Easy Semi-Homemade Kung Pao Shrimp with Rice

If you like sweet and spicy flavors, this one's for you! I love eating Chinese food, but have not been very successful when cooking it at home. Most recipes are quite complicated and I simply don't have all the required tools, mainly a wok, to cook Chinese food regularly. However, this dish was so simple it was embarrassing. And it was absolutely delicious to boot!

The secret was a little discovery I made at the grocery one day as

I was looking through the sad little Asian "shelf" that my local grocery store provides on the ethnic food aisle. Crammed in between the Thai curry noodles and canned water chestnuts, I found this Asian Kitchen pre-made sauce! So, I thought I would give it a test run.

Not everything has to be made from scratch to be delicious. So, I then journeyed down the

frozen vegetable aisle and picked up a bag of generic "stir fry" vegetables and some pre-cooked shrimp. It turns out, this meal was easy and a nice break from the usual home-made dinner. In fact, it was better than some of the Chinese food I have had in restaurants. Here is how it was made.

Ingredients

1 package of the Asian Kitchen sauce, Kung Pao flavor

1 bag of frozen stir-fry vegetables

1 small bag of cooked frozen shrimp

1/2 cup of fresh baby carrots, sliced

3/4 cups white rice

Directions

1. Cook rice as directed.

2. In a skillet or wok, cook the carrots with a little bit of oil.

3. Add the stir-fry vegetables and cook until heated.

4. Add the frozen shrimp (cut off tails first).

5. Once everything is heated, pour in the sauce.

6. Eat with rice!

Done and delicious!

Stuffed Crust Rosemary Focaccia Pizza with Zucchini and Mushrooms

Pizza! Pizza!

When we don't order pizza, we love to make it. Friday night is traditionally our pizza night. We love trying out different variations of this classic meal. The best thing about pizza is that every slice is a whole meal! You've got everything you need in a well balanced meal compressed into a delicious triangle.

The secret to home-made pizza is finding the right crust. We used to almost always buy the Boboli brand pizza crust. I always found it chewy and lacking in flavor compared to traditional pizza crust. Then, a while later, we discovered that pita bread or indian nan made great pizza crusts. If you are short on time and oven space these are great options because they are quick and can even be made in a toaster oven.

Lately, the best crust however has once again come from a grocery that is quickly becoming a favorite of mine, Fresh and Easy. In their refrigerated section, they have already prepared pizza dough. So, for this recipe, I can't tell you how to make the dough. You just have to buy it already made. But if you can find the raw pizza dough at another store go for it. For this recipe, we bought their rosemary focaccia dough and that was the perfect choice!

Ingredients

1 package of the rosemary focaccia dough from Fresh and Easy

2 cups of grated Parmesan cheese

1/2 cup of vegetable pasta sauce

Fresh oregano

2 Tbs. olive oil

Garlic salt

1/4 cup sliced mushrooms

1 sliced zucchini

Fresh arugala

2 stalks of green onion sliced

Directions

1. Sprinkle all purpose flour on your counter or on a large cutting board.

2. Coat your hands with flour and toss the pizza dough until it becomes large and round. You can try to roll it out with a rolling pin first, but I prefer tossing it high into the air and catching it!

3. Lay the dough on the flour-coated counter and sprinkle with garlic salt. Then move it to a pizza pan or cookie sheet.

4. Lay a thin layer of mozzarella around the outer ring of the dough. Top the ring of cheese with a few scattered oregano leaves.

5. Fold over the dough and press the edges down to seal the "stuffed crust."

6. Brush the olive oil on the crust and then sprinkle a little more garlic salt on the crust for additional flavor.

7. Spread a thin layer of pasta sauce over the dough.

8. Sprinkle a think layer of the mozzarella cheese over the pasta sauce.

9. Top with the veggies and arugala.

10. Sprinkle a little more cheese and oregano on top of the pizza.

11. Bake at 400 degrees for 12 minutes and check. Continue to bake the pizza until the crust turns golden brown and the cheese starts to brown on the top.

12. Remove and let cool for five minutes!

Pair with your favorite beverage! This went well with an IPA beer FYI.

You may even want to warm a side of the pasta sauce to dip your stuffed crust into after you finish the middle of the pizza. It is quite delicious!

Enjoy!

Blood Orange Salmon Avocado Salad

This sounds strange, but it turns out it is a refreshing delight! The blood orange citrus adds quite the compliment to the salty and oily salmon. Of course, the pine nuts always bring in a ton of flavor as well. This is great for a light and healthy dinner. It also is relatively easy and takes just about 1/2 hour to fully prepare.

