Shrimp piccata

Shrimp piccata in a lemon,butter, olive oil and shallot sauce.

IN a large plastic bag I put flour, pinch of salt and a generous amount of thawed cooked peeled and deveined shrimp and tossed well to coat shrimp. Set aside.

I placed the butter and olive oil and a whole sliced shallot in a medium size pan and allowed it to melt and start to simmer.  I  then added my floured shrimp and just allowed the shrimp to sizzle slightly.  ( I turned the shrimp once and after about 3 minutes removed shrimp from pan).

In the same pan (scrape with large wooden spoon) all drippings and I added 1 cup chicken broth and 1/2 cup lemon juice. (I would have used fresh lemons but I didn’t have any).  I then allowed the chicken broth / lemon juice to thicken slightly.  The floured shrimp residue made the sauce thicken slightly.  I added 4 tsp.  rinsed capers a little dried parsley to sauce and added freshly cooked drained penne.   

Note: If you find sauce thickens too quickly add a little more chicken broth.  Salt to taste.  Hubby added Pecorino Romano to his.

Enjoy!

Chicken piccata patties

It was on a whim I decided to use ground chicken to make  chicken piccata.

Delicious, tender and an easy meal that is family friendly.

We loved it!

1lb. Ground white meat chicken 

1 tsp. Salt 

1tsp. Dried parsley 

1/2 cup  Panko bread crumbs

1 tsp onion powder 

3/4 cup butter

1/4 cup olive oil

1 can chicken broth

3 tsp. Drained capers

1/2 cup lemon juice

I sliced lemon

Mix top 5 ingredients together.  Refrigerate about 1/2 hour.  Remove from refrigerator and using your hands (a little olive oil on your hands to make the chicken not stick to them) make about 6 patties.

In a flat bowl place two eggs, salt and pepper.  Whisk thoroughly.  On a sheet of wax paper place 11/2 cups Panko breadcrumbs.

Dip chicken patties into eggs and immediately into Panko bread crumbs.

After coating patties well on each side place into sizzling butter /oil mixture.  Cook until patties are browned on each side and no pink inside. 

In a large skillet place 3/4 stick of butter and 1/4 cup virgin olive oil , and 3 tsp. Drained capers.  Heat on medium until starting to sizzle. 

After patties are browned remove to a large dish and set aside.

In  the skillet that you  browned the patties add 14.5 oz can chicken broth scraping bottom of skillet, 1/2 cup lemon juice. Bring to a slow boil.  Add cooked chicken patties and allow to cook slowly while cooking pasta.

Drain pasta, toss with lemon chicken sauce and serve immediately.

Enjoy!

Easy Rotisserie Chicken Alfredo

Quick meal with minimal ingredients.

1cup Cubed Rotisserie chicken

1stick butter

1  1/2 cups heavy cream
1/2 cup Pecorino Romano grated cheese

1tsp. Dried parsley

1lb. Dried penne cooked according to directions 

In a large pan melt butter in medium heat.  Slowly add heavy cream and parsley.  Add grated cheese and cook until slightly thickened.  It won’t be real thick. Note: Penne sauce will thicken the more it sets.

In a separate pot cook penne .  Drain making sure to save at least 1/2 cup of pasta water. ( penne casserole may thicken so pasta water will help thin the casserole).

Add penne and chicken to sauce and serve. 

Casserole will Thicken after several minutes.

Enjoy!

2023 Fall decor inside and outside

I love Fall and although I’m not one to over decorate I do like some pretty hints of fall inside and outside.

Healthy Cheesy stuffed peppers and white beans

Two days of pasta meals and I think it's time for something with lots of protein.  This meatless meal appealed to me.  I  try to post appealing recipes for those of us who love to eat good food but at the same time try very hard to make good choices to stay healthy.  This recipe appealed to me because I love all the ingredients.  It caught my eye in a Woman's Day magazine.  I think it would work really well with small variegated bell peppers but today I'm using some green ones because that's what's in the frige~~~~

7/9/12

4 bell peppers
2 T. olive oil
salt and pepper
1 large onion
3 cloves garlic minced
1 -10 oz. fresh spinach, chopped
1 -15 oz. can small white beans
2 T. fresh lemon juice
4 oz. shredded mozzarella cheese (part skim)
1/4 cup grated cheese
1 cup Marinara sauce

Left half pepper uncleaned, right pepper half cleaned of seeds.

Stuffing for peppers!  Yummy! I would be able to eat this mixture alone and did eat a small amount before stuffing the peppers. Really tasty combo!

Cut pepper in half and clean and discard seeds.  Toss the peppers with 1 T. olive oil.  Arrange cut side down and broil for approximately 3 minutes to soften. Turn and broil a bit more. Reduce oven temperature to 425.

Meanwhile heat remaining olive oil in skillet over medium heat, add onion and cook covered until tender.  Stir in garlic and cook 1 minute.

Add spinach and salt and pepper to the skillet and cook tossing for spinach to wilt.  Remove from heat fold in beans and lemon juice (I drain beans and rinse), then mozzarella and grated cheese.  Spread marinara sauce in 13 x9 inch baking dish.  Fill peppers evenly with bean mixture.  Place on top of sauce and bake until peppers are tender and cheese has melted approx. 10 min. or more.

Happy Baking and Cooking from my kitchen to yours,

5/6/2019 original