Tasty Kitchen Blog » georgiapellegrini

Zucchini Blossom Fritters

georgiapellegrini — Mon, 30 Mar 2015 19:46:56 +0000

These Zucchini Blossom Fritters are a family recipe shared by TK member Katie. They are wonderfully unique, and contain the delicious flowers that bloom from a zucchini plant before the fruit forms. We’re coming up to zucchini season, so if you can find the blooms in your market or your own garden, you should definitely try this using fresh zucchini blossoms! Since the blossoms can be difficult to find in some locales, we were inspired to use grated zucchini instead. With this slightly modified dish, you can now now enjoy a batch of fritters anywhere and any time of the year!

To make the fritters you will need: extra virgin olive oil, grated Parmesan cheese, flour, milk, a whole egg, sliced garlic, baking powder, fresh basil, Salt, ½ cup grated zucchini (or 7-8 squash blossoms if you can get them), and cooking oil for frying. Try your best to drain the zucchini of excess moisture.

Heat the olive oil in a pan and sauté the garlic over medium high heat until lightly browned.

Add the grated zucchini and continue to sauté until cooked through and most of the watery liquid has cooked off.

Next, in a large bowl add 1 tablespoon of freshly chopped basil and 3 tablespoons of grated parmesan cheese.

Whisk the egg, and then add it to the large bowl.

Pour ½ cup milk into the large bowl as well. Start whisking all of these ingredients together.

Add the zucchini mixture and give it a stir.

In a separate bowl, combine 1 cup flour, 1 teaspoon baking powder, and ½ teaspoons salt.

Combine the dry ingredients into the wet ingredients.

Mix everything together until it is a little thicker than pancake batter.

Pour about ¼ inch of oil into a skillet; heat over medium high heat. Scoop the batter (a full tablespoon) and drop it into the hot oil. Gently press down on the top of the fritter with a spoon to flatten.

Once you have placed a few in the pan, fry the fritters until golden brown on one side, about 3–4 minutes. Flip them over and continue to fry for an additional 3-4 minutes.

Remove from the pan and place onto a plate covered with paper towels (the towels soak up the excess oil). Let cool.

All golden brown and delicious, your fritters are now complete. Top with additional chopped basil or brush the tops with butter. Enjoy them while they are still warm, crispy, and full of goodness. They make the perfect appetizer, party food, or afternoon lunch and would work well with all kinds of condiments, from crème fraiche to diced ham.

Go check out more recipes from Katie in her TK recipe box or the recipe index of her blog, The Parsley Thief!

Printable Recipe

Zucchini Blossom Fritters

by theparsleythief on September 2, 2011 in Appetizers, Canapes

See post on theparsleythief’s site!

0.00 Mitt(s) 0 Rating(s)

Description

Zucchini blossoms are the edible flowers that grow from a zucchini plant. In this family recipe, the flowers are lightly sauteed in garlic, then chopped and used as the base for a fritter batter, along with fresh basil and Parmesan cheese. They’re delicious!

Ingredients

8 whole Squash Blossoms
1 clove Garlic, Sliced
1 Tablespoon Olive Oil
1 Tablespoon Chopped Fresh Basil Leaves, Plus More For Optional Garnish
3 Tablespoons Freshly Grated Parmesan Cheese
1 whole Egg
½ cups Milk
1 cup Flour
1 teaspoon Baking Powder
½ teaspoons Kosher Salt
Vegetable Oil, For Frying

Preparation Instructions

Prepare the squash blossoms by inspecting each flower for dirt, or bugs (little critters do like to hide inside them). Give them a gentle rinse with water and dry with paper towels. Remove the pistil from inside each flower. Note: For this application, it’s fine to cut a slit alongside the length of each flower, to make removal easier. You wouldn’t want to do this if you were stuffing the blossoms. I also like to remove the little green spikes from around the stem of the flowers.

Saute the blossoms with the garlic and olive oil, in a skillet over medium high heat until softened and lightly browned. Remove from the skillet and coarsely chop. Transfer to a bowl and add in the chopped basil leaves, Parmesan cheese, egg, and milk. Use a fork to gently beat the ingredients together. In a separate bowl, whisk together the flour, baking powder, and salt. Pour the wet ingredients into the bowl and stir to combine. The mixture should be slightly thicker than pancake batter. If needed, add in a bit more milk.

