Shriacha Shrimp

My husband found this delicious Asian sauce that is bright red and called Shriacha... I've since been using it in a LOT of things and I think it is AMAZING in this shrimp recipe... it's a bit spicy so if you like heat, this dish is for you!

Ingredients:

- 1 pound fresh shrimp, tails on
- 1/2 cup Shriacha Sauce
- 1/4 cup Warshire Sauce
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 1/2 tsp. black pepper
- 1 tsp garlic powder

To Make:

- In a large bowl, whisk the wet ingredients together and place the shrimp in the bowl. Allow this to marinate for atleast 30 minutes.

Heat a large skillet. Place contents into the skillet and cook until the shrimp are done and a bit carmelized on top. About 5-6 minutes. Cook on medium high heat.

Serve with vegetables or as an appetizer. Enjoy!

Ultimate Tomato Basil Omelette

WOW. I had some leftover tomato basil salad, complete with mozzarella, tomatoes and basil so I decided to blend it all together to create more of a chunky sauce and it was unbelieveable. This omlette was outstanding.

Ingredients:

- 2 eggs
- tomato, basil, mozzarella salad, blended together
- 1/4 cup mozzarella cheese
- 2 tablespoons of your choice of meat, chopped
- canola oil
- salt
- pepper
- parsley to garnish

To Make:
In an omelette pan, drizzle some canola oil and turn on stove to medium heat.

Beat the 2 eggs in a dish, season with salt and pepper and dump into the hot pan. Spread the meat around in the pan, add cheese and 1 tablespoon of tomato mixture.

Top with a lid and cover for about 2 minutes, set stove to medium low heat.

Uncover, fold omlette in half and let cook for another minute.

Remove from pan, top with the rest of the tomato mixture and garnish with parsley.

I know... it's your new favorite breakfast. :-)

Southwestern Mac N Cheese

Not only is this simple to make but it's a crowd pleaser. If you love salsa con queso, then you will LOVE this mac n cheese!

Ingredients:

- 1/2 jar Salsa Con Queso
- 1/4 red bell pepper, diced
- 1/4 yellow bell pepper, diced
- 1/4 orange bell pepper, diced
- 1/2 pound mini shells
- 1/4 onion, diced
- olive oil
- 4 basil leaves, choppped
- salt
- pepper
- garlic powder
- crushed red pepper

To Make:

Salt a pot of water and cook pasta for 7-8 minutes until al-dente.

Saute the onions and peppers on medium high heat in olive oil for about 8 minutes, until tender. Season with salt, pepper, garlic powder and crushed red pepper flakes to taste.

Drain the pasta, do not rinse. Add directly into the veggies. Mix in 1/2 jar of Salsa Con Queso and top with fresh basil. Serve and ENJOY!