Best-Ever Chicken Salad

Best-Ever Chicken Salad

Prep time 15 mins
Cook time 55 mins
Total time 1 hour 10 mins

This Best-Ever Chicken Salad is really wonderful. Perfect for incredible chicken salad sandwiches (croissants are great!), or on top of a lovely bed of greens. Either way, you're just going to love this
Author: Kris Longwell

Serves: 4 - 6

Ingredients
3 - 4 lbs of chicken parts (bone-in, skin-on thighs and breasts work well) (you'll need about 3 to 4 cups of cooked chicken)
2 tablespoons quality olive oil
1 cup of seedless grapes, sliced in half (red and green varieties are great)
1 cup almonds, thinly sliced (optional)
2 celery ribs, chopped
3 scallions, thinly sliced, white and green parts
2 tablespoons fresh dill, chopped
1 tablespoon fresh parsley, chopped
1 cup mayonnaise
Juice of 1 lemon
1 tablespoon Dijon mustard
1 teaspoon Kosher salt (start with ½ teaspoon, then add more, to taste)
Freshly ground pepper

Instructions

Pre-heat oven to 350 F.
Rub oil all over the chicken pieces and sprinkle with salt and pepper.
Bake for 45 to 55 minutes (internal temp should reach 165 F). .
Remove the chicken, let cool, then pull the meat from the bones and roughly chop.
In a large bowl, mix together the chicken, grapes, almonds, celery, scallions, dill & parsley
In a small bowl, mix together the mayonnaise, lemon, mustard, salt and pepper.
Add the mayonnaise mixture to the chicken mixture, and gently stir until will mixed.
Refrigerate for at least an hour.
Serve on a bed of green leaves with sliced tomatoes and avocado. Or, serve on bread with green leaf lettuce. Add more toppings to your taste!
Enjoy!

American Goulash

Found https://reciperoost.com/2017/09/21/this-american-goulash-recipe-is-better-than-your-moms/2/

Ingredients

1 lb ground beef
1 can(s) Hunt’s diced tomatoes
2 can(s) Campbell’s tomato soup
4 c pasta, uncooked usually macaroni but use what you like
1/2 tsp red pepper flakes
1/3 c butter
1 tsp paprika
3/4 tsp salt
1/2 tsp pepper
3/4 c shredded cheese (use your favorites)
3/4 c chopped onion


 Instructions
Cook hamburger, onions, red pepper flakes, and other seasonings Cook on Low Heat in Crock pot.
After 30 minutes or so stir and add tomato soup and diced tomatoes. Also add Macaroni. Add 1 cup of water. I put the macaroni in now but if you want a firmer pasta cook separately then cook all together for 15 minutes.
Sprinkle top with your favorite cheeses and bread crumbs as you like.
Cook on low for a total of 4 – 6 hours
Better the next day and freezes beautifully. Enjoy

EGG FOO YUNG

I love egg fu yung for breakfast so going to try making this soon

EGG FOO YUNG

Recipe by Lorac

READY IN: 50mins SERVES: 4

INGREDIENTS
6 eggs, lightly beaten
1 cup fresh bean sprout
1⁄4 cup minced scallion
1⁄4 cup minced bamboo shoots or 1⁄4 cup celery or 1⁄4 cup shredded Chinese cabbage
4 water chestnuts, minced
1⁄3-1⁄2 cup slivered cooked ham or 1⁄3-1⁄2 cup chicken or 1⁄3-1⁄2 cup pork or 1⁄3-1⁄2 cup minced shrimp
1 teaspoon soy sauce
2 -3 tablespoons peanut oil (or other cooking oil)

FOO YUNG SAUCE
1 cup chicken broth
1 tablespoon soy sauce
2 teaspoons sugar
2 teaspoons vinegar
1 tablespoon cornstarch
2 tablespoons water

DIRECTIONS
Mix eggs, vegetables, meat and soy.
Heat 2 tsp oil in a 4-6 inch skillet over moderate heat for 30 seconds.
Add 1/3 cup egg mixture and fry as you would a pancake until lightly browned on the bottom, turn over and brown flip side.
Keep warm (but do not stack), while you fry remaining pancakes, adding more oil if needed and stirring egg mixture before adding to pan.
Foo Yung Sauce: In a pan, heat broth, soy, sugar and vinegar.
In a bowl, blend cornstarch and water.
Add to sauce and cook, stirring, until sauce bubbles and thickens.

