Spicy Baked Shrimp

I am always looking for easy, delicious meals for dinner and this recipe fits the bill.  This recipe can be prepared in under 30 minutes.  I don't remember where I originally got this recipe; I probably cut it out of a magazine.

Spicy Baked Shrimp

2 sticks (1 cup) butter or margarine, melted (I recommend butter)
1/4 cup Worcestershire sauce
2 tbs. lemon juice
2 tbs. ground pepper
1 tsp. hot sauce (I used Texas Pete)
1 tsp. salt
2 garlic cloves (I used minced garlic)
2-1/2 pounds shrimp (I used medium peeled, de-veined white shrimp)
1 lemon, thinly slice (I was out of lemons)

Combine first 7 ingredients.  Layer shrimp and lemon slices in a 13" x 9" dish.  Top with sauce.

Bake at 400 degrees for 20 minutes or until shrimp turns pink, stirring once.  Remove shrimp and enjoy.  Yield 3 - 4 servings.

Since there are only two of us, I halved the recipe and it made more than enough for two people.  I served it with a baked potato.  There you go - easy & delicious.

Pepperoni Pizza Spaghetti Casserole

So I came across this recipe on Pinterest.  If you click through, it was featured on "Skip to my Lou."  It's a combination of two foods that I like - pepperoni pizza and spaghetti.  It's also easy to make.

 

Pepperoni Pizza Spaghetti Casserole

 

12 oz uncooked spaghetti

1/2 tsp salt

1 (1.2 lb) hamburger

2 ounces pepperoni, sliced in half

1 (26 oz) jar pasta sauce

1/4 cup grated Parmesan cheese

1 (8oz) packaged shredded Italian three- cheese blend

 

Instructions

Cook spaghetti with 1/2 tsp salt in water according to package directions (cook to al dente). Drain and place noodles in a lightly greased 9X13 pan. Set aside.

Cook hamburger in a large skillet until cooked through, drain and set meat aside. Wipe skillet out with a paper towel. Add pepperoni slices to pan and cook over medium-high heat stirring occasionally, until slightly crisp (about 4-5 minutes).

Cover the spaghetti noodles with hamburger then pour pasta sauce over the top. Sprinkle half of the pepperoni slices evenly over the pasta sauce. Top with Parmesan and Italian cheeses. Arrange remaining pepperoni slices evenly on top of the cheese.

Lightly spray one side of aluminum foil with cooking spray and cover the dish with sprayed side down. Bake at 350 for 30 