Roasted Tomatoes with Shrimp and Feta

The theme of a recent recipe swap was pasta, and I received this recipe from Real Simple.  Although the original recipe does not contain pasta, the sender puts it over pasta.  Despite this recommendation, I wanted a nice light meal for the brutal heat we've had the past few days, and instead served it with bread to sop up the yummy juices.

This was a pretty big hit, considering the 2 year old couldn't get enough shrimp--I think he ate more than I did--but my little tomato fan wouldn't even touch the roasted tomatoes.  My husband loved the juice with the bread, but wasn't over the moon about the shrimp and didn't really like the tomatoes.  The 4 year old was in a funk and wasn't much interested in eating, though he did say the shrimp was good.

As for me, I thought it was a great meal; the tomatoes were so sweet and a perfect complement to the shrimp.  I don't typically like feta, but it was a wonderful flavor choice here.  If I was making this for just my husband and I, I would probably add some spice next time with a dash or two of crushed red pepper.

In all, this is a nice and light, solidly good recipe!

Roasted Tomatoes with Shrimp and Feta  Source:  Real Simple

Ingredients

• 5  large tomatoes, cut into eighths
• 3  tablespoons  olive oil
• 2  tablespoons  minced garlic
• kosher salt and black pepper
• 1 1/2  pounds  medium shrimp, peeled and deveined
• 1/2  cup  chopped fresh parsley
• 2  tablespoons  lemon juice
• 1  cup  Feta, crumbled
• crusty bread, for serving

Directions

1. Heat oven to 450° F. Place the tomatoes in a large baking dish and spoon the olive oil and garlic over them.
2. Sprinkle with ¾ teaspoon each salt and pepper and toss. Roast on top rack of oven for 20 minutes.
3. Remove baking dish from oven and stir in the shrimp, parsley, and lemon juice. Sprinkle with the Feta.
4. Return the dish to oven until the shrimp are cooked through, 10 to 15 minutes. Serve warm with the bread.

Cookies and Cream ice cream

Several years ago, my in laws took us to a restaurant that featured a dessert called "Ice cream soup."  I suspect the creator was having an ice cream night like mine when she came up with the concept.  See, I haven't used my ice cream maker in some time... probably in at least a year... and kinda forgot how exactly to work it.  For whatever reason, the recipe came out like soup, through no fault of the recipe itself.  It's tasty soup, of that I assure you, and it's sitting in the freezer in hopes of freezing up and being more ice cream than soup.

I made this for the recipe swap, the theme of which was again "Secret Recipe Swap."  For such a swap, we are assigned a blog rather than a recipe, and can blog anything we find there.  I chose to make my favorite kind of ice cream, Cookies and Cream, which Jey received in another Swap from Melissa!

Ironically, cookies and cream is my favorite ice cream while I dislike the famous cookie that tends to be part of the cookie side of cookies and cream ice cream.

So, a picture is coming as soon as the soup is less soup-y.  Thanks to Sarah for hosting another swap and Jey for a great recipe and a great blog!

Cookies and Cream Ice Cream Source: I Was Born to Cook   via The Jey of Cooking

• 2 Cups Whole Milk
• 2 Cups Heavy Cream
• 1 Cup Sugar, divided
• Pinch of Salt
• 1 1/2 tsp. Vanilla
• 5 Egg Yolks
• 12 Oreos

Whisk together the milk, cream, 1/2 cup sugar, salt and vanilla in a medium saucepan over medium-low heat.  Bring the mixture just to a boil.
While the mixture is heating, add the egg yolk and remaining 1/2 cup sugar to a medium bowl.  Whisk together until the mixture is pale and thick.
Whisking constantly, add about 1/3 of the hot mixture to the yolk/sugar mixture.  Repeat with another 1/3, then returned the combined base to the saucepan.
Stir constantly with a wooden spoon over low heat until it coats the back of the spoon.  Be careful not to boil or the yolks will overcook.  It should only take a few minutes.  Remove from heat and bring to room temperature.  Cover and refrigerate 1 to 2 hours, or overnight.
When you are ready to make the ice cream, pulse the Oreos in a food processor until you achieve your desired crumb size.  Process and freeze the ice cream base according to the manufacturer’s instructions.  Add the cookie crumbs 5 minutes before finishing.
Transfer the ice cream to an airtight container and place in freezer until your desired consistency is reached.

