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Scampi

Scampi
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Servings
4
Servings
4
Scampi
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Dry the peeled and deveined shrimp between paper towels, then place them in a zip top bag.
  2. Mix the remaining ingredients together in a small bowl. Pour the marinade into the bag of shrimp. Seal the bag and refrigerate for at least 2 hours, but no longer than 5.
  3. Grilling: Heat a grill basket over a medium high fire. Spray the basket with non-stick spray. Remove the shrimp from the bag and add to the grill basket. Cook stirring gently until the shrimp turn pink and curl slightly. This takes 7 -10 minutes.
  4. Broiling: Place the shrimp in a single layer on a rimmed baking sheet. Drizzle with a little of the marinade. Broil 3 - 4 minutes. turn the shrimp and broil for 3-4 minutes more.
  5. Baking: Lay the shrimp on the baking sheet as for broiling. Bake 3-4 minutes, turn the shrimp and broil 3-4 minutes more
  6. Frying: Heat a large skillet and add about 2 tablespoons of the marinade. Add the shrimp and saute, turning frequently until they turn pink .
  7. Once the shrimp are slightly curled and pretty in pink remove them from the heat source and serve as an appetizer or main dish.
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Linguine with Grilled Sausage and Artichokes

Linguine with Grilled Sausage and Artichokes
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Servings
3
Servings
3
Linguine with Grilled Sausage and Artichokes
Print Recipe
Servings
3
Servings
3
Ingredients
Servings:
Instructions
  1. Combine the artichokes, onion, and garlic. Place the olive oil, vinegar, pepper flakes, and Italian herb blend in a container with a tight fitting lid. Cover and shake until well blended. Pour over the artichoke mixture toss well. Refrigerate, covered for at least 4 hours.
  2. Heat a grill to medium high heat. Add the sausage links and cook, turning frequently until well browned and cooked through. Remove from grill and allow to cool before slicing .
  3. Heat a grill basket over medium high heat. Spray well with cooking spray. Add the artichoke mixture . Grill, tossing frequently until the mixture is golden brown. This should take about 10 minutes or so. Remove from grill.
  4. Cook the pasta according to the package directions reducing the time by a minute or two. Prepare the sauce while the pasta cooks.
  5. Heat a large skillet over medium high heat. Add enough olive oil to lightly coat the bottom of the pan. Add the sliced sausage and the artichoke mixture to the pan. Cook tossing occasionally until everything is heated through and has become a little more golden.
  6. Add the vermouth to the pan and stir to deglaze. Add several ladles of the pasta water to the skillet and stir to combine. Season with salt and pepper to taste.
  7. Drain the pasta and add it to the skillet along with the basil, tossing to combine with the sauce. Cook for another minute or two and remove from the heat.
  8. Place the mixture in pasta bowls and sprinkle with the Pecorino. Drizzle each serving with a little olive oil and it is ready to eat.
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Grilled Chicken Sausage Kabobs with Farro Risotto

Grilled Chicken Sausage Kabobs with Farro Risotto
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Servings
4
Servings
4
Grilled Chicken Sausage Kabobs with Farro Risotto
Print Recipe
Servings
4
Servings
4
Ingredients
Sausage Kabobs
Farro Risotto
Servings:
Instructions
Chicken Kabobs
  1. Combine the zucchini, whole tomatoes, onions, and whole mushrooms in a large container. You can use a skewer to create a "pilot hole" in the vegetables. This may help the marinade to penetrate more as well as make skewering easier later.
  2. In a jar with a tight fitting lid, combine the oil, vinegar, garlic, chili flakes, herbs, and salt. Cover tightly and shake to completely blend.
  3. Pour the dressing over the vegetables. Toss to coat and store covered in the refrigerator for at least 4 hours and as long as overnight.
  4. When you are ready to assemble the kabobs, slice the sausage into 1 inch chunks. Remove the vegetables from the marinade with a slotted spoon. Save the dressing to baste with later.
  5. Skewer the sausage and vegetables in random order. (Don't worry about a pattern unless that's your thing).
  6. Heat the grill to high ( or as high as it will go) and lightly coat with grill spray. Place the skewers on the grill and brush with the reserved dressing.
  7. Continue to grill, turn, and baste until everything is beginning to brown. This will take 15 - 20 minutes depending on the heat of your grill.
  8. Remove the kabobs from the grill and carefully slide the meat and veggies off the skewer.
Farro Risotto
  1. Heat the olive oil in a large fry pan, swirling to coat the bottom. Add the farro and cook for 5 minutes or so until it begins to brown. Add the garlic and cook another minute or so.
  2. Add the vermouth (or dry white wine) and cook for 2 - 3 minutes. Most of the wine should evaporate.
  3. Add the spinach and about 1 cup of the stock. Allow to simmer, stirring frequently until most of the stock has been absorbed.
  4. Add the red pepper and another cup of stock. Continue the simmering process allowing the stock to be absorbed.
  5. Give the farro a taste at this point. If you like the texture, it's done. If you like it softer, add a little more stock and continue to cook until the texture makes you happy.
  6. Season with salt and pepper to your taste and serve it with the kabobs.
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Lemony Asparagus and Chicken with Penne

