Shrimp Alfredo

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This recipe is really easy ~ easy enough to make on a weeknight if you feel like it.

Shrimp Alfredo

12 ounces pasta ~ use your favorite
1/4 cup butter
2 tbsps extra virgin olive oil
1 onion diced
2 cloves garlic, minced
1 red bell pepper, diced
2 large portobello mushrooms, gills and stems removed and diced
1 pound large shrimp
1 (15 ounce) jar Alfredo sauce
1/2 cup grated Parmesan
1/2 cup cream
1 tsp cayenne pepper
salt and pepper to taste
1/4 cup chopped fresh parsley

Cook pasta according to package directions; drain; set aside.

While the pasta is cooking, melt butter together with the olive oil in a large pan over medium heat. Stir in onion and cook about 2 minutes. Stir in garlic, red bell pepper, and mushrooms and cook until soft, about 2 more minutes.

Stir in the shrimp and cook until firm and pink. Pour in Alfredo sauce, Parmesan, and cream. Bring to a simmer, stirring constantly, until thickened, about 5 minutes. Season with cayenne, salt and pepper.

Stir in pasta and serve sprinkled with parsley.

Makes 6 servings.

Happy Cooking!

Herbalicious Noodles

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This is just such a super simple recipe that will go with any main dish.  It can be made any time of year because it uses dried herbs.  Much, much better than those packages of noodles with seasonings that you can buy at the store.

Herbalicious Noodles

3 tbsps butter
1 clove garlic, minced
1/4 tsp dill
1/4 tsp thyme
1/4 tsp salt
8 ounce pkg medium egg noodles, cooked

Melt butter in a skillet over medium-low heat. Add minced garlic and for a couple of minutes, being careful not to let the butter or garlic burn. Stir the seasonings into the butter and garlic. Add the cooked noodles to the butter/herb mixture and toss to coat the noodles thoroughly.

Makes 4 servings.

Happy Cooking!

Pan~Sized Potato Pancake

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Awhile back, I saw someone make this recipe on the Food Network and thought that it looked easy.  Well, me being me, I promptly forgot about it.  Until  today.  Trying to decide on a side dish for steak, all my neurons were firing and I remembered this recipe.  It’s fairly easy ~ the hardest thing is flipping it out of the pan to turn it over.  As long as you are careful, it should go OK.  I cut mine with a pizza cutter and it worked perfectly.

I found that the 2 tbsps of oil and butter was a bit too much for me so I would cut that down a bit the next time I make this.

Pan~Sized Potato Pancake

2 tbsps vegetable oil
2 tbsps butter
2 large russet potatoes, peeled and grated
Kosher salt and freshly ground black pepper
2 tbsps chopped fresh parsley, optional

In a nonstick 10 inch pan, heat the butter and oil together over medium heat.

Press the potatoes into the pan and season with the salt and pepper. Let this cook undisturbed for about 8 to10 minutes.

Carefully flip the pancake onto a plate and slide it back in the pan so the uncooked side is down. Season this side with salt and pepper. Cook this side for another 8 to 10 minutes or until pancake is cooked through and browned.

Cut into wedges, sprinkle with parsley if desired and serve.

Makes 4 servings.

Happy Cooking!

Mushroom Pasta

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Every week, I try to make one meatless dinner.  It’s not that easy since DH is a veggie hater.  He likes so few veggies that I have a tendency to make the same thing over and over.  This recipe was a hit ~ probably because the mushrooms, I used baby bellas and regular white, were meaty and there were so many.

Mushroom Pasta

6 ounces penne pasta (or use your favorite)
16 ozs fresh mushrooms, sliced
1 tbsp olive oil
1 (14.5 oz) can diced tomatoes, undrained
1 tbsp minced fresh basil
1/4 tsp salt
1/2 cup shredded Mozzarella cheese (I used about 1 cup)

Cook pasta according to the box. Meanwhile, in a large skillet, saute the mushrooms in the olive oil for about 5-6 minutes. Add the undrained tomatoes, basil, and salt and cook an stir for another 5 minutes.

Drain the pasta and add it to the skillet. Stir in the cheese and let it cook until the cheese melts.

