I've yet to meet a shrimp dish I didn't like! I do loves me shrimp! This is certainly no exception. Coconut, orange, ginger, curry, cumin give this dish a lovely taste combination. The original recipe calls for snow peas, but I used sugar snaps (because I happened to have them on hand), but either will lend a nice crunch. But the surprise to me was the toasted coconut.....it really added a sweetness to each bite. I put the (SPICY) in parentheses in case you don't want any heat.
Just add your favorite salad (I used this recipe).
(SPICY) COCONUT SHRIMP with QUINOA (4 servings)
1 cup quinoa/rinsed
2 cups water
1/4 tsp salt
Shrimp:
1 tsp EVOO
1 medium onion, chopped
1 Tbsp minced fresh gingerroot
1/2 tsp curry powder
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp cayenne (more or less to taste)
1 lb uncooked shrimp (26/30s suggested), peeled and deveined
2 cups snow or sugar snap peas, trimmed
3 or more Tbsp light coconut milk (I doubled the 3 Tbsp)
1-2 Tbsp freshly squeezed orange juice
1/4 cup flaked sweetened coconut, toasted
1/4 cup minced fresh cilantro
In a saucepan, combine the quinoa, water, and salt; bring to a boil. Reduce heat; simmer, covered 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork.
Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Stir in ginger, curry powder, cumin, salt, and cayenne; cook 1 minute longer.
Add shrimp and snow peas to skillet; cook and stir 3-4 minutes or until shrimp turn pink and peas are crisp-tender. Stir in coconut milk and orange juice; heat through.
Serve over quinoa; top each serving with coconut and cilantro.
To toast coconut:
Bake in a shallow pan in a 350F oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally (mine took 5 minutes).
Recipe Source: Taste of Home, December 2015, p. 33
I tend to make a lot of Mexican/TexMex meal and usually serve the entree with rice and beans. And as much as I love both of these dishes, it's nice to have something a bit difference every once in a while.
I found this at my go-to website for recipes, AllRecipes.com. I hadn't had hominy since I was a little girl and forgotten just how much I like it. I like it all by itself, but this kicked-up version was something else! And so simple. Just a handful of ingredients is a great combination. Try it if you're looking for a new side dish (I served this with some chorizo and eggs and a vegetable saute of zucchini, yellow squash, tomatoes, onions, and garlic).
HOMINY and CHEESE CASSERLE (4 servings)
1/4 cup diced onion
1 fresh garlic cloves, minced (about 1 tsp)
1/2 (7 oz) can chopped green chilies
4 oz cream cheese (regular, reduced-fat, or fat-free)
1/4 cup shredded sharp Cheddar cheese
1 (15.5 oz) can white hominy, drained
Preheat oven to 350F.
Coat the bottom of a medium skillet with cooking spray and place over medium heat. Add the diced onion and garlic; cook and stir until the onions are soft and translucent. Reduce the heat to medium-low and mix in the green chilies; cook for one minute. Stir in the cream cheese until fully melted. Remove the skillet from the heat.
Place the Cheddar, hominy, and cream cheese mixture in a 1 quart casserole; stir until well-combined.
Bake in preheated oven for 30-35 minutes. Cool for 5 minutes before serving.
Recipe Source: http://allrecipes.com/recipe/142655/hominy-and-cheese-casserole/
I was searching for something I could make with what I had on hand and opted for this. I will so, as is often the case, my photo doesn't do this justice (see the link below for a prettier shot!) And for some reason my sauce came out much browner. The only thing I can think of is that his recipe calls for sun-dried tomatoes in oil.....the ones I used weren't in oil, therefore they didn't have that pretty red color, but were dark brown.
Regardless, the flavor was really good. I served it with quinoa and the extra sauce was mopped up quickly. Steamed or roasted broccoli is a great side dish.
CHICKEN in a CREAMY PARMESAN and SUN-DRIED TOMATO SAUCE (4 servings)
1 Tbsp oil
4 (4-6 oz) skinless, boneless chicken breasts (can be pounded thin if you like)
2 cloves garlic, chopped
1/4 tsp red pepper flakes
1/4 cup dry white wine or chicken broth
3/4 cup chicken broth
1/2 cup heavy whipping cream
1/4 cup oil-packed sun-dried tomatoes, chopped
1/4 cup Parmesan, grated
S&P
1/4 cup fresh basil, thinly sliced (or 1 tsp dried basil)
fresh or frozen (thawed and wrung dry) chopped spinach, optional
Heat the oil in a pan over medium-high heat, add the chicken and cook until lightly golden brown on both sides and cooked through, about 5 minutes per side (unless you're using a thicken breast). Remove from pan and set aside.
Making sure that pan isn't too hot, add the garlic and red pepper flakes and saute until fragrant, about a minute making sure NOT to burn the garlic.
Add the wine and deglaze the pan.
Add the broth, cream, sun-dried tomatoes, and Parmesan, bring to a boil, reduce the heat and simmer until the sauce thickens a bit, about 3-5 minutes.
Mix in the chicken along with any juices, season with S&P to taste, and mix in the basil (and spinach, if using). Heat through. Serve immediately.
