Tagged: white wine

Shrimp, Shrimp, Shrimp

Seriously, I love shrimp so much. They’re delicious AND good for you – two of my favorite things. 🙂 So finally, here’s shrimp recipe I promised you on Monday. I hope you love it (but don’t devour it as fast as I did…you’ll be sad when it’s all gone)!

Garlic Shrimp with Parmesan Spaghetti Squash and Simple Arugula Salad


serves two

For Shrimp

  • 1/2 lb shrimp of your choice, peeled and deveined
  • 2 teaspoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • 1/4 dry white wine
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice

For Spaghetti Squash

  • 1 spaghetti squash
  • 1-2 tablespoons butter or olive oil (I used smart balance)
  • 1 clove garlic, minced
  • 1 tablespoon garlic powder
  • 1 teaspoon oregano
  • 1-2 tablespoons grated parmesan cheese

For Arugula Salad

  • 2 cups arugula
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dijon mustard
  • 1 garlic clove, minced
  • Salt & Pepper to taste

To start, slice the spaghetti squash in half and scrape out any seeds and guts (just like you would a pumpkin for Halloween!). Place the squash cut side down in a microwave safe dish. Fill the dish with water so it’s about 1/4 of the way up the sides of the squash. Microwave in 6 minute intervals until the squash interior is tender and the outside can be pierced with a knife with little resistance. (I’ll typically do 3 rounds of 6 minutes for perfect squash!)

While the squash is cooking, in a small dish combine all of the salad ingredients except the arugula. Whisk well to combine. Set aside. Toss with arugula just before serving.

When the squash is cooked, scrape the inside of the squash with a fork to remove the flesh from the skin. This is how you’ll get your “spaghetti” strands from it. Combine the squash with butter, garlic, oregano, and parmesan.

For the shrimp, heat the olive oil in a large skillet over medium low heat. Add the garlic and red pepper flakes and let heat for 2 or 3 minutes until fragrant. Turn the heat to high and add the shrimp. Let cook for 3 or 4 minutes on each side. Add the wine and lemon juice and let cook for about 3 minutes more until the liquid reduced to coat the shrimp lightly. Add the lemon zest at the last moment when the shrimp are opaque and pink and gorgeous.

Serve the shrimp over the squash with the arugula salad (though really you could serve it with the shrimp on the salad and the squash on the side…or you could mix it all together… or serve it on a boat….or with a goat….or on a train…okay I’m done now, but you get the picture…the choice is yours!) and enjoy.

Recipe. Take Two!

So waaaaaaaaaay back in February I posted a recipe that was exceptionally similar to this one. (Here.)

This new one is totally better. Heh.

It’s super simple to make, hearty enough to fill up your big eaters and still light enough to not feel guilty about.

Good Golly, I love food. 🙂

Also, just in case you haven’t gotten around to it yet, don’t forget to vote for my Panini Party for this round of Project Food Blog!!!  🙂

Pasta with Sausage, White Beans and Spinach

  • 1 box whole wheat pasta
  • 1 lb turkey sausage, casings removed
  • 2 cups baby spinach, coarsely chopped
  • 1 can white (canellini) beans
  • 1/4 cup chicken stock
  • 1 tablespoon olive oil
  • 1/4 cup white wine
  • 2 cloves garlic, minced
  • Salt & Pepper to taste

In a large saucepan, cook turkey sausage on medium-high heat until golden brown and no pink is remaining, making sure to break up the sausage with a spoon while cooking. Add spinach, beans and chicken stock. Reduce heat and let simmer.

Meanwhile, bring a large pot of salted water to a boil. Cook pasta to package directions. Drain pasta.

Place pot back on heat and add olive oil and garlic. Sauté until fragrant, about two minutes. Add the wine and cook two minutes more.

Add pasta back to pot and toss together to combine. Add the sausage mixture to the pot. Stir well and serve.

That post was a quickie, don’t ya think?
It’s all a part of my grand scheme.
Leaves you wanting more doesn’t it???

I’m usually silly, but this time I think it’s the wine talking.

Goodnight, Everybody! <3

Spring Vegetable Risotto

For those of you unfamiliar with risotto, you’re missing out on something spectacular. I’d always seen it made on cooking shows and I’d seen it on restaurant menus and such, but rice has never really thrilled me, so I always just passed it by. Last summer, my life changed forever.

Johnny’s extended family goes on a great big vacation every other summer, it’s really a swell time. Last year, Johnny and I couldn’t make the whole trip, but we spent four days split between Ottawa and Montebello, Canada. While in Ottawa we stayed at the b-e-a-utiful Fairmont Chateau Laurier smack dab in the center of Canada’s capital city right next door to Parliament.

The first evening we dined in Wilfrid’s Restaurant, located right in the hotel. As I glanced over the menu I was instantly struck by a dish composed of organic salmon with a sweet soy glaze and stir-fried bok choy over a wild mushroom risotto. Salmon is probably one of my favorite things to eat, so I knew this dish was meant for me. The risotto wasn’t a second though in my mind.

My tune changed completely when that dish was placed in front of me. Beautifully presented, the salmon was divine, but the risotto stole my heart the second I took my first bite of it. “I need to learn how to make this and I need to eat it every day forever!!” And so I did.