Makes 4 servings.

Happy Cooking!

Beefy Mac

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Classic comfort food!  There are so many recipes for skillet meals like this.  It’s nice to have a few on hand for those days when you really don’t feel like cooking.  I adapted this recipe from one I found in a magazine.

I used the mild banana peppers and they were not spicy at all so don’t be afraid to use them.  If you like things spicy, definitely use the hot peppers.

Beefy Mac

1 lb ground beef
4 garlic cloves, minced
1 (28 oz) can crushed tomatoes
2 cups water
12 ozs elbow macaroni
1/2 cup chopped banana pepper (mild or hot, your choice)
1 1/2 cups shredded Italian blend cheese or Mozzarella, whichever you prefer
1/3 cup chopped fresh basil

Cook beef in a large skillet, adding salt and pepper to taste and the minced garlic, until the beef is no longer pink and cooked thoroughly. Drain beef and return to the same skillet.

Stir in the crushed tomatoes, water, macaroni, and banana peppers and cover and cook, stirring often, for about 7 minutes. Then reduce the heat and simmer for an additional 7 minutes or until the macaroni is cooked al dente or however you like it cooked.

Stir in 1/2 cup of the cheese and the basil. Season with salt and pepper to taste. Sprinkle remaining cheese over the top, cover and simmer until cheese is melted. Serve.

Makes 4 servings.

Happy Cooking!

Really Lazy Lasagna

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I love lasagna but there are days when I just don’t want to mess with making it.  This recipe comes to the rescue on those days.  It’s very quick to make and add a salad and garlic bread and you have dinner ready in about 30 minutes.

You can add anything that you like ~ mushrooms, ricotta, pepperoni ~ whatever you usually put in your lasagna can be put in this.  Just be sure to use a BIG pan.

Really Lazy Lasagna

1 lb. lean ground beef
1 green pepper, chopped
3 cloves garlic, minced
1 jar (26 oz.) spaghetti sauce
1-2/3 cups water
1/4 cup Italian Dressing
12 oven-ready lasagna noodles, broken into quarters
1 cup mozzarella Cheese

Brown the meat in large saucepan or skillet; drain.

Add peppers, garlic, spaghetti sauce, water and dressing. Bring to a boil. Stir in the noodles and cover.

Cook on medium-low heat 10 to 15 min. or until noodles are tender, stirring occasionally. Remove from heat. Sprinkle with cheese and cover. Let stand 5 min. or until cheese is melted.

Makes 4 servings.

Happy Cooking!

Easy Stir-Fried Beef

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This is one of those stir-fry recipes that doesn’t use a million ingredients so it’s an easy meal to put together on a busy weeknight.  I served mine with fried rice.  Just be sure to use a tender cut of beef for the meat.  I think you could switch this up to use chicken if you prefer.

Easy Stir-Fried Beef

2 tbsp soy sauce
1 tsp sugar
1 tsp cornstarch
2 tsps dry sherry
2 tsps hoisin sauce
1 tsp rice vinegar
1 tsp chili paste with garlic
1/4 tsp salt
2 tsps peanut or canola oil
1 tbsp minced garlic
1 tbsp minced fresh ginger
1 lb sirloin steak, slice across the grain very thinly
16 medium green onions, cut into 2-inch pieces

Combine the first 8 ingredients, whisk until smooth and set aside.

Heat the oil in a wok or large frying pan over medium0high heat.

Add minced giner and garlic, then add beef. Stir-fry for 2 minutes or until the beef is cooked through and browned. Add green onion pieces and stir-fry for about 30 seconds. Add soy sauce mixture and cook 1 minute or until thickened, stirring constantly.

Makes 4 servings.

Happy Cooking!

Salisbury Steaks with Gravy

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Gosh I was busy last week getting ready for our yard sale.  It was worth it!  It was a success and someone actually said it was the most organized yard sale they had ever seen.  That in itself is an oxymoron, LOL!

I don’t know why they call this steak ~ it’s a burger with gravy.  It’s really yummy and I crave them every once in awhile.

