Saturday, April 27, 2019

Shrimp and Basil Stir Fry


For this recipe, you could choose to serve as an appetizer course as I did above, or use smaller shrimp and serve over rice or pasta and divide the shrimp to make main dish servings.

These were extra large, head-on shrimp that we had brought by from a trip to the Gulf and had stored in the freezer for afternoons such as this!

There were only 9 shrimp to a pound, so this was an ample amount to have for an appetizer course for the two of us.  Fresh basil from my potted plants on the deck.  The fresh basil adds an amazing flavor and aroma to the shrimp!

3 Fresno or jalapeno peppers, coarsely chopped
6 garlic cloves, smashed
1/4 cup sugar
2 T. fish sauce
1 t. kosher salt
4 T. vegetable oil, divided
1 lb. large shrimp peeled and deveined
2 cups basil leaves
lime wedges
cooked rice or pasta (if desired for the main course)

Blend peppers, garlic, sugar, fish sauce, salt, and 3 T. oil in a blender until smooth.  Transfer marinade to a medium bowl; add shrimp and toss to coat.  Let sit 10 minutes.

Heat remaining 1 T. oil in a large nonstick skillet or wok over medium-high heat.  Working in batches if needed to avoid crowding the pan, transfer shrimp to skillet leaving marinade behind, and cook until deeply browned around the edges and flesh is opaque, about1 minutes per side.

Remove pan from heat and add basil; toss vigorsouly until basil is wilted.

Transfer shrimp mixture to plates.  Serve with lime wedges alongside.


From Bon Appetit May 2019

Sunday, April 21, 2019

Around Lolly's Table: Easter 2019



I hope all of you have had a wonderful Easter. This year I chose a pastel color scheme for our table setting. I started with a textured khaki table cloth and covered it with a vintage lace table cloth.

Woven rattan chargers and wood grain cutlery worked well with the plaid pattern of the place settings.

Belk had these gorgeous light pink and ecru and light blue and ecru place settings on sale at 70% off!  What a steal! I brought out my favorite crystal for this special meal. Ecru napkins and gold napkin rings complete the table. I absolute love the details on the bowls.






Aren't the salt and pepper shakers cute? They are the perfect match for the place settings and were on sale as well!


My dear friend sent me this lovely flower arrangement and as soon as they were delivered, I knew they were going to be the centerpiece for our table!


A few vintage Easter bunnies and two small bird nests with robin's egg blue eggs and the table was complete!




Sunday, April 7, 2019

Marsala Chicken with Creamy Tomato Pasta


Here's another recipe courtesy of Publix. While the chicken is browning, boil the noodles and while the chicken simmers in the sauce, complete the pasta. Dinner will be on the table in a flash!

I love portabella mushrooms, and the sauce with the chicken was sublime. I would never have thought to add goat cheese into hot pasta to make a sauce, but we really enjoyed the texture and flavor of the pasta side with the chicken.

Marsala Chicken
1 medium sweet onion 
1 lb. boneless, skinless chicken breasts
1/4 cup flour
1 t. kosher salt, divided
1/2 t. pepper
3 T. olive oil, divided
2 T. unsalted butter, divided
8 oz. fresh pre-sliced baby portabellas
1 T, fresh Italian parsley, finely chopped 
1/2 cup Marsala wine (or chicken stock)
1/2 cup no-salt-added chicken stock (or broth)
2 T. balsamic glaze



Cut onion into slices, then cut rings in half (1/2 cup). Lay chicken flat; slice horizontally through the center of chicken, then cut in half if needed to make 4 cutlets. Place flour, 1/2 teaspoon salt, and pepper in a shallow dish (or zip-top bag). Dip chicken in flour (coating both sides); shake off any excess flour (wash hands).

Preheat large sauté pan on medium-high 2–3 minutes. Place 2 tablespoons oil and 1 tablespoon butter in the pan to melt, then add chicken; cook 2–3 minutes on each side or until well browned. Remove chicken from pan.

Reduce heat to medium-low. Place remaining 1 tablespoon each oil and butter in the same pan, then stir in mushrooms, onions, and remaining 1/2 teaspoon salt; cook 6–7 minutes, stirring occasionally, or until mushrooms and onions have softened. Chop parsley.

Stir into the pan: wine, stock, and glaze. Return chicken to pan; simmer 3–4 minutes or until sauce thickens and chicken is 165°F. Sprinkle with parsley. Serve sauce over chicken.

