September 14th, 2006 by alice
Tags: Aegean, Shrimp
INGREDIENTS
- 1/4cupextra virgin olive oil
- 1 1/2largeonions, coarsely chopped
- 1lbtomatoes, seeded and chopped,reserving juice and seeds
- 3-4clovesgarlic, crushed or chopped,more to taste
- 1bay leaf
- 1teaspoondried basil, lightly crushed to release flavor
- 1teaspoondried oregano, lightly crushed to release flavor
- 1/2cup choppedfresh parsley
- 1/2teaspoonsesame oil
- 2-3dasheshot pepper oil(or Tabasco, distant second choice)
- salt & freshly ground black pepper, to taste.
- 1/2cupred wine or white wine, as required for additional liquid
- 1 1/2lbslarge shrimp, peeled and deveined
- 8ounces crumbledfeta cheese, more to taste
- 15-20 blackkalamata olives, pitted and halved
- 1lemon
- hotcooked rice or rice, pilaf as accompaniment
DIRECTIONS
- Preheat oven to 475 degrees F.
- Heat olive oil in a large skillet over medium heat.
- Add onions and saute until soft.
- Stir in tomatoes, garlic, bay leaf, basil, oregano, parsley, sesame oil, hot oil, and salt and pepper to taste.
- Add reserved tomato juice and wine, and cook for 4-5 minutes.
- Remove vegetables from skillet using a slotted spoon, leaving juices in skillet.
- Spread vegetables in the bottom of an 8″x8″x2″ baking pan.
- Increase heat to medium-high, and bring pan juices to a boil; add shrimp and cook 2-4 minutes, turning several times, until shrimp are pink and juices have lightly browned on the shrimp.
- Add shrimp to baking pan.
- Deglaze skillet with a little more wine, and pour over shrimp.
- Crumble feta cheese over shrimp, arrange olives over cheese, and squeeze half of lemon over top.
- Bake for 10-15 minutes.
- Remove from oven, and squeeze remaining lemon over top.
- Serve with rice or rice pilaf.
- Makes 4-5 servings.
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September 14th, 2006 by alice
Tags: Baconion, Chicken
INGREDIENTS
- nonstick cooking spray
- 1/2cupbacon bits or1/2 lbbacon, chopped,fried crisp,and drained
- seasonedsalt & freshly ground black pepper
- garlic granules
- 1cupseasoned dry bread crumbs
- 2-4tablespoonsdried onion flakes
- 1skinless chicken, cut in 8 pieces or4 boneless skinless chicken breasts or boneless skinless chicken thighs, fat discarded,washed,and patted dry
- 1 1/2cups preparedranch dressing, divided
- 1/4lbbutter, melted
DIRECTIONS
- Preheat oven to 400 degrees F.
- Line a cookie sheet with foil, coat lightly with nonstick spray, and set aside.
- Combine bacon bits, breadcrumbs, and dried onion in a bowl or on a piece of waxed paper.
- Season chicken pieces with seasoned salt, pepper, and granulated garlic, and brush all over with 1/2 cup of ranch dressing, coat generously with bread crumb mixture, and drizzle with melted butter.
- Bake for 30 minutes or until browned and cooked through.
- Serve with the remaining ranch dressing as a dip.
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September 14th, 2006 by alice
Tags: Baked, Salmon
INGREDIENTS
- nonstick cooking spray
- 1/2cupdry white wine
- 1lb boneless skinlesssalmon fillets
- 1teaspoondried oregano, lightly crushed to release oils
- 2clovesgarlic, minced
- salt & freshly ground black pepper
- 1lemon, juice of, divided
- 2tablespoonsextra virgin olive oil, divided
- 1tomato, thinly sliced
- 1/2mediumonion, thinly sliced
- 2tablespoons choppedfresh parsley leaves
- 1/4cupdry breadcrumbs
DIRECTIONS
- Spray a shallow baking pan with nonstick coating.
- Add wine.
- Place fish in pan, and sprinkle with oregano, garlic, salt, and pepper.
- Sprinkle with juice of 1/2 lemon and 1 Tbsp olive oil.
- Top evenly with tomato and onion slices and chopped parsley.
- Drizzle with remaining lemon juice.
- Mix breadcrumbs with remaining 1 Tbsp olive oil, and sprinkle over veggie topped salmon fillets.
- Bake in a 450 degree F oven for about 8-10 minutes or until fish flakes easily.
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September 14th, 2006 by alice
Tags: Doughnuts
INGREDIENTS
- 1 (12 ounce)packagerefrigerated biscuits
- 2cupsvegetable oil
- 1/2cupsugar
- 1teaspooncinnamon
DIRECTIONS
- Separate bisquits and stretch slightly to enlarge them. Poke your finger through center of each one to form doughnut hole.
- Heat oil in small size skillet (you can also use a deep fryer) to about 350 degrees F.
- There should be enough oil to float the doughnuts when cooking, so the amount of oil used will depend on the pan size.
- Place several doughnuts in the oil and fry until golden brown on first side then turn over to finish!
- Place cooked doughnuts on paper towel to drain slightly. In a bowl to which you have added a mixture of the sugar and cinnamon (you can vary this depending on your own taste), place one or two doughnuts at at a time and coat both sides.
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September 14th, 2006 by alice
Tags: Clam, Easy, Sauce
INGREDIENTS
- 1 (6 ounce)canminced clams
- 1/4cuponions(chopped fine)
- 1-2clovegarlic(minced)
- 1/3teaspoondry oregano(crushed)
- 1 (8 ounce)cantomato sauce
- 2tablespoonsolive oil
- 1/4cupdry white wine (optional)
DIRECTIONS
- Cook onion and garlic in oil until onion is tender (slightly brown is OK) Add minced clams (liquid included) Sprinkle mixture with oregano Add tomato sauce and simmer for about 2 minutes, stirring frequently.
- If adding wine (optional) cook sauce longer to reduce.
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