Orzo with Shrimp, Squash, Feta and Mint

I have been watching a new show on the food network called "5 ingredient fix." I am not sure how I feel about the host, but the recipes have all been great. This recipe was inspired by something I saw on the show, but I added a few things to make it more of a main course versus a side dish. It was a quick 20 minutes to get this on the table and the kids and Dan ate it up with not a single complaint, even about 'the green stuff.'

Orzo with Shrimp, Squash, Feta and Mint

Timing -20 minutes

Ingredients
2 T olive oil
2 T butter
2 cups orzo
1 small shallot, thinly sliced
2 cloves garlic, minced
3/4 lb peeled and deveined shrimp
2 small yellow squash, chopped into bite-sized pieced
1/3 cup fresh mint, chopped
3 oz feta, crumbled

How to Make -
Make the pasta according to package directions (about 10 minutes). Before draining, take about 3/4 cup of the pasta water out for the sauce.

Heat one tablespoon each of butter and olive oil in a large skillet over medium-high heat. Sprinkle a generous amount of salt and pepper on the shrimp and saute about two minutes per side. The shrimp should be mostly cooked, but remove them from the pan and set aside before they are totally done.

Add the remaining butter and oil to the pan and saute the shallot for about 5 minutes until soft and starting to brown. Add the garlic and cook for about 30 more seconds. Add the squash, season with salt, and cook about 3 minutes until tender. Toss in the shrimp, orzo and mint and stir constantly while slowly adding the pasta water to make a sauce. Take the pan off the heat and add the crumbled feta.

Serves 4

Pulled Pork Sandwiches (Good Housekeeping October 2009)

I have a love/hate relationship with the crock pot. I love the idea of it, but I dislike the fact that almost everything you cook in it has the same mushy texture and sometimes overcooked flavor. So, when I do find something that works well in the crock, I rejoice. This was just the case the with the Good Housekeeping recipe I found this month. I pretty much made it as is, but I reinvented the coleslaw to be more like what they put on the fried chicken sandwiches at Bakesale Betty in Oakland.

SIDE NOTE: If you are EVER in Oakland for any reason, you must must must make a stop at Bakesale Betty for this fried chicken sandwich - or anything, really. They make them so fast and put this crazy jalapeno coleslaw on them that I swear I dream about. Their desserts are also divine, as is their frozen lemonade.

But I digress...back to the task at hand. Try the pulled pork, with my coleslaw substitution. It's great on a Monday. You can prepare the meat with spices and the sauce the night before, so all you have to do is throw the sauce in and turn it on in the morning. Come home from work on Monday night and voila...dinner (not to mention enough leftovers for a second meal!)

Pulled Pork Sandwiches (adapted from Good Housekeeping Magazine, October
2009)

Timing - 10 hours and 30 minutes (30 minutes prep time)

Ingredients -
2 T smoked paprika
1 T mustard powder
1/4 cup packed dark brown sugar
1 T packed dark brown sugar
Salt and pepper
4 lbs boneless, untrimmed pork shoulder blade roast (Boston butt)
3/4 cup cider vinegar
1/2 cup ketchup
2 teaspoon crushed red pepper
3 tablespoon light mayonnaise
1 small head napa cabbage, sliced thinly
1 large jalapeno, seeded and finely chopped
16 soft white hamburger buns, lightly toasted

How to Make

In 5- to 6-quart slow-cooker bowl, combine paprika, mustard powder, 1/4 cup brown sugar, 1 teaspoon salt, and 1 tablespoon freshly ground black pepper. Add pork and rub mixture all over meat. Arrange pork in single layer in slow-cooker bowl, fat side up.

In medium bowl, whisk vinegar, ketchup, red pepper, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and remaining 1 tablespoon brown sugar. Pour 1/3 cup sauce into large bowl; cover and refrigerate. Pour 1 cup water and remaining sauce into slow-cooker bowl. Cover slow cooker with lid, and cook 8 to 10 hours, or until meat is fork-tender.

Carefully transfer meat to large bowl; remove fat and skin and discard. Using two forks, shred meat into small pieces. Carefully pour sauce from slow cooker into fat separator. Pour half of sauce over meat and pour remaining sauce into gravy boat. Discard fat.

When ready to serve, remove reserved sauce from refrigerator; with fork, whisk in mayonnaise. Add to cabbage and jalapeno, and toss until well combined. Divide meat among bottoms of buns; top with coleslaw, then tops of buns. Serve with reserved sauce on the side.

Serves 16 (or so it says...I think more like 10-12)

Lime-and Honey-Glazed Salmon with Basmati and Broccolini (Bon Appetit)

It's been a while since I posted. I have still been cooking up a storm, but I have been leaning in to repeat recipes way more with crazy work, kid and life schedules. I couldn't pass this one up though because the recipe was a big hit, really pretty, and made in one dish. I am pasting the recipe exactly how I found it in this month (October 2009) issue of Bon Appetit. I didn't change a thing and it was remarkably easy, super healthy, and fancy enough for any guest. I hope to add some more recipes this week...

Lime-and Honey-Glazed Salmon with Basmati and Broccolini

Timing - 55 minutes total (35 minutes active time)

Ingredients

1/4 cup fresh lime juice
2 tablespoons finely grated lime peel
2 tablespoons honey
2 tablespoons chopped fresh cilantro plus additional for sprinkling
4 teaspoons soy sauce
1 tablespoon olive oil
3/4 cup sliced shallots (about 3 large)
1 1/2 cups basmati rice (9 to 10 ounces)
3 1/4 cups (or more) low-salt chicken broth
4 5-to 6-ounce skinless salmon fillets
1 bunch broccolini, bottom inch trimmed, stalks separated if necessary

How to Make

Preheat oven to 450°F. Whisk lime juice, lime peel, honey, 2 tablespoons cilantro, and soy sauce in small bowl; set aside. Heat oil in large deep ovenproof skillet or casserole (with lid) over medium-high heat. Add shallots and sauté until beginning to soften and brown, about 5 minutes. Stir in rice, then 3 1/4 cups broth; bring to boil. Cover skillet tightly with lid; place in oven and bake 10 minutes (rice will be almost cooked through and most of broth will be absorbed; mix in more broth by 1/4 cupfuls if dry).

Remove skillet from oven. Sprinkle rice lightly with salt. Sprinkle salmon with salt and pepper and arrange on rice, pressing in lightly. Tuck broccolini in around fish, with stems anchored in rice. Spoon 1 tablespoon lime mixture over each salmon fillet. Cover skillet tightly and return to oven; bake until salmon is just opaque in center and broccolini is crisp-tender, 8 to 10 minutes. Drizzle remaining lime mixture over fish and rice; sprinkle with additional chopped cilantro and serve from skillet.

Serves 4