Tuesday, June 29, 2010

Tequila Lime Shrimp


This day must go down in history! The very first seafood recipe to grace the pages of this blog! If you haven't already noticed, Steve and I are not fish eaters. There are a few exceptions. I do love fried calamari and tuna salad. Steve loves all sushi and I really enjoy the salmon. Fillets of tuna, salmon or sole I just can't seem to get down, oh and then there's shrimp. I think I have tried shrimp at least once a year at the urging of my friend Marie. Anytime we are at a party that has shrimp cocktail she insists that I try it. I never, ever, EVER like it. So isn't it a huge surprise that I actually liked this grilled shrimp? I think it has to do with the grilling. I am going to be honest, although I liked it, I won't be making this once a week. Steve still won't eat it and I still have a long way to go. However, I know this recipe is a good one, especially since not one shrimp was left.

Oh and for all my bakespace peeps - SHRIMP, SHRIMP, SHRIMP - Please don't call it shrimps!!! LOL ;-)

Okay, so let me get onto the recipe. This was a busy day so we didn't get a ton of pictures but I think it's enough for you to get the idea.

I found this recipe on a google search and used this one from about.com. 

Tequila Lime Shrimp

Prep Time: 12 minutes

Cook Time: 8 minutes

Total Time: 20 minutes

Ingredients: 

2 pounds large shrimp, unpeeled

Marinade:

1/2 cup olive oil
1/4 cup tequila
1/4 cup fresh lime juice
2 medium shallots, finely chopped
2 medium garlic cloves, minced
2 teaspoons cumin
salt and freshly ground black pepper

Directions:

Thread 3 to 4 shrimp on the skewers. If using bamboo skewers, make sure to soak for an hour before threading shrimp. Place in a large shallow non-aluminum dish. To prepare the marinade: mix together tequila, lime juice, garlic, shallots, salt, cumin, and pepper. Add in olive oil slowly, whisking until mixture is combined. Pour over shrimp and marinate in refrigerator for at least 1 to 4 hours.
Preheat grill for medium heat. Place shrimp on grill and cook for about 3 to 4 minutes on each side. Remove from the grill, take the shrimp off skewers, and serve immediately.


Click here for a printable recipe of Tequila Lime Shrimp.


Tequila Lime Shrimp


This day must go down in history! The very first seafood recipe to grace the pages of this blog! If you haven't already noticed, Steve and I are not fish eaters. There are a few exceptions. I do love fried calamari and tuna salad. Steve loves all sushi and I really enjoy the salmon. Fillets of tuna, salmon or sole I just can't seem to get down, oh and then there's shrimp. I think I have tried shrimp at least once a year at the urging of my friend Marie. Anytime we are at a party that has shrimp cocktail she insists that I try it. I never, ever, EVER like it. So isn't it a huge surprise that I actually liked this grilled shrimp? I think it has to do with the grilling. I am going to be honest, although I liked it, I won't be making this once a week. Steve still won't eat it and I still have a long way to go. However, I know this recipe is a good one, especially since not one shrimp was left.

Oh and for all my bakespace peeps - SHRIMP, SHRIMP, SHRIMP - Please don't call it shrimps!!! LOL ;-)

Okay, so let me get onto the recipe. This was a busy day so we didn't get a ton of pictures but I think it's enough for you to get the idea.

I found this recipe on a google search and used this one from about.com. 

Tequila Lime Shrimp

Prep Time: 12 minutes

Cook Time: 8 minutes

Total Time: 20 minutes

Ingredients: 

2 pounds large shrimp, unpeeled

Marinade:

1/2 cup olive oil
1/4 cup tequila
1/4 cup fresh lime juice
2 medium shallots, finely chopped
2 medium garlic cloves, minced
2 teaspoons cumin
salt and freshly ground black pepper

Directions:

Thread 3 to 4 shrimp on the skewers. If using bamboo skewers, make sure to soak for an hour before threading shrimp. Place in a large shallow non-aluminum dish. To prepare the marinade: mix together tequila, lime juice, garlic, shallots, salt, cumin, and pepper. Add in olive oil slowly, whisking until mixture is combined. Pour over shrimp and marinate in refrigerator for at least 1 to 4 hours.
Preheat grill for medium heat. Place shrimp on grill and cook for about 3 to 4 minutes on each side. Remove from the grill, take the shrimp off skewers, and serve immediately.


