Baked Shrimp in Tomato Feta Sauce over Orzo with Basil

I used two recipes that I have made before to make this one recipe

for the Orzo with basil
Here is what you need,

3 tbsp. butter
1 ½ cups Orzo
3 cups chicken (I used water and then added better than bouillon chicken flavor)
1 tbsp dried basil
Salt, to tatse
Freshly ground black pepper, to taste

Melt the butter in a pan over medium heat.
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Add the orzo
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and sauté
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until golden brown. Takes a few minutes

Add the broth and cover. Simmer for 15-20 minutes, until the water is all absorbed into the orzo

Remove from the heat, stir in the basil and salt & pepper to taste.
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and for Baked Shrimp in Tomato Feta Sauce

olive oil
1 onion, chopped
2 cloves garlic, minced
2 14.5-ounce cans of fire roasted tomatoes
1 red bell pepper, chopped
1/4 cup fresh parsley, minced
1 Tbsp minced fresh dill or 1 teaspoon dried dill
1 to 1 1/4 pounds medium sized shrimp, peeled and deveined I left the tails on mine (I used precooked shrimp for my recipe because they were out of raw)
salt, to taste
freshly ground black pepper, to taste
4 ounces feta cheese
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heat your oven to 425°F. Heat oil in a large, oven-proof pan or dutch oven to medium high heat. Add the onions
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and cook until softened, about 5 minutes.

Add the garlic and cook until fragrant, about a minute.

Add the tomatoes
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bring to a simmer, reduce the heat and let simmer for 10 minutes, until the juices thicken a bit.
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Then add in the red bell pepper
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Stir in
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Remove pot from heat and turn burner off. Stir in the herbs,
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shrimp, feta cheese,
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and salt and pepper to taste.
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Place pot in oven and bake, uncovered, 10 minutes until the shrimp are nice and warm
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Serve immediately over Orzo
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I recommend getting shrimps with the tails off because when you eat this dish it was a little bit of pain to have to pull the tail off while eating this. Would have been more enjoyable to just eat the shrimps with no mess

Cauliflower “Mashed Potatoes”

Ever had cauliflower potatoes? Not potatoes….But instead of using potatoes you use cauliflower and it tastes like mashed potatoes, only better for you! Well if you haven’t, you should try it! So here we go, How I made cauliflower wanna be mashed potatoes.

side note – cauliflower is stinky!

So take one head of cauliflower
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and wash it and take the leaves and bottom stem part off and cut it up and add to a pot of water, enough for the cauliflower to swim around in and get soft
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then place the pot of water on a burner and turn the burner to high heat and boil the cauliflower

I boiled mine for about 15-20 minutes. I just kept poking the bigger pieces with a fork until they were nice and tender
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Then drain the cauliflower in a strainer
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then place the cauliflower in a food processor, I did this in two batches
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I added a little butter
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and I added in a little Cajun seasoning (of course) to taste
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and then I purred the cauliflower, I also added a little milk too so that it helped to break up the bigger chucks of cauliflower and loosen everything up.
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then purred it again
until it was nice and smooth
You may need to add more milk, but just keep purring it till its nice and smooth
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I placed both batches in a medium saucepan and added a little bit more butter and turned burner to medium low heat
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Then I added in a little greek yogurt and better than bullion (chicken flavor) for a little more flavoring and saltines
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Then I added in salt and pepper and chives, to taste
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stir all that together and let it warm up and taste it for seasoning and adjust if needed
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Then serve the cauliflower “potatoes” up nice and hot
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I sprinkled a little more chives over my cauliflower

They look just like mashed potatoes don’t they!? I think they taste like them too!

