Posted on

Spaghetti Squash & Chicken

Spaghetti Squash with Chicken,Olives and Sauce
Spaghetti Squash with Chicken,Olives and Sauce

 

 

 

 

 

 

 

Spaghetti Squash & Chicken & Olives

Spaghetti squash is one of my favorite vegetables.  So easy to prepare and so versatile.  It makes a great side dish and does so well as a star in a main course.  

The other day I forgot to take something out for dinner, so it was improvisation time.  A spaghetti squash, some left over spaghetti sauce a great start , a few more ingredients and it was dinner time.

I always keep large cans of chicken breast in the pantry, it’s just as good as tuna in my pasta salad: http://www.rantsravesandrecipes.com/worlds-best-tuna-salad . Add some olives and a few more items and voila a great dinner spaghetti squash & chicken with olives.

Ingredients for spaghetti squash & chicken & olives

This recipe serves two:

  1. 1 spaghetti squash, halved and seeded
  2. 1 13 oz can chicken breast or 1 baked fresh chicken breast
  3. 1 can green olives pitted(no pimento added)
  4. 2 cups approximate spaghetti sauce
  5. 1/4 cup shredded mozzarella cheese
  6. salt and pepper to taste
  7. Parmesan cheese for topping (Optional)
  8. 2 Tbs butter melted

Directions for spaghetti squash & chicken & olives

Preheat oven to 400º

Take the squash and cut it in half lengthwise.  You’ll need a large knife, and cut carefully, as squash have rather hard skins.  Scoop out the seeds, baste the inside with the melted butter and lightly salt and pepper .  Place the squash halves onto a sheet pan and bake skin side up for 30-45 minutes until the squash is cooked, check by piercing the squash on the cut side, with a fork and if the fork goes easily through to the skin it’s done.

While the squash is cooking prepare the sauce. put all the ingredients except the cheese into a sauce pan and slowly bring up to heat.

When the squash is cooked take it out of the oven and let cool slightly.  Holding with a towel or cloth scrape the strands of squash out of the shell either into a bowl or directly onto a plate.

Just before serving add the mozzarella cheese to the sauce and stir to combine.  Spoon over the squash.  Optional sprinkle with Parmesan.

 

Here are a few items to help make this recipe:
Silpat AE420295-07 Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8-Inch x 16-1/2-Inch
Zwilling J.A. Henckels Twin Four Star 10-Inch Stainless-Steel Chef’s Knife

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

Ok it’s chicken with spaghetti sauce that’s a winner.  The other stuff not so much, but I could eat around the green things.  Chicken is always 5 paws.

 

IMG

 

 

 

 

Spaghetti Squash & Chicken & Olives
Serves 2
easy to prepare main course
Write a review
Save Recipe
Print
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. This recipe serves two
  2. 1 spaghetti squash, halved and seeded
  3. 1 13 oz can chicken breast or 1 baked fresh chicken breast
  4. 1 can green olives pitted(no pimento added)
  5. 2 cups approximate spaghetti sauce
  6. 1/4 cup shredded mozzarella cheese
  7. salt and pepper to taste
  8. Parmesan cheese for topping (Optional)
  9. 2 Tbs butter melted
Instructions
  1. Preheat oven to 400º
  2. Take the squash and cut it half lengthwise. You'll need a large knife, and cut carefully as squash have rather hard skins. Scoop out the seeds, baste the inside with the melted butter and lightly salt and pepper . Place the squash halves onto a sheet pan and bake skin side up for 30-45 minutes until the squash is cooked, check by piercing the squash with a fork if the fork goes easily through to the skin it's done.
  3. While the squash is cooking prepare the sauce. put all the ingredients except the cheese into a sauce pan and slowly bring up to heat.
  4. When the squash is cooked take it out of the oven and let cool slightly. Holding with a towel or cloth scrap the strands of squash out of the shell either into a bowl or directly onto a plate.
  5. Just before serving add the mozzarella cheese to the sauce and stir to combine. Spoon over the squash. Optional sprinkle with Parmesan.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

 

 If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

 Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

  copyright © rantsravesandrecipes 2014 all rights reserved

Posted on

Shrimp Scampi

 

Shrimp Scampi
Shrimp Scampi

 

 

 

 

 

 

 

Shrimp Scampi

Many moons ago I worked in a restaurant where this version of Shrimp Scampi was one of our signature dishes.  It’s fairly easy to prepare and yet makes an exceptionally elegant meal for a special occasion.

No real secrets to this dish, but you do need a fairly good sharp knife, a boning knife works very well. You’ll also need  large shrimp ,U-15 or larger ( the U designation is to indicate the approximate number of shrimp you will get in a pound ). You’ll also, depending on how many people you’ll be serving, need one or more large saute/fry pans with a lid.

