Pan-Seared Shrimp with Ginger-Hoisin Glaze

As I have said before, I am not a shrimp eater. I have gotten so much better and even look for shrimp recipes. I have had this marked to try for a long time, but the hoisin sauce was throwing me and I wasn't sure if I wanted to buy a special ingredient that I may not use again. I am so glad I finally made it. This is the best shrimp dish I have ever made. In fact, we have had it twice in the past two weeks which is unheard of for us! It has a wonderful asian flare to it. I am not worried about being able to use all of the hoisin sauce. It will get used!!

I served this with a faux fried rice, which works wonderfully with the shrimp. Enjoy!

Pan-Seared Shrimp with Ginger-Hoisin Glaze
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Source: Elly Says Opa!

Ingredients:

2 Tbsp. hoisin sauce
1 Tbsp. rice vinegar
1.5 tsp. soy sauce
2 tsp. grated fresh ginger
2 tsp. water
2 scallions, sliced thin
1/2 Tbsp. canola oil
3/4 lb. shrimp, peeled and deveined
1/8 tsp. salt
1/4 tsp. crushed red pepper flakes
1/8 tsp. sugar

Directions:

Stir together hoisin sauce, rice vinegar, soy sauce, ginger, water, and scallions in small bowl. Set aside

Heat oil in 12-inch skillet with a lid over high heat until smoking. Meanwhile, toss shrimp, salt, red pepper flakes, and sugar in medium bowl. Add shrimp to pan in single layer and cook until spotty brown and edges turn pink, about 1 minute. Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque, about 30 seconds.

Add the hoisin mixture and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Serve immediately.

Cajun Grilled Shrimp

I have said it many times this summer that we love grilling. I especially love grilling quick and easy meals. I have been craving shrimp even though I am not the biggest fan. I wanted a little spiciness to the shrimp and this was packed full of flavor. This dish comes together fast and is a great weekday meal. What's not to love.

I served the shrimp with grilled corn which was a wonderful combination together. Enjoy!!

The wonderful Erin at Milk & Honey tagged me with a getting to know you challenge. My answers appear below. Thanks for thinking of me Erin!

1) What was on your To-Do list today:

-Laundry. Vacation is coming up!!
-Packing! Which I really do hate.
-Feed and play with Nicole, our puppy
-Submit applications to become a substitute teacher this fall.
-Pick up and clean the house. I love coming home to a clean house.

2) 5 Snacks you enjoy:

-Apples
-Peanut butter
-String Cheese
-Soy nuts
-Yogurt

3) 5 Places you have lived:

- At home with my momma!!
- In the wonderful dorm during the school year.
- In several apartments with friends during summer school.
- A townhouse when Michael and I started dating.
- Michael and I's current house.

4) What were you doing 5 years ago:

Five years ago, Michael and I were dating. I was working as a real estate closing agent and loving it! I went to Disney World with my mom and sister who was pregnant with my wonderful nephew. Michael was deployed to Iraq for the summer. We went on a cruise to Mexico when he returned. It was a great year!!


5) 5 things you would do if you were a Billionaire:
- Travel! We love to go to new places and traveling together would definitely be something we would do.
- I would donate money to humane societies and educational funds to help those in need.
-I would buy my wonderful husband the RV I hear so much about!
-Make sure our families are taken care of.
-Again, donate some to non profit organizations.

Passing on this little challenge to a few other awesome bloggers I follow:

Angie at Telly's Tasty Tidbits
Kelsey at Apple a Day
Page at From My Teeny Tiny Kitchen
Patricia at ButterYum
Pup at A Happy Girl and Loving Life

Cajun Grilled Shrimp
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Source: Annie's Eats

Ingredients:

1 lb. shrimp, peeled and deveined
1-2 tbsp. olive oil
salt and pepper
½ tsp. dried thyme
½ tsp. dried oregano
½ tsp. paprika
½ tsp. garlic powder
pinch of cayenne pepper

Directions:

Pat the shrimp dry with paper towels. Thread onto metal skewers. Brush with olive oil. Season to taste with salt and pepper. Mix remaining spices in a small bowl. Sprinkle spice mixture onto shrimp and pat lightly to help it stick.

Grill the skewers, covered, until the shrimp are barely charred and bright pink, about 6 minutes.