Recipe Swap: Cajun Chicken Pasta

For this week's swap, the theme was Noodles. I received a recipe from the healthier food focused blog, Prevention RD, whose photography and recipes are always beautiful.

I was given her recipe for Cajun Chicken Pasta, and it looked like a real winner. Who can deny the wonder of a healthful, delicious, and FAST meal?

Indeed, it was exactly that; the recipe took less than 30 minutes (once I finished chopping, which can easily be done the night before), and it was delicious.  It was a bit on the too spicy side for the kiddos, though my four year old said it was "delicious but too spicy," and my husband and I could have handled less spice too.  Next time I make this (oh yes, there WILL be a next time), I will probably use the two teaspoons that season the chicken and leave it at that.  Speaking of spices, I used Essence of Emeril, which I had sitting in the cabinet and it was perfect.

I also brought this in as leftovers for lunch club, and found that the spice had mellowed substantially, so if you're planning to make this in advance, rock those 4 teaspoons!

Thank you to Sarah for hosting another fun swap and Nicole for a delicious and healthful recipe.

Cajun Chicken Pasta taken from Prevention RD, who heavily adapted from All Recipes and Ommy Noms

10 oz whole wheat linguine
1 lb boneless, skinless chicken breasts
4 tsp Cajun seasoning
1 Tbsp extra-virgin olive oil
1 red bell pepper, sliced into strips
1 green bell pepper, slices into strips
1 large yellow onion, halved and thinly sliced
3 garlic cloves, minced
1 1/2 cups half-and-half
1 T fresh basil

Directions:

Bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.

Meanwhile, cut chicken breasts into thin strips and season with 2 teaspoons of cajun seasoning. In a large skillet over medium heat, saute the chicken in the olive oil for 4-5 minutes or until no longer pink.

Add the onion and saute 1-2 minutes. Add the garlic and saute an additional minute. Add red and green bell peppers. Saute for 2 to 3 minutes, until peppers are slightly tender.

Add the half-and-half and basil, bring to a boil. Add the cooked linguine, tossing to allow the half and half to cook into the al dente pasta. Add the remaining 2 teaspoons of cajun seasoning. Yield: 6 servings (about 1 1/2 cups each).

Swap: Grilled Chicken Drumettes wth Pineapple Pomegranate BBQ Sauce

I've never heard of a "drumette."  I went to the store and looked for a package of drumettes, and couldn't find any.  I went to another store, and this time I ran into the butcher and asked him.  Many minutes later, I learned that drumettes are a drumstick looking part of the chicken wing; I picked up a package of wingettes, which included the "drumette" as well as the more traditional wing.

I seriously thought they were little drumsticks of some kind when I ordered wings.

This week's swap was BBQ, and I received Jey's recipe for Grilled Chicken Drumettes with Pineapple Pomegranate BBQ Sauce.  I made it on a particularly gorgeous spring day; the kind of day that you just want to be outside and grilling makes perfect sense.

Although it looks like a recipe that would take a long time to come together, it was fairly easy and quick to do.

And it was delicious.  It seems more like an appetizer than a dinner, though we very much enjoyed it as a dinner anyway.  The glaze is perfect on any kind of chicken, and I might put it on baked chicken sometime; Jey mentioned it's really good on burgers!

Thanks to Jey for getting me schooled on what drumettes are and for a delicious recipe, as well as to Sarah for hosting another fun swap!

