Shrimp Vegetable Skillet

·       Omitted onion powder because I didn’t have any

·       Instead of chicken broth I made a broth from the shrimp shells as I mentioned and used it

·       Instead of asparagus and zucchini I just used broccoli (I didn’t think the zucchini was a good addition – thought it would be too mushy for the dish – and I only had broccoli on hand anyway)

·       Oh, I also added a few fresh mushrooms sliced

Ingredients:

·       ½ teaspoon onion powder

·       ½ teaspoon garlic powder

·       ½ teaspoon smoked paprika

·       Kosher salt and fresh ground black pepper

·       1 lb raw shrimp, peel and deveined, but with tail on.

·       1 tablespoon olive oil + 1 tbsp tablespoon olive oil

·       1 cup red bell pepper, chopped

·       1 cup white onions, chopped

·       ½ cup chicken broth

·       1 cup asparagus (the spears should be cut at a diagonal in 2-3 inch pieces)

·       1 cup zucchini, diced

·       Fresh chopped parsley for garnishing

Directions:

1.        In a small bowl, add all the spices (onion powder, garlic powder, smoked paprika, salt, and black pepper) and mix together to combine.

2.        In a large bowl, add shrimp and the spice mixture. Mix everything well to combine.

3.        In a cast iron skillet, add the extra virgin olive oil over medium heat.

4.        Add shrimp and cook for about 1-2 minutes each side or until they are pink. Set them aside

5.        In the same skillet, add 1-tablespoon olive oil, white onions, and red bell pepper.

6.        Cook for about 4 minutes. Stir occasionally.

7.        Add chicken broth and asparagus (cut into 2-3in diagonal pieces). Put the lid on the skillet and cook for only 2 minutes and stir occasionally.

8.        Add zucchini, put the lid on the skillet and cook for more 3 minutes.

9.        Bring shrimp back to the skillet.

10.     Cook for 30 seconds or 1 minute.

11.     Garnish with parsley and serve over quinoa or rice. I cooked 1 cup of rice.

SHRIMP STOCK RECIPE

Ingredients

·       1 1/2 pounds shrimp SHELLS (NOT TAILS)

·       1 cup coarsely chopped onion

·       1/2 cup chopped carrots

·       1/2 cup chopped celery

·       1 tablespoon coarsely chopped garlic

·       1 bay leaf

·       1/4 teaspoon crushed black peppercorns

·       1 teaspoon salt

·       2 1/2 quarts, plus 1 cup cold water

Directions

Rinse the shrimp shells under cold running water and place them in a stockpot with the shrimp shells, onion, carrots, celery, garlic, bay leaf, peppercorns, salt, and water. Bring the pot to a boil and then lower the temperature to a simmer. Skim the impurities that rise to the surface with a ladle, spoon or a skimmer. Simmer the stock for 45 minutes to 1 hour.

When the stock is completed, strain the stockpot and immediately cool the strained stock using an ice bath of water and ice. Use the amount of stock you need, and refrigerate and/or freeze the remainder.

Instant Pot Pressure Cooker Ramen Soup

Ingredients
1 tablespoon of sesame oil
1 teaspoon of freshly grated ginger
3 cloves of garlic, minced
8 oz fresh mushrooms, sliced
1 whole 3-4 pound chicken, giblets removed and discarded
2 tablespoon of soy sauce
8 cups of water
Kosher salt and freshly ground pepper
8 ounces of dried ramen or udon noodles
1 large carrot, peeled and grated
1 cup of thinly sliced baby spinach
Optional
Soft Boiled Egg
Sesame Seeds for garnish


Instructions

To prepare soft boiled eggs:
Place trivet in Instant Pot and add 1/2 cup of water.
Place four eggs in Instant Pot, locking lid in place and making sure pressure valve is set to sealing,
Using Manual setting, set Instant Pot to High Pressure for 3 minutes.
Once 3 minutes is completed and Instant Pot beeps, Quick Release pressure and remove eggs as soon as the pressure pin drops.
Place eggs in ice water bath until cooled.
To prepare soup:
Set Instant Pot to Saute function on normal heat.
Heat sesame oil, garlic and ginger, 1-2 minutes.
Add sliced mushrooms, followed by water, soy sauce, 2 teaspoon of kosher salt, several turns of freshly ground pepper and chicken to pot.
Turn off Saute function, lock Instant Pot lid in place, make sure pressure valve is set to sealing and set Instant Pot to High Pressure for 20 minutes, via manual mode.
Instant Pot will take 15-20 minutes to come to pressure, then will countdown from 20 minutes.
After 20 minutes at high pressure, Instant Pot will beep and switch to keep warm mode.
Turn pressure release valve to Quick Release pressure.
Carefully open Instant Pot, keeping lid angled away from you to avoid very hot steam.
Remove wole chicken and set aside to shred.
Turn Instant Pot back to Saute function and let chicken broth come to a boil.
Stir in noddles and let cook for about according to package directions.
While noodles are cooking, shred chicken into bite sized pieces discarding bones and skin.
Once noodles are cooked, stir in chicken meat, carrots and spinach.
Adjust salt and pepper to taste.
Garnish with soft boiled egg and a sprinkle of sesame seeds

