Baked Shrimp Scampi and Bargain Shopping

Okay, that whole story I told you Monday about "signs of an early spring"...I lied!!  In fact, forget you ever read that, I'm sorry to report.  We woke up to 12 inches of snow this morning...needless to say the six of us (dogs included) at home were not in the greatest of spirits.  My husband was a trooper though as he fired up the snow blower and took care of our driveway and the neighbor's sidewalk so everyone could get out today.  I thanked him with a fresh batch of baked blueberry muffins to warm up his very frozen hands and face.

So, here is where I am this morning.

This is where I should and really want to be!!

Well, since I will be going this weekend without any backyard or patio time, looks like it will be inside house chores and some shopping.  I'm on the hunt for new everyday dishes.  It is taking me forever to find the perfect plates.  It took me all of 10 minutes to select my last vehicle, but I am now going on over a year trying to find these dishes.  I am so particular about the style, color, size, embellishments, shape etc..The ones we have must be at least ten years old and are starting to show signs of wear...kind of like me. 

At any rate, I love scouting out a good deal or bargain.  I am most definitely a fan of coupon clipping and downloading. Now mind you, I'm not like those "extreme couponing" households on tv.  I mean who really needs 27 containers of bulk mayonnaise?  Not to mention who has room for all that...but I say more power to them for trying to make a difference.  They did however get their own television series, so they must be doing something right.

I am one to hit the clearance area first, whenever I enter a store.  I try to find those hidden treasures before I go any further.  I found this container (which was originally in a canister set), being sold all alone, without its lid for $ 2.99...perfect for my whisks and baking utensils.  I also scored the coordinating coffee mug for .59 cents! There's only one and it's just for me...my special coffee mug.

If you are observing no meat Fridays for Lent or just want a quick, flavorful dinner, this dish is awesome.  I love how easy it is and can be very versatile, depending on your tastes.

Baked Shrimp Scampi
Inspired and Adapted by Damn Delicious

2 Tbl. chicken broth
2 Tbl. fresh lemon juice
1/2 cup Italian Seasoned Panko Japanese breadcrumbs
1/4 cup butter, melted
2 pounds medium shrimp, peeled and deveined
2 Tbl. olive oil
3 cloves garlic, minced
1/4-1/2 tsp. crushed red pepper flakes
2 Tbl. capers, drained
salt to taste
pepper to taste
2 Tbl. chopped fresh parsley leaves

1 box angel hair pasta, cook according to package directions
freshly shaved Parmesan cheese

Preheat oven to 425 degrees.  Add chicken broth and lemon juice to a 9 x 13 baking dish; set aside.

In a small bowl, combine Panko and melted butter; set aside.

In a large bowl, combine shrimp, olive oil garlic, red pepper flakes and capers;  season with salt and pepper, to taste.

Add shrimp mixture in a single layer to the prepared baking dish.  Sprinkle evenly with Panko/butter mixture.

Place in oven and bake until bubbly and golden brown, about 10-12 minutes.

Serve immediately over angel hair pasta and garnish with parsley and Parmesan cheese.

Pairs beautifully with a fresh Caesar salad and chilled buttery Chardonnay.

Cheers and Stay Warm!!

One Year Ago: Blarney Bark
Two Years Ago: Tri Tip Tacos

Stuffed Mushrooms and Memories

Only two days left until the beautiful Christmas holiday celebration.  My daughter and I had one last gift wrapping marathon last night and just about completed all our tasks for our long family weekend together, which is definitely overdue for all of us.

In my blog two years ago, I shared some of our special family ornaments that we have collected through our travels and hang on the tree every holiday season.  This year, we took trips to Atlanta, Georgia (for the first time) and also returned to our favorite vacation spot in Sunriver, Oregon...and of course returned with our memories and Christmas tree ornaments to treasure and remember the times with.

The World of Coca-Cola Headquarters and Museum 

and our tour of Atlanta, Georgia in March.

Memories of our Whitewater Rafting excursion

with Ouzel Outfitters in Blue River, Oregon in August.

This week while both girls were out for an evening, my husband and I decided to have one of our infamous "nosh nights".  Instead of just our typical go-to Genoa salami with Vermont sharp white cheddar cheese and rosemary garlic Triscuit crackers, I decided to take it up a notch and go for a little more fancy holidayesque platter...Crab Cakes with Dill Butter sauce, my favorite Stuffed Mushrooms and finished it off with Toasted Baguette slices with Fig Jam, Proscuitto and Cambozola Cheese, (which by the way is now my daughter's new favorite high end lunch...forget the basic grilled cheese sandwich, she is completely addicted to this.

