Spanish Fideos with Shrimp

Recipe & picture courtesy of Rachael Ray

Makes 4 servings

• Salt
• 1 pound thin egg noodles (fideos), broken into 2-inch pieces
• 1/4 cup extra-virgin olive oil (EVOO)
• 1 large red bell pepper, finely chopped
• 1 bunch scallions, chopped
• 4 large cloves garlic, grated or finely chopped
• 1 pound medium shrimp-peeled,deveined and chopped
• 2/3 cup chopped flat-leaf parsley (a couple of generous handfuls)
• 1/3 cup dry sherry
• 1/4 cup soy sauce
• Hot pepper sauce
• 1/4 cup slivered almonds, toasted

1. Bring a large pot of water to a boil, salt it, add the noodles and cook until al dente. Drain, reserving 1 cup of the pasta cooking water.
2. In a large skillet, heat the EVOO, 4 turns of the pan, over medium-high heat until rippling. Add the bell pepper and cook, stirring occasionally, for 3 minutes. Add the scallions and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 2 minutes.
3. Add the noodles to the shrimp mixture; toss to coat. Add the parsley, sherry, soy sauce and a little hot sauce. Stir in the reserved pasta cooking water. Top with the nuts.

**Personal Review: YUM! This was sooo easy to make and it tasted wonderful! I used angel hair pasta instead of the fideos – I could find them. It was gobbled up quickly!**

Chicken with Sherry-Soy Sauce

Recipe & picture courtesy of My Recipes

Makes 4 servings

• Cooking spray
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup dry sherry
• 1 tablespoon sugar
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons red wine vinegar
• 1/8 teaspoon crushed red pepper
• 1 teaspoon sesame oil
• 1/4 cup thinly sliced green onions, optional

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and black pepper. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Remove from pan; keep warm.
2. Add sherry, sugar, soy sauce, vinegar, and red pepper to pan; scrape pan to loosen browned bits. Bring to a boil; cook 1 minute. Stir in oil.

**Personal Review: This was really easy to make and it turned out wonderful. Very quick, very simple.**

French Onion Soup

Recipe courtesy of Family Circle

Makes: 6 servings
Prep: 10 minutes
Cook: 28 minutes
Broil: 7 minutes

• 3 tablespoons unsalted butter
• 4 large onions (about 2-1/2 pounds total), halved and thinly sliced
• 1 teaspoon sugar
• 2 teaspoons all-purpose flour
• 2 cans (14-1/2 ounces each) beef broth (not condensed) (see Note)
• 1/4 cup sherry or red wine
• 6 1/2-inch thick sliced French bread, cut on a slight diagonal
• 1/4 pound Gruyere or Swiss cheese

1. Melt butter in a large, deep pot (one that has a lid) over medium heat. Add onions, and stir to coat with butter. Cover; cook 15 minutes, stirring occasionally until onions are very soft and begin to turn golden brown.
2. Uncover and increase heat to medium-high. Stir in sugar. Cook, uncovered, 6 to 7 minutes, stirring often. Sprinkle with flour and cook 1 minute longer. Stir in broth, sherry or wine and 1 cup water. Simmer, uncovered, for 5 minutes.
3. Heat broiler. Spread bread slices onto a baking sheet; toast under broiler for 1 to 2 minutes per side (or use a toaster). Set aside. Place six oven-proof bowls or crocks onto baking sheet. Divide soup evenly among bowls (about a cup in each).
4. Use a vegetable peeler or cheese plane to thinly slice pieces of cheese. Place slice of toast on each serving of soup, top with cheese. Heat under broiler for 3 minutes, or until cheese is melted and bubbly. Carefully remove from oven and serve warm.

Note: Try reduced-sodium broth, if desired.

**Personal Review: No Review Yet**