Coconut Lime Shrimp

Ingredients:

  • 2 tablespoons vegetable oil
  • 1 onion , diced
  • 3 garlic cloves , minced
  • 1 tomato , diced
  • 1 green pepper (poblano, jalapeno, etc…), cut into thin rounds
  • salt and fresh ground pepper , to taste
  • 1 cup coconut milk
  • 1 bag (16-ounces) medium shrimp, thawed, peeled and deveined
  • 1 lime , juiced + lime wedges for serving
  • 1/4 cup chopped cilantro or parsley , for serving
  • prepared pasta or rice , for serving
  • crushed red pepper , for garnish (optional)
  • grated parmesan cheese , for garnish (optional)

Instructions:

  1. Heat oil in a large frying pan over medium-high heat.
  2. Cook onion for 1 to 2 minutes, or until it begins to soften.
  3. Stir in garlic and cook until fragrant, about 30 seconds.
  4. Add tomatoes and peppers; season with salt and ground pepper, and continue to cook for 2 to 3 minutes, or until tomatoes begin to soften.
  5. Pour in the coconut milk and bring to a boil.
  6. Add shrimp and continue to cook until shrimp are pink, about 4 minutes.
  7. Remove from heat and stir in lime juice.
  8. Spoon shrimp mixture over pasta or rice and sprinkle with cilantro.
  9. Serve with lime wedges and a sprinkle of crushed red pepper OR grated parmesan cheese.
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Italian Chopped Salad

Ingredients:
  • • 1 cup small shell pasta
  • • 3 cups chopped Romaine lettuce
  • • 1 can (15 ounce) chickpeas, drained
  • • 1 cup cubed summer sausage
  • • 1 cup cubed Provolone (or Mozzarella)
  • • 1 cup cherry tomatoes, halved
  • • 1 cup artichoke hearts drained and chopped
  • • 1/4 cup green olives
  • , halved
  • • 1/2 cup diced green onions
  • Dressing:
  • • 1 tablespoon Dijon mustard
  • • 2 tablespoons honey
  • • 2 cloves garlic, minced
  • • 1 teaspoon dried Italian seasoning
  • • 1/4 teaspoon kosher salt
  • • 1/8 teaspoon pepper
  • • 1/2 cup red wine vinegar
  • • 1/2 cup Extra Virgin Olive Oil
Directions:
  1. Bring a large pot of water to a boil; cook pasta until al dente according to package directions. Drain and rinse under cold water. Drizzle with a little olive oil to prevent sticking.
  2. In a large bowl, add the cooked pasta, Romaine, chickpeas, sausage, cheese, tomatoes, artichoke hearts, olives, and green onions.
  3. In a medium bowl, whisk together all the the ingredients for the dressing, except the olive oil. Then slowly stream in the olive oil to emulsify. (Alternatively, you can place all the ingredients in a jar with a lid and shake until completely combined and thickened.) Drizzle over all the salad ingredients and gently toss to coat.
  4. Serve immediately or chill for an hour and enjoy!
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Summer Corn Chowder

Yield: 9 servings
Ingredients:
  • 12 ears fresh sweet silver and golden queen corn , husked and silks removed and kernels cut from cob
  • 6 Tbsp butter
  • 5 slices thick sliced bacon , cut into 1/4 to 1/2-inch pieces (I sometimes use thick cubes of baked ham)
  • 1 medium yellow onion chopped (1 1/2 cups)
  • 6 Tbsp all-purpose flour
  • 1 clove garlic , minced
  • 5 cups water
  • 3 tsp knorr broth crystals
  • 1 lb Yukon Gold potatoes , cut into 1/2-inch pieces
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • 1 cup half and half
  • Shredded cheddar cheese , for serving (optional)

Instructions:

  1. Melt butter in a large pot over medium heat. Add the onion and bacon and cook, stirring frequently, until onion has softened and just starting to brown around edges, about 8 – 10 minutes. Add in the flour and garlic and cook 1 1/2 minutes. While whisking, slowly pour in 5 cups water. Bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes. Add in thyme and bay leaf and season with salt and pepper to taste. Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
  2. If the soup isn’t the thickness you like take part of your chowder and blend in blender and put back into the chowder to thicken more. (I prefer leaving the corn whole)
  3. Remove bay leave stir in half and half . Sprinkle each serving with chives and optional cheddar.
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It’s Friday! Here’s Your Mike Tilley’s Sports Report:

Mike Tilley Sports Show From football to the Virginia Commonwealth Games at Liberty University this weekend.

Mike Tilley Sports (072117)

 

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Zucchini Pie

(This is a great recipe for the many zucchini being produced in our gardens right now… Love it!)

Ingredients

  • ½ cup veg oil
  • 4 eggs
  • 1 cup baking mix (I use Southern Biscuit Formula L , you could also use Bisquick but it’s not as good.)
  • ½ cup Parmesan cheese
  • ½ cup shredded Cheddar cheese
  • 1 small sweet onion, diced
  • 3 cups zucchini, sliced very thin

Instructions

  1. Preheat oven to 350 degrees F. Spray a 9-inch pie plate with cooking spray and set aside.
  2. Combine all ingredients in a large bowl. Pour into prepared dish.
  3. Bake for 40-45 minutes, or until cooked through and golden brown.
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Artichoke Chicken

(You can use aluminum foil to help with clean up. This chicken is to die for!)
  • 1 (15 ounce) can artichoke hearts, drained and chopped
  • 3/4 cup grated Parmesan cheese
  • 3/4 cup mayonnaise
  • 1 pinch garlic pepper
  • 4 skinless, boneless chicken breast halves
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
  3. Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.
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Pan Seared Cod in Garlic Wine Sauce

