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Author: vscson

Hoisin Shrimp and Broccoli

Hoisin Shrimp and Broccoli

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Yield: 1-2

LKK

Yum. Shrimp, broccoli and hoisin. What a treat.

  • 1TBS oil
  • 1TBS ginger, minced
  • 1TBS garlic, minced
  • 4cups broccoli florets
  • 1½lbs shrimp, shelled and deveined
  • sliced scallion, for garnish
  • sesame seeds, for garnish

Seasoning:

  • ¼cup hoisin sauce
  • salt, to taste
  • black pepper, to taste

Heat oil in a wok over medium-high heat. Once hot, add minced ginger and minced garlic. Sauté for 30 seconds then add the broccoli. Cook the broccoli until tender, for about 3 minutes, stirring constantly.

Add shrimp and stir fry until they just begin to turn pink, about 2 minutes.

Stir in the Lee Kum Kee Hoisin Sauce and season with salt and pepper. Continue to cook until the shrimp and broccoli are fully coated in the sauce for about 1-2 minutes.

Garnish with sliced scallions and sesame seeds. Enjoy!

Baked Scrod

Baked Scrod

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Yield: 2 Servings

Adapted from: Jim Murray / Nimrod

Scrod is often misconceived as being a type of fish. ‘Scrod,’ however, is a New England term that refers to any white fish that has been split and boned before sale, typically cod or haddock. Jim Murray of The Nimrod cooks a Cape Cod classic of scrod baked with a scallion and parsley flavored and lemon butter and a golden breadcrumb topping. Jim’s secret to baking fish that can be easily removed to a plate without falling apart. Pour some white wine around outside of the fish. The wine will not only create steam to aid in cooking but prevent the fish from sticking to the dish.

For the lemon butter:

  • 2TBS butter
  • 2TBS shallots, minced
  • 1TBS fresh parsley, chopped
  • juice of 1 lemon, about 2 TBS
  • salt & pepper for seasoning

For the fish:

  • 1lb scrod fillet (white fish – cod, haddock or pollock)
  • ¾cups unseasoned breadcrumbs
  • ¼cup (½ stick) melted butter
  • 1tsp paprika
  • pinch of dried thyme
  • salt & pepper for seasoning
  • ¼cup dry white wine


Make lemon butter:

Melt 2 TBS butter in a sauté pan over medium heat

Add shallots and sauté until softened, 1-2 minutes. Remove from heat.

Add chopped parsley and lemon juice, mix well and set aside.

Assemble & bake:

Preheat regular oven to 450ºF, convection oven to 425ºF.

In a bowl mix ¼ cup melted butter, breadcrumbs, paprika, salt, pepper, thyme.

Place fish on an oven-safe plate or baking dish. Pour 2 TBS of lemon butter over the fish. Pat top of fish with about ⅓ cup of breadcrumb mixture.

Pour an additional 1 TBS lemon butter atop breadcrumbs.

Pour white wine around outside of fish in baking dish. Bake 12-15 minutes, until crumb topping is golden brown.

Seafood Cannelloni

Seafood Cannelloni

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Yield: 4

Adapted from many

Delicate crepes, filled with crab meat, bay scallops and shrimp, mixed with shallots, garlic, onion, celery, red bell peppers, and cheese with a saffron cream sauce
For the crepes:

  • 2large eggs, at room temperature
  • 1cups AP flour, spooned into measuring cup and leveled off
  • 1pinch of salt
  • 1¼cups milk, or more as needed
  • 2TBS melted butter, for brushing the sauté pan

For the seafood filling:

  • 2TBS unsalted butter
  • 8oz fresh mushrooms, sliced
  • 1-2shallots, minced
  • 1stalk celery, minced
  • ½cup red bell pepper, minced
  • 1clove garlic, minced
  • 8oz medium shrimp, peeled and deveined
  • 8oz lump crabmeat, drained and picked over for shells
  • 8oz sea scallops, foot removed, sliced in half horizontally
  • ¼cup freshly grated Parmesan cheese
  • sea salt and freshly ground black pepper, to taste

For the saffron cream sauce:

  • 1pinch of saffron
  • 2TBS very warm water
  • ¼cup unsalted butter
  • ¼cup finely minced onions
  • ½tsp sea salt
  • 2cloves finely minced garlic
  • ¼cup flour
  • ¾cup milk
  • ¼cup white wine
  • ⅔cup cream
  • pinch chili powder

Topping:

  • ¼cup freshly grated Parmesan cheese
  • ¼cup chopped fresh parsley


For the pasta:

Combine the eggs, flour, salt and milk. Beat until smooth. Let stand 30 minutes.

