Tuscan Shrimp

You'll Need- 

1 lb of medium raw shrimp, shelled, deveined, with tails attached.

1 box of grape tomatoes 

green olives sliced 

2 cloves of garlic (minced)

crushed red pepper 

juice of one lemon

salt & pepper 

Preheat your oven to 450. Spray a glass baking dish with cooking spray and add all of the ingredients into the dish. 

Cover and cook for about 15-20 minutes until the shrimp are pink!

The juices from the lemon and tomatoes along with the spices make an excellent broth that is wonderful served over pasta, with garlic bread, or both!

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Dana's Marinara Sauce

, 

When you want a good marinara recipe who do you ask?... 

A Pisan! :) 

My friend Dana learned this recipe from her mom who has passed along 

their authentic family recipes! Dana's grandma's claim to fame is that she has her pizza recipe published in the Rao's Cookbook! Does that mean she can get me into Rao's you ask...nope!(even Dana hasn't been) but I'm one lucky cook to get to pick her brain for the best Italian recipes!!!

You’ll Need - 

1 large can imported whole tomatoes (san marzano are the best!)

1 tablespoon olive oil

1 small onion chopped

2-3 garlic cloves (sliced) 
fresh basil 

(I made a bunch to freeze this time around!) 

The simplicity of this recipe is what makes it so fabulous! Spring the extra few bucks for the San Manzanos, they really are the awesome! 

Start by squishing the tomatoes with your hands in a bowl! This is really fun but watch out, they squirt!! In frying pan sauté olive oil, onion and garlic. Add squished tomatoes and season with pepper and basil. Cook down until most of liquid is absorbed and chop tomatoes into even smaller pieces if you'd like. If its too acidic just add a little bit of sugar! 

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Lemon Chicken Couscous

You'll Need-

1 Large Chicken Breast (diced)
1 Cup Couscous (dry)
1 Cup Chicken Broth
1 Tbsp Butter
1 Lemon
1 Clove Garlic
1/2 Large Bag of Fresh Spinach


In a large saucepan add the chicken broth and butter and bring to a boil. Once boiling, add the couscous and stir. Cover and remove from heat. After 5 minutes remove lid and fluff couscous with a fork. While you are waiting on the couscous grab a large skillet and saute the diced chicken. Add the couscous into the skillet with the chicken and grate in one clove of garlic and add the juice and zest of one lemon. Top with the fresh spinach. Add about 1/2 cup of water and cover the skillet so that the spinach steams and starts to wilt. Once the spinach has started to wilt, remove lid and stir to incorporate into the couscous. Season with salt and pepper to taste. I also like to garnish with more fresh squeezed lemon juice on top!

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Chicken Fried Rice

You'll Need -

1 Cup White Rice
1 Cup Diced Chicken
2 Eggs (raw, scrambled)
1/2 Medium Onion (chopped)
1 Cup Frozen Peas
1 Can Sliced Water Chestnuts
1 Tsp Olive Oil
Soy Sauce
Fish Sauce
Crushed Red Pepper


Cook one cup of rice according to package directions. While the rice is cooking, dice up the chicken and sauté it in a frying pan, set aside.  Next, sauté the chopped onions until they are translucent and set aside as well.  Once the rice is done, add a small amount of oil into the bottom of a large frying pan and add the egg and rice. Stir until the egg is incorporated into the rice. Then add in the chicken, onions, peas, and water chestnuts. Season to taste with soy sauce, fish sauce (just a little), and crushed red pepper!

Once the rice, chicken and veggies are heated through...enjoy!

Makes 6 servings -

Approximate Nutrition Information Per Serving -

Calories - 211

Fat - 3.2 (.8 Sat)

Carbs - 31.9

Fiber - 2

Protein - 12

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Spicy Mexican Quinoa

Quinoa is a delicious grain with a nutty flavor that complements many other ingredients. Quinoa is one of the most healthy grains and is high in protein, fiber, amino acids, magnesium, iron, and a handful of other nutrients!

You'll Need -

1 Cup Uncooked Quinoa
2 Cups Chicken Broth

1 Large Chicken Breast (boneless/skinless chopped)

1 Medium Onion (chopped)

3 Cloves Garlic (chopped)

1 1/2 Cups Frozen Corn

1 Can Black Beans (rinsed and drained)

1/2 Cup Fresh Cilantro (chopped)
1 Tsp EVOO

1 Tsp Ground Cumin

1/4 Tsp Cayenne Pepper
Hot Sauce (to taste...see note below) 

Salt & Pepper

Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned. Mix quinoa into the saucepan and cover with broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the chicken, black beans, cilantro and hot sauce to taste.

Make 4 Servings

Approximate Nutritional Information Per Serving -

Calories - 345

Total Fat - 6 (.7 Sat)

Carbs - 52

Dietary Fiber – 9

Protein - 21

**Great Hot Sauce**

Made from scotch bonnet peppers this sauce is very spicy and very flavorful! Although I discovered it while traveling in the Caribbean, you can find Matouk's in specialty grocery stores or online!



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Shrimp Scampi

You'll Need -

1 Pound Large Shrimp (shelled and de-veined, tail-on for presentation if you want)

3 Garlic Cloves (minced)

2 Tbsp Olive Oil

2 Tbsp  Butter

2  Tbsp Parsley (chopped)

1/2 Cup White Wine

Juice From One Lemon

Crushed Red Pepper

Salt & Pepper

Heat a saute pan on high heat. Reduce the heat to medium-high and add the olive oil and butter. Once the butter melts, add the garlic and crushed red pepper. Saute for about a minute or until the garlic begins to brown then add the shrimp to the pan.  Add the white wine and stir everything together. Then spread the shrimp out in an even layer in the pan. Increase the heat back to high and let the broth bubble for 2-3 minutes. Turn the shrimp over so the cooked sides are facing up, and let cook for another minute. Remove from the heat, and season with parsley,lemon juice, salt & pepper.

Serve alone, with crusty bread or over pasta

Makes 4 Servings

Calories – 221

Fat - 12.5 (4.6 Sat)

Carbs - 2.8

Fiber – 0

Protein - 21

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Sirloin and Pepperoni Bolognese

You'll Need -

1lb 90% Lean Ground Sirloin
28 oz Can of Crushed Tomatoes
2 oz Sliced Turkey Pepperoni
1 Medium Onion
6 Fresh Basil leaves
3 Fresh Cloves of Garlic, Minced
Crushed Red Pepper (to taste)

Salt and Pepper

Chop the onion and place into a saute pan with a little bit of water and cook for about 3 minutes then add ground beef and 1/2 of the garlic. Dice the pepperoni into small pieces and add to the pan as well. Saute until beef is cooked through and onions are translucent. In a separate saucepan combine the tomatoes, garlic, basil, crushed red pepper and salt and pepper.

When the sauce comes to a boil combine with the meat mixture and let the sauce simmer and the flavors blend for 15 - 20 mintues minimum.

Makes 6 Servings

Approximate Nutrition Facts Per Serving-

Calories -194

Fat - 8 ( 2.5 sat)

Carbs - 9
Fiber - 2.5
Protein - 20

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