Fiesta Shrimp

Happy Friday everyone!

This week's recipe is a great way to use some left overs in combination to create a whole new dish.

Left me briefly explain what I mean.

This past week I had the pleasure to attend a small birthday celebration (a picnic on the beach) where I provided chips and salsa. Instead of buying salsa I decided to make my own by chopping tomato, onions, bell peppers, jalapeños with juice and seasoning with a bit of salt and pepper (typically I add cilantro as well, but the store was out on this particular day, so I omitted it and tossed in a few parsley flakes instead). I ended up making more than we needed, and while the chips were gone, I had a bit of leftover salsa. Since I didn't want to buy a whole new bag of chips I decided to find another way to use the salsa.

Also I should explain, that while rice is simple enough to make I find it to be more time consuming than the rest of the prep for most dishes. Since I don't have a rice maker, I typically find myself making at least double amount of rice each time I do cook it just to avoid having to repeat the process more often.

Okay, enough with the explanations and back story and on with this week's recipe...

Fiesta Shrimp:

You will need-

Frozen salad shrimp (rinse under cold running water for about 3 mins)

One serving brown or golden basmati rice

2-3 generous spoonfuls of salsa

Lime juice

Salt and pepper

Dash of hot sauce

Directions-

Cook or re-heat rice and set aside
In small pan heat salad shrimp, adding a couple squeezes of lime juice, the hot sauce and salt and pepper.
Plate rice and shrimp together. Top with salsa and enjoy!

Please feel free to leave comments below and share your favorite leftover favs.

Pas ta Deux

In today's post I am including, yet again, not just one recipe but two! Or, perhaps more accurately, two variations on the same recipe.

Let's begin with the ingredients that both recipes have in common...

Gluten free pasta

Spicy marinara sauce
(I used Wolf Gang Puck's
Arrabbiata sauce with red
peppers)

2-3 cloves, minced garlic

Handful of coarsely chopped white
onion

Salt and pepper


Recipe 1: Pasta with Tofu and Squash

(in addition to the above ingredients you will need)

1 small Italian squash (sliced)
Equal parts yellow squash (sliced)
6 oz. silken tofu (crumbled)
Italian seasonings
Olive oil blend

Directions -

Cook about 2 servings of gluten free pasta of choice (according to directions on package, about 8-9 minutes). In separate skillet, lightly coated with olive oil, sauté the squash, onions, garlic and spices. When about half way cooked add crumbled tofu and finish cooking. Lower temp and add about 6-8 oz of marinara sauce until heated, stirring occasional. Pour over drained pasta. Divide into two servings (saving the second portion in a microwaveable storage container, for a future meal).

Recipe 2: Twice Baked Pasta

This is a great dish for sharing a group of friends.

(in addition to the above ingredients you will need)

6-8 whole mushrooms (or equivalent amount of mushrooms pieces) - sliced
1/4 yellow bell pepper - chopped
Mozzarella cheese - shredded
Parsley
Margarine

Directions - cook about 4 servings of gluten free pasta of choice (following package directions), drain and set aside. In same sauce pan, over low heat, combine about 1 tbsp margarine, garlic, onions, and peppers. Allow to cook for a few minutes then add the mushrooms until all ingredients are fully cooked. In medium glass baking pan layer cooked pasta, then evenly distribute veggies, topping with 1 can marinara sauce (about 12 oz). There is no need to preheat the sauce at this point. Sprinkle entire dish with parsley flakes. Cover and aside/refrigerate until about half hour before ready to serve. Top with shredded mozzarella cheese and allow to bake in 350 degree oven for 20-30 mins until thoroughly heated and cheese is completely melted. Serve with choice of veggies (I used California mixed veggies when I made this dish)

What are some of your favorite gluten- free or vegetarian pasta dishes? Feel free to leave comments or suggestions :)



- Pictured below: Recipe 1 -

Tequila Lime Chicken- 3 Ways

Happy Friday everyone,

Since I missed posting a recipe for you last week, I thought I would attempt to make up for it by sharing three variations with just one main preparation.

Dish 1 - Tequila Lime Chicken with garlic baked potatoes.

Note: for all three dishes I used organic chicken thighs, skinned. I cooked up one package (4 thighs) at once and used the left overs from the first meal to create the other two.

Ingredients-
Chicken
Tequila
1 fresh lime
Salt and pepper

2-3 small potatoes
Garlic powder
Butter or margarine


In frying pan, slowly cook chicken over low to medium heat until very thoroughly cooked (no pink remaining). While cooking, pour about 1 to 1 1/2 oz of tequila (silver or gold) directly over chicken. Throughout cooking keep moistened by squeezing fresh lime juice on to each of the pieces of chicken. Season with salt and pepper. Routinely flip the thighs to ensure they are cooking evenly.

While chicken is cooking heat potatoes in microwave (about 8 mins). If not using a steamer bag, poke holes in potato with fork and wrap in moistened paper towel, "bake" until tender when stuck with a fork. After potatoes have cooled for a couple minutes, slice the tops into quarters and lightly smash with fork. Add butter, allowing to melt slightly, then sprinkle with garlic powder, salt and pepper to taste.
Serve with salad or choice of cooked veggies.

Dish 2- the Chicken Sandwich Roll

To most people a sandwich is a common food, but since being gluten-free having bread of any kind is much more rare. For this meal I simply used cold, leftover chicken, cut into strips, on a gluten-free bun. A little lite Miracle Whip, romain lettuce and sliced tomato provided the garnish to this quick and tasty lunch.
Serve with a side of plantain chips or snap pea crisps and a glass of iced tea.

Dish 3 - Chicken and Black Bean Tacos

Ingredients:

Shredded chicken (meat from about 1 thigh)
Black beans (drained)
3 Corn tortillas
Tapatio or hot sauce of choice
Sliced jalapeños
Halved tomato slices
Shredded romain lettuce

Directions:
Separately heat black beans and left over chicken. Lightly toast several corn tortillas (I heat them directly over the flame on my gas stove, be sure to lower flame when flipping the tortilla to avoid burning your fingers - if you are accident prone you may not wish to attempt this method) Fill each tortilla with about 2 spoonfuls of beans, a little chicken (equally divided), one slice of tomato and jalapeño slices, top with hot sauce and enjoy.
Note: I generally assemble each taco as I eat them (this way the tortillas do not get soggy, and I can keep the rest of ingredients warm while I eat each taco)