one pot lemon orzo shrimp

December 7, 2018

makes 4 servings       prep time: 10 minutes       cook time: 30 minutes      total time: 40 img_6604edit2minutes

ingredients
1 lb. medium shrimp, peeled and deveined
kosher salt & freshly ground black pepper, to taste
1 T olive oil
3 cloves garlic, minced
1 onion, diced
1/2 tsp dried oregano
16 oz orzo pasta
3 c  chicken broth
1 14.5-oz can diced tomatoes
1/2 c frozen peas
1.5 T lemon juice
1/4 c grated parmesan cheese

directions

  1. season shrimp with salt and pepper, to taste; set aside.
  2. heat olive oil in a large skillet over medium high heat. add garlic, onion, and oregano, and cook, stirring often, until onions have become translucent, about 3-4 minutes. stir in orzo until lightly browned, about 1-2 minutes.
  3. stir in chicken broth and 1/2 cup water. bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 10-12 minutes.
  4. stir in tomatoes, peas, lemon juice and shrimp until shrimp is warm, about 1-2 minutes. sprinkle with parmesan.
  5. serve immediately.

source and photo

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makes 4 servings       time: 30 minutes

ingredients
1 c evoo
6 cloves garlic, thinly sliced
4 jalapenos, seeded and thinly sliced
1 T red pepper flakes
2 c tomato sauce
1 c dry white wine
20 shrimp (21-25 count, peeled and deveined)
1 lb linguine
4 T fresh marjoram, roughly chopped
1/4 c parsley, roughly chopped
salt and ground pepper

directions

  1. in a large saute pan, add half of the oil and heat over medium heat. add the garlic and jalapenos and cook until softened, about 3 minutes.
  2. add the red pepper flakes, tomato sauce, wine and bring to a boil. lower the heat and simmer for 4 minutes.
  3. add shrimp to the sauce and simmer until cooked through, about 4-6 minutes. add the linguine to the boiling water and cook until al dente. drain and toss into the sauce with the shrimp.
  4. place the pan over medium heat and cook for 45 seconds stirring to mix well.
  5. serve garnished with marjoram leaves and remaining 1/2 cup oil.

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stuffed pepper soup

September 9, 2015

yields: 8 servings   total time: about an hour

ingredients
2 lbs lean ground beef
8 c beef broth (i used 5 bouillon cubes and 8 cups of water to cut down the amount of salt)
2 (14 oz.) cans diced tomatoes, undrained
2 c rice, cooked
2 green bell peppers, chopped
1 onion, diced
2 cloves garlic, minced
1/4 c brown sugar
2 tsp salt
1 tsp pepper
parsley and basil
1 T worcestershire sauce

directions

  1. in a large skillet, brown ground beef with onion and garlic until beef is no longer pink.
  2. pour grease from meat away and then dump meat into a large stock pot.
  3. place stock pot on stovetop and add remaining ingredients except rice.
  4. turn heat up to medium high and bring soup to a boil.
  5. reduce heat to low, cover with lid, and simmer for 35-45 minutes.

source

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okra with tomatoes

January 9, 2013

prep time: 15 minutes       cook time: 15 minutes      makes 6 servings

ingredients
1 tsp olive oil
3 cloves garlic, minced
1 small onion, chopped
2 tsp cayenne pepper
1 green bell pepper, chopped
1 lb sliced okra
1 – 8 oz. can of canned diced tomatoes (or fresh tomatoes can be substituted)
1 – 15 oz. can of stewed tomatoes
salt & pepper to taste

directions

  1. cover bottom of skillet with olive oil and place over medium heat.
  2. add garlic, onion, cayenne pepper in the skillet and stir until fragrant.
  3. stir in green pepper. cook and stir until tender, about 5 minutes.
  4. stir in okra and allow to cook for 5 minutes more.
  5. stir in both the diced and stewed tomatoes.
  6. season with salt and pepper.
  7. reduce heat to medium-low and simmer until all vegetables are tender, about 5-7 minutes.

source

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copycat chili

November 20, 2011

wendy’s chili

prep time: 30 minutes
cook time: 2-3 hours
makes about 12 servings

ingredients:

2 lbs ground beef
one 29 oz. can tomato sauce
one 15 oz. can kidney beans with liquid
one 15 oz. can pinto beans with liquid
1 c diced onion (1 medium onion)
2 chili peppers
2 green peppers
4 medium tomatoes, chopped
2 tsp cumin powder
3 T chili powder
1 1/2 tsp black pepper
2 tsp salt
2 cups of water

directions

  1. brown the ground beef in a skillet over medium heat; drain off the fat.
  2. using a fork, crumble the cooked beef into pea-size pieces.
  3. in a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. cook, stirring every 15 minutes, for 2 to 3 hours.

tidbits: for spicier chili, add 1/2 tsp more black pepper. for much spicier chili, add 1/2 tsp black pepper and a tablespoon of cayenne pepper. and for  a real stomach stinger, add 5 or 6 sliced jalapeno peppers to the pot. leftovers can be frozen for several months.

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