Thai Coconut Curry Noodles

Thai Coconut Curry Noodles

 A Very Satisfying One Dish Meal!

Difficulty: Easy

Prep Time: 20 minutes

Cooking Time: 25 minutes

Ingredients

4 servings KA Me cooked Thai Noodles

1 small pork tenderloin, cubed

1 can coconut cream

2 bricks  Japanese Golden Curry

1 tbsp Thai curry paste

1/2 cup green onions, chopped

2 garlic loves, minced

1 tbsp vegetable oil

1/2 tsp sesame oil

1/2 cup chicken stock

salt

pepper

Cooking Tools

Wok 

Directions

Coat cubed pork tenderloin in the Thai curry paste and set aside for 15 minutes. Place vegetable oil in pan on medium high heat and pan fry the marinated pork tenderloin cubes until 3/4 done. Pour coconut cream, curry brick, 1/2 of the chopped green onions, garlic, chicken stock and sesame oil in with pork.  Cook until slightly thicken.  Add in the cooked Thai Noodles and allow to separate on their own, do not break apart the noodles. Cook for addition al 5 minutes on medium low heat, adjust seasoning with salt & pepper.  Garnish with the rest of the chopped scallions before serving.

Serves 4

Shrimp Fettuccine In A Chipotle Cream Sauce

Shrimp Fettuccine In A Chipotle Cream Sauce
Fantastic Flavor With A Little Heat!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 30 minutes

Ingredients
1 box dry Fettuccine pasta
1 lb. medium shrimp, deveined, tail on
1 1/2 cups heavy cream
1 (7oz.)can Chipotle in Adobo sauce
1 green pepper, sliced thin
1 onion, sliced thin
2 cloves garlic, minced
3 tbsp butter
2 tbsp olive oil
1/4 cup Parmesan cheese
1/8 tsp ground nutmeg
salt
pepper

Cooking Tools

Large pot

1 large skillet

1 medium skillet 

Directions
Boil pasta in boiling salted water according to directions. In a medium skillet, add; olive oil on medium heat and saute green peppers, garlic and onions. In a large pan, add butter, cream and cook to thicken on low heat. As the sauce thickens, add in nutmeg, chipotle, shrimp and the cooked vegetables. Simmer to cook shrimp ( 3 minutes) then toss in cooked & drained pasta. Season with salt and pepper to taste.  Toss in Parmesan cheese at the end of cooking. Garnish with minced parsley.
Serves 4

Shakshuka

Shakshuka
A Tunisian Egg Dish That Is Popular In The Middle East & Israel!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 30 minutes

Ingredients
2 cups marinara sauce/ tomato sauce
1/2 red pepper, sliced
1/2 green pepper, sliced
1/2 yellow onion, sliced
1 clove garlic, sliced thin
1 tbsp Meyer lemon infused olive oil
1/2 tsp Paprika
pinch of cumin
pinch of pepper flakes
2 tbsp fresh parsley, chopped
minced chives for garnish
2 eggs
salt
pepper
toast

Cooking Tool

Medium skillet

2 oven safe bowls 

Directions
Preheat oven 400 Degrees F.  In the skillet, heat pan on medium high and add, oil peppers, onions, garlic. Saute until cooked. Pour in marinara sauce and sprinkle in seasoning and chopped parsley, salt & pepper to taste.  Cook for 10 minutes to thicken sauce. Divide sauce into 2 baking bowls and create a well in center. Crack each egg into well and drizzle with some of the oil, salt & pepper and bake in oven for 15 minutes.  Garnish will chives and serve with toast points.
Serves 2

Seafood Puttanesca

Seafood Puttanesca
Just Perfect For The Seafood Lover!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 35 minutes

 

Ingredients

1 box Linguini pasta

4 cups Marinara sauce

1 can roasted diced tomatoes

1 lb. medium shrimp shelled/ deveined

1/2 lb. scallops

8 oz. filet, Grouper or Mahi Mahi, chunks

1 lb. clam or mussels (optional)

