Shrimp Alfredo

When I fix a meal I look for five constant values
1)  It must be quick
2)  It must be easy
3)  It must include items I already have on hand
4)  It should include fresh crops from my garden
5)  Above all it MUST taste good

So here it is.  This one hits all five marks easily.  And when I can add "makes the house smell wonderful" to that list you know it's a winner. The Broccoli and Spinach out of the garden added great color and flavor. Shrimp Alfredo is one that my husband already ask for again.  I think that sums up number 5 on my list.  This is a two person serving. 

1 cup water
1 3oz package of cream cheese (or 1/2 of an 8 oz package will work fine)
1/2 cup Roasted Garlic Dip
1 TBS Tomato Chicken Bullion
2 TSP Onion powder
1 TSP Oregano
Pinch of Salt
1 TSP Pepper
2 cups chopped Broccoli
2 cups baby Spinach leaves

3 cups salad size shrimp
1 6 oz pkg Vermicelli Pasta

In sauce pan heat water until boiling.  Stir in cream cheese, garlic dip, bullion, onion powder, oregano, salt and pepper.  Wisk briskly until cream cheese is completely melted.  Toss in Broccoli and Spinach.  Cover and let simmer for 15 minutes.  Meanwhile, cook package of Vermicelli according to directions (about 10 minutes).  Add shrimp to broccoli and cover pan simmering for 10 minutes.  Remove lid.  Let shrimp set for 10 minutes so it will slightly thicken.  Serve over pasta. 

Sweet Pepper Chicken and Pasta

.Why not make a quick dinner that's hard to forget?  Seriously. 20 minutes and dinner is ready! How about a dish that is so good, it's even  better when it's left over.  The sweetness of the red and orange peppers with the chicken is so good.  Makes a great brown bag lunch that you're co-workers will envy.  Serve this easy dinner with a batch of make ahead Easy Breezy Southern Biscuits.  This recipe will serve four (or two with plenty of leftovers)

1 Tablespoon seasoned Olive Oil (see below)
1 1/2 cups each:
Diced Red Peppers
Diced Green Peppers
Diced Orange Peppers
Diced white onion

3 Cups Chicken Broth
1 Cup Sour Cream
2 TBS Knoors Tomato Chicken Bullion
4 Cups cooked and diced Chicken (I used leftover smoke chicken)
salt & pepper
1 16oz Package vermicelli

Heat olive oil in a large skillet.  Add peppers and onions.  Saute for 5 minutes.  Add add chicken broth to vegetables.  Once the broth begins to bubble and bullion and sour cream.  Add diced chicken, salt and pepper to taste (tip: the bullion is high in salt so you won't need much).  Set temperature to low and cover.  Cook package of vermicelli according to package directions (about 10 minutes).  When done drain but do not rinse the vermicelli.  Add to peppers and chicken stirring well.  Remove skillet from heat and cover. Let stand 10 minutes until nice and thick.


Seasoned Olive Oil

Add 1 tablespoon crushed hot peppers, minced garlic and diced onion to a 17OZ bottle of Virgin Olive Oil.  Set overnight before using.

I put his together and have used it for everything from scrambled eggs to a coating on chicken legs.  I keep it on hand at all times right by the stove.

Tortilla Bowled Southwest Chicken Salad

 

It’s hard to beat a good salad.  Unless, of course you make it in the perfect bowl.  I had always been curious about the “Tortilla Pan Set” advertised but didn’t feel they were worth paying the advertised price.  When I saw them on mark down from $12.99 to $3.69 I had the perfect opportunity to see what these little pans could do.  They were easy to use, and I go toasty tortilla shell bowls to mix my salad in.  So here is my take on a delicius Southwest Chicken Salad. This recipe will make 4 delicious salads.

Place one burrito size flour tortilla shells in each of the four tortilla pans.  You may also try using a small round baking dish, such as Pyrex of corning ware.  Even a small cooking pan without a handle works very well.  Just be sure to coat with plenty of cooking spray.  Cook until shells are golden brown and crisp, about 10 minutes.

3 cups of chopped Southwest Chicken:  I used leftover grilled chicken that had been rubbed with a blend of southwest seasoning.  If you prefer to use canned add chili powder, garlic salt, onion powder, lemon pepper, cilantro and mesquite seasoning mix.  Heat on medium for 10 minutes stirring once.  Set aside and let cool.

4 cups lettuce

1 large tomato diced
2 green onions chopped
2 cups black beans drained and rinsed
2 cups fresh yellow corn

½ TBS Cilantro

Corn Tortilla strips
Roasted Garlic Dressing

In a large bowl toss together chicken and first five ingredients with two spoons mixing thoroughly.  Divide equally among the four tortilla bowls.  Top with a sprinkling of cilantro, corn tortilla strips and dressing

Roasted Garlic Dressing:  Add four minced garlic cloves that have been roasted in a 400 degree oven for 5 minutes to one 16oz container of sour cream. Stir in one tablespoon of garlic powder, one tablespoon onion powder and 1 teaspoon cilantro.  Set in refrigerator for at least one hour before serving

 

Chewy Breakfast Cookies

If you're like me you grab what you can for breakfast as you run out the door on the way to work.  I guess that's why the "quick breakfast" is so popular.  The granola bars, just add hot water oatmeal,etc.  Seems scrambled eggs have been kicked to the weekend.  Because they have become so popular those "power packed" breakfast bars have gotten expensive.  So, I figured I'd give my own a shot and see what I could come up with.  These are so simple I can't wait to make them again.  Makes 8


