Friday, August 29, 2014

Shrimp in a White Wine, Garlic and Lemon Sauce

I am thrilled that my 4 year-old LOVES shrimp. She tried one a few months ago and since then can't get enough of them. I'm a little jealous, actually. I wish I liked shrimp but I just don't, but at least my daughter gets to eat all of the yummy shrimp recipes my husband makes. All of the shrimp recipes on this blog are his.

A few weeks ago he made shrimp a little differently than his usual spicy shrimp or Cajun grilled shrimp. He used wine, garlic, and lemon for a simple light and fresh dish. He loved it and our daughter loved it, and I loved watching him create it and then seeing her devour it.

The shrimp only took about 10 minutes to make so this is a quick and easy meal that looks and tastes fancy.

Shrimp in a White Wine, Garlic and Lemon Sauce
Original Recipe by Jon

  • 1/2 lb 21-25 or 26-30 count shrimp (if frozen, defrosted), peeled
  • 1 tsp olive oil
  • 1/2 Tbsp butter
  • 3 cloves of garlic, minced
  • 1 Tbsp freshly squeezed lemon juice
  • Black pepper
  • 3 Tbsp dry white wine
  • Parsley for garnish
  • Heat olive oil and butter in a sauté pan over medium high heat
  • Add the shrimp and cook about 1 minute per side, (you don't want them cooked through yet)seasoning the shrimp with black pepper as you cook them
  • Add the lemon juice and simmer 2 minutes
  • Add the garlic and simmer 1 minute (reverse this step with the lemon juice step if you don't want the garlic to be too strong)
  • Add wine and simmer 2-3 minutes until shrimp is cooked through
  • Garnish with parsley and serve (over rice or pasta)

Tuesday, August 26, 2014

Jalapeno Popper Dip

Jalapeno poppers without all of the work - that's exactly what this dip is! Creamy, cheesy, spicy with some crunch. Yum.

I made real jalapeno poppers once before and they were great, but it took a lot of work to get them just right. Then I made Jalapeno Popper Bites and they were really easy and yummy so I thought they'd be my go-to recipe for a jalapeno popper inspired appetizer. But then I saw this dip and everything changed. Dips are my guilty pleasure and my weakness so this one didn't sit in my favorites tab long before I made it.

We were having friends over for dinner several weeks ago so I immediately put this dip on the menu. It was easy to make and everyone loved it. I ate a lot of this dip. And just in case you are wondering, it does reheat well later if you happen to have any left over! Confession... I may always make extra when I'm making a hot and bubbly dip JUST so I'll have leftovers to heat up later. Or the next day.

I made one major change to the recipe. Instead of using canned chilies and jalapenos, I used a mix of fresh jalapenos and freshly roasted jalapenos. I can get a bag of jalapenos at my local produce store for a lot less than 2 cans of chilies, and fresh is always better in my opinion.

So the next time you are having people over or even if you are just craving poppers, try this dip. I don't see how you could be disappointed ;)

Jalapeno Popper Dip
Adapted from: Tablespoon

  • 2 (8-oz) packages of cream cheese at room temperature
  • 1/2 c mayonnaise
  • 1/2 c sour cream
  • 1 c shredded Mexican cheese
  • 1 c grated Parmesan cheese, separated
  • 4 jalapeno peppers
  • 1 c Panko breadcrumbs
  • 1/4 c butter

  • Finely chop 2 of the jalapenos (seeds removed). Put the other 2 jalapenos over an open flame - I use my gas stove but you can also use an outdoor grill. Roast them until the skin is completely charred, and then transfer to a paper bag or bowl covered with plastic wrap. Let sit for 10-15 minutes. Remove from the bag/bowl and peel off all of the charred skin. Finely chop the jalapenos, removing the seeds and being careful as the juices inside will be pretty hot.
  • Mix the cream cheese, mayo, sour cream, Mexican cheese, half of the Parmesan and all of the chopped jalapenos. Spread in a baking dish.
  • Melt the butter in a small pan. Add the panko and toss until coated. Remove from the heat and add the remaining Parmesan cheese. Pour the panko mixture over the dip and spread evenly.
  • Bake in a 375 degree oven for 20 minutes until bubbly, turning on the broiler for the last few minutes to brown the top.
  • Serve with tortilla chips

Friday, August 1, 2014

Chinese Pork and Mushroom Wraps

Eating leftovers - yes or no? Do you like cooking enough to have leftovers? Or do you try to cook just enough for one night?
The way I feel about leftovers depends on what's leftover... Thanksgiving dinner - I'm all over it. Soups, stews, and most comfort food - most of these things are better the next day so I love having leftovers. But if I make something like grilled chicken or pork, I can't just eat it the same way again the next day. Over the past few years I have gotten really good at re-purposing leftovers and that has come in handy for me since I always cook too much food :) 
These amazing pork wraps were the result of leftovers. We grilled 2 pork tenderloins one night, and the next night I sliced the leftover tenderloin, added some ingredients and had a completely different dinner with not that much effort. So when you are planning your meals for the week and you write "leftovers" for one night, look around for some recipes that use your original ingredients while giving you a new dish. One of these days I plan on writing a blog post with lots of ideas for leftovers - stay tuned!
Chinese Pork and Mushroom Wraps
Slightly adapted from: Fine Cooking
  • 2 Tbsp hoisin sauce
  • 1 Tbsp soy sauce
  • 2 tsp sesame oil
  • 1 tsp rice vinegar
  • 1 small grilled or roasted pork tenderloin. The one I used had been marinated in teriyaki sauce and garlic before grilling it. Slice the tenderloin into 1 inch thick slices, and then slice into strips.
  • 2 Tbsp canola or vegetable oil
  • 1/4 tsp Kosher salt
  • 1 bunch scallions chopped, green and white parts separated
  • 1/2 lb shiitake mushrooms, stemmed and thinly sliced
  • 2 eggs, beaten
  • 1/2 head Napa cabbage sliced into strips
  • 2 tsp fresh minced ginger
  • 2 cloves garlic, minced
  • 6 to 8 medium tortillas, warmed
  • Additional hoisin sauce for serving
  • Mix the hoisin, soy sauce, sesame oil, and rice vinegar. Set aside as you will use this at the end.
  • Heat half of the oil in a large sauté pan. Add the pork and cook (to reheat) until it starts to brown on the edges, about 3 minutes. Transfer to a large plate.
  • Add half of the remaining oil to the pan. Add the mushrooms and scallion whites and salt; cook, stirring occasionally, until they brown and soften, 2-3 minutes.
  • Push the mushroom mixture to one side of the pan and add the eggs. Cook, scrambling and breaking up into small pieces with a wooden spoon or spatula, until just set, about 1 minute. Transfer everything to the plate with the pork.
  • Add the remaining oil to the pan. Once it's hot, add the scallion greens, cabbage, ginger, and garlic. Cook, stirring occasionally, until softened, about 2 minutes.
  • Add the hoisin mixture and the pork mixture to the pan and stir. Cook, stirring occasionally, for 1 minute to mix the flavors.
  • To serve - spread some hoisin sauce in the center of the tortilla. Top with a generous amount of the pork mixture, and wrap burrito style.
These wraps were so good that I may just make a pork tenderloin this weekend JUST so I can have these leftovers on Monday! I served them with this Napa Cabbage and Cucumber Slaw.
Happy Weekend!