Simple Garlic Shrimp – Quick and Easy – 20 Minutes

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Talk about Quick and Easy!  This Simple Garlic Shrimp is that and more, like, delicious, crowd pleaser, good for a weeknight after a hectic day and even for a Sunday sit down.

It is one of our favorites.

Along the lines of of our Pan Seared Scallops have the rest of the meal ready before you put the shrimp into the skillet.

Let’s get  the pasta going and throw together a caprese salad or…..

……any other kind of salad or veggie that YOU want to go along with your simple garlic shrimp.

Get the shrimp ready if you have to thaw, peel and devein them. Put a skillet on at medium heat and add a swirl of olive oil and half of the butter.

Chop up the garlic and when your pasta is cooked al dente drain all but a tiny bit of the water and put it on a small burner set to as low as it can to keep the pasta warm and stir it a couple of times while you work the quick and easy magic with your simple garlic shrimp.  

Put the shrimp in the skillet and spread them out so that they are all laying flat. Add the garlic, salt, pepper and red pepper flakes (optional).

Squeeze a little lemon juice and if your feeling a little adventurous also a dash of white wine. Give the shrimp about a minute a side.

When the shrimp is pink on the outside and opaque in the middle put in the rest of the butter and the chopped – or dried – parsley. Stir it all together and when the butter has melted…..

……..serve up and enjoy your Simple Garlic Shrimp. 

A nice white wine like a french Muscadet or an Italian Pinot Grigio pairs up real well with this Simple Garlic Shrimp.

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Shrimp sautéed in butter and garlic
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Course Main course
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
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Course Main course
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Put a pot of salted water on for the pasta. Get the shrimp ready if you have to thaw, peel and devein them. Put a skillet on at medium heat and add a swirl of olive oil and half of the butter. Chop up the garlic and when your pasta is cooked al dente drain all but a tiny bit of the water and put it on a small burner set to as low as it can to keep the pasta warm and stir it a couple of times while you work the quick and easy magic with your simple garlic shrimp.
  2. Put the shrimp in the skillet and spread them out so that they are all laying flat. Add the garlic, salt, pepper and red pepper flakes (optional). Squeeze a little lemon juice and if your feeling a little adventurous also a dash of white wine on top.
  3. Give them about a minute a side and when the shrimp is pink on the outside and opaque in the middle put in the rest of the butter and the chopped - or dried - parsley. Stir it all together and when the butter has melted.....
  4. ......serve up and enjoy your Simple Garlic Shrimp.
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Pan Seared Scallops – Nine Minutes Max – Quick and Easy

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Pan Seared Scallops are….

…… the extreme of Quick and Easy. So much so that you should have the rest of the meal cooked and ready to serve before you put the scallops in the skillet.

I can remember as a kid back in New Jersey when we would go “down the shore” walking along the waters edge there were always lots of clam and scallop shells to pick up.

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Here in Texas decent sea scallops cost $20 a pound or more. I found some in the frozen section at Costco that came in two pound bags for just 15 bucks a bag.

There is no way that a chef in a restaurant could make Pan Seared Scallops better than you will. It is that quick and easy. 

If you have to defrost them just put them in a strainer and run cold water on them for a few minutes depending on their size. Or, the way I like to do it is to put them in a bowl with enough water to cover them and squeeze in some lemon juice. 

When they have defrosted pat them dry on a paper towel and salt and pepper both sides. 

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Put a skillet on at medium high. Swirl a little olive oil in and add the butter. When it has heated up to the point that when you put a drop or two of water in it sizzles and evaporates immediately you are ready to go.

Forgive me but I’m going to say it again. Have all of the rest of the meal done and keeping warm on a back burner and ready to serve before you put the scallops in the skillet. The scallops will cook that fast.

Lay the scallops out in the skillet going in a clockwise direction so that you will remember the order that you put them in. They cook so fast that you will want to turn them over in the same order that you lay had laid them out. Just about 2 minutes for the first side and one for the second. Or……

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……..until they are browned on the edges and opaque in the middle.

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That’s it! Put them on the plates with the rest of the meal and enjoy your Pan Seared Scallops.

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A chilled bottle of French Chablis or an Italian Pinot Grigio goes along real good.

