Okay - so here is what I am making this week.
Mexican Style Shredded Pork
**This is a crock pot recipe**
Ingredients
1 (3 pound) boneless pork loin roast, cut into 2 inch pieces (I did this the night before - glad I did!)
1/2 teaspoon salt
2 (4 ounce) cans diced green chile peppers
3 cloves garlic, crushed
1/4 cup chipotle sauce
3 1/4 cups water, divided
1 1/2 cups uncooked long grain white rice
1/4 cup fresh lime juice
1/4 cup chopped cilantro
Directions:
1. Place the roast in a slow cooker, and sason with salt. Place chile peppers and garlic on top of roast. Pour in the chipotle sauce and 1/2 cup water.
2. Cover, and cook 7 hours on low.
3. In a pot, bring remaining 2 3/4 cups water and rice to a boil. Mix in the lime juice and cilanro. Reduce heat to low, cover, and simmer 20 minutes.
4. Remove roast from the slow cooker, and use two forks to shred. Return portk to the slow cooker, and allow to sit 15 minutes to absorb some of the liquid. Serve over the cooked rice.
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Shrimp Scampi Bake
Ingredients:
1 cup butter
2 tablespoons prepared Dijon-style mustard
1 tablespoon fresh lemon juice
1 tablespoon chopped garlic
1 tablespoon chopped fresh parsley
2 pounds medium raw shrimp, shelled, deveined, with tails attached.
directions:
1. Preheat oven to 450 degrees F
2. In a small saucepan, over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.
3. Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.
4. Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.
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Honey-Soy Broiled Salmon
Ingredients
1 scallion, minced
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon minced fresh ginger
1 pound center-cut salmon fillet skinned and cut into 4 portions
1 teaspoon toasted sesame seeds
Directions
Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.
Preheat broiler: Line a small baking pan with foil and coat with cooking spray. Transfer the salmon to the pan, skinned-side down. (Discard the marinade). Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.
Enjoy! See you tomorrow!!
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