Creamy Cajun Shrimp Scampi

Creamy Cajun Shrimp Scampi

Ingredients

• ¼ cup olive oil
• 4 tablespoons unsalted high-quality butter (divided)
• 5 garlic cloves (finely minced)
• 1 pound raw tail-off large shrimp (deveined)
• ½ teaspoon sea salt
• ¼ teaspoon Mrs Dash Herb and Garlic
• ¼ teaspoon Mrs Dash Extra Spicy
• ½ teaspoon lemon zest
• 1 lemon (juiced)
• ¼ cup dry white wine
• ¼ cup heavy cream
• 1 ½ tablespoon Cajun seasoning
• Fresh parsley (chopped, for garnish)
• Parmesan cheese (finely grated, for topping)
• Serve over Linguine noodles

Instructions

    1. Toss the shrimp in the Cajun seasoning, salt, spices and lemon zest.

    2. Heat 3 tablespoons of butter and olive oil in a large saucepan over medium heat.

    3. Add the minced garlic and sauté until fragrant.

    4. Add the white wine to deglaze the pan. Add the shrimp to the saucepan and sauté for about 2 minutes on each side until cooked thoroughly.

    5. Add the cream and last tablespoon of butter. Swirl the pan around to coat the shrimp.

    6. Let simmer for one minute until all the flavors are combined.

    7. Remove from heat and squeeze in the lemon juice.

    8. This can be enjoyed on its own or poured over a bed of pasta. Top with fresh chopped parsley and Parmesan cheese.

Crispy-Skin Salmon With Miso-Honey Sauce

Ingredients

• 2" piece fresh ginger

• 2 Tbsp. white miso

• 1 Tbsp. vegetable oil

• 1 Tbsp. unseasoned rice vinegar

• 1 Tbsp. honey

• 1 Tbsp. water

• 1 Tbsp. sesame seeds

• 3 scallions

• 4 - 4–6-oz. skin-on salmon fillets

• Kosher salt or just regular salt

• Seasoning as your prefer

Directions

1. Peel the ginger if you wish and have plenty of time on your hands, or just use a microplane grater and finely grate the ginger into a small bowl. The exterior rind of the ginger will just peel off, plus a little fiber in your diet is good for you.
2. Add Miso, oil, vinegar, honey, water into bowl with the ginger and whisk. Set aside. Save any leftover sauce as it makes a great sauce for other meals, like vegetables.
3. Heat a medium-sized skillet over medium heat and roast the sesame seeds, tossing frequently, until golden brown and fragrant. A few minutes. Don't burn them!
4. Thinly slice scallions and set aside.
5. Season the salmon with salt and other seasonings of your choice.
6. Place salmon filets skin side down in an unheated, very slightly oiled, cast iron pan, over medium heat. Do not move the filets and leave them undisturbed for 5 minutes. They will un-stick on their own when ready to be flipped.
7. Remove the pan from the heat and flip the fish and allow to cook in the warm pan for about another 1-3 minutes depending on thickness of the salmon.
8. Whisk the miso mixture before spooning it onto a plate. Place the salmon skin-side up and garnish with the scallions and sesame seeds.

Serve over rice, peas, lentils, or your choice of vegetable, or just over the Miso Sauce. 

John Daly Green Chile Burros

 John Daly Green Chile Burros

Ingredients

• Boneless Pork Loin, cut in half
• 1 stick butter
• 2 Large Onions, diced
• 1-4 oz can diced Jalapenos
• 4-6 cans Hatch Green Chile Enchilada sauce (15 oz)
• 6 large cans Diced Green Chiles
• 1 teaspoon Garlic Powder
• 1/2 teaspoon Mrs Dash Garlic and Herb

Directions

1. Preheat oven to 400 deg F.
2. In an Oven Safe Dutch Oven or large pot, Brown the Pork in the butter
3. Saute the onions and jalapenos together and add to the meat
4. Add the Diced Green Chiles, Enchilada Sauce and stir in the garlic powder and other spices.
5. Bring meat mixture to a boil for 1 minute and remove from heat
6. Place Dutch Oven in Oven for 4 hours
7. When time is up, remove the meat from the Dutch Oven to a plate
8. Allow sauce to cool and place in the refrigerator to further
9. Skim grease off of top of the sauce once cooled
10. Shred or 1/2" cube the meat
11. Return the sauce to the stove on Low and simmer 1 hour
12. Add the shredded meat to the sauce and mix together

