Bobbi Jo's
"Fun and Fast Recipes"
Class

Need to whip up a complete supper for 4 in a hurry? You’ll be impressing all your dinner guests with these fast, fresh, and totally scrumptious suppers. Everyone will think you’ve been in the kitchen all day. Just stock your pantry with a few essential items and you’re good to go!

 

 

 

Pasta w/Salmon, Feta Cheese & Sun-dried Tomatoes
(The Skillet Diva Cookbook, p.96)

Add pic p.96 no pic

1 16-ounce package Pasta
11⁄2 pounds Salmon (leftover or fresh baked)
1⁄3 cup Virgin olive oil
1/3 cup butter
3 cloves Garlic (pressed)
11⁄2 teaspoons Salt
1 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1 Lemon (freshly squeezed for juice)
1⁄2 cup Bulgarian feta cheese (crumbled)
1⁄2 cup Fresh cilantro (w/out stems)
1 cup Sun-dried tomatoes (soaked ‘til plump/
drain and slice)
1 cup Cherry tomatoes (cut in half)
1⁄2 teaspoon Hot pepper flakes or cayenne pepper
1 cup Grated Asiago cheese or grated sheep’s milk
Romano

You can use leftover salmon or bake a piece of salmon in oven ‘til done. When it cools, flake it apart into bite-size chunks. Cook the pasta according to directions. (NOTE: Save 1⁄4 cup of water you cooked pasta in.) Drain pasta in strainer. Add olive oil and butter to the same pasta cooking pot which is still hot. Once the butter melts, Press the garlic and add to the olive oil and butter mixture. Then, add the drained pasta and toss again. Now add all the ingredients (salt hot pepper flakes, cilantro, garlic powder, hot pepper flakes, cilantro, tomatoes /fresh and sun-dried, salmon, and lemon). Then, add
the grated Asiago and Feta and gently toss. Once plated, sprinkle the Asiago or Romano on top and serve immediately! Dadgum! This stuff’s good! And it can serve up a lot of folks quickly. You can also substitute scallops or lobster or shrimp for the salmon. I’ve even added fried-up spicy eye-talion sausage pieces with the seafood. Yum!

Note: You can also add more butter, olive oil and lemon and garlic powder, salt and freshly ground pepper if you like a more rich, full taste.

One Skillet Garlic Shrimp
(The Skillet Diva Cookbook, p.46)

This dish can be made the day before (except for parsley) and kept in
refrigerator. Just cover it tightly with plastic wrap. Take it out and sprinkle with parsley and serve at room temperature.

1/3 cup Olive oil
4 Garlic cloves (cut in half)
1 teaspoon Red pepper flakes
2 pounds Unshelled raw shrimp
2 teaspoons Sweet paprika
1⁄4 cup Dry sherry
1⁄4 cup Fresh parsley (minced)
1 Freshly squeezed Lemon
Salt
Freshly ground black pepper (to taste)

In a big skillet, heat the oil over a medium fire until it is hot. Add
the garlic and cook until it is golden. Add the red pepper flakes and the
shrimp. Keep on stirring the mixture and cook for 1 minute ‘til the
shrimp are pink. Sprinkle shrimp with the paprika and keep stirring for
about another half minute. Now, add the sherry. Let cook for another
half minute. Season the mixture with the lemon juice and salt and
pepper, to taste, and transfer it to your serving bowl. Sprinkle with
fresh parsley.

Easy Oven-Baked Lemon Chicken with Roasted Potatoes
(The Skillet Diva Cookbook, p.46)

1 Whole chicken (cut up)
2 Fresh lemons (squeezed for juice)
1 Tablespoon Each Salt/black pepper/garlic powder
½ Stick Butter
5 Big baking potatoes (peeled/cut & quartered)
1 bunch Fresh dill (optional)

