Shrimp with Roasted Tomatoes Shaved Garlic and Feta

shrimp with feta

Whoever said that cheese and seafood is a bad combo? Well I’m here to say that it isn’t so, especially in this dish that features shrimp with feta cheese.

This is a variation of the famous Greek Saganaki, there are so many variations of this dish from the ingredients to the way it’s prepared but it’s the Greeks that deserve full credit for this delicious combination of flavors.shrimp with feta

This is a one pan wonder that’s surprisingly easy to make for a mid week meal and equally as special enough for entertaining, all you’ll need is crusty bread to scoop up and dip into that incredible sauce!shrimp with feta

I’ve made this several times and my tomatoes of choice are roasted cherry or grape tomatoes, I prefer them over canned I think it really makes a difference, fresh is best and fortunately for me even in the colder months I’m able to find decent tasting cherry or grape tomatoes.

I can’t stress enough the importance of using quality ingredients in this dish, a good block of Greek feta should be used, not the crumbled pieces in a container that you can buy, heavens no, also you’ll want to use some beautiful wild caught shrimp.

FYI, if you’re lucky to have a Trader Joe’s near you my favorite shrimp of choice currently is their frozen wild Argentinian large red shrimp, peeled and deveined, it tastes so amazing, I always keep a couple of bags in my freezer, but of course any fresh or frozen wild caught shrimp will do.

The vessel you make it in is important also, it’s best when made in a shallow baking dish something like an au gratin pan, you wouldn’t want to use anything too deep.

It’s bold and flavorful with a flavor combination that you’ll be craving, I can’t wait for you to try this!

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5.0 from 2 reviews
Shrimp with Roasted Tomatoes Shaved Garlic and Feta
 
Author:
Ingredients
  • 1 lb. wild caught shrimp, peeled and deveined with tails kept on. ( It's important not to have any moisture on your shrimp so I like to layer my shrimp between paper towels to soak up any moisture and to insure they are dry with both fresh and frozen.)
  • 2 pints of cherry or grape tomatoes, sliced in half
  • 3 large cloves of fresh garlic, shaved
  • 1 cup of good quality authentic Greek feta, block style
  • olive oil
  • dried oregano
  • red pepper flakes
  • parsley or basil for garnish
Instructions
  1. Heat oven to 400 degrees
  2. In a foil lined rimmed baking pan place your slice tomatoes, shaved garlic and a good drizzle of olive oil making sure to cover and toss tomatoes with it, then sprinkle with salt and pepper and roast until tomatoes burst and juices flow.
  3. While the tomatoes are roasting toss the shrimp into a bowl with salt and pepper, a pinch of red pepper flakes, oregano and a drizzle of olive oil.
  4. Take your roasted tomatoes and place them into your shallow baking dish making sure to get all those garlicky juices with a rubber spatula to help.
  5. Position and nestle your shrimp into the garlicky tomato mixture and juices, place into your 400 degree oven and roast until you start seeing the shrimp turn pink.
  6. Pull it out then crumble the feta all around in medium chunks.
  7. Finish cooking it with a quick minute or two under your broiler to get a little golden on top.
  8. Garnish with chopped parsley or basil.
  9. Enjoy, and don't forget the crusty bread!

 

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Noodle-less Loaf Pan Butternut Squash Lasagna

noodle-less butternut squash lasagna

Butternut Squash is hands down my favorite winter squash, come fall I can’t get enough of it and you’ll always see one or two sitting on my kitchen counter. Butternut squash is so versatile, you can put it in just about everything and believe me I have!

If you look through my blog you’ll see different ways that I’ve used it over the years, and one of the ways is in a lasagna. Butternut squash has a slightly sweet, buttery nutty flavor and it goes wonderful with creamy ricotta and a béchamel sauce, it’s so decadent and delicious. 
butternut squash

This is the time of year when my garden is full of sage and butternut squash and sage make a perfect pairing together, I especially love to infuse my béchamel sauce with garlic and sage, it’s dreamy.loaf pan lasagna

If you search my archives you’ll see that I once made individual butternut squash lasagna’s minus the noodles in a free form manner.  For this time I wanted to try making it in a loaf pan which allowed me to get many layers and some nice height, and this version is minus the noodles as well. The loaf pan holds everything nicely together and gives the lasagna a little more structure since the pasta is not there to give it more body.

I lined my loaf pan with parchment, (which is optional) because honestly I wanted to un-mold it and take a nice photo to show you, but you have to really cool it down to be able to remove the parchment without destroying your lasagna, so I would suggest make it the day before or early in the morning if you want to do the same, chilling it for an easy removal, then just warm it and serve it with warm béchamel, otherwise make it without the parchment.

noodle-less butternut squash lasagna

Either way it’s magical and tastes like a dream and trust me you won’t miss the pasta at all, in fact I prefer it without because all the flavors are true and not soaked up by the pasta.noodle-less butternut squash lasagna

The loaf pan makes you able to create multiple layers of goodness,  just remember to let it set before cutting into it so all the creaminess can tighten up a bit, just like a traditional lasagna it’s a mess if you cut into it hot, the layers get lost.noodle-less butternut squash lasagna

I hope you try my noodle-less, loaf pan butternut squash lasagna, I promise you won’t miss the pasta one bit!