For a dinner portion 6-7 U-15 shrimp will suffice , which equates to about half a pound per person.  We usually serve that approximate number with a large baked potato and it does seem to satisfy most people.

The ingredients for the recipe are approximate, we like to serve a lot of extra sauce in a side ramiken with sliced baguette to sop up the sauce.  It’s really all about taste, once you find the perfect proportions for you, you’ll know the taste you want, but you really want the garlic and lemon to stand out.

Ingredients for Shrimp Scampi

This recipe is for four persons and will need two saute pans with lids.

  1. 21-28 U-15 shrimp butterflied and cleaned
  2. 1 1/2 cups butter melted
  3. 6-8 garlic cloves minced
  4. juice of 2-3 lemons
  5. zest of 1 lemon
  6. 5-8 Tbs small capers
  7. 1/4 cup of equal amounts of flavored bread crumbs and Parmesan cheese

Directions for Shrimp Scampi

 In a sauce pan melt the butter with the lemon juice, zest and garlic.  Once all is melted taste, it should have a distinct garlic and lemon taste.

Butterfly and clean the shrimp by standing up on the cutting board and running your knife along the top side of the shell all the way to the tail.  Continue to slice through the shrimp until it will lay flat on the board.  Now under running water clean and devein the shrimp and carefully pull the shrimp away from the shell ( this is a very important step, if you don’t separate the shrimp and the shell they will stick together when cooked) leaving the shrimp and shell attached only at the tail.  Place the shrimp lightly back into the shell.

stand shrimp on cutting board
stand shrimp on cutting board

 

 

 

 

 

 

 

butterfly shrimp until it lays flat
butterfly shrimp until it lays flat

 

 

 

 

 

 

 

separate shrimp from shell leaving only attachment at tail
separate shrimp from shell leaving only attachment at tail

 

 

 

 

 

 

 

Once all the  shrimp are prepared, cover and refrigerate until ready to use.

In a small bowl mix equal amount of parmesan cheese and flavored bread crumbs thoroughly.

When you are ready to cook place the shrimp into the saute pan around the outer edge in a single layer with the tails slightly above the rim. Ladle the scampi butter over each of the shrimp in the pan, dividing the sauce equally between the pans you are using, then lightly dust with the parmesan bread crumb mixture.  Sprinkle capers around and then place the lid over the pan so that it traps the tails.  Cook on medium high for 6- 10 minutes until the shrimp are cooked thru.  When the shrimp are done remove the lid baste with the garlic butter and capers, very lightly redust with the Parmesan bread crumbs and plate.  Pour excess scampi butter and capers into ramekins and serve on the side.  Add thinly sliced baguettes to sop up the butter and your all set!

 

Here are a few items to help make this recipe:
Zwilling J.A. Henckels Twin Four Star II 5-1/2-Inch Stainless-Steel Boning Knife
Cuisinart 722-30G Chef’s Classic 12-Inch Skillet with Glass Cover
Prepworks from Progressive International CRR-6 Porcelain Stacking Ramekins, Set of 6

 

The Offical taste Tester
The Offical taste Tester

 

 

 

 

 

 

 

Oh dear another of those not really for me type dishes, and this one was a party!  Lucky for me the kids don’t like shrimp so I did get a little chicken.  Rule #1 applies.  Every one else seemed to gobble it up, so for them I guess it was OK!

 

Shrimp Scampi
Serves 4
a very elegant main course
Write a review
Save Recipe
Print
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Ingredients
  1. 21-28 U-15 shrimp butterflied and cleaned
  2. 1 1/2 cups butter melted
  3. 6-8 garlic cloves minced
  4. juice of 2-3 lemons
  5. zest of 1 lemon
  6. 5-8 Tbs small capers
  7. 1/4 cup of equal amounts of flavored bread crumbs and Parmesan cheese
Instructions
  1. In a sauce pan melt the butter with the lemon juice, zest and garlic. Once all is melted taste, it should have a distinct garlic and lemon taste.
  2. Butterfly and clean the shrimp by standing up on the cutting board and running your knife along the top side of the shell all the way to the tail. Continue to slice through the shrimp until it will lay flat on the board. Now under running water clean and devein the shrimp and carefully pull the shrimp away from the shell ( this is a very important step, if you don't separate the tail and the shell they will stick together when cooked) leaving the shrimp and shell attached only at the tail. Place the shrimp lightly back into the shell.
  3. Once all the shrimp are prepared, cover and refrigerate until ready to use.
  4. In a small bowl mix equal amount of parmesan cheese and flavored bread crumbs throuoghly.
  5. When you are ready to cook place the shrimp into the saute pan around the outer edge in a single layer with the tails slightly above the rim. Ladle the scampi butter over each of the shrimp in the pan, dividing the sauce equally between the pans you are using, then lightly dust with the parmesan bread crumb mixture. Sprinkle capers around and then place the lid over the pan so that it traps the tails. Cook on medium high for 6- 10 minutes until the shrimp are cooked thru. When the shrimp are done remove the lid baste with the garlic butter and capers, very lightly redust with the Parmesan bread crumbs and plate. Pour excess scampi butter and capers into ramikins and serve on the side. Add thinly sliced baguettes to sop up the butter and your all set!
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

copyright © rantsravesandrecipes 2014 all rights reserved

 

