Most weeknights I am looking for something quick and easy for dinner. Lately I've been trying to use up ingredients in our pantry and fridge, so I thought I'd share the entree and dessert I made recently. Both are easy to make and taste great!
What I had: a bag of frozen shrimp, a clove of garlic, and a packet of yellow "Spanish" rice
What I made: sauteed shrimp, yellow rice, and broccoli
Shrimp recipe (via Mark Bittman's How to Cook Everything):
1/3 cup olive oil
1 1/2 pounds raw shrimp, peeled
3-4 cloves garlic, sliced
Salt and pepper
1 tsp. cumin
1 1/2 tsp. paprika
Heat olive oil over to low heat in a large skillet and add garlic slices, cooking until golden brown. Add shrimp and spices and stir, increasing to medium-high heat and cooking 5-10 minutes, stirring occasionally. Can sprinkle with fresh chopped parsley as garnish.
What I had: a box of brownie mix and a packet of cream cheese left over from a cheesecake I made over the weekend
What I made: black-and-white cupcakes
Cupcake recipe (from Ghirardelli):
(makes 16 cupcakes)
1 box Ghirardelli dark chocolate brownie mix
1/4 cup water
1/2 cup vegetable oil
8 oz. cream cheese, softened
1/3 cup sugar
1 tsp. vanilla
Preheat oven to 350 degrees. Stir together the brownie mix, water, oil, and 1 egg. Spoon batter into muffin tin with cupcake liners (spray paper liners with nonstick cooking spray first). In separate bowl, mix cream cheese, remaining 1 egg, and vanilla together with electric mixer until smooth. Drop a large spoon of the cream cheese mixture onto the top of each cupcake. Bake 28-32 minutes.