A friend of mine stopped by, on her way home, to wait for traffic to die down. Gotta love L.A.! And of course, she was hungry! Luckily I had been to the store and I had a kitchen full of food so it wasn’t hard to come up with something. This dish was rich, savory, a little spicy and just delicious!
Ingredients: 1/2 lb of shrimp (peeled deveined), 3 sausage links (i used spicy), 3-6 garlic cloves, 1 sm red onion, 1/2 box penne pasta, 1 tsp red pepper flakes, salt & cracked pepper, (optional: cherry tomatoes), 1/2 cup cream, 1/4 cup parmigiano reggiano, butter, olive oil.
- boil water for pasta. (i used whole wheat penne) cook until desired tenderness. in the meantime…
- heat large pan over med high heat. slice sausage links in half lengthwise then in half across. drizzle pan with olive oil, add sausage to pan. let sausage start to brown.
- thinly slice red onion, add to pan. thinly slice garlic cloves, add to pan. mix everything together.
- Optional (slice cherry tomatoes in half add to pan)
- add shrimp to pan (do this last because shrimp cooks fast). season with salt, cracked black pepper and red pepper flakes. add a few pats of butter and mix it together.
- For the creamy sauce: lower heat to low, push everything along the sides of pan. in the middle of pan, pour in cream and parmigiano reggiano, season with salt & cracked black pepper. mix sauce together, then incorporate everything in pan together.
- add pasta into pan, mix again. WAhLAh! you’re Done.
Here’s a delicious recipe for a stirfry that’s tangy light and very refreshing to eat! It’s full of protein and natural goodness from the fresh ginger.
- fresh ginger root (i used about 1/8 cup)
- 2 limes (juice & zest)
- 1.5 lb boneless skinless chicken breast
- 1 green bell pepper
- 1 sm white onion
- 2 sm carrots
- 3 eggs
- 1.5 cups jasmine white rice
- 3 cups chicken stock
- fresh mint
- green onion
- soy sauce
Start things off by marinating chicken for 1-5 hours. Cut chicken breasts into cubes, place in resealable bag. Zest lime and add into bag then squeeze juice from lime into bag. (If lime isn’t very juicy use 2 limes.) Season with 1 tsp salt, 1 tsp red pepper flakes & cracked black pepper. Squeeze air out of bag, seal and place in fridge.
- rice: heat pot over med heat. drizzle with oil, add rice. while rice is toasting peel ginger. slice ginger into discs then slice discs into thin pieces, add to rice. mix together and pour in chicken stock. cover with lid once it comes to a boil lower heat to low and cook until rice is tender. about 20 minutes.
- heat large wok or non-stick pan over high heat. drizzle pan with canola oil and add chicken to hot pan.
- while chicken is cooking slice all the veggies into bite size pieces (bell pepper, carrot, onion). add veggies into pan and mix everything together. drizzle with a little soy sauce. lower heat to medium and add ginger.
- push everything around the edges of pan and crack eggs into center. season eggs with salt & pepper. let eggs cook for a minute then mix everything together.
- turn off heat. push everything to the sides of pan again and scoop rice into middle. roughly chop mint and green onion and add into pan. mix it all up again. finish with squeezing a little more lime juice on top.
Serve with some sliced tomato and cucumber on the side.
after a long day of work and then a trip the grocery store to stock up on food for the week, sometimes the last thing i want to do is cook! so, i usually pick up a rotisserie chicken and just eat that with some sliced avocado and queso fresco. nothing fancy, i just throw all that on a plate and call it a meal. if you haven’t had or heard of queso fresco, go get some. it’s delicious. it’s a mexican crumble cheese kinda like feta but with a lighter flavor.
now, i usually never finish a whole chicken. there isn’t enough mouths in my household. but i’ve found so many uses for thing that i get them often. my favorite thing to make is chicken salad. it’s perfect to snack on over the week. i’ve even come up with clever ways to serve it! here’s the recipe for my Rotisserie Chicken Salad.
- about 1 .5 lbs pork tenderloin (2 tenderloin)
- 3 tbs butter (room temperature)
- 2 tbs dried thyme
- 1 tbs garlic powder
- salt & cracked black pepper for seasoning
- canola oil
- about 6 fresh basil leaves
- 6-10 baby yukon gold potatoes
- 2-4 carrots
- 1 red onion
- about 1/2 cup of blue cheese
- heat oven to 375. rub tenderloin with butter all over. then rub thyme, garlic powder, salt & pepper all over tenderloin.
- heat large oven safe pan (big enough to fit 2 tenderloins w/out over crowding) over high heat. drizzle pan with oil, enough to coat the bottom. place tenderloin in Hot pan. Sear each side for 5 min until it’s golden brown. cover and place in oven for about 20 min or until meat thermometer reaches 150.