Preheat your oven to 350. Cut your 2 chicken breasts in half so they can cook evenly. Salt, pepper and garlic powder your chicken pieces on both sides and place your chicken pieces in a large baking pan. (I usually
just throw all the pieces into the baking pan and salt and pepper from there.) Now, put a little pat of butter on each chicken piece. Then, add about ½ inch of water to the pan of chicken, and then pour over the top of the chicken the juice of 1 squeezed lemon. (we’ll save the other lemon for the potatoes) Place in the oven and bake at 350 til done. (Depending on your oven it should take between 40 and 50 minutes. You can prick a breast piece after 45 minutes and see if the juice runs clear. I like mine fallin’ off the bone ‘cause I’m Southern!) When done, remove chicken from the pan and place on a platter. (Do not refrigerate)
Now, take the quartered potatoes and place them in the same pan you cooked the chicken in and toss in the juices from the chicken. Pour on top of the potatoes the juice from the other squeezed lemon. Sprinkle with salt, pepper and garlic powder. (NOTE: if you need to add a little more water to the pan, do so. There should be at least ¼ inch of juice in the baking pan.) Place pan back in the oven and bake quartered potatoes in pan ‘til done. (Depending on your oven this should take about 40 minutes. Test the doneness by inserting a knife into one of the potato pieces. The outside should be golden brown and relatively crispy and the inside soft.) Once the potatoes are done, throw the chicken pieces back on top of those potatoes in the pan and stick it back in the oven for 5 minutes to reheat the chicken. Then serve it up on a platter with some sliced lemon and fresh dill to garnish. YUM!

Fast Garlic and Olive Monkey Bread
(The Skillet Diva Cookbook, p.68)

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Ready-Made Bread Dough (comes in packs of two in freezer department
Of grocery store)
8 cloves Garlic (sliced
1 8oz can California pitted Black Olives (sliced)
1 White onion (sliced very thinly)
1 tablespoon Each Freshly chopped oregano, basil, kosher salt
and freshly ground black pepper
1⁄2 cup Freshly ground Parmesan cheese and/or 1 pkg. of
crumbled goat or feta cheese
5 tablespoons Extra virgin olive oil
1 Egg white

Line a baking pan with parchment paper. Let the dough come to room temperature and place in a big mixing bowl. (It will expand quite a bit in the package if left out at room temperature for 30 minutes) Now, you’re gonna have to git your hands in there and just dump all of the above ingredients into the dough. Rub some olive oil on your hands
so it won’t be quite so sticky. Now once it’s all mixed up. Roll up little
balls of the dough (golf ball size) and place them next to each other on the parchment paper in any shape you want. I use an oval shape. Sprinkle with the cheese and brush the top with some egg white and bake at 350o F for 30 minutes or until golden and
beautiful. YUM!

Coconut Carmel Flan
(The Skillet Diva Cookbook, p.50)

Caramel

2 cups Sugar
1 to 2 tablespoons Water
OK, here’s the caramel recipe. In a small heavy saucepan bring sugar
and water to a boil, stirring until sugar is dissolved. Boil syrup, without
stirring, until golden caramel color. Immediately pour some of the caramel into each ramekin, tilting them to coat the bottom and sides.
Let the caramel cool.
(Drizzle any remaining caramel onto a sheet of parchment or waxed
paper in decorative squiggles. Let the squiggles harden and use them
as a garnish for the flan.)

Flan

1 14-ounce can Sweetened condensed milk
1 14-ounce can Unsweetened coconut milk
5 Large eggs
1/4 teaspoon Vanilla extract

Here’s the flan recipe: Preheat the oven to 325o F.
In a large bowl, whisk together condensed milk, coconut milk, eggs, and vanilla until smooth. Divide the mixture among the ramekins. Place the ramekins in a shallow baking dish and place on the middle rack in the oven. Pour in enough hot water to reach halfway up the sides of the ramekins. Bake the flan until just set, but still wiggly in
the center, about 30 to 45 minutes. Transfer the flan to a rack and let cool. Chill the flan in the refrigerator. (The flan can be prepared up to 3 days in advance.) When ready to serve, dip the ramekins in a saucepan of hot water. Using a finger, gently press down the edges of the flan, until the caramel runs up the side, which indicates that it’s loosened. Invert each flan onto a plate. Break the caramel squiggles into pieces and insert them into the top of each flan.
It’s pretty AND tasty!

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