Shrimp Scampi

This dish is easy enough to do in under thirty minutes with two 19 month old toddlers running around your feet. It is also tasty enough that you will think you paid a lot of money for it at a fancy Italian Restaurant. By the way, it isn't in the low-fat category...

Shrimp Scampi

20 pieces of shrimp
1 pint of grape tomatoes
20-30 large fresh basil leaves
3 tbsp butter
1/4 to 1/2 cup olive oil
3 cloves garlic
dash red chili flakes
salt & pepper
pasta of your choice

Prepare pasta to package directions. (Salt the water!)
In a cold skillet place chopped garlic and chili flakes. Add oil and butter. Turn stove to medium-low heat to let the garlic & chilis infuse with the oil. While the garlic is "simmering" in the oil, cut grape tomotoes into halves and quarters depending on size. Place in oil, carefully so you don't splash. Increase heat to medium and let simmer until tomatoes start to burst open. (While tomatoes are cooking, chop your basil.) Increase to medium-high heat and add shrimp, salt and pepper. Sautè shrimp until almost done and then add chopped basil. Drain pasta add to shrimp and toss to coat. Serves 2 but can be easily adjusted for more. This is a fluid recipe, you can add a bit more or less oil to your prefrences, I don't really measure!
-Amanda

Banana Bread

I love banana bread. It's one of my favorite non-chocolate sweet things. I think the other favorites would have to be lemon cake and anything apple cinnamon. Okay, yes. I have a sweet tooth. But, there is something about banana bread that is just so wonderful. I had three bananas sitting on my counter that were beyond eating. I don't know how they ripened so fast. One day they looked fine, the next day they looked, eh. Today it was banana bread or the garbage. So, I needed to find a recipe that wasn't complicated and had few ingredients. This is what I found and it was simply delicious:

Banana Bread
Found From THIS recipe.

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas*
1 tsp vanilla (not in orginal recipe but I figured it needed it)
1/2 cup chopped walnuts (also not in the recipe, but I like nuts in my banana bread)

Preheat oven to 350º F (175 degrees C). Lightly grease a 9x5 inch loaf pan.

In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. (Add vanilla) Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. (Add walnuts and stir) Pour batter into prepared loaf pan.

Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack. (I did mine for 65 minutes but the bottom center wasn't quite cooked through, another 5-10 minutes would be recommended.)

*I didn't measure my bananas. The three I had were going to have to be enough. (And I think they were.)
-Amanda

Sour Cream Chicken Enchiladas

This is a very tasty dish. The first time I made it, my husband I went crazy for it. I had planned on freezing the leftovers, but we ended up eating on it every night for about four nights because we seriously couldn't get enough of them. It's been awhile since I made them, and this go around I accidentally bought 10-inch tortillas instead of 6-inch ones. That means instead of making 24 like the recipe said (I doubled it), I only made 12. But then again, they are almost twice as big...

Sour Cream Chicken Enchiladas
From: Don't Panic--More Dinner's in the Freezer

1 cup onion, chopped
1/2 cup green pepper, chopped
3 cloves of garlic (I added this to the recipe)
2 tbsp butter
2 cups cooked chicken*
1- 4oz can green chili peppers, diced
3 tbsp butter
1/4 cup flour
1 tbsp ground coriander (I changed this to 1/2 tbsp of cumin and 1/2 tbsp oregano)
3/4 tsp salt
2 1/2 cups chicken broth
1 cup sour cream
6 oz Monterrey Jack Cheese, shredded
12 6-inch tortillas

*I grilled my chicken for added flavor! (You can also buy, pre-grilled chicken in the freezer section)

Cook onion and green pepper in 2 tbsp of butter until tender. Combine onion mixture in a bowl with chicken and chili peppers; set aside.

For sauce, melt 3 tbsp butter and stir in flour and seasonings. Stir in chicken broth all at once; cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Remove from heat; stir in sour cream and 1/2 cup of cheese. Stir 1/2 cup of sauce into chicken mixture (I found that 1 cup is better.)

Fill each tortilla with 1/4 cup of chicken mixture, roll up and arrange in a baking dish. Pour remaining sauce over enchiladas and sprinkle with remaining cheese. Recipe as printed should make 12 Enchiladas. This recipe is easy to double or even triple.

