Sautéed Peas and Onions

Sautéed Peas and Onions poppopcooks.com

Sautéed Peas and Onions are super simple to make and you can have it a lot of different ways. When you make this make a lot of it and put the leftover in a zip lock in the freezer. You can have it with Chicken Fried Rice or mixed in with Spaghetti or Tortellini or rice like this recipe or just all by itself as real good veggie side dish.

Sautéed Peas and Onions poppopcooks.com

First chop up the onions. Put a frying pan big enough to handle the whole shebang on at medium and add 3 Tbsp. extra virgin olive oil. add 1/2 tsp. salt and 1/4 Tsp. black pepper.

Sautéed Peas and Onions poppopcooks.com

When the onions get translucent add the frozen peas and the leftover rice from the freezer. Push the peas and the onions aside and let the rice thaw in the middle. If you are using rice that is not frozen just go with it.

Sautéed Peas and Onions poppopcooks.com

Toss it all together and when the peas and rice are as warm to the touch as you want them,,

Sautéed Peas and Onions poppopcooks.com

serve it up! There is your carbs and veggies all in one shot and it’s gluten free.

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Prep Time 8 minutes
Cook Time 15 minutes
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Prep Time 8 minutes
Cook Time 15 minutes
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Instructions
  1. First chop up the onions. Put a frying pan big enough to handle the whole shebang on at medium and add 3 Tbsp. extra virgin olive oil. add 1/2 tsp. salt and 1/4 Tsp. black pepper.
  2. When the onions get translucent add the frozen peas and the leftover rice from the freezer. Push the peas and the onions aside and let the rice thaw in the middle. If you are using rice that is not frozen just go with it.
  3. Toss it all together and when the peas and rice are as warm to the touch as you want them,,,serve it up! There are your carbs and veggies all in one shot and it's gluten free.
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Sautéed Shrimp Mexican Style

Sautéed Shrimp Mexican Style poppopcooks.com

I just had to do this. I was wondering what to make for supper and it kind of hit me.  There is no recipe for it that I know of so let’s consider this Sautéed Shrimp Mexican Style “a Poppop original”. WOW it turned out real good and Gammy and I cleaned off our plates.

Sautéed Shrimp Mexican Style poppopcooks.com

Defrost (if necessary), peel and devein the shrimp. Put the shrimp back in the bowl you defrosted them in but without the water. Cut a lime in half and squeeze the juice in with the shrimp. Put the lime rinds in the bowl and mix it up. Set it aside while you get the veggies ready.

Sautéed Shrimp Mexican Style poppopcooks.com

A chopping jalapeños tip. Cut it in half lengthwise being sure to cut the stem in half and grab the stem as you scrap out the seeds and the white stuff.  The more you avoid touching the seeds and white ribs the less traces of hot stuff on your hands.
Sautéed Shrimp Mexican Style poppopcooks.com

Cut off the stem end and cut them lengthwise into strips then crossways for chopped.

Sautéed Shrimp Mexican Style poppopcooks.com

Core and seed a Roma tomato or half of a big old regular tomato. Then chop it just like you did the jalapeño.

Sautéed Shrimp Mexican Style poppopcooks.com

Chop about a quarter of a medium size onion, 4 garlic cloves and coarsely chop a big handful of cilantro leaves.

Sautéed Shrimp Mexican Style poppopcooks.com

Put a skillet on at medium. Add about a tbsp. of olive oil and a tbsp. of butter. When the butter stops bubbling add the shrimp all laid out laying on their sides. As soon as the pan side turns pink. Less than a minute. Turn them over and just pink on the other side. Don’t worry about them not cooking all the way through at this point. They are going to finish cooking in the sauce. Take out the shrimp and put them aside in  a plate to catch any drippings.

Sautéed Shrimp Mexican Style poppopcooks.com

Put the heat up to medium high and put another tbsp. of butter in the pan. The jalapeño and the onion are going to take the longest to cook so they go in first. A pinch each of salt and pepper. Mix them up with a wooden spoon scraping the bottom of the pan to get the bits of shrimp mixed in with the butter. As soon as the onion starts to get translucent add the tomato and the garlic. Squeeze the juice from another lime into the mix.

Sautéed Shrimp Mexican Style poppopcooks.com

As soon as the tomato starts to wilt add the cilantro.

