Shrimp Scallop Teriyaki Recipe

Prep Time 5 Minutes Cooking Time 5 Minutes Ready in 10 Minutes

Ingredients

 

1/4 cup prepared teriyaki sauce

3 tablespoons dry sherry

1 1/2 teaspoons finely chopped fresh ginger or 1/2 teaspoon ground ginger

2 cloves garlic, minced or pressed

1 1/2 teaspoons cornstarch

1/2 pound medium-size shrimp, shelled and deveined

1/2 pound scallops, well rinsed

4 tablespoons peanut oil or salad oil

1/4 pound edible-pod peas or 1 package (6 oz.) frozen pod peas, thawed and drained

1/2 pound mushrooms, sliced

5 green onions, cut in 2-inch lengths

Directions

Mix teriyaki sauce, sherry, ginger, garlic, and cornstarch in a deep container and add shrimp and scallops.
Cover and refrigerate for at least 1/2 hour.
When ready to cook, assemble remaining ingredients so that you can reach them quickly.
Pour 2 tablespoons of the oil into a wok or frying pan over high heat; when oil is hot, add peas and cook, stirring rapidly, until peas are bright green.
Remove peas and set aside.
Add remaining 2 tablespoons oil, heat again, and quickly stir and fry mushrooms.
Pour in shrimp and scallops with their liquid; add onion and cook, stirring, over high heat until shrimp turn pink.
Stir in reserved pod peas, remove from heat, and serve.

The trip for New Orleans is a go.  Laura called told us it is in stone.  I put in for the time off yesterday.  I got the time approved today.

Louise's boy friend Roger died yesterday.  I did not like him but I am greaving for the loss of his life.  It is so sad. 

Chicken with Honey-Cranberry Sauce

Prep Time 10 Minutes Ready in 10 Minutes Serves 4

4 medium skinless boneless chicken breast halves -- 1 pound total
1 tablespoon margarine or butter
1 16 ounce can whole cranberry sauce
3 tablespoons honey
1/2 teaspoon ground ginger

Rinse chicken; pat dry with paper towels. In a large skillet cook chicken in hot margarine or butter over medium heat until tender and no longer pink, turning once. Remove chicken from skillet, reserving drippings in skillet. Cover chicken with foil to keep warm. Stir cranberry sauce, honey, and ginger into the reserved drippings in skillet. Cook and stir until heated through. Spoon over chicken.  
I cut up the chicken and stir fried it.  It is quicker and then you wont over cook the chicken.
Dan had his teeth worked on today.  I think that he will be sore later.
So far I am not working Saturday.  Good it will be nice to have another Saturday off.
I was able to print out my pay stub. 
I still have dental.  My former dentist is not on the list.  So I will have to find another one hopefully close by.

Tortellini with meat sauce

Prep time: 15 minutes
Cooking time: 15 minutes  Serves 4

1 Pound ground  lamb, ground beef,
or  pork
1 14 oz jar tomato and herb
pasta sauce or spaghetti
sauce
1 3/4  cup water
1/4 cup red wine
1 9 ounce package refrigerated
cheese-filled tortellini
1/2 cup shredded mozzarella cheese
2 ounces

DIRECTIONS
3. In a large saucepan cook
ground lamb, beef, or pork
over medium heat until no
longer pink. Drain off fat.
3, Add pasta or spaghetti
sauce, the 1 3/4 cups water, and
1/4 cup wine to the
meat. Bring to boiling;
reduce heat. Stir in tortellini.
Return to boiling. Simmer,
uncovered. for 15 to
18 minutes or until tortellini
are tender and sauce is of
desired consistency. Spoon
onto serving plates. Sprinkle
with mozzarella cheese. Let
stand for 2 to 3 minutes or
until cheese is slightly
melted.
We celebrated Jonathan's Birthday yesterday.  It was nice to see him.  He is a very nice young man.
Fell in the parking lot at Sams club on Friday.  Lots of black ice.  I was shaken but not stirred.
Jonathan wants to take us out for dinner to celebrate Dan's birthday.  Not sure when we will get to do that because Dan is going to have some teeth work done.  That will start on the first of the month.
Mon's looking good but tired.  Three more months she will be 90.  Wow!!
Still haven't heard about the trip in March.  Not sure what to do about the time off.
Working Thursday through Sunday this week.
I need to call Social Security to see if they are supposed to be taking money out of my SSD.  I also need to make sure that I got my Dental.  I was late for the first payment.

