Shrimp Fra Diavolo

Fra Diavolo is always a favorite of mine because it likes to bring the heat. A little spice never hurt no one, so feel free to add an extra dash of crushed red pepper if you are feeling adventurous. This version is more rustic with the onion slices and chunks of tomato, so it goes nicely with a lighter base such as angel hair pasta or brown rice. Today I threw in shrimp, but this is also delicious with chunks of lobster meat if you want to get fancy.

Recipe yields 6 servings

Ingredients
2 lbs large shrimp, cleaned with the tails off
2 tsp crushed red pepper flakes (plus more if you want to turn up the heat!)
2-3 tbsp extra virgin olive oil (you want enough to cover the bottom of the pan)
1 large yellow onion
28 oz can diced tomatoes
2 cups dry white wine
1 head of garlic
1 tsp oregano
1/4 cup parsley
1/4 cup basil

Start out by rinsing off the shrimp and tossing with the crushed red pepper flakes. Heat the olive oil in a large skillet and add the shrimp. Cook, turning once, for about 1-2 minutes per side. Don't worry about cooking the heck out of these guys right now, they will see the heat again!

Remove the shrimp to a plate and set aside for now. We will get back to them a little later.

Slice the onion and chop the garlic.

Add your onion and garlic to the same skillet the shrimp were in. Add an extra tablespoon of olive oil to the pan if things are looking a little dry. Cook until the onion is translucent and the garlic is fragrant.

To the skillet, add the diced tomatoes, wine and chopped oregano. Give everything a good mix and bring to a boil. Reduce heat and let the sauce simmer for 15-20 minutes. You want a lot of the extra water to evaporate and allow the sauce to thicken up. Once your sauce has thickened, dump the plate of shrimp back into the skillet and toss to coat in the sauce. Cook for another 2-3 minutes until all the shrimp are cooked through and all the flavors have had some time to get to know each other.

Cut the heat and stir in the chopped parsley and basil. Serve over rice or pasta for a delicious meal. Enjoy!

Spicy Chicken and Corn Chowder

This corn chowder is so delicious. It is light enough to be perfect for a cool, spring evening. But, at the same time, hearty enough to fill you up. The red pepper and jalapeno give it a nice kick and deepen the flavor delivered from the corn. If you are looking for a nice combination of flavors and textures to try tonight, I highly suggest you mix up a pot of this chowder for dinner.

Recipe yields 6 servings

Ingredients

2 slices bacons

1 medium yellow onion

1 jalapeno

1 russet potato

1 small red bell pepper

3 cups corn kernels

1 tbsp thyme

2 cups milk

3 cups chicken broth

2 cups Rotisserie chicken

Prepare your mise en place by dicing the onion, jalapeno, potato and red bell pepper.

In a large stock pot, cook the bacon until crispy and all the fat has rendered out. Remove bacon to a paper towel lined plate.

Drain fat from the pot, leaving behind about a tablespoon. Add onion, jalapeno, potato, red pepper and corn to the fat. Saute for about 5 minutes or until fragrant. Season with salt and pepper, to taste and add the thyme.

Puree about half the mixture using an immersion blender. 

Shred the rotisserie chicken into bite sized pieces.

Add milk, chicken broth and chicken to the pot and simmer for 10 minutes.

Transfer to bowls and serve. Enjoy!

Spicy Cajun Shrimp Bowl

Happy Good Friday, Everyone! For our last meatless Friday of this Lenten season, how about some shrimp and rice? I am going to let you in on a little secret - you can prepare this in 10 minutes and it is going to taste like you were working on it all day! Can you ask for anything better? This dish packs a punch with its Cajun flavors and sauteed peppers and onions. If you like my Simple Shrimp & Rice Bowl, you are sure to enjoy this spicy, Cajun version.

Recipe yields 4 servings

Ingredients
2 cups white rice
1 tbsp unsalted butter
1 tbsp olive oil
4 cloves garlic
1 bag fire roasted bell peppers and onions (these are from Trader Joe's and help keep this dish within 10 minutes!)12 oz can diced tomatoes
1 tbsp Old Bay Seasoning
1 tbsp sea salt
2 tsp onion powder
2 tsp thyme
2-3 tsp cayenne pepper (add more if you like it spicy!)
2 lbs large shrimp, cleaned

Add your rice to boiling water and cook for 10 minutes. While rice is cooking, heat up your butter and oil in a large skillet and slice your garlic. Saute the garlic for a minute.

Add in your peppers and onions and cook for 2-3 minutes until softened.

Toss in the diced tomatoes and half of your spices. Give it a good stir and bring it to a boil.

Once the vegetables are boiling, add your shrimp right on top. Sprinkle the tops with the other half of your seasoning before mixing everything together.

Keep the heat to a simmer and cook shrimp until pink (about 3-4 minutes).

We are about 9 minutes in now. Once your rice is done, empty it into a serving dish and pour your shrimp right on top.

Stir it all together and serve. Hope you enjoy this quick and delicious meal!

Buffalo Chicken Sliders

What is a Super Bowl without plenty of buffalo sauce. These little buffalo chicken sliders are the perfect size for a game day treat. Serve them alone or alongside an assortment of your other favorite snacks. A few of my other Football Sunday favorites are chili cheese fries and warm spinach and artichoke dip. What are your favorites?

Recipe yields 10-12 sliders

Ingredients
1 lb thin chicken breast
1/4 cup all-purpose flour
1 tsp cayenne pepper
1 tsp garlic powder
1/2 tsp salt
1 large egg
1 tbsp hot sauce (I used Frank's)
1/2 cup Panko bread crumbs
12 slider rolls

1/4 cup butter
1/2 cup hot sauce

Blue cheese dressing
Shredded carrots
Chopped celery
Shredded lettuce

Preheat the oven to 400 degrees. Set up your prep station by mixing the flour and half the spices in one bowl; the eggs and hot sauce in a second bowl; and the bread crumbs with the other half of the spices in a third bowl.

