Shrimp Scampi

 Shrimp Scampi

1 lb large shrimp, peeled and deveined 

Kosher salt

Freshly ground black pepper

2 tbsp olive oil

3 tbsp garlic, minced 

1 cup dry white wine 

1 tbsp Worcestershire sauce 

4 tbsp lemon juice 

1/4 cup chicken stock 

4 tbsp butter 

2 tbsp fresh parsley 

Lightly seasoned the shrimp all over with salt and pepper.  

Heat the oil in a large skillet over medium high heat. 

Add the garlic and sautee briefly. Add the shrimp and sautee until pink and fully cooked about 3 - 5 minutes. Transfer cooked shrimp to a paper towel lined plate.  

In the same pan add the wine, Worcestershire sauce, lemon juice and stock. Bring to a boil, reduce heat to medium low and simmer until liquid is reduced by half, approximately 6 - 7 minutes.  

Whisk in butter and season to taste with salt and pepper. Return shrimp to pan to reheat, tossing to coat well with sauce for about a minute. 

Sprinkle with parsley and serve over spaghettini or angel hair pasta. 

Pumpkin Cookies Melt-In-Your-Mouth

 Pumpkin Cookies Melt-In-Your-Mouth 

1 cup butter, softened 

1 cup sugar 

1 tsp baking soda 

1 tsp baking powder 

1 tsp cinnamon

1 tsp pumpkin pie spice

1/2 tsp salt

1 egg

1 tsp vanilla

1 cup canned pumpkin

2 cups flour

1/2 cup butter

8 oz cream cheese

3 cups powdered sugar

1 tsp vanilla 

Preheat oven to 350 degrees. Cover a large baking sheet with parchment paper and set aside.  

In a large bowl cream first amount of butter. Add sugar, baking powder, baking soda, salt, cinnamon and pumpkin spice and beat until well  combined.  Add egg and first amount of vanilla and beat well. Add pumpkin and beat until well combined. Add flour and beat on medium speed until completely incorporated.  The dough will be wet .  

Drop dough by heaping teaspoon a few inches apart on prepared baking sheet. Bake 10 - 12 minutes or until tops are set and no longer look wet. Allow to cool for a few minutes on baking sheet and transfer to a wire rack to cool completely. 

In a large bowl beat second amount of butter and cream cheese together until smooth with no lumps.  Sift in the powdered sugar and add second amount of vanilla. Beat until smooth and creamy, about 2 minutes. Once cookies are cool, frost with the cream cheese frosting. Serve immediately or keep in an air tight container in the fridge for up to a week 

Moroccan Chicken

 Moroccan Chicken

1.5 lbs boneless chicken breasts

2 tbsp vegetable oil

1/2 cup diced onion

2 cloves garlic, minced 

2 cups salsa

1/2 cup chicken stock

1/4 cup raisins 

2 tbsp honey 

1 tsp cinnamon 

1 1/2 tsp cumin

1/2 cup slivered almonds 

Preheat oven to 350 degrees.  Spray a 9 x 13 baking dish with nonstick cooking spray. Set aside. 

In a medium sautee pan, brown chicken on both sides in oil and place in a prepared baking dish. 

Toast almonds in a small pan and set aside. 

Add onion and garlic to the same pan and sautee until onion has softened. Add the salsa, chicken stock, raisins, honey, cinnamon and cumin. Simmer 10 minutes and pour over the chicken. 

Cover baking dish and bake 45 - 60 minutes until cooked through. 

Remove from over, sprinkle with toasted almonds and serve. 

Taco Soup

 Taco Soup

1 lb lean ground beef

1 tbsp olive oil

1 small onion, finely diced

1 red bell pepper, diced 

1 cup corn

1 28 oz can diced tomatoes 

3 cloves garlic, minced 

2 cups chicken broth 

1 envelope taco seasoning 

OR 

1 tsp ground cumin

1 tsp ground paprika

1 tbsp chili powder 

1/4 tsp red pepper flakes 

1/2 tsp oregano

1 tsp salt 

1/2 tsp ground pepper 

Heat a large pot or Dutch oven over medium heat. Add oil and ground beef and sautée, breaking up the meat until cooked. Season with taco seasoning or spices, add 1 cup water and sautee for 2 minutes. 

Finely chop the onion and red pepper, add to the pot and  simmer for 5 minutes. 

Add canned tomatoes, garlic and chicken broth, bring to a boil, reduce heat to medium low and simmer 30 minutes. Add corn, simmer an additional 5 minutes and serve.  

Air Fryer Cheeseburgers

 Air Fryer Cheeseburgers  

2 frozen burger patties 

Spices to taste 

Cheese Slices 

Preheat air fryer for 3 minutes at 390 degrees.  Spray air fryer with nonstick spray. 

Season burgers as desired and place in the air fryer.  

Air fry for 4 minutes, turn, cook for an additional 4 minutes, turn, cook an additional 2 minutes, turn, add cheese and cook for an additional minute or 2 until cheese is melted. 

Air Fryer Brussels Sprouts

 Air Fryer Brussels Sprouts 

Brussels Sprouts 

Olive oil

Garlic Powder 

Salt

Parmesan Cheese 

Trim the stalks off the Brussels sprouts, remove any wilted leaves and cut in half if large. 

Mix together the olive oil, garlic powder, salt and Parmesan cheese in a mixing bowl.  Add the Brussels sprouts and toss until well  coated. 

Preheat Air Fryer for 3 minutes at 375 degrees. 

Place Brussels sprouts in air fryer and cook for 13 minutes.  Toss at the halfway mark. 

Service immediately. 

Pork Roast Instant Pot

 Pork Roast Instant Pot 

2.5 lb or larger pork roast 

2 cups beef stock 

Season salt 

Season all sides of pork roast with season salt.  

Set Instant Pot to sauté on high and sear roast on all sides. 

Remove roast, add beef stock, bring to a boil and scrape up all bits on the bottom of the pan. Add rack and return roast to the pot. 

Pressure cook for 90 minutes and allow pot to natural release the pressure. Will take approximately 10 minutes to come to pressure and 15 minutes to release. 

Remove roast, cover to rest. 

Return pot to saute, bring to a boil, add flour paste to make gravy.