Creamy Tortellni And Shrimp

2-3 servings

Ingredients

▢8 oz. (250g) store-bought tortellini

▢lemon wedges

▢1 teaspoon parsley leaves, chopped

Sauce:

▢2 tablespoons olive oil

▢2 cloves garlic, minced

▢6 oz. (170g) shrimp, peeled and deveined, seasoned with a pinch of salt and black pepper

▢3 oz. (80g) sun-dried tomatoes in oil, plus 1 tablespoon of sun-dried tomato oil

▢1/3 cup white wine

▢1/2 cup heavy cream

▢1/2 teaspoon salt, or more to taste

Directions

Cook the tortellini according to the package instructions, then drain and set aside.

Heat a skillet over medium heat and add the olive oil. Once hot, add the garlic and sauté for about 10 seconds, then add the shrimp. Cook the shrimp until the surface turns opaque, then add the sun-dried tomatoes with oil, white wine, cooking cream, and salt. Stir well to combine, then add the tortellini.

Add the parsley and stir well to combine. Dish out and serve immediately with lemon wedges. Squeeze lemon juice on top of the tortellini if desired.

Have Leftover Corned Beef?

 

MakeCorned Beef Hash

2 servings

Ingredients

3 tablespoons unsalted butter

½ cup finely chopped onion

1clove garlic, minced

2 cups diced leftover Corned Beef 

2 cups leftover boiled Potatoes

1/2 teaspoon dried thyme

1/4 teaspoon freshly ground black pepper

4 large eggs.

Directions

Directions

Melt the butter in a large, deep skillet with a lid set over medium heat. Add the onion and cook until they begin to brown slightly approximately 5 to 6 minutes. Add the garlic, corned beef, potatoes,  thyme, and black pepper to the skillet and stir to combine. 

Once combined, spread the hash evenly over the pan and firmly press down with a spatula. Place a heavy lid, heatproof plate, or second pan directly atop the hash and allow to cook until browned approximately 10 minutes. 

After 10 minutes stir the mixture, press down again, top with the lid, and allow to cook another 5 to 6 minutes, or until browned. 

With the back of a spoon, make 4 wells evenly spaced apart and crack one egg in each well. Cover the pan and coon on low for 3-4 minutes until done to your liking/

Serve immediately.

AUTHENTIC PHILLY CHEESESTEAK AT HOME

2 servings

INGREDIENTS

1 boneless beef ribeye steak about 1 lb

1 tablespoon vegetable oil

Salt, to taste

Pepper, to taste

2 hoagie rolls, heated

1 small onion, thinly sliced 

2 slices of American Cheese 

2 slices Provolone cheese

1/4 cup Cheese Whiz 

DIRECTIONS

Slice the steak as thin as possible from the short side of the steak. Remove fat.

Season both sides with salt and pepper.

Heat oil in a large skillet over medium-high heat. Add in sliced onion and saute until soft, 5-7 minutes. Remove and set aside. If not using onion, proceed immediately to the next step.

Add slices of steak into the pan in one layer to sear, for 1-2 minutes, then flip and sear the other side.

Add in cooked onions.

Reduce heat to low and top steak slices with cheese. Melt, then transfer to hoagie roll. Serve immediately.

Italian Baked Chocks en Casseerole

 Serves 4

Ingredients 

2 large bone-in chicken breasts, about 12 oz each, cut in thirds

1 lb hot Italian pork sausage links

1 medium sweet onion cut into quarters

2 medium potatoes, cut into quarters

2 bell peppers, seeded and cut into quarters

2 teaspoons dried Italian seasoning

1 teaspoon red chili flakes

3 garlic cloves, minced

¼ cup lemon juice 

4 tablespoons olive oil 

Sea salt &  coarse black pepper 

Serve with lemon wedges

Directions

Preheat oven to 400 degrees F. 

Arrange the chicken pieces and sausage in an oiled oven-proof casserole dish. Sprinkle all the chicken pieces with salt and pepper.

Sprinkle the garlic over all the sausage and chicken. Add the onions and peppers. Sprinkle the Italian seasoning and red pepper over all the vegetables, chicken, and sausage. Drizzle with the olive oil and lemon juice.

Cover the casserole dish with aluminum foil and bake for 30 minutes. Remove the foil and cook for an additional 30 minutes. Remove from the oven and serve with Italian bread.

