Quick and Easy Szechwan Style Shrimp

Quick and Easy Szechwan Style Shrimp is a spicy shrimp recipe that really is quick and easy. It’s perfect for company fare.

 

However, it might not be a good recipe for small children or anyone with a tongue that can’t handle the heat.

You can tone down the heat just by adjusting the amount of crushed red pepper you use. For my tastes, however, it’s perfect just like it is.

The sauce makes this recipe. I feel it would probably be just as good with chicken tenders or maybe even some other type of meat. It can also be made in advance.

It’s so good that you might want to consider doubling the sauce ingredients just to have some in the fridge!

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Quick and Easy Szechwan Style Shrimp
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Quick and Easy Szechwan Style Shrimp
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

This Szechwan Style Shrimp is perfect for a main dish for two or appetizer for several! 

Course: Main Course
Cuisine: Asian
Keyword: Quick And Easy Szechwan Style Shrimp
Servings: 2
Calories: 225 kcal
Ingredients
  • 4 tablespoons water
  • 2 tablespoons ketchup
  • 1 tablespoon soy sauce
  • 2 teaspoons cornstarch
  • 1 teaspoon honey
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon ground ginger
  • 1 tablespoon vegetable oil
  • 1/4 cup sliced green onions
  • 4 cloves garlic minced
  • 12 ounces cooked shrimp tails removed
Instructions
  1. In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
  2. Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.

 

Enjoy!

Up Next: 

Beer Battered Catfish Dinner – Tex/Mex Style

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Garlic Herb Grilled Pork Tenderloin

Garlic Herb Grilled Pork Tenderloin is a classic combination of garlic, rosemary and olive oil.  These pork tenderloins have a delicious savory Mediterranean essence.

Garlic Herb Grilled Pork Tenderloin

The tenderloins are lightly scored down their length and stuffed with the garlic, rosemary and fresh thyme. Rubbed all over with olive oil to keep it moist, the meat is grilled over hot charcoal until the pink in the center is just gone and the meat is juicy and tender.

Simple, quick and delicious – what more could you ask for?

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Garlic Herb Grilled Pork Tenderloin
Prep Time
25 mins
Cook Time
10 mins
Total Time
35 mins
 

Delicious grilled pork tenderloin with a Mediterranean flair! 

Course: Main Course
Cuisine: Grilling
Keyword: Garlic Herb Grilled Pork Tenderloin
Servings: 6
Calories: 295 kcal
Ingredients
  • 3 pork tenderloins about 1 pound each
  • 3 cloves garlic minced
  • 1 tablespoon fresh rosemary leaves chopped
  • 1 tablespoon fresh thyme leaves chopped
  • 3 tablespoons olive oil
  • Kosher salt and ground black pepper
Instructions
  1. Cut a shallow slit down the length of each tenderloin. Rub all the sides and inside the cut with the olive oil. Spread the minced garlic, chopped thyme and rosemary into the slit. Season the tenderloins with kosher salt and black pepper.
  2. Light a charcoal barbecue or light a gas grill for medium heat. Lightly oil the grate.
  3. Grill the tenderloins, turning frequently, until they are cooked through. Let the meat sit for 10 minutes or so before carving into slices.

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The Worlds Best Hamburger Recipe

The Worlds Best Hamburger Recipe consists of ground sirloin mixed with onion, Colby cheese, soy sauce, onion soup, garlic – the list goes on.

 

Surprisingly enough, these are absolutely juicy, tasty hamburgers – maybe the best you’ve ever had.

We could call this the “kitchen sink” burger – it has a little of everything.

Be sure to serve them with all your favorite toppings – this is one burger that can stand up to anything!

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Worlds Best Hamburger Recipe
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The Worlds Best Hamburger Recipe
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

This is the Worlds Best Hamburger Recipe. You really must give this recipe a try for your backyard BBQ. 

