Shrimp Scampi Grilled Pizza

This is a deceptively delicious option for grilled pizza. Although not necessarily one that I would have gravitated toward, because I didn’t like the thought of seafood on pizza…I know, silly me. However, I have definitely changed my mind and this is now one of my absolute favorites!

INGREDIENTS
2 Tbs. olive oil
2 Tbs. unsalted butter
3 cloves garlic, minced
1 lemon, zested and juiced
pinch of red pepper flakes
1/4 cup white wine
1 pound, 16-20 count fresh shrimp peeled, deveined, split horizontally
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
handful fresh italian parsley, chopped
1 round fresh pizza dough
coarse corn meal

DIRECTIONS
Preheat your grill on high.
In a large skillet, melt butter and oil over medium-low heat. Then, add the garlic and lemon zest and cook for about a minute. Then add the wine and lemon juice, red pepper flakes and simmer for 2-3 minutes. Finally, add the shrimp and cook, only until pink and then remove them from pan and set aside. Continue simmering the sauce to reduce it a little bit.

Meanwhile, roll out the pizza dough in the coarse cornmeal. The cornmeal gives the crust a wonderful crunch and texture that everyone seems to love, especially me! I like my pizza very thin and crunchy, however you do the thickness you prefer. Also, I usually cut the round of dough into four pieces. I just find that to be a more manageable size to work with, on the grill and it is a more individual size.

GRILLING
When you finish rolling out, drizzle the dough with a little olive oil, salt and pepper. Then, move your pizza (no toppings yet, at this point, we are just cooking one side) to a pizza peal or sheet pan. When ready to grill, lift your dough with two hands, lay the loose (bottom end) end onto the grill and lay it away from you, directly on the preheated grill. Close the lid.

Stay close, because this only takes about 2-3 minutes. Have your tongs and a large, grill spatula ready. Lift the lid and you should see a wonderful, somewhat puffy piece of dough. If there are big bubbles, just deflate them with your tongs or spatula. Lift the dough slightly, to check the bottom. If the dough is somewhat stiff and has good grill marks, then remove from the grill. Just to let you know, when I am making this for more than two people, I prepare the crusts to this point. Then, when ready to eat, finish the toppings and the cooking.

Lower the heat to medium.

Drizzle a little more olive oil on the uncooked side and flip over. Now, on the cooked side, spread the scampi sauce evenly and then sprinkle on the mozzarella. Finally, distribute the shrimp over the pizza and sprinkle that with the parmesan. Back out at the grill, rest your sheet pan on the edge of the grill, take your tongs and gently slide the pizza from the pan to the grill and close the cover. Again, stay close and check after about five minutes. When the cheese is melted and the bottom has a good crust, then it is ready. Slide the pizza off the grill, using the tongs and supporting underneath with the spatula.

NOTES
Don’t be overwhelmed, I know this seems daunting, but it really is quite simple, once you get over the fear of failure. Please just give it a try and I promise you won’t be disappointed. You can check out more detailed instructions in my grilled pizza recipe. Let me know how you make out.

Chicken Thighs Baked with Lemon, Sage, Rosemary & Thyme

Adapted from an old Fine Cooking recipe .
One of my all time favorites and a definite go-to for a yummy weeknight meal or a great company dish. Chicken thighs are incredibly tasty and difficult to overcook, hence it’s a good choice for most any chicken recipe. I know many rely more on chicken breasts, but you should not overlook the humble chicken thigh, it is much tastier!

INGREDIENTS
2 large cloves garlic
Coarse salt or sea salt
3 to 4 Tbs. extra-virgin olive oil
12 chicken thighs, trimmed of fat, rinsed, and patted dry
2-3 large lemons, cut into 1/4-inch rounds
several fresh rosemary sprigs, snipped into twelve 2-inch pieces
1 bunch fresh thyme, snipped into twelve 2-inch pieces
12 sage leaves
freshly ground black pepper

DIRECTIONS
Using a mortar and pestle, mash the garlic with a large pinch of salt to create a coarse paste (alternatively, use a small mixing bowl and the back of a wooden spoon, or mince the garlic very finely on a cutting board). Add the oil very slowly, while pounding and grinding the paste, continuing until the aioli is thick, creamy, and emulsified. Put the chicken in a ziplock bag, rub the aioli all over the skin. Cover and refrigerate at least 2 hours or overnight.

