Shrimp Stir Fry

I took a free stir fry class at William Sonoma and liked the food that was made and sampled.  In fact I liked it so much I asked for a wok for my birthday.  Tonight I cracked open my gift and made a super simple stir fry.  The whole process is fast and simple.  I look forward to testing new stir fry recipes in the future.

6oz Package of Rice Noodles
Vegetable Oil (About 2 tbsps)
2 Carrots, peeled and chopped
1 Red Pepper, seeded and chopped
1 Medium Onion, chopped
3/4 Cup Snow Peas, chopped
1lb Shrimp (I used frozen already cooked shrimp.  I always remove the tails.)
Stir Fry Sauce (I used William Sonoma's Sesame Stir Fry Sauce)

Bring a salted pot of water to boil.  Place the noodles in the water and boil for 5 minutes.  Remove from the water and drain.  Slice noodles to make them easier to handle.  Set aside.

Heat a wok or large skillet on high heat.  Add vegetable oil and heat through.  Add the carrots, peppers and onion to the wok and cook, stirring occasionally for about 5 minutes.  Add the snow peas and cook for about 2 minutes.  Add the shrimp and the stir fry sauce and toss.  Add the noodles and toss to coat with the sauce and mix in the vegetables.

Chili BBQ Style

If you like traditional ground beef and tomato chili than this recipe is not for you.  I do not care for traditional chili so this recipe works well for me.  Luckily my husband loves this chili as well!

14.5oz Can of Diced Tomatoes (Chili Style tomatoes are great, but plain work too)
1lb Stew Style Beef Cubes
1 Can of Red Kidney Beans (drained)
1 Can of Black Beans (drained)
3 Carrots, peeled and sliced
1 Pepper, seeded and diced (Green or Red)
1 Onion, diced
1 Packet of McCormick Chili Seasoning (I use reduced sodium)
1 Bottle of Sweet Baby Ray's BBQ Sauce
Shredded Cheese (for topping when serving if you like)

Place all the ingredients in the slow cooker in the order listed.  Set the slow cooker to low and cook for about 6 hours.  Stir about every 2 hours.  Top with some shredded cheese (I like sharp cheddar) when serving!

Pasta & Sausage

I love this meal because I can prepare it ahead of time in the slow cooker.  I can throw everything in the slow cooker on low and it is ready by dinner time.  Although, it is also just as easily prepared on the stove just before dinner.

Olive Oil
1/2 Tsp Crushed Red Pepper
1 Small Onion, diced
2 Cloves of Garlic, minced
1 Package of Frozen Winter Squash (I use Wegmans brand.  This is a great way to sneak in extra vegetables and no one will know.)
1 28oz Can of Crushed Tomatoes
3 Tbsps Tomato Paste
Basil
Parsley
Sausage (about 1lb to 1 1/2 lbs)
Baby Bella Mushrooms
9oz Package of Baby Spinach

Preheat oven to 400.

Place olive oil (a tbsp or two), crushed red pepper, onion, garlic, squash, tomatoes, paste, basil ans parsley in the slow cooker set at low.  Slice mushrooms and place in slow cooker.

Cut sausage into 2-3" pieces and place on a baking sheet.  Cook for 20 minutes, rotating them halfway through.  One cooked, place in the slow cooker too.  Stir to combine.

About 30 minutes before serving, place the fresh spinach in the slow cooker and allow spinach to wilt.  Stir to mix.

Serve this sauce with your favorite pasta (penne or rotini are great, especially whole grain) and a cucumber salad.

Cucumber Salad

This is a super easy salad side dish!

1 Cucumber (I prefer English cucumbers because they do not have to be peeled)
1/4 Cup Onion, diced
1 Tbsp Sugar
Salt & Pepper
2 Tbsps Olive Oil
3 Tbsps Cider Vinegar

Slice cucumber, I always like to quarter the cucumber and then slice.  Place cucumber, onion, sugar, salt, pepper, olive oil and vinegar in a bowl.  Toss to mix, make sure sugar dissolves.

To me this salad is best when it has about 15 minutes to sit before eating.

Cheese Steaks (Take out at home)

The obvious keys to a delicious a cheese steak are the meat and bread.  A good roll makes all the difference.  I aways use an Italian style steak roll, which is nice and crispy on the outside but soft inside.  As for the meat, the best sandwiches come from good, thin chip steak.  Most supermarkets do not cut the meat thin enough for me.  It needs to be lunchmeat thin.  I always get mine from an Italian market.

To make 4 good size sandwiches, you need 1 1/2 lbs of chip steak (again, sliced really thin)

4 Rolls
1 1/2 lbs Chip Steak
1 Large Onion
Oregano
Olive Oil
Cheese

In a large skillet over medium heat, heat about 2 tbsps of olive oil.  Slice the onion to your liking (either small pieces or larger slices).  I always opt for larger slices.  Place the onions in the skillet and let them cook, stirring occasionally, for about 5 minutes.  Add the chip steak and cook for about 5 minutes.  Using 2 forks, shred the steak and mix around.  Let the steak cook until all the pink disappears.  Using the cheese of your choice (I usually opt for plain old sliced white American, but any cheese works) place cheese all over the meat.  Lower the heat and cover the skillet to simply let the cheese melt.  After the cheese melts, sprinkle the pan with some dried oregano.  Scoop meat into rolls.  Add sliced lettuce and tomato if you would prefer a cheese steak hoagie.