Click here for a printable recipe of Tequila Lime Shrimp.


Thursday, June 17, 2010

Mediterranean Pasta

It's not easy to come up with appealing names when you create a dish. Recipe developers must have a hard time with that. This is a version of a dish that I have been making a lot recently. It's simple but extremely flavorful! I am calling this Mediterranean Pasta - Version 1...(it's actually version 2, I just never posted the first version) if you can come up with a better name for this, please let me know! Another version of this dish will be posted soon!


Mediterranean Pasta

Ingredients:

1 pound linguine
1 package diced pancetta
1 medium red onion, sliced
1 small yellow onion, sliced
1 roasted red pepper, diced
2 cloves garlic, minced
approx 1/2 cup kalamata olives, chopped
salt, pepper, sugar
1/2 cup - 3/4 cup chicken broth
extra virgin olive oil
1 tbsp butter
romano cheese

Directions:

1.  Sweat onions in a combination of butter and oil over medium-low heat.  Season with salt and pepper and a sprinkling of sugar.  Let cook until caramelized. About 20 minutes. 

2.  Push onions to the side, raise the heat to medium and brown pancetta and garlic.  Once the pancetta takes on some color add the olives, peppers, let cook for a minute.  Add chicken broth and using a wooded spoon, remove the browned bits on the bottom of the pan.  There will be so much wonderful flavor from the pancetta. Reduce heat to low.

3.  Meanwhile, bring a large pot of water to a boil.  Season generously with salt.  Cook linguine.  Once linguine is just short of al dente, fish out pasta with tongs and add to pan with caramelized onion mixture.  I like to do it like this when I'm making a light sauce because some pasta water will get into the pan with the linquine and create a nice sauce. 

4.  Toss well.  Sprinkle with romano cheese and serve.



Click here for a printable version of Mediterranean Pasta. 


Mediterranean Pasta

It's not easy to come up with appealing names when you create a dish. Recipe developers must have a hard time with that. This is a version of a dish that I have been making a lot recently. It's simple but extremely flavorful! I am calling this Mediterranean Pasta - Version 1...(it's actually version 2, I just never posted the first version) if you can come up with a better name for this, please let me know! Another version of this dish will be posted soon!


Mediterranean Pasta

Ingredients:

1 pound linguine
1 package diced pancetta
1 medium red onion, sliced
1 small yellow onion, sliced
1 roasted red pepper, diced
2 cloves garlic, minced
approx 1/2 cup kalamata olives, chopped
salt, pepper, sugar
1/2 cup - 3/4 cup chicken broth
extra virgin olive oil
1 tbsp butter
romano cheese

Directions:

1.  Sweat onions in a combination of butter and oil over medium-low heat.  Season with salt and pepper and a sprinkling of sugar.  Let cook until caramelized. About 20 minutes. 

2.  Push onions to the side, raise the heat to medium and brown pancetta and garlic.  Once the pancetta takes on some color add the olives, peppers, let cook for a minute.  Add chicken broth and using a wooded spoon, remove the browned bits on the bottom of the pan.  There will be so much wonderful flavor from the pancetta. Reduce heat to low.

3.  Meanwhile, bring a large pot of water to a boil.  Season generously with salt.  Cook linguine.  Once linguine is just short of al dente, fish out pasta with tongs and add to pan with caramelized onion mixture.  I like to do it like this when I'm making a light sauce because some pasta water will get into the pan with the linquine and create a nice sauce. 

4.  Toss well.  Sprinkle with romano cheese and serve.



Click here for a printable version of Mediterranean Pasta. 


