Okay so now you have been back at school for awhile and you must be tired of frozen pizzas - so try this.
1 pound peeled cleaned shrimp (you can use frozen, just defrost them before you cook them)
2 tablespoons butter
1/2 cup chopped red bell pepper
3 garlic cloves crushed
1/4 cup dry white wine
1 tablespoon dried parsley
1/8 cup fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
3 cups cooked angel hair or spaghetti pasta
Preheat the even to 450 degrees.
Lay the shrimp in the bottom of casserole dish.
Melt butter in a skillet over medium heat. Add the bell pepper and garlic and saute for 3 - 4 minutes. Remove from heat, stir in wine, parsley, lemon juice, salt and pepper. Spoon the wine mixture over the shrimp and bake for 8 - 10 minutes until shrimp are done (they will be pink in color). Serve with pasta.
Serves 3 - 4 people.
Sunday, January 30, 2011
Monday, January 10, 2011
Chicken Enchiladas
Spice up your night with this fun Mexican dish!
1 16 ounce container of sour cream
1 7 ounce can of green chilies
4 large green onions chopped
1/2 cup chopped fresh cilantro or parsley
1 1/2 teaspoon ground cumin
2 cups diced cooked chicken
2 cups shredded sharp cheddar cheese
8-8 inch diameter flour tortillas
1 8 ounce package light cream cheese cut into 8 strips
24 ounces of mild salsa
Grease 13x9x2 inch glass baking dish. Mix sour cream, chilies, green onions, cilantro and cumin in a bowl. Mix in chicken and cheddar cheese. Season filling with salt and pepper.
Spoon generous 1/2 cup filling down center of each tortilla. Top filling with cream cheese strip. Roll up each tortilla, enclosing filling. Arrange enchiladas seam side down in prepared dish. (Can be made up to 3 hours ahead. Cover and chill).
Preheat oven to 350 degrees. Pour salsa over enchiladas. Cover and bake until sauce bubbles and enchiladas are heated through, about 45 minutes. Uncover, sprinkle with remaining one cup of cheddar cheese and bake until the cheese melts, about 5 minutes.
Serves 8
1 16 ounce container of sour cream
1 7 ounce can of green chilies
4 large green onions chopped
1/2 cup chopped fresh cilantro or parsley
1 1/2 teaspoon ground cumin
2 cups diced cooked chicken
2 cups shredded sharp cheddar cheese
8-8 inch diameter flour tortillas
1 8 ounce package light cream cheese cut into 8 strips
24 ounces of mild salsa
Grease 13x9x2 inch glass baking dish. Mix sour cream, chilies, green onions, cilantro and cumin in a bowl. Mix in chicken and cheddar cheese. Season filling with salt and pepper.
Spoon generous 1/2 cup filling down center of each tortilla. Top filling with cream cheese strip. Roll up each tortilla, enclosing filling. Arrange enchiladas seam side down in prepared dish. (Can be made up to 3 hours ahead. Cover and chill).
Preheat oven to 350 degrees. Pour salsa over enchiladas. Cover and bake until sauce bubbles and enchiladas are heated through, about 45 minutes. Uncover, sprinkle with remaining one cup of cheddar cheese and bake until the cheese melts, about 5 minutes.
Serves 8
Saturday, January 1, 2011
Asian Lettuce Wraps
If you like the flavor of asian food you will enjoy this unique preparation for ground beef.
1 pound ground beef
1 large onion finely chopped
16 boston, bibb or butter lettuce leaves
1 can sliced water chestnuts finely chopped
2 tablespoons minced garlic
2 tablespoons soy sauce
1/4 cup hoisin sauce (you can find this in a jar in the Asian section of any grocery store)
1 teaspoon dried ginger
1 tablespoon rice wine or red wine vinegar
2 teaspoons Asian chili pepper sauce (also in the Asian section) or 1/8 teaspoon cayenne pepper
1 bunch green onion, peeled and sliced
2 teaspoons Asian (dark) sesame oil
1 cup chopped carrots
1 cup chopped cucumber
1 cup chopped red pepper
1 cup peanuts
Brown ground beef and onions and drain off the grease. Add water chestnuts, garlic, soy sauce, hoisin sauce, ginger, vinegar and hot pepper sauce and simmer for 15 minutes. Add green onions and sesame oil and simmer for five more minutes.
To serve place mixture in lettuce leaves and top with carrots, cucumber, red pepper and peanuts.
1 pound ground beef
1 large onion finely chopped
16 boston, bibb or butter lettuce leaves
1 can sliced water chestnuts finely chopped
2 tablespoons minced garlic
2 tablespoons soy sauce
1/4 cup hoisin sauce (you can find this in a jar in the Asian section of any grocery store)
1 teaspoon dried ginger
1 tablespoon rice wine or red wine vinegar
2 teaspoons Asian chili pepper sauce (also in the Asian section) or 1/8 teaspoon cayenne pepper
1 bunch green onion, peeled and sliced
2 teaspoons Asian (dark) sesame oil
1 cup chopped carrots
1 cup chopped cucumber
1 cup chopped red pepper
1 cup peanuts
Brown ground beef and onions and drain off the grease. Add water chestnuts, garlic, soy sauce, hoisin sauce, ginger, vinegar and hot pepper sauce and simmer for 15 minutes. Add green onions and sesame oil and simmer for five more minutes.
To serve place mixture in lettuce leaves and top with carrots, cucumber, red pepper and peanuts.
2011 is Here!
Consider making a New Year's Resolution this year of cooking more and trying new recipes. I have always believed that anyone can be a good cook, you just need to be able to read a follow simple recipes. I think you will find examples of simple recipes on this blog. So give it a shot - start cooking more fresh food in 2011!!!
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