Bored Cook In The Kitchen

Tried and true recipes, new twists on old favorites, and new dishes to expand my family's palate.

Tag Archives: lemon juice

Delicious Sticky Chicken

Sometimes I feel overwhelmed by all the fantastic food blogs on the web.  So much talent and so many delicious ideas.  There are some that I visit often, and the blog at Southern Plate has now become a fast favorite. 

If you are not familiar with this blog you need to visit it soon.  It’s run by Christy Jordan the author of The Southern Plate.  It’s a blog filled with great family recipes, followed up with some great family values and memories. 

The recipe I’m sharing with you today I saw at Christy’s blog and knew I had to try it.  It has a total of four ingredients and just looked too simple to pass up.  It’s easy and delicious and has quickly become a family favorite.  There were no complaints on our dinner table the night I served this.

You can find the recipe here .  Christy calls these “Grilled Chicken Tenderloin – Without the Grilling.”  My family refers to them as sticky chicken because that’s how they turn out.  Deliciously sticky!

This is a great meal for a hot summer night.  I can see myself making extra and then using some sliced cold over some lettuce.  Yum!

Check out Christy’s site and some of her other fantastic recipes.  You won’t be disappointed!

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Shrimp & Feta Over Pasta (Mediterranean Shrimp Skillet)

I saw this dish in a recent issue of Taste of Home magazine and knew I had to make it.  Feta, shrimp, lemon and pasta?  Yup, I can fall in love with that combination.

Being Catholic, and it being Lent, I look for new and different meatless recipes to serve for the next few weeks.  This one was on the top of my list.  Of course, after I made it and was cleaning up I realized this recipe calls for chicken broth, and, yes, chicken broth would be considered a meat when cooking that should not be used on a meatless day during Lent.  I’m sure God forgave me for that minor mistake.  I hope. 

I only made one change to this recipe, and that change came about because I couldn’t get one major ingredient.  Fresh basil.  I see it all the time in any of our grocery stores, even during the winter, but for whatever reason, fresh basil decided to evacuate itself from all produce sections in my area last week.  I did, however, have  two bunches of fresh cilantro in my fridge.  In fact, I always have fresh cilantro in a mason jar in my fridge because I can’t live without the stuff. 

I was hesitant at first to make the switch from the basil to the cilantro, but after reviewing the ingredients again I realized cilantro would work just as well, if not better.  I do plan on making this again using basil, but if you find yourself in a pinch like me, I highly recommend the substitution of cilantro if need be.  That was the only thing I changed about this recipe. 

Mediterranean Shrimp Skillet

From Taste of Home Magazine February/March 2011 issue

  • 8 oz. uncooked angel hair pasta (I used spaghetti)
  • 1 1/2 lbs. uncooked medium shrimp, peeled and deveined
  • 1 1/2 tsp. olive oil
  • 3 garlic cloves, minced
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 1/2 cups chicken broth, divided
  • 2 Tbsp. lemon juice
  • 1/2 tsp. dried basil (I used dried cilantro)
  • 2 tsp. cornstarch
  • 4 cups chopped fresh spinach
  • 1/2 cup crumbled feta cheese
  • 1/4 cup minced fresh basil

Cook pasta according to package directions.  Meanwhile, in a large skillet, sauté shrimp in oil until shrimp turn pink.  Add the garlic, salt and pepper; cook 1 minute longer.  Remove and set aside.

In the same skillet, heat 1 cup broth, lemon juice and dried basil.  In a small bowl, combine cornstarch and remaining broth until smooth; stir into the pan.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Stir in spinach and shrimp; cook until spinach is wilted.

Drain pasta; serve with shrimp mixture.  Sprinkle with feta cheese and fresh basil.

Enjoy!

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