Mexican Shrimp Sauté
This Mexican seafood dish is so easy to make and is low calorie as well.
INGREDIENTS
2 Teaspoons Olive Oil
2 Cups Cooked Shrimp
8 Halved Cherry Tomatoes
1/2 Cup Pimientos (Cut Into Strips)
1 Tablespoon Parsley Flakes
1/2 Teaspoon Onion Salt
1/8 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
1/4 Teaspoon Garlic Powder
1 Tablespoon Lemon Juice
1 Large Ripe Avocado (Cut Into Thick Strips)
Heat the olive oil, over a medium heat, in a large sauté pan. Add the shrimp and cook for a few minutes until fully heated. Add the tomatoes and pimientos. Sprinkle in all of the spices. Add the lemon juice. Give a good stir. Add the sliced avocado last and cover with a lid. Remove from the heat and let stand for 5 minutes. Remove the lid and give one last stir. Transfer to a serving platter and serve immediately. Serves 4
Ground Beef Tacos
This recipe is perfect for kids because it has no chile, but if you want it hotter then add a pinch of ground red chile powder for a bit of heat and some extra flavor. This taco can be served in either a soft corn tortilla or a hard corn tortilla that has been fried.
INGREDIENTS
1 Tablespoon Olive Oil
1 1/2 Pounds Ground Beef
3 Minced Garlic Cloves
1/3 Cup Chopped White Onion
1 Cup Kidney Beans
1/8 Teaspoon Ground Cumin
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Ground Black Pepper
1 Teaspoon Red Chile Powder (Optional)
Corn Tortillas or Taco Shells
3/4 Cup Shredded Cheddar Cheese (Optional)
1/2 Cup Diced Roma Tomatoes
Sour Cream (Optional)
In a large size heavy skillet heat the olive oil over a medium heat. Add the ground beef and cook for 5 minutes. As the meat cooks, use a spoon to break the ground beef into smaller pieces. Add the garlic and cook for 1 minute. Add the onions and cook for 4 minutes. Stir constantly to prevent burning. Add the cumin, kosher salt, pepper and chile powder (if you are using it). Cook for another 3 minutes until the ground beef is completely done. Remove from the heat. Warm up the kidney beans separately in a small saucepan over a medium heat for 5 minutes. Remove from the heat and drain. To make each taco place some of the drained kidney beans and some of the ground beef mixture inside each corn tortilla or taco shell. Top with cheddar cheese, lettuce and tomato. Top with a bit of sour cream if you want. Makes 6 to 8 tacos.
Rustic Potato Cheddar Soup
Spring is on its way, but in the meantime let’s warm ourselves up with delicious Rustic Potato Cheddar Soup. Comfort food in its truest form.
INGREDIENTS
4 Bacon Slices
1 Large Onion
1 Pound Boiling Potatoes
1/4 Cup Unbleached Flour
1 3/4 Cups Water
1 1/2 Cup Chicken Broth
1/2 Cup Stout Beer
2 Cups Grated Sharp Cheddar Cheese
2 Tablespoons Chopped Chives
Chop the bacon. Place in a large saucepan and cook over a medium heat for 8 minutes until crisp. Stir occasionally. Transfer the bacon to paper towels to drain. Reserve the fat in the pan. Chop the onion and peel the potatoes. Cut the potatoes into half inch cubes. Cook the onion in the reserved fat for 10 minutes over a medium heat. Stir occasionally. In a measuring cup stir together the flour and water. Add the flour mixture to the onions. Add the potatoes and the chicken broth. Stir together and cook on low for 14 minutes. You will want the potatoes to be soft. Add the beer and cook for 10 minutes. Gradually stir in the cheddar cheese, but do not let it boil. Ladle the soup into individual bowls and sprinkle with bacon. Serves 4
Crunchy Winter Salad
I love this fresh winter salad that is marinated in tangy citrus vinaigrette and topped with roasted walnuts. Serve as a side dish or a light main course. Your choice.
