Sweet & Sour Pineapple Shrimp

1 lb large shrimp (16 - 20 size)            

2 cups fresh pineapple, cubed

1 tsp kosher salt

2 Tbsp soy sauce

2 Tbsp vegetable oil

2 1/2 cups pineapple juice

1/2 cup Thai sweet red chili sauce

1 cup baby spinach, sliced

2 mini seedless cucumbers, thinly sliced

1/2 red onion, thinly sliced

1/2 cup salted roasted peanuts, chopped

Lime wedges for serving

12 oz rice noodles (prepared according to package directions)

Prepare your rice noodles according to package directions.  Drain, divide among four bowls, and set aside.

Peel and devein your shrimp and remove tails.  Toss shrimp and pineapple in a large bowl and season with salt.  Add soy sauce and stir to coat.  

Slice your cucumbers and red onion and set aside in separate bowls for serving later.

Coarsely chop your peanuts and set aside for serving later.

Heat oil in a large skillet over medium-high heat.  Place the pineapple in the skillet and cook 5 - 6 minutes, stirring often.  You want it well browned on all sides.  Remove the pineapple from the skillet and set it aside.  Add the shrimp to the same skillet and cook 3 - 4  minutes until opaque.  Transfer them to the plate with the pineapple.  

Cook pineapple juice and chili sauce in the same skillet over medium-high heat.  Simmer until it is reduced by half  and is almost syrupy (approx 12 - 16 minutes).  Remove from the heat and stir in the pineapple, shrimp and spinach.  

Spoon pineapple and shrimp mixture over your noodle bowls and drizzle with extra sauce.  

Top with cucumbers, onions, peanuts and lime wedges as desired.

Who Doesn't Love a Good Prime Rib?

 

To serve a party of 8, I suggest the following:

2 - 6 lb prime rib boned and tied

1 cup softened butter

5 cloves minced garlic

1 Tbsp finely chopped thyme

1 Tbsp finely chopped oregano

1 Tbsp finely chopped rosemary

1 Tbsp salt

1 tsp pepper

Remove the prime rib from the refrigerator at least 30 minutes before prepping to bring it to room temperature.  Preheat the oven to 450 degrees.  

In a small bowl, mix butter, garlic, thyme, oregano, rosemary, salt and pepper.  Rub all of the butter on the outside of your prime rib and place it in a roasting pan or large skillet with the fat side up.  

Bake for 15 minutes and then reduce the oven temp to 325 degrees.  Bake for 15 minutes per pound of meat for a medium rare prime rib.  I prefer mine to be medium well so I increase time to 20 minutes per pound.

Remove from the oven and let it rest tented in foil for at least 20 minutes.  

Crispy Parmesan Baked Potatoes

I go through stages with my cooking.  I'm a total foodie at heart.  Sometimes I get stuck in a rut and cook the same foods for a few weeks at a time and then I find something new that I just have to try.  This recipe is one of those.  It sounds really good!  Who doesn't like a good potato?

1/2 cup grated parmesan cheese

1 tsp garlic powder

8 small Yukon gold potatoes cut lengthwise in half

3 Tbsp butter, melted

Heat your oven to 400 degrees.  

Combine cheese and garlic powder in shallow dish.  

Dip cut sides of potatoes in butter, then in cheese mixture.  Place cheese side down on a baking sheet.  Drizzle with any remaining butter.

Bake 30 - 35 minutes or until potatoes are tender.

Doesn't this sound delicious?

Cheesy Buttery Puff

 

I found this recipe on "My Food and Family" and it looks like something I'd like to try.  Look out!  Karan's getting creative.  Lol!

10 Ritz crackers, crushed

1/2 cup milk

4 oz Velveeta, cut into cubes

4 oz Philadelphia Cream Cheese, cubed

4 eggs, separated

3 Tbsp fresh chives, chopped

Preheat your oven to 375 degrees.

Spread your cracker crumbs onto the bottom of a 9" square baking dish sprayed with cooking spray.

In a medium saucepan combine the milk, Velveeta, and cream cheese and cook over medium heat until the cheeses are completely melted and mixture is well blended.  Stir frequently.  

Whisk the egg yolks and chives together until well blended.  Stir these into the cheese mixture once it is cool enough.  Note:  If you stir the egg yolks into hot cheese mixture they will scramble.  Wait a few minutes for it to cool.  

Beat the egg whites in a small bowl with a mixer on high speed until stiff peaks form.  Gently stir them into the cheese mixture.

Pour into your baking dish and bake for 20 - 25 minutes or until top is puffed and golden brown.  

Serve immediately.  This is best served hot!

Jumbo Shrimp with Chile, Garlic and Parsley

6 Tbsp Olive Oil (divided)

2 garlic cloves, pressed

2 Tbsp finely chopped fresh parsley

1/2 tsp crushed red pepper flakes

1 1/2 lbs jumbo shrimp (16-20 size), shelled and deveined

Kosher salt, freshly ground pepper

Lemon wedges (for serving)

Combine garlic, parsley, red pepper flakes, and 4 Tbsp olive oil in a medium bowl.  

Toss shrimp with remaining 2 Tbsp olive oil in another medium bowl and season with kosher salt and pepper.

Grill shrimp over medium high heat, either on a grill or on a grill pan, until cooked through.  Transfer to the bowl with garlic-parsley mixture and toss to coat.  Season with kosher salt and pepper.  Transfer shrimp to a serving platter and pour the garlic-parsley mixture over them.  Serve with lemon wedges to squeeze over.  

Upscale Green Beans

 I always look for ways to kind of lighten up the calories of our Thanksgiving dinner while keeping things traditional and flavorful.  This is a lightened up version of green bean casserole.  It's become a family favorite.

 6 Tbsp butter

4 oz fresh shiitake mushrooms, stemmed 

1 shallot, diced

1 garlic clove, minced

1 lb trimmed French green beans

2/3 cup chicken broth

Slice the mushroom caps into strips.  Melt 3Tbsp butter in a large nonstick skillet over medium heat.  Add shiitake mushrooms and saute for about 5 minutes or until tender.  Add a pinch of salt.  Transfer the mushrooms to a paper towel lined plate and set aside.  Melt the remaining butter in the same skillet.  Add shallots and garlic and saute until tender (approx. 2 minutes).  Add the green beans and toss to coat with the butter.  Add the chicken broth to the pan and cover.  Bring to a low boil and simmer until the stock evaporates.  Stir in the shiitake mushrooms and season to taste with salt and pepper.  

Transfer to a bowl or plate to serve.