Butter and Garlic Shrimp Penne

From My Kitchen Cafe

*Serves 4-6

*Note: this meal comes together quickly, especially if you marinate the shrimp as you prepare the other ingredients.

5 garlic cloves, minced (about 5 teaspoons)
4 garlic cloves, smashed
1 1/2 pounds large shrimp (21 to 25 count), peeled, deveined and each shrimp cut into 3 pieces
3 tablespoons olive oil
Salt
1 pound penne pasta
1/4 teaspoon red pepper flakes
1 tablespoon all-purpose flour
1/2 cup chicken broth
3/4 cup clam juice (you can find this by the tuna, usually)
1/2 cup chopped fresh parsley or 1 tablespoon dried
3 tablespoons butter
1 teaspoon fresh lemon juice

In a medium bowl, toss the shrimp with 2 teaspoons of the minced garlic, 1 tablespoon of the olive oil, and 1/4 teaspoon salt. Let the shrimp stand in this mixture for 20 minutes at room temperature while you prepare the other ingredients.

In a large nonstick skillet, heat the rest of the oil (2 tablespoons) over medium-low heat and add the smashed garlic cloves. Stir the mixture now and then to prevent the garlic burning and cook until the garlic is light and golden, about 5 minutes. Remove the skillet from the heat and use a slotted spoon to take out the garlic, leaving as much oil as you can in the skillet. Throw the garlic away and set the skillet aside.

In a large pot, bring at least 4 quarts of water to a boil. Add 1 tablespoon of salt once the water comes to a boil and add the pasta. Cook until the pasta is tender (look at the package directions as each brand of pasta can differ). Drain the pasta, reserving 1/4 cup of the cooking water in a small bowl. Once drained, throw the pasta back into the pot.

While the pasta is boiling, return the skillet with the oil to medium heat and add the shrim with the marinade to the skillet, making sure the shrimp is in a single layer. Cook the shrimp, without stirring or moving them, until the oil starts to gently bubble, about 1 to 2 minutes. Now you can start stirring the shrimp and continuing to cook until the shrimp is just cooked through, about 1-2 minutes. It will cook fast so be careful not to overcook or the shrimp will turn tough.

Using a slotted spoon, transfer the shrimp to a medium bowl. Add the remaining 3 teaspoon minced garlic and the red pepper flakes to the skillet and cook until fragrant, about 1 minute. Add the flour and stirring constantly, cook the mixture for 1 minute. Whisk in the chicken broth and cook, whisking constantly, for 1-2 minutes, until the clumps of flour incorporate and become smooth. Whisk in the clam juice and parsley and cook until the mixture begins to thicken 2-3 minutes. Take the skillet off the heat and whisk in the butter and lemon juice. Add the shrimp and sauce to the pasta, adjusting the consistency with the pasta water if it is too dry (I didn’t need to add any pasta water to mine). Serve immediately.

Homemade Oreos

From This Week for Dinner

Makes 25 to 30 sandwich cookies

Chocolate Wafers:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened Dutch process cocoa
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups sugar
- 1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
- 1 large egg

Filling:
- 1/4 cup (1/2 stick) room-temperature, unsalted butter
- 1/4 cup vegetable shortening
- 2 cups sifted confectioners’ sugar
- 2 teaspoons vanilla extract

1. Set two racks in the middle of the oven. Preheat to 375°F.
2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
5. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.

*These are very sweet cookies--I definitely need to give them another go around before I get them to how they are supposed to be.  I made the wafers too big and flattened them to flat.  I also just spread the frosting on one cookie and then topped it with another.  Nonetheless, they were gone within a day!

BBQ Pulled Pork Sandwiches

From My Kitchen Cafe


Ingredients:

3 to 4 pounds boneless pork shoulder (may also use boneless pork loin – not tenderloin )
1/4 teaspoon fresh ground pepper
1/4 teaspoon salt
2 cups water
1 tablespoon hickory flavored liquid smoke
2 cups barbecue sauce

Directions:

Rinse the pork shoulder and pat dry. Rub salt and pepper over the pork and place in a slow cooker. Add water and liquid smoke. Cook on low setting for 8 to 10 hours, until the pork is very tender.

Remove the pork from the slow cooker and discard the remaining liquid. Shred the pork using a couple of forks. Place the meat back in the slow cooker along with the barbecue sauce and continue to cook for another 20-30 minutes until the pork is hot again. Serve on buns with extra barbecue sauce.

*I loved the liquid smoke--just the touch I've been looking for!

Barbecue Sauce

From My Kitchen Cafe

2 cups ketchup
2 cups tomato sauce
1 1/4 cups brown sugar
1 1/4 cups red wine vinegar
1/2 cups unsulphured molasses
2 tablespoons butter, cut into small pieces
4 teaspoons hickory flavored liquid smoke
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon coarsely ground pepper

In a large saucepan, over medium heat, mix together all the wet ingredients and then add the seasonings. Bring to a boil then reduce the heat to low and simmer for at least 20 minutes, preferably more, stirring occasionally. The sauce will thicken as it simmers (and then as it cools). 