Pour enough vegetable oil into a skillet to coat the bottom by about a 1/4″; heat over medium high heat. Scoop the batter by the heaping tablespoonful and drop into the hot oil. Use the back of a spoon to flatten each fritter slightly. Cook until golden brown, about 3 minutes. Flip the fritter over and brown the other side. Transfer to a paper towel-lined plate. Sprinkle lightly with some coarse salt and chopped fresh basil. Serve while hot.

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There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books (including her latest one, Modern Pioneering, and enjoy her latest adventures.

Crustless Spinach Quiche

georgiapellegrini — Mon, 08 Dec 2014 12:49:44 +0000

Photo from Ali of Gimme Some Oven.

The beautiful thing about a quiche is that you can throw many ingredients into one dish and all of the flavors complement one another. Since the traditional quiche is baked in a buttery crust, we are going to lighten it up with this Crustless Spinach Quiche from TK member Ali. This recipe will work not only with spinach but also with any of your favorite vegetables. Let the flavors unfold during your first bite of this hearty breakfast dish.

For this recipe you’ll need the following ingredients: vegetable oil, garlic, onion,
chopped spinach (frozen then thawed and drained), 6 eggs, Muenster cheese, Parmesan cheese, salt, black pepper, and crushed red pepper.

To start, drizzle olive oil over a hot skillet. Add the garlic and chopped onion, sautéing until they are nice and soft.

Next, add the spinach and cook until the excess moisture has evaporated.

In a large bowl, beat the eggs and then add in the Muenster cheese.

And the Parmesan cheese as well.

Go ahead and add the salt, black pepper, and red pepper. Lightly mix these ingredients together.

Then add the spinach mixture into the bowl with the egg mixture.

Stir all of the ingredients together. Be careful, you don’t want to overwork the eggs!

Evenly pour the mixture in a lightly greased pie dish. Bake in the oven at 350ºF for 25–30 minutes until the eggs have set, and the edges begin to brown.

Once baked, take the quiche out of the oven and let cool 10 minutes before serving. While you wait, just inhale the aroma you’ve just created!

These simple ingredients make a quick and easy breakfast dish but it also is wonderful as an afternoon snack. If you make it in advance you’ll have a grab-and-go breakfast for several days. So cut a slice and dig in, it is wonderful even without that golden brown crust!

Photo from Ali of Gimme Some Oven.

Visit Ali’s blog, Gimme Some Oven, for more tasty treats!

Printable Recipe

Crustless Spinach Quiche

by Ali @ gimmesomeoven on August 13, 2009 in Breakfast, Eggs

See post on Ali @ gimmesomeoven’s site!

5.00 Mitt(s) 21 Rating(s)

Description

This classic quiche is one of my favorites! Very simple to pull together, and the taste and texture are fantastic! Feel free to substitute in any other veggies, cheeses, or favorite seasonings you have on hand. This recipe is great for experimenting!

Ingredients

1 Tablespoon Vegetable Oil
1 teaspoon Minced Garlic
1 cup Chopped Onion (about 1 Medium Onion)
1 package (10 Oz) Frozen Chopped Spinach, Thawed And Drained
5 whole Large Eggs, Beaten
2-½ cups Shredded Muenster Cheese (or Whatever You Have On Hand - I Find That The Sharper The Cheese, The Better!)
¼ cups Grated Parmesan Cheese (plus 2 Tbsp. For Garnish - Optional)
¼ teaspoons Salt
¼ teaspoons Freshly Ground Black Pepper
1 pinch Crushed Red Pepper

Preparation Instructions

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

Heat oil in a large skillet over medium-high heat. Add garlic and onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.

In a large bowl, combine eggs, cheeses, salt, pepper, and crushed red pepper. Add in spinach mixture and stir to blend. Pour into prepared pie pan.

Bake in preheated oven until eggs have set and the top is slightly browned, about 25-30 minutes. Remove and let cool for 10 minutes before serving. If you’d like, top with additional freshly grated Parmesan cheese.

*I also love using this recipe to make individual-sized little quiches. You can either use regular-sized muffin tins (15-20 minutes cook time), or the cute mini ones (about 10-15 minutes). Just be sure to prepare the tins well with cooking spray (or use muffin liners), and watch to be sure that they don’t get overcooked!

Recipe is adapted from www.allrecipes.com.

(Click “See Related Blog Post” for more pics and info!)

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Artichoke Bread Pudding with Bacon and Gorgonzola

georgiapellegrini — Mon, 13 Oct 2014 14:50:04 +0000

I am always looking for new and interesting dishes to add to my lists of favorites. This creative recipe is full of bold and exciting flavors that work wonderfully together. Lauren’s recipe for a filling and satisfying Artichoke Bread Pudding from is inexpensive to make and leaves plenty to share with others.