Heat a 10-inch, nonstick sauté pan over medium heat. Brush with some of the butter and pour in a scant ¼ cup of the batter. Rotate the pan to spread the batter to the edges and cook until top is dry. Remove to a wire rack, brush pan with some more melted butter and continue until all batter is used. Stack pasta sheets, placing pieces of wax paper in between each sheet. (These may be made ahead and refrigerated for 2 days or frozen for up to 1 month.)

For the seafood:

Melt the butter in a large skillet over medium-high heat. Add the mushrooms and sauté until golden brown, about 5 minutes. Add the shallots, red bell pepper, and celery. Sauté until softened. Add the garlic and sauté for 15-30 seconds. Add the scallops and shrimp. Sauté until shrimp just turn pink. Gently stir in crab meat, cheese, salt and pepper. Remove from heat and set aside.

Prepare saffron and make a roux:

Put the warm water in a small bowl and crumble the saffron into it. Set aside to infuse. Meanwhile, melt the butter on medium heat. Add the onions and salt and sauté until translucent. Add the garlic and continue cooking until it is just fragrant, 20 to 30 seconds. Whisking constantly, add the flour to make a roux. Cook over medium heat until you can see the garlic bits in the roux getting toasty and the whole thing developing a golden hue, for about 3 minutes.

Finish the sauce:

When your roux is lightly golden, add the milk in a thin stream, whisking constantly. Next, add the white wine and the saffron-infused water. Keep whisking, the sauce will thicken and smooth. Once it does, remove it from the heat and stir in the cream. Taste and adjust salt if necessary and whisk in chili powder (optional). If the texture is too rich, stir in a bit more milk, a little at a time.

Whisk in the cheese, salt, pepper and nutmeg. Remove from heat and fold half of cream sauce into the seafood filling.

To assemble the cannelloni:

Preheat oven to 350°F. Spray a 9-by-13-inch baking dish with nonstick cooking spray. Spoon about one cup of the coulis in the bottom of the baking dish. Spread about ½ cup of the seafood filling down the center of each crepe, roll up and arrange on top of tomato coulis. Repeat with remaining crepes and filling. Spread pasta with remaining béchamel sauce. Sprinkle with Parmesan cheese and parsley. Bake, uncovered, for about 30 minutes, until hot and bubbly.

Serve:

Serve with rice pilaf and steamed asparagus.

Shrimp & Crab Enchiladas

Shrimp & Crab Enchiladas

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Yield: 6

Adapted from: All Recipes

Enchiladas made with shrimp, crab and Jack cheese. This is a great dish with a Southwestern flair.
Prep: 15 Cook: 45

  • 12(12 inch) flour tortillas
  • 8oz Monterey Jack cheese, shredded
  • 1(6 oz) can crab meat, drained
  • 1lb cooked medium shrimp, shelled and deveined
  • 1(20 oz) can green enchilada sauce
  • 1(8 oz) container of sour cream
  • 1bunch green onions, chopped

 

Prep:

Preheat oven to 350°F.

Heat the tortillas in the microwave or a dry pan to soften them.

Fill tortillas:

Lay tortillas on a flat surface. In the middle of each tortilla place equal amounts of cheese, crab, and shrimp. Set aside some cheese to sprinkle on top of the tortillas. Roll the tortillas to form enchiladas. Arrange side by side in a 9×13 inch baking pan.

Pour green enchilada sauce over all the enchiladas, the green sauce should cover the enchiladas completely. Sprinkle the remaining cheese over the enchiladas.

Bake:

Bake for 30 minutes in the preheated oven until cheese is browned. 

Top enchiladas with sour cream and green onions to serve.

Jennifer Garner’s Chicken Enchiladas

Jennifer Garner’s Chicken Enchiladas

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Yield: 4

Adapted from: The Kitchn

These are barely related to enchiladas—but they are quite good and easy to make.

Note: They’re quite tasty. I used 1 pack of Costco chicken that weighed 1 lb 6 oz. Only 2 large stalks of celery because the rest were past their prime. Shredding the chicken with the mixer was amazing. I used mild green chili.

