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1 pound shrimp
1/2 (16 ounce) package fettuccini pasta
3 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
6 tablespoons chopped fresh cilantro
1 bay leaf
1/4 teaspoon dried thyme
2 cups white wine
- Thaw shrimp if frozen
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
- Meanwhile, in a large skillet place 2 tablespoons butter or margarine, onion, garlic, parsley, bay leaf, thyme and wine. Bring to a boil and lower heat; cook for 2 minutes. Add shrimp; cover and cook just until they turn pink, 3 to 4 minutes. Do not overcook.
- Divide pasta into 4 bowls and spoon shrimp over noodles.
- Strain shrimp liquid, and return to pot. Add remaining butter or margarine and heat until it melts. Pour over shrimp garnish with a little more cilantro and a squeeze of lemon and serve.
Tonight I’m serving with sautéed asparagus, fresh garden salad and fruit compote.
Ginger-Soy-Lime Marinated Shrimp
2 large shallots, peeled and chopped
1 (2-inch) piece fresh ginger, peeled and chopped
4 cloves garlic, smashed
3/4 cup soy sauce (gluten-free, if desired)
1/2 cup fresh lime juice
2 tablespoons sugar
1/4 cup chopped green onions
1/4 cup peanut oil
1/4 teaspoon coarsely ground black pepper
2 pounds large shrimp, shells and tails on
Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth.
Add the green onion and oil and blend until combined.
Season to taste with black pepper.
Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes.
Preheat a grill to high.
Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side.
Tonight I’m serving with steamed jasmine rice, sautéed snow peas, garden salad and fruit compote
Steaks with Wild Mushroom Sauce
4 medium Steaks (New York, Top Sirloin or Rib Eye Steaks) from the Windy City Steak Company (http://windycitysteaks.com/)
2 tablespoons shallots
1 tablespoon garlic minced
2 oz. Butter (1/2 stick)
1 pound assorted wild mushrooms, (Portobello, Morel, Shitake, Cremini…)
1/2 cup Red Wine
1 cup demi-glace
1 tablespoon thyme
Salt and Pepper to taste
Preparing the wild mushroom sauce
Melt butter in a sauce pan and saute shallots and garlic until transparent, approximately 2-3 minutes. Add red wine, add mushrooms and thyme and cook until tender and wine has reduced in half. Add demi-glace and stir until combined with the shallots and mushroom mixture. Simmer until the sauce has thickened, approximately 8-10 minutes or until it is thick enough to coat a spoon.
Tonight, I’m serving up with French fries, grilled zucchini, salad and fruit compote
Boneless Pork Chops with Mushrooms & Thyme
- 2 5-ounce boneless, center-cut pork loin chops, trimmed and pounded to 1/4 inch thick (see Tip)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 teaspoon extra-virgin olive oil
- 1 medium shallot, minced
- 1 1/2 cups sliced mushrooms, (about 4 ounces)
- 1/2 cup dry vermouth
- 1 teaspoon Dijon mustard
- 1 teaspoon chopped fresh thyme
- Sprinkle pork chops with salt and pepper. Coat a large nonstick skillet with cooking spray and place over medium heat. Add the pork chops and cook until browned on both sides and cooked through, 2 to 3 minutes per side. Transfer to 2 serving plates; tent with foil to keep warm.
- Swirl oil into the pan, add shallot and cook, stirring, until soft, about 30 seconds. Add mushrooms and cook, stirring occasionally, until they soften and begin to brown, about 2 minutes. Add vermouth and cook for 15 seconds. Stir in mustard, thyme and any juices that have accumulated from the pork; cook until the sauce is thickened and slightly reduced, 1 to 2 minutes more. Spoon the sauce over the pork chops and serve immediately.
Tip: To pound the chops flat, place them between two sheets of plastic wrap on a stable surface. Pound steadily with the smooth side of a meat mallet or the bottom of a heavy saucepan until 1/4 inch thick.
Tonight, I am going to plate up these cops on a bed of flat noodles, Lima beans, garden salad and fruit compote.
Lemon Dill Chicken
- 4 boneless, skinless chicken breasts, (1-1 1/4 pounds)
- 3 tablespoons extra-virgin olive oil, or canola oil, divided
- 1/4 cup onions, finely chopped
- 3 cloves garlic, minced
- 1 cup reduced-sodium chicken broth
- 2 teaspoons flour
- 2 tablespoons dill, chopped fresh, divided
- 1 tablespoon lemon juice
- freshly ground pepper, to taste
- salt, to tast
- Season chicken breasts on both sides with salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and sear until well browned on both sides, about 3 minutes per side. Transfer chicken to a plate and tent with foil.
- Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to the pan. Add onion and garlic and cook, stirring, for 1 minute. Whisk broth, flour, 1 tablespoon dill and lemon juice in a measuring cup and add to pan. Cook, whisking, until slightly thickened, about 3 minutes.
- Return the chicken and any accumulated juices to the pan; reduce heat to low and simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Season sauce with salt and pepper and spoon over the chicken. Garnish with the remaining 1 tablespoon chopped fresh dill.
Tonight, I’m serving with orzo, green beans, fresh garden salad and fruit compote.
Herb-Crusted Filet Mignon
- 4 filet Mignon, about 1 1/2 inches thick
- 4 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1 teaspoon marjoram
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Heat olive oil and garlic in a covered microwave safe bowl for 50-60 seconds.
- Remove and allow to cool to room temperature.
- Add herbs and stir.
- Place filet Mignon into a shallow glass dish.
- Pour herb mixture over and turn steaks to coat.
- Cover and let marinate for 1-4 hours in refrigerator.
- Preheat grill for high heat.
- Remove steaks, remove excess oil, and season with salt and pepper.
- Place on grill and cook for 5-6 minutes per side.
- Remove from heat and serve
Tonight, I am serving with oven roasted potatoes, sautéed asparagus and mushrooms, fresh garden salad, fruit compote.
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