When ready to cook, preheat the oven to 425°F and set an oven rack in the middle of the oven. Meanwhile, arrange the lemon slices in one layer in a large shallow roasting pan or baking dish. Top each slice with a piece of rosemary, some thyme and a sage leaf. After that, set the chicken thighs, skin side up, on top; sprinkle them generously with salt and pepper. Finally, bake them until the skin is golden and the juices are clear, 45 min. to 1 hour.

Plate the chicken using a sturdy spatula, scoop each thigh, making sure you get the lemon and the herbs with each one. Serve one or two thighs per person, depending on their size. However, I find that most men want two, most women have only one. Serve with some jasmine rice or roasted potatoes and a vegetable.

NOTES
In the fall, I love serving this with Roasted Root Vegetables, but any simple vegetable works well. Additionally, this is a great dish for entertaining a crowd because all the prep is done ahead and you can assemble it and hold in the refrigerator until ready to cook. Just remember to pull it out of the refrigerator about thirty minutes before popping in the oven, so it has time to get to room temperature before baking.

Chicken Paillard

Delicious, quick and light. This versatile recipe is great for company or just a quick weeknight meal. Either way, it will quickly become a favorite.

INGREDIENTS
4 boneless, skinless chicken breasts
1 cup flour
3 eggs, whipped with a fork
2 cups panko crumbs
1/4 cup freshly grated parmesan (optional)
salt and freshly ground black pepper
2 Tbs. extra virgin olive oil
2 Tbs. butter

DIRECTIONS
Begin by pounding out the chicken breast gently between 2 pieces of plastic wrap. Alternatively, if you are lucky enough to have a good market near you that already has good, very thin cutlets, use those and no pounding is needed. Don’t overlook a good local Italian market, they often have them. I have found that pre-packaged cutlets, including name brand chicken, are not quite thin enough and still should be pounded thinner.

Prepare breading station with 3 containers, flour in one, egg & a tablespoon or 2 of water in the second and the panko and parmesan (if using) in the third. Season all three with kosher salt and fresh ground pepper.

Dredge cutlets in flour, then egg and then panko. Lay the coated breasts out on sheet pan, lined with parchment and refrigerate, uncovered for a minimum of 15-30 minutes to let the egg dry out; this will ensure a crisp crust.

Add the olive oil and butter to a 12″ saute pan. Over medium-high heat, saute the cutlets, in batches, for about 2-3 minutes per side, depending on the thickness.

Place cutlet on top of arugula salad, drizzle cutlet with a smidge of olive oil and a squeeze of lemon juice on each cutlet. Serve immediately.

NOTE:

For arugula salad, just sprinkle with kosher salt, fresh ground pepper, extra virgin olive oil and squeeze fresh lemon juice over all. Toss, add shaved parmesan and serve.

Roasted Root Vegetables

Nothing better than a fabulous fall/winter vegetable dish. You can use any combination of root vegetables, the choice is yours and the amounts can vary according to your preferences or what you have on hand.

INGREDIENTS
3 large beets, scrubbed and quartered
12-15 brussel sprouts, halved
3-4 parsnips, peeled, cut into large chunks
1 large sweet potato, peeled and cut into chunks
1 medium butternut squash, peeled and cut into chunks
4 shallots, peeled and halved
1/4 cup olive oil
2 Tbs. pure maple syrup
several sprigs each of rosemary & thyme, chopped
kosher salt & fresh ground pepper
3 scallions, sliced (for garnish)

DIRECTIONS
First, preheat the oven to 375°.
Then, put all vegetables (not the scallions) onto a rimmed baking sheet in a single layer, drizzle with the olive oil and maple syrup. Next, add the chopped herbs, sprinkle with the salt and pepper, and then mix to coat everything evenly.