Beef and Broccoli Noodles

INGREDIENTS

• 8 ounces dried udon or ramen noodles

• 1 large crown broccoli

• 4 cloves garlic, minced

• 1 (1-inch) piece fresh ginger, minced

• 1-1/4 cups low-sodium chicken broth, divided

• 1/4 cup reduced-sodium soy sauce

• 2 tablespoons oyster sauce

• 1 tablespoon honey

• 1 tablespoon cornstarch

• 1/4 teaspoon Mrs Dash Garlic & Herb blend

• 1 tablespoon olive oil

• 1 pound lean ground beef

• ground black pepper to taste

• Thinly sliced scallions, for garnish (optional)

• Thinly sliced Jalapeno peppers, for garnish (optional)

• Chopped Cilantro, for garnish (optional)

• Toasted sesame seeds, for garnish (optional)

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add 8 ounces dried noodles of choice and cook for 2 minutes less than the package instructions. Drain and rinse well under cool water. Note: The Udon  noodles I found were pre-cooked and already soft. No need to boil them.
2. Cut 1 large broccoli crown into 1-inch florets.
3. Add the garlic, ginger, 3/4 cup of chicken broth, soy sauce, oney, oyster sauce, cornstarch in a medium bowl and whisk until blended and set aside.
4. Add olive oil to skillet over medium heat and when hot add the ground beef. Crumble ground beef with a wooden spoon to make into smaller pieces. Season with ground pepper and Mrs Dash garlic & Herb seasoning. Cook thoroughly.
5. Add broccoli to the ground beef and the remaining 1/4 cup of chicken broth. Cook about 3 minutes until the broccoli is still crispy, but cooked.
6. Add the Udon noodles and break apart if stuck together and mix thoroughly into the meat and broccoli.
7. Whisk the sauce mixture again and add to the skillet. Toss the mixture well and cook until the sauce thickens and coats the noodles well, about 2-3 minutes.
8. Remove from heat and garnish with the green onions, jalapenos, cilantro and sesame seeds.

Fish Taco Sauce

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Fish Taco Sauce

• 1/2 cup sour cream
• 1/3 cup Mayo
• 2 Tbsp lime juice
• zest from from one lime
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/4 teaspoon hot chile powder
• 1 teaspoon Sriracha sauce

Stay tuned for Fish Taco recipes to use this sauce.

Shakshuka (Jewish Tomatoes and Eggs)

Ingredients

• Extra virgin olive oil
• 1 large yellow onion chopped
• 2 yellow peppers chopped
• 2 garlic cloves, chopped
• 1 teaspoon ground coriander
• 1 teaspoon sweet paprika
• ½ teaspoon ground cumin
• Pinch red pepper flakes optional
• Salt and pepper
• 6 medium tomatoes, chopped (about 6 cups chopped tomatoes)
• OR  1 28-ounce can of whole tomatoes with their juices
• ½ cup tomato sauce (not needed if used canned tomatoes)
• 6 large eggs
• ¼ cup chopped fresh parsley leaves

Directions

1. Heat 3 tablespoon olive oil in a large cast iron skillet. Add the onions, green peppers, garlic, spices, pinch salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
2. Add the tomatoes and tomato sauce. Cover and let simmer for about 15 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken. Taste and adjust the seasoning to your liking.
3. Using a wooden spoon, make 6 indentations, or "wells," in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each indention.
4. Reduce the heat, cover the skillet, and cook on low until the egg whites are set.
5. Uncover and add the fresh parsley and mint. You can add more black pepper or crushed red pepper, if you like. Serve with warm pita, challah, or crusty bread of your choice.

Beef and Green Chile Caldillo Soup

Beef and Green Chile Caldillo Soup

Ingredients

• 36 oz Ground Beef

• 3 large Potatoes peeled, cubed and boiled

• 3 cans Herdez Salsa Verde

• 1 can Pinto Beans, rinsed

• 1 can Black Beans, rinsed

• 1 can Rotel salsa

• 4+ Green Chiles OR 

• 1 bottle of Herdez Green Verde sauce

• ½ tsp Cumin

• ½ tsp oregano

• 2 Tablespoon Flour

• 1 medium Onion sauté

• Garlic powder to taste

• Red chile powder to taste

• 1-½ boxes Beef Broth

• 1 Bunch Cilantro, chopped

• 3-4 Green onions chopped

• Tortillas

Directions

1. Boil potato cubes until soft and set aside

2. Saute onion

3. Brown Ground Beef

4. Add 2 Tablespoons Flour, Garlic powder, spices

5. Add ¼ tsp cumin, ¼ tsp oregano

6. Stir in 1-½ box Beef Broth

7. Add 3 Salsa Verde cans

8. Add 1 can Rotel

9. Add 1 bottle Green Verde Chile Sauce

10. Add potatoes, onions, beans

11. Stir and simmer 20 minutes

12. Add cilantro and green onions before serving

13. Serve with Tortillas on the side.