Steve short chicken marinade
1/3 c orange juice concentrate
1/3 c EVOO
1/3 c vinegar
2 t salt
1 t ground black pepper
1 t onion powder
1/2 t garlic powder
1 t red pepper flakes
1 t oregano
1 t basil
Jambalaya
Short Family Recipe
Jambalaya
Tags: Beef Gluten Free Rice Seafood
Jambalaya
Preparation Time: 30 minutes
Ingredients:
8 oz shrimp, peeled and deveined
salt
pepper
1 Tbsp olive oil
8 oz beef kielbasa, sliced
1 med onion, minced
1 red bell pepper, chopped
1/2 tsp Old Bay Seasoning
1/2 tsp salt
1 1/2 cups instant white rice
5 garlic cloves, minced
1 Tbsp tomato paste
1 14-oz can low-sodium chicken broth
1 Tbsp parsley
Directions:
Season shrimp with salt and pepper and set aside.
Brown kielbasa and drain on paper towels.
Heat oil in 12-inch skillet over medium heat until shimmering. Add onion, bell pepper and spices
and cook until onion is softened, about 5 minutes. Stir in rice, garlic and tomato paste and cook
until fragrant, about 30 seconds.
Stir in broth and bring to simmer, scraping up browned bits. Add kielbasa. Cover and cook over
medium-low heat until liquid is absorbed, about 5 minutes.
Scatter shrimp over rice and continue to cook, covered, until rice is tender and shrimp are
cooked through, about 5 minutes.
Remove from heat, and let sit for 2 minutes.
Flaming Peppercorn Cognac Sauce (Steak Sauce)
Delicious sauce to smother a steak in, best with mushrooms.
Ingredients:
2 Tbs. unsalted butter
1/4 cup minced shallot
1/2 cup Cognac
3 cups unsalted or lower-salt chicken stock or broth
4 small sprigs fresh thyme
2 cups heavy cream
2 tsp. freshly cracked black pepper
1/4 oz. nely grated Parmigiano-Reggiano (1/4 cup using a rasp grater)
2 tsp. Dijon mustard
2 tsp. fresh lemon juice; more as needed
2 tsp. Worcestershire sauce
Make the sauce
Melt the butter in a 3-quart saucepan over medium-low heat. Add the shallot and cook,
stirring occasionally, until tender, about 3 minutes.
Add the Cognac, turn the heat up to high, and boil until reduced by half, 2 to 3 minutes.
Add the stock and thyme and boil until the mixture has reduced to just over 1 cup, 15 to
20 minutes. Discard the thyme sprigs.
Stir in the cream and black pepper and lower the heat to maintain a gentle boil. Cook,
stirring occasionally, until the sauce is reduced to 2 cups and is a bit thicker than heavy
cream, about 20 minutes.
Remove from the heat and whisk in the Parmigiano, mustard, lemon juice, and
Worcestershire sauce. Once the cheese has melted, season to taste with more salt,
pepper, or lemon juice.
Serve
Note: I often make this with mushrooms and it gives it an excellent flavor. To cook with mushrooms, put 1lb of cut up mushrooms in before the shallot and sweat down (10 minutes or so). Cook the rest of the recipe as described.
Cilantro Lime Coleslaw
The perfect coleslaw for pulled pork sandwiches, the teaspoons of sweet chili sauce add a nice sweetness to this dish.
Ingredients
- 3/4 cup mayonnaise
- 1 lime, zested
- 2 teaspoons fresh lime juice
- 1/2 teaspoon rice vinegar
- 2 cloves garlic, minced
- 2 teaspoons sweet chili sauce
- 2 teaspoons white sugar
- 3 tablespoons finely chopped fresh cilantro
- 1/4 red onion, finely diced, or more to taste
- 4 cups shredded green cabbage, or more to taste
Directions
- Whisk mayonnaise, lime zest, lime juice, rice vinegar, garlic, sweet chili sauce, and sugar in a large bowl, stirring to dissolve sugar. Mix cilantro and red onion into dressing. Stir cabbage into dressing mixture, about 1 cup at a time, until all cabbage is coated.
Cowboy Cookies
Jamie Short Family Favorite.
Ingredients:
1 1/4 cup butter, softened
1 cup sugar
1 cup packed brown sugar
1/4 cup peanut butter
2 eggs
1 teaspoon vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
6 oz semisweet chocolate chips
3 oz peanut butter chips
3 oz milk chocolate chips
1/2 cup quick-cooking oatsDirections:
- Preheat oven to 375 degrees.
- In a large bowl, cream the butter, sugars and peanut butter until light and fluffy. Beat in eggs and vanilla. Combine the flour, salt, baking soda and baking power; gradually add to creamed mixture and mix well.
- Stir in the chips and oats. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake for 9-12 minutes or until golden brown.
- Cool for 2 minutes before removing from pans to wire racks. Store in an airtight container.