(Such a delicious meal, as beautiful to the eye as it is to the taste buds!)
Ingredients:
  • 4 x 6 oz halibut or cod fish fillets
  • 1/2 lb heirloom cherry tomatoes( halved or sliced)
  • 1/3 c dry white wine
  • 4-5 cloves garlic (grated)
  • 1 lemon
  • 2 pinches sea salt or to taste
  • black pepper to taste (freshly cracked)
  • 3 tbsp extra virgin olive oil
  • 1/4 c fresh basil leaves (thinly sliced)
Instructions:
  1. Bring the fish to room temperature for 20 minutes and pat dry all over with paper towels.
  2. Season well on both sides with a good pinch of sea salt and the freshly cracked black pepper.
  3. Heat up one tablespoon of the olive oil in a cast iron skillet on medium flame.
  4. Gently place the fish in the pan and sear for about 2 minutes on each side depending on the thickness. Use a spatula to carefully flip them without breaking. Transfer to a plate and keep warm.
Make the Garlic White Wine Sauce:
  1. Add another tablespoon of olive oil to the skillet and stir in the grated garlic. cook for about 15 seconds taking good care not to let it burn. Stir in the tomatoes and a pinch of salt then hit it with the white wine.
  2. Allow the sauce to simmer for a few minutes until the tomatoes burst and release their juices.
  3. Transfer the cooked fish back into the pan and just heat through for another minute or so.
  4. Serve over polenta or rice.
  5. Squeeze lemon juice over and top with fresh basil leaves.
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Chili Relleno Bake

Ingredients
  • 5 eggs
  • 1 3/4 cups whole milk
  • 3 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cans (7 ounce) whole green chilies, drained
  • 2 cups shredded Monterey Jack cheese, divided
  • 1 cup shredded cheddar cheese, divided
  • salsa, for serving (optional)
Directions
  1. Preheat oven to 350 degrees F. Lightly coat a 3-quart baking dish with nonstick spray.
  2. In a medium bowl, whisk together the eggs, milk, flour, baking powder, salt, and pepper, until thoroughly combined.
  3. Open up each chili and clean out any seeds; place half of them on the bottom of the baking dish, laying them flat. Sprinkle 1 cup of the jack cheese and 1/2 cup of the cheddar on top. Repeat layers once. Pour egg mixture over the top.
  4. Place in the oven and bake for 45 minutes until puffed up in the center and golden around the edges.
  5. Let stand and cool for 5-10 minutes before cutting. Slice into squares and serve with salsa, if desired. Enjoy!
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Shrimp Tomato Spinach Pasta

  • 1 pound fresh shrimp, uncooked, shelled and deveined
  • 5 medium tomatoes, fresh, chopped into large cubes
  • 1 cup cooked spinach
  • 5 garlic cloves, minced
  • 3 or 4 tablespoons butter
  • 1 tablespoon olive oil
  • 1/4 small lemon
  • salt
  • 1/2 teaspoon crushed red pepper (or more)
  • paprika
  • 10 oz fettuccine pasta
  • 1/2 cup Parmesan cheese, grated, for serving
Instructions
  1. Heat a large skillet on medium-high heat, add 1 tablespoon butter and 1 tablespoon olive oil until melted. Add fresh shrimp and half the minced garlic. Make sure shrimp is not crowded. Cook for 1 minute on one side until pink on that side. While it’s cooking, generously sprinkle paprika and salt over uncooked side of the shrimp. Flip the shrimp over and cook for another 1 or 2 minutes until pink on the other side.
  2. To the skillet with shrimp, add chopped fresh tomatoes, cooked spinach, and remaining amount of minced garlic. Add 1/2 teaspoon crushed red pepper (or more). Mix everything well, remove from heat while you cook pasta.
  3. In the mean time cook pasta according to package instructions. Drain and rinse with cold water to prevent pasta from cooking and getting mushy.
  4. Add pasta to the skillet with shrimp and vegetables with 1 or 2 tablespoons of butter. Add freshly squeezed lemon juice (depending on the juiciness of your lemon, it could be 1/4 of small lemon or 1/2 lemon). Don’t add too much lemon juice. Season with salt and more crushed red pepper. Warm it up on medium heat until shrimp is cooked through, and all ingredients are heated through.
  5. To serve, top with grated Parmesan cheese.
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Sticky Pineapple Chicken

(This looks beautiful when you hull out the pineapple and serve the chicken in one side and the rice in another.)

YIELD: 4 servings
  • 1/2 cup pineapple juice
  • 1/3 cup low sodium soy sauce
  • 1/3 cup low sodium chicken stock
  • 1/3 cup hoisin sauce
  • 1/2 cup brown sugar
  • 1 Tablespoon minced fresh garlic
  • 2 teaspoons cornstarch
  • 1 Tablespoon olive oil
  • 8 boneless, skinless chicken thighs cut into 1-inch cubes
  • 1 cup diced pineapple
  • 1/2 cup roasted, salted cashews (optional)
  • Rice, for serving

Directions

In a medium saucepan, whisk together the pineapple juice, soy sauce, chicken stock, hoisin sauce, brown sugar, garlic and cornstarch. Bring the mixture to a boil and cook until the mixture has reduced to about 1 cup and is the consistency of thick syrup. Set the sauce aside.
Add the olive oil to a large nonstick skillet set over medium-high heat. Add the chicken to the pan and season it with salt and pepper. Cook the chicken, stirring, until it is no longer pink, about 5 minutes. Drain off any liquids then add the sauce to the pan and stir until combined. Add the pineapple and cashews and cook, stirring, for an additional 1 minute.
Serve the chicken atop a bed of rice.
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