Great Dinner Ideas

Spicey Chipotle Shrimp Ingredients

• 3 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, chopped
• 1 lemon, juiced
• 1 tablespoon olive oil
• 1 tablespoon paprika
• 1 teaspoon chopped fresh cilantro (optional)
• 1 teaspoon kosher salt
• 1/2 teaspoon cracked black pepper
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon cayenne pepper
• 2 pounds uncooked medium shrimp, peeled and deveined
• wooden or metal skewers

Directions

1. Mix together the garlic, chipotle peppers, lemon juice, olive oil, paprika, cilantro, kosher salt, black pepper, red pepper flakes, and cayenne pepper in a bowl. Stir in the shrimp, and mix well to thoroughly coat. Marinate for 30 minutes in refrigerator.
2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3. Remove the shrimp from the marinade, and discard excess marinade. Thread about 5 shrimp per skewer, and grill on the preheated grill until the shrimp turn pink and opaque in the center, about 2 minutes per side.

Original Recipe Yield 10 servings

 

Corn Salad Ingredients

• 2 cups fresh or frozen corn
• 3 medium tomatoes, seeded and chopped
• 1 medium green pepper, diced
• 1/2 cup chopped red onion
• 1/2 cup sliced celery
• 1 (2.25 ounce) can sliced ripe olives, drained
• 1 (6.5 ounce) jar marinated artichoke hearts, undrained
• 1/4 cup reduced-fat Italian salad dressing
• 5 fresh basil leaves, finely chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon lemon-pepper seasoning

Directions

1. In a large bowl, combine the first six ingredients. In another bowl, combine the artichoke, salad dressing, basil, garlic powder, oregano and lemon-pepper. add to corn mixture and toss gently. Cover and refrigerate for at a least 6 hours before serving.

 

Italian Sausage Stuffing

The holidays are just around the corner. Here is a stuffing recipe I learned from Vince Scalise, a chef featured on a 940 KNST in Tucson, AZ.
 
2 boxes Stove Top Chicken Herb stuffing
1 box Pepperidge Farm Herb stuffing
 
Mix together in a large bowl
 
1 10 oz. package chopped spinach
3 cans chicken broth, low sodium
1 lb hot  Italian sausage
1 cube butter
11/2 cups Parmesan cheese, grated
1 red bell pepper
1 green bell pepper
6 green onions
2 small yellow onions
1 cup cooked brown rice
1 cup cooked wild rice
 
Chop all these ingredients fine and mix with the parmesan cheese
 
Melt butter and cook together with the spinache and chicken broth, then pour into the stuffing mix
 
Remove casing from the sausage and then brown. Pour into the stuffing mix. If you wish to cut some of the fat drain the cooked meat first; otherwise pour it all into the stuffing mix.
 
Mix all ingredients thoroughly
 
Yields roughly 7 pounds of stuffing or enough for a 14-18 lb bird.