Day 15, Mission: Scallops, Shrimp, Brown rice & Asparagus, 350 recipes to go

Being stuck in Colorado, it's hard to find good seafood and sometimes we have no idea how to cook it. I have cooked a delicious meal of garlic shrimp and scallops with baked asparagus and brown rice. This delicious, healthy meal is easy to make and is one easy way to prepare seafood, even when you are land locked like myself.
Yields: 6 Servings
Total Time: 1 hour

# of Pans: 3
Ingredients:
1 large bundle of Asparagus
1/4 Cup Parmesan Cheese
1 Tablespoon Olive oil
1 and 1/2 cup brown rice
3 Cups water
20 frozen Scallops
36 (approx) Large, Frozen Peeled, Pre-cooked Shrimp (thawed)
1/2 stick butter (melted)
1/2 Cup lemon juice
1 Tablespoon garlic, minced
4 Tablespoons white wine
Directions:
*Pre-heat your oven to 350'
*Wash your asparagus and cut about an inch off the bottom or each asparagus spear. (For a longer, more efficient method, hold each asparagus spear in your hand and bend until it snaps. Keep the top part ) *Lay your asparagus on a cookie sheet and sprinkle the Parmesan cheese over the spears and set aside

*In a sauce pan add in your rice and water and olive oil
*Bring your rice to a boil, then turn down the heat to low and cover with a lid. Allow to simmer for 45-50 minutes

*After the rice has been cooking for about a half an hour, mix together your melted butter, white wine, garlic and lemon juice

*Add to a large frying pan and bring to a low simmer
*Place your scallops on the frying pan and cook until just brown on one side, flip your scallops and cook until the other side is brown.

nicolepeyrafitte.com

 *Once both sides have browned, add in your thawed shrimp and allow to cook for about 3-5 minutes. *Transfer your scallop shrimp mixture to a large serving dish and top with a dash of lemon juice.

*Remove your asparagus from the oven and your rice from your stove and there you have it, a delicious seafood meal you can enjoy while being landlocked looking at your gorgeous Rocky Mountains.

Day 13, Mission: Pork Loin with Corn, Peas and Noodles, 352 recipes to go

One meat that tends to get a bad rep and is often looked at as hard to cook is Pork. One delicious way to eat pork us by buying a pork roast. You can get them at almost any grocery store and they often come in a wide variety of pre-seasoned flavors. This is a simple recipe you can use at home to get rid of some of those canned goods that have been sitting around and also create a simple, easy and delicious meal.
Yields: 6 Servings
Total Time: 45 minutes
# of Pans: 3
Ingredients:
1 large pork loin (pre-seasoned or not) (about 1.5-2lbs)
1 bag of your favorite pasta
1 can of peas
1 can of corn
1/2 Cup of your favorite seasoning (if your pork isn't already seasoned)
1 Tablespoon olive oil
Directions:
*Turn on your grill to about a medium, meduim high setting and allow to heat up
*If your pork loin is not already seasoned, gently pour your favorite seasoning on your pork loin and rub in all over until the whole thing is coated in your seasoning
*Once your grill is heated up, place your pork loin in the center and cover

*Once your water is boiling, add your noodles and stir to avoid clumping
*After about 20 minutes, turn your pork loin over to cook the other side
*Fill up a large sauce pan with water and your olive oil and bring to a boil
*Once your water is boiling, add your noodles and stir to avoid clumping

*After about 5 minutes of your noodles cooking, you can begin to cook your corn and peas.
*Dump your peas into a sauce pan and your corn into a second sauce pan and bring to a low simmer

*Allow your peas and corn to cook for about 5 minutes, and your noodles should take about 8-10 minutes.
*Once your noodles are al dente, Drain and set aside, covered to keep the warmth in
*Make a slice in your pork loin, if the center is nice and white it is good to go.Slice your entire pork loin into 1/4"- 1/2" thick slices
*Serve your pork alongside your corn, peas and noodles
*Viola! A quick, simple delicious meal everyone in your family can enjoy!