  • 8-12flour tortillas
  • 2cups cooked chicken (we poach ours and shred by hand)
  • 4TBS butter
  • 1can cream of chicken soup or 1 can of cream of mushroom and a heaping tsp of BTB chicken
  • 24-oz cans green chilis, mild, medium or hot as you prefer
  • 1medium onion, diced
  • 4stalks of celery, diced
  • 1lb Monterey Jack or Tex-Mex cheese
  • 1cup sour cream

Poach your chicken! We put three boneless, skinless breasts in cold water (just enough to cover it) with onion, salt, peppercorns – basic brothy things you like, but not overboard. Bring to a boil, lower to medium, and start checking it between 10-15 minutes, until a thermometer reads 165°F inside the breasts. Shred.

Preheat your oven to 350°F.

Sauté onion and celery in butter. When softened add shredded chicken.

Combine chicken soup, green chilis, and sour cream. Put a layer of this mixture into a casserole prepared with butter or baking spray.

Heat the tortillas in a microwave or dry pan to make them flexible.

Fill each tortilla down the middle with ¼-½ cup of shredded chicken mixture, the amount depends on tortilla size. Roll tortilla tightly and place seam side down into the pan.

Spread most of the soup mixture on the tortillas and finish with your cheese on top.

Bake for 30 minutes, until browned!

Serve with Mexican/Spanish/Cajun Rice. Some medium pico de gallo would be nice too.

6 tips for making the garners’ chicken enchiladas:

Shred your chicken in the stand mixer:

Don’t waste time or risk burnt fingertips by hand-shredding chicken. Use the paddle attachment on your stand mixer and stir the poached chicken breasts for about 30 seconds for perfectly shredded chicken. Seriously, it’s way easier.

Mind your tortillas:

The recipe doesn’t specify a size. I used eight-inch flour tortillas and could fit eight (instead of the 12 called for) in a 9×13-inch pan. Six inches would be too small. If you use something in between, simply adjust the amount of filling in each.

Use standard cans:

The recipe doesn’t specify can sizes, so I went with a 10.5-ounce can of Campbell’s cream of chicken soup and two 4-ounce cans of diced green chiles.

Don’t mess with measuring cups:

The recipe calls for 1 cup each of diced onions and celery. One medium onion and four stalks of celery will do.

Ease up on the sour cream:

Jennifer did, and it helps balance the richness. Again, don’t dirty a measuring cup; just eyeball it.

But don’t skimp on butter:

You’re using lean chicken breast, and the butter adds much-needed fat and flavor.

Shortcut General Tso’s Chicken

Shortcut General Tso’s Chicken

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Yield: 4

Adapted from: Woks of Life

Ground chicken is the key to making Shortcut General Tso’s Chicken that cuts out chopping and deep-frying steps without compromising flavor!
Prep: 20 Cook: 15

For the chicken:

  • 1lb ground chicken
  • 2tsp Shaoxing wine
  • ¼tsp salt
  • ¼tsp ground white pepper
  • ½tsp sesame oil
  • 2TBS AP flour
  • ⅓cup cornstarch

For the sauce:

  • ⅓cup low sodium chicken stock
  • 3½TBS brown sugar
  • 1TBS light soy sauce
  • 2½tsp rice vinegar
  • 1tsp dark soy sauce

For the rest of the dish:

  • 3cups broccoli florets (about 8 oz)
  • 4TBS neutral oil
  • 3-5dried red chili peppers (optional)
  • 2cloves garlic (minced)

In a medium bowl, mix the ground chicken with the Shaoxing wine, salt, white pepper, and sesame oil. Set aside to marinate while you prep the other ingredients. (Or if making ahead, cover and refrigerate overnight.)

Make the sauce:

To a measuring cup, add the chicken stock, brown sugar, light soy sauce, rice vinegar, and dark soy sauce. Set aside. Set water to boil for steaming the broccoli.

While that’s happening, add the flour and cornstarch to a shallow dish, stirring with a fork or whisk to combine. Break up the ground chicken into pieces on top of the cornstarch, then use your fingers to break up the ground chicken into nuggets/large chunks and toss them in the cornstarch flour mixture.

Heat your wok or skillet over high heat. Add the oil and ground chicken in a single layer and fry until golden. Once a golden crust has formed, use a wok spatula to flip the chicken and let it brown once more undisturbed. Repeat until the chicken is uniformly seared. Remove from the wok, leaving behind any oil.

Add the broccoli to the steamer and steam for 5-6 minutes until crisp tender.

With the heat on medium-high, add the red chili peppers and cook for 1 minute. Add the garlic and cook for another 30 seconds to a minute.

Stir up your sauce and add it to the pan. Bring to a simmer. Add the chicken, toss until the chicken is coated and the sauce is caramelized and sticky. There should be very little standing sauce.

