Sliced onions, zucchini in marinara

4 T extra virgin olive oil

I medium zucchini sliced thin

1 medium sweet onion sliced thin

I cup marinara sauce

Red pepper flakes

Pecorino Romano cheese

Salt and pepper to taste

Sauté onion in olive oil until

Lightly browned, add sliced zucchini. Add marinara red pepper and toss.  Add about 1/2 lb.drained  Angel hair pasta. Top with pecorino.

Marinara sauce recipe

https://iliketobakeandcook.blogspot.com/2018/06/easy-marinara-sauce.htmlI Like to Bake and Cook Blog: Easy Marinara Sauce

Super delicious (Chicken Alfredo)

My daughter and grandson from Texas are visiting and our son stopped over.

Toss salad and chicken pasta Alfredo!

2 cups rotisserie chicken cut in chunks

1stick butter

2 cloves minced garlic

2cups heavy cream

1 1/2 grated Romano or Parmesan cheese

Parsley for garnish 

11/4 lb. Cooked penne 

One of the easiest meals to please people and you don’t have to spend much time prepping or preparing.  Go for it!

In a large pot on medium place butter and melt.  When starting to sizzle add garlic and lower heat as not to burn garlic.

When the aroma of garlic smells awesome add heavy cream.

 Continue on medium heat.  Once heavy cream is warm add cheese has blended  allow to

Cook slowly for a few minutes.  Add chicken and stir slowly. 

Cook pasta separately a dente’ and drain reserving about 1/2 cup of pasta water in case pasta needs thinning.

Toss with sauce and sprinkle with parsley.

So yummy!

Fresh strawberries and brownies to nipple on.

 

Sticky rice with shrimp

1/3 cup honey

1/4 cup soy sauce

1 Tbsp. minced garlic

1 tsp. fresh ginger minced

A few slices of variegated peppers 

1/4 tsp. coarsely ground black pepper

1/8 tsp. white pepper optional

¼ tsp. crushed red pepper flakesoptional

1 pound raw shrimp size medium (see note)(**** I used frozen and thawed cooked and deveined shrimp)

1 Tbsp. canola oil

1 tsp. corn starch

2 green onions sliced thinly on the diagonal

Note:

Serving Suggestion: For a fast dinner toss some rice in the rice maker before you start the shrimp and steam up some broccoli or heat up some frozen broccoli. Alternately these shrimp go great over stir fried veggies or even just by themselves! Party food anybody?

In a small bowl, whisk everything together except the shrimp, corn starch and onions.

• Place the shrimp in a bowl and pour about half the sauce over it, stirring to coat.
• Heat the oil in a frying pan over medium-high heat. Add the shrimp to the hot oil. Cook about 1 minute, stirring at least once.
• Whisk corn starch into the rest of the marinade and add to the pan. Cook about one more minute until shrimp are cooked through. Tip: Shrimp turn a nice light pink right through to the middle when they are cooked. Cut open the thickest part of a shrimp if you want to double check.

• 
  
  Sprinkle green onions over the shrimp and serve hot over rice or on a plate. (Rice is a great delivery system for the delicious sauce on the shrimp.)

Beef and Broccoli, my way

Using approximately 3/4 ground beef/chuck browned in 1 teaspoon vegetable oil with 1/2 teaspoons salt)

 1 cup fresh broccoli florets (steamed)

Sauce :  all ingredients are approximate

1 teaspoon in 1cup hot water(Better than bouillon beef)

1/2 teaspoon ginger granules

1/4 cup soy sauce 

1 teaspoon onion powder

I teaspoon garlic granules

2 tablespoons cornstarch 

2 teaspoons brown sugar

1/4 cup rice vinegar 

Sesame seeds optional 

Whisk above and pour over browned  beef. Cook slowly until the mixture starts to thicken.  Add steamed broccoli and stir.  Add over jasmine rice.

Note: use rice of your choice. 

I used 90 second microwave jasmine rice.

Easy to make and hubby loved it.

From my kitchen to yours,

 

 

 

Chicken Romano

NOTE: This recipe was adjusted because there are only two of us.’

 .**Green beans and leftover pasta as our side dishes.

• 4 chicken cutlets (about 1 1/2 pounds)

• 1 teaspoon kosher salt, plus more as needed

• 1 teaspoon freshly ground black pepper, divided, plus more as needed

• 1/4 cup all-purpose flour

• 3 large eggs

• 1 1/2 cups Italian-style breadcrumbs

• 3/4 cup grated Pecorino Romano cheese

• 1 teaspoon garlic powder

• Olive oil, for frying

Prepare the chicken: 

Using a meat mallet, rolling pin, or heavy skillet, pound the chicken to a 1/4-inch thickness and season all over with 1 teaspoon salt and 1/2 teaspoon pepper. Sprinkle the flour over the chicken and turn to coat, shaking off any excess.

Bread the chicken: 

In a shallow bowl, whisk the eggs until blended and season with a pinch each salt and pepper. In another shallow bowl, combine the breadcrumbs, cheese, garlic powder, and 1/2 teaspoon pepper. Dip each cutlet in the egg mixture, allowing the excess egg to drip off, then add to the breadcrumb mixture, pressing so the crumbs adhere.

Pan fry the chicken: 

In a large heavy skillet, add 1/4 inch of oil. Heat over medium-high until the oil is shimmering. Working in batches to avoid crowding, add cutlets to the skillet and cook until golden brown and just cooked through, 2 to 3 minutes per side. Reduce the heat if the chicken is browning too quickly. The chicken is done when it registers 165°F in the thickest part and is opaque and no longer pink when you slice into the center.

Adapted from Simply recipes