Recipe Catch-Up

Hola. Ever have days where you want to give blogger the middle finger because it weirdly replaced a post you hadn't completed with another post draft? No, just me? Awesome.

Anyways, wanted to share a couple of recipes we've made lately that warrant sharing!

The first is last week's Summer Stir Fry. I started out by using a Pioneer Woman recipe, and added my own spin on it. Let's be real...a meal with no base of rice or pasta and I would have heard D complaining about still being hungry 30 minutes later.

Ingredients:
2 Tbsp Butter
2 Tbsp Olive Oil
4 cloves Garlic, Minced
12 whole Jumbo Shrimp, peeled, de-veined, tails off*
2 whole Zucchini, sliced
2 ears Corn, kernels sliced off
1/2 cup Grape Tomatoes, sliced in half lengthwise
Salt And Freshly Ground Pepper, to taste
Chopped Basil
Orzo Pasta**
Crumbled Feta Cheese

*If you are big seafood fan's like we are, get more! I did a half pound, which was closer to 15 shrimp divided between two people. The original recipe says it will serve 4...not in this house.
**Couscous or rice or really any type of pasta would work just as well.

Directions:
Boil pasta according to directions. Meanwhile, heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic. When oil/butter is hot, add shrimp and cook for 3 minutes. Remove to a plate. Do not clean skillet.

Add the rest of the butter and oil and heat over medium heat. Add zucchini slices in a single layer and cook for one minute, tossing once. Scoot the zucchini to the edges of the pan, then add corn kernels to the middle of the pan. Cook for one minute. Add grape tomatoes, salt, and pepper, and toss around, then add shrimp. Cook for an additional 30 seconds, then remove from heat.

Plate over pasta with your basil and garnish with feta. Quick, easy, and still a light dish!
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Next, one of my family's Fall staples- Lentil Barley Stew. I grew up with this and still love it. It's hearty and honestly just needs a side of bread to make a pretty filling meal.

Ignore the shadow...I was too hungry to mess around with a good picture.

Ingredients:
2 Tbsp. margarine
3/4 c. Celery
1/2 Onion, chopped
1 clove Garlic, minced
3/4 lb. Ground beef

3/4 c. Lentils, rinsed
1/2 c. Brown Rice
1/4 c. Barley

1 28 oz. can diced Tomatoes
1/4 tsp. Pepper
1/2 tsp. Rosemary
1 tsp. Cumin

Shredded cheddar for topping

Directions:
Saute vegetables and brown meat. Drain. Add 6 cups water and next 3 ingredients. Bring to boil. Reduce heat and cook 20 minutes. Add remaining ingredients and simmer 40 to 60 minutes in covered dutch oven. Stir frequently. Great with shredded cheese and Hawaiian rolls...freezes really well, too. Enjoy!

xo,
H