Garlic Shrimp Avocado Tacos

From http://greatideas.people.com/2015/11/10/alex-guarnaschelli-garlic-shrimp-avocado-tacos-recipe/ 1 small hot house cucumber, peeled and sliced into ½-inch rounds 1 cup cherry tomatoes, halved Kosher salt 2 tsp. sugar 2 small cloves garlic, grated 2 tbsp. extra-virgin olive oil Juice from 2 large lemons, divided 1 medium avocado, halved, pitted 12 pieces medium (“U-10”) shrimp, grilled or seared, cut into small pieces 8 sprigs cilantro, stemmed 6-8 small hard corn tortilla shells 1 small jalapeno, thinly sliced 1. Marinate the cucumbers and tomatoes: Arrange the cucumber slices and tomato halves (flesh side up) in a single layer on a baking sheet. Season them with salt and sugar. In a small bowl, stir together the garlic and olive oil and drizzle half of it over the tomatoes and cucumbers. Squeeze the juice from one lemon over them; set aside. 2. Prepare the other vegetables and shrimp: Use a tablespoon to scoop out the avocado in bits. Season with salt, a dash of the remaining lemon juice and the remaining garlic oil and cilantro. Toss till combined. 3. Assemble the tacos: Place a tortilla on a flat surface. Arrange some of the cucumber and tomato mixture and shrimp in an even line down the length of the tortilla. Top with avocado. Repeat. The best tasting tacos are ones that have a mix of all the different flavors in each bite. Serve immediately with jalapenos, if desired. No cilantro is the right amount for me

Turkey Pot Pie or Mini Pot Pies

From http://americanfood.about.com/ Prep Time: 40 minutes Cook Time: 45 minutes Total Time: 85 minutes Yield: Serves 6 INGREDIENTS 2 tablespoons butter 6 tablespoons all-purpose flour 1 1/2 cups chicken broth 1 1/2 cups milk 4 cups cooked turkey or chicken, cut into bite-size pieces (about 3 pounds) 1 package (10 ounces) frozen mixed vegetables (carrots, peas, corn, green beans), thawed and drained 1 tablespoon chopped fresh tarragon or parsley 1/2 teaspoon chopped fresh thyme, or 1/4 teaspoon dried thyme leaves, crumbled 1/8 teaspoon ground red pepper (cayenne) 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 sheet frozen puff pastry, thawed (9 to 14 ounces) 1 egg, lightly beaten PREPARATION 1. Preheat the oven to 400°F. In a large saucepan, mix the butter, flour, chicken broth, and milk. Bring to a boil over medium heat, whisking constantly. Reduce the heat to low and simmer for 5 minutes. 2. Stir in the chicken, vegetables, tarragon, thyme, ground red pepper, salt, and black pepper. Transfer the mixture to a 9x13-inch baking dish. Set aside to cool slightly. 3. If necessary, roll out the puff pastry on a lightly floured into a 14-by-10-inch rectangle. Moisten the rim of the baking dish with water and place the pastry over the filling. Tuck the edges under and press firmly to the rim of the dish. Make a few slits in the pastry and brush with the beaten egg. 4. Bake for 45 minutes to 1 hour, or until the top is golden. Let the potpie stand for 10 minutes before serving. Recipe Notes • You can make the turkey mixture up to 2 days ahead and refrigerate in an airtight container. or Easy Mini Chicken Pot Pies Recipe by Adelenne Lee Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes Yield: 12 Easy Mini Chicken Pot Pies Ingredients The Pastry: 12 oz / 340 g Shortcrust pastry See here if you would like a recipe to make your own. You will need to DOUBLE the ingredients for the pastry recipe to get 12 mini pies. The Filling: 1 1/2 cups chopped cooked chicken or turkey meat 1/2 can condense cream of chicken soup 1 cup mixed vegetables ( I used carrots, corn kernels and peas) 1 beaten egg (for the egg wash at the end) Instructions First make the pastry if making your own, divide into 2 balls and wrap with plastic wrap and leave to rest in the fridge whilst you prepare the filling. Then prepare the filling as follows: Put chopped chicken or turkey, mixed veg and cream of chicken soup in a bowl and mix well. Add a pinch of pepper. No salt needed as I find the soup is already salty enough. Set aside. Preheat oven to 350 F or 180 C and grease a 12 hole muffin tray. Roll out one ball of pastry and cut rounds to fit the muffin tray. Fill the pastry cases with the chicken mixture. Using the remaining pastry, roll out and use a flower shape cookie cutter and cut out as many flowers as you can. You can of course use any shape cookie cutter, such as stars etc. Slightly overlap the flowers to cover the top of the filling and top with a flower. Brush the top with the beaten egg and bake till bubbling or golden brown about 35-45 mins. Cool completely before removing the pies from the tin. Schema/Recipe SEO Data Markup by Yummly Rich Recipes

