Monthly Archives: November 2020

The Best Shrimp Scampi I’ve Ever Made!

There seems to be a pattern going on here in My Kitchen In The Middle Of The Desert …

But truly, this is the best Shrimp Scampi I’ve ever made!
I’ve tried this dish a bunch of times, but never got it
quite right. Then I saw a magazine recipe (I forget which one)
that suggested making a Shrimp Stock with the shells

Let’s try this!

Auntie Doni’s Shrimp Scampi

1/2 lb. 16/20 Shrimp, shelled & cleaned
1 C. Water
S&P to taste
2 Tbsp. Butter
2 Tbsp. Olive Oil
2 Tbsp. Garlic, minced
2 Tbsp. Parsley, chopped
1/4 tsp. Lemon Zest
2 Tbsp. White Wine
1 Tbsp. Lemon Juice
Pinch of Red Pepper Flakes

In a small pot, boil the Shrimp shells in that 1 cup Water, stirring occasionally, until reduced by half.
Strain and set aside the liquid.
Season the Shrimp with S&P.

In a medium sized pan, melt the Butter over medium-low heat; add the Oil, Garlic, Parsley and Zest, cook until the fragrant.
Add the Shrimp and continue to cook until the Shrimp are just pink, turning only once;
add the Wine to mix by swirling the pan and reduce for a coupla minutes.
Pour in that reserved Shrimp Stock, give it a good stir and simmer on low for 1-2 minutes.
Add the Lemon Juice and Red Pepper Flakes.
If the sauce is too thin for your liking, swirl in a teaspoon of cold Butter to thicken.

Serve in a warmed bowl, with an added flourish of fresh Parsley,
and devour!

`Member now, a recipe is simply someone else’s idea,
you take it and make it your own.

Cook for your family!

Thanksgiving 2020 With Social Distancing

THIS, has been a very odd year that is going down in the books,

FOR SURE!

DH and I were invited to have Thanksgiving dinner with a group of friends and friends-of-friends at one of our local country clubs, but with the World in the state that it is, we’re just going to stay at home.

So, really it won’t be much different than most other years, just that it’ll only be us two.

My Mother, who now lives in California, is basically in lock-down at her Senior Living Community. The admin gals there asked us not to come out to visit from Arizona, mostly because you just don’t know what kind of bugs you’d be bringing along for the ride.

In years past, I’ve made an entire Turkey, even if it was only for two, and then freeze the leftovers. Well, I went freezer diving out in the garage the other day, and came up with half of a Turkey breast …

I ditched that!

This year I’m going to make a Turkey Tenderloin, along with the usual side dishes.

What I look forward to the most is leftover Stuffing!

And of course …

PIE!

Apple Crostata for DH and Pumpkin for Moi 

Cook for your family and stay safe everyone!

Never Have I Ever Made ~ #1 … Dinner Rolls

For real!
I’ve never made, from scratch, Dinner Rolls. Yeah, I’ve baked all sorts of stuff, but not this. My mind was
BLOWN

I know I’ve told you all that I belong to this Food Forum that’s pretty cool, well, I saw this recipe, more like the photo grabbed me first, and MAN!
I simple had to try this myself.

 

S&P’s Cast Iron Skillet Rolls

makes 16 small or 8 large Rolls

1/4 C. Beer (any type will do, I drink Trader Joe’s Dark Beer, MMM)
5 tsp. Sugar
1 envelope Dry Active Yeast
1 C. warm Water
1 tsp. Salt
2 1/2 – 3 1/2 C. All Purpose Flour
Oil, whatever you have, just to coat the mixing bowl
about 2 Tbsp. melted Butter, divided or to taste
approx. 1/2 tsp. Sea Salt, or to taste

In the bowl of a Stand Mixer, bloom the Yeast with the Sugar and warm Water. Add the Beer and Salt; start the mixer with the Dough Hook attached, on the lowest speed and slowly add the Flour, just enough to form a ball and come away from the sides of the bowl.
Knead the dough on setting #2 for 10 minutes.
Lift up the ball of dough and coat the bowl with Oil, replace the dough ball and turn over to coat that too. Cover the ball of dough directly with a piece of plastic wrap, this will ensure that a skin does not form. Place the bowl in a draft-free place to rise, until doubled in size.
Preheat your oven to 375°
Turn the dough out on to a floured surface and divide into either 8 or 16 balls. Place them into a lightly greased 10 inch Cast Iron Skillet. Lightly brush the tops with melted butter and allow to rise again for 20 minutes.
Bake for 20 minutes, or until golden brown.
Remove the pan, carefully, to a cooling rack and brush the tops of the Rolls with MORE melted Butter and sprinkle with Sea Salt.