Here is that recipe again for you…

So take one cauliflower head

And wash it and take the leaves and bottom stem part off and cut it up and add to a pot of with water, enough for the cauliflower to swim around in and get soft

Then place the pot of water on a burner and turn the burner to high heat and boil the cauliflower

I boiled mine for about 15-20 minutes. I just kept poking the bigger pieces with a fork until they were nice and tender

Then drain the cauliflower in a strainer

Then place the cauliflower in a food processor, I did this in two batches

I added a little butter

And I added in a little Cajun seasoning (of course) to taste

And then I purred the cauliflower, and I added a little milk too so that it helped to break up the bigger chucks of cauliflower and loosen everything up.

Then purred it again
until it was nice and smooth
you may need to add more milk, but just keep purring it till it’s nice and smooth

I placed both batches in a medium saucepan and added a little bit more butter and turned burner to medium low heat

Then I added in a little Greek yogurt and better than bouillon (chicken flavor) for a little more flavoring and saltines

Then I added in salt and pepper and chives, to taste

Stir all that together and let it warm up and taste it for seasoning and adjust if needed

Then serve the cauliflower “potatoes” up nice and hot

I sprinkled a little more chives over my cauliflower

They look just like mashed potatoes don’t they!? I think they taste like them too!

Cauliflower “Mashed Potatoes”

Ever had cauliflower potatoes? Not potatoes….But instead of using potatoes you use cauliflower and it tastes like mashed potatoes, only better for you! Well if you haven’t, you should try it! So here we go, How I made cauliflower wanna be mashed potatoes.

side note – cauliflower is stinky!

So take one head of cauliflower
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and wash it and take the leaves and bottom stem part off and cut it up and add to a pot of water, enough for the cauliflower to swim around in and get soft
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then place the pot of water on a burner and turn the burner to high heat and boil the cauliflower

I boiled mine for about 15-20 minutes. I just kept poking the bigger pieces with a fork until they were nice and tender
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Then drain the cauliflower in a strainer
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then place the cauliflower in a food processor, I did this in two batches
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I added a little butter
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and I added in a little Cajun seasoning (of course) to taste
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and then I purred the cauliflower, I also added a little milk too so that it helped to break up the bigger chucks of cauliflower and loosen everything up.
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then purred it again
until it was nice and smooth
You may need to add more milk, but just keep purring it till its nice and smooth
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I placed both batches in a medium saucepan and added a little bit more butter and turned burner to medium low heat
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Then I added in a little greek yogurt and better than bullion (chicken flavor) for a little more flavoring and saltines
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Then I added in salt and pepper and chives, to taste
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stir all that together and let it warm up and taste it for seasoning and adjust if needed
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Then serve the cauliflower “potatoes” up nice and hot
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I sprinkled a little more chives over my cauliflower

They look just like mashed potatoes don’t they!? I think they taste like them too!

Here is that recipe again for you…

So take one cauliflower head

And wash it and take the leaves and bottom stem part off and cut it up and add to a pot of with water, enough for the cauliflower to swim around in and get soft

Then place the pot of water on a burner and turn the burner to high heat and boil the cauliflower

I boiled mine for about 15-20 minutes. I just kept poking the bigger pieces with a fork until they were nice and tender

Then drain the cauliflower in a strainer

Then place the cauliflower in a food processor, I did this in two batches

I added a little butter

And I added in a little Cajun seasoning (of course) to taste

And then I purred the cauliflower, and I added a little milk too so that it helped to break up the bigger chucks of cauliflower and loosen everything up.

Then purred it again
until it was nice and smooth
you may need to add more milk, but just keep purring it till it’s nice and smooth

I placed both batches in a medium saucepan and added a little bit more butter and turned burner to medium low heat

Then I added in a little Greek yogurt and better than bouillon (chicken flavor) for a little more flavoring and saltines

Then I added in salt and pepper and chives, to taste

Stir all that together and let it warm up and taste it for seasoning and adjust if needed

Then serve the cauliflower “potatoes” up nice and hot

I sprinkled a little more chives over my cauliflower

They look just like mashed potatoes don’t they!? I think they taste like them too!

