Lemon Pepper Shrimp Linguine


Ingredients

  • 1 (8 ounce) package linguine pasta
  • 1 tablespoon olive oil
  • 6 cloves garlic, minced
  • ½ cup chicken broth
  • ¼ cup white wine
  • 1 lemon, juiced
  • ½ teaspoon lemon zest
  • salt to taste
  • 2 teaspoons freshly ground black pepper
  • 1 pound fresh shrimp, peeled and deveined
  • ¼ cup butter
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh basil

Directions

Instructions Checklist

  • Step 1 – Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain.
  • Step 2 – Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about 1/2.
  • Step 3 – Mix shrimp, butter, parsley, and basil into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated.

Instant Pot Mongolian Beef


INGREDIENTS

  • 2 lb flank steak cut into thin strips
  • 1/2 cup cornstarch
  • 2 tbsp rice vinegar
  • 1 cup soy sauce low sodium
  • 2/3 cup water
  • 4 cloves garlic minced
  • 1 tsp ginger minced
  • 1 cup brown sugarpacked
  • 1/2 tsp red pepper flakes
  • 3 tbsp sesame oil
  • 2 green onions chopped
  • 2 tbsp sesame seeds

US CUSTOMARY – METRIC

INSTRUCTIONS

  1. Prepare the beef: In a large bowl toss the flank steak strips with the cornstarch together and let them sit for 5 minutes. This will ensure the cornstarch penetrates the beef.
  2. Make the sauce: In a medium size bowl add the rice vinegar, soy sauce, water, garlic, ginger, brown sugar, red pepper flakes and whisk well. Set aside.
  3. Turn your Instant Pot to the saute setting. (See your manufacturer’s guide for detailed instructions on how to use your instant pot.)
  4. Sear the beef:Add half of the sesame oil to the pot. When the oil is hot add half of the flank steak and cook 2 to 3 minutes until it starts to brown. Remove from the pot and repeat with remaining sesame oil and beef. Return all the beef to the pot and press the cancel button on your Instant Pot.
  5. Pour the sauce over the beef and stir well.
  6. Cook:Close the lid (follow the manufacturer’s guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Manual (high pressure) setting and set the timer to 10 minutes.
  7. When cooking is complete, use a quick release to depressurize.
  8. Stir in the green onions and garnish with sesame seeds. Serve over rice.

Courtesty of: https://www.jocooks.com/recipes/instant-pot-mongolian-beef/

 

Garlic Parmesan Baked Green Beans


INGREDIENTS

  • 1 pound (500 g) green beans, washed and pat dry
  • 2 tablespoons olive oil or canola oil
  • 1 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 tablespoon finely chopped garlic (6 cloves garlic)
  • 2 tablespoons fresh chopped parsley
  • 1/4 cup parmesan cheese

INSTRUCTIONS

  • Preheat the oven to 220°C (425°F). Lightly spray a baking sheet or tray with cooking oil spray.
  • Arrange the green beans in one layer on baking sheet. Drizzle with oil and season with salt, pepper, garlic and parmesan. Toss beans to evenly coat.
  • Roast in the oven for 20-25 minutes, tossing halfway through cooking time, until fork tender. 
  • Remove from oven, season with extra salt and pepper to taste. Sprinkle over with parsley and serve.

Alfredo Sauce


Ingredients

Thank you recipecritic.com for this one

  • ½ cup butter
  • 1 pint heavy whipping cream 2 cups
  • 4 ounces cream cheese
  • ½ teaspoon minced garlic
  • 1 teaspoon garlic powder
  • 1 teaspoon italian seasoning
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup grated parmesan cheese

Instructions

  1. In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted.  

  2. Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese.

  3. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Toss it with your pasta or zoodles

Baked Sesame Chicken


Ingredients

  • 3-4 chicken breasts, cut into bite size pieces
  • 1 cup corn starch

Sauce

  • 6 tablespoons honey
  • 4 tablespoons ketchup
  • 3 tablespoons sugar
  • 1 tablespoon brown sugar
  • 2 tablespoons white vinegar
  • 3 tablespoons soy sauce
  • 1/2 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 tablespoon cold water
  • 2 tablespoons corn starch
  • sesame seeds, for topping

  1. Preheat oven to 375 and spray a 9×13 inch baking dish with cooking spray.

  2. In a bowl, whisk together all sauce ingredients, set aside.

  3. Add chicken and 1 cup corn starch to a large ziplock bag. Seal and shake to coat chicken. Transfer chicken to a large pan or skillet drizzled with oil. Saute chicken over medium high heat until browned (2-4 minutes).

  4. Toss chicken in the prepared sauce. Transfer to baking dish. Bake for 20-25 minutes until chicken is cooked through. Serve with sesame seeds and green onions for garnish if desired. Enjoy!

