shrimp scampi pasta

Continuing the recent streak of pasta dishes - not to mention my second shrimp pasta dish in a few weeks - I bring to you an incredibly quick and easy shrimp scampi recipe. I've never made a "scampi" dish before. Does anyone know what that even means? Let me know in the comments. I Googled it, but it said something about lobster. #GoogleFail. The only scampi I really remember ever having was a chicken scampi dish that my mom used to make back in the day every once in awhile, and I recall really loving it. (Mom, do you still have that recipe?!) Anyways, there's a lot of questions here. Let's get to the meal. Here's what you'll need:

• 1/4 cup olive oil
• 1 lb peeled and deveined large shrimp
• 4 large garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/2 cup dry white wine
• 1 teaspoon salt
• 1/2 tsp black pepper
• 5 tbsp butter
• 3/4 lb pasta (I used angel hair)
• 1/2 cup chopped fresh parsley

parmesan-crusted chicken

DELICIOUS! This dish is delicious. To be fair, I only post the recipes on here that I think are great. There's been quite a few doozies, but they don't make it to the blog. However, every once in awhile I get one that I don't just enjoy, I LOVE. This was one such dish. It actually reminded me a bit of the limehouse chicken - different ingredients, but similar idea. Really easy too. You can actually even make it easier than I did (as noted below). Here's what you'll need:

• Chicken breast (I, of course, just made this for myself, but the topping portion below is probably enough for 3-4 breasts).
• Dash of salt
• Sprinkling of black pepper
• 1/2 cup grated parmesan (pecorino would work too)
• 1/2 cup panko breadcrumbs
• 3 tbsp olive oil, divided
• 2 tbsp chopped fresh parsley
• 2 garlic cloves, minced, divided

pork stir-fry w/ clementines & chili sauce

What motivates to choose what we eat can be very interesting. Tonight it was anything that doesn't include chicken, shrimp, tomatoes, pasta or salad. This can be a mighty challenge if you follow the blog lately. Though all delicious, my recent half dozen recipes have all include at least two items off that list. So tonight I chose a pork stir-fry. It was great - very different than my usual. I also learned that you can cook and eat clementines with the rind on! Who knew? It's actually pretty good. Give it a try. Here's what you'll need:

• 1/2 lb boneless pork loin center cut, cut crosswise into 1/2-inch-thick rounds, then cut into 1/2-inch-wide strips
• 1 tablespoon cornstarch
• 2 tablespoons Asian sesame oil
• 1 tablespoon minced peeled fresh ginger
• 2 small unpeeled clementines (or you could use tangerines), cut (with peel) into 3/4-inch pieces
• 1/4 cup Asian sweet chili sauce
• 2 tablespoons soy sauce
• 3 baby bok choy, chopped
• 3 green onions, sliced

chicken w/ tomato herb sauce

I feel like this is very Frenchish. It may not be. I have absolutely no knowledge of French cooking (sorry Julia). Whatever. It's delicious! Definitely make it with rice. Here's what you'll need:

• 2 tablespoons butter, room temperature
• 1 garlic clove, minced
• 1 1/2 teaspoons chopped fresh oregano (seriously, go fresh - this makes the dish)
• Salt and freshly ground black pepper
• Chicken breasts (this makes enough for about 2)
• 2 cups cherry tomatoes, halved
• 1 tablespoon chopped fresh parsley (optional)

asian chicken salad

It seems like lately I've been eating either pasta or chicken salad dishes a lot. No particular reason, I've just been craving them. It helps that both are capable of endless possibilities for variation. Last night I tried my own version of Brokeass Gourmet's Asian chicken salad. Here's what you'll need:

• 1/2 lb. chicken breast
• 2 cloves garlic, minced
• 2 tbsp sesame oil
• 1 tbsp olive oil
• 1 tbsp soy sauce
• Juice of 1 lime
• Dash of grated ginger
• 2 tsp honey
• 1 carrot, grated
• 1 apple, cored and diced (I used a Fuji)
• 1 dozen cherry tomatoes, halved
• 1 handful of green beans, ends trimmed
• Dash of black pepper
• Spinach for the salad

cilantro shrimp pasta

Sometimes the random, spur of the moment ideas are the best. I was wandering around the market last night, trying to figure out what kind of mood I was in for dinner. I came across some shrimp and I had vague memories of seeing a shrimp and cilantro recipe, so I decided to wing it. It turned out to be one of the best dinners in quite awhile - and it took under 10 minutes to make. Here's what you'll need:

• 3 Tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 pound medium shrimp, peeled and deveined
• Sprinkle of crushed red pepper
• Dash of black pepper and salt
• Juice of 1 lime
• 1/3 cup chopped cilantro
• A dozen or so grape tomatoes, halved
• 1/2 lb. fresh pasta (I used angel hair)
• Grated Parmesan cheese to taste

pasta w/ basil, chicken & diced tomatoes

As the recent wave of warm weather has hit NYC this week, I've found myself less enthusiastic about standing in front of a hot stove for any amount of time. Therefore, I've been playing around with some ways to "cheat" pasta - make it easy to make and still good tasting in even less time that usual. I've had a few misses, which I won't share with you here for obvious reasons. However, I struck a good on last night that I'd like to share. Here's what you'll need:

• 1/3" fresh pasta (you can go with boxed, but for this both tastes WAY better and cooks in under 3 minutes)
• 1/2" chicken breast
• 1 small can diced tomatoes (I used Contadina with Roasted Garlic, low sodium. If you don't go low sodium, that can is more than 100% of your daily intake. Read the labels!)
• Bunch of basil leaves (maybe 10ish)
• 2 garlic cloves, minced
• 1 tablespoon EVOO
• Pepper to taste (again, with all that sodium, you don't need salt!)

southwestern pittsburgh chicken salad

I know, I know - I've been absent! Truthfully, I haven't been cooking as much, and when I have, it's been recipes that have already been posted. This recipe isn't revolutionary or anything, but it's better than nothing. It's a variation on the traditional Pittsburgh salad. However, tonight I had some random leftovers (mushrooms and peppers that I bought for a leftover omelet, but never used) and whatnot, that I decided to try something slightly different. Here it goes:

• 1/2 lb. chicken
• Mesclun salad
• Red and yellow peppers, diced
• Mushrooms, chopped
• Red onion, diced
• 1 avocado
• Cheddar cheese
• 2-3 cloves of garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons or so of Ranch
• Salt & pepper
• Waffle fries

fettuccine w/ prosciutto & orange

Sounds odd, right? Prosciutto and orange do not seem like they're two things that should really go together. Cheese and orange doesn't sound quite right either. Well strangely, they're all lovely. Whodathunk? Go easy on the cheese though. It may seem ridiculous to say that, but trust me: lesson learned. Here's what you'll need:

• 12 ounces fettuccine
• 2 tablespoons butter
• 1/4 lb. sliced prosciutto, chopped
• 1 orange, zested (is that a word?) and juiced
• 1/2 cup heavy whipping cream
• 1/4 cup parmesan
• Black pepper

salmon w/ hoisin, orange and bok choy

I don't know what to call this. It seems like a pseudo-salad, but that's just because it's over a leafy green (one making it's debut on Bon Chap). Whatever it is, it was pretty damn good. I'm chalking this one up to the hoison-orange super team in the dish. I don't know why they go together, but they really do - deliciously so. Here's what you'll need:

• 1 head of bok choy, chopped
• 1 salmon fillet
• 1 orange
• 1 green onion, chopped
• 1 tablespoon hoison sauce
• 1 teaspoon minced ginger (or just use the powder stuff like I did)
• 1 tablespoon cilantro, chopped