Roasted Basil Butter Parmesan Shrimp Recipe

Roasted Basil Butter Parmesan Shrimp Recipe

ingredients:

6 tablespoons unsalted butter, at room temperature

3 tablespoons fresh chopped basil

2 pounds raw, peeled and deveined shrimp

1 1/4 teaspoon salt

1 teaspoon pepper

2 tablespoons olive oil

1/4 cup freshly grated parmesan

additional fresh basil and cilantro for sprinkling

directions:

Preheat oven to 425 degrees F.

Combine butter, basil and 1/4 teaspoon salt together in a small bowl, mixing to combine. Place butter on a piece of plastic wrap, shaping it into a ball or a log and wrapping it up. Set in the fridge to harden.

Add shrimp to a large baking dish. Cover in salt, pepper and olive oil, tossing to coat. Roast for 10-12 minutes (or longer or shorter for the size of your shrimp, I actually roasted mine for 15 minutes because they were super jumbo. Just keep an eye on them and the minute they are pink, remove from the oven.) then remove and slice basil butter over top. Cover in parmesan and another sprinkling of herbs, then serve immediately.

Chicken With Lemon-Garlic Green Beans Recipe

Ingredients

• 6  tablespoons  olive oil
• 2 lemons, 1 thinly sliced, 1 juiced
• 4 cloves garlic, minced
• 1  teaspoon  kosher salt
• 1/2  teaspoon  freshly ground black pepper
• 3/4  pound  trimmed green beans
• 8 small red potatoes, quartered
• 4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

Directions

1. Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
2. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
3. Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

Roasted Cabbage with Lemon

 Roasted Cabbage with Lemon

1 medium-sized head of green cabbage
2 T olive oil
2-3 T fresh squeezed lemon juice (I used 2 T for the cabbage in these photos, but next time I'd use even more lemon)
generous amount of sea salt and fresh ground black pepper
lemon slices, for serving cabbage (optional)

Preheat oven to 450F/232C. Spray a roasting pan with non-stick spray or olive oil.

Cut the head of cabbage into 8 same-size wedges, cutting through the core and stem end. Then carefully trim the core strip and stem from each wedge and arrange wedges in a single layer on the roasting pan (leave some space around them as much as you can.)

Whisk together the olive oil and lemon juice (use the larger amount of lemon juice if you like a lot of lemon like I do.) Then use a pastry brush to brush the top sides of each cabbage wedge with the mixture and season generously with salt and fresh ground black pepper. Turn cabbage wedges carefully, then brush the second side with the olive oil/lemon juice mixture and season with salt and pepper.

Roast cabbage for about 15 minutes, or until the side touching the pan is nicely browned. Then turn each wedge carefully and roast 10-15 minutes more, until the cabbage is nicely browned and cooked through with a bit of chewiness remaining. Serve hot, with additional lemon slices to squeeze lemon juice on at the table if desired.

(Source)

Perfect Roast Chicken

Perfect Roast Chicken

To prepare your chicken • Take your chicken out of the fridge 30 minutes before it goes into the oven • Preheat your oven to 240°C/475°F/gas 9 • There’s no need to peel the vegetables – just give them a wash and roughly chop them • Break the garlic bulb into cloves, leaving them unpeeled • Pile all the veg and garlic into the middle of a large roasting tray and drizzle with olive oil • Drizzle the chicken with olive oil and season well with salt and pepper, rubbing it all over the bird • Carefully prick the lemon all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in these for 40 seconds at this point as this will really bring out the flavour) • Put the lemon inside the chicken’s cavity, with the bunch of herbs To cook your chicken • Place the chicken on top of the vegetables in the roasting tray and put it into the preheated oven • Turn the heat down immediately to 200°C/400°F/gas 6 and cook the chicken for 1 hour and 20 minutes • If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking • Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them burning • When cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so • Cover it with a layer of tinfoil and a tea towel and put aside. Now is the time to make your gravy To carve your chicken • Remove any string from the chicken and take off the wings (break them up and add to your gravy for mega flavour) • Carefully cut down between the leg and the breast • Cut through the joint and pull the leg off • Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat • Place these on a serving platter • You should now have a clear space to carve the rest of your chicken • Angle the knife along the breastbone and carve one side off, then the other • When you get down to the fussy bits, just use your fingers to pull all the meat off, and turn the chicken over to get all the tasty, juicy bits from underneath • You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with your piping hot gravy and gorgeous roast veg • from Jamie's Ministry of Food ingredients • 1 x approximately 1.6kg chicken, preferably free-range, organic or higher welfare • 2 medium onions • 2 carrots • 2 sticks of celery • 1 bulb of garlic • olive oil • sea salt and freshly ground black pepper • 1 lemon a small bunch of fresh thyme, rosemary, bay or sage, or a mixture