Creamy Tomato Pasta
3 1/2 cups no-salt-added chicken stock (or broth)
2 cups water

12 oz. linguine pasta
1 (14.5-oz) can fire-roasted diced tomatoes, well drained
4 oz. goat (or ricotta) cheese 
1/4 cup grated Parmesan cheese
3 cups baby spinach (or arugula)

Bring stock and water to a boil for pasta. Break pasta in half (for easier preparation) and place in boiling stock mixture; cook 12–15 minutes, stirring occasionally, or until most of the liquid is absorbed. Drain tomatoes.

Stir cheeses into pasta until blended. Add tomatoes and spinach; stir until spinach wilts. Serve.

    Wednesday, April 3, 2019

    Southwest Beef Taco Salad


    Another Publix recipe winner!  I adapted the recipe slightly by leaving the tortilla chips whole instead of crushing them. Also, instead of plating each serving separately, I layered everything in a huge serving bowl and let everyone serve themselves.  Either way is perfectly fine.

    If you want to use a can of your favorite flavor of Rotel tomatoes instead of salsa (which I did), the end result is just as delicious.


    12 - 16 oz. lean ground beef 

    2 T. taco seasoning

    1 lime, for juice
    1 (15.5-oz) can reduced-sodium black beans, drained
    3/4 cup medium salsa or 1 can of Rotel tomatoes
    1 (10-oz) package frozen chopped spinach (thawed)
    2 romaine hearts, coarsely chopped
    1/2 bunch fresh cilantro, coarsely chopped
    2 cups baked tortilla chips, crushed
    3/4 cup diced red onions
    1/4 cup shredded Mexican cheese blend


    Preheat large, nonstick sauté pan 2–3 minutes on medium-high. Place beef and seasoning in pan; cook 4–5 minutes, stirring occasionally, until no pink remains. Squeeze lime for juice (1 tablespoon). Drain beans.

    Add salsa, beans, spinach, and lime juice to pan, then stir to blend; cook 4–5 minutes or until spinach is tender. Remove pan from heat and set aside to cool. Chop romaine and cilantro (1/2 cup). Crush tortilla chips.

    Divide romaine in a pile on each serving plate; top with even amounts crushed tortilla chips and beef mixture (about 1 cup), then sprinkle with onions, cheese, and cilantro. Serve immediately.

    From Publix Apron recipes



    Monday, April 1, 2019

    Orange Sriracha Shrimp and Broccoli with Pecan Crunch



    Another excellent recipe thanks to Publix "Aprons Recipe" collection.  You can pick these up at your local Publix or online.

    The original recipe listed 12 oz. of frozen popcorn shrimp. I chose to use 1 lb. of medium raw shrimp which I shelled and deveined. If you do decide to use the frozen breaded shrimp, cook according to package directions and then toss with the sauce just before serving over the rice.  I served potstickers on the side.

    Orange Sriracha Shrimp
    1 T. olive oil
    1 lb. medium shrimp, shelled and deveined
    1 orange, juiced
    1/4 t. fresh ginger
    1 T. soy sauce
    2 T. rice vinegar
    4 T. orange marmalade
    1 t. sriracha 
    1/2 cup sliced green onions, divided
    1 (8.5 oz) pouch precooked basmati rice

    In a medium skillet, heat oil over medium-high heat. Add shrimp and cook, frequently stirring, until shrimp are pink and opaque. Remove skillet from heat and set aside.

    Squeeze orange for juice.  You'll need about 1/2 cup. Combine orange juice, ginger, soy sauce, rice vinegar, orange marmalade, sriracha, along with 1/4 cup of green onions in a medium saucepan. Bring to a boil on medium-high heat.  Cook for 1 minute and remove from heat. Add shrimp and stir in remaining 1/4 cup green onions.

    Heat rice following package instructions. Divide rice onto plates. Top with Orange Sriracha Shrimp. Serve immediately.



    Broccoli with Pecan Crunch
    2 T. sesame oil
    1 t. sriracha (add more or less for your taste)
    1 t. soy sauce
    12 oz. fresh broccoli florets
    1 orange, for zest
    1/2 cup candied pecans, finely crushed
    1/4 t. garlic powder

    Preheat oven to 425 degrees F. Line a baking sheet with foil. In a large bowl, whisk together oil sriracha, and soy sauce until blended. Add broccoli and toss to coat. Transfer broccoli to baking sheet; cook 15 - 17 minutes or until slightly tender and florets begin to brown.

    Zest orange.  You'll need about 1 T. of zest.  Place nuts in a Ziploc bag and crush; add orange zest and garlic powder, then shake to blend. Sprinkle nut mixture over broccoli. Bake 3 additional minutes. Serve immediately.