This schizophrenic weather has me not knowing what to cook so my recipes this week will also be schizophrenic. If your limes are small you may need to use two for this first recipe.
Cucumber Shrimp Salad For the salad:
2 pounds shrimp peeled and deveined 1 English cucumber small diced 3 green onions thinly sliced Creamy Lime Dressing: 1/3 cup mayonnaise 1/3 cup sour cream 1 large lime zested and juiced (about 2 tsp zest and 2 tbsp juice) 2 tbsp chopped fresh dill 1 tbsp Dijon mustard 1 garlic clove minced 1/4 tsp kosher salt Make the dressing. To make the dressing, stir together the mayonnaise, sour cream, lime zest and juice, dill, mustard, garlic, salt, and pepper. Set aside or place in the fridge.
Cook the Shrimp. Bring a pot of water to a boil. Add the shrimp and cook for 2 to 3 minutes, until cooked through and pink.
Make an Ice Water Bath. While the shrimp are cooking, prepare an ice water bath. Remove the shrimp to the ice water bath using a skimmer. Let them cool for 3 minutes, then drain them in a colander. Chop them into bite-sized pieces.
Stir it all together. In a mixing bowl, stir together the chopped shrimp, green onion, diced cucumber, and dressing, until creamy. —kwc— Here's one for a cold day.
Lemon Chicken Orzo Soup
Extra virgin olive oil 1 yellow onion, chopped 2 celery sticks, chopped 2 carrots, peeled and sliced into 1/4-inch rounds 3 garlic cloves, minced Kosher salt and black pepper 1 pound boneless skinless chicken breast, 2 breast halves 4 cups chicken stock 2 cups water 2 tsp dried oregano 1/2 tsp turmeric 1/2 tsp red pepper flakes 3/4 cup uncooked orzo pasta 1 cup frozen peas 2 lemons, zested and juiced 2 green onions, trimmed and chopped (whites and green parts) 1/2 cup chopped fresh parsley In a large Dutch oven or heavy cooking pot, heat about 2 tablespoons extra virgin olive oil until shimmering. Add the yellow onion, celery, carrots, and garlic. Season with a good pinch of kosher salt and black pepper. Cook, tossing occasionally, until the veggies have softened (about 5 minutes).
Add the chicken, chicken stock, and water to the pot and season with another dash of kosher salt and black pepper and add the dried oregano and spices. Bring to a boil, then turn the heat to medium- low and cook for about 10 to 15 minutes or until the chicken is nearly fully cooked, making sure to spoon out any foam that bubbles to the top of the cooking liquid.
Remove the chicken from the pot and set it on a plate and add the orzo and peas into the pot. Raise the heat to bring the liquid to a boil.
Using two forks, shred the chicken breasts into smaller pieces. Add the shredded chicken to the pot and cook until the orzo is tender (al dente); about 8 minutes longer.
Turn the heat off and stir in the lemon juice and zest, green onion, and fresh parsley.
—kwc— Pork Green Chili
1-2 pounds pork stew meat or pork shoulder chopped into 1/2” pieces 1/4 cup all-purpose flour or cornstarch 1/2 tsp kosher salt 1/2 teaspoon f reshly- ground black pepper 1/2 tsp garlic powder 1 tbsp olive oil 1/2 yellow onion chopped into 1/2” pieces 3 large cloves garlic minced 7 ounces chopped green chile about 3/4 cup worth (frozen works fine) 28 ounces green chile enchilada sauce about 3-1/2 cups worth 3 cups chicken stock or water, plus 1 tbsp chicken base 1/2 teaspoon kosher salt adjust to taste 4 cups diced potatoes (about 2 large potatoes) In a large resealable plastic bag, combine the pork, flour, black pepper, and garlic powder. Shake well to coat the meat evenly, then set aside.
Heat the olive oil in a large pot over medium heat. Add the minced garlic and diced onion, cooking until the onion becomes translucent, about 2-3 minutes.
Add the coated pork to the pot and cook until browned, approximately 5 minutes. Stir in the green chilies, enchilada sauce, chicken broth, and salt. Bring the mixture to a boil, then cover and reduce the heat to low. Simmer for 45 minutes.
Add the diced potatoes to the pot and increase the heat to bring it back to a boil. Reduce the heat to a simmer and cook until the potatoes are tender, about 15 minutes.
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