Greek Chicken with Roasted Lemon, Olives and Capers

Chicken with Roasted Lemons, Green Olives and Capers

This dish has a lot of flavour with only a small number of ingredients, and ingredients you likely have in your pantry.  One of the things I noticed travelling in France and Italy is that many dishes they serve have only a few ingredients, but they choose the ingredients carefully.  This recipe is Greek inspired and it goes well with this Greek Salad with Creamy Feta Dressing recipe and roasted or boiled baby potatoes. Continue reading “Greek Chicken with Roasted Lemon, Olives and Capers”

Shrimp Saffron Pasta Salad

Seafood Saffron Pasta

This is a great pasta salad that takes advantage of all the fresh herbs available in summer.  The seafood makes it a bit lighter and the lemon top notes makes it nice and fresh tasting.

I would serve this with a Muscadet Sevre et Main or a dry Rosé.

 

 

 

 

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Shrimp Saffron Pasta Salad
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Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 12 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Pasta
  • 12 oz penne pasta or other curly shape that will hold the dressing
  • salt for pasta water
Dressing
  • 1/4 tsp saffron threads
  • 6+1 Tbsp fresh lemon juice (divided)
  • 3+1 Tbsp olive oil (divided)
  • 1 cup mayonnaise
  • 1/4 cup green onions in thin slices
  • 3 Tbsps drained capers
  • 2 Tbsps fresh tarragon minced
  • 1 Tbsp fresh dill minced
  • 1 tsp sugar
  • 1 lb cooked, cleaned medium shrimp
  • 1 cup celery finely diced
  • 1/2 lb lump crab meat drained
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • additional lemon wedges for serving
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 12 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Pasta
  • 12 oz penne pasta or other curly shape that will hold the dressing
  • salt for pasta water
Dressing
  • 1/4 tsp saffron threads
  • 6+1 Tbsp fresh lemon juice (divided)
  • 3+1 Tbsp olive oil (divided)
  • 1 cup mayonnaise
  • 1/4 cup green onions in thin slices
  • 3 Tbsps drained capers
  • 2 Tbsps fresh tarragon minced
  • 1 Tbsp fresh dill minced
  • 1 tsp sugar
  • 1 lb cooked, cleaned medium shrimp
  • 1 cup celery finely diced
  • 1/2 lb lump crab meat drained
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • additional lemon wedges for serving
Shrimp Saffron Pasta Salad
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Instructions
Pasta
  1. Cook pasta according to pasta instructions. Drain pasta and reserve 1/2 cup of the cooking liquid. Toss drained pasta in a bowl with 1 Tbsp each olive oil and lemon juice. Let pasta stand at room temperature until cool. Stir once in a while to prevent sticking.
  2. Sprinkle the saffron threads over 3 Tbsps of the reserved cooking liquid. Let it stand at room temperature 5 minutes.
Salad
  1. Combine mayonnaise, onions, capers, tarragon, dill, sugar, remaining lemon juice and olive oil with the saffron liquid. Whisk till well combined. Season with salt and pepper.
  2. Mix dressing into the pasta. Add the shrimp and the celery. If the mix is dry add more of the reserved cooking water. Stir in crab meat and toss gently.
  3. Refrigerate at least one hour. Serve with additional lemon wedges.
Recipe Notes

Recipe adapted from Bon Appetit .

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Tequila Ribs

Tequila Ribs

These Tequila Ribs one of my favourite rib recipes. There is just something about the essence of tequila going on here that goes so well with grilled corn and slaw!

I keep prodding myself to experiment with new recipes and not to get ‘set in my ways’ but honestly…when you have found the perfect recipe for your tastes why mess around with it????

Having said that if Tequila Ribs are not your thing you may enjoy these Bar-B-Barn Copy Cat Ribs!

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Tequila Ribs
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Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Ribs
  • 2 racks pork back ribs about 3-4 lbs
  • salt and pepper
Sauce
  • 1/2 cup ketchup
  • 2 tsp chili garlic sauce
  • 1/2 cup soy sauce
  • 1/4 cup orange juice
  • 3 Tbsps lime juice
  • zest of 1 lime
  • 1 cup brown sugar
  • 2 cloves garlic minced
  • 2 Tbsp Tequila
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Ribs
  • 2 racks pork back ribs about 3-4 lbs
  • salt and pepper
Sauce
  • 1/2 cup ketchup
  • 2 tsp chili garlic sauce
  • 1/2 cup soy sauce
  • 1/4 cup orange juice
  • 3 Tbsps lime juice
  • zest of 1 lime
  • 1 cup brown sugar
  • 2 cloves garlic minced
  • 2 Tbsp Tequila
Tequila Ribs
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Instructions
Rib Preparation
  1. Remove the silver backing from the lean side of the rib racks. Be sure to use a non-serrated knife. Tip -if you can get a good start, usually on the narrow end of the rack, once you can get a finger grip on it you can often pull it off in one long piece.
  2. Salt and pepper both sides of the racks and cut into 2-3 rib portions.
Sauce
  1. Mix all sauce ingredients in a bowl and microwave 3-4 minutes, stirring occasionally.
Pressure Cooker Method
  1. Pour 2 cups of ginger ale in pressure cooker.
  2. Follow directions for your pressure cooker and fully cook the ribs. For mine it is 35 minutes on high.
  3. Release pressure according to you pressure cooker instructions and remove ribs. Pour hot sauce over the hot ribs and allow them to soak in the sauce until ready to finish on the BBQ. (Can be a few hours to 2 days). You can also freeze the cooled ribs a this point for future.
  4. When ready to serve heat BBQ and set to medium. Distribute ribs over the grill and allow to heat through, turning and moving so they don't burn. Serve once heated and sauce has caramelized,crisped a bit.
Oven Method
  1. Preheat oven to 350 degrees F.
  2. Place raw ribs in roasting pan and cover with foil.
  3. Bake 60 minutes. Turn ribs over and pour sauce over them. Bake uncovered for another 30 minutes.
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Black Olive Orzo Salad

Black Olive Orzo Pasta

This recipe is so simple and satisfying.  I make it all the time in the summer because it really goes with anything and everything. The orzo cooks up in about 11 minutes after the water boils. It holds up well in the fridge so it is a great make ahead side dish.  If there are any leftovers it keeps well in the fridge for a couple of days!  Continue reading “Black Olive Orzo Salad”