Many recipes that I come up with are with my best friend in mind who is a vegetarian except that she does eat seafood.  When she comes to visit from Canada, I adapt many of my recipes so that she can enjoy them too.  Now she has returned the favor and sent me a Guest Recipe that I just had to share with you.  It’s a lovely and colorful shrimp dish with green beans, quartered cherry tomatoes, mushrooms and shrimp.   Everything about this recipe is something that I would love to cook.

Guest Recipe from Canada

2 portobello mushrooms sliced
4 cherry tomatoes quartered
6 ounces or more shrimp
6 ounces or more green beans
2-3 tablespoons olive oil
salt and pepper to taste
1/2 teaspoon basil (to taste)

Sauté mushrooms in olive oil until they begin to turn brownish.  Add green beans, salt & pepper and basil until the beans are cooked until slightly limp.  Do not overcook the beans!  Add the shrimp around 5 minutes after adding the beans if you are using fresh shrimp.  If using pre-cooked shrimp add them after the beans are almost fully cooked.   When shrimp is fully cooked, add the tomatoes and continue to sauté until the tomatoes are hot.  Remove from stove and serve immediately.

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Guest Post from Canada

12 ounces gemelli pasta (or any other desired pasta)
Three-quarter medium-size onion chopped
4 cups sliced mushrooms
One cube unsalted butter
1 tablespoon salt
1/4 teaspoon ground pepper
1/2 half cup Crown Royal Whiskey®
1 cup water, white wine or chicken broth
Two extra-large vegetable bouillon cubes
1/4 cup flour and water for thickening
1 pound cooked shrimp skinned
1 – 2 teaspoons dried chives

Fill a larger pasta pot 3/4 full and bring to a medium boil.  Add the desired amount of pasta to the hot water.  Continue to cook the pasta while preparing the rest of the dish.  Check it for doneness occasionally and turn off when it become al dente.

Sauté onion in a large skillet with melted butter until they begin to caramelize and the onions turn slightly brown, stirring occasionally.  Add mushrooms to the skillet and continue to sauté over medium heat until the mushrooms are soft.  Continue to stir occasionally while they cook.

Pour Crown Royal Whiskey® into the pan to reduce and deglaze the pan. If using fresh shrimp then you should add them now and sauté for a few minutes until they begin to turn pin..   If they are already cooked then hold off and add them at the end of the recipe so that they do not over cook and become rubbery.  Add 1 cup water, white wine or chicken broth (reduce bouillon if using chicken broth) or as much as you want to create enough sauce.  Add bouillon cubes.  If you have selected chicken broth instead of water, then reduce the bouillon to one cube instead of two.   Stir occasionally with the saucepan at a slow simmer.

Cooking Tip: Create a thickening sauce by placing 1/4 cup flour in a measuring cup.  Add water to the 1/2 cup mark and whip with a small whisk until it is a smooth consistency with no lumps.  Make sure you add enough water so that it can be poured from the measure cup into the saucepan.

With the saucepan at a slow simmer, slowly add the flour mixture while stirring continuously.  Stir until the sauce thickens and cook until all taste of flour is cooked into the sauce.  The taste of the  Crown Royal Whiskey® and any wine should have cooked to a slightly sweet and non-alcohol taste.

Add the shrimp now if they were pre-cooked.  Then add the dried scallions.  Stir all together and continue to simmer on low while you drain the gemelli.  Serve with pasta and shrimp dish mixed together, or if you prefer, serve shrimp on a bed of pasta.

If you like this recipe from KCinAZ, then give me a like or comment on this post. 😀  I’ll try to give you more fun recipes.

Food.  I do love food.  Cooking, smelling the aroma as flavors blend, tasting as it cooks and then enjoying the finished dish.

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It’s been awhile since you’ve seen a new recipe from me so I’m sharing one of my favorite holiday side dishes.  Sautéed Green Beans with Almonds and Mushrooms.2013-12-01T18-34-25_0

It’s not the typical holiday green beans with mushroom soup and crunchy onions as that’s never been one that I could really dig into.  This one keeps the flavor and taste of the vegetable at the top of the palate and enhanced with sautéed mushrooms and nutty almonds.  Cook them al dente so that the flavors still compliment each other and do not turn into a limp blend of soggy beans. 

Ingredients:

1 pound fresh green beans; ends trimmed
2 tablespoons Olive oil
1 tablespoon Butter
1 cup Fresh mushrooms; sliced
3 tablespoons Almonds; slivered
1/2 teaspoons Salt
1/2 teaspoon Cavendar’s Greek Spice; Can substitute other spice mix
1/2 cup Chicken broth; Can substitute vegetable broth

Preparation:

Wash and trim green beans.  Try to pick a young slender beans around 5 – 6 inches long.  If you choose a more mature bean then cut beans into 3 – 4 inch lengths.

Add olive oil and butter to medium size fry pan and bring to medium heat.  Add sliced mushrooms to the melted butter and olive oil.  Sauté mushrooms until they begin to soften.   Add beans and continue to sauté at medium low heat.  Add and stir in raw slivered almonds, salt and Cavendar’s spice and continue to cook until almonds begin to brown and beans begin to soften slightly.

Add chicken broth or vegetable broth (I prefer Knorr’s Homestyle Stock) and continue to simmer over low heat until beans reach desired doneness.   Cook  the beans cooked al dente which is where the cooked bean begins to bend in half but is not limp.  Remove from heat and serve immediately.

Another Drunkin dish by KCinAZ but this one is a drunkin sidekick that can be paired with fish, chicken or lighter meat dish like pork tenderloin or pork chops.  Since I seem to be obsessed with seafood lately, Halibut was chosen as the main for dinner. We begin with steak cut white mushrooms that are sautéed in olive oil and then reduced with Crown Royal Whiskey and Pinot Grigio for a semi-sweet savory spiced up taste complimented with cooked orange wedge bites and then topped over grilled halibut for this recipe.