This is a good casserole to make in Foil Baking Dishes and freeze for later. Like I said before, I doubled the recipe when I made it tonight. This recipe isn't hard to make, but it is a bit time consuming, especially if you double/triple it. But it is SO worth it!
-Amanda

Pommes de terre aux olives

I'm guessing that means something like "Seasoned Potatoes with Olives" cause that is what this dish is or perhaps it translates to "An excuse to use lots of fresh herbs from my garden." Because that is also what this dish is all about. Whatever. It is delicious. This is my modified version of a recipe from a friend's website who says she got it from The Frenchwoman's Kitchen

Pommes de terre aux olives

2 lbs new potatoes
2 tablespoons olive oil
8 large garlic cloves, whole
4 shallots, sliced into rings
3-4 oz of pitted black olives
2 tablespoon chopped tarragon, fresh
2 tablespoons chopped parsley, fresh
2 tablespoons chopped thyme, fresh
8 - 10 medium sized basil leaves, chopped
salt and pepper to taste

Peel about half the potatoes. Cube all the potatoes. (Next time I'll cube the potatoes into smaller pieces, this time I just cut them into quarters.) Heat the olive oil in a large heavy-based saute pan and saute the potatoes until they begin to turn a bit brown. Add in shallots and whole garlic cloves and continue to saute until golden. Add olives and season with salt and pepper. (Careful, the olives will be salty). Add about 1/4 cup of water, cover and cook on low heat for 10 minutes. Uncover the pan and add herbs, stirring to mix well. Add a bit more water if needed and simmer until potatoes are soft and almost fall to pieces. Water should be cooked away at this point.

NOTES: If you are going to use dried herbs for this recipe instead of fresh, use less. I'd say about 1 teaspoon of each. The original recipe called for 7 ounces of olives. Instead of the canned pitted black olives I usually have on hand, I used unpitted greek black olives and pitted them before adding them to the pan. These have (to me) a much stronger flavor and so I used much less. So consider the type and taste of the olives you use and adjust accordingly.

-Karen

Sausage & Potatoes

This is one of those easy 30 minute or less one skillet dinners. I usually have the ingredients on hand and it's great for those busy nights.

Sausage & Potatoes

Package of Kielbasa Sausage (I use turkey)
1 bell pepper (any color)
1/2 an onion
3-4 small potatoes
1/4 cup olive oil
1 tsp Worcestershire sauce
1/2 tsp ground thyme
salt & pepper
dash of garlic seasoning (or minced garlic added at the last minute of cooking)

Cut potato into 1/2 inch thick moons. Try to make them all the same size so they cook at the same rate. Pour Olive Oil in a very large non-stick skillet on med-high heat. Add potatoes. Dice bell pepper and onion into 1" pieces and add to potatoes. Stir every few minutes. Chop sausage into rounds and add to skillet. Add seasonings: worcestershire sauce, thyme, salt and pepper and garlic seasoning. Let cook for 20-25 minutes stirring occasionally. Making sure to flip potatoes over. When sausage is cooked and potatoes are easily pierced with a fork, it's done.
-Amanda

Cook Book

I'm super excited! I've been asked to participate in a Community Fund-raising Cookbook for my local Mothers of Multiples club: PAMOM! I can enter up to 5 recipes (and you know I will!) in categories including: appetizers, soups, veggie, sides, main dishes, this & that (homemade art supplies for example), and baby & toddler foods.

I know I want to enter in the this & that category the homemade finger paint recipe and a homemade playdoh recipe (I still need to post that one to the blog!) I figure this category will be light on entries so I want to contribute. I also would like to add at least one toddler meal.

My question to you, dear readers... what is your favorite dish that you've had (or wanted to try) off of The Frickin Chicken? Please leave a comment and the favorite dishes I'll select to add to the PAMOM cookbook!

Thanks everyone!
-Amanda

Quick note...

Sorry it's been a long time for a new recipe. Things have been very busy this summer! I've been actually going back and cooking some of my recipes that are already posted here, so I haven't been cooking "new" things this past week. I had one flub, that I didn't dare post! I have a yummy Chicken Enchilada recipe that you can look forward to in the next couple of days. In the mean time you can check out what I've been up to by following my family blog at www.txtwins.blogspot.com. I hope everyone is having a fun filled summer too!

Salmon Patties

Amanda will not appreciate me posting this recipe, it is one of the two things I cook that she will not eat.  The other is meatloaf.  I'm not sure what her hang up is, these are not exotic or weird taste sensations.  Kinda all American basic home cooking in my opinion.  Anyway, I love this meal... it is easy; usually on the table in less than 30 minutes. And it is a great one to fall back on when you have forgotten to thaw some meat. I usually serve it with macaroni and cheese and this time I also served a smaller version of greek green beans or fassoliakia. (Although Amanda calls them southern green beans and I'm not sure why.)

