Stir Fried Shrimp with Basil and Garlic

Fiery, garlicky, gingery and delicious!  This super fast meal will leave you satisfied and reaching for the nearest cold beverage to quench the burn (I recommend a good beer).  A short ingredient list makes this an affordable meal that will sate your need for seafood.  Serve with any rice of your choice; hot cooked brown rice is shown here.

Stir Fried Shrimp with Basil and Garlic

1 - 1 1/2 lb. large shrimp (16 - 20 ct.), peeled, deveined and tails removed

2 tbsp. peanut or other neutral oil

1 tbsp. minced garlic

1 tbsp. minced peeled fresh ginger

1 tsp. red pepper flakes, or to taste

1/4 - 1/3 cup chopped fresh basil or cilantro

1/4 - 1/2 cup liquid**

Kosher salt and freshly ground black pepper, to taste

Minced fresh basil, cilantro, chives or scallions

Rinse the shrimp and pat them dry.

Heat a wok or large skillet over high heat.  Pour in the oil.  Almost immediately, add the garlic, ginger and red pepper flakes.

Cook, stirring once or twice, until the garlic begins to color, about 15 seconds.  Add the shrimp and cook until it is opaque.  Season with salt and pepper to taste.

Add the basil or cilantro and the liquid of choice.  Stir, taste and adjust the seasonings.  Garnish with fresh basil, cilantro, chives or scallions.

Serve immediately with hot cooked rice.

Serves 4

NOTE:  Fish, shrimp, chicken and vegetable stocks, dry white wine or water can be used as cooking liquids.  A combination can also be used.  Preferably, use fish or shrimp stock to better complement the dish.  You can find canned fish stock in the store but if you want shrimp stock, you will have to make your own.

Egg Noodles with Garlic and Breadcrumbs

Flavorful, simple and quick, this is a meal you can have on the table in less than 30 minutes.  It is wonderful if you're in the mood for vegetarian fare or can be used as a side dish with meat-based dishes.  It makes a LOT of food, so it can easily serve 4 as a main dish and 6 to 8 as a side dish.

Egg Noodles with Garlic and Breadcrumbs

½ - 1 stick unsalted butter

1 cup dry unseasoned breadcrumbs

1 – 2 cloves garlic, minced

1 tbsp. chopped fresh parsley

1 lb. fresh egg noodles or dried, cooked to al dente

Melt in a medium skillet over low heat until the foam subsides, the butter.

Add the breadcrumbs and garlic, stirring until the breadcrumbs begin to brown.  Stir in the parsley.

Toss with the cooked egg noodles and serve immediately.

Serves 6 – 8

NOTE:  If you’re looking to cut down on the butter, you can always do measurements of half butter and half olive oil.  The butter will provide flavor and richness, and the olive oil will help keep the butter from burning.  If you don’t want to use any butter, you may certainly use all olive oil to brown the breadcrumbs, but I’d suggest having butter on the side for anyone who may want to add it to their noodles.  Also, if you happen to be a garlic lover like me, feel free to add as many cloves of garlic as you'd like.  For a twist, roast a garlic bulb and use roasted garlic cloves in place of raw garlic!

Dairy Free Chocolate Cake (Vegan)

This is a rich, moist and dense cake that is sure to satisfy everyone's sweet tooth, regardless of dietary restrictions.  If serving to a non-vegan crowd, accompany with a scoop of good quality vanilla ice cream, frozen custard or frozen yogurt.  

Dairy Free Chocolate Cake (Vegan)

1 ½ cups flour

1 cup + 2 tbsp. sugar

6 tbsp. unsweetened nonalkalinized cocoa

1 tsp. baking soda

1/8 tsp. salt

1 cup cold water

¼ cup vegetable oil (or other neutrally flavored oil)

1 tbsp. white vinegar

2 tsp. vanilla

Preheat the oven to 350 degrees.  Grease and flour one 8 x 8” pan or line the bottom with wax or parchment papers.