Risotto seems kind of intimidating at first, but it’s actually quite simple to make. All it takes is some arborio rice, chicken (or vegetable) stock, and patience. Now, after that long story (which by the way, if you read that whole schpeal…high five!) here is my personal recipe for risotto!

Spring Vegetable Risotto

  • 2 1/2 cups arborio rice
  • 7 cups chicken or vegetable stock,
    brought to a simmer and reduced to low so it just stays hot
  • 1 cup dry white wine
  • 3 garlic cloves, peeled and minced
  • 1 large shallot, diced fine
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter, divided
  • 1 bunch of asparagus, woody ends removed,
    cut into bite sized pieces, heated in a microwave safe bowl with two tablespoons of water for one minute
  • 1/2 cup frozen peas
  • 1/2 cup grated parmesan cheese
  • Black pepper to taste

Here is your risotto set up. Big pot for risotto. Smaller pot for hot stock.

Begin by heating the olive oil and 1 tablespoon butter over medium high heat in the big risotto pot. Add the garlic and shallots and saute until fragrant, about 2 minutes. Add the rice and cook about 5 minutes, stirring to coat with olive oil and butter.

Add the wine and stir until the liquid is completely absorbed.  Add a ladleful of the hot stock to the pot. Stir until the liquid is completely absorbed.

Repeat this process for about 30 minutes until all the stock is added to the pot and the rice is tender and a creamy consistency is reached.

Here is my risotto stirring face!

Add the peas and asparagus, as well as the remaining butter. Stir to combine.
Add the parmesan cheese and black pepper. Serve immediately!

She CAN Follow Directions

Ohhhhhh man guys… tonight for dinner,
for probably one of the first times in my young adult life,
I followed a recipe exactly!


I don’t know what my deal is, but for whatever reason I can NEVER follow a recipe exactly the way I’m supposed to. I always insist on attempting to make something healthier, ya know (which I suppose isn’t a bad thing). I’ll sub in some whole wheat goodness, subtract some butter and toss some Jen lovin’ into everything I make.

And don’t get me wrong, there was plenty of Jen lovin’  in tonight’s meal, but this recipe was so fabulous that I didn’t fiddle with a thing!

(Okay, so I DID cut the recipe in half because I was only feeding Johnny and myself, and the recipe was intended to feed four people. So I just divided everything in half. But I don’t count that as fiddling and neither should you!)

Tonight’s meal was Linguine with Clams from Cook This, Not That, brought to you by the wonderful editors over at Men’s Health. (LOVE YOU GUYS! SO MUCH! Seriously, if you’re looking for writers… )

Aside from being absolutely delicious, this recipe is only 470 calories a serving. That’s 470 calories for pasta, clams and BACON in a delightfully flavorful sauce of white wine and garlic. Compared, in the book, to Carrabba’s Linguini with Clams which is 1, 340 calories a serving. YIKES! That’s absurd! That’s nearly an entire day of calories in ONE MEAL!

Now, I’m not looking for any copyright infringement suits, so I’m afraid I will not be providing you darlings with a recipe. You’ll have to pick up the book for yourself. ($15 bucks is totally worth it, just for the record.)

What I WILL provide you is a mouthwatering photo of my finished product!
Commence salivating.

Nom nom nom nom nom.

Dinner Party for Dummies

Dinner parties are probably one of my favorite things… ever.

There is nothing better to me than spending time with great people while drinking excessive amounts of wine and eating delicious food.

If you can name something better I’ll bake you cookies. Really. Try me.

Anywho, this weekend I had a lovely little gathering with Johnny and two of our super-fun friends. The menu? Chicken en Croute with Garlic Roasted Tomatoes and Asparagus.

Sound complicated???? It’s not!!! “En croute” is just a fancy french way to say something is wrapped in pastry dough. The recipe I came up with for Chicken en Croute includes a leek and mushroom stuffing and some good strong brie, which gets gooey and delicious once it’s baked in the oven.

This meal sounds kind of intimidating, but I promise it’s actually quite the no-brainer and it fed four people (and made leftovers) for about $8.50 a person! You won’t get a meal this fancy at any restaurant for that cheap!

photo by Allison Quering

Here are the ingredients.

For the Chicken en Croute:

  • 4 boneless, skinless chicken breasts
  • 2 boxes (4 sheets) of puff pastry dough
  • 1 bunch leeks, sliced

Fun Food Fact:
When leeks grow through the soil, they trap lots of dirt and grit inside their leaves. When you prepare a leek, you’ll actually want to slice it first,
then soak it in a big bowl of water.

Swirl it around a bit, and all of the grit will sink to the bottom!
Scoop the leeks out with a slotted spoon to leave all of the dirt in the bowl.

  • 1 pound baby portobello mushrooms, sliced
  • 2 tablespoons unsalted butter
  • 1/2 cup dry white wine
  • 1 tablespoon minced garlic
  • 8 ounces brie cheese, sliced into four servings
  • Salt & Pepper to taste
  • Flour for dusting
  • 1 egg, beaten

For the Garlic Roasted Tomatoes and Asparagus:

  • 1 container cherry or grape tomatoes
  • 1 pound asparagus spears, woody ends removed
  • 2 tablespoons olive oil
  • 2 tablespoons garlic, minced
  • Salt & Pepper to taste

Here are step by step directions on how to prepare both of these dishes without a hitch!

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