Sheet-Pan Shrimp Oreganata

I found this recipe on the New York Times Cooking App. I cut the recipe in 1/2 and it was more than enough for the 2 of us.

The recipe is a take on Clams Oreganata. I made one change to the original recipe. Can you guess what it was? That's right, I switched out the garlic for a shallot! Just delicious!

I served it with a Tomato Salad with tomatoes from our local favorite, Coles Farm Stand. 

• Ingredients-
  

  1/4 cup unsalted butter
  1 1/2 pounds large tail-on shrimp (about 24), peeled and deveined
  1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
  Kosher salt and pepper
  1 lemon
  3/4 cup dried bread crumbs
  1/4 cup flat-leaf parsley leaves, finely chopped
  1 shallot, minced
  1 tablespoon dried oregano
  1/3 cup white wine
  
  

• Method-
  Cut the butter into small knobs and spread on a 9-by-13-inch sheet pan; set aside
  Zest the lemon on top, quarter the lemon, then squeeze in about 2 tablespoons lemon juice (reserve the remaining lemon for later).

1. Heat the oven to 450 degrees and position a rack in the middle.
   

2. While the oven heats, place the shrimp in a medium bowl along with 1/4 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
   
   Mix to combine, then set aside.

3. In another medium bowl, combine the bread crumbs, parsley, shallot, oregano, 1 1/4 teaspoons salt, and 1 1/4 teaspoons pepper.
   
   Add the remaining 2 tablespoons of olive oil and mix with a fork to combine.

4. Set the sheet pan in the oven and heat just until the butter has melted, about 2 minutes.
   
   Carefully remove the hot baking sheet, setting it on a flat surface, then add the wine and swirl the pan to blend it with the butter.

5. Place the shrimp onto the hot pan in an even layer.
   
   Pour any remaining marinade over the shrimp.
   
   Generously sprinkle the breadcrumb mixture over each of the shrimp, allowing the excess to pool underneath as well.

6. Bake on the middle rack for about 6 minutes, until shrimp are pink and cooked through.
   
   Turn the oven to broil for 2 minutes to brown the bread crumbs.
   
   Remove from the oven and squeeze the juice from the remaining lemon wedges over the shrimp.

7. Enjoy the shrimp hot, spooning the pan juices and bread crumbs from the pan alongside.

Rice-stuffed tomatoes, a Lidia recipe, is something I try to make at least once a summer. The tomatoes were from Cole's Farm Stand. The original recipe calls for Arborio rice, which I love. This time I used frozen steamed brown rice. It just needed to be microwaved, and it was ready to go.

Rice Stuffed Tomatoes-

Ingredients-

Rice of your choice
4 medium tomatoes (about 2 ½ pounds), ripe but firm
1/2 cup shredded mozzarella

1/2 cup Parmesan
3 tablespoons chopped fresh basil
Salt and pepper to taste

Method-

Preheat oven to 375 degrees F. 

Prepare the rice according to the box instructions.

Cut a 1/2-inch slice from the top of each tomato and set aside.

Scoop out the pulp and seeds with a teaspoon and drop into a strainer set over a bowl. 

Press on the pulp in the strainer to squeeze out as much liquid as possible. 

Reserve the liquid and discard the pulp in the strainer.

Toss the rice, mozzarella, 1/2 cup of Parmesan, and the basil together in a small bowl. Taste and season with salt and pepper.

Gently stuff the tomatoes with the rice mixture, dividing it evenly. 

Top each tomato with the reserved slices. 

Using some of the remaining oil, brush a baking dish that fits the tomatoes comfortably. 

Set the stuffed tomatoes in the dish. 

Add the strained liquid from the tomatoes and, if necessary, pour in enough water to come about ¼ inch up the sides of the tomatoes. 

Drizzle the remaining oil over the tomatoes and sprinkle them with the remaining 1 tablespoon grated cheese. 

Cover the dish loosely with aluminum foil and bake for 15 minutes.

Uncover the dish and bake until the tomatoes are very tender and the tops are lightly browned, about 10 minutes. 

