Posts tagged parsley

Angel Hair Pasta with Scallops and Tomatoes

Angel Hair Pasta with Scallops and Tomatoes

Recipe: Angel Hair Pasta with Scallops and Tomatoes

Ingredients

  • 1 lb bay scallops, dried well
  • 2 tsp olive oil, divided
  • 1 tsp butter
  • 3 cloves garlic, sliced
  • 1/2 cup white wine
  • 2 14 oz cans diced petite tomatoes, drained
  • salt and fresh pepper
  • 1 tbsp fresh lemon juice
  • 1/4 cup chopped parsley
  • 8 oz angel hair pasta

Instructions

  1. Put a large pot of salted water to boil.
  2. 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.
  3. MAKE SURE THE PAN AND OIL MIXTURE IS VERY HOT – Transfer HALF of the scallops to the skillet and cook WITHOUT MOVING until seared: 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.
  4. Add the angel hair to the boiling salted water, cook according to package instructions for al dente.
  5. Reduce the skillet to medium-high heat; add remaining teaspoon of oil. When hot add the garlic and cook 1 minute. Add the tomatoes, wine, salt and pepper and cook an additional 2 minutes. Add lemon juice and 2 tablespoons of parsley, remove from heat.
  6. Drain any liquid that accumulates from the scallops, then add the scallops to the skillet and remove from the heat.
  7. 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.

Preparation time: 5 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

Inspired By: Angel Hair Pasta with Scallops and Tomatoes
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Baked Shrimp in Tomato Feta Sauce

Baked Shrimp in Tomato Feta Sauce

Recipe: Baked Shrimp in Tomato Feta Sauce

Ingredients

  • 1 tbsp. olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 (14.5 oz.) cans of diced tomatoes
  • 1/4 cup minced fresh parsley
  • 1 tsp. dried dill
  • 1 to 1 1/4 lbs. medium sized raw shrimp, peeled and deveined
  • Pinch of salt, more to taste
  • Pinch black pepper, more to taste
  • 3 oz. feta cheese (about 2/3 cup, crumbled)

Instructions

  1. Preheat oven to 425 degrees F. Heat oil in a large, oven-proof skillet on medium high heat. Add the onions and cook until softened, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds more.
  2. Add the tomatoes and bring to a simmer, reduce heat and let simmer for 5-10 minutes, until the juices thicken a bit.
  3. Remove from heat. Stir in the herbs, shrimp, feta cheese, and salt and pepper to taste. Place pan in oven and bake, uncovered, until shrimp are cooked through, about 10-12 minutes.
  4. Serve immediately. Serve with crusty French or Italian loaf bread, pasta, or rice.

Inspired By: Baked Shrimp in Tomato Feta Sauce

Chicken and Artichokes in Wine Sauce

Chicken and Artichokes in Wine Sauce

Recipe: Chicken and Artichokes in Wine Sauce

Ingredients

  • 8 oz Meza Rigatoni
  • 2 cans whole artichoke hearts, drained
  • 1 lb boneless skinless chicken breasts (about 2 breasts)
  • 1/2 cups flour
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil, divided
  • 2 cups dry yet mellow white wine, such as Chardonnay
  • 1/2 lemon
  • Flat-leaf (Italian) parsley, to garnish (optional)

Instructions

  1. Cook pasta according to package directions.
  2. Cut the artichoke hearts in half lengthwise. Cut the chicken into bite-sized pieces, about 1 inch to a side. In a medium bowl, mix the flour with about 1 teaspoon salt and a generous quantity of black pepper. Toss the chicken pieces in the flour.
  3. Set a large skillet (at least 12 inches wide) over medium-high heat. Heat 1 tablespoon of olive oil. Add the artichokes. Cook for about 5 minutes or until lightly browned on each side. Remove the artichokes from the skillet and transfer to a plate. Set aside.
  4. Add the remaining tablespoon of olive oil. Lift the chicken pieces out of the flour and arrange in the skillet. Sauté the chicken pieces for 5 to 7 minutes or until well-browned on both sides. (For best flavor, look for a golden crust to develop, and make sure both sides are browned.) Add the browned artichokes back to the pan.
  5. Pour in the white wine and and stir and scrape up any bits on the bottom of the pan. Bring to a simmer and let it simmer for 8 to 10 minutes over medium heat. The sauce will thicken. Stir well to coat everything with the wine sauce. Stir in a few squeezes of fresh lemon juice.
  6. Serve with pasta. Garnish, if desired, with finely chopped parsley.

