Cooking

Lemon Garlic Shrimp Open-Faced Hawaiian Roll Sandwich

Lemon Garlic Shrimp Open Face Sandwiches www.luc.edu

Lemon Garlic Shrimp Open Face Sandwiches

It has been an intense few months.  How do I explain such a long absence?  I have one class left to finish my MBA!  I am working full-time and have spent nights and weekends in class or doing homework and projects.

As a quick break, I decided to experiment with shrimp skewers.  Then, I decided to use up a bunch of odds and ends in my kitchen.  I did open-faced sandwiches because I only had 2 “Jumbo” Hawaiian rolls left from a previous meal.  The shrimp were full of lemon-garlic flavor and the bright acidity of the lemon was balanced by the sweetness of the Hawaiian roll.  Lemon aioli is optional.  (I did not use it for my first batch and they were still delicious).

You can serve these shrimp skewers on their own, as a main course or remove the shrimp from the skewers and serve them atop a hawaiian roll & lettuce for an easy, delicious dinner!

Lemon Garlic Shrimp Open Face Sandwiches www.morewinelesswhines.com

Lemon Garlic Shrimp Open Face Sandwiches

Lemon Garlic Shrimp Open-Faced Hawaiian Roll Sandwich

1 lb shrimp (any size), peeled & deveined
1/2 c. extra virgin olive oil
juice of 1-2 lemons
1/4 c white wine (i.e. Pinot Grigio)
3 cloves garlic, minced
dash of sea salt & freshly ground black pepper
3 T parsley, minced

1 T unsalted butter
2 T extra virgin olive oil
8 oz mushrooms, sliced
1 tsp fresh thyme
sea salt & pepper

Butter or Bibb Lettuce
2-4 large Hawaiian Rolls, Split
Lemon aioli (optional)
Skewers

Make marinade.

Whisk together olive oil through parsley and pour into a large bowl or Ziplock bag. Add shrimp and turn to coat in marinade. Refrigerate, covered, 30 minutes- 1 hour.

Place skewers in a shallow dish of water while the shrimp marinade.

Make the mushrooms.

Heat a large sauté pan over medium heat. Add butter and olive oil. Once butter is melted, add mushrooms (working in 2 batches if necessary). Stir mushrooms occasionally, seasoning with salt and pepper as you stir. After 5 minutes, stir in thyme. Continue sautéing until mushrooms are light brown. Remove from heat.

Skewer the shrimp & grill.
Grill over medium heat, a few minutes per side, until no longer opaque. Do not overcook!
Remove shrimp from skewers.

Optional:  Grill or toast split Hawaiian rolls, about 1-2 minutes.

To Serve:
– Place half of a Hawaiian roll on a plate. Top with lemon aioli (if using), lettuce, sautéed mushrooms and shrimp.
– Serve alongside a salad. Enjoy!

Marinade the Shrimp     www.morewinelesswhines.com

Marinade the Shrimp

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Cooking

Roasted BLT Salad

Roasted BLT Salad   www.morewinelesswhines.com

Roasted BLT Salad

This is another recipe I found in my “paper” archives.  It hails from the January 2013 issue of Better Homes & Gardens.  I have made this meal several times the past two summers.  It is a great way to use up some extra cherry tomatoes, which are abundant in my garden right now.  It is also a great dish to make when it is not summer.  Why?  You can do everything in the oven!  You don’t need fancy or delicate lettuce – just a sturdy romaine!  You don’t need garden fresh tomatoes, as roasting intensifies and sweetens their flavor.  I just happen to have a lot of tomatoes I am trying to use up from my garden.

I hope you enjoy this meal!

Roasted Weeknight BLT Salad        www.morewinelesswhines.com

Roasted Weeknight BLT Salad

Roasted Weeknight BLT Salad

6 slices cooked center cut bacon, broken into pieces (I used Applewood Smoked Bacon)
1 c. cherry tomatoes
2 T. fresh oregano
3 cloves garlic, minced
1/2 baguette, cut into 1″ cubes
1 head romaine lettuce, quartered lengthwise
sea salt, garlic salt & freshly ground black pepper
olive oil

1/4 c. romano cheese, grated

Preheat oven to 400 F. Spray a large baking pan with cooking spray. Toss cherry tomatoes with garlic, 1 T olive oil, oregano, some sea salt & pepper. Spread onto pan. Roast 20 minutes. Transfer tomatoes and juices to a medium bowl.

