Shrimp Scampi

Shrimp scampi must be served right from the stove for the best texture. If it has to sit, the shrimp becomes slightly soggy as it soaks up the sauce.

Difficulty: Easy

Hands-on: 10 minutes

Total: 10 minutes

Serves: 10

Ingredients
1 lb. medium shrimp
2 Tbsp. olive oil
1 tsp. ground black pepper
3 cloves garlic, peeled and minced
3 Tbsp. lemon juice
½ cup dry white wine
½ cup fish stock
¼ cup cold unsalted butter
½ cup chopped parsley

Directions

Step 1. Peel and devein the shrimp (leave the tails intact). Rinse in cold water and pat dry with paper towels.

Step 2. Heat the oil over medium heat in a large sauté pan. Season the shrimp with pepper and add to the hot oil. Sauté for 1 minute, stirring constantly.

Step 3. Add the garlic, then lemon juice and wine, stirring constantly. Sauté for 1 minute, then add the stock. Cook for 3 minutes.

Step 4. Add the cold butter, stir until melted, and remove from heat. Sprinkle with the parsley and serve.

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Slowcooker Pork Posole

Posole is a spicy Mexican stew made from pork and hominy. This version is made in a slow cooker. For a milder version, use plain diced tomatoes instead of tomatoes with green chilies. Try serving it with shredded cheese, diced avocados, sliced black olives, pico de gallo, pickled jalapeños, or sour cream.

Difficulty: Easy

Hands-on: 10 minutes

Total: 8 hours 10 minutes

Serves: 8

Ingredients
2 lbs. lean cubed pork
2 cans (14.5 oz.) white or yellow hominy, drained and rinsed
1 can (10 oz.) cubed potatoes, drained and rinsed
2 cans (15 oz.) diced tomatoes with green chilies, not drained
2 cups warm water
1 cup chopped carrots
4 garlic cloves, minced
1 medium onion, peeled and chopped
2 tsp. ground cumin
2 tsp. chili powder
1 tsp. red pepper flakes
1 tsp. dried oregano

Directions

Add all the ingredients to a greased 4-quart slow cooker. Cook on low for 8 hours.

Ribeye with Exotic Mushrooms

Mushrooms add a lovely depth of flavor to this company-worthy steak.
Difficulty: Easy
Hands-on: 20 minutes

Total: 20 minute
Serves: 2
Ingredients

1½ Tbsp. butter, divided
1½ lbs. ribeye steak
1 tsp. coarse sea salt
1 tsp. cracked black pepper
1 tsp. rubbed sage
6 shiitake mushrooms, trimmed and chopped

Directions

Step 1

Melt 1 tablespoon butter in a cast iron pan or heavy skillet over medium-high heat. Sprinkle the steak with salt, pepper, and sage.
Step 2

Pan-fry the steak to desired doneness, about 4 minutes per side for medium. Remove steak from pan and allow it to rest for 5 minutes.

Step 3

Add remaining butter to the same pan. Sauté mushrooms about 5 minutes until softened.

Step 4

Slice the steak and top with mushrooms.

Cabbage Roll Casserole

All that’s required for prep here is chopping some cabbage, browning some meat, and then mixing it all together before pouring it into a casserole dish. Rice is also included, but this dish doesn’t even require that you cook it first. Cabbage rolls have never been so easy!

Pro tip: Try adding shredded mozzarella cheese on top of the casserole (you can add it at the same time it goes in the oven) for a cheesy twist on this casserole!

servings: 8 
prep time: 15 minutes
cook time: 1 hour, 15 minutes
total time: 1 hour, 30 minutes
 
Ingredients:
• 1 tablespoon olive oil

• 1 onion, chopped

• 3 cloves or 1 tablespoon minced garlic

• 1 tablespoon Italian seasoning

• 2 pounds ground beef

• 1 can (29 ounces) tomato sauce

• 1 head green cabbage, shredded

• 1 cup uncooked rice

• 1 teaspoon salt

• 3 cups beef broth

• 1 teaspoon coarse ground pepper, divided

Directions:
1. Preheat oven to 375 degrees Fahrenheit.

