What's for dinner 11/22/10: Sizzling Garlic and Citrus Shrimp, Rice & Broccoli with Brown Butter

1st off I wanted to thank my readers...there has been over 1000 hits to my blog.

So tonight's Feingold dinner was good and I so with I had a loaf of french bread to go with it...Sizzling Garlic and Citrus Shrimp with rice & broccoli with brown butter...YUMMY
Sizzling Garlic and Citrus Shrimp

Serves 4

1 pound jumbo shrimp in the shell
1/2 cup butter, melted
1/3 cup lime juice
1/3 cup lemon juice
1/3 cup orange juice pear juice
1/4 cup cilantro, chopped
6 garlic clove(s), finely chopped
1/8 teaspoon course salt
1/4 teaspoon cayenne pepper (I used just regular pepper)

1) Peel and devien the shrimp but leave the tails intact. 2) Arrange the shrimp in a layer on a large shallow baking dish. Combine the butter, lime juice, lemon juice, orange juice, cilantro, garlic, salt and cayenne pepper in a bowl and mix well. Pour the butter mixture over the shrimp. 3) Heat the broiler. Broil the shrimp for 8 minutes or until the shrimp turn pink, turning once or twice. VERDICT: This was good, what isn't good about lemon, butter, garlic and shrimp... But if you make it have a loaf of french bread with you so you can sop up that lovely sauce!!!

A special treat: Hot Fudge Cake from the crockpot

Tonight for your dessert taste buds a Feingold friendly dessert worth every penny.  I got this from the Taste of Home website. This cake cooks in the crockpot.  It's warm, fudgy and if you have a craving for chocolate this will sure enough fix that.  Just a warning: you need ice cream with this...it's super rich!

 

Hot Fudge Cake
Serves 8

 

Ingredients

• 1-3/4 cups packed brown sugar, divided
• 1 cup all-purpose flour
• 6 tablespoons baking cocoa, divided
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup 2% milk
• 2 tablespoons butter, melted
• 1/2 teaspoon Pure Vanilla Extract
• 1-1/2 cups semisweet chocolate chips
• 1-3/4 cups boiling water
• Vanilla ice cream

Directions

• In a small bowl, combine 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt. In another bowl, combine the milk, butter and vanilla; stir into dry ingredients just until combined. Spread evenly into a 3-qt. slow cooker coated with cooking spray. Sprinkle with chocolate chips.
• In another small bowl, combine the remaining brown sugar and cocoa; stir in boiling water. Pour over batter (do not stir). Cover and cook on high for 4 to 4-1/2 hours or until a toothpick inserted near the center of the cake comes out clean. Serve warm with ice cream.

What's for dinner 11/14/10: Korean Beef Barbecue, Herb Rice & Artichokes

So tonight's Feingold friendly meal was a freezer meal, so easy to prep ahead of time, then just take it out, defrost & cook...Korean Beef Barbecue

Korean Beef Barbecue

Serves 4

1 pound sirloin steak
2 tablespoons brown sugar
2 tablespoons soy sauce (low sodium)
1 tablespoon mirin (rice wine) or sherry
1 teaspoon fresh ginger, minced
1 teaspoon toasted sesame oil (I omited this since I didn't have it)
2 teaspoons garlic, minced
12-inch bamboo skewers, soaked
olive oil cooking spray

Prep & Freeze instructions:
1) If you have time, freeze the meat for 30 minutes to make slicing easier. Using a sharp knife, cut the steak diagonally across the grain into 1⁄4 inch thick slices.

2) In a large ziptop bag, combine the brown sugar, soy sauce, mirin, ginger, sesame oil, and garlic. Add the steak strips and turn to coat. Affix the cooking label and place flat in the freezer. Make sure to keep your skewers for later.

Cooking instructions

Thaw
1) Heat the grill or grill pan to high heat .
 

2) Remove the steak from the bag, discarding the remaining marinade. Soak the skewers for 15 minutes. Thread the steak onto wooden skewers.
 

3) Grill the skewers 3-5 minutes, turning once, remove the skewers, and serve immediately.

VERDICT: I served this with herb rice and artichokes, even though I overcooked the meat (I broiled it) it was really good my family ate it all up (maybe that is because they knew I was cooking dessert (next post) but they ate it.