For each piece of chicken, coat with the flour mixture, then dredge in the egg mixture, and finally cover with the bread crumb mixture. Arrange on a greased baking sheet. Bake for 8 minutes or until golden brown on the bottom. Flip over and cook for an additional 8 minutes.

While the chicken is in the oven, prep all your toppings. Shred your lettuce and carrots and chop your celery.

Melt your butter in the microwave until completely liquid. Stir in the 1/2 cup of hot sauce.

Once your chicken is done (browned and crispy), remove from the oven. Dunk your chicken in the hot sauce mixture and shake off any excess. Arrange on your slider bun.

Add lettuce, carrots, celery and a dollop of blue cheese dressing. Top with your second bun to finish off your sandwich.

Serve alongside chips or carrot and celery sticks to stay on the healthier side. Enjoy!

Chicken & White Bean Chili

For those of you that are regulars, I am sure you know I do not have a precise posting schedule. I like to  keep quality posts coming, whether it be 4 posts one week and 6 posts the next. Due to some personal time restraints, I am going to be moving to a 3 posts a week schedule for a little while. I wanted to give all of you, my readers, the heads up, so you do not think I am losing my interest in you. In a few short months, things will be all back to normal.

Today's recipe is for chicken and white bean chili. This dish is thick, warm and hearty. It has a nice kick to it from the green chilis, which you can add more or less of depending on your tolerance for heat! I highly suggest making extra, because you will enjoy having this for lunch the next day.

Recipe yields 6 servings

Ingredients
3 tbsp olive oil
2 lbs chicken breast
1 large onion
4 cloves of garlic
4 oz chopped green chilis
2 tbsp cumin
1 tbsp oregano
3 tbsp all-purpose flour
4 cups chicken stock
2 cans cannellini beans
1 can sweet corn

Heat two tablespoons of oil in a large skillet. Season chicken breast with salt and pepper and cook through, about 4-5 minutes each side. Remove and shred into bite sized pieces. Heat the last tablespoon of oil in a large pot. Add chopped onions and minced garlic.

Cook the onions until translucent. Add the can of green chilis, cumin, and oregano. Stir to coat evenly with the spices and continue to cook until fragrant.

Add in your flour and coat all ingredients evenly.

Pour in the chicken stock and give it a good stir. Bring it to a boil and then lower the heat and let the pot simmer.

After about 15 minutes or so, add one can of drained beans to the pot. Using a potato masher, crush all the beans to add thickness to the soup.

Add the second can of beans (with the juice) and the shredded chicken. Stir and bring it back up to a boil. Lower heat and simmer for another 15-20 minutes.

Ladle into soup bowls and serve alongside my delicious cornbread (recipe to come later this week!) Enjoy!

Chicken & Veggie Enchiladas

Unfortunately my favorite Tex-Mex restaurant has been closed down since the storm. Having to take matters into my own hands, I made these spinach and mushroom stuffed chicken enchiladas. This is a simple way to serve a lot of people, so invite over some friends and have a fiesta!

Recipe yields 6 servings

Ingredients
2 lbs chicken breast
2 tbsp olive oil
1 large yellow onion
4 cloves of garlic
16 oz fresh spinach
10 oz portabella mushrooms
1/2 tsp garlic salt
2 tsp cumin
1 tsp chili powder
Salt & freshly ground black pepper
10 oz Rotel diced tomatoes with green chilies

Sauce:
3 cloves of garlic
1 tbsp olive oil
2 tbsp chipotle peppers in adobo sauce
1 1/2 cup tomato sauce (only Tuttorosso!)
1/2 cup chicken broth
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp oregano
Salt & freshly ground black pepper

8-10 flour tortillas
8 oz shredded Mexican cheddar jack cheese

Preheat oven to 350 degrees. Season chicken with salt and pepper on both sides and cook in a large skillet.

While chicken is cooking, chop the onion and garlic. Heat olive oil in a large skillet and saute the onions and garlic until fragrant.

Add in the portabella mushrooms and cook until tender, about 5 minutes.

While onions and mushrooms are cooking, you can put together your sauce. Heat olive oil in the sauce pot and saute your garlic. Add in tomato sauce, chicken broth, chipotle peppers and adobo sauce, and all your spices. Stir it all together and bring to a boil. Lower heat and then simmer for 20 minutes or so.

Back to your skillet, time to toss in the spinach and cook until it is all wilted.

Once your chicken is cooked through, shred it with a fork. Add the shredded chicken to your skillet.

Stir in the Rotel tomatoes and your spices. Mix well to evenly coat all the ingredients with the spices.

Bring the mixture to a boil and then cut the heat and let the mixture rest for 5 or so minutes.

Now it is time to roll up your enchiladas. First coat the bottom of a baking dish with a layer of your sauce. Next, place a spoonful of your chicken mixture in a line down the middle of a tortilla. Roll it up and place it in your dish.

Repeat this process until all your chicken mixture is used up. I was able to make 9 enchiladas, but I stuffed mine!

Pack them all in there so they are nice and cozy!

Now with the remaining sauce, pour it over the top of the enchiladas being sure to cover them all.

Next is a thick layer of shredded cheese.

Cover your baking dish with a sheet of aluminum foil and place in the oven for 20 minutes. After 20 minutes, remove the foil and cook for an addition 5-8 minutes until all your cheese is melted and gooey.

Remove from the oven and serve right out of the dish alongside rice or vegetables. I served mine with Spanish Rice. Enjoy!