The Facts Speak for Themselves: May 08 Shopping List Please buy organic when and if you can. lb large shrimp (-0s), shell on or peeled and deveined you choose ½ lbs bone-in, skinless chicken breasts approx. breasts strips bacon, if using on Baked Potatoes Fresh Herbs: Always check the fridge first bunch cilantro, for ½ cups chopped bunch parsley, for tablespoon Bakery 8- corn tortillas, Dairy cup Cotija or Monterey Jack cheese, shredded ½ cup sour cream cup cheddar cheese, shredded Produce bunch green onions head garlic, for 9 cloves lemons limes poblano peppers lbs tomatillos yellow onions red onion russet or sweet potatoes pint mushrooms cup broccoli florets pint cherry tomatoes cups mixed greens Strawberries, for cup sliced avocado Dry lb linguini oz chicken stock ½ cup dry white wine Spices Red Pepper Flakes, ¼ teaspoon Cumin, teaspoons From Your Pantry
***ALWAYS CHECK THIS LIST IT CHANGES*** Olive oil, ½ cups Butter, unsalted, tablespoon White balsamic vinegar, tablespoon teaspoons sugar Hot sauce Salt, Kosher Pepper Shrimp Scampi: May 08 Monday: Shrimp Scampi This is my oldest daughter s favorite and she asked for it and its super quick so, here ya go! Its one plate, no sides, just straight up delish. Ya, there s butter, just take the stairs a few times Tip: This one gets going quickly, so have all your chopping done prior to putting the water on. Serves: Prep: Cooking: 0 lb large shrimp (size -0) peeled and deveined lb linguini / cup green onion, chopped fine large cloves garlic, minced tablespoons olive oil / cup dry white wine tablespoons fresh lemon juice tablespoons butter tablespoon minced Italian flat leafed parsley / teaspoon lemon zest, chopped fine ¼ teaspoon red pepper flakes you make the call on the amount salt and pepper to taste baguette, torn into hunks Prep Opportunity If you bought your shrimp whole, peel and devein them. Cover and refrigerate. Bring a quart of water to a boil.
While water is coming to a boil, in a large skillet, sauté onion and garlic in oil over med-low heat until fragrant - minutes. Add wine and lemon juice, simmer to reduce slightly minutes. Add tablespoon of salt and pasta to boiling water and cook to al dente about 7 minutes. To the skillet, add butter and heat until melted. Add shrimp and sauté until pink, turning, about minutes. 7 Drain pasta and toss into skillet with shrimp. 8 Stir in fresh parsley, lemon zest, and pepper flakes(optional); serve immediately with baguette. Chicken Chili Verde: May 08 Tuesday: Chicken Chili Verde LOVE this recipe. It couldn t be easier and is fantastic as a soup/chili or in enchiladas. NOTE: We are making a bit extra to use for enchiladas later in the week. Serves: Prep: 0 Cooking: - on LOW poblano chiles lbs tomatillos onion, chopped ½ cups cilantro, chopped cloves garlic, minced teaspoons cumin teaspoons kosher salt teaspoons sugar - ½ lbs bone-in, skinless chicken breast ( large or smaller) cups chicken stock limes, juiced tablespoons cotija or Monterey Jack, crumbled -8 flour tortillas
Prep Opportunity Preheat your broiler. Broil peppers until they are charred on all sides. Transfer to a paper bag or bowl and cover. Let set for minutes. When they are cool enough to handle, rub with papertowel to remove charred shin. Remove stem and seeds and rough chop. Set aside. Peel off the husk and chop the tomatillos pieces. They are sticky don t wash them. Transfer to the slowcooker. Add poblanos, onion, cup of the cilantro, garlic, cumin, salt and sugar. Place the chicken breast on top, bone side up. Add the chicken broth. Cook on LOW for - hours. Check them at hours don t let them dry out. When done, remove the chicken to a plate to cool slightly. When cool enough to handle, shred the breasts and stir into the slowcooker with the remaining / cup of cilantro. 7 Serve in warmed bowl with a sprinkle of cheese and a warmed tortilla. Baked Potato Bar, Redux: May 08 Wednesday: Baked Potato Bar, Redux This is a satisfying dinner that I can get done with little time and effort tonight. I like sweet potato and the kids like russets. And, yes, you see bacon - can you blame me??? Serves: Prep: 0 Cooking: For the Potatoes russet or sweet potatoes teaspoons olive oil For the Toppings yellow onion, sliced pint mushrooms, quartered cup broccoli florets
Sour cream Cheddar cheese Tomato, chopped Red Onion Crumbled bacon Hot sauce Prep Opportunity Chop all the veggies and keep in the fridge until ready to cook. Preheat the oven to 00º. Lightly coat potatoes with olive oil. Place them directly on the rack in the oven. Place a baking sheet on the lower rack (below the potatoes) to catch any drippings. Bake for minutes. In a large bowl, toss onions, mushrooms, and broccoli with olive oil, salt and pepper. Roast veggies on the baking sheet under the potatoes for minutes. Potatoes are done if they are tender when pierced with a fork and the internal temperature reaches 0º. To serve, split tops of potatoes and squeeze in the ends to open and exposed steaming flesh. Choose your toppings and enjoy! Chicken Chili Enchiladas: May 08 Thursday: Chicken Chili Enchiladas I watched my pal Maribel make her enchiladas and I picked up a great tip. Dip each tortilla in warmed chicken stock before you fill them. They roll up without cracking and are so moist when baked it really makes a huge difference. Serves: Prep: 0 Cooking: 0 For the Enchiladas ½- cups chicken stock
teaspoons olive oil cups (or so) Chicken Chili Verde 8- corn tortillas ( size) ¼ cup Monterey Jack, shredded For the Salad ½ tablespoons olive oil tablespoon white balsamic vinegar ¼ teaspoon salt ¼ pepper cups ( oz) mixed greens cup strawberries, sliced avocado, sliced dozen cherry tomatoes, halved Preheat the oven to 00º. Heat the chicken stock in a saucepan over medium heat. Lightly oil the bottom of a 9 x baking dish. To assemble the enchiladas, dip a tortilla in the stock and place on a flat surface. Place - tablespoons of the chicken mixture down the center of the tortilla. Roll up the tortilla and place seam side down in the baking dish. Once they are all in the dish, sprinkle the cheese over the top. Try to pack them in tightly. 7 Cover the baking dish with tin foil and bake for minutes. 8 Remove the foil and bake for another minutes. 9 Meanwhile, in a salad bowl, whisk together oil, vinegar, salt and pepper. 0 When you remove the tin foil from the enchiladas, place the greens, strawberries, avocados and tomatoes to a salad bowl. Toss to coat. Serve enchiladas with a side of salad.