CW Florida Quarantine Cookbook
TABLE OF CONTENTS
Baked Mac N Cheese Slow Cooker Chicken & Mushroom Stroganoff Veggie Dishes Crustless Broccoli & Cheddar Quiche Family Favorite Broccoli Casserole Easy Tofu Pad Thai – Vegan Spicy Italian Potatoes and Brussel Sprouts
Chicken Dishes Crockpot Salsa Chicken Slow Cooker Chicken Burrito Bowls Sheet Pan Chicken Fajitas Chicken Fajitas Chicken Pineapple Quesadilla Asian Chicken Lettuce Wraps Baked Chicken and Veggies Cashew Chicken Chicken Cordon Bleu Low-Carb Chicken Pot Pie Buttery Garlic Herb Chicken with Zucchini Honey Harissa Chicken Bowl Arroz Imperial Meatball Dishes Crockpot BBQ Meatballs Chicken Parmesan Meatballs Honey Garlic Meatballs Italian Meatball Soup Pasta Dishes Lemon Spaghetti with Shrimp Shrimp Scampi Roasted Cauliflower Pasta Roma Tomatoes with Basil Over Pasta
Ranch Chex Mix Snacks Corn Dip Taco Dip Spinach Dip Artichoke Dip Cheesy Bean Dip Edamame Hummus with Togarashi Pita Chips Lumpfish Cavier Pie Stuffed Mushrooms, Baby!
Beef & Pork Dishes Crockpot Short Ribs Crockpot Beef Bourguignon Healthy Stuffed Peppers Sausage Gravy Taco Cups Egg Roll Stir-Fry Crunch Wrap Supreme Carne Con Papas Mangu Con Los Tres Rub Recipe Turkey Burger Dish Open Faced Goat Cheese & Caramelized Onion Turkey Burger
Pizza Biscuit Balls Jalapeno Poppers Sweet & Spicy Jalapeno Poppers Bacon Wrapped Dates Buffalo Cauliflower Baked Orange Cauliflower Quinoa Ceviche Moroccan Cooked Carrot Salad Italian Caponata Asian Cucumber Salad Garlic Salad (Must Love Garlic)
Under the Sea Dishes Feta Crusted Salmon Shrimp Taco Bowls Tuna Steak & Wasabi Cauliflower Mash
TABLE OF CONTENTS
Margaritas Spicy Cucumber Margarita Fresh Strawberry Margarita Coconut & Lime Margarita Cucumber Jalapeno Margarita Metzgerita Smoky Casa Margarita Guava Jalapeno Margarita Palomas Stacey’s Paloma – Tequila & Grapefruit Lovers Only! Rosemary Paloma Sangrias Frozen Sangria Lemoncello Sangria Sangria Famosa Mojitos Garden Party Mojitos Blueberry Mojito
Martinis Dali-tini Watermelon Martini Espresso Martini Watermelon Jolly Rancher Cocktail Mixed Yumminess Pink-a-Colada White Claw Slushie Boozy Arnold Palmer
Sherry Wine Cake Mocha Chocolate Icebox Cake Strawberry Poke Cake Chocolate Chip Sour Cream Coffee Cake 3-2-1 Cake No-Bake Coconut Cheesecake Dulce de leche Ice Cream Cheesecake Floating Island aka ile flottante Oreo Truffles 10 Minute Tiramisu 3 Ingredient Peanut Butter Cookies Gluten-Free Peanut Butter Cookies Banana Bread Cookies Mom’s Magic Cookie Bars Cookies & Cream Cookies Kentucky Derby Pie Rum Bread Pudding with Drunk Pears Jess’ Banging Banana Bread Monkey Balls Omar’s Drunken Monkey Bread Strawberry Whip Dip aka Ui Crack Guilt-free Chocolate Covered Strawberries
Guinness Candied Bacon Old Fashioned Strawberry/Raspberry Champagne Punch Jiggle All the Way Straight Shots The Blanco Ray Feeney’s Service Desk Skrewball Champagne Jell-O Shots Wine
APPETIZERS While eating don’t think about desserts
Jim McAleese | Boca Raton Ranch Chex Mix Snack
Prep Time: 5 Min. | Cook Time: 25 Min. | Makes 20 servings
Preheat oven to 300 degrees F. Line a large rimmed jelly roll sheet with parchment paper. In an extra large mixing bowl, combine rice cereal, peanuts, pretzels, cheese crackers, and oyster crackers. Gently toss with large slotted spoons. Melt butter in microwave and toss together with mixture in bowl. Combine ranch seasoning powder, mustard powder, grated parmesan, and dried parsley. Sprinkle over mixture then gently toss together. Pour mixture evenly over prepared pan. Bake in oven 30 minutes, tossing mixture halfway through baking. Allow to cool then store in airtight container. 5 cups rice cereal such as Rice Chex cereal 2 cups cashews or cocktail mix peanuts 5 cups pretzels 3 cups cheese crackers 2 cups oyster crackers 4 1/2 tablespoons unsalted butter, melted Preparation
1 ounce ranch seasoning dry powder 2 teaspoons mustard powder 1/4 cup grated parmesan 1/2 tablespoon dried parsley flakes
Julie Miller | Boca Raton Corn Dip
Prep Time: 15 Min. | Cook Time: 30 Min. | Makes 20 servings
2 cans of Mexicorn or Southwest Corn (drained) 1 cup mayo 1 cup sour cream 1 cup Mont Jack or Colby Jack Cheese 1 teaspoon garlic powder
1 bunch of scallions chopped ¼ cup of chopped jalapenos
Mixed together and put in a 13x9 pan Bake for 30 minutes or until bubbly Serve with Tostito chips Preparation
Allie Lancashire | Boca Raton Taco Dip
Prep Time: 15 Min. | Cook Time: 5-10 Min. | Makes 20 servings
1 can of refried beans 1 package cream cheese 1 jar of Salsa 1 package of shredded cheese Optional (Lettuce/Tomatoes/Olives) Ingredients
Use casserole dish First layer spread out cream cheese on bottom of dish Second Layer spread out refried beans Third Layer spread out the salsa Fourth Layer Shredded Cheese Put in Microwave until cheese is melted and desired hot temperature. Optional after heated in the microwave add on Lettuce, Tomatoes and Olives
Allie’s Tip: Serve with Taco Chips or Large Fritos
Sabrina Koch | Fort Lauderdale Spinach Dip
Prep Time: 15 Min. | Cook Time: 1 Hr. | Makes 8-10 servings
10oz frozen chopped spinach (thawed, drained and squeezed dry) ⅔ c up mayonnaise ¼ cup grated Parmesan cheese 2 tablespoons minced shallot
1 garlic clove (minced) ½ teaspoon salt ¼ teaspoon ground black pepper ⅛ teaspoon cayenne pepper ⅔ cup Greek yogurt
In a large bowl, stir together the chopped spinach, mayonnaise, Parmesan cheese, shallot, garlic, salt, pepper and cayenne until completely combined. Gently fold in the Greek yogurt until thoroughly incorporated. Cover and refrigerate for at least 1 hour. Serve in a bread bowl with reserved bread cubes, or simply serve in a bowl with fresh vegetables, crackers, tortilla chips or pretzels. Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days.
