A favorite recipe that was given to me by my husband's Aunt, was her Spicy Shrimp dish over rice that we fell in love with the first time we had it. It became a family favorite and it's very creamy, spicy and filling. It great to serve on a cold evening when you just need that extra something to warm you up a little bit. It's very quick to make and many changes can be made to personalize the dish to your families tastes.
What is needed?
1 T Chopped Onion
2-3 cloves of garlic, minced
1 green pepper
1 box of sliced mushrooms
2 T Butter or margarine
1/4 t salt
1/4 t red pepper
1/4 t white pepper
1/4 t red pepper flakes
1/4 t black pepper
1 1/2 c Heavy whipping cream (or for those trying to eat lighter 11/2 c fat-free half and half)
4 T grated Parmesan cheese
4 T Ketchup (I prefer Heinz)
1 1/2 lbs of Shrimp
Rice - 3 Cups made as directed by package
Optional additions -- Canned Clams, Canned Crab, Canned baby shrimps (Turns it into Spicy Seafood over Rice) For more spice - add a jalapeno or two with the other vegetables.
In a medium saucepan, saute onions, garlic, mushrooms and green pepper in the butter. Add the salt and 4 pepper seasonings Stir in the whipping cream, parmesan cheese and ketchup. Bring to a slow boil, whisking occasionally. Reduce the heat and simmer for about 15 minutes, until it starts to thicken. Add your shrimp (other seafoods, if you like) and serve over hot cooked rice.
This recipe is great served with a Parmesan Garlic toasted loaf of bread or garlic bread sticks and a side salad with your favorite dressing. Try a nice Pinot Grigio to go along with theme.
Enjoy and Cook on!
Wednesday, January 11, 2012
Sunday, January 8, 2012
Dining Debbie's Way Weight Watchers Fiery Shrimp with Bok Choy and Rice
As I mentioned in a past recipe, we have been following weight watchers points on a regular basis and I recently came across one of their recipes that my kids and friends wanted to know how to make it. I figured I would post it in my blog, but I must give credit where credit is due (Thanks Weight Watchers)
Fiery Shrimp with Bok Choy and Rice
3 tsp Canola Oil (I used Olive Oil)
1lb medium shrimp, peeled and deveined
1c matchstick-cut carrots
2 baby bok choy, quartered lenthwise
6 scallions, cut into 11/2 inc lengths
2 Tbsp grated peeled fresh ginger
2 large garlic cloves, minced
1/2c Jasmine Rice
11/2 c chicken broth
1 Tbsp reduced-sodium soy sauce
1/4-1/2 t red pepper flakes ( I replaced the flakes with 1 1/2 t Asian Chili paste)
Heat 1 1/2tsp oil in a nonstick skillet over medium-high heat. Add shrimp and stir-fry until just opaque in center, 3 minutes. Transfer to medium bowl. Add remaining 1 1/2tsp oil to skillet, add carrots, bok choy, scallions, ginger and garlic, stir-fry until fragrant, 2 mins. Add rice tossing to coat. Stir in broth, soy sauce and pepper flakes; bring to a boil. Reduce heat and simmer, covered, until liquid is absorbed and rice is tender, 20-22 minutes. Add the shrimp back to the skillet, cook stirring frequently, until heated through, 3 mins.
Delicious! Points Plus Value 6 per serving, makes 4 servings.
Weight Watchers Magazine Jan/February 2012 pg 131
Fiery Shrimp with Bok Choy and Rice
3 tsp Canola Oil (I used Olive Oil)
1lb medium shrimp, peeled and deveined
1c matchstick-cut carrots
2 baby bok choy, quartered lenthwise
6 scallions, cut into 11/2 inc lengths
2 Tbsp grated peeled fresh ginger
2 large garlic cloves, minced
1/2c Jasmine Rice
11/2 c chicken broth
1 Tbsp reduced-sodium soy sauce
1/4-1/2 t red pepper flakes ( I replaced the flakes with 1 1/2 t Asian Chili paste)
Heat 1 1/2tsp oil in a nonstick skillet over medium-high heat. Add shrimp and stir-fry until just opaque in center, 3 minutes. Transfer to medium bowl. Add remaining 1 1/2tsp oil to skillet, add carrots, bok choy, scallions, ginger and garlic, stir-fry until fragrant, 2 mins. Add rice tossing to coat. Stir in broth, soy sauce and pepper flakes; bring to a boil. Reduce heat and simmer, covered, until liquid is absorbed and rice is tender, 20-22 minutes. Add the shrimp back to the skillet, cook stirring frequently, until heated through, 3 mins.
