Ingredients:
- 2 tablespoons olive oil
- 2 yellow summer squash (or other vegetables-- potatoes and red pepper?)
- 1 small onion, chopped
- 12-16 oz bag of shrimp
- 1 1/2 cups corn
- 1 cup chopped tomatoes
- 4 garlic cloves
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup chopped fresh basil
- hot cooked brown rice
Directions:
In a large skillet, heat the oil over medium-high heat. Add squash (or other vegetables) and onion; stir-fry until the squash is crisp-tender (2-3 minutes).
Add the next 7 ingredients. Stir-fry until shrimp turns pink (if uncooked), 3-4 minutes. Top with basil and serve with rice.
Tuesday, September 27, 2016
Vanilla Ice Cream
Ingredients:
- 2 cups heavy cream
- 3/4 cup sugar
- 2/3 cup half-and-half (if you would like ice cream that lasts better in the freezer but is less creamy, then substitute 2 eggs plus 1 cup of milk)
- 2 teaspoons vanilla extract (or experiment with vanilla beans)
Directions:
Place the heavy cream in a mixing bowl. Whisk in the sugar, a little at a time, then continue whisking until completely blended (about 1 minute longer). Pour in half-and-half and vanilla; whisk to blend.
If using eggs, cook the mixture to 160F, then cool for several hours before adding to the ice cream maker.
Freeze according to your ice cream machine's instructions.
- 2 cups heavy cream
- 3/4 cup sugar
- 2/3 cup half-and-half (if you would like ice cream that lasts better in the freezer but is less creamy, then substitute 2 eggs plus 1 cup of milk)
- 2 teaspoons vanilla extract (or experiment with vanilla beans)
Directions:
Place the heavy cream in a mixing bowl. Whisk in the sugar, a little at a time, then continue whisking until completely blended (about 1 minute longer). Pour in half-and-half and vanilla; whisk to blend.
If using eggs, cook the mixture to 160F, then cool for several hours before adding to the ice cream maker.
Freeze according to your ice cream machine's instructions.
Green Beans Amandine
Ingredients:
- 8 oz green beans
- 2 tablespoons slivered almonds
- 1 tablespoon butter
- 1 teaspoon lemon juice
Directions:
If using fresh green beans, cut into 1" pieces. Cook, covered, in a small amount of boiling salted water for 10-15 minutes or until crisp-tender, then drain. If using frozen green beans, cook according to package.
Melt butter in a small saucepan over medium heat. Stir in almonds and cook until golden. Remove from heat; stir in lemon juice and green beans.
- 8 oz green beans
- 2 tablespoons slivered almonds
- 1 tablespoon butter
- 1 teaspoon lemon juice
Directions:
If using fresh green beans, cut into 1" pieces. Cook, covered, in a small amount of boiling salted water for 10-15 minutes or until crisp-tender, then drain. If using frozen green beans, cook according to package.
Melt butter in a small saucepan over medium heat. Stir in almonds and cook until golden. Remove from heat; stir in lemon juice and green beans.
Chicken Potato Corn Chowder
Highly recommend with Red Lobster Cheddar Biscuits!
Ingredients:
- olive oil
- 2 chicken breasts, cooked and chopped
- 2 tablespoons butter
- 1 small onion, chopped
- 1 pepper (red and/or green), chopped
- 2 tablespoons flour
- 1 tablespoon (smoked?) paprika
- 2 medium potatoes, chopped
- 1 carton (32oz) chicken broth (use less-- 2/3 of it?)
- 3 cups corn
- 1 tablespoon Worcestershire sauce
- 1/2 to 1 teaspoon hot pepper sauce
- 1 teaspoon salt
- 1/2 cup milk (if you use skim milk, substitute some half-and-half or heavy cream for part of the milk)
Directions:
Cook chicken in olive oil. Let rest for 5-10 minutes, then chop.
Heat butter in a skillet. Add onion and chopped pepper. Cook, stirring, until vegetables are crisp-tender (3-4 minutes). Stir in flour and paprika until blended.
Add potatoes and chicken broth to skillet. Bring to a boil; reduce heat and simmer, covered, until tender (10-15 minutes).
Stir in the chicken, corn, Worcestershire sauce, hot pepper sauce, and salt. Bring to a boil. Reduce heat and cook, uncovered, until corn is tender (4-6 minutes) or until heated through if the corn had already been cooked. Add milk; heat through (do not boil).
Ingredients:
- olive oil
- 2 chicken breasts, cooked and chopped
- 2 tablespoons butter
- 1 small onion, chopped
- 1 pepper (red and/or green), chopped
- 2 tablespoons flour
- 1 tablespoon (smoked?) paprika
- 2 medium potatoes, chopped
- 1 carton (32oz) chicken broth (use less-- 2/3 of it?)
- 3 cups corn
- 1 tablespoon Worcestershire sauce
- 1/2 to 1 teaspoon hot pepper sauce
- 1 teaspoon salt
- 1/2 cup milk (if you use skim milk, substitute some half-and-half or heavy cream for part of the milk)
Directions:
Cook chicken in olive oil. Let rest for 5-10 minutes, then chop.
Heat butter in a skillet. Add onion and chopped pepper. Cook, stirring, until vegetables are crisp-tender (3-4 minutes). Stir in flour and paprika until blended.
Add potatoes and chicken broth to skillet. Bring to a boil; reduce heat and simmer, covered, until tender (10-15 minutes).
Stir in the chicken, corn, Worcestershire sauce, hot pepper sauce, and salt. Bring to a boil. Reduce heat and cook, uncovered, until corn is tender (4-6 minutes) or until heated through if the corn had already been cooked. Add milk; heat through (do not boil).
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