This is one of my absolute favorite comfort meals. The original recipe calls for rice, but the quinoa is just as delicious WITH added health benefits!
Begin with 1.5-2lbs fresh shrimp, peeled and deveined.
To make the perfect quinoa every time, combine 1 part quinoa to 2 parts chicken broth and bring to a boil. Cover, reduce your heat to low and simmer for 25 minutes (don’t take the lid off!). This recipe uses 1 cup dried quinoa/2 cups broth.
Next, chop 1/2 of the following: Red pepper, yellow pepper, green pepper, and red onion.
Melt 1/4 cup of butter (or sub EVOO) over medium high heat in a large sauce pan. Toss in your veggies and sauté for 7 minutes or until tender.
Now add in a pint of sliced mushrooms with 4 cloves minced garlic and a tablespoon of lemon juice and sauté for 5 more minutes (you can also add okra here but my husband isn’t a huge fan). I forgot about my mushrooms, so I sautéed them separately, oops!
Next you are going to add in your shrimp and cook for 3-4 minutes until they turn pink.
Finally, stir in a can of Cream of Shrimp soup, half a cup of white wine, 1 tablespoon soy sauce, 1/2 teaspoon of cayenne pepper, and your cooked quinoa. Transfer to a baking dish and top with shredded parmesan. Bake at 350 for 20 minutes. I serve this with a mixed green salad. Enjoy!
Adapted from: Southern Living
We have picked approximately 2 million jalapeños from our garden this year so I love trying different ways of preserving them. This recipe only takes about 25 minutes for a jar that can last for weeks.
Begin with about 15 large jalapeños sliced with the stems cut off.
Combine 1 cup distilled white vinegar, 1 cup water, 2 garlic cloves (slightly smashed), 4 tablespoons of sugar, and 2 tablespoons of salt. Bring to a boil and add in your jalapeños.
Remove promptly from heat and press all of your slices down into the mixture. You will begin to see the jalapeños turn color.
After 15 minutes transfer the jalapeños to a jar using tongs and pour the remaining liquid over the top. Let cool completely before putting the lid on. So good!!💃🏻
Adapted from: Simply Scratch