Monday, January 21, 2008

Spicy Pasta and Shrimp

This was a really good recipe I made for us the other week. Since Ryan isn't home I've just been making whatever I can find in the cupboard, so nothing really interesting. This will be the last one for a while since I will be soaking up the sun in Hawaii!!! Here is a hot and spicy recipe from Southern Living.

8 ounces uncooked linguine
1/2 pound unpeeled, medium-sized fresh shrimp
2 T. butter
1/4 cup chopped green onions
1 or 2 garlic cloves, minced
1 T Cajun or Creole seasoning
1/2 cup whipping cream
1/4 cup dry white wine
1/3 cup freshly grated Parmesan cheese
1 to 2 tsp dried crushed red pepper (I did closer to 2 and it was spicy!)
1/3 cup chopped fresh parsley or a couple tsp dried parsley

Cook linguine according to package directions; keep warm. Peel shrimp and devein; set aside. Melt butter in a large skillet; add green onions and garlic. Saute until tender. Stir in cajun seasoning; cook, stirring constantly, 1 minute. Stir in shrimp and whipping cream; reduce heat, and simmer 3 minutes, stirring often. Stir in wine; simmer 3 minutes, stirring occasionally. Stir in linguine, parmesan cheese, and crushed red pepper; cook mixture, stirring gently, until thoroughly heated. Stir in parsley; serve immediately. Yields: 2 to 3 servings.

Saturday, January 19, 2008

Bacon Cheeseburger Chowder

Well, it is freezing here, -6 degrees at 11 am. I made this soup a few weeks ago and it is great for cold days like today. I have some in the freezer as this makes a lot! I'm going to thaw it out and finish it up since it is just me and Ryan is in Hawaii. I'll let you know how it tastes the second time around.

4 cups diced potatoes
1 cup sliced carrots
1 cup sliced celery
1/2 cup diced onion
1 tsp salt
1/4 tsp pepper
2 cans cream-style corn
1/2 pound diced bacon
1 pound ground beef
1/2 cup butter
4 cups half and half or milk (I used 2 cups regular half and half and 2 cups fat free)
2 cups velveeta cheese cubes
1/2 cup flour

Place first 6 ingredients in kettle (make sure it is a large kettle-this filled my new Rachel Ray pot to the top). Just cover with water and cook until vegetables are tender. Add cream-style corn. While vegetables are cooking, brown bacon; drain. Brown ground beef; drain. In microwave, make a white sauce of butter, half and half, cheese and flour. I'd microwave for a few minutes and then mix and continue until it was about all melted. Pour over vegetables, stirring often so it thickens evenly. Add bacon and ground beef. Stir to mix and serve.
It's really filling so you don't need much else with it.

Friday, January 18, 2008

Spanish Chicken

Here's another great recipe from mom. She was and is the best cook. She always made great dinners while we were growing up and this was definitely a favorite.

1-2 pounds chicken breasts cut in small pieces
1/4 cup flour
2 tsp salt
1/4 tsp pepper
1/4 cup butter
1 cup onions, chopped
1/4 tsp garlic powder
2 T Worchestershire sauce
1 cup chili sauce
1/2 cup ketchup
1 1/2 cup chicken broth
1/2 cup dry sherry
3 cups hot cooked rice

Roll the chicken in combined flour, salt and pepper. Brown in butter. Push chicken to one side. Add onions; saute until transparent. Stir in remaining ingredients except for rice. Bring to a boil, reduce heat, cover and simmer for 35 minutes. Serve over beds of rice.
I'm sure this will quickly become a family favorite for you too!

General Tsao's Chicken

This is a delicious chinese dinner recipe I got from my mom. I think she may have gotten it from a Weight Watcher's cookbook, but I'm not sure. I've made it for my husband and I before and we loved it!

3/4c. canned chicken broth (reduced sodium)
2 T. cornstarch
2 T. sugar
2 T low-sodium soy sauce
1 T. white wine vinegar
1/2 tsp. ground ginger (don't send ground ginger powder all over the kitchen like I did as I was opening the spice bottle!)
2 tsp. peanut oil
2 medium scallions, chopped
2 medium garlic cloves, minced
1/2 tsp red pepper flakes
1 pound uncooked chicken breasts, boneless and skinless cut into chunks
2 cups cooked white rice

In medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside. Heat oil over medium high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes. Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes. Serve chicken over rice.