Serve with hot Egg Foo Yung.

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Super Easy Egg Foo Yung
Found https://www.tablespoon.com/recipes/super-easy-egg-foo-yung/b9441f02-41b8-4daf-9b45-fd2d0816c0a3

Prep 5 MIN
Total 20 MIN
Servings 8
No need to get Chinese takeout with this easy homemade Egg Foo Young recipe. This recipe yields about eight pancakes, and it's easy to double

8 eggs
1 cup chopped onion
1 cup bean sprouts
1/2 cup chopped celery
1/2 cup chopped mushrooms
1/4 cup diced green onion
1 tablespoon soy sauce
8 teaspoons sesame oil, divided

Steps
1 In a large bowl, beat 8 eggs. Add all vegetables and the soy sauce and stir to combine.
2 Heat 1 teaspoon sesame oil in a skillet on medium heat and add about half a cup of the egg mixture to the pan (exact amount will vary). Cook each side until golden brown, flipping once or twice.
3 Repeat with remaining sesame oil and egg mixture until batch is complete.

Loaded Cauliflower Bake

Found http://paleogrubs.com/loaded-caulliflower-bake

Loaded Cauliflower Bake
Serves 4

Prep Time 10 min
Cook Time 45 min
Total Time 55 min

Ingredients
1 medium cauliflower, cut into florets
2 cloves garlic minced
1 ½ tbsp olive oil
1 cup almond milk
1 ½ tbsp arrowroot flour
1/3 cup paleo approved store-bought or homemade mayonnaise
4 bacon slices, cooked and crumbled
1 tbsp chopped parsley
salt, black pepper to taste

Instructions
Preheat oven to 350°F.
Blanch cauliflower in a large pot of boiling water for 2 minutes.
Drain well and set aside.
To make the sauce in a skillet heat the olive oil over medium heat.
Add garlic and cook for 30 seconds.
Add the arrowroot flour and stir until golden.
Add the milk and bring to a low simmer, stirring until combined.
Stir in the mayonnaise and season with salt and pepper.
Add drained cauliflower and toss to combine.
Transfer the mixture into a casserole dish.
Bake for 30 minutes.
Remove from the oven, sprinkle with bacon and parsley and serve.

Spicy Country Pasta

Found https://recipepatch.com/6-country-style-recipes/4/

Ingredients
2 Tbsp Wesson vegetable oil

1 pound boneless, skinless chicken breast, cut into bite-size pieces
1/4 cup yellow onion, diced

2 garlic cloves, minced

1 red or green bell pepper, seeds and membrane removed, cut into 2-inch strips

2-1/2 cups water (reserve 1/2 cup water to add as needed)

3/4 pound uncooked spaghetti (or your favorite kind of pasta noodles)

20 oz Bertolli pasta sauce

3 Tbsp Sriracha (adjust the amount to your taste)

1 tsp dried oregano

1/2 tsp salt

1/4 tsp ground black pepper

1/2 cup shredded Kraft mozzarella cheese

1/4 cup grated Kraft Parmesan cheese



Instructions:

Heat the oil in  a large skillet over medium heat. Add the chicken, and cook for about 4 minutes, stirring.

Add the diced onion, garlic and bell pepper to the skillet, and cook, stirring for about 2 minutes.

Add the water into the skillet, and bring to a boil. Once boiling, add the spaghetti. Add more water, if needed, to cover the spaghetti.

Reduce the heat to medium-high, cover the skillet, and cook the spaghetti for the amount of time indicated on the package directions. Make sure you don’t overcook.

Once the pasta is cooked to your liking, add the pasta sauce, Sriracha sauce, oregano, rosemary, salt and black pepper. Stir to combine, and cook until warmed through.

Turn off the heat, add the mozzarella cheese to the skillet, and mix it with the other ingredients. Sprinkle with parmesan and serve.

Country Pork Chops

Found https://recipepatch.com/6-country-style-recipes/3/

Ingredients

1/4 cup honey

2 Tbsp vegetable oil
1 Tbsp apple cider vinegar

1/2 tsp red pepper flakes

1 tsp ground cumin

8 (1/2-inch) bone-in or boneless pork chops

Salt and freshly ground black pepper



Instructions:

Marinade: Whisk together the honey, oil, vinegar, cumin and red pepper flakes in a small bowl.

