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"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef

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Orange Jalapeno Shrimp & Broccoli

Published by: Sarah

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  • May
  • 29

My husband pulls recipes from the news paper every week. When he pulled this one he was insistent on making it right away. It’s the BOMB!! The fresh OJ makes all the difference. Be sure to use Naval’s & not Valencia’s. 1# Raw Shrimp, peeled & de-veined ¾ tsp. Salt ¼ tsp. Black Pepper ¾ […]

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My husband pulls recipes from the news paper every week. When he pulled this one he was insistent on making it right away. It’s the BOMB!! The fresh OJ makes all the difference. Be sure to use Naval’s & not Valencia’s.

1# Raw Shrimp, peeled & de-veined
¾ tsp. Salt
¼ tsp. Black Pepper
¾ c. Fresh NAVAL Orange Juice (about 3 oranges)
2 T Honey
1 tsp. Lite Soy Sauce*
2 T Grape Seed Oil (may sub vegetable or canola oil)
2 tsp. Fresh Jalapeno, minced
2 cloves Garlic, finely minced
3 c. Broccoli Florets
1 Naval Orange, sectioned
2 c. Cooked Brown Rice*

Season shrimp with salt & pepper & set aside.
Combine the fresh OJ & honey in a sauce pan & bring to a boil.
Boil to reduce by half.
Remove from heat & set aside.
Heat oil in a large skillet.
Add the jalapeno & garlic.
Cook & stir 2 minutes.
Add the shrimp & cook to opaque.
Add the orange juice reduction, soy & cook 3-4 minutes more.
Remove the shrimp & add the broccoli & orange sections.
Cook about 4-5 minutes until broccoli is just tender.
Return the shrimp to the pan, stir to combine & serve over rice.

*Original recipe measurements & ingredients. We used regular soy & white rice. I recommend more soy to taste & precooking the broccoli for 4 – 5 minutes.

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Jalapeno Popper Mac-n-Cheese

Published by: Sarah

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comments:
  • Feb
  • 17

I saw Rachael Ray make this on her show in January 2012. This is my variation of her recipe. 1 box Elbow Macaroni, cooked per pkg. directions 4 T Butter 1 Onion, chopped 3 Fresno Chili Peppers, seeded & chopped 2 Jalapeno Peppers, seeded & chopped 4 cloves Garlic, grated 3 T Flour 2 c. […]

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I saw Rachael Ray make this on her show in January 2012. This is my variation of her recipe.

1 box Elbow Macaroni, cooked per pkg. directions
4 T Butter
1 Onion, chopped
3 Fresno Chili Peppers, seeded & chopped
2 Jalapeno Peppers, seeded & chopped
4 cloves Garlic, grated
3 T Flour
2 c. Half & Half
8 oz. Cream Cheese
2 c. Cheddar Cheese, grated
Center Cut Hickory Smoked Bacon

Saute onion, chili’s & garlic in butter until softened.
Stir in the flour & cook 3 minutes.
Add half & half and stir to thicken.
Add the cheeses & stir to melt.
Pour the sauce over the cooked macaroni & stir.
Place in a baking dish & top with slices of bacon.
Broil 4″ from heat source until bacon is crisp.

Variation: For this version use orzo pasta: Preheat oven to 400°. Seed & de-rib halved red, yellow or orange bell peppers. Steam the peppers for 5 minutes. Stuff steamed peppers with prepared mac-n-cheese, top with bacon &  Bake 10 minutes. Turn the oven to broil & cook until bacon is crisp.

 

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Jalapeno Poppers

Published by: Sarah

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comments:
  • Feb
  • 6

This low fat version of the restaurant style from the deep fryer, makes you feel not so guilty that you’re consuming bacon. Of course if you want to make them even more figure friendly, use Turkey Bacon instead! 20 fresh 4” long Jalapeno Peppers, halved lengthwise & seeded** 8 oz. Low Fat Cream Cheese, softened […]

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This low fat version of the restaurant style from the deep fryer, makes you feel not so guilty that you’re consuming bacon. Of course if you want to make them even more figure friendly, use Turkey Bacon instead!

20 fresh 4” long Jalapeno Peppers, halved lengthwise & seeded**
8 oz. Low Fat Cream Cheese, softened
1 c. Reduced Fat Cheddar Cheese, shredded
½ Sweet Onion, minced
Salt & Pepper, to taste
20 slices Center Cut Hickory Smoked Bacon, cut in half

Preheat oven to 375°.
Combine the cheeses & onion & mix well.
Season mixture with salt & pepper and mix well.
Fill the peppers & place on a baking sheet.
Place a slice of bacon on top of filling.
Bake for 15 minutes.
Turn oven to HI broil.
Broil 4” from heat source until bacon has crisped.
Serve warm.

**NOTE: The length of the poppers are important because when the bacon slices are cut in half they fit perfectly on top of the 4″ popper!

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