Recipe from Allrecipes, I just have to try it!
"A jar of Alfredo sauce gets an added kick with cayenne pepper, Romano cheese, and extra cream. Served with red bell peppers, shrimp, and penne pasta, this is one rich dish!"
Ingredients:
12 ounces penne pasta
1/4 cup butter
2 tablespoons extra-virgin olive oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1/2 pound portobello mushrooms, diced
1 pound medium shrimp, peeled and deveined
1 (15 ounce) jar Alfredo sauce
1/2 cup grated Romano cheese
1/2 cup cream
1 teaspoon cayenne pepper, or more to
taste
Salt and pepper to taste
1/4 cup chopped parsley
Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
3. Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.
Tuesday, July 19, 2011
Caribbean pork
I received this delicious recipe from a friend during a recipe exchange. It was an instant hit in my house. We like to slice the meat pretty thin after letting it rest. Even my kids love it. Pairing it with the salsa is divine!!
This recipe originated from Martha Stewart (love her).
Prep 20 minutes
45 minutes total
Serves 4
Ingredients
2 tablespoons light-brown sugar
2 teaspoons coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon ground pepper
2 pork tenderloins (about 12 ounces each)
1 tablespoon vegetable oil
Avocado-Pineapple Salsa (I've replaced pineapple with fresh mango and its amazing)
2 avocados cubed
1 can sliced pineapple
cut green onions
salt
pepper
1.Drain juice from sliced pineapple into a small bowl; finely chop pineapple, and add to bowl along with scallions and avocado. Season with salt and pepper; toss gently to combine.
Pork recipe:Directions
1.In a small bowl, combine light-brown sugar, salt, cinnamon, cumin, allspice, and ground pepper.
2.Heat broiler, with rack 4 inches from heat source. Line a broiler proof rimmed baking sheet with foil. Place pork on pan; rub all over with oil, and coat evenly with spice rub.
3.Broil, turning occasionally, until an instant-read thermometer inserted into pork registers 150 degrees, 15 to 20 minutes.
4.Wrap loosely with foil in pan; let rest 5 to 10 minutes before slicing thinly. Serve with the salsa.
This recipe originated from Martha Stewart (love her).
Prep 20 minutes
45 minutes total
Serves 4
Ingredients
2 tablespoons light-brown sugar
2 teaspoons coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon ground pepper
2 pork tenderloins (about 12 ounces each)
1 tablespoon vegetable oil
Avocado-Pineapple Salsa (I've replaced pineapple with fresh mango and its amazing)
2 avocados cubed
1 can sliced pineapple
cut green onions
salt
pepper
1.Drain juice from sliced pineapple into a small bowl; finely chop pineapple, and add to bowl along with scallions and avocado. Season with salt and pepper; toss gently to combine.
Pork recipe:Directions
1.In a small bowl, combine light-brown sugar, salt, cinnamon, cumin, allspice, and ground pepper.
2.Heat broiler, with rack 4 inches from heat source. Line a broiler proof rimmed baking sheet with foil. Place pork on pan; rub all over with oil, and coat evenly with spice rub.
3.Broil, turning occasionally, until an instant-read thermometer inserted into pork registers 150 degrees, 15 to 20 minutes.
4.Wrap loosely with foil in pan; let rest 5 to 10 minutes before slicing thinly. Serve with the salsa.
Grilled marinated shrimp
Recipe from Allrecipes
Prep Time: 30 Minutes
Cook Time: 10 Minutes Ready In: 2 Hours 40 Minutes
Servings: 6
"This makes the best shrimp! Remove from skewers and serve on a bed of pasta with sauce for a great meal."
Ingredients:
1 cup olive oil
1/4 cup chopped fresh parsley
1 lemon, juiced
2 tablespoons hot pepper sauce
3 cloves garlic, minced
1 tablespoon tomato paste 2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
2 pounds large shrimp, peeled and
deveined with tails attached
skewers
Directions:
1. In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.
2. Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3. Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade
Can also saute in pan or cook in george foreman and still turns out delish!
Prep Time: 30 Minutes
Cook Time: 10 Minutes Ready In: 2 Hours 40 Minutes
Servings: 6
"This makes the best shrimp! Remove from skewers and serve on a bed of pasta with sauce for a great meal."
