Sweet and Spicy Peppers with Shrimp over Pasta

Sweet and Spicy Peppers with Shrimp over Pasta
Serves 4

Ingredients:

1. 1 Box of dry pasta (fettucini, penne, whatever you like)

2. 3-4 cloves garlic
3. 2 Red Bell Peppers, julliened

4. ¾ teaspoon cayenne (be very careful not to go over on this!)

5. 1 cup sour cream

6. ¾ cup Chicken Broth

7. 1 cup Parmesan Cheese

Directions:

  1.   Bring large pot of salted water to a boil. Add pasta and cook 8-10 minutes until done al dente.

  2.   Meanwhile, “wet” a 12” skillet with olive oil and sauté the peppers, garlic and cayenne over medium heat for 5-7 minutes, until peppers start to soften.

  3.   Stir in sour cream and broth; Simmer uncovered for 5 minutes.

  4.   Add shrimp and continue on medium heat until they are no longer translucent, about 3-5 minutes.

  5.   Remove from heat and stir in the cheese.

  6.   Serve over the pasta.

Killer Cole Slaw

Cole Slaw

Ingredients:

½  head green cabbage, shredded

½ head red cabbage, shredded
2 carrots, grated
1 red onion, thinly sliced
2 green onions (white and green parts), chopped
1 1/2 cups mayonnaise
1/4 cup Dijon mustard
1 tablespoon cider vinegar
1 lemon, juiced
1 tablespoon sugar
1/2 teaspoon celery seed (optional)
Several dashes hot sauce
Kosher salt and freshly ground black pepper

Directions:

Combine the cabbage, carrots, red onion, and green onions, in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.

Cornbread

Cornbread

Ingredients:

1 cup yellow cornmeal

1 cup white flour
1 teaspoon kosher salt
½ cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 eggs
1 cup creamed corn
2 tablespoons canola oil

Directions:

Preheat oven to 375 degrees.

Place a 10-inch cast iron skillet into the oven.

In a bowl, combine the flour, cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.

In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.

Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 30-35 minutes.

Chicken Francese

Chicken Francese

Ingredients:

1 pound chicken cutlets

 1/2 cup Bisquick Kosher, salt, and freshly ground black pepper

 3 large eggs

 1/4 cup extra virgin olive oil

 1 tablespoon, plus 2 tablespoons butter

 3 tablespoons flour

 1/2 cup dry white wine

 1 cup chicken stock

 Juice of one lemon

 Flat-leaf parsley, chopped

Directions:

    Layer the chicken cutlets on a work surface and place a piece of plastic wrap over them. Pound the chicken cutlets thin, and then cut them into medallion-size pieces. In a shallow dish, whisk the Bisquick, salt and pepper.  

    Beat the eggs in another dish.  Warm the olive oil and one tablespoon of the butter in a sauté pan over medium heat. Dredge the chicken medallions through the Bisquick, and then dip them in the egg, and right into the hot frying pan.

   Fry the chicken medallions in batches, two minutes on each side. They will look light brown, like an omelet. Season the medallions with a light sprinkle of salt when they come out of the pan, and keep warm on a platter under a loose piece of tinfoil.

   Add the two additional tablespoons of butter, and the flour, to the drippings of the sauté pan and mix well for a few moments, to make a roux.

   Add the wine, chicken stock, and lemon juice, and simmer, continuing to whisk. Season with more salt and pepper.

   Return the chicken to the pan and cook in the sauce for two to three minutes. Serve with lemon slices, and garnish with parsley.

BLACK BEAN, CORN, AND TOMATO SALAD

**Warning: This is very addictive! No worries though, it's vegetarian and gluten-free. Eat all you want!!**

Ingredients

Salad:
3 tablespoons olive oil
1 onion, diced
1 tablespoon kosher salt
2 1/2 teaspoons smoked paprika
1/2 teaspoon cayenne pepper, optional
4 ears corn, kernels removed or 2 cups frozen and thawed corn kernels
1 dried bay leaf
3/4 cup chicken broth
2 (15-ounce) cans black beans, rinsed and drained
2 tomatoes, chopped
6 ounces jicama, peeled and diced into 1/4-inch pieces (about 1 cup)
1/4 cup chopped fresh cilantro leaves

Dressing:
2 tablespoons lemon juice
2 tablespoons lime juice
3 tablespoons agave nectar or 2 tablespoons maple syrup
2 tablespoons lemon zest
2 tablespoons lime zest
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Directions

Salad: In a large skillet, heat the oil over medium-high heat. Add the onion, salt, smoked paprika,  and cayenne pepper (be careful not more than 1/2 teaspoon! it will be too hot)
, if using. Cook for 6 to 8 minutes until soft. Add the corn kernels and bay leaf. Cook, stirring constantly, for 2 minutes. Add the jicama, the broth, and black beans. Bring the mixture to a boil, reduce the heat and simmer for 8 minutes. Add the tomatoes and stir until warmed through, about 1 minute. Remove the pan from the heat.

Dressing: In a small bowl, combine the lemon juice, lime juice, agave nectar (or maple syrup, if using), lemon zest, and lime zest. Whisk in the olive oil until the mixture is smooth. Season with salt and pepper, to taste.

Remove the bay leaf and put the salad in a serving bowl. Pour the dressing over the salad and mix well. Season with salt and pepper, to taste. Garnish with chopped cilantro and serve warm or at room temperature.