Lemony Asparagus and Chicken with Penne
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Servings
2
Servings
2
Lemony Asparagus and Chicken with Penne
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Toss the chicken with the lemon pepper seasoning. Cover and let marinate for at least 30 minutes or up to 4 hours in the refrigerator.
  2. Heat a large skillet over medium high heat. Add the olive oil and swirl to coat the bottom of the pan. Add the chicken and cook for 4 minutes or so. The chicken should be light golden. Remove the chicken from the pan and reserve. Leave the drippings in the pan.
  3. Add the onions to the pan and saute for 3 minutes or until the onions begin to become translucent. Add the garlic and cook for another minute or so.
  4. While you prepare the vegetables, cook the pasta in boiling salted water for 2 minutes less than the package directs. Drain and set aside.
  5. Add the asparagus to the pan and cook for 3 - 4 minutes. Toss frequently to insure even cooking. Add a little chicken broth if things seem dry.
  6. Add the vermouth (or broth) and the juice of the lemon to the pan. Lower the heat slightly and allow to cook for 3 minutes or so.
  7. Add the Italian seasoning and the lemon zest, stirring to combine. Return the chicken to the pan. Toss to mix evenly.
  8. Add the olives, tomatoes, and pasta to the pan and continue to cook 3 minutes or so until everything is heated through. Taste for seasoning and add salt and pepper if needed.
  9. Spoon the mixture into a serving bowl and sprinkle with the feta cheese and serve.
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Roasted Shrimp with Cannellini Beans, Olives, and Feta

Roasted Shrimp with Cannellini Beans Olives and Feta
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Servings
2
Servings
2
Roasted Shrimp with Cannellini Beans Olives and Feta
Print Recipe
Servings
2
Servings
2
Ingredients
Shrimp and Marinade
Beans
Servings:
Instructions
Shrimp
  1. Place the shrimp that have been well dried in a container with a lid.
  2. Combine the marinade ingredients in a small bowl. Pour the marinade over the shrimp and stir to coat the shrimp evenly with the marinade. Allow to marinate for at least 20 minutes and as long as 4 hours.
  3. Preheat oven to 450 degrees. Line a baking sheet with aluminum foil. Spray the foil generously with olive oil cooking spray. Place the shrimp on the sheet in a single layer making sure that they do not touch.
  4. Bake for 4 minutes. Shrimp should be translucent and pink. Remove from oven and keep warm.
Beans
  1. Heat the olive oil in a large fry pan. Add the red onion and cook 5 minutes until the onion has softened. Add the garlic and pepper flakes and cook another minute.
  2. Add the beans to the pan. Cook for 2 - 3 minutes. Add the vermouth and cook for another minute.
  3. Add the lemon juice, lemon zest, and Kalamata olives. Cook another minute or two. Add the basil and toss to combine.
  4. Divide the bean mixture between two plates. Divide the shrimp between the two plates.
  5. Top each serving of the beans with half of the feta cheese. Drizzle with olive oil and a squeeze of lemon juice if desired and serve.
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