We enjoyed our CI Skillet Rolls with a lovely Chef salad.

And the next morning, split and toasted for Breakfast.

Cook for your family !!

I’ve Joined The Instant Pot® Craze

Yup!
I finally dove in, I bought The Pioneer Woman Instant Pot LUX60 Breezy Blossoms 6-Quart 6-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Sauté, Steamer, and Warmer … whew! That was a mouthful.

Isn’t she pretty?

I researched the heck out of the pros and cons of owning and cooking with an Instant Pot®, but what sealed the deal for me was, Walmart had an incredible sale on this beauty! The regular price is $99USD, I got it for $49 !!!

NOW!
We’ll need to try this puppy out:

The fresh Corn on the cob season is just about done here in Arizona, let’s give this a whirl.
It was just okay.

Next try:

Hard Boiled Eggs, well, they’re really not boiled, rather Pressure Cooked.
Meh 
I still got that dreaded green/grey ring around the yolk, dang it!

Round Three:

BBQ Spareribs.
I understood from many, many folks that this will be a game changer. I’ll give it the speed and ease for tender Ribs.
I made my own Barbeque Sauce to paint on those bad boys while on a screamin’ hot grill, after Pressure Cooking for about 17 minutes.
LOVE LOVE LOVE that charred bit from the open flame.

What’s next?
I’m not sure yet, but I’ll surely tell you folks all about it

Cook For Your Family!

The Best Chicken Cutlets I’ve Ever Made!

No really! As we ate this dinner the other night, I just kept telling myself, I gotta write this one down, it’s so delicious.

I don’t fry very many dishes for DH and I, you know, trying to watch what we eat and all. But sometimes a girl needs something decadent, ya know.
This was it for me, at least it was the other night.

Auntie Doni’s Chicken Milanese

serves 2

2 boneless-skinless Chicken Breasts, 1/4 inch thick *
1/2 C. All Purpose Flour
1 Egg, beaten
2 C. Bread Crumbs (homemade is best, of course)
1/2 Tbsp. Dried Oregano
1/2 Tbsp. Dried Parsley
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
2-3 Tbsp. Grated Parmesan Cheese
Salt & Pepper to taste
Vegetable Oil, 1/4 inch up the side of your Fry Pan.

In a small bowl, combine the Bread Crumbs, dried Herbs and Powders. **
Season the Chicken on both sides with the S&P.
Set up a ” breading station”, I use paper plates for the dry and a dinner plate for the wet, that makes clean up easy.
Very lightly coat each side of the breasts with Flour, then dip into the Egg and lastly into the Seasoned Bread Crumbs, pressing that into each side well.
Transfer to a rack in a rimmed baking pan; allow to rest for at least 5 minutes. This ensures that the Breading stays on the Meat while cooking.
Heat your Oil to about 340° (I like to use an Electric Skillet for this).

My new kitchen toy, I’ve never had an Electric Skillet

Shallow fry the Cutlets until golden brown; transfer to a clean rack in a rimmed baking sheet to drain.
Sprinkle to tops of each Cutlet with the Cheese and serve.

We like our Chicken Milanese served up with Cheese Tortellini and a Salad

* Chicken Breasts now-a-days are HUGE ! What I do is split them horizontally in two, place them between 2 sheets of Plastic wrap and pound them out to the desired thickness. In this case, I go for about 1/4 inch. Now you could buy Chicken Scaloppini, but compare the price and you’ll see why I do this step.

** Now, you just made your own Italian Seasoned Bread Crumbs by utilizing leftover Bread that you ground to crumbs yourself and added the spice profile of your choosing. Or, you could simply buy the stuff in the Blue Can!

Cook for your family!