Sift the dry ingredients into a large bowl.  Combine the wet ingredients except for the vinegar in another bowl, then add to the dry ingredients.

Stir until smooth.  Add the vinegar and stir a few times - just until blended.  Immediately scrape the batter into the pan and spread evenly.

Bake until a toothpick inserted into the center comes out clean, 25 – 30 minutes.  Slide a slim knife around the cake to detach it from the pan.  Invert the cake and peel off the paper liner, if using.  Let cool right side up on the rack.  Serve plain, dusted with confectioner’s sugar or frost with a cookie icing flavored with rum, brandy or coffee liqueur. 

Alternatively, you can leave the cake in the pan to cool, then slice and serve as desired.

Serves 8

Herb Roasted Chicken Breasts & Baked Cheese Grits

I was in the mood for a Southern-style meal and found two new recipes I wanted to try.  The chicken breasts are highly seasoned using savory herbs like thyme, rosemary and sage.  There's a distinct zing from the addition of lemon juice and the flavor explosion is going to leave you wanting more.

The cheese grits are a wonderful accompaniment.  The flavor of cheese isn't overpowering but isn't exactly subtle.  In the aftertaste you'll discover the pleasant heat of cayenne pepper - if you like your food spicier, by all means, increase the amount of cayenne.  

Make sure to have a supply of good beer on hand...serving the grits along with the chicken requires a great beverage!

Herb Roasted Chicken Breasts (Recipe Adapted from Ina Garten)

1 whole bone-in, skin-on, split chicken breast (2 breasts)

2 tbsp. olive oil

1 tbsp. minced garlic (3 cloves)

2 tsp. fresh lemon juice

2 tsp. dry mustard

1 tbsp. chopped fresh rosemary leaves

1 tbsp. chopped fresh sage leaves

1 tsp. chopped fresh thyme leaves

1 1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

Preheat the oven to 350 degrees.

Wash and pat dry the chicken breasts.  Use a meat cleaver or good kitchen shears to split the breast down the middle.  Combine the olive oil, garlic, lemon juice, mustard, rosemary, sage, thyme, salt and pepper in a small bowl.  Rub the mixture evenly all over the skin side of the chicken.

Place on a shallow roasting pan and roast for 35 - 40 minutes, or until the juices run clear when pricked with a fork.  Cover the pan tightly with aluminum foil and let rest 10 minutes.

Serve hot with sides of your choice.  If desired, serve with a gravy.

NOTE:  The original recipe called for a whole turkey breast but since it was too cost prohibitive to do that, I used the bone-in chicken breasts.  

Baked Cheese Grits

5 cups water

4 tbsp. butter

1/2 cup chopped onion

1 clove garlic, finely minced

1 cup grits (not the quick cooking type)

1 tsp. kosher salt

2 cups Cheddar cheese, grated

1/2 cup milk

2 large eggs

1/4 tsp. cayenne pepper

In a large saucepan, bring the water to a boil.

Melt the butter in a small skillet over medium heat.  Add the onions and stir until the onions become translucent - about 5 minutes.  Stir in the garlic and cook for a minute more.

Remove from the heat.  Stir the grits into the boiling water along with the salt.  Cover and cook over low heat, stirring occasionally until thickened, about 20 minutes.

Preheat the oven to 350 degrees.  Grease a 2 quart casserole or soufflé dish.

Add the onion mixture to the grits along with the cheese, stirring well until blended.

Whisk the milk, eggs and cayenne together until blended.  Gradually stir into the grits.  Transfer to the casserole.  Bake until a toothpick inserted in the center comes out clean, 50 - 60 minutes.

Serves 4

NOTE:  This recipe makes a TON of food and can easily serve more than four; 6 to 8 smaller servings could easily be derived from a single batch.  You can also use whatever type of Cheddar you like - I used sharp to satisfy my own personal taste (but I'm betting extra sharp would be fantastic!).  Serve the grits with any grilled meats or as part of a Southern-style meal.