Remove tomatoes from the oven and let rest for a few minutes. 

Carefully transfer the tomatoes to a serving platter or individual plates. 

Swirl the juices in the pan to incorporate the oil, then spoon the pan juices over and around the tomatoes. 

The tomatoes are best when served warm, with some of the pan juices drizzled over each serving.

Veal Schnitzel and Corn Fritters

Tonight, I strayed from my new diet restrictions and prepared Veal Schnitzel and Corn Fritters. 

The veal recipe is from The Spruce Eats site. It is a recipe that works with veal, chicken, or pork cutlets.

The Corn Fritter recipe is from Jacques Pepin. Delightful!

Ingredients-

4 (5-ounce) veal cutlets (or chicken or pork cutlets)

1/4 cup all-purpose (or brown rice flour)

1/2 teaspoon kosher salt

2 large eggs, well beaten

1/2 cup breadcrumbs

Oil or lard, for frying

Method-

Gather the ingredients.

Place 4 (5-ounce) veal cutlets between sheets of plastic wrap, and use a heavy, flat-surfaced pan, rolling pin, or meat mallet to pound the meat evenly to a 1/4-inch thickness.

To bread the schnitzels, set up 3 shallow dishes: 

Mix 1/4 cup all-purpose flour and 1/2 teaspoon kosher salt in the first dish, 2 large beaten eggs in the second dish, and 1/2 cup breadcrumbs in the third dish.

In a large skillet, heat at least 1/4-inch of oil to 350 F. 

This takes about 8 minutes, and the oil will just start to shimmer and smoke a bit.

Working one at a time, dredge the cutlets first in flour until the surface is completely dry.

Dip in egg to coat; allow the excess to drip off for a few seconds.

Then roll quickly in the breadcrumbs until coated. 

Do not press the breadcrumbs into the meat, as this will moisten them and not make for a crispy coating. 

The crust should not adhere completely but form a loose shell around the schnitzel.

Immediately place the meat in the pan with the hot oil. 

Do not crowd the pan. 

Cook the schnitzel in batches, if necessary. 

Fry the schnitzel for 2 to 3 minutes on one side, until golden brown. 

Make sure the breaded meat “swims” in fat. 

Contrary to instinct, the breading will take on less oil than if the meat is sticking to the pan. 

Also, the breadcrumb topping has a chance to puff up a little, and your cleanup is easier. 

You may want to swish them around a little with your fork to make sure they are not sticking to the pan.

Turn them over once and fry an additional 2 to 3 minutes or until both sides are golden brown and the meat registers an internal temperature of 145˚F. 

Remove from the pan and allow the oil to drain off. 

The Corn Fritters featured the corn from Coles Farm Stand.  Here is a link for the YouTube video of Chef Pepin preparing the fritters.

Corn Fritters Recipe-

Ingredients-
1/2 cup of flour
1/4 tsp of baking powder
1/2 cup seltzer water
1 cup fresh or frozen corn kernels
salt to taste
1/4 cup oil for frying

Method-
In a small bowl stir together flour, baking powder, and a pinch of salt. 

In thirds, add seltzer, mixing with a whisk after each addition. 

You want a smooth batter.

Stir in the corn.

Heat oil, olive oil, or vegetable oil.

When the oil is hot, add about a 1/2 cup portion of the corn fritter batter.

Cook 3 to 4 minutes per side. 

Look for bubbles on top and crispy edges.

You want them nice and crispy.

When you remove them from the oil give them a quick dash of salt.

Drain them on a wire rack placed on top of a dish or baking sheet, do not put them on paper towels, as that will make the bottoms soggy.

Time For Zoodles

Recently, I got the request to "cut down" on carbs—or rather, to cut them out completely. That meant saying goodbye to rice, potatoes, and pasta. Whew. Last week, in an attempt to be good, we tried chickpea pasta. Oh my goodness... what the heck was that? Let’s just say neither of us was a fan.

Enter my new kitchen hero: the OXO Spiralizer.

