1 tablespoon vegetable oil
1 1/2 pounds skinless, boneless chicken thighs, cut into chunks
1/2 cup sesame oil
10 slices fresh ginger
2 cloves garlic, sliced
1/2 cup dry sherry
1/3 cup soy sauce
1/4 cup water or chicken broth
3 tablespoons white sugar
1/2 cup fresh Thai basil leaves
3 dried whole red chilies
Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces, and cook until lightly browned on all sides, about 5 minutes. Remove chicken from skillet and set aside.
Heat sesame oil in skillet, then add ginger and garlic. Cook and stir until the ginger begins to brown, about 30 seconds. Stir in the reserved chicken, sherry, soy sauce, water, and sugar. Bring to a boil, then reduce heat to medium-low, and simmer until there is only 1/4 cup of liquid left in the skillet, about 20 minutes. Stir in the basil and chilies, and increase heat to medium; continue cooking until the liquid is almost gone.
Penne with Shrimp
1 (16 ounce) package penne pasta
2 tablespoons olive oil
1/4 cup chopped red onion
1 tablespoon chopped garlic
1/4 cup white wine
2 (14.5 ounce) cans diced tomatoes (undrained)
1 pound shrimp, peeled and deveined
1 tablespoon Italian Seasoning
Salt and pepper to taste
1 cup grated Parmesan cheese
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.
Heat the oil in a skillet over medium heat. Stir in onion and garlic, and cook until onion is tender. Mix in wine and tomatoes, and continue cooking 10 minutes, stirring occasionally.
Mix shrimp into the skillet, and cook 5 minutes, or until opaque. Toss with pasta and top with Parmesan
My wife is sick Chicken Noodle Soup
2 tablespoon butter
1 cup chopped onion
1 cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
1/2 pound chopped cooked chicken breast
3 cups egg noodles
2 cup sliced carrots
1 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper to taste
In a large pot over medium heat, melt butter. Cook onion, carrots and celery in butter until just tender, 5-6 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.
Serve with Crusty Bread.
Slow Cooker Brown Sugar Pork Loin
1 boneless pork loin roast, about 4 pounds
1 clove garlic, halved
Salt and freshly ground black pepper
1 1/3 cups brown sugar, divided
1 tablespoon Dijon mustard or a grainy mustard
1 tablespoon balsamic vinegar
1/4 teaspoon cinnamon
If the pork has an excessive layer of fat, trim it a bit. A little fat will help keep the roast juicy over the long period of cooking.
Rub the roast all over with the garlic halves, then sprinkle with salt and pepper, then prick the roast all over with a fork or skewer.
In a cup or bowl, combine 1 cup of the brown sugar, the mustard, and vinegar. Rub all over the roast.
Cover and cook on LOW for 7 to 9 hours, or until tender but not falling apart. Pour off the excess juices.
Combine the remaining 1/3 cup brown sugar with cinnamon; Spread the mixture over the top of the roast. Cover and continue cooking on LOW for 1 hour longer.
If the roast is very lean with little or no visible fat, top it or wrap it with 4 to 6 strips of bacon.
Bourbon-Marinated Flank Steak
1/4 cup bourbon
1/4 cup Dijon mustard
4 teaspoons Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 pounds flank steak, trimmed of fat and sinew
Combine bourbon, mustard, Worcestershire, salt, and pepper in a shallow nonreactive dish and mix well. Place steak in a shallow dish and rub marinade all over, coating it well. Allow to marinate at room temperature for 30 minutes. (The steak can be marinated for up to 24 hours. Just be sure to cover and refrigerate it while marinating.)
Once steak has marinated, heat a grill pan or outdoor grill to medium high. Grill steak for 5 to 6 minutes per side for medium rare and remove to a cutting board to rest for 10 to 15 minutes.
Season with additional salt and pepper, slice thinly against the grain, and serve.
TIP: You can marinate the steaks in the refrigerator for up to 24 hours before grilling. Just bring the steaks back to room temperature before grilling.
Chipotle Shrimp Tostadas
1 teaspoon vegetable oil, plus more for frying
4 corn tortillas
24 large shelled and deveined shrimp (about 1 pound)
1 teaspoon chipotle chili powder
4 cups shredded cabbage or coleslaw mix
1 medium tomato, seeded and cut into 1/4-inch dice
2 scallions, thinly sliced
1/4 cup sour cream
1 1/2 teaspoons fresh lime juice
1 Hass avocado, thinly sliced
2 medium radishes, thinly sliced
1/4 cup cilantro leaves
Lime wedges, for serving
In a medium, deep skillet, heat 1/4 inch of vegetable oil until hot. Fry one tortilla at a time over moderately high heat until lightly golden on both sides, about 2 minutes. Drain on paper towels and sprinkle with salt.
Preheat a grill pan. In a medium bowl, toss the shrimp with the 1 teaspoon of vegetable oil and the chipotle chili powder. Season the shrimp with salt. Grill the shrimp over moderately high heat, turning once, until they are browned in spots and cooked through, about 4 minutes.
In a medium bowl, toss the cabbage with the tomato, scallions, sour cream and lime juice and season with salt. Set the tortillas on plates and top with the cabbage slaw, chipotle shrimp, avocado, radishes and cilantro. Serve with lime wedges.