Dinner
This was delicious but what recipe from the Pioneer Woman from food network isn’t! Every recipe I have made from her has been so tasty and full of flavor and this recipe is no different! We all really enjoyed this dish, everyone’s plate was clean!!
INGREDIENTS
2 Tablespoons butter
1 1/2 pounds peeled and deveined raw shrimp
1 medium onion, diced
4 cloves of garlic, minced
1 Tablespoon curry powder
1 can 13.5 ounce coconut milk
2 Tablespoons of honey
1/4 teaspoon salt
1 whole lime, juiced
Hot sauce, optional
12 basil leaves, chopped
2 cups Basamati rice cooked according to package directions
DIRECTIONS
Heat the butter in a large skillet (non stick) over medium high heat. Add the shrimp and cook for 2-3 minutes turning them half way through. You will want to fully cook the shrimp. When the shrimp are done put them on a plate and set aside.
Add the onions and garlic to the same skillet, stir and cook for two minutes. Sprinkle the curry powder over the onions and continue cooking and stirring for another couple minutes. Reduce heat to medium low and pour in the coconut milk, stirring to combine. Add honey, salt, lime juice allowing the sauce to heat up until it comes to a gentle bubble. Add shrimp into the sauce tossing to coat and and simmer for 2-3 minutes or until the sauce thickens just slightly. Add the basil and hot sauce if desired. Serve shrimp and sauce over your cooked rice and serve warm.
Enjoy!
I love dinners that come together quickly with little clean up! True paella takes not only a lot of time but typically a lot of ingredients as well. This dish has some of the same components and is much easier to make! This dish will also serve 6 hearty portions!
INGREDIENTS
1 pound of Italian sausage, casing removed
2 Tablespoons olive oil
1 Vidalia onion, chopped
2 cloves of garlic, chopped
1 pinch of saffron threads
1 bay leaf
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
2 cups uncooked short grain white rice
1 quart chicken stock
1 cup or more of frozen peas
DIRECTIONS
Brown sausage in a large skillet over medium high heat breaking the sausage up into bits as it cooks. When cooked through, remove sausage to a plate and set aside. Heat the 2 tablespoons of oil in the same skillet, sauté onion and garlic. Add red pepper flakes and rice. Cook stirring rice until coated with oil, about 2-3 minutes. Stir in saffron, bay leaf, Italian seasoning and chicken stock. Bring to a boil, cover and reduce heat to medium low. Simmer 20 minutes. Add peas and put the sausage back in the pan and heat through.
Serve warm.
Enjoy!
Spring has finally arrived and my grill is in full motion grilling up all of our favorite summer dishes! This recipe is no exception..easy and delicious! Not really sure why this is called Hawaiian chicken, but I found it on Pinterest and we have really enjoyed this dish! One of the best things is you most likely have all of the ingredients in your pantry already. You could easily bake this is well.
INGREDIENTS
1/2 cup packed brown sugar
1/4 cup ketchup
1/4 cup reduced sodium soy sauce
2 Tablespoons chicken broth or cooking sherry
1 teaspoons minced garlic
6 chicken breasts or chicken thighs. These can be bone in, skin on or boneless, skinless. I used boneless skinless breasts.
DIRECTIONS
In a small bowl mix all of the ingredients, except the chicken. Mix well and pour into a resealable bag and add the chicken and refrigerate. I like to do this the night before I am grilling it but you can do it the morning of as well.
Drain the marinade from the chicken. Preheat your grill to medium heat. Grill chicken for 6-8 minutes per side depending on the size of the chicken. When completely cooked through remove from grill and serve warm.
Enjoy!
This was a delicious and healthy dinner! I served this over jasmine rice, but you can serve it over pasta or other rice, or anything that makes you happy! I am ready for some light fresh flavors of Spring and Summer! This was very tasty and we enjoyed it the next day for lunch as well!
INGREDIENTS
3 boneless, skinless chicken breasts
2 Tablespoons olive oil, divided
2 Tablespoons lemon juice
1/4 teaspoon garlic salt
1 teaspoon lemon pepper seasoning
1/4 cup low sodium soy sauce
4 Tablespoons teriyaki marinade sauce
1 bunch of asparagus, trimmed and sliced in one inch pieces
1 teaspoon minced garlic
Salt to taste
Pepper to taste
DIRECTIONS
Start by cutting your chicken into one inch pieces and cook the chicken in a medium size sauce pan with l tablespoon of oil and 2 tablespoons of lemon juice. Add the garlic salt and a little lemon zest if you want. Once cooked, take your chicken out of the pan and set aside. Add the cut up asparagus to the pan adding an additional 1 tablespoon of oil along with the teriyaki sauce and minced garlic. Cook asparagus on medium heat for 6 to 8 minutes. Add chicken back into the pan adding the soy sauce, salt and pepper. Let simmer for a few minutes to warm through and thicken just a bit. Serve warm over rice or pasta.
Enjoy!
I know we all get tired of the same old chicken dishes but I have to say this is one of the simplest chicken dishes I have made. I was not disappointed with the flavor! I really like when everyone takes the first bite and my house is silent. I know it’s good! This is one of those dinners! I served this with rice and a salad, how simple is that?! Did I mention it’s only three ingredients? Yup! I love that too!!
INGREDIENTS
4 boneless, skinless chicken breasts
1/2 cup of packed brown sugar
1 1/2 packets of dry Italian salad dressing mix. I used Good Seasons, 0.07 ounces per pack.
DIRECTIONS
Heat your oven to 350 degrees. Mix the brown sugar and 1 1/2 packages of the dry salad dressing mix and place in a shallow pan. Coat both sides of the chicken in the dry mixture and place in an oven proof dish. When all of the chicken is coated, place in the oven and bake for 30 minutes. After the thirty minutes baste the chicken with the pan juices and bake until chicken is cooked through. My chicken took 40 minutes, but it depends on the size of your chicken pieces. Serve warm.
Enjoy!
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