Risotto, Shrimp and much more

This weekend we had guests coming. Time to try out new dishes and see our guests' reaction to them (hopefully not a bad comments)...

It was Sunday and I had a lot to prepare so I sent my husband to walk with Robert while I was pretending to be the Iron Chef in my kitchen doing 4 dishes in one hour! 

Garlic Baked Shrimp

Very yummy and very easy. It takes just 15 min to prepare! And our  guests liked it way too much, they even asked for the recipe the next day...

Ingredients:

• 1 pound(s) raw shrimp deveined and peeled 
• 4 clove(s) garlic minced
• 2 tablespoon(s) white wine ( I put more)
• salt & pepper
• 1/4 cup(s) butter melted 
• 1/2 cup(s) Panko bread crumbs
• 2 tablespoon(s) Italian-leaf parsley fresh, chopped
• 1/2 lemons optional 
• 
  
• Preheat oven to 425 degrees F.
• In a bowl, combine the shrimp, garlic, and white wine. Stir to combine, then pour into a baking dish. Spread out evenly, and then season with salt and pepper.
• In another bowl, use a fork to mix melted butter, Panko, and parsley until well combined. With your fingers, sprinkle the mixture evenly in the baking dish over the shrimp.
• Transfer dish to oven and bake until the shrimp are pink and opaque, about 15-18 minutes.

Lemon Risotto

Ingredients:

6 cups canned low salt chicken broth

3 1/2 tbsp butter

1 1/2 tbsp olive oil

2 large onions

2 cups arborio rice

1/4 cup dry white wine

1 cup freshly grated Parmesan cheese

2 tbsp chopped fresh parsley

4 tbsp grated lemon peel

2 tbsp fresh lemon juice

Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.

Read More http://www.epicurious.com/recipes/food/views/Lemon-Risotto-106451#ixzz2juFqlMQY

Kale and Roasted Vegetable Soup

3 medium carrots, peeled and quartered lenthwise
2 large tomatoes, quartered
1 large onion, cut into 8 wedges or 4 or 5 slices
1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch thick wedges
6 garlic cloves
1 Tbsp olive oil
6 cups or more of vegetable broth
4 cups of finely chopped kale
3 large fresh thyme sprigs
1 bay leaf
1 15 oz can of Great Northern white beans, drained

Preheat oven to 400°F (reduce heat by 25°F if using convection oven). Brush rimmed baking sheet with a thin coat of olive oil. Arrange carrots, squash, tomatoes, onion, and garlic on sheet. Drizzle with more olive oil. Sprinkle with salt and pepper. Toss to coat. Roast vegetables until they are brown and tender, stirring occassionally, about 45 minutes.

Cut squash and carrots into 1/2 inch pieces; set aside. Peel garlic cloves; place in food processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto the baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot. Bring to boil. Reduce heat. Simmer uncovered until kale is tender, about 30 minutes.

Add carrots, beans, and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf.

Can be made a day ahead.

Pumpkin Cheesecake Crumble Squares

Crust:

• 1 cup all purpose flour

• 3/4 cup (packed) golden brown sugar

• 1/2 teaspoon salt

• 1/2 cup (1 stick) chilled unsalted butter, diced

• 1 cup pecan halves (about 4 ounces)

• 3/4 cup old-fashioned oats

Filling:

• 1 (8-ounce) package cream cheese, room temperature

• 3/4 cup canned pure pumpkin

• 1/2 cup sugar

• 1 large egg

• 1 1/2 teaspoons ground cinnamon

• 1 teaspoon ground ginger

Topping:

• 1 cup sour cream

• 2 tablespoons sugar

• 1/4 teaspoon vanilla extract

For crust:
Preheat oven to 350°F. Generously butter 9x9x2-inch metal baking pan. Line rimmed baking sheet with parchment. Using on/off turns, blend first 4 ingredients in processor until coarse meal forms. Add pecans; using on/off turns, process until nuts are chopped. Add oats; process using on/off turns until mixture is moistened but not clumping. Press 3 1/2 cups crumbs onto bottom of prepared square pan (do not clean processor). Transfer remaining crumbs to lined baking sheet. Bake crumbs on sheet until golden, stirring once, about 12 minutes. Cool crumbs. Bake crust until golden, about 30 minutes. Remove from oven while preparing filling. Maintain oven temperature.

For filling:
Blend all ingredients in same processor until smooth. Spread filling over warm crust; bake until set, dry in center, and beginning to rise at edges, about 20 minutes. Maintain oven temperature.

For topping:
Mix all ingredients in small bowl. Spread evenly over hot filling. Bake until topping sets and bubbles at edges, about 5 minutes. Cool completely in pan on rack. Sprinkle crumbs over topping; gently press into topping. Cover; chill until cold, about 2 hours. Do ahead Can be made 2 days ahead. Keep chilled. Cut into squares.