Shrimp Zucchini Onions Garlic – 20 minutes

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Shrimp cooks fast. Zucchini cooks fast. Onions cook fast. Garlic cooks fast. 

So, It looks like we are going to put together a quick and easy meal. 

BTW,,also a very tasty meal.

Whenever I start some pasta to go along with this recipe it turns into a race to see if the pasta or the Shrimp Zucchini Onions Garlic skillet is going to finish first.

If you want to turn this into a one pot meal you could add a little chicken broth or just water with a little lemon juice squeezed in and put some gnocchi’s in when you add the shrimp. The gnocchi will take about the same time to cook as the shrimp.

Alright, lets get going!

If you have to thaw and/or devein the shrimp get it started. They will thaw quicker in the microwave then in water.

Put a skillet on at medium high and swirl in enough olive oil to cover the bottom.

Rinse off the zucchini and slice it into about half inch thick slices. Cut the onion into strips. Add the zucchini and onion to the skillet. Salt and pepper. Toss or stir as they cook.

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Chop up the garlic.

When the zucchini and the onion have started to brown…….

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…….push them to the outside of the skillet and add the shrimp and the garlic. Squeeze in the lemon juice and toss in the rind.

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Cook cook until they are pink on one side and then pink on the other and opaque in the middle. Enjoy!

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Now wasn’t that easy? A good California Chardonnay pairs up real nice with your Quick and Easy Dinner.

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Shrimp, zucchini, onions and garlic all in one skillet.
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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. Put a skillet on at medium high and swirl in enough olive oil to cover the bottom. Rinse off the zucchini and slice it into about half inch thick slices. Cut the onion into strips. Add the zucchini and onion to the skillet. Salt and pepper. Toss or stir as they cook.
  2. Chop up the garlic. When the zucchini and the onion have started to brown push them to the outside of the skillet and add the shrimp and the garlic. Squeeze in the lemon juice and toss in the rind.
  3. Cook the shrimp until it is pink on one side and then pink on the other and opaque in the middle. Enjoy!
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Little Italy Garlic Chicken – Butter – Garlic – Parsley – Lemon

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Little Italy Garlic Chicken is…

….Butter, Chicken, Garlic and Parsley plus a little lemon added to it. That is the whole shebang.  

Once again we have a “Quick and easy Recipe for Busy People” that is real real good.

Way back, when we lived in New Jersey we would frequently zip over to Little Italy in Manhattan for dinner.

Our very most favorite restaurant was this little place on Mulberry Street in Little Italy called the Grotto Azzurra aka The Blue Gratto in street speak.

It was opened in 1908 by a family of Italian immigrants and was named after the Blue Grotto on the isle of Capri. Which is just offshore from Naples.

When we were going there it was one level below street level and only had about 10 tables.

Frank Sinatra used to go there when he was in town as did Robert Dinero.  

Whenever we were there there were always a few “mob” looking types that you did not make eye contact with.

When we got in – after a wait in line – the server would immediately – and before any conversation – put a pitcher with some slices of oranges and lemons in it on the table and then pour in a bottle of red wine which then became Sangria. No questions asked, they would just do it for every party that came in.

I would almost always order the Garlic Chicken. It was, like so many good Italian recipes, simple and made with just a few fresh ingredients.

What I was served at the “Blue Gratto” very apparently was chicken thighs – skin on and bone in –  marinated in a garlic and oil mixture for at least a few hours, more likely over night.

Dredged in flour and sautéed in good olive oil with sliced garlic added at the last minute of the frying process. 

It would arrive with the garlic slices spooned over the chicken and topped with some chopped parsley and with just a little taste of lemon. 

It was fantastic!

After dinner we would walk around Little Italy for a little while and find our way around the corner to Ferrara’s Bakery and Cafe and have some of their world class Sfogliatella and/or……

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…..Cannoli

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with their made to order espresso that was brought to the table in the pot that it was made in and if you asked nice and had a history of tipping good a little Sambuca would magically appear in the bottom of your cup.

Forgive me when I say that I think that I have improved a little on the Blue Gratto version of Garlic Chicken….

….well,, for our “Quick and Easy” requirements anyway.

We don’t have time to marinate the chicken like they did at the Blue Gratto so let’s do it like this.

You can get pre trimmed and flattened chicken breasts in the grocery store or you could butterfly your chicken breasts and flatten them a little while wrapped in glad wrap.

For quick and easy I always have some of the pre trimmed version in the freezer and just thaw them out in the microwave.

Put a skillet on at medium high and swirl in enough olive oil to cover the bottom. 

Salt and pepper both sides of the breasts and pan fry them in the skillet for about 4-5 minutes a side.

