Mexican Shrimp Ceviche

I know this recipe sounds kind of crazy but it's so good.  My brothers friend went to Mexico on his mission and he taught me know to make this the other day.  If you like the ingredients you will love this recipe.  It's just like pico de gallo but add some shrimp.  This recipe isn't exact you can add more or less of anything.

Ingredients

• 1 pound peeled, cooked and deveined medium shrimp 
• juice from 6-8 limes
• 3-5 tomatoes, diced
• 1 large yellow onion, diced
• 1 jalapeno pepper, seeded and minced, or to taste (optional)
• 2 avocados, diced 
• 1/2 cup (about chopped fresh cilantro to taste
• salt and pepper to taste
• tortilla chips or  tostada shells

Directions

1. Place the  tomatoes, onion and jalapeno and avocados in a large bowl.
2. Dice shrimp and add to the bowl of vegetables. Pour in the lime juice. Add cilantro and salt and pepper to taste. Toss gently to mix.
3. Sever like pico de gallo with tortilla chips or you can break up tostada shells for scooping

Enjoy!

Oatmeal Lover Chocolate Chip Cookies

So I know that these cookies are super fattening but they are my all time favorite cookies.  I love them.  Powderizing the oatmeal makes the texture so much better.  This recipe makes a lot of cookies.  So share them with your neighbors :)

Ingredients-

2 cups butter
2 cups brown sugar
2 cups white sugar
4 eggs
2 tsp. vanilla
4 cups flour
5 cups oatmeal
1 tsp. salt
2 tsp. baking soda
2 tsp. baking powder
24 oz. chocolate chips

Directions-

Powderize oatmeal in food processor.  In a bowl cream butter and sugars.  Add vanilla and egg.  Sift dry ingredients together.  Add dry ingredients to creamed mixture.  Add chocolate chips.

Bake 350 degrees   8-10 minutes.

Enjoy!

BLT Pasta

Ingredients

• EVOO – Extra Virgin Olive Oil, for drizzling, plus 2 tablespoons
• 12 slices good quality smoky bacon, cut into half-inch dice
• 1 1/2 cups panko breadcrumbs
• A handful of flat-leaf parsley, chopped
• A couple of generous handfuls grated Parmigiano-Reggiano cheese
• 1 small red onion, finely chopped
• 4 cloves garlic, chopped or grated
• A pinch crushed red pepper flakes
• 2 pints cherry tomatoes
• Salt and pepper
• 1 pound bowtie pasta
• 4 cups arugula, a couple of bundles, coarsely chopped
• 1 cup basil leaves, about 20 leaves, torn or coarsely chopped
• 
  
• Directions:

Heat a drizzle of EVOO in a skillet over medium to medium-high heat. Add bacon and brown to crisp. Remove to plate to drain. Add Panko crumbs to the pan with the bacon drippings and toast to golden brown. Add parsley and a couple of handfuls of grated cheese. Toss to combine, turn off heat and reserve the crumbs. 

Heat 2 tablespoons EVOO in a large skillet with tight-fitting lid over medium heat. Add onions and garlic, and cook to soften, 3-4 minutes, stirring frequently. Add red pepper and cherry tomatoes. Season with salt and pepper, and cover pan tightly with lid. Cook, shaking occasionally, until tomatoes begin to burst, about 8 minutes. Remove cover and gently mash up the tomatoes a bit with a wooden spoon. 

Meanwhile, bring a pot of water to a boil for pasta. Salt water and cook bowties. Just before draining, add a cup of the starchy liquid to the cherry tomato sauce. Drain pasta. 

Add arugula and basil to the tomato sauce, along with the reserved bacon and drained bowties. Season with black pepper and salt, and toss to combine. Garnish bowls of pasta with the seasoned crumbs and serve.

• 
  

Enjoy!