Delicious! Points Plus Value 6 per serving, makes 4 servings.
Weight Watchers Magazine Jan/February 2012 pg 131
Dining Debbie's Way Buffalo Chicken/Shrimp Taco
I have to get this recipe down somewhere, since I flew by the seat of my pants on this one. My husband and I have been on Weight Watchers for over a year and I try to come up new and exciting recipes. I really had a taste for buffalo chicken wings last night, but the are high in fat, so it was time to get creative. Then I started thinking less chicken and more seafood and that will help the calorie count also, but still getting my chicken taste. Here is what I came up with..
8 oz of chicken breast tenders, cubed
5 oz of shrimp, raw cleaned tail and shells removed, chopped
1 Tbl Olive Oil
1/2 c carrot matchsticks
1 jalapeno
1/3 red onion, chopped
Texas Pete hot sauce
lettuce, shredded
tomato, diced
Shredded reduced fat mexican cheese (I use Weight Watchers brand)
6 soft corn tortilla shells, warmed
Dash of Light Ranch dressing (optional)
Cube the chicken breast and place in a small baggie with Texas Pete sauce to marinate. Do the same with the shrimp in a separate baggie.
Heat the olive oil in a fry pan, add the chicken, carrots, jalapeno, onion and saute' when it starts to soften add the shrimp until the chicken and shrimp are cooked through. Add more Texas Pete sauce to turn the mixture a nice orange color. Take your warm tortilla shell, top with mixture, shredded lettuce, diced tomatoes, shredded cheese and a dash of light ranch dressing (for the full buffalo chicken affect) This recipe will serve about 2 people (3 soft tacos each) So double it up!
They turned out extremely tasty and fun. Enjoy and Cook on!
8 oz of chicken breast tenders, cubed
5 oz of shrimp, raw cleaned tail and shells removed, chopped
1 Tbl Olive Oil
1/2 c carrot matchsticks
1 jalapeno
1/3 red onion, chopped
Texas Pete hot sauce
lettuce, shredded
tomato, diced
Shredded reduced fat mexican cheese (I use Weight Watchers brand)
6 soft corn tortilla shells, warmed
Dash of Light Ranch dressing (optional)
Cube the chicken breast and place in a small baggie with Texas Pete sauce to marinate. Do the same with the shrimp in a separate baggie.
Heat the olive oil in a fry pan, add the chicken, carrots, jalapeno, onion and saute' when it starts to soften add the shrimp until the chicken and shrimp are cooked through. Add more Texas Pete sauce to turn the mixture a nice orange color. Take your warm tortilla shell, top with mixture, shredded lettuce, diced tomatoes, shredded cheese and a dash of light ranch dressing (for the full buffalo chicken affect) This recipe will serve about 2 people (3 soft tacos each) So double it up!
They turned out extremely tasty and fun. Enjoy and Cook on!
Friday, January 6, 2012
Dining Debbie's Way Ribs
Everyone has their own way to make ribs and I have tried making them many different ways from wet rub to dry rub, to crock pot bakes. The one I found to work the best for me and my family really enjoys is starting with a dry rub, then baking in the oven at a very low temperature, then basting on the grill with BBQ sauce. It is a time consuming process, but it is well worth the wait.
