Baked Shrimp in Tomato Feta Sauce over Orzo with Basil

I used two recipes that I have made before to make this one recipe

for the Orzo with basil
Here is what you need,

3 tbsp. butter
1 ½ cups Orzo
3 cups chicken (I used water and then added better than bouillon chicken flavor)
1 tbsp dried basil
Salt, to tatse
Freshly ground black pepper, to taste

Melt the butter in a pan over medium heat.
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Add the orzo
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and sauté
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until golden brown. Takes a few minutes

Add the broth and cover. Simmer for 15-20 minutes, until the water is all absorbed into the orzo

Remove from the heat, stir in the basil and salt & pepper to taste.
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and for Baked Shrimp in Tomato Feta Sauce

olive oil
1 onion, chopped
2 cloves garlic, minced
2 14.5-ounce cans of fire roasted tomatoes
1 red bell pepper, chopped
1/4 cup fresh parsley, minced
1 Tbsp minced fresh dill or 1 teaspoon dried dill
1 to 1 1/4 pounds medium sized shrimp, peeled and deveined I left the tails on mine (I used precooked shrimp for my recipe because they were out of raw)
salt, to taste
freshly ground black pepper, to taste
4 ounces feta cheese
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heat your oven to 425°F. Heat oil in a large, oven-proof pan or dutch oven to medium high heat. Add the onions
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and cook until softened, about 5 minutes.

Add the garlic and cook until fragrant, about a minute.

Add the tomatoes
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bring to a simmer, reduce the heat and let simmer for 10 minutes, until the juices thicken a bit.
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Then add in the red bell pepper
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Stir in
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Remove pot from heat and turn burner off. Stir in the herbs,
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shrimp, feta cheese,
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and salt and pepper to taste.
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Place pot in oven and bake, uncovered, 10 minutes until the shrimp are nice and warm
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Serve immediately over Orzo
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I recommend getting shrimps with the tails off because when you eat this dish it was a little bit of pain to have to pull the tail off while eating this. Would have been more enjoyable to just eat the shrimps with no mess

Easy Calzones and Happy Birthday Jenn

recipe

16 whole Frozen, Unrisen Dinner Rolls Note: Can Also Use Frozen Bread Loaves.
1 Tablespoon Butter
1 whole Medium Onion, Diced
1 pound Breakfast Or Italian Sausage
1/2 teaspoon Italian Seasoning
1/4 teaspoon Red Pepper Flakes
15 ounces, fluid Whole Milk Ricotta Cheese
1/2 cup Grated Parmesan Cheese
1-1/2 cup Grated Mozzarella Cheese
2 whole Eggs
1/2 teaspoon Salt
Black Pepper To Taste
2 Tablespoons Chopped Fresh Parsley
Marinara Sauce, For Serving
1 whole Egg Beaten
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Place frozen rolls (or frozen bread loaves) on a baking sheet to thaw.
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Cover with a tea towel and let thaw and rise for 2 to 3 hours.

Preheat oven to 400 degrees.

Melt butter in a large skillet over medium-high heat. Add onion (I added in green Bell Pepper as well) and allow to cook for a couple of minutes. Add sausage and cook until brown,
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crumbling the sausage as you stir.

Add Italian seasoning and red pepper flakes.
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Remove from pan and allow to cool on a plate.

In a separate bowl, combine ricotta,
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Parmesan, mozzarella, eggs, salt, pepper,
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and parsley. When sausage is cool, stir it in. Set aside.
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When rolls are thawed and risen, roll them out on a lightly floured surface until paper thin.
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Spoon 3-4 tablespoons (approximately) filling onto half of the dough circle.
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Fold half of the dough over itself, then press edges to seal.
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Did a Big one for Normy
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*Note: If you want a larger calzone, use frozen bread loaves and use about 1/4 to 1/3 of the loaf for each calzone.

Brush surface of calzone with beaten egg,
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then bake for 10-13 minutes, or until nice and golden brown. Serve with warm marinara sauce.
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Normy can’t wait!
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I made these for my cousin Jenn’s 24th Birthday!

Cheers to 24!
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I sprinkled garlic salt on the outside of the dough after I did the egg wash and baked and you can see the garlic salt after it was baked and added a nice flavor to the breading part of the calzones
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Normy served his with sauce all over the Calzone like so
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Jenn had hers with Jamie marinara sauce and jalapeno on the side
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and I served mine the same way
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cut a piece of calzone, then dip it in sauce and lay a jalapeno on top
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Cheeeeesy gooooodness
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Jenn loves my marinara sauce
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and after making the calzones

I made Jenn a cake:
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yep cookie Monster!