Grilled Chicken Drumettes with Pineapple Pomegranate BBQ Sauce – adapted from About.com 
by Jey at The Jey of Cooking

• 2 Tbsp. Butter
• 1 Sweet Onion, finely chopped
• 1/3 Cup Brown Sugar, packed
• 2 Tbsp. Dry Mustard
• 1 Cup Cider Vinegar
• 1/2 Cup Ketchup
• 2 Tbsp. Tomato Paste
• 1 8oz Can Crushed Pineapple, undrained
• 1 Cup POM Wonderful Pomegranate Juice
• Juice of 1 Lime
• 2 Tbsp. Soy Sauce
• 1 Tbsp. Worcestershire Sauce
• 1 Package Chicken Drumettes

Melt the butter in a medium saucepan over medium high heat.  Add onions and saute until soft and translucent.  Add in all other ingredients except for chicken drumettes and mix until well combined.  Reduce heat to medium and cook until sauce has reduced and thickened, about 45 minutes.
Preheat grill to medium high heat.
Place chicken drumettes on the grates and grill 20-25 minutes, turning once, and brushing the sauce on during the last 5 minutes of cooking.  Serve with additional sauce on the side.

Recipe Swap: Chicken Parm Burgers

Participating in recipe swaps can be kinda tough when the other main eater in the house has so many won't eats that are so common.  Enter the Secret Recipe Club inspired swap; participants can select ANY recipe from the assigned blog to make.

I was excited to received Does Not Cook Well with Others, because I've made one of her recipes once before and not only did I love it and my lunch club ladies love it, but the whole lunch room was telling me how great it looked and smelled.

I was even more excited when I saw that she had a Chicken Parm Burger, which seemed like a super easy take on the chicken parm sub my husband would request for his last meal.  In fact, he was late for dinner, in one of those "Go ahead and eat without me; I'm not sure what time I'll be home" kind of things, so I enticed him with a photo and a note that it was "Chicken Parm Monday!!"  Yes, this is the kind of photo I use to entice my husband home.

Anyway, this was outstanding and so easy to put together--I say this having done so with two kidlets to "mind" and no adult help in said minding... so very Betty Draper of me.

Thank you to Coleen at Does Not Cook Well with Others for sharing the recipe, and to Sarah at A Taste of Home Cooking for hostessing another great swap!

Chicken Parmesan Burgers
Source: Slightly adapted from Bon Appetit via Does Not Cook Well with Others

Ingredients

• 4 Portuguese rolls
• 1/2c Italian style bread crumbs
• ½ cup grated Parmesan cheese
• 4 tablespoons minced fresh basil, divided
• ¾ cup purchased marinara sauce
• 12 ounces ground chicken
• 2 tablespoons extra-virgin olive oil, divided
• 1 tablespoon finely minced onion
• ¼ teaspoon kosher salt
• pepper to taste
• 4 slices (1 ounce each) mozzarella cheese

Directions

1. Combine bread crumbs and Parmesan in a pie plate, and mix in 2 tablespoons minced basil.
2. In a small saucepan, combine marinara sauce and remaining 2 tablespoons minced basil. Remove 1 ½ tablespoons sauce to a medium-sized mixing bowl.
3. To mixing bowl, add ground chicken, ½ tablespoon oil, onion and salt. Sprinkle with pepper, and gently combine. Shape into four patties, placing a divot in the patty. Coat with crumb mixture. Heat marinara sauce over medium heat, stirring occasionally.
4. Heat oil over medium heat in large nonstick skillet. Cook patties about 4 minutes on one side, then flip. Top with mozzarella cheese and cook an additional 3 minutes. Cover and cook an additional minute, until cheese is melted.
5. Place each burger on a roll, top with a spoonful of marinara, and serve up some delicious!

Roasted Asparagus

This week's recipe swap was a Celebrity Chef recipe.  I am so happy to have received a veggie side dish, since I'm always looking for great and easy ones.  I was sad to see it was asparagus, because while I love it, my husband won't eat it and I had a feeling my children would react the same way.