Fun Tip: Use King’s Hawaiian round bread for your bread bowl! Scoop out the inside of the bread and cut into cubes to allow for dipping. Enjoy!
Katie Propes | Fort Lauderdale Artichoke Dip
Prep Time: 10 Min. | Cook Time: 20 Min. | Makes 8-10 servings
1 can artichokes ½ cup mayo ½ cup parmesan cheese 2 cloves garlic Lemon juice, splash Ingredients
Combine all and bake at 350 for 20 minutes Preparation
Katie’s Tip: Enjoy with crackers!
Ruben Reiner | Miami Cheesy Bean Dip
Prep Time: 20 Min. | Cook Time: 5-10 Min. | Makes 10-12 servings
2-3 16 oz can Baked Beans 8oz. Pack of cream cheese Shredded cheese Green onions, chives, or cilantro 1 bag of Tostito Scoops Ingredients
Pick your favorite premade baked beans (they come in many flavors – doesn’t matter which one, just pick your favorite). Heat them up on medium on the stove top, stirring occasionally. Once it’s hot, add in the cream cheese and stir as it melts in. I usually add in a whole 8 oz pack for ever 2-3 16 oz cans of baked beans. Once the cream cheese is fully dissolved and the beans look creamy, add in some shredded cheese to taste. Serve it on a pan or aluminum tray, and add extra shredded cheese on top. Garnish, if you’d like, with green onions, chives or cilantro. Best served with Tostitos Scoops.
Ruben’s Tip: Once you’ve done this recipe a few times, experiment with adding more ingredients such as onions, jalapenos, bacon, etc. or even different bean types!
Gabrielle Card | Miami Edamame Hummus with Togarashi Pita Chips
Prep Time: 15 Min. | Cook Time: 15 Min. | Makes 4-6 servings
For the Togarashi Pita Chips 2 pitas ¼ cup olive oil 1 teaspoon togarashi ½ teaspoon fine sea salt, plus more for seasoning
For the Edamame Hummus 12 ounces frozen shelled edamame 1/3 cup pure tahini paste ¼ cup olive oil ¼ cup freshly squeezed lemon juice 2 cloves garlic, smashed 1 teaspoon kosher salt, plus more to taste Togarashi (or chili flakes), for garnish Fort the Edamame Hummus Preheat the oven to 350°F. Split each pita Bring a large pot of salted water to a boil. Add the edamame and cook according to package directions; drain, reserving ¼ cup of the cooking water. Reserve 2 tablespoons of the edamame, then add the rest to a food processor along with the reserved cooking water, tahini paste, olive oil, lemon juice, garlic, and salt. Process until smooth, about 30 seconds. Season with more salt to taste and sprinkle with togarashi and reserved cooked edamame. Serve with togarashi pita chips.
Fort the Togarashi Pita Chips Preheat the oven to 350°F. Split each pita in half horizontally into 2 rounds, then stack and cut those four rounds into 8 triangles (you should get 32 pieces total). Whisk the olive oil, togarashi, and salt in a large bowl, then add the pita chips and toss to coat. Arrange the pita chips on 2 rimmed baking sheets and bake, stirring once midway through, until the chips are crisped and golden, 11 to 13 minutes. Season with more salt to taste.
Liza Medina | South Florida Lumpfish Cavier Pie
Prep Time: 25 Min. | Cook Time: 3.25 Hrs. | Makes 12 servings
Grease an 8-inch spring-form pan and set aside. Stir together the hard-cooked eggs and mayonnaise. Evenly spread into the bottom of the spring-form pan and sprinkle the minced onion over the top. Stir together cream cheese and sour cream until smooth and spread over the onion layer. Cover and chill at least 3 hours in the refrigerator. Once completely chilled, unwrap the pan and spread the lumpfish roe over the top. Run a knife around the edge of the pie and remove the side of the spring-form pan. Garnish with lemon wedges and parsley sprigs before serving. 4 hard-cooked eggs, chopped 2 tablespoons mayonnaise 1 cup minced sweet onion 6 ounces cream cheese, softened ½ cup sour cream 3 ½ ounces black lumpfish roe 2 lemons – cut into wedges, for garnish 3 sprigs parsley, for garnish Ingredients Preparation
Liza Tip: I hate all of these ingredients separately but MAN are they so good when they’re together. This recipe goes well served with multigrain or butter crackers, mini toast, Bruschettini or some chopped Hawaiian bread or baguettes. Your guests will be impressed and their bellies will be screaming for more.
Isabella Ramirez | Miami Stuffed Mushrooms, Baby!
Prep Time: 30 Min. | Cook Time: 25 Min. | Makes 8 servings
24 oz, weight White Button Mushrooms 1/3 pound Italian Sausage 1/2 whole Medium Onion, Finely Diced 4 cloves Garlic, Finely Minced
1/3 cup Dry White Wine 1 whole Egg Yolk 3/4 cups Parmesan Cheese, Grated Salt And Pepper, to taste
Wipe off or wash mushrooms in cold water. Pop out stems, reserving both parts. Chop mushroom stems finely and set aside. Brown and crumble sausage. Set aside on a plate to cool. Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat. Pour in wine to deglaze pan, allow liquid to evaporate. Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool. In a bowl, combine egg yolk with Parmesan cheese. Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up. Smear mixture into the cavity of each mushroom, creating a sizable mound over the top. Bake at 350 degrees for 20 to 25 minutes, or until golden brown.