Arroz con Pollo (Caribbean Rice with Chicken)

So my hubby Normando or as I call him Normy or Norman, is from Puerto Rico. So the good wifey I am, I wanted to learn how to make the food of his homeland. So I chose Arroz con Pollo (Caribbean Rice with Chicken). Pretty easy dish! So this will be the 2nd time I have made it! I would like to master it and then learn to make more foods from his homeland…

I got the recipe from this book:
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Normy has explained to me when trying to find Puerto Rican recipes that I am to not look online! He told me what I need to know about Puerto Rican food is in this book!

So here we go…

I copied what was in the book…

So I went through the recipe and picked out what I needed so I could do my usual display of ingredients…

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A- 2 1/2 pounds chicken pieces (I used thighs) (Normy says he has had it with drumsticks and thighs, but I did just thighs because that’s what I like, dark meat)

B- 2 peppercorns (whole black pepper) I just used fresh ground black pepper

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2 cloves garlic, peeled, and then I minced them

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1 teaspoon dried oregano,

4 1/2 teaspoons salt,

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2 teaspoons olive oil,

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1 teaspoon vinegar or fresh lime juice. (I used balsamic vinegar)

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(Crush and mix in a mortar) (using a mortar is the best way to do this, but I don’t have one so I just mixed it in a bowl)

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C- 1 tablespoon lard or vegetable oil, 1 ounce salt pork, 2 ounces lean cured ham (for salt pork and ham- washed and diced)

D- 1 onion, peeled, 1 green pepper, seeded, 3 sweet chili peppers, seeded, 1 tomato, 6 cilantro (culantro) leaves (chopped)

E- 1/2 teaspoon salt, 10 olives stuffed with pimento, 1 tablespoon capers, 1/4 cup tomato sauce, 2 tablespoons fat or Achiote Coloring, 3 cups rice

F- 1 can (1 pound 1 ounce) green peas (I did not add)

G- 1 can (4 ounces) pimento (I did not add)

1- Wash chicken and divide each chicken piece in two. Dry and rub with seasoning included in B. Set in refrigerator for several hours or overnight.

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(side note –  I didn’t let it marinate, I just rub it on the chicken and then just started cooking it, I forget this step when I make this dish and I need to plan ahead and let it marinate overnight, so plan ahead and I HIGHLY recommend letting the chicken marinate)

2-In a caldero

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or heavy kettle, heat fat (I used vegetable oil)

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brown rapidly salt pork

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and ham.

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Reduce heat to moderate, add chicken pieces, and cook for 5 minutes.

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3- Reduce heat to low, add ingredients included in D,

onion, green pepper, 3 sweet chili peppers, 1 tomato, 6 cilantro leaves (chopped)

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Normy approves!

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and sauté for 10 minutes, stirring occasionally.

4- Meanwhile, drain liquid from can peas into measuring cup and add enough water to measure 2 1/2 cups, if regular rice is used, or 3 1/2 cups, if long grain rice is used. Reserve peas. Heat liquid and reserve. – For this step I skipped the peas – I just added the water

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5- Add to the kettle ingredients included in E and mix over moderate heat for 2 minutes.

1/2 teaspoon salt,

10 olives stuffed with pimento, (I LOVE green olives so I added more than the recipe called for)

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1 tablespoon capers,

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1/4 cup tomato sauce,

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2 tablespoons fat or Achiote Coloring, (I used two of these packets, you can get them at king soopers, wal mart or spanish/latin grocery store)

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3 cups rice

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6- Add reserved hot liquid to kettle, mix well, and cook, uncovered, over moderate heat, until rice is dry.

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7- With a fork, turn rice from bottom to top.

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8- Cover kettle and cook over low heat for 40 minutes. Halfway during this cooking period, turn Rice over again.

9- Add peas, turn rice once more, cover, and cook for 15 minutes over low heat. (again I skipped this part and did not add the peas)

10- Spoon rice into a serving platter.

