Pennington Crossing Cookbook

PENNINGTON CROSSING Cookbook

Basil Shrimp with Feta & Orzo

Ingredients

1 regular-size foil oven bag

Cooking spray

½ cup uncooked orzo (rice-shaped pasta)

2 teaspoons olive oil, divided

1 cup diced tomato

¾ cup sliced green onions

½ cup (2 ounces) crumbled feta cheese

½ teaspoon grated lemon rind

1 tablespoon fresh lemon juice

¼ teaspoon salt

¼ teaspoon black pepper

¾ pound large shrimp, peeled and deveined

¼ cup chopped fresh basil

Directions

Preheat oven to 450°

Coat inside of oven bag with cooking spray and lace the bag on a large shallow baking pan

Cook the pasta in boiling water 5 minutes, omitting salt and fat; drain.

Place the pasta in a large bowl Stir in 1 teaspoon oil and next 7 ingredients (1 teaspoon oil through pepper).

Place the orzo mixture in prepared oven bag. Combine shrimp and basil Arrange shrimp mixture on orzo mixture Fold edge of bag over to seal.

Bake at 450° for 25 minutes or until the shrimp are done Cut open bag with a sharp knife, and peel back the foil Drizzle with 1 teaspoon oil.

JaneFrancis’

Mushroom Barley Soup

Ingredients

3 tablespoons unsalted butter

1 onion chopped fine

1 pound portobello mushrooms, stemmed and cut into 1/4-inch pieces (can substitature cremini or button or use a combo)

2 carrots, peeled and chopped medium

3 garlic gloves, minced

9 cups low sodium chicken broth

1/2 cup pearl barley

2 teaspoons minced fresh thyme or 1/2 teaspoon dried Salt/pepper

Directions

Melt the butter in a large Dutch oven over medium-high heat. Add the onion an cook until softened, Stir in the mushrooms and 1/4 teaspoon salt and cook util they have softened and browned, 10-15 minutes

Stir in the carrots and garlic and cook for 1 minute. Stir in the broth, thyme and 1/2 teaspoon salt Bring to a simmer and cook until the barley is tender, about 50 minutes

Season with salt and pepper before serving.

To Make Ahead:

This soup can be cooled, covered, and refrigerated for up to 3 days or frozen for up to 1 month. Reheat over low heat, adding additional water or both to adjust the consistency

Chicken Chili

Ingredients

1 1/2 pounds skinless chicken

1 cup onion , chopped

2 garlic cloves

14 ounces chicken broth

1 teaspoon cumin

1 teaspoon oregano

1/2 teaspoon salt

1/4 teaspoon red pepper sauce

2 15-ounce cans great northern beans,

rinsed and drained

15 ounces corn

3 tablespoons lime juice

2 tablespoons cilantro

Directions

Mix onion, garlic, broth, cumin, oregano, salt, and pepper sauce in slow cooker. Add chicken. Cook on low heat 4-5 hours. Shred chicken and return to slow cooker Stir in beans, corn, lime juice and cilantro Cook

15-20 minutes more.

Note that I made this in a slow cooker but I'm sure it would be just as good when cooked on the stovetop or in Instant pot. Delicious shared with friends and neighbors!

Chicken and Potatoes

Ingredients

4 oz bacon

2 1/2 lbs chicken pieces (use your favorites)

2 small onions, peeled and quartered lengthwise through the root end

1 pound red-skinned potatoes, halved

2 sprigs rosemary, fresh

1/2 tsp Kosher salt

1-2 Pickled cherry peppers sweet or hot, cut in half and seeded

1/2 cup Canola oil

2 tbsp Olive oil, extra-virgin

Toothpicks

Directions

Cut the bacon slices in half crosswise, and roll each strip into a neat, tight cylinder Stick a toothpick through the roll to secure it; cut or break the toothpick so only a tiny bit sticks out (allowing the bacon to roll around and cook evenly)

Rinse the chicken pieces, and pat them dry with paper towels Trim off excess skin and fat Cut the drumsticks from the thighs If using breast halves, cut each into two small pieces Sprinkle the chicken on all sides with half the salt

Pour the canola oil into a deep skillet and set it over high heat When the oil is very hot, lay the pieces, skin side down, an inch or so apart watch out for oil spatters Don't crowd the chicken If necessary you can fry it in batches, cooking similar pieces together

Drop the bacon rolls into the oil around the chicken, turning and shifting them often Let the chicken fry in place for several minutes to brown on the underside, then turn and continue frying until the pieces are golden brown on all sides, 7 to 10 minutes or more Fry the breast pieces for only 5 minutes or so, taking them out of the oil as soon as they are golden Let the bacon rolls cook and get lightly crisp but not dark Remove the chicken to a plate as it browns

Pour off the frying oil once all the chicken and bacon are cooked and out of the skillet

Toss the potatoes in a large bowl with the olive oil and the remaining salt

Return the skillet to medium heat, add the olive oil and put all the potatoes, cut side down, in a single layer in the hot pan Fry the potatoes for about 4 minutes to form a crust, then move them around the pan, still cut side down, until they're all brown and crisp, 7 minutes or more Turn them over, and fry another 2 minutes to cook and crisp on their rounded skin sides

Add the onion wedges, rosemary and, if using, peppers Return the chicken pieces except the breast pieces to the pan, along with the bacon rolls; pour in any chicken juices that have accumulated Raise the heat slightly, and turn the chicken, potatoes and onion (and bacon and/or pepper pieces) so they are coated with pan juices, taking care not to break the potato pieces Spread everything out in the pan–potatoes on the bottom as much as possible, so they will keep crisping up and cover

Lower the heat to medium, and cook for about 7 minutes, shaking the pan occasionally; then uncover, and tumble everything again Cover, and cook another 7 minutes or so, adding the breast pieces at this point Give everything another tumble Now cook, covered, for 10 minutes more

Remove the cover, turn the pieces again, and cook in the open skillet for about 10 minutes, to evaporate the moisture and caramelize everything

Turn the pieces now and then; when they are all glistening and golden, and the potatoes are cooked through, remove the skillet from the stove, discard the rosemary sprigs and bring it right to the table