Charred Lemon Shrimp with Pasta and Mushrooms

 3 lemons
2 1/2 Tbsp half and half 
1/2 tsp grated lemon rind
1/2 tsp crushed red pepper
2 oz grated parmesan cheese
3 large egg yolks
2 Tbsp olive oil
1 Tbsp butter
1/3 onion, chopped finely
4 garlic cloves, minced
2 cups roughly chopped shiitake mushrooms
2 pounds medium shrimp, peeled and deveined
1 tsp kosher salt
1/2 cup chicken stock
1 pound fettucine pasta (pappardelle or linguine would also work)

1 Tbsp dried basil
1/4 tsp freshly ground black pepper

Heat skillet.  Cut lemons in half crosswise.  Arrange lemons in pan, cut side down.  Cook 3-4 minutes or until cut side of lemon is charred.  Remove lemons from pan; cool.  Squeeze 3 charred lemon halves to equal about 2 Tbsp juice; cut remaining lemon halves into 6 wedges and set aside.  Combine juice, half and half, rind, red pepper, parmesan, and yolks in a medium bowl, stirring with a whisk.  Set aside.  Cook pasta as directed on package, reserving 2 cups of pasta cooking liquid before draining.   Heat 1 Tbsp oil and butter in large skillet over medium heat.  Add onion and garlic; cook 30 seconds, stirring constantly.  Add mushrooms to pan; cook 4 minutes or until mushrooms release their juices.  Remove mixture from pan; keep warm.  Increase heat to med-high.  Add remaining 1 Tbsp oil to pan; swirl to coat.  Add shrimp to pan; sprinkle evenly with 1/4 tsp salt.  Cook 2 minutes.  Add broth to pan; cook 2 minutes or until liquid reduces to about 2 Tbsp.  Remove pan from heat.  Place cooked pasta in large pan over low heat.  Add egg yolk mixture to hot pasta, tossing noodles quickly with tongs to coat completely.  Stir in mushroom mixture; add pasta water a little at a time (start with 1/2 cup) to thin sauce as desired consistency.  Stir in remaining salt, basil and shrimp mixture.  

Serves 6

Boneless Country Style BBQ Ribs

 1 1/2 pounds boneless pork country style ribs
1/3 onion, thinly sliced
2 cloves garlic, minced
1/4 cup brown sugar
1/2 cup apple sauce
3/4 cup bbq sauce
Salt and pepper

Lightly salt and pepper ribs on both sides.  Add all ingredients to crock pot.  Gently mix it all up.  Cook on low 5-6 hours.  Remove meat from crockpot and discard juices.  Top with fresh bbq sauce if desired.

Serves 3

Sesame Cilantro Shrimp

 1 Tbsp plus 1/2 cup Asian toasted sesame salad dressing
1 pound large uncooked shrimp, peeled and deveined
Lime zest and lime wedges
1/4 cup chopped fresh cilantro
4 servings of Hot cooked rice

In skillet, heat 1 Tbsp dressing.  Add shrimp, cook and stir for 1 minute.  Stir in remaining dressing; cook uncovered until shrimp turn pink, about 1-2 minutes longer.  Add 1/4 tsp lime zest and cilantro.  Stir together.  To serve, spoon shrimp with sauce over rice.  Serve with lime wedges.  

Serves 4

Bruschetta and Cheese Stuffed Chicken Breasts

 1 can (14 oz) italian style diced tomatoes, undrained
1 1/4 ups shredded mozzarella cheese
1/4 cup chopped fresh basil 
1 pkg (6 oz) stuffing mix for chicken
2 pounds chicken breasts, pounded to 1/4 inch thickness and cut into 8 pieces
1/3 cup zesty italian dressing
1/4 cup roasted red bell peppers, chopped

Heat oven to 350.  Mix tomatoes, 1/2 cup cheese and basil in medium bowl.  Add stuffing mix and bell pepper; stir just until moistened.  Place pounded chicken on cutting board and spread each piece with stuffing mixture.  Starting at 1 end, tightly roll up each breast.  Place, seam sides down, in 13x9 pan.  Drizzle with dressing.  Bake 40 minutes or until chicken is done.  Sprinkle with remaining cheese; bake 5 minutes or until cheese is melted.

