Wednesday, April 16, 2008

Two more recipes

I guess I forgot to post the last couple of yummy recipes lately...I hope you enjoy them if you try them out. More great reviews from Nick. And, most of you know that he really doesn't like to eat his veggies, so these were great recipes getting the "greens" on his plate--artichokes and even asparagus! :)

Mediterranean-style Chicken
2 T. Olive oil
2-3 lbs. Chicken breasts, cut into pieces
1 14 ½ oz. can Tomatoes (pieces or diced)
¼ c. Red cooking wine
1 pkg. Onion soup mix
1 12 oz. pkg. Frozen artichoke hearts, cut into pieces
1 can sliced olives
1/8 tsp. Cinnamon
Brown minute rice, cooked according to box directions

In a large skillet heat oil over medium heat. Add chicken and cook, uncovered, for 10 minutes, or until browned evenly.
Stir together the undrained tomatoes, wine, and soup mix. Add to chicken in skillet and bring to a boil (keep covered). Reduce heat and simmer for 30 minutes. Stir in artichoke hearts, olives, and cinnamon. Simmer, covered for 10 more minutes or until artichoke hearts are tender. Serve over hot rice.

Shrimp, asparagus, and pasta
1 lb. peeled and deveined medium shrimp
4 oz. pasta (I used spaghetti), cooked according to pkg.
¼ cup olive oil
1 T. dried minced garlic
1 T. dried minced onions
1 lb. fresh asparagus, cut into pieces
½ lb. fresh sliced mushrooms
¼ tsp. salt
1/8 tsp. pepper
½ cup dry white wine
½ tsp. dried oregano
½ tsp. dried basil
½ tsp. dried thyme
½ tsp. dried parsley
Grated Parmesan

Heat skillet over high heat for 1 minute; add oil and heat 10 seconds. Add shrimp, garlic, and onions; cook for 5 minutes, stirring constantly.
Add remaining ingredients and cook until asparagus and mushrooms are soft enough for you (I cooked them for probably about 15 minutes—Nick doesn’t like crunchy veggies). Toss in pasta and top with cheese.