Sheet-Pan Shrimp Oreganata

I found this recipe on the New York Times Cooking App. I cut the recipe in 1/2 and it was more than enough for the 2 of us.

The recipe is a take on Clams Oreganata. I made one change to the original recipe. Can you guess what it was? That's right, I switched out the garlic for a shallot! Just delicious!

I served it with a Tomato Salad with tomatoes from our local favorite, Coles Farm Stand. 

• Ingredients-
  

  1/4 cup unsalted butter
  1 1/2 pounds large tail-on shrimp (about 24), peeled and deveined
  1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
  Kosher salt and pepper
  1 lemon
  3/4 cup dried bread crumbs
  1/4 cup flat-leaf parsley leaves, finely chopped
  1 shallot, minced
  1 tablespoon dried oregano
  1/3 cup white wine
  
  

• Method-
  Cut the butter into small knobs and spread on a 9-by-13-inch sheet pan; set aside
  Zest the lemon on top, quarter the lemon, then squeeze in about 2 tablespoons lemon juice (reserve the remaining lemon for later).

1. Heat the oven to 450 degrees and position a rack in the middle.
   

2. While the oven heats, place the shrimp in a medium bowl along with 1/4 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
   
   Mix to combine, then set aside.

3. In another medium bowl, combine the bread crumbs, parsley, shallot, oregano, 1 1/4 teaspoons salt, and 1 1/4 teaspoons pepper.
   
   Add the remaining 2 tablespoons of olive oil and mix with a fork to combine.

4. Set the sheet pan in the oven and heat just until the butter has melted, about 2 minutes.
   
   Carefully remove the hot baking sheet, setting it on a flat surface, then add the wine and swirl the pan to blend it with the butter.

5. Place the shrimp onto the hot pan in an even layer.
   
   Pour any remaining marinade over the shrimp.
   
   Generously sprinkle the breadcrumb mixture over each of the shrimp, allowing the excess to pool underneath as well.

6. Bake on the middle rack for about 6 minutes, until shrimp are pink and cooked through.
   
   Turn the oven to broil for 2 minutes to brown the bread crumbs.
   
   Remove from the oven and squeeze the juice from the remaining lemon wedges over the shrimp.

7. Enjoy the shrimp hot, spooning the pan juices and bread crumbs from the pan alongside.

Sticky Sesame Chicken

This 30-minute recipe from Le Crem De La Crumb is a definite repeat! It was incredibly easy to make and, despite a few extra dishes, far too delicious to grumble about.

Ingredients-

4 boneless skinless chicken breasts - chopped into 1 ½ inch pieces
2 eggs - whisked
6 tbsp flour

3 tbsp corn starch

4 tbsp vegetable oil
3-4 cups cooked white rice - for serving

sesame seeds - for garnish

green onions - chopped, for garnish

Sauce
6 tbsp honey

4 tbsp ketchup

3 tbsp granulated sugar

1 tbsp brown sugar

2 tbsp white vinegar

3 tbsp soy sauce

1 tbsp toasted sesame oil

½ tsp salt

1 tbsp cold water

2 corn starch

Method-

Prepare the Sauce

Whisk together honey, ketchup, sugar, brown sugar, white vinegar, soy sauce, sesame oil, and salt. Set aside.

Prepare the Chicken

Place beaten egg, 3 tbsp cornstarch, and flour in three separate bowls.

Dip chicken pieces in egg mixture, then flour (toss to coat thoroughly), and lastly in corn starch (toss to coat thoroughly).

Heat oil over medium heat in a large pan or skillet. 

Add chicken and cook, stirring throughout to ensure even cooking, 5-10 minutes until cooked through. 

Use a slotted spoon to transfer chicken to a paper towel-lined dish.

Use a couple of folded paper towels to wipe out any excess oil from the pan. 

Add sauce and bring to a boil over medium heat. 

Whisk together cornstarch and water until dissolved, then whisk the cornstarch slurry into the boiling sauce til thickened.

Reduce heat to medium-low, add chicken back to the pan, and toss to coat completely. 

Garnish with sesame seeds and green onions and serve over rice. Enjoy!

A Simple Yet Satisfying Sunday Supper: Pasta Alla Vodka

When it comes to Sunday dinners, I prefer to keep things easy and stress-free. No elaborate preparations or mountains of dishes to wash! This week, I stumbled upon a recipe in the New York Times that perfectly fit my goal.

