Making Meals Monday

Chipotle Shrimp

Ingredients

• 1 cup uncooked long grain white rice
• 2 cups water
• 1/4 cup butter
• 2 cloves garlic, minced
• 1/4 cup dry red wine
• 1 1/2 tablespoons Worcestershire sauce
• 2 tablespoons minced chipotle peppers in adobo sauce
• 1 teaspoon salt
• 1 1/2 pounds medium shrimp - peeled and deveined

Directions

1. Place the rice and water in a medium saucepan, and bring to a boil. Reduce heat to low, cover, and cook 20 minutes, or until rice is tender and water is absorbed.
2. Melt the butter in a skillet over medium heat. Stir in the garlic, and cook about 30 seconds. Stir in the red wine, Worcestershire sauce, chipotle peppers in adobo sauce, and salt. Mix in the shrimp, and cook 5 minutes, or until opaque. Serve over the cooked rice. 

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Caramel Apple Pork Chops

Ingredients

• 4 (3/4 inch) thick pork chops
• 1 teaspoon vegetable oil
• 2 tablespoons brown sugar
• salt and pepper to taste
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 2 tablespoons unsalted butter
• 2 tart apples - peeled, cored and sliced
• 3 tablespoons pecans (optional)

Directions

1. Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.
2. Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.
3. In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.
4. Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.

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Chicken Flautas

Ingredients

• 4 skinless, boneless chicken breast halves - cooked and shredded
• 1 (8 ounce) jar picante sauce
• 1/4 teaspoon ground cumin
• 8 ounces shredded Monterey Jack cheese
• 8 ounces shredded Cheddar cheese
• 36 (6 inch) corn tortillas
• 1 tablespoon vegetable oil

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl combine the shredded chicken, picante sauce and ground cumin. Mix together.
3. In a small skillet heat vegetable oil over medium high heat. Place a corn tortilla in the oil for 1 to 2 seconds on either side to soften. Repeat with all of the tortillas (if possible, have someone help you do this). Place tortillas on paper towel to soak up some of the oil.
4. Put 1 tablespoon of the chicken mixture in the center of a tortilla and sprinkle some cheese on top. Roll up tortilla and place on a lightly greased cookie sheet, seam side down. Repeat with all of the tortillas until chicken mixture is gone. If there is any cheese left over, sprinkle it over the rolled tortillas.
5. Bake tortillas in the preheated oven for 15 to 25 minutes or until tortillas are a little crispy and golden brown.