To create this delicious dish, you will need: brioche bread, jarred artichokes (in olive oil, drained and oil reserved), shredded mozzarella, Gorgonzola crumbles, bacon, eggs, and milk. (I didn’t have any brioche bread on hand and used what I had. It turned out great all the same!)

To start preparing, take non-stick cooking spray and evenly coat a 9 x 13 casserole dish. Evenly distribute the bread on the bottom of the dish. Lightly brush the tops of each slice with the artichoke oil that was reserved. (Tip: Make sure to lightly brush each slice. Using too much oil will make your bread soggy and your dish greasy.)

Next, just like you add toppings to a pizza, add artichokes on top of the bread.

Sprinkle mozzarella cheese and Gorgonzola cheese on top.

Sandwich your bottom layer by adding remaining slices of bread on top to create a second layer. Lightly brush the tops of each slice.

Add the remaining mozzarella on top …

… and then add the Gorgonzola.

Take diced bacon (cooked) and sprinkle on top.

In a medium-sized mixing bowl, whisk eggs. Add milk to the whisked eggs.

Take the egg mixture and pour it over the bread.

Let the pudding sit for 15 minutes, or until the bread slices are properly soaked.

Cover the baking dish with foil and heat the oven to 375ºF. Bake for 30 minutes and then remove foil and continue to bake for 15 additional minutes, or until the top of the dish is golden brown and cheese is nice and hot.

You are now ready to dig in!

Explore more uniquely wonderful dishes like this one at Climbing Grier Mountain!

Printable Recipe

Artichoke Bread Pudding with Bacon and Gorgonzola

by Climbing Grier Mountain on April 22, 2014 in Casseroles, Main Courses

See post on Climbing Grier Mountain’s site!

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Description

A savory pudding for any occasion!

Ingredients

8 whole 1/2 Inch Slices Brioche Bread
2 cups Jarred Artichokes In Olive Oil, Drained, Oil Reserved
1-½ cup Mozzarella, Shredded
1 cup Gorgonzola Crumbles
6 whole Pieces Bacon, Cooked, Diced
6 whole Eggs
4 cups Whole Milk
Salt And Pepper, to taste

Preparation Instructions

Preheat oven to 375 F. Spray a 9 x 13 casserole dish with non-stick cooking spray. Lay four slices of bread in the bottom of the baking dish. Brush the top of the bread slices with some of the leftover artichoke oil. Place the artichokes on top of the bread and sprinkle half of the mozzarella and half of the Gorgonzola over top. Lay the final four slices of the bread on top. Brush the tops with more of the artichoke oil. Sprinkle the tops with the remaining cheese and the bacon.

In a bowl, whisk eggs and milk together. Pour egg mixture over the bread and let the pudding soak for about 15 minutes. Put some foil over the top of the dish and bake for 30 minutes. Remove foil and continuing baking for another 15 minutes or until golden brown and bubbly.

Recipe adapted from bon appetit.

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Pimento Cheese Biscuits

georgiapellegrini — Mon, 11 Aug 2014 10:00:40 +0000

Now that we are in the hot months of summer, these Pimento Cheese Biscuits from TK member Marie will be the perfect picnic accompaniment. These tasty biscuits are just what you need to spice up any meal or to replace your typical piece of morning toast with something special!

To make these savory biscuits, you will need: flour, baking powder, salt, black pepper, unsalted butter, sharp cheddar cheese, chives, sliced pimentos, buttermilk, and one egg. Go ahead and preheat the oven to 400 degrees. Line two baking sheets with parchment paper and set aside.

The first step is to add all of your dry ingredients together. In a large bowl, whisk the flour, baking powder, salt, and black pepper.

Next, add in the cold butter.

Now it’s time to get your hands dirty! You want to incorporate all of these ingredients together until they are coarse and crumbly. (You can also use a pastry cutter for this step.)

After your crumbly mixture is ready to go, stir in the cheese, chives, and pimentos.

Stir in the buttermilk until just combined. Make sure your buttermilk is cold! This will ensure that your biscuits come out soft and flaky.

Next, knead the dough on a well-floured surface until it holds together.

Shape the dough to about 1/2 inch thickness.

Use a floured biscuit cutter to cut out the dough and transfer the biscuits onto your lined baking sheet. Instead of throwing away the extra dough, just make additional biscuits with it!

Take your egg and whisk it in a small bowl. You are going to use this egg mixture to brush the tops of each biscuit.

