**See the following post for the shopping list for this week’s recipes**
Shrimp Tacos
Shrimp Tacos
Serves: 4
Ingredients:
1/2 cup sour cream
3 TBS mayonnaise
3 TBS milk
1/2 tsp ground cumin
1-1/2 lbs. large shrimp, peeled and deveined
3 TBS butter, melted
2 large garlic cloves, minced
4 limes, cut into quarters
salt
8 6-inch soft tortillas
2 to 3 cups finely shredded green or napa cabbage
bottled green tomatillo sauce
Directions:
1. Heat grill or grill pan to medium-high heat. In a small bowl, whisk together the sour cream, mayonnaise, milk and cumin. Set aside.
2. Skewer the shrimp. In a small bowl, combine the butter and garlic. Brush the shrimp with the garlic butter.
3. Place shrimp on grill/grill pan with the limes. Cook for about 4 minutes on each side or until the shrimp are opaque and the limes are browned.
4. Remove from grill and lightly salt the shrimp.
5. Grill the tortillas for 30 seconds each side or heat wrapped in a paper towel in the microwave.
6. Pull the shrimp off the skewers; divide evenly among tortillas. Top with the cabbage, sour cream sauce, tomatillo sauce and a squeeze of grilled lime.
Recipe from Real Simple
Bratwurst with creamy apple compote
Serves 4
Ingredients:
2 TBS unsalted butter
1 TBS vegetable oil
1 medium onion, sliced
2 Golden Delicious apples, peeled, cored and thinly sliced
1 bay leaf
8 pre-cooked bratwurst
1 cup dry white wine
2/3 cups heavy cream
1 TBS cider vinegar
1 TBS packed brown sugar
Directions:
1. Preheat broiler.
2. Heat butter and oil in a skillet over medium-high heat until foam subsides, then cook onion and apples with bay leaf, 1/2 tsp salt and 1/4 tsp pepper, stirring once or twice, until golden brown, about 6 minutes.
3. Meanwhile, split cooked bratwurst lengthwise (not all the way through) and open up. Lightly brush cut sides of bratwurst with additional oil and transfer to a shallow baking pan (split sides up).
4. Add wine to apple mixture, then simmer, covered, until apples are tender, 6-8 minutes. Remove lid and briskly simmer until liquid is reduced by 1/3, about 2 minutes.
5. While apples simmer, broil bratwurst 4-5 inches from heat until browned, about 6 minutes.
6. Stir cream, vinegar and brown sugar into apple mixture and briskly simmer until slightly thickened, about 2 minutes. Discard bay leaf and serve apple compote over bratwurst.
Recipe from Gourmet Magazine
Creamy Chicken Apple Chili
Serves 8
Ingredients:
1/4 cup olive oil
2 lbs. chicken tenders, cut into 1/2-inch thick slices
4 tsp chili powder
2 tsp ground cumin
salt and pepper
2 apples, cut into 1/2-inch cubes
1 onion, chopped
4 TBS butter
1/4 cup flour
2 cups chicken broth
3/4 cup milk
2 (15 oz) cans pinto or white beans, rinsed
2 cups shredded monterey jack cheese
Toasted tortillas or tortilla chips, for serving
Chopped scallions, for serving
Directions:
1. In a large Dutch oven, heat 2 TBS olive oil over medium-high heat. Add the chicken, chili powder and cumin. Season with salt and pepper and cook, stirring, for 5 minutes; transfer to a bowl.
2. In the same pot, heat the remaining olive oil. Add the apples and onion and cook, stirring, until softened, 6 minutes; add the chicken.
3. In the same pot, melt the butter over medium-low heat. Whisk in the flour for 1 minute; whisk in the chicken broth and milk until thickened, 3 minutes. Stir in the chicken-apple mixture and beans, bring to a simmer, then stir in the cheese. Serve with the tortillas and scallions.