Day 10, Mission: Tahona's Fried Chicken Taco, 355 recipes to go

I decided that when I make a post for the weekends that I am going to highlight one or two restaurants in the area that I happen to be, and inform you all on how to make one of their delicious entrees. So for Saturday before a grueling round of golf, Jason and I decided to grab a quick bite to eat at Tahona Tequila Bistro on Pearl Street. They have an amazing happy hour featuring Fried Chicken Tinga Tacos, Spiced Rubbed Carne Asada Tacos, Vegetarian Calabacitas Tacos, Daily Tamales, Chips & Salsa, Chile Rellenos, Queso Fondito, Corn & Chorizo Fritters and much more! One of the different things I had here was their Fried Chicken Tinga Taco. So I decided to hunt down a recipe that would be as delicious as Tahona's Taco. Tinga is a mixture of some type of meat, sometimes potatoes, vegetables and seasoning. Basically a smorgasbord of whatever you would have left over in your fridge. This particular Tinga is fried chicken, lettuce, tomatoes and guacamole.
Yields: 4-6 (8-12 tacos)
Total Time: 45 minutes
# of Pans: 2
Ingredients:
For Chicken:
3-4 Chicken Breasts, cut into 1inch pieces
1tsp chili powder
1 Cup all purpose flour
1/2 Cup Buttermilk
1 teaspoon paprika
Salt & Pepper to taste
Oil for frying
Glaze: 
2 Cups orange juice

4 Tablespoons honey
2 teaspoon minced canned chipotles
Potatoes:
2 Potatoes (of your choice) peeled and chopped into 1" or 1/2" pieces
Taco Filling:
1 Small White onion, chopped
2 Tomatoes, diced
4 Table spoons fresh cilantro, diced
8-12 corn tortillas

1 Cup shredded lettuce or shredded cabbage
Guacamole:
2 Large avocados
1 Pinch garlic salt
1 Pinch Onion powder
1 Tablespoon salsa
1 Lime, or lime juice
1 Pinch Salt

Directions: 
*Pour oil into a large saucepan and bring to almost a boil (if you have a deep fryer, add oil and follow manufacturers guidelines)
*Place potato pieces into a pan and fill with water so water level is one inch above the potatoes

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*Bring water to a boil and cook potatoes for 10-15 minutes or until tender
* In a large gallon zip lock bag, add the flour, paprika, chili powder and salt and pepper. Close Bag and shake to mix all the ingredients

*Pour your buttermilk into a large bowl, dip each of the pieces of chopped up chicken into the milk and let soak until completely coated.

*Once soaked, drop your chicken pieces into your bag with the flour mixture.

*After all chicken has been added to the bag, shake the bag to make sure chicken gets evenly coated
*Pick out the chicken pieces and let sit aside for about 2-3 minutes forming a solid coating
*In a medium sized bowl mix together orange juice, honey, and chipotles and set aside
*Once your oil has heated up, slowly drop 5-10 pieces of chicken into the hot oil...be careful!

*Cook for 5-10 minutes or until completely crispy and golden brown. Cut one piece of chicken in half to make sure it is fully cooked ( chicken should be totally white inside)
*Once fully fried, remove with a slotted spoon and allow to cool on a paper towel
*Repeat until all chicken is cooked,
*Once chicken is somewhat cooled, add to chipotle glaze and toss until evenly coated...set aside
*Now you can prepare your guacamole
*In a large boil, add your avocado, and mush until slightly chunky. Add in your onion salt, garlic salt and salsa, mix well. Add lime, and salt to taste until it is as delicious as you want.

Courtesy of kalynskitchen.blogspot.com

*Once all your chicken is fried, guacamole is done and potatoes are done, you can construct your taco

*Fill a tortilla with fried chicken and potatoes, top with diced onions, diced tomatoes & fresh guacamole..add a little fresh diced cilantro and enjoy!!
This recipe is very similar to Tahonas, and just as delicious, but I still recommend that if you are in Boulder to enjoy Tahonas happy hour along with one of their delicious infused tequilas!

http://www.tahonaboulder.com/

Day 8, Mission: Date Night Alfredo Pasta with Asparagus, 357 recipes to go

This weekend my boyfriend and I were on our own for dinner. All we had was pasta, but we didn't want to use traditional canned tomato pasta sauce. He came up with the idea to make Alfredo sauce. It's way easier than you may think. So i thought I'd share it with all of you.
Yields: 2 servings
Total Time:20 minutes
# of Pans: 3
Ingredients:
1/2 of a bag of Egg Noodles ( 2 servings worth according to the bag)
2 Sausage links (any flavor will do)
4 Tablespoons butter
1 Cup whipping Cream
2 pinches Nutmeg
1 1/2 Cup Parmesan Cheese
1 Clove Garlic minced
Directions:
*Turn on your oven to "broil"
*Fill a large sauce pan 2/3 full with water, a dash of salt and 1 tablespoon of olive oil and bring to a boil