Make sure you use wild salmon for maximum health effects. Farmed salmon doesn't have nearly as many of the healthy Omega 3 fatty acids as wild salmon. We used fresh Atlantic salmon (a darker red) from our favorite grocery store Fresh and Easy for this dish. It does taste a little more fishy than Alaskan salmon, but goes well with the other flavors.

This will make one salad. Just multiply by the number of people!

Ingredients

1 fresh salmon steak

1/2 avocado, sliced

1/2 blood orange, sliced into chunks in a bowl. SAVE THE JUICE for later!

About 2 Tbs. pine nuts

10-15 pecans

1 stalk of a green onion sliced

1 Tbs. olive oil

1 tsp. olive oil

1 Tbs. red wine vinegar

A pinch of garlic powder

Salt and pepper to taste

Fresh spinach and arugala

Directions

1. Rub salt and pepper into both sides of the salmon.

2. Place on high heat on the grill for just a couple of minutes on each side until salmon is just about cooked all the way through. Remove from grill and wrap in foil to finish the cooking process. This will also keep it warm until you put it on the salad.

3. Place the pine nuts in a small skillet with the tsp. of olive oil and a pinch of garlic powder. Roast the nuts, stirring regularly, until they are browned. Then set them aside.

4. Mix the spinach, arugala, Tbs. of olive oil, red wine vinegar, oranges, orange juice, avocado, onions, pecans together.

5. Top with pine nuts and salmon.

Done! Easy and delicious.

Delicious Zucchini Baked Pasta

If you were like me, you grew up eating a lot of pasta. It was cheap and easy. That's why it was always one of my mom's favorites. Unfortunately, after a while the ol' spaghetti and Ragu would get a little boring. There was a long period in my life where I didn't even eat pasta because I was so sick of the same old spaghetti.

This dish is nothing like "mom's spaghetti" and is just about as easy! The zucchini melts in your mouth like the warm, gooey cheese that tops this dish off.

Ingredients

1 bag/box of Penne pasta

1 cup of sliced mushrooms

2 zucchinis

1 green bell pepper

1 can or jar of pasta sauce (any flavor)

1 clove of garlic

1/2 cup grated Parmesan cheese

1 1/2 cups grated soft mozzarella cheese

4 tbs. Olive oil

Fresh oregano

Garlic salt

Directions

1. Cook the pasta as directed.

2. When pasta is done cooking, strain and then pour back into the pot.

3. Mix in the Parmesan cheese, olive oil, a sprinkling of garlic salt, and leaves from one stem of the oregano.

4. Let it sit for a minute for the flavors to mingle.

5. Pour the pasta into a large casserole dish, leaving room for the vegetables.

6. Slice the zucchini into 1/4 inch round slices. Slice the bell peppers into spears.

7. Mix in the raw zucchini, bell peppers, mushrooms, garlic, pasta sauce, and mozzarella cheese. Add two-three more stems worth of oregano leaves.

8. Top with a layer of mozzarella cheese.

9. Cover and bake on 350 for 35-40 minutes.

10. Uncover and bake for another 10-20 minutes until cheese is browning on top.

11. Remove from oven and let sit for another 10 minutes.

Enjoy! Pair with your favorite wine and garlic bread!

Provencal White Bean Salad and No-Fry Crispy Cod

Bonjour! This dish comes from France, like the Coneheads. Except, it is edible, unlike the Coneheads. And, it is so simple that anyone can make it. The only thing you need to do is plan ahead because you need to slow cook the beans for about six hours in a crock-pot.

This is another recipe from the Vegetarian Slow Cooker book that I described in a previous post combined with a recipe for no-fry breading I learned from watching The Biggest Loser. The combo of the fish and the bean salad is incredibly refreshing and light. It will certainly give you something delicious and nutritious to try if you are sick of the "same old- same old."

For this refreshing dish, here is what you need.

For the Bean Salad

Ingredients:
2 cups dried small white beans
6 cups water
1/4 cup white wine vinegar (we used red and it was fine)
1/4 cup olive oil
2 tablespoons of Dijon mustard
2 cloves of garlic
4 green onions, sliced thinly
1 cup Mediterranean style olives
6 to 8 large lettuce leaves
1/2 cup quartered grape tomatoes
1/2 can artichoke hearts (drained)

Directions:

1. Rinse the beans.
2. Cook beans on low in crock pot for 6 hours or until tender.
3. When beans are done, in a small bowl combine the vinegar, oil, mustard, and garlic. Mix with a whisk.
4. Pour the dressing over the beans and mix.
5. Add the green onions, olives, artichoke, and salt and pepper to taste and toss.
6. Serve chilled.