Dry Rub Ingredients:
In a small bowl, combine the following -
1 c Brown Sugar
1 Tbl Old Bay Blackened Seasoning
1 Tbl Garlic
1 Tbl Red Cayenne Pepper
1 Tbl Creole Seasoning
2 tsp Ground Fresh Nutmeg
2 tsp Black pepper
1 tsp Salt
Ribs:
4 lbs of Pork Spare Ribs
Wet Mop:
1 1/2 c Ketchup (I prefer Heinz)
3/4 c Brown Sugar
2 Tbl honey
2 Tbl Soy Sauce3 Tbl brown mustard
3 tsp Worcestershire Sauce
3 tsp White Vinegar
1 tsp Texas Pete hot sauce
1 tsp minced garlic
1 tsp ground nutmeg
1/2 tsp liquid smoke
Place all the ingredients in a small sauce pan on the stove over medium heat, whisk until smooth and saucy.
Place the rack of ribs on a large piece of tin foil, coat one side of the ribs with a dry rub, turn over and coat the other side. Wrap the tin foil around the ribs to form a tent. (You may need to use several pieces of foil, to avoid leakage) Place on a cookie sheet and put in a 250 degree oven for 5 1/2 hours. Place in the refrigerator to store until grilling. When you are ready to grill, let your ribs come to room temperature, while preparing your wet mop sauce. Preheat your grill until hot and place the ribs (foil removed) straight on the grill. Mop on one side and let it sit on the grill 10-15 mins, turn over and mop the other side, let it sit an additional 10-15 mins until the mop sauce sets into the meat and the meat is starting to fall off the bones. Remove from the grill and serve with the leftover mop sauce you did not use.
Serving suggestions - Serve with corn on the cob, baked beans, cole slaw and garlic toast.
Dry Rub Ingredients:
In a small bowl, combine the following -
1 c Brown Sugar
1 Tbl Old Bay Blackened Seasoning
1 Tbl Garlic
1 Tbl Red Cayenne Pepper
1 Tbl Creole Seasoning
2 tsp Ground Fresh Nutmeg
2 tsp Black pepper
1 tsp Salt
Ribs:
4 lbs of Pork Spare Ribs
Wet Mop:
1 1/2 c Ketchup (I prefer Heinz)
3/4 c Brown Sugar
2 Tbl honey
2 Tbl Soy Sauce3 Tbl brown mustard
3 tsp Worcestershire Sauce
3 tsp White Vinegar
1 tsp Texas Pete hot sauce
1 tsp minced garlic
1 tsp ground nutmeg
1/2 tsp liquid smoke
Place all the ingredients in a small sauce pan on the stove over medium heat, whisk until smooth and saucy.
Place the rack of ribs on a large piece of tin foil, coat one side of the ribs with a dry rub, turn over and coat the other side. Wrap the tin foil around the ribs to form a tent. (You may need to use several pieces of foil, to avoid leakage) Place on a cookie sheet and put in a 250 degree oven for 5 1/2 hours. Place in the refrigerator to store until grilling. When you are ready to grill, let your ribs come to room temperature, while preparing your wet mop sauce. Preheat your grill until hot and place the ribs (foil removed) straight on the grill. Mop on one side and let it sit on the grill 10-15 mins, turn over and mop the other side, let it sit an additional 10-15 mins until the mop sauce sets into the meat and the meat is starting to fall off the bones. Remove from the grill and serve with the leftover mop sauce you did not use.
Serving suggestions - Serve with corn on the cob, baked beans, cole slaw and garlic toast.
Dining Debbie's Way Shrimp Boil
Who doesn't like easy? I love making a shrimp boil because you can do everything in one pot and it makes a complete meal in a matter of minutes. We made the shrimp boil on New Years day this year as it was quick and easy to feed 10 of us after a long night on New Years Eve. We did grill some ribs to add to the plates to make it a surf and turf meal, but the ribs were prepared at an earlier time and just placed on the grill to warm up. To make this boil, all you need is the following:
1 Zatarain Shrimp Boil Bag
2 bottle of beer (any kind)
8 small red potatoes, quartered
8 small frozen corn cobs
4 lbs of Raw peeled, tail-on shrimp
1/2 c of butter melted
Salt and Pepper to taste
Place the Shrimp boil bag in a 15-qt stock pot filled with about 5 qts of water, add the bottles of beer. Bring to a nice steady boil, add the potatoes, cover and continue boiling for about 6-8 minutes, add the corn cobs, cover and continue boiling for about 5-6 more minutes, add the shrimp, cover and boil for about 3 mins. Your shrimp will be a nice orange/pink color indicating they are finished cooking. Strain the shrimp out into a large bowl. Strain the corn and potatoes, discard the boil bag and place in the same bowl as the shrimp. You can reserve about 1 cup of the broth for a bread dip (recipe below). Drizzle the melted butter of the top and sprinkle with salt and pepper to taste Makes 8 servings.