Sprinkle the pork chops with salt and pepper and place in a Ziplock bag with the marinade. Let rest on the counter for about an hour.

Heat a grill or grill pan over medium heat. Remove the pork chops from the bag. If you’d like, you could lightly sprinkle them with salt and pepper.

Place on the grill and cook about 3-4 minutes, then flip and cook on the other side for another 3 minutes. If using a grill pan, be sure to do in batches so you don’t steam the chops.

Magical Meat Pies

Ingredients

CRUST:


2 c flour

2/3 c Crisco

1/2 tsp salt

1/2 c cold water


FILLING:

1 lb Tyson coarse ground beef or chopped steak

1/2 c onion, chopped

1 1/2 c rutabaga

1 1/2 c diced potatoes

1 1/4 tsp kosher salt

1/2 tsp McCormick pepper

1/2 Tbsp parsley, optional

butter to dot with



Instructions

Cut shortening into flour and salt. Add water just until you have a dough that is no longer sticky (like pie crust). Mix until well blended. Form into 4 balls. (You can chill dough at this point, but I usually don’t.) Roll into four 8″ circles. Cover with waxed paper until ready to use.

Meat Filling:

Combine beef, onion, rutabaga, potatoes, salt, pepper and parsley in a large bowl.

Put approximately 1 cup of filling onto right side of dough, dot with butter and fold in half. Brush edges with milk, then crimp edges securely to hold filling while it bakes.

Place on cookie sheet lined with parchment paper and cut two or three 1/2″ slices in the top to allow steam to escape. Brush with milk, if desired. Bake at 350 degrees for approximately 1 hour or until golden. They will smell AMAZING while baking!

CHINESE FRIED RICE

CHINESE FRIED RICE
Found http://www.geniuskitchen.com/recipe/chinese-fried-rice-38748
 
“This Chinese fried rice has the flavor those other recipes are missing.


READY IN: 28 mins SERVES: 4

INGREDIENTS
3⁄4 cup finely chopped onion
2 1⁄2 tablespoons oil
1 egg, lightly beaten (or more eggs if you like)
3 drops soy sauce
3 drops sesame oil
8 ounces cooked lean boneless pork or 8 ounces chicken, chopped
1⁄2 cup finely chopped carrot (very small)
1⁄2 cup frozen peas, thawed
4 cups cold cooked rice, grains separated (preferably medium grain)
4 green onions, chopped
2 cups bean sprouts
2 tablespoons light soy sauce (add more if you like)

DIRECTIONS
Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
Allow wok to cool slightly.
Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
Set out additional soy sauce on the table, if desired.

MEXICAN RICE

MEXICAN RICE
Found http://www.geniuskitchen.com/recipe/mexican-rice-117892
 
“Are you craving that great Mexican rice from your favorite taco stand?

READY IN: 55 mins SERVES: 8-10

INGREDIENTS Nutrition
12 ounces tomatoes, very ripe and cored
1 medium white onion
3 medium jalapenos
2 cups long grain white rice
1⁄3 cup canola oil
4 minced garlic cloves
2 cups chicken broth
1 tablespoon tomato paste (may omit if using canned tomatoes)
1 1⁄2 teaspoons salt
1⁄2 cup fresh cilantro, minced
1 lime

DIRECTIONS
Adjust rack to middle position and preheat oven to 350.
Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter.
Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.
Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.

Edited to add 6-15-05: If you can't get good fresh tomatoes you are better off using canned tomatoes. Don't use those awful hard and underipe tomatoes that are at most supermarket chains. Just be sure that the processed tomatoes and the one onion equals 2 cups. One the other hand- if you find that after processing your tomatoes and onions that you have less than 2 cups- simply add enough bottled salsa to make up the difference.

Edited 8-21-06: Do not skip any of the steps. It may seem stupid- but rinsing the rice to remove the starch is very important if you want fluffy rice. It will only take two minutes of your time but it makes the difference.

Edited 8-15-08: Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks. This rice also freezes well. For Freezing Ahead: Cool, portion and freeze in a ziploc bag. To reheat from frozen: Place in a pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through.

You'll love this rice! Money back guarantee.

