OLD SCHOOL SHRIMP SCAMPI

Not sure how you beat this. And considering this is "Super quick dinner week" and it goes from zip to amazing in less than 15 minutes...you gotta make it.

Serves 2

INGREDIENTS

• 1/2 lb fresh large raw shrimp (21-30 size)

• 1/2 pack spaghetti

• 3 tablespoons butter

• 1 tablespoon olive oil

• 2 cloves garlic, crushed

• 1/3 cup Dry Vermouth

• pinch red pepper flakes

• 3 tablespoons curly parsley, finely chopped, (flatleaf will do)

• 1/2 lemon, fresh juice

• lemon wedge for serving

• drizzle of EVOO

• Optional: handful grated Parmesan cheese

DIRECTIONS

1. In large pot boiled salted water add spaghetti, cook al dente

2. While that cooks... In a large skillet, on medium heat, add butter, oil, garlic, cook 30 seconds

3. Add vermouth, red pepper flakes, simmer 4 minutes to reduce liquid

4. Add shrimp, these guys only need 2 minutes, flip cook for 1 more minute

5. Add lemon juice and half parsley

6. Drain pasta, add to skillet coat in sauce

7. Serve garnished with parsley, drizzle of EVOO and a wedge of lemon. Sprinkle of Parmesan if you feel like it.

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BURRATA & PROSCIUTTO CROSTINI

Burrata is Buffalo Mozzarella's softer, creamier, way cooler cousin. You're gonna like this a lot.

INGREDIENTS

• Ciabatta loaf, sliced
• 1 garlic clove
• 4-5 Cherry tomatoes
• 1/2 cup Burrata cheese
• 1/4 lb Prosciutto
• EVOO
• Big pinch Kosher salt
• fresh black pepper
• Fresh basil

DIRECTIONS

1. Preheat broiler
2. Drizzle with EVOO, place under broiler for 1 minute until golden, both sides
3. Chop garlic in half, on the oiled side of toast, rub in garlic
4. Chop tomatoes in half and rub the tomato into the same side of the bread
5. Layer each slice with Prosciutto, 2 teaspoons Burrata, drizzle EVOO and season with Kosher salt and pepper
6. Garnish with finely sliced basil

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Chicken Soup with Rice, Dill & Spinach

Simple simple simple.

Makes about 8 cups

INGREDIENTS

• 1 tablespoon olive oil

• 3 ribs of celery, each sliced lengthwise down the middle then crosswise into thin pieces 

• 1 small yellow onion, diced small

• 8 cups chicken broth

• 1/2 cup rice, uncooked

• 2 cups shredded, cooked chicken

• 3 ounces (roughly 2 cups) packed fresh spinach leaves, rough chopped

• 3/4 ounce chopped fresh dill

• 1 teaspoon Kosher salt

• 1/2 teaspoon fresh ground pepper

• Lemon wedges for serving

DIRECTIONS

1. Put olive oil, celery and onion in the bottom of a medium pot

2. Cook until softened - about 5 minutes

3. Add broth (carefully cuz it'll steam) and bring to a boil and add rice

4. When it comes to a boil again, turn down to a simmer and cook about 10 minutes or until rice is softened

5. Add chicken, spinach and dill - stir and let simmer about 5 minutes more

6. Season with salt & pepper

7. Serve in bowls with a lemon wedge squeezed on top

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(in the video I use leek instead of onion, but you don't have to) 

Easy Chicken Adobo

A little sweet, a little sour and all damn delicious - and did I mention tender? This is sure to make a Filipino lola (grandma) very proud :)

Serves 2-4 people (depends how hungry you are...)

INGREDIENTS

• 2 pounds skin on, bone-in, chicken thighs (skinless, boneless work great too)
• 1 cup soy sauce
• 1/2 cup white vinegar
• 1 tablespoon fresh ground pepper
• 2 tablespoons brown sugar
• 5 garlic cloves, minced
• 3 bay leaves

DIRECTIONS

1. Combine soy, vinegar, pepper, brown sugar, garlic and bay leaves in the bottom of a large pot with a well fitting lid pot.
2. Place chicken skin side down in pot and bring to a boil
3. Immediately turn down to a simmer and cover
4. After 30 minutes remove lid, turn chicken over and simmer for another 20 - 30 minutes until super tender
5. Serve with steamed rice.

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WATCH ME MAKE THIS...

Btw, yes – I did forget to add the brown sugar in this video (I hate me sometimes).

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