Isabella’s Tip: Add 8oz. of cream cheese for added flavor or leave out the sausage and saute anything with stems, onions and garlic to make the dish vegetarian!
Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot.
Judy Layton | Boca Raton Pizza Biscuit Balls
Prep Time: 30 Min. | Cook Time: 20 Min. | Makes 8 servings
Heat oven to 375°F. Spray large cookie sheet with cooking spray. Separate 1 can of dough into 10 biscuits; keep second can refrigerated. Press each biscuit into 3-inch round. Place 3 pepperoni slices and 1 piece of cheese on each dough round. Wrap dough around filling, pinching edges to seal and form ball. Repeat with remaining can of dough, pepperoni and cheese. Leaving a 4-inch hole in center, arrange 8 balls, seam side down and sides almost touching, into ring on cookie sheet. Arrange remaining 12 balls, sides almost touching, around outer edge of first ring. Brush rings with beaten egg. Sprinkle with Parmesan cheese and Italian seasoning. 2 cans Pillsbury Flaky Layers Buttermilk Biscuits 60 - Pepperoni slices or 120 mini pepperoni slices 5 sticks Colby-Monterey Jack cheese, each cut crosswise into 4 pieces Preparation
1 egg, beaten 2 tablespoons shredded Parmesan cheese ½ teaspoon Italian seasoning 1 can (8oz) pizza sauce or any marinara sauce
Bake 18 to 20 minutes or until golden brown. Meanwhile, in small microwavable bowl, microwave pizza sauce, loosely covered, on High 45 to 60 seconds or until warm. Carefully slide wreath from cookie sheet onto serving platter. Place bowl of pizza sauce in center of wreath. Garnish with fresh oregano, if desired. Serve warm.
Judy’s Tip: Super easy and everyone loves them! Easy to modify to veggie too!
Cassandra Skevis | Fort Lauderdale Jalapeno Poppers
Prep Time: 20 Min. | Cook Time: 20 Min. | Makes 4-6 servings
Gloves are recommended when cutting the peppers. Do not touch jalapeños and then touch your eyes! Rinse peppers. Cut the top off of each one and then slice in half lengthwise. Remove all seeds. The seeds are the spiciest part, so be careful with them. Slice cream cheese blocks into 12 pieces each. Fill each jalapeño half with a slice of cream cheese. Then wrap with a half piece of bacon and secure with a toothpick. Bake at 400 for approximately 30 minutes, or until bacon is crispy. 1 12-Pack of Bacon (Nitrate-free!), cut in halves 12 Jalapeño Peppers 2 Blocks of Cream Cheese Ingredients Preparation
Cassandra’s Tip: Don’t use colored toothpicks because the color will bake into the food.
Tracie Ferguson | Tampa Sweet & Spicy Jalapeno Poppers
Prep Time 10 min.| Cook Time: 20 min. | Makes 12 Servings
6 Jalapeno Peppers 4 ounces cream cheese (softened) 2 T. shredded sharp cheddar cheese 6 bacon strips, halved width wise ¼ C. packed brown sugar 1 T. chili powder Ingredients
Preheat oven to 350 degrees F. Cut jalapenos in half lengthwise and remove seeds (be sure to wear gloves) – set aside. In a small bowl, beat cheeses until blended. Spoon into pepper halves. Wrap a half-strip of bacon around each pepper half. Combine brown sugar and chili powder; coat peppers with sugar mixture. Place in a greased 15” x 10” x 1” baking pan. Bake at 350 degrees for 18-20 minutes or until bacon is firm.
Liza Medina | South Florida Bacon Wrapped Dates
Makes 20-24 servings
20 to 24 dried Medjool dates (12 to 16 ounces) 4 ounces goat cheese or blue cheese 12 to 16 ounces bacon, preferably of medium thickness
20 to 24 toasted almonds, optional Toothpicks soaked in water
Heat the oven to 400°F. Arrange a rack in the middle of the oven and heat to 400°F. Line a baking sheet with parchment or a silicone baking mat and set aside. Cut open the dates. Use a paring knife to cut a slit in the side of each date. Use your thumbs to open the date slightly. Remove the pits if your dates still have them inside. Stuff with goat cheese. Use a spoon to stuff a little goat cheese or blue cheese into each date. Use the back of the spoon to press the cheese into the date. If you're adding almonds, press an almond or two into the cheese. Press the date closed. Wrap the dates with bacon. Cut the strips of bacon in half crosswise. Wrap each date with a half-strip of bacon. Secure the end of the bacon with a toothpick.
Arrange the dates on the baking sheet. Place the stuffed date on its side on the baking sheet. Repeat with the remaining dates, spacing them evenly apart. Bake for 15 minutes. Bake the dates for 15 minutes. Flip and bake for 15 to 20 minutes more. Flip the dates. Keep an eye on the dates and remove from the oven as soon as the bacon is as crispy as you like it, 15 to 20 minutes more. Transfer the dates to a plate with a paper towel to drain. If the dates seem greasy, blot the sides as well as the bottoms with paper towels. Serve warm or room temperature.
Meagan Clements | Miami Buffalo Cauliflower
Prep Time: 15 Min. | Cook Time: 40 Min. | Makes 8-10 servings
¾ cup all-purpose flour 1 teaspoon paprika 2 teaspoons garlic powder 1 teaspoon salt ½ teaspoon pepper
¾ cup milk or milk alternative 1 head cauliflower ¼ cup buffalo sauce or hot sauce 2 tablespoons coconut oil or vegetable oil 1 tablespoon honey
Preheat the oven to 450 ˚F (230 ˚C) . Line a baking sheet with parchment paper. In a large bowl, add the flour, paprika, garlic powder, salt, pepper, and milk, and stir until well-combined. Break the head of cauliflower into florets, about 1½-inches wide. Add the cauliflower florets to the batter, making sure each piece is evenly coated. Arrange the coated cauliflower on the baking sheet. Bake for 20 minutes, flipping halfway. Meanwhile, in a small bowl, combine the buffalo sauce, coconut oil, and honey and stir until evenly combined. Brush the buffalo sauce mixture on the cauliflower and bake for another 20 minutes.