Grilled Asparagus

We have been doing our best to add more vegetables to our meals. Michael introduced me to asparagus back when we were dating. He would use his tiny grill to cook me dinner which would include asparagus marinated in italian dressing. It was really cute and he is a good cook.

Since we both love asparagus I found a new way to spruce it up. This marinate adds so much flavor to the asparagus. I used a Balsamic Oregano Vinegar that I got at the Old Town Oil but this would work great with a traditional balsamic as well. Allow the asparagus to marinate while you work on your other dishes for dinner and then place on the grill. This is a fast and healthy side dish to add to your weekday meal. Enjoy!!

Grilled Asparagus
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Source: Adapted from Allrecipes

Ingredients

1 pound fresh asparagus spears, trimmed
1 tablespoon olive oil
1 tablespoon balsamic vinegar
dash of garlic powder
salt and pepper to taste

Directions

Mix olive oil, balsamic vinegar, garlic powder and salt and pepper in a zip lock bag. Add asparagus and allow to marinate for at least 20 minutes.

Preheat grill for high heat.

Grill over high heat for 2 to 3 minutes, or to desired tenderness.

Herbes de Provence Chicken

I was looking for a simple way to cook chicken thighs one night while Michael was out of town. I had bought Herbes de Provence for this chicken recipe and was looking for another use for the spice. I found this recipe on Joelen's Culinary Adventures. I think it adds a great flavor to the chicken and is a fast meal for a weeknight. Enjoy!!

Herbes de Provence Chicken
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Source: Joelen's Culinary Adventures

Ingredients:

2 tablespoons extra virgin olive oil
3-4 tablespoons Herbes de Provence spice mix
2 tablespoons freshly squeezed lemon juice
salt & pepper to taste
1-2 pounds cut up chicken (thighs, drumsticks, etc)

Directions:

Preheat oven to 375 degrees.

Whisk the olive oil, spice mix, lemon juice in a bowl to create a marinade.

Place chicken in a baking dish and pour the marinade over the chicken and toss to coat. Allow it to sit at room temperature for at least 10-15 minutes for flavors to absorb.

Bake in the preheated oven for 25-30 minutes or until juices are clear (time will vary depending on size of chicken cuts you use.)

Chicken Souvlaki

This is a simple fast dish that works great for a weeknight meal. The chicken has a nice clean lemon flavor and the zucchini is a wonderful side. While the chicken is marinating, prep your zucchini and warm the grill. It will be done in no time. Enjoy!

Chicken Souvlaki

Source: Proceed with Caution

3 tablespoons fresh lemon juice
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
2 teaspoons olive oil
1/2 teaspoon salt
4 garlic cloves, minced
1/2 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 medium zucchini, quartered lengthwise and cut into (1/2-inch-thick) slices
Cooking spray

Directions:

Combine the first 5 ingredients in a zip-top plastic bag; seal and shake to combine. Add chicken to bag; seal and shake to coat. Marinate chicken in refrigerator for 30 minutes, turning once.

Remove chicken from bag; discard marinade. Thread the chicken and zucchini, alternately onto each of 4 (8-inch) skewers.

Heat a grill pan coated with cooking spray over medium-high heat. Add skewers; cook 8minutes or until chicken is done, turning once. Serve with tzatziki sauce. (
I omitted the tzatziki sauce.)

Honey Mustard Chicken and Rice Pilaf

I was looking for a simple, quick, yet healthy recipe for dinner one night when I came across this one from Pink Parsley. I have been wanting to try recipes from Clean Eating and this one sounded to good not to pass up.

I love kale and look for recipes in which it is included. The kale and rice pair very well together and the mustard sauce on the chicken adds a nice flavor to the dish. I loved it and will definitely make it again soon. Enjoy!

Honey Mustard Chicken and Rice Pilaf
Source: Pink Parsley adapted from Clean Eating Magazine

serves 4

1 1/2 cups brown rice
cooking spray
1 pound boneless, skinless chicken breasts, cut into strips
1/2 cup white onion, diced
1 large bunch kale (at least 8 oz), stems removed and finely chopped
1 red bell pepper, diced
2 Tablespoons honey
1/4 cup Dijon mustard
1/8 cup apple cider vinegar
2 teaspoons extra-virgin olive oil
1 clove garlic, minced
kosher salt and black pepper, to taste
fresh flat-leaf parsley, finely minced
Cook rice according to package directions.

