“Be quick, but don’t hurry.” ~ John Wooden

Shrimp dishes can be unbelievably quick!

And sometimes (a lot of times) quick is what I really need. Especially in the summer. It stays light out for so long ( I LOVE that though), the night slips up on you! Next thing I know it’s 7:15 and I haven’t even to begin to start supper.

This is why I always have frozen peeled and deveined shrimp in my freezer. It thaws super quick and with a little seasoning and rice – you have a dinner.

There is a little more to the following recipe but it’s still a quick one!

Honey Garlic Shrimp and Noodles

  • 3/4 cup honey
  • 1/2 cup soy sauce
  • 2 tablespoons garlic, minced
  • 2 teaspoons ginger, minced
  • 1 lb medium shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 4 green onions, chopped
  • 2 teaspoons cornstarch
  • 1-2 tablespoons water
  • 8 oz, udon noodles, cooked

Whisk together honey, soy sauce, garlic, ginger in a medium bowl.

In a large zip lock bag, place shrimp and 1/4 of the sauce in the bag. Coat well and refrigerate for at least 15 minutes and/or up to 8 hours.

Heat olive oil in large skillet over medium high heat. Remove shrimp from marinade (discard marinade) and cook shrimp for about a minute per side. Add in the remaining sauce and cook until heated through, add the cornstarch slurry (whisked water and cornstarch) bring to a simmer until thickened.

Serve shrimp and sauce over cooked udon noodles. Sprinkle with green onions.


-abp

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“Open Sesame” ~ Ali Baba

I always come across Asian recipes I would love to try but I never do.

You know why?

I never have sesame oil and they all call for sesame oil. I never can remember to pick it up at the store.

Guess what?

I bought some sesame oil today!!

Whoot Whoot!

Guess what?

We are having an Asian Inspired dish tonight.

🙂

Korean Beef Bowl

(adapted from Mel’s Kichten Cafe)

  • 1 1/2 pounds ground beef
  • 3 cloves garlic, finely minced
  • Salt and pepper
  • 1/4 cup brown sugar
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup low-sodium chicken or beef broth
  • 1 tablespoon sesame oil
  • 1/2 teaspoon red pepper flakes plus more to taste
  • 1/4 teaspoon ground ginger or 1 teaspoon of grated fresh ginger
  • 4 green onions, chopped, divided
  • Hot, cooked rice

First start your rice or quinoa so that it will be ready about the time you finish up with the beef.

In a large skillet, brown the hambuger meat with 2 of the green onions and garlic. When cooked through, drain excess grease.

In a separate bowl, mix together soy sauce, broth, brown sugar, one green onion, sesame oil, ginger and red pepper flakes.

Stir sauce into beef mixture, bring to a boil, reduce heat and simmer for 5 minutes.

Serve over warm rice, garnish with remaining green onion.

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“Only the pure in heart can make a good soup.” ~ Ludwig van Beethoven

Ahh, chicken noodle soup.

A classic.

I must admit – I have never craved or really wanted chicken noodle soup.

I’m not sure I have even had it when I was sick.

I mean, I’ve had Campbell’s chicken noodle soup, but nothing beyond that.

So what drew me to this recipe? I’m not sure.

Maybe it was the ease of it.

But I’m sure glad something did because now I am a huge fan and now I have a soup to take someone when they are under the weather.

I hope you find it as easy and enjoyable as I did.

Chicken Noodle Soup

(adapted from Yummy Mummy Club)

  • 1.5 lbs skinless, boneless chicken breast
  • 2 ribs of celery, chopped
  • 1 ½ cups chopped or sliced carrots
  • 1 medium onion, chopped
  • 3 sticks of fresh rosemary
  • 2 slices of fresh ginger (¼ inch thick)
  • 1 box chicken broth
  • 1 cup white wine
  • 1 tablespoon Crazy Jane Seasoning Salt
  • 1 tablespoon Zoe’s seasoning (you could use an Italian or Greek blend seasoning)
  • 2-3 cups egg noodles

Place celery, carrots, onions, rosemary and ginger in bottom of crockpot. Top with seasoning. Pour in broth and wine and stir to mix.

