Makes about 4 cups
2 (14-5 oz) cans diced tomatoes
2 cloves garlic, minced
2 jalapenos, seeded and chopped
1 bunch fresh cilantro chopped
1/2 tsp. salt
1/2 tsp. black pepper
1 onion chopped
In a blender or food processor, combine all ingredients, except the onion; pulse to desired consistency. Add onion and pulse 3 times. Cover and chill.
Chicken A La King
1/2 cup (1 stick) butter
1 (8 oz.) package sliced, fresh mushrooms
3 green onions, sliced
1/2 cup all-purpose flour
1/2 tsp. salt
1/2 black pepper
1 (14.5 oz.) can chicken broth
1 cup heavy whipping cream
2 cups of cooked, chopped chicken
1 (2 oz.) jar pimentos, drained and chopped
Hot, cooked rice
In a large saucepan, melt butter over medium heat, add mushrooms and green onion, cook 5 minutes. Gradually stir in chicken broth and cream, stirring constantly. Cook 5 minutes, or until slightly thick. Add chicken and pimento, cook 5-8 minutes until bubbly. Serve over hot cooked rice. Serves 6-8.
12 oz. Pkg. Sea Pak Shrimp scampi (Count them and use half to serve two people.)
Boil 2 1/2 cups water, add 1/2 tsp. salt and 7 ounces Uncle Ben's brown rice. Best to buy it in a bag. Stir, turn down heat and set 20 minute timer.
Put scampi in large, non-stick skillet. Add 1 Tbs. coconut oil, 1 rounded tsp. minced garlic. Turn each shrimp when golden, turn once more. Add 1/2 pkg. frozen, medium shrimp (41-60 per bag). Put on plate in sink with hot water. Can pull tails and devein if desired. That way guest will not have to do that. After thawed, pat shrimp dry with paper towels. Add these to the scampi once they have been turned twice. When timer reads 7 minutes left on the cooking rice. Add to the scampi a large head of broccoli crowns, stems removed and florets cut small, stir constantly. Drain rice in sink with lid. Return to low heat for 2 minutes to dry the rice out slightly. Serve scampi over rice, salt and pepper if needed.
Proverbs 28:4 They that forsake the law praise the wicked; but such as keep the law contend with them.
Walk with the King ... Happy Trails