Spicy Shrimp Pasta

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Mr. Meat Eater and I love shrimp so I’m always on the lookout for new recipes.  I found this one on Budget Bytes ~ which is an awesome site and you should visit!  There are loads of great recipes.

I did change this recipe up a little bit.  I used 1 1/2 lbs shrimp since they were on the smallish side and we like lots of shrimp in our dishes.  I used 6 cloves of minced garlic so the dish would be nice and garlicky.   I also used several shakes of red pepper flakes and I really couldn’t taste it too much so if you like food spicy, use more. I think the next time I make this, will get diced tomatoes with garlic or some other kind of spice.

Spicy Shrimp Pasta

Spicy Shrimp Pasta

8 oz fettuccine
2 tbsp olive oil
1 tbsp butter
4 cloves garlic, minced ~ I used 6 cloves, minced
1/2 lb peeled and deveined shrimp ~ I used 1 1/2 lbs
1 (15 oz) can diced tomatoes
1/4 tsp crushed red pepper flakes
1/4 tsp salt
Fresh black pepper
Fresh parsley, chopped, for garnish

Add the pasta to large pot of boiling water and cook according to package directions. Drain.

While the pasta is cooking, put the olive oil and butter in a large skillet over medium heat.

Rinse the shrimp, drain, and add to the melted butter/olive oil in the skillet along with the minced garlic. Saute just until shrimp turns pink. Remove from the pan and set aside.

Add the tomatoes and their juice to the skillet with the red pepper flakes, salt and pepper. Stir and let simmer over medium heat for about 5 minutes or until slightly thickened.

Add the cooked fettuccine to the sauce in the skillet and toss to coat with the sauce. Add back the cooked shrimp and toss to mix again. Adjust salt if needed.

Before serving, sprinkle chopped parsley over the top.

Makes 4 servings.

Source: Budget Bytes

Happy Cooking!

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Drunken Noodles

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I had never heard of drunken noodles but I found the recipe on Pinterest and it looked interesting and something that Mr. Meat Eater would really like.

I’m really not a fan of Italian sausage so I left it in bigger chunks so I could pick it out.  I DO love the flavor that it gives to this dish.  It wouldn’t be the same if I left it out.  My store did not have the papperdelle noodles (of course) so I used wide egg noodles.

Drunken Noodles

Drunken Noodles

Olive oil
4 spicy Italian sausage links, casings removed
1 large onion, thinly sliced
1 1/2 tsps salt
1 tsp Italian seasoning
1/2 tsp freshly ground black pepper
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
4 cloves garlic, minced
1/2 cup white wine
1 (28 oz) can diced tomatoes with juice
2 tbsps Italian parsley, chopped
1/4 cup fresh basil leaves, julienned, divided
8 ounces Pappardelle noodles, uncooked ~ i used wide egg noodles

Place a large skillet or pan over medium-high heat and add about 2 tbsps of olive oil. When oil is hot, break up the sausage into the pan in chunks and let it brown in the oil on each side.

When the sausage is browned, remove it from the pan with a slotted spoon and put in a small bowl and set aside. Add the sliced onion into the pan with the sausage drippings, and allow it to caramelize for about 5 minutes, stirring to keep it from burning (a bit more olive oil can be added to the pan, if needed). When the onion starts to caramelize, add the salt, Italian seasoning and black pepper, and stir to combine, then add in the sliced bell peppers, and allow those to saute with the onion for about 2 minutes or until tender.

Add the minced garlic, then add in the white wine and allow it to reduce for a minute or two or until almost completely reduced. Then add in the diced tomatoes with their juice, and add the browned sausage back into the pan, and carefully stir to combine.

Let simmer for about 3-4 minutes to blend the flavors, then turn the heat to low. Drizzle in about 2-3 tbsps of olive oil and add in the chopped parsley and about half of the julienned basil. Keep pan on low heat to keep warm while you prepare the noodles.

