Roasted Garlic Shrimp

Roasted Garlic Shrimp

Ingredients:

1/3 cup olive oil

3 tbsp lemon juice

1 tbsp thyme (or rosemary)

dash or two of salt

2 tablespoons butter

1 pound fresh shrimp, no shells or tails

5 cloves garlic, minced

Preheat oven to 375 degrees. In a baking pan combine olive oil, lemon juice and thyme (or rosemary).This mixture should cover the bottom of the pan. If it doesn't add more. Bake in oven for 10 minutes, checking every few minutes, if it looks like it is getting too brown pull it out early.

Remove pan from oven, add butter and move it around a little to melt, add shrimp and garlic. At this point I added a little more lemon juice. Toss the shrimp around to coat on all sides. Bake for 6-8 minutes a side or until shrimp turn pink and just start to curl, check often.

I serve this with rice, but angel hair pasta would also be good.

Lemon Chicken Romano

Lemon Chicken Romano, a bright refreshing chicken recipe, great with rice.

Ingredients:
4 boneless, skinless chicken thighs, trimmed, and pounded to 1/2-inch thick
2 oz shredded Whole Milk Mozzarella cheese (1/2 cup)
2 oz shredded Montrey cheese (1/2 cup)
1/2 cup milk
1/4 cup semolina flour
1/2 cup italian seasoned bread crumbs
1 1/2 oz finely shredded Romano cheese (1/2 cup)
1 Tbsp chopped fresh oregano
1/2 tsp garlic powder
Salt and freshly ground black pepper
2 1/2 Tbsp  olive oil
Lemon juice as desired


Directions:
Preheat oven to 350 degrees. Pound the chicken thighs let stand at room temperature 20 minutes. Combine Mozzarella and Monterey Jack cheese in a bowl, set aside.
In a shallow dish,  place semolina flour. in the next shallow dish, fill with 1/2 milk.In a separate shallow dish, toss together seasoned bread crumbs, Romano cheese, oregano, and garlic powder

Working with 1 chicken  thigh at a time, dredge chicken in  semolina flour, then in milk coating both sides and allowing excess to run off, then immediately transfer to Romano mixture and coat both sides with cheese & crumbs, while pressing gently to allow crumbs to adhere. Transfer chicken to a plate and repeat process with remaining chicken pieces. Wait at least 5 minutes before continuing to the next step.

 Pour Olive oil into a 10-inch non-stick skillet and heat over medium-high heat. Once oil is hot, add 2 coated chicken thighs and fry without moving them until bottom is crispy and golden brown, about 2 minutes, then using metal tongs flip to opposite side and cook until golden brown, about 2 minutes longer. Transfer fried chicken to a large plate lined with paper towels to drain. Repeat process with remaining 2 pieces of chicken.

Place browned chicken on pan lined with parchment paper. Sprinkle tops with Mozzarella/Monterey Jack cheese mixture. Squirt a little lemon juice on each piece of chicken and transfer to preheated oven to bake until internal temperature registers 165 degrees. This is about 12-14 minutes. Remove from oven and garnish with lemon slices or wedges and serve warm. Squeeze fresh lemon juice from lemon slices over chicken just before enjoying.


An adaptation of recipe originally found on http://www.cookingclassy.com/2013/03/lemon-chicken-romano/ 

CHICKEN FRANCES

CHICKEN FRANCES:

Serves 4 – 6 (*See Note)

4 Boneless and Skinless Chicken Breasts
1 14.5 oz. Can Low Sodium Chicken Broth
3 Large Eggs
1 Cup Flour (or more if needed for breading)
1/4 Olive Oil
3 Lemons
1 Teaspoon Salt
1 Teaspoon Freshly Ground Black Pepper
3 Tbsp. Butter
1/4 Chopped Fresh Parsley
Trim chicken breasts of any fat.  Take each breast and flatten it out with a mallet.  If the breasts are very thick, you will want to filet them before pounding them out thin.  I had four thick breasts, which I had to filet and then pound out thin.

Set the chicken to the side and then prepare your work station for dipping and flouring.  Crack the eggs into a shallow bowl and beat together well.  You can add a teaspoon of cool water to the eggs to help thin them out a bit.  In a separate shallow bowl add your flour and season with your salt and pepper.  Stir to combine.

Dip each chicken breast first in the flour, then the egg, and then the flour again, pressing to make sure you get a nice even coat.  Set each breast on a plate until you finish dipping and breading each one.

Set the oven to 350 degrees.

In a non-stick skillet, add 2 tablespoons of olive oil and set the heat to medium.  Once hot, add two chicken breasts at a time and cook until just done on each side.  You want them to be a very light golden brown.  We are not looking for a deep brown color to these.  Cook each breast until just about done.  Remove to a casserole dish and continue browning each chicken breast, continuing to add oil 2 tablespoons at a time as needed.  Once you are done, place the casserole dish with the chicken in the oven uncovered and allow to cook for 10 – 12 minutes.

Meanwhile wipe out the skillet with some paper towels.  You don’t want to clean the pan completely, but you do want to remove all that flour that has browned in the bottom.  You won’t remove the flavor by doing this, but you will allow yourself to have a nice lemon colored sauce.

Set burner to medium heat and pour in your chicken broth.  Add some salt and pepper if you feel it needs it.  Squeeze in the juice of two lemons.  Bring to a boil and then quickly whisk in about 1 teaspoon of flour.  Add in the 3 tablespoons of butter and whisk again.  Turn the heat down to simmer and allow to reduce to almost half.

Once the sauce is done, add the chopped fresh parsley and stir.  Set the chicken breasts out on a rimmed platter or baking dish, and pour the sauce all over the top of each breast.

Take your last lemon and slice it thin, with the skin on.  Place pieces of sliced lemon across the whole dish and serve.

Excellent with some angel hair pasta or rice.

Note:  If you are using 4 thin chicken breasts, even before pounding them thin, you will serve about 4 with this dish.  If you are using 4 thick cut breasts like I used, you should filet them into 8 breasts and then pound each thin.


Many thanks to Boredcook.com who originally posted this delicious recipe!

Cheesey Potatoes on the Grill

Ingredients: 

4 slices Bacon 

3 large Baking Potatoes 

1 large Onion, sliced 

1 cup processed Cheese, cubed 

1/2 tsp. Salt 

1/4 tsp. Black Pepper 

1/2 tsp. dried Parsley 

2 Tbs. Butter or Margarine 

1 Tbs. Bacon Drippings 

Fry the bacon in a heavy skillet over medium-high heat until crisp. Drain the bacon on paper toweling and crumble when cool enough to handle; set aside. 

Meanwhile, peel and slice the potatoes placing them on a 9-inch by 13-inch double-layer of aluminum foil as you go. 

Separate the onion slices into rings and layer them over the potato slices. Add the crumbled bacon bits, cheese, salt, pepper and parsley. Dot the potatoes with butter or margarine and drizzle the bacon fat over the top of the mixture. 

Wrap the foil loosely around the potatoes, making sure the ends are well sealed. Cook about 4-inches from the hot coals on the grill for about 1-hour, or until tender. Turn the package often to keep the spuds from burning. Serve warm from the grill.