Wednesday, June 2, 2010

Willow House Wednesday - Italian Stitch Platter - Fun giveaway!

See below for giveaway!

Our Mario Batali, Italian Stitch Collection is one of my favorite collections in our catalog.  I love it because of its leather-like look and gender neutral color. See for yourself, it's absolutely gorgeous! What I think is most surprising about this collection is that it is all oven safe!  Yep, you heard right!  You can cook your meal right on the Italian Stitch Platter and bring it right from the oven to the table...and wait for it, wait for it.....it goes in the dishwasher too!  Easy entertaining, serving and cleanup!

 

I put  these olive and sundried tomato palmiers together in a flash.  Here is the quick recipe.

Spread olive tapenade over a sheet of puff pastry (follow box directions for defrosting), top with shredded mozzarella and sundried tomatoes (packed in oil).  Roll jelly roll style until you get to the center of the pastry sheet.  Roll the other side to meet it in the middle and pinch together.  Slice into pieces and brush with a beaten egg.  Spray Italian Stitch Platter with cooking spray and bake at 350 for 30 minutes or until golden brown. 



Here I used the platter for serving some toasted bread and caponata.  I used a bowl I already had that matched really well with the stitching on the platter. Doesn't that look elegant?  Click here for the Caponata Recipe.  




If cooking isn't your thing or you don't want to hide your platter when you aren't using it, check out this idea for a centerpiece.  Put some smooth, colored river stones on your platter and place a pillar candle in the center.  Instant centerpiece!  If you know a man in your life who needs to add some style to his bachelor pad this is a great way to do it!

As you can see, this platter is very versatile and a STEAL for only $32.96!  Host a party and get it for FREE!

Keep scrolling to see some other pieces from our Italian Stitch Collection or view the entire collection in my online catalog.  www.micheleb.eahweb,com. 

Italian Stitch Ramekin (comes in a set of 2)



Italian Stitch Small Serving Bowl


GIVEAWAY - Become a fan of Willow House with Michele on facebook and email me a photo of how you used your Entertaining at Home (Soon to be Willow House) product and get entered into a drawing to win something from my catalog! Contest ends JUNE 14th!  Winner announced June 16th!

Click here to become a fan!

Don't forget to check out Southern Fried Dreams!


Willow House Wednesday - Italian Stitch Platter - Fun giveaway!

See below for giveaway!

Our Mario Batali, Italian Stitch Collection is one of my favorite collections in our catalog.  I love it because of its leather-like look and gender neutral color. See for yourself, it's absolutely gorgeous! What I think is most surprising about this collection is that it is all oven safe!  Yep, you heard right!  You can cook your meal right on the Italian Stitch Platter and bring it right from the oven to the table...and wait for it, wait for it.....it goes in the dishwasher too!  Easy entertaining, serving and cleanup!

 

I put  these olive and sundried tomato palmiers together in a flash.  Here is the quick recipe.

Spread olive tapenade over a sheet of puff pastry (follow box directions for defrosting), top with shredded mozzarella and sundried tomatoes (packed in oil).  Roll jelly roll style until you get to the center of the pastry sheet.  Roll the other side to meet it in the middle and pinch together.  Slice into pieces and brush with a beaten egg.  Spray Italian Stitch Platter with cooking spray and bake at 350 for 30 minutes or until golden brown. 



Here I used the platter for serving some toasted bread and caponata.  I used a bowl I already had that matched really well with the stitching on the platter. Doesn't that look elegant?  Click here for the Caponata Recipe.  




If cooking isn't your thing or you don't want to hide your platter when you aren't using it, check out this idea for a centerpiece.  Put some smooth, colored river stones on your platter and place a pillar candle in the center.  Instant centerpiece!  If you know a man in your life who needs to add some style to his bachelor pad this is a great way to do it!

As you can see, this platter is very versatile and a STEAL for only $32.96!  Host a party and get it for FREE!

Keep scrolling to see some other pieces from our Italian Stitch Collection or view the entire collection in my online catalog.  www.micheleb.eahweb,com. 

