Coconut Gravy Shrimp

Looking for a subtle mediteranean taste here I got creative and was very pleased with the result. The only mistake I made was putting the flour in too early and didn't have as much gravy as I would have liked. Make sure the flour goes in at the end!

"Coconut Gravy Shrimp"

Ingredients:

1 lb Shrimp (peeled/deveined)
1 c Brocoli
1 c Cauliflower
1/3 c Coconut Rum (you can substitute this with coconut juice or coconut cream)
1/4 c Pomogranite or Cranberry Juice
1/4 c Chicken Stock
1/4 c Whole Wheat Flour
1/4 t Vanilla
2 tb (heaping) Parmigiano Reggiano Cheese (grated parmisian can be used also)
1/4 t Salt
1/4 t Pepper
1/4 t Curry Powder
1/4 t Cilantro
1/4 t Bayleaf crushed
drizzle Maple Syrup (optional)

Directions:

1. Heat a large skillet with EVO and add shrimp.
2. When shrimp has turned pink add all the ingredients except the Flour and cook covered until shrimp and veggies are soft and shrimp is cooked. I'd say 10 minutes on medium heat.
3. Add the flour and mix together well until sauce thinkens to a gravy.
4. Serve over Whole Wheat Linguini and a side of Garlic Bread. Drizzle Maple Syrup over the top, mmm!

Light Cheesy Chicken Salsa Casserole with Ziti

Tossed this casserole together Thursday night (2/4/10). Approximately 20 min. prep. time, 20 min. bake time. Tasted nice & light with a hint of heat from the salsa, mmmm. My first recipe on this blog, and you all will soon learn that dried cranberries and cherries area staple in most every dish I create! They add a nice sweet and tangy taste to each meal :)

"Light Cheesey Chicken Salsa Casserole with Ziti"

Ingredients:
3 tbs EVO
1 tbs Butter
1 1/2 lbs. Chicken (cooked & sliced before or after cooking)
3 c Ziti (cooked)
1 c Chicken Stock
1 t Pepper
1/4 t Salt
1 white onion (chopped)

2 c Cubed Butternut Squash (cooked/frozen)

1 t Garlic (chopped)

1 handful each Cherries & Cranberries (dried/fresh)

1 t Cream Cheese

2 t Pecorino Romano Cheese (grated)

[Topping]

1/2 c Tomatillo Salsa

2 t Cheddar Cheese (shredded)

Directions:

1. Heat EVO & Butter in a large skillet on low/med heat. Cook the chicken until cooked. Place chicken aside in a paper towel lined bowl. (don't dump out the juices inside the skillet!)

2. Add the onion to the skillet, cook a couple minutes then add the garlic. Add the butternut squash, cherries, cranberries, cream cheese & romano cheese.

3. When the cheese is melted and squash is soft, stir in cooked ziti, chicken stock, pepper & salt and simmer for about 5 minutes.

4. Poor mixture into a large casserole dish and lightly spread the salsa over it and sprinkle the cheddar cheese on top. 

5. Put in oven uncovered 350* for 20 minutes or until bubbling.

6. Let cool a few minutes then ENJOY!

* Don't forget the Garlic Bread!!