Serve immediately with the steamed broccoli and steamed rice!

Chicken Tortilla Soup, Chick-Fil-A CopyCat

Chicken Tortilla Soup, Chick-Fil-A CopyCat

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Yield: 6 -8

Adapted from: Delish

Chick-fil-A’s chicken tortilla soup boasts a (very!) dedicated fan base – as soon as sweater weather hits, people line up for this seasonal menu item. I can see why: It’s packed with rotisserie chicken, beans, corn, and a blend of cozy spices, making it the perfect comfort food to warm up with.
Prep: 30 Cook: 40

Chicken tortilla soup:

  • 2(15-oz) cans white beans, divided
  • 2TBS neutral oil
  • 1medium yellow onion, finely chopped
  • Kosher salt
  • Freshly ground black pepper
  • 3cloves garlic, finely chopped
  • 1TBS ground cumin
  • 1TBS smoked paprika
  • 1tsp (or more) chipotle chili powder
  • 1(15-oz) can fire-roasted diced tomatoes with green chilis
  • 1(15-oz) can black beans, drained, unrinsed
  • 4cups low-sodium chicken broth
  • 2TBS masa harina
  • 4cups shredded cooked chicken (from about 1 rotisserie chicken)
  • 1cup frozen corn kernels
  • ¼cup full-fat sour cream
  • 3TBS fresh lime juice

Tortilla strips & assembly:

  • 4(5″) corn tortillas, sliced into ½” strips
  • 1TBS (or more) neutral oil
  • Kosher salt
  • Fresh cilantro, chopped avocado, shredded cheddar, and lime wedges, for serving (optional)

In a blender or food processor, blend 1 can of white beans plus their liquid until smooth. Alternatively, in a medium bowl, mash white beans with a potato masher or large spoon until smooth.

In a large Dutch oven or heavy pot over medium heat, heat oil. Add onion and cook, stirring, until softened, for about 7 minutes, season with salt and pepper. Add garlic, cumin, paprika, and chili powder and cook, stirring and adding more chili powder if needed, until fragrant, for about 2 minutes. Add tomatoes and cook, stirring occasionally, until slightly thickened, for about 5 minutes, season with salt and pepper. Add reserved pureed beans, black beans, broth, and remaining 1 can white beans and their liquid. Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, until slightly thickened and flavors meld, for about 20 minutes.

In a small bowl, mix masa harina and 2 TBS water until combined, stir into soup. Add chicken and corn, cook, stirring occasionally, until heated through, for about 10 minutes. Stir in sour cream and lime juice, season with salt and pepper, if needed.

Tortilla Strips & Assembly:

Preheat oven to 400°F. In a small bowl, toss tortilla strips with oil, adding a little more oil if needed, until well coated. Spread on a baking sheet.

Bake strips, checking at the 7-minute mark, until crispy, 8 to 10 minutes.

Ladle soup into bowls. Top with tortilla strips, cilantro, avocado, and cheddar (if using). Serve with lime wedges alongside (if using).

Sausage Tortellini Soup

Sausage Tortellini Soup

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Yield: 4

Adapted from: NY Times

This lighter take on hearty sausage soup is cozy with chicken sausage, delicate tortellini, fennel and whatever green vegetables are gracing your market. Fennel is a late winter-early spring crop that works triple time for us here: The bulb is sweet and soft, sliced stalks are crisp-tender and the fronds are chopped for an herb garnish. While fully cooked chicken sausage adds just enough richness, feel free to use any fresh or fully cooked chicken or pork sausage you have and like (just remove fresh sausage from its casings before browning).

  • 3TBS extra-virgin olive oil
  • 12-16oz fully cooked chicken sausage, any flavor, cut into ½-inch pieces
  • 1large fennel, bulb coarsely chopped, stalks thinly sliced, fronds finely chopped
  • 4garlic cloves, chopped
  • salt and pepper
  • 1½quarts (6 cups) chicken broth
  • 10-12oz (approx.) fresh or frozen cheese, spinach or mushroom tortellini
  • 2cups chopped vegetables (such as snap or snow peas, green beans, asparagus, kale, spinach or escarole), or frozen peas
  • Grated Parmesan, for serving

Heat the oil in a large pot or Dutch oven over medium-high.

Add the sausage and cook, stirring once or twice, until browned and crisp all over, 6 to 8 minutes.

Add the chopped fennel bulb and garlic, season with salt and pepper, and cook, scraping up the browned bits as you go, until softened, 5 to 7 minutes.

