Orzo Alfredo with Pancetta, Peas & Shrimp

Orzo Alfredo with Pancetta, Peas & Shrimp

ingredients

• 1/2 box of orzo
• 1/2 cup heavy cream
• 2 Tbs butter
• 1/3 cup grated parmesan cheese
• peas
• shrimp
• pancetta, cooked
• salt & pepper

directions

1. Cook orzo according to directions on box.
2. In a heavy bottomed sauce pan, mix cream, peas, butter, parmesan, pancetta and shrimp. Heat over medium low heat, whisking constantly until parmesan & butter have melted and shrimp has cooked.
3. Combine with orzo, season with salt & pepper and served topped with additional parmesan cheese.

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Chili Relleno Casserole

 

One of The Husband's favorite things to order when we're eating at a Mexican Restaurant is chili relleno. The photo really doesn't do this dish any justice...it's much more delicious than it looks with just a hit of spice. This version is also much healthier than your usual chili relleno and since we're meat-lovers in this family, I packed on the ground meat.

Chili Relleno Casserole
(adapted from For the Love of Cooking)


ingredients

• 5-7 Anaheim chilies (depending on the size)
• 3 eggs
• 3 Tbs flour
• 3 Tbs sour cream
• 1 (3oz) can of sliced black olives
• 2 cups Mexican blend cheese
• 1 can black beans, rinsed & drained
• 1 lb ground meat
• 1 can green enchilada sauce

directions

1. Rinse chilies and place on a baking sheet covered in foil. Broil chilies for about 5 minutes on each side or until skin is blackened.
2. Remove from oven and place in bowl with cover. Let it sit for 10-15 minutes. Remove chilies. Skin and remove veins and seeds. Cut into strips.
3. Preheat oven to 350℉. Combine eggs, flour, sour cream, olives, salt and pepper to taste then mix thoroughly. Coat a baking dish with cooking spray.
4. Add a layer of the chilies. Then egg mixture, then cheese, then black beans, then ground meat; repeat layers until gone. Top with enchilada sauce and a more cheese. Bake at 350 for 30-35 minutes. Serve with optional toppings like sour cream, avocado, salsa & more cheese! 

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Flourless Chocolate Cake

Flourless Chocolate Cake
(adapted from epicurious.com)

ingredients

• 1/2 cup fine-quality bittersweet chocolate (I used Scharffen Berger)
• 1 stick unsalted butter
• 3/4 cup sugar
• 3 large eggs
• 1/2 cup unsweetened cocoa powder plus additional for sprinkling

directions

1. Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.
2. Chop chocolate into small pieces. In a double boiler, melt the butter first then chocolate, stirring, until smooth. 
3. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. 
4. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. 
5. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.

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Shrimp Scampi

Shrimp Scampi
(adapted from Epicurious)

ingredients

• olive oil
• peeled, deveined large raw shrimp
• 4 large garlic cloves, minced
• 1/2 teaspoon dried hot red-pepper flakes
• 1/2 cup dry white wine
• salt and pepper
• 5 tablespoons unsalted butter
• pasta, preferably, angel-hair or linguine 
• 1/2 cup chopped fresh flat-leaf parsley
• zucchini, diced - optional

directions
1. Bring a pot of lightly salted water to boil.
2. Heat oil in skillet over high heat and saute shrimp, turning over once.  Cook for about 2 minutes, just until through, with a slotted spoon, move shrimp to plate.
3. In same skillet with shrimp removed, cook zucchini until through, remove to plate.
4. Add garlic to remaining oil, red pepper flakes, wine, salt & pepper and cook over high heat, stirring occasionally for about 1 minute.
5. Add butter to skillet, stirring until melted, and stir in shrimp & zucchini.  Remove from heat.
6. Cook pasta in boiling water until tender. Reserve 1 cup pasta-cooking water, then drain pasta.  Toss pasta well with shrimp mixture and parsley in large bowl.  Add some reserved cooking water if necessary to keep moist.

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