You know me – I’m a sucker for a quick, easy and delicious recipe that doesn’t break the bank. The hubs and I try to mix it up in the kitchen, not eating the same things over and over again. Thus, I troll a lot of food blogs and people buy me cookbooks for Christmas/my birthday/other gift-giving occasions.
I’ve had to really successful recipes in the past week alone, and I feel compelled to share them with you. Both are from a cookbook that Chad’s grandma got us for Christmas (thanks, Gee Gee!) called A Taste of Home.
Prep/Total Time: 25 min.
Yield: 4 Servings
1 teaspoon cornstarch
1/4 cup cold water
1/2 cup apricot preserves
2 tablespoons soy sauce
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 pound beef top sirloin steak, thinly sliced
1 tablespoon canola oil
1 package (16 ounces) frozen asparagus stir-fry vegetable blend
Hot cooked rice
In a small bowl, whisk cornstarch and cold water until smooth. Stir in the apricot preserves, soy sauce, garlic, salt and pepper flakes; set aside.
In a large skillet or wok, stir-fry beef in oil until no longer pink; remove and keep warm. In the same pan, stir-fry vegetable blend according to package directions. Return beef to the pan. Stir apricot mixture and add to beef mixture. Cook and stir until slightly thickened. Serve with rice.
Next came the garlic lime shrimp:
Prep/Total Time: 20 min.
Yield: 4 Servings
1 pound uncooked large shrimp, peeled and deveined
5 garlic cloves, minced
1/2 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper **Note – I did the 1/2 teaspoon and it was WAY spicy! I suggest the 1/4 teaspoon or a large glass of milk. Your call!
1/2 cup butter
3 tablespoons lime juice
1 tablespoon minced fresh parsley
Hot cooked pasta
In a large skillet, saute the shrimp, garlic, salt and cayenne in butter until the shrimp turn pink, about 5 minutes. Stir in lime juice and parsley. Serve with pasta.
What are some of your weeknight favorites?? We’re always looking to try something new. Tonight – pesto burgers with roasted red bell peppers and havarti cheese. Wish us luck!