Posted on

Grilled Eggplant Parmigiana

Grilled Eggplant Parmigiana
Grilled Eggplant Parmigiana

 

 

 

 

 

 

 

Grilled Eggplant Parmigiana

On a recent trip to the green grocer I picked up a very nice large eggplant.  Pondering what to make for dinner , I thought perhaps eggplant parmigiana, but I really didn’t feel like breading and frying the slices.  Looking out the kitchen window I spied the BBQ and thought why not try grilled eggplant instead.  It’s a simple enough dish and it is very easy to prepare.  I have for years peeled my eggplants for all my recipes, but about a year ago I tried one recipe with the skin on and it was just fine, so I leave it on for most of my recipes now,which in this recipe helps to hold the eggplant together while grilling.

 Ingredients for Eggplant Parmigiana

  1. 1 large Eggplant thickly sliced = enough for 2
  2. 2 cups approximate your favorite tomato sauce
  3. 2-3 cups shredded mozzarella cheese
  4. 4-5 Tbs canola oil
  5. salt and pepper

Directions for Grilled Eggplant Parmigiana

Preheat grill to medium high

Slice the eggplant into thick 1/4 inch or more slices and lay out on a baking sheet.  Lightly oil and season with salt and pepper on both sides.

In batches grill the eggplant on both sides until you have fairly good char marks and the eggplant is slightly softened.

 

Grilled Eggplant
Grilled Eggplant

 

 

 

 

 

 

 

 

Allow the Eggplant to cool a little so that it is easy to handle.In a baking dish large enough to accommodate at least three layers of eggplant, place a little sauce in the bottom of the dish (this helps to keep the finished dish from sticking to the bottom ) now place a layer of eggplant, spoon sauce over and sprinkle with mozzarella, continue to layer ending with a layer of cheese at the top.

Bake at 375 covered for about 30-40 minutes until you can see the sauce bubbling at the edges of the dish.  Remove the cover and baked uncovered for the last 5 -10 minutes to lightly brown the top layer of cheese.

Remove from the oven and let stand for about 5 minutes.  Serve as a stand alone dish or with pasta and extra sauce.

 

Here are a few items to help make this recipe:
Staub Rectangular Ceramic Baking Dish – White
Weber Genesis 6531001 E-330 637-Square-Inch 38,000-BTU Liquid-Propane Gas Grill, Black

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

I really can’t get excited over vegetables, other than raw carrots which I adore!  And it was too hard to eat the sauce and cheese around it.  Next time layer it with chicken.  Rule #1 applies- no tasty, no ratey, but everyone else seemed to gobble it up.

 

Grilled Eggplant Parmigiana
Serves 2
Write a review
Save Recipe
Print
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Ingredients
  1. 1 large Eggplant thickly sliced = enough for 2
  2. 2 cups approximate your favorite tomato sauce
  3. 2-3 cups shredded mozzerella cheese
  4. 4-5 Tbs canola oil
  5. salt and pepper
Instructions
  1. Preheat grill to medium high
  2. Slice the eggplant into thick 1/4 inch or more slices and lay out on a baking sheet. Lightly oil and season with salt and pepper on both sides.
  3. In batches grill the eggplant on both sides until you have fairly good char marks and the eggplant is slightly softened.
  4. Allow the Eggplant to cool a little so that it is easy to handle.In a baking dish large enough to accommodate at least three layers of eggplant, place a little sauce in the bottomof the dish (this helps to keep the finished dish from sticking to the bottom ) now place a layer of eggplant, spoon sauce over and sprinkle with mozzerella, continue to layer ending with a layer of cheese at the top.
  5. Bake at 375 covered for about 30-40 minutes until you can see the sauce bubbling at the edges of the dish. Remove the cover and baked uncovered for the last 5- 10 minutes to lightly brown the top layer of cheese.
  6. Remove from the oven and let stand for about 5 minutes. Serve as a stand alone dish or with pasta and extra sauce.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

 Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

  copyright © rantsravesandrecipes 2014 all rights reserved