Inspired By: Chicken and Artichokes in Wine Sauce

Shrimp with Garlic, Lemon, and Parsley

Recipe: Shrimp with Garlic, Lemon, and Parsley

Ingredients

  • 3 Tbs. olive oil
  • 6 garlic cloves, finely minced
  • 1 tsp. red pepper flakes
  • 1 tsp. sweet paprika
  • 1 lb. medium shrimp, peeled and deveined
  • 2 Tbs. fresh lemon juice
  • 2 Tbs. dry white wine
  • salt and freshly ground black pepper, to taste
  • 2 Tbs. chopped fresh parsley
  • 8 oz (dry weight) pasta (linguine works well)

Instructions

  1. Start cooking your pasta.
  2. In a sauté pan over medium heat, warm the olive oil. Add the garlic, red pepper flakes and paprika and sauté for 1 minute until fragrant.
  3. Increase the heat to high, add the shrimp, lemon juice and dry white wine, stir well, and sauté until the shrimp turn pink and are opaque throughout, about 3-5 minutes.
  4. Season with salt and black pepper, sprinkle with the parsley and serve over pasta.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

Inspired By: Shrimp with Garlic and Parsley

Chicken and Root Vegetable Potpie

Recipe: Chicken and Root Vegetable Potpie

Ingredients

  • 3 cups fat-free, less-sodium chicken broth
  • 1 1/2 cups frozen green peas, thawed
  • 1 cup (1/2-inch) cubed peeled baking potato
  • 1 cup (1/2-inch) cubed peeled sweet potato
  • 1 cup (1/2-inch) cubed peeled celeriac (celery root)
  • 1 cup (1/2-inch-thick) slices parsnip
  • 1 (10-ounce) package frozen pearl onions
  • 1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
  • 2/3 cup all-purpose flour (about 3 ounces), divided
  • 1 1/2 cups fat-free milk
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh thyme
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • Cooking spray
  • 1 sheet frozen puff pastry dough, thawed

Instructions

  1. Preheat oven to 400°.
  2. Bring broth to a boil in a large Dutch oven. Add peas and next 5 ingredients (through onions) to pan; cover, reduce heat, and simmer for 6 minutes. Add chicken; cook for 5 minutes or until chicken is done. Remove chicken and vegetables from broth with a slotted spoon; place in a large bowl.
  3. Increase heat to medium. Lightly spoon flour into dry measuring cups; level with a knife. Place all but 1 tablespoon flour in a medium bowl; gradually add milk to bowl, stirring with a whisk until well blended. Add milk mixture to broth; cook for 5 minutes or until thickened, stirring frequently. Stir in chicken mixture, parsley, thyme, salt, and pepper. Spoon mixture into an 13 x 9-inch baking dish coated with cooking spray.
  4. Sprinkle remaining 1 tablespoon flour on a work surface; roll dough into a 14 x 10-inch rectangle. Place dough over chicken mixture, pressing to seal at edges of dish. Cut small slits into dough to allow steam to escape; coat dough lightly with cooking spray. Place dish on a foil-lined baking sheet. Bake at 400° for 16 minutes or until pastry is browned and filling is bubbly.

Number of servings (yield): 8

Inspired By: Chicken and Root Vegetable Potpie
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Grilled Chicken-and-Bacon Mac-n-Cheese

Recipe: Grilled Chicken-and-Bacon Mac-n-Cheese

Ingredients

  • 6 slices good-quality smoky bacon, such as apple-wood smoked bacon
  • Salt and pepper
  • 1 pound whole wheat, short-cut pasta
  • 2 pieces skinless chicken breasts, lightly pounded
  • EVOO – Extra Virgin Olive Oil, for drizzling
  • 1/2 teaspoon sweet smoked paprika
  • 4 tablespoons butter
  • 1 large onion, quartered lengthwise and very thinly sliced
  • 2 rounded tablespoons flour
  • 1/2 cup cloudy apple cider or chicken stock
  • 2 cups whole milk
  • 2 tablespoons chopped fresh thyme
  • Freshly grated nutmeg, to taste
  • 1 1/2 cups shredded extra-sharp white cheddar cheese
  • 1 cup shredded Gruyere cheese
  • Chopped flat-leaf parsley or celery greens, for garnish

Instructions

  1. Preheat oven to 375 °F. Arrange the bacon on a slotted broiler pan or on a rack placed over a baking sheet and bake until crisp, about 15 minutes. Chop and reserve. Switch on the broiler and position the rack in the center of the oven.
  2. Bring a pot of water to boil, salt it, add pasta and cook 1 minute less then instructions indicate, or until just shy of al dente. Drain and return to the pot.
  3. While pasta is working, heat grill pan or cast-iron griddle over medium-high heat. Drizzle chicken with EVOO to coat lightly then season evenly with paprika, salt and pepper. Grill chicken for about 10 minutes, turning occasionally. Transfer to a cutting board and halve the pieces lengthwise, then thinly slice crosswise.
  4. While the chicken cooks, melt the butter in a medium saucepan over medium heat. Add the onion and cook until light golden brown and very soft, 15 to 20 minutes. Sprinkle in the flour and stir for 1 minute. Whisk in cider (or stock), then add milk. Bring to a boil and cook, whisking, until the sauce coats the back of a spoon, 3 to 4 minutes. Add thyme and season with salt, pepper and nutmeg. Stir in the cheese until melted.
  5. Add the chicken, bacon and sauce to the pasta and transfer to a casserole. Broil until bubbling and browned, about 5 minutes. Garnish with parsley or celery greens.