Mini Spicy Crab Cakes with Lemon Aioli

Mini Spicy Crab Cakes with Lemon Aioli
Found https://www.tablespoon.com/recipes/mini-spicy-crab-cakes-with-lemon-aioli/965e0973-8748-443f-a5df-b55b39ef53be

Prep 40 MIN
Total 50 MIN
Servings 24

These cute crab cakes’ small shape makes them easy to turn in the pan – but it also makes them easy to eat at a party!

Ingredients

Lemon Aioli
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon soy sauce
1 teaspoon finely chopped garlic

Crab Cakes
1 lb refrigerated pasteurized lump crabmeat, cleaned
1 cup Progresso™ plain panko crispy bread crumbs SAVE $
1/4 cup mayonnaise
2 green onions, thinly sliced, whites and greens separated
5 teaspoons chile garlic sauce
2 eggs, beaten
2 tablespoons olive oil

Steps
1 In small bowl, mix Lemon Aioli ingredients. Cover and refrigerate until serving.
2 In large bowl, mix crabmeat, bread crumbs, 1/4 cup mayonnaise, the green onion whites, chile garlic sauce and eggs. Using a heaping tablespoon of mixture for each, shape into 24 (1 1/2-inch) patties, about 3/4 inch thick. Cover and refrigerate at least 10 minutes but no longer than 4 hours.
3 In 12-inch nonstick skillet, heat oil over medium heat until hot. Add patties; cook 3 to 4 minutes on each side or until golden brown and thoroughly cooked (165°F). Drain on paper towels. Top crab cakes with green onion greens; serve with sauce.

Caesar Deviled Eggs

Caesar Deviled Eggs

Prep 25 MIN
Total 25 MIN
Servings 12

All hail Caesar deviled eggs! Make these clever appetizers that riff on everyone’s favorite salad, and serve them up on a bed of — what else... ...romaine.

Ingredients
1 tablespoon butter
1/4 cup plain panko crispy bread crumbs
1/4 cup grated Parmesan cheese
12 hard-cooked eggs, peeled
1/2 cup mayonnaise
2 cloves garlic, very finely chopped
1 tablespoon Worcestershire sauce
1 teaspoon lemon juice
1/2 teaspoon ground black pepper
1/4 teaspoon salt
2 romaine hearts, thinly sliced, if desired

Steps
1 In 8-inch skillet, melt butter over medium-low heat; add breadcrumbs. Cook and stir 3 to 5 minutes or until toasted. Pour into small bowl; stir in 1 tablespoon Parmesan cheese. Set aside.
2 Cut eggs lengthwise in half. Slip out yolks into medium bowl, and mash with fork. Stir in mayonnaise, the remaining Parmesan cheese, garlic, Worcestershire sauce, lemon juice, pepper and salt. Fill whites with egg yolk mixture, heaping it lightly. Sprinkle bread crumb mixture over eggs immediately after filling so breadcrumb mixture easily adheres to the filling.
3 Refrigerate covered until ready to serve. Spread romaine evenly on large platter; place eggs on top.

For easy filling, spoon egg yolk mixture into 1-quart resealable food-storage plastic bag; clip 1/2 inch from corner of bag, and pipe filling into halved eggs.

Loaded Cauliflower Bake

Found http://paleogrubs.com/loaded-caulliflower-bake
Loaded Cauliflower Bake
Serves 4

Prep Time 10 min
Cook Time 45 min
Total Time 55 min

Ingredients
1 medium cauliflower, cut into florets
2 cloves garlic minced
1 ½ tbsp olive oil
1 cup almond milk
1 ½ tbsp arrowroot flour
1/3 cup paleo approved store-bought or homemade mayonnaise
4 bacon slices, cooked and crumbled
1 tbsp chopped parsley
salt, black pepper to taste

Instructions
Preheat oven to 350°F.
Blanch cauliflower in a large pot of boiling water for 2 minutes.
Drain well and set aside.
To make the sauce in a skillet heat the olive oil over medium heat.
Add garlic and cook for 30 seconds.
Add the arrowroot flour and stir until golden.
Add the milk and bring to a low simmer, stirring until combined.
Stir in the mayonnaise and season with salt and pepper.
Add drained cauliflower and toss to combine.
Transfer the mixture into a casserole dish.
Bake for 30 minutes.
Remove from the oven, sprinkle with bacon and parsley and serve.

