Roasted Shrimp With Corn Salsa

Roasted Shrimp With Corn Salsa

30 minutes to prepare serves 4-6

INGREDIENTS

• 1 (8 oz) box Mexican rice, prepared
• 2 pounds shrimp, peeled and deveined
• 2 tablespoons olive oil, divided
• 2 teaspoons chili powder
• ½ teaspoon cumin
• ½ teaspoon garlic powder
• 2 limes: 1 juiced and divided, 1 sliced for garnish
• ½ bunch cilantro, divided
• 1 (16 oz) bag frozen whole kernel corn
• 1 yellow onion, diced
• 1 jalapeño, seeded and diced (optional)
• 1 red bell pepper, seeded and diced
• 1 teaspoon salt, divided
• 1 teaspoon pepper, divided

PREPARATION

1. In a large bowl, toss corn with onion, jalapeño, and bell pepper with 1 tablespoon olive oil. Season with ½ teaspoon salt and ½ teaspoon pepper, then pour into a skillet on medium-high heat, spreading evenly around pan. Roast for 5 minutes, or until corn begins to brown slightly, then stir and continue cooking for 3-5 minutes, or until corn is golden roasted. Remove from heat and add ¼ cup chopped cilantro, juice from ½ lime, and salt and pepper (to taste).
2. While corn roasts, preheat oven to 400°F and line a baking sheet with aluminum foil. Mix ½ teaspoon salt, ½ teaspoon pepper, chili powder, cumin, and garlic powder together in a small bowl.
3. Pour 1 tablespoon olive oil over shrimp and toss. Cover shrimp with seasoning mixture and toss to thoroughly combine. Spread shrimp evenly around baking sheet.
4. Roast for 5-7 minutes, slightly longer if for larger shrimp. Remove from oven and toss with corn salsa, juice from ½ lime and reserved cilantro.
5. Serve with side of Mexican rice. Enjoy!

Recipe adapted from No.2 Pencil

Fettuccine with Roasted Pepper Sauce

Fettuccine with Roasted Pepper Sauce

Servings 4 servings
Prep Time 10 minutes
Cook Time 20 minutes

Ingredients

• 8 oz fettuccine
• 1/2  lb chicken, cut into pieces
• 1 tbsp olive oil
• 1 garlic cloves, finely chopped
• 16 oz jar roasted peppers
• 1/2  cup Half&Half (or heavy cream)
• 1/4 cup chopped fresh parsley
• salt and pepper
• grated Parmesan cheese to garnish

Instructions

1. Prep the ingredients: 1) Bring a large pot of water to a boil and cook fettuccine according to the package instructions. Drain, rinse with cold water and set aside. 2) Meanwhile, chop half of the peppers into small pieces. Place the remaining peppers (with the liquid from the jar) into a food processor or bullet blender and process until smooth.
2. Add olive oil to a large, non-stick pan and cook the chicken for 5 minutes on medium heat. Season with some salt and pepper.
3. Add garlic and cook for about 30 seconds.
4. Add chopped and blended peppers and Half&Half.
5. Cook, stirring occasionally for about 10 minutes, until the sauce starts to thicken.
6. Add fettuccine and parsley and mix everything well. Sprinkle with Parmesan cheese and enjoy!

source:http://cooktoria.com

CREAMY ROASTED TOMATO BACON DIP

CREAMY ROASTED TOMATO BACON DIP

Prep Time: 20 mins
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: 8-10 servings

INGREDIENTS

• 1 pound bacon
• 1 cup diced onion
• 2 tablespoon fresh garlic, minced
• 2 14.5-ounce cans Hunt’s Fire Roasted Diced Tomatoes
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon dry thyme
• 1 teaspoon dry oregano
• 8-ounce tub softened whipped cream cheese
• 1 cup Colby Jack cheese, shredded
• ½ cup Romano cheese, grated
• 1 baguette
• 2 tablespoons olive oil

INSTRUCTIONS

1. Cook the bacon until crisp in a large oven proof sauté pan and reserve two tablespoons of the bacon fat. Discard the remaining bacon fat or save for another recipe. Cut the cooked bacon into small pieces or crumble by hand. Set aside.
2. Preheat oven to 425 degrees F.
3. Reheat the two tablespoons of bacon fat over medium high heat and add the onions. Cook for three minutes then add the garlic.
4. Cook the garlic and onions for one more minute then add the two cans of tomatoes including the juice as well as the salt, pepper, thyme, and oregano.
5. Stir once then place the pan in the oven and roast for 30 minutes, stirring once halfway through.
6. Remove from the oven and lower oven heat to 375 degrees F.
7. While tomatoes are roasting, mix cream cheese, Colby jack and Romano in a medium bowl. Mix in all but ¼ cup of the crumbled bacon.
8. Pour the roasted tomato mixture into the casserole dish and then spread the cheese and bacon mixture over the top. Does not need to be spread to the edges.
9. Bake for 45 minutes uncovered.
10. While mixture is baking, slice baguette on the bias into half inch slices, brush both sides with the oil and grill on a ribbed grill pan for a few minutes on each side.
11. Remove the dip from the oven, sprinkle the top with the reserved crumbled bacon and serve with toasted baguette slices.

source:https://www.afamilyfeast.com

Garlic Parmesan Roasted Cauliflower

Garlic Parmesan Roasted Cauliflower

YIELD: 4
TOTAL TIME: 40 MINS
PREP TIME: 10 MINS
COOK TIME: 30 MINS

Ingredients:

• 1 large head cauliflower, cut into florets
• 1 tablespoon extra-virgin olive oil
• Salt and ground fresh black pepper to taste
• ¼ teaspoon black pepper
• 1 tablespoon garlic clove, minced
• 1 teaspoon paprika
• ½ cup grated Parmesan cheese
• Fresh parsley, chopped

Directions:

1. Preheat oven to 400 degrees F.
2. Line a baking sheet with foil.
3. In a large bowl, add cauliflower florets, olive oil, salt, pepper, garlic and paprika and mix everything well to combine.
4. Transfer everything to the prepared baking sheet. The florets should be in a single layer.
5. Bake the cauliflower for 15 minutes.
6. Turn the florets to the other side, sprinkle with the Parmesan cheese and bake 15 more minutes.
7. Serve in a casserole and garnish with parsley.

source:http://www.primaverakitchen.com