The best part? I had all the ingredients on hand! With homemade pappardelle noodles waiting in the freezer, this dish came together in just 30 minutes. (Although I did make a rookie mistake and forgot to add the ricotta at the end - oops!)

The only feedback from Chris was to dial back the crushed red pepper next time. Other than that, it was a hit! And since we were just two, halving the recipe was the perfect portion size.

Click here to see the original recipe. This is my version of the recipe. 

• Ingredients-

• Kosher salt

• 1/2 tablespoon olive oil
  

• 4 oz  cubed pancetta

• 1/2 teaspoon red-pepper flakes
  

• 1/2 teaspoon dried oregano
  

• 1/2 medium yellow onion, finely chopped
  

• Freshly ground black pepper

• 3 tablespoons tomato paste, preferably double-concentrated
  

• 1/2 cup vodka
  

• 1/2 pound pasta
  

• 1/2 cup heavy cream
  

• 2 ounces Pecorino Romano or Parmesan, finely grated (1/2 cup)
  

• 1/2 cup whole-milk ricotta - OOPS!! FORGOT TO ADD THIS.. : (

• Method-
  Bring a large pot of salted water to a boil.

• Heat a large, high-sided skillet over medium-high. Add the oil and bacon and cook, stirring occasionally, until the bacon is crispy at the edges, about 5 minutes. 

• 
  

• Carefully drain all but 3 tablespoons of the fat, reserving any excess for later.

• 
  

  Lower the heat to medium. Stir in the red-pepper flakes, and oregano and cook, stirring constantly, until fragrant, just a few seconds. 

• 
  

• Add the onion, season generously with salt and pepper and cook over medium-high, stirring, until the onion is translucent, about 5 minutes. Add more bacon fat if the pan dries out. 

• 
  

• Add the tomato paste and stir constantly until slightly darker in color, about 3 minutes. 

• 
  

• Turn off the heat and stir in the vodka.

• 
  

  Add the pasta to the boiling water and cook according to package instructions until 2 minutes shy of al dente.

• 
  

  While the pasta cooks, turn the heat under the sauce to high and cook, stirring constantly, until reduced by three-quarters, about 2 minutes. 

• 
  

• Add the cream and bring to a simmer. Take off the heat.

• 
  

  Reserve 1 cups of the pasta water. 

• 
  

• Drain the pasta and add to the pan with the sauce, along with 1 cup pasta water and most of the pecorino. 

• 
  

• Cook over medium-high, stirring vigorously with one hand while moving the pan back and forth with the other, until the sauce glossily drapes the noodles, 5 to 7 minutes. 

• 
  

• Add more pasta water if the sauce looks dry. 

• 
  

• Taste and season with more salt and pepper, as desired.

• 
  

Skilllet Chicken Bruschetta

Tonight, dinner was an absolute hit! I whipped up a skillet bruschetta chicken that earned serious praise. The chorus of "mmm's" was music to my ears!

This dish was a total game-changer. Ready in just 20 minutes, it's the perfect weeknight meal. And the best part? It clocks in at only 365 calories per serving, leaving plenty of room for a delicious dessert. Click here for more on that.

Ingredients-

1 cup cherry tomatoes, quartered

4 tablespoons extra-virgin olive oil, divided

1 tablespoon finely chopped shallot

1 tablespoon chopped fresh basil, plus leaves for garnish (optional)

2 teaspoons red wine vinegar

3/4 teaspoon ground pepper, divided

1/4 teaspoon salt, divided

2 (4-ounce) chicken cutlets

4 (1-ounce) slices part-skim low-moisture mozzarella cheese 

4 teaspoons balsamic glaze

Method-

Place tomatoes in a small bowl; add 1 tablespoon oil, shallot, basil, vinegar, 1/4 teaspoon pepper and 1/8 teaspoon salt. 

Toss to combine; set aside.

Pat chicken dry using paper towels; sprinkle with the remaining 1/2 teaspoon pepper and 1/8 teaspoon salt.

Heat the remaining 3 tablespoons of oil in a large skillet over high heat. 

Add the chicken; cook, undisturbed, until golden brown on the bottom, about 3 minutes. 

Flip the cutlets and top each with a cheese slice. 

Cover the pan with a lid or baking sheet; cook until the cheese is melted and a thermometer inserted into the thickest part of the chicken registers 165°F, about 1 minute, 30 seconds.

BEHIND THE SCENES.
DINNER TIME AT OUR HOUSE.

YES, CATS RULE.