Roasted Garlic Shrimp

Roasted Garlic Shrimp

Ingredients:

1/3 cup olive oil

3 tbsp lemon juice

1 tbsp thyme (or rosemary)

dash or two of salt

2 tablespoons butter

1 pound fresh shrimp, no shells or tails

5 cloves garlic, minced

Preheat oven to 375 degrees. In a baking pan combine olive oil, lemon juice and thyme (or rosemary).This mixture should cover the bottom of the pan. If it doesn't add more. Bake in oven for 10 minutes, checking every few minutes, if it looks like it is getting too brown pull it out early.

Remove pan from oven, add butter and move it around a little to melt, add shrimp and garlic. At this point I added a little more lemon juice. Toss the shrimp around to coat on all sides. Bake for 6-8 minutes a side or until shrimp turn pink and just start to curl, check often.

I serve this with rice, but angel hair pasta would also be good.

Curried Basmati Rice

In large saucepan over medium heat, saute 1/2 cup onion, finely chopped and 2 minced cloves of garlic in 2 tablespoons for 5 minutes.  Add 1 and 1/2 cup  uncooked basmati rice and 1 teaspoon curry powder, cooking for one minute, stirring constantly. Add 1/2 teaspoon salt, 2 10 ounce cans of chicken broth and 1/2 cup of water. Bring to a boil, then cover and reduce heat. Simmer for
 minutes or until liquid is absorbed. Remove from heat and add 1/c sup fresh parsley, 1/4 tsp lemon zest and 1 tablespoon lemon juice. Let stand for 10 minutes. Fluff with a fork and serve. 6 servings.

Meatballs with Confetti Rice

Meatballs with Gravy:
n a large skillet, combine 1 cup Creamy Sauce mix and 2 cups cold water. stir in 1/4 cup of Ketchup, a teaspoon of dried minced Onion, and a teaspoon Worcestershire sauce.  Then add 4 ounces of shredded American cheese. Cook and Stir until thickened. Add a batch of freezer meatballs, or 24 1 inch meatballs of your own recipe. Heat through.

Add the meatballs to the center of the Confetti Rice ring. Pour some gravy over the platter and serve the rest  separately.

Confetti Rice:
Make about 2 and 1/2 cups of rice.  I'd start by bringing 2 and 1/2 cups of water to boiling.  Add a cup and a 1/4 rice to it. Once it comes back to a boil, turn it down to a simmer and cook until the water has been absorbed. Cook a bag of mixed veggies ( beans, carrots, peas or what have you) and when the rice is done, mix with the cooked veggies.  Make a ring of rice on a platter. This can be done with a ring shaped mold or large scoops (use a ice cream scoop) of the rice mixture laid out in a ring.

Makes 6 servings.

Honey Ribs

Honey Ribs in your crock pot:

Take 2 pounds of baby back ribs. Broil for 10 - 15 minutes to cook off some of the fat. drain. Cut ribs into single serving sections. Put in Crock Pot the following:

10 oz beef consomme
1/2 cup water
2 tablespoons maple syrup
2 tablespoons honey
3 tablespoons soy sauce
2 tablespoons barbecue sauce
1/2 teaspoon dry mustard

Stir to mix ingredients. Add ribs.
Cook on low for 8 to 10 hours, or on high for 4 to 5 hours.

Excellent with rice.

Chops and Gravy

Ingredients for 4 servings:

4 Pork chops
3 whole scaillions chopped
2/3 cup of rice
1 can of condensed mushroom soup
5 tablespoons milk

Start the rice. Usually I do this by bringing water to a boil (the water should be twice the amount of the rice) once the water boils, add the rice.  when that starts to boil, drop the heat so the rice is barely simmering. Then cook the whole thing without stirring and keeping it below a boil for 20 minutes or so.

Fry the chops over low heat for about 20 minutes, browning both sides. Add the scallions.  Thin the soup with the  milk, pour it over the chops on onions and let it simmer a few minutes.  Serve the chops and gravy over the rice, and you have a quick supper.

Sauerbraten Style Meatballs

Ingredients
A package of Freezer meatballs, or 24 1 inch meatballs of your own recipe
2 cups water
1 cup unsweetened pineapple juice
2 cubes of beef bouillion
8 ginger snaps
1/3 cup packed brown sugar
1/4 cup raisins
2 tablespoons lemon juice
Hot cooked rice or noodles

In a medium saucepan bring water, pineapple juice, bouillon to boiling. coarsely crush gingersnaps, then add those along with brown sugar, raisins and lemon juice to the pot. Stir, cooking until gingersnap crumbs are dissolved. Add meatballs and simmer about 20 minutes or until meatballs are cooked through, stirring occasionally. Serve over hot cooked rice or noodles.

Turkey Kebobs - Hawaiian Style

For that leftover Turkey

1 lb Cooked turkey, 1" cubes

8 oz Can pineapple chunks
1 md Onion, cut into quarters
1 Sweet green pepper in chunks
10 Cherry tomatoes
1 tb Soy sauce
1/2 ts Curry powder
1/4 ts Ground ginger

Begin each skewer with a cube of turkey. Add pineapple. Separate the onion into pieces and add one piece. Add the green pepper and tomato. Repeat. Put the skewers in a baking pan. Combine the soy sauce, pineapple juice, curry powder and ginger. Pour over the kebobs. Bake in 400 F oven for 15 min, turning frequently to coat with sauce. Serve on rice, if desired.

Lemon Thyme Cornmeal Crusted Chicken

If you use fresh herbs, the presentation here is elegant enough for company. I usually serve this with basmati rice and hollandaise sauce.

Ingredients

1/2 cup milk

1 tablespoon lemon juice

1 pound thinly sliced chicken breast cutlets

1/4 cup cornmeal

1/4 cup flour

1 tablespoon chopped fresh thyme or 1 teaspoon dried

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1/4 cup olive oil

Lemon wedges and fresh thyme sprigs, for garnish

Instructions
In a shallow dish, combine milk and lemon juice. Add chicken, turning to coat completely. In another shallow dish, combine cornmeal, flour, thyme, salt, and pepper. (for more citrus flavor add a little orange peel)

Dredge chicken in cornmeal, patting coating onto chicken with your hands until fully coated..

In a large frying pan/heat 2 tablespoons of olive oil over medium heat. Add half of chicken and cook, turning once, until golden brown and cooked through, about 6 minutes. Remove chicken from pan and repeat with remaining oil and chicken.

Serve chicken garnished with lemon wedges and thyme sprigs. For a vegetable, try steamed broccoli or aspargus, both which are lovely with hollandaise sauce.