Poblano Shrimp Pasta

Whenever C goes out of town, Miss F and I indulge in seafood of some variety. Her favorite is shrimp, by far. She can eat more fried shrimp than anyone I know, she is a machine. Luckily, she also loves shrimp prepared in other ways. She and I really enjoyed this pasta, which was loosely based on a Rachael Ray recipe. It comes together incredibly quickly, dinner is truly ready in the time it takes to cook the thin spaghetti, which isn't long at all.

Poblano Shrimp Pasta

1 pound pasta, I used thin spaghetti
3 tablespoons butter
1 pound medium shrimp, deveined, shelled and tails removed
1 small poblano pepper, seeded and finely chopped
1 small onion, chopped
4 cloves garlic, minced
3 tablespoons flour
1 cup chicken broth
1 cup cream

Prepare the pasta per package instructions, drain and set aside.

Melt the butter in a large skillet. Add the shrimp, poblano, and onion. Saute for 5 to 8 minutes, until the shrimp are cooked through. Add the garlic and sauté for 30 seconds more. Stir in the flour and cook for a minute more. Slowly whisk in the chicken broth and cream, bring to a simmer and reduce the heat to low. Simmer for 3 minutes more, add the drained pasta and toss well to coat, salt and pepper to taste. Serve.

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Chipotle Chicken Thighs

I heavily adapted this recipe from Martha Stewart. Next time, I will try it as her original recipe states and add rice to the pot. It would make for a lovely one pot dish.  I expected it to bring a little more heat with the addition of the chipotles in adobo, next time I may add an additional pepper.  The tomatoes turned out perfectly, even though C and Miss F refused to touch them.  Ah well, more for me.  Martha Stewart rarely disappoints, even with all my changes.

Chipotle Chicken Thighs

1 tablespoon vegetable oil
4 chicken thighs
Coarse salt and ground pepper
½ medium red onion, chopped
2 garlic cloves, coarsely chopped
½ teaspoon ground cumin
2 canned chipotle chiles in adobo, minced
2 large tomatoes, diced large

In a large sauté pan with a lid, heat oil over medium-high. Season the chicken on both sides with ½ teaspoon salt and ¼ teaspoon pepper. Brown the chicken on both sides, about 6 minutes total and then transfer to a plate. Reduce the heat to medium. Add the onion and sauté until soft, about 5 minutes, scraping up any browned bits from bottom of pan. Add garlic, cumin, and chiles; cook until garlic is soft and fragrant, about a minute or so. Add tomatoes and 1 teaspoon salt and cook until tomatoes begin to break down and release their juices, about 3 minutes. Cover, reduce to a simmer, and cook for 45 minutes.

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Pepper Steak

I have never made this before, but I was craving something over rice and the beef was on sale at Kroger....so I tried it. I really liked it, C was not as much of a fan. The only tomatoes he will eat are from a can of Rotel mixed with queso, he deubbed it as "too tomato-y".

I might try it again with just red and green peppers, maybe some onions.






Pepper Steak

1 pound beef round or lean chuck, excess fat trimmed
1/4 cup soy sauce, reduced sodium
1 clove garlic
1 1/2 teaspoons grated fresh ginger, or 1/2 teaspoon ground ginger
1/4 cup vegetable oil
1 green bell pepper, cut into 1-inch squares
1 tablespoon cornstarch
1 cup water
1 can (14.5 ounces) diced tomatoes, drained

Cut beef across the grain into thin strips, about 1/8-inch thick. In a medium bowl, combine soy sauce, garlic, ginger. Add beef. Toss and set aside.

Heat oil in a large skillet or wok. Add beef and cook, stirring constantly, over high heat until browned. Check meat for tenderness. If meat is still tough, cover and simmer for 20 to 30 minutes longer over low heat. Turn heat up and add vegetables. Cook, stirring, until vegetables are tender but still crisp, about 10 minutes.

Mix cornstarch with water; add to skillet. Cook and stir until mixture is thickened. Add tomatoes and heat through.

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