Sausage and vegetable Soup

Prep time: 15 minutes

Cooking time 5 minutes 4 servings

INGREDIENTS

1 l41/2-ounce can beef broth

I l4h 1/2 or Italian style stewed tomatoes cut up

11/2 cups water

4 cups frozen loose-pack diced

hash brown potatoes

1 l0-ounce package frozen mixed

vegetables

1 pound smoked turkey sausage,

halved lengthwise and cut

into 1/2-inchthick pieces

1/8 teaspoon pepper

2 tablespoons grated parmesan

cheese (optional)

DIRECTIONS

1. in a large saucepan

combine beef broth,

undrained tomatoes, and

water. Bring to boiling. Stir

in hash brown potatoes,

mixed vegetables, sausage,

and pepper. Return to boiling;

reduce heat. Cover and

simmer for 5 to 10 minutes or

until vegetables are tender.

2- Ladle into soup bowls. If

desired, sprinkle with

Parmesan cheese.

I used canned beans 1 cup frozen corn and peas

Straw And Hay In Tomato Cream Recipe

Ingredients

1 tablespoon olive oil

5 medium-size pear-shaped (Roma-type) tomatoes (10 to 12 oz. total), seeded and chopped

1 clove garlic, minced or pressed

2 tablespoons chopped fresh basil or 1 teaspoon dry basil

1/4 teaspoon salt

1/8 teaspoon ground white pepper

1/2 cup dry white wine

8 ounces dry yellow and green tagliarini or 4 1/2 ounces (half of a 9-oz. package) each fresh yellow and green linguine

1 cup whipping cream

1 tablespoon lemon juice

Fresh basil sprigs

1/3 to 1/2 cup grated Parmesan cheese

Directions

Heat oil in a wide frying pan over medium heat; add tomatoes, garlic, chopped basil, salt, white pepper, and wine.
Bring to a boil over medium-high heat.
Cook, uncovered, stirring often, until tomatoes are soft and almost all liquid has evaporated (8 to 10 minutes).
Transfer mixture to a food processor or blender and whirl until pureed; return to pan.
In a 5- to 6-quart pan, cook pasta in 3 quarts boiling water just until tender to bite (6 to 7 minutes for dry pasta, 1 to 2 minutes for fresh); or cook according to package directions.
Drain well.
While pasta is cooking, stir cream and lemon juice into tomato puree.
Bring to a boil over high heat, stirring often; cook until sauce boils and thickens slightly (about 3 minutes).
Divide pasta among shallow bowls or rimmed plates; spoon sauce over each serving.
Garnish with basil sprigs.
Dan suggested to add sausage to this recipe.  I used spinach linguine and regular linguine.
I did not use the garnish. 

Chicken & Apple sauté

Prep Time 12 Minutes Cook time 20 Minutes Serves 4

4 Tablespoons butter or margarine

2 large apples, peeled, cored, sliced

2 whole chicken breasts (about 1 lb.

1 large onion chopped

1/3 Cup dry sherry or apple juice

1/3 Cup whipping cream

In a wide frying pan, melt 2 tablespoons of

the butter over medium heat. Add apples

and cook, stirring often, just until tender (1 to 2

minutes). Lift out and keep warm.

Increase heat to medium-high and melt

remaining butter in pan. Add chicken and

cook, turning once, until golden (about 4 minutes

total). Lift out and keep warm.

Add onion and cook, stirring, until golden

(about 7 minutes). Add sherry; boil for 1

minute. Return chicken to pan, skin sides up.

Reduce heat, cover, and simmer until no longer

pink in center when cut (about 5 minutes)' Transfer

lo a warm serving platter; top with apples and

keep warm. Add cream to pan and boil, stirring,

until sauce coats back of a spoon (2 to minutes)'

Pour over chicken.

The snow is gone!!  I am working tomorrow and Friday going to Jackie's for Dan and Jonathan's Birthday.  Looking forward to it.  Haven't heard anything from Jackie about Jonathan's Birthday.  May just have to take him out for dinner ourselves.  Can't believe that he will be 24 this year!!

Flank Steak Salad With Pineapple Salsa

Prep Time 10 Min Cook Time 5 Min Ready in 15 Min

Ingredients

 

2 cups peeled, cored, and chopped fresh pineapple

1 11-ounce can mandarin orange sections, drained

1/2 cup chopped red and/or green sweet pepper

1/3 cup mild green picante sauce or green taco sauce

12 ounces beef flank steak or boneless beef sirloin steak, cut 1/2 to 3/4 inch thick

1/2 teaspoon purchased Mexican seasoning or Homemade Mexican Seasoning

1 tablespoon olive oil

4 to 6 cups torn mixed salad greens

Directions

For pineapple salsa, in a medium bowl gently stir together pineapple, mandarin oranges, sweet pepper, and green picante sauce or taco sauce.
Set aside.
Trim fat from meat.
Thinly slice meat across the grain into bite-size strips.
Sprinkle with Mexican seasoning or chili powder; toss to coat.
In a large skillet cook and stir half of the seasoned meat in hot oil over medium-high heat for 2 to 3 minutes or until meat is slightly pink in center.
Remove from skillet.
Repeat with the remaining meat.
Divide mixed greens among dinner plates.
Top with meat strips and pineapple salsa.