If you bake and you're not using a Silpat, go get one immediately! I use these silicone baking mats for lots of baking needs and especially when making cauliflower wraps or pizza crust (Cauliflower Pizza Crust Recipe). The mat gives great heat distribution, especially when set atop a baking/cooling rack. Clean up is a snap and replaces parchment paper in most cases. All the chefs I know at Sur la Table use these and highly recommend them. Both are available at Sur la Table, of course.
Shrimp Scampi With Zucchini Carpaccio
Chef Emma, at Sur la Table, introduced me to this Zucchini Carpaccio recipe and I just fell in love with it. The flavors are so fresh and delicious, and perfectly seasonal! I matched it up with some simple but tasty Shrimp Scampi.
How To Make It
Zucchini Carpaccio
- 2 zucchini
- a good sized handful of arugula
- juice of 1/2 lemon
- 1 tablespoon olive oil
- 1 tablespoon diced blanched almond slivers
- 2 tablespoons freshly grated Romano cheese
- salt and pepper
Thinly slice the zucchini using a mandoline or spiralizer. Set it in a strainer and sprinkle salt generously over. Allow it to sit for 20 minutes. The salt will extract much of the liquid. Thoroughly rinse the zucchini and pat dry with a towel. Toss all ingredients together reserving 1 tablespoon of cheese and a little of the almonds to sprinkle on top. I made this ahead of time in order to let it marinade in the fridge for about 20 minutes. It was just delicious!
Shrimp Scampi
- 1/2 cup butter
- 3 cloves garlic, minced
- juice of one lemon
- 1 pound fresh shrimp
- 2 tablespoons fresh parsley, minced
Melt butter and saute garlic. Add the lemon juice, shrimp and parsley. Cook until shrimp is pink and firm. Plate shrimp and drizzle sauce over. Yum!
Lemon Garlic Baked Chicken
I love this recipe because it's quick, easy and healthy!
How To Make It
- boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 lemon
- 1 teaspoon fresh, minced garlic
- 1/2 teaspoon garlic salt
- 1 teaspoon fresh thyme
- salt & pepper
Simply add olive oil, the juice of 1/2 lemon and the minced garlic to a shallow baking dish. Place chicken in the baking dish smooth side up. Flip it over so it's coated with the olive oil mixture. Sprinkle the upside with half of each the garlic salt, fresh thyme and salt and pepper. Bake for 20 minutes at 375 (f). Turn over and sprinkle the other side with the remaining garlic salt, fresh thyme and salt and pepper. Lay a slice of lemon on top of each piece of chicken. Bake for another 20 minutes. Spoon some of the pan juices over the chicken and serve atop some sautéed spinach. See? Delicious AND healthy!
Tilapia Lettuce Tacos
We love a good lettuce wrap taco bar for dinner. Tonight we tried something new — these pan seared Tilapia filets served as our protein. Toppings included fresh avocado, salsa, cheese, then drizzled with a yummy chipotle aioli and fresh lime juice. Oh yeah, Baby!
How to Make It
Choose your favorite taco toppings to go with the following:
The Fish
Salt and pepper your tilapia filets and then pan sear them in about 2 tablespoons of vegetable oil in a medium-high heated skillet. 2-3 minutes each side is all you should need.
Chipotle Aioli (Sort of)
I make this fake Aioli, sans eggs, for Michael since he hates eggs. It's become one of our favorite sauces for all sorts of things.
Use en immersion blender to blend the following ingredients: about 1/4 cup canned chipotle chiles (rinsed of seeds), 1/2 of a very ripe avocado, 1/2 cup sour cream, juice from 1/2 lime, a splash of cream until it's the consistency you want, then salt to taste.
Wall Herb Garden: Done!
Okay. After yet another trip to Home Depot, I got the pebbles needed to provide some drainage for these little guys. Planted and watered, we hope soon to see sprouts of sage, parsley, thyme, rosemary, basil, chives, oregano, and cilantro. Grow Babies, grow!