INGREDIENTS
1 Cup Small Broccoli Florets
1 Cup Small Cauliflower Florets
1/2 Cup Balsamic Vinaigrette
1 Teaspoon zest and 2 Tablespoons Juice From 1 Orange
3 Sliced Carrots
1 Sliced Green Apple
1/2 Cup Roasted Walnuts
1/2 Cup Croutons
1/4 Cup Shredded Parmesan Cheese
1/2 Cup Rinsed & Dried Spinach
Put all of the ingredients except for the walnuts into a large size bowl. Toss well. Cover and chill the salad for 4 hours. Remove from the fridge and scatter the toasted walnuts over the top and serve. Serves 4
Farfalle Pasta With Asparagus, Peas & Proscuitto
Busy households need good and easy weeknight meals. Here is a nice pasta dish that is sure to be a big hit. Make sure to use half & half and not fat-free half & half for this dish.
INGREDIENTS
3 Slices Prosciutto
8 Ounces Farfalle Pasta
1 1/2 Pounds Diced Asparagus
1 Cup Defrosted Frozen Peas
2 Minced Garlic Cloves
2 Tablespoons Butter
1 1/2 Cups Chicken Broth
2 Tablespoons Cornstarch
1/4 Cup Fresh Lemon Juice
1/2 Cup Half & Half
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1/8 Teaspoon Ground Cayenne Pepper
Preheat your oven to 400º F. Bake the prosciutto on a parchment paper lined baking sheet for 12 minutes. Remove from the oven and set aside. Cook the pasta and during the last 2 minutes of cooking the pasta add the asparagus. Place the defrosted peas in a colander and drain the pasta and asparagus over the peas. Transfer the pasta, asparagus and peas to a large serving bowl. In a medium size sauté pan add the butter and the minced garlic. Cook over a medium heat for 1 minute. Add the chicken broth and cornstarch to the sauté pan. Whisk into the garlic and butter. Bring to a boil. Stir in the salt, pepper and cayenne. Add the lemon juice and half & half. Cook for 1 minute. Cook for 30 seconds more. Remove from the heat. Pour the garlic/half & half mixture over the pasta and toss. Crumble the prosciutto over the top of the pasta dish. Serve with a salad and Italian bread. Serves 4
Lemon Poached Cod
After living in the Pacific Northwest for so many years I really grew to love cod. It is such a nice white fish that is versatile and great if you are watching your red meat and fat intake.
INGREDIENTS
1 1/2 Pounds Thick Cod Fillets
1 Tablespoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
3 Tablespoons Olive Oil
3 Lemons
6 Minced Garlic Cloves
4 Sprigs Fresh Oregano
Cut the cod fillets into 6 four ounce portions. One hour before cooking season both sides of each cod filet with the kosher salt and pepper. Refrigerate until you are ready to cook. Preheat your oven to 225º F. Slice the lemons and mince the garlic. Put the filets into an ovenproof skillet. Be careful not to crowd the pan. Pour the olive oil over the fillets. Now remove the fillets and set aside for a minute. Add the sliced lemons, minced garlic and oregano to the skillet. Turn the heat up to medium and cook for 1 minute. Remove from the heat and place the filets in the skillet over the lemons, garlic and oregano. Cover and bake for 30 minutes. Remove from the oven and let cool for 5 minutes before serving. Transfer to a serving platter. Garnish with more oregano and lemon slices if you want. Serves 6
Chorizo Pasta Bake
Make sure to slightly undercook the pasta as it will cook in the oven too. The goal is for the finished dish to retain some bite and texture.