Hot Chocolate

White Delight Hot Chocolate
Found https://www.today.com/recipes/white-delight-hot-chocolate-t64061

SERVINGS:4
Dulce de leche and sea salt give this dreamy white hot chocolate an extra punch of flavor.

Ingredients

4 cups whole milk
1 cups heavy cream
12 ounces white chocolate, chopped
8 ounces dulce de leche
1/4 teaspoon smoked sea salt (reserve a bit for garnish)
1/2 teaspoon vanilla extract
1 cup crème fraiche for garnish
White chocolate shavings for garnish

Preparation

Bring milk and cream to a simmer in a saucepan. Place chopped white chocolate and dulce de leche in a bowl. Place this in a bowl over a pan of boiling water (double boiler-style), whisking until chocolate has melted. Add smoked salt and vanilla to white chocolate dulce de leche, reserving a bit of smoked salt for garnish. Slowly pour the milk and cream into the white chocolate dulce de leche mixture while continuing to stir. Serve in four large mugs. Whip crème fraiche with a tablespoon of warm water until fluffy. Garnish mugs with crème fraiche and white chocolate shavings. Finish with the reserved bit of smoked salt.

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Spiked Hazelnut Hot Chocolate
Found https://www.today.com/recipes/nutella-hot-chocolate-t3891

The 10-Minute Happy Hour Feb. 19, 2015 at 6:30 AM
 Nutella hot chocolate
Maureen C. Petrosky / The Kitchn
print recipe  (2 rated)
Ingredients

1 1/2 cups milk
1/3 cup Nutella
1 cinnamon stick
4 ounces bourbon, Frangelico, cacao rum, or chocolate liqueur, optional
Oven-toasted marshmallows, optional (instructions below)

Preparation

In a pot over medium-high heat, bring the milk to a simmer. Add the Nutella, stirring until it has melted and become incorporated. Add the cinnamon stick and bring to a simmer.

Ladle into mugs and serve with fresh oven toasted marshmallows. (If serving with marshmallows, toast on a foil-lined baking sheet under the broiler for 30 to 45 seconds, until golden brown.)

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Turtle Hot Chocolate Float
https://www.today.com/recipes/turtle-hot-chocolate-float-t64046
SERVINGS:4

This over-the-top hot chocolate float can work as a decadent drink or wow-worthy dessert.

Ingredients

8 scoops butter pecan ice cream
24 ounces hot chocolate (see recipe below)
1/2 cup chopped pecans
1 tablespoon Kosher salt
1/2 cup chocolate shavings
1 cup caramel sauce

HOT CHOCOLATE
12 ounces condensed milk
12 ounces half & half
16 ounces milk chocolate, chopped or grated
1/4 teaspoon almond extract

Preparation

To make the hot chocolate:

Heat condensed milk and half & half to a simmer, add almond extract. Place chopped chocolate into a bowl, pour the milk mixture over the chocolate and whisk until smooth.

To assemble the hot chocolate float:

Pour a bit of your purchased caramel sauce onto a small plate. Dip the rim of a tall glass mugs or old fashioned milk shake glasses into the caramel. Sprinkle the rims with kosher salt, chocolate shavings. Add 2 scoops of butter pecan ice cream into each glass. Add hot chocolate, garnish top with chopped pecans.

Lobster Nachos

Lobster Nachos
 Found https://www.today.com/recipes/lobster-nachos-recipe-t122162

Nachos get a New England twist with fresh lobster meat. Fresh baked tortilla chips, smoky crema, creamy avocado and homemade pickled jalapeños make this game-day staple extra special.

Ingredients

CHIPS
15 yellow corn tortillas
2 tablespoons olive oil, plus more for greasing baking sheets
1 tablespoon freshly squeezed lime juice
Salt

LOBSTER SALAD
2 cups chopped cooked lobster tail
2 cups diced avocado
1 cup diced cucumber
3/4 cup finely diced red onion
1/2 teaspoon kosher salt
2 teaspoons coarsely chopped cilantro
1/2 tablespoon extra virgin olive oil
1 tablespoon freshly squeezed lime juice
1 dash freshly ground black pepper
1 dash cayenne
1 teaspoon agave

PICKLED JALAPEÑOS
1 cup white vinegar
1 cup water
2 cloves garlic, smashed
2 tablespoons sugar
1 tablespoon salt
8 jalapeño peppers, thinly sliced

