Fennel & Shrimp Fra Diavolo

May 29, 2015 Leave a Comment
Fennel & Shrimp Fra Diavolo

Fennel & Shrimp Fra Diavolo

 

Sweet shrimp and fennel is just the thing to pair with this spicy, garlicky tomato sauce.  If you’re not a fan of heat, adjust the amount of crushed red pepper to taste.

 

Fennel & Shrimp Fra Diavolo Recipe

 

Fennel & Shrimp Fra Diavolo

8 oz. whole-wheat penne

¼ cup extra-virgin olive oil

1 small onion, sliced

1 medium fennel bulb, cored and sliced, fronds chopped and reserved

4 large cloves garlic, grated or minced

1 tsp. crushed red pepper

¾ tsp. Italian seasoning

½ tsp. salt

¼ tsp. ground pepper

1 can (28 oz.) diced tomatoes

1 lb. raw shrimp (21-25 count), peeled and deveined

 

Bring a large pot of water to a boil.  Add penne and cook according to package directions.  Drain, return to the pot and cover to keep warm.

Meanwhile, heat oil in a large skillet over medium heat.  Add onion and fennel and cook, stirring, until starting to soften, about 5 minutes.  Add garlic, crushed red pepper, Italian seasoning, salt and pepper and cook for 1 minute more.  Add tomatoes and their juice; bring to a simmer.  Cook, stirring occasionally, for 10 minutes.  Add shrimp and cook, stirring occasionally, until the shrimp is just cooked through, about 4 minutes.

Stir about ½ cup of the tomato sauce into the pasta to lightly coat it.  Divide among 4 pasta owls and top with the remaining shrimp and sauce.  Serve sprinkled with chopped fennel fronds, if desired.           4 servings

 

(Recipe for Fennel & Shrimp Fra Diavolo came from Eating Well Magazine, 2015)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , ,

Sweet & Spicy Chicken Wings

October 26, 2014 Leave a Comment
Sweet & Spicy Chicken Wings

Sweet & Spicy Chicken Wings

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

The meat literally falls off the bones of these wings!!  Spice lovers will get a kick out of the big sprinkling of red pepper flakes.

             Sue Bayless                                                                                        Prior Lake, Minnesota

 

Sweet & Spicy Chicken Wings Recipe

Sweet & Spicy Chicken Wings

3 lbs. chicken wings

1 ½ cups ketchup

1 cup packed brown sugar

1 small onion, finely chopped

¼ cup finely chopped sweet red pepper

2 Tbsp. chili powder

2 Tbsp. Worcestershire sauce

1 ½ tsp. crushed red pepper flakes

1 tsp. ground mustard

1 tsp. dried basil

1 tsp. dried thyme

1 tsp. pepper

 

Cut wings into three sections; discard wing tip sections.  Place chicken in a 4 quart slow cooker.  In a small bowl, combine the remaining ingredients.  Pour over chicken; stir until coated.  Cover and cook on low for 5-6 hours or until chicken juices run clear.         2 ½ dozen

 

(Recipe for Sweet & Spicy Chicken Wings was on www.tasteofhome.com, 2014)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , ,

Hot ‘n’ Spicy Flank Steak

May 29, 2014 Leave a Comment

 

Hot 'n' Spicy Flank Steak

Hot ‘n’ Spicy Flank Steak

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

With its flavorful marinade, this flank steak makes a succulent meal.  I received this recipe from a friend, and it’s a family favorite ever been since.

             Julee Wallberg                                                                 Salt Lake City, Utah

 

Hot ‘n’ Spicy Flank Steak Recipe

Hot ‘n’ Spicy Flank Steak

3 Tbsp. brown sugar

3 Tbsp. red wine vinegar

3 Tbsp. sherry of reduced-sodium chicken broth

3 Tbsp. reduced-sodium soy sauce

1 Tbsp. canola oil

1 ½ tsp. crushed red pepper flakes

1 ½ tsp. paprika

1 ½ tsp. chili powder

1 ½ tsp. Worcestershire sauce

¾ tsp. seasoned salt

¾ tsp. garlic powder

¾ tsp. dried parsley flakes

1 beef flank steak (1 ½ Lb.)