Number of servings (yield): 6

Inspired By: Grilled Chicken-and-Bacon Mac-n-Cheese

Greek Salad

Greek Salad

Recipe: Greek Salad

Ingredients

  • 6 small, ripe tomatoes, cut into wedges
  • 1 small European cucumber (about 10 oz.), peeled and sliced 1/4 inch thick
  • 1 small red onion, thinly sliced in rings
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup drained kalamata olives
  • 4 ounces feta cheese, crumbled (1 cup)

Instructions

  1. In a medium salad bowl, toss together tomato, cucumber, onion, oil and vinegar. Sprinkle with parsley, salt and pepper. Toss again. Transfer to bowls and top with olives and feta.

Number of servings (yield): 4

Inspired By: Greek Salad
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Swiss Chard Spanakopita Casserole

Swiss Chard Spanakopita CasseroleRecipe: Swiss Chard Spanakopita Casserole

This is a casserole version of the classic individual pastries. It’s much quicker to assemble with less fuss, and it’s just as tasty.

Ingredients

  • Cooking spray
  • 2 1/4 cups minced white onion
  • 3/4 cup minced green onions
  • 3 garlic cloves, minced
  • 9 cups chopped trimmed Swiss chard (about 1 1/2 pounds)
  • 6 tablespoons chopped fresh parsley
  • 3 tablespoons minced fresh mint
  • 1 cup (4 ounces) crumbled feta cheese
  • 1/2 cup (2 ounces) freshly grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 large egg whites
  • 12 (9 x 14-inch) sheets frozen phyllo dough, thawed

Instructions

  1. Preheat oven to 350°.
  2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add white onion; sauté 7 minutes or until golden. Add green onions and garlic, and sauté 1 minute. Stir in chard; cook until chard wilts. If your skillet it too small, add chard in batches and cover, adding more chard as the chard in the skillet reduces.  Stir in parsley and mint, and cook 1 minute. Place in a large bowl; cool slightly. Stir in cheeses, salt, pepper, and egg whites.
  3. Place 1 phyllo sheet in 13 x 9-inch baking dish coated with cooking spray and coat with cooking spray. Top with 1 phyllo sheet, and coat with cooking spray. Repeat procedure with 4 additional sheets.
  4. Spread the chard mixture evenly over phyllo.
  5. Place 1 phyllo sheet over chard mixture and coat with cooking spray. Top with 1 phyllo sheet, and coat with cooking spray. Repeat procedure with remaining phyllo sheets. Coat with cooking spray. Score phyllo by making 2 lengthwise cuts and 3 crosswise cuts to form 12 rectangles. Bake at 350° for 40 minutes or until golden.

Personal Notes

Note: Cut the phyllo stacks so they fit in and up the long side of the baking dish. Arrange folded section against short edges of dish to encase filling.

Number of servings (yield): 12

Inspired By: Swiss Chard Spanakopita Casserole
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Gnocchi with Zucchini Ribbons & Parsley Brown Butter

Gnocchi with Zucchini Ribbons

Recipe: Gnocchi with Zucchini Ribbons & Parsley Brown Butter

Ingredients

  • 1 pound fresh or frozen gnocchi
  • 2 tablespoons butter
  • 2 medium shallots, chopped
  • 1 pound zucchini, (about 3 small), very thinly sliced lengthwise (see Tip)
  • 1 pint cherry tomatoes, halved
  • 1/2 teaspoon salt
  • 1/4 teaspoon grated nutmeg
  • Freshly ground pepper, to taste
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup chopped fresh parsley

Instructions

  1. Bring a large saucepan of water to a boil. Cook gnocchi until they float, 3 to 5 minutes or according to package directions. Drain.
  2. Meanwhile, melt butter in a large skillet over medium-high heat. Cook until the butter is beginning to brown, about 2 minutes. Add shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes. Add tomatoes, salt, nutmeg and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down, 1 to 2 minutes. Stir in Parmesan and parsley. Add the gnocchi and toss to coat. Serve immediately.

Personal Notes

Tip: To make “ribbon-thin” zucchini, slice lengthwise with a vegetable peeler or a mandoline slicer.

Cooking time (duration): 20 min

Number of servings (yield): 4

Inspired By: Gnocchi with Zucchini Ribbons & Parsley Brown Butter
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