11- Heat pimento in their juice, drain, and garnish the rice. Serve at once. (I skipped the pimento part as well, I was going to add them, but there was already pimento in the olives, so I felt that was enough).

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Here is that recipe for you again from the book:
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Vegetable Medley

Sooooo I have had a lot of requests for a printable version of my recipes and I am in the process of trying to figure that out! So I apologize to all of you who have tried to print my recipes and used about 100 sheets of paper….What I do when I find a recipe and it doesn’t have a printable version is I copy and paste the recipe in a word document delete what I don’t need and then print what I do need. If that helps any…again I apologize for not having a printable version of my recipes but I am working on it!! So on that note….a recipe for you….

Had some veggies in my fridge and needed to use them before they went bad and so I made this dish up. I will call it vegetable medley…

You will need:
olive oil
butter
salt & Pepper, to taste
Lemon Pepper seasoning, to taste
Cajun/Creole seasoning, to taste
Mushrooms, I used white, but you could use any kind you like (I think the package I have is about a pound)
Better than bouillon – beef flavor (optional)
2 yellow squash
2 zucchini
garlic
red onion

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I just made this up as I went along so my recipe is all over the place (sorry)

Start by washing your mushrooms. I always use a wet paper towel to wipe the dirt off, and lay them on a dry paper towel until I chop them

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Once all the mushrooms are clean, slice them nice and thin and place them in a bowl and set aside
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Then wash your zucchini and squash and slice them, I did thicker slices
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then cut the slices in half, (like half moons) or leave them whole. Whatever floats your boat.

then cut and peel the onion and cut in half and then cut the onion into thin slices and then cut those in half

Then mince the garlic
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Then grab a Dutch oven, or large pan

and place on a burner and turn to medium heat

and coat the bottom of the pan with olive oil
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and add in a couple of tbsp of butter
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let the butter melt
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then add the mushrooms
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season with salt and pepper to taste
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cook for about 10 minutes stirring occasionally

then I grabbed some better than bouillon – beef flavor because I LOVE this stuff and it adds SO much flavor!
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I added in about a tbsp.
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stir that in and cook for another 2-3 minutes

Then add the onions
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stir the onions in and cook with the mushrooms
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cook the onions with the mushrooms for 5-7 minutes, until the onions are translucent

Then add in the garlic
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stir the garlic in and cook for 2 minutes

then add in the zucchini and squash and sprinkle them with lemon pepper and Cajun seasoning to taste
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and stir in with the mushrooms and onions and cook for about 8-10 minutes
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I can’t stand zucchini and squash soggy so I don’t like to cook it too long

serve it up nice and hot!
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Here is that recipe for you again:

You will need:
olive oil
2 tbsp. butter
salt & Pepper, to taste
Lemon Pepper seasoning, to taste
Cajun/Creole seasoning, to taste
Mushrooms, I used white, but you could use any kind you like (I think the package I used is about a pound)
Better than bouillon – beef flavor (optional)
2 yellow squash, chopped
2 zucchini, chopped
garlic, minced
red onion, sliced

washing your mushrooms, then slice them nice and thin and place them in a bowl and set aside
Then wash your zucchini and squash and slice them thick slices, then cut the slices in half, (like half-moons) or leave them whole.

Cut and peel the onion and cut in half and then cut the onion into thin slices and then cut those in half

Mince the garlic

Heat a Dutch oven, or large pan to medium heat

Coat the bottom of the pan with olive oil

Add in a couple of tbsp. of butter, let the butter melt, add the mushrooms, season with salt and pepper to taste

Cook for about 10 minutes stirring occasionally

Then add better than bouillon – beef flavor, about a tbsp. Stir that in and cook for another 2-3 minutes

Then add the onions, cook the onions with the mushrooms for 5-7 minutes, until the onions are translucent, stir occasionally

Then add in the garlic, stir the garlic in and cook for 2 minutes

Then add in the zucchini and squash and sprinkle them with lemon pepper and Cajun seasoning to taste
and stir in with the mushrooms and onions and cook for about 8-10 minutes

Serve it up nice and hot!