Heat a large nonstick skillet over high heat for 1 minute. Reduce heat to medium-high, and mist with cooking spray. Saute chicken for about 5 minutes, or until cooked through. Remove from pan and set aside.

Mist the same pan again with cooking spray, and add the onion, kale, and red bell pepper. Saute until just cooked through, about 3-5 minutes. Add rice to the vegetables and saute until warmed, about another 2 minutes. Remove from pan and set aside.

Meanwhile, whisk together the honey, mustard, vinegar, oil, garlic, and 2 Tablespoons of water. Season with salt and pepper.

Add the chicken and honey mustard and saute for about 3 minutes, turning chicken often to coat with sauce.

To serve, divide rice pilaf among 4 plates, then top with chicken. Drizzle with remaining honey mustard, and sprinkle with parsley before serving

Sliders with Shallot-Dijon Relish

It warmed up a little here in the Midwest this weekend. It got up to a whopping 42 degrees, maybe! But it sure felt like spring and I wanted to grill. I have seen sliders on a few other blogs and just thought they were the cutest little things. This was the way to go on a day when it was still chilly. These burgers cook up so fast and are so easy to put together. I was a litte worried about the shallot mixture, but with the pickles, they have amazing flavor. Hopefully the weather is warmer where you and you can enjoy these as well.



Sliders with Shallot-Dijon Relish
Source: Cooking Light

Ingredients

1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound ground sirloin
Cooking spray
3 tablespoons finely chopped shallots
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
2 teaspoons butter, softened
8 (1-ounce) Parker House rolls
16 dill pickle chips

Directions:

Prepare grill to medium-high heat.

Combine 1/2 teaspoon salt, pepper, and sirloin. Divide meat mixture into 8 equal portions, shaping each into a 1/4-inch-thick patty. Lightly coat both sides of patties with cooking spray. Place patties on grill rack; grill for 3 minutes on each side or until done.

Combine shallots, Worcestershire sauce, mustard, and butter in a small bowl, stirring well. Cut rolls in half horizontally. Spread shallot mixture evenly over cut sides of rolls. Layer 1 patty and 2 pickle chips on bottom half of each roll; top with top halves of rolls.

Spiced Pork Tenderloin

Roasting pork tenderloin is one of the easiest meals to make. This recipe is very simple and makes for a wonderful, quick meal. I paired this up with kale to make a wonderful dinner. Enjoy!



Spiced Pork Tenderloin
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Source: Cooking Light

Ingredients:

2 (3/4 pound) pork tenderloins
2 teaspoons brown sugar
1 teaspsoon salt
1 teaspoon ancho chile powder (I used chile powder)
2 teaspoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon paprika
2 minced garlic cloves

Directions:

Preheat oven to 425 degrees. Combine all ingredients in a small bowl. Rub spice mixture evenly on 2 (3/4 pound) trimmed pork tenderloin. Bake at 425 degrees for 20 minutes or until a thermometer registers 155 degrees.

Notes: I used a one pound pork tendloin and used the entire spice rub on that one tenderloin.

Fetteccine Alfredo with Bacon

You can not go wrong with bacon! This is a wonderful light fetteccine alfredo that uses fresh pasta and a sprinkling of bacon. I was worried that this sauce was going to be to runny and not thicken up at all, but it does thicken up nicely when the cheese is added. It has an absolutely wonderful flavor. I have never worked with fresh pasta before. Be very careful when boiling. It only takes a few minutes to cook making this dish even faster but it taste so much better than dried pasta. Maybe its time I venture into trying to make my own.

The next time I make this dish, and I will make it again, I will double the sauce. I know that will change the calories but it seemed a little dry with the amount of sauce in the recipe. Of course Michael wants the bacon doubled, but I thought the bacon was just fine. Enjoy this lighter version of alfredo!


Fetteccine Alfredo with Bacon
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Source: Cooking Light

Ingredients

1 (9-ounce) package refrigerated fresh fettuccine
2 slices applewood-smoked bacon, chopped
1 teaspoon minced garlic
1 tablespoon all-purpose flour
1 cup 1% low-fat milk
2/3 cup (about 2 1/2 ounces) grated Parmigiano-Reggiano cheese
1/2 teaspoon salt
2 tablespoons chopped fresh parsley
1/2 teaspoon freshly ground black pepper

Directions

Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.