 

In a large bowl, combine the first 12 ingredients.  Pour 1/3 cup marinade into a large resealable plastic bag; add steak.  Seal bag and turn to coat; refrigerate for 1-3 hours, turn the steak over every hour.  Cover and refrigerate remaining marinade for basting.

Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.  Grill steak, uncovered, over medium heat or broil 4 inches from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145 F.; medium 160 F.; well-done, 170 F.), basting frequently with remaining marinade.  Let stand 5 minutes before slicing.  Thinly slice steak across the grain.               6 serving

 

(Recipe for Hot ‘n’ Spicy Flank Steak was on www.tasteofhome.com, 2014)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , ,

Shrimp & Tortellini in Tomato Cream for Two

February 14, 2014 Leave a Comment
Shrimp & Tortellini in Tomato Cream for Two

Shrimp & Tortellini in Tomato Cream for Two

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

This shrimp and pasta combination is one of my husband’s favorites.  It’s healthy, and he doesn’t even know it.  It’s easy to double for company.

          Mary Kay LaBrie                                                                               Clermont, Florida

 

Shrimp & Tortellini in Tomato Cream for Two Recipe

Shrimp & Tortellini in Tomato Cream for Two

3 cups refrigerated cheese tortellini

½ lb. uncooked medium shrimp, peeled and deveined

1 ½ tsp. olive oil, divided

1 tsp. grated lemon peel

1/8 tsp. pepper

Dash crushed red pepper flakes

1 shallot, chopped

1 garlic cloves, minced

1 can (14 ½ oz.) no-salt-added diced tomatoes, undrained

½ cup clam juice

¼ cup white wine

1 Tbsp. balsamic vinegar

2 fresh thyme sprigs

2 Tbsp. grated Parmesan cheese

2 Tbsp. half-and-half cream

5 fresh basil leaves, thinly sliced

1 Tbsp. minced chives

Shredded Parmesan cheese and minced fresh parsley, optional

 

Cook tortellini according to package directions.  Meanwhile, in a small nonstick skillet, cook shrimp in 1 teaspoon oil until shrimp turn pink.  Stir in the lemon peel, pepper and pepper flakes.  Remove and keep warm.

In the same skillet, cook shallots in remaining oil over low heat for 10-15 minutes or until golden brown, stirring occasionally.  Add garlic; cook 1 minute longer.

Add the tomatoes, clam juice, wine, vinegar and thyme.  Bring to a boil; cook until liquid is reduced by half, about 10 minutes.  Remove from the heat; discard thyme springs.  Stir in the cheese blend, cream, basil, chives and shrimp.

Drain tortellini; stir into shrimp mixture.  Sprinkle with shredded cheese and parsley if desired.

2 servings

 

(Recipe for Shrimp & Tortellini in Tomato Cream for Two was on www.tasteofhome.com, 2014)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , , , ,

Sweet and Spicy Wings

January 30, 2014 Leave a Comment
Sweet and Spicy Wings

Sweet and Spicy Wings

 

Get ready for the Super Bowl with the Seahawks vs. Broncos on Sunday, February 2, 2014.  Here’s another recipe that will satisfy hungry football fans.

 

Sweet and Spicy Wings Recipe

Sweet and Spicy Wings

 

¾ cup cherry preserves

¼ cup balsamic vinegar

1 tsp. garlic powder

1 tsp. salt

¼ tsp. crushed red pepper flakes (or more to taste)

3 lbs. chicken wings

¼ cup cilantro (or parsley), chopped

Preheat the oven to 425 F.  Coat a large rimmed baking sheet pan with cooking spray.  Top with a wire rack (such as a baking cooling rack) and spray the rack.

Combine the preserves, vinegar, garlic powder, salt and red pepper flakes in a bowl; toss with the wings.

Arrange them in a single layer on the on the wire rack and bake in the center of the oven until cooked through, 25 minutes.  Just before serving, sprinkle with the cilantro.          8 servings

 

(Recipe for Sweet and Spicy Wings came from the Newsday, January 30, 2014)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , ,

To the Top