Mahi Mahi with vegetables

got the recipe for this dish from here

 

Preheat your oven to 425 degrees F. Coat a baking dish with cooking spray and set aside.

2 14.5 oz. cans of fire roasted tomatoes
2 tablespoons capers
1/4 cup olive oil
1 yellow onion, sliced
3-4 stalks celery, small dice
4 cloves garlic, minced
1 green bell pepper, chopped
1/2 cup flat-leaf parsley, chopped
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
4 Mahi Mahi fillets, cut into 1-inch pieces.
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slice the onions, chop the celery, and mince the garlic and chop the green bell pepper and chop the parsley and cut up the mahi mahi

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Place the fire roasted tomatoes, capers, onion, celery, garlic, green bell pepper, and flat-leaf parsley in a large bowl
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add salt and pepper
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add the olive oil and then mix it all together.
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Pour half of the veggie mixture into the baking pan
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to the cut up pieces of mahi mahi I added a little Cajun spices and mixed it in
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Top the veggies with 1/2 the Mahi Mahi pieces.
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then add the remaining veggies over the mahi mahi and then top the veggies with the rest of the mahi mahi pieces
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place in the preheated oven for 20 minutes, or until the fish is cooked through.
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Serve over rice
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Enchilada Quesadillas

I got the inspiration for this recipe from here

I also used this recipe to season the chicken breasts with

3 skinless chicken breasts
1 1/2 tsp. cumin
1 1/2 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. black pepper
1/4 tsp. kosher salt
1/4 tsp. oregano
1/4 tsp. smoked paprika
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Start by preheating your oven to 350 degrees

Then place the cumin, chili powder, garlic powder, black pepper, salt, oregano and paprika in a bowl
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and mix it all together
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season both sides of the chicken breasts, very generously with the seasoning and place in a baking pan
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bake in oven for about 35-45 minutes or until the chicken breast reach the internal temp of 165 degrees, then pull the chicken out of the oven and let it rest for about 10 minutes and let it cool a little as well.

after you have let it sit for a few, then chop the chicken up into small pieces, set aside
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for the dang quesa-dilluh! (Like how it’s said in the movie Napoleon Dynamite)

Flour Tortillas
2 tbsp Olive Oil
1 whole Red Onion, Thinly Sliced
¼ teaspoons Salt To Taste
⅛ teaspoons Black Pepper To Taste
1 whole Yellow Bell Pepper, chopped into small chunks
1 whole Red Bell Pepper, chopped into small chunks
1 small can of Enchilada Sauce
(the refried beans were for normy and his quesa-dilluh)
1 avocado, chopped into small pieces
1 tomato, chopped into small pieces
1/2 cup Black Olives, Chopped
1/2 cup Green olives, chopped (I don’t feel these actually went, but adding them here because they are in the pictures)
1 cup Shredded Monterey Jack Cheese
¼ cups Fresh Cilantro, Chopped
jalapenos
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Start by heating the enchilada sauce in a small sauce pan to low heat, and while that warms up cook the onions and peppers. You can do the beans at this point too.

In a cast iron skillet, heat the olive oil over medium heat. Add the sliced onions and season with salt and pepper to taste,
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cook the onions over medium high heat stirring every few minutes until the onions are translucent and browned on the edges a little, 10-12 minutes. When the onions are done cooking pull them out and set aside and use the same pan to cook the diced peppers in. I like my peppers still crunchy so I only cooked them for about 5 minutes. Then I added the onions back to the skillet and turn heat off. (I cooked the onions by themselves because I don’t know why? You can skip that step and just cook the onions 1st, then throw the peppers in).
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At this point, I have a panini press and I plugged it in and got it warmed up while I made my quesadilla

spread 1-2 tablespoons of enchilada sauce over each of the tortillas.
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then add the onions and bell peppers to half of the tortilla
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Then add the chopped chicken
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I didn’t measure, I just added what looked good to me

Then add the cheese
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and then the olives
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Then fold the other part of the tortilla over the part with all the yummies and place on Panini press, or you could bake it, or place it in a skillet and place another pan over it to help hold it together.
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I closed the Panini press and just cooked it till the cheese was melted and there are nice panini press (grill looking) marks on the tortilla. How I could tell the cheese was melted is I heard it melting on the press and heard it sizzling.

