Shrimp Fried Rice

Shrimp Fried Rice is one of my go-to 30-minute dinners and my family can't get enough of it. Shrimp and Rice is the best way to use leftover white rice.

Servings:   6 people

Ingredients

·         1 lb 26-30 count uncooked shrimp. (Peeled and deveined)

·         1 tsp corn starch

·         1/4 tsp sea salt 

·         1/4 tsp freshly ground black pepper 

·         3 Tbsp LIGHT olive oil, or canola

·         4 large eggs, beaten

·         1/4 cup green onion, finely chopped

·         5 cups leftover chilled white rice, (rinse rice before cooking)

·         12 oz frozen carrots and peas, thawed

·         2 Tbsp soy sauce or coconut aminos, or added to taste

·         1 1/2 tsp sesame oil 

 

Instructions

1.   In a medium bowl, mix the shrimp, corn starch, salt and pepper. Let marinate at room temperature for 10 minutes.

2.   Heat a large non-stick skillet on medium/high heat. When a bead of water sizzles and evaporates, swirl in 2 Tbsp of cooking oil and add shrimp to the hot skillet and spread them out in a single layer. Cook 1 minute per side, or until cooked through and opaque. Remove to a bowl.

3.   Over medium heat, add beaten eggs to the same skillet. Break up the eggs with a spatula and cook until no longer runny. Remove to a bowl.

4.   Wipe down the skillet with a paper towel and return to medium/high heat. Add 1 Tbsp oil and onions and cook green onion until fragrant, 30 seconds.

5.   Stir in rice then spread it evenly over the pan and cook for 1 to 2 minutes without disturbing it then stir and sauté another 1 to 2 minutes. Rice should sizzle.

6.   Drizzle 2 Tbsp soy sauce (or add to taste) over rice and stir well. Add sesame oil and vegetables and mix well.

           7.   Add cooked shrimp and cooked eggs back to the pan and mix well.                          Continue to cook until the rice is hot and sizzles, stirring frequently. Add                    more soy sauce to taste, if desired. 

Moist Banana Bread Recipe

 

                 Moist Banana Bread Recipe

Prep Time: 10 minutes

Cook Time: 1 hour.

Total Time: 1 hour 10 minutes

This Banana Bread Recipe is loaded with ripe bananas, tangy-sweet raisins, and toasted walnuts. It is one of our favorite ripe banana recipes and even better with overripe bananas.

Ingredients:

3 very ripe bananas, (medium/large)

½ cup unsalted butter, (8 Tbsp) at room temperature

3/4 cup granulated sugar.

2 large eggs, lightly beaten.

1 ½ cups all-purpose flour.

1 tsp baking soda

½ tsp salt

½ tsp vanilla extract

1 cup walnuts

½ cup raisins

 

Instructions:

Preheat the oven to 350°F. Grease and flour a bread loaf pan (9.25 long x 5.25 wide x 2.75 deep). Lightly roast walnuts on a skillet, continuously stirring so they won’t burn. Coarsely chop and cool to room temperature.

 

In a mixing bowl, cream together 8 Tbsp softened butter and 3/4 cup sugar (or honey if using honey).

 

Mash bananas with a fork until the consistency of chunky applesauce and add them to the batter along with 2 eggs, mixing until blended.

 

In a separate bowl, whisk together: 1 1/2 cups of flour, 1 tsp of baking soda and 1/2 tsp of salt then add to batter.

 

Add 1/2 tsp of vanilla extract and mix in chopped walnuts and raisins. Pour into prepared loaf pan. Bake at 350˚F for 55-60 min or until a toothpick inserted into the center comes out clean. Let banana bread rest for 10 min before transferring to a wire rack to cool.

Herb-Stuffed Riasted Cornish Chicken

 

  Herb-Stuffed Roasted Cornish Chicken

Total Time: Prep: 20 min. Bake: 70 min.Yield: 2 servings.

If you're looking for an elegant dinner for two, we suggest this Cornish hen recipe. As a bonus, the crisp, tasty potatoes cook right alongside the meat. 

Ingredients:

• 2 Cornish game hens (20 to 24 ounces each)
• 12 fresh sage leaves
• 4 lemon wedges
• 6 green onions, cut into 2-inch lengths, divided
• 2 tablespoons butter, melted
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 2 garlic cloves, minced
• 1 teaspoon kosher salt or sea salt
• 1/4 teaspoon coarsely ground pepper
• 6 small red potatoes, halved

Directions

• 1. Preheat oven to 375°. Gently lift skin from hen breasts and place sage leaves under skin. Place lemon wedges and a third of the onions in the cavities. Tuck wings under hens; tie legs together. Place in a small greased roasting pan.
• 2. Combine butter, oil, lemon juice and garlic; spoon half the mixture over hens. Sprinkle with salt and pepper.
• 3. Bake 30 minutes. Add potatoes and remaining onions to pan. Brush hens with remaining butter mixture. Bake until a thermometer inserted in thickest part of thigh reads 170°-175° and potatoes are tender, 40-45 minutes longer.
• 4. Remove hens to a serving platter. Stir potatoes and onions to coat with pan drippings. Serve with hens.

Homemade Chocolate Pudding

 

Homemade Chocolate Pudding

Total Time: Prep: 10 min. + chilling

Yield: 8 servings.                           

Ingredients:

• 1 cup sugar
• 1/2 cup baking cocoa
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 4 cups whole milk
• 2 tablespoons butter
• 2 teaspoons vanilla extract
• OPTIONAL: Sweetened whipped cream and M&M's

Directions:

• 1. In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. Gradually add milk. 
• 2. Bring to a boil over medium heat; boil and stir for 2 minutes. 
• 3. Remove from the heat; stir in butter and vanilla. Spoon into individual serving dishes. Chill until serving. If desired, garnish with whipped cream and M&M's.
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