Go ahead and brush the egg onto each biscuit. If you want, you can add more black pepper to the tops of the biscuits as well.

Pop them in the oven for 18-22 minutes, until the tops are golden brown.

Cool them slightly before serving warm.

And there you have it! Pimento Cheese Biscuits—a savory, flaky treat that is a spicy twist on a typical dinner biscuit.

Check out more flavorful recipes from Marie at her blog, Little Kitchie!

Printable Recipe

Pimento Cheese Biscuits

by Marie @ Little Kitchie on May 18, 2014 in Biscuits and Scones, Breads

See post on Marie @ Little Kitchie’s site!

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Description

These biscuits have the flavor of classic pimento cheese. They are addicting!

Ingredients

2 cups All-purpose Flour
1 Tablespoon Baking Powder
½ teaspoons Kosher Salt
½ teaspoons Freshly Ground Black Pepper, Plus More For Topping
8 Tablespoons Unsalted Butter, Cold And Cut Into Small Pieces
1 cup Sharp Cheddar Cheese, Shredded
¼ cups Chives, Chopped
4 ounces, weight Jarred Sliced Pimentos, Drained And Chopped
1 cup Buttermilk, Cold
1 whole Egg, Beaten

Preparation Instructions

Preheat oven to 400ºF. Line 2 baking sheets with parchment paper and set aside.

Whisk flour, baking powder, salt, and pepper in a large bowl. Add the butter and use a pastry cutter or your fingers to incorporate it until the mixture is coarse and crumbly. Stir in the cheese, chives, and pimentos. Add the buttermilk and stir until just combined.

Turn the dough out onto a well-floured surface and knead a few times until it holds together. Shape the dough to about 1/2 inch thickness. Use a floured biscuit cutter to cut out the dough and transfer to the baking sheets. (Gather up the scraps to make more biscuits as needed.)

Brush the top of each biscuit with the beaten egg and top with a bit more black pepper. Bake for 18-20 minutes, until the tops are golden brown. Cool slightly on a wire rack before serving warm!

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Paleo Shepherd’s Pie

georgiapellegrini — Mon, 28 Jul 2014 13:52:44 +0000

A Shepherd’s Pie is one of those classic dishes that makes you feel all warm and cozy when you dig in to it. A traditional English dish that is normally made with lamb or mutton, this Paleo Shepherd’s Pie from Tk member Elana is made with beef and even has a little twist on the mashed potatoes.

To make it you will need: olive lil, lnion, turkey or pork bacon, diced carrots, diced celery, ground beef, sea salt, black pepper, smoked paprika, chicken broth, and 2 whole large heads of cauliflower, trimmed, chopped and steamed until very soft.

To start, heat 2 tablespoons of olive oil in a large pan.

Add the onion and sauté until the onion is soft and translucent. Add the bacon to the pan and cook until done.

Now you can add the carrots and celery, cooking in the bacon fat until they are soft and cooked through.

Add the meat to the pan and cook until brown.

Season with salt, pepper, and smoked paprika.

Pour in the chicken broth.

Cook everything together on the stove until the broth has reduced to less than half (about 40%) of the original amount.

Next put your steamed cauliflower florets into a food processor and puree with remaining olive oil until smooth.

It should be smooth and creamy.

Transfer your mixture into a 9×13” baking dish.

Pour the pureed cauliflower over and smooth the top over with a spatula.

Bake at 350ºF for about 30 minutes. The top of the cauliflower mixture should turn a golden color.

Serve hot with your favorite veggies on the side for the perfect hearty meal that everyone will look forward to! I love this recipe and you can find more just like it at Elana’s Pantry!

Printable Recipe

Paleo Shepherd’s Pie

by elanaspantry on March 1, 2012 in Gluten-Free, Special Dietary Needs

See post on elanaspantry’s site!

4.75 Mitt(s) 4 Rating(s)

Description

A healthier version of Shepherd’s Pie made Paleo. Shepherd’s Pie is a traditional English dish. In Britain it is generally made with lamb or mutton; in this recipe I have made a simple ground beef shepherd’s pie and added bacon for extra flavor.

Ingredients

4 Tablespoons Olive Oil, Divided
1 whole Large Onion, Diced
1 pound Turkey Or Pork Bacon, Cut Into 2 Inch Slices
2 cups Diced Carrots
2 cups Diced Celery
1 pound Organic Grass Fed Ground Beef
½ teaspoons Celtic Sea Salt
1 teaspoon Black Pepper
½ teaspoons Smoked Paprika
1 cup Chicken Broth
2 whole Large Heads Cauliflower, Trimmed, Chopped And Steamed Until Very Soft

Preparation Instructions

Preheat oven to 350°F. Heat half of the olive oil in a very large frying pan. Saute onion for 15 minutes until soft. Add bacon pieces to pan and sauté until cooked, about 10 minutes.