INGREDIENTS
2 Tablespoons Olive Oil
1 Finely Chopped Red Onion
3 Crushed Garlic Cloves
8 Ounces Sliced Chorizo
7 Cups Chopped Tomatoes
1 Tablespoon Red Wine Vinegar
14 Ounces Fusilli
1/2 Cup Chopped Fresh Basil Leaves
1/2 Cup Grated Parmesan
Preheat your oven to 350º F. In a large sauté pan heat 1 tablespoon olive oil over a medium heat. Add the chopped onion and sauté for 5 minutes. Add the garlic and cook for another minute. Remove and place into a 1 1/2 quart glass baking dish. In the same sauté pan sauté the chorizo for 2 minutes until it starts to get a bit crisp. Return the cooked onions to the pan with the chorizo and add the chopped tomatoes and red wine vinegar. Cook for 10 minutes and then turn the heat off and let sit until you are ready to assemble in the baking dish. In a large pot add water and salt. Add the fusilli and cook until nearly al dente. Remove from the heat and drain. Toss the cooked pasta with the remaining olive oil. Stir the cooked pasta nto the sauté pan. Add the basil. Pour the contents of the sauté pan into the glass baking dish. Sprinkle with the grated parmesan and bake for 25 minutes. Remove from the oven and let sit for 5 minutes before serving. Serves 4
Honey Boo Boo Pork Ribs
Make sure that you take your Lipitor today because The Super Bowl screams out “eat ribs!” I love ribs anytime, but I just can’t resist a great rib dish on the biggest game day of the year.
INGREDIENTS
2 Pound Rack of Baby Back Pork Ribs
2 Tablespoons Olive Oil
2 Teaspoons Kosher Salt
2 Teaspoons Freshly Ground Pepper
1 Tablespoon Smoked Paprika
1 Tablespoon Red Pepper Flakes
1/2 Teaspoon Ground Cumin
1 Teaspoon Chili Powder
1 Cup Malt Vinegar
1 Cup Honey
1 Tablespoon Hot Pepper Sauce
Preheat your oven to 350º F. In a medium size bowl combine all of the ingredients except for the ribs. Set aside. In a large skillet place the olive oil and sear the ribs over a medium-high heat for 5 minutes per side. Remove from the heat. On the bottom on a glass baking dish smear some of the sauce. Place the ribs into the baking dish and pour the rest of the sauce over the ribs. Bake covered for 1 hour. Remove the lid and bake for 45 more minutes. Remove from the oven and let cool for 10 minutes. Transfer to a serving platter and serve warm. Serves 4
Naughty Naughty Nacho Bake
My Naughty Naughty Nacho Bake is easy and will be a big game day hit as well as a good weeknight meal.
INGREDIENTS
1 Pound Ground Sirloin
14 1/2 Ounces Undrained Diced Tomatoes
1/4 Cup Water
1 Tablespoon Chili Powder
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Kosher Salt
3/4 Cup Sour Cream
7 Cups Tortilla Chips
1 1/2 Cups Shredded Cheddar Cheese
1/2 Cup Sliced Olives
1 Sliced Scallion
Preheat your oven to 350º F. In a large skillet brown the ground sirloin over a medium heat. I like to use sirloin because it is a bit leaner. Remove the meat and drain the fat off and then return to the skillet. Add the tomatoes, water, chili powder, cumin and kosher salt. Cook for 15 minutes over a medium-low heat and stir occasionally. Stir in 1/4 cup of the sour cream. Remove from the heat. In a large glass baking dish (13×9 inches) place half of the tortilla chips. Layer with half of the meat mixture, shredded cheese and olives. Repeat until you have used up all of the ingredients ending with the cheese and olives. Bake for25 minutes. Remove from the oven and top with the scallions and remaining sour cream. Serve warm. Serves 4
Mediterranean Salsa
If you need to whip up a quick salsa as either a dip or condiment here is a super easy and quick recipe. Serve with tortilla chips or use as a topping for tacos or burritos.
INGREDIENTS
3 1/2 Cups Diced Tomatoes
1/2 Cup Pitted & Chopped Black Olives
2 Seeded & Chopped Whole Green Chiles
1 Tablespoon Diced Jalapeno Peppers
3 Chopped Scallions
4 Tablespoons Chopped Fresh Cilantro
1 Teaspoon Garlic Powder
1/4 Teaspoon Kosher Salt
3 Tablespoons Freshly Squeezed Lime Juice
In a large serving bowl combine all of the ingredients. Refrigerate for 1 hour. Serve with tortilla chips or use as a topping for tacos or burritos. If you are not fond of cilantro then substitute the cilantro with fresh parsley. Makes approximately 4 1/2 cups.
