Tomato Basil Shrimp Pasta

 

½ lb shrinp (41-50 count)

2 tbsp Italian seasoning mix (the salad dressing seasonings)

Few splashes red wine vinegar

2 Tbsp extra virgin olive oil

2 cups chopped fresh tomatoes

2 tsp minced fresh garlic

4 Tbsp cold butter

1/2 cup fresh basil, chopped

12 oz angel hair pasta

freshly grated Parmigiano reggiano cheese, for garnish

Marinate shrimp with Italian seasonings, olive oil, and vinegar for an hour or two.  Add a couple of tablespoons of extra virgin olive oil to your skillet.  This may seem like quite a bit, but it will form the base for the sauce.  While waiting for the oil to heat up, go ahead and get your water going for the pasta. When the oil is HOT, add the shrimp. 

After the shrimp has been cooking for about 1-2 minutes, go ahead and add in the fresh tomatoes that you have chopped up.  Next, add the fresh basil that you have chopped into ribbons, the cold butter, the minced garlic, and you will probably want to add some more kosher salt and black pepper to season the sauce.  Now give it all a good stir so all those flavors will marry together.   

When your shrimp is "done," turn the sauce down on the lowest setting to keep it all warm until the pasta is cooked, which should be any minute now.  Add the cooked pasta to the pan and toss in the sauce.  Top with more fresh basil and freshly grated Parmigiana reggiano cheese.

Ahi Tuna Wonton Crisps

If you ever go fishing and catch a beautiful 20lb Ahi Tuna...MAKE THESE!!!  They are so delicious and while the picture may not look like it...very easy to make.  All the flavors combine to create an explosion of flavors and textures you just can not beat.  Just make them!!

1 c julienned pea pods (I used snow peas, but sugar snap would be great too)
1 c julienned carrots
1 c julienned jicama
1/2 c nappa cabbage
1/2 c chopped cilantro
4 tbsp mayo
1 tbsp djon mustard
2 tbsp honey
1 tbsp orange juice
1 tbsp lime juice

36 wonton wrappers
2 tbsp sesame oil
1 tbsp sesame seeds

Ahi tuna
salt and pepper
olive oil

1/4 c soy sauce
1 tbsp wasabi

Preheat oven to 350 degrees.  Very lightly brush the sesame oil onto a baking sheet.  Place wonton wrappers onto baking sheet and sprinkle with sesame seeds.  Bake for 5-8 minutes or until golden brown.  Watch them closely because they will burn very easily.

Mix together all the veggies for the cole slaw and set aside; then mix together the wet ingredients and set aside. Mix the wasabi and soy sauce together and set aside.

Generously salt and pepper the tuna.  Heat up olive oil in a skillet until it is searing hot.  Place the tuna in the oil and cook for one minute per side (adjust cooking time based on thickness of tuna).  Place tuna onto a plate and let it rest for a few minutes.

While tuna is resting, mix together the cole slaw veggies with the dressing.  Place a generous portion on top of a wonton crisp and top with a slice of tuna.  Drizzle the wasabi/soy sauce mixture over the top and sprinkle with sesame seeds.  Serve immediately!!!!

Pineapple Grilled Pork Chops

I guess in Okinawa that chicken is a more expensive meat, and pork and beef are relatively cheap.  With that in mind...just know that the balance will even out on my ratio of pork/beef to chicken recipes over the next three years.  It is about time that I broaden my horizon on the wonderful world of pork and beef, as I have kind of shyed away from them in the past.  I find them harder to cook well, and they don't soak up as much flavor as chicken.  They have also been way more expensive than chicken and when you are on a student budget...you cut costs and all costs.

Any who...this recipe was delicious, easy to cook well, and an extremely easy weeknight recipe.  I marinated these chops a few nights before (when I brought them home from the grocery store), and is the perfect balance of sweet and salty.  Next time I make this recipe I am going to try it with fresh pineapple.  We will see how it goes :)

1/4 cup soy sauce
1/4 teaspoon garlic powder
4 pork chops
1 (8 ounce) can pineapple rings, juice drained and reserved
1/4 cup brown sugar
1 pinch ground black pepper

Mix together the drained pineapple juice, brown sugar, soy sauce, and garlic powder together in a large plastic zipper bag, and smush the bag a few times with your hands to mix the marinade and dissolve the sugar. Place the pork chops into the marinade, squeeze out any air in the bag, seal it, and refrigerate overnight. Reserve the pineapple rings.

Preheat an outdoor grill for medium heat, and lightly oil the grate.

Remove the chops from the marinade, shaking off excess, and grill until browned, the meat is no longer pink inside, and the meat shows good grill marks, 5 to 8 minutes per side. Brush several times with marinade and let the marinade cook onto the surface of the meat. Discard excess marinade. While the meat is grilling, place 4 pineapple rings onto the grill, and allow to cook until hot and the slices show grill marks; serve the chops topped with the grilled pineapple rings.

Buffalo Wings

These are so easy-peasy that I'm almost embarrassed to share the recipe.  This is one of those recipes though that is all about the ingredients.  You have to buy Franks Red Hot Buffalo Sauce, not Franks Red Hot Sauce, or another similar brand.  Has to be Franks Red Hot Buffalo Sauce.  Served with Lighthouse Big Blue Cheese Dressing and some celery and you have one heck of an appetizer.  This is also best served immediately too.  The longer the sit, the drier they get, and no one likes a dry wing.  Has to be hot and saucy ;)

1 lbs Chicken Wings - make sure you cut the tips of the wings off (discard) and then separate the wing part from the shoulder part of the wing (you will use both)

1 cup Franks Red Hot Buffalo Sauce - more or less depending on how saucy you like it

1 quart Canola/Veggie Oil

Blue Cheese, Ranch, and Celery for sides :)

In an 8 qt stock pot, heat the oil to 375 degrees.  The end temperature should even out to be 350 degrees, so if you have a fryer set it to 350, if not set it to 375 and then when you add the cold wings, it should cool to around 350.  Cook the wings for 10 minutes and add to a big metal bowl.  Pour the sauce over the top and then toss the wings until they are fully coated.  Serve IMMEDIATELY!!  Sooooo good!!!

Spinach Artichoke Dip

I have made quite a few spinach artichoke dip recipes in my day, and there is always something a bit "off."  Either the dip is too salty, not cheesey enough, no flavor, too vinegary...etc.. This dip seems to be the perfect balance of spinach, artichoke, and cheese.  It is a recipe from my sister in law Kellie who is a fabulous cook.  When Jana made it for my dad's birthday, Curtis did not believe that it was homemade...he demanded that we tell him what store/restaurant it was from so that he could go buy more.  It was too funny!

1 c  artichoke, roughly chopped

1/2 c frozen spinach defrosted. (You can use fresh spinach, 3 cups, then steam)
1 c water

1-8 oz. cream cheese

1/2 tsp. red pepper flakes (more or less to taste)

1/4 tsp. salt

1/8 tsp. garlic powder

3/4 cup parmesan cheese, divided

Dippers: Tortilla chips, Baguettes, Crackers, Veggies, etc...

Boil artichokes and spinach for10 min.  Drain and place in a bowl.  Warm cream cheese in the microwave and add to the spinach/artichoke mixture.  Add rest of seasons and 1/2 cup of parmesan cheese.  Spread in a 8x8 baking dish and top with remaining 1/4 cup parmesan cheese.  Put under broiler until the cheese is golden brown.  Serve immediately.