Meagan Clements | Miami Baked Orange Cauliflower
Prep Time: 20 Min. | Cook Time: 40 Min. | Makes 2 servings
For the sauce: 2 tbsp water
1/2 head of cauliflower cut into bite-sized florets 2 cups panko breadcrumbs Kikkoman brand preferred for even baking 2 large eggs whisked Ingredients
1/4 cup + 2 tbsp orange juice 1/4 cup granulated white sugar 2 1/2 tbsp vinegar 1/8 cup low-sodium soy sauce
1 clove garlic minced 1/4 tsp ginger minced
You can do a few cauliflower at a time, but I don't recommend more than 3-4 because your cauliflower won't be as well covered in breadcrumbs. Bake for about 15-20 minutes or until coating is a dark golden brown and crunchy. While the cauliflower is baking, make the sauce. Using a small saucepan, add all ingredients listed except the last set (1 tbsp water + 2 tsp cornstarch). Bring sauce to a low boil, stirring constantly. In a small bowl, completely dissolve cornstarch in water, then add to the mixture. Stir until sauce boils again and cook until sauce thickens. Drizzle sauce over cauliflower. Add fresh chopped scallions if desired. 1 tsp sriracha if you find this to be too much spice, you can replace half of it with ketchup to get the orange color without affecting flavor too much 1 tsp ketchup 2 tsp cornstarch + 2 tbsp water
Preheat the oven to 400°F. Set aside whisked egg in a small mixing bowl. Add about 1/2 cup of panko breadcrumbs into a Ziploc bag. Line an extra-large baking sheet with parchment paper. Dip cauliflower in egg mixture and then shake a few times so that excess egg drips off. You don't want to dampen your breadcrumbs with excess egg because then they won't stick to the cauliflower. Set aside dipped cauliflower on a cutting board or plate, so that more excess egg has a chance to drip off. Repeat with remaining cauliflower. Take an egg dipped cauliflower and place into a bag of breadcrumbs. Seal and shake a few times until it is completely covered in breadcrumbs. Remove and place onto baking sheet. Repeat with remaining cauliflower, adding an additional 1/2 cup of breadcrumbs to the bag whenever you run out.
Felicita Sanchez | Miami Quinoa Ceviche
Prep Time: 30 Min. | Cook Time: 15-20 Min. | Makes 4-6 servings
1 cup quinoa 1/4 cup tomatoes, diced 1/4 cup onions, diced 1/4 cup cucumbers, diced 1/8 cup cilantro, chopped
2 chillies / 1 jalapeno 2 tbsp. lime / lemo juice
2 cups water salt to taste
Cook 1 cup of quinoa in 2 cups of water for 15-20 minutes. Allow it to cool Combine all the ingredients in a bowl. Add lime juice and salt as per taste. Mix it well. Refrigerate it and allow it to marinate. Serve it cold with either chips, pita breads or scoops
Felicita’s Tip: Can be served as an appetizer or main meal!
Netalia Shapse | Boca Raton Moroccan Cooked Carrot Salad
Prep Time: 15 Min. | Makes 4 servings
2 to 3 tablespoons fresh lemon juice (to taste) ¼ cup chopped flat-leaf parsley For the garnish Imported black olives 2 hard boiled eggs, cut in wedges (optional)
Place the carrots in a steamer above 1 inch of boiling water, cover and steam 5 to 8 minutes, until tender. Remove from the heat, rinse with cold water, and drain on paper towels. Heat 2 tablespoons of the olive oil in a large, heavy skillet and add the garlic and cumin. Cook, stirring, for about 30 seconds, until the garlic smells fragrant, and stir in the carrots, pepper, and salt to taste. Stir together for a few minutes, until the carrots are nicely seasoned. Remove from the heat and stir in the lemon juice, remaining olive oil, and the parsley. Taste and adjust salt and lemon juice as desired. Transfer to a platter, and decorate with olives and hard- boiled eggs if desired. Serve at room temperature. 1 pound carrots, peeled and thinly sliced 3 to 4 tablespoons extra virgin olive oil (to taste) 2 large garlic cloves, minced or pureed in a mortar and pestle with 1/4 teaspoon salt Salt to taste ½ teaspoon freshly ground pepper 1 teaspoon cumin seeds, lightly toasted and ground Preparation
Advance preparation: You can make this several hours before serving. The dish, without the lemon juice and parsley, will keep for a couple of days in the refrigerator. Reheat gently on top of the stove and add the lemon juice and parsley.
Suzanna Blaskovic | Miami Italian Caponata
Prep Time: 30 Min. | Cook Time: 5-10 Min. | Makes 8-10 servings
1/4 cup olive oil 1 eggplant cut into 1/2 inch cubes 1 onion chopped 1 celery rib, finely chopped 1 red bell pepper cored, seeded, cut into 1/2 inch pieces 1/3 cup Kalamata olives, pitted and chopped coarsely
14 1/2 ounce diced tomatoes canned 1/2 teaspoon oregano dried 1/4 cup red wine vinegar 4 teaspoons sugar 1 tablespoon capers drained 1/2 teaspoon salt 1/2 teaspoon fresh ground black pepper basil leaves for garnish
Heat the oil in a large heavy skillet over medium heat. Add the eggplant and sauté for 2 minutes. Add the onions and sauté for about 3 minutes. Add the red pepper and celery and sauté for about 5 minutes. Add the diced tomatoes and their juice, and oregano. Simmer over medium-low heat for about 20 minutes. The mixture should thicken. Stir in the vinegar, sugar, olives, capers, and the salt and pepper. Season with more salt and pepper to taste. Flavor tastes best when left covered in a bowl at room temperature for at least 8 hours. Serve at room temperature, garnished with fresh basil leaves. Spoon over sliced toasted bread.
Suzanna’s Tip: I don’t like the caponata recipes I find on the web. I make my own variation with kalamata olives, instead of Spanish, and I omit the raisins.