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Remove Quesadilla from Panini press and place on a plate and let it cool for a couple of minutes
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Then use a pizza cutter and cut into slices, big or small, whatever your heart desires
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I garnished mine with pickled jalapeno
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I did chop up cilantro, tomatoes and avocado to top mine with as well, I also had a little bowl of the extra enchilada sauce on the side to dip my quesadilla in as well.

You could add salsa and sour cream too. I skipped the sour cream, trying to eat healthy.

Roasted Asparagus and Prosciutto

If you want a yummy breakfast with salty goodness and no carbs and lots of protein, this is for you! Oh man, I made this and it was SO gooooooood! You won’t be disappointed!

Found the recipe here

1 lb asparagus, ends cut off
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4 oz of sliced prosciutto
Olive oil for drizzling
lemon (not in the picture, I decided on this last minute)
salt, to taste
pepper, to taste
2 large eggs
cooking spray
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Preheat oven to 400 degrees and grab a baking sheet and a small baking pan

Place the asparagus in the baking pan,
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I didn’t do a single layer, I just placed mine in the pan and how they went in was how they baked. Drizzle the olive oil over the top of the asparagus, then squeeze the juice of one lemon over the asparagus.
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Then sprinkle with salt and pepper, set aside
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grab the sheet pan and place prosciutto slices on the pan in a single layer
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now place the asparagus and prosciutto in the preheated oven for 10-15 minutes, mine seemed to take longer than 10 minutes.

While they are baking, heat a skillet over medium high heat and spray with cooking oil

When the skillet is nice and hot, add the eggs and sprinkle with salt and pepper
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I cooked mine sunny side up

When the asparagus and prosciutto are cooked pull them out of the oven and get a nice serving plate and place the asparagus on the plate, arranged nicely. Then top with the prosciutto slices, and then top with the eggs.

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and serve

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to me this was SO good! the asparagus had some zing from the lemon juice and was still a little crunchy and then the saltiness from the crunchy prosciutto and then the runny yolk from the eggs just topped it off. This is love to me…

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can you tell I like Pepper? HA! Just a little eh!

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Napa Cabbage Salad with Red Bell Pepper, Cilantro, Peanuts, and Dijon-Ginger Dressing

Addapted the recipe from here

1 smallish head of Napa cabbage, chopped
2 red bell peppers, thinly sliced into long strips
1 bunch chopped green onion
1/2 cup chopped cilantro

For the Dressing:
2 Tbsp rice vinegar
2 tsp. I used the pickled ginger, chopped (like what they use at sushi restaurants)
2 tsp. Dijon mustard
1 tsp. sesame oil
1 Tbsp agave nectar (I ran out, so I used 1 tbsp of agave nectar and 1 tbsp of honey)
salt and fresh-ground black pepper to taste
3 Tbsp vegetable oil
1/3 cup dry-roasted peanuts (I added only to my portion, as the hubby doesn’t like peanuts in his food)
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for the dressing throw everything into a bowl – starting with the rice vinegar,
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pickled ginger
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Dijon mustard,
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sesame oil,
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agave nectar and honey
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salt, and pepper,
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then what I did was grabbed my handy-dandy hand blender and turned it on and then poured the oil in and made sure everything was mixed together really well, made the dressing nice and thick and creamy. Set the dressing aside until ready to use
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Chop Napa cabbage and place into a large bowl.
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Cut red bell pepper, into thin slices, removed seeds and top and slice into long, thin slices (the original recipe called for one bell pepper, but because I LOVE them so much, I used two).
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chopped green onions,
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chopped cilantro,
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Toss together the chopped Napa cabbage, red bell pepper strips, chopped green onions, and chopped cilantro in a large bowl.
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What I did was added the salad to individual bowls and poured the desired amount of dressing over the salad and then added the peanuts.
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I have made this salad before and I poured all the dressing over it and it did not keep well for the next day! So I recommend only adding dressing to what you eat and then if you have leftovers and you want some the next day, store the salad and dressing separate and then just add dressing to salad the next day.

