I like to eat seafood about once a week and I’m always looking for new recipes. The peaches in this dish provide a sweet contrast to the spicy red pepper flakes. If you’re a sweet and savory person, the kind of person like me who puts pineapple on pizza, you’ll love this recipe!
Ingredients
Vegetable oil
1 lb peeled, deveined large shrimp
Red pepper flakes
Red bell pepper
1 can (15 oz) sliced peaches in heavy syrup (I used lite)
½ cup white rice
1 T grated ginger (I substituted ground ginger)
2 T chopped fresh cilantro
Directions
1. In a medium saucepan, prepare rice.
2. Chop bell peppers, set aside.
3. Heat 1 T oil in a large nonstick skillet over medium-high. Cook shrimp and a pinch of red pepper flakes until shrimp are opaque. Transfer to a plate.
4. Heat 1 t oil and cook the bell pepper for 1 minute. Add the full can of peaches (with syrup). Bring to a boil and cook until thickened.
5. Stir in shrimp and ginger, sprinkle with cilantro.
6. Serve over rice.
From Del Monte
Sweet potatoes have always been the highlight of Thanksgiving dinner for me; I could eat a serving with dinner and with dessert! You can’t go wrong by mixing sweet potatoes with butter and brown sugar. This recipe was a hit with my friends; everyone complimented them and gobbled them up!
Ingredients
4 pounds sweet potatoes, quartered
1 1/4 cups margarine or butter
1 1/4 cups brown sugar
3 cups miniature marshmallows, divided
ground cinnamon to taste
ground nutmeg to taste
Directions
1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
2. Bring a large pot of water to a boil. Add potatoes and boil until slightly underdone, about 15 minutes. Drain, cool and peel.
3. In a large saucepan over medium heat, combine margarine, brown sugar, 2 cups marshmallows, cinnamon and nutmeg. Cook, stirring occasionally, until marshmallows are melted.
4. Stir potatoes into marshmallow sauce. While stirring mash about half of the potatoes, and break the others into bite-sized chunks. Transfer to prepared dish.
5. Bake in preheated oven for 15 minutes. Remove from oven and cover top evenly with remaining marshmallows ( I only used about 1/3 cup). Return to oven and bake until marshmallows are golden brown.
From AllRecipes.com
Stir fry is so simple; many people tell me they don’t need a recipe for it. Just pick out your favorite meats and veggies, sauté them together and voila! I, however, always like to have a plan. This Rachael Ray stir fry recipe stuck out to me because it combines some of my favorite flavors – garlic, ginger and soy sauce. If you’re the type who likes to experiment, feel free to add some of your favorite veggies to the pan (water chestnuts might work well).
Ingredients
1/3 cup Oyster sauce
3 T vegetable oil
12 oz boneless pork chops, thinly sliced
8 oz broccoli florets
8 oz shiitake mushrooms, sliced (I just bought a pack of gourmet mushrooms)
4 cloves garlic, chopped
2 T minced fresh ginger (I substituted 1 T ground ginger)
Directions
1. Chop your broccoli and any other non-meat ingredients you are preparing by hand (ginger, mushrooms). Set aside.
2. Mix the oyster sauce with 1 cup water, set aside.
3. Heat 1 T vegetable oil in a large nonstick skillet on high heat.
4. While the skillet heats, chop the pork into bite-size pieces.
5. Cook the pork in the skillet until the pieces are golden brown, 2-5 minutes.
6. Transfer the pork to a plate.
7. Add 2 T veg. oil to the same skillet and cook broccoli and mushrooms for 2 minutes.
8. Add the garlic, ginger and oyster sauce mixture to the skillet and cook for 3 minutes.
9. Return pork to the skillet and cook for 1-2 minutes. Serve.
From Rachael Ray
A hearty dip that fills people up is always a hit at casual parties. This meaty dip can be made a day in advance, simply refrigerate it and add the cheese before baking. You can serve it topped with sour cream or guacamole but I enjoyed it plain. My friends loved this cheesy, Mexican style dip!