I thought this was delicious and couldn't possibly have been more simple.  Of course my husband didn't take any, but my children had no choice.  My 2 year old, who won't even try many foods, ate about one stalk while my 4 year old ate a few bites, especially after I called them "Truffala Trees."

Thank you so much to Dawn for this easy recipe from Ina Garten, and Sarah for hosting the swap.  Check out Sarah's blog for the whole Recipe Swap run down!



Roasted Asparagus with Parmesan Source:  Ina Garten via Simple Gourmet Cooking

2 1/2 pounds asparagus, ends trimmed

2 tablespoons olive oil

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/2 cup freshly grated Parmesan Cheese

lemon wedges, for serving

Preheat the oven to 400 degrees F.

Place asparagus in a single layer on a sheet pan. Drizzle asparagus lightly with olive oil and season with salt and pepper. Roast in the oven for 15 to 20 minutes, until tender. Sprinkle the Parmesan over the asparagus and return to the oven for another two minutes. Sprinkle lightly with lemon juice and serve with lemon wedges.

Adapted from Ina Garten

Tater Tot Casserole

Sometimes, swapping ingredients for what you have on hand works like magic and sometimes things don't work out well.  For me, choices I make for swaps in this situations don't work well, so I don't know what I was thinking when I tried to make some changes to this recipe for a recent recipe swap.

First, I used shredded potatoes I had in the freezer.  Next, I made my own condensed cream of mushroom and condensed cream of chicken soups. The result was something pretty terrible.  I feel so bad that I bombed a recipe so much for a recipe swap, and I'm really sorry for screwing up Amy's recipe!  It's a definite make another time, THE RIGHT WAY, though, because it sounds like a great recipe, and I'm not really sure why these changes didn't work out

Here's the original recipe, shared by Amy:
Tator Tot Casserole Source:  Amy

1 pound ground beef or ground turkey
1 onion, chopped
salt and pepper to taste
tater tots
1 can condensed cream of mushroom soup
1 can condensed cream of chicken soup
shredded Cheddar cheese

1. Brown ground meat with onion and some salt and pepper
2. Line a 9 x 13 casserole dish with frozen tator tots
3. Mix soup in with the meat and pour over the tator tots.
4. Sprinkle top with shredded cheese.
5. Put in 350' oven for about 45 minutes

Mexican Stuffed Shells

When I saw that a message board to which I belong was doing a recipe swap with the theme of pasta, I figured it was time to give it a try again.  I couldn't possibly have been more thrilled than I was when I received Mexican Stuffed Shells from Jaida at Sweet Beginnings; it looked like it would be perfect for my family and definitely something I'd never have considered making on my own... but should have!

When I went to the store, I looked at the taco sauce ingredients and thought, "Self, you can totally make this at home."  So I went to the internet and came across this taco sauce, which was way cheaper than what I'd have bought at the store.  I also used  taco seasoning I made; no packet!

My husband commented that it tasted much better when he ate it with the sour cream, that he liked the creaminess.  This could have been because of my having used turkey which made it drier than if I'd used beef?

Thank you so much to Sarah for hosting; check out her blog for the Roundup!

Mexican Stuffed Shells Source:  Sweet Beginnings

Ingredients

• 1 lb. ground turkey
• 2T taco seasoning 
• 4 oz. Neufchatel cream cheese
• 14-16 jumbo pasta shells
• 1.5 cup salsa
• 1 cup taco sauce (I accidentally used the whole thing)
• 1 cup shredded cheddar cheese
• 1 cup shredded Mexican cheese
• 3 green onions
• Sour cream
• Black olives

Preparation

1. Preheat oven to 350°.
2. In a frying pan cook ground turkey; add taco seasoning and 1 cup of water and simmer until liquid is almost gone.  Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely. 
3. While ground turkeyis cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.
4. Pour salsa on bottom of 9×13 baking dish.  Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce.  Cover with foil and bake for 30 minutes.
5. After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed.  Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.