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Happy 24th Birthday Jenn
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Here is that recipe again for ya:

16 whole Frozen, Unrisen Dinner Rolls (I Use Rhodes) Note: Can Also Use Frozen Bread Loaves.
1 Tablespoon Butter
1 whole Medium Onion, Diced
1 pound Breakfast Or Italian Sausage
1/2 teaspoon Italian Seasoning
1/4 teaspoon Red Pepper Flakes
15 ounces, fluid Whole Milk Ricotta Cheese
1/2 cup Grated Parmesan Cheese
1-1/2 cup Grated Mozzarella Cheese
2 whole Eggs
1/2 teaspoon Salt
Black Pepper To Taste
2 Tablespoons Chopped Fresh Parsley
Marinara Sauce, For Serving
1 whole Egg Beaten

Place frozen rolls (or frozen bread loaves) on a baking sheet to thaw. Cover with a tea towel and let thaw and rise for 2 to 3 hours.

Preheat oven to 400 degrees.

Melt butter in a large skillet over medium-high heat. Add onion and allow to cook for a couple of minutes. Add sausage and cook until brown, crumbling the sausage as you stir. Add Italian seasoning and red pepper flakes. Remove from pan and allow to cool on a plate.

In a separate bowl, combine ricotta, Parmesan, mozzarella, eggs, salt, pepper, and parsley. When sausage is cool, stir it in. Set aside.

When rolls are thawed and risen, roll them out on a lightly floured surface until paper thin. Spoon 3-4 tablespoons (approximately) filling onto half of the dough circle. Fold half of the dough over itself, then press edges to seal.

*Note: If you want a larger calzone, use frozen bread loaves and use about 1/4 to 1/3 of the loaf for each calzone.

Brush surface of calzone with beaten egg, then bake for 10-13 minutes, or until nice and golden brown. Serve with warm marinara sauce.

Scallops and Tomatoes with Angel Hair Pasta

I LOVE Scallops! LOVE! Heck I love Seafood! But Scallops are my FAV!!!! So I found this recipe and HAD to make it!!!

Recipe

1 lb bay scallops, dried well
2 tsp olive oil, divided
1 tsp butter
3 cloves garlic, sliced
1/2 cup white wine
14 oz can diced petite tomatoes, drained
salt and fresh pepper
1 tsp fresh lemon juice
1/4 cup chopped parsley
7 oz angel hair pasta
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Put a large pot of salted water to boil.

Meanwhile, heat a large heavy-bottomed skillet on high heat. When hot, add 1 tsp of oil and the butter over medium-high heat until mixture starts to brown.
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MAKE SURE THE PAN AND OIL MIXTURE IS VERY HOT – Transfer HALF of the scallops to the skillet and cook WITHOUT MOVING until seared:
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ABOUT 30 SECONDS. Gently flip and sear on other side for another 20 – 30 SECONDS. Remove from skillet and set aside; cook remaining scallops and repeat as the first batch; set aside with first batch.

Add the angel hair to the boiling salted water, cook according to package instructions for al dente.

Reduce the skillet to medium-high heat; add remaining teaspoon of oil. When hot add the garlic
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and cook 1 minute.
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Add the tomatoes,
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wine,
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salt and pepper and cook an additional 2 minutes. Add lemon juice and 2 tablespoons of parsley,
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remove from heat.

Drain any liquid that accumulates from the scallops, then add the scallops to the skillet
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and remove from the heat.

Drain the pasta and place in a large serving bowl. Top with the scallops and sauce, more fresh parsley and serve with grated Parmigiano if desired.
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Scallops and Tomatoes with Angel Hair Pasta

I LOVE Scallops! LOVE! Heck I love Seafood! But Scallops are my FAV!!!! So I found this recipe and HAD to make it!!!

Recipe

1 lb bay scallops, dried well
2 tsp olive oil, divided
1 tsp butter
3 cloves garlic, sliced
1/2 cup white wine
14 oz can diced petite tomatoes, drained
salt and fresh pepper
1 tsp fresh lemon juice
1/4 cup chopped parsley
7 oz angel hair pasta
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Put a large pot of salted water to boil.

Meanwhile, heat a large heavy-bottomed skillet on high heat. When hot, add 1 tsp of oil and the butter over medium-high heat until mixture starts to brown.
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MAKE SURE THE PAN AND OIL MIXTURE IS VERY HOT – Transfer HALF of the scallops to the skillet and cook WITHOUT MOVING until seared:
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ABOUT 30 SECONDS. Gently flip and sear on other side for another 20 – 30 SECONDS. Remove from skillet and set aside; cook remaining scallops and repeat as the first batch; set aside with first batch.

Add the angel hair to the boiling salted water, cook according to package instructions for al dente.

Reduce the skillet to medium-high heat; add remaining teaspoon of oil. When hot add the garlic
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and cook 1 minute.
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Add the tomatoes,
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wine,
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salt and pepper and cook an additional 2 minutes. Add lemon juice and 2 tablespoons of parsley,
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remove from heat.

Drain any liquid that accumulates from the scallops, then add the scallops to the skillet
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and remove from the heat.

