Spicy Orange Garlic Shrimp

This is what I had for lunch today. Yum.... Every once in awhile I can't stomach another lunch of leftovers or PB&J and I make myself something yummy.

I purchased the frozen shrimp and old bay seasoning a couple weeks ago and have been dying to try this recipe. I think next time I'll half the Old Bay and Cayenne because my mouth is still burning and I think the celery salt flavor from the Old Bay could be dialed down a bit.

-Pioneer Woman/Pastor Ryan

24 pieces (26-30 Per Pound) Deveined Shrimp (I used the 60-80 size that were already peeled and deveined - easy!)
2 cloves (to 4 Cloves) Garlic (1 tsp. minced)
¾ cup Orange Juice
1/8 -½ teaspoons Ground Cayenne Pepper
1/2- 1 teaspoon Old Bay Seasoning
3 Tablespoons Salted Butter

Thaw and peel the shrimp. Thaw them by running them under cold water for a few minutes. Dry the peeled shrimp by draining them on a paper towel or two.

Thinly slice your garlic cloves. Add the garlic to ¾ cup of orange juice. Use a nice high quality orange juice. Measure out and add all of the spices to the orange juice as well.

In a large skillet over high heat melt 2 tablespoons butter. Once butter has melted add your shrimp. Cook them for about 30-60 seconds and begin flipping them over starting with the ones you placed in the pan first so they don’t get overdone. Cook for another 30-60 seconds. Remove the cooked shrimp from the pan, leaving the heat on high.

Once the butter and drippings begin to smoke ever so slightly add the spicy orange garlic mixture to the pan and give it a good stir. Add the last tablespoon of butter to the sauce and after a few minutes of cooking and occasional stirring your sauce should be slightly thicker.

Return the shrimp to the pan and give them a nice toss to coat them in the sauce.

Flower Cup Quiche

How cute are these?! These particular flowers have a quiche filling, but I think it would also be great to make a sweet version using lemon pie filling.

I didn't have any sugar snap peas or celery, so I just cut leaves out of some romaine lettuce with my kitchen shears.

-Fairies Cookbook, via Gourmet Mom on-the-go

Filling Ingredients:
1/4 c. grated parmesean cheese
1/4 c. grated cheese, any flavor (we used a cheddar blend)
3 eggs
2 T. light sour cream
2 T. fat free half & half (or milk)
dash salt & pepper, to taste
any other finely chopped ingredients you want (ham, peppers, sausage, onion, mushrooms, whatever)

Other Ingredients:
1 package refrigerated piecrusts (2 in a pack)
4 Cherry tomatoes, sliced
Sugar Snap Peas or celery, for stems
Flower Cookie Cutter (My Wilton flower cookie cutter worked great)

Preheat oven to 375. In a medium bowl, mix all filling ingredients. Set aside. Spray nonstick cooking spray on a mini-muffin pan. Unroll piecrusts and use cookie cutter to cut flowers.

Gently press flowers into mini-muffin pan, leaving some space between each one. Fill with about 1 T. filling mixture. Bake at 375 for 12-15 minutes, until crust is lightly browned and filling is set.

Let cool slightly, remove from pan and garnish with a slice of cherry tomato and sugar snap peas for the stem/leaves.

Salmon Fillets over Couscous

Brandon is not much of a fish or seafood fan, so I usually make this for myself for lunch when I'm tired of pb&j or leftovers. It's light, healthy, and delicious!


-Bobby Deen

Olive oil
Salmon (4 oz per person)
House Seasoning (Salt, Pepper, Garic Powder)
Butter

Water or chicken stock
Salt
Butter
Couscous (I like the Far East brand, roasted garlic & olive oil flavor)
Diced tomatoes
Crumbled feta cheese
Green onions

Preheat the oven to 350 degrees F. Add a drizzle of olive oil to glass pan and place the salmon. Squeeze the juice of 1 lime (or lemon) over the top of the salmon and sprinkle with the House Seasoning. Top with pads of butter (approx 1 teaspoon per fillet). Wrap in the foil and bake for 25 to 30 minutes. Serve over a bed of couscous.

For couscous: Combine water or chicken stock, salt and butter in a saucepan, over medium heat and bring to a boil. Stir in couscous. Remove from heat, cover and let stand for 5 minutes. Uncover and fluff with a fork. Add diced tomatoes, crumbled feta, and green onions. Serve hot or cold.

Pizza Pasta Salad

-Rachael Ray, slightly modified

1 lb. wagon wheel pasta, cooked al dente

Mix and add to pasta mixture while it is still hot:
1 1/2 tsp. garlic salt
1 tsp. dried oregano
1 tsp. dried basil
2 Tbsp. tomato paste
2 Tbsp. red wine vinegar
1/3 to 1/4 cup olive oil
Freshly ground pepper, to taste

Cool to room temperature, then add:

2 plum tomatoes, seeded & chopped

½ medium red onion, chopped

1 small green bell pepper, seeded & chopped

2 sticks pepperoni, casing removed & cut into small dice (or 5 oz. pepperoni minis)

1/2 to 1 lb. Fresh mozzarella cheese, diced

Turkey-Broccoli Sandwich Melt

This recipe comes from Brandon's cousin Sarah, and is one of my most favorite lunches! Don't be scared of the horseradish - it really is quite delicious with this combination of veggies and the turkey.

-Sarah Stewart

Broccoli crowns, steamed
Red bell pepper, sliced and sauteed until tender-crisp
Turkey, sliced
Swiss or Provolone cheese, sliced
Sourdough bread, or any bread you have on hand

Spread:
1 Tablespoon Sour Cream
1/2 - 1 Tablespoon Horseradish
1 Tablespoon Dijon Mustard

Assemble open-faced sandwiches, starting with bread and spread, then turkey, veggies and cheese. Broil in oven until cheese is melted.