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)

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Spicy Turkey Chili

October 8, 2013 Leave a Comment
Spicy Turkey Chili

Spicy Turkey Chili

 

“This peppery chili is not for the faint of stomach.” It’s saucy and satisfying—according to my daughter, it’s the one thing she can taste when she has a cold.  It also freezes very well.

        Margaret Shauers                                                           Great Bend, Kansas

 

Spicy Turkey Chili

2 lbs. ground turkey or turkey sausage

1 large onion, chopped

4 garlic cloves, minced

2 cans (16 oz. each) chili beans, undrained

2 cans (15 oz. each) tomato sauce

1 can (28 oz.) crushed tomatoes

1 ½ cups beef broth or beer

2 to 3 Tbsp. chili powder

2 tsp. Italian seasoning

¼ to ½ tsp. cinnamon

1 jalapeno pepper, finely chopped

Dash cayenne pepper

 

In a Dutch oven or large soup kettle, cook the turkey, onion and garlic over medium heat until meat is no longer pink; drain.  Add remaining ingredients.

Bring to a boil; reduce heat.  Simmer, uncovered, for 45 minutes, stirring occasionally.      12-14 servings

(Recipe for Spicy Turkey Chili came from tasteofhome.com)

 

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Herb-Baked Fish

January 6, 2013 Leave a Comment
Herb-Baked Fish

Herb-Baked Fish

Herb-Baked Fish/Ann Marie VanOostendrop/The Greco Family “Cook”Book 

Herb-Baked Fish

1 ½ cups chicken bouillon, hot

½ cup rice, uncooked regular

¼ tsp. Italian seasoning

¼ tsp. garlic powder

1 (10 oz. pkg.) broccoli, frozen, thawed and drained

1 can fried onions

1 Tbsp. Parmesan cheese

1 Lb. (any kind) fresh fish fillets

Paprika, to taste

Cheddar cheese, as desired

Combine hot bouillon, rice seasoning, and garlic powder in an 8×12” baking dish.  Bake uncovered for 10 minutes.  Top with broccoli, ½ can onions and Parmesan cheese.  Place fish (I usually use Orange Roughy or Haddock) diagonally down center of dish, sprinkle with paprika, and bake covered 375 F. for 20-25 minutes.  Loosen rice with fork, top with cheddar cheese and the rest on the onions.  Bake 3 more minutes (uncovered) until golden brown.

(Recipe for the Herb-Baked Fish was in the Greco Family “Cook”Book, Ann Marie VanOostendrop, 1998.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Cheesy Garlic Hot Roll Braid Recipe

November 12, 2012 1 Comment

Cheesy Garlic Hot Roll Braid

I enjoy baking, as you know by now.  Back in 1987 (25 years ago), after looking through a Pillsbury cookbook, I found a recipe for bread that was out of this world.  It was Cheesy Garlic Hot Roll Braid, I liked the bread so much, that I made it 6 time throughout the year.  Try it…I know you will enjoy it…and probability make it a few more times.

Cheesy Garlic Hot Roll Braid Recipe

Cheesy Garlic Hot Roll Braid

1 pkg. Pillsbury Hot Roll Mix

¾ cup hot tap water (110 to 120 F.)

½ cup sour cream

1 egg yolk

Filling:   1/3 Parmesan cheese

1 Tbsp. instant minced onion

½ to ¾ tsp. garlic powder

½ tsp. Italian seasoning

¼ tsp. paprika

2 Tbsp. margarine, softened

Topping:   1 egg white, slightly beaten

1 Tbsp. water

1 Tbsp. sesame seed

Grease large cookie sheet.  In large bowl, combine yeast from foil packet with flour mixture; blend well.  Stir in ¾ cup water, sour cream and egg yolk until dough pulls cleanly away from sides of bowl.  Turn dough out onto lightly floured surface.  With greased or floured hands, shape dough into a ball.  Knead dough 5 minutes until smooth.  Cover with large bowl; let rest 5 minutes.  In small bowl, combine all filling ingredients except margarine; mix well.  Set aside.

On floured surface, roll dough to 13×11 inch rectangle.  Spread with margarine; sprinkle evenly with filling.  Fold 13 inch sides to center, overlapping 1 inch.  Press center and edges to seal.  Place, seam side up, on prepared cookie sheet.  Cut 1 inch wide strips on longest sides of rectangle to within 1 inch of center.  (Do not cut through center.)  To give braided appearance, fold strips of dough at an angle, alternating from side to side.  Pinch ends to seal.  In small bowl, combine egg white and 1 tablespoon water; brush over top of loaf.  Sprinkle with sesame seed.  Cover loosely with plastic wrap a cloth towel.  Let rise 25 to 30 minutes on wire rack set over large pan to which hot tap water has been added.

Heat oven to 375 F.  Bake 20 to 30 minutes or until deep golden brown.  Immediately remove from cookie sheet; cool on wire rack.       1 (28 oz.) loaf

 

(Recipe for the Cheesy Garlic Hot Roll Braid was in Pillsbury 100 Prize Winning Bake-Off Recipes, 1987)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Cheesy Garlic Hot Roll Braid, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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