Coconut Curry Shrimp

Quick and easy, but lots of flavor. Adjust the red curry paste to your level of spiciness. As prepared is mild.

Ingredients:
2 teaspoons canola oil
1 cup chopped onion
1/2 teaspoon red curry paste
2 teaspoon sugar
1 1/2 pounds shrimp, peeled and deveined
2/3 cup light coconut milk
3 teaspoons fish sauce
1/2 cup chopped green onions
2 tablespoons chopped fresh basil
cooked rice

Directions:

• Heat oil in non-stick skilled over medium heat. Add onion and curry paste, saute 1 minute stirring occasionally. Stir in sugar; saute 15 seconds.
• Add shrimp and saute 3 minutes or until shrimp are done, stirring frequently.
• Stir in coconut milk and fish sauce; cook 30 seconds or until heated.
• Remove from heat and stir in green onions and basil.
• Serve with cooked rice.

Servings: 4

Chocolate Chip Peanut Butter Cookies

I like the light, peanut butter flavor of this cookie, and you can never go wrong with chocolate chips.

Ingredients:

1 cup sugar
1 cup packed brown sugar
1/2 cup creamy peanut butter
1/4 cup water
1/4 cup canola oil
2 teaspoons vanilla
2 egg whites
1 egg
2 2/3 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup semi-sweet chocolate chips

Directions:

• Combine first 8 ingredients in a large bowl and mix on medium speed until smooth.
• Combine flour, baking powder, soda and salt; stir with a whisk.
• Add flour mixture to wet ingredients, stirring just until combined. Stir in mini chips.
• Drop by tablespoonfuls two inches apart onto baking sheets.
• Bake at 350 degrees for 12 minutes.
• Cool on wire rack

Servings: 3-4 dozen

Fiesta Shrimp

This might be my new favorite recipe of the summer! It's quick and easy. Adjust the red pepper and blackening seasonings to taste. I serve it with a side of tortillas.

Ingredients:
2 pounds large shrimp, peeled and deveined
1 tablespoon olive oil
2 teaspoons Creole seasoning or blackening seasoning, divided
Ground red pepper, or red pepper flakes
2/3 cup shredded Mexican-blend cheese
1/2 cup drained can of whole-kernel corn with sweet peppers
3 tablespoons chopped fresh cilantro
1/2 cup diced tomatoes with chipoltes
1 (15 ounce) can black beans, rinsed and drained
4 cups hot cooked rice
sour cream
salsa

Directions:

• Prepare grill to medium-high heat.
• Arrange shrimp in the center of two overlapped pieces of heavy duty aluminum foil. Drizzle oil over shrimp; sprinkle with 1 teaspoon seasoning, tossing to coat.
• Top shrimp with cheese, corn, tomatoes, cilantro, and beans; sprinkle with the remaining teaspoon of seasoning and red pepper. Fold opposite ends of foil together; crimp to seal.
• Place foil packet on prepared grill; cover and cook 15 minutes. Serve over hot cooked rice with sour cream and/or salsa.

Servings: 4

Asian-style BBQ porkchops

This recipe calls for sake or mirin. I found mirin in the Asian aisle of my local grocery.

Ingredients:
2 tablespoons dark brown sugar
2 tablespoons soy sauce
1 tablespoon dark sesame oil
1 tablespoon pineapple juice
2 teaspoons minced fresh garlic
1 1/2 teaspoons sake (or mirin)
1/4 teaspoon crushed red pepper
1/4 teaspoon ground black pepper
4 (4 ounce) pork chops (about 1/2 inch thick)
1/4 teaspoon sea salt
1 teaspoon sesame seeds, toasted

Directions:

• Combine first eight ingredients in a zip-lock bag; add pork and seal. Marinate at room temperature for 25 minutes.
• Heat grill pan over medium-high heat. Coat pan with cooking spray.
• Remove pork from bag, reserving marinade. Sprinkle pork with salt. Cook pork for 3-5 minutes per side, or until done.
• Pour reserved marinade in small sauce pan; bring to a boil. Reduce heat and simmer 2 minutes until thickened.
• Brush pork with reduced marinade; sprinkle with seasame seeds.

Servings: 4

Kimchi-style slaw

This spicy slaw is great with the porkchops above. My family likes "sweet and spicy", so I add more sugar or Splenda to the dressing.

Ingredients:
1/4 cup rice wine vinegar
1 to 2 teaspoons Sriracha
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
1 teaspoon canola oil
1 teaspoon sea salt
1/2 teaspoon sugar
4 cups shredded Napa cabbage
1/2 cup thinly sliced green onions

Directions:

• Combine first seven ingredients in a large bowl; stir with a whisk.
• Add cabbage and green onion; toss to coat.
• Serve within 10-15 minutes.

Servings: 4-6

Stuffed Chicken

I love the flavor of herbed cheeses, and this recipe combines cheese with chicken, walnuts and parmesan bread crumbs. Always a great combination!

Ingredients:
2 skinless boneless chicken breast halves (about 1/2 pound each)
Fresh basil (or spinach) leaves (enough to cover each chicken breast)
2 tablespoons finely chopped toasted walnuts
2.5 ounces garlic and herb cheese (Boursin brand is good)
1/3 cup dry bread crumbs
3 tablespoons Parmesan cheese
1 egg, beaten well
1/2 cup flour
salt
pepper

Directions:

• Place each breast between two layers of plastic wrap and pound each breast with a meat mallet until 1/4 inch thick.
• Dip each basil leaf in boiling water, drain and set aside.
• Mix the walnuts into the cheese mixture.
• Lay chicken breasts flat and season each side with salt and pepper. Spread the cheese-walnut mixture over each breast covering the surface. Layer basil leaves on breasts.
• Starting at the shortest end, roll tightly as possible and tuck in ends to form a neat roll. Secure each breast with 2 toothpicks.
• Combine bread crumbs and Parmesan. Dredge each breast first in flour, then egg, and then crumbs.
• Transfer to a greased baking dish, seam side down. Bake at 350 degrees for 40-50 minutes depending upon size of chicken breast. Chicken should be slightly browned.
• Let rest 5 minutes before serving.

Servings: 2-4