Cheesy Shrimp
1 Tbsp.  olive  oil
1lb.  Frozen large shrimp, thawed, peeled and deveined
2 cups  fat-free reduced-sodium chicken broth
½  cup  (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
1-1/2 cups  instant white rice, uncooked
2 cups  frozen broccoli florets, thawed

Throw it together

HEAT oil in large skillet on medium-high heat. Add shrimp; cook 3 min. on each side or until shrimp turn pink. Remove shrimp from skillet; cover to keep warm.
ADD broth and cream cheese spread to skillet; stir until well blended. Add rice; mix well. Cover; cook on low heat 5 min.
STIR in broccoli and shrimp; cook, covered, 5 min. or until liquid is absorbed and broccoli is heated through.
Serve with flat bread crackers and a bottle of Crème d’ Lys Chardonnay
Nacho Casserole
2   tablespoons olive oil
1/2 pound jar pre-sliced sweet peppers (about 1/2 inch wide)
1   pound lean ground beef
1/2 teaspoon garlic salt
2   tubes (10 ounces each) refrigerated pizza dough
1   cup medium-hot salsa
3   cups pre-shredded taco cheese blend
1   can (2.2 ounces) sliced black olives, drained (about 1/4 cup)
3   large scallions, sliced
Throw it together
1. Heat oven to 375 degrees F. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray.
2. In a large skillet, heat the oil over medium-high heat. Add the sweet peppers, ground beef and garlic salt; cook, stirring to break up clumps of beef, until the peppers are softened and beef is no longer pink, about 5 minutes. Carefully drain off any excess fat from the skillet.
3.  Remove the pizza dough from the tubes. Cut the dough crosswise into 1/2-inch-thick slices, then cut each slice into quarters.
4. In a large bowl, toss together the dough pieces and salsa. Add the cooked meat mixture, 2 cups of the shredded taco cheese blend and the olives. Scrape mixture into baking dish. Sprinkle the remaining 1 cup shredded taco cheese blend over the top.
5. Bake in 375 degree F oven for 30 minutes. Sprinkle the scallions evenly over the top. Bake for another 5 minutes.  Makes 8 servings.
Serve this with a McWilliams Shiraz or Shiner Bock Beer

Chicken and Shrimp Skillet With Tomato Sauce


2 1/2 to 3 pounds chicken pieces
salt and pepper
1/4 cup butter
Herb Tomato Sauce:
2 cans (8 ounces each) tomato sauce
1/4 cup red wine
1 large onion, chopped
1 clove garlic, minced
2 tablespoons fresh chopped parsley
1/2 teaspoon dried leaf basil
1/2 teaspoon dried leaf oregano
1/2 teaspoon salt
dash pepper

Throw it together

1 1/2 pounds raw shrimp, shelled, cleaned, and deveined (about 1 pound if shells have been removed) Wash chicken; pat dry.
Season chicken with salt and pepper.  In a large skillet, melt butter over medium heat; brown chicken slowly, turning once to brown both sides. Pour off some of the excess fat. Combine tomato sauce ingredients; pour over chicken. Cover and simmer for about 30 to 40 minutes, until chicken is tender. Add shrimp to the sauce and cook for another 10 minutes, or until shrimp are cooked through. Serve as a stew with crusty bread.
Serve this dish over rice or pasta with hard crusted bread and a Chianti Classico DOCG.

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