Cook the noodles according to pkg instructions. Drain the noodles well and add to the sauce, and gently mix to combine.

Garnish with the rest of the basil.

Source: The Cozy Apron

Happy Cooking!

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A NEW Gooseberry Patch Cookbook Giveaway + TWO Recipes!!

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THIS GIVEAWAY HAS ENDED!!!

That’s right ~ a new Gooseberry Patch cookbook giveaway!

This giveaway is for the new Gooseberry Patch cookbook ~ Weeknight Dinners

Weeknight Dinners 2

This cookbook has a great set-up.  Each chapter is a day of the week and each day is a different type of meals with corresponding recipes:
Monday ~ Meatless Monday
Tuesday ~ Tex-Mex Night
Wednesday ~ Italian
Thursday ~ Comfort Food
Friday ~ Just for Fun

If you win, you can look for the recipe that I have in this cookbook!

The giveaway will run from today to February 14 at midnight. I will use random.org to choose the winner. To enter, comment with your favorite weeknight dinner. You must comment on this post to be in the giveaway. I will email the winner on February 15 and mail out the cookbook shortly after I hear from the winner. If you have any questions, email me at girard.nancy at yahoo dot com.

I chose two recipes that go together from the Tex-Mex chapter.  Mix-Your-Own Taco Spice and Fiesta Chicken Soft Tacos.  Both were excellent.  The spice mixture is a little spicy so if you like things less spicy, use less red pepper flakes or leave out altogether.  I also forgot to add the paprika to the spice mixture but didn’t miss it at all.   The tacos were very easy to make.  My only suggestion would be to cut the chicken in small cubes or strips before sauteing.

A Taco Spice 1

A Taco Spice 2

Mix-Your-Own Taco Spice

2 Tbsps chili powder
1 tbsps ground cumin
2 tsps salt
2 tsps pepper
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp oregano
1/2 tsp red pepper flakes

Mix all ingredients together in a small bowl. Store in a small covered jar. Makes about 1/3 cup.

COOK’S NOTE: I put the leftover mixture in a ziplock bag and put it in the freezer where I keep all my home-mixed rubs and spice mixtures.  Use right from the freezer.

Chicken Taco !

Fiesta Chicken Soft Tacos

2 tbsps oil
1/2 onion, diced
1/2 green pepper, diced
2 to 3 garlic cloves, minced
1 lb boneless, skinless chicken, cubed
1 to 2 tbsps taco seasoning ~ I used 2 tbsps
1 1/2 cups chunky salsa
4-6 soft taco flour tortillas, warmed
Garnish with your favorite taco toppings

Heat oil in a skillet over medium heat. Add onion, green pepper and garlic; saute until tender being careful not to let the garlic burn. Add chicken and cook until chicken is no longer pink ~ about 5-8 minutes depending on size of chicken cubes. Stir in the taco seasoning and the salsa and simmer for 3 minutes.

To serve, spoon mixture onto tortillas. Garnish and fold the tortilla over.

Makes 4-6 soft tacos

Chicken Taco 2

Happy Cooking!

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Chinese-Style Noodles

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Happy New Year!

New year ~ new start on my blog.  After a loooooong time away with a never-ending headache and some other problems, I’m back.

A couple of housekeeping things:

My daughter may be making some posts here this year.  She is an awesome baker and wonderful cook.  I don’t know what I would have done without her over Thanksgiving and Christmas.  We would have been eating TV dinners, I think.

I turned A Recipe A Day off on Facebook when I started getting notices from Facebook that I should pay to promote my page.  I posted there a day or two ago so we’ll see how it goes.  If you want to post there, it’s back up 🙂

I like this blog to be a positive place and only once in a great while do I rant on something food related.  From now on, nasty comments will be automatically deleted.  Questions about the recipes here are always welcome and I can be reached at a_recipe_a_day at yahoo dot com with anything you don’t want to put in the comment section.  Nastiness in my email will be deleted as well.

