I am Resurrected I have chosen The way of truth I have chosen To love my God I have chosen To love my neighbor I have chosen To love myself I have chosen To pray I have chosen Peace
This is one of the most delicious chicken dinners I have ever made. The recipe is by Yasmin Fahr , food writer and contributor to The New York Times Cooking. Did I say DELICIOUS!!!
Yasmin writes: “This comforting one-pot dinner is reminiscent of a rich French onion soup, but made in less time and with lighter ingredients. Cooking the onions in a hot, dry pan forces them to release their moisture, so that they shrink and become silky and sweet in 30 minutes. Serve everything directly from the pan, with some crusty bread to soak up all the juices, or shred the chicken and pile it on top of buttered noodles. For something green, stir in some spinach to wilt at the end or serve alongside a simple green salad or roasted broccoli.”
- 5 tablespoons olive oil
- 2 tablespoons plus 2 teaspoons sherry vinegar
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- ¼ teaspoon red-pepper flakes
- Kosher salt and black pepper
- 1 ½ pounds boneless, skinless chicken thighs, cut into 3-inch pieces (I used breasts.)
- 2 medium yellow onions, thinly sliced (about 4 cups)
- ¾ pound cremini mushrooms, stems removed and thinly sliced (about 4 cups)
- ½ cup fresh flat-leaf parsley or dill leaves and fine stems, roughly chopped
- ¼ cup grated Parmesan or pecorino (optional)
- Bread or cooked pasta, for serving
- In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.
- Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look crowded, and that’s OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.
- Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)
- Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt.
- Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.
NOTE: I served with cooked Carolina Rice and Asparagus, which I add to wok during last few minutes of cooking.
Simple and delicious!
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced
- ½ cup dry white wine or broth
- ¾ teaspoon kosher salt, or to taste
- ⅛ teaspoon crushed red pepper flakes, or to taste
- Freshly ground black pepper
- 1 ¾ pounds large or extra-large shrimp, shelled
- ⅓ cup chopped parsley
- Freshly squeezed juice of half a lemon
- Cooked pasta or crusty bread
- In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
- Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.
I served the shrimp with mini farfalle.
Based on a recipe from The New York Times and All Recipes.
I threw this together a few nights ago. Approximately 20 small shrimp, peeled, deveined, and diced. One egg, beaten. Two scallions chopped. 1/3 cup Panko. Some lemon juice and Old Bay seasoning. Fried in butter for about 7 minutes per side. Served with a mayo, grain mustard, Frank’s Hot Sauce, lemon juice and Old Bay spread. Steak fries. Bok Choy with garlic, ginger, soy sauce, sesame oil, red pepper flakes.
For years I have wondered why do I only find shrimp from Thailand here in New England–both at the supermarket and a favorite fish store. Why? Why aren’t Gulf Shrimp distributed and sold here in New England? I recently discovered a company called Biloxi Shrimp. And I ordered 10 pounds from them. I couldn’t be happier.
Reading from their website:
“Biloxi Shrimp Co. was founded in June 2020 by Mark Mavar and Jonathan McLendon, owners of merged commercial shrimp processing companies Biloxi Freezing & Processing, Inc. and M&M Shrimp Company LLC.
“These two successful businessmen, whose commercial business tag line is “The Coolest Guys in Town,” were both born and raised in Biloxi, Mississippi “seafood capital of the world,” where they grew up in their respective families’ shrimp and seafood businesses with a natural love for their city, their Gulf Coast and their family heritage.
“More of the history is detailed below, but in short, they built one of the largest and most modern shrimp processing facilities in the entire Gulf, serving both the restaurant/foodservice industry and retail stores. When the pandemic arrived in spring of 2020, they found their freezers full of product that would have otherwise been shipped to the shuttered restaurant industry. Naturally, with shrimp season set to begin soon, they needed a different sales channel to make room in their freezers for the new crop of shrimp soon to arrive at their docks.” (More on their website.)
2 tbsp. extra-virgin olive oil
1 lb. shrimp, peeled and deveined
Freshly ground black pepper
1 tbsp. sesame oil
1 small bunch asparagus, cut into small pieces
1 cup sliced mushrooms
1 cup frozen peas, thawed
3 cloves garlic, minced
1 tbsp. grated ginger
1/2 c. soy sauce
1 tbsp. cornstarch
Juice of 1 lemon
2 tbsp. packed brown sugar
1/2 tsp red pepper flakes
A handful of cashews, to taste
- In a large skillet over medium heat, heat olive oil. Add shrimp and season with salt and pepper. Cook until pink, 5 minutes, then remove from skillet.
- Return skillet to heat and heat sesame oil. Add asparagus, peas, mushrooms cook until about 5 minutes, but still crisp. Add garlic and ginger and cook until fragrant, 1 minute more.
- In a small bowl, whisk together soy sauce, cornstarch, lemon juice, brown sugar, and the red pepper flakes. Add to skillet and toss to coat. Add cashews and shrimp and cook until heated through, 2 minutes.
The shrimp is delicious. Perfect. Here is the first dish I made earlier in the week; a simple stir fry with quinoa.
My birthday month.