Asian Beef with Snow Peas

Ingredients:

• 3 tablespoons soy sauce
• 2 tablespoons rice wine
• 1 tablespoon brown sugar
• 1/2 teaspoon cornstarch
• 1 tablespoon vegetable oil
• 1 tablespoon minced fresh ginger root
• 1 tablespoon minced garlic
• 1 pound beef round steak, cut into thin strips
• 8 ounces snow peas

Directions:

1. In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
2. Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.

Italian Shrimp and Rosemary Spiedini

Ingredients:

• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 3 garlic cloves, minced
• 1 tablespoon minced fresh rosemary
• 1/2 teaspoon kosher salt, plus some for seasoning
• 1/4 teaspoon black pepper
• 1 1/2 pounds (about 30) raw extra-large shrimp, peeled and deveined, tails left on if you like
• 8 (9-inch) bamboo skewers, soaked in water for 30 minutes

Directions:

1. In a large bowl, whisk together the olive oil, lemon juice, garlic, rosemary, salt, and pepper. Add the shrimp, toss gently, and refrigerate for 15 minutes.

2. Prepare your grill or heat a grill pan to medium-high. Lightly oil the grates or pan.

3. Thread 3 to 4 shrimp onto each skewer. Season the shrimp with a little kosher salt, and grill until just cooked through, about 2 minutes per side. Serves 4.

Roasted Rack of Lamb

Quick meals!

Ingredients:

• 1/2 cup fresh bread crumbs
• 2 tablespoons minced garlic
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
•  
• 1 (7 bone) rack of lamb, trimmed and frenched
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard

Directions:

Chipotle Crusted Pork Tenderloin

Quick and Easy!

Ingredients:

• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 3 tablespoons chipotle chile powder
• 1 1/2 teaspoons salt
• 4 tablespoons brown sugar
• 2 (3/4 pound) pork tenderloins

Directions:

1. Preheat grill for medium-high heat.
2. In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
3. Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.

Black Bean Veggie Burger

Quick and easy meals!

Ingredients:

• 1 (16 ounce) can black beans, drained and rinsed
• 1/2 green bell pepper, cut into 2 inch pieces
• 1/2 onion, cut into wedges
• 3 cloves garlic, peeled
• 1 egg
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon Thai chili sauce or hot sauce
• 1/2 cup bread crumbs

Directions

1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
2. In a medium bowl, mash black beans with a fork until thick and pasty.
3. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

Cowboy Quesadillas

Easy Bachelor recipes!

• 1/2 lb. (8 oz.)  VELVEETA, cut into 1/2-inch cubes
• 1 can (10 oz.)  RO*TEL® Diced Tomatoes & Green Chilies, drained
• 4 cups  shredded cooked chicken

  4   green onions, thinly sliced
• 6   flour tortillas (10 inch)
• Directions

Cajun Spiced Pork Chops 

Shrimp and Chorizo Paella

Bachelor Easy Cook Meals!

½ lb Spanish Chorizo Sausage, sliced into ½ inch slices
1 Tablespoon Extra Virgin Olive Oil
½ Medium Yellow Onion, finely diced
1 5 oz Package Mahatma™ Saffron Yellow Rice
1 Cup Canned Petite Diced Tomatoes
2 Cups Chicken Stock
½ lb Large Shrimp, peeled and deveined with tails on
1 Cup Frozen Green Peas, thawed

On the stove top, heat skillet over medium high heat; add chorizo and brown for 2 – 3 minutes. Remove chorizo and place on a paper towel lined plate to drain excess grease and cool. Add oil and onions to the skillet and cook for 3 – 4 minutes, or until onions become translucent and tender. Next, add entire contents of the rice package to the skillet, and stir well to coat the grains in oil. Next, add tomatoes and stock and bring to a boil. When mixture reaches a boil, reduce heat to medium low and simmer for 20 – 25 minutes. With 10 minutes remaining on the rice, fold in the chorizo, shrimp, and peas (allowing the ingredients to ‘steam’ in the rice). Continue to cook until the rice is al dente and the shrimp are bright pink and firm. Remove from heat and plate. Serve.

Pan Roasted Chicken Breast With Roasted Tomatoes and White Beans

Bachelor Easy Cook Meals!

2 Tablespoons Extra Virgin Olive Oil
1 8 oz Bone-in Chicken Breast, skin on
Kosher Salt
Fresh Cracked Pepper
Italian Herb Seasoning Blend
1 Cup Cherry Tomatoes
4 Cloves Garlic, peeled
1 Cup Canned Great Northern/Navy/White Beans, drained

Preheat oven to 425 degrees F. On the stove top, preheat skillet over medium high heat; add oil and heat until oil shimmers in the pan and just begins to smoke. Add chicken breast, skin side down, and sear (do not touch) for 3 minutes. Flip chicken breast, and add cherry tomatoes and garlic cloves to pan. Season the entire dish lightly with kosher salt, fresh cracked pepper, and Italian herb seasoning. Add the skillet to the oven and roast, 18 – 22 minutes, internal temperature should be 160 degrees F. With 5 minutes remaining, add beans to skillet with the tomatoes, stir and add back into the oven to heat through. Remove skillet from oven and plate, discarding garlic cloves. Serve.