Salmon Patties

1 can (15 oz) salmon

4 slices bread (finely crumbled) or 1 cup cracker crumbs

2 large eggs

1/2 cup finely chopped onion (I often use 2 or 2 chopped scallions)

2 tbsp lemon juice

2 tbsp dill weed (fresh if possible)

1/2 tsp salt

pepper to taste Drain salmon. Crumble with fork. Combine all ingredients. Shape into 6 - 8 round patties. Pan-fry on both sides in oil until golden brown. I usually do mine on my griddle. Serve with cocktail or tartar sauce.

Fish Sandwich

I have to admit, the following "recipe" is more of a dinner suggestion, or idea and much less of a recipe. The simple fact is that I'm not sure how long I cooked the fish. I started to bake it at 350º but then noticed it was not browning, so I bumped up the temp to 425º. That wasn't working either. So, I put it on the top rack, turned on the broiler and finally got the correct results. I wanted a crispy oven "fried" fish. I think my problem was I used frozen fish that I defrosted. It was too water logged (even after blotting with a paper towel.) If I try this meal again (and it ended up being tasty so I probably will!) I'll use fresh fish. I still want to write it down, because it is a good idea, and that's what my blog is mostly about.

Fish Sandwich

2 pieces of cod or other firm fish (apparently, like I said, fresh will work best)
1/2 cup oatmeal
1/4 cup all purpose flour
salt & pepper
fish seasoning (I used one called Chesapeake Bay)
1 egg
dash of milk
2 buns
tartar sauce

In a small bowl, whisk egg, milk and some salt and pepper. In a food processor (or magic bullet!) pulse oatmeal a few times to grind it to smaller pieces. Mix it in a bowl with the flour, seasoning and salt and pepper. Pat fish dry. Place in egg mixture, let it drip off, place in flour mixture. Cover, and dust off excess. Repeat for a double coating. Place on a cookie sheet that you spray with cooking spray. Repeat with second fillet. Spray both fillets with cooking spray and broil(?) until the fish is browned and flaking apart. Put on bun with tartar sauce. Serves 2.
-Amanda

Toddler Oatmeal Cookies

Toddler Oatmeal Cookies

1 cup whole wheat
3/4 cup wheat germ
3/4 cup oats (I used minute oats)
1 tbsp baking powder
2.5 tsp cinnamon
1/2 cup dried fruit (raisins, prunes, apricots, etc)
1 cup applesauce
1/4 cup honey
1 egg
1 tsp vanilla
powdered sugar: optional

In a large bowl, combine: wheat flour, wheat germ, oats, baking powder and cinnamon. Stir. Mince fruit. Add to dry ingredients and distribute evenly. In a smaller bowl, mix wet ingredients: applesauce, honey, egg and vanilla. Add to dry ingredients and stir until well mixed. Scoop out tablespoon size mounds and flat with thumb. Bake at 375º for 10 min. Dust with powdered sugar if desired. Remember, if you child is under one year, they cannot eat honey or egg whites. Refrigerate these cookies because wheat germ spoils easily.
-Amanda

No-Bake Cheesecake

My nod to the 4th of July. A red white and blue no-bake cheesecake. For those that know me, they know I can't bake. But anyone can make this easy cheesecake!

No Bake Cheesecake

1 cup Sour Cream
8 oz Cream Cheese
8 oz Cool Whip
1/3 cup sugar
1 tsp vanilla
1 graham cracker crust

In a large bowl beat cream cheese, sour cream and sugar together. Add vanilla and whip cream. Beat on high until all the lumps are out. Pour into crust and set in refridgerator for 4 hours. Garnish with your fruit of choice.
-Amanda

Steak Fajitas

Today was a pre-4th of July celebration for my family. I guess. Either that or they were just coming to visit for the long weekend. Anyway, they all came to my house and I made steak fajitas. There really isn't much of a recipe, but perhaps if you are from up north, you may not know about this most delicious Tex-Mex creation.

Fajitas

1 package of tortillas
shredded blend of Mexican cheese
Avocado
Sour Cream
Salsa
1-2 onions
1-2 bell peppers
about 1.5-2 lbs of Skirt Steak
1 bottle of Tequila Lime Marinade (if you have a Target near you, their store brand Tequila Lime Marinade is the absolute best!)

Marinade steak in the marinade overnight if possible. Slice onions and bell peppers into long strips. Set your largest skillet to high. Remember to turn on your vent fan. Add a touch of oil and the bell peppers. Stiring frequently (and adjusting heat as needed) cook until they start to wilt and blacken in spots. This takes patience at least 10-12 minutes. Salt and pepper as you are stirring. Set the peppers aside and do the same for the onions. Cover with foil to keep hot.