The No Fry Crispy Cod
Ingredients:

1-2 cod fillets
1/2 cup corn starch
1 cup Panko bread crumbs
5 egg whites
1/2 cup half and half
Cajun seasoning or cayenne pepper seasoning, salt, and pepper

Directions:

1. Spread the Panko crumbs on a cookie sheet and bake at 400 until they are brown and crispy.
2. Cut the cod into 1-2 inch chunks.
3. Put the egg whites in a bowl.
4. Put the corn starch in a separate bowl and add all of the seasoning to it. Mix thoroughly.
5. Put the half and half in another bowl.
6. Dip the cod first in the half and half, then in the corn starch, then in the egg white (beaten until foamy), then roll in the Panko crumbs. Place the cod pieces on another cookie sheet.
7. Bake the cod for 10-12 minutes on 425 or until the fish flakes with a fork.

We tried this on Sunday. It was a delightful combo for a light Sunday dinner. Pair with a white wine.

Enjoy!

Healthier Bacon Cheeseburger

Veggie Burger with Turkey Bacon and Rosemary Garlic Potatoes

There is nothing more classic than a good old grilled burger and fries. This recipe adds a healthier twist to the old classic by utilizing frozen veggie patties, deli turkey instead of bacon, and lightly fried home style potatoes seasoned with rosemary and garlic. And it wouldn't be complete without grilled corn on the cob!

Here's how you can enjoy it:


Turkey Bacon

2 Slices of medium sliced deli oven roasted turkey
1 Tablespoon of olive oil
1/2 teaspoon pepper
1/2 teaspoon fresh or dried rosemary

1. Heat the olive oil in a non stick pan
2. Slice the sliced deli turkey into bacon size slices
3. Sprinkle pepper and rosemary on both sides of turkey-bacon
4. Lay slices in pan and let sizzle for 1 minute on each side or until the edges become a dark red

Lay bacon aside for burgers.

Rosemary Garlic Potatoes

4-5 medium sized potatoes
1 teaspoon fresh or dried rosemary
1/4 red onion
2 teaspoon salt
2 teaspoon pepper
1 tablespoon olive oil

1. Slice potatoes into circular pieces from one end to another
2. Heat olive oil in a non stick pan or skillet
3. Dice onions and simmer in olive oil for 1-2 minutes
4. Add potatoes, rosemary, onion, salt, pepper
5. Simmer on low for 25-30 minutes stirring frequently

Veggie Burgers
Buy Gardenburger Original Veggie burger and grill on both sides for 5 minutes

Corn
While you have the grill going, grill the corn until it is slightly brown and the corn turns a shade darker.

Garnish with your favorite burger garnishes! Enjoy!

Close up of "turkey bacon."

Grilled Salmon Salad with Fruit Smoothie

This was a simple grilled salmon and spinach salad. It was served with a watermelon, strawberry, blackberry, and banana fruit smoothie!

Yum!

Just grill the salmon. Place it over spinach with tomatoes and feta cheese. Top with your favorite dressing. I would recommend a homemade balsamic vinaigrette.

Homemade Dressing:
4 Tbsp. Balsamic Vinegar
3 Tbsp. Olive oil
Mix vigorously together. Add salt and pepper to taste.

Smoothie:
Add frozen strawberries, blackberries to fresh watermelon and banana (equal parts) together in a blender. Add 1/4 cup water or juice and 3-4 cubes of ice and blend.

Garlic Muenster Inside-Out Grilled Cheese

Who doesn't like grilled cheese? Well, what if you could have cheese on the inside of the sandwich and on the outside? This crazy thought is exactly why I invented the Inside-out Grilled Cheese Sandwich. Pair it with tomato soup and you are right on track for the perfect meal (yes this is the left over tomato soup from the previous recipe).

Here is what you do.
Ingredients:
Sliced bread of your choice
Muenster cheese sliced
Sliced green bell pepper
Shredded Colby/jack cheese
Shredded Parmesan cheese
Margarine
Garlic Salt
Celery slices

Directions:
1. Spread the margarine on one side of each piece of bread.
2. Sprinkle each buttered side of bread with Garlic Salt.
3. Sprinkle shredded Parmesan cheese and Shredded Colby/jack cheese on bread so that it sticks to the margarine.
4. Heat a pan to high heat and then lower to medium heat.
5. Place each piece of bread in the pan, margarine and cheese side down.
6. Put two slices of muenster cheese and green bell pepper slices on face-up side of bread.
7. Once bread is toasted on the pan side, put both slices together.
8. Flip often until cheese is completely melted on inside.
9. Serve with heated tomato soup.
10. Garnish soup with celery slices.