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5.0 from 1 reviews
Noodle-less Loaf Pan Butternut Squash Lasagna
 
Author:
Ingredients
  • 1 loaf pan, buttered, lined with parchment which is an optional step for removal of whole loaf
  • NOTE; If you don't want to remove whole lasagna out of the pan, omit parchment.
  • 2 butternut squash, peeled and sliced lengthwise (as much as possible, then into lengthwise pieces) roasted at 375 on a rimmed baking sheet at 375 until softened up a bit but still al'dente
  • 3 cups, ricotta cheese
  • ½ cup grated pecorino cheese, plus extra for garnish
  • 1½ cups fresh baby spinach, chopped
  • 1 cup shredded mozzarella
  • 1 egg
  • salt and pepper to taste
  • BECHAMEL SAUCE
  • 2 cups, whole milk
  • 4 tablespoons, flour
  • 4 tablespoons, butter
  • sprig of sage, plus extra for garnish
  • 1 garlic clove, smashed
  • salt and pepper to taste
Instructions
  1. Roast sliced squash a head of time so it can cool down. Set aside.
  2. Mix up the ricotta mixture with the chopped spinach, egg, grated cheese's, both pecorino and mozzarella, salt and pepper. Set aside.
  3. TO MAKE THE BECHAMEL SAUCE;
  4. In a saucepan, melt butter, add garlic then whisk in flour until it incorporates and turns golden, not dark brown.
  5. Pour in a few tablespoons of the milk, whisking until moistened.
  6. Add the remaining milk whisking vigorously until it starts to thicken and right before it starts to bubble on the sides, take it off the heat.
  7. Now the layering process begins, add a couple of tablespoons of bechamel to the bottom of pan, then a layer of squash, enough to fit all the edges and middle of the pan. Spread ricotta layer on top, smooth with the back of a spoon or an off set spatula, add two more tablespoons of sauce and repeat layers until you reach the top of the loaf pan, reserving the prettiest looking pieces of squash for the very top.
  8. Spread the top with bechamel and sprinkle with pecorino and top with some sage leaves before baking.
  9. Bake 350- 375 uncovered until cheese is melted and heated through, and golden on top, ovens vary with time, check after 30 minutes.
  10. Let it set up before cutting, mine set for 2 hours.
  11. You should have extra sauce to serve with it, if you want more bechamel just double the recipe.
  12. Enjoy!

 

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Welcoming Autumn with a Rustic Apple Crostata

apple crostata

 

Autumn is here and apple season is upon us so now is the perfect time to make a rustic apple crostata. A crostata is basically a folding of fresh fruit with a little sugar and spice into a buttery pastry dough. The crostata is the Italian version of the French Galette but in essence they’re the same thing.

The best thing I like about making a crostata is that the process is free form, easier than making a pie, and when you make them no two will look alike, but that’s the rustic charm of it.autumn apples

It really doesn’t matter what type of apples you use, use what you like, but look for large ones so you’re not peeling forever.autumn applesapple slices

I actually ended up using large Gala apples for this sliced about 1/8 inch, as opposed to quartering the apples and having them chunkier, the slices will lay better in the crostata and you’ll be able to fan them out and layer on top of each other which makes it look prettier.apple crostata

This is a dessert you can make in a pinch, especially if you have some store-bought pie crusts tucked away in your fridge like I do. I happen to love Trader Joe’s pie crusts, you can actually see pieces of butter in the dough. It’s looks elegant and tastes amazing and your house smells incredible while it’s baking in the oven.apple crostata

Apples, cinnamon and crust oh my!apple crostata

Serve it alone or with a scoop of ice cream or a dollop of whipped cream, either way you’re going to love it.

Desserts don’t have to be fussy and complicated to taste awesome, cut into a piece of this apple crostata and see for yourself!

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5.0 from 1 reviews
Rustic Apple Crostata
 
Author:
Ingredients
  • 1 quality store-bought package of pie crust, room temp for easy rolling or homemade pastry dough (I used Trader Joe's)
  • 3 or 4 large apples of your choice, I used Gala, peeled, seeded and sliced into ⅛ inch
  • ¼ cup sugar plus a little more for sprinkling on crust
  • 2 tablespoons cinnamon or to taste, I like alot. You can also add in some nutmeg to your liking
  • 2 tablespoons corn starch
  • a pinch of salt
  • 1 tablespoon, melted butter
  • 1 egg, for egg wash
  • a squeeze of lemon juice onto apples so they don't turn brown
Instructions
  1. Line a baking sheet with parchment and heat oven to 400 degrees.
  2. Place sliced apples into a bowl and add the sugar, a squeeze of lemon juice, cornstarch, cinnamon and a pinch of salt, tossing gently until well coated, set aside.
  3. Un wrap your dough and smooth it out with a rolling pin, stretching it out and pressing together any breaks.
  4. Place dough onto parchment lined baking sheet.
  5. Arrange the apple slices on top overlapping them and fanning them into a circle leaving a good 1½ inch border all around.
  6. Fold the dough over the apples in a rustic fashion, if the dough tears just pinch together.
  7. Drizzle the melted butter over the top of apples.
  8. Whisk the egg and brush all over the crust then sprinkle crust with sugar.
  9. Bake at 400 for 40-50 minutes or until it is nicely golden brown according to your oven temp.
  10. Let it sit before cutting, serve with ice cream or whipped cream
  11. Enjoy!

 

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