Bang Bang Shrimp Pasta!

Ingredients
1 lb of spaghetti or your favorite pasta of choice
1 1/2 lbs of medium shrimp, peeled and deveined (or 1 pound boneless chicken, chopped)
1 1/2 Tablespoons olive oil
3 cloves garlic, minced
3 tsp paprika
1 Tablespoon fresh parsley
Black pepper to taste

For the sauce:
1/2 cup of Hellmans mayonnaise
1/2 cup Thai sweet chili sauce (in the asian isle)
2 cloves garlic, minced
2 Tablespoons of lime juice
1/4 tsp of crushed red pepper flakes
1/2 tablespoon onion powder

Instructions
1. In a large bowl, mix all ‘sauce’ ingredients together then set aside.
2. Cook pasta, drain.
3. Place the uncooked shrimp OR chicken in a medium bowl, add the paprika, 3 cloves of garlic,
pepper
4. In a large skillet, on medium high heat, add the coated uncooked shrimp OR chicken.
5. Stir constantly while cooking until no longer pink­ about 10 minutes
6. Remove from heat and set aside.
7. In a large bowl, combine the pasta, shrimp/chicken and sauce mixture and toss WELL.
8. ENJOY!
http://myincrediblerecipes.com/bang­bang­shrimp­pasta/

Austin

Wow, how awesome is it here?  Hipsters, food trucks, bbq, I just don’t know where to start.  Drove down to Ft. Worth on Thursday to meet up with Speck, entertained his kiddo until his wife got home, and then we were finally headed down I-35 to Austin.  Had to stop at Buc-ees, probably the world’s largest gas station.  Seriously, over 100 pumps, and the parking lot was bigger than the Whole Foods lot in Fayetteville.  FOR A GAS STATION!  Made it in to the hotel around 12:30 in the morning (what a long day, it started around 5), and crashed.  Friday was rainy, so we went to San Marcos to the outlet stores to try to find a tie for my wedding.  No luck on the tie front, but I did find a sweet new sweatshirt and a couple of polo shirts.  Drove back to Austin, hit up the Alamo Draft House for lunch/movie.  Saw Batman v Superman, it was good.  I want to see it again.  And did I mention beer and food at the theater?  Back to the room for a nap, then we drove over to The Salt Lick for dinner.  Had sausage, brisket, and ribs.  Delicious.  Woke up at the normal time on Saturday (6:15), went and had breakfast at Jim’s #30.  Good migas.  After that, we hit up Top Golf.  Best two hours of hitting micro-chipped golf balls I’ve had in a while.  Oh, and bourbon before noon.  Good times.  Headed downtown afterwards, went to a place on 4th street called Franks.  You guessed it, hot dogs and beer.  What a good lunch!  After that, we needed to walk a bit, so we headed up to the Texas State Capitol.  Holy smokes, puts the Arkanasas Capitol to shame.  The rotunda is FOUR stories tall.  Toured it for a bit, got some cool shots.  Went down to the Austin Visitor’s Center to pick up a present for Jon’s kiddo.  Back to the car and back to the hotel for a much needed rest.  Went to Fogo de Chao for our big “date”.  We both discovered we can’t eat nearly as much as we used to.  Not a bad thing.  Got up Sunday morning, headed to South Congress to check out the scene there.  Had some tacos from Torchy’s Tacos; damn fine food.  Wandered up and down the street, buying some gifts.  Decided to head back to Ft. Worth around 1:30 or so.  Stopped again at Buc-ee’s.  This really is the greatest gas station of all time and place.  Ended up going to eat at Tom & Che’s, and then Sophie wanted ice cream, so we swung by Cold Stone.  Then, an early night to bed, since I had a five hour drive back to Fayetteville.  Monday monring, I said my good byes to Jon and Marty, and made my way back to NWA.  Now I’m home, and finishing this update, about to see my beautiful bride-to-be……

Mesa Grill Cheese Dip

5 pounds white cheese melt

1 1/2 quarts milk

15 ounces canned diced green peppers

8 ounces finely chopped onions

3 ounces white pepper

2 ounces finely chopped cilantro

2 tablespoons finely diced jalapeño

1 tablespoons cumin

The ingredients should be cooked in a double boiler (or a crockpot will do) until melted through. Then add more milk and stir until it reaches the desired consistency.

James Snyder, the most recent general manager, told ArkansasOnline the white cheese melt in the recipe can be substituted with Kraft Velveeta Queso Blanco. He said the cheese melt has been used for 15 years to save money, though the original recipe likely called for specific kinds of cheese.

Southwestern Beans

1 16-oz. pkg. dried pinto beans
6 C. water
1 meaty ham bone
2 med. onions, chopped
1 green pepper, chopped
3 cloves garlic, minced
1 10-oz. can tomatoes with chilies, chopped and undrained
2 tsp. brown sugar
1 tsp. salt
1 tsp. chili powder
1 tsp. dried whole basil
1 tsp. dried whole oregano
1 tsp. Worcestershire sauce
1/2 tsp. pepper
1/2 tsp. ground cumin
1/2 tsp. dried whole thyme
1/2 tsp. dry mustard
Dash ground red pepper
2 bay leaves

Sort and wash beans; place in a Dutch oven. Cover with water 2″ above beans, and bring to a boil; cover and cook 2 minutes. Remove from heat, and let stand 1 hour. Drain beans, and return to Dutch oven. Add 6 cups water, ham bone, and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 2 hours or until beans are tender. Remove ham hock and bay leaves. Cut ham from hock; chop. Return ham to beans. Yield: 8 servings.

Dad’s Pasta Salad

1 lb Shell Macaroni
1 lb Deli Turkey
1 lb Deli Ham
2-3 Ribs of Celery
1/2 Onion (Green Onion can be substituted)
20 oz Can of Pineapple Tidbits (Drain liquid, reserve for other use)
2 Hard-boiled eggs, diced
2 8oz containers of vanilla yogurt
1/2-3/4 cup of mayo
1 cup cubed cheddar cheese (more or less to taste)

Boil pasta, add everything together, eat.

 

Almost White Castle Dip

1  1/2 lbs. ground beef
1 pkg. dry onion soup mix
1 can mushroom soup
1 lb. Velveeta cheese (opt.)
Butter
1 lg. onion, chopped
package of Dinner Rolls

Brown onion in butter sauce. Combine soups and ground beef, make into small patties. Fry in browned onion/butter sauce. Serve on “bun” (ie dinner roll). (Or brown onion in butter sauce then brown ground beef and drain grease. Add both soups and cheese. Heat until cheese is melted. Spread over buns.)