Notable Weekly Meal

I think this is my new go to meal...I am always saying I need to eat more fish, but then I never get around to it until I go out to eat. This dish was so so easy and I had it for lunch every day this week. I just through it over some barley, and it was a filling and delicious meal. I really recommend this one; my coworker also suggested it for dinner parties.

Shrimp and White Bean Cassoulet

Ingredients:

Shrimp and White Bean "Cassoulet"

• 3 tablespoons olive oil , divided
• 2 leeks , white and light green parts only, thinly sliced
• 2 cloves garlic , minced
• Pinch red pepper flakes or 1/2 jalapeno pepper , seeded and minced
• 1 pound medium shrimp , shelled and deveined
• 4 tablespoons chopped flat-leaf parsley , divided
• 2 teaspoons all-purpose flour
• 1/2 teaspoon salt
• 3 tablespoons dry white wine (optional)
• 2 1/2 cups cooked white beans or 2 cans (14.5 ounces) cannellini beans , drained and rinsed
• 1/2 cup vegetable or chicken broth
• 1/3 cup unseasoned breadcrumbs

Directions:Preheat oven to 375°F. Lightly spray six 8-ounce ramekins or a 1 1/2-quart baking dish with olive oil cooking spray or lightly coat with olive oil.In a large nonstick skillet over medium heat, heat 2 tablespoons olive oil. Add leeks, garlic, and pepper flakes; cook, stirring frequently, until leeks soften (do not brown), 3 to 4 minutes. Increase heat to medium-high. Add shrimp and 3 tablespoons parsley; cook, stirring frequently, until shrimp just begin to turn pink, about 1 minute. Stir in flour and salt until combined. Stir in wine, if desired; cook 30 seconds. Add beans and broth; cook, stirring, until mixture just comes to a simmer. Transfer mixture to ramekins.In a small bowl, combine bread crumbs, remaining tablespoon of olive oil, and remaining tablespoon of parsley. Layer bread crumb mixture over top of filled ramekins. Bake until shrimp mixture is hot and tops are lightly browned, 12 to 15 minutes. Serve immediately.

Notable Weekly Meal

I made this last night, and it's easy, easy, easy and so tasty. Leftovers are even great if you just keep the sauce on the side. I'm very much looking forward to my lunch today...

Chicken Picatta a la Giada

Ingredients

• 2 skinless and boneless chicken breasts, butterflied and then cut in half
• Sea salt and freshly ground black pepper
• All-purpose flour, for dredging
• 6 tablespoons unsalted butter
• 5 tablespoons extra-virgin olive oil
• 1/3 cup fresh lemon juice
• 1/2 cup chicken stock
• 1/4 cup brined capers, rinsed
• 1/3 cup fresh parsley, chopped

Directions

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Need a butterflying refresher? I needed a quick brush up, and this really helped.

Picture and recipe courtesy Food Network, click here for a review

Notable Weekly Meals...

aka a few of the places you can choose from when you come and visit!

Salt Bar - Kate and I went here on Saturday night...low key, great food, prosciutto-gorgonzola flat bread? yes please!

Mermaid Inn - Went here for Valentines...low key, amazing fish dishes, the best cauliflower puree

Images via respective websites

Yummy.

I highly suggest you make this dish from Cooking Light...absolutely delicious (and healthy and easy). I made the recipe pretty much as is only omitting the olives because I don't like them and subbing in a red pepper for a yellow. I also sort of went by ear with the measurements of the tomatoes, cukes, feta...and used dried herbs (in smaller portions) for the dressing. Really delicious!