Course: Sandwiches
Cuisine: American
Keyword: The Worlds Best Hamburger Recipe
Servings: 6
Calories: 360 kcal
Ingredients
  • 1 ½ pounds lean ground sirloin or ground chuck
  • ½ small yellow onion finely chopped
  • ½ cup Colby or Monterrey Jack cheese shredded
  • 1 package 1 ounce dry onion soup mix
  • 2 large cloves garlic minced
  • 1 large egg well beaten
  • 1 teaspoon dried parsley
  • ½ teaspoon dried oregano
  • ½ teaspoon dried rosemary
  • Kosher salt and ground black pepper
Instructions
  1. Light a charcoal barbecue or heat a gas grill for high heat. Lightly oil the grate.
  2. In a large bowl, combine the ground beef with the chopped onion, shredded cheese, onion soup mix, minced garlic, beaten egg, dried parsley, oregano and rosemary. Use your hands and thoroughly mix the ingredients until they are well blended.
  3. Roll the mixture into 4 balls. Flatten the balls into patties and season them with the kosher salt and black pepper.
  4. Grill the burgers for about 5 minutes per side, or until they are cooked to your preference. Serve on toasted buns.

 

Enjoy!

Up Next:

Hearty Hamburger Soup

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Grilled Brown Sugar Pork Chops

Grilled Brown Sugar Pork Chops are juicy, tender and basted over hot coals with a spicy, exotic sauce – these pork chops call for a simple dinner for family and friends.

Grilled Brown Sugar Pork Chops

The basting mixture is also the sauce served with the grilled chops, and can be made well in advance so you can enjoy your company, even if it’s your own family!

There’s nothing here that can’t be easily found in the market, so make a batch or two of the sauce and keep some on hand. It freezes well.

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Grilled Brown Sugar Pork Chops
Prep Time
30 mins
Cook Time
12 mins
Total Time
42 mins
 

Grilled Brown Sugar Pork Chops are perfect for the backyard BBQ. Adults and children alike will love these. 

Course: Main Course
Cuisine: Barbecue
Keyword: Grilled Brown Sugar Pork Chops
Servings: 6
Calories: 280 kcal
Ingredients
  • 6 boneless pork chops 3/4-inch or thicker
  • ½ cup brown sugar
  • ½ cup unsweetened apple juice
  • 1 tablespoon soy sauce
  • 2 tablespoons olive oil
  • ½ teaspoon ground ginger
  • Kosher salt and ground black pepper
  • 1 tablespoon cornstarch
  • 2 or 3 tablespoons cold water
Instructions
  1. Light a charcoal barbeque or heat a gas grill. Lightly oil the grate.
  2. Combine the brown sugar, apple juice, soy sauce, olive oil and ground ginger in a small saucepan and bring it to a boil. Make a paste of the cornstarch and water and whisk it into the mixture. Stir until the sauce is thickened. Remove it from the heat and let it cool.
  3. Season the chops with the kosher salt and black pepper. Grill the chops 10 to 12 minutes per side, depending on their thickness. Just before you remove the chops from the grill, brush them with some of the sauce. Serve the remaining sauce on the side.

Good To Know – This is another one of those flexible recipes that can be amended to suit your needs.

No grill? No problem. Preheat the oven broiler and line the broiler pan with aluminum foil. Season the pork chops with kosher salt and ground black pepper and spoon some of the sauce over the top of each.

Broil the chops, as far from the heat source as possible, for about 7 minutes per side. Turn them over, spoon more sauce and continue to broil until they are done to your liking. The sauce will develop a lovely burnt-sugar topping, turning the sweet to savory.

Food For Thought – Try making a few amendments to the sauce once you have the technique down.

Other fruit juices, such as pineapple, orange or mango will blend well with the brown sugar. Although apples are a classic pairing with pork, a puree of mango, pineapple or orange will easily take the place of apple juice. Even apple cider will provide an extra bit of zip.

Whatever you end up with as your favorite, make extra to use with chicken, ribs and ham.

Enjoy Grilled Brown Sugar Pork Chops

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Easy Grilled Shrimp – Great Barbecue Menu Idea

This quick and Easy Grilled Shrimp recipe is perfect for lovers of spicy food. It has the heat, but still lets the sweet and juicy nature of fresh shrimp shine through.

 

The shrimp marinate in a paste of garlic and olive oil with just the right amount of cayenne pepper.

Several squeezes of fresh lemon juice provide the finishing tang to this perfect barbecue menu idea.

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Easy Grilled Shrimp
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Easy Grilled Shrimp
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 

This Easy Grilled Shrimp recipe is the perfect appetizer for your next backyard BBQ!

