Junk Drawer Recipes

1 tsp. olive oil
5 garlic cloves, minced
1/2 c. chopped fresh parsley, divided
2 (28-oz) cans tomatoes, drained and coarsely chopped
1-1/4 lb. large shrimp, peeled and deveined
1 c (4 oz) crumbled feta cheese
2 tbsp fresh lemon juice
1/4 tsp pepper
4 c hot cooked spaghetti (about 8 oz uncooked)

Preheat oven to 400°. Heat oil in a large Dutch oven over medium heat. Add garlic and sauté for 30 seconds. Add 1/4 c of the parsley and the tomatoes. Reduce heat and simmer for 10 minutes. Add the shrimp and cook for 5 minutes.

Pour the mixture into a 9 x 13-inch baking dish and sprinkle with cheese. Bake at 400° for 10 minutes. Sprinkle with 1/4 c parsley, lemon juice, and pepper, serve over pasta. Makes six servings.

1 16-oz can black beans
1 10-oz bag frozen corn kernels, thawed
1/3 c. nonfat sour cream
1-1/2 tsp. chili powder
1-1/2 tsp. ground cumin
1 tsp. oregano
1 c. shredded reduced-fat Monterey Jack cheese
1-1/3 c. cubed cooked skinless chicken breast
4 scallions, diced
1/4 c. chopped cilantro
4 flour tortillas
1 tomato, chopped

In a colander, rinse and drain the beans and corn. In a medium bowl, mix the sour cream, chili, cumin and oregano.

Reserve 2 tablespoons of the cheese for topping. Add remaining cheese to the sour cream mixture; fold in the chicken, half of the scallions, cilantro, and the beans and corn. Refrigerate, covered, up to one day.

Spray a 7 x 11 (or whatever works) baking dish with nonstick cooking spray. Soften the tortillas according to package directions (or just leave them out for a few hours). Spoon the chicken mixture down the center of each tortilla, roll up tightly, and place in your baking dish. Cover with foil and refrigerate up to 3 hours.

Preheat the oven to 400° F. Bake the enchiladas, covered, until heated through, about 30 minutes. Sprinkle with reserved cheese; bake until the cheese melts, about 5 minutes longer. Serve, sprinkled with tomato and remaining scallions.

Claire's Note: Man, I don't think we did all of that refrigeration business. Although I'd throw it into the fridge while doing other prep work, don't worry if you don't stick it in the fridge for hours.

1 jar (12 oz.) Apricot Preserves
1/4 c. dijon mustard
1 tsp. curry powder
1 lb chicken breasts
1 c. cashews, chopped

In small saucepan over low heat combine the preserves, mustard, and curry, stirring continuously until preserves are melted. Remove from heat and let cool a titch. Throw chicken in saucepan and cover the chicken with the mixture. Throw chicken in cashews and coat. Place in shallow baking dish and bake, uncovered in preheated 375° oven for 15-20 minutes. Serve immediately.

3 lbs. chicken
2 c. basmati rice
1 yellow onion, sliced
1/4 c. corn oil
2 tbsp. tomato paste
2 1/2 tsp. salt
1 tsp. crushed garlic
3 1/2 cups water
1 tbsp. garam masala

GARNISH
2 shredded or shaved carrots
3 tbls. corn oil
1/2 cups raisins
1/3 cup slivered almonds
1/2 cup water

Rinse rice several times in cold water until water runs clear. Add fresh water and let soak for 30 minutes.

Heat 1/4 cup oil in a large frying pan over medium-high heat. Cook sliced onion until dark brown. Remove onions from the oil and set aside, retain oil in pan.

Wash chicken, removing skin and fat. Add chicken to the frying pan the onions had been in and brown well on all sides. When browned, drain excess oil. Put chicken, 2 tsp. salt, garlic and 3-1/2 c. water into large cooking pot. Bring to a boil, cover and cook over medium heat for approximately 30 minutes or until chicken is tender. Remove the chicken and put in warm place (retain liquid in pan.