Remember the post from a ways back on How to Simply Peel an Orange.  I’ve finally used some of the oranges from my freezer and was pleasantly surprised to see that they had held up so great.  Orange rind was also incorporated into the recipe and this was also from my freezer.  When peeling the oranges, a good portion of orange rind was saved.  The orange rind was cut into slices, topped with sugar and brown sugar and then browned under the broiler.  Well enough about oranges and onto the main recipe; Sautéed Mushrooms and Grilled Halibut.

Sautéed Mushrooms Ingredients
12  ounces Fresh mushrooms; steak cut
4  tablespoons Olive oil
1/2 Yellow onion ; chopped
1  small Orange; wedged and cut into 1/2 ” bits
1/8 teaspoon Celery Salt
1/8 teaspoon Sea Salt
1/8 teaspoon Cavendar’s Greek Spice
1/2 cup Pinot Grigio; or other sweet white wine
1/8 cup Crown Royal Whiskey
1/4 teaspoon orange rind
1   Chicken bouillon

Grilled Halibut Steaks Ingredients
2   Halibut Fish Steaks Frozen
1/4 cup Lemon Juice
1/3 cup Olive oil
1/2 teaspoon Italian Spices
1/8 teaspoon garlic salt
Freshly ground pepper 4-6 twists
1/2 tablespoon celery salt
1/4 cup orange wedges 1/2″ bits from the whole orange above

Preparation

Take two frozen fish steaks and place in gallon sealable bag. Add above ingredients listed under Halibut Steak to the bag and let thaw while it marinades.   Separate the orange wedges and chop into 1/2″ bits.  Reserve about 1/4 cup for mushrooms. Since there is lemon juice in the mix you will not need to refrigerate but can.  It would just take longer to thaw and you would need to adjust your timing.  While the fish thaws begin the mushrooms.   If you’re lucky enough to have fresh fish just marinate in the fridge while you sauté the mushrooms and onions.

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Sauté chopped onions with olive oil in a large skillet over medium high heat until caramelized; about 5 minutes.  Sprinkle with celery salt, Cavendar’s Greek Spice, sea salt and let continue to caramelize further; about 5 minutes.  Add as much spice as you prefer to get the slightly salty taste but not too much.   Add  remaining orange rind and continue to caramelize for just a short time so as not to burn the rind.

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Add mushrooms and more olive oil if necessary so that mushrooms are coated. Cook for 10 min on medium heat.   Add chicken bouillon,  Pinot Grigio wine and Crown Royal and continue to ….. sip some wine…

….Continue to cook down mushrooms for around 15 additional minutes while grilling or pan frying your fish.

Grilling the Halibut.

Cook on med-high grill for around 15 minute. 5-7 minutes per side. Add salt and pepper while grilling.  To keep the fish moist, brush with marinade while cooking.

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The alcohol does cook away for those of you that might be opposed to using spirits in your cooking.  You can substitute apple juice if you do not stock wine or whiskey.

If you like this recipe from KCinAZ, then give me a like or comment on this post. 😀  I’ll try to give you more fun recipes.

This is a quick to prepare chicken pasta dinner that has nice eye appeal and delicate flavor. It is recommended to use Francis Coppola Gemelli pasta that can be purchased online at their wine website. If you are unable to buy Gemelli, then substitute a wide egg noodle pasta.  To buy the pasta you can visit Francis Coppola’s food website.  They have a lot of fine Italian foods to choose.

ingredients

Ingredients

12 ounces Gemelli Pasta; Francis Coppola 1 teaspoon Paprika
2 tablespoons Extra virgin olive oil 1 tablespoon butter for thickening
1 small onion; chopped 1 cup Chicken broth
8 ounces Fresh mushrooms; sliced 1 tablespoon Worcestershire sauce
1 tablespoon butter; to brown mushrooms 1 teaspoon Salt
1 pound Chicken breasts boneless and skinless 1/4 teaspoon Freshly ground pepper
2 tablespoons All purpose flour; for thickening 2 tablespoon Fresh Italian parsley chopped

Preparation

Bring a large pot of salted water to a boil. Add the Gemelli Pasta (can substitute a wide egg noodle) and cook according to label directions and noodle is soft.

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Meanwhile, add olive oil to large saute skillet over medium high heat. Add chopped onions and saute until onions are tender and slightly browned about 2-3 minutes.
Add mushrooms and 1 tablespoon butter. Cook over medium heat until mushrooms begin to brown slightly; about 2-3 minutes.  Remove any fat from chicken and cut
into 1″x1″ chunks.

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Add last tablespoon butter, chicken, flour, paprika, salt and pepper. Cook, stirring occasionally, until chicken browns. May need to use a flat turner to turn chicken and
other mixture to help with browning; about 3-5 minutes.

Add chicken broth and Worcestershire sauce. Bring to a slow simmer and cook until thickened; about 7 minutes.

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Divide the pasta among the plates and top with chicken mixture. Sprinkle with parsley, additional paprika and serve.

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This sweet and savory stuffed mushroom appetizer is made with ground sweet Italian sausage, goat cheese & chopped Calimyrna figs.  For a little extra eye appeal they’ve been topped them with slivered almonds.

Fresh Calimyrna figs  are definitely my preference over the darker variety fig as they have a milder flavor that doesn’t over power the other ingredients.  The tastes of this stuffed mushroom will burst with variety of sweet and savory flavors that seem to crunch and pop out individually.

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You can easily substitute golden delicious apples and feta cheese for figs and goat cheese if not available.  Sometimes you can find dried figs packaged on the same aisle in the grocery as where you find raisins.

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