*Add in your pasta, and stir

*Meanwhile, place your sausage links in your ovens broiler

*In a separate small sauce pan, start by melting your butter

*Add in your cream and bring to a low simmer for 5 minutes

*After about 3 minutes, check on your sausages and flip them over
*After 5 minutes, add in your garlic, nutmeg and cheese to your butter/cream mixture

*Continue to cook on low until your cheese is all melted
*Once your pasta is al dente, drain and place back in a covered sauce pan
*Once your sausages are fully cooked, slice or dice them
*Place your sausages and your now done alfredo sauce over the noodles and stir

*Serve with a topping of fresh parmesean cheese and a dash of parsley

There you have it, a cheap quick and easy dinner for you and your sweetheart :)

Day 7, Mission: Chicken Enchiladas Suizas, 358 recipes to go

For some reason I've been craving Mexican food latley, and I think it's time I acted upon my craving. I found out my boyfriend loves enchiladas suizas, which I decided would be a perfect meal. Enchiladas are defined as a corn tortilla rolled around some type of stuffing and covered in some type of delicious sauce. Sounds pretty simple right? And it is. I chose to make Chicken Enchiladas because I have chicken on hand, but you could substitute the chicken in this recipe for steak, ground beef, ground turkey, pork, mushrooms and quite frankly what ever you damn well feel like :) but for Chicken the recipe is as follows:
Yields:  Servings
Total Time: 1 hour

# of Pans: 3

Ingredients:
6 large boneless, skinless chicken breasts
1 Tablespoon olive oil or butter
1 Whole yellow onion, chopped
1 Red bell pepper, chopped
1 Yellow bell pepper, chopped
2 cloves garlic, minced
3 Cups Monterrey Jack Cheese (set aside 1 1/2 for topping)
1 4oz can of diced green chilies
1 cup Sour Cream
1/2 Cup Chicken Broth
12 Flour tortillas
1 Cup fresh cilantro diced
2 Serrano Chilies (optional) diced w/o seeds
Directions:
*Fill a large saucepan with water and a dash of salt. Bring to a boil
*Add your 6 chicken breasts, cover and let cook for 15-20minutes

*Once fully cooked, drain your chicken breasts and set aside to allow to cool
*Preheat your oven to 350' and grease a 9X13" baking dish
*Once your chicken has cooled, peel it apart to create shredded chicken

*Add your oil or butter to a medium sized skillet and bring to a medium heat.
*Add in your diced green chilies, diced red pepper, diced yellow pepper, diced Serranos, diced garlic and diced onion. Cook until peppers and onions become soft.

*Add your onions, peppers and chilies to a large boil. Add in your cumin, 1 1/2 C. Monterrey jack cheese,  cilantro and chicken and mix well.

*Lay down 6 tortillas on the bottom of your baking dish
 *Top those tortillas with your chicken, onion, cheese ect. mixture

*Top your chicken mixture with your remaining 6 corn tortillas

*In a small bowl, mix your sour cream and chicken broth until smooth and well mixed.
*Pour this mixture to smother all of your corn tortillas, sprinkle with remaining cheese

*Place your baking dish on the middle rack of the oven and cook for 30 minutes or until cheese is completely melted and sauce begins to bubble.
*Once your enchiladas are finished cooking, remove from the oven and allow to cool before serving.
*Scoop out your enchiladas and serve with lettuce, salsa, tomatoes...whatever you are in the mood for.
Add 1 margarita, 1 pinata and 6 sombreros and you have yourself your own Mexican fiesta, Ole!

MMM Good till the last drop!

