Sesame Shrimp Stir-Fry
2 cups water
1 cup uncooked white rice
1 pound medium shrimp, peeled and deveined
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1 clove garlic, minced
1 tablespoon sesame seeds
1/4 teaspoon ground black pepper
2 tablespoons sesame oil
1 red bell pepper, sliced into thin strips
3 green onions, sliced
3 tablespoons teriyaki sauce
1/2 pound sugar snap peas
1/8 cup cornstarch
3/4 cup chicken broth
1/4 teaspoon salt
In a medium saucepan, bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
While rice is simmering, combine shrimp, ginger, cayenne pepper, garlic, sesame seeds and black pepper in a large plastic food storage bag. Allow to marinate in the refrigerator.
Heat sesame oil in a large wok or skillet. Add red bell pepper and green onions; saute 3 to 4 minutes to soften slightly Add teriyaki sauce. Add peas and shrimp with seasoning; saute 4 minutes or until shrimp are opaque.
Stir cornstarch into chicken broth and add to wok; cook, stirring until mixture boils. Sprinkle with salt. Spoon shrimp mixture over rice.
One Pot Andouille Sausage Skillet Pasta
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
1 (12.8-ounce) package smoked andouille sausage, thinly sliced
2 cups chicken broth
1 (14.5-ounce) can diced tomatoes
1/2 cup milk
8 ounces elbows pasta
Kosher salt and freshly ground black pepper, to taste
1 cup shredded pepper jack cheese
Heat olive oil in a large skillet over medium high heat. Add garlic, onion and sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes.
Stir in chicken broth, tomatoes, milk and pasta; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12-14 minutes.
Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.
3 skinless, boneless chicken breast halves
1/2 (20 ounce) jar salsa
1 large red bell pepper, chopped
1 tablespoons ground cumin
1 tablespoons lemon juice
1 tablespoons chili powder
3 cloves crushed garlic
1 (15 ounce) cans black beans, rinsed and drained
Preheat oven to 400 degrees F.
Arrange the chicken pieces in a 3 quart casserole dish or a 9×13 inch baking dish. Combine the salsa, red bell pepper, cumin, lemon juice, chili powder and garlic. Pour the mixture over the chicken. Pour the black beans on top and cover. Bake in the preheated oven for 1 to 1 1/2 hours. Serve with rice if desired.
Shrimp Scampi Tortellini
10 ounces tortellini pasta with cheese filling
2 tablespoons olive oil
2 teaspoons crushed garlic
1 large tomato, chopped
3/4 cup white cooking wine
1 pound large shrimp, peeled and deveined
1 lemon, small, juiced
1 tablespoon dried parsley
2 tablespoons salted butter
salt and red pepper, to taste
fresh parsley, chopped, for garnish
Cook tortellini al dente in a pot of boiling water according to package instructions.
In a large sauté pan, heat olive oil on medium heat. Add garlic and tomatoes. Sauté for 5 minutes or until tomatoes start to wilt. Add cooking wine and cook for a few minutes until liquid starts to simmer. Add shrimp, lemon juice and parsley. Cook shrimp for about 3 to 5 minutes or until they turn pink.
Add butter to the pan and cook for a few minutes until the butter is melted. Mix in cooked tortellini and heat until butter is bubbly.
Season with salt and pepper to taste. Garnish with parsley before serving.