Grind the fried onion in a blender with 1/2 cup water tomato paste and 1/2 tsp. salt. In a separate large saucepan boil 5 cups water. Drain the rice and add to the boiling water for 5 minutes. Drain the rice in a large strainer. Add rice and garam masala to meat broth and simmer until liquid is reduced. While the rice is cooking, wash and peel the carrots and shred or shave. Heat 3 tbls. oil over medium heat in a frying pan, add the carrots and cook gently until lightly browned and tender. Drain oil from pan. Add raisins, slivered almonds and 1/2 cup water to the carrots and cook until all the water is reduced.

TO SERVE: take about a quarter of the rice and put on a large dish. Top with the meat then cover with the remaining rice. Garnish the top with carrots, raisins and almonds.

1 lb. ground turkey or lamb
1/2 container (8 oz.) feta
6 kalamata olives

Combine the ingredients well and form into patties. Slap them on to a preheated (medium-high) griddle. Five minutes on each side or so. Serve immediately. Makes 6 medium-sized burgers. Use the Dino's sauce recipe below to top them.

1 cup olive oil
1/4 cup chopped fresh parsley
1 lemon, juiced
2 tablespoons hot pepper sauce
3 cloves garlic, minced
1 tablespoon tomato paste 2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
2 pounds large shrimp, peeled, deveined with tails attached

In a large bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Mix in shrimp and let marinate for 2 hours.

Preheat grill, and lightly oil grate.

Thread shrimp onto skewers and grill over medium-low flame for 5 minutes on each side. Baste frequently with remaining marinade.

1 26-ounce jar of pasta sauce
1 30-ounce bag frozen large cheese ravioli, unthawed
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
1 8-ounce bag shredded mozzarella
1/2 cup grated Parmesan

Heat oven to 350° F. Coat a 13 x 9 inch baking dish with cooking spray and spoon in a third of the sauce. Arrange 12 ravioli on top and scatter the spinach over them. Top with half of each cheese. Cover with another layer of ravioli and the remaining sauce and cheese. Cover with foil and bake 25 minutes. Uncover and bake 5-10 minutes more or until bubbly.

1 lb bow-tie PASTA
1/3 C extra virgin olive oil
6 cloves garlic, minced
1/2 t crushed red pepper
1/3 C minced Italian parsley
1/2 C pitted, halved Kalamata olives
1/4 C grated Romano cheese, optional

Bring large kettle of water to boil. Add PASTA return water to boil. Cook 9-11 minutes or until al dente. Meanwhile, in small saucepan heat olive oil, add the garlic and crushed red pepper. Stirring constantly. When garlic starts to turn golden color, stir in minced parsley. Remove oil mixture from heat. Stir in Kalamata olives. Place drained, hot pasta in serving bowl. Pour olive oil mixture over; toss well. Sprinke with cheese if desired.

1/2 of a 1 lb. package tortellini, cooked
1/3 c. olive oil
2 c. cooked shrimp
1 clove garlic, minced
1/3 c. grated parmesan cheese
1/4 c. chopped fresh dill
1 tsp. salt
1/2 tsp. coarse ground pepper

In a skillet, heat oil, add shrimp and garlic. Stir and cook for 5 minutes. Add cooked tortellini, parmesan cheese, dill, salt and pepper. Toss well to coat pasta. Serve immediately

1 8-ounce package frozen spinach, cooked and drained
1/4 cup chopped onion
3–4 tablespoons extra virgin olive oil
1/4 teaspoon nutmeg
1 9" deep dish frozen pie crust
3 eggs, beaten
1/2 cup milk
1 1/2 cup shredded Swiss cheese
Sea salt to taste

Sauté onions in extra virgin olive oil and add in beaten eggs and milk. Add cooked spinach, nutmeg, and salt. Mix thoroughly. Fold cheese into mixture. While mixing, bake the pie crust for 10 minutes at 350° F. Pour mix into pie crust and bake one hour at 350° F, or until it does not move when jiggled. Serve in wedges.