Peanuty Tangy Shrimp

1 lb shrimp (thaw frozen, pre-cooked shrimp -- tails off)
Cut a yellow pepper in thin long strips
Dice into small pieces 1/2 cup onion

Cook rice....

Mix in a bowl
1/2 c. water
1/4 c. marmalade
2 T. soy sauce
2 T. peanut butter (creamy)
2 tsp corn starch
1/4 tsp crushed red pepper (or more depending on how spicy you like it)

In another frying pan add 2 T olive oil, heat veggies and shrimp. Lightly pepper. Cook through about 6 minutes. Add sauce and simmer 15 minutes...

Serve it over the rice.....

IT WAS SO GOOD!!! TRY IT!!!!!!!!!!!!!!

Maple Salmon

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 1 Hour
Yields: 4 servings

INGREDIENTS:
1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon

DIRECTIONS:
1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
2. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

Garlic Bread

1 16-ounce loaf of Italian bread or French bread
1/2 cup (1 stick) unsalted butter, softened
2 large cloves of garlic, smashed and minced
1 heaping tablespoon of freshly chopped parsley
1/4 cup freshly grated Parmesan cheese (optional)

Preheat oven to 350°F.

Cut the bread in half, horizontally. Mix the butter, garlic, and parsley together in a small bowl. Spread butter mixture over the the two bread halves. Place on a sturdy baking pan (one that can handle high temperatures, not a cookie sheet) and heat in the oven for 10 minutes.

Remove pan from oven. Sprinkle Parmesan cheese over bread if you want. Return to oven on the highest rack. Broil on high heat for 2-3 minutes until the edges of the bread begin to toast and the cheese (if you are using cheese) bubbles. Watch very carefully while broiling. The bread can easily go from un-toasted to burnt.

Remove from oven, let cool a minute. Remove from pan and make 1-inch thick slices. Serve immediately.

Chicken Piccata

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.


Sever over angel hair pasta lightly seasoned with fresh parmesan and black pepper -- it is FANTASTIC!