April 26, 2010

Shrimp Roll with Cracked Pepper Potato Chips & Sauteed Swiss Chard with Parmesan Cheese

I think I am just going to post my recipes for tonight without much commentary. I have a busy afternoon planned, but I didn't want to skip posting to my blog. By reducing the time I spend on the computer today, I work out a nice compromise to where I can fit all my planned activities into the ol' schedule. I will let you know how this meal turns out!

Shrimp Roll with Cracked Pepper Potato Chips
From: Ellie Krieger's So Easy cookbook

1/2 cup nonfat plain Greek-style yogurt
3 tablespoons mayonnaise
1 stalk celery, finely chopped
1 tablespoon chopped scallion greens (about 1 scallion)
1 tablespoon fresh lemon juice
1 pound cooked shrimp, cut into 1/3-inch pieces (about 2 1/2 cups)
Salt and freshly ground black pepper
4 whole-wheat hot dog buns (I am using whole wheat hamburger buns instead)
1 tablespoon extra-virgin olive oil

If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.

In a bowl, stir together the thickened or Greek-style yogurt, mayonnaise, celery, scallion and lemon juice. Fold in the lobster meat and season, to taste, with salt and pepper. Chill until ready to use. Just before serving, open the hot dog buns and brush the inside with olive oil. Heat a grill pan over moderately high heat and grill the bread, cut side down, until toasted, about 3 minutes. Fill each with 3/4 cup of the lobster mixture and serve immediately.

Cracked Black Pepper Potato Chips
From: Ellie Krieger's So Easy cookbook

3 large russet potatoes (2 1/4 pounds total), sliced into 1/8-inch thick rounds
2 tablespoons olive oil
2 teaspoons coarsely ground black pepper

Make chips: Toss potatoes in a large bowl with 2 tablespoons of oil, and pepper until well coated. Preheat oven to 450 degrees F. Arrange potato slices in 1 layer on 2 cookie sheets. Bake for 20 to 25 minutes until chips are crisped and lightly browned. Remove from oven, season with salt and cool.

Sauteed Swiss Chard with Parmesan Cheese
From: allrecipes.com; By: DannyBoy

2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 small red onion, diced
1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
1/2 cup dry white wine
1 tablespoon fresh lemon juice, or to taste
2 tablespoons freshly grated Parmesan cheese
salt to taste (optional)

Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

The Result:
All three of these recipes were awesome, and (just as the cookbook title promises) SO EASY! The shrimp was a really tasty take on a cold shrimp salad, the chips were crisp and delicious, and the Swiss chard recipe is my new favorite thing to do to greens. YUM! My husband and I really loved this meal and it was surprisingly kid-friendly, too. My son ate most of his sandwich, all of his chips, and all of his Swiss chard! These are three keepers, that is for sure!!!

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