Archive for November, 2011

I made this to go with the barley risotto recipe.  My kids don’t eat the shrimp, but Joe and I devoured it.  Super fast and super tasty.

2 tbsp fresh chopped cilantro
3 cloves of garlic – pressed
1/4 cup lime juice
1 tbsp evoo
salt and pepper
1 lb shrimp

Mix all the ingredients and pour over shrimp.  Leave shrimp to marinade (only takes a few minutes) while you prepare the grill or heat up the frying pan.


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I’ve rediscovered my slow cooker and we’re back in love.  The last 2 weeks I’ve made at least 2 meals a week in the slow cooker.  From ribs to this stew, they’ve all been a hit.

2 to 3 medium potatoes, peeled, cubed
1 tablespoon cooking oil
1 to 1 1/2 pounds Italian sausages
1 large clove garlic, minced
1/2 cup chopped onion
1 can (15 ounces) stewed tomatoes
2 cups chicken broth
1 can (6 ounces) tomato paste
1 1/2 teaspoons dried oregano
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper
2 medium green bell peppers, seeded, chopped

Lightly grease or spray slow cooker; place potatoes in bottom of pot.In a large skillet, heat oil over medium heat. Add sausage links and brown. (I actually didn’t do this.  I just threw it all in the slow cooker).  Slice links into 1-inch pieces and transfer to slow cooker. Add garlic and onion.  In a separate bowl, combine tomatoes, chicken broth, tomato paste, oregano, salt, and pepper; stir to blend.  I did this all the night before (including chopping the potato) and then put it all in the crockpot before heading to work.

Pour mixture over the sausages in crockpot. Cover and cook on LOW setting 8 to 10 hours, until potatoes are tender. Add bell pepper about 1 hour before serving (I actuallly added the pepper at the beginning and it was fine).

Serve as is, with crusty bread, or with rice.


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What’s shocking about this recipe is that it came from Robin (who is a vegetarian).  Maybe she’s coming over to the dark side!  There were no leftovers in the Forbes/Zacharia household after this was served.
2       lemons, divided
1/4  cup olive oil
4       large garlic cloves, pressed
2-3   teaspoons dried oregano leaves
3/4  teaspoon salt
1/2  teaspoon coarsely ground black pepper
4       split (bone-in) chicken breast halves (21/2-3 pounds)
8       petite red potatoes (about 12 ounces) cut in half
1       medium red bell pepper, cut into 1-inch strips
1       medium red onion, cut into 1-inch wedges
8       ounces whole mushrooms


Preheat oven to 400°F. Zest one lemon to measure 1 1/2 tablespoons zest.
Juice lemon to measure 2 tablespoons juice.
Combine lemon zest, juice, oil, garlic, oregano, salt and black pepper; mix well.
Place chicken on center of baking sheet.
Brush chicken with a portion of the lemon juice mixture.
Thinly slice remaining lemon. Combine potatoes, bell pepper, onion, lemon slices and mushrooms
with remaining lemon juice mixture in mixing bowl; toss to coat.
Arrange vegetables around chicken on pan.
Bake 1 hour or until chicken is no longer pink in center, brushing chicken and
vegetables with pan juices after 30 minutes.

Yield: 4 servings


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