This recipe is awesome! It’s very light and healthy. We paired this with some penne pasta and voila, instant meal. Shrimp normally doesn’t take that long to cook and so this is a good week-night recipe.
Ingredients
1 cup quartered cherry or grape tomatoes (about 12)
5 large fresh basil leaves, chopped, plus extra for garnish
Salt and pepper
1 1/2 pounds medium-large shrimp
Extra-virgin olive oil
1 large clove garlic, minced
Dec 7
Have you ever had a night when you look around the kitchen and the only thing you have to cook is chicken? Just plain chicken. Nothing to go with it, no amazing recipes to use. Well, this happened to us this past week and so we found a simple Marsala sauce online and made it. We had everything for the sauce on hand, but you may need to plan ahead (or stock up your kitchen) in order to make this sauce. Marsala sauce is easy to make and goes well with chicken or pork. We weren’t really expecting to much out of this sauce, but were amazed at how much it dressed up our grilled chicken and helped turn it into a real meal. We have modified the original recipe a bit, but if you want to see the original, take a look here.
Ingredients
Olive oil
1/4 cup onion
1 Tbsp garlic
1/2 pound mushrooms
2 Tbsp flour
1/2 cup Marsala wine
1 1/2 cups beef stock
Salt and pepper
This is a great date night recipe if you want to impress your woman because it is quick, classy and involves using a grill (which I’m told most men enjoy doing). It’s fast because, once you do the prep work, cooking the lobster only takes a few minutes and it’s classy because it’s not hamburgers. This recipe is for 4 lobster tails, so if you are cooking for more than 4 people, make sure to prepare enough vinaigrette for the extras. If you are cooking for 2, you might have a little extra vinaigrette. If you want to see the original recipe, you can find it here.
Ingredients
4 (6 to 8-ounce) frozen lobster tails
2 plum tomatoes (about 3/4 cup chopped)
1/4 cup plus 1 Tbsp. extra-virgin olive oil
1 1/2 Tbsp. lemon juice
3/4 tsp. finely grated lemon zest
1 1/2 tsp. fresh tarragon leaves
1 tsp. fresh chives
1/4 tsp. salt
1/8 tsp. ground white pepper
We also got to witness the roasting (and subsequent eating) of an entire pig. Bacon anyone? Many years ago, the pig was roasted by digging a pit in the ground, covering the pig in giant banana leaves, and cooking it over wood coals. However, modern conveniences have updated the process somewhat. This weekend’s pig was roasted on top of 18 cinder blocks arranged in a rectangle with one open side. The pig was covered in aluminum foil, and the coals came from charcoal briquettes. Cooking an animal of this size also requires special metal racks to aid in flipping the pig. Mr. Piggy was seasoned using a secret family recipe and when it was done, it was tender, flavorful, and delicious.
These sandwiches make a great weekday meal and don’t take very long to prepare. Serve them with a side of Steamfresh vegetables for a simple healthy dinner. We happen to love Steamfresh because you can stock up and don’t have to worry about vegetables rotting in the refrigerator when life gets busy. It is also the perfect way to add a healthy side to an entrée to turn it into a meal. But enough about frozen, microwavable vegetables. If you like this recipe idea, but don’t own a grill, don’t worry! Check out the Tips section for 2 alternatives to grilling. Is there anything you would change about this recipe? Do you have ideas for making it tastier or healthier? If so, please share with the class by leaving a comment with your recommendations.
8 slices sourdough bread
Mayonnaise
Oregano
Butter or margarine
Spinach
1 tomato
4-8 slices of your favorite cheese
8 slices ham
4 slices pancetta or salami