What's for dinner 11/12/10:Big Kahuna Calzones

Tonight's Feingold friendly meal is a fun one, Big Kahuna Calzones

Big Kahuna Calzones

Serves 6

1 recipe of your favorite pizza crust
12 slices of chopped ham
2 cups shredded mozzarella cheese
1/2 cup of your favorite pizza sauce (I used tomato sauce with added spices
1 8oz can of pineapple tidbits
2 large eggs (I didn't use these)

  Preheat the oven to 350 degrees

1) Drain pineapple and cut the pineapple chunks into smaller pieces if you are using fresh pineapple or canned pineapple chunks instead of tidbits.

2) In a bowl, combine the pineapple with the ham and cheese.

3) When it has risen, divide the pizza dough into even portions. On a floured surface, roll each piece into an 8-inch round. You will have to eyeball the portions of the dough, and might need to discard some of it.

4) Beat the eggs and brush the edge of each base with beaten eggs.

5) Spread pizza sauce over each base. Top with even portions of the filling over half of each round.

6) Fold over the dough and press the eggy edges gently to seal.

7) Crimp the edges of each calzone to thoroughly seal.

8) Brush each calzone with beaten egg. Lay the calzones carefully on a greased pan and bake in the oven for 15-20 minutes, until golden and cooked through. Heat remaining pizza sauce and serve with the calzones. 

VERDICT: this was fun and yummy for a Friday night and a movie...

What's Cookin This Week In My Kitchen

Okay here's what's cookin in my kitchen this week besides turkey dinner

Chicken & Artichoke bake (going in freezer for hubby when I am gone)

Korean Beef Barbecue
rice
veggie

Slow cooker roast beef
new potatoes and green beans

Sizzling garlic and citrus shrimp
broccoli with brown butter

pecan crusted pork chops
fusilli with fresh herbs
artichokes

raviolis
salad

So that's what to look forward to this week from my blog

Green Bean Casserole WITHOUT canned soup...SO GOOD

Okay just in time for thanksgiving. 

We have been testing in my home new recipes of old favorites that are usually on the Thanksgiving table but we can't have.  Some of these favorites have bad added stuff to them and too much processing.  So today we found a great recipe for Green Bean Casserole (thanks to allrecipes.com) and tested it out...I for one think it's better than using canned soup.  So here's one of the recipes that will be on my thanksgiving table and it's totally Feingold friendly!

Green Bean Casserole
Serves 10

Ingredients

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1/4 cup onion, diced
• 1 cup sour cream
• 3 (14.5 ounce) cans French style green beans, drained
• 2 cups shredded Cheddar cheese
• 1/2 cup crumbled buttery round crackers 1 large can of French's french fried onions
• 1 tablespoon butter, melted

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans and half of the onions, and stir to coat.
3. Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top and remaining onions sprinkle over the cheese.
4. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

VERDICT: I thought this was good but hubby thinks there was too much sour cream (I didn't mix in the onions) but it will be on our turkey dinner table...YUMMY!

What's for dinner 11/14/10: Roasted Salmon with Snow Peas and Rice

So tonight's easy one pot meal was really nice...you can even serve it to special guest.  Tonight's Feingold friendly meal is roasted salmon with snow peas and rice.









 

Roasted Salmon with Snow Peas and Rice

Serves 4

1 cup jasmine rice
2 1/2 cups water
1 1/4 lb salmon
Salt & Pepper to taste
2 cups snow peas, trimmed
1/4 cup soy sauce
2 green onions, sliced
2 tbsp rice wine vinegar
1 tsp ginger, minced or grated
1 tbsp packed brown sugar
 

1) Mix the rice and water in a large skillet. Bring to a boil. Reduce heat to low and simmer, covered, for 10 minutes.

2) Slice the salmon on a diagonal into thick serving pieces. Season with salt and pepper. Place on top of the partially cooked rice. Cover and cook 7 minutes.

3) Scatter the peas over the salmon and rice. Cover and cook until the rice and snow peas are tender and the salmon is opaque and beginning to flake, 3 to 5 minutes. Place the salmon on a plate and gently remove the skin. Continue cooking the rice, if necessary.

4) Mix the soy sauce, green onions, vinegar, ginger, and brown sugar in a small bowl. Spoon the sauce over the salmon, rice, and peas and serve.

VERDICT: This was really good, it can be made very elegant and best yet, you make it in 1 pan so less clean up.