1 small red onion, sliced thin

6 gloves garlic, sliced thin

1/4 cup capers

2 anchovies filet

1/2 cup Kalamata olives, pitted, halved

1/8 tsp red pepper flakes

1/4 cup white wine

2 tbsp olive oil

minced parsley for garnish

salt

pepper

Cooking Tools

Large stock pot

Large skillet with lid 

Directions
Cook pasta according to directions in salted water, drain. In a skillet saute onions, garlic and anchovies in the olive oil until translucent. Add in wine and deglaze. Pour in the marinara sauce, roasted tomatoes, capers, Kalamata olives, red pepper flakes. Cook for 10-15 minutes on medium heat to bring the flavors together. Add in seafood and let poach in the sauce for 8 minutes with lid on, salt and pepper to taste. Toss in cooked pasta and mix until well coated. Serve pasta with garnish of fresh parsley.
Serves 4

Brown Sugar BBQ Ribs

Brown Sugar BBQ Ribs
Grilled Low, Slow And Caramelized!
Difficulty: Easy

Serve With Our Easy Pickle Recipe.

Ingredients
1 rack of ribs
3/4 cup brown sugar
1/4 tsp black pepper
1/4 tsp salt
1/4 tsp ground cloves
1/2 tsp cinnamon
pinch of nutmeg
pinch of cumin
pinch of allspice
1/4 tsp chipotle pepper powder
1/4 tsp dry mustard
1/4 tsp Chinese 5 spice
1/2 tsp garlic powder
1/4 tsp lawry's seasoning

Add You Favorite BBQ Sauce On The Side!

Directions
In a mixing bowl, add ingredients 2 through 14 and mix.  Place the brown sugar mix evenly over the rack of ribs, and place the ribs sugar side up on a prepared outdoor grill. ( top rack on grill is best) Low and slow is the key to great ribs.  Cook until done.  Can be served with you favorite BBQ sauce.
Serves 2

Arroz Con Pollo

Arroz Con Pollo
Difficulty: Easy

Ingredients
8 chicken thighs (about 1 1/2 pounds), skinned
1 cup smoked sausage (Andouille, chorizo, spicy kielbasa) sliced
1/2 tsp  salt 
1/4 tsp freshly ground black pepper 
1 1/2 tsp dried oregano, divided 
1 tbsp vegetable oil 
2 tbsp fresh lime juice 
1 cup chopped onion 
1/2 cup chopped green bell pepper 
2  garlic cloves, minced 
1 tsp  ground turmeric 
3/4 tsp  ground cumin 
1 1/2 cups  uncooked long grain rice
2 1/4 cups, less-sodium chicken broth 
1   (14.5-ounce) can whole tomatoes, undrained 
1/2 cup  frozen petite green peas, thawed 
3/4 cup pimiento-stuffed green olives

Directions
Sprinkle chicken with salt, black pepper, and 1 teaspoon oregano. Heat oil in Dutch oven over medium-high heat. Add chicken; cook 8 minutes, browning on all sides. Remove chicken from pan; drizzle with lime juice. Cover; keep warm.
Add onion, bell pepper, and garlic to pan. Cover, reduce heat to low, and cook 10 minutes or until tender. Stir in 1/2 teaspoon oregano, turmeric, and cumin, and cook 1 minute, stirring constantly. Stir in rice, cook 1 minute. Increase heat to medium. Add broth and tomatoes; bring to a boil. Add chicken and sausage, nestling into the rice mixture. Cover, reduce heat, and simmer 30 minutes or until liquid is almost absorbed. Stir in peas and olives; cover and cook 3 minutes. Remove from heat; let stand, covered for 10 minutes.
Serves 4

Moroccan Spice Ribs

Moroccan Spice Ribs
Difficulty: Easy

Ingredients
8 garlic cloves(crushed)
2 tsp ground cumin
1/2 tsp ground allspice
2 tsp ground paprika
3 tsp ground turmeric
1 1/2 tsp salt
2 tbsp vegetable oil
2 cup tomato puree
1/2 cup palm sugar or dark brown sugar
1 slab of pork ribs or beef ribs or county style ribs

Direction
In a small bowl mix spices, sugar  together with tomato sauce.
Pour 1/2 of sauce over ribs and use a pastry brush to coat thoroughly. Place in refrigerator for 2 - 8 hours before grilling.
Grill meat until done, baste the ribs with the left over sauce the last 10-15 minutes.
Serve with roasted potato and jalapeño cornbread.
Serves 2