RaceDay Recipes: Shrimp & Angel Hair Parmesan

I've said it before, I'll say it again. You don't always need to go shopping in order to make an awesome meal!  Take a good look at what's already in the pantry before deciding to spend more money. We do those stocking up trips at the grocery store for a reason!

This is a light pasta dish. If you're looking for better flavor, fresh veggies, herbs, cheese and shrimp are always better, but sometimes they are not sitting in the fridge.  I ran with what I had.

 Prep Time: 5 minutes
Cooking Time: 10 minutes

Total Time: 15 minutes
Serves about 2


Ingredients

• Angel Hair pasta 1/3 box
• Shrimp--pre-cooked, frozen, deveined and all that goodness
• Garlic--1 clove chopped
• Onion--2 tblsp chopped
• Celery--1 stalk chopped
• Green onion--1 stalk chopped
• Chicken stock 1 cup
• Olive Oil--2 tblsp
• Oregano & Basil to taste
• Parmesan Cheese--1/2 cup or more (to taste)

Preparation

• Rinse shrimp under cold water to start thawing them
• Set pot of water to boil
• Chop all your veggies, heat a skillet and swirl in your oil, let warm.
• Add garlic, onion, celery, oregano and basil.  Cook a couple minutes until onion is glassy.
• Add chicken stock and green onion.
• When stock starts to simmer, add shrimp.
• Drop pasta into BOILING water.  Angel Hair is the thinnest pasta out there.  It only takes a few minutes to reach Al Dente, so don't wander off.
• When shrimp is just thawed, start adding cheese.  Keep stirring to melt. The parmesan will melt quickly. Let sauce simmer on low while pasta finishes.
• Test pasta for being done. Drain. 
• Either mix pasta with a swirl of oil to prevent sticking or mix with sauce.
• Serve!

I don't have a picture of my kitchen adventures, today. I ate it all :)  Also remember that if you don't like a particular ingredient in a dish, don't be shy about substituting your own.

Enjoy the race at Talladega tomorrow. You could probably throw this dish together during the caution for The Big One.

RaceDay Recipes: Tabasco Chili Mac

Here's another quick and easy recipe that is hearty, warm and a little spicy.  Simple to put together in time for the green flag!  The secret to a delicious, fast chili is the Tabasco Chili Starter.  They spent all the hours getting the spices already blended.

Prep time: 5 minutes
Cook time: 35 minutes

TOTAL time: 40 minutes

Of course, most of your cook time is spent smelling the chili pot bubbling on the stove, so this one doesn't require lots of attention.




Ingredients:

1/2 lb. ground beef
1/4 large yellow onion diced
1 4 oz. can diced green chiles
1 14 oz. can red or pink beans
1 jar of Tabasco Chili Starter (I use Spicy...they have a mild.)
8 oz. elbow macaroni
2 oz. shredded Colby Jack cheese
1/4 cup of sour cream

Preparation:

• Put large pot of water to boil for your macaroni.  I don't add salt, as the chili starter and other canned goods have plenty.
• In large dutch oven brown ground beef over medium heat.  The beef provides enough fat to sauté the onions. Add onions while the beef is cooking so they are glassy when you begin to add other ingredients.
• When beef is completely brown add chiles, beans and Chili Starter. 
• Add 1/2 a chili starter jar of water (or beer if so inclined) to the mix.
• Stir.  When chili begins to bubble, reduce heat to low and let simmer for about 20 minutes or until beans are softened to your liking, stirring occasionally.
• Add macaroni to boiling water and cook until al dente.  Do not overcook! Drain and add to chili. Stir. 
• Spoon into a bowl.  Top with cheese and dollop of sour cream.
• Enjoy!

Serves 2-4, depending on how many bowls of chili you like eating at once.

Do you have a great RaceDay Recipe?  Email me for details on being a guest at The S-Curves!
 

RaceDay Recipe: Quick Quesadillas

What a beautiful race day!  I'm almost happy the Nationwide Series was rained out last night, so I have Iowa keeping me entertained this morning while I wait for Pocono to fire up.

RaceDay Recipes will be recipes you can make on race day, and still have time to actually watch the race.  I don't know about you, but I don't want to be the one slaving over the BBQ pit or spending hours compiling finger sandwiches.  I want something yummy to eat that can be compiled during pre-race festivities or during a lengthy debris cleanup.  Will they be super healthy?  No.  But the ingredients will represent how I enjoy my food and for my small family of two.



Quick Quesadillas.  Prep time: 5 minutes  Cook time: 10 minutes
Serves: 2

Ingredients:

3 Whole wheat Fajita size tortillas
1 package Purdue Short Cuts Chicken (Original Roasted)
1 cup shredded Colby jack cheese
1/8 Sweet slicing onion, sliced
1/8 Green Pepper, sliced
1/4 cup taco sauce (medium)
1/2 cup chunky salsa (medium)
1/4 sour cream
Cholula Sauce for seasoning

Cooking:

Use the grill side of your double-sided griddle.  Bring to medium heat.  Spray down with Pam.  Lay tortilla onto the griddle. On one half of the tortilla layer cheese first, chicken, onion, pepper, pour a little taco sauce and Cholula sauce to taste.  Top with more cheese. The cheese melts and serves as the glue to keep your quesadilla together.  Build all three quesadillas. Fold them in half. Flip when cheese starts to melt and tortillas are nicely toasted (approx. 2 minutes).  Toast and melt the other side.

Remove from heat. I use a pizza cutter to slice the quesadilla in quarters.  Place on plate. Top with salsa and generous dollop of sour cream.

Change up peppers and sauces to meet your desired heat level.  Mix it up with beef, hamburger, pulled pork and even crab meat. Or go veggie!

Don't forget the guacamole!

Happy Snacking while they search for Jacque DeBris.

(Also a great recipe for rain delays...just sayin')

Have a great RaceDay recipe? Send it to me! I'd love to post it here to share with other racing foodies :)