Cilantro Lime Shrimp Kabobs

You will need:

• 20 de-veined large shrimp (no tails)
• Juice of 3-4 limes 
• 3 large garlic cloves
• About 1/8 cup Cilantro 
• 8 kabob sticks

Prep:

Add diced garlic and cilantro to lime juice and let the shrimp marinate for about 10 -15 minutes. Don't leave them in there for too long. The lime juice will start cooking the shrimp.

Directions:

You can cook the shrimp on the BBQ or in a pan on the stove.  Each side will only need about 3 minutes.  Do not over cook., shrimp will be rubbery. 

You can also brush excess marinade on the shrimp as they are cooking to keep them from drying out!

Hibachi Steak and Veggies with Fried Rice

You will need:

• 2 steaks of your choice (New York Strip in picture)
• 2 Zucchinis
• 1 large White onion
• Cal Rose White rice 1 1/2 cups
• 2 eggs
• 1 Carrot
• Green onion
• 1 Cup butter
• 1 tube Chunky Garlic, or any minced garlic
• Sesame oil
• 1 chicken breast
• Soy sauce
• Sesame seeds

For steaks:
Bring steaks to room temp and season with salt and pepper, or your favorite grilling seasoning, and set           aside for later.

For grilled Veggies: 

1. Cut Zucchinis into long strips (skin on) about 1/4 inch thick each, this should give you about 4-5 strips depending on thickness of the zucchini.
2. Cut White Onion into 4-5 1/4 inch thick slices as well. 

For Rice:

1. Prepare 1 1/2 cups Cal Rose rice and set aside to cool.
2. Melt a whole stick of butter about half way, and add about 1/4 - 1/2 tube of the chunky garlic depending on how much garlic taste you want. Mix with the butter and put in fridge to cool.
3. Cut chicken breast into bite size pieces 
4. Scramble 2 eggs
5. Dice white onion, carrot, and green onion for the veggie mix. You can also add frozen green peas to the mix if you desire. 

Directions: (using a pan or wok on the stove since not everyone has a flat top grill....)

For rice: Throw the chicken and diced veggie mix (onion, carrot and green onion) into a pan or wok with a tiny splash of sesame oil. Cook until chicken is done. Push the veggies and chicken to the side of the pan and cook your scrambled eggs (should only take 1 minute) now add about a handful of the rice and a little butter at a time until all the rice and butter is gone. The rice will be stuck together in clumps. The butter should help lubricate the rice to break it up with the help of a spoon and constant stirring and poking. (you don't have to use all the butter if you don't want to) Once everything is mixed together, while the rice is getting hot, add about a 1/3 cup of soy sauce over the top and mix into rice. You can add more soy sauce if desired. (A little at a time though. A little soy sauce goes a long way!) Once the rice is hot, it's ready to serve! But don't forget to sprinkle some sesame seeds in before you do!!

For grilled veggies: Grill zucchini and whole onion rounds in a separate pan or on a griddle with some sesame oil or garlic butter if you have any left over until golden brown around the edges or just until soft depending on your preference. Slice onion rounds into quarters, and zucchini into bite size pieces to serve with your rice and steak.

For steaks: Grill outside on the BBQ or on the stove in some butter and or sesame oil. I prefer BBQ. 

Southwest Chicken Soup

You will need:

1 can cream of chicken soup

1 can petite diced tomatoes, drained

1 can sweet corn, drained

1 can black beans, rinsed

1 can pinto beans, rinsed

1 can green enchilada sauce

1 can chicken broth

1 can chunked chicken (I use rotisserie chicken or boil and shred my own chicken)
1 package taco seasoning
Crushed red pepper/cayenne pepper optional

Directions: 
Add all ingredients to a large pot and heat until warm. Stir often.

Serve with tortilla chips, sour cream, cheese, onions, cilantro