Shrimp Fried Rice

SHRIMP FRIED RICE

                   INGREDIENTS

• 12 ounces small raw shrimp, shelled and deveined
• 1/2 teaspoon kosher salt
• freshly ground black pepper
• 1/2 teaspoon almond flour or cornstarch
• 3 tablespoons high smoke point oil such as canola oil or rice bran oil
• 3 eggs, beaten
•  ¼cup of white onions
• 1 ¼cup of long grain white rice, rinsed well (or 4 cups of leftover cooked rice)
• 3/4 cup frozen peas and carrots, defrosted
• 1 tablespoon soy sauce (use gluten-free soy sauce if you are making a gluten-free version), plus more to taste
• 1 teaspoon dark toasted sesame oil

1.    Put 1 ¼ cup of rice and 1 ¼ cup of water in instant pot.  Cook on high for 3 minutes, then allow natural pressure release. After pressure has finished releasing, place in fridge. 

2.    Toss shrimp with salt, pepper, almond flour: In a medium bowl, sprinkle the shrimp with salt, pepper, and cornstarch, and toss to coat. Set aside to sit for ten minutes at room temperature.

3.    Heat pan on high heat: Heat a large sauté pan or wok (a seasoned cast iron pan or hard anodized aluminum works well, they're relatively stick free and can take the heat) on high heat. When the pan is very hot (a drop of water instantly sizzles when it hits the pan), swirl in one tablespoon of the cooking oil to coat the pan.

4.    Sear shrimp on both sides: Add the shrimp to the hot pan, spreading them out quickly in a single layer. Let them fry in the pan without moving them, for 30 seconds. Flip the shrimp over and let them fry on the other side for another 30 seconds or until they are mostly cooked through. (Do not cook them all the way!)Use a slotted spoon to scoop the shrimp out of the pan to a bowl.

5.    Cook beaten eggs until almost done: Return the pan to the burner and lower the heat to medium. Add a little more oil if the pan needs it. Add the beaten eggs and stir them quickly to scramble them while they cook. When the eggs are not quite cooked through, still a bit runny, transfer them from the pan to the bowl with the cooked shrimp.

6.    Sauté onions, add rice: Clean out the pan or wok with paper towels and return it to the burner. Heat the pan on high and when it is hot, swirl in the remaining tablespoon or two of oil. When the oil is shimmering hot (almost smoking), add the onions and sauté for 2-3 minutes. Then add the leftover cooked rice to the pan and stir with the green onions to mix well. Spread the rice onion mixture over the surface of the pan and let it fry, without moving it. You should hear the rice sizzle. Cook for about 1 to 2 minutes. Use a spatula to turn over the rice, and spread it over the pan again. Let cook for a minute longer.

7.    Add soy sauce, carrots, peas, shrimp, eggs, sesame oil: Sprinkle soy sauce on the rice and stir to combine.

8.    Add the carrots, peas, shrimp, eggs, and sesame oil, stirring to combine well.

9.    Heat everything until sizzling hot. Add more soy sauce to taste.

Buffalo Chicken Quesadillas

• ½ Cup Ranch
  
• ½ Cup Frank’s Red Hot Sauce 
•  8 ounce Cream Cheese
• 2 poached chicken breasts (just over 2 cups chopped
•  ½ cup Mexican or cheddar Shredded Cheese
• Shredded cheese for quesadillas
• Flour Tortillas

1. Poach Chicken and chop/shred.
2. Put cream cheese, ranch, and hot sauce into pot, heating until creamy.
3. Add chicken and ½ cup cheese.
4. Butter tortillas and place one on skillet. Add cheese, a layer of chicken mixture, and then more cheese. Place Final quesadilla on top.
5. Cook both sides until golden brown

Cherry Tomato Chicken Saute'

• 1 pound Chicken 
•  1 package cherry tomatoes
• 4 ounces fresh spinach
• ½ onion cut into large pieces
• basil pesto
• 2 tablespoons garlic
•  garlic salt
•  Extra Virgin Olive Oil
•  Salt
• Parmesan Reggiano

Saute chicken in olive oil, adding onion halfway through cooking. Add garlic, halved cherry tomatoes, and pesto.  Add Salt and garlic salt to taste. Add 2/3 of a 6 ounce bag of spinach. Cook until wilted. Add shredded parmesan.  Serve with bowtie pasta cooked in pesto, butter, and garlic salt.

Creamy Italian Pasta in the Crock

Photo by Food Explorer

Ingredients 

• 1 lb chicken breasts tenderloins
• 1 envelope dried Italian salad dressing mix
• 2 ounces water
• 8 ounces cream cheese, softened
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 (4 ounce) can mushrooms drained
• hot cooked rice or pasta

Directions

1. Place the chicken breast halves in the crock pot.
2. Combine the Italian dressing mix and water until smooth; pour over top of chicken.
3. Cover and cook on low for 3 hours.
4. Combine the cream cheese and soup until smooth and blended.
5. Stir in mushroom pieces.
6. Pour soup mixture over chicken.
7. Cook 1 hour more or until chicken is cooked through.
8. Serve over hot cooked rice or pasta.

 

THE BOMB DOT COM!

Lean, Green Casserole

Ingredients 

• 12 ounces frozen artichoke hearts
• 12 ounces frozen broccoli
• 12 ounces frozen chopped spinach
• 1 pound lean ground turkey
• olive oil
• 8 ounces shredded light mozzarella

Directions

1. Sautee veggies in a splash of olive oil while also browing ground turkey in a separate pan, adding various seasonings of your choosing. (Rosemary, basil, garlic and onion powder, greek seasoning, salt pepper, etc.)
2. Mix turkey into veggies once they are soft.
3. Add half the mozzarella cheese.
4. Place in casserole dish, covering with remaining cheese.
5. Bake at 350 until cheese is melted.
6. Serve with a side of brown rice.... DELISH!

Creamy Chicken Noodle Soup

Ingredients 

• 2 chicken breasts
• 8 ounces of Wide Egg Noodles
• 8 cups of water
• 4 tablespoons of chicken broth base
• 1 can of cream of chicken soup
• 1(12 ounce) package of frozen vegetable soup mix 
• 2 tablespoons of flour (mixed into 1/4 cup of cold water)
• salt, pepper, and greek seasoning

Directions

1. Add 8 cups of water to large pot, bringing to a boil.
2. Boil Chicken until done.
3. Remove and shred chicken, setting aside.
4. Add egg noodles to water and cook according to package directions.
5. Add remaining ingredients to pot.
6. Simmer for 30 minutes, or until vegetables are soft.
7. Serve with ritz crackers.
   
   

Marvelous Macaroni and Cheese

Ingredients

• 1 pound elbow macaroni
• 6 tablespoons flour
• 6 tablespoons butter
• 2 cups of skim milk
• 4 ounces of sharp cheddar cheese
• 4 ounces of velveeta shredded cheese
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• shredded mozzarella cheese
• crushed ritz crackers

Directions

1. Preheat oven to 350.
2. Cook macaroni according to package directions. Drain, rinse, and set aside.
   
3. In the same pot, melt the butter.
4. Add flour, salt, and pepper and whisk into melted butter until smooth.
5. Bring to a boil and simmer until thickened. (There is no way to tell you how thick, except to say that it should be thicker than gravy but not as thick as pudding.)
6. Remove pot from heat.
7. Add cheeses and stir until melted.
8. Add macaroni and stir until coated.
9. Pour into a 9 x 13 or 2 quart casserole dish.  
10. Sprinkle mozzarella cheese and crushed ritz crackers.
11. Bake for 20-30 minutes or until bubbly hot!