These mushrooms are elegant enough for an 

upcoming New Year's Eve party or 

simply perfect for stay at home date night.

Stuffed Mushrooms

1 pound white, button mushrooms
1 cup Italian seasoned panko breadcrumbs
2 Tbl. butter
1 small onion, finely diced
2 garlic cloves, finely diced
1/2 cup finely grated Parmesan cheese
1/2 cup mozzarella cheese
1/4 cup chopped fresh parsley

Preheat oven to 400 degrees.

Wash and dry mushrooms well.  Pull stems from mushroom caps (set caps aside).  Finely chop the mushroom stems.

In a large saute pan, melt the butter over medium-high heat.  Add the chopped stems, onion and garlic.  Saute about 10 minutes until onion starts to turn light golden brown.  Turn heat to medium and add the panko crumbs and saute another 4 minutes.  Remove from heat and add the Parmesean and Mozzarella cheeses.  Stir well until cheeses have melted into the mushroom/onion mixture.

Spoon (about 1 heaping Tablespoon) each mushroom cap with the filling, pressing gently.  Bake on a parchment lined cookie sheet for 20 minutes (check after 10 minutes), until mushrooms are tender and stuffing is gold brown.

One Year Ago: Blueberry-Banana Muffins
Two Years Ago: Rouladen

Sauteed Chicken with Olives and Roasted Mushrooms with Garlic & Thyme

During our weekend visit with Steve and Leslie while the guys went golfing, Leslie and I had the pleasure of attending Sur La Table's Cooking School in Boulder.  I signed us up for their class of "Fast & Fabulous Chicken Dishes".  I feel that we can never get enough opportunities to keep learning and soaring in whatever we enjoy doing, be it our careers or hobbies.

Our chef/instructor was fabulous.  I loved her humor, personality and candor.  She told amazing stories and captured our attention at every moment. We even exchanged grease burn stories and showed our battle scars on our arms and hands...I felt like such an accomplished chef.

I worked hard for those cooking scars and there was this unspoken respect.  Okay, maybe I am exaggerating a little - but a girl can dream, right?  Back to the cooking part...we made four different chicken dishes and this one rocked it.  I loved all the flavors and it was so easy for a weeknight dish, yet impressive enough that you could serve to guests.

Sauteed Chicken with Olives
Courtesy of Sur La Table

2 Tablespoons canola or vegetable oil
4 (5-ounce) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
2 medium shallots, peeled and sliced
1 medium garlic, peeled and minced
2 teaspoons minced thyme
1 cup low-sodium chicken broth
1/2 cup coarsely chopped pitted Kalamata olives
2 Tablespoons minced flat-leaf parsley

Place a large skillet on the stove over medium-high heat and add 1 Tablespoon of the oil.
* Chef's Tip:  Dry the chicken really, really, really well before you put it in hot pan.
When the oil is shimmering, generously season both sides of the chicken with salt and pepper.  Add the chicken to the pan, presentation side down first and cook until brown, about 3 minutes.  Turn the chicken and cook on the other side, about 2 minutes longer.  Transfer the chicken to a plate, reserving the skillet.

Add the remaining 1 Tablespoon of oil to the skillet.  When the oil is shimmering, add the shallots and cook until tender, about 2 minutes.  Add the garlic and thyme and cook until fragrant, about 1 minute.  Return the chicken to the skillet, presentation side up.  Add the broth, bring to a boil then reduce the heat until simmering and cook until the chicken is cooked through, about 6-8 minutes.  Taste and adjust seasoning with salt and pepper.  Stir in the olives.

Place the sauteed chicken onto warmed serving plates. Spoon olive mixture over the top, sprinkle with parsley and serve immediately.


* These mushrooms are super delicious and go with everything!!

Roasted Mushrooms with Garlic & Thyme

16 mushrooms (white button or baby bella), cleaned and dried well
3 Tablespoons olive or canola oil
2 cloves garlic, chopped very finely
3 Tablespoons butter, softened
2 Tablespoons fresh thyme, chopped
1/2 teaspoon garlic powder
5 Tablespoons Panko Japanese breadcrumbs
1-1/2 Tablespoons freshly squeezed lemon juice
pinch of salt 
pinch of freshly ground black pepper

Preheat oven to 400 degrees.  Lightly fry the mushrooms, cap-side down, in hot oil for 2-3 minutes.

Arrange the mushrooms in a 9x13 cooking dish with the stalks facing upwards.

In a small bowl, mix together the butter, garlic, thyme, lemon juice, garlic powder, salt and pepper.

Spoon a little of the garlic butter mixture on to each mushroom, then lightly press the breadcrumbs on top.

Bake in the oven for 15 minutes or golden around the mushroom cap.