 

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Pan Seared Scallops
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Cuisine American
Prep Time 5 minutes
Cook Time 4 minutes
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Ingredients
Cuisine American
Prep Time 5 minutes
Cook Time 4 minutes
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. If you have to defrost them just put them in a strainer and run cold water on them for a few minutes depending on their size. Or, the way I like to do it is to put them in a bowl with just enough water to cover them and squeeze some lemon juice in with them. When they have defrosted pat them dry on a paper towel and salt and pepper both sides.
  2. Put a skillet on at medium high. Swirl a little olive oil in and add the butter. When it has heated up to the point that when you put a drop or two of water in it sizzles and evaporates immediately you are ready to go.
  3. Forgive me but I'm going to say it again. Have all of the rest of the meal done and keeping warm on a back burner and ready to serve before you put the scallops in the skillet. The scallops will cook that fast. Lay the scallops out in the skillet going in a clockwise direction so that you will remember the order that you put them in. They cook so fast that you will want to turn them over in the same order that you lay had laid them out. Just about 2 minutes for the first side and one for the second. Or until they are browned on the edges and opaque in the middle.
  4. That's it! Put them on the plates with the rest of the meal and enjoy your Pan Seared Scallops.
    Pan Seared Scallops-7-poppopcooks.com-scallops-scallops recipes-recipe for scallops- seared scallops-cooking scallops
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Easy Chicken Breast Recipe – Twenty Five Minutes

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This Easy Chicken Breast Recipe uses sage which goes along with poultry real well.

My turkey dressing always goes over good and sage is an important ingredient.

Sage can grow just about anywhere except for blazing hot desert and freezing polar weather. Just plant it in the garden or in a pot on a window sill or the deck and let it do it’s thing.

And if you do live inside the Arctic circle or in the Sahara desert or if you just aren’t a plant person dried sage from the spice rack works okay.

Gammy learned growing up on a farm here in Texas that when the sage plants are blooming that means it will rain soon. So far she hasn’t convinced me about that one.

You will make this easy chicken breast recipe like a chef. It’s simple and has only a few ingredients that come together real well.

Instead of a humdrum weeknight supper you and your special squeeze will be able to close your eyes and imagine you are dining out at a fine hillside ristorante in Tuscany.

I put together a scallions – aka green onions – , peas and gnocchi in one skillet while I was doing the easy chicken breast recipe in another skillet. 

Regular old onions or shallots will work instead of scallions, if you like.

If your chicken breasts are frozen put them in the microwave to thaw out. One skillet at medium heat with about 1/8″ of good extra virgin olive oil. Another skillet at medium high with about 2-3 tablespoons of regular olive oil. Just eyeball enough to coat the bottom of the skillet plus a little more.

While the pans are getting hot clean and chop up the scallions – or onions – and put them in the medium heat extra virgin skillet and sprinkle with a little salt and pepper.

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Stir or toss them a few times as they cook.

Salt and pepper the up side of the chicken breasts and put them in their skillet with the seasoned side down and then salt and pepper the new up side.

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While it’s all cooking coarsely chop up the garlic and the sage leaves.

When the scallions just start to get translucent add the peas and the gnocchi. Spread it all out…. 

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……and add enough chicken broth to just barely get up to the top of the gnocchi.

Turn the heat up to medium high until it starts to simmer then lower it to medium. Mix it all together and stir or toss it all a few more times and when the  gnocchi is okay to a nibble test it all is ready to serve.

If the chicken skillet is still busy just lower the heat as low as it can go so the veggies will keep warm.

Give  the chicken breasts about 3-5  minutes a side depending on the thickness. When they are leaking clear liquid and/or are firm to a finger poke or better yet if they read 165° on a meat thermometer they are done.

Remove them to a shallow bowl that will catch the drippings.

Put the butter, lemon juice with the rinds, sage and garlic into the chicken skillet. Using a wooden spoon stir it all together while scraping the bits left from the chicken off the bottom.

As soon as the garlic gets fragrant – about a minute – add the white wine and stir it all up.

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Put the breast and the drippings back in the skillet to warm back up and spoon the liquid and the veggies over the breasts. Turn them over a couple of times through the process. 

You did great!! Some sage advice here – sorry – you and your honey really should finish that bottle of white wine while dining on the results of your easy chicken breast recipe.

Easy Chicken Breast Recipe-5-poppopcooks.com-chicken breast recipes, chicken recipes, chicken breast, boneless chicken recipes, easy chicken recipes, recipes for chicken breasts

We had a Gammy favorite, surprised?

Santa Margarita Pinot Grigio.