This week, I decided to tackle "zoodles" (zucchini noodles) to pair with a batch of our rich, homemade Bolognese sauce.

If you've ever made zoodles, you know the biggest challenge is avoiding a watery mess. My trick? I spiralized two zucchinis, laid them out flat on a paper towel for 20 minutes, and then pressed down with another paper towel to draw out as much moisture as possible.

Once they were prepped, I heated some olive oil in a sauté pan and gave the zucchini a quick toss for about 6 minutes. A simple seasoning of salt and pepper, a pat of butter, and a sprinkle of Parmesan cheese brought the flavors together perfectly before I smothered them in our Bolognese sauce.

Let me tell you, this was a 100% improvement over last week's chickpea pasta experiment. I might just survive this carb-free journey after all!

Spicy Cavatelli with Zucchini and Leeks and Bacon

Hey everyone! You know those nights when you are absolutely running on fumes, but you still want a real, comforting meal? This is exactly the kind of recipe you need in your back pocket.

This Spicy Cavatelli with Zucchini, Leeks, and Bacon is an absolute lifesaver. It is incredibly easy to throw together, uses fresh zucchini and sweet, melted leeks, and gets a massive flavor upgrade from smoky bacon and a kick of crushed red pepper.

Honestly? We both went back for seconds tonight. When a quick weeknight pasta is that good, you just don't argue with it.

Why You’ll Love It

• Minimal Effort, Maximum Flavor: The sweetness of the leeks balances the heat from the red pepper flakes beautifully.

• Tender Zucchini: Grating the zucchini means it melts right into the sauce, coating every single piece of cavatelli.

• Seconds Guaranteed: It’s light enough for a weeknight but comforting enough to make you crave another bowl.

Spicy Cavatelli with Zucchini, Leeks, and Bacon

Ingredients-
½ pound cavatelli
¼ cup olive oil
1 large leek, white and pale-green parts only, chopped
¾ teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
2 large zucchini, grated
⅓ cup grated Pecorino

Method-

Cook the Pasta: Bring a large pot of salted water to a boil. Cook the cavatelli according to the package directions. 

Crucial step: Make sure to reserve about ¾ cup of that starchy pasta cooking liquid right before you drain it!

Crisp the Bacon: In a large skillet over medium heat, cook the chopped bacon until it’s perfectly crisp. Remove the bacon with a slotted spoon and set it aside, leaving the glorious bacon fat in the skillet. (If skipping bacon, heat your olive oil here).

Sauté the Aromatics: Toss the chopped leeks and crushed red pepper flakes right into the skillet. Season lightly with salt and pepper. 

Cook, stirring often, until the leeks are soft and translucent (about 5 minutes).

Add the Zucchini: Stir in the grated zucchini and cook for another 5 minutes, letting it soften and marry with the leeks.

Bring It Together: Toss the drained cavatelli and your reserved pasta water straight into the skillet. Cook for about 2 minutes, stirring constantly, until the glossy sauce beautifully coats the pasta.

The Grand Finale: Stir the crispy bacon back in, toss in the Pecorino Romano, give it one last mix, and serve immediately.

Pan Seared Scallops and Local Salad

There is nothing quite like a dinner made entirely from fresh, local ingredients, especially when it comes together in less than fifteen minutes.

Tonight’s dinner was a total treat: gorgeous, fresh scallops purchased at our farmers' market, paired with a crisp, simple side salad using beautiful lettuce pulled straight from my sister's garden. Talk about eating well!

If you are intimidated by cooking scallops at home, don't be. The secret is letting them get that perfect, golden-crust sear without moving them around in the pan.

Here is exactly how I made them:

Method

I started by removing the side muscle on the few scallops that still had it attached. Then, I let them rest on paper toweling for about 10 minutes to make sure they were nice and dry—this is the secret to a great sear! Right before cooking, I seasoned them simply with salt and pepper.

Next, I heated the skillet with olive oil until it was shimmering. I added each scallop and DID NOT touch it for 3 minutes.

