Quick Roasted Shrimp and Vegetables

Shrimp cocktail has always been a staple appetizer to any Holiday meal on both my mother and my father's side. Sometimes it seems like a competition as to who can find the biggest and freshest jumbo shrimp. After awhile, though, I began to try different ways to eat shrimp. Now, I generally throw it on the stove, or weather permitting, I toss it on the grill. But yesterday, the salad I ordered for lunch came with "Roasted Shrimp." The roasted, or baked shrimp tasted so delicious; much juicer and flavorful than any shrimp I've sauteed or grilled before. (Certainly more tasty than shrimp cocktail) I realized that I have never attempted to roast shrimp in the oven. After trying it tonight, however, I may never cook shrimp any other way. It's also quick, easy, and relatively mess and fuss free.

What I love about this meal is that you can cook an entire meal, vegetables, sides, whatever, at the same temperature, in the same oven, for the same amount of time. That way you don't have to be jumping from pan to pan or microwave to oven. You can toss one pan of vegetables and one pan of shrimp in the oven, set the timer, and go about your business instead of finding different things to occupy you in the kitchen.

First, preheat your oven to 450. Take two separate baking pans and lay a long piece of tin foil on top each one. (This cuts at least some of the annoying pan scrubbing during clean up) Use any vegetables you like, I chose broccoli, mushrooms, and onions. Drizzle olive oil, sea salt, and whatever type of seasoning you're in the mood for. I used rosemary and garlic for this meal.

I whisked together olive oil, sliced garlic, and drizzled soy sauce in a small bowl. Then place (fresh, peeled, and defrosted) shrimp in a big bowl and pour the marinade over the shrimp. Lay the shrimp on the tin foil and if you want you can drizzle any extra dressing over the shrimp.


Bake both the shrimp and the vegetables for 8-10 minutes. The shrimp will taste like you slaved over it for hours. The vegetables will taste equally as delicious. I love the little burnt edges on the broccoli, and the olive oil and spices make the onions taste almost caramelized.




Enjoy !

ABC Grilled Cheese

I could smell the bacon from half way across our huge adjoining backyards. The smell became stronger, saltier, and greasier as I inched closer to her back patio door. I knew that when I opened that screen door I would be able to see my Grammy standing over the stove. She cooked it the right way, the real way, the old fashioned way – fried on the stove. She introduced me to the taste of bacon, the way it should taste, crispy, salty, and sinful.

As soon as I walked through the door, I would be able to spot her small white frying pan sitting idly on the back right burner with a can of bacon grease in an old Folgers tin coffee container that she would set aside the pan. If I couldn’t already smell the bacon, I would know from edges of the white paper towel that poked out of the black lid that there was some fresh bacon waiting to be ravished . . . by me. I loved to sit on a stool aside the marble island just far enough away from the stove that could watch the bacon sizzle and crackle as it crisped and sparked grease in her frying pan.

My extensive obsession with bacon can sometimes be an an embarrassing era for me revisit. I don't really care to publicize a past obsession that generally reminds people of pigs. But, if it gives me a chance to talk about my Grammy, I'll talk for hours. And you can be certain that I will tell you about her Grilled Cheese and Bacon sandwiches.

I still turn to Grilled Cheese and Bacon as my comfort food. This recipe is something I ache for it’s so delicious. Ironically though, I started to use Turkey bacon instead of regular, it makes the sandwich a little less filling and gives it an airy, light taste. This is my ABC sandwich: Avocado, Bacon, and (Brie) Cheese


ABC Sandwich
2 slices of sourdough bread
A few thin slices of Brie cheese (to taste)
½ avocado, sliced thin
3 strips of bacon (substitute turkey bacon is welcomed!)
2 small frying pans
Pam spray or 2 tablespoons of butter

1.) Heat a buttered or “Pam’d” frying pan on medium as you butter one slice of the bread leaving the other slice to go facedown on the pre buttered pan.