Lynda Smith | Tampa Asian Cucumber Salad
Peel a cucumber and split it lengthwise. Scoop out seeds if desired. Slice as thinly as possible. In a bowl, sprinkle cucumber with lemon juice, add sugar and toss. Add soy sauce, water and rice wine vinegar and toss again. Cover and refrigerate for 30 minutes. Preparation 1 Cucumber ½ c. Rice Wine Vinegar 1 Tbl. Soy sauce 1 Tbl. Lemon juice 1 tsp, Sugar ¼ c. Water Pinch of dried ginger ½ tsp. chopped shallots or onion (optional) Ingredients
Omar Acosta | Tampa Garlic Salad (Must Love Garlic)
Put the pressed garlic in a large bowl (if you like salad, get a large wooden salad bowl… yes, it makes a big difference) and pour in the oil. Stir it up, making sure all the garlic is covered by the oil and let it sit 15-30 minutes. Pour in the vinegar. Whisk very well to mix. Throw in your romaine. Toss well to coat. ENJOY! 4 hearts of romaine, sliced horizontally into 1 inch pieces 6 large cloves of garlic 1/2 cup olive oil 1/2 cup distilled white vinegar 1/2 cup grated Pecorino Romano cheese (get the real thing, not out of a canister) 1/4 t salt (I use double, but use 1/4 your first time and taste to your liking) Preparation
1/2 t cracked black pepper (same here, I use more but taste as you toss)
Omar’s Tip: There is no science to back this up, but I’ve come to believe pressing garlic gives you more garlic flavor than mincing when using garlic raw.
MAIN DISH Why be a side dish, when you can be a
Katie Propes | Fort Lauderdale Crockpot Salsa Chicken
Prep Time: 15 Min. | Cook Time: 2.25 Hrs. | Makes 4-6 servings
Chicken breasts 1 jar medium salsa 1 bag shredded cheese 1 white onion Sour cream Jalapenos Ingredients
In crockpot – chicken breasts and cover with salsa and diced white onion. Cook on high 1 ½ - 2 hours Add shredded cheese and bake at 350 for 15 minutes Garnish with sour cream and diced jalapeno Preparation
Jamie Reed | Tampa Slow Cooker Chicken Burrito Bowls
1lb chicken breasts, boneless skinless 1 (15 ounce) can black beans 1 cup of corn (frozen works too) 1 (14.5 ounce) can of tomatoes 1 cup chicken broth – low sodium
1 cup of brown rice 1 tsp chili powder 2 tsp salt 1 tsp cumin (ground)
Combine the chicken, diced tomatoes, chicken broth, chili powder, salt, and cumin in a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered with liquid, adding additional broth as needed (add more halfway through). Cover and cook on the LOW setting for 3 to 4 hours. Uncover and stir in the beans, rice, and corn. Cover and continue cooking on the LOW setting for 3 to 4 hours more.
Check the rice periodically in the last hour of cooking, stirring once or twice to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is done when the rice is tender — if the rice is done but there is still liquid left in the slow cooker, uncover and cook on the HIGH setting to let the liquid evaporate. Shred the chicken into bite-sized pieces.
Jamie’s Tip: Make sure you use tsp and not tbs Also, have extra toppings and tortilla/corn shells as well! (sour cream, lettuce, salsa, tomato, black olives, etc.)
Nejha Edwards | West Palm Beach Sheet Pan Chicken Fajitas
Prep Time: 15 Min. | Cook Time: 18 Min. | Makes 4-6 servings
Seasoning 2 tsp chili powder (preferrably 1 tsp ancho chili powder 1 tsp regular) 1 1/2 tsp ground cumin 1 tsp ground paprika 1/2 tsp ground coriander Salt and freshly ground black pepper Ingredients
Fajita Filling 1 1/2 lbs boneless skinless chicken breasts , sliced into 1/2-inch thick strips (slice extra wide strips in half) 1 of each red , green and yellow bell peppers, cored and sliced into strips (3 whole total) 1 medium yellow onion , halved and sliced from top to root 2 cloves garlic , minced 3 Tbsp olive oil
2 Tbsp fresh lime juice 3 Tbsp chopped cilantro
Preheat oven to 400°F (200°C). Spray an 17 by 12-inch rimmed baking sheet with non-stick cooking spray. For the seasoning: In a small mixing bowl whisk together chili powders, cumin, paprika, coriander, 1 1/2 tsp salt and 1/2 tsp pepper, set aside. For the fajitas filling: Spread bell peppers and yellow onion onto baking sheet. Top with chicken strips then sprinkle garlic and seasoning evenly over chicken strips. Drizzle olive oil over top then toss everything to evenly coat. Spread into an even layer working to keep chicken from overlapping.
Roast in preheated oven, tossing once halfway through cooking, until veggies are tender and chicken has cooked through, about 18 - 25 minutes (test a few of the larger pieces to make sure they are 165 in the center). Wrap tortillas tightly in foil and warm in oven during last 5 minutes of fajita filling cooking. Drizzle lime juice evenly over top of the chicken fajita filling, sprinkle with cilantro and more salt to taste and toss to coat. Serve filling warm in warm tortillas with desired toppings.
Dawn Sells | Fort Lauderdale Chicken Fajitas
Prep Time: 30 Min. | Cook Time: 15-20 Min. | Makes 4-6 servings
1/2 cup plus 1 tbsp. extra-virgin olive oil 1/4 cup lime juice, from about 3 limes 2 tsp. cumin 1/2 tsp. crushed red pepper flakes 1 lb. boneless skinless chicken breasts Salt & pepper
3 bell peppers, thinly sliced 1 large onion, thinly sliced Tortillas, for serving
Add bell peppers and onion to skillet and cook until soft, 5 minutes. Add chicken and toss until combined. Serve on tortillas. You can also add sour cream and salsa and serve with yellow rice.
In a large bowl, whisk together 1 ⁄ 2 cup oil, lime juice, cumin, and red pepper flakes. Season chicken with salt and pepper, then add to bowl and toss to coat. Let marinate in the fridge at least 30 minutes and up to 2 hours. When ready to cook, heat remaining tablespoon oil in a large skillet over medium heat. Add chicken and cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then slice into strips.
Judy Layton | Boca Raton Chicken Pineapple Quesadilla
Prep Time: 30 Min. | Cook Time: 20 Min. | Makes 2 servings
1 yellow onion – thin slices (mince 2 TBSP for pico) 4 oz – can pineapple chunck’s (sliced) or 1 lunch box size works – drained 1 - Roma tomato Sm bunch Cilantro 1 Lime 2 - Chicken breast (cut into strips) 1 TBSP - Adobo southwest seasoning – or any spicy seasoning you have
1 pkg - Large flour tortillas 1 Cup – Mozzarella cheese 2 – TBSP Sour Cream
4 TSP - Olive Oil Salt and Pepper
Make Pico De Gallo Dice tomato, chop cilantro. Combine the minced onion, tomato, cilantro to taste and squeeze half of a lime, salt and pepper to taste. Make Quesadillas Heat broiler to high. Rub one side of each tortilla with a little drizzle of oil and brush on. Place tortillas, oiled side down on baking sheet pan. Evenly fill half of the tortilla with the cheese and chicken mixture, fold the tortilla in half. Broil until brown on top, then flip on the other side, about 2 mins on each side. Cut into thirds, Top with pico and sour cream.
