Spicy Shrimp w/ Lemon Risotto

Spicy Shrimp w/ Lemon Risotto

For the Shrimp:

2 lbs Shrimp, peeled & deveined

1 clove Garlic

1 tsp Garlic Powder

1/2 tsp Cayenne Pepper

1 tsp Paprika

1 tsp Red Pepper Flakes

2 tbsp EVOO

1 tbsp Butter

Preheat your pan on Medium heat and melt Butter.  Add remaining ingredients and allow flavors to come together for about 20 minutes.

For the Lemon Risotto:

5 cups Chicken Broth

2 tbsp Butter

1 1/2 cups uncooked Arborio Rice

1/4 cup White Wine

1/2 tsp Thyme

3 tbsp Lemon Juice

2 tbsp Mascarpone Cheese

S&P to taste

Heat Broth in a saucepan and keep warm.

In a large skilley, add Butter, Thyme, Rice, and S&P.  Cook and stir for 3 minutes or so.  Stir in Wine and Lemon Juice and cook until all liquid is absorbed.  Stir in your heated Broth slowly and stirring constantly.  Generally, it's best to stir in 1/2-1 cup at a time and allow it to absorb before adding more Broth.  Add your Mascarpone and S&P!  I also added some Chopped Broccoli to mine.

Enjoy!

Spicy Goulash. YUM!

I adapted the recipe from the Taste of Home Slow Cookers book which, by the way, is such a great book!  Using a slow cooker is a great way to save time at night.  All I did was brown the meat the night before and combine all the ingredients in my slow cooker pot and turned it on the next morning.  EASY!

Ingredients

• 1 pound lean ground beef (90% lean)
• 3 cans (14-1/2 ounces each) diced tomatoes, undrained (recipe calls for 4)
• 3 cans (16 ounces each) (1) kidney beans, (2) chilli beans rinsed and drained (recipe calls for 2 kidney and no chilli beans)
• 2 cups water
• 1/4 cup red wine vinegar
• 2 tablespoons chili powder
• 1 tablespoon Worcester sauce*
• 2 teaspoons beef bouillon granules*
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 1 teaspoon ground cumin
• 1/4 teaspoon pepper
• 2 cups uncooked elbow macaroni

Directions

• In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the tomatoes, beans, water, onion, green pepper, vinegar, chili powder, Worcestershire sauce, bouillon and seasonings.
• Cover and cook on low for 5-6 hours or until heated through.
• Stir in macaroni; cover and cook 30 minutes longer or until macaroni is tender. Yield: 12 servings.

*subsitutions:
I used A1 sauce to subsititue the Worcester sauce because we're out.  For the beef boullion, I used a packet of beef seasoning from Rice A Roni that I previously just used the rice from.

The recipe also called for 1 medium green pepper and 1 medium onion - I opted out of the green pepper because I'm not sure my son could handle all that heat yet and I opted out of the onion because I don't like onions and I chose diced tomatoes that already had them included.

In conclusion, this dish was so yummy!  I served it with vanilla - honey, cornbread muffins (boxed cornbread with 1 tbsp each honey and vanilla).  My son loved it!  I will upload his 'lovin' it' picture later.