Enjoy! I like hot sauce added to the soup for spiciness, but I'll leave that up to you.

Bow-Tie Pasta with Tomato and Goat Cheese Cream Sauce

Ahhh... pasta. This ain't your mom's spaghetti. Not that there's anything wrong with your mom's spaghetti. I love making pasta. Not only is it easy, but I never make it the same way twice. There are so many variations out there.

I came across this one through my wife, Trisha. She saw this delicious treat out there in blog land and I thought, "Looks like another great experiment!"

It turns out, that this was very easy, quick, and pretty darn good. I had never thought of combining goat cheese with tomato soup for pasta sauce, but it actually turned out very well. The real surprise, however, was in the toasted pine nuts. They added a unique flavor that isn't typical of pasta and they really rounded out the whole dish. This recipe also calls for two tbsp. of white wine. You know what the best part about that is? You get to finish the rest of the bottle while you are cooking this dish!

I hope you enjoy this as much as we did!

Bon apetite!

Ingredients
1 bag/box of Bow Tie pasta
1 cup frozen peas
4 tbsp. dry roasted pine nuts
1/2 tbsp. olive oil
3 cloves garlic, minced

1 1/4 cups of tomato soup

1/1 cup of half and half
2 tbsp. dry white wine
6 tbsp. of creamy goat cheese

Directions
1. Cook pasta as normal. Add the peas to the water with 3 minutes left in cooking time.
2. While pasta is cooking, roast the pine nuts over medium heat in another pan until toasted and fragrant. Transfer to a plate and set aside.
3. In the same pan saute garlic with olive oil for a minute. Then stir in the soup, half and half, and white wine. Bring to a brisk simmer. Reduce heat and simmer for about 3 minutes until the sauce starts to thicken.
4. Add cheese. Stir while it melts into sauce.
5. Add salt, pepper to taste.
6. Once pasta is done, drain it and toss the entire dish together.
7. Top with the pine nuts.

Enjoy!

"Slow-Cooker" Sweet Potato Red Curry

In my past cooking adventures, I have always been afraid to stretch too far out of the status quo when it comes to the famous "slow-cooker" crock-pot. I think I've made just about everything that everyone has had a million and one times at Super Bowl parties or other social gatherings where throwing something in a crock-pot and leaving it alone for six to eight hours is just a convenience. I have made the obligatory BBQ pork butt, chili con queso, traditional chili, beef stew, and frozen meatballs. These were all I really knew how to do with a slow-cooker, chiefly because they were intuitive and relatively error-proof (although I really did mess up a chili once because I forgot to drain the beans). Let's just say it wasn't "work-safe" to take for lunch.

But recently, my sister-in-law and her husband gave us a Vegetarian Slow Cooker recipe book for Christmas and I thought, "What the hay? Why not try one of the recipes?" To the naked eye, many recipes I find are quite complex and call for ingredients that are rare, costly, or just plain ridiculous. If you are like me, you don't just have garam masala and cardamom pods laying around your kitchen. However, several of the recipes in this particular book seemed appealing and were much more accessible to an untrained, accidental cook like me. There was one recipe that appealed to me and seemed simple enough to make while still preserving the intent of the "hassle-free" crock-pot.

It turns out, it was easy and delicious. I hope you can try it and enjoy it as much my wife and I did.

Ingredients
2 pounds small red or yellow potatoes, cut into 1 inch pieces.
1 small bunch of green onions diced
1 green bell pepper diced
1 can of coconut milk (found in Asian aisle of grocery store)
5 tablespoons red curry paste
2 tablespoons brown sugar (or more if you want)
1 tablespoon soy sauce
1 large sweet potato (the orange kind)
1 cup frozen green peas
1 can of sliced water chestnuts
1/2 cup of unsalted cashews
1/4 cup of fresh cilantro for garnish
1 cup of water
Ground cayenne pepper

Steps
1. Wash red or yellow potatoes (peel if you want) and place them, along with onion, in the slow cooker. Do not put in sweet potatoes yet.
2. Mix the coconut milk, red curry paste, water, sugar, and soy sauce together and pour over potatoes.
3. Cover and cook on low for 3 hours or until potatoes are tender enough to poke with a fork.
4. Add the sweet potatoes, bell pepper, peas, and water chestnuts and cook for another 2 to 3 hours on low. Mix in cayenne pepper to your own personal heat preference.
5. To serve, sprinkle the cashews and cilantro on top and serve with white or brown rice.

Bon apetite! This also reheats very well. I would store the rice and curry in separate containers in the fridge.