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Shrimp Fried Rice

Ingredients
4 tablespoons butter, divided
4 large eggs, lightly beaten
3 cups cold cooked rice
1 package (16 ounces) frozen mixed vegetables
1 pound uncooked medium shrimp, peeled and deveined
1/2 teaspoon salt
1/4 teaspoon pepper
8 bacon strips, cooked and crumbled, optional

Directions
In a large skillet, melt 1 tablespoon butter over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. Remove eggs and keep warm.

Melt remaining butter in the skillet. Add the rice, vegetables and shrimp; cook and stir for 5 minutes or until shrimp turn pink. Meanwhile, chop eggs into small pieces. Return eggs to the pan; sprinkle with salt and pepper. Cook until heated through, stirring occasionally. Sprinkle with bacon if desired.

Nutrition Facts
1 serving: 332 calories, 12g fat (6g saturated fat), 236mg cholesterol, 422mg sodium, 33g carbohydrate (3g sugars, 4g fiber), 21g protein.

Recipe found here: Shrimp Fried Rice

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Pat’s King of Steaks Philly Cheese Steak

Ingredients
1 large onion, sliced
1/2 pound sliced fresh mushrooms, optional
1 small green pepper, sliced, optional
1 small sweet red pepper, sliced, optional
6 tablespoons canola oil, divided
1-1/2 pounds beef ribeye steaks, thinly sliced
4 crusty Italian rolls, split
Process cheese sauce
Ketchup, optional

Directions
In a large skillet, saute the onion and, if desired, mushrooms and peppers in 3 tablespoons oil until tender. Remove and keep warm. In the same pan, saute beef in remaining oil in batches for 45-60 seconds or until meat reaches desired doneness.

On each roll bottom, layer the beef, onion mixture, cheese and, if desired, ketchup. Replace tops.

Greek Stuffed Chicken

Ingredients
3 tbsp. extra-virgin olive oil
1 tbsp. lemon juice
1 tbsp. chopped dill, plus more for garnish
1 tbsp. chopped parsley, plus more for garnish
2 cloves garlic, minced
kosher salt
Freshly ground black pepper
4 skinless boneless chicken breasts
1 zucchini, halved and thinly sliced
2 medium tomatoes, halved
1/2 red onion, sliced into half moons
2 lemons, thinly sliced
1 c. crumbled feta
1 c. shredded mozzarella

Directions
Preheat oven to 400º. Place chicken on a cutting board and make 5 slits in each breast, being careful not to cut through completely. Transfer to a small baking sheet.

In a small bowl, whisk together olive oil, lemon juice, dill, parsley and garlic. Drizzle over chicken breasts, making sure olive oil mixture gets in the slits. Season with salt and pepper.

Stuff each chicken breast with zucchini, tomatoes, red onion and lemons. Sprinkle crumbled feta and mozzarella on top.

Bake until chicken is cooked through and no longer pink, about 25 minutes. Garnish with more dill and parsley. Serve warm.

Sweet & Sour Squash Salad

Ingredients
3/4 cup sugar
1/2 cup cider vinegar
1/4 cup olive oil
2 tablespoons ranch salad dressing mix
1/4 to 1/2 teaspoon pepper
1/8 teaspoon salt
2 medium zucchini, thinly sliced
2 medium yellow summer squash, thinly sliced
2 celery ribs, chopped
1 cup chopped red onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper

Directions
For dressing, whisk first six ingredients until sugar is dissolved. Place vegetables in a large bowl; toss with dressing.

Refrigerate, covered, until cold. Serve with a slotted spoon. Yield: 6 servings.

Recipe found here: Sour Squash Salsa Salad

Apple Fritter Cake

3 cups all-purpose flour, sifted
1/4 cup sugar
2 tablespoons ground cinnamon
3 teaspoons baking powder
1 teaspoon salt
2 medium apples, peeled and chopped (about 2 cups)
1 bottle (12 ounces) beer or unsweetened apple juice, room temperature
1/4 cup butter, melted

ICING:
2 cups confectioners’ sugar
3 to 5 tablespoons 2% milk
1/2 teaspoon vanilla extract

Directions
Preheat oven to 350°. Line an 8-in. square baking pan with parchment paper, letting ends extend up sides.

Whisk together the first five ingredients. Add apples and beer; mix just until blended (do not overmix; batter will be thick). Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-45 minutes.

Lifting with parchment paper, immediately remove cake from pan. Brush all sides with melted butter. Cool. Meanwhile, combine all icing ingredients. Spread or drizzle over cooled cake. Yield: 12 servings.

Recipe found here: Apple Fritter Cake

Cappuccino Cinnamon Rolls

Ingredients
1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
3/4 cup warm milk (110° to 115°)
1/2 cup warm buttermilk (110° to 115°)
3 tablespoons sugar
2 tablespoons butter, softened
1-1/4 teaspoons salt
5-1/2 to 6 cups all-purpose flour
FILLING:
1/4 cup butter, melted
1 cup packed brown sugar
4 teaspoons instant coffee granules
2 teaspoons ground cinnamon
ICING:
1-1/2 cups confectioners’ sugar
2 tablespoons butter, softened
1 to 2 tablespoons milk
2 teaspoons instant cappuccino mix, optional
1/2 teaspoon vanilla extract

Directions

In a large bowl, dissolve yeast in warm water. Add warm milk, buttermilk, sugar, butter, salt and 4 cups flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; turn onto a floured surface. Roll into an 18×12-in. rectangle; brush with butter. Combine brown sugar, coffee granules and cinnamon; sprinkle over dough to within 1/2 in. of edges.

Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place rolls, cut side down, in a greased 13×9-in. baking pan. Cover and let rise until doubled, about 30 minutes.

Preheat oven to 350°. Bake 22-28 minutes or until golden brown. Place pan on a wire rack. In a small bowl, beat icing ingredients until smooth. Spread over rolls. Serve warm. Yield: 1 dozen.

Recipe found here: Cappuccino Cinnamon Rolls

Chipotle-Braised Pork Shoulder

Ingredients
4 pounds boneless pork shoulder (Boston butt)
Salt, to taste
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
2 chipotle peppers in adobo sauce, or more to taste, chopped
2 tablespoons chopped fresh oregano
Juice of 2 lemons
Juice of 2 oranges
1 can (28 ounces) crushed tomatoes
12 ounces light beer or lager
½ cup chopped fresh cilantro

Directions
1. Set oven at 350 degrees.

2. Cut the pork into 2-inch chunks. Sprinkle with salt.

3. In a large flameproof casserole over medium-high heat, heat the oil. Working in small batches, brown the pork for 3 to 5 minutes on a side. Transfer to a plate. Drain off all but 1 tablespoon oil from the pan.

4. Add the onion and garlic. Cook, stirring often, for 5 minutes. Return browned pork to the pan. Add the chipotle peppers with the sauce that clings to them, oregano, lemon and orange juice, tomatoes, and beer. Bring to a boil. Cover the pan and transfer to the oven.

5. Cook for 1½ hours, or until the pork is tender when pierced with a fork. Let the pork sit in the sauce for 15 minutes or until it is cool enough to handle.

6. Using 2 forks, shred the pork. Return it to the sauce and bring to a boil to reheat it. Sprinkle with cilantro.

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