Ingredients:
1 cup olive oil
1/4 cup chopped fresh parsley
1 lemon, juiced
2 tablespoons hot pepper sauce
3 cloves garlic, minced
1 tablespoon tomato paste 2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
2 pounds large shrimp, peeled and
deveined with tails attached
skewers
Directions:
1. In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.
2. Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3. Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade
Can also saute in pan or cook in george foreman and still turns out delish!
Chicken Cordon Bleu
I got this yummy recipe from allrecipes, the sauce is outstanding.
Ingredients
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream
Directions
1.Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2.Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3.Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
I would double the sauce and pound your chicken really thin because after rolling they get pretty big.
Ingredients
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream
Directions
1.Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2.Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3.Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.
I would double the sauce and pound your chicken really thin because after rolling they get pretty big.
Curried coconut chicken
I got this amazing recipe from allrecipes
Curried Coconut Chicken
Rated: 5 stars
Prep Time: 20 Minutes
Cook Time: 50 Minutes Ready In: 1 Hour 10 Minutes
Servings: 6
"Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables."
Ingredients:
2 pounds boneless skinless chicken
breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1/2 onion, thinly sliced 2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar
crushed pecans for serving over dish (I added this part, makes it crunchy and yummy)
Directions:
1. Season chicken pieces with salt and pepper.
2. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes
Curried Coconut Chicken
Rated: 5 stars
Prep Time: 20 Minutes
Cook Time: 50 Minutes Ready In: 1 Hour 10 Minutes
Servings: 6
"Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables."
Ingredients:
2 pounds boneless skinless chicken
breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1/2 onion, thinly sliced 2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar
crushed pecans for serving over dish (I added this part, makes it crunchy and yummy)
Directions:
1. Season chicken pieces with salt and pepper.
2. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes
Monday, July 18, 2011
Sausage stuffed mushrooms
5 STARS. These little guys are packed with flavor, always gobbled right up once people get past the looks of them. Not pretty but taste so good!
Ingredients:
-30 mushrooms
-1 pckg. Sausage (the bigger you get, the more meat inside)
-1 8 oz. pckg. cream cheese
-2 cups shredded mozzarella cheese
-finely chopped chives (if desired)
Directions:
-Pre-heat oven to 350 degrees
-On the stovetop, cook the sausage, and once sausage is cooked, add cream cheese, mozzarella cheese and chives and heat until everything is mixed
-While cheese/sausage mixture is cooking, remove stems from mushrooms, and then stuff mixture into each mushroom
-Place on a pan and stick them in the oven to cook for 10-15 minutes
Ingredients:
-30 mushrooms
-1 pckg. Sausage (the bigger you get, the more meat inside)
-1 8 oz. pckg. cream cheese
-2 cups shredded mozzarella cheese
-finely chopped chives (if desired)
Directions:
-Pre-heat oven to 350 degrees
-On the stovetop, cook the sausage, and once sausage is cooked, add cream cheese, mozzarella cheese and chives and heat until everything is mixed
-While cheese/sausage mixture is cooking, remove stems from mushrooms, and then stuff mixture into each mushroom
-Place on a pan and stick them in the oven to cook for 10-15 minutes
Stir fried turkey lettuce wraps
5 STARS. I love this recipe because it is so easy but people think you spent a ton of time on it. It takes 20 min total to prep and cook this baby! I got the recipe from Martha Stewart (love her). These lettuce wraps are so easy yet taste so good!
You can substitute any ground meat -- pork, chicken, or beef -- in this dish. My favorite is the ground turkey.
Ingredients
Serves 4
1/4 cup soy sauce
4 teaspoons fish sauce
4 teaspoons sugar
1 tablespoon vegetable oil
1 large shallot, finely chopped (green onions work great too)
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
1 small jalapeno or serrano chile, seeded and finely chopped (if you leave seeds in the dish can get pretty hot, for less hot remove seeds before chopping)
1 pound ground turkey (93 percent lean)
2 large heads Bibb, Boston, or iceberg lettuce, leaves separated
Directions
In a small bowl, combine soy sauce, fish sauce, and sugar and stir until sugar dissolves. Set sauce aside.
