12 ounces green beans, trimmed
- 4 Boneless Pork loin chops, trimmed (1 1/2-1 3/4 pounds total)
Preheat oven to 400°F.
Heat 1 tablespoon oil in a large saucepan over medium heat.
Add onion and cook, stirring occasionally, until tender and light brown, about 5 minutes.
Add 1 tablespoon fresh mint (or 1 teaspoon dried), cinnamon, 1/2 teaspoon salt and pepper to taste; cook, stirring, until fragrant, about 30 seconds.
Add tomatoes and water and increase heat to high.
Cook, stirring occasionally, until the tomatoes begin to break down, 2 to 3 minutes.
Stir in green beans.
Reduce heat to medium, cover and cook, stirring occasionally, until the green beans are tender, about 12 minutes.
Meanwhile, sprinkle both sides of lamb chops with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
Heat the remaining 1 teaspoon oil in a large ovenproof skillet over medium-high heat.
Add the pork chops and cook until browned on one side, about 2 minutes. Turn them over and transfer the pan to the oven.
Roast until an instant-read thermometer inserted horizontally into a chop registers 140°F for medium-rare, 6 to 10 minutes, depending on thickness.
Stir the remaining mint into the green bean mixture. Serve the pork chops with the green beans
Tonight, I’m serving with pearled couscous , green salad and fresh fruit compote.
Grilled Steak with Whiskey Dijon BBQ Sauce
- 1/2 cup reduced-sodium beef broth, or chicken broth
- 3 tablespoons whiskey
- 3 tablespoons Dijon mustard
- 2 tablespoons brown sugar, packed light
- 1 large shallot, finely chopped
- 1 teaspoon Worcestershire sauce
- 1 teaspoon thyme, chopped fresh
- 1-1 1/4 pounds skirt steak, trimmed and cut into 4 portions
- 1/2 teaspoon ground pepper, fresh
- 1/4 teaspoon salt
- Preheat grill to medium-high.
- Combine broth, whiskey, mustard, brown sugar, shallot, Worcestershire and thyme in a small saucepan; bring to a boil over high heat. Reduce heat to maintain a lively simmer and cook, stirring frequently, until reduced to about 1/2 cup, 6 to 10 minutes. Remove from the heat.
- Sprinkle steaks with pepper and salt. Grill the steak 1 1/2 to 3 minutes per side for medium. Remove from the grill and let rest for 5 minutes. Serve the steak with the sauce.
Tonight, I am serving with oven roasted cubed potatoes, garden salad and fruit compote.
Barbecued Raspberry-Hoisin Chicken
- 1 cup fresh or frozen raspberries
- 3/4 cup hoisin sauce, (see Ingredient Note)
- 5 tablespoons rice vinegar, divided
- 1 clove garlic
- 1 strip (2-by-1/2-inch) orange zest
- 1 tablespoon chopped fresh ginger
- 1/8 teaspoon freshly ground pepper
- Pinch of crushed red pepper
- 1 1/2 pounds boneless, skinless chicken thighs, trimmed, each cut into 3 crosswise strips
- 2 1/2 cups water
- 1 cup long- or medium-grain brown rice
- 1/3 cup thinly sliced scallion greens, divided
- Combine raspberries, hoisin sauce, 3 tablespoons rice vinegar, garlic, orange zest, ginger, pepper and crushed red pepper in a blender or food processor. Blend or process until smooth, about 1 minute. Set aside 1/4 cup for a dipping sauce.
- Transfer the remaining marinade to a medium bowl and add chicken; stir to coat. Cover and refrigerate for at least 2 hours and up to 24 hours.
- Combine water and rice in a medium saucepan and bring to a boil. Cover, reduce heat to a simmer and cook until most of the liquid has been absorbed, 40 to 50 minutes. Remove from the heat and let stand, covered, until ready to serve.
- Preheat grill to medium-high or preheat the broiler to high.
- Meanwhile, remove the chicken from the marinade, scrape off excess (discard marinade), and thread onto 4 skewers, distributing equally.
- Grill the chicken until browned and cooked through, 3 to 4 minutes per side. If using the broiler, place the chicken on a broiler pan coated with cooking spray and broil 4 inches from the heat source until cooked through, about 5 minutes per side.
- Just before serving, sprinkle the rice with the remaining 2 tablespoons vinegar and 1/4 cup scallions; fluff with a fork. Sprinkle the chicken and rice with the remaining scallions. Serve with the reserved dipping sauce.
Tonight I’m serving with long grain brown rice, fresh garden salad and mixed fruit.