Shrimp and Asparagus

Ingredients:

2 T. olive oil
2-3 cloves garlic, chopped
pinch of red pepper flakes
salt & pepper to taste
2-3 cups asparagus1 1/2 lb shrimp, peeled
1 T. butter
1 T. flour
3/4 c. cooking sherry or wine
2 T. lemon juice
1/2 t. Worcestershire sauce
1 cube chicken bouillon
1 T. brown sugar

Directions:

Saute' asparagus in oil along with garlic and pepper flakes for about 5 minutes.  Then add in shrimp and cook till pink. Meanwhile use the last seven ingredients to make a sauce. Pour sauce over shrimp and asparagus. Serve over linguini, bowtie, or other pasta.

Spinach and Cheese Manicotti

Ingredients:

1 onion, chopped

2 t. minced garlic

lots of sliced/chopped mushrooms

lots of spinach
2 T. Italian Seasoning

2 c. cottage cheese

3 oz. cream cheese

8 oz. mozzarella cheese, divided

3 oz. parmesan cheese, divided
1 jar of spaghetti sauce

Directions:

In  a skillet saute' chopped onion, garlic, and sliced mushrooms in olive oil.   Add fresh chopped spinach and cook till softened.  Meanwhile mix cheeses together in a bowl with the Italian seasoning, salt, and pepper.  Combine the cheese and vegetables and stuff the cooked and cooled manicotti by spooning in a teaspoon at a time being careful not to tear the shells.  

1. Pour half of spaghetti sauce in bottom of 9 x 13 inch baking dish.  Arrange shells over the sauce and top with remaining sauce. Cover and bake at 350 degrees for 30 minutes. Remove from oven , uncover and sprinkle remaining cheeses over top. Return to oven until cheese melts.

Strawberry Mango Salsa

Ingredients:

3/4 cup diced strawberries
3/4 cup diced mango
1 jalapeño, seeded and diced
2 tbsp diced red onion
2 tbsp chopped fresh cilantro leaves
2 tsp honey, or to taste
Juice of 1 limes

Directions:

In a large bowl, combine strawberries, mango, jalapeño, onion, cilantro, honey, and lime juice. Serve immediately.

Pesto Chicken Pasta

• Ingredients:
• 
  
• 1 tablespoon olive oil
• 1/4 lb chicken thighs, boneless, skinless, chopped
• 1/4 cup sun-dried tomatoes, drained of most oil, chopped
• 1/4 teaspoon red pepper flakes
• 4 oz mushrooms, sliced
• 3 garlic cloves, minced
• 1/2 cup basil pesto
• 1 cup milk
• 1/4 teaspoon salt, and more
• 8 ounces penne pasta (use gluten free for gluten free version)
• fresh basil, chopped

Directions:  

1. Heat olive oil in a large skillet on medium heat. Add chicken (chopped up) with sun-dried tomatoes (chopped into smaller bites) to the skillet, sprinkle with red pepper flakes. Saute for about 1 minute on medium heat.
2. Add sliced mushrooms (add another 1 tablespoon olive oil if needed) and saute for about 2 more minutes (or a little bit more), until chicken is cooked through and mushrooms are softened.
3. Add garlic, pesto, milk, and 1/4 teaspoon of salt. Bring to boil, immediately reduce to simmer and simmer, stirring until everything is well combined. Remove from heat. Taste, and add more salt, if needed.
4. Cook pasta according to package instructions. Drain. Add cooked pasta to the sauce, reheat.
5. Top with chopped fresh basil.

Chili

Ingredients:

2 cans of pinto beans
1 lb. of hamburger
1 onion, chopped
4 oz. green chili
1 qt. tomatoes
1 sm. can tomato sauce
1 t. garlic
2 t. chili powder
1 t. oregano
1/2 t. red pepper
1/2 t. black pepper

Directions:

Fry ground beef and onion together.  Add all other ingredients.  Cook till heated through.

Potatoes and Kielbasa Skillet

Ingredients:

6 medium yellow or red potatoes, chunked
1 lg. onion, chopped in large pieces
1 ring of Kielbasa or smoked sausage, sliced
2 T. olive oil
1-2 T. Tony Chachere's flavoring

Directions:

In an electric skillet on 400 degrees heat oil then add potatoes.  Cover and fry for about 5-7 minutes stirring once. Dump onion on top and cover for about 2-3 more minutes.  Stir and cook covered for another 2-3 minutes.  Season with Tony Chachere's and add sausage.  Cook until done.

***Brother Leger's Recipe

Chicken and Broccoli

Ingredients:
1 1/2 T. sesame oil
2 T fresh garlic
1/4 t dried red pepper flakes
4 c. broccoli florets
6 T. chicken broth, divided
1 T. sesame oil
1 1/4 lbs  chicken breasts, sliced thinly
5 green onions, chopped
1/4 c. hoisin sauce
3 T. oyster sauce
sesame seeds

Directions:
In large skillet heat 1 1/2 T. sesame oil over medium heat.  Add in chopped garlic and chili flakes; saute for about 1 minute.  Add in broccoli florets and 4 T. chicken broth; cover skillet and cook until the broccoli is just crisp-tender (about 2 minutes) transfer to a bowl.

Add in 1 T. sesame oil to the skillet.  Season the chicken strips with salt and pepper, then add to the hot skillet; saute until the chicken is cooked through (about 3 minutes.)  Add in the green onions, 2 T chicken broth, hoisin sauce and oyster sauce.

Add in the broccoli florets back to the skillet; toss to combine until heated through (about 1-2 minutes).  Transfer to a platter or large bowl and sprinkle with sesame seeds.  Serve with cooked rice.