I always have a bag of frozen shrimp in the freezer for last minute meals. Defrosting chicken or turkey can take a whole day, but defrosting a few handfuls of shrimp can take 5-10 minutes. I put the shrimp in a colander, run hot water and voila: good to go.
This meal takes a little prep, mainly just marinating the shrimp for 30-60 minutes, but is totally worth it. Once it gets cooking, it is a super easy 20-minute meal. I served mine with this Edamame Ginger Rice and it was a perfect combination.
Serves 4 to 6
- 1/2 cup brown sugar
- 1/4 cup plus 2 tablespoons bourbon, such as Maker’s Mark
- 1/4 cup olive oil
- 1/4 cup low-sodium soy sauce
- 1/4 cup chopped green onions
- 2 to 3 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 2 pounds peeled and deveined frozen shrimp, thawed
- 2 tablespoons unsalted butter
- Minced Italian parsley, for garnish
- Combine brown sugar, bourbon, olive oil, soy sauce, green onions, garlic, salt and pepper in a medium mixing bowl and whisk thoroughly. Add the shrimp and stir to coat. Chill for 30 minutes to 1 hour, turning occasionally.
- Melt the butter in a large skillet over medium to medium-high heat. Meanwhile, pull the shrimp out of the marinade, and shake off the excess. Reserve the marinade.
- Add the shrimp to the skillet in a single layer. Cook the shrimp until pink on one side, about 2 minutes, then flip and continue cooking until almost completely pink, but still a little translucent, about 2 minutes. Transfer to a plate and set aside.
- Add the reserved marinade to the skillet. Bring to a boil over medium high heat and cook, whisking occasionally, until thickened and glossy, 5 to 7 minutes. Taste and season with salt and pepper, if desired. Add the cooked shrimp and toss to coat. Once the shrimp is warm, stir in the parsley and serve immediately.
It is raining. Again. In April. And there is nothing that goes better with rain than turkey meatballs, homemade marinara and some pasta. I’ve just started making these baked meatballs and I sort of love them. Fabulous for a last minute meal and always a hit in our house.
The marinara couldn’t be easier- crushed tomatoes, some garlic, spices, salt and pepper and a dash of sugar and you are good to go. Mangia!
Mozzarella-Stuffed Turkey Meatballs
Makes 12-16 meatballs
- 1 pound lean ground turkey
- 5 garlic cloves, minced, divided
- 1 egg, whisked
- 1/2 cup Parmesan cheese
- 4 teaspoons Italian seasoning, divided
- 2 teaspoons fresh parsley, chopped
- Salt and ground black pepper, to taste
- 1 cup whole wheat (or regular) panko crumbs
- 1/2 cup lukewarm water
- 4 ounces mozzarella cheese, cut small cubes (I used string cheese)
- 6 tablespoons olive oil, divided
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon sugar
- 2 teaspoons Italian seasoning
- 1/2 teaspoon crushed red pepper flakes
- Preheat oven to 400 degrees (F). Line a large baking sheet with parchment paper; set aside.
- Heat 4 tablespoons of olive oil in a large skillet over medium heat. Allow the oil to simmer (you want it very hot) while you prepare the meatballs.
- In a large bowl using your hands, combine ground turkey meat, half of the minced garlic, egg, cheese, parsley, half of the Italian seasoning, salt and pepper, and panko. Slowly add the water, a few tablespoons at a time. The mixture should be very moist but still hold its shape when rolled into meatballs. (You do not have to add all the water.)
- Scoop one tablespoon of the turkey into a small ball. Press a piece of cheese in the center, then cover it with another piece of meat, roll to seal in the cheese. Repeat to make about 12 meatballs.
- Place meatballs in batches in the hot oil, 2 minutes on each side until meatballs are browned.
- Place semi-cooked meatballs on prepared baking sheet. Place the baking sheet in the oven to bake for 10-12 minutes, or until meatballs are cooked though (firm to the touch).
- While the meatballs are baking, start on your marinara.
- Add remaining oil to the same pan the meatballs were in, then add the remaining garlic and sauté for one minute, or until the garlic is golden and fragrant. Add the crushed tomatoes, salt, pepper, sugar, seasoning and crushed red pepper flakes, mix well to combine. Simmer the sauce for 10-15 minutes minutes, stirring occasionally. Season with additional salt and pepper to taste.
- When the meatballs are done cooking, nestle them into the sauce. Serve over pasta.
You guys, I can’t stop making these roasted strawberries. I am 100% in love with this easy recipe, and I couldn’t wait any longer to share it with you.
I always buy more berries than I eat. After a few days once the strawberries aren’t as bright red as they once were I usually throw them out or freeze them for smoothies. And now, I roast them. Seriously so beyond simple. I use them to top my oatmeal, add them to greek yogurt and granola, and recently added them to the top of a strawberry quick cake I made. SO versatile and yum.
Balsamic-Honey Roasted Strawberries
Makes about 1 cup
- 1 1/2 pounds (2 pints) strawberries, tops cut off and cut into quarters or halves
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- Pinch of sugar
- Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
- Whisk together the balsamic vinegar, honey and liqueur (if using). Add to the strawberries and toss gently to coat.
- Spread the strawberries in a single layer on the prepared baking sheet. Roast until the strawberries are softened and the juices are bubbling, about 30 minutes.
- Serve immediately or let cool and refrigerate for up to a week.
Q and I eat rice 3-4 times a week (must be the Japanese in me). We always just pop it in the rice cooker and hit start. That is until now. One of my favorite cooking blogs, The Kitchn, posted a recipe for Edamame Ginger Rice a few weeks ago and on a whim I gave it a try. Result: this rice is mind blowing.
It takes 15-20 minutes, minimal work and the taste is buttery, Asian-y (made that one up) and a little crispy like Persian rice. YUM. I like my rice a little browned and crispy, but if you would rather it not be, add about 1/4 cup more of water and stir often to make sure the rice doesn’t stick at all.
Serves 4 to 6
- 1 3/4 cups water
- 2 tablespoons unsalted butter
- 1 cup jasmine rice
- 1 large shallot, finely chopped or minced
- 1 tablespoon freshly grated ginger
- 3/4 teaspoon kosher salt
- 1 cup frozen shelled edamame, thawed
- Bring the water to a boil in a medium pot (or heat in the microwave until boiling). Meanwhile, melt butter in a medium-sized skillet over medium heat until sizzling. Add the rice, shallot, ginger, and kosher salt and cook, stirring frequently, until toasted and aromatic, 2 to 3 minutes. Add the edamame, then pour the boiling water over the rice. Stir to combine.
- Cover and reduce heat to medium-low to low and cook for exactly 20 minutes (add an extra 5 minutes if cooking brown rice). (I stirred every 5 minutes, making sure to scrape up the rice that is stuck to the bottom). Remove the pot from the heat, scrape up rice stuck to the bottom of the pan. If there is too much rice stuck to the bottom, add a few tablespoons of water and use a wooden spoon or spatula to loosen it up. Keep rice covered for an additional 10 minutes to allow rice to rest. Uncover, fluff gently with a fork, and add more salt and pepper to taste.