Shrimp Mozambique

Tonight I was feeling like shrimp but not wanting the same old shrimp scampi that I always make.  I decided to go with a Portuguese dish, Shrimp Mozambique.   This dish is full of flavor and so easy and quick to make.  I love making it with Shrimp but you can also make it with Chicken.  I actually made this dish last Valentine's Day with both chicken and shrimp and used a heart shape cookie cutter to make the chicken pieces in the shape of hearts! 

 To start off you will need all the ingredients below: 

2 bags of boil in a bag whole grain rice
20 large shrimp peeled and deveined
 2 sticks of margarine
1 bottle of light beer
3 cloves of garlic sliced
1/2 a sweet onion, chopped
3 teaspoons minced garlic with two teaspoons of juice (jarred)
2 teaspoons paprika
Salt to taste
4 packets of Goya con azafern seasoning

 First you can start to cook your rice by following the directions on the box.  In a large skillet melt the margarine with the can on beer.  Add the onion, garlic and paprika.  Saute for about 10 minutes.  Add the shrimp and cook until pink.  Add the Goya Seasoning and salt and pepper to taste.  Stir, turn the heat off and cover for about 15 minutes to let the shrimp absorb the flavor.  Serve over rice and Enjoy!

Whole Grains with a side of Mushrooms

After eating mainly fruits and veggies the past few days I was needing something with flavor and wholesomeness.  I decided to try Near East 100% natural Whole Grain Blends.  I am usually not a huge rice fan but I am now wishing I bought more than one box to try.....it was absolutely DELISH! I used the Roasted Pecan and Garlic but they have many different flavors to try and there is 1 serving of Whole Grains per a 1cup serving as well as a bit of protein to since I am not eating meat this month.

On that note, my husband still is eating meat so tonight I made him zesty herb pan seared chicken tenders topped with sauteed baby bella mushrooms. What you will need to prepare the mushrooms:

1/2 cup baby bella's sliced

2 T EVOO

2 T Margarine

2 T Minced Garlic

2 T green onion chopped

Heat oil in a medium skillet and add garlic.  Let cook for a few minutes while stirring.  Stir in 1 tablespoon of the margarine.  Next add the onion and mushrooms and let simmer for about 10 minutes.  Make sure to stir occasionally so that they do not stick and burn.  Lastly add the last tablespoon of butter and simmer for 2 additional minutes.  Remove mushrooms while leaving some garlic and butter behind to cook the chicken in.** Top the cooked chicken with the mushrooms and ENJOY!

 ** The chicken was coated in a Zesty Herb marinade mix by McCormick and then added to the pan after the mushrooms were removed.

Lingucia with Veggies

Lingucia is a favorite in our house! I mean it is probably a favorite in all households in this area and it should be.  You can grill it, make a sandwich, add cheese, grind it into a sauce, add it to your hamburg for an extra kick, slice it with some veggies over rice (as I did below) and so much more.   I like the following the best as you get everything a meal should have in one quick easy dish, AND it tastes even better left over!

Ingredients:

Lingucia sliced 

1 can Black olives

1 cup red, yellow orange peppers sliced

Olive oil and garlic tomato sauce (I use Bertoli)

2 tablespoons Italian Seasoning

3 cups cooked whole grain brown rice

Start by cooking the lingucia in a large skillet.  Once almost cooked fully ass the sauce, veggies and seasoning.  Cover the pan and simmer for at least 15 minutes.

Check the tenderness of the peppers to determine if it should simmer longer. Serve over the rice and Enjoy!

Peppery Monterey Jack Pasta Salad

I love pasta salads and make them year round.  Most people give them up once fall arrives.  They are easy to throw together and make a great lunch for the week.  This Peppery Monterey Jack Pasta Salad is one of my favorites.  You have your carbs, veggies, dairy and meat all in one, PERFECT meal!   This also only takes about 25 minutes from start to finish and will get you about 8 good servings.  This receipie was passed down from my mother in law and one of my husbands favorites as well! To get started you will need......

* 8 oz. Mini Bow Tie Pasta
* 2 1/4 Cups Diced Plum Tomatoes
* 1/3 Cup Capers (rinsed and drained)
* 1.4 Cup Banana Peppers (sliced)
* 2 TBSP. Cider Vinegar
* 1 TBSP. Extra Virgin Olive Oil
* 1/2 TSP. Dried Oregano
* 1/8 TSP. Salt
* 3 oz.Pepper Jack Cheese (shredded)
* 1 oz. Salami (Chopped)
* 1 Garlic Clove (Minced)


Once you have everything prepped and ready to go it is quite simple, first cook the pasta, drain and set aside. Next combine all other ingredients in a large bowl, add pasta, stir and Enjoy!

Grilled Bacon Wrapped Corn on the Cob

Okay everyone, here it is, the one everyone has asked for with the exact recipe on how to make it.....

Grilled Bacon Wrapped Corn on the Cob

6 Corn - Husked and cleaned
1 package hickory smoked bacon
Cajun Seasoning
***I make my own version by mixing together the below,
*2tsp salt
*2 tsp garlic powder
*2 tsp paprika
*1 tsp black pepper
*1 tsp chili powder
*1 tsp onion powder
*2 tsp dried oregano
*1 tsp Italian Seasoning
*1/2 tsp red pepper flakes
6 sheets foil

Rub Seasoning onto the cleaned corn
Wrap each piece with 2-3 pieces of bacon
Wrap in foil tightly and twist ends to tighten (can use 2 sheets if needed)
I have a charcoal grill so we cooked for 20minutes turning every 5 minutes then closed the vent so the heat wouldn't be as hot and let cook for an additional 25minutes.
Check one piece to make sure the bacon is fully cooked and enjoy (I know my husband sure did)!