SHRIMP & ORZO

1 CUP UNCOOKED ORZO

2 TABLESPOONS OLIVE OIL, DIVIDED

SALT & PEPPER TO TASTE

1 POUND MEDIUM SHRIMP, PEELED & DEVEINED

1 CUP CHOPPED VIDALIA ONION

1 TABLESPOON MINCED GARLIC

1/4 TEASPOON CRUSHED RED PEPPER

1 CAN DICED TOMATOES, DRAINED

1/4 CUP SHREDDED ROMANO CHEESE

1/4 CUP FRESH BASIL, CHOPPED

COOK PASTA ACCORDING TO PACKAGE DIRECTIONS.

HEAT 1 TABLESPOON OF OIL IN A LARGE PAN AT MEDIUM-HIGH HEAT. 

SEASON SHRIMP WITH SALT & PEPPER AND SAUTE UNTIL COOKED THROUGH.

REMOVE SHRIMP AND SET ASIDE.

HEAT REST OF OIL IN SAME PAN AND SAUTE ONION, GARLIC, AND RED PEPPER; 2 MINUTES, STIRRING OFTEN.

ADD TOMATOES AND COOK UNTIL TOMATOES BEGIN TO SOFTEN, STIRRING.

MIX ORZO, TOMATO MIXTURE AND SHRIMP TOGETHER.

SEASON WITH SALT & PEPPER TO TASTE.

PLATE UP EACH SERVING TOPPING WITH BASIL AND CHEESE.

DRIZZLE PESTO SAUCE ON PLATE FOR GARNISH.

MAKES 4 SERVINGS.

GLUTEN-FREE CHICKEN STRING BEAN STIR-FRY

1 LB SKINLESS & BONELESS CHICKEN BREAST, BITE-SIZE PIECES


1 POUND FRESH STRING BEANS, TRIMMED
2 TABLESPOONS OLIVE OIL
1 TABLESPOON SESAME OIL
SALT AND PEPPER TO TASTE
1 TEASPOON GROUND GINGER
1 TEASPOON GARLIC, MINCED
2 TEASPOONS TOASTED SESAME SEEDS


2 CUPS COOKED BROWN RICE




HEAT 1 TABLESPOON OF OLIVE OIL ON MEDIUM HIGH HEAT IN A LARGE NON-STICK SKILLET.


SAUTE CHICKEN UNTIL GOLDEN BROWN AND COOKED THROUGH.


REMOVE CHICKEN FROM SKILLET AND SET ASIDE.


HEAT REMAINING OLIVE OIL AND SESAME OIL IN PAN.


ADD STRING BEANS, GINGER, GARLIC, AND SALT & PEPPER.


COOK FOR 5 MINUTES ON MEDIUM HIGH HEAT UNTIL BEANS ARE BRIGHT AND CRISP.


ADD CHICKEN AND HEAT THROUGH.


SPRINKLE SESAME SEEDS AND SERVE OVER BROWN RICE.


MAKES 4 SERVINGS. (CAN BE DOUBLED)

SPICY DIPPING SAUCE

THIS RECIPE IS AWESOME WITH ONION RINGS.


1 CUP SOUR CREAM
1/4 CUP CHILI SAUCE
1/2 TEASPOON CAYENNE PEPPER
1/2 TEASPOON GROUND CUMIN


MIX ALL INGREDIENTS IN A BOWL UNTIL WELL COMBINED.


MAKES 1 CUP.

THAI PEANUT SAUCE

1/4 CUP PEANUT BUTTER
1/4 CUP WATER
2 TABLESPOONS SOY SAUCE
2 TABLESPOONS LIME JUICE
2 GARLIC CLOVES, MINCED 
2 TABLESPOONS RICE VINEGAR


COMBINE ALL INGREDIENTS IN A SAUCE PAN OVER LOW HEAT.


CONTINUE STIRRING OVER LOW HEAT UNTIL INGREDIENTS ARE COMBINED AND TEXTURE IS SMOOTH AND CREAMY.


MAKES 1/2 CUP OF SAUCE.

ORANGE GLAZED SALMON

2 POUNDS SALMON FILLETS (SKINLESS)
3/4 CUP ORANGE MARMALADE
2 GREEN ONIONS, THINLY SLICED
1 GARLIC CLOVE, MINCED
2 TEASPOONS DRY WHITE WINE
1 TEASPOON FRESH GINGER, GRATED
1 TEASPOON DIJON MUSTARD
1/4 TEASPOON CAYENNE PEPPER
PINCH OF FIVE-SPICE
3 TABLESPOONS SLICED ALMONDS, TOASTED


PREHEAT OVEN TO 450.


RINSE FISH; PAT DRY WITH PAPER TOWELS.


SEASON SALMON WITH SALT & PEPPER.  PLACE IN A SHALLOW BAKING PAN; SET ASIDE.


IN A SMALL BOWL STIR TOGETHER MARMALADE, GREEN ONIONS, GARLIC, WINE, GINGER, CAYENNE PEPPER, AND FIVE SPICE.


SPOON MARMALADE MIXTURE OVER SALMON.


BAKE, UNCOVERED, FOR 8 MINUTES OR UNTIL SALMON FLAKES EASILY WHEN TESTED WITH A FORK.


TRANSFER SALMON WITH GLAZE TO A SERVING DISH.


SPRINKLE WITH ALMONDS.


SERVE WITH STICKY RICE AND ASPARAGUS, IF DESIRED.


MAKES 8 SERVINGS.

WASABI CREAM SAUCE

THIS SAUCE IS EASY TO MAKE AND GOES WONDERFULLY WITH ASIAN FOOD.


2 TABLESPOONS BUTTER
8 TABLESPOONS HEAVY CREAM
2 TEASPOONS LEMON JUICE
4 TABLESPOONS WASABI PASTE
1 TABLESPOON SHALLOT, FINELY CHOPPED
1 TABLESPOON SOY SAUCE


IN A SMALL SAUCE PAN OVER MEDIUM HEAT MELT BUTTER.


STIR IN CREAM, LEMON JUICE, SHALLOTS AND SOY SAUCE AND BRING TO A BOIL FOR ABOUT 4 MINUTES.


REMOVE FROM HEAT AND LET SIT FOR 2 MINUTES.


ADD WASABI PASTE AND MIX WELL.


MAKES 20 SAUCE SERVINGS.

SOY HONEY SAUCE

THIS SAUCE IS REALLY GOOD WITH ASIAN FOOD OR AS A DIPPING SAUCE FOR EGG ROLLS.  


1/2 CUP SOY SAUCE
1/4 CUP SUGAR
1/4 CUP HONEY
1 TEASPOON OLIVE OIL


BLEND ALL INGREDIENTS TOGETHER UNTIL HONEY AND SUGAR ARE DISSOLVED.


MAKES ABOUT 3/4 CUP OF SAUCE.