Italian Stitch Ramekin (comes in a set of 2)



Italian Stitch Small Serving Bowl


GIVEAWAY - Become a fan of Willow House with Michele on facebook and email me a photo of how you used your Entertaining at Home (Soon to be Willow House) product and get entered into a drawing to win something from my catalog! Contest ends JUNE 14th!  Winner announced June 16th!

Click here to become a fan!

Don't forget to check out Southern Fried Dreams!


Tuesday, June 1, 2010

Broccoli Rabe Pesto Crostini

Broccoli Rabe...you either love it or you hate it. I LOVE it but I didn't always. Did you know that you need to taste a new food multiple times (I think I read 7) before you can really know if you like it or not? That being said, don't give up on your kids when they say they don't like something!

Anyway, I saw this recipe for the first time in Food and Wine magazine and was really curious about it. Then I saw it on Stacey Snacks and I knew that I'd have to try it. Stacey has not steered me wrong yet! (Make sure you check out her page, her photos are so much better than mine!) I absolutely LOVED this and I my mind is flooded with new ways to use it.  I think I want to make a veggie lasagna with it, maybe with a bechamel sauce, or maybe stuff some ravioli with it.  What would you do with it?




Broccoli Rabe Pesto Crostini

Food and Wine Magazine

Ingredients:

1 cup raw, shelled pistachios, toasted (in a pan or in a 350 oven for 10 mins)
1 pound broccoli rabe, thick stems discarded
2 cloves garlic
2 cups flat leaf parsley
3/4 cup extra virgin olive oil
1 cup romano cheese
salt and pepper to taste

Directions:


Bring a large pot of water to a boil  Season generously with salt.  Add broccoli rabe and boil until crisp tender 3-4 mins.  Transfer to an ice bath and then squeeze dry.  Coarsely chop.

In a food processor pulse pistachios and garlic until coarsely chopped.  Add parsley and broccoli rabe and pulse until finely chopped.  Slowly drizzle in olive oil while running the food processor until well incorporated.  Stir in the cheese, salt and pepper.

Spread on toasted bread. 





Wow, that looks messy!  I promise it's good!


Click here for a printable version of Broccoli Rabe Pesto Crostini.



Broccoli Rabe Pesto Crostini

Broccoli Rabe...you either love it or you hate it. I LOVE it but I didn't always. Did you know that you need to taste a new food multiple times (I think I read 7) before you can really know if you like it or not? That being said, don't give up on your kids when they say they don't like something!

Anyway, I saw this recipe for the first time in Food and Wine magazine and was really curious about it. Then I saw it on Stacey Snacks and I knew that I'd have to try it. Stacey has not steered me wrong yet! (Make sure you check out her page, her photos are so much better than mine!) I absolutely LOVED this and I my mind is flooded with new ways to use it.  I think I want to make a veggie lasagna with it, maybe with a bechamel sauce, or maybe stuff some ravioli with it.  What would you do with it?




Broccoli Rabe Pesto Crostini

Food and Wine Magazine

Ingredients:

1 cup raw, shelled pistachios, toasted (in a pan or in a 350 oven for 10 mins)
1 pound broccoli rabe, thick stems discarded
2 cloves garlic
2 cups flat leaf parsley
3/4 cup extra virgin olive oil
1 cup romano cheese
salt and pepper to taste

Directions:


Bring a large pot of water to a boil  Season generously with salt.  Add broccoli rabe and boil until crisp tender 3-4 mins.  Transfer to an ice bath and then squeeze dry.  Coarsely chop.

In a food processor pulse pistachios and garlic until coarsely chopped.  Add parsley and broccoli rabe and pulse until finely chopped.  Slowly drizzle in olive oil while running the food processor until well incorporated.  Stir in the cheese, salt and pepper.

Spread on toasted bread. 





Wow, that looks messy!  I promise it's good!


Click here for a printable version of Broccoli Rabe Pesto Crostini.