Drain the pasta and place in a large serving bowl. Top with the scallops and sauce, more fresh parsley and serve with grated Parmigiano if desired.
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Carbonnades a la Flamande [Beef and onions braised in beer] Julia Child

Got this recipe from my cookbook Mastering the art of french cooking by Julia Child
Untitled

Pages 317 – 318

A 3 lb piece of lean beef from the chuck roast or rump
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2 to 3 Tb rendered fresh pork fat or good cooking oil
A heavy skillet
1 1/2 lbs. or 6 cups of sliced onions

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Onions make me cry
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Salt and Pepper
4 cloves mashed garlic

Preheat oven to 325 degrees. Cut the beef into slices about 2 by 4 inches across and 1/2 inch thick.
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Dry on paper towels.
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Put a 1/16-inch layer of fat or oil in the skillet and heat until almost smoking. Brown the beef slices quickly,
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a few at a time, and set them aside.
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Reduce heat to moderate. Stir the onions into the fat in the skillet,
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adding more fat if necessary, and brown the onions lightly for about 10 minutes,
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stirring frequently. Remove from heat,
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season with salt and pepper,
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and stir in the garlic.

A 9 to 10 inch fireproof casserole about 3 1/2 inches deep
Salt and Pepper

Arrange half the browned beef in the casserole and season lightly with salt and pepper. Spread half the onions over the beef.

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Repeat with the rest of the beef
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and onions.
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1 cup strong beef stock or canned bouillon
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2 to 3 cups light beer, Pilsner type
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2 Tb light brown sugar
1 large herb bouquet: 6 parsley springs
1 bay leaf, and
1/2 tsp thyme tied in cheesecloth
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Heat the stock or bouillon in the browning skillet, scraping up coagulated cooking juices. Pour it over the meat.
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Add enough beer so the meat is barely covered.
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Stir in the brown sugar.
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Bury the herb bouquet among the meat slices.
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Bring casserole to the simmer on top of the stove. Then cover the casserole and place in lower third of preheated oven. Regulate heat so liquid remains at a very slow simmer for 2 1/2 hours at the end of which time the meat should be fork-tender.
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1 1/2 Tb arrowroot or cornstarch blended with 2 Tb wine vinegar

Remove herb bouquet.
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Drain the cooking liquid out of the casserole into a saucepan, (I did it reverse, I took the meat out of cooking liquid)
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and skim off fat. Beat the starch
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and wine vinegar mixture into the cooking liquid and simmer
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for 3 to 4 minutes. Carefully correct seasoning. you should have about 2 cups of sauce. Pour the sauce back over the meat.

Parsley potatoes or buttered noodles
Parsley springs

When ready to serve, cover the casserole and simmer slowly for 4 to 5 minutes until the meat is throughly heated through. Either bring the casserole to the table, or arrange the meat on a hot serving platter, spoon the sauce over it surround with potatoes or noodles, and decorate with parsley (I didn’t use parsley)

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Oven-Roasted Mushrooms with Butter, Garlic and Parsley

Recipe

◦1 pound fresh mushrooms, cleaned
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◦3 garlic cloves, minced
◦1/4 cup extra-virgin olive oil
◦2 tablespoons balsamic vinegar
◦kosher salt and freshly ground black pepper
◦4 tablespoons unsalted butter, cut into small pieces
◦3 tablespoons minced parsley
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1.Preheat the oven to 425 degrees. Toss the mushrooms, garlic,
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olive oil and balsamic vinegar
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in a shallow baking pan.
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Season to taste with some salt and pepper.
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Scatter the butter evenly over the top
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and roast until the mushrooms are golden, about 20 minutes.

2.Remove the pan from the oven and sprinkle over the parsley. Serve warm.
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Grilled Skirt Steak with Roasted Jalapeno Chimichurri

Recipe

• 2 jalapeno chiles
• 2 cups cilantro leaves and sprigs, finely chopped
• 2 cups parsley leaves and sprigs, finely chopped
• 2 garlic cloves, minced
• 3 tbsp fresh lime juice
• 3 tbsp dry red wine
• 1 tbsp red-wine vinegar
• 1/2 cup extra-virgin olive oil, plus more for brushing
• Kosher salt and freshly ground black pepper
• One 2-lb skirt steak
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Preheat a grill or grill pan to high.

Chop and de-seed Jalapenos. Put the jalapeno,
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cilantro,
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parsley,
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garlic,
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lime juice,
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red wine,
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vinegar,
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olive oil,
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and salt and pepper to taste in a blender and pulse to blend.
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Taste for salt, adding more if needed,
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and blend again.
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Brush the steak with olive oil and generously season both sides with salt and pepper. Grill the steak, turning once,
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until medium-rare, 2 to 4 minutes per side, depending on thickness. Transfer to a plate, tent with foil, and let rest 5 to 10 minutes. Slice the steak 1/2 inch thick across the grain with the knife blade tilted at a 45 degree angle, pile on a serving platter, and top with some chimichurri; pass extra sauce at the table. Serves 4.

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