After those 3 minutes, I flipped each one and added about 3 tablespoons of cold butter and some fresh thyme sprigs to the pan, spooning that rich, melted butter right over the top.

I let them sit for another 3 minutes, then moved the scallops to a plate. Next, I added a squeeze of half a lemon and about a quarter cup of white wine straight to the hot pan, letting it simmer for about a minute to lift up all those delicious, caramelized bits. To finish it off, I stirred in just a bit more cold butter to create a glossy, rich pan sauce.

The sauce is poured over the scallops, and you are good to go. The sauce was absolutely on point.

Served alongside that incredibly fresh homegrown lettuce, it felt like a five-star meal made with zero stress.

Quiche Lorraine

The secret to a stress-free dinner? A deep-freeze backup and a trusted recipe. I pulled a homemade crust from the freezer today to whip up Julia Child’s Quiche Lorraine. It baked up beautifully—fluffy, savory, and full of that authentic French charm.

I had some extra crust and cut out little flowers to put on top of the crust. Never waste the crust!

Ingredients-
3 strips bacon
3 large eggs, beaten
1 1/4 cups heavy cream
Kosher salt
White pepper
1 pinch nutmeg
3/4 cup grated Gruyère cheese, divided

Method-

1. Roll out dough on a lightly floured work surface with a lightly floured rolling pin into an 11-inch round about 1/8-inch thick. 
   Ease dough into a 9-inch fluted tart pan. 
   Trim overhang so it is flush with rim of tart pan. 
   Refrigerate crust until firm, about 30 minutes.
   Preheat oven to 450°F. 
   Line tart shell with aluminum foil and fill to top with pie weights or dried beans. 
   Bake until crust is set, about 10 minutes. 
   Remove foil and weights and bake shell for about 8 minutes longer, until crust is golden and crisp. 
   Transfer crust to a rack to cool slightly, about 10 minutes. 
   Reduce oven temperature to 375°F.

2. Make the filling: Cook bacon in a large skillet over medium heat, stirring occasionally, until browned and crisp, about 8 minutes. 
   Transfer bacon to a paper towel–lined plate to drain. 
   Crumble bacon into pieces.
   Whisk eggs with heavy cream, salt, pepper, and nutmeg in a medium bowl until well blended. 
   Scatter half of the cheese in an even layer on bottom of crust and top with bacon. 
   Pour custard on top, then top with remaining cheese. 
   Bake quiche on middle rack of oven until custard is set and quiche is nicely browned on top, about 35 minutes. 
   Transfer quiche to a rack and let cool for 15 minutes. 

3. 
   

Pasta e Fagioli

It has been a while since we had Pasta e Fagioli for dinner, but tonight felt like the right time to bring it back to the table. We followed a recipe from New York Times Cooking, and I have to say—it was perfect.

The seasonings were spot on, creating that deep, comforting flavor that defines this dish. As I was eating, I couldn't help but think of my father. He really appreciated a well-made bowl of Pasta e Fagioli, and I truly think he would have loved this version.

I scaled the recipe back by half for the two of us, which ended up being just the right amount. We even managed to save enough leftovers for one very lucky lunch tomorrow!

Ingredients-

• 2 ounces diced pancetta

• 4 cups chicken broth

• 1 (28-ounce) can whole, peeled tomatoes

• 8 ounces short pasta, such as elbows or ditalini

• ¼ teaspoon Italian seasoning or dried oregano

• Salt and black pepper

• 2 (15-ounce) cans cannellini or pinto beans

• 1 teaspoon red wine vinegar

• Grated Parmesan and chopped parsley (optional), for serving 

Method-

1. In a large Dutch oven or pot, heat the bacon and garlic over medium-high. 

2. Stir occasionally until golden and crisp, 3 to 6 minutes. 

3. Reduce the heat if the bottom of the pot is getting too dark.

4. Add the broth, tomatoes, pasta, Italian seasoning, and a pinch each of salt and pepper. 

5. Bring to a boil over high. 

6. Meanwhile, drain and rinse the beans and add those in, too.

7.  Reduce to a lively simmer over medium-high and cook until the pasta is al dente, 7 to 9 minutes. 

8. Stir often, scraping the bottom of the pot to keep the pasta from sticking and mashing some of the tomatoes and beans against the side of the pot.