2.) Lay brie cheese on one slice of bread and close the sandwich with the other slice

3.) Lay on the frying pan and cook on medium for about 6 or 7 minutes or until browned. Flip and do the same on the opposite side of the sandwich

4.) While the sandwich cooks on one frying pan, cook three slices of bacon (again turkey if you prefer) in a smaller pan on high. Fry until golden brown, flipping the bacon from one side to the other as a few times while it cooks.

5.) Once the sandwich begins to evenly brown, and the bacon becomes evenly cooked, place both on a separate plate.

6.) Open the top of the grilled cheese and place the turkey bacon and the avocado slices evenly inside, close, slice and enjoy.

Craving Spring - Spinach Vegetable Salad with Garlic Pesto Dressing

Mother Nature gave Philadelphia a little spring weather tease yesterday, and of course, I gave right into her by tossing aside my boots and my coat and replacing them with flats, a sweater, and a light scarf. I could smell fresh air and experienced a little too much excited anticipation of the warmer months to come. (Note: I purposely ignored the sporadic piles of white snow that sat stubbornly atop the grass around campus) But, what this weather REALLY made me think of is the richly colorful, delicious food that I love to throw together during the spring weather.

In keeping with my spring fever, I decided to make this salad for dinner tonight, hoping to bring a little color and good feeling to an ordinary Tuesday in February. I wanted it to look lively and vibrant, and taste light, and a little zesty.

The Salad

2 cups of baby spinach
2 sliced fresh peppers - I chose a bright yellow and orange
1/4 cup sliced red onion
a handful of fresh sliced mushrooms
1/4 cup feta cheese
teaspoon of capers

The Dressing

I tried this tonight for the first time and I already think I should bottle and sell it!

1/4 -1/2 cup EVOO
4 thinly (really thinly) sliced peeled garlic
2 tablespoons pesto
dash of sea salt
a few dashes of ground black pepper
a dash of olive juice (just drizzle a little from a jar of green olives)


If you wanted to make this into a more filling meal, or make it the main course, I would toss some grilled chicken or grilled shrimp into the mix. Otherwise, this salad would make the perfect starter salad, or a fun meal to enjoy for lunch-- while outside of course!

Team Burke Beach Barbecue

The greatest reward for me as an up and coming ( ?! maybe!?) chef is seeing people not only enjoying my food, but also appreciating each other's company just as much if not more than the actual meal. Despite both of these joys, there exists an even more exciting gusto, a treat that comes from cooking WITH other people, especially with my sensational cousins.

The extended Burke Family just returned from our annual two weeks in Avalon, New Jersey. I was blessed with fifteen first cousins all of whom are more like siblings to me than cousins, and we get along swimmingly. Last Tuesday we held the first annual "Kids Cook Dinner" night (maybe someday the adults will realize that the "kids" average an age of 23).

I am totally one for quick and easy, (yet interesting) meal preps. However, when working with several cooks, it's important to create a moderately tedious and task oriented meal to prepare. This is one of the reasons why we chose a meal that would require several small tasks, such as chopping, skewering, and marinating, so that everyone could like play a part in the preparation.

The girls volunteered the better part of our beach morning and decided ventured to the food store to buy all the ingredients: chicken, skewers, veggies, marinade, and salad mixings.

For dinner, we really wanted to choose a meal that could accomodate most, if not all of our family's taste buds. The Burke family are pretty simple eaters. Although this does not make me adore them any less, it does drive me a little nuts to endure a few weeks without any kitchen creativity. I usually start craving something weird like seaweed salad. Just kidding. . . or am I?


We spent the morning skewering the chicken and the vegetables, which really takes patience, despite the simplicity of the task. As far as how much meat and veggies to buy, I like to average about 1/4 lb. of meat per person. Just multiply that by how many people you plan to feed. We calculated 7 lbs of chicken for about 26 people (we were missing a few team members that night).