Place chicken on top and cook on low for 7-8 hours.

Remove Chicken, shred and return to crock pot.

Add in noodles and cook for another 30 minutes.

Serve with hot cornbread. 🙂

1 1/2 cups carrots, chopped
2 ribs celery, chopped
1 medium cooking onion, peeled and sliced (in large pieces so picky eaters can easily pick them out)
2 slices ginger (approx. 1/4 inch thick each), peeled
2-3 stocks fresh rosemary
8 boneless, skinless chicken thighs (I used a few more because the club-sized package was on sale)
1 container low sodium chicken broth (approx: 900mL—if not using wine add additional broth)
1 cup white wine (Optional but highly recommended)
Coarse salt and ground pepper to taste
2 cups egg noodles

– See more at: http://www.yummymummyclub.ca/blogs/maija-moments-canned-soup-mom/20121119/crockpot-chicken-noodle-soup#sthash.VYgYXNS9.dpuf

1 1/2 cups carrots, chopped
2 ribs celery, chopped
1 medium cooking onion, peeled and sliced (in large pieces so picky eaters can easily pick them out)
2 slices ginger (approx. 1/4 inch thick each), peeled
2-3 stocks fresh rosemary
8 boneless, skinless chicken thighs (I used a few more because the club-sized package was on sale)
1 container low sodium chicken broth (approx: 900mL—if not using wine add additional broth)
1 cup white wine (Optional but highly recommended)
Coarse salt and ground pepper to taste
2 cups egg noodles

– See more at: http://www.yummymummyclub.ca/blogs/maija-moments-canned-soup-mom/20121119/crockpot-chicken-noodle-soup#sthash.VYgYXNS9.dpuf

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“Life without love is like a tree without blossoms or fruit.” ~ Kahlil Gibran

I have spent the day taking down Christmas decorations – a job I loathe.  I’m thrilled when it’s done and my part is done, just waiting on the hubs to disassemble the trees and carry them upstairs.

That, spaghetti and finishing up the last few episodes of Downton Abbey (so we are ready for season 4 in January) will be the extent of our New Year’s Eve celebration.

Wild, I tell you. Wild.

Since we are just having good old sketti for dinner, I’ll give you the chutney recipe we had Christmas night to go with our Sage-Crusted Pork Racks (recipe coming later).  It was very, very good!

Pear Chutney

(adapted from Southern Living)

  • 5 ripe pears, peeled and diced
  • 4 tablespoons olive oil, divided
  • 1 large red onion, chopped
  • 1/3 cup golden raisins
  • 3 garlic cloves, minced
  • 1/2 teaspoon ginger powder
  • 1 tablespoon sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon dried crushed red pepper
  • 1/3 cup red wine vinegar
  • 1/3 cup maple syrup
  • 1/4 cup fresh flat-leaf parsley
  • salt and pepper to taste

Cook pears in 2 Tbsp. hot olive oil in a Dutch oven over medium heat, stirring occasionally, 15 minutes or until tender. Transfer to a bowl; wipe Dutch oven clean. Heat 2 Tbsp. olive oil in Dutch oven over medium heat. Add onion; sauté 8 to 10 minutes or until tender. Add raisins, garlic, and ginger; sauté 5 minutes. Add sugar, cinnamon, cloves, and dried crushed red pepper, and cook, stirring constantly, 1 minute or until spices are fragrant. Stir in vinegar and maple syrup, and cook 3 to 5 minutes or until reduced by half. Stir in pears; cook, stirring constantly, 3-5 minutes. Stir in parsley. Season with salt and pepper.

Pearchutney

This paired perfectly with the pork!

-abp