No I haven't fallen off the face of the Earth...

Can I just tell you how much I wish summer break was here?? I know there are plenty of moms out there that are not nearly as excited as I am. But they are probably not teachers! :-) We still haven't even made it to Spring Break yet! Plus I have a very busy 4th quarter as one of the senior class sponsors...Grad Bash at Universal and then graduation. But I do see the light at the end of the tunnel and then I will be posting a lot more!

So today I decided to post because I just made the easiest, tastiest dinner! Talk about an easy weeknight meal! I think I will call it Spicy Garlic Cream Shrimp...hmmmm... Cook up some rice and steam some edamame and you have a great, well-rounded, delicious meal!

Spicy Garlic Cream Shrimp

1 1/2 lb large peeled deveined shrimp
1 tub Philadelphia Garlic Cooking Cream
1 can Rotel tomatoes
1 tsp Greek seasoning
2 Tb olive oil

Preheat a saute pan and add the olive oil. When the pan gets hot add the shrimp and sprinkle with the seasoning. Cook until the shrimp are opaque and then add the cooking cream and can of Rotel. Cook until heated through. Serve over rice.

That's it...how easy can it get right? I hope you enjoy it!! :-)

Spanish Chicken and Rice

My mother-in-law had a friend who made the most amazing Spanish chicken and rice dish. Whenever she made it I raved about it. She wrote it down for me since she knew I loved it so much. Unfortunately, she passed away a few years ago but she still lives on in her delicious dish. I made it tonight and as always, enjoyed it immensely and ate too much!

First, dice up a whole large green bell pepper, a large sweet onion, a clove of garlic and one stalk of celery.

Heat a couple of tablespoons of olive oil in a large dutch oven and add the diced veggies. Saute the veggies for about 5 minutes, stirring frequently. Next add one cup of rice, a 14 oz can of diced tomatoes, a tablespoon of chicken base, a pinch of sazon goya, 1/3 jar of sofrito, 1/3 jar of recaito, 2 bay leaves and 1 1/2 cups of water.

Bring to a boil, then cover tightly and reduce heat for about 30 minutes, until rice has cooked through. When rice has finished cooking, add about 2 cups of shredded rotisserie chicken and about 10 sliced Spanish olives and heat through.

Serve with a salad! Yummy!!

Spanish Chicken and Rice

Ingredients
2 T olive oil
1 large green bell pepper, diced
1 large Spanish onion, diced
1 stalk of celery, diced
1 clove of garlic, chopped
2 bay leaves
1 cup rice
1/3 jar sofrito
1/3 jar recaito
14 oz can diced tomato
1 T chicken base
1 pinch sazon goya
1 1/2 cups water
Handful of Spanish olives, sliced
2 cups shredded rotisserie chicken

Directions
In a large Dutch oven heat olive oil. Add the vegetables and saute about 5 minutes until soft. Add rice, tomatoes, sofrito, recaito, chicken base, sazon goya, bay leaves and water. Bring to a boil and then cover tightly and reduce heat to simmer for about 30 minutes, or until rice is done. Then add the olives and chicken and heat through. Serve.

I hope you all enjoy this recipe as much as I do!