Course: Appetizer
Cuisine: American
Keyword: Easy Grilled Shrimp
Servings: 6
Calories: 225 kcal
Ingredients
  • 2 pounds large shrimp peeled and deveined
  • 3 large cloves garlic
  • 1 tablespoon kosher salt
  • 1/2 teaspoon cayenne pepper
  • juice from 1 large lemon at least 1 tablespoon
  • 1 teaspoon paprika
  • 2 tablespoons olive oil
  • 1 tablespoon fresh parsley chopped
Instructions
  1. Light a charcoal barbecue or heat a gas grill. Lightly oil the grate.
  2. In a small bowl, smash the cloves of garlic with the kosher salt. Add the cayenne pepper and paprika, then add the lemon juice. Stir in the olive oil and mix the ingredients until you have a paste
  3. Toss the cleaned shrimp with the garlic pepper paste - make sure all the shrimp are evenly coated.
  4. Grill the shrimp until they are just cooked through, a couple of minutes on each side.
  5. Sprinkle them with the chopped parsley and serve hot with lemon wedges.

 

Good To Know About Easy Grilled Shrimp

It isn’t always barbecue weather when the craving for spicy shrimp strikes. These shrimp can be nicely grilled on an electric grill, such as a George Foreman, and do equally as well in your oven broiler.

If you broil them, keep an eye on them so that the heat from above doesn’t burn their tails.

Food For Thought – If you like everything about this recipe except the spice, just omit the cayenne pepper. Or you can tone it down by eliminating the cayenne and adding a few grinds of freshly cracked black pepper.

Up Next:

Marinated Pork Tenderloin – Easy and Delicious!

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The Worlds Best Potato Salad

This may be the The Worlds Best Potato Salad. It’s the best I’ve ever tasted. The unique flavoring comes from the unusual cooked dressing.

Worlds Best Potato Salad

Follow the procedure and it will be worth every last bite.

As odd as it sounds, the mixture includes eggs, mustard, butter, evaporated milk and mayonnaise and yields the creamiest, richest dressing for potato salad that you’ve ever had.

The major part of the salad is fairly traditional – potatoes, hard boiled eggs, celery and onion. Combine this with the cooked dressing and your taste buds will thank you forever!

Be sure to follow Foodgasm Recipes on Pinterest for more great recipes.

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The Worlds Best Potato Salad
Prep Time
30 mins
Cook Time
30 mins
Resting Time
1 hr
Total Time
1 hr
 

It's the cooked dressing that makes this The Worlds Best Potato Salad. 


Course: Salad
Cuisine: American
Keyword: Worlds Best Potato Salad
Servings: 6
Calories: 305 kcal
Ingredients
  • 6 medium russet potatoes
  • 1 small sweet onion finely chopped
  • 4 stalks celery finely chopped
  • 6 large eggs hard boiled and peeled.
  • 1 teaspoon kosher salt
  • 1/4 teaspoon white pepper
  • 2 large eggs well beaten
  • 1/2 cup granulated sugar
  • 2 teaspoons cornstarch
  • 1/2 cup cider vinegar
  • 1 can 15 ounces evaporated milk
  • 1 teaspoon Dijon mustard
  • 1 stick ¼ cup unsalted butter
  • 1/2 cup mayonnaise
  • 1/2 teaspoon kosher salt
Instructions
  1. Make the dressing – Whisk together the 2 well-beaten eggs, sugar, cornstarch and ½ teaspoon kosher salt in a medium saucepan.
  2. Whisk in the cider vinegar, evaporated milk, and Dijon mustard. Heat the pot to medium, stirring frequently, until the sauce is thickened – this should take about 10 minutes. Do not let the mixture boil.
  3. Remove the pan from the heat and whisk in the butter, piece by piece. Refrigerate the sauce until it has stiffened, then whisk it together with the mayonnaise. Cover the dressing and keep refrigerated.
  4. Put the potatoes in a large saucepan or soup pot and cover with cold water. Bring the pot to a boil and cook the potatoes until they are fork-tender, about 20 minutes. Drain them and let them cool.
  5. Peel the cooled potatoes and dice them into 1-inch cubes. In a large bowl, toss the cooked potatoes with the chopped onion, celery, chopped hard boiled eggs, 1 teaspoon kosher salt and the white pepper.
  6. Fold the chilled dressing into the potato mixture and stir until everything is well coated with the dressing. Cover the bowl and chill at least 1 hour, and preferably overnight.

More recipes you might enjoy.