Bake for about an hour, tossing occasionally. Then, transfer to a serving dish, sprinkle with the scallions and serve immediately.

NOTE:
This can definitely be done earlier in the day, kept at room temperature, transferred to a baking dish and finally, finished off just before dinner.

Grilled Cilantro Lime Shrimp

A delicious, easy recipe that is a nice alternative to the usual shrimp cocktail and very quick to pull together.

INGREDIENTS
2-3 cloves garlic, minced
scant 1/4 cup extra virgin olive oil
1 tsp. kosher salt
1 tsp. ground cumin
1/4 cup cilantro, chopped
3-4 limes, thinly sliced, one lime cut into wedges
1 lb. extra large shrimp, I used 21-30 per lb.
bamboo skewers, soaked in water for 30 minutes

DIRECTIONS
Preheat grill to medium-high.
In a bowl large enough to hold all the shrimp, combine garlic, olive oil, salt, cumin and half of the chopped cilantro. After combining ingredients, add the shrimp and toss to coat completely. With the skewers, start and end with shrimp, alternating a folded lime slice between each shrimp. (For ease of turning, you could use two parallel skewers.)

Grill the the shrimp until opaque, about 1-2 minutes per side, depending on how hot your grill is. Just before serving, top with remaining cilantro and fresh squeezed lime juice.

Marinated Goat Cheese

Adapted from Ina Garten’s Marinated Goat Cheese recipe. You can never go wrong with one of her recipes! Incredibly quick to make and served with fresh made crostini, this will be an instant favorite. I love to have leftovers and use it in scrambled eggs for a decadent morning treat. Additionally, this is great on any sandwich, panini or pizza. Most recently, I have loved using this in my Heirloom Tomato Tart recipe. Great combination of quick, easy and a show stopper.

INGREDIENTS
6-8 oz. goat cheese, sliced into rounds
extra virgin olive oil
crushed red pepper
kosher salt & fresh ground pepper
fresh basil, julienned
fresh dill, chopped

In a glass container, drizzle a little olive oil in the bottom. Add one or two slices of goat cheese, sprinkle with a little of the salt, pepper, crushed red pepper, basil and dill. Top with a drizzle of olive oil and repeat the layers with the remaining goat cheese, seasonings and oil. Finish with the seasonings and herbs on top. Cover and let marinate about an hour or overnight. Serve at room temperature with crackers or crostini.

Granola

I have tried many granola recipes and have combined several here, to bring the best of each, with a good balance of healthy and tasty. Many granola recipes are delicious, but more like candy, this is my attempt to move toward a healthier version and still be delicious Let me know how you like it.

INGREDIENTS
4 cups whole oats, Bob’s Red Mill is a good one
1 cup ground flaxseed
1 cup unsweetened coconut flakes, again, Bob’s Red Mill is good
1 cup chopped nuts, I like toasted slivered almonds
1 cup dried cranberries, raisins or cherries (my preference)
1 cup sunflower seeds
1 Tbs. ground cinnamon
1/2 tsp. kosher salt
6 Tbs. canola oil
6 Tbs. honey
1 Tbs. pure vanilla extract

DIRECTIONS
Preheat oven to 300º
Line two baking sheets with parchment. Toss together all of the dry ingredients in a very large bowl. Combine the oil, honey, and vanilla in a saucepan and warm over low heat, stirring, just until the mixture is fluid. Do not boil or even simmer, just bring it to a cohesive liquid. Pour over dry ingredients and mix until well coated.

Line two sheet pans with parchment paper or a Silpat. Spread the granola mixture on the sheet pans in an even layer, leaving a donut hole in the center (see below), for even baking, and bake on the middle and lower racks, without stirring, for 30 to 40 minutes or until golden.

Rotate the baking sheets, front to back and top to bottom halfway through. Allow to cool completely before storing in airtight containers.

Baked Ziti with Spicy Tomato Sausage Sauce

Soon the weather will start to cool down and the lighter, summer inspired meals will give way to comfort food classics. This recipe is simple, a definite crowd pleaser and will quickly become your “go to” recipe for a quick, one dish meal. Serve with a lemony arugula salad and grilled ciabatta bread…simple, tasty and oh so satisfying.

