Sweet & Spicy Garlic Shrimp

Cooking for two is getting easier these days, I've become better at fast homemade cuisine for the hubby and I.  The house is just about empty of kids all the time now, so no more big meal cooking for me.  I am happy and sad about that, but I knew this time would come.

Shrimp was on the menu for dinner and I didn't want to make the old standbys - shrimp with pasta, fried shrimp, grilled shrimp, so I stepped out of the box and made Sweet and Spicy Garlic Shrimp.  It was so good and the aroma in the house was wonderful! 

 Recipe Below.

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Sweet and Spicy Garlic Shrimp for Two

Ingredients

1/3 cup honey

1/2 cup reduced sodium soy sauce, could also use teriyaki sauce

2 large cloves of fresh garlic, minced

1 1/2 teaspoons fresh ginger, grated

1/4 teaspoon of crushed red pepper flakes, more if you like heat

1 lb uncooked jumbo shrimp, peeled, deveined, tails removed

1 tablespoon extra virgin olive oil

2 servings of uncooked white rice, I used sticky rice

1 tablespoon cornstarch

1/3 cup water

Chives or green onion for garnish

Directions

To make the marinade/sauce, whisk together honey, soy sauce, garlic, ginger and red pepper flakes.  After cleaning the shrimp, place them in a resealable plastic food bag.  Pour 1/2 of the marinade/sauce mixture over the shrimp.  Seal the bag and massage it lightly, flatten the bag, put in the refrigerator for 20 minutes. After 10 minutes of marinating, flip the bag over so both sides marinate evenly. Reserve other half of marinade/sauce in the fridge. While the shrimp is marinating cook the rice. When rice is done cover with a lid to keep it warm.

Heat the olive oil in a medium skillet over high heat.  Place the shrimp in the skillet and discard any used marinade. Cook shrimp until they are pink on both sides, about 1 - 1 1/2 minutes, stirring as they are cooking. Reduce heat to medium, pour remaining marinade over the shrimp and cook until all is heated through.  To thicken the sauce, thoroughly mix the cornstarch and water to make a slurry.  Stir the mixture quickly into the shrimp to thicken.

To serve - In a bowl, mound rice on the bottom, shrimp and sauce on top, and sprinkle the top with either snipped chives or green onion tops.  Makes 2 servings 

This Is No Red Hot Chili....It's Mild!

We love Chili in my house, but I only make it a couple of times a year, mostly when it's cold outside.  Chili warms your bones, just like soup.  I am not a fan of all things hot, I like foods a little spicy but not so hot that you can't eat it.  I have been making my version of Chili for a lot of years, and yesterday sent my youngest daughter back to college with a nice bowl in her care package from home.  She had it for dinner and told me it was awesome!

Some of the ingredients, and the ground beef cooking up in olive oil, with salt, pepper and garlic powder.

 My trusty Pampered Chef meat separator/masher

 This is how it works, as the meat is cooking, spin the tool to separate and mash the meat.  Chop the onion and green bell pepper.

 Add onion and green pepper to the meat with the seasoning.

 All done and ready to eat.  Top with shredded sharp cheddar cheese, diced onion, sour cream and cilantro if you like.

Mild Chili

2 Tbsp olive oil

2 lbs. lean ground beef

1 tsp salt

1/2 tsp black pepper

2 tsp garlic powder

1 large onion

1 large green bell pepper

2 tsp crushed red pepper flakes

1 envelope of McCormick's Mild Low-Salt Chili Seasoning

1 - 14 oz can of diced tomatoes, use this can for 3 cans of water to add to the pot

2 - 6 oz cans of tomato paste

2 - 15 oz cans red kidney beans, drained but not washed

Heat the olive oil over medium high heat.  Add the ground meat, season with the salt, pepper and garlic powder, and break up the meat as you are cooking it.  When the meat is no longer pink add the onion and green pepper, continue to cook until they are tender. Reduce the heat to medium, add the pepper flakes and the envelope of seasoning mix and stir all together.  Add the diced tomatoes, 3 cans of water and tomato paste. Stir until all is combined, then add the kidney beans.  Cover with a lid and cook for 2 hours stirring occasionally.  Before serving top with  grated sharp cheddar cheese, sour cream, diced onion and cilantro.  Makes 6 servings.