Monthly Archives: March 2018

Spicy Shrimp Stir Fry

I love shrimp! I love to create a meal around shrimp because it’s a protein that cooks extremely fast. Great for any real quick meal. Making stir fry is really simple and a great way to get in a lot of vegetables into your dish.

I made this recipe for my brother who loves shrimp and loves spicy food. You can omit the spice if you’d like and it will come out just as good. Check out this easy stir fry recipe.

Feel free to mix up the proteins too, you can use chicken or beef or anything really. Just adjust the cooking times accordingly.

Spicy Shrimp Stir Fry

Servings:2

1-1 1/2 lb large shrimp, raw, cleaned & deveined
2 cups broccoli florets, par cooked (Partially steam or blanch fresh broccoli first)
3 cups bell peppers, cut in strips (any color)
2 garlic cloves, minced
1 large onion, thinly sliced
2 jalapeños, diced
1-2 T Sriracha (or any hot sauce)
2 t low sodium soy sauce
1 T olive oil
1 t chili powder
1 t onion powder
1 t garlic powder
Sprinkle salt & pepper
2 cups prepared rice

Directions: In a small bowl add sriracha, soy sauce and seasoning and mix well. Set aside. In a medium sauté pan on medium high heat add 1 T of olive oil. Add in garlic and onion and cook 2 minutes. Add in peppers and sauté 7-9 minutes mixing often. Cook to desired tenderness. Add in shrimp and cook until pink. Add in broccoli and mix well. Add in soy sauce liquid and stir. Cover and cook 3 minutes. Mix well and serve over rice.

Notes: To make this not spicy, remove the sriracha or hot sauce and the jalapeños. It’s just as good without the kick!

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Chicken, Potato and Asparagus Bake

This recipe is my new favorite chicken recipe.  It’s so simple and yet is a well rounded dinner.  It’s has a protein, a starch and a veggie.  I’m always looking for that go to, easy week night meal.  Well here it is.

I made this recipe and I immediately knew it would be something I’d make again and again.  This recipe can be made with both chicken breasts or chicken thighs.  I choice a boneless and skinless chicken thigh because it’s much juicer and it was something I had on hand.  Chicken breasts can also be used, you just need to adjust the cooking times.

I added asparagus and mini potatoes but feel free to adjust to whatever vegetable you have in your pantry.  Check it out!

Chicken, Potato and Asparagus Bake

Ingredients:
8 chicken thighs, boneless and skinless
1 bunch asparagus, chopped in 1 inch pieces
15-20 mini potatoes, sliced in half or whole
2-3 T Olive oil
1 t garlic powder
1 t onion powder
1 t paprika
1 t chili powder
salt, to taste
pepper, to taste

Directions: Preheat oven 375.  Heat a medium cast iron skillet or regular skillet on medium high heat.  Season chicken thighs on both sides with garlic and onion powder, paprika, chili powder and salt and pepper.

Add 1/2 T of olive oil to the pan and let heat 1 minute.  Brown chicken on both sides.  Brown all chicken and set aside.

In a medium bowl add the asparagus and potatoes and coat with remaining olive oil and sprinkle with salt and pepper and garlic and onion powder.

Add the chicken to the bottom of a large baking pan.  Add the chopped asparagus and potatoes on top of the chicken.

Bake in the oven for 35-40 minutes until vegetables are fork tender and chicken is cooked through. Remove from oven, season potatoes and asparagus with salt and pepper and serve.

Notes:  The chicken cook times may vary.  Adjust accordingly.  Cut the potatoes in half to cook them quicker.  If you use larger potatoes they may need to be quartered.  Chicken breasts will take a bit longer to cook especially depending on the size of the breast.  Browning chicken first isn’t a mandatory step but it’s definitely one that will enhance the flavors.

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