INGREDIENTS
1 lb. hot Italian sausage
1 onion, finely chopped
3 garlic cloves, minced
2-26 oz. cans San Marzano marinara sauce or any good quality marinara
6 Tbs. basil pesto
salt and freshly ground pepper to taste
1 lb. penne or ziti
1/2 lb. mozzarella cheese, 1″ dice or shredded
1 cup freshly grated Parmesan cheese
6 oz. bag baby spinach

DIRECTIONS
Preheat a large Dutch oven over medium-high heat and add the sausage, after squeezing from the casings. Break up the meat and brown, for about 10-15 minutes. Add the onion and saute until softened, about 5 minutes, stirring often. Add the garlic and cook for 1 minute, then add the marinara and reduce heat to medium. Simmer until sauce thickens a bit, about 10 minutes. Stir in the pesto, salt and pepper. Take off the heat and add the spinach leaves and set aside.

Meanwhile, cook the pasta in boiling, salted water for about 10 minutes. Drain well.
Preheat oven to 375*. Grease a 13×9 inch baking dish and spread a thin layer of sauce in the pan.

Combine the cooked pasta, diced cheese, 1/3 cup of Parmesan to the marinara and mix well. Spoon into the prepared pan and sprinkle the remaining parmesan cheese on top.

Bake for about 30 minutes or until bubbly and the cheese is a little browned. Serve with a simple salad and a good crusty bread.

NOTES
If your crew is not too happy with spicy, you can definitely just use a sweet Italian sausage or a combination. The choice is yours. Also, regarding the mozzarella, feel free to just shred it (instead of cubing it) or, for convenience, use the store bought shredded. Trust me, don’t stress over little details, the combination of ingredients is wonderful and no need to go crazy over the details, it will still be delicious.

Simple Roasted Beets

So, I find that you either love beets or well, you really, really don’t. I am definitely in the love category. Beets are a wonderful fall vegetable and this recipe couldn’t be easier. An added bonus, any leftovers are a terrific excuse to make a tasty beet salad.

INGREDIENTS
1 bunch fresh beets, cleaned and quartered
olive oil
fresh sprigs rosemary & thyme
kosher salt
fresh ground pepper

DIRECTIONS
Preheat oven to 400º
Put beets on a parchment-lined sheet pan, drizzle with olive oil, add herbs, sprinkle with salt and pepper, and toss to combine.

Put in preheated oven and cook for about 30- 40 minutes, depending on the accuracy of your oven. When done, beets should be easily pierced with a knife. Do make sure to monitor them because the cooking time varies significantly depending on individual ovens and on the size of your beets.

NOTE
Can be done earlier in the day, moved to an oven-proof serving dish, and just reheated before serving.

You may have noticed that I didn’t mention peeling the beets, that’s because you can go either way, regarding that. I very often, especially when using the traditional, dark beets, do not peel them. As long as you clean and scrub them, you really don’t need to. When doing rainbow colored beets, I mostly, but not always, do peel them, because they just look better. The choice is yours. Try it both ways, I don’t think you’ll notice a big difference, it definitely simplifies the preparation and it saves your hands from turning red. That’s a win-win.

Corn, Cherry Tomato, Arugula and Blue Cheese Salad

Adapted from a vintage Bon Appetit magazine. An all-time summer favorite, especially when the native corn is available

INGREDIENTS
2 3/4 cups fresh corn kernels
1 pint basket cherry tomatoes, halved
4 celery stalks, chopped
1/2 red onion, chopped
1 ounce arugula leaves, chopped
2 Tbs. balsamic vinegar
1/4 cup olive oil
1 cup crumbled blue cheese (about 4 oz.)

DIRECTIONS
Combine first 5 ingredients in large bowl. Place vinegar in small bowl; gradually mix in oil. Season with kosher salt and fresh ground pepper. Add 3/4 cup blue cheese. Pour dressing over salad and toss to coat. Garnish with remaining 1/4 cup cheese. Can be prepared 4 hours ahead. Cover and chill.