Add carrots and celery to pan and sauté in bacon fat for 10 minutes until soft. Add ground beef to pan and sauté until brown, just a few minutes. Season with salt, pepper and smoked paprika.

Add chicken broth and cook down broth until 60% evaporated.

Place cauliflower in food processor and puree with remaining olive oil until smooth.

Pour ground beef mixture into a 9×13 inch Pyrex baking dish. Pour mashed cauliflower over beef mixture.

Bake at 350°F for 30 minutes. Serve.

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Crispy Tofu Tacos

georgiapellegrini — Fri, 25 Apr 2014 10:00:24 +0000

Now I know I’m the “meat girl,” but I do actually enjoy the versatility that tofu offers as an ingredient. Tofu will absorb any flavor you add to it, so an ingredient that most people may think is bland can actually be made to pack a powerful flavor punch when cooked right. One of my favorite go-to recipes is a taco. I love how easy it is to customize a taco recipe to include everything you love and nothing more. So, it only made sense to try out these Crispy Tofu Tacos from Tk member Lindsay. The flavors of this taco are light and fresh, all while coming together to create the most delicious bite.

To make these you will need: firm tofu, olive oil, salt, cumin, chili pepper, cayenne, lime zest, softened goat cheese, half and half, corn tortillas, and cabbage, lime and other favorite garnishes.

To start, add your olive oil into cold pan.

Add sliced and drained tofu into the pan and turn the pan to a medium heat. (Tip: Just like meat, make sure you pat your tofu dry with a paper towel so it will crisp up better!)

When the tofu starts to sizzle and slightly change color, add the cumin, chili powder, salt, and cayenne pepper.

Mix the ingredients together while breaking up the tofu into smaller pieces. Let it sit on the stove and stir occasionally until the tofu is browned and crispy on all sides.

In a separate bowl, mix together the lime zest …

… goat cheese, half-and-half, and salt. You can use a food processor/blender or just a whisk.

Mix all of the ingredients together until smooth, adding a little more half-and-half if the sauce needs to be thinned out.

It’s the perfect sauce for these tacos.

Add some fresh greens for some extra texture and your favorite taco toppings, and voila! You’ve got a quick and delicious taco that anyone will love.

Check out more delicious recipes just like this one at Lindsay’s blog, FunnyLove!

Printable Recipe

Crispy Tofu Tacos with Goat Cheese Lime Cream

by Lindsay @ My Therapist Cooks on March 24, 2014 in Special Dietary Needs, Vegetarian

See post on Lindsay @ My Therapist Cooks’s site!

0.00 Mitt(s) 0 Rating(s)

Description

Vegetarian! Healthy! Delicious!

Ingredients

1 block Firm Tofu, 14-16 Ounce Block (Drained And Sliced Into Thick Slices)
1 Tablespoon Olive Oil
½ teaspoons Each Seasoned Salt, Cumin, And Chili Powder
½ teaspoons Cayenne Pepper
1 whole Lime, Zested
2 ounces, weight Softened Goat Cheese
2 Tablespoons Half And Half, Plus A Bit More If Needed
1 pinch Salt
Flour Or Corn Tortillas, For Serving
Shredded Cabbage, Lime Wedges, Cilantro, Or Any Other Taco Toppings You Like

Preparation Instructions

Add the slices of drained tofu into a cold pan with the olive oil. Turn the pan to medium heat, and break up the tofu a bit with a spatula. When the tofu starts to sizzle, sprinkle the cumin, chili powder, seasoned salt, and cayenne pepper over the tofu. Continue to break it into little bits, stirring every few minutes, until the tofu is browned and crispy on all sides.

Meanwhile, combine the lime zest, goat cheese, half-and-half, and salt in a small food processor or blender. Pulse to combine, adding a splash more of the half-and-half if needed to form a smooth sauce.

Assemble the tofu and any desired toppings in taco shells, then drizzle with the goat cheese cream. Eat!

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Lightened-Up Bang Bang Shrimp Salad

georgiapellegrini — Fri, 18 Apr 2014 10:00:23 +0000

Before you go back to Bonefish Grill and spend $5 on Bang Bang Wednesdays, take a look at how simply you can make Lightened-Up Bang Bang Shrimp at home! TK member Sarah adapted this recipe and even lightened it up by turning the famous appetizer into a salad!