While pasta cooks, cook bacon in a large nonstick skillet over medium-high heat 4 minutes or until crisp, stirring occasionally. Remove bacon from pan, reserving drippings. Add garlic to drippings in pan; sauté 1 minute, stirring constantly. Sprinkle flour over garlic; cook 30 seconds, stirring constantly. Gradually add milk, stirring constantly; cook 2 minutes or until bubbly and slightly thick, stirring constantly. Reduce heat to low. Gradually add cheese, stirring until cheese melts. Stir in salt and reserved 1/4 cup cooking liquid. Add hot pasta to pan; toss well to combine. Sprinkle with bacon, parsley, and pepper.

Herbed Rubbed Chicken with Creamy Orzo

I am happy to say that I have been cooking up a storm lately! It feels good to finally be back in the kitchen. Over the weekend, I was making Christmas cookies and goodies to send to our family members, stay tuned for posts about those, and was looking for a quick, easy dinner. This one is it!! It has a creamy tomato sauce and wonderful broccoli. The chicken has a spice rub that is packed full of flavor and really offsets the creamy pasta. I know I have said in the past that Michael won't eat cooked broccoli, but he really thought this was good.

Another food he doesn't like, I know there are many, is orzo. He said it is just weird. It looks like rice, but its a pasta. He didn't want any of that, so I changed the pasta out to an angel hair and it worked perfectly. This is a fast and flavorful dinner. Throw some rolls on the side and you are set! Enjoy.

Herbed Rubbed Chicken with Creamy Orzo
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Source: Annie's Eats

Ingredients:

8 oz. orzo pasta, uncooked
2 chicken breasts, butterflied into halves (4 pieces total)
Salt and pepper
2 tsp. Herbes de Provence
2 tbsp. olive oil
1 shallot, finely chopped
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes, with juices
2 cups broccoli florets
½ cup heavy cream
1/3 cup freshly grated Parmesan cheese

Directions:

Bring a saucepan of salted water to boil. Add the orzo and cook until tender but still firm to the bite, about 10 minutes. Drain the pasta, reserving ½ cup of the pasta water.

Season both sides of the chicken breast halves with salt and pepper. Sprinkle evenly with the Herbes de Provence. Heat the olive oil in a 12- or 14-inch skillet over medium-high heat. Add the chicken breast halves to the pan and cook about 3 minutes per side, until golden brown.

Reduce the heat to medium, add the shallot to the pan and sauté 2-3 minutes. Add the garlic and sauté an additional minute, until fragrant. Add the diced tomatoes with juices and the broccoli florets to the pan, scraping the bottom of the pan to remove any browned bits. Bring to a boil, then reduce the heat to simmer over medium-low. Cover and let cook until the broccoli florets are crisp-tender, about 10 minutes. Stir in the cooked orzo, heavy cream and Parmesan cheese. Mix until well blended and the cheese has melted. If necessary, add some of the reserved pasta water to smooth out the sauce. Season to taste with salt and pepper. Serve immediately.

Balsamic-Glazed Salmon Fillets

I have said before that I am not a huge seafood fan, but I am trying to incorporate more fish into our diet. Salmon is a fish that I do like so that tends to get used more often than others. The balsamic glaze is a wonderful compliment to the salmon. I love this dish and it will be on the rotation again. An added bonus is that this is supper fast for a weeknight meal. Enjoy!

(Sorry about the picture, I know it looks like chocolate sauce!)

Balsamic-Glazed Salmon Fillets
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Source: Allrecipes

Ingredients:

6 (5 ounce) salmon fillets
4 cloves garlic, minced
1 tablespoon white wine
1 tablespoon honey
1/3 cup balsamic vinegar
4 teaspoons Dijon mustard
salt and pepper to taste
1 tablespoon chopped fresh oregano

Directions:

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.

Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.

Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.

Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

Chicken and Spinach Quesadillas

I love anything is a flour tortilla. Anything! One of my favorite things in a tortilla is quesadillas. Michael loves going to Chilli's. I know, its a chain, but he really does love it. At least he did until he read the calorie count on his favorite foods there. When I go, I like to get the quesadillas. The good news is that I can make them at home even better! I previously made grilled chicken quesadillas and they were wonderful. These are just as good! They are easy and fast to put together for a weeknight meal. Enjoy!!