Day 5, Mission: Flank Steak, Asparagus & Homemade Fries, 360 recipes to go

Since summer is slowly disappearing, we have to grill all we can over the next few weeks. With the help of my lovely mother we have designed a simple yet delicious steak meal perfect for a summers night. So with out further ado...your steak feast in only 2 pans and a grill :)
Yields: 6 Servings
Total Time:
# of Pans: 2
Ingredients:
2lbs of Flank Steak
1/2 Cup Worcestershire Sauce
2Tbsp Soy sauce

Salt & Pepper to Taste
1 Bundle of uncooked-washed asparagus
4 White Potatoes (you can use sweet potatoes if you want to too!)
1 48oz bottle of Canola Oil
4 Tbsp Parmesan Cheese
Directions:
*Preheat your oven to 350', and turn on your grill to a medium-high heat
* In a large plastic bag, add Worcestershire sauce, soy sauce, salt and pepper and your flank steak.
*Shake the bag to make sure your steak is evenly coated with the marinade, close bag tight and refrigerate

 *Pour the entire bottle of oil into a large sauce pan and warm over medium heat bringing it almost to a boil

My Oil has been pre-used, hence the color

 *Meanwhile, cut your potatoes length wise into 1/2 inch strips (resembling the shape of french fries)

*As your oil is warming up,  cut about an inch off the bottom or each asparagus spear. (For a longer, more efficient method, hold each asparagus spear in your hand and bend until it snaps. Keep the top part )
*Grease a cookie sheet with some oil or butter and arrange the asparagus spears along the cookie sheet.
*Sprinkle Parmesan cheese over the asparagus spears and set aside

*Once your oil is heated up, begin frying the potatoes. Carefully drop about 10 fries into the oil. Allow to fry for 8-10 minutes or until golden in color.
*Once done frying, scoop out the fires with a large slotted spoon and allow to dry on a paper towel.

*When you are about half way through frying your fries, place your asparagus in the oven and set a timer for 20 minutes
*After you set your asparagus in the oven, place your steak on your grill in the center and close the lid

*Continue frying your potatoes; once they are all fried, lightly coat with salt or your favorite seasoning.
*Remove Asparagus from the oven, and remove your steak from the grill ( your steak should have a little pink on the inside)
*Cut your flank steak into 1inch wide strips. Serve with Asparagus and fries and dig in!
**NOTE: I was too hungry while making this meal to take a picture of the finished product, but as you can see and I hope you know...it was delicious :)***
Invite your friends over, turn up your boom box and enjoy another hot Colorado Summer Night while we still have them!

Day 1, Mission: Pasta with Asparagus & Sun-Dried Tomato Basil Sauce- 364 Recipes to go

Lets kick start day one with something easy, Pasta with Asparagus and a Sun-dried Tomato Sauce served with a Simple Italian Garden Salad.
Yields: 6 Servings
Total Time: 30min
# of Pans:2
Ingredients:
1 Bag of your favorite Pasta (I used a mix of  Bow-ties, Shells & Penne)
1 Bundle of uncooked Asparagus
1 Jar of Sun-Dried Pesto Sauce
1 Tablespoons Olive Oil
1 Pinch of Salt
Bag of Leaf Lettuce (I used the Italian Blend Mixture)
Shredded Parmesan Cheese
Your Favorite Salad Toppings (I chose Pepperoncini and Tomatoes)
Loaf of French Bread

Directions:
*Fill a large sauce pan with water, add in your salt and olive oil.
*Bring water to a boil

*Once water is boiling, add in your entire bag of pasta

*About 5 minutes after you add the pasta, fill up another smaller sauce pan with about 2 inches of water.
*Wash your asparagus to get rid of excess dirt. Cut about an inch off the bottom or each asparagus spear. (For a longer, more efficient method, hold each asparagus spear in your hand and bend until it snaps. Keep the top part )
*Bring your 2'' of water to a boil. Once it has reached a boil, add in your asparagus tips up. Cover your pan, reduce heat and let steam until tender, about 5 minutes.

*While the pasta and asparagus are cooking, you can make your salad. Pour your leaf lettuce into a large serving bowl. Top with your favorite salad toppings and sprinkle on some Parmesan cheese.

*Once your asparagus is tender, remove from pan and cut each stalk into 1/2 inch or 3/4 inch pieces. Set aside.
*Once your pasta has reached al dente (about 10-15minutes) Strain your pasta and leave it in the saucepan.
*Add your asparagus to the pasta. Stir in the whole jar of pesto sauce and whole jar of sun dried tomatoes. Sprinkle on some Parmesan cheese and viola! Pasta with Asparagus and a Sun-Dried Tomato Pesto Sauce!

*Serve pasta along side your salad and fresh yummy french bread!

So we've successfully made it through day one, pain free and only using 2 pots! Tomorrow will be a dessert, so get ready to bring your sweet tooth :)