Serves 8

Orecchiette with Artichokes

 Kosher salt and Freshly ground black pepper
12 oz orecchiette (small shell pasta would also work)
1/4 cup EVOO
2 (14 oz each) cans artichoke hearts, drained
3 cloves garlic, minced
1 (15 oz) can white beans, drained and rinsed, and patted dry
15 oz cherry tomatoes
1/4 tsp red pepper flakes
3/4 cup chopped fresh parsley
1/4 cup grated parmesan cheese

Bring a large pot of salted water to a boil.  Add pasta and cook as label directs.  Remove and reserve 3/4 cup cooking water just prior to draining pasta.  Drain pasta. Heat 2 Tbsp EVOO in large skillet over medium heat.  Add artichokes and season with a pinch of salt.  Cook, turning once, for a total of about 5 minutes.  Transfer to a plate.  Add remaining 2 Tbsp EVOO, garlic and beans to skillet.  Cook, stirring occasionally, until the garlic is golden, about 2 minutes.  Stir in the cherry tomatoes, red pepper flakes and 1/2 tsp salt.  Bring to a simmer; cook, stirring occasionally until slightly thickened, about 3 minutes.  Add pasta and reserved pasta water to skillet.  Cook, stirring until the pasta is coated, about 1 minute.  Stir in parsley, parmesan and artichokes; season with salt pepper.  

Serves 4

Cheesy Mexican Mushroom Skillet

 1 1/2 tsp olive oil
4 oz uncooked vermicelli, broken into 1 inch pieces (can use angel hair spaghetti too)
1 onion, sliced
8 oz sliced fresh mushrooms
1 can (14.5 oz) diced tomatoes, undrained
2 jalapenos, seeded and finely chopped
1/2 cup water
2 tsp ground cumin
1/2 tsp salt
1 cup monterey jack cheese (4 oz)

In large deep skillet, heat oil over med-high heat.  Add vermicelli, cook about 2 minutes, stirring frequently, until golden brown.  Reduce heat to medium-low.  Stir in onion and mushrooms.  Cook 3 minutes, stirring occasionally.  Stir in tomatoes, jalapenos, water, cumin and salt.  Cover and cook 10 minutes, stirring occasionally.  Remove from heat.  Sprinkle with cheese.  Cover and let stand for 2 minutes to melt cheese.

Serves 4

Chicken and Spinach Risotto

 1 Tbsp oil
1 pound boneless skinless chicken breasts, cut into bite size pieces
4 cups baby spinach leaves, washed and dried
1 1/2 cups instant white rice, uncooked
1 cup cherry tomatoes
1 can (10.5 oz) chicken broth
1/2 cup water
1/4 cup grated parmesan cheese

Heat oil in large deep skillet.  Add chicken; cook 10 minutes or until chicken is cooked through, stirring frequently.  Add spinach, rice, tomatoes, broth and water; mix well.  Bring to boil.  Reduce heat to low; cover.  Simmer 5 minutes, stirring occasionally.  Stir in parmesan cheese.

Serves 4

Chuckwagon Chili Mac

 1 (14 oz) box Kraft Macaroni and Cheese dinner
1 pound ground beef
1 Tbsp chili powder
1 tsp ground cumin
1 can (14 oz) stewed tomatoes, undrained
1 can (15 oz) light kidney beans, drained and rinsed
Topping ideas:  Sour cream, shredded cheddar cheese, jalapeno slices, cilantro

Boil pasta from mac and cheese dinner as directed on package.  Meanwhile, brown meat with chili powder and cumin in large skillet.  Once fully cooked, drain and return to skillet.  Add tomatoes with their liquid and the rinsed beans; simmer 3 minutes, stirring occasionally.  Stir in pasta and cheese sauce.  Cook 3-5 minutes or until heated through, stirring occasionally.  Top with desired toppings.

Makes 6 servings

Chicken Pasta Salad with Grapes and Poppy Seed Dressing

 1 box Suddenly Salad classic pasta salad mix
1/2 cup poppy seed dressing
1 1/2 cups cut up cooked (and chilled) chicken
3/4 cup halved red grapes
1/2 cup thinly sliced celery
1/4 cup slivered almonds, toasted if desired
3 oz cheddar cheese, cut into small cubes
1 cup grape tomatoes, halved

Empty pasta mix into saucepan of boiling water.  Gently boil for 12 minutes, stirring occasionally.  Drain pasta and rinse with cold water.  Shake to drain well.  Place pasta in large serving bowl and refrigerate for 30 minutes.  In small bowl, stir together seasoning mix and dressing.  Add dressing mix and all other ingredients to large bowl with pasta.  Toss to combine.  Keep refrigerated.

Serves 4

Fried Egg, Bacon and Brussels Sprouts Sandwiches

3 oz bacon, cooked and each slice cut into 3 pieces, drippings reserved
6 oz brussels sprouts, trimmed and thinly sliced lengthwise
Salt and freshly ground pepper
2 large eggs
Dijon mustard
2 ciabatta rolls, split and toasted

Cook bacon in skillet until desired crispiness.  Remove to plate and reserve drippings in skillet.  Add brussels sprouts to skillet, season with salt and pepper, and cook over medium heat until sprouts are crisp tender, about 4-5 minutes.  Transfer to a plate.  Crack eggs into skillet, season with salt and pepper, and fry until whites are set but yolks are still runny, 3-4 minutes.  Spread dijon mustard (to your desired taste) on each ciabatta roll.  Divide sprouts and bacon between bottom halves of rolls.  Top with eggs.

Serves 2