flat-leaved parsley, chopped

Cheater's Pickles

Cheater’s Pickles

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

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 Cheater's Pickles
Cuisine American
Prep Time 45 minutes
Servings
cups
Ingredients
Cuisine American
Prep Time 45 minutes
Servings
cups
Ingredients
Instructions
  1. Trim the ends of the cucumbers and the drag the tines of a fork down their lengths. Slice the cucumbers into â…›-inch slices and place in a shallow bowl.
  2. Sprinkle sugar over the cucumbers, stir well and scatter ice on top of them.
  3. Cover bowl with plastic wrap and place in freezer for 30 minutes.
  4. Remove from freezer, discard ice and drain cucumbers in a colander. Pat dry on a clean kitchen towel and return to bowl.
  5. Add the vinegar and salt and stir well. Add the dill, parsley and onion. Stir again and chill for one hour before serving.
Recipe Notes

Recipe by Liz The Chef at http://lizthechef.com/2015/09/10/cheaters-pickles

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Baked Shrimp in Tomato Sauce

Baked Shrimp in Tomato Sauce

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

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 Baked Shrimp in Tomato Sauce
Course Main Dish
Cuisine Italian
Servings
Ingredients
Course Main Dish
Cuisine Italian
Servings
Ingredients
Instructions
  1. Using a medium-sized skillet, heat 1 tablespoon of oil. Add the onion and cook until wilted, about 5 minutes. Add the garlic and cook for 1 minute.
  2. Add the chopped tomatoes and wine. Stir and season with pepper and/or red pepper flakes.
  3. Add the parsley. Using your fingers, strip the thyme leaves from their stems. Add to sauce.Add the parsley. Using your fingers, strip the thyme leaves from their stems. Add to sauce.
  4. Preheat oven to 425 degrees.
  5. Cook the sauce over medium heat until it reduces, or thickens, about 15 minutes.
  6. Using a large skillet, heat the remaining tablespoon of oil. Add the shrimp and cook over medium-high heat for 1 minute per side.
  7. Immediately transfer to a bowl. The shrimp will be pink but not fully cooked. Add the lemon zest and juice and stir to mix.
  8. Spread the tomato sauce in the bottom of a shallow baking dish. Next, layer the shrimp, then the sliced tomato. Top with feta.
  9. Bake 15 minutes or until cheese begins to melt. Serve immediately.
Recipe Notes

http://lizthechef.com/2011/03/24/baked-shrimp-in-tomato-sauce/

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Moo Moo’s Baked Meatballs

Moo Moo’s Baked Meatballs

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

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 Moo Moo’s Baked Meatballs
Course Main Dish
Cuisine Italian
Servings
meatballs (4 servings)
Ingredients
Sauce:
Course Main Dish
Cuisine Italian
Servings
meatballs (4 servings)
Ingredients
Sauce:
Instructions
  1. Beat the eggs slightly and mix in the rest of the ingredients, except for the flour.
  2. Shape into meatballs, roll each one in the flour and place on a sided sheet pan.
  3. Preheat the oven to 400 degrees while you prepare the sauce.
Sauce:
  1. Mix all ingredients together and spoon over each meatball.
  2. Bake for 35-40 minutes in 400 degree oven. Serve over buttered egg noodles.
Recipe Notes

http://lizthechef.com/2010/08/09/moo-moos-baked-meatballs/

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Grilled Halibut with Fresh Blueberry Salsa

Grilled Halibut with Fresh Blueberry Salsa

Liz Schmitt: http://Lizthechef.com

twitter: @lizthechef
facebook: Liz the Chef
Print Recipe
 Grilled Halibut with Fresh Blueberry Salsa
Course Main Dish
Cuisine American
Prep Time 25 minutes
Cook Time 10 minutes
Servings
Ingredients
Halibut
Course Main Dish
Cuisine American
Prep Time 25 minutes
Cook Time 10 minutes
Servings
Ingredients
Halibut
Instructions
  1. For the salsa, simply combine all ingredients and refrigerate at least 1 hour before serving.
  2. For the halibut, heat up the grill, brush oil on each filet and salt.
  3. Grill over medium-high for 5 minutes on the first side, 4 minutes on the second, moving fish only to turn over. Halibut is fairly fragile.
  4. Serve with salsa.
Recipe Notes

http://lizthechef.com/2013/05/17/grilled-halibut-with-fresh-blueberry-salsa/

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Herbed Quinoa Salad with Shrimp

Herbed Quinoa Salad with Shrimp

Liz Schmitt: http://Lizthechef.com

twitter: @lizthechef

facebook: Liz the Chef
Print Recipe
 Herbed Quinoa Salad with Shrimp
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. Using a medium-sized saucepan, heat the stock until boiling. Add the quinoa, stir, cover and reduce heat to low. Cook 15-20 minutes, until stock has been absorbed by the quinoa. Remove from heat and allow quinoa to rest, covered, for 15 minutes.
  3. Spread the shrimp on a sheet pan. Drizzle with olive oil and add salt and pepper. Roast in oven for 3 minutes, then turn shrimp and cook for another 2 minutes. Remove from oven and set aside.
  4. To make the vinaigrette, whisk together the olive oil, lemon juice, vinegar and lemon zest. Set aside.
  5. Heat a small frying pan and toast the pine nuts, stirring until they are golden brown. Remove from the heat
  6. Fluff the cooked quinoa with a fork and turn into a salad bowl. Add the roasted shrimp and vinaigrette and toss. Add the toasted nuts and herbs. Toss the salad and allow it to sit for 15 minutes before serving or chill for 2 hours if you plan on serving a chilled salad.
Recipe Notes

http://lizthechef.com/2012/07/13/herbed-quinoa-salad-with-shrimp/

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