Orange Chicken With Spanish Rice or Couscous

 

Ingredients

One whole chicken, 3- 4 lbs, cut into 8 pieces

6 oranges, peeled and seeded, coarsely chopped (or 2-3 cups fresh squeezed orange juice)

1 onion, chopped

1/2 of a 7-ounce can of chipotle chili peppers in adobo

3 cloves garlic, chopped

1/3 cup chopped fresh cilantro

1 sprig fresh rosemary (or 1 teaspoon dried)

1 tablespoon fresh thyme leaves (or 1 teaspoon dried oregano

1 teaspoon salt

2 tablespoons olive oil

Chopped fresh parsley and orange slices for garnish

Directions

In a blender or food processor, combine the chopped oranges or juice, onion, chipotle in adobo, garlic, cilantro,  thyme, oregano, and salt. Pulse a few times to make a coarse purée.

Combine the chicken pieces and the orange marinade together either in a bowl or in a ziplock freezer 

bag. Refrigerate overnight.

Preheat the oven to 325 degrees F.

Heat olive oil in a large cast iron pan or deep ovenproof skillet on medium high heat. Remove chicken pieces from the marinade. Working in batches, brown the chicken pieces for 5 minutes on each side 

side.

Return all the chicken to the skillet. Aced remains g seasonings and marinade.

Bake for 46-60 minutes until chicken registers 165 F on a meat thermometer. Garnish with orange wedges and rosemary sprigs.

Serves 6.

Spanish Rice  or Couscous

Ingredients

2 tablespoons olive oil 

1 onion, chopped fine

1 garlic clove, minced

2 cups white rice or couscous 

3 cups chicken stock

1 heaping tablespoon tomato paste 

Pinch of oregano 

1 teaspoon salt

Directions 

In a large skillet, coat the rice or couscous in olive oil, over medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.

Add stock, tomato paste, oregano, and salt. Bring to a simmer. Cover. Lower heat and cook rice 20 minutes..

Turn off heat and let sit for 5 minutes.

Fir couscous

Simmer for 15 minutes and let rest for 5 minutes. Fluff with a fork.

Serves 4 to 6.

Baked Ravioli

 Ingredients

1 jar (25.5 oz pasta sauce (any variety)

1 package (25 to 27 1/2 oz) frozen cheese-filled ravioli

2 cups shredded mozzarella cheese (8 oz)

2 tablespoons grated Parmesan cheese

Directiions

Heat oven to 350°F. Spray bottom and sides of rectangular baking dish, 13x9x2-inches, with cooking spray.

Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in a single layer over the sauce; top with half of the remaining pasta sauce and 1 cup of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.

Cover with foil; bake 40 minutes. Remove foil; bake 15 to 20 minutes or until bubbly and hot in center. Let stand 10 minutes before serving.

Serve with a green salad,

Shrimp For Dinner

Rice Pilaf with Shrimp

4 servings

Ingredients

Ingredients

1-pound shrimp, peeled and deveined

2 tablespoons butter

1 cup Basmati rice

1 small onion, finely chopped

3 garlic cloves, grated

2 tablespoons olive oil

2-4 tablespoons fresh lemon juice

1 teaspoon lemon zest

Salt and freshly ground black pepper, to taste

Garnish:

1 tablespoon freshly chopped parsley 

Instructions

Rinse the rice 4-5 times in cool water until the water runs clear. Soak in the water for 15 minutes.

If using frozen shrimp, drain all of the liquid when they thaw out and pat dry with 

paper towels.

Lightly season the shrimp with salt and pepper.

Melt the butter over medium-high heat and add the shrimp to a pot. Cook until pink. 3-4 minutes. Remove from the pot and set aside in a bowl/plate.

Add the onion to the pot along with 2 tablespoons of olive oil and cook over medium heat until soft and golden. 6-8 minutes.

Add the grated garlic and warm through for 30 seconds.

Drain the water from the rice and add to the pot along with the lemon zest, juice, 1 teaspoon of salt, black pepper, and a cup of water. Mix and bring to a boil. Reduce the heat to low, cover the pot with the lid and simmer for 12 minutes.

Add the shrimp back to the pot and gently fold it into the rice or layer on top. Simmer 5 minutes.

Garnish with parsley,

Oven Roasted Asparagus

Serves 4

Ingredients

2 tablespoons olive oil

1 bunch asparagus

1 teaspoon lemon zest

½ teaspoon salt

¼ teaspoon black pepper

¼ cup Panko breadcrumbs

Directions

Preheat oven to 425 degrees F.

Break off the woody bottoms of the asparagus and wash in cold water.

Arrange trimmed asparagus in a 13 X 9 inch dish and drizzle with the oil. Sprinkle with salt, pepper and lemon zest.

Top with breadcrumbs and bake for 20 minutes.