8 ounces Angel Hair Pasta
1 pound medium shrimp, cut into bite size pieces
2 Tablespoons Olive Oil
6 Tablespoons Butter
4 cloves garlic, minced
1 teaspoon red pepper flakes
1 teaspoon Italian Seasoning
1 teaspoon Lemon Pepper Seasoning
3/4 cup Fresh Parmesan Cheese
2 Tablespoons Italian Parsley, chopped
1 Tablespoon Lemon Juice
In a large pot cook the pasta in boiling water according to package directions. Drain and set aside.
Using the same pan, heat olive oil and 2 Tablespoons of butter. Add the garlic and red pepper flakes and cook until fragrant.
Add the shrimp and salt and pepper to taste. Cook until the shrimp start to turn pink. Add the Italian Seasoning and Lemon Pepper. Add the pasta back to the pot with the remaining butter, parmesan, and parsley. Stir until mixed and the butter is melted.
Add the lemon juice right before serving.
I have a story to share with you.. I love a good cup of tea. I was back in Colorado last week working at MOPS Headquarters – we had a lot going on and I was super busy. So after a long day, I still had some things to work on and I went to make a cup of tea. I was distracted reading emails and thinking of what I was needing to have ready for the next morning. I wasn’t really paying attention to the details.
Side note, My son also is a tea lover, so he had made a cup right before me and used the water in the kettle – but again, I wasn’t fully paying attention. I put the loose leaf tea into the infuser, chose my favorite cup and turned the electric tea kettle on. I went on to do a few other things and came back to pour hot water into my mug, but guess what? I didn’t realize there wasn’t any water in the kettle when I turned it on – so no tea for me. I had to fill the kettle once again with water and start the process over.
So why am I sharing this with you? – because I felt like it was such a good reminder to me to fill the kettle before I can pour a cup of tea. Common sense right? But how often as leaders do we get distracted, do we just keep doing and put our heads down and we don’t even realize that we are depleted, our water is gone and given to fill someone else’s cup.How often do we not remember to fill up before turning the switch on and expecting for everything to be in full operation even though we are operating on empty.
Obviously this is a metaphor for self care for filling ourselves so that we can pour into others. But it really is essential to good leadership, I would even say it makes the difference between good leadership and excellent leadership. A reminder that our overflow can only happen when we are filled. For me this time is filled with the time I spend with God. Reading scripture and praying. The time I invest in learning – For out of the abundance of the heart the mouth speaks.
I know I am not alone in this, I also know it takes intentionality to pour into ourselves. So why not start today – take that time to fill up. Spend some time alone in prayer. Choose a new book to read or listen to a great podcast. Then once you are filled, be ready to share that abundance.
Sweet and Spicy Orange Chicken
6 Boneless, skinless chicken breasts
2 Tablespoons toasted sesame oil
1 1/2 c. orange juice – pulp free
1/2 c. chicken stock
1/4 c. coconut aminos
3 Tablespoons honey
2 Tablespoons garlic-chili sauce
1 tsp. garlic powder
1/2 tsp. ground ginger
sea salt and pepper to taste
1 bunch green onions, chopped
Clean and cut chicken into cubes
In a large pan , heat sesame oil. Cook chicken on medium heat until lightly brown and crispy.
While the chicken is cooking, prepare the sauce in a large bowl by whisking all of the ingredients together.
Once the chicken is fully cooked, remove it from the pan and place in a large bowl and set aside.
In the same pan as you prepared the chicken, add the sauce ingredients and bring to a boil. Cook, stirring frequently for about 15 minutes until thickened. Add chicken to the sauce and cook for an additional 10 minutes on low heat.
Sprinkle chicken with green onion and sesame seeds
I serve this over brown rice with a side of steamed broccoli.
1 stick softened butter
1 c. sugar
2 large eggs
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup mashed very ripe bananas
1/2 cup sour cream
1 teaspoon pure vanilla extract
1/2 cup chopped walnuts
Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer, cream butter and sugar. Add eggs and beat until smooth.
In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts and pour into prepared pan.
Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.
My grandma always liked to put a “dollup” of sour cream into her baked goods, she believed it kept the bread fresh and gave it a better texture.
Spicy Fish Tacos with Corn and Radish Salsa
Ingredients for Salsa
2 cups cooked corn kernels
1/2 cup diced red onion
1/2 cup diced radishes
1/2 cup diced green pepper
1 c. fresh cilantro leaves, chopped fine
1 Tablespoon olive oil
Juice and zest of one lime
1 tsp. Italian Seasoning
salt and pepper to taste
Mix all the above ingredients together and set aside
6 Tilapia filets
Weber N’Orleans seasoning
Place fish on a broiler pan and drizzle with olive oil. To your taste, sprinkle filets with garlic powder, N’Orleans seasoning, Italian seasoning and salt and pepper. Broil on low until fish is cooked through and flaky
I like to use corn tortillas ( street taco size )
Place fish, corn salsa and fresh avocado on top. Add fresh cilantro, sour cream and your favorite salsa. ENJOY!