Honey Mustard Glazed Ribs

Ingredients

Honey-Mustard Glaze:

• 1/2 cup apple cider vinegar
• 2 tablespoons light brown sugar
• 1/3 cup clover honey
• 3 heaping tablespoons Dijon mustard
• Salt and freshly ground black pepper

Ribs:

• 2 racks St. Louis Style/Country Style pork ribs (12 ribs each)
• 4 tablespoons canola oil
• Salt and freshly ground black pepper
• 1 cup soy sauce
• 4 cups water
• 2 to 3-inch piece ginger, skin on and sliced

Directions

Combine the vinegar and brown sugar in a small saucepan over high heat and cook, stirring occasionally, until the sugar is completely dissolved and mixture reduces slightly, about 5 minutes. Remove from the heat and whisk in the honey and mustard and season with salt and pepper, to taste. Let cool to room temperature.

Preheat the oven to 500 degrees F.

Brush the pork racks on both sides with canola oil and season with salt and pepper, to taste.

In a saucepan over medium-high heat, combine the soy sauce, 4 cups of water and the ginger and bring to a boil. Pour the mixture into the bottom of a roasting pan, fitted with a rack, and arrange the ribs on the rack. Wrap the pan with foil and roast until the ribs are tender, about 1 1/2 hours.

Remove the ribs from the oven and transfer to baking sheets lined with foil or parchment paper. Turn on the broiler and let heat for 3 to 5 minutes. Brush the ribs heavily on the top side with some of the glaze, put under the broiler and broil until golden brown and a crust has formed. Remove from the oven to a cutting board and brush with more of the glaze. Let rest 10 minutes before slicing. Arrange the ribs on a serving platter and serve.

Grandma's Mac n Cheese

Sauce

3 tablespoons butter

1 small onion (diced small)

3 tablespoons flour

3 cups of milk (I have used 2 %)

1lb orange American Cheese

1lb Elbow Macaroni

salt & pepper

Topping

2 tablespoons melted butter

1/4 cup breadcrumbs

Mix together

Boil water for the pasta.  Cook pasta for about 12 minutes and drain.  In the meantime melt butter in a medium size pan; add onion and mix around for a bit - add the flour and mix until flour is blended in.   Add the milk and simmer until it just starts getting hot (making sure not to scorch it) - keep on a low heat.  Break up all but 6 slices of the cheese (save 6 slices for top) to the milk mixture - add salt and pepper.   Keep stirring until all the cheese melts 

Pour the pasta in a greased casserole dish (I don't use a deep casserole but one that is shallower and longer).   Once the cheese is all melted pour sauce over pasta.   Top with remaining slices of cheese and sprinkle butter and breadcrumb mixture on top.

Bake at 350 degrees for about 35 minutes.  Let set before serving

Dinner: Stuffed Peppers

Ingredients: 

• 6 bell peppers, tops cut away and seeds removed
• 2 tablespoons seaseme (or, any high-heat) oil
• 1 cup finely chopped yellow onions
• 1/2 cup finely chopped bell peppers
• 1/2 pound ground beef
• 1 tablespoon minced garlic
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cups cooked long or medium-grain white rice
• 8 ounces tomato sauce (or, tomato soup)
• Diced tomatoes or freshly diced tomatoes

Preheat the oven to 350 degrees F.
In a large pot of boiling water, parboil the peppers until just tender, 2 to 3 minutes. Remove with a slotted spoon and dry on paper towels.
In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions and chopped bell peppers and cook, stirring, until soft, about 3 minutes. Add the beef, garlic, salt, black pepper. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6 minutes. Add the rice and tomato sauce/ tomatoes and stir well. Remove from the heat and adjust the seasoning, to taste.
Pour enough water into a baking dish to just cover the bottom, about 1/8-inch deep. Stuff the bell peppers with the rice mixture and place in the baking dish. Bake until the peppers are very tender and the filling is heated through, 25 to 30 minutes.
Remove from the oven and let rest for 10 minutes before serving.

Total Time:
1 hr 7 min
Prep:
12 min
Inactive:
10 min
Cook:
45 min
Yield:6 servings
Level:Intermediate
Ingredients

Adapted from recipe at: http://www.foodnetwork.com/recipes/emeril-lagasse/mr-johns-meat-stuffed-bell-peppers-recipe.print.html#?oc=linkback