In keeping with the summer theme, we decided to choose multicolored vegetables. We picked colorful peppers (green, yellow, red, orange), mushrooms, squash, and onions, although you can really pick any vegetable. You can expect that each person will eat one or two skewers. We skewered the vegetables alternating kind and color. One pepper can spread out along at least 8 skewers, or 4 if you put 2 peppers on each skewer. You can do all preparation early in the day and let it sit during the afternoon. Another reason why this is the perfect beach meal!

Later on, when the boys saw that some grilling needed to be done, and some beers needed to be opened, they just had to lend a hand. Cousin Patrick, the lean mean grilling machine, manned the grill. We all kept him company as we listened to music provided by my brother, Joe. However, the grill started to flame. Luckily it became a team effort and my dad came to the rescue.


Neither the barbacue and teriayki chicken skewers, nor the fresh grilled vegetables came from my Kitchen Whimsy- mind. However, this meal needed a blog-post because recipe sharing is not the only thread to link cooks. Rather, there exists a universal truth that governs all cooking laws. That truth is the reality that no meal can ever be totally rewarding and inspiring for a cook unless it brings together smiling faces, and warm conversation. That was what we all felt on that Tuesday night.

Taste of Greece in . . . Scranton?

One thing my college roommates and I never disagreed on was whether or not to crack open a new bottle of wine, always white wine, never red. However, once I graduated and moved home for the summer, I retured to life in the household of a Mamabear who loves her glass of wine, always red, never white.

So I got to thinking about a small dish I could make to help me really enjoy a glass of red wine. Frankly, I would turn into a addict if I started buying bottles of white wine for myself becuase no one at home drinks it but me.

A few nights ago, I was eating some green olives out of the jar, per usual, and I noticed that the slight bitterness of the olive didn't go so well with my glass of white wine. I poured a little sip of red wine and became instantly captivated with the perfect compliment that the merlot gave to the aftertaste of the olive.

I fished through my cabinet to see what kinds of ingredients I had lying around. I found a can of kidney beans, which I thought I might beable to use, I found some black olives, and I found a small can of capers. I began to place myself back a few summers to when I studied in Greece, back to where stores smelled of specialty wine and balsamic, and the natives loved olives ALMOST as much as me. I attempted to bring those memories into this kitchen and try to create something fantastic.

So, I started to open the cans I placed on the kitchen counter, drained them, and dumped them into a big bowl. I drizzled EVOO and a few dashes of balsamic.

And then I discovered a can of chickpeas.

Thanks to my good friend, and fellow food blogging junkie Molly Porth, , who brought the fried chickpea to life, I recalled how wrapped up I became in the chickpea after she shared her fried creation with our Food Writing Class.

So, after mixing in that can of chickpeas, I hit jackpot.

What I love about this dish is that the beans make it filling enough to eat as a meal, or serve as just a small appetizer, AND it's cheap and quick to make. It would have cost a total of 9 dollars to buy all of the ingredients, and takes under 5 minutes to toss together.

My dad put a few scoops on his plate with his london broil and ate it by itself. My mom and I opened a new bottle of Merlot, and paired the "dip" with Garlic Panetini Pita Chips. http://www.newyorkstyle.com/newyorkstylepanetini.php


Here's the recipe:
1 cup of chickpeas
1/4 cup of kidney beans
1/2 cup of sliced blackolives
1/2 cup of sliced green olives
1/4 cup of tinly sliced red onion
1/4 cup of EVOO (extra virgin olive oil)
few dashes of balsamic
tablespoon of capers (drizzle in some of the caper juice as well).

I'm convinced that the special ingredient in this dish is the caper juice. It's a little salty, but really REALLY superb.

enjoy!

Grilled Shrimp Stuffed Portobello Mushroom

This dish really is idiot proof. As you know I am still an amateur griller, but I'm convinced I'm on my way to becoming a grilling machine.

This grilled shrimp stuffed mushroom takes under 20 minutes to make - which makes me wonder if I could make a career out of TWENTY minute meals - TOPPING Rachel Ray's thirty minute recipes.

