Thai Basil Shrimp – fresh, flavorful, healthy, and delicious!!
- 1 Tbsp. soy sauce
- 1 Tbsp. Fish Sauce
- 1 Tbsp. oyster sauce
- 2 Tbsp. lime juice
- 2 Tbsp. Golden Mountain Sauce (to make your own Golden Mountain Sauce, mix 2 Tbsp. soy sauce, with 2 Tbsp. vegetable or chicken stock, plus 1/4 tsp. sugar.)
- 1 Tbsp. palm sugar OR brown sugar
- 3/4 to 1 lb. medium to large shrimp, shells removed
- 4 cloves garlic, minced
- 1 red or green chili, finely sliced, or more to taste
- 2 green onions, sliced
- 1 green and 1 red bell peppers, sliced
- handful dry roasted cashews, unsalted
- 1/4 to 1/3 compressed cup fresh Thai basil (may substitute with sweet basil) - Stack leaves into a neat pile and slice them up into shreds.
- 3 Tbsp. chicken stock
- 2 Tbsp. vegetable oil
- Combine the ‘Stir-Fry Sauce’ ingredients together in a cup, stirring to dissolve the sugar. Set aside.
- Mince or use processor to mix together the garlic, chili, and onion until it creates a paste.
- Heat a wok or large frying pan over medium-high heat. Drizzle in oil, then add the shrimp. Stir-fry 1 minute, or until shrimp are light pink on both sides.
- Add the garlic-chili paste you made earlier and continue stir-frying 1 more minute.
- Add the peppers and chicken stock. Stir-fry until peppers have softened but are still bright in color and retain some crispness. While stir-frying, add the stir-fry sauce you made earlier.
- Remove from heat. Stir in the cashews and fold in the basil.
- Taste and alter flavors if desired by adding more lime juice if too salty (this will depend on the saltiness of your stock), or more fish sauce if not salty or flavorful enough. Add more fresh-cut chili (or some dried chili flakes) for more heat. Serve with plain white or brown rice served on the side.
This recipe for Super Rich Mac and Cheese is completely indulgent. Mac and Cheese is a comfort food and can be served as a stand-alone or as a side dish. I like serving this super rich mac and cheese with a simple garden salad.
Add a twist by adding 4 ounces of diced pancetta. If you decide to add pancetta, dice the pancetta and brown it in a bit of oil. Sprinkle the pancetta on top of the mac and cheese just prior to baking.
- 1 tablespoon salt plus 2 tablespoons salt for macaroni water
- 1 pound large elbow macaroni
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 3 cups milk
- 1 cup heavy cream or half and half
- 1 tablespoon freshly ground black pepper
- 1 pound white Cheddar, shredded
- 4 ounces Romano, shredded
- 4 ounces Asiago, shredded
- 2 cups panko bread crumbs
- Preheat oven to 325 degrees.
- Bring a large pot filled with water and 2 tablespoons of salt to a boil. Cook macaroni according to box directions. Drain. Set aside.
- In a large saucepan, melt butter. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Add cold milk and whisk vigorously until completely dissolved. Cook sauce on medium-low heat until thick and bubbly. Add heavy cream or half and half, all cheeses, 1 tablespoon of salt, and 1 tablespoon pepper. Cook until all cheeses are fully melted, stirring to prevent sticking.
- Add cooked macaroni to cheese mixture and mix thoroughly. Place macaroni in a 13 by 9 inch, greased baking dish and top with bread crumbs. Place in the oven and bake for 12 to 15 minutes or until golden brown.
Tuna Casserole is has many faces. Everyone has had a tuna casserole at some point and most of us have a favorite recipe for a tuna casserole.
This recipe for tuna casserole is one of my favorites. It is like a super creamy mac and cheese with tuna. Tuna is always something on my pantry shelf as are these condensed soups. In fact, I always have some kind of pasta in the pantry as well so it this is recipe that I often make when I don't feel like running to the store or fussing much.
- 2 cups uncooked small macaroni or penne pasta
- 2 cans (5 oz) albacore tuna, drained
- 1 can (10.75 oz) condensed cream of chicken soup
- 1 can (10.75 oz) condensed cream of mushroom soup
- 1 can (14.5 oz) green peas
- 1- 1/4 cup milk
- 2 cups shredded cheddar cheese
- 1/2 can (6 oz) french fried onion rings (optional)
- Cook macaroni according to package directions.
- While macaroni is cooking, mix the rest of the ingredients (except onion rings) in a sauce pan over medium heat until cheese is melted.
- Drain macaroni and combine with the sauce. Pour into a buttered casserole dish.
- Bake covered at 350 degrees F for 25 minutes.
- Remove from the oven and place onion rings on top. Return to the oven and bake uncovered for 10 minutes until the casserole is bubbly and onion rings are toasted.
- Let stand for about 15 minutes before serving.