Cook Heat a drizzle of oil in large pan over medium high heat. Add sliced onion, cook until soft, 4-5 mins, season with salt and pepper. Add pineapple and cook until lightly browned, 2-3 mins. Turn off heat, remove and set aside in a bowl. Heat a little oil in the pan used from onions. Add Chicken and southwest spice, cook chicken on medium high heat until browned and cooked through, 6-8 mins. season with salt and pepper. Return the onion and pineapple to pan along with a squeeze of lime juice, stir to combine and heat a few mins.
Jim McAleese | Boca Raton Asian Chicken Lettuce Wraps
Prep Time: 30 Min. | Cook Time: 15-20 Min. | Makes 2-4 servings
3 tbsp. hoisin sauce 2 tbsp. low-sodium soy sauce 2 tbsp. rice wine vinegar 1 tbsp. Sriracha (optional) 1 tsp. sesame oil 1 tbsp. extra-virgin olive oil 1 medium onion, diced 2 cloves garlic, minced 1 tbsp. freshly grated ginger
1 lb. ground chicken 1/2 c. water chestnuts, drained and sliced 2 green onions, thinly sliced Kosher salt Freshly ground black pepper Large leafy lettuce (leaves separated), for serving Cooked white rice, for serving (optional)
Spoon rice, if using, and a large scoop (about 1/4 cup) of chicken mixture into center of each lettuce leaf. Serve immediately.
Make the sauce: In a small bowl, whisk together hoisin sauce, soy sauce, rice wine vinegar, Sriracha, and sesame oil. In a large skillet over medium-high heat, heat olive oil. Add onions and cook until soft, 5 minutes, then stir in garlic and ginger and cook until fragrant, 1 minute more. Add ground chicken and cook until opaque and mostly cooked through, breaking up meat with a wooden spoon. Pour in sauce and cook 1 to 2 minutes more, until sauce reduces slightly and chicken is cooked through completely. Turn off heat and stir in chestnuts and green onions. Season with salt and pepper.
Jim’s Tip: Can be served as an appetizer or main dish!
Julie Miller | Boca Raton Baked Chicken & Veggies
Prep Time: 5-10 Min. | Cook Time: 15-20 Min. | Makes 4-6 servings
1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces 1 1/2 pounds broccoli, cut into bite-sized florets 2 (8-ounce) bags mixed baby bell peppers (or 2 large bell peppers), cut into 1-inch chunks 3 tablespoons olive oil
4 cloves garlic, smashed 1 tablespoon coarsely chopped fresh rosemary leaves, or 1 teaspoon dried Italian seasoning or Italian herb blend 1 teaspoon kosher salt1/4 teaspoon freshly ground black pepper
Arrange a rack in the middle of the oven and heat to 500°F. Place a rimmed baking sheet in the oven while it is heating. Place all the ingredients in a large bowl and toss to combine. Remove the hot baking sheet from the oven. Add the chicken and vegetable mixture and arrange into a single layer. Return to the oven and turn the heat down to 475°F. Roast, stirring halfway through, until the chicken is cooked through and the vegetables are tender, 15 to 20 minutes total.
Julie’s Tip: Easy dinner for the family on a lazy evening!
Katie Scales | Jacksonville Cashew Chicken
Prep Time: 15 Min. | Cook Time: 15 Min.| Makes 4 servings
¾ cup roasted, unsalted cashews ¼ cup water 2 tsp. cornstarch (use arrowroot powder for GF)
4 tbsp. hoisin sauce (sub coconut aminos for soy free) 1 tbsp. soy sauce (sub coconut aminos for soy free) ½ tsp. salt ¼ tsp. ground black pepper 2 tbsp. olive oil 6 medium garlic cloves, minced 8 scallions, white and green parts separated, each cut into 1 inch pieces 2 tbsp. rice vinegar ¼ tsp. Asian sesame oil Add 2-3 celery stalks or broccoli (whatever veggies you have on hand)
Preparation Preheat the oven to 350°F
Transfer to a plate. Add the remaining tablespoon vegetable oil to the skillet; then add the remaining chicken, garlic, white parts of the scallions, and celery. Stir-fry until the chicken is lightly browned but not cooked through, about 3 minutes. Return the first batch of chicken to the pan. Turn the heat down to medium and add the rice vinegar; cook until evaporated, about 30 seconds. Add broccoli. Add the sauce mixture to the chicken; cook, tossing, until the chicken is cooked through and the sauce is nicely thickened, about 1 minute. Remove from the heat. Stir in the scallion greens, cashews and sesame oil. Serve over brown rice.
Place the cashews on a baking sheet in a single layer. Toast in the oven until fragrant, about 5 minutes. Set aside; they will crisp up as they cool. Meanwhile, prepare the sauce: in a small bowl, whisk together the water, cornstarch, hoisin sauce, and soy sauce. Set aside. Place the chicken pieces in a large bowl. Sprinkle with the salt and pepper and toss to coat evenly. In a large nonstick skillet, heat 1 tablespoon of the vegetable oil over high heat until very hot. Add half of the chicken to the skillet and stir-fry until lightly browned but not cooked through, about 3 minutes.
Sabrina Koch | Fort Lauderdale Chicken Cordon Bleu
Prep Time: 20 Min. | Cook Time: 25 Min. | Makes 4 servings
Preheat oven to 350 degrees F. Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken. Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned. 4 chicken breasts skinless and boneless 4 thin slices prosciutto di Parma 1/2 pound Gruyere, grated 1/4 cup all-purpose flour Kosher salt and freshly ground black pepper Preparation
1 cup panko bread crumbs 4 sprigs fresh thyme, leaves only 1 clove garlic, peeled and finely minced 2 tablespoons unsalted butter, melted 2 eggs Extra-virgin olive oil
Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through. Cut into pinwheels and serve on top of Brussels Sprout Hash with Chicken Jus and Cranberry Chutney, if desired.
