red onion, chopped

Colache

Colache

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

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Colache
Instructions
  1. Slice the zucchini into ¼ inch-sized pieces. Cut the corn off the cob.
  2. Combine the zucchini and corn with the cherry tomatoes in a bowl and set aside.
  3. Using a large skillet, melt the butter over medium heat, add the chopped onion and cook until limp but not browned.
  4. Add the zucchini, salt and pepper to the skillet and cook over medium heat, just until the zucchini is tender. Add the corn and tomatoes and cook for two more minutes. Garnish and serve.
Recipe Notes

Recipe by Liz The Chef at http://lizthechef.com/2014/09/26/mamas-colache-blog-birthday/

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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
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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