Parsley Pesto

Parsley Pesto and Shrimp

When you hear the word pesto, you probably think basil. We love Basil Pesto here! However, the word roughly translates to “has been crushed.’ So, really you could use many herbs to make pesto. I am going to do just that.

This is Parsley Pesto. Which is made the exact same way as basil pesto except you use parsley! (Read that in my most sarcastic voice.) You also substitute walnuts for the traditional pine nuts. I used Pecorino Romano cheese because it has a sharper taste than does Parmesan. I thought parsley needed something sharper. You can use Parmesan if you want to though.

I put a pot of fettuccine on to boil. In the 12 minutes the pasta was boiling, I pan fried lightly salted shrimp and sweet, cherry tomatoes. Pan frying means that you fry the food without oil. This technique works best in a very hot cast iron pan and helps maintain the moisture in the food you are cooking. If you don’t have a suitable pan, use a sparing amount of olive oil to fry the shrimp. When I flipped the shrimp, I added about ¼ cup Parsley Pesto and ½ cup pasta water to the pan. I stirred everything until the pesto and the pasta water made a light sauce. I served the parsley Pesto Shrimp over the fettuccine and garnished the dish with toasted walnuts and more grated cheese. So very good!

Servings:  1 cup
Time:  10 minutes
Hardware:  Measuring cups and spoons, a food processor or blender, a strainer, a rubber spatula, and an airtight container

 Ingredients:

• 2 packed cups fresh parley
• 4 ounces of the best Pecorino Romano cheese you can afford
• 1/2 cup extra virgin olive oil
• 4 ounces of walnuts 
• 3 cloves garlic of garlic
• ½ teaspoon of salt

1.  Wash the parley leaves and set them aside in a strainer to dry.
2. Chunk up the cheese and place it and the in the food processor and pulse a few times until the cheese is the size of small gravel. Scrape the cheese into the container.
3. Place the garlic and the walnuts into the food processor and pulse 3 or four times. Scrape this onto the cheese.
4. Place the parsley and the salt into the food processor and turn on. The parsley will become almost a paste. You may need to stop and scrape the sides.
5. Add everything back into the processor and turn it on. With the processor still running, slowly add the olive oil. Everything should begin to blend.
6. Stop and scrape down the sides the spatula a few times. Taste and adjust the salt.
7. Store in the fridge until ready to use.

 

 

Honey Walnut Shrimp

Honey Walnut Shrimp

If you’ve ever eaten at Panda Express, you’ve probably had this dish. Crispy shrimp and glazed walnuts make a tasty combo. Now, you can have it at home, in the middle of the night, in your underwear.

Figuring out the sauce was the hard part. I know that Bang Bang Shrimp’s secret ingredient is mayo and to make Sweet and Sour Meatballs you need ketchup, so I went the condiment route. Mayo it is! Then honey and cream complete the simple sauce, which I will be serving over other dishes. Panda Express uses tempura batter, but I took a short cut. Easy is my favorite flavor.

Servings: 3-4

Time:  Prep: 20 minutes; Cooking:  20 minutes; Shrimp in 40 minutes

Hardware:  A measuring spoons and cups, a cutting board and knife, 3 deep bowls, a whisk, tongs, a skimmer or a slotted spoon, a saucepan, a deep, heavy skillet, a parchment covered, plate a paper towel covered plate, an oil thermometer

Ingredients:

• 1 cup water
• 1 cup granulated sugar
• 1 cup walnuts
• Salt & Pepper
• 1-pound large shrimp (peeled and cleaned)
• 2 large eggs
• 1 cup cornstarch
• ½ cup mayo
• 3 tablespoons honey
• 3 tablespoons heavy cream
• Oil to fill the large skillet halfway
• Cooked white rice and 2 green onions

1. Slice the green onion. Generously salt and pepper the shrimp. Set aside.
2. Bring the water and sugar to a boil over medium. When the sugar has dissolved, add the walnuts and boil for 3-4 minutes. Remove the walnuts with the slotted spoon and allow to cool on the parchment covered plate.
3. Add enough oil to fill the heavy skillet up halfway. Heat it on medium high. When the temperature reaches 375°, the pan is ready.
4. Beat the eggs in one bowl. Place the cornstarch in another. Dip the shrimp first in the egg mixture, then in the cornstarch and then place in the hot oil. Fry them for 3-5 minutes or until cooked through. Use the tongs to turn halfway through. Don’t crowd the shrimp. You may need to cook them in batches. Move them from the oil to the paper towel lined plate. Keep them warm in the oven on the lowest setting.
5. When the shrimp are finished whisk the mayo, honey and heavy cream together in the third bowl. Toss the warm shrimp and walnuts with the sauce.
6. To serve, place cooked white rice in a bowl, add some shrimp, walnuts and sauce, then garnish with slices of green onion.