Greek Chicken and Barley Salad

SALAD:

• 2 (6-ounce) skinless, boneless chicken breast halves
• 1/8 teaspoon kosher salt
• 1 teaspoon olive oil
• 4 cups fat-free, less-sodium chicken broth, divided
• 1 cup uncooked pearl barley
• 2 cups cubed seeded cucumber
• 1 cup grape tomatoes, halved
• 1/2 cup cubed yellow bell pepper

1/3 cup reduced-fat feta cheese
1/4 cup chopped pitted kalamata olives

• DRESSING:

3 tablespoons extra-virgin olive oil
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon minced fresh basil
1 teaspoon minced fresh thyme
1 teaspoon red wine vinegar
1/2 teaspoon kosher salt
3 garlic cloves, minced

Preparation

1. To prepare salad, sprinkle chicken with 1/8 teaspoon salt. Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Add 1 cup broth; cover, reduce heat, and simmer 10 minutes or until done. Cool; shred chicken. Discard broth.

2. Bring 3 cups broth to a boil in a large saucepan; add barley. Cover, reduce heat, and simmer 35 minutes or until liquid is absorbed. Fluff with a fork. Cool. Combine chicken, barley, cucumber, and next 4 ingredients (through olives) in a large bowl.

3. To prepare dressing, combine 3 tablespoons oil, rind, and remaining ingredients; stir well. Add to barley mixture; toss well. Cover and chill.

Notable weekly meal...

I went to dinner at Casellula, a delicious wine and cheese bar in my 'hood, last night; and they happened to have a cheese from Sweet Grass Dairy. I forgot how delicious their cheeses are and how lucky we are to have such a wonderful place in little old Thomasville, GA. It's amazing how you can find their cheese across the country these days...pretty neat. On top of that, the rest of our meal was amazing too, maybe if you come to visit I will take you there. For now, some pictures to wet your palate.

Picture courtesy www.glutenfreeguide.com

Just realized our 'host' of the evening was actually the manager/owner...impressive resume.

Um...yum.

This recipe from Glamour is making my mouth water, even though I just polished off breakfast.

Tomato Egg Cups

Recipe courtesy of Epicurious.com

Ingredients:

*4 medium-size vine-ripened tomatoes

*Kosher salt and freshly ground black pepper to taste

*4 large eggs

*4 tablespoons shredded white cheddar cheese

*4 slices toast, cut into strips

Preparation:

1. Preheat oven to 425F.

2. Slice off and set aside the top third of each tomato. Scoop out the seeds.

3. Place the tomatoes in a glass or ceramic baking dish. Season with the salt and pepper.

4. Break an egg into each tomato.

5. Bake, with the sliced tops, for 10 minutes.

6. Top the tomatoes with the cheese and bake until the cheese is bubbly, 5 to 7 minutes more.

7. Let cool for 5 minutes. Serve with the tops and toast strips (also called "soldiers"-as your child might be delighted to know) for dipping.

Mmmmmm.

so quick, so good...

Image courtesy of Real Simple

Grilled Shrimp and Corn Tacos

(Serves 2, 4 tacos)

1/2 fresh chopped jalepeno (leave seeds for spice)

1 tablespoon of plain greek yogurt

1/2 cup of corn (raw or thawed)

Raw, deveined shrimp

Juice of 1 lime

4 oz cabbage

salt/pepper

EVOO

Tortillas

Combine jalepeno, greek yogurt, lime juice, salt/pepper, corn and cabbage. Let sit, tossing occasionally. Season shrimp to your liking and grill until pink. Warm tortillas and fill with cabbage mixture, topping with shrimp. Enjoy!

Notable weekly meals...

I think I'm going to try and start making this a weekly post.  It will be meals I made (with recipe) or meals I've  had at great restaurants, with the intent of you trying them at some point.  Thanks.

Grilled Steak with Tomatoes and Scallions

Image courtesy Martha Stewart Everyday

This delightful steak dish was so easy and quick to make...and wow was it good.  I also made it later on in the week with chicken and that was pretty good as well.  I feel like its going to be a new staple of mine, at least until I tire of it.

Big Fat Greek Pita

Image courtesy Hungry Girl

This dish might not look as appetizing as the steak, but it sure was.  Just as easy to make too!  Hungry Girl has some great ideas...