Recipe from Everyday with Rachel Ray magazine
Chicken Paprikash
Serves 7
*Grab a rotisserie chicken for this meal to save time*
Ingredients:
1 TBS butter or margarine
3 cups diced onion
1/2 cup diced green bell pepper
2 garlic cloves, minced
4 cups chopped cooked chicken
1-1/2 cups diced plum tomato
1/2 cup diced smoked ham (leftovers from earlier this week work)
2 TBS all-purpose flour
2 tsp paprika
1/4 tsp salt
1/8 tsp pepper
1 bay leaf
1 (10.5 oz) can chicken broth
1 cup uncooked egg noodles
1/2 cup sour cream
Directions:
1. Melt margarine in a Dutch oven. Add onion, bell pepper and garlic; saute over medium heat 10 minutes or until tender. Add chicken, tomato and ham; saute 5 minutes. Stir in flour, paprika, salt, pepper and bay leaf.
2. Add broth, bring to a boil. Reduce heat and simmer, uncovered, 15 minutes. Discard bay leaf. Stir in noodles; cover and cook 15 minutes or until noodles are tender. Remove from heat and stir in sour cream. Cook over low heat 5 minutes or until thoroughly heated.
Recipe from Cooking Light magazine.
Apple Cider-Glazed Pork Tenderloin
Serves 12 (can easily be cut in thirds to make 4 servings)
*adjust shopping list for a smaller serving size*
Ingredients:
2 TBS dried rosemary, crushed
1 TBS minced ginger
1 TBS grated orange rind
1 TBS olive oil
1/2 tsp salt
1/4 tsp pepper
6 garlic cloves, minced
3 (1 lb.) pork tenderloins, trimmed
3 cups apple cider
3 whole cloves
2 bay leaves
1 cup chicken broth
Directions:
1. Combine first 7 ingredients (rosemary through garlic); rub evenly over pork. Place pork in a dish; cover and chill 1 hour.
2. Combine cider, cloves and bay leaves in a large skillet; bring to a boil over medium-high heat. Cook until reduced to 1-1/2 cups (about 10 minutes). Add broth; bring to a boil. Add pork; cover and simmer 20 minutes or until done. Remove pork from pan. Bring cooking liquid to a boil. Cook until reduced to 3/4 cup (about 8 minutes). Strain cooking liquid through a fine sieve into a bowl; discard solids. Spoon liquid over pork. Cut pork into thin slices.
Recipe from Cooking Light magazine
1/2 cup sour cream
3 TBS mayonnaise
3 TBS milk
1/2 tsp ground cumin
1-1/2 lbs. large shrimp, peeled and deveined
3 TBS butter, melted
2 large garlic cloves, minced
4 limes, cut into quarters
salt
8 6-inch soft tortillas
2 to 3 cups finely shredded green or napa cabbage
bottled green tomatillo sauce
Directions:
1. Heat grill or grill pan to medium-high heat. In a small bowl, whisk together the sour cream, mayonnaise, milk and cumin. Set aside.
2. Skewer the shrimp. In a small bowl, combine the butter and garlic. Brush the shrimp with the garlic butter.
3. Place shrimp on grill/grill pan with the limes. Cook for about 4 minutes on each side or until the shrimp are opaque and the limes are browned.
4. Remove from grill and lightly salt the shrimp.
5. Grill the tortillas for 30 seconds each side or heat wrapped in a paper towel in the microwave.
6. Pull the shrimp off the skewers; divide evenly among tortillas. Top with the cabbage, sour cream sauce, tomatillo sauce and a squeeze of grilled lime.
Recipe from Real Simple
Bratwurst with creamy apple compote
Serves 4
Ingredients:
2 TBS unsalted butter
1 TBS vegetable oil
1 medium onion, sliced
2 Golden Delicious apples, peeled, cored and thinly sliced
1 bay leaf
8 pre-cooked bratwurst
1 cup dry white wine
2/3 cups heavy cream
1 TBS cider vinegar
1 TBS packed brown sugar
Directions:
1. Preheat broiler.
2. Heat butter and oil in a skillet over medium-high heat until foam subsides, then cook onion and apples with bay leaf, 1/2 tsp salt and 1/4 tsp pepper, stirring once or twice, until golden brown, about 6 minutes.
3. Meanwhile, split cooked bratwurst lengthwise (not all the way through) and open up. Lightly brush cut sides of bratwurst with additional oil and transfer to a shallow baking pan (split sides up).
