Saturday, February 16, 2013

Baked Shrimp

Shrimp is so easy and versatile to cook for a weeknight meal.  This dish is no exception.  Serve over rice or orzo with a side of fresh vegetables, and you have a complete meal.  Not exactly the healthiest dish, but sure does taste good.  That's all that counts, right?  I hope you enjoy!
  • 1 to 1 1/2 pounds shrimp, cleaned, peeled and deveined
  • 1/2 cup butter
  • 1 cup fine dry bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 2 to 3 tablespoons lemon juice
  • 2 tablespoons dry sherry

Place shrimp in an even layer in a shallow lightly buttered baking dish. Combine butter, bread crumbs, cheese, salt, lemon juice, and sherry. Sprinkle crumb mixture evenly over shrimps. Bake at 325° for 25 minutes, or until shrimps are cooked. Turn the broiler on for a minute or two, just long enough to brown the topping.

Serves 3 to 4.
Original recipe here.

Asian Chicken Lettuce Wraps

If you've ever been to P.F. Chang's you know about their lettuce wrap appetizer.  It's delicious!  So, I did a simple Google search and found this recipe that mimic's the real thing.  My husband (and model in the picture) really enjoyed these.  It was definitely a refreshingly different weeknight meal then the usual hum-drum chicken.  It could be an appetizer or main dish.  I hope you enjoy!

3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4 -5 leaves iceberg lettuce

Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1 -2 teaspoon garlic and red chile paste
Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar


Make the special sauce by dissolving the sugar in water in a small bowl.
Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
Mix well and refrigerate this sauce until you're ready to serve.
Combine the hot water with the hot mustard and set this aside as well.
Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
Bring oil to high heat in a wok or large frying pan.
Saute chicken breasts for 4 to 5 minutes per side or done.
Remove chicken from the pan and cool.
Keep oil in the pan, keep hot.
10 As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11 Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12 When chicken is cool, mince it as the mushrooms and water chestnuts are.
13 With the pan still on high heat, add another Tbsp of vegetable oil.
14 Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
15 Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
16 Top with"Special Sauce".

Original recipe here.

Friday, February 1, 2013

Ramen Soup with Sausage

I love soups, especially on a cold day.  Here's a cool twist on Ramen noodles that was really fast to make and comforting to eat.  I used to eat Ramen noodles all the time growing up, and I'm glad to find a "grown-up" use for them.  I hope you enjoy!

  • 1 tbsp olive oil
  • 3 cloves garlic, chopped
  • 3 green onions, chopped
  • 1 cup sliced mushrooms
  • 4 cups low-sodium, fat free beef broth
  • 1 cup water
  • 2 tbsp low-sodium soy sauce
  • 2 cups sliced, low-sodium sausage, fully cooked
  • 1 block Ramen noodles
Heat olive oil over medium-high heat.  Add garlic and cook until fragrant, about 3 minutes.  Add green onions, carrot and mushrooms.  Reduce heat to medium.  Cook vegetables until soft, another 4 minutes.  Add soy sauce, broth, and water.
Increase heat to high and bring mixture to a boil.  Reduce heat to low and let simmer 6 minutes.  Add in Ramen noodles and sausage.  Simmer until noodles are soft.  Season with salt and pepper.  Serve immediately.

Calories: 225.5 per 2/3 cup.