Add the chicken broth and bring to a boil, then reduce heat and simmer until the broth is flavorful, 5 to 7 minutes. Scrape the browned bits from the bottom of the pot. Taste and season with salt and pepper.

Add the tortellini and cook according to package directions.

In the last three minutes of the tortellini cooking, add the chopped vegetables and up to ½ cup sliced fennel stalks. (For some tortellini, that might mean adding the vegetables with the pasta.)

Remove from heat and stir in up to ¼ cup chopped fennel fronds.

Serve in bowls topped with parmesan and more black pepper.

Teriyaki Chicken

Teriyaki Chicken

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Yield: 3 to 4

Cook! Stacey Cook

Marinate:

18-24 oz boneless, skinless chicken thighs, thicker parts cut and spread out to thin.

4 TBS mirin

4 TBS sake or Shaoxing rice wine

4 TBS soy sauce, mix and set aside for 1 hour.

1 tsp brown sugar

Cook:

Heat a large skillet over medium high heat. Add

1 TBS oil, add

Marinated chicken and cook until bottom is golden brown, then turn over. Cover and reduce heat to low and cook for 3 to 4 minutes. Remove cover and turn heat to medium. Let it cook until the juice starts to caramelize. Turn to get both sides nicely brown. Remove to plate.

Add remaining marinade and add brown sugar if you like it sweeter. BTB to thicken.

Cut chicken into strips and drizzle with sauce.

Serve.

Cilantro Lime Shrimp

Cilantro Lime Shrimp

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Yield: 4

Adapted from: https://natashaskitchen.com/cilantro-lime-shrimp-recipe/

Impress everyone with this easy shrimp recipe that’s bursting with fresh summer flavor. This recipe takes less than 10 minutes to make, and you’ll wish you made a double batch because it’s THAT good! Whether you choose the grill or the skillet, this Cilantro Lime Shrimp recipe is sure to become a favorite in your kitchen.

Note: A double batch just may be a good idea. We both liked this quite a bit. The only question was what should we have for sides? This time it was steamed rice and green beans, but the beans didn’t go so well. Maybe sauteed zucchini or black beans, and possible Spanish rice.

 

  • 1lb large shrimp, 21-25, peeled and deveined
  • 2TBS extra virgin olive oil, divided
  • 1TBS lime juice, plus more to serve
  • 1TBS cilantro, finely chopped, plus more to serve
  • 1garlic clove, finely minced
  • ¼tsp fine sea salt, plus more to taste
  • ¼tsp freshly ground black pepper
  • ½tsp ground paprika
  • ½TBS honey
  • 1lime, cut into wedges for serving, optional

In a bowl, combine 1 TBS olive oil, 1 TBS lime juice, 1 TBS cilantro, 1 tsp garlic, ¼ tsp salt, ¼ tsp pepper, ½ tsp paprika, and ½ TBS honey, and stir together to combine. Add the shrimp and stir to coat.

To sauté:

Preheat a large non-stick, non-reactive skillet over medium/high heat. Add 1 TBS oil to the pan and once the pan is hot, add the shrimp in a single layer and sauté for 1-2 minutes per side or just until cooked through.

To grill the shrimp:

Start by preheating the grill to medium/high heat and soak wooden skewers for 10 minutes to ensure they won’t burn on the grill. Oil the grates to prevent sticking. Combine the shrimp with the marinade then skewer them. Grill for 1-2 minutes per side or just until cooked through.

Finish:

Season with salt and pepper to taste, and then immediately transfer the shrimp to a serving dish to prevent overcooking. Garnish with more cilantro if desired and serve with lime wedges for squeezing.

Pro tip:

You’ll want to cook right away after the shrimp is combined with the cilantro lime marinade. Do not marinate for longer than 10 minutes or the shrimp will turn rubbery from the lime juice.

Serving ideas fo cilantro lime shrimp:

These flavorful shrimp taste great in so many dishes! These are a few of our favorites. Don’t forget the sliced avocado, Homemade Salsa, and Guacamole for dipping and topping!

  • Stuffed into Cilantro Lime Shrimp Tacos
  • In quesadillas with homemade Flour Tortillas, Pico de Gallo, and sour cream
  • Shrimp Lettuce Wraps
  • Served in Shrimp Cobb Salad, Taco Salad, or our Chickpea Salad
  • Spooned over Cooked Rice
  • Topping Creamy Mashed Potatoes
  • Mixed into Quinoa
  • Paired with Roasted veggies