Monday, February 25, 2013

Menu Monday!

I'm linking up with Rachel to share some yummy recipes with you!

These were pretty good, but what was REALLY good was the Cilantro Cream Sauce that she suggested you make with them! OMG, that sauce was amazing!!! Travis was basically licking the bowl, haha. I think I'll be making the sauce again for sure!!

This was ok, but it was definitely a far cry from baked needed a little more sauce. But it wasn't too awful.

I liked this, but it basically just tasted like regular chili...but nothing's wrong with plain old chili, so it was good!

Ok, Mom, I know you are shocked that I would make a recipe with any kind of squash! But its been all the rage on pinterest, and I thought it might replace my love for pasta. It didn't. This was actually not my fav at all. It was wayyyyy too healthy for me. I ended up dumping way more parm on than the recipe called for just to give it a little flavor. I would only suggest trying this if you LOVE vegetables, especially squash! (AKA, my mom.)

Shrimp Scampi with Risi e Bisi

Ok, so I searched the internet high and low for this recipe, but I couldn't find it anywhere. It is from Teresa Guidice's cookbook, Fabulicious!: Fast & Fit. I am trying to make some Italian meals, so when we get to Italy, I will know what the heck is on the menu! I started with risi e bisi, because it is very common and is a big comfort food everywhere in Italy. I wanted to make sure I liked it...and I did! It was delicious! It went really well with the shrimp scampi.

Here are the recipes for both:

Easy Risi e Bisi
1 tablespoon extra-virgin olive oil
1 small onion, chopped
1 1/2 cups long-grain rice
3 cups reduced sodium chicken broth
1/4 teaspoon salt 
1 cup frozen thawed peas or cooked fresh peas
1/4 cup freshly grated Parmigiano-Reggiano or Parmesan cheese
1/4 teaspoon freshly ground black pepper

1. Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until the onion is translucent, about 4 minutes. Add the rice and stir well without browning, about 30 seconds. Add the broth and salt and bring to a boil.
2. Reduce the heat to medium-low and cover tightly. Simmer, without stirring, until the rice is tender and has absorbed the broth, about 18 minutes. 
3. Add the peas to the saucepan, but do not stir them in. Cover again and let stand for 5 minutes, so the steam in the pan heats the peas.
4. Stir with a fork to combine the peas and fluff the rice. Stir in the Parmesan cheese. Season with the pepper. Serve hot.

Shrimp Scampi
1 tablespoon extra-virgin olive oil
2 garlic gloves, thinly sliced
1 1/2 pounds large shrimp, peeled and deveined
1/4 teaspoon salt
3/4 cup dry white wine
3 tablespoons freshly squeezed lemon juice
2 tablespoons finely chopped fresh oregano, basil, or Italian parsley
1/8 teaspoon red pepper flakes
3 tablespoons cold unsalted butter, cut into 1/2 inch cubes

1. Heat the oil and garlic together in a large skillet over medium heat until the garlic begins to color, about 1 minute. Season the shrimp with the salt. Add the shrimp to the skillet and cook, stirring occasionally, until the shrimp turns opaque around the edges, about 3 minutes.
2. Add the wine, lemon juice, oregano, and red pepper flakes and bring to a boil. Cook until the shrimp is opaque in the center, about 1 minute more. Remove the pan from the heat. Add the butter and stir, shaking the pan by its handle, until the butter is melted. Serve hot. 

Yum, yum, yum!!! I think all I'm going to eat in Italy is risi e bisi, and that would be fine with me! I'm allllll ready for my vacay now!!!!

1 comment:

  1. I've yet to try the spaghetti squash for the very reason you didn't like it, I'm worried about it lacking flavor!

    Thanks for linking up this week :)