Use the sauce to brush onto meats the last ten minutes of grilling or for any other recipe where barbecue sauce is used.

Once cooled, the sauce can be frozen. Thaw in the refrigerator and use as needed.

*I used this to make pulled pork sandwiches.  My expectations may have been a little high--I was expecting everyone at my table to drool over dinner, husband volunteer to wash all the dishes, children happily put themselves to bed because their bellies were deliciously full--it didn't happen that way.  I still liked it though, and will use this again.

Puff Pancakes

Taken from Mud Pie Gourmet

1/2 stick butter (divided)
4 eggs
1 cup milk
1 cup flour

Toppings: (your choice)
1 lemon, sliced in half
powdered sugar
Strawberries
Peaches
Buttermilk syrup

Heat the oven to 425 degrees.  Divide the butter between two 8-inch round cake pans, and put them in the oven to melt.  Mix eggs, milk, and flour in a blender until smooth.

Remove pans from oven and pour half the batter into each pan. Return pans to oven and bake for 15 to 20 minutes, until pancakes are very puffy, firm, and golden-brown on edges.

Add desired toppings and serve.

*Affectionately given the name pizza pancakes by an adoring 5 year old.  Who doesn't love eggs, flour, and syrup?  The pancakes are beautiful when they puff up in the oven--this picture doesn't do them justice.

Garlic Chicken Sandwich with Jicama Slaw

from Mud Pie Gourmet

Chicken:
(Serves 4)
2 chicken breasts cut in half
2 cloves garlic, minced
3 T lime juice
1 T olive oil 
1/8 tsp cumin
Kosher salt and ground pepper

Combine all ingredients in a ziplock bag and marinate for at least 30 minutes. 
Heat 2 tablespoons olive oil in a skillet over medium heat (or use a grill).  Saute chicken for about 4 minutes on each side or until cooked through.  Remove from heat. 

Jicama Slaw:
3/4 cup jicama, julienned
1 T finely chopped onion
1 T chopped cilantro
1 tsp lime juice
1/8 tsp cumin
2 T plain yogurt
1/2 tsp minced jalapeno or serrano pepper
Kosher salt and ground pepper

Combine ingredients. 

Toppings: 
Tomato
Avocado
Pepper Jack Cheese (I used baby Swiss)
Whatever else you love!

Place chicken on good bread. Top with sliced tomatoes, avocados, Pepper Jack cheese and jicama slaw.


*This makes an excellent sandwich!  Jeff and Jacob couldn't get enough--but they didn't add the jicama slaw.  I ended up eating all the jicama slaw myself (no complaints on my part!), but this sandwich can stand alone without the slaw and still be considered superb.

Chocolate Sheet Cake

Make the icing five minutes before taking the cake out of the oven.  Perfect to make for a group.

Ingredients:
2 c sugar
2 c all-purpose flour
1 t baking soda
1 t ground cinnamon
1/8 t salt
½ c butter or margarine
½ c shortening
¼ c unsweetened coca
1 c water
½ c buttermilk (or 1/2 T white vinegar plus enough milk to make 1/2 cup, let sit for 5 minutes)
2 large eggs, lightly beaten
1 t vanilla extract
Chocolate Icing
Vanilla ice cream (optional)

Directions:
1. Sift together first 5 ingredients in a large bowel.
2. Stir together butter and next 3 ingredients in a medium saucepan over medium-low heat, stirring constantly, 5 minutes or just until butter and shortening melt. Remove from heat and pour over sugar mixture, stirring until dissolved. Cool slightly.
3. Stir in buttermilk, eggs, and vanilla. Pour into a greased and lightly floured 15x10 inch jelly-roll pan.
4. Bake at 350 degrees for 30 to 35 minutes. (Cake will have a fudge-like texture.)
5. Spread Chocolate Icing over hot cake.
6. Serve with vanilla ice cream, if desire.

Makes 10 to 12 servings.

Chocolate Icing:
½ c butter or margarine
¼ c unsweetened cocoa
6 T milk
16 oz package powered sugar (about 3 1/2 cups)
1 t vanilla extract
1 c chopped pecans, toasted

1. Combine butter, coca, and milk in a saucepan. Cook over low heat 5 minutes or until butter melts. Cook over medium heat until bubbles appear on the surface. (It will not come to a rolling boil). Remove from heat; gradually stir in sugar and vanilla. Beat at medium speed with an electric mixer until smooth and sugar dissolves, about 1 minute. Stir in pecans. Makes about 4 cups.

*This had very good flavor.  Instead of serving it with ice cream, we topped it with fresh strawberries--a perfect touch.  I got so distracted to getting ready to bring this over to my sister-in-laws house, that I forgot to put the nuts in the frosting.  The story gets better, while getting ready to go, my 2 and 3 year olds thought they would touch up the frosting.  (Insert your imagination here).  Now that it has been a few days, I wish I would have taken a picture.  In less than 5 minutes of my absence, they had chocolate frosting all over their faces, hands, the stove, the chair, and the bathroom (where they were trying to clean up).  I don't think I'll ever be able to make this again without thinking of their faces!