You’re going to need a pound of uncooked shrimp (we purchased it already cleaned and deveined), a head of iceberg lettuce, a bag of broccoli slaw, chopped green onions, mayonnaise, Thai sweet chili sauce, Sriracha, oil, and panko bread crumbs. 

Start by chopping the lettuce into strips.

Top the lettuce with the broccoli slaw.

Chop the green onions.

And the salad portion of the meal is now complete!

Next you’re going to make the Bang Bang sauce by putting the mayonnaise, Sriracha, and Thai sweet chili sauce in a bowl.

Mix these ingredients together thoroughly.

Before pan-frying the shrimp, pour a tablespoon or two of oil into the bowl.

Coat the shrimp thoroughly with the oil.

Cover the shrimp in panko bread crumbs, making sure they are evenly coated.

Carefully remove the shrimp from the bowl and place them in a slightly oiled pan on high heat.

Let each side cook for about 3 minutes (or slightly browned).

Now pour the shrimp into the Bang Bang sauce.

Generously spread the sauce over the hot shrimp.

All you have to do now is scoop the shrimp onto the bed of greens and you’re ready to eat! The best part of this process is that the excess sauce from the shrimp will seep into the salad and act as a spicy dressing.

For more restaurant adaptations along with original recipes, visit Sarah’s blog, The Coffee Breaker.

Printable Recipe

Lightened-Up Bang Bang Shrimp Salad

by Sarah on August 30, 2012 in Meat Salads, Salads

See post on Sarah’s site!

4.00 Mitt(s) 1 Rating(s)

Description

The Bonefish Grill’s delicious Bang Bang Shrimp appetizer has been redone as a salad. Lighter, fresher, but just as delicious. Give it a try!

Ingredients

1 pound Uncooked Shrimp
1 whole Head Iceberg Lettuce
1 bag Broccoli Slaw, 12 Ounce Bag
⅓ cups Chopped Green Onions
¾ cups Mayonnaise
⅜ cups Thai Sweet Chili Sauce
1 teaspoon Sriracha
4 Tablespoons Oil, Divided
2 cups Panko Bread Crumbs

Preparation Instructions

Start by washing, peeling, and deveining all of your little shrimp.
I know this part can be gross, but really, would you rather risk eating feces? Once your shrimp are all cleaned, inside and out, put them in a bowl, cover them and place them in the fridge.

Next, gather all of your greens. Start by chopping the entire head of lettuce into strips, making sure to remove the yellow leaves (you don’t want your salad to be bitter!). Place all of your lettuce into a large serving bowl. Top with the broccoli slaw mixture, then add your chopped green onions sprinkling them onto the very top.

Next, you’ll make your Bang Bang sauce. Side note: the Thai sweet chili sauce was fairly difficult to find, so don’t get it mixed up with Thai chili oil, or any other chili condiments that don’t include the word ‘sweet’ in the title. Sweetness is the key to this recipe!

Mix your mayo, sweet chili sauce and Sriracha together in a small bowl until smooth and creamy. Put it in the refrigerator until you are ready.

Next, gab a large frying pan, add 2 tablespoons of oil, and heat on medium.

Place your panko crumbs into a shallow dish or pan and set aside. Toss your shrimp in 1-2 tablespoons of oil. Dredge your shrimp in the panko crumbs, tossing to coat. Carefully remove each one (I recommend using tongs for this part) and place them onto the hot pan. Allow the shrimp to cook about 3 minutes on each side, or until the breading is browned and the shrimp are no longer translucent (they should have a nice pink color to them).

Next, remove the shrimp from the oil and stack them in a bowl and pour the Bang Bang Sauce all over them, tossing well to coat evenly.

Scoop yourself (and everyone else, if you’re willing to share) a heaping bowl of the salad mixture and top with generous amounts of the hot shrimp and sauce.

And there you go! No need to muscle past patrons on Bang Bang Wednesdays anymore, you’ve got the means to make your own at home (and impress your friends).

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Skinny Crab Rangoon

georgiapellegrini — Fri, 04 Apr 2014 10:00:05 +0000

Ragoons, while always delicious, are not your typical go-to health snack. They are generally time-consuming and full of calories. This quick Skinny Crab Rangoon recipe by TK member Dara of Generation Y Foodie, however, takes about 15 minutes, and is only 41 calories per ragoon!

You’re going to start with wonton wrappers, lump crab meat, Worcestershire sauce, curry powder, ground ginger, cayenne pepper, reduced fat cream cheese, and washed and chopped scallions.