9. Off the heat, stir in the vinegar. 

10. Season to taste with salt and pepper. 

11. Divide among bowls, then top with Parmesan and chopped parsley, if using.

Sweet Cherry Tomato and Sausage Bake

I was looking back through my archives and realized I have been making this recipe since Wednesday, April 22, 2009.

The photo from Wednesday, April 22, 2009.

That means I’ve been sharing my kitchen adventures on this blog for 17 years! It’s wild to think about how much has changed since then. It seems the current trend is to post a quick video of yourself cooking, and while I do enjoy watching those, I find myself missing the era of the written post. There’s a certain nostalgia in sitting down to read a story behind a meal rather than just watching it in a 30-second loop.

This particular dish has stood the test of time for a reason. It’s simple, reliable, and always hits the spot. The original recipe can be found over at The Food Network, but it has become such a permanent part of my rotation that I could probably make it in my sleep by now.

Ingredients-

1 pound lovely ripe cherry tomatoes, mixed colors if you can find them

2 sprigs each fresh thyme, rosemary, and bay

1/2 tablespoon dried oregano

4 good-quality coarse Italian pork sausages

Extra-virgin olive oil

Balsamic vinegar

Sea salt and freshly ground black pepper

Method-
Preheat the oven to 375 degrees F. 

Get yourself an appropriately sized roasting pan, large enough to take the tomatoes in 1 snug-fitting layer. 

Put in all your tomatoes, the herb sprigs, oregano, and sausages. 

Drizzle well with extra-virgin olive oil and balsamic vinegar and season with salt and pepper. 

Toss together, then make sure the sausages are on top and pop the pan into the oven for half an hour. 

After this time, give it a shake and turn the sausages over. 

Put back into the oven for 15 to 30 minutes, depending on how golden and sticky you like your sausages.

Once cooked, you'll have an intense, tomatoey sauce. 

Check the seasoning and serve either with a good-quality loaf of bread warmed through in a low oven for 10 minutes (great for mopping up the sauce!) or with mashed potato, rice or polenta, a green salad and a nice glass of wine.

Winner, Winner, Sheet Pan Dinner

The first time I made this recipe was in 2021. It received the same applause as it did back then.

Sheet Pan Cashew Chicken.

The dinner came together in about 45 minutes. It was well received on the other side of the table.

This recipe came from The Recipe Critic site with my edits.

Sheet Pan Cashew Chicken.

Ingredients-

For the Sauce

6 tablespoons low-sodium soy sauce

1 tablespoon hoisin sauce

3/4 tablespoons apple cider vinegar

2 tablespoons honey

1 teaspoon toasted sesame oil

1/2 teaspoon fresh minced ginger

2 tablespoons cornstarch

1/2 cup water, plus more as needed to thin out the sauce

For the chicken and vegetables-

1# chicken tenders, cut into 1-inch cubes

Salt and black pepper to taste

1 zucchini, chopped

1/2 red bell pepper, cut into chunks2/3 cup roasted unsalted cashews

Method-
Preheat oven to 400°

Line a large sheet pan with parchment paper or foil coated with cooking spray and set aside.

Season chicken with salt and black pepper, then drizzle spoonfuls of sauce over the chicken, coating well on both sides. 

Reserve at least half of the sauce for later.

Cook in preheated oven for 8 minutes, then remove the pan.

Arrange the zucchini, bell peppers, and cashews in a single layer around the chicken. 

Season the vegetables with salt and pepper and drizzle spoonfuls of the sauce and toss everything to coat. 

Return to the oven and cook for another 8-12 minutes, or until the chicken is cooked through and juices run clear.

Remove the pan from the oven and drizzle with the remaining sauce. 

Serve over rice or quinoa and garnish with green onions and sesame seeds, if desired.