Garlic Shrimp in Sweet Chili Sauce

Set aside that take out menu and try this delicious Thai dish!

Ingredients:
2 lbs of peeled shrimp
3 Tablespoons of vegetable oil
1 Medium onion (or add some green onions for a burst of color)
1 1/12 Tablespoon of minced garlic
2 1/2 Tablespoons of finely shredded ginger root
1 sweet  chili pepper, seeded and sliced
1/2 cup of bamboo shoots
basil

Sauce:
6 Tablespoons of water
4 Tablespoons of Thai Sweet Chili Sauce
4 Tablespoons of soy sauce
2 teaspoons of corn starch

1. Prepare shrimp. Thinly slice onion into curved slices. Heat a large skillet over high heat. Add oil. Stir fry onion, garlic, ginger root, and chili pepper until onion is soft.
2.  Add Shrimp and continue to stir fry for 2 minutes or until shrimp are pink. Add bamboo shoots and continue cooking for additional minute.
3. In a bowl, mix ingredients for sauce. Add sauce to skillet and low heat. Cook until sauce bubbles and thickens. Top with basil and serve over steamed rice.

Ginger root can be found in the fresh produce sections. I use a potato peeler to remove outer layer and then to continue to shred the inner root. This is super fast and easy. From experience, be sure to use Sweet Chili Sauce and not Hot Chili Sauce!

Cherry Cheesecake

Oh how I love this dessert! It is simply too good to resist!

Ingredients for Crust:
1 cup graham cracker crumbs (box of graham cracker crumbs found on grocery baking isle)
1/2 cup of sugar
1/4 cup melted butter

Ingredients for filling:
2 packages cream cheese (8 oz each)
1 1/12 cups sour cream
2 eggs
1/2 cup of sugar
2 teaspoons of vanilla
2 tablespoons melted butter

Topping:
1, 21 oz can of cherry pie filling (I like lots of cherries so I use a can and a half)

1. Combine ingredients for crust and press into pie pan. Bake at 400 degrees for 6 minutes. Cool before adding filling.
2. While crust is baking, beat eggs, sugar, vanilla, and sour cream. Gradually add cubed pieces of cream cheese and beat until creamy. Add melted butter and continue beating until well mixed.
3.  Pour mixture onto prepared crust and bake at 325 degrees for 35 minutes or until center is set.
4. After baking, allow cake to complete cool and to allow inside to firm. Once cooled, spoon cherry topping (other varieties can be substituted) and chill before serving.

I use a spring form pan to bake my cheesecakes which makes piece removal very easy.  However, a pie pan or even a casserole dish can be used just as efficiently. Enjoy the picture below!