Asian Beef with Snow Peas
Italian Shrimp and Rosemary Spiedini
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.
Prepare your grill or heat a grill pan to medium-high. Lightly oil the grates or pan.
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
Chipotle Crusted Pork Tenderloin
Quick and Easy!
Black Bean Veggie Burger
Quick and easy meals!
Easy Bachelor recipes!
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
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.