Pan-Roasted Chicken With Lemon-Garlic Green Beans

Pan-Roasted Chicken With Lemon-Garlic Green Beans

Ingredients

• 6 tablespoons olive oil
• 2 lemons, 1 thinly sliced, 1 juiced
• 4 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 pound trimmed green beans
• 8 small red potatoes, quartered
• 4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

Directions

1. Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
2. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
3. Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

(Source)

roasted brussel sprouts, bacon & apples

Ingredients

* 3 slices bacon, cut into 1/2-inch pieces
*4 pints Brussels sprouts, ends trimmed and halved
*Coarse salt and ground pepper
*1 apple, cored and cut into 1/4-inch slices, each slice halved crosswise
*2 teaspoons red-wine vinegar

1. Preheat oven to 425 degrees. Arrange bacon in a single layer on a large rimmed baking sheet. Bake until browned, 10 minutes. Add Brussels sprouts in a single layer; sprinkle with salt and pepper. Roast until they begin to brown, about 15 minutes.
2. Remove from oven, and toss in apple. Return to oven; roast until Brussels sprouts are browned and tender and apple has softened, 10 to 15 minutes.
3. Toss vegetables with vinegar, and serve immediately.

Pesto Stuffed Roast Tomatoes

Pesto Stuffed Roast Tomatoes

Ingredients

• 6 tomatoes, cut in half diagonally (or a bunch of cherry tomatoes)
• 1/4 cup basil leaves
• 2 cloves of garlic
• A small handful of pine nuts
• A large handful of freshly grated parmesan
• Olive oil
• Salt

Instructions

1. Preheat oven to 350 degrees.
2. Hollow out a small bit from each tomato, just enough to create a little room for the pesto.
3. On a cutting board chop garlic and basil together for 1 minute. Add a little oil and the pine nuts and continue to chop for 1 more minute. Add parmesan cheese, a dash of salt and a little more oil and chop till mixed well.
4. Divide pesto evenly among each tomato half.
5. Cook tomatoes in an oven proof pan for 10-15 minutes, or until they are soft.
6. Enjoy!

Notes

Can be made with store bought pesto. Just add the parmesan cheese and continue to step 3.

(Original Recipe)

Roasted Lemon Garlic Shrimp Scampi

Roasted Lemon Garlic Shrimp Scampi

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Ingredients

• 1/3 cup olive oil
• 1 lemon, zested then half cut into thin slices and other half into wedges
• 3-4 fresh thyme sprigs, leaves removed
• sea or kosher salt and fresh black pepper
• spaghetti/pasta, couscous or rice for serving
• 2 tablespoons butter
• 1 pound fresh shrimp, medium-sized, deveined with tails off 
• 5 cloves garlic, minced

Instructions

1. Preheat oven to 400 degrees F. In an 8x8 glass baking pan combine olive oil, lemon zest and thyme. Olive oil should liberally cover the bottom of the pan, if it doesn't drizzle in a little more. Season with salt and pepper. Bake in oven for 10-12 minutes, checking every few minutes, if it looks like it is getting too brown remove and proceed to next step. Meanwhile cook pasta, drain and toss with a pat of butter or olive oil.
2. Remove pan from oven, add butter and move it around a little to melt, add shrimp, garlic and the thin sliced lemons (don't squeeze them), toss to coat with oil mixture. Bake for 8-10 more minutes or until shrimp turn pink and just start to curl, check often. Serve over pasta, couscous or rice tossed with additional extra-virgin olive oil and fresh-squeezed lemon with additional lemon wedges for serving.

Roasted Parmesan Green Beans

Roasted Parmesan Green Beans

(Original Recipe)

Ingredients:

• 12 oz green beans, trimmed (make sure they are dry)
• 2 tsp olive oil
• kosher salt + fresh cracked pepper to taste
• 1/4 tsp garlic powder
• 1 1/2 tbsp shredded parmesan

Directions: Preheat the oven to 425°F. Line a baking sheet with aluminum for easy clean-up.Lay green beans out on the baking sheet and drizzle oil over them. Season with salt, pepper and garlic powder and toss to evenly coat.


Spread them out on the sheet so that they all lay flat and place on the lower third section of your oven. Bake 10 minutes, shake the pan to turn; bake 5 additional minutes. Remove from the oven and sprinkle with grated cheese.