Heat the oven to 375˚F. Spray a muffin tin with olive oil spray and push a wonton wrapper into each tin.

In a mixing bowl, combine the crab (you have to make sure you bought lump crab) with the Worcestershire sauce.

Sprinkle in the curry, ginger, and cayenne pepper.

Add the cream cheese and mix it all together.

Fold in the scallions, mashing with a fork.

Spoon the mixture into the wonton wrappers.

Brush the ends of the wonton wrappers with water so that the tops can be sealed together.

Fold the wontons, sealing the edges with your fingers. Bake for 10 minutes or until the ends are slightly browned.

You can garnish these with some greens, and you’re ready to eat! These would make fantastic party food because they are bite-sized, classy-looking, and there’s no mess.

Thanks for the recipe, Dara!

Printable Recipe

Skinny Crab Rangoon

by GenYFoodie on June 6, 2012 in Appetizers

See post on GenYFoodie’s site!

0.00 Mitt(s) 0 Rating(s)

Description

A low calorie version of your favorite take out treat! Only 41 calories per rangoon!

Ingredients

24 Wonton Wrappers
8 ounces, weight Lump Crab Meat
1 teaspoon Worcestershire Sauce
2-½ teaspoons Curry Powder
1 teaspoon Ground Ginger
½ teaspoons Cayenne Pepper
½ cups Reduced Fat Cream Cheese
⅓ cups Scallions, Washed And Chopped

Preparation Instructions

1. Preheat oven to 375ºF.
2. Spray a mini muffin tin with olive oil spray.
3. Push a wonton wrapper into each muffin tin.
4. In a mixing bowl, combine crab, Worcestershire sauce, curry, ginger and cayenne.
5. Mix with a fork, breaking up large chunks of crab.
6. Add cream cheese and scallions, mashing with a fork until fully incorporated.
7. Using a teaspoon, spoon mixture into wontons.
8. Fold ends of wonton wrapper over mixture. Using a finger, wet the edges to seal.
9. Bake for 10 minutes, until ends are slightly browned.
10. Garnish with additional scallions.

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Red Wine and Herb Beef Stew

georgiapellegrini — Mon, 17 Mar 2014 14:03:23 +0000

This hearty Red Wine and Herb Beef Stew recipe from TK member Anita is comforting and rich with fresh herbs and red wine. The sauce is delicious poured over polenta, rice, pasta or simple on its own. It would also lend itself well to the addition of other types of root vegetables.

Here’s what you’ll need: all-purpose flour, round roast, onion, garlic, carrots, olive oil, tomato paste, beef stock, chopped fresh rosemary, chopped fresh thyme, salt and pepper to taste.

While your oven preheats to 350F, dice your garlic, onions, and carrots.

Cut your beef into cubes.

In a large bowl, mix the flour in the beef until well coated.

Heat 1 tablespoon of the oil in a Dutch oven over medium-high heat.

Add half the beef.

Sear for a couple of minutes, rotating the cubes during cooking to brown on all sides.

Transfer the cubes to a plate. Repeat the searing process with the remainder of the oil and beef cubes.

Remove all meat from the pot, and then whisk in 1 cup of the beef stock.

Make sure to scrape all the bits and goodies from the bottom of the pot to mix in with the stock.

Chop the rosemary, garlic and thyme.

Add the veggies and herbs to the stock …

Along with the seared beef cubes.

Add the red wine …

Then add the remainder of the beef stock.

Stir in the tomato paste and salt and pepper to taste.

Cover the pot and put in the oven to cook for 3 hours.

You now have a hearty, comforting meal you can serve over rice, potatoes, or egg noodles. I’m a purist, so I prefer the stew by itself.

Thanks for the recipe, Anita! For more recipes like this (and creative cocktail ideas!), visit Anita’s blog at Hungry Couple.

Printable Recipe

Red Wine and Herb Beef Stew

by Anita at Hungry Couple on October 18, 2013 in Beef, Main Courses

See post on Anita at Hungry Couple’s site!

5.00 Mitt(s) 3 Rating(s)

Description

Not just warm, comforting beef stew but a kicked up version with red wine and lots of fresh herbs for the ultimate one-pot comfort meal!