4. Add wine to apple mixture, then simmer, covered, until apples are tender, 6-8 minutes. Remove lid and briskly simmer until liquid is reduced by 1/3, about 2 minutes.
5. While apples simmer, broil bratwurst 4-5 inches from heat until browned, about 6 minutes.
6. Stir cream, vinegar and brown sugar into apple mixture and briskly simmer until slightly thickened, about 2 minutes. Discard bay leaf and serve apple compote over bratwurst.
Recipe from Gourmet Magazine
Creamy Chicken Apple Chili
Serves 8
Ingredients:
1/4 cup olive oil
2 lbs. chicken tenders, cut into 1/2-inch thick slices
4 tsp chili powder
2 tsp ground cumin
salt and pepper
2 apples, cut into 1/2-inch cubes
1 onion, chopped
4 TBS butter
1/4 cup flour
2 cups chicken broth
3/4 cup milk
2 (15 oz) cans pinto or white beans, rinsed
2 cups shredded monterey jack cheese
Toasted tortillas or tortilla chips, for serving
Chopped scallions, for serving
Directions:
1. In a large Dutch oven, heat 2 TBS olive oil over medium-high heat. Add the chicken, chili powder and cumin. Season with salt and pepper and cook, stirring, for 5 minutes; transfer to a bowl.
2. In the same pot, heat the remaining olive oil. Add the apples and onion and cook, stirring, until softened, 6 minutes; add the chicken.
3. In the same pot, melt the butter over medium-low heat. Whisk in the flour for 1 minute; whisk in the chicken broth and milk until thickened, 3 minutes. Stir in the chicken-apple mixture and beans, bring to a simmer, then stir in the cheese. Serve with the tortillas and scallions.
Recipe from Everyday with Rachel Ray magazine
Chicken Paprikash
Serves 7
*Grab a rotisserie chicken for this meal to save time*
Ingredients:
1 TBS butter or margarine
3 cups diced onion
1/2 cup diced green bell pepper
2 garlic cloves, minced
4 cups chopped cooked chicken
1-1/2 cups diced plum tomato
1/2 cup diced smoked ham (leftovers from earlier this week work)
2 TBS all-purpose flour
2 tsp paprika
1/4 tsp salt
1/8 tsp pepper
1 bay leaf
1 (10.5 oz) can chicken broth
1 cup uncooked egg noodles
1/2 cup sour cream
Directions:
1. Melt margarine in a Dutch oven. Add onion, bell pepper and garlic; saute over medium heat 10 minutes or until tender. Add chicken, tomato and ham; saute 5 minutes. Stir in flour, paprika, salt, pepper and bay leaf.
2. Add broth, bring to a boil. Reduce heat and simmer, uncovered, 15 minutes. Discard bay leaf. Stir in noodles; cover and cook 15 minutes or until noodles are tender. Remove from heat and stir in sour cream. Cook over low heat 5 minutes or until thoroughly heated.
Recipe from Cooking Light magazine.
Apple Cider-Glazed Pork Tenderloin
Serves 12 (can easily be cut in thirds to make 4 servings)
*adjust shopping list for a smaller serving size*
Ingredients:
2 TBS dried rosemary, crushed
1 TBS minced ginger
1 TBS grated orange rind
1 TBS olive oil
1/2 tsp salt
1/4 tsp pepper
6 garlic cloves, minced
3 (1 lb.) pork tenderloins, trimmed
3 cups apple cider
3 whole cloves
2 bay leaves
1 cup chicken broth
Directions:
1. Combine first 7 ingredients (rosemary through garlic); rub evenly over pork. Place pork in a dish; cover and chill 1 hour.
2. Combine cider, cloves and bay leaves in a large skillet; bring to a boil over medium-high heat. Cook until reduced to 1-1/2 cups (about 10 minutes). Add broth; bring to a boil. Add pork; cover and simmer 20 minutes or until done. Remove pork from pan. Bring cooking liquid to a boil. Cook until reduced to 3/4 cup (about 8 minutes). Strain cooking liquid through a fine sieve into a bowl; discard solids. Spoon liquid over pork. Cut pork into thin slices.
Recipe from Cooking Light magazine
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