I will be having some new Gooseberry Patch giveaways this year!  There will be TWO giveaways at the end of January.

I still get emails asking about our dogs so here are a couple of new pictures:

A Zippy Mad Dog #2

I have not been doing much cooking for the past couple of months.  It was really the last thing I wanted to do, so I didn’t.  I started feeling better around Christmas and I received a bunch of new cookbooks that I have been pouring through.  I am also really, really addicted to Pinterest and I spend lots of time there.

When we lived in Hawaii and Mr. Meat Eater was out to sea all the time, the kids and I ate very little meat.  I used to throw together Chinese noodles and whatever I had on hand and stir fry it all up.  I have a bunch of ham leftover from Christmas so I was trying to think of a way to use it other than things I usually make.  I came across a recipe on Pinterest from a site called foodreviews.info that I used as a guide and made my old Chinese-style noodles but I made them spicy.

As with all stir fry recipes, get all the chopping done and gather all ingredients BEFORE starting to cook.  Yes, I know that linguine is NOT a Chinese noodle but it works for me 🙂   Use whatever makes you happy!

Chinese-Style Noodles

Spicy Chinese-Style Noodles

1/2 box linguine ~ you can use spaghetti
1 large carrot cut into matchsticks about 1 inch long
a couple of handfuls of shredded napa cabbage or regular green cabbage ~ I used regular
any cooked, leftover meat cut in small pieces
2 cloves garlic, minced
2 green onions, chopped
2 tbsps oyster sauce
4 tbsps soy sauce ~ I used more
2 tbsps chili and garlic sauce ~ can be found in the Asian section at the grocery store; this is SPICY so use less if you don’t like spicy or leave it out altogether;  I think there is also a sweet chili sauce version so that is an alternative

Boil the linguine until done, drain and set aside.

In a large frying pan or wok, put a couple of tbsps of oil in the pan (I used olive) and let it get hot. Turn heat down a bit and put the garlic and meat in the pan and stir until meat is heated up. Be careful not to let the garlic burn or it will taste awful.

Add the cabbage and the carrots and half of the green onion and stir until crisp tender.

Add noodles, soy sauce, oyster sauce and chili sauce and stir until well mixed.

Plate and sprinkle the rest of the green onions over the top.

Serve with extra soy sauce.

Makes 2 lunch/dinner main servings or 3/4 side servings.  This is an easy recipe to scale up.

Happy Cooking!

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Grilled Chicken Tacos

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Yesterday I posted a recipe for chicken tacos that used a crockpot so today I am posting another version that uses grilled chicken.  This recipe is a little spicy but not too bad ~ just go easy on the red pepper flakes if you don’t like spicy.

I mixed up the rub and dumped it in a ziplock bag, added the chicken and smooshed it around to cover the chicken.  We had a thunderstorm when dinner time rolled around so I used my stove top grill pan to grill the chicken and it worked fine.

Grilled Chicken Tacos

2 tbsps chili powder
2 tbsps cumin
1 tbsp paprika
1/2 tsp red pepper flakes
1/4 tsp salt
1/8 tsp pepper
1 tbsp packed brown sugar
2 tbsps olive oil
2 1/2 lbs boneless, skinless chicken breasts, trimmed and pounded thin
16 soft taco size tortillas

Combine the chili powder, cumin, paprika, red pepper flakes, salt, pepper, and brown sugar in a small bowl. Mixture will look moist but will be crumbly.

Rub this mixture over all sides of the chicken breast and refrigerate for up to 1 day.

Grill chicken until thoroughly cooked and no pink remains. Let cool for 5 minutes and slice into thin strips.

Serve with warm tortillas and your favorite toppings.

Makes 6-8 servings

Happy Cooking!

Spicy Black Beans and Rice and a NEW Gooseberry Cookbook Giveaway!

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The Giveaway is now over!!!