Frito Corn Salad
Bacon Broccoli Salad
Pesto Pasta Salad Recipe

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Southern Fried Catfish

Classic Southern Fried Catfish in the true Southern tradition depends on buttermilk and cornmeal to give it that distinctly country essence.

Southern Fried Catfish

Thin strips of catfish are dipped in seasoned buttermilk and well sealed in a cornmeal and flour crust before being deep fried.

Traditional accompaniments are hush puppies and buttermilk coleslaw.

However you enjoy your fried catfish, be sure to serve it hot to preserve the excellent crunch and texture.

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Southern Fried Catfish
Ingredients
  • 1 pound catfish fillets cut into 1 x 3 strips
  • ½ cup buttermilk
  • ½ cup water
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 ½ cups fine yellow cornmeal
  • ½ cup all purpose flour
  • 1 teaspoon seafood seasoning such as Old Bay
  • 3 to 4 cuts vegetable oil for frying
Instructions
  1. Whisk together the buttermilk, water, kosher salt and black pepper.
  2. In a separate bowl, combine the yellow cornmeal and the all purpose flour with the seafood seasoning.
  3. Dip the strips of the catfish first in the buttermilk mixture, then firmly press them into the cornmeal, covering all sides completely. Lay the strips side by side on a sheet pan and refrigerate the fish for 15 to 30 minutes. This will keep the cornmeal coating attached to the fish.
  4. Heat the vegetable oil in a heavy-bottomed pot such as a Dutch oven over medium high heat – around 375F. Put each strip of coated catfish in the hot oil by holding it with tongs. Swirl the fish a little in the oil before releasing it so that it does not sink to the bottom of the pan. If it sinks to the bottom of the pan and sticks, it will be difficult to turn without breaking the crust.
  5. Deep fry all the fillets in this manner, a few at a time, until they are golden brown on all sides, about 3 to 4 minutes. Remove them with a slotted spoon or tongs and let them drain on a wire rack or paper towels. Serve hot.

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More recipes you might enjoy.

Hush Puppy Fried Shrimp
Easy Low Fat Oven Fried Catfish
Seared Cajun Shrimp With Creamy Lemon Butter Sauce
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Crock Pot Barbecue Chicken

Easy does it is the catch phrase for this Crock Pot Barbecue Chicken recipe. Frozen chicken breasts are simmered with barbecue sauce, Italian salad dressing and brown sugar for hours in a crock pot.

The result is chicken that is tender, moist and swimming in a rich and flavorful sauce.

Serve the chicken breasts whole as an entrée with wild rice and hot rolls, or shredded in sandwiches. Any way you choose will be outstanding!

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Crock Pot Barbecue Chicken
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Crock Pot Barbecue Chicken
Prep Time
15 mins
Cook Time
8 hrs
Total Time
8 hrs 15 mins
 

Crock Pot Barbecue Chicken is quick to prep before breakfast and dinner is ready when you get home in the evening. 

Course: Main Course
Cuisine: Barbecue
Keyword: Crock Pot Barbecue Chicken
Servings: 6
Calories: 275 kcal
Ingredients
  • 6 boneless skinless chicken breasts frozen
  • 1 bottle 12 ounces barbecue sauce
  • ½ cup Italian-style salad dressing
  • ¼ cup dark brown sugar
  • 2 tablespoons Worcestershire sauce
Instructions
  1. Put the frozen chicken breasts in the bottom of the slow cooker.
  2. Whisk together the Italian dressing and brown sugar. Stir until the sugar is dissolved. Add the barbecue sauce and Worcestershire sauce and stir.
  3. Pour the mixture over the chicken, cover the pot and cook on high for 3 to 4 hours or on low for 6 to 8 hours.

Enjoy!

Up Next: 

Oven Baked Barbecue Chicken – Easy and Delicious BBQ Chicken

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Tropical Grilled Pork Chops – Outstanding Sauce!

Tropical Grilled Pork Chops are thick loin cut pork chops grilled and served with an unbelievably exotic salsa of cardamom, mango, cilantro and applesauce.

Tropical Grilled Pork Chops

You have to try this recipe if you have never had this combination before. The chops are marinated for an hour with half the mixture, then grilled and served with the remaining sauce.

The chops themselves can be broiled or roasted if an outdoor grill is not available, but don’t pass on the sauce.