Preheat outdoor grill to as hot as possible. If you are using charcoal (lucky you!) get your brickets close to the grill top as possible and wait for them to get really hot. Cook your steak about 6 minutes a side. It should start to blacken in parts. Let rest for about 15 minutes. This is HUGELY important or your steak will be dry and tough.

To cut your steak into small strips:
It will be a long piece of meat about 5 inches by say 10-12 inches long. Cut the steak into about 3 pieces so 5 inches by 4 inches (for example). Then turn your meat and cut at an angle against the grain. This also helps keep it tender.

Serve in a tortilla with cheese, sour cream, salsa, chopped avocados.
-Amanda

Shrimp Stuffed Eggplant

OK, so I forgot to take a photo of it all plated pretty.  I did manage to get one before we went back for seconds. 

I’ve been gardening lately.  Let me tell you a secret.  When you grow a vegetable from a seed you have a different relationship with your food. Babying it as a seedling, holding your breath as you transplant hoping you won’t damage the roots, watching out for pests, watering and weeding. Well, let’s just say you get a little attached.  And so when it finally blooms and sets fruit you get a little excited. Then you still must continue to water and weed and harvest in temperatures around 105 gazillion degrees… when you do have a harvest you DO NOT waste. A carrot I bought at Krogers may shrivel up and mummify in my fridge but a carrot from my garden WILL be eaten. 

This recipe was a very successful attempt at finding a way to like eggplant other than fried.  Why did I grow eggplant if I don’t particularly like it except fried?  Well, because I do like them fried.  The problem was I bought a “gourmet mix”  which had four different types of eggplant seeds all mixed together. Of course I wanted to try one of each so I planted a bunch of the seeds hoping to get at least one plant of each type and that means way more eggplant than I originally planned on.  So far, I have had Purple Blush and Snowy White eggplants.  The purple blush is much milder and to me much better than the standard big blackish purple eggplants I usually see at the store. 

Please note that not only did the eggplant come from my garden, but so did the green onions, and the herbs; the thyme, sage and the basil.  My basil was blooming so I cooked with the blooms.

 INGREDIENTS 

• 1 large eggplant, halved lengthwise
  
•     (Or three small home garden grown purple blush eggplants!)
  
• 1/2 cup olive oil, divided 
  
• salt and pepper to taste 
  
• 8 - 10 medium shrimp - peeled, deveined and chopped 
  
• 2 tablespoons chopped fresh basil 
  
• 1 tablespoon chopped fresh thyme 
  
• 3 or 4 chopped sage leaves or to taste
  
• 2 –3  cloves garlic, chopped 
  
• 2 green onions chopped 
  
• 1/4 – 1/2 bell pepper chopped 
  
• 1/2 cup white wine 
  
• 1 cup Italian seasoned bread crumbs 
  
• 1 cup grated mozzarella cheese
  

This photo shows most of the ingredients I used. Except for the shrimp. And the wine. Mostly it is a not so subtle method of showing off my beautiful garden produce.  

DIRECTIONS 

Preheat oven to 350 degrees.

Scoop out the flesh of the eggplant, chop, and reserve. Coat shells with olive oil, and season with salt and pepper; set aside. 

Heat 1/4 cup olive oil in a medium skillet over medium high heat. Sauté onion, bell pepper, garlic, basil, thyme and sage until wilted. Stir in the reserved chopped eggplant. Season with salt and pepper. Sauté until eggplant begins to turn golden in spots. Pour in wine, and cook 5 minutes.

Transfer to a large bowl, and mix in the bread crumbs and chopped shrimp. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells. 

Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.  Sprinkle mozzarella cheese on top and return to oven just long enough to melt cheese.  

Serve with a fresh green salad and you’re all set. 

Here's a photo of the eggplant stuffed before they went in the oven. Because my eggplants were a bit small, I had more stuffing than space so I went to the garden and harvested a Snowy White eggplant to use for the last of it. 

- Karen

Yummy Peanut Butter Balls

You might remember a couple of weeks ago I had a finger paint party at my house. After the fun of painting, we all came in to cool down and had a picnic on my kitchen floor. Some kids were at the table, some were in high chairs, and some were on the floor. There were lots of kids! Anyway, it was a bring your own food type of picnic. My friend Kara brought peanut butter balls for her kids. I had to have the recipe! They are so yummy!

Peanut Butter Balls

1/2 cup wheat germ
1/2 cup powdered milk
1/2 cup honey
1 tsp vanila
1 cup peanut butter

Mix everything together and scoop into balls with a small ice cream scoop/melon baller. Refrigerate and then enjoy!

These were the ingredients I used.