Spicy Shrimp

Leave a comment

This shrimp recipe is wonderful ~ and that is saying something coming form me because I am not a big fan of spicy.  It is NOT that spicy, in fact Mr. Meat Eater did not even come close to breaking a sweat which is how he gauges how spicy something is.  You can always cut down on the amount of red pepper flakes if you want.  It’s a very easy recipe which everyone knows I love.

Spicy Shrimp

4 tbsps water
2 tbsps ketchup
1 tbsp soy sauce
2 tsps cornstarch
1 tsp honey
1/2 tsp crushed red pepper flakes
1/4 tsp ground ginger
1 tbsp vegetable oil
1/4 cup sliced green onions
4 cloves garlic, minced
I pound large shrimp, cleaned, deveined and tails removed

Mix together the water, ketchup, soy sauce, cornstarch, honey, red pepper flakes, and ground ginger in a small bowl and set aside.

Heat vegetable oil in a lskillet over medium-high heat and stir in the green onions and garlic and cook for about 30 seconds. Stir in the shrimp and stir them around to coat with the oil. Cook until shrimp are pink and cooked through ~ just a few minutes. Stir in the sauce and stir until sauce is thickened and bubbly.

Serve over rice.

Makes 4 servings.

Happy Cooking!

Mushroom Pasta

4 Comments

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!

Really Lazy Lasagna

Leave a comment

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

2 Comments

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

1 Comment

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

Easy Skillet Chicken and Mushrooms

3 Comments

I tried this recipe for the first time last night and it was very good.  I used an 8 ounce package of mushrooms and a whole bunch of green onions.  I also just eye-balled the lemon juice and Marsala so I probably ended up using more.

skillet-chicken-with-mushrooms-006

Easy Skillet Chicken and Mushrooms

4 boneless, skinless chicken breast halves
1/3 cup flour
1/8 tsp freshly ground pepper
1/2 tsp garlic powder
1/4 tsp paprika
2 tbsps olive oil
1 tbsp butter
4 ounces fresh sliced musrooms
4 green onions, thinly sliced
2 tbsps Marsala wine
2 tbsps fresh lemon juice

Place chicken breasts between sheets of plastic wrap and gently pound until they are a thin, even thickness.

Combine flour, pepper, garlic powder and paprika on a plate and coat chicken breasts.

In a large skillet, heat olive oil and butter over medium heat and saute chicken until thoroughly cooked. Remove from pan and place on a plate and set aside.

Add mushrooms and green onions to the skillet, adding a little more butter if needed and saute until tender. Add the Marsala and lemon juice and simmer for 1 minute. Put chicken back in the skillet and simmer for a few minutes.

Makes 4 servings

skillet-chicken-with-mushrooms-004

Happy Cooking!

my-signature10