I bought a few large portobello mushrooms that looked like giant mushroom caps. Turn each over, cut out the stem, and slightly carve out the inside of the cap, making a little cup out of the mushroom. Turn the mushrooms over, so the top of the mushroom is facing upward. Lay however many you like on tinfoil, drizzle with EVOO, basil, salt and pepper. Place the tinfoil on the grill on medium and cook for about 7 minutes.

Then take a bunch of defrosted shrimp - again the amount depends on how many stuffed mushrooms you plan on serving. If you intend on just making the one, you really only need about 5 pieces of regular or large shrimp. Chop up that shrimp, drizzle some balsamic dressing for a slight marinade, and place it in a bowl with a few diced vadalia onions, along with a little garlic.



Place them in tinfoil with a little EVOO and throw it on the grill, allowing it to cook on medium to high heat for about 6 minutes.

After grilling, turn over the mushrooms, and place a cupped spoonful of the diced shrimp inside the little cup that you carved out of the mushroom. I drizzled some sweet balsamic dressing that I had in my refrigerator over the mushroom and threw it all on a bed of baby spinach to give the dish some color.


One of my favorite small dishes is a stuffed mushroom, whether it's stuffed with crab meat or vegetables or whatever. I've wanted to try it myself, but this type of "stuffed" mushroom doesn't take nearly as long, and looks remarkably similar to a restaurant's stuffed mushroom. It tastes incredibly sweet when you get a bite of the mushroom and the shrimp together. Grilled shrimp generally has a natural juciness to it, so pairing it with the marinade and the slight spices makes its flavor mind bogglingly wonderful.

You can also put it over pasta if you want to make a main meal instead of an appetizer or small dish out of it. If you're going to serve it to guests you have to serve it over something bright, because the shrimp and the dark mushroom will look drab, and who wants to eat something that doesn't look pretty.

Serve this hot or cold, either way it tastes incredible. If I can't mess this up, then no one can. Try it- it's easy I swear!

Parmesan Grilled Asparagus

One of my favorite sparks of summer is eating outside. With gorgeous outdoor evenings come an excuse to indulge in many of my favorite foods: salads, fish, veggies, and some chicken on the grill, just a few typical meals that we all usually like to enjoy outdoors.

This recipe for Parmesan Grilled Asparagus came to me for a few reasons. First, I love veggies- duh. Second, I had a few bundles of asparagus stalks in my refrigerator that looked entirely too enticing for me to allow to go bad.

I am some what of a rookie to the grill. This is partly because I am impatient and I tend to become antsy trying to learn something new. It's also partly because I'm scared of lighting our backyard on fire. Okay, it's MOSTLY because I'm scared of lighting our entire house on fire. I don't doubt my own intelligence, but I do sometimes question my common sense. (I read somewhere that lacking common sense is a sign of genius. True or not- I will always tell myself that it's the truth). My dad says that the grill is pretty basic, almost entirely self explanatory.

Can you see why I'd be scared.

This past Sunday, I faced my grilling phobias and produced some grilled asparagus that I can't seem to write about without my mouth watering for more.

Heres the gist: Take as many asparagus stalks as you like - 5, 15, 50 - whatever.
Spray some Pam on a large piece of tin foil, and then toss the asparagus a top the foil.
Slightly wrap the sides of the tin foil around the asparagus, leaving enough space so you can see the entire stalk.
Drizzle EVOO (extra virgin olive oil), garlic powder, sea salt, pepper, and parmesan cheese. (All to taste)
Place on the grill, in the tin foil, on medium heat. Cook for about 7 to 8 minutes. There is really no need to turn the asparagus while on the grill.




After about 7 minutes, the cheese will have crusted over the asparagus. You want to cook them so that when you bite into the spear, the raw crunch is gone, but not lost. It's an instant jolt of cheese and summer freshness. This is a fantastic, quick, and EASY, side to anything from grilled salmon, to grilled chicken, or even steak.

As for my time with the grill, my dad only had to rush out of the house once to remind me of the dangers of playing with a gas grill. I guess the flames got a little too high for his liking?