Arroz al Ajillo (Garlic Rice With Shrimp)






















Ingredients:
½ pound of medium shrimp, peeled and deveined
1 teaspoon smoked paprika
¾ teaspoon sea salt
½ teaspoon black pepper
¼ cup bacon, diced
4 tablespoons butter
3-5 garlic cloves, crushed
3 green onions, diced
3 cups rice, cooked

Directions:

 I opted to slice the shrimp in half, lengthwise. Not sure why, but that's what I did. Season the shrimp with the paprika, salt and pepper and set aside.

In a medium-sized pan, cook the bacon until crisp. Add the shrimp and cook them for a couple of minutes just until they don't look translucent. Add 2/3 of the green onions. Remove the shrimp and bacon from the pan with a slotted spoon, leaving the bacon fat behind.

In the same pan, add the butter, once melted add the garlic and give it a quick stir. Don't let it burn. Add the rice and stir well to make sure it is all coated with the garlic butter. Incorporate the shrimp, toss and serve topped with the rest of the green onions.


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Pecan Pie Bars




















Crust:

Combine the following in a bowl until well mixed and then spread on the bottom of a 9/13 baking pan. Bake at 350 degrees for 15 minutes.

1 cup of butter
2 cups of flour
1/2 cup of icing sugar


Filling:

Cream together:

3 eggs
1/2 cup sugar


Add:

2 cups of pecans
1 cup light corn syrup
a pinch of salt
1 tsp vanilla
1/2 stick of butter (melted)

When well mixed, pour over the baked crust and put back in the oven at 350 degrees for 30 minutes.


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Lemon Angel Hair with Chicken and Spinach


























1/2 lb angel hair pasta
4 cloves of garlic
1/2 t. crushed red pepper
Perfect Chicken, cut into chunks
2 lemons, zested and juiced
3/4 c. half-and-half
1 c. Parmesan, grated (or shredded)
1 c. baby spinach, stems removed
3 T. extra virgin olive oil

Bring a pot of water to a boil. Salt the water well, and add pasta. Heat a large skillet over low heat. Add oil, garlic, and crushed red pepper. Cook until the oil sizzles (about 7-10 minutes). Add lemon juice, half-and-half, and a ladle of the pasta water to the garlic oil mixture. Raise the heat to med-low to med heat until the sauce begins to bubble. Drain pasta - DO NOT RINSE. Add the pasta, zest, and 1/2 c. Parmesan to the cream sauce. Toss for a minute or two. Add chicken and spinach, and toss until well distributed. Top with remaining cheese. Enjoy!

Side note: If your pasta is cooking too quickly, just take the pot off the heat, but leave the pasta in the hot water. The pasta will continue to cook, just at a slower pace. I have to use this trick almost every time.q

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Perfect Chicken





























2-4 boneless chicken breasts with or without rib meat
1/2 t. salt
1/2 t. pepper
1/2 t. garlic powder
1/2 t. onion powder
1/2 t. paprika
2-3 T. olive oil
Mix salt, pepper, garlic powder, onion powder, and paprika in a small bowl (I use my old 1/4 cup). Coat the chicken breasts in the seasoning, rubbing in to coat. Pour olive oil in the bottom of a Dutch oven, and heat to med-high. When nice and hot, add chicken to the pan (in batches if necessary). Cook 2-3 min per side. If any chicken has been removed, add it back to the Dutch oven. Place uncovered Dutch oven in a 350 degree F oven for 25 minutes or until juices run clear. Let sit on a plate 5-10 minutes before cutting, shredding, or eating.

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Easy tasty Rocket Rolls


















ingredients:
1 1/2 1/4oz packs rapid-rise yeast
1/2 c. water, 105 - 115 degrees F
3/4 c. water
2 T. canola oil
1 egg
1/4 c. + 2 T. sugar
3 1/4 c. bread flour
1/2 T. sea salt
a pinch of cinnamon
Butter for tops and serving (1 entire stick recommended)

how to make it :
Dissolve yeast in 105 - 115 degree F water. Let stand 5 minutes.
Add oil, egg, sugar, and the rest of the water. Whisk by hand.
Add flour, and mix on med-low speed until dough holds together about 5 minutes. (If dough is wet looking, but doesn't form a cohesive ball, add 1 T flour at a time. If too dry, add 1 T. water at a time.) Let dough rest 20 minutes.
Put dough on a floured surface. Sprinkle cinnamon and salt onto the dough, and then knead well.
Spray a large mixing bowl with cooking spray. Put dough in the bowl, and then cover with a tea towel. Let rise 1 1/2 hours.
Preheat oven to 350 degrees F. Spray a large sheet pan with cooking spray.
Punch down dough, and pinch off pieces of dough. Roll golf ball sized balls for dinner rolls and tennis ball sized balls for sandwich rolls. Arrange 2" apart on sheet pan, and cover with a tea towel. Let rise 20 minutes.
Bake 17 - 30 minutes or until golden. Rub tops with butter, and serve with butter.

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Cream Cheese Chicken Enchiladas




















INGREDIENTS
5 ounces cream cheese, softened
1/4 cup sour cream
2 cups prepared salsa
1 cup shredded cheddar cheese, divided
1 cup shredded pepper-jack cheese, divided
2 cups cooked shredded chicken
1 cup frozen corn kernels, thawed
1/2 teaspoon chili powder
1/4 teaspoon cumin
Salt and pepper
4 scallions, thinly sliced
8 (8-inch) flour tortillas

INSTRUCTIONS
Preheat the oven to 325F.
In a medium bowl, cream together the cream cheese and sour cream. Stir in 1/2 cup of the salsa. Stir in 1/2 cup of each of the cheeses, the chicken, the corn, chili powder, and cumin. Season with salt and pepper. Stir in half of the scallions.
Spread 1/2 cup of the salsa in the bottom of a 9x13-inch baking dish. Place about 1/2 cup of the chicken mixture down the center of one of the tortillas. Roll up and place in the dish, seam side down. Repeat with the remaining tortillas and filling.
Pour the remaining salsa over the top of the enchiladas. Top with the remaining cheese. Bake in the oven for 20-25 minutes, or until the cheese is melted and the enchiladas are heated through.
Sprinkle with the remaining scallions and serve.

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