Toss bread cubes with a 2 T. olive oil, sea salt, garlic salt & pepper. Spread on pan. Bake 5-8 minutes. Drizzle romaine with a little olive oil, move bread to edges of pan and place romaine in middle of pan. Roast 3-5 minutes.

Toss bread with tomatoes and let sit for a little bit to absorb juices.

To serve:
Place 2 “quarters” of Romaine on each plate. Spoon bread and tomatoes over romaine. Top with bacon. Drizzle with a little olive oil (optional) and sprinkle with Romano cheese.

Enjoy!

Roasted Weeknight BLT Salad      www.morewinelesswhines.com

Roasted Weeknight BLT Salad

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Cooking, Gardening

Pesto, Goat Cheese & Grilled Bacon Crostini

Fresh Basil from the garden    www.morewinelesswhines.com

Fresh Basil from the garden

Summah, Summah, Summah Time… (Summah = summer)

I am a Gemini, born in the month of June, and have forever and always declared summer to be my favorite season.  Perhaps I am reveling in this summer even more because of the never ending Chicagoland winter.  Regardless, I have been celebrating summer with a bountiful harvest from my garden.

Making Pesto  www.morewinelesswhines.com

Making Pesto

My vegetable garden, which measures roughly 25′ x 8′, is flourishing.  It has been raining an incredible amount here and the plants are loving it.  Many of my tomato plants and sunflowers are tipping 5′ +, the lettuce is just petering out, the swiss chard, zucchini and herbs are growing like weeds and  I cannot find bare ground anywhere.

Making Pesto    www.morewinelesswhines.com

Making Pesto

The tomatoes and sunflowers have grown far taller than I expected and are shading out some of the basil.  I harvested the more shaded basil plants and trimmed a few of the huge plants toward the front of the garden for pesto.  This time, I made the pesto with pistachios and 3 different types of basil – Sweet Genovese, Ruby Frills & Emerald Frills.  My goal is to make a batch every week or two so that I have more for the freezer this fall & winter.

Sunflowers and Tomatoes in my garden   www.morewinelesswhines.com

Sunflowers and Tomatoes in my garden

Goat Cheese atop Grilled Baguette Slices    www.morewinelesswhines.com

Goat Cheese atop Grilled Baguette Slices

For a quick, easy summer linner (lunch + dinner, usually served between 2-3 pm), I made pesto while my husband grilled some bacon* and toasted  baguette slices.  We schmeared the baguette slices with a little goat cheese and pesto then topped them with crumbled bacon.  The result?  Simple & delicious food, perfect for a 89 degree Sunday.

Pesto, Goat Cheese and Grilled Bacon Crostini   www.morewineelesswhines.com

Pesto, Goat Cheese and Grilled Bacon Crostini

Pesto, Goat Cheese & Grilled Bacon Crostini

1 baguette, cut into 1/2″ thick slices
extra virgin olive oil
6 strips center cut bacon, cooked and broken into pieces*
5 oz goat cheese
1 batch freshly made pesto
1 baguette, cut into 1/2″ thick slices

Make pesto. Set aside. Brush one side of baguette slices with a little olive oil. Place baguette slice, olive oil side down, on grill a few minutes, taking care not to burn the bread. Using tongs, turn the bread over and grill about 1 minute on the other side. Transfer grilled bread to a serving platter. Spread each baguette slice with some goat cheese, a spoonful of pesto and top with bacon pieces. Serve warm.

Enjoy!

*Note:  Yes, you can grill bacon.  Do it over medium to medium high heat over a gas powered grill  on a big piece of foil, with the edges turned up to make “lips.”  The dangerous part about grilling bacon is if you are not careful, you can end up with a terrible grease fire.  If this makes you nervous,  just cook the bacon in the oven/on the stovetop or buy the precooked kind (Trader Joe’s has a great variety).  If you are up for an adventure, the grilled bacon has a great smokey taste to it.  

Pesto, Goat Cheese and Grilled Bacon Crostini    www.morewinelesswhines.com

Pesto, Goat Cheese and Grilled Bacon Crostini

 

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