Salsbury Steak

Salisbury Steaks with Gravy

2 lbs ground beef
1/2 tsp garlic salt (I like garlic so I use more)
1/2 tsp ground black pepper, divided
2 tbsp olive oil
1 onion, sliced
1 (8 ounce) pkg sliced baby portabellas
2 tsps minced garlic
2 tbsps flour
2 (10.5 ounce) cans beef consomme
1 tbsp Worcestershire sauce

Combine ground beef, garlic salt and 1/4 tsp pepper in a bowl. Divide into 4 equal parts. Shape each portion into a patty and set aside.

In a large skillet, heat the olive oil over medium heat. Cook the hamburger patties until browned, about 5-6 minutes per side. Remove from pan and leave drippings in pan. Set browned patties aside.

Add onion to skillet and cook over medium heat for 6 minutes, stirring occasionally. Add the mushrooms and garlic. Cook for 10 minutes, stirring frequently. Add flour and cook for 2 minutes, stirring constantly.

Gradually add the 2 cans of beef consomme and stir until smooth. Add Worcestershire sauce and remaining 1/4 tsp pepper.

Return patties to skillet and cook until patties are thoroughly cooked and the gravy is thickened, 25-30 minutes.

Makes 4 servings.

Happy Cooking!

My Signature

A PSA and Creamy Shrimp Pasta

3 Comments

TODAY’S PSA:

Don’t try and break up a dog fight or this could happen to YOU!    It looks so much better than it did on Friday!  I’m really wondering where all those wrinkles came from, LOL.

Today's Advice

This is so quick and easy to make and it tastes like you have been cooking all day.  It is NOT spicy at all so if you like spice, add more Cajun seasoning or even some hot sauce. I think the whole wheat pasta would taste great in this dish.

Shrimp Pasta

Creamy Shrimp Pasta

1 cup water
1 (14 ounce) can fat free, low sodium chicken broth
6 ounces uncooked linguine
1 lb. raw medium shrimp, pelled and deveined
1 1/2 tbsps butter
1 (8 ounce) pkg sliced baby portabella mushrooms
1 large red bell pepper, cut into strips
2 tsps flour
1 tsp Cajun seasoning
1/4 tsp salt
2/3 cup fat free half and half
1/4 cup chopped fresh Italian parsley

Combine the water and broth in a large pot and bring to a boil. Break pasta in half and add to pan. Return to boil and simmer for 8 minutes. Add raw shrimp to the pan, cover, and continue simmering for 3 minutes or until shrimp are cooked through. Drain and set aside.

Melt butter in large skillet over medium heat. Add mushrooms and red pepper to pan and saute for about 4 minutes. Add flour, seasoning and salt to pan and saute for an additional 30 seconds. Stir in half and half and cook 1 minute or until thickened, stirring constantly. Remove from heat. Add pasta/shrimp mixture and parsley to pan; toss together and serve.

Makes 4 servings

Happy Cooking!

My Signature

Shrimp and Orzo

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Shrimp is on sale in my area almost every week making it cheaper to eat shrimp than chicken sometimes.  As long as it’s on sale, we have it about once a week or so.  Because of that, I have loads of shrimp recipes.

This particular recipe I found on epicurious and found it to be a really nice and different way of making shrimp scampi.  It also meets my easy criteria.

Shrimp & orzo CW

Shrimp and Orzo

3/4 cup orzo
4 tbsp butter, divided
2 tbsps olive oil
2 garlic cloves, minced
1 pound raw shrimp, peeled, deveined, tails removed
1 bunch of green onions, sliced thinly
1/3 cup of dry white wine

Cook orzo to al dente according to package directions.

While orzo is cooking, melt 2 tbsps of the butter with the olive oil in a large skillet over medium-high heat. Add minced garlic to pan and saute for 10 to 15 seconds. Add shrimp and saute for about 2 minutes. Add green onions and continue sauteeing until shrimp are pink and just about cooked through, about 1 minute or so. Add the wine and cook until wine boils, about 1 minute. Mix in remaining 2 tbsps butter and season with salt and pepper.

Drain the orzo and put into a serving dish. Pour shrimp mixture over the top and serve.

Makes 4 servings.

Shrimp & orzo CW 2

Happy Cooking!

My Signature