Monday, October 26, 2009

Baked Shrimp Scampi

I've had a taste for shrimp...and this recipe looked and sounded yummy! I don't think I've tried a Barefoot Contessa recipe before :) We served it over thin spaghetti along with a salad.


*2 lbs. shrimp (in the shell)
*3 T olive oil
*2 T dry white wine
*Kosher salt (we used sea salt) and ground black pepper
*12 T unsalted butter, or 1 1/2 sticks (we only used 1 stick, and it turned out fine)
*4 tsp minced garlic
*1/4 cup minced shallots (we skipped this)
*3 T minced parsley leaves
*1 tsp minced rosemary leaves
*1/4 tsp crushed red pepper flakes
*1 tsp grated lemon zest
*2 T lemon juice
*1 extra large egg yolk
*2/3 cup Panko (Japanese bread crumbs)
*lemon wedges for serving


1. Preheat the oven to 425 degrees F.

2. Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

3. In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

4. Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

Tuesday, October 20, 2009

Slow Cooker Chicken and Dumplings

This was a hit...and so easy to make! Found it off my favorite I've made it twice, with the second time forgetting to add butter, and it still tasted great!

*4 skinless boneless chicken breasts (we used about 1.5lbs)
*2 T. butter
*2 (10.25 ounce) cans condensed cream of chicken soup (used 1 regular, and 1 light/low-fat)
*1 onion (finely chopped)
*2 (10 ounce) pkgs. refrigerated biscuit dough, torn into pieces (we only used one can)
*1 (14.5 ounce) can chicken broth

1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water (we used a can of chicken broth instead) to cover.

2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center. (I added the biscuits once the chicken was cooked through, and then just kept checking on it until the biscuits looked done)

We served this over egg noodles along with a salad. :)

(NOTE: Cook times vary according to the size of your crock pot. Our crock pot is a 6 qt, so it cooked faster than in the directions)

Monday, October 5, 2009

Cheeseburger Soup

This was the Recipe of the Day at, and it looked and sounded good. Next time, I will add some bacon to it. Great comfort food!

*1/2 lb. ground beef (we used 1 lb)
*3/4 C. chopped onion
*3/4 C. shredded carrots
*3/4 C. chopped celery
*1 tsp dried basil
*1 tsp dried parsley
*4 T. butter
*3 C. chicken broth
*4 C. cubed potatoes
*1/4 C. all-purpose flour
*2 C. cubed Cheddar cheese (we used 1 lb Velveeta---2%)
*1 1/2 C. milk
*1/4 C. sour cream (we used reduced-fat)


1. In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.

2. Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.

3. Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.

4. Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.

Banana bread

Had some overly ripe bananas and hated for for them to go to waste. I've been wanting to make banana bread for awhile, and found this recipe on Just had a slice, and it is yummy!

*2 C. all-purpose flour
*1 tsp baking soda
*1/4 tsp salt
*1/2 C. butter
*3/4 C. brown sugar
*2 eggs, beaten
*2 1/3 C. overly ripe bananas, mashed


1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.

2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.