Heat a large skillet or wok over high until hot. Add oil and swirl to coat skillet. Add shallot, ginger, garlic, and chile and stir until fragrant, about 30 seconds. Add turkey and cook, breaking up meat with a wooden spoon, until almost cooked through, 5 minutes. Add half the sauce to skillet and stir until meat is cooked through, about 2 minutes. Serve in lettuce leaves with remaining sauce.
Serve with rice and crispy Asian noodles.
You can substitute any ground meat -- pork, chicken, or beef -- in this dish. My favorite is the ground turkey.
Ingredients
Serves 4
1/4 cup soy sauce
4 teaspoons fish sauce
4 teaspoons sugar
1 tablespoon vegetable oil
1 large shallot, finely chopped (green onions work great too)
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
1 small jalapeno or serrano chile, seeded and finely chopped (if you leave seeds in the dish can get pretty hot, for less hot remove seeds before chopping)
1 pound ground turkey (93 percent lean)
2 large heads Bibb, Boston, or iceberg lettuce, leaves separated
Directions
In a small bowl, combine soy sauce, fish sauce, and sugar and stir until sugar dissolves. Set sauce aside.
Heat a large skillet or wok over high until hot. Add oil and swirl to coat skillet. Add shallot, ginger, garlic, and chile and stir until fragrant, about 30 seconds. Add turkey and cook, breaking up meat with a wooden spoon, until almost cooked through, 5 minutes. Add half the sauce to skillet and stir until meat is cooked through, about 2 minutes. Serve in lettuce leaves with remaining sauce.
Serve with rice and crispy Asian noodles.
Butter Tandoori Chicken
5 STARS. I got this recipe from a close friend. I loved it immediately. It's an Indian dish that has a rich creamy sauce that melts in your mouth. I serve it over rice with naan bread. I have never had anyone walk away from this dish without 2nd or 3rd helpings...it's really that good! Below I posted a "healthier" option if you can feel your butt getting bigger just as you read, but it's sooo worth it!
Ingredients:
1 C butter
1 onion, minced
1 T minced garlic
1 (15oz) can tomato sauce
3 C heavy cream
2 tsp salt
1 tsp cayenne pepper
1 tsp garam masala
1 1/2 lbs skinless boneless chicken breasts, cut into bite-sized chunks
2 T veg oil
2 T tandoori
Directions:
1. Preheat oven to 375 degrees
2. Melt a few tablespoons of butter in skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 min.
3. Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, simmer for 30 min. stirring occasionally. Then stir in caramelized onions.
4. While the sauce is simmering, toss cubed chicken breast with veg oil until coated, then season with tandoori and spread out onto baking sheet.
5. Bake chicken in preheated oven until no longer pink in the center, about 12 min. Once done, add the chicken to the sauce and simmer for 5 min before serving.
*Don't forget to cook your rice and heat up your naan bread just before serving.
HEALTHIER OPTION
use 1/4 c. of butter instead of 1c. and 1 can of evaporated skim milk instead of cream.
Ingredients:
1 C butter
1 onion, minced
1 T minced garlic
1 (15oz) can tomato sauce
3 C heavy cream
2 tsp salt
1 tsp cayenne pepper
1 tsp garam masala
1 1/2 lbs skinless boneless chicken breasts, cut into bite-sized chunks
2 T veg oil
2 T tandoori
Directions:
1. Preheat oven to 375 degrees
2. Melt a few tablespoons of butter in skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 min.
3. Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, simmer for 30 min. stirring occasionally. Then stir in caramelized onions.
4. While the sauce is simmering, toss cubed chicken breast with veg oil until coated, then season with tandoori and spread out onto baking sheet.
5. Bake chicken in preheated oven until no longer pink in the center, about 12 min. Once done, add the chicken to the sauce and simmer for 5 min before serving.
*Don't forget to cook your rice and heat up your naan bread just before serving.
HEALTHIER OPTION
use 1/4 c. of butter instead of 1c. and 1 can of evaporated skim milk instead of cream.
Subscribe to:
Posts (Atom)