Crispy Baked Coconut Shrimp

These shrimp were really good, especially since there was no frying involved.  I served them with sweet chili sauce, like you use with egg rolls.

10-12 shrimp (mine were 21/25 count, so that's about 1/2 pound)
1/4 c. panko breadcrumbs
1/2 c. coconut (fine shred)
2-3 t. curry powder, or to taste 
1 egg white
Salt

Peel and devein shrimp.  Dry with a paper towel.  In a bowl large enough to hold the shrimp, beat the egg white with a fork until frothy.  Season with salt.  Put the shrimp in the egg white and stir to coat well.

In a smaller bowl, combine the panko, coconut, and curry powder.

Cover a sheet pan with foil and then top with a baking/cooling rack.  Spray the rack with cooking spray.

One at a time, take the shrimp out of the egg white mixture and press into the crumbs.  Keep one hand dry and the other wet (with the egg white).  Place shrimp on the sprayed baking rack.  Refrigerate for at least 30 minutes.

Preheat oven to 450.  Take the shrimp out of the refrigerator and spray them with cooking spray.  Bake 8-10 minutes until golden brown.

Best Chicken Ever!

Okay, I know I should name this Chicken with Lemon, Roasted Tomatoes and Artichoke Hearts, but honestly, this is just the best chicken ever!  I was going to make my Chicken Francese, which I've been making for years, but I just thought that was kind of boring, so I spiced it up a little.  The outcome was truly yummy!!

2 boneless chicken breast halves, pounded thin (they need to cook quickly)

Flour for dredging

1 egg + a little water, beaten

Olive oil

Unsalted butter

2 lemons, zested and juiced

Salt and pepper

½ cup chicken broth

½ cup white wine

2 inches anchovy paste, or 2 anchovies, finely minced

½ cup chopped fresh Italian flat leaf parsley

1 pint or more cherry tomatoes, cut in half (I probably use about 2-1/2 cups)

1 can artichoke hearts, drained and quartered (quarter whole ones or buy quartered)

2-3 cloves garlic, minced

½ pound pasta (I like to use spinach tagliatelle or fettuccini)

Do not be afraid of the anchovy paste!!  It is essential to the recipe.  Your dish will not taste like a yukky anchovy...it will taste fabulous.  We can talk about unami if you want, but all you really need to know is that anchovies add fabulous flavor.  Do not be afraid!! 

Put the tomatoes, artichoke hearts, and garlic in a bowl.  Coat with olive oil and season with salt and pepper.  Pour onto a foil-lined baking sheet and roast at 400 degrees for 20 minutes.

Meanwhile, combine the broth, wine, lemon zest, lemon juice, and anchovy paste.  Set aside.  Cook the pasta in plenty of boiling, salted water.

Heat 2 T. olive oil and 2 T. unsalted butter in a large skillet.  Cut the flattened breasts into halves or thirds, depending on how big they are.  Dredge each piece in flour that has been seasoned with salt and pepper, shaking off the excess.  Dip the floured breasts into the egg wash and then sauté for a few minutes per side until golden brown.  Remove from pan and set aside.

Add the broth mixture to the pan and simmer for a few minutes.  Add 2 T. butter.  Return the chicken to the pan to reheat the breasts.  Add the roasted tomatoes and artichoke hearts.  Add the chopped parsley.  Drain the pasta and put it in a serving bowl.  Pour chicken and sauce over the top and serve.

Ravioli with Cherry Tomato Sauce

I love to roast tomatoes.  It just really brings out the sweetness of the tomatoes.  This is a super easy dinner since I use store bought fresh or frozen pasta.  My favorite is Arugula, Parmesan and Ricotta Ravioli, but any flavor will do!

UPDATE:  Made this the other night and roasted quartered artichoke hearts with the tomatoes (just like I do for my new favorite chicken dish).  It was really good!

1 package (12 oz.) ravioli or other stuffed pasta
2 pints cherry or grape tomatoes
3-4 cloves garlic, minced (or however much you like!)
Salt and pepper
Olive oil (about 1/4 cup or so)
Balsamic vinegar (optional)
1/2 cup fresh basil, chopped
Parmesan cheese, grated

Line a baking sheet with foil.  Cut tomatoes in half and put in a large bowl.  Add the garlic.  Drizzle with olive oil, a splash of balsamic vinegar, and season with salt and pepper.  Taste one of the tomatoes to make sure you have enough seasoning.

Pour the tomatoes onto the baking sheet.  Turn each tomato so that it is cut-side up.  Tedious but necessary.

Bake at 400 degrees for about 20 minutes.

Meanwhile, cook the pasta according to directions.  Reserve about 1/2 cup of the pasta water before draining.  Always make sure you use plenty of salt when cooking pasta.  Put the pasta in a serving dish and add your roasted tomatoes and pasta water.  Add plenty of chopped fresh basil and a little Parmesan cheese on top.  Serve with garlic bread.

Super easy and really fresh tasting! 

Jerked Pulled Chicken Sammies

I was in the mood for BBQ but didn't want to cook pork, so I cooked chicken instead.  I used bone-in, skin-on breasts and cooked them at a low heat on a rack above apple juice.  Turned out super moist.  Added some BBQ sauce, apple slaw and Wickles Pickles!  Yummy.

3 bone-in, skin-on chicken breasts
olive oil
Jamaican Jerk spice (or whatever you want to use)
1 cup or so apple juice
BBQ sauce
Buns

Line a baking dish with foil.  Put a baking rack in the pan and then pour in apple juice.  Place breasts, skin side up, on the rack.  Drizzle breasts with olive oil and add plenty of the spices (just on the skin side is fine).  I love the Jamaican Jerk spice.  Try it if you can find it.

Cover with foil and bake at 325 for at least an hour.  Take the chicken out when it reaches 155-160 degrees.  Take breasts off rack and put them skin side (spice side) down into the apple juice.  Cover and let sit about 30 minutes.

Take the skin off the breasts and shred the meat with your fingers.  Add a little of the apple juice and some BBQ sauce.  Stir well.  Serve on buns and enjoy!