I have been AWOL with this blog

To those of you who check in from time to time looking for something new and tasty your wait if over.. I have been trying and tasting new recipes and the results so far have been great. I have another great chili recipe to put up but I have to wait until my Church's Chili Cook-off before I post it. I don't want to give away my secret just yet.

Melissa d'Arabian does it again...

This was AMAZING!! Edric and the kids could not get enough, I should have doubled it! This is one recipe where I will always make sure I have the ingredients on hand or in the freezer so that just in case we have an unexpected guest or want something a little special for dinner we can whip it up... it was ready in minutes.

Lemony Shrimp Scampi Pasta

Recipe courtesy Melissa d’Arabian

Ingredients

6 garlic cloves, pressed or grated

2 lemons, zested and juiced

5 tablespoons olive oil

1 teaspoon red pepper flakes

Kosher salt and freshly ground black pepper

3/4 pound medium shrimp (21 to 25), peeled, deveined and butterflied (reserve shells)

1/4 onion

3/4 pound thin linguini

2 tablespoons butter

1 small bunch parsley, leaves chopped

Directions

In a bowl, combine the garlic, zest and juice of 1 lemon, olive oil, red pepper flakes, salt and pepper, to taste, and the shrimp. Set aside.

Meanwhile make a quick shrimp stock: In a small pot, over medium heat, add the shrimp shells and onion. Cover with water and bring to a boil. Reduce the heat and simmer for 20 minutes. Strain into a bowl and discard the shells and the onion.

Bring a large pot of water to a boil over high heat and add a generous amount of salt. Add the linguini and cook until just tender, 2 minutes less than instructed on the package. Drain and reserve 1/2 cup of cooking water.

Heat a skillet over high heat. Add the shrimp and cook until they turn pink and start to caramelize, about 3 minutes. Remove the shrimp from the pan to a plate and add the remaining marinade. Let cook a few minutes then add about 1 cup of shrimp stock and about 1/2 cup pasta water. Continue to cook until sauce reduces by half. Add the zest and juice of the remaining lemon, the butter and the parsley and stir to combine. Adjust seasoning with salt and pepper, to taste. Add in the shrimp and pasta and toss to combine with the sauce. Turn out into a serving bowl and serve immediately.

North African Meat Balls (tried and tested and the result was amazing!)

I turned this into a meat loaf and it was amazing! I like it in meatball form too but it didn't seem to yield as much. I double the recipe for both the loaf and the meat balls. I tried the sauce with the wine and with extra chicken stock and either one tasted great it is best to use what you are comfortable with.

North African Meatballs
Recipe courtesy Melissa d'Arabian

Prep Time:25 minInactive Prep Time:--Cook Time:45 min
Level:
Intermediate
Serves:
4 servings
Ingredients
For the North African Sauce:

2 tablespoons olive oil
1/2 small onion, diced
2 cloves garlic, chopped
1 lemon, zested
1/2 cup pitted and chopped briny olives
1/2 cup white wine
1/4 cup chicken stock or broth
1 (14-ounce) can crushed or diced tomatoes
1 teaspoon light brown sugar
1/2 teaspoon dried red pepper flakes
Pinch ground cinnamon
Salt and freshly ground black pepper
For the Meatballs:

1 egg
2 tablespoons tomato paste
3 tablespoons finely chopped fresh cilantro leaves
1 tablespoon minced fresh ginger
1 teaspoon ground cumin
Pinch ground cinnamon
3/4 pound ground beef
1/3 cup finely ground rolled oats or fine bread crumbs
Salt and freshly ground black pepper
3 to 4 tablespoons vegetable oil, for cooking
4 tablespoons chopped fresh parsley leaves
Couscous with Dried Dates, recipe follows
Directions
To make the North African Sauce:

In a large saucepan heat the olive oil over medium heat and saute the onion and garlic until soft but not brown, about 3 minutes. Add the lemon zest and olives and cook for 1 more minute. Add the white wine, deglaze the pan, and let it reduce for a 1 to 2 minutes. Stir in the stock, canned tomatoes, sugar, red pepper flakes, and cinnamon, and simmer to blend flavors, about 7 minutes. Season with salt and pepper, to taste.

To make the Meatballs: In a medium bowl, add the egg and tomato paste and stir until smooth. Add the cilantro, ginger, cumin, and cinnamon and mix until well blended. Stir in the ground beef and oats, season with salt and pepper, to taste, and combine gently after each addition. Do not overmix. Rolling with your hands, make about 32 meatballs, about 1-inch in diameter.

In a large saute pan, heat 3 tablespoons vegetable oil over medium heat, and brown the meatballs in batches until golden on all sides. Add more oil, as needed. Transfer the meatballs to the pan with the sauce and let simmer for 20 minutes. Sprinkle with fresh parsley

Chili that will knock your socks off (depending how hot you make it)

I always double the recipe and add a can of whole tomatoes that I tear up with my fingers. Corn would be a nice addition also.

Beef and Bean Chili (by Whole Foods)
Serves 4
This is good all-around beef chili, with just the right balance of spices and quick enough for a simple
family dinner. If desired, lean ground turkey can be substituted for the beef. Serve in bowls topped with
grated cheddar cheese and salsa fresca for a festive touch.
Ingredients
2 tablespoons extra virgin olive oil
1 large onion, coarsely chopped
2 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground oregano
1 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
1 pound lean ground beef
1 (15-ounce) can tomato sauce
1 cup water
1 cup cooked kidney beans
1 cup cooked black beans
Sea salt
1/2 cup chopped cilantro
Hot pepper sauce, to taste (optional)
Method
In a large soup pot or Dutch oven, heat oil over medium heat. Add onions and garlic, and cook 5 minutes,
stirring frequently until onions are translucent.
Stir in chili powder, oregano, cumin and crushed red pepper and cook 1 minute, stirring constantly. Add
ground beef and stir to brown the meat, 3 to 5 minutes.
Add tomato sauce, water and beans. Season with salt to taste, then bring to a boil. Reduce to a simmer,
cover and cook for 30 minutes, stirring often, until flavors have melded and sauce is thickened and bubbly.
Stir in cilantro and hot pepper sauce, if desired.
Nutrition
Per serving (12 oz/345g-wt.): 370 calories (120 from fat), 13g total fat, 2.5g saturated fat, 32g protein, 34g
total carbohydrate (11g dietary fiber, 1g sugar), 60mg cholesterol, 170mg sodium