     

    Courtesy of Creme de la Crumb https://www.lecremedelacrumb.com

Vietnamese Lemongrass Chicken


  • 1 lb boneless skinless chicken thigh
  •  1 lemongrass stalk shredded
  •  1 piece (1 inch/25 cm) fresh ginger peeled and sliced
  •  2 green onions thickly sliced
  •  2 cloves garlic
  •  1 tablespoon liquid honey
  •  1 tablespoon lime juice
  •  2 teaspoons fish sauce
  •  2 teaspoons sodium-reduced soy sauce
  •  2 teaspoons vegetable oil
  •  1/4 teaspoon pepper

In food processor or using immersion blender, purée lemongrass, ginger, green onions, garlic, honey, lime juice, fish sauce, soy sauce, oil, pepper and 3 tbsp water. In bowl, pour lemongrass mixture over chicken; toss to coat. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Chunky Mashed Potatoes with Buttermilk and Chives


Ingredients

  • 680 grams uncooked Yukon gold potato(es), cut into 2.5-cm (1-inch) chunks

  • 3⁄4 cup(s) low-fat buttermilk, warmed

  • 2 Tbsp unsalted butter

  • 1tsp kosher salt, or to taste

  • 1⁄2 tsp black pepper, or to taste

  • 1⁄4 cup(s)chives, fresh, chopped

Instructions

  • Place potatoes in a large saucepan and fill with enough water to cover them; bring to a boil over high heat. Reduce heat to medium-low and simmer until tender, about 15 minutes; drain.

  • Return potatoes to same saucepan; add buttermilk and butter. Coarsely mash potatoes and sprinkle with salt and pepper; fold in chives. Yields about 125 ml (1/2 cup) per serving.

Spicy Chicken Lettuce Wraps


ABOUT:

This is a great spicy recipe.  You will need to adjust the curry to your liking.  Original recipe was 2 tablespoons and it was found to be exceedingly spicy hot.  Courtesy of https://www.averiecooks.com 

It makes between 6-8 servings at
6 weight watchers points per serving (206 calories per serving)

INGREDIENTS:

  • 1 tablespoon olive oil
  • 1 tablespoon sesame oil
  • 1 pound ground chicken (I’ve also used ground turkey with good results)
  • 1 medium/large sweet Vidalia or yellow onion, diced small
  • 1/3 cup hoisin sauce
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon Asian chili garlic sauce, or to taste (sriracha may be substituted)
  • 3 cloves garlic, finely minced or pressed
  • 1 teaspoon ground ginger or 2 teaspoons freshly grated ginger, or to taste
  • one 8-ounce can water chestnut, drained and diced small
  • 2 to 3 green onions, sliced into thin rounds
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • butter lettuce leaves, for serving

DIRECTIONS:

  1. To a large skillet, add the oils, chicken, and cook over medium-high heat until chicken is cooked through; stir intermittently to crumbly while cooking.
  2. Add the onion, hoisin sauce, soy sauce, rice wine vinegar, chili garlic sauce, stir to combine, and cook for about 5 minutes, or until onion is soft and translucent and most of the liquid has been absorbed; stir intermittently.
  3. Add the garlic, ginger, stir to combine, and cook for about 1 minute, or until fragrant.
  4. Add the water chestnuts, green onions, salt and pepper to taste, and cook for about 2 minutes, or until tender. Taste filling and make any necessary flavor adjustments, i.e. more soy sauce, hoisin, pepper, etc.
  5. Spoon about 1/4 cup of the mixture into the lettuce leaves to serve. Recipe is best warm and fresh but filling will keep airtight in the fridge for up to 5 days

Summer Corn, Bacon and Potato Chowder


Ingredients

  • 1 medium uncooked Yukon gold potato(es)

  • 1 spray(s) cooking spray (5 one-second sprays per serving)

  • 1⁄2 cup(s) uncooked celery, chopped

  • 1⁄4 cup(s) uncooked onion(s), chopped (or 1 large shallot)

  • 4 piece(s) corn, kernels removed with a knife

  • 1 cup(s) sweet red pepper(s), diced

  • 4 oz uncooked Canadian bacon, diced

  • 2 cup(s) fat free skim milk

  • 1⁄2 tsp table salt

  • 1⁄4 tsp black pepper

  • 1⁄8 tsp hot pepper sauce, or to taste

Instructions

  • Puncture potato in several places with a fork; microwave on high power until tender, turning over once, about 8 minutes. Allow to cool; peel and mash.

  • Meanwhile, coat a large saucepan with cooking spray. Add celery, onion, corn and red pepper; sauté over medium-high heat, stirring frequently, for 5 minutes. (Note: Feel free to substitute your favourite fresh vegetables like asparagus and broccoli for the red pepper. Or to save time, substitute 2 cups of frozen corn and 1 cup of frozen, diced bell pepper for the fresh corn and red pepper.)

  • Stir bacon and milk into saucepan; stir in mashed potato and mix well. Season with salt, pepper and hot pepper sauce; stir to combine. Cover and simmer 10 minutes (do not allow to boil). Yields about 1 1/2 cups per serving. 6 points per serving

Easiest and Tastiest Dill Pickles


This one to Bev Romane from my Credit Union days.

20170822_224459
​You will need a number of 1 quart jars, lids and rings.

  • 3 large cloves of garlic per jar.
  • 1 large head of dill (the size of the palm of your hand) per jar

Put the above items in each jar then pack each jar loosely with pickling cukes

Add the following to each jar20170822_221350

  • 1/2 cup pickling vinegar
  • 1 tablespoon of pickling salt
  • 1 teaspoon of sugar

Fill each jar with water leaving 1/4 inch at top of the jar.  Put on lids.

Put jars in canner.  Fill canner with luke warm water to cover jars.

Put on high heat until water in the canner just comes to a boil.

Once water boils remove jars, tighten lids & shake to ensure salt & sugar are dissolved.

Leave 6 weeks then enjoy.