1 T butter
1 T olive oil
3 cloves garlic pressed
1 pound lg raw shrimp, peeled and deveined
1 tomato diced
1/4 C white wine
juice of 1 lemon
salt & pepper to taste
1/4 C parsley finely chopped
Directions
In skillet heat butter and olive oil together over med-high heat. Add garlic, saute' for 1 minute, then add shrimp and tomato. Saute for 1 minute, add wine, lemon juice and salt & pepperto taste. The sauce will reduce and shrimp will turn pink. It happens very quickly. Do not overcook or shrimp will be rubbery. Sprinkle w/ parsley before serving.
Serve with Angel Hair Pasta.
Sunday, January 30, 2011
Pepper Stuffed Chicken
1 T olive oil
1 onion chopped
2 red bell peppers cut into strips
2 cloves garlic pressed
salt & pepper to taste
1/2 tsp oregano
1/4 cup feta cheese
4 chicken breasts
3/4 C white wine
1 T butter
Directions
Preheat oven 425*
In skillet heat olive oiil and the onion, pepper, garlic, salt & pepper, and herbs and cook until onion is translucent and peppers are soft. Let cool. When cooled add the cheese tossing well to distribute.
In the meantime, prepare chicken. Loosen the skin of chicken and and 1/4 of the mixture between skin and flesh. Sprinkle the tops of the chicken with salt & pepper and place in baking dish.
Roast chicken for 30-40 minutes or until chicken juices run clearwhen peirced with fork. Remove chicken from pan and keep warm.
Heat pan on stove top about medium high heat. Add the white wine and using a wire whisk get all the browned goodies off the bottom of pan. Let the pan juices reduce to about 1/2. Remove from heat and add the butter, whisk well and serve over top of the chicken.
Serve with Braised Kale and baked Hubbard Squash.
1 onion chopped
2 red bell peppers cut into strips
2 cloves garlic pressed
salt & pepper to taste
1/2 tsp oregano
1/4 cup feta cheese
4 chicken breasts
3/4 C white wine
1 T butter
Directions
Preheat oven 425*
In skillet heat olive oiil and the onion, pepper, garlic, salt & pepper, and herbs and cook until onion is translucent and peppers are soft. Let cool. When cooled add the cheese tossing well to distribute.
In the meantime, prepare chicken. Loosen the skin of chicken and and 1/4 of the mixture between skin and flesh. Sprinkle the tops of the chicken with salt & pepper and place in baking dish.
Roast chicken for 30-40 minutes or until chicken juices run clearwhen peirced with fork. Remove chicken from pan and keep warm.
Heat pan on stove top about medium high heat. Add the white wine and using a wire whisk get all the browned goodies off the bottom of pan. Let the pan juices reduce to about 1/2. Remove from heat and add the butter, whisk well and serve over top of the chicken.
Serve with Braised Kale and baked Hubbard Squash.
Low Carb Mexican Casserole
1 pound ground turkey
1 package taco seasoning
1/2 C chopped green onion (divided)
3/4 C salsa
1 C shredded cheddar cheese
1/4 C chopped black olives
4 T sour cream
Directions
In skillet over medium heat, cook turkey. Stir in seasoning mix and remove from heat. Preheat oven to 375*.
Spread cooked turkey mixture in the bottom of an 8x8 pan. Sprinkle 1/2 the green onions over turkey and top with salsa, then sprinkle cheese over top. Bake 10-15 minutes or until cheese is bubbling and hot.
Garnish with the rest of the green onions, olives and a dollop of sour cream.
Serve with taco chips and a big green salad.
1 package taco seasoning
1/2 C chopped green onion (divided)
3/4 C salsa
1 C shredded cheddar cheese
1/4 C chopped black olives
4 T sour cream
Directions
In skillet over medium heat, cook turkey. Stir in seasoning mix and remove from heat. Preheat oven to 375*.
Spread cooked turkey mixture in the bottom of an 8x8 pan. Sprinkle 1/2 the green onions over turkey and top with salsa, then sprinkle cheese over top. Bake 10-15 minutes or until cheese is bubbling and hot.
Garnish with the rest of the green onions, olives and a dollop of sour cream.
Serve with taco chips and a big green salad.
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