Chelsea Geeslin | Orlando Low-Carb Chicken Pot Pie
Prep Time: 15 Min. | Cook Time: 30 Min.| Makes 12 servings
For the Filling: 2 tbsp. butter 1 medium carrot, peeled and diced 1 celery stalk, diced ½ medium onion, chopped 2 cloves garlic, minced Salt & Pepper 2 tbsp. all purpose flour 1 cup low sodium chicken broth 1 cup heavy cream 1 ½ cup cooked and cubed chicken ½ cup frozen corn ½ cup frozen peas Freshly chopped parsley, for garnish
For the Cauliflower Cups: Cooking spray 2 small heads (or 1 large) of cauliflower riced and steamed ½ cup freshly grated parmesan 3 large eggs, lightly beaten Kosher salt Freshly ground black pepper
Preparation Preheat oven to 375° and grease a 12-cup muffin tin with cooking spray. In a large bowl, stir to combine cauliflower rice, Parmesan, and eggs, and season with salt and pepper. Distribute mixture evenly between muffin tins cups and use your fingers to press mixture into sides and bottom of each cup to form a crust. Bake 15 to 17 minutes or until crusts appear to be dried out and slightly golden. Meanwhile, in a large skillet over medium heat, melt butter. Add carrots, celery, onion, and garlic and season with salt and pepper. Cook until softened, 3 minutes, then stir in flour and cook 1 minute more.
Stir in broth and heavy cream and bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened, about 3 minutes. Remove from heat and stir in chicken, corn, and peas. Divide chicken mixture evenly between baked crusts and bake until warmed through, 8 to 10 minutes more. Garnish with parsley and serve hot.
Jamie Reed | Tampa Buttery Garlic Herb Chicken with Zucchini
2 bags of frozen broccoli (16 oz bags) 3 tbs butter 4 garlic cloves minced
In a medium sized skillet over medium high heat, add the butter until melted. Add the garlic, oregano, rosemary and thyme. Add the chicken and cook for 3-4 minutes on each side or until chicken is no longer pink and 165 degrees. Remove chicken and set aside on plate. Add the zucchini to the pan and salt and pepper. Sauté for 2-3 minutes or until tender. Add chicken back to the pan for a minute or so and serve. ¼ cup freshly chopped oregano 1 tsp fresh rosemary chopped 1 tsp fresh thyme chopped 1 pound boneless skinless chicken thighs or breasts Salt and pepper 2 medium sized zucchini slices Preparation
Lindsey Harris | Tampa Honey Harissa Chicken Bowl
Ingredients Chop Chicken Breast and marinate in Honey, Harissa, Salt, Pepper, Garlic Powder, & Onion Powder overnight. Sautee chicken in pan to cook. Base – S&P Seasoned Jasmine Rice Salad – Red & Orange Bell Pepper, Halved ONE Sweet Tomatoes, Lindsey’s Pickled Red Onions, & Feta Cheese (season with S&P) Add a dollop of Tzatziki and mix all together before eating!
Liza Medina | South Florida Arroz Imperial
Prep Time: 30 Min. | Cook Time: 1 Hr. | Makes 10-12 servings
Place rice in rice cooker with oil, salt a little Sazon Completa and Bijol – stir and begin cooking process. In a separate pot, bring slightly salted water to a boil and then add chicken and a dash of olive oil and Sazon Completa. Cook for 20 minutes. Remove chicken and set aside until it has cooled down, then shred it and put into a small bowl with the chicken broth. In a large sauté pan, add olive oil, onion, green pepper and garlic and some Sazon Completa and Cumin and cook over medium heat for 5-7 minutes. Add tomato sauce, bay leaf and cooking wine. Salt and pepper to taste. 2 1/2 lbs skinless chicken breast (you can choose dark meat if you prefer) 2 c chicken broth 1/4 c olive oil 1 sweet or red onion, diced (whatever you prefer works) 4 c jasmine rice 1 green pepper, diced 1 can of garlic, basil tomato sauce 2 fresh cloves of garlic, diced (you can add more or less to your tasting) 1/4 c white cooking wine Preparation
1 c mayonnaise salt and pepper to taste 2 c chopped red pepper, roasted (I get the one in the jar) 1 small can of sweet peas Sazon Completa Garlic Cumin Bijol Bay leaf Stir in the chicken and a little broth and simmer the mixture together until well blended, about 6-8 minutes. Preheat the oven to 350. In a large baking dish (9x13), spread a layer of about half of the rice, then spread a layer mayonnaise over the rice (I use a spoon for this) then add a layer of chicken mixture from the pan (you want to make sure you aren’t putting too much liquid in the pan) and press down gently. Add the remaining rice to the baking dish and press down gently and then add another layer of mayonnaise on the top. Turn off heat and add wine and olives. Salt to taste. Bake in the oven for 30 minutes or until the top is evenly browned. Garnish with pimentos and peas and serve.
Liza’s Tip: You can also add shredded cheese to the top of this dish – it’s too much for me! Enjoy!
Uilani Kauhi | Boca Raton Crockpot BBQ Meatballs
Prep Time: 5 Min. | Cook Time: 3 Hrs. | Makes 10-15 servings
1 Bottle Grape Jelly (any brand will work) 1 BBQ Sauce (use a BBQ sauce you like) 1 28-bag frozen meatballs from anywhere! Ingredients
EASY EASY EASY, great for family dinners or parties!
Combine the grape jelly and the bbq sauce in the slow cooker. No reason to do this in a bowl and make an extra dish to wash. You can easily combine these in the bottom of the slow cooker. If there are still chunks of jelly, don’t worry about it, as they will melt away in the slow cooker. Add your meatballs and stir to coat the meatballs. Let them cook on high for about 3 hours. Stir once or twice during the cook time to make sure they are cooking evenly and all being coated by the mixture. I turn my slow cooker to warm and keep them in the slow cooker for serving.