Chicken and Spinach Quesadillas
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Source: Annie's Eats as adapted from Williams Sonoma

Ingredients:

1-2 boneless, skinless chicken breasts
3 tbsp. lime juice
1 tbsp. vegetable oil
¼ tsp. red pepper flakes
1-2 cloves garlic, crushed
fajita seasoning, to taste
1 tbsp. olive oil, plus more for brushing
3-4 oz. button mushrooms, trimmed and sliced
1 cup packed fresh spinach
3-4 flour tortillas
1 cup shredded Monterey Jack cheese

Directions:

Combine the lime juice, vegetable oil, red pepper flakes and garlic in a plastic bag. Seal and shake well to combine. Add the chicken breast to the bag and allow to marinate at least 1hour and up to 8 hours.

Place the chicken in a nonstick skillet and sprinkle to taste with fajita seasoning. Cook on medium-high heat until cooked through. Cut into small pieces and set aside. In the same skillet, heat 1 tbsp. olive oil over medium-high heat. Add mushrooms and sauté until tender, about 3 minutes. Add the chicken and spinach and sauté just until the spinach is wilted, about 30 seconds. Transfer the mixture to a bowl and set aside.

Brush a grill pan with olive oil and heat to medium/medium-high heat. Divide the chicken mixture among the tortillas, spooning it onto half of each tortilla and leaving a border uncovered near the edge. Sprinkle evenly with the cheese. Fold the tortillas in half over the chicken mixture to enclose loosely. Place on grill pan and cook until dark grill marks have formed on one side of the tortilla. Flip over and repeat to achieve grill marks on both sides. Repeat with remaining quesadillas. Serve as desired with sour cream, salsa and guacamole.

Grilled Chicken Quesadillas

As you can see, I am addicted to cooking on the grill. It is so easy to do. You don't use as many dishes and your house doesn't get hot. Its just nice for me to be outside, have all my ingredients right there and cook away.

I have made these Grilled Chicken Quesadillas a few times and absolutely love the flavor of them. They are absolutely wonderful! I mix the wet rub before I head off to work to let the flavors get to know one another during the day. I cook the whole quesadilla on the grill and do the onions grill side. Its just easier for me that way. I have everything right there and can just thrown it together.

Grilled Chicken Quesadillas

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Source: Annie's Eats

Ingredients:

3 boneless skinless chicken breasts

¼ yellow onion, finely diced

2-3 tomatoes, seeded and diced

4 large tortillas

olive oil, for brushing

1 ½ cups shredded Mexican cheese

For the wet rub:

1 ½ tsp. chili powder

1 ½ tsp. fajita seasoning

1 tbsp. olive oil

1 tsp. salt

1 tsp. cumin

½ tsp. red pepper flakes

juice of 1 lime

Directions:

Heat a grill pan or skillet over medium high heat. Whisk wet rub ingredients together in a pie plate. Add the chicken and turn to coat. Cook the chicken until browned on both sides and juices run clear. Remove from the heat and cut the chicken into small pieces. Return to the pan and add diced onion. Sauté until the chicken is fully cooked and onions are tender.

Brush one side of a tortilla with olive oil. Flip over and top one half of the tortilla with chicken mixture, diced tomatoes and shredded cheese to taste. Fold the tortilla over and carefully place the folded quesadilla onto the grill pan or skillet. Cook until heated through and cheese has melted. Repeat with remaining tortillas. To keep quesadillas warm while the others are still cooking, place in the oven on a baking sheet or other oven safe dish at 200°. Cut the finished quesadillas into triangles and serve with salsa, sour cream or other toppings of your choice.

Chicken with Southwestern Salsa

During the week, I try to look for recipes that are fairly quick and easy, yet on the healthy side. I turn to Cooking Light to aid in my search most of the time. They have wonderful recipes and I have yet to cook one that has failed me.

This is a great chicken recipe. Michael took one bite and declared it a winner. It must stay in the recipe book. The chicken has a nice smoky flavor to it. The chicken and slasa both use cumin, which I love. The salsa adds a coolness to the chicken and has a wonderful combination of black beans and corn.