In fact, make a double batch and serve it with grilled chicken and fish. So aromatic and wonderfully savory, your grilled pork chops will be the toast of the town!

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Tropical Grilled Pork Chops
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

Thick cut pork loin chops are grilled and served with one of the best sauces ever! 

Course: Main Course
Cuisine: Grilling
Keyword: Tropical Grilled Pork Chops
Servings: 6
Calories: 320 kcal
Ingredients
  • 6 center-cut pork chops at least 3/4-inch thick
  • 1/3 cup soy sauce
  • ¼ cup rice wine vinegar
  • Kosher salt and ground black pepper
Salsa
  • ½ cup pineapple chopped
  • 1 large clove garlic minced
  • ½ cup golden brown sugar
  • 1 mango peeled, seeded and chopped
  • ¼ cup rice wine vinegar
  • 1 medium jalapeno pepper seeded and minced
  • 1 ½ cups unsweetened applesauce
  • 1 teaspoon chili powder
  • 1 teaspoon cardamom seeds ground
  • ½ teaspoon coriander seeds ground
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground white pepper
  • 1 tablespoon lemon juice
Instructions
  1. Combine the garlic, chili powder, cardamom seeds and coriander seeds in a food processor or blender and grind to a paste.
  2. Heat the olive oil in a medium saucepan over medium heat. Stir in the ground paste and let it cook for less than a minute. Whisk in the vinegar and simmer the mixture for 2 minutes.
  3. Stir in the brown sugar, mango, salt, lemon juice and jalapeno. Let the mixture simmer over low heat for 20 minutes.
  4. Whisk in the applesauce and the chopped pineapple. Let the sauce simmer another 10 minutes. Season the mixture with kosher salt and a little ground white pepper is desired. Let the mixture cool.
  5. To marinate the pork chops, mix 2/3 cup of the sauce with the soy sauce and rice wine vinegar. Put the pork chops into a resealable plastic bag and pour the marinade over them, covering them equally. Seal the bag and refrigerate them for an hour.
  6. Light a charcoal barbecue or heat a gas grill for medium high heat. Lightly oil the grate.
  7. Remove the chops from the marinade and shake them to eliminate any excess. Drain the marinade from the plastic bag into a small saucepan and bring it to a boil.
  8. Grill the pork chops, basting frequently with the boiled marinade, about 10 minutes per side, or until they have reached your preferred doneness. Turn the chops once and baste the other side.
  9. Heat the reserved salsa in a small saucepan and pour over the cooked pork chops.

The sauce on these Tropical Grilled Pork Chops would also work with other meats. Try chicken!

 

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Bisquick Chicken Pot Pie – Dinner In A Hurry

This Bisquick Chicken Pot Pie is a simple mixture of chicken and vegetables filled in with creamy chicken soup and a Bisquick crust on top.

It’s lightly baked until the Bisquick crust is golden brown.

How did we ever live before Bisquick came along?

Our handy mix is the answer to a mid-week question of what is fast, tasty and filling for a family on the go.

Serve this classic favorite with a crisp green salad for a sure hit dinner.

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Bisquick Chicken Pot Pie
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Bisquick Chicken Pot Pie
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 

Bisquick Chicken Pot Pie is quick to throw together. Perfect for a weeknight menu! 

Course: Main Course
Cuisine: American
Keyword: Bisquick Chicken Pot Pie
Servings: 6
Calories: 365 kcal
Ingredients
  • 1 cup cooked chicken cut into bite sized pieces
  • 1 2/3 cups frozen vegetables thawed and drained
  • 1 can 10 ounces cream of chicken soup
  • 1 cup Bisquick baking mix regular or reduced fat
  • ½ cup milk regular or non-fat
  • 1 large egg lightly beaten
Instructions
  1. Preheat the oven to 400F.
  2. Combine the cooked chicken, vegetables and cream of chicken soup. Spread the mixture into the bottom of a 9 inch round glass pie pan. Do not grease the pan.
  3. Whisk together the Bisquick, milk and the beaten egg until the mixture is just blended. Spoon the dough over the pot pie ingredients and smooth the top with the back of a spoon.
  4. Bake the pot pie in the hot oven for 30 minutes or until the top is a golden brown. Serve hot.

Enjoy!

Up Next: 

Loaded Baked Potato Shepherds Pie

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