- in the meantime, chop veggies to add to pan later. cut potatoes in half, peel carrots and slice into big pieces, thinly slice red onion.
- remove tenderloin from pan once it reaches 150. cover with foil and let rest while veggies finish cooking. (i set it on top of the stove so it would stay warm)
- add potatoes, carrots and onion to pan, season with a little salt and pepper, cover and place back in oven. about 15 – 20 min until veggies are tender.
- remove pan from oven again, add blue cheese to pan (there should be plenty of juices and herbs from the tenderloin) and mix everything together until cheese has melted. roughly chop basil and mix into veggies.
Ingredients: 1 green bell pepper, 1 poblano pepper, 1/2 red bell pepper, 1 wht. onion, 1 portobella mushroom. 1 lb of flap steak or flank steak, 3 limes, 2 tbs. smoked paprika, salt & pepper.
Marinade: season steak with salt & pepper and then rub smoked paprika into the steak. place in a ziplock bag and squeeze in juice from limes. place in fridge for 4-8 hours.
- heat grill pan over med. high heat. start chopping veggies into thin strips. remove seeds from peppers. once pan starts to smoke drizzle with a little olive oil and start placing veggies onto grill pan. keep chopping veggies and adding to pan. season with salt & pepper.
- with tongs, turn veggies and let cook for about 10 min. until they’re nice and tender and have started to carmelize. remove to a plate and cover with foil.
- place marinaded flap steak on hot grill. let sear about 3-5 min on ea. side for medium pink center. it’s thin steak so it doesn’t take long to cook. remove from pan and place under foil. do this is 2 batches if you have a small grill pan.
- heat tortillas over gas stove. set aside. place meat on a cutting board and slice into strips against the grain.
Plate it up with just the meat and carmelized veggies. Or serve on the side, grated cheese, sour cream, sliced avocado. Also try my fresh salsa with this!
Trim fat off ribs if they’re pretty fatty. Don’t worry about the bone. The meat will fall off the bone once it’s done.
- season pork ribs w/ salt & pepper, then rub curry powder all over ribs. heat a large pan (pan should have about 4 in sides) over high heat. drizzle pan w/olive oil. once pan is hot, the oil should just start to smoke, place ribs in pan. (carefully!) let sear on ea. side for 5-10 min. first side will take a little longer. set the pan aside to toast the vermicelli and pine nuts in later.
- turn on crock pot to high. place ribs in pot and cover. let it cook for about 4 hours.
- after about 4 hours remove ribs and cut into bite size pieces. (and remove bone) place back in crock pot, cover.
- chop onion and yellow pepper into bite size pieces. add into crockpot. slice jalapenos, add into crock pot, cover.
- heat pan back up over med. high heat and pour in vermicelli and pine nuts. (add a drizzle of olive oil if pan is dry) keep mixing and toast for about 5 min until nuts and vermicelli start to turn brown. turn off heat and pour into crock pot. there should be plenty of liquid in crock pot by now to cook the vermicelli.
- mix everything together in crock pot, cover again, and turn to low. let cook 30-45min more.
I had some leftover Hawiian bread I served this with. It was awesome! Very rich & savory. MMMM
If you want to cook this slower, after searing ribs, place in crock pot and set it on low. Cover and let it simmer for about 8 hours. Then turn it up to high and add veggies and toasted pine nuts & vermicelli. Let it cook for 3o-45 min more.
- 1/2 lb. chicken tenders
- 1/2 lb. shrimp
- 4 cajun sausage links
- 1 1/2 cups rice
- 3 cups chicken stock
- 1 green bell pepper
- 1 yellow onion
- 1 jalapeno
- 2 carrots
- 1 tbs smoked paprika
- 2 tsp garlic powder
- 1 tsp cayenne pepper
- 2 tsp ground coriander
- 1 can fire roasted tomatoes
- salt & pepper
- cut chicken into bite size pieces. heat large pot over med. high heat. drizzle pan with olive oil. place in pan and season with salt & pepper.
- slice sausage into bite size pieces and toss into pan.
- chop onion, bell pepper and carrots into bite size pieces, toss into pan. slice jalapeno and toss into pan and season w/ salt & pepper, mix it up and let cook for about 10 minutes.
- peel and rinse shrimp (if in shell). season w/a little lemon pepper and set aside. pour rice into pot and mix together. add paprika, garlic powder, cayenne pepper and coriander to pot. mix together.
- pour in fire roasted tomatoes and chicken stock. mix again and cover. let jambalaya come to a boil and then turn heat to low. cook for 20 minutes. (do not remove the lid for 20 minutes!)
- add shrimp very last. after 20 minutes place shrimp into pot. stir shrimp into jambalaya and cover again. let cook 5-10 minutes more then turn off heat and let it sit for a few more minutes, covered.
Now eat and enjoy some Jambalaya!
Serves about 4