Beef with Broccoli Stir-fry

Ingredients:

• 3 tablespoons cornstarch, divided
• 1/2 cup water, plus
• 2 tablespoons water, divided
• 1/2 teaspoon garlic powder
• 1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips
• 2 tablespoons vegetable oil, divided
• 4 cups broccoli florets 
• 1 small onion, cut into wedges
• 1/3 cup soy sauce
• 2 tablespoons brown sugar
• 1 teaspoon ground ginger
• hot cooked rice

Directions:

1. In large bowl, combine 2 TBS cornstarch, 2 TBS water and garlic powder until smooth.
2. Add beef and toss.
3. In a large skillet or wok over medium heat, stir-fry beef in 1 TBS oil until beef is cooked; remove and keep warm.
4. Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
5. Return beef to pan.
6. Combine soy sauce, brown sugar, ginger ad remaining cornstarch and water until smooth; add to pan.
7. Cook and stir for 2 minutes.
8. Serve over rice.
1. 
   
   Enjoy!

Chicken Fried Rice

Ingredients:

1 to 2 Chicken breasts or 10 Chicken Tenders (cut into small pieces)
3 Scrambled eggs
2 Carrots (finely grated)
1/2 White onion (finely chopped) 

2-3 Green onions
3/4 cup Frozen peas (optional)
1/2 cup Butter
1 to 2 Garlic cloves (Crushed) or 1 teaspoon of garlic Powder
2 cups White rice (not instant) 

Marinate chicken in soy sauce, if you do not have much time, mix it with chicken before cooking
In a large frying pan Cook chicken in small amount of olive oil, add carrots and onions and sauté until clear
Add frozen peas and cook until soft.
In a separate pan cook rice then add to the mixture
In another pan, scramble three eggs, chop finely and add to mixture
Melt 1/2 cup butter, add crushed garlic cloves to butter, stir and add to mixture
Mix all together well, add soy sauce to taste and Enjoy. 

Enjoy!

Pan Seared Chicken Breast with Herb Jus and Potato-Vegetable Hash

Yesterday it was my brothers night to cook dinner.  I helped him make this.  It's more work than most of our recipes on here but tastes so good.  It's worth the process just to get to eat it. :)

Serves:2    Prep time: 30-45    Cook time: 25

Ingredients

• 2 tablespoons grapeseed oil
• 2 skin-on, bone-in chicken breasts, cut airline-style, tenderloins removed
• Salt and freshly ground black pepper
• 1 cup dry white wine
• 1 clove garlic, minced
• 1 tablespoon minced fresh thyme leaves
• 1 teaspoon chopped fresh rosemary leaves
• 1 teaspoon chopped fresh parsley leaves
• 2 tablespoons butter, unsalted
• 1 tablespoon minced fresh chives
• Potato-Vegetable Hash, recipe follows

Directions

Heat a large saute pan over high heat and add the oil. Season both sides of chicken breast with salt and pepper, to taste. Sear the chicken, skin side down, 4 to 5 minutes. Reduce the heat to medium, flip the chicken, cover the pan and cook on second side for 7 to 8 minutes.

After second side has been cooked, add the wine, garlic, and herbs and continue to cook until the liquid is reduced by half.

Transfer the chicken to a serving platter and allow it to rest.

Remove the pan from the heat and whisk in the butter, scraping up the bits from the bottom of the pan.

Serve the chicken with Potato-Vegetable Hash and the pan sauce. Garnish with chives.

Potato Vegetable Hash:

• 1 Idaho potato
• 1 zucchini
• 1 squash
• 1 small red onion, thinly sliced
• 1 egg, beaten
• 2 tablespoons all-purpose flour
• 1 clove garlic, minced
• 1 teaspoon minced fresh thyme leaves
• 1 teaspoon minced fresh tarragon leaves
• 1 teaspoon Cajun spice
• Grapeseed oil
• Salt

Using a box grater or food processor, shred the potato, zucchini and squash, and add them to a large bowl.

Stir in the onion, egg, flour, garlic, herbs, and Cajun spice. Blend well. Add more flour if mixture is too wet. The mixture should hold its shape when squeezed.

Heat a large saute pan over medium heat. Add 2 tablespoons grapeseed oil. Portion the hash into 2 cakes, then gently put them in the pan. Cook until golden brown, about 2 to 3 minutes, then flip and cook until the other side is browned. Remove them from the pan to a paper towel and season with salt, to taste. Serve warm.

Enjoy!