When the liquid sneaking out of the breasts is clear and/or they are firm to a finger poke remove them to a plate that will catch the drippings.

While the chicken is cooking chop up the garlic cloves or just go with that pre chopped version that you can find in jars in the produce section and chop up the parsley leaves. Have the fresh lemon ready.

Reduce the heat to medium. Add the butter, let it melt and put the garlic in the skillet. Give the garlic just a minute or just until it starts to become fragrant. Put the chicken breasts and the drippings back in, squeeze the lemon juice in and toss in the rind. Turn them and spoon the butter and garlic on them as they warm back up. 

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When the chicken is warm, almost hot to the touch put in the parsley and do a little more of the turning and spooning.

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Serve it up!  Buon Appetito! 

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I put together some sautéed spinach as our veggie tonight and since we had some garlic and good extra virgin olive oil on hand (always) I had some pasta aglio e olio. Gammy eats gluten free so I put together some “spaghetti squash aglio e olio” for her.

 

Santa Margarita Pinot Grigio was our vino of choice to go with our Little Italy Garlic Chicken.

 

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Butter Chicken with Garlic and Parsley BigOven - Save recipe or add to grocery list Yum
Chicken sautéed with butter, garlic and parsley.
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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
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Instructions
  1. Salt and pepper both sides of the breasts and pan fry them in the skillet for about 4-5 minutes a side. When the liquid sneaking out of the breasts is clear and they are firm to a finger poke remove them to a plate that will catch the drippings.
  2. While the chicken is cooking chop up the garlic cloves or just go with that pre chopped version that you can find in the produce section and chop up the parsley leaves. Have the fresh lemon ready. Reduce the heat to medium. Add the butter, let it melt and put the garlic in the skillet. Give the garlic just a minute or just until it starts to become fragrant. Put the chicken breasts and the drippings back in, squeeze the lemon juice in and toss in the rind. Turn them and spoon the butter and garlic on them as they warm back up. When the chicken is warm, almost hot to the touch put in the parsley and do a little more of the turning and spooning.
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Sesame Chicken – Quick and Easy – 25 Minutes – Gluten Free

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Sesame Chicken is ….

…….what I order every time we go to our favorite Chinese restaurant, the Hunan Lion on South Lamar here in Austin.

It’s gotten to the point that the waitresses don’t even ask me what I want anymore. Gammy always gets Chicken and Broccoli, same deal.

I’ve tried a few different recipes that I found online and twisted and turned on them until I was happy with this one.

It is Quick and Easy and Delish which are the definite requirements here at poppopcooks.com

Having said all that here we go!

Put the minute rice ( or regular rice) on to cook, that is if you don’t have any leftover rice in the freezer waiting for you to microwave it. As suggested in my 10 tips for quick and easy weeknight meals.

Cut the chicken up into pieces a little bit bigger than bite size.

Put a skillet on at medium high and swirl in enough olive oil to cover the bottom.

In a bowl big enough to handle the chicken, mix together the egg, the cornstarch, the salt and pepper.

Put the chicken in the bowl and stir it up getting it covered with the egg mixture. Then put it all in the skillet. Be sure to add all of the egg mixture.

Stir it it right away and toss or stir it a few times as it cooks. 7-9 minutes.

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While the chicken is cooking, back to the bowl. Mix up all the other ingredients except the peas and their share of the chopped garlic.

Just before the chicken is done put another larger skillet on at medium high with enough olive oil to cover the bottom. Put the peas and the garlic in  and toss them often as they cook. They only need 2-3 minutes. The snow peas are best a little crispy not at all soggy.

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When the chicken is browned and is firm to a poke add the sauce and stir it in  getting the chicken all covered in that good stuff. The sauce will thicken up pretty quickly and as soon as it does…..

……enjoy your fresh off the stove Sesame Chicken.

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Chicken sautéed with a easily made sesame sauce served with snow peas and rice.
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Prep Time 10 minutes
Cook Time 15 minutes
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Prep Time 10 minutes
Cook Time 15 minutes
Servings
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Instructions
  1. Put the minute rice ( or regular rice) on to cook, that is if you don't have any leftover rice in the freezer waiting for you to microwave it.
  2. Cut the chicken up into pieces a little bit bigger than bite size. Put a skillet on at medium high and swirl in enough olive oil to cover the bottom. In a bowl big enough to handle the chicken, mix together the egg, the cornstarch, the salt and pepper. Put the chicken in the bowl and stir it up getting it covered with the egg mixture. Then put it all in the skillet. Be sure to add all of the egg mixture. Stir it it right away and toss or stir it a few times as it cooks. 7-9 minutes.
  3. While the chicken is cooking, back to the bowl. Mix up all the other ingredients except the peas and their share of the chopped garlic. Just before the chicken is done put another larger skillet on at medium high with enough olive oil to cover the bottom. Put the peas and the garlic in and toss them often as they cook. They only need 2-3 minutes. The snow peas are best a little crispy not at all soggy.
  4. When the chicken is browned and is firm to a poke add the sauce and stir it in getting the chicken all covered in that good stuff. The sauce will thicken up pretty quickly and as soon as it does..enjoy your fresh off the stove Sesame Chicken.
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Spaghetti Aglio e Olio with Chicken

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Spaghetti Aglio e Olio is….

