Not vegetarian obviously.....
I served this with Mediterranean Cous Cous and Mediterranean Kale.
This makes a marvelous meal (for about 3 people, when served with side dishes)
Spiced Curry Shrimp
Ingredients:
2 lbs Medium Frozen Shrimp, deveined
1/4 cup Extra Virgin Olive Oil
3 Tablespoons Cumin
1 tsp Curry
1 1/2 tsp paprika
3 tsp cayenne pepper
3 cloves minced Garlic
1/2 cup water
lemon juice
crapload of chopped up cilantro
Directions:
- Heat the olive oil and cayenne, cumin, and paprika in a skillet big enough to fit all deez shrimps. I had the heat on Med.
- When it heats up, add the shrimps (you can pull off the tails if you like, or leave them on- but this dish is pretty messy to have to pull them off by hand. However, I've heard leaving them on adds a flavor... so it's up to you) and the garlic and stir it for a few minutes.
- Add a couple of squirts of lemon juice. Stir for a minute or so-just go by how your shrimp are looking. You don't want them getting over done and rubbery.
- Then add in the water.
- Now turn the heat up to 6-7 (Med-High) and stir it and let it bubble rapidly until most of the liquid has evaporated away. It only took maybe 5 minutes or so. I also added in a little more cumin and a lot more cayenne since I wanted them spicy! I tasted a couple as i went along...
- When most of the liquid is gone, add in the chopped cilantro and toss it all together.
- You can also use some cilantro as a garnish.
Time that it took me to begin preparing the entire meal until it was served: 1 hour.
This is a recipe from John's mom. Very yummy. I've fixed it for some people who are very picky- everyone has enjoyed it!
I am hoping to try some new versions soon. Probably a ham and cheese (cheddar or swiss? Maybe some of both). And I'm hoping to figure out a vegetarian version...
Chicken Pockets
This recipe serves 4-5 people.
Ingredients:
4 Tablespoons Butter
6 Ounces Cream Cheese (I use fat free or lite)
3 Chicken Breasts (or about 1 pound of Breast Tenderloins)
3 Tubes Pillsbury Croissant Rolls (I used the reduced-fat kind)
1 1/2 Teaspoons Melted Butter
Italian Seasoned Breadcrumbs in a can
Cook:
Heat oven to 350.
Fill a large pot with water and bring to a boil.
If using chicken breast tenderloins, add them to the boiling water and cook until they are done, about 10 minutes. If using chicken breasts, cut them into chunks about 2 inches in size and boil them until done, about 10 minutes.
While the chicken is cooking, cut the 4 tablespoons of butter into pieces into a microwave safe bowl. Add the cream cheese. Soften these in the microwave by heating at Low to Medium power for about 20 seconds. Blend butter and cream cheese mixture.
Remove chicken from water and cut into smaller-than-bite-size pieces.
Add chicken to the cream cheese and butter mixture. Blend mixture until chicken is covered in sauce.
Open 1 tube of coissants. Unroll croissants.
Use 2 triangles together to make 1 rectangle on a baking stone or baking sheet.
Add heaping spoonfuls of chicken and sauce mixture to the center of croissant rectangle.
Fold edges of croissant over to fully enclose chicken and make a "pocket."
Repeat this procedure for remaining croissants and chicken mixture.
Brush the tops of each pocket with melted butter.
Sprinkle breadcrumbs over each pocket.
Bake until tops of croissants are golden brown, 15-20 minutes.
Prep time: 30 minutes. Cook time: 15-20 minutes.
We've made this for more than one party and it's always a hit. We usually have leftovers (because it makes A TON!) but they are fantastic when reheated the next day!
Hawaiian Kalua Pig
This recipe makes 12-15 servings.
Ingredients:
1 (3.5 pound) Pork Butt Roast
1 1/2 Tablespoons Sea Salt
1 Tablespoon Liquid Smoke Flavoring*
Approximately 12 Rolls (we like Hawaiian Bread Rolls or Potato Rolls.)
Barbeque Sauce, if desired
*Liquid Smoke flavoring can usually be found with the sauces or marinades in the grocery store.
Cook:
Pierce pork all over with a carving fork or steak knife. Rub salt first, then liquid smoke all over meat. Place roast in a slow cooker.
Cover, and cook on Low for 16 to 20 hours, turning once during cooking time. Remove meat from slow cooker and shred. Place on rolls with a dab of barbeque sauce (if desired).
Prep Time:10 Minutes. Cook Time:20 Hours.
This one sounds bizarre, but it is soooo good if you like olives!
I found the recipe on allrecipes.com when looking for new things to try in our slow cooker. Apparently I modified the recipe a little, now that I look at the original link. But I'm sure the original version is just as good!
http://allrecipes.com/Recipe/Our-Favorite-Olive-Beef/Detail.aspx
Slow Cooker Olive Beef
This recipe makes 8 servings.
Ingredients:
2 Pounds Boneless Chuck Roast
2 (14.5 ounce) Cans Stewed Tomatoes, Chopped
1 (approximately 4 ounce) Jar or Can Pitted Green Olives, Chopped, 1/2 Liquid Reserved
1 (approximately 4 ounce) Jar or Can Pitted Black Olives, Chopped, 1/2 Liquid Reserved
2 Tablespoons Capers
8 Kaiser Rolls (or Sliced French Bread)
Cook:
Place chuck roast, stewed tomatoes, capers, and olives with the reserved liquid into a slow cooker. Cook 6 hours on Low, until the roast falls apart easily.
Serve over kaiser rolls.
Prep Time: 15 Minutes. Cook Time: 6 Hours. Ready in 6 hours 15 minutes.
We made these for a luau party last summer and everyone really enjoyed them! No leftovers! (Which can be bad or good.... depending on how you look at it.)
Hawaiian Chicken Kabobs
This recipe serves about 8 people.
Ingredients:
3 Tablespoons Soy Sauce
3 Tablespoons Brown Sugar
2 Tablespoons Sherry
1 Tablespoon Sesame Oil
1/4 Teaspoon Ground Ginger
1/4 teaspoon garlic powder
8 Skinless, Boneless Chicken Breast halves - cut into 2 inch pieces
1 (20 ounce) Can Pineapple Chunks, drained (or use fresh!)
Cook:
In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator for 6 (or more) hours.
Preheat grill to medium-high heat. Lightly oil the grill grate.
Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear. (You can thread pineapple vs. chicken onto different skewers if you prefer, however, if you thread them alternately as directed, the pineapple adds flavor to the chicken!)
Prep Time: 10 Minutes. Cook Time: 20 Minutes. Ready In: 6+ Hours 30 Minutes.