Ingredients
1 T vegetable oil
1 lb ground turkey
½ t salt
2 t chili powder
1 t ground cumin
1 can (15 oz) vegetarian chili with beans
1 can (11 oz) corn kernels, well drained
½ cup thinly sliced scallions
½ cup chunky tomato salsa
1 cup shredded Mexican cheese blend
Directions
1. Preheat the oven to 350 degrees.
2.In a large skillet, heat the oil over medium-high heat. Add the ground turkey and season with the salt. Brown, 5 to 7 minutes.
3. Stir in the chili powder and cumin. Add the chili, corn, scallions and salsa. Cook, stirring occasionally, for 3 minutes. Scrape the mixture into a shallow 1.5 quart baking dish. Sprinkle the cheese evenly on top.
4. Bake for 20 to 25 minutes, until cheese is melted. Serve warm.
From Great Party Dips by Peggy Fallon.
Eating fish at least once a week is a healthy habit. To make it work, I need a variety of recipes to keep fish interesting. I found this recipe in my October issue of Everyday with Rachael Ray. Tilapia is not only very affordable, it is also sustainable. According to the magazine, "it's the world's second most successfully farmed fish." This yummy taco recipe includes an easy pineapple-black bean salsa that was so good, I might even make it just with tortilla chips!
Ingredients
3 pineapple rings
1 lb tilapia fillets
1.5 T olive oil
2 T lime juice
1 can black beans, drained and rinsed
1/2 cup chopped cilantro
1/4 cup chopped red onion (I substituted sweet onion)
2 T finely chopped jalapeno
8 corn tortillas, warmed (note that these are flimsier than flour tortillas)
Salt and Pepper
Directions
1. Preheat the broiler.
2. Line a baking sheet with foil and arrange the pineapple slices on it. Broil 12-15 min until lightly browned.
3. Season the fillets with salt and pepper. Rub with half a tablespoon of olive oil and arrange on a foil-lined baking sheet. Drizzle with 1 teaspoon lime juice.
4. Broil fish until flaky, 8-10 minutes.
5. Chop the onion and cilantro and place in medium mixing bowl. Cut pineapple rings into chunks and add to bowl with black beans, 2 T lime juice, jalapenos and 1 T olive oil.
6. Use a fork to flake the fish and divide among tortillas.
7. Top with the black bean salsa.
Plums are cheap and juicy at the end of summer in Michigan and this easy Rachael Ray recipe is a great way to use them. You can serve it with vanilla ice cream, or use it as a topping for cheesecake as a few of my friends did.
Ingredients
6 plums, sliced
½ cup cherry preserves
5 T chilled, unsalted butter
1 ¼ cups oatmeal cookie mix (you can buy this or just make your own. I made it using the dry ingredients from the oatmeal cookie recipe on the back of a rolled oats container.)
Directions
1. Preheat oven to 400 degrees.
2. Slice plums.
3. Grease a 7 by 11 inch baking dish, toss in plums and preserves.
4. In a bowl, mix oatmeal cookie mix with butter.
5. Scatter the oatmeal mix over the plum-cherry mix, bake for 30 minutes.
I have a weakness for creamy artichoke dip appetizers and was delighted to find an easy recipe for making them at home. This was a hit with my friends, served with tortilla chips. Like many dips, it looks odd but tastes great!
Ingredients
6 oz jar of artichoke hearts, drained and chopped
¼ cup mayo
¼ cup sour cream
1/3 cup freshly grated Parmesan cheese
2 T finely minced red onion (I substituted white)
Directions
1. Preheat the oven to 325 degrees.
2. Slice artichokes and onions, mix in medium-size mixing bowl with all ingredients.
3. Transfer to a small casserole and bake until bubbling hot, about 15 minutes.
4. Serve immediately.
From Party Dips by Sally Sampson.
