Shrimp Mariniere

Shrimp Mariniere


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


  1. Thaw shrimp if frozen
  2. 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.
  3. 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.
  4. Divide pasta into 4 bowls and spoon shrimp over noodles.
  5. 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

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

Steaks with Wild Mushroom Sauce

4 medium Steaks (New York, Top Sirloin or Rib Eye Steaks) from the Windy City Steak Company (

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

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
  1. 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.
  2. 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

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
  1. 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.
  2. 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.
  3. 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

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


  1. Heat olive oil and garlic in a covered microwave safe bowl for 50-60 seconds.
  2. Remove and allow to cool to room temperature.
  3. Add herbs and stir.
  4. Place filet Mignon into a shallow glass dish.
  5. Pour herb mixture over and turn steaks to coat.
  6. Cover and let marinate for 1-4 hours in refrigerator.
  7. Preheat grill for high heat.
  8. Remove steaks, remove excess oil, and season with salt and pepper.
  9. Place on grill and cook for 5-6 minutes per side.
  10. Remove from heat and serve

Tonight, I am serving with oven roasted potatoes, sautéed asparagus and mushrooms, fresh garden salad, fruit compote.