I grew up in the Bay Area. That means that when you’re in high school, any band or rapper or singer that is from this Area is the best, and you’ll defend them to all your east coast buddies. Well, at least that’s how it was in the 90’s.
So I’ll just say it – I saw MC Hammer in concert in Oakland – his home town.
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Here’s a little recipe I made up today. Yummy! I call it my Smack & Cheese. A healthier, spicier, and very yummy version of mac & cheese.
Use whatever measurements you like. It’s basically really good-flavored turkey meat, macaroni & cheese.
Olive Oil
Ground turkey meat
Garlic powder
Onion powder
Dried Italian-spices (Used Emeril’s Italian spice mix)
Crushed red pepper (use liberally!)
Red Onion (1/4 of a large one, or 1/2 a medium one…)
Garlic (2 cloves or so, minced)
Bell pepper, chopped (whatever color you like!)
Whole-wheat macaroni
Pepper Jack cheese, shredded (mmmm… or whatever cheese you like)
Start boiling the macaroni! Fry up the turkey meat in a little bit of olive oil. Season with salt/pepper, garlic powder, onion powder, Italian spices & crushed red pepper. When the turkey meat is just about done, add red onion & garlic & bell pepper. (If you’re daring, add some jalapeno too!) You’re not really sauteing the veggies. Just getting them a little soft. (or cook them as long as you’d like). Once the turkey is brown & the veggies are cooked, turn off the heat. Spoon the turkey mix over the cooked macaroni, adding some shredded cheese. Mix & eat!
I made this recipe again this week, and I really do love it. So does Brent. I get a lot of my recipes from the Food Network, not gonna lie! But I think it’s great how this network has revolutionized how people are eating nowdays! Anyway, I like serving this with pasta or rice. Enjoy.
Baked Shrimp with Tomatoes and Feta
1 tablespoon olive oil
1 medium onion, diced (about 1 1/2 cups)
2 cloves garlic, minced (about 2 teaspoons)
2 (14.5-ounce) cans of no-salt-added diced tomatoes, with their juices
1/4 cup finely minced fresh flat-leaf parsley
1 tablespoon finely minced fresh dill
1 1/4 pounds medium shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup crumbled feta cheese (about 3 ounces)
Preheat the oven to 425 degrees F.Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.
Remove from the heat. Stir in the parsley, dill, and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and cheese melts, about 12 minutes.