Recipe Source: http://www.closetcooking.com/2014/10/chicken-in-creamy-parmesan-and-sundried.html
I ran across this recipe a few weeks ago and tucked it aside for a night when I needed a quick and easy dinner. I didn't have great expectations because it just looked too simple. But it turned out to be a really nice entree. I doctored it up a bit by some red cabbage for color, lime for some acidity, and sliced avocados for, well, I just love avocados!
BAKED CHICKEN CHALUPAS (makes 6 chalupas)
6 (6") corn tortillas
2 tsp EVOO
3/4 cup shredded mozzarella cheese
2 cups chopped or shredded cooked chicken
1 can (14 1/2 oz) diced tomatoes with mild green chilies (like Rotel), undrained
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
S&P
1/2 cup finely shredded cabbage
fresh lime wedges, optional
sliced avocado, optional
Preheat oven to 350F. Place tortillas on an ungreased baking sheet. Brush each tortilla with olive oil (I just brushed the edges....don't go too heavy or tortilla could turn out soggy instead of crispy.) Sprinkle with cheese.
Toss shredded cabbage with a little cumin and lime juice.
Place chicken, tomatoes, and seasonings in a large skillet; cook and stir over medium heat 6-8 minutes or until most of the liquid has evaporated. Spoon over tortillas. Bake chalupas 15-18 minutes or until tortillas are crisp and cheese is melted. Top with cabbage.
Recipe Source: http://www.tasteofhome.com/recipes/baked-chicken-chalupas?Login=joinlogin
We are a patriotic family. We pledge our allegiance (as hard as that is getting to be given the current and possible "leadership" in our country), we fly our flag, and we vote. All of us. Well, all of us that walk on two legs. But Nellie got a vote by proxy.
I just love this soup! I had some leftover cauliflower and broccoli and boy! oh boy! What a great place for it to land.
This is ultra easy and so creamy and cheesy. You will lick the bowl clean. This is a small recipe (just serves 2) so if you want leftovers, double it! It won't go to waste.
CAULIFLOWER BROCCOLI CHEESE SOUP (serves 2)
3/4 cup small cauliflower florets
3/4 cup small broccoli florets
1/4 cup chopped onion
1/4 cup carrots, halved and thinly sliced
1-2 Tbsp butter
1 1/2 cups 2% milk, divided
1/2 tsp chicken bouillon granules
S&P to taste
2 Tbsp AP flour
1/3 cup cubed processed American cheese (Velveeta)
In a large saucepan, cook the cauliflower, broccoli, onion, and carrot in butter for 5 minutes or until vegetables are crisp-tender. Stir in 1 1/4 cup milk, bouillon, S&P. Bring to a boil. Reduce heat; simmer, uncovered, for about 5 minutes or until vegetables are tender, stirring occasionally.
Combine the flour and remaining 1/4 cup milk until smooth; add to saucepan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; add cheese and stir until melted. Serve immediately.
Recipe Source: http://www.tasteofhome.com/search/index?search=cauliflower+broccoli+cheese+soup
This is hands-down my most favoritist entree ever. Ever. Ever. Ever. And yet, I hadn't made it in years. The reason: I never had a written-down recipe and the last time I made it, it just wasn't up to par. I've been gun shy.
So after all this time, I went on a search and found a recipe that I knew was almost identical to how I use to make it. My only deviation was the addition of sliced mushrooms and the pasta. And it came out perfectly.
There was a restaurant in Oklahoma City many years ago and this was their signature dish (and at about $25/plate 25 years ago....quite the splurge!) I have never seen it served anywhere else and what a shame. This (to me) is heaven on a plate. It's basically a shrimp scampi recipe with the addition of an anise-flavored liqueur. This one addition sends this into the culinary stratosphere. There is a sweet, luscious, velvety smoothness in the sauce.
I have traditionally made this only for special occasions: anniversaries, birthdays, Valentine's Day. But it's been on the back burner for way too long. Now that I have a true recipe to follow, it's coming out of the mothballs and I'm not saving it any longer!
SHRIMP SAMBUCA (4 servings)
1 pound shrimp, shelled and deveined (I generally use 26/30s, don't go any smaller)
4 Tbsp butter, divided
1-2 cloves fresh garlic, minced
1/3 cup heavy cream
2 oz Sambuca liqueur or another anise-based liqueur)
S&P, optional
8-12 oz sliced fresh mushrooms
cooked fettucine (or other pasta of your choice)
chopped parsley for garnish, optional
Melt 2 Tbsp butter on a low-medium to medium heat. Add garilc and saute being very careful not to let it burn. Add cream and mix well (you can refrigerate this part for several hours to allow garlic to permeate the butter).
Melt the remaining butter and saute the mushrooms. Add shrimp and cook until pink. Add the remaining butter, cream, and garlic mixture. Simmer on low for a few minutes. Season with S&P is desired.
Serve over pasta. Garnish with parsley. All you need now is a nice, crusty, artisan bread or baguette.
Recipe Source: adapted from http://www.food.com/recipe/sambuca-shrimp-105311