Chicken with Southwestern Salsa

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Source: Cooking Light

Ingredients:

1 tablespoon canola oil, divided
1 teaspoon ground cumin, divided
3/4 teaspoon ground coriander, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
4 (6-ounce) skinless, boneless chicken breast halves
1/2 cup prechopped onion
1 teaspoon bottled minced garlic
1/3 cup chopped plum tomato (I ommited because we aren't a fan of tomatoes)
1/4 cup chopped fresh cilantro (I did not have cilantro on hand so I used parsley instead)
2 tablespoons fresh lime juice
1 (15 1/2-ounce) can black beans, rinsed and drained
1 (8 3/4-ounce) can no-salt-added whole kernel corn, drained

Directions:

1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Combine 1/2 teaspoon cumin, 1/2 teaspoon coriander, salt, black pepper, and red pepper; sprinkle mixture evenly over chicken. Add chicken to pan; cook 7 minutes on each side or until done.

2. While chicken cooks, heat the remaining 1 teaspoon oil in a small skillet over medium-high heat. Add onion to pan; sauté 1 minute. Add garlic to pan; sauté 30 seconds. Transfer onion mixture to a large bowl; add remaining 1/2 teaspoon cumin, remaining 1/4 teaspoon coriander, tomato, and remaining ingredients to onion mixture, tossing well. Serve with chicken.

Thai Chicken with Cashews

Cashews are my favorite nut. I have seen several dishes with cashews on different blogs and wanted to try one out. I know this is a Thai chicken, but it does remind me of chinese food. We haven't found a chinese restaurant since we have moved north that we just love. I have decided to try to make some at home. I really thought this was a good dish. The rice and chicken is offset by the crunch of the cashews and it makes for varying textures which is nice. It is a good dish for a busy weeknight as it comes together quickly. I will be making this again in the future!

Thai Chicken with Cashews

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Source: Liz's Cooking Blog

Ingredients:

1 bunch scallions
1 pound skinless boneless chicken thighs
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons vegetable oil
1 red bell pepper, chopped (optional; I omitted because we don't care for bell pepper)
4 garlic cloves, finely chopped
1 1/2 tablespoons finely chopped peeled fresh ginger
1/4 teaspoon dried hot red-pepper flakes
3/4 cup reduced-sodium chicken broth
1 1/2 tablespoons soy sauce
1 1/2 teaspoons cornstarch
1 teaspoon sugar
1/2 cup salted roasted whole cashews
Cooked white or brown rice

Instructions:

Chop scallions, separating white and green parts. Pat chicken dry, then cut into 3/4-inch pieces and toss with salt and pepper. Heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately. Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes. Transfer to a plate with a slotted spoon. Add bell pepper, garlic, ginger, red-pepper flakes, and scallion whites to wok and stir-fry until peppers are just tender, 5 to 6 minutes.

Stir together broth, soy sauce, cornstarch, and sugar, then stir into vegetables in wok. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Stir in cashews, scallion greens, and chicken along with any juices accumulated on plate.

Lemon Pepper Shrimp Scampi

I am learning to be a seafood eater! I am not a huge fan of shrimp and have only been eating it since I have met Michael. I was first told that I would not be accepted as a member of his family because I did not like shrimp! That's a way to scare a girl the first she is being introduced to the to the family which was taking place at a shrimp boil. I have made this dish several times and absolutely love it. The shrimp are cooked in a garlic and butter sauce and are wonderful!



Lemon Pepper Shrimp Scampi
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Source: Cooking Light

4 servings

1 cup uncooked orzo
2 tablespoons chopped fresh parsley
1/2 teaspoon salt, divided
7 teaspoons unsalted butter, divided
1 1/2 pounds peeled and deveined jumbo shrimp
2 teaspoons bottled minced garlic
2 tablespoons fresh lemon juice
1/4 teaspoon black pepper

Preparation

1. Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.

2. While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; sauté 2 minutes or until almost done. Transfer to plate.

3. Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done.

