Sunday, June 22, 2008

Tomato and Basil Pasta with Shrimp

This is one of my favorite easy summertime meals especially if you grow tomatoes or basil in your garden. Yet another Everyday Food recipe, slightly modified.
You will need:
1-1 ½ pounds medium raw shrimp, peeled and deveined (tails removed)
salt and pepper
6 teaspoons olive oil
2 garlic cloves, minced
1 can (14.5 ounces) diced tomatoes in juice
1 pint cherry or grape tomatoes, halved
½ pound linguine or angel hair
1 ½ cups lightly packed fresh basil leaves, torn into small pieces, plus extra leaves for garnish

Season shrimp with salt and pepper. In a large skillet, heat 4 teaspoons oil over high. Add shrimp; cook until pink throughout, turning occasionally, 3 minutes. You don't want to over cook these or they will be rubbery and chewy.Transfer to a bowl; set aside.
To make sauce:
To the same skillet, add remaining 2 teaspoons oil and garlic; cook over medium heat until fragrant, about 30 seconds. Add canned tomatoes and their juice, along with 2 cups water; bring to a boil. Reduce heat; simmer, stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove sauce from heat; stir in cherry tomatoes, shrimp, and basil. (leave some to garnish with.)
Meanwhile, cook pasta until al dente, according to package instructions. Drain; return pasta to pot. Add tomato sauce mixture, season with salt and pepper, and toss. Serve immediately, garnished with basil leaves.

Tuesday, June 17, 2008

BBQ Chicken Pizza

Sorry I've been neglecting you guys lately. We are finally settled in our house and I'm cooking more again. I've had some recipes lately that look really good, but the taste doesn't live up to the look. Here is one that does though, and again, sorry no picture, but we had friends over to eat it with us and I completely forgot.

1 pizza crust (homemade or Boboli) --I have a really easy and good recipe, let me know if you want that
2 boneless, skinless chicken breasts
1 1/3 c barbecue sauce, divided
6 oz Provolone cheese, grated
6 oz Gouda cheese, grated
1/4 red onion, thinly sliced
1/4 c chopped fresh cilantro--I actually forgot to put this on when we first ate it and it was still delicious, then I put it on the leftover piece the next day and it was really good, too.

In large Ziploc bag, combine chicken and 2/3 cup of the BBQ sauce. Marinate in fridge for 4 hours or overnight.

To cook, place chicken and marinade in small baking dish and bake for 30 minutes at 325 degrees. Let chicken cool, the slice into thin pieces.

Sprinkle half of the grated cheeses over the crust. Spoon 2/3 c BBQ sauce over cheese; cover with chicken and onion. Sprinkle on remaining cheese. Bake for 10 to 12 minutes at 450 degrees. Sprinkle with cilantro and serve. Makes 1, 12" pizza.