Sautéed Shrimp Mexican Style poppopcooks.com

Then about 3/4 cup of white wine and let it get up to a simmer. Put the shrimp and the drippings  back in the pan and let the liquid reduce a little. Stir it up often to get the shrimp a good bath in the sauce.

 

Sautéed Shrimp Mexican Style poppopcooks.com

When the wine has reduced a little turn off the heat and serve it up! With maybe some DOS XX’s or maybe some tequila!

 

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Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Defrost (if necessary), peel and devein the shrimp. Put the shrimp back in the bowl you defrosted them in but without the water. Cut a lime in half and squeeze the juice in with the shrimp. Put the lime rinds in the bowl and mix it up. Set it aside while you get the veggies ready.
  2. A chopping jalapeños tip. Cut it in half lengthwise and grab the stem as you scrap out the seeds and the white stuff. The more you avoid touching the seeds and white ribs the less traces of hot stuff on your hands. Cut off the stem end and cut them lengthwise into strips then crossways for chopped.Core and seed a Roma tomato or half of a big old regular tomato. Then chop it just like you did the jalapeño. Chop about a quarter of a medium size onion, 4 garlic cloves and coarsely chop a big handful of cilantro leaves.
  3. Put a skillet on at medium. Add about a tbsp. of olive oil and a tbsp. of butter. When the butter stops bubbling add the shrimp all laid out laying on their sides. As soon as the pan side turns pink. Less than a minute. Turn them over and just pink on the other side. Don't worry about them not cooking all the way through at this point. They are going to finish cooking in the sauce. Take out the shrimp and put them aside in a plate to catch any drippings.
  4. Put the heat up to medium high and put another tbsp. of butter in the pan. The jalapeño and the onion are going to take the longest to cook so they go in first. A pinch each of salt and pepper. Mix them up with a wooden spoon scraping the bottom of the pan to get the bits of shrimp mixed in with the butter. As soon as the onion starts to get translucent add the tomato and the garlic. Squeeze the juice from another lime in. As soon as the tomato starts to wilt add the cilantro.
  5. Then about 3/4 cup of white wine and let it get up to a simmer. Put the shrimp and the drippings back in the pan and let the liquid reduce a little. Stir it up often to get the shrimp a good bath in the sauce.
  6. When the wine has reduced a little turn off the heat and serve it up! With maybe some DOS XX's or maybe some tequila!
    Sautéed Shrimp Mexican Style poppopcooks.com
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Rice Parmesan Cheese Broccoli Tomatoes

Rice Parmesan Cheese Broccoli Tomatoes poppopcooks.com

Rice Parmesan Cheese Broccoli Tomatoes. If you have some leftover rice in the fridge or if you always make more than you need so you will have some hanging out in the freezer or if you like the looks of this recipe and just go ahead and cook up some rice , whatever, This is a real easy and good gluten free carb and veggie combo. You can do it with any additions to the rice YOU want. Just put the stuff that needs more cooking on the outside of the bowl, like we did with the broccoli, so it heats up more than the rest.

Rice Parmesan cheese, Broccoli Tomatoes1 poppopcooks.com

Put the rice in the bowl. Put the broccoli ’round the edge. Make a hole in the middle of the rice and put the tomatoes there. Put the pads of butter on top and sprinkle the grated parmesan all over.

Rice Parmesan Cheese Broccoli Tomatoes2 poppopcooks.com

Zap it in the microwave, Covered, for about 4-5 minutes or in a 350F oven for about 8-10 minutes  or until the tomatoes are hot to the touch.

Rice Parmesan Cheese Broccoli Tomatoes poppopcooks.com

Serve it up. It makes a great side for any meat dish.

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Course Main Dish, Veggie
Prep Time 5-20 minutes
Cook Time 4-10 minutes
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Ingredients
Course Main Dish, Veggie
Prep Time 5-20 minutes
Cook Time 4-10 minutes
Servings
Ingredients
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Instructions
  1. If you have some leftover rice in the fridge or if you always make more than you need so you will have some hanging out in the freezer or if you like the looks of this recipe and just go ahead and cook up some rice , whatever, This is a real easy and good gluten free carb and veggie combo. You can do it with any additions to the rice YOU want. Just put the stuff that needs more cooking on the outside of the bowl, like we did with the broccoli, so it heats up more than the rest.
  2. Put the rice in the bowl. Put the broccoli 'round the edge. Make a hole in the middle of the rice and put the tomatoes there. Put the pads of butter on top and sprinkle the grated parmesan all over.
  3. Zap it in the microwave, Covered, for about 4-5 minutes or in a 350F oven for about 8-10 minutes or until the tomatoes are hot to the touch.
  4. Serve it up. It makes a great side for any meat dish.
    Rice Parmesan Cheese Broccoli Tomatoes poppopcooks.com
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Italian Sausage, Veggies, Tomato Sauce All Together