A BIG thank you to all who have sent me good wishes regarding my bout with gout.  Yes, I still have it and am on my 3rd medication.  I HOPE this one does the trick!

A new Gooseberry Patch giveaway starts today ~ the cookbook is called Rush-Hour Recipes and I will be cooking from it this week!  Giveaway rules will be at the end of this post for a copy of this cookbook.

Mr. Meat Eater has spent lots of time in the Caribbean ~ probably at least as much as he has spent here with me.  He really loves Caribbean-type food, including beans and rice.  When I saw this recipe I knew he would love it because it doesn’t have bunches of what he considers objectionable veggies in it.  I made it today for his lunch and he loved it.   I’ll have to take his word for it because I don’t like beans and rice so I didn’t even try it.  I did have some leftover so I am going to freeze it and next week I will add a little chicken and make tortillas with it.

I used brown rice instead of white and petite diced tomatoes since that’s what I had on hand.  Other than that, I followed the recipe.

The recipe was submitted to Gooseberry Patch by Aubrey Nygren-Earl of Taylorsville, UT.

Spicy Black Beans and Rice

1 tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
3/4 cup long-cooking rice, uncooked
1 1/2 cups chicken broth
1 tsp cumin
1/4 tsp cayenne
1/4 tsp garlic powder
1/8 tsp paprika
1 (15 1/2 oz) can black beans, rinsed and drained
1 (15 1/2 oz) can diced tomatoes

Heat the oil in a stockpot over medium-high heat. Add onion and garlic and saute for 4 minutes. Add uncooked rice and saute for 2 minutes. Stir in the broth and seasonings. Bring to a boil and reduce heat to low. Cover and cook for 20 minutes. Stir in the beans and diced tomatoes and cook for another 5 to 10 minutes until heated through.

Makes 8 servings.

VIEW PRINTABLE RECIPE HERE!

I have one copy of this cookbook to give away.  To enter the drawing please reply to this post and this post only.  For another chance to win the cookbook, please “LIKE” Gooseberry Patch on Facebook and let me know you have in your post.  If you have already “liked” them, just say so in your post.

The drawing will be held on December 23 and I will mail the cookbook after Christmas.   If I pick a winner and do not hear from the winner by December 27, I will pick a new winner.

Any questions, please send me an email ~ a_recipe_a_day at yahoo dot com.

Happy Cooking!

Easy Chicken Chili

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Don’t faint ~ it’s actually a NEW post!!!! I needed a long break from thinking about food ~ as much as I love to cook, I do need a break from even thinking about it once in awhile.

Quite a bit has happened since I’ve been gone from the blog. The most important being my daughter got engaged and Mr. Meat Eater was out of work and is now back at work. The wedding date is June 9, 2012, and we are very excited and I’m sure you will get sick of me talking about it in the months to come. As for Mr. Meat Eater ~ he can never fully retire or we will kill each other.

I loved this recipe ~ it’s a bit spicy but not bad and you can always make it spicier if you prefer by adding hot sauce before eating.  It’s easy to make but it needs to simmer on the stove for about an hour so keep that in mind.

Easy Chicken Chili

2 poblano chili peppers, chopped
1 large red bell pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
2 tbsps olive oil
2 (14.5 oz) cans zesty chili style dice tomatoes (I used Del Monte)
3 cups chopped cooked chicken (I used a rotisserie chicken)
1 (16 oz) can navy beans, rinsed and drained
1 (15 oz) can black beans, rinsed and drained
1 (12 oz) can beer or 1 1/2 cups chicken broth (I used beer)
1 envelope white chicken chili seasoning (I used McCormick brand)

Put the olive oil in a Dutch oven and heat. Saute the first 4 ingredients over medium-high heat for 8 minutes or so or until tender.

Add the diced tomatoes and the next 5 ingredients and bring to a boil over medium-high heat. Reduce to low and simmer, stirring occasionally for 1 hour.

Serve with desired toppings.

Makes 4-6 servings

Happy Cooking!