 

 

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Chicken breasts sautéed with sage, garlic and white wine.
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Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
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Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
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Votes: 1
Rating: 5
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Instructions
  1. One skillet at medium heat with about 1/8" of good extra virgin olive oil. Another skillet at medium high with about 2-3 tablespoons of regular olive oil. Just eyeball enough to coat the bottom of the skillet plus a little more.
  2. While the pans are getting hot clean and chop up the scallions - or onions - and put them in the medium heat extra virgin skillet and sprinkle with a little salt and pepper. Stir or toss them a few times as they cook.
  3. Salt and pepper the up side of the chicken breasts and put them in their skillet with the seasoned side down and then salt and pepper the new up side. While it's all cooking coarsely chop up the garlic and the sage leaves.
  4. When the scallions just start to get translucent add the peas and the gnocchi. Spread it all out and add enough chicken broth to just barely get up to the top of the gnocchi. Turn the heat up to medium high until it starts to simmer then lower it to medium. Mix it all together and stir or toss it all a few more times and when the gnocchi is okay to a nibble test it all is ready to serve. If the chicken skillet is still busy just lower the heat as low as it can go so it will keep warm.
  5. Give the chicken breasts about 3-5 minutes a side depending on the thickness. When they are leaking clear liquid and/or are firm to a finger poke or better yet if they read 165° on a meat thermometer they are done. Remove them to a shallow bowl that will catch the drippings. Put the butter, lemon juice with the rinds, sage and garlic into the chicken skillet. Using a wooden spoon stir it all together while scraping the bits left from the chicken off the bottom. As soon as the garlic gets fragrant - about a minute - add the white wine and stir it all up. Put the breast and the drippings back in the skillet to warm back up and spoon the liquid and the veggies over the breasts. Turn them over a couple of times through the process.
  6. You did great!! Some sage advice here - sorry - you and your honey really should finish that bottle of white wine with the results of your easy chicken breast recipe.
    Easy Chicken Breast Recipe-5-poppopcooks.com-chicken breast recipes, chicken recipes, chicken breast, boneless chicken recipes, easy chicken recipes, recipes for chicken breasts
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Lemon Parsley Baked Cod Filets – 20 minutes – Quick and Easy

Lemon Parsley Baked Cod Filets

 

Another busy day and you’re tired. You want to put together a nice dinner but you don’t want it to be a dragged out process.

Oven Baked!?  Yeah! yeah!  Something that you can put in the oven and just let it do it’s thing.

You could even put the veggies in the baking sheet if you want to. I didn’t tonight because Gammy wanted some sautéed broccoli with garlic. And, whatever Gammy wants Gammy gets.

We don’t have cod any other way than baked in the oven. It just turns out best this way. Just a few ingredients and the preparation is simple.

There is always some good, wild caught, cod filets in the seafood section at our local grocery store. You can also get frozen. I always have some in the freezer ready to go.

Set the oven at 400°F/205°C.

if your cod filets are frozen just put them in a bowl of water while you get the butter melted, chop the parsley and zest the lemon.

If you’ve done the prep and the cod filets are still a little stiff just take them out of the plastic bag that they came in and put them in a bowl in the microwave.  Zap them in 10 second increments checking each time until they are soft but not hot yet.

Squeeze the juice – from the lemon that you have zested – into the bowl with the butter. Mix the flour, lemon pepper, dill weed, salt, pepper and parmesan together in another bowl.

BTW – rice flour for gluten free and almond flour for Paleo and gluten free.

Line a baking sheet with aluminum foil then spray or wipe it with olive oil.

One at a time dip the filets in the lemon juice butter mixture then in the flour mixture getting them thoroughly coated. Lay them out on the baking sheet.

Drizzle the remaining lemon butter mixture over the filets and put them in the oven.. 

Bake for about 8 – 10 minutes or until they want to flake easily when poked with a table fork.

Lay them on your dinner plates and top with the lemon zest and parsley. We really like this recipe and I bet that you will too.

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A bold, smooth white wine like a good California Chardonnay will pair real well with your Lemon Parsley Baked Cod Filets.

 

 

 

 

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Oven Baked Cod fish filets topped with lemon zest and parsley
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Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
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Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
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Instructions
  1. Set the oven at 400°F/205°C. if your cod filets are frozen just put them in a bowl of water while you get the butter melted, chop the parsley and zest the lemon. If you've done the prep and the cod filets are still a little stiff just take them out of the plastic bag that they came in and put them in a bowl in the microwave. Zap them in 10 second increments checking each time until they are soft and but not hot yet.
  2. Squeeze the juice - from the lemon that you have zested - into the bowl with the butter. Mix the flour, lemon pepper, dill weed, salt, pepper and parmesan together in another bowl. BTW - rice flour for gluten free and almond flour for Paleo and gluten free. Line a baking sheet with aluminum foil then spray or wipe it with olive oil. One at a time dip the filets in the lemon juice butter mixture then in the flour mixture getting them thoroughly coated. Lay them out on the baking sheet. Drizzle the remaining lemon butter mixture over the filets and put them in the oven.
  3. Bake for about 8 - 10 minutes or until they want to flake easily when poked with a table fork. Lay them on your dinner plates and top with the lemon zest and parsley. We really like this recipe and I bet that you will too.
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