My Top 5 Recipes (from Tumblr)

[accidentallymel]

I got asked about my top 5 favorite recipes on Tumblr, and then I got asked for the recipes. So I'm posting them here, for better archival purposes. :D They are as follows:


Spicy Shrimp and Asparagus Pasta

• 1 cup bowtie or penne pasta
• 2 tbsp olive oil
• 2 cloves garlic, minced
• ¼ cup onion, chopped
• ½ cup white wine
• ¼ tsp crushed red pepper flakes
• 1 tbsp butter
• 10 spears asparagus, cut into 1 inch pieces
• 18 peeled and deveined large shrimp
• 1 tbsp lemon juice
• Salt and pepper to taste
• 2 tbsp chopped fresh parsley
• ¼ cup grated parmesan cheese

Directions:

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes.
3. Pour in the white wine, and simmer for 2 minutes. Stir in the red pepper flakes, butter and asparagus; cook until the asparagus is just tender, about 3 minutes. Add the shrimp and lemon juice, continue cooking until the shrimp have turned pink and are no longer translucent in the center. Season to taste with salt and pepper.
4. Toss the cooked pasta with the shrimp and asparagus mixture. Sprinkle with parsley and parmesan cheese to garnish.

(This recipe only makes enough for 2 or 3 people, I usually end up doubling it to feed 4 or 5)


Wine and Balsamic Glazed Steak

• 2 tsp vegetable oil
• 4 or 5 boneless beef top loin or top sirloin steaks
• 3 cloves minced garlic
• 1/8 tsp crushed red pepper
• 3/4 cup red wine
• 2 c sliced fresh mushrooms
• 3 tbsp balsamic vinegar
• 2 tbsp soy sauce
• 4 tsp honey
• 2 tbsp butter

Directions:

1. In a large skillet, heat oil over medium-high heat. Add steaks, reduce heat to medium. Cook for 10-13 minutes, depending on steak thickness/desired doneness, turning occasionally. If the meat browns too quickly, reduce heat to medium-low. Transfer meat to serving platter, cover and keep warm.
2. Add garlic and crushed red pepper to skillet, cook for 10 seconds. REMOVE SKILLET FROM HEAT, and CAREFULLY add the wine and return to the heat. Boil gently, uncovered, of about 5 min or until most of the liquid is evaporated, add mushrooms, vinegar, soy sauce and honey, return to simmering. Cook + stir for about 4 min or until mushrooms are tender. Add butter, stirring until melted. Spoon over steaks and serve.

Chicken with Balsamic Caper Sauce:

• 4 boneless, skinless chicken breast halves
• 5 tbsp cold butter
• 2/3 cup dry white wine
• 1/2 cup chicken broth
• 1/4 cup finely chopped shallot or onion
• 2 tbsp whipping cream
• 2 tsp balsamic vinegar
• 2 tsp capers
• Salt & pepper to taste

Directions:

1. Pound chicken halves to approx 1/4 inch thick. Sprinkle chicken with salt and pepper.
2. Melt butter in large skillet over medium high heat. Reduce heat to medium and add chicken. Cook chicken for 6 to 8 min or until no longer pink, turning once. Remove skillet from heat, transfer chicken to serving platter and keep warm.
3. Add wine, broth and shallot to the hot skillet. Return to heat. Cook and stir to scrape up the browned bits on the bottom of the skillet. Bring to boiling and boil gently, uncovered, for about 10 minutes (until liquid is reduced to around 1/4 cup). Reduce heat to medium.
4. Stir in cream, balsamic vinegar and capers. Add remaining 4 tbsp butter, 1 tbsp at a time, stirring until butter melts after each addition. Sauce should be slightly thickened. Season to taste with salt and pepper, spoon over chicken and serve.

(As a side note, this is good over pasta as well.)



Baked Salmon

• 1 lb salmon fillet
• 1/3 cup butter
• ½ tsp salt
• ¼ tsp paprika
• 1 tsp Worcestershire sauce
• Minced onion (to taste)

Directions:

1. Melt the butter, stir in salt, paprika and Worcestershire sauce.
2. Brush over the salmon, sprinkle with minced onion.
3. Bake at 350 °F for 25-30 min

(Goes really well with rice.)



Rosemary Grilled Pork Tenderloin (or Chicken)

• 1 garlic clove, pressed
• 1 tbsp olive oil
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 1 tsp salt
• 1 tsp chopped fresh rosemary
• ½ tsp pepper
• 1 ½ lb skinned and boned chicken thighs (or 2 lb pork tenderloin, or 1 ½ lb chicken breasts)

Directions

1. Combine first six ingredients in a large heavy-duty Ziploc bag, squeezing bag to combine ingredients. Add chicken (or pork) and seal bag. Allow to chill 1 to 24 hours.
2. Grill chicken 5-7 minutes on each side or until done (for pork 8 to 10 minutes).