This Week's Menu: Poultry and Seafood Recipes (2024)

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• ▢ 2 tablespoons olive oil
• ▢ 2 cups chopped onion
• ▢ 5 cloves minced garlic
• ▢ 2 teaspoons dried oregano
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon tarragon
• ▢ 3 cups chicken stock or bone broth (low-sodium recommended)
• ▢ ½ cup dry white wine (can sub with more chicken stock)
• ▢ 3 cups cooked, shredded chicken
• ▢ 3 cans (14 ounces) white beans, rinsed and drained
• ▢ 2 cans diced green chiles, mild or medium
• ▢ 3 cups Monterey Jack cheese, shredded/grated
• ▢ ½ teaspoon ground black pepper
• ▢ ½ teaspoon salt
• ▢ juice of 2 limes
• ▢ 3 tablespoons chopped cilantro

• In a large Dutch oven or heavy stockpot, heat olive oil and saute onions until just turning golden. Add garlic and spices, cooking until garlic is fragrant, stirring continuously. Add stock and wine, and simmer for 5 minutes.

• Stir in chicken, beans, and chiles. Simmer for 10 minutes, stirring every few minutes.

• Turn heat to low and add the cheese slowly, stirring until it melts. Add salt and pepper, to taste. Stir in lime juice and add cilantro, simmering for 5 minutes.

• Top with favorite garnishes, like chopped tomatoes, green onions, sour cream, or broken tortilla chips.

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• ▢ 16 ounces frozen green beans thin / French style is best
• ▢ 1 tablespoon olive oil
• ▢ salt
• ▢ pepper

• Preheat oven to 450.

• Spread beans in a single layer on a foil-lined baking sheet, and drizzle with olive oil. Use hands to toss the beans to spread oil evenly, season with salt and pepper, and bake for 20 minutes or until dark gold.

  

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• ▢ 1 pound jumbo shrimp or extra-large, peeled and deveined
• ▢ 1 garlic clove minced
• ▢ 2 tablespoons butter melted
• ▢ 2 tablespoons minced fresh parsley
• ▢ 2 tablespoons minced fresh basil
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon freshly ground black pepper
• ▢ 1 tablespoon olive oil for grill

• Combine everything except for the olive oil and allow to marinate up to 1 hour. Thread shrimp onto wooden skewers.

• Heat the grill and brush well with oil to prevent the shrimp from sticking. Grill the shrimp over direct heat for 1-2 minutes on each side, until pink. Remove from grill immediately when done.

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• ▢ 2 ¾ cups all-purpose flour (I prefer King Arthur Flour)
• ▢ ¼ cup granulated sugar
• ▢ 1 teaspoon salt
• ▢ 1 package active dry yeast (2 and 1/4 teaspoons)
• ▢ ¾ cup whole milk
• ▢ 3 Tablespoons unsalted butter (roo temperature)
• ▢ 1 large egg (room temperature)
• ▢ 1 orange, zested and juiced
• ▢ 2-3 drops orange oil

Orange Icing

• ▢ 1 cup confectioners’ sugar
• ▢ juice from the orange (2-3 Tablespoons)
• ▢ 1 teaspoon orange extract

• Make the dough: In a large bowl, toss the flour, the sugar, salt, and yeast together. Set aside.

• Heat the milk and butter together in the microwave until the butter is melted and the mixture is warm to touch (about 110°F). Stir in the orange juice, 1 Tbsp. orange zest, and the egg. Combine the butter mixture and the flour mixture and stir until it forms a soft dough that is smooth and bounces back when you poke it. If not, stir in 1 Tbsp of flour at a time until it is.

• On a lightly floured surface, knead the dough for 1 minute. Place in a lightly greased bowl and let rest for about 10 minutes.

• After 10 minutes, roll the dough out in a 14×8 inch rectangle. Mix the softened butter and orange oil together and spread on top. In a small bowl, mix together the cinnamon, sugar, and remaining orange zest. Sprinkle it over the dough with a spoon.

• Roll up the dough tightly and pinch down the edge to seal it. Cut into 10-12 even rolls (using dental floss will make cutting easier) and arrange in a lightly greased 9-inch round cake pan or pie pan. Loosely cover the rolls with aluminum foil or plastic wrap (so the risen dough won’t stick to it) and allow to rise in a warm, draft-free environment for 60-90 minutes. After the rolls have doubled in size, preheat the oven to 375°F.

• Bake for 25-28 minutes until lightly browned. If the rolls brown too quickly, cover them with foil.

• Make the glaze: Whisk the confectioners’ sugar, remaining orange juice, and extract together until smooth. Drizzle or spread over warm rolls.

Prep time includes rising (passive) time.

Make ahead/overnight option: This dough can be made the night before through step 4. Cover with plastic wrap and let rest in the refrigerator overnight. The next morning, remove from the refrigerator and allow to rise in a warm environment, about 1 hour.

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