Sautéed Shrimp with Smoked Paprika

I love this recipe from The Pollan Family Table. I love the smoky taste from my new favourite thing - smoked paprika. But I also simply love this cookbook. It is without a doubt one of the books I return to most. Try this recipe then buy the book. Or vice versa. (Note: as with most recipes, I have slightly reduced the fat from the original recipe which called for 1/2 cup.)
The recipe can be served over rice, with a nice veggie or salad side, or served tapas style with some crusty bread to dip in the wonderful sauce.

Sautéed Shrimp with Smoked Paprika

1/4 - 1/3 c extra virgin olive oil
4 cloves garlic, sliced thin
1 tsp paprika
1/2 tsp smoked paprika
1/2 tsp cumin
1/2 tsp ground chipotle pepper
1/2 tsp salt
pepper
1 1/2 lbs large shrimp, peeled and deveined
2 tbsp chopped fresh parsley
lime juice to taste

Heat oil over medium heat in a skillet large enough to hold all the shrimp in one layer until shimmering. Add garlic and cook until soft but not browned.
Add paprika, smoked paprika, cumin, chipotle pepper, 1/2 tsp salt and a few grinds of black pepper. Stir. Raise heat to medium high and add shrimp in one layer. Cook until just pink (about 2-3 minutes) then flip and cook until you reach desired doneness (for me about 2 minutes). Don't overcook! Remove shrimp from the pan, drizzle with the oil from the pan, sprinkle with parsley and squeeze on some lime juice.

Claire's Salmon Burgers

Claire made dinner last night, and it was fabulous! She found a Mark Bittman salmon burger recipe on the NYT website, and made a few small variations. Here is her version. You could easily change to include another type of fish or a mixture of fish (use a bit of olive oil if using a drier white fish) or add in other seasonings. Two thumbs up!

Salmon Burgers

1 1/2 lb boneless, skinless salmon, cut into large chunks
1 tbsp dijon
2 shallots, chopped
1/2 c panko breadcrumbs
1 1/2 tbsp capers, drained
salt and pepper to taste

2 tbsp olive oil or butter

Put about a quarter of the salmon into the container of a food processor. Add mustard and run until the mixture becomes paste like. Stop and scrape down sides as necessary.
Add the shallots and the remaining salmon, and pulse until the fish is chopped and well combined with the puree. No piece should be larger than a 1/4 inch or so, but be careful not to make the mixture too fine.
Scrape the mixture into a bowl and stir in bread crumbs, capers and some salt and pepper. Shape into four burger patties. (This can be done a few hours ahead of time. Refrigerate burgers.)
Place butter or oil in a 12-inch nonstick skillet, and turn the heat to medium-high. When the butter foam subsides or the oil is hot, cook the burgers for 2 to 3 minutes a side, turning once.*
Serve on a bed of greens, or on brioche buns with whatever condiments and fixings you'd like. We had them with homemade tartar sauce, red onions, tomatoes, and lettuce.

*The original recipe says you can also grill them, about 4 mins on the first side and 1-2 mins on the second. We haven't tried that but be careful not to overcook.

Easiest Ever Baked Macaroni and Cheese

Here's another comfort food recipe brought to you during the Covid time. I am generally a BIG fan of Melissa Clark. Her recipes are creative, tasty, often quite practical, and they work! This mac and cheese recipe is now my go-to recipe. It is SO EASY! You don't need to precook the pasta. And it works. You could jazz it up by adding veggies or bacon or more mustard or spice. As you wish.

Backed Macaroni and Cheese

4 1/2 c milk
8 oz cream cheese
1 1/2 tsp salt
1 garlic clove, minced
1 tsp mustard powder or dijon (or more to taste)
black pepper
pinch each cayenne and/or nutmeg

1 lb elbow macaroni
1 lb grated cheese (use up whatever is in the fridge or use all cheddar, whatever works for you)

4 tbsp melted butter
1/2 c grated parmesan
1 1/2 c panko breadcrumbs

Heat the oven to 425 degrees. Blend together (in a blender) milk, cream cheese, salt, garlic, mustard, black pepper, and cayenne and/or nutmeg until smooth.

Spray a deep 9-by-13-inch baking pan with non-stick spray. Spread pasta into the pan and scatter grated cheese on top of the pasta. Pour the milk mixture over the macaroni and cheese in the pan.

To make the bread crumb topping, stir together melted butter, parmesan, and breadcrumbs. Scatter over the top of the macaroni.


Bake for 20 minutes, then increase the heat to 450 degrees and continue to bake until the top is golden brown, about 20 to 30 minutes longer. Let rest for at least 10 minutes before serving; this gives the pasta a chance to absorb all the milk.

* This recipe makes a lot. I freeze the leftover macaroni and cheese in small square or rectangle shaped pieces, to be thawed and warmed as a side dish or for future lunches. Great alongside BBQ sausage and a salad, or packed in the lunch bag with crudités. Ketchup optional.

The Perfect Burger

This perfect burger recipe is based on The Perfect Burger post on the Food.com blog. There, you will find an almost endless set of variations on the burger. This is the combo that I put together for our family and we LOVE it. THE. PERFECT. BURGER.

The Perfect Burger
(makes 3-4 burgers)

1 lb lean ground beef
1 egg
1 tbsp BBQ sauce (currently addicted to Neal Brothers)
1 tsp (or more) dijon
1 tsp worchestershire sauce
1 small onion, grated
1 clove garlic, finely grated
1/2 tsp salt
1/2 tsp pepper

Whisk egg in a bowl, then add all other ingredients except ground beef. Crumble in beef and gently mix. Shape into burgers about 3/4 inch thick. Make a small depression in the centre of each burger.

Heat grill to medium. Lightly oil, and place burgers on grill. Close lid and cook until done as desired, about 6-8 minutes per side, flipping only once.

Accessorize as you wish! I'm 100% in favour of the brioche bun.