May 2008
Recipes of the Month
Skillet Shrimp and Rice
prep: 10 min. Bake: 30 min. Servings: 6
4 slices thick bacon, cut into 1/2 in. pieces (3 oz.)
1 small onion, chopped
3 cloves garlic, chopped
1 green bell pepper, seeded and diced
2 cups long-grain rice
1 (14.5 oz.) can diced tomatoes
3 cups low sodium chicken broth
1 1/2 tsp. Old Bay seasoning
1 lb. medium shrimp, peeled and deveined.
1) Preheat oven to 375 F. Place bacon in a large ovenproof skillet and cook over medium heat until crisp, about 5 minutes. Transfer to a paper-towel-lined plate to drain.
2) Discard all but 1 Tbsp. fat from pan. Add onion, garlic and bell pepper to pan and cook until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Stir in tomatoes, broth, Old Bay seasoning and salt; bring mixture to a boil.
3) Cover and transfer pan to oven. Cook until rice is tender, 15 to 20 minutes. Sprinkle with bacon and serve.
Apple Pear Crisp
Prep: 15 min. Cook: 1 hour, 15 min. Serves: 8
3/4 cup all-purpose flour, divided
3/4 cup packed light brown sugar, divided
6 Tbs. unsalted butter (3/4 stick) softened
1/3 cup quick-cooking oats
3 Granny apples, peeled, cored, thinly sliced
3 Bartlett pears, peeled, cored, thinly sliced
2 Tbs. finely chopped crystallized ginger
1 lemon, zested and juiced
1) Heat oven to 375 F. In medium bowl, using fingertips, combine 1/2 cup flour, 1/2 cup brown sugar, butter and oats until large pieces form; set aside.
2) In bowl, combine remaining flour and sugar, apples, pears, ginger, 1 Tbs lemon juice and 1 tsp lemon zest.
3) Divide fruit among eight 8 oz. souffle dishes coated with cooking spray. Divide oat mixture evenly among dishes. Bake 45 min. or until fruit mixture is tender and bubbly. Cool 15 min. Enjoy!!