1/2 cup fresh lemon juice
2 tbsp. jarred traditional basil pesto
2 tbsp. grated lemon peel
1 bay leaf
1 tsp. salt
1/2 tsp. coarse ground pepper Hot cooked rice
Chopped parsley
Shell shrimp, leaving tail on and devein. Refrigerate until ready to use.
Heat Black & Decker® electric skillet to 350°F. Cook onion in butter for 3 minutes, stirring occasionally. Add red pepper and garlic. Cook 3 minutes longer, stirring occasionally. Add next 7 ingredients. Stir in shrimp. Bring to a boil. Reduce heat to 250°F. Cover and let simmer for 5 minutes or until shrimp are fully cooked; stir occasionally.
Serve over rice and garnish with parsley, if desired. Makes about 8 servings.
TEX-MEX PICADILLO
2 lb. ground round
1 large green pepper, chopped
1 large onion, chopped
3 large cloves garlic, minced
1 can (15 oz.) tomato sauce
1 can (141⁄2 oz.) petit diced tomatoes 1 cup salsa
1 cup water
2 tbsp. taco seasoning mix 1/2 tsp coarse ground pepper Hot cooked rice
Shredded Jack cheese Sour cream
Coarsely crumbled tortilla chips
Heat Black & Decker® electric skillet to 350°F. Add ground beef and brown well; stir to break into bits. Add green pepper, onion and garlic. Stir in next
6 ingredients. Bring to a boil. Reduce heat to 250°F. Cover and let simmer for 15 minutes; stir occasionally.
To serve, spoon over rice and garnish with cheese, sour cream and tortilla chips. Makes 8 servings.
PORK 'n SALSA STEW
21⁄2 lbs. boneless pork loin, cut in
1 cup salsa
2 tbsp. tomato paste
2 large cloves garlic, minced 1/2 tsp. ground cumin
1/2 tsp coarse ground pepper
1 bag (16 oz.) frozen shelled edamame
1 bunch green onions, cut in
Hot cooked rice
Coarsely chopped cashews
Heat Black & Decker® electric skillet to 350°F. Add pork and brown well on all sides. Stir in 2 cups chicken broth and next 5 ingredients. Bring to a boil. Reduce heat to 250°F. Cover and let simmer for 45 minutes; stir occasionally. Add edamame and green onions and cook 10 minutes longer or until meat and vegetables are tender.
Blend remaining 1/2 cup chicken broth with cornstarch. Increase heat in skillet to 350°F. Stir cornstarch mixture into skillet and cook, stirring until thickened and smooth.
To serve, spoon over rice and garnish with cashews. Makes 6 to 8 servings.
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