CREMA
1/4 cup sour cream
1/4 cup cream cheese, softened
1 teaspoon ground coriander
1 teaspoon ground cumin

GARNISH
Queso fresco, crumbled
Cilantro leaves

Preparation

For the chips:

1. Preheat oven to 375°F. Brush two large baking sheets with olive oil.

2. In a small bowl, mix the oil and lime juice together. Brush the mixture on one tortilla, making sure to cover the entire surface. Stack another tortilla on top and brush on oil mixture. Continue until you have about 7 or 8 tortillas in a stack. Cut tortillas in half. Cut each half into small triangles. Set aside. Repeat with remaining tortillas.

3. Arrange tortilla pieces on the baking sheets in a single layer (they can be lined right next to each other as they'll shrink once baked). Sprinkle salt all over the tortilla pieces.

4. Bake for 8-12 minutes, or until the chips are golden (depending on the size of your baking sheets, you may need to bake everything in two batches).

5. Let the chips cool before assembling nachos. Store chips in an airtight container for 1-2 weeks.

For the lobster salad:

Add all ingredients into a mixing bowl and stir to combine. Store in an air tight container in the refrigerator until ready to use.

For the pickled jalapeños:

Combine the vinegar, water, garlic, sugar and salt in a medium pot and bring to a boil. Add jalapeño slices, stir and remove from heat. Let sit for at least 8 minutes then use tongs or a slotted spoon to remove the jalapeños from the pot to a jar. Cover with the brining liquid to fill the jar. Store in the fridge for up to 2 months.

For the crema:

In a bowl, whisk all the ingredients together until fully incorporated. Set aside.

To assemble:

Pile the nachos on a large serving plate and scatter the lobster salad over the chips. Drizzle with crema and garnish with pickled jalapeños, queso fresco and cilantro leaves.

Note from me: Forget the nasty cilantro throughout!

Lemon Shrimp with Pasta

Found http://tasteerecipe.com/2017/09/19/your-favorite-restaurants-got-nothing-on-this/2/
Ingredients
For the Shrimp:
1 tablespoon Bertolli extra-virgin olive oil
3/4 pound large shrimp, peeled and deveined
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
finely chopped chili (optional)
garlic  (optional)

For the Pasta:
1 pound spaghetti
1/2 teaspoon kosher salt, plus more for the pasta water
2/3 cup Bertolli extra-virgin olive oil
2/3 cup grated parmesan cheese, plus more for topping (optional)
1 tablespoon grated lemon zest (about 1 large lemon)
1/2 cup fresh lemon juice (about 2 large lemons)
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh basil
2 tablespoons capers, fried
garlic  (optional)

Instructions:

Make the shrimp: In a medium saute pan, heat the olive oil over medium-high heat. Season the shrimp with the salt and pepper (and chili, if using); add to the preheated pan in a single layer. Cook for 2 to 3 minutes per side, or until pink and cooked through. Set aside.

Make the pasta: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally to prevent sticking, about 8 minutes. Drain, reserving 1 cup pasta water. Meanwhile, whisk the olive oil, parmesan and lemon zest and juice in a large bowl to blend.

Toss the pasta with the lemon sauce, shrimp and the reserved cooking liquid, adding it 1/4 cup at a time as needed to moisten. Season with the salt and pepper; stir in the basil. Garnish with the fried capers and more parmesan, if desired.

Crockpot Beef Noodle Soup

Found http://tasteerecipe.com/2017/09/19/number-1-meal-dreary-day-crock-pot-beef-noodle-soup/

Ingredients
1 lb beef stew meat
6 cups Swanson low-sodium chicken broth
1 cup water
2 cups uncooked noodles (choose your favorite kind)
4 carrots, chopped
3 stalks celery, chopped (omit, if you don’t like celery)
1 onion, diced
4 garlic cloves, minced
1 tbsp Bertolli extra-virgin olive oil
2 bay leaves
1 tsp celery salt
1 tsp thyme
1 tsp rosemary
½ tsp salt
½ tsp pepper
chives, chopped (optional)

Instructions:

Add all ingredients EXCEPT for the noodles into the slow cooker.
Stir gently.

Cook HIGH 3-4 or LOW 6-8.
Add preferred noodles and cook on HIGH an additional 15-20 minutes or until noodles are soft.