2. Heat olive oil in a large skillet over medium heat. When hot, add onion and saute for about 3 minutes, until soft. Add the garlic, Italian seasoning and beef, breaking up the beef as you do. Fry the beef until it’s brown, about 8 minutes, stirring regularly. Drain if needed.

3. In a large mixing bowl, combine the tomato sauce, rice, salt and half of the coarse ground pepper. Mix well to combine; this is your casserole mixture.

4. In a casserole dish, layer one-third of the cabbage, then one-third of the ground beef, and finally one-third of the casserole mixture. Repeat layers two more times.

5. Pour beef broth over the entire casserole. Cover with aluminum foil.

6. Place the casserole dish in the preheated oven and bake for 1 hour, 15 minutes.

7. After removing from oven, sprinkle entire casserole with remaining 1/2 teaspoon coarse ground pepper

Thai Tuna Pizza

This wholly untraditional pizza subs peanut sauce and soy sauce for tomato sauce but incorporates familiar pizza flavors such as peppers and Romano cheese. Thai peanut sauce can be found in the international foods aisle of your supermarket.

Difficulty: Easy
Hands-on: 15 minutes

Total: 30 minutes
Serves: 6

 

Ingredients
1 Tbsp. olive oil
1 onion, chopped
3 cloves garlic, minced
1 jar (7 oz.) Thai peanut sauce
2 Tbsp. low-sodium soy sauce
¼ cup chopped fresh cilantro
1 prebaked pizza crust (12")
1 can (6 oz.) light tuna, drained
1 cup bean sprouts
1 cup shredded Havarti cheese
¼ cup grated Romano cheese
? cup chopped salted peanuts
¼ cup chopped scallions

Directions

Step 1 Preheat oven to 400°F. In small saucepan, heat olive oil over medium heat. Add onion and garlic; cook and stir for 5 minutes.

Step 2 Add peanut sauce, soy sauce, and cilantro; remove from heat and mix well. Spread over pizza crust.

Step 3 Top with tuna, sprouts, and cheeses. Bake for 10 to 15 minutes until cheese is melted and bubbly. Sprinkle with peanuts and scallions before serving.

Chicken And Dumplings Baked

If You Have A Thing For Chicken And Dumplings, You’re Going To Love This Scrumptious Bake!

Ingredients

1 1/2 cups Swanson chicken stock or broth

1 chicken bouillon cube (use 2 if using unsalted butter AND low-sodium stock/broth)

Non-stick spray

1/4 cup (half of a stick) Land O’ Lakes butter, melted
 
2 – 3 cups of cooked shredded or cubed chicken

2 cups Bisquick

1 1/2 cups McArthur milk

1 can Campbell’s cream of chicken soup

1 1/2 cups frozen mixed vegetables (allow to thaw for 30 minutes before using)

Pepper

Instructions:

Preheat oven to 350 degrees
Warm chicken stock in a small sauce pan and add in the bouillon cube to dissolve. Keep warm until ready to use.

Lightly coat with non-stick spray a 9 x 13 casserole dish or a 12? round casserole dish. Pour in the melted butter.

Layer the shredded chicken on top of the butter. Sprinkle on the vegetables. Set aside.

In a small mixing bowl, combine the Bisquick and milk. (It’s okay if there are a few lumps remaining.)

Pour over the chicken and vegetables. DO NOT MIX! Sprinkle on some black pepper. Set aside.

Combine the cream of chicken soup with the warmed stock.

Once blended, slowly pour over the Bisquick layer. Again, DO NOT MIX!

(It’ll looks like a big, soupy mess. This is normal.)
 
If using a 9 x 13 pan, bake for 40 – 45 minutes or until casserole is set and top is lightly browned. If using a large, round dish, bake for 50 – 55 minutes or until casserole is set and lightly browned.

Remove from oven and allow to rest for 5 minutes. Serve.

Announcement

With my declining health a few things have changed in my kitchen, COPD effects people in many different ways, with me it now bothers me to use the oven and deep frying and before you ask the question my answer is I have no idea why, a fireplace is another thing that will effect my breathing. I recently bought an air fryer and I plan to try recipes in the air fryer, would you like for me to post successful recipes? You must reply in a comment in order for me to take a tally of yes and no