1 Cup Natural Peanut Butter
1 Cup Honey
1/2  Cup brown Sugar
2 Cups Oatmeal
1/4 Cup Sunflower Seeds
1 Cup Dried Fruit (I used dried cherries, pineapple, and mango) or Raisins

Place Peanut Butter, Honey and brown sugar in a microwave safe bow.  Mix as well as possible.  Place in microwave and heat for thirty seconds.  Remove and sir again.  Return to Microwave for 30 more seconds.  Sir again.  Continue heating and stirring until peanut butter, honey and sugar are blended well.  Sir in Oatmeal.  Add more if mixture is too moist to form a ball when rolled.  Once oatmeal is well mixed stir in sunflower seeds and dried fruit (use any combination that suits your taste).  Coat hands with an olive oil cooking spray and from dough into eight balls.  Pat each ball into a nice round cookie.  Place on a baking sheet coated with cooking oil.  Cook in oven preheated to 350 degree fro five to seven minutes.  Allow to completely cool before removing from pan.

 

FISH AND RICE STEW

Fish is just one of those foods that is so right.  The benefits are so numerous.  It doesn't take a whole lot for me to enjoy the flavor.  I don't like to put any meat in a rut, so I'm always looking to change things up.  When I can create a dish packed full of great things from my harvest and an abundance of healthy benefits I'm reminded why I enjoy my garden so much.  This will serve four, and it pairs very well with these Southern Biscuits for one delicious and simple dinner.


4 cups fat free chicken broth
1 cup each of the following-chopped:
   Broccoli
   Cauliflower
   Carrots
   Red Pepper
   Green Onion
   Cabbage
2 TBS Knox Tomato Chicken Bullion
1 TBS Kosher Salt
1 TBS Fresh Ground Pepper
3 cups chopped cat fish fillets
2 1/2 Cups cooked white rice

In large pan heat chicken broth on medium. Once broth is boiling gently stir in all chopped vegetables, bullion, salt and pepper.  Simmer vegetables for no more than ten minutes so that they are still slightly crisp.  Add fish and cooked rice. Cover and cook on medium low  for another 10 minutes or until fish is flaky and done..  Remove from heat and let set for five minutes before serving.
 

PORKY BEAN DIP

Creating a new dish out of leftovers is one of my favorite things to do.  We had Pork Chalupa's (See: Chalupas de Puerco) for dinner so this was an easy throw together.  I really enjoyed this.  It had a different flavor with the pork blended right in with the beans, peppers, tomatoes and even a leftover avocado.  I topped it off with a little shredded cheese and a sprinkle of cilantro.  Add what makes the dish special to you.  It'll make the dip so much better.

2 1/2 cups refried beans
1 1/2 cups shredded pulled pork
1/2 large avocado
1 small jalapeno chili chopped
2 small romo tomatoes
2 TBS minced garlic
2 TBS minced onion
Kosher salt and fresh ground pepper to taste

1 cup fiesta blend cheese shredded
1 TBS cilantro

Slightly heat the beans and meat in a pan together first so they will blend easier and smoother.  Do not over heat though. Place mixture in a blinder or food processor and mix on high until creamy smooth.  Toss in avocado, chili, tomatoes, garlic and onion.  Sprinkle in a dash of salt and pepper to taste.  Leave on high for several minutes until no lumps are visible.  Place in a microwave safe bowl and top with shredded cheese.  Microwave on high for one minute until melted.  Remove and top with cilantro.  Serve with these Baked Pita Chips

 

EASY BREEZY SOUTHERN BISCUITS

I can't recall ever meeting anyone who didn't enjoy a good biscuit for breakfast.  I have to admit I struggled trying to come up with the most perfect mix of ingredients.  The biscuits either came out too flat, or with no flavor.  So I played with several different combinations until I got just what I was hoping for.  A Biscuit so fluffy no one will believe it didn't come from a can, and so tasty you are sure to want seconds.   These are yummy by themselves, drenched in a good sausage gravy, or make a quick breakfast sandwich.  They even go well with a bowl or warm soup, or hardy dinner like fried chicken.  This recipe will make eight to ten biscuits depending on how big and thick you make them
.

4 Cups White Flour
4 Teaspoons Baking Powder
1/4 Teaspoon Baking Soda
3 Tablespoons Sugar
1 Teaspoon Salt
2 Tablespoons Bacon Grease (chilled)
2 Tablespoons Butter (Chilled)
1 1/2 Cup Butter Milk

1/2 to 3/4 cup flour
1 1/2 cups melted butter

Preheat oven to 400 degrees.  The best secret for a well raised biscuit is to place them in a well heated oven.

Mix all dry ingredients (flour, baking powder, baking soda, sugar and salt) in a large mixing bowl.  Add chilled butter and grease.  With a pastry cutter or fork cut the butter and grease into the dry ingredients until mixture is slightly moist with no visible lumps.  Slowly add butter milk mixing thoroughly until dough forms a ball, but is not too stiff.

Spray a 13" baking pan with cooking oil.  Cover a flat smooth surface with flour.  Place dough on flour and toss another hand full of flour on top.  Fold outside of dough inward, kneading slightly about ten times.  With a rolling pin that has been rubbed with flour flatten dough to approximated 1 1/2 to 2 inches thick.  When I cut the biscuits I like to use the top of a plastic glass that is 4 inches round.  Dip the rim of the glass in flour and cut slice through dough getting as close to the edges as possible.  Gather the remaining dough, gently kneed and roll again cutting additional biscuits.

When all dough is used (there will always be a small portion left) spread melted butter on top of each biscuit and place in oven.  Cook for 12 to 15 minutes, or until biscuits and a golden brown.  Remove from oven and spread remaining butter on top and bottom of each biscuit.