Chicken Breast with Zucchini, Mushrooms and Grapes

I find I really like cooking with grapes.  And they seem to lend themselves to dishes with a Mediterranean bent.  So I sauteed a cup of chopped porcini mushrooms in olive oil for 2 minutes, then added a chopped zucchini for 3 more minutes, then about a cup of halved red globe seedless grapes and 3 cloves of garlic, minced and sauteed that for another 3 minutes.  Seasoning with salt and pepper with each new ingredient going into the pot.  Then I added a chopped up chicken breast (Next time I'd use 2) and season with salt, pepper, marjoram, oregano and some red pepper flake.  After cooking for about 4 minutes...tossing to be sure the chicken is cooked through, I added a tablespoon of red wine vinegar and cooked for another 2 minutes or so.  Really tasty stuff.  This will be going into regular rotation I think.

Sign Me Up For Southern Living

My first attempt at shrimp and grits.  Not bad at all.  Not that I've ever had grits before now.  But it all came out really good.  I didn't realize grits were so labor intensive.  You can't just leave them alone.  You're standing there stirring every few minutes for like 25 minutes.  The shrimp and sausage were tossed in a bourbon/hot sauce/chipotle butter sauce...tasty stuff.

Shrimp and Faux Scallops in Bourbon/Peanut Butter Sauce

10-12 shrimp (31-40 size)
1 banana (cut into 1/2-inch slices...these will be your faux scallops)
2 cloves garlic, minced
1 1/2 tsp ginger, minced
1oz bourbon (I use Bulliet, you don't have to use that but use something you'd drink.)
1 heaping tsp peanut butter
2 tbsp butter
1tbsp olive oil.
1tbsp red wine vinegar
1 tsp sriracha
1 1/2 tbsp five spice powder

1.  Dust the shrimp and the banana slices in five spice powder.  
2.  Heat a non-stick pan to medium heat.  Melt 1 tbsp butter in a pan.  Add shrimp and cook 1 1/2 minutes per side.  Remove from pan and set aside.  Add bananas gently and cook about 45 seconds per side.  Be careful not to crush the bananas as they're meant to look like seared scallops.  Remove pan from heat and carefully add bourbon.  Toss and allow to cook for about 30 seconds.  Until bourbon is mostly evaporated.  Remove bananas.
3.  Return pan to burner and add 1 tbsp butter to pan.  Raise heat to medium.  Once butter is melted add olive oil.  When the oil is shimmering add the garlic and ginger, cook until fragrant.  About 2 minutes.  Add vinegar and peanut butter, stir to incorporate.  Then add the sriracha and stir more.  Allow to cook another minute then add shrimp and bananas.  Toss to coat and cook another 30-45 seconds.
4.  Serve with some steamed broccoli or snow peas and rice noodles.