Sunday, May 29, 2016

Patio Shrimp

Patio Shrimp....spicy, savory and ready in thirty minutes...
Patio Shrimp over brown rice with a crisp salad

The perfect dish after a lazy day by the pool.  Fast, easy and a little spicy this is a "go to" recipe around Murph's Kitchen.  Originally gleaned from a Junior League of Tucson cookbook, we've refined it over the years and it's mouthwateringly delicious.


2 lbs uncooked shrimp, peeled and deveined
1 Cup Butter
1/4 cup olive oil
1Bay Leaf
1/2 cup fresh squeezed lemon juice
1 Tbsp Lemon Zest
3 Tbsp Capers
1 tsp crushed Red Pepper
3 cloves crushed garlic
1 tsp. cayenne pepper
1/2 cup water
1/2 cup dry white wine
2 tsp. Emeril's Essence
Kosher Salt
Fresh Ground Pepper

Preheat oven to 350 degrees

Combine all ingredients in a saucepan and simmer over low heat for about ten minutes.  Don't let it boil!

Arrange shrimp on the bottom of a good size baking dish and cover with sauce.

Swimming in sauce and ready for the oven

Bake for twenty minutes uncovered and enjoy the aroma as it tantalizes your senses....

Fresh from the oven and perfectly done

A great dish on the patio with crusty bread over rice or with pasta...take your pick and enjoy!

Buon Appetito!

Wednesday, March 26, 2014

Crispy Baked Spicy Fries

Baked Fries Oozing with Jalapeño Ketchup

Thickly sliced potato wedges, olive oil and a hefty amount of spice make these one our family favorites. This recipe stands on its own as a savory and crunchy treat  but will pair well with burgers, dogs, grilled chicken and almost any grilled protein.  We enjoyed lamb burgers alongside the fries that were equally scrumptious.


4 large baking potatoes
4 Tbsp  olive oil
Fresh Ground Pepper
1/2 tsp. Szego Hot Paprika

1/2 tsp. Garlic Salt
Pinch of Kosher Salt
1/2 tsp. Chili Powder
1/4 tsp. Cayenne Pepper


1. Preheat oven to 450 degrees.

2. Cut potato into wedges. Mix olive oil, paprika, garlic salt, chili powder and cayenne together. Coat potatoes      with oil/spice mixture and place on a baking sheet.

3. Bake for 30 minutes

4. Remove from oven, turn all "fries" with a set of tongs and return to oven

5. Bake for an additional 15 minutes and serve with your favorite burgers, dogs or whatever makes you smile!

Buon Apetito!

Sunday, December 1, 2013

Best Ever Turkey Sausage Casserole

Crispy, Creamy, Deliciousness oozing with sweet and savory flavors!

This is the best use of leftover turkey you will ever find!  Inspiration comes from one of my favorite cookbooks of all time: Marlene Sorosky's Year Round Holiday Cookbook, given to my wife and me in 1983!  Over the years we've made nearly every recipe and most are fabulous.  Our version of Marlene's recipe has evolved and her book is out of print but  I urge you to find a copy and buy it!

Handwritten notes on the pages of this 1983 Classic

Turkey Sausage Casserole


1 Pound Italian Sausage (mild or hot are both fine)
1/4 pound butter
3/4 Pound Mushrooms sliced
1 Large Shallot finely minced
4 Tbs all purpose flour
1/2 Cup Riesling Wine
1 1/2 Cups Chicken or Turkey Broth
1/2 Cup Whipping Cream
1 Cup Shredded Sharp Cheddar Cheese
1 Tbs Dijon Mustard
1 tspn Kosher Salt
4 Cups Cooked Turkey cut into bite sized chunks
2 Cups leftover stuffing or one package Stove-Top

Sauté sausage over medium heat and add about a 1/4 cup of water making it easier to break up the meat into bite sized chunks.  When done, drain the pan, add to a large mixing bowl where all ingredients will be mixed later.   

In a large saucepan melt 4 Tbs. butter add shallots and  for sauté a minute.  Add mushrooms stirring regularly.  When mushrooms are almost done, turn heat to medium high, add Riesling and cook for an additional 3-4 minutes.  Reduce heat to medium low and add flour stirring constantly until a roux forms.  Add broth and stir constantly until all lumps are gone.  Add heavy cream and dijon mustard while continuing to stir and bring to a low boil for one minute.  

Lovin' those shallots...

 Mushrooms make this dish mildly addictive...

Add grated cheese, salt, pepper and turkey mixture to mixing bowl with sausage and toss together. 

Pour into a greased 2 quart casserole dish and cover with stuffing mixture.  I break up the stuffing with my hands, no other method works better.  Sprinkle stuffing over top of casserole and place a few pats of butter over top.

A little butter never hurt anyone.

Bake uncovered at 350 degrees for 20 minutes.

Yum... goes well with leftover mashed potatoes, gravy, green bean casserole, corn pudding and cranberry sauce.

The Finished Product fresh out of the oven

Utterly scrumptious, a real crowd pleaser and best consumed over the weekend after Thanksgiving and prior to the Monday dieting routine.

Buon Appetito!