Spicy Shrimp Pasta

2 Comments

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!

My signature

Creamy Tomato Pesto Soup

8 Comments

This soup is just divine!  I made it for lunch over the weekend and I thought Mr. Meat Eater was going to lick the pan when it was all gone.  Tomato is my go-to soup when I am craving soup and this recipe just kicks it up a notch.

It is super easy to make.  If you don’t have a stick blender, you can just eat it as is and it will be just as delicious.  I used San Marzano canned tomatoes because I like the way they taste the best but if you can’t find them, any crushed tomatoes will be just as good.

Creamy Tomato Soup

Creamy Tomato Pesto Soup

2 tbsps olive oil
1/2 cup diced onions
2 tbsps minced garlic
1 (28 oz) can whole peeled crushed tomatoes
1 pint heavy cream
6 tbsps basil pesto
3 tbsps grated Parmesan cheese
salt and pepper to taste

Heat the olive oil in a soup pot. Over medium heat, add the onions and garlic and saute until translucent.

Add the tomatoes with their juice. Add the cream slowly while stirring, then add the pesto and cheese. Turn heat down to low and simmer for 20 minutes.

Using a stick blender, blend until smooth. If no stick blender is available, serve as is.

Serve with crackers or garlic bread if desired.

Makes 4 servings.

Adapted from Paws-itively Good Chow

Happy Cooking!

My signature

Three Tomato Pasta

2 Comments

What an excellent pasta recipe!  The original recipe calls for goat cheese ~ I’m still not that thrilled with goat cheese so I subbed in mozzarella but if you love goat cheese, by all means use it.  The only thing I didn’t have on hand for this recipe was the sun-dried tomatoes so this is almost a pantry recipe.  I also didn’t use the fresh parsley because I didn’t have any so I use a few shakes of dried parsley.

The recipe came from a cookbook that I bought for my DD for Christmas but I didn’t remember buying it for her last Christmas, too.  So it became MY cookbook ~ The Essential Dinner Tonight Cookbook from Cooking Light .

Three Tomato Pasta

1 tsp olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1/4 cup chopped and drained oil-packed sun-dried tomatoes
1 tsp sugar
1/4 tsp salt
1/4 tsp pepper
4 plum tomatoes, chopped
1 (14.5 oz) can diced tomatoes, undrained
12 ounces penne, cooked
3/4 cup shredded mozzarella or 1/2 cup goat cheese
chopped fresh parsley, if desired
chopped fresh basil, if desired

Heat oil in large skillet over medium-high heat. Add the onion and saute until tender, about 4 minutes. Add the garlic, saute for a minute or two being careful not to let the garlic burn (if it does, throw it out and start over). Add sun-dried tomatoes and next 5 ingredients. Reduce heat to medium-low and simmer for 20 minutes, stirring frequently. Mixture will reduce.

Prepare penne while the sauce cooks. Drain, place pasta in same pot that you cooked it in and add the sauce, cheese, parsley and basil, if using. Mix lightly and serve.

Makes 4-6 servings.

Happy Cooking!

Spectacular Bruschetta

2 Comments

This has got to be the BEST bruschetta I have ever made OR eaten.  The combination of flavors just works so well ~ it’s hard not to sit and eat it all.  I made it several hours ahead and stuck the tomato mixture in the fridge until it was time to make it.  There was some leftover so after another round of bruschetta, I used the tomato mixture in another recipe that I will post tomorrow.

Really, you HAVE to try this!

Spectacular Bruschetta

6 Roma tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves garlic, minced
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed, chopped
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese
Parmesan cheese, optional

In a large bowl, combine the Roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes. You can make this ahead and let it sit in the refrigerator.

Heat your broiler.

Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil the slices for 1 to 2 minutes, until slightly brown.

Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese. Sprinkle some Parmesan over the mozzarella if desired.

Broil for 5 minutes, or until the cheese is melted.  Serve immediately as they get a little soggy if they sit for a long time.

Makes 12 servings.

Happy Cooking!

Stacked Chicken Quesadillas

4 Comments

This is a really easy recipe that you change up any way you want it. If the pieces were cut small, this would also be great for tailgating or parties. I found that a really sharp knife cuts through the layers better than a pizza cutter.