…… both the most popular and the simplest to make Italian Pasta dish. It has it’s roots in Naples but has spread all over Italy and now the world.

The dish is made by lightly sautéing sliced, minced or pressed garlic in olive oil, sometimes with the addition of dried red chili flakes, and tossing with spaghetti or linguini.

Chopped parsley can also be added along with grated parmesan or pecorino cheese.

Growing up in North Jersey I always heard it pronounced “allia-ool” due to the influence of Southern Italian pronunciation in the area. But when I spent a little time in Naples I got corrected by the locals, loudly and with glares for mis pronouncing their Aglio e Olio.

We have it in our house as a side dish and sometimes as a main dish with shrimp or with chicken, like tonight.

Put a pot of salted water on for the pasta. Add the pasta right away and as the water heats up and the pasta softens using a pair of tongs get it all down into the water and stir it a few times with the tongs as it cooks to keep it from sticking together.

Put a skillet on at medium high and add enough good extra virgin olive oil to coat bottom about 1/8″ deep. Cut the chicken into chunks or slices and add it to the skillet. Lightly sprinkle with salt and pepper. Also red pepper flakes if you want it a little spicy. Cook it until it is browned and firm.

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While the chicken and the pasta are cooking slice or chop the garlic cloves and the parsley if you are using fresh parsley. But if you prefer, using dried parsley flakes works just fine.

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When the chicken is done push it out to the sides of the skillet and put the garlic in the center. You’re going to want enough olive oil to thoroughly coat the pasta when you put in in so if the bottom of the skillet is dry from cooking the chicken then add some more extra virgin olive oil right on to the garlic.

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You don’t want the garlic to turn brown so let’s have it  just light golden and translucent – 2-3 minutes.

If the pasta is done before the garlic just drain all but about a half cup of the water and put it on the back of the stove. Drizzle a little olive oil and stir it getting the pasta covered with the oil so that it doesn’t stick together.

As soon as the garlic is ready add the pasta – with the little bit of water that you left in the pot –  to the skillet. Put in the grated parmesan and the parsley holding a little back for garnish.  Gently stir it all together.

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You Spaghetti Aglio e Olio with Chicken is ready. Bon Appetito!!!

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A little salad or some sautéed spinach as tonights veggie and some of Poppop’s easy homemade bread are real easy multi tasks and would go along great. 

And some good Chianti of course!

 

 

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Sautéed chicken and garlic mixed with spaghetti or linguini.
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Course Main course
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Main course
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
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Instructions
  1. Put a pot of salted water on for the pasta. Add the pasta right away and as the water heats up and the pasta softens using a pair of tongs get it all down into the water and stir it a few times with the tongs as it cooks to keep it from sticking together.
  2. Put a skillet on at medium high and add enough good extra virgin olive oil to coat bottom about 1/8" deep. Cut the chicken into chunks or slices and add it to the skillet. Lightly sprinkle with salt and pepper. Also red pepper flakes if you want it a little spicy. Stir it a few times and cook it until it is browned and firm.
  3. While the chicken and the pasta are cooking slice or chop the garlic cloves and the parsley if you are using fresh parsley. But if you prefer, using dried parsley flakes works just fine. When the chicken is done push it out to the sides of the skillet and put the garlic in the center. You're going to want enough olive oil to thoroughly coat the pasta when you put in in so if the bottom of the skillet is dry from cooking the chicken then add some more extra virgin olive oil right on to the garlic.
  4. You don't want the garlic to turn brown let's have it just light golden and translucent - 2-3 minutes. If the pasta is done before the garlic just drain all but about a half cup of the water and put it on the back of the stove. Drizzle a little olive oil and stir it getting the pasta covered with the oil so that it doesn't stick together. As soon as the garlic is ready add the pasta - with the little bit of water that you left in the pot - to the skillet. Put in the grated parmesan and the parsley holding a little back for garnish. Gently stir it all together.
  5. You Spaghetti Aglio e Olio with Chicken is ready. Bon Appetito!!!
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