Suggestion for the reserved 1 cup of seafood boil broth. Whisk into the broth; 1/4 c of olive oil, 1 t garlic and sprinkle with ground pepper. Serve along toasted baguettes slices for dipping.
1 Zatarain Shrimp Boil Bag
2 bottle of beer (any kind)
8 small red potatoes, quartered
8 small frozen corn cobs
4 lbs of Raw peeled, tail-on shrimp
1/2 c of butter melted
Salt and Pepper to taste
Place the Shrimp boil bag in a 15-qt stock pot filled with about 5 qts of water, add the bottles of beer. Bring to a nice steady boil, add the potatoes, cover and continue boiling for about 6-8 minutes, add the corn cobs, cover and continue boiling for about 5-6 more minutes, add the shrimp, cover and boil for about 3 mins. Your shrimp will be a nice orange/pink color indicating they are finished cooking. Strain the shrimp out into a large bowl. Strain the corn and potatoes, discard the boil bag and place in the same bowl as the shrimp. You can reserve about 1 cup of the broth for a bread dip (recipe below). Drizzle the melted butter of the top and sprinkle with salt and pepper to taste Makes 8 servings.
Suggestion for the reserved 1 cup of seafood boil broth. Whisk into the broth; 1/4 c of olive oil, 1 t garlic and sprinkle with ground pepper. Serve along toasted baguettes slices for dipping.
Wednesday, December 14, 2011
Dining Debbie's Way Chili
Baby, it's cold outside!!! Our favorite comfort food on a cold winter's night is Chili Spaghetti served with cornbread. From what I understand eating Chili Spaghetti is a Midwest way of eating Chili. My kids always loved more noodles then Chili, but we were the opposite. I've found many ways of cooking Chili, so I took all the recipes and made it into one. Here is what I do:
1 lb ground turkey
1 lb ground beef
1 large onion
4 stalks celery
1 jalapeno
1 green pepper
1 can green chiles
1 can Rotele
1 large can stewed tomatoes
1 large can of garlic roasted tomatoes
1 can of sliced black olives
1 can of black beans, drained
1can of kidney beans, drained
1/2 c chopped cilantro
Chili Powder, Garlic Powder, Cumin, Black Pepper and Salt
Spaghetti Noodles, Prepared to box directions
Toppings - Shredded Cheese (Mexican Style), Sour Cream, Chopped Green Onions
I start by browning my turkey, beef, onion, jalapeno, green pepper and celery. Cook through and drain the leftover oil from the pan. Add the cans of green chiles, stewed tomatoes, rotele, roasted tomatoes and black olives to the meat mixture, Stir in 3T chili powder, 1 t. garlic powder, 1 t cumin, salt and pepper to taste. Heat through about 1/2 hour. Add the beans and cilantro and heat through for an additional 15 minutes. Boil your Spaghetti Noodles. Place a serving of noodles on the bottom of a bowl, place the chili on top of noodles, top with Shredded cheese, sour cream, and chopped green onions. Enjoy on a cold winter's night, when you need to just feel that fire in your belly! Serve with cornbread muffins.
Cook On!
