Shrimp Scampfredo

Shrimp Scampi Alfredo

First, cook your pasta. The rest of this meal takes about 6 minutes to make...EZ baby!

Shrimp:

1 lb. fresh shrimp (all peeled and de-goobered)
1 fresh clove garlic minced
2 Tbs. green onion sliced
2 Tbs. butter or EVOO
1 Tsp. Lemon Juice
sprinkle of Red Pepper (you decide how much, in the South...it's a lot!)

Sautee garlic, red pepper and green onion in Butter or EVOO and lemon juice for 2-3 minutes. Add shrimp and cook for another 3 minutes or until shrimp is pink. (shrimp cook super fast) Remove this from pan to make alfredo sauce.

Alfredo Sauce:

1 1/2 C. Whip Cream (not whipped)
1/2 C. Parm Cheese
1 tsp. regular pepper
2 Tbs. Chicken Broth (optional)

Bring whip cream and broth to a slow boil and then reduce heat. Add cheese. Stir in a little pepper and then pour over your noodles - yum :)

~Jody

Chicken Avacado Pitas

4 whole pita breads (I used whole wheat)

2 tablespoons light olive oil

2 medium ripe avacados peeled and pitted

1 tablespoon lime juice

1/4 teaspoon salt

1/2 teaspoon garlic powder

3 tablespoons finely chopped onion 

2 cups shredded monterrey jack cheese

2 tomatoes chopped / about 2 tablespoons divided

2 - 4 cooked chicken breasts thinly sliced

lightly brush each pita on both sides with olive oil and put in the oven on an ungreased cookie sheet for 5 - 10 minutes at 350 so they are crisp.  Meanwhile, mash avacado with lime juice, salt, garlic powder, and onion and the 2 tablespoons of tomato.  Spread avacado mix on each pita, then layer chicken, cheese and tomatoes on top.  Top with a little extra salt/pepper to taste and bake for 3-5 minutes or until cheese is melted.  

(I make double the amount of Guacamole/Avacado mix and then use our tip we learned in Ensenada to keep the avacado pits in the container you store the Guacamole in so that it doesn't turn brown.  I put half on this dinner and then we have chicken fajitas the next night and use the rest of the Guac then - simple!  Recipe from the Taste of Home magazine but I altered it a bit :)

Jody

Chicken Stir Fry with Ham Fried Rice

This is an old standby but why not put it on here since I cook it about every 10 days :)

STIR FRY:

4 Chicken Breasts (diced)

1 Green Pepper cut in strips

1/2 Onion cut in strips

1/2 tsp Salt

1/2 tsp Pepper

2 TBS Vegetable Oil or Olive Oil

1 TBS Sesame Seeds

1/4 to 1/2 cup of your favorite Oriental Sauce or Glaze (I use Iron Chef Orange Sauce Glaze with Ginger, I don't go cheap on the sauce because I mix it with a little water and make it last about 6 times or more)

Saute onion in oil in a hot skillet, add chicken, salt, and pepper and cook until chicken is no longer pink in center.  Add the sauce or glaze and green pepper strips or sugar snap peas.  Reduce heat and let cook for an additional 2-3 minutes, more if you don't like crunchy peppers or peas.  Sprinkle sesame seeds on top.    

HAM FRIED RICE:

3 Tbs Oil

2 Tbs Soy Sauce

1 Tbs Sugar

1 Cup Diced Ham

3 Tbs Green Onion chopped

2 Eggs, beaten

1/2 Cup Frozen Peas

2 Cups Cooked Rice

Heat oil and saute onion and ham in a hot skillet.  Add rice and peas then soy sauce and sugar.  Once all is cooked through add in the beaten eggs, stir until cooked through.  When I make more I usually just eyeball the recipe and add more of everything to go with more rice...

Jody