I made mine a little different than the recipe states ~ I cooked my chicken using the method in this post, Cooked Chicken for Recipes, then I put the cut-up chicken and the can of tomatoes and chilies in a saucepan and just let it simmer on low heat for a bit. It worked really well. I also used shredded taco cheese instead of the cheddar and American cheese. I didn’t use the pie plates ~ I place the tortillas side-by-side on a cookie sheet. After baking, I stuck them under the broiler for a minute or two to crisp up the top. I really think these make more than 4 servings ~ more like 6 or so.

Stacked Chicken Quesadillas

4 boneless, skinless chicken breasts
1 (10 ounce) can diced tomatoes with green chilies
1 1/3 cups shredded cheddar cheese
1 1/3 cups shredded white American cheese
10 flour tortillas
1/2 cup chopped jalapenos
1/2 cup sliced green onions
1/2 cup sliced black olives
2 tbsps melted butter

Preheat oven to 325º.

Arrange chicken in baking dish and top with tomatoes and chilies. Bake for 1 hour. Chop chicken and return to tomato mixture. Set aside.

Increase oven temperature to 350º. Mix cheeses in bowl. Spary 2 pie plates with nonstick cooking spray.

Layer 1 tortilla, 2 tbsps. chicken mixture, 1 tbsp. jalapenos, 1 tbsp. green onions, 1 tbsp. olives, and 1/3 cup cheese mixture. Repeat layers to make 4 layers in each plate. Top with a tortilla and brush top with butter.

Bake for 20 to 25 minutes or until heated through. Cut into wedges and serve with sour cream, salsa, or guacamole.

Makes 4 servings.

Happy Cooking!

Bruschetta Chicken

4 Comments

This is such an easy recipe ~ I should have been able to think this up myself, LOL! It cooks up quick and you don’t have to turn on our oven ~ always a plus here. The recipe was in the newest Pillsbury cookbooklet.

Bruschetta Chicken

Tomato Topping:
1 large tomato, chopped (about 1 cup)
3 tbsps chopped fresh basil
1 tbsp olive oil
pinch of salt and pepper

Chicken:
4 boneless, skinless chicken breasts
1/2 tsp garlic salt
1/8 tsp pepper
1 egg
2 tbsps milk
1/4 cup flour
3/4 cup Italian seasoned bread crumbs
2 tbsps olive oil

Mix all topping ingredients together in a bowl and cover and refrigerate until serving time.

Between 2 pieces of plastic wrap, gently pound to make the chicken all the same thickness. Sprinkle with garlic salt and pepper (I just mixed the garlic salt and pepper with the flour).

In a shallow bowl, beat egg and milk. Spread flour on a plate and bread crumbs on another plate. Coat chicken with flour, dip in egg mixture, and coat with bread crumbs.

In a large skillet, heat the 2 tbsps. olive oil over medium-high heat and then reduce to medium. Add chicken, cooking for 15 minutes then turning. Continue cooking until the chicken is done and no pink remains and the bread crumbs on the chicken are golden brown. Add more olive oil if you need to.

Serve with tomato topping on the chicken.

Serves 4

Happy Cooking!

Easy Bruschetta

3 Comments

I love bruschetta ~ I could eat it every day. When I make it at home, I don’t use crostini like normal people do. I like it on a nice slice of Italian bread. Weird, I know, but I love it that way. You can use this recipe any way you like. I picked a big bag of tomatoes from my garden so this was the first thing I thought of to make ~ well, maybe BLT’s first and this second.

I made the Italian bread using a recipe from Recipezaar . Here is a link to the recipe ~ Italian Bread (Bread Machine)

Here are some pictures of my loaf ~ the first one before it’s baked and the second one after:

On to the bruschetta…

Easy Bruschetta

2 large tomatoes, coarsely choppes
1/2 sweet onion, chopped
2 tbsps olive oil
1 tbsp chopped fresh oregano
1 tbsp chopped fresh basil
2 tsps chopped fresh parsley
Italian bread, baguette, sliced into thin slices
1/4 cup freshly grated Parmesan cheese

Preheat oven to 400º.

In a medium bowl, combine all ingredients except bread and Parmesan.

Place bread slices on a baking sheet and top evenly with tomato mixture. Sprinkle with Parmesan.

Bake for 8-10 minutes or until bottom of bread has browned. Allow to cook for about 5 minutes before serving.

Happy Cooking!