Almost-Famous Cheddar Biscuits

I love these biscuits! I’ve had them at Red Lobster and always loved them. So I found this recipe in Food Network Magazine and I HAD to make them. They turned out just like the ones you get at Red Lobster, So cheesy, buttery, with a hint of garlic! You’ll love them!

recipe

For the biscuits:
Cooking spray
1 3/4 cups all-purpose flour
1 tablespoon plus 2 teaspoons baking powder
2 1/2 teaspoons sugar
1/4 teaspoon salt
3 tablespoons vegetable shortening, at room temperature
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
6 ounces grated yellow cheddar cheese (about 1 1/4 cups)
3/4 cup whole milk

For the garlic butter:
3 tablespoons unsalted butter
1 clove garlic, smashed
1 teaspoon chopped fresh parsley
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Position a rack in the upper third of the oven and preheat to 425 degrees. Lightly mist a large baking sheet with cooking spray.

Make the biscuits: Pulse the flour,
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baking powder, sugar
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and salt in a food processor. Add the shortening
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and pulse until combined. Add the butter;
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pulse 4 or 5 times, or until the butter is in pea-size pieces.
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Add the cheese
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and pulse 2 or 3 times.
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Pour in the milk
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and pulse just until the mixture is moistened
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and forms a shaggy dough. Turn out onto a clean surface and gently knead until the dough comes together. Do not overwork the dough or the biscuits will be tough.

Drop the dough onto the baking sheet in scant 1/4-cup portions, 2 inches apart,
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and bake until golden, 15 to 20 minutes.

Meanwhile, make the garlic butter: Melt the butter with the garlic in a small saucepan over medium heat;
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cook for 1 minute. Remove from the heat and stir in the parsley.
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Brush the biscuits with the garlic butter and serve warm.
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Here is that recipe for you again:
For the biscuits:
Cooking spray
1 3/4 cups all-purpose flour
1 tablespoon plus 2 teaspoons baking powder
2 1/2 teaspoons sugar
1/4 teaspoon salt
3 tablespoons vegetable shortening, at room temperature
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
6 ounces grated yellow cheddar cheese (about 1 1/4 cups)
3/4 cup whole milk

For the garlic butter:
3 tablespoons unsalted butter
1 clove garlic, smashed
1 teaspoon chopped fresh parsley

Position a rack in the upper third of the oven and preheat to 425 degrees. Lightly mist a large baking sheet with cooking spray.

Make the biscuits: Pulse the flour, baking powder, sugar and salt in a food processor. Add the shortening and pulse until combined. Add the butter; pulse 4 or 5 times, or until the butter is in pea-size pieces. Add the cheese and pulse 2 or 3 times. Pour in the milk and pulse just until the mixture is moistened and forms a shaggy dough. Turn out onto a clean surface and gently knead until the dough comes together. Do not overwork the dough or the biscuits will be tough.

Drop the dough onto the baking sheet in scant 1/4-cup portions, 2 inches apart, and bake until golden, 15 to 20 minutes.

Meanwhile, make the garlic butter: Melt the butter with the garlic in a small saucepan over medium heat; cook for 1 minute. Remove from the heat and stir in the parsley. Brush the biscuits with the garlic butter and serve warm.