Poppop's plate

We posted Italian Sausage and Peppers before where you cooked the Italian sausage and the veggies in separate hot pans with no liquid. If you liked that then you will like it this way too. It’s gluten free if you substitute some kind of veggie thing for the pasta. I just couldn’t do that for my plate but we still took care of Gammy with some Spaghetti Squash. Put the biggest frying pan you own on the stove at medium heat with about 2 tbsp. of olive oil.

Cutting up the sausage
Cutting up the sausage

First cut up the sausage in about 3/8 ” slices.

Sausage in the skillet
Sausage in the skillet

Put the sausage slices in the skillet. Turn them as soon as they start to get brown and brown the other side.

Potatoes in the pan!
Add the potatoes

Slice up 2 medium red potatoes or 1 full sized idaho,,whatever. Push the sausage out to the side of the pan and put the potatoes in the middle. Sprinkle with salt and pepper. Cook them until they just start to get brown on the bottom. While they’re cooking, core seed and cut up the red and the green pepper. Cut up a medium size onion in to strips.

Coming together
Add the peppers and the onion

Put the peppers and the onion right in on top add a pinch of dried oregano and toss it all together. Toss and turn it all often.

Here comes the garlic
Here comes the garlic

Chop up 6-8 cloves of garlic. push everything in the pan out to the sides and add the chopped garlic to the bare spot in the middle. Put about 2 tbsp. of water on the garlic so that it will cook a little without getting brown. Give the garlic about a minute then toss everything together.

The tomatoes have arrived
The tomatoes have arrived

Put a pot of lightly salted water on to boil for the pasta. When the pasta water boils add the pasta to it and stir it up. While you are waiting for the water to boil add 3-4 cups of marinara sauce or 3-4 roma tomatoes chopped up or a 28 oz can of crushed tomatoes. Whichever you choose you can’t go wrong. Don’t worry about it. Let it all simmer until the potatoes and peppers are as soft as YOU want them, 6- 8 minutes more. Don’t forget to toss it all pretty regularly. For Gammy’s gluten free dish she choose Spaghetti Squash the we had leftover in the freezer so I nuked some of that.

Gammy's gluten free plate
Gammy’s gluten free plate
Poppop's plate
Poppop’s plate

Enjoy! Some chianti sure goes good with this.

 

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Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Put the biggest frying pan you own on the stove at medium heat with about 2 tbsp. of olive oil. First cut up the sausage in about 3/8 " slices.Put the sausage slices in the skillet. Turn them as soon as they start to get brown and brown the other side.
  2. Slice up 2 medium red potatoes or 1 full sized idaho,,whatever. Push the sausage out to the side of the pan and put the potatoes in the middle. Sprinkle with salt and pepper. Cook them until they just start to get brown on the bottom. While they're cooking, core seed and cut up the red and the green pepper. Cut up a medium size onion in to stripsPut the peppers and the onion right in on top add a pinch of dried oregano and toss it all together. Toss and turn it all often.
  3. Chop up 6-8 cloves of garlic. push everything in the pan out to the sides and add the chopped garlic to the bare spot in the middle. Put about 2 tbsp. of water on the garlic so that it will cook a little without getting brown. Give the garlic about a minute then toss everything together.
  4. Put a pot of lightly salted water on to boil for the pasta. When the pasta water boils add the pasta to it and stir it up. While you are waiting for the water to boil add 3-4 cups of marinara sauce or 3-4 roma tomatoes chopped up or a 28 oz can of crushed tomatoes. Whichever you choose you can't go wrong. Don't worry about it. Let it all simmer until the potatoes and peppers are as soft as YOU want them, 6- 8 minutes more. Don't forget to toss it all pretty regularly. For Gammy's gluten free dish she choose Spaghetti Squash that we had leftover in the freezer so I nuked some of that.
  5. Enjoy! Some chianti sure goes good with this.
    Gammy's gluten free plate
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