Char Siu Pork Roast and Perfect Jasmine Rice

From Cooking Light - 8 servings, with each containing 227 calories, 9.5 grams of fat, and 21.6 grams of protein. For the perfect pairing, we recommend serving it with Real Simple’s Perfect Jasmine Rice. Ingredients: ¼ cup lower-sodium soy sauce ¼ cup hoisin sauce 3 tablespoons ketchup 3 tablespoons honey 2 teaspoons minced garlic 2 teaspoons grated peeled fresh ginger 1 teaspoon dark sesame oil ½ teaspoon five-spice powder 1 (2-pound) boneless pork shoulder (Boston butt), trimmed ½ cup fat-free, lower-sodium chicken broth Directions: Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally. Place pork and marinade in an electric slow cooker. Cover and cook on low for 8 hours. Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm. Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce. Real Simple’s Perfect Jasmine Rice Serves 4 Hands-On Time 5 min Total Time 25 min INGREDIENTS 1 cup jasmine rice Kosher salt DIRECTIONS In a medium saucepan with a tight-fitting lid, combine rice, 1 1/2 cups water, and 1/2 teaspoon salt and bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 18 minutes. (Do not lift the lid or stir!) Remove from heat and let stand, covered, for 5 minutes; fluff with a fork and serve.

Spicy Whole Roasted Cauliflower

Found here: http://www.purewow.com/entry_detail/recipe/8821/Forget-florets--roast-the-whole-damn-cauliflower.htm

Makes 6 servings
Start to Finish: 1 hour

Ingredients

1 tablespoon vegetable oil

1 head cauliflower

1½ cups plain Greek yogurt

1 lime, zested and juiced

2 tablespoons chile powder

1 tablespoon cumin

1 tablespoon garlic powder

1 teaspoon curry powder

2 teaspoons kosher salt

1 teaspoon black pepper


Directions

1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.

2. Trim the base of the cauliflower to remove any green leaves and the woody stem.

3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.

4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)

5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.

6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.

General Tso’s Cauliflower

Found http://www.purewow.com/recipes/general-tsos-cauliflower

Makes 4 servings
Start to Finish: 1 hour 30 minutes

Ingredients


Cauliflower

½ cup all-purpose flour

⅓ cup cornstarch

¾ teaspoon baking powder

1 teaspoon salt

2 eggs

3 tablespoons soy sauce

1 tablespoon rice vinegar

½ cup neutral oil (like peanut or vegetable)

1 head cauliflower, cut into bite-size florets


Sauce

2 teaspoons sesame oil

6 scallions, white part finely sliced, green part chopped into 1-inch pieces

3 cloves garlic, minced

1 tablespoon minced ginger

5 small dried chiles (optional)

¼ cup vegetable broth

¼ cup soy sauce

3 tablespoons rice vinegar

2 tablespoons mirin

3 tablespoons sugar

1 tablespoon cornstarch

Sesame seeds, for garnish (optional)


Directions

1. In a medium bowl, whisk the flour, cornstarch, baking powder and salt to combine. In a liquid measuring cup, whisk the eggs, soy sauce and vinegar to combine. Slowly pour the egg mixture into the flour, whisking constantly. You should end up with a thick but still dip-able batter (thin with a little water if needed).

2. Heat the oil in a medium cast iron skillet until very hot (you can test it by dropping a small amount of batter into the oil--it should immediately sizzle and float).

3. Dip each piece of cauliflower fully in the batter, then place in the oil. Pan-fry the cauliflower until it’s golden on all sides, 4 to 5 minutes. Drain on absorbent paper towels.

4. In a medium pot, heat the sesame oil over medium heat. Add the finely-chopped white scallions, garlic, ginger and chiles, and cook until fragrant, 1 to 2 minutes.

5. Add the broth, soy sauce, rice vinegar and mirin, and bring to a simmer over medium heat. Simmer for 5 minutes.

6. In a small bowl, whisk the sugar and cornstarch to combine. Pour about ¼ cup of the hot sauce over the mixture, whisking constantly until the mixture is smooth and lump free. Return the mixture to the pot and bring to a simmer. Stir in the large pieces of green scallion.

7. Cook, stirring occasionally, until the mixture thickens and has good flavor, 7 to 9 minutes more.

8. Add the cauliflower to the pot and toss to coat until the cauliflower is rewarmed, 4 to 5 minutes. Serve immediately, garnished with sesame seeds and with a side of steamed rice.