Ingredients

¼ cups All-purpose Flour
1 pound Beef (Round Roast) Cubes
2 Tablespoons Olive Or Canola Oil
4 cups Beef Stock (canned Is Fine)
1 whole Onion, Peeled And Diced
3 whole Carrots, Peeled And Sliced
4 cloves Garlic, Peeled And Minced
1 Tablespoon Chopped Fresh Rosemary
2 Tablespoons Chopped Fresh Thyme Leaves
½ cups Red Wine
1 Tablespoon Tomato Paste
Salt And Pepper, to taste

Preparation Instructions

Place the flour in a large bowl and add the beef cubes. Roll them around to coat.

Preheat oven to 350ºF.

Pour 1 tablespoon of the oil into a large Dutch oven or other oven-safe stew pot over medium-high heat. Once hot add half of the beef cubes (it’s important to not overcrowd the beef if you want it to brown instead of boil) and sear on medium-high heat for a couple of minutes, rotating the cubes during cooking to get the sear on all sides. Remove the beef from the pot and put it on a plate. Add the remaining tablespoon of oil and repeat with the remainder of the beef.

When beef has all been seared and removed from the pot, whisk in 1 cup of stock. Scrape up all the bits on the bottom of the pot and whisk them into the stock. Return the beef to the pot and add the onions, carrots, garlic, rosemary, thyme, remaining beef stock and red wine. Stir in the tomato paste and season with salt and pepper to taste.

Cover the pot and put it into the 350 F oven to cook for 3 hours.

Serve over potatoes, egg noodles or rice. Makes approximately 4 servings but the recipe can easily be doubled.

_______________________________________

There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.

Parmesan Polenta with Tomatoes and Prosciutto

georgiapellegrini — Wed, 05 Mar 2014 15:04:51 +0000

My latest delicious discovery comes from the talented Melanie Feehan: luscious-looking Parmesan Polenta with Tomatoes and Prosciutto. It’s a quick and easy dish that provides the fresh comfort that we all love.

For the polenta, you’ll need water, salt, quick-cooking polenta, grated Parmesan cheese, milk, heavy cream, black pepper to taste. For the tomato and prosciutto topping, you’ll use olive oil, grape tomatoes, diced shallots, diced prosciutto, dried oregano, dried red pepper flakes, salt and pepper to taste.

Boil then salt the water. Slowly stir in the polenta in a continuous stream. Continue to stir and cook for five minutes.

Add milk …

Cream …

And cheese! Lots and lots of cheese.

Season generously with pepper. Reduce to low heat.

Begin the tomato topping by heating the oil over medium heat.

Stir in the shallots.

Add the tomatoes and the prosciutto.

Stir in the seasonings, cover, and cook for ten minutes until the tomatoes are softened and the prosciutto crispy.

Spoon the polenta into a serving dish then top with your tomato and prosciutto mixture. Garnish with a little extra cheese and serve.

Gorgeous. Simply gorgeous.

For other simple and delicious recipes like this, visit Melanie’s blog A Beautiful Bite. Her food lives up to its name!

Printable Recipe

Parmesan Polenta with Tomatoes and Prosciutto

by A Beautiful Bite on August 12, 2013 in Sides

See post on A Beautiful Bite’s site!

5.00 Mitt(s) 1 Rating(s)

Description

Creamy cheesy polenta topped with pan-cooked tomatoes and prosciutto. A wonderful way to use up ripe tomatoes.

Ingredients

FOR THE POLENTA:
4 cups Water
1 teaspoon Salt
1 cup Quick Cook Polenta
2 cups Parmesan Cheese, Grated
1 cup Milk
4 Tablespoons Heavy Cream
Black Pepper To Taste
Optional Garnishes: Basil Chiffonade And Grated Parmesan Cheese
FOR THE TOMATO AND PROSCIUTTO TOPPING:
3 Tablespoons Olive Oil
3 cups Small Tomatoes (like Grape)
½ cups Shallots, Diced
¼ cups Prosciutto, Diced
½ teaspoons Dried Oregano
½ teaspoons Crushed Red Pepper Flake
Salt And Pepper, to taste

Preparation Instructions

Bring water to a boil in a medium sized pot. Then add salt. Slowly pour in the polenta in a continuous stream, stirring continuously until incorporated. Keep stirring and cook for five minutes. Then add cheese, milk, cream and a generous amount of fresh ground black pepper. Reduce heat to low and prepare tomatoes.

In a large skillet, heat olive oil over medium high heat. Add the rest of the topping ingredients and give it a stir. Reduce heat to medium. Cover and cook for ten minutes.

Pour polenta onto a large serving dish and top with tomato mixture. Garnish with basil chiffonade and grated Parmesan cheese.

_______________________________________

There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.

Tasty Kitchen Blog » georgiapellegrini

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