Baked Brie with Apricots

Baked Brie with Apricots

Are you having people over for Christmas Eve or Christmas Day? Do you need a last-minute appetizer or snack? Baked Brie with Apricots is delicious, truly beautiful and so, so very easy.

I used bacon crumbles that are available in the salad dressing aisle, just to speed things up. However, when I am cooking bacon, I cook 2 extra slices. I then wrap those slices tightly in aluminum foil and place them in a Ziploc freezer bag. I use that bacon for recipes as needed.

Servings: 8 ounces of brie 10-12 bites (make two)

Hardware: A cutting board and knives, a small skillet, a microwave safe bowl (I used a glass measuring cup for easy pouring), a silicone spatula, a baking sheet, parchment paper, a serving platter and cheese spreaders or butter knives for serving

Time:  Active time 6 minutes; Cook: 13 minutes, brie in about 15 minutes

Ingredients:

• 8-ounce wheel of brie
• ¼ cup chopped pecans
• 2 teaspoon butter
• 2 slices of crumbled bacon
• 2 ounces of dried apricots
• ¼ cup apricot preserves
• Slices of baguette or crackers

1. Measure everything and set aside. Roughly chop the apricots
2. Cut a square of parchment that is 11”x11”. Preheat the oven to 350˚. Place the parchment paper on the baking sheet. Place the brie wheel in the center of the parchment paper. Place in the oven for 8 minutes.
3. While the brie is baking, melt the butter in the skillet over medium. Add the chopped pecans and toast until just golden. This should take about 1-2 minutes. Stir the whole time. Add in the bacon, stir and remove from the heat.
4. After the brie has baked for 8 minutes, sprinkle the chopped bacon, pecans and apricots on the cheese and return it to the oven for another 3 minutes.
5. While the brie is finishing, warm the preserves in the microwave safe dish until easy to pour. I microwaved mine for 1 minute on 50% power. Microwave at 15 second intervals after that until it is the proper consistency.
6. The cheese is very soft now, so be gentle. Carefully, using the parchment paper, slide the brie onto the serving platter. Use the silicone spatula to scoop up any wayward toppings and return them. Pour the warmed preserves over the brie and serve right away. Offer your guests slices of baguette or crackers.

Parmesan Rosemary Almonds

Parmesan Rosemary Almonds are another quick, last minute snack. If you have a nice jar, these also make a nice hostess gift for any parties you might attend. If you are making the nuts into a hostess gift, add a sprig of fresh rosemary to the jar as a decoration.

Parmesan Rosemary Almonds

Servings: 10 ounces of almonds

Hardware: 2 baking sheets, parchment paper or a silicone baking mat, a silicone spatula, a microwave safe mixing bowl, measuring spoons and cups, an airtight container, paper towels

Time:  Active time 6 minutes; Cook: 5-7 minutes, nuts in about ½ hour

Ingredients:

• 10 ounces of whole almonds
• 2 teaspoons butter
• 1 tablespoon + 1 teaspoon dried rosemary
• 1 teaspoon large granule salt (maybe more)
• ½ cup grated Parmesan cheese

1.  Melt the butter in the microwave safe mixing bowl. Toss the nuts and the tablespoon of rosemary until coated.
2. Cover one of the baking sheets in parchment paper or the baking mat. Line the other in 3 layers of paper towels.
3. Spread the nuts out in a single layer on the sheet lined with parchment and place in the oven. After 5 minutes, stir so that the outer nuts are moved to the center and the inner nuts are moved out. Return them to the oven but monitor them closely. As soon as most of the nuts are browned, remove them and spread them out in a single layer on the paper towel lined sheet. Immediately, sprinkle on the salt and remaining rosemary.
4. Allow the nuts to cool for about 20 minutes. Place them and the cheese in the air tight container and shake like crazy to coat. Taste and adjust the salt. Serve at room temperature.