Baby Spinach Salad with Roasted Strawberries

Strawberries were on sale this week at the grocery store so I couldn't resist. We have been eating them as strawberry shortcakes, but I wanted a more savory recipe to let the strawberries shine. I was a little thrown off and unsure of roasting the strawberries. I knew that roasting vegetables make the flavor stronger. I wasn't sure how fruit would react to roasting. The strawberries are tossed with a little olive oil and sugar and roasted until soft. They are so good this way. The vinaigrette goes so well with the roasted strawberries. It is a little sweet but just enough to accentuate the strawberries. The almonds gave the salad a crunch to offset the softness of the strawberries. I loved this salad and can not wait to make it again. You must try this salad immediately!!

Baby Spinach Salad with Roasted Strawberries

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Source: Williams-Sonoma

Ingredients:

2 pints large strawberries (1 lb. total)
8 Tbs. extra-virgin olive oil
1 Tbs. plus 2 tsp. sugar
1 1/2 tsp. sea salt, plus more, to taste
Freshly ground pepper, to taste
6 Tbs. red wine vinegar
1/4 cup fresh orange juice
4 tsp. finely chopped fresh tarragon
1 cup blanched whole almonds, toasted
9 cups baby spinach
5 oz. pecorino romano cheese, shredded

Directions:

Preheat an oven to 400°F.

Using a paring knife, hull the strawberries and cut them in half lengthwise. Spread the berries on a rimmed baking sheet. Drizzle with 2 Tbs. of the olive oil and sprinkle with the 2 tsp. sugar, 1/4 tsp. of the salt and several grinds of pepper. Toss to coat the berries evenly, then spread them out again. Roast until softened, about 10 minutes. Let cool to room temperature.

In a small nonreactive bowl, whisk together the vinegar, orange juice, tarragon, the 1 Tbs. sugar, 3/4 tsp. of the salt and several grinds of pepper until the sugar dissolves. Slowly whisk in the remaining 6 Tbs. olive oil until well blended to make a vinaigrette. Taste and adjust the seasonings.

In a small bowl, stir together the almonds and 1/4 tsp. of the salt. In a large bowl, combine the spinach, the remaining 1/4 tsp. salt and several grinds of pepper. Whisk the vinaigrette to recombine, drizzle about one-third of it over the spinach and toss well (reserve the remaining vinaigrette for another use). Taste and adjust the seasonings.

Divide the dressed spinach evenly among individual plates, top each serving with an equal amount of the roasted strawberries, and sprinkle with the almonds and cheese. Serve immediately. Serves 6.

Broiled Tilapia with Parmesan

This is a great recipe for tilapia. Michael is not a huge fan of tilapia, but he really liked the way this turned out. It has a great flavor and I will definitely make this again soon. I found this recipe on Allrecipes. I made a few changes that other reviewers suggested. I have shown my modifications in the recipe below. Next time, I plan on adding more breadcrumbs to help the topping brown better. I truly hope you give this one a try. It is wonderful and on top of that it is really fast.



Broiled Tilapia with Parmesan
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Source: Adapted from Allrecipes

1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt (I used celery seed)
2 pounds tilapia fillets
I added 1/4 cup of Panko Bread Crumbs

Directions

Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.

In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.

Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Wilted Lettuce Salad

I get the Penzeys magazine and love flipping through it to see what recipes it holds. I have become more and more of a Penzeys fan and love trying new spices. The last time I was there, I picked up the Italian Salad Dressing Base. The next month the magazine had this recipe in it so I couldn't wait to give it a try. The dressing is warm when added to the salad so it wilts the lettuce. How can you turn down dressing with bacon fat in it? It is a very simple and fast recipe to put together. Enjoy!

Wilted Lettuce Salad

Printer friendly recipe

Source: Penzeys

2 heads of leaf lettuce or 1 head romaine, torn into bite-sized pieces
4 green onions, chopped
3 Radishes, sliced
½ lb. bacon
¼ cup vinegar
1 TB. Italian Salad Dressing Base (I used the Penzeys Spice)
½ - 1 tsp. Penzeys Freshly Ground Pepper

In a large bowl, combine lettuce, green onions and radishes. Cook the bacon over medium heat until crispy. Remove the bacon from the pan and let drain on a paper towel-lined plate. Remove all but 3 TB of the bacon drippings from the pan, add the vinegar, Italian Salad Dressing Base and pepper to the pan and stir to dissolve the dressing base. Pour the warm dressing over the salad, crumble the bacon on top and serve immediately.

Prep. Time: 10 minutes

Cooking time: 15 minutes

Serves: 4-6