Isabella Ramirez | Miami Chicken Parmesan Meatballs
Prep Time: 5 Min. | Cook Time: 30 Min. | Makes 4 servings
1 pound ground chicken 1/2 cup grated parmesan 1/3 cup panko breadcrumbs 2 eggs 3/4 teaspoon salt 3/4 teaspoon freshly cracked black pepper 1/2 teaspoon dried oregano Ingredients
1/2 teaspoon dried parsley 1/2 teaspoon red pepper flakes 1/2 cups flour bocconcini mozzarella balls 1/2 cup olive oil 1 jar marinara sauce handful of basil leaves torn
In a large mixing bowl, combine the chicken, parmesan, breadcrumbs, eggs, salt, pepper, oregano, parsley and red pepper flakes. Carefully combine everything with your hands until the ingredients are evenly mixed. Form the ground chicken mixture into small meatballs, each the size of a golf ball. Insert a small bocconcini ball in the center of each meatball, taking care to reform the meatball around the cheese once it’s been inserted. The mozzarella should be completely hidden from sight. Dredge each meatball in the flour to lightly coat it and gently tap off any excess flour. Preheat the oven to 350 degrees F. Heat the olive oil in a large heavy bottom skillet over medium high heat.
Once the oil is hot, add half of the meatballs and sauté for a 3-4 minutes, turning every so often to brown the outside. Once the meatballs are browned, remove them from the oil and repeat the process with the remaining meatballs. Once all meatballs are browned, add the tomato sauce to the skillet and place the browned meatballs on top of the sauce. Transfer the skillet, meatballs and all, into the oven and let the meatballs continue to bake for 15-20 minutes until cooked through. Remove the skillet from the oven and dusting with salt, pepper, freshly chopped basil and extra bocconcini if desired. Serve immediately.
Nicole Grzywacz | Tampa Honey Garlic Meatballs
Prep Time: 5 Min. | Cook Time: 4 Hrs. | Makes 8 servings
¼ cup brown sugar 1/3 cup honey ½ up ketchup 2 tbsps. soy sauce 3 garlic cloves, minced 1 28-bag frozen meatballs Ingredients
In a medium bowl, mix brown sugar, honey, ketchup, soy sauce, and minced garlic. Spray crockpot with cooking oil spray. Place frozen meatballs in crock pot. Pour sauce over meatballs. Cook on low for four hours, stirring occasionally. Done after four hours! Preparation
Nicole’s Tip: Use as an appetizer or serve as a rice for a meal!
Omar Acosta | Tampa Italian Meatball Soup
1 lemon 2 cloves garlic 1 yellow onion 8 ounces carrots Ingredients
2 tablespoons bread crumbs 1/2 teaspoon dried basil 1/4 teaspoon dried oregano 1/4 teaspoon dried parsley 1/4 cup pecorino cheese, divided
5 ounces rainbow Swiss chard (you can use collard greens if you can't find Swiss chard) 12 ounces ground beef (I use turkey) 1/4 teaspoon crushed red pepper 2 tablespoons whole milk
32 ounces chicken stock 1-1/2 tablespoons olive oil Salt and pepper
Preheat broiler to high. (for the meatballs) Quarter lemon. Mince garlic.
Using your hands, mix well. Divide mixture evenly and form meatballs, about 2-inches in diameter. Place on foil lined baking sheet, transfer to top rack of oven, and broil until browned, about 8 minutes. While meatballs broil, add chicken stock to pot with vegetables over medium heat and stir to combine. Increase heat to high and bring to a boil, then reduce heat to medium and simmer until flavors are melded, 7- 8 minutes. Add Swiss chard leaves and cook until wilted, 1-2 minutes. Add broiled meatballs to pot with vegetables over medium heat and cook, stirring, until warmed through, about 1 minute. Remove pot from heat. Taste and add salt and pepper as needed. Garnish meatball soup with lemon wedges and remaining pecorino.
Peel onion and dice into small pieces. Peel carrots and thinly slice crosswise. Rinse Swiss chard and thinly slice crosswise, keeping leaves and stems separate. Pat meat dry with paper towel. Heat oil in a medium pot over medium heat. When oil is shimmering, add garlic and onion and sauté until softened, about 5 minutes. Add as much crushed red pepper as desired, carrots and Swiss chard stems and sauté until carrots are softening, about 5 minutes. While vegetables sauté, add beef to a medium bowl with milk, breadcrumbs, basil, oregano, parsley, half of the pecorino cheese, 1/2 teaspoon salt and black pepper.
Jose Sime | Miami Lemon Spaghetti with Shrimp
Prep Time: 15 Min. | Cook Time: 30 Min. | Makes 4-6 servings
For the Shrimp 1 tablespoon extra-virgin olive oil 3/4 pound large shrimp, peeled and deveined 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper Ingredients
For the Pasta 1 pound spaghetti 1/2 teaspoon kosher salt, plus more for the pasta water 2/3 cup extra-virgin olive oil 2/3 cup grated parmesan cheese, plus more for topping (optional) 1 tablespoon grated lemon zest (about 1 large lemon) 1/2 cup fresh lemon juice (about 2 large lemons) 1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh basil 2 tablespoons capers, fried
Toss the pasta with the lemon sauce, shrimp and the reserved cooking liquid, adding it 1/4 cup at a time as needed to moisten. Season with the salt and pepper; stir in the basil. Garnish with the fried capers and more parmesan, if desired.
Make the shrimp: In a medium saute pan, heat the olive oil over medium-high heat. Season the shrimp with the salt and pepper; add to the preheated pan in a single layer. Cook for 2 to 3 minutes per side, or until pink and cooked through. Set aside. Make the pasta: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally to prevent sticking, about 8 minutes. Drain, reserving 1 cup pasta water. Meanwhile, whisk the olive oil, parmesan and lemon zest and juice in a large bowl to blend.
Bridget Mahoney | Boca Raton Shrimp Scampi
Prep Time: 10 Min. | Cook Time: 15 Min. | Makes 3 servings
1 pound large shrimp (about 16 shrimp), peeled and deveined 1/4 teaspoon freshly ground black pepper 1/3 cup chopped fresh parsley leaves 1/2 lemon, zest grated 1/4 cup freshly squeezed lemon juice (2 lemons) 1/4 lemon, thinly sliced in half-rounds 1/8 teaspoon hot red pepper flakes
Vegetable oil 1 tablespoon kosher salt plus 1 1/2 teaspoons 3/4 pound linguine 3 tablespoons unsalted butter 2 1/2 tablespoons good olive oil 1 1/2 tablespoons minced garlic (4 cloves)
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package. Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
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