Tidying Up

Tidying up and came across a couple of recently tried newer recipes. Been so busy, have mostly stuck to tried and true, nothing that would excite the readers.

Shrimp Fra Diavolo

1 lb. large shrimp, peeled, deveined
1 tsp. salt.
1 tsp. dried crushed red pepper flakes
3 tablespoons olive, plus 1-2 more if needed
1 onion chopped
1 14 oz. can diced tomatoes
1 cup dry white wine
3 chopped garlic cloves
1/4 tsp. dried oregano leaves
3 Tb. chopped fresh parsley
3 Tb. chopped fresh basil leaves

Toss shrimp in bowl with salt and red pepper flakes. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add the shrimp and cook about minute. Toss and cook another minute. Transfer to a large plate. Add onion to same skillet, adding more oil if necessary and cook until soft, about 5 minutes. Add tomatoes, wine, garlic and oregano. Simmer until sauce thickens slightly, about 10 minutes. Return shrimp to pan and cook for a minute or so. Stir in parley and basil. Taste for seasoning and add more salt to taste. Serve over pasta.

Homemade Shake and Bake

I'm not a big fan of pork chops, but Conrad is. This coating changed my mind and we were fighting over the leftovers!

For 4 chops:

3 Tb. whole-wheat flour
3 TB. cornmeal
1 tsp. salt (I used a little less kosher salt)
1 tsp. sage
1/2 tsp. garlic powder
1/2 tsp. paprika
1 tsp. dried Italian seasoning
1/4 tsp. cayenne

Shake all ingridients in paper or plasic bag. Add chops one at a time. Back chops on a rack on a roasting pan in 425 oven until done and brown, about 20 minutes.

Mushroom Barley Pilaf (goes well with pork chops)

1 can chicken broth
1/4 white wine
1 cup quick-cooking barley
pinch of salt
1 8oz. package sliced mushrooms
1 tsp. dried Italian seasoning

Bring chicken broth, wine, onion, mushrooms and seasonings to a boil. Add barley. Turn heat to low and cook 10-12 minutes till barley is done. Stir to mix.
1 onion chopped