1 lb ground turkey
1 lb ground beef
1 large onion
4 stalks celery
1 jalapeno
1 green pepper
1 can green chiles
1 can Rotele
1 large can stewed tomatoes
1 large can of garlic roasted tomatoes
1 can of sliced black olives
1 can of black beans, drained
1can of kidney beans, drained
1/2 c chopped cilantro
Chili Powder, Garlic Powder, Cumin, Black Pepper and Salt
Spaghetti Noodles, Prepared to box directions
Toppings - Shredded Cheese (Mexican Style), Sour Cream, Chopped Green Onions
I start by browning my turkey, beef, onion, jalapeno, green pepper and celery. Cook through and drain the leftover oil from the pan. Add the cans of green chiles, stewed tomatoes, rotele, roasted tomatoes and black olives to the meat mixture, Stir in 3T chili powder, 1 t. garlic powder, 1 t cumin, salt and pepper to taste. Heat through about 1/2 hour. Add the beans and cilantro and heat through for an additional 15 minutes. Boil your Spaghetti Noodles. Place a serving of noodles on the bottom of a bowl, place the chili on top of noodles, top with Shredded cheese, sour cream, and chopped green onions. Enjoy on a cold winter's night, when you need to just feel that fire in your belly! Serve with cornbread muffins.
Cook On!
Dining Debbie's Way Egg Rolls
One thing I have made from scratch for many years, is my egg rolls. While working at the Chinese Restaurant even the egg rolls were fresh everyday and made to order. Everyday, they would make the ingredients fresh and stuff the egg rolls to fry daily. I believe that is what made the egg rolls taste so good, so after many years of trying different Chinese restaurants, I have never found anything as fresh. That's when I decided I can't buy frozen store bought egg rolls, I have to make them. This is how I do that:
EGG ROLL INGREDIENTS:
2T Sesame Seed Oil
2 stalks of celery chopped into 1-in pieces
6 green onions, chopped into small pieces
3/4 t salt
3/4 t sugar
1/2 lb chicken, chopped into 1 in pieces
1/2 lb pork, chopped into 1 in pieces
1/2 lb cocktail size shrimp, cooked
1 can bamboo shoots, sliced thin
1 1/2 lb of fresh bean sprouts
2 T Soy Sauce
1 package of Egg Roll Wrappers
1 egg white, beaten
oil for frying
Heat 1 T of sesame oil in the wok or fry pan. Add celery, onion, salt, sugar and saute for about 2 mins. Remove to a Large Mixing bowl. Add a tad more oil and add the pork and chicken, cook through, then add the bamboo shoots and heat for another minute or two. Remove to the same large mixing bowl. Add tad more oil and stir fry the shrimp and bean sprouts for about 2 mins. Remove to the same large mixing bowl. Add the soy sauce to the large mixing bowl and mix all the ingredients together. Pour into a strainer to remove the juices. Place a large spoonful of mixture in a wrapper, roll and seal with the egg white wash. Fry in oil at 350 degrees until golden brown and serve with Sweet and Sour Sauce and/or Chinese hot mustard.
Enjoy the freshness of a homemade egg roll with the rice you prepared from the prior blog. Cook On!
EGG ROLL INGREDIENTS:
2T Sesame Seed Oil
2 stalks of celery chopped into 1-in pieces
6 green onions, chopped into small pieces
3/4 t salt
3/4 t sugar
1/2 lb chicken, chopped into 1 in pieces
1/2 lb pork, chopped into 1 in pieces
1/2 lb cocktail size shrimp, cooked
1 can bamboo shoots, sliced thin
1 1/2 lb of fresh bean sprouts
2 T Soy Sauce
1 package of Egg Roll Wrappers
1 egg white, beaten
oil for frying
Heat 1 T of sesame oil in the wok or fry pan. Add celery, onion, salt, sugar and saute for about 2 mins. Remove to a Large Mixing bowl. Add a tad more oil and add the pork and chicken, cook through, then add the bamboo shoots and heat for another minute or two. Remove to the same large mixing bowl. Add tad more oil and stir fry the shrimp and bean sprouts for about 2 mins. Remove to the same large mixing bowl. Add the soy sauce to the large mixing bowl and mix all the ingredients together. Pour into a strainer to remove the juices. Place a large spoonful of mixture in a wrapper, roll and seal with the egg white wash. Fry in oil at 350 degrees until golden brown and serve with Sweet and Sour Sauce and/or Chinese hot mustard.
Enjoy the freshness of a homemade egg roll with the rice you prepared from the prior blog. Cook On!
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