Shrimp with Veggies Recipe

I've been looking for a good shrimp recipe. We had shrimp at New Years Eve Party! It was so good and delicious. Don't let some of the ingredients fool you--this spicy shrimp makes a simple, impressive dish, which I usually make for company. For more or less heat, adjust amount of red pepper. Serve over hot steamed rice. Or with pasta or veggies works too.

Ingredients   
Original recipe makes 4 servings

 

4 tablespoons water
2 tablespoons ketchup
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon honey
1/2 teaspoon crushed red pepper
1/4 teaspoon ground ginger
1 tablespoon vegetable oil
1/4 cup sliced green onions
4 cloves garlic, minced
12 ounces cooked shrimp, tails removed

Directions
In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.

Baked Apricot Chicken Recipe

Hello dear reader! I came accross a delicious chicken recipe, so I'm going to share it with you today. It's time for chicken, because we have been eating veggies and fish alot.
Simply delicious. Quick and easy recipe for the busy homemaker. Serve with rice if desired.

Ingredients

Original recipe makes 12 servings

• 12 chicken thigh
• 1 cup apricot preserves

• 1 cup French dressing
• 1 (1 ounce) package dry onion soup mix

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl combine the jam, dressing and soup mix. Mix together.
3. Place chicken pieces in a 9x13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes.
   
   
   

Recipe from http://allrecipes.com/Recipe/Baked-Apricot-Chicken/Detail.aspx?soid=carousel_0_rotd&prop24=rotd 

Authentic Mexican Breakfast Tacos

"Quick Easy and Delicious! I learned this recipe from many years of eating with the Mexican cooks at my restaurant. They like to sneak in breakfast before we open. I've grown to LOVE this breakfast. If you like spicy food, you will love this."

Ingredients

Original recipe makes 4 servings

6 ounces chorizo sausage
8 (6 inch) corn tortillas
6 eggs 1/4 cup milk
1/2 teaspoon pepper
1/2 teaspoon salt
1 cup shredded Monterey Jack cheese
1 dash hot pepper sauce, or to taste
 1/2 cup salsa

Directions 

1. Crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly brown. Set aside.

2. Heat one skillet over medium heat, and heat another skillet over high heat. The skillet over high heat is for warming tortillas. In a medium bowl, whisk together the eggs, milk, salt and pepper. Spray the medium heat skillet with some cooking spray, and pour in the eggs. Cook and stir until almost firm. Add the sausage, and continue cooking and stirring until firm.

3. Meanwhile, warm tortillas for about 45 seconds per side in the other skillet, so they are hot and crispy on the edges, but still pliable.

4. Sprinkle a little shredded cheese onto each tortilla while it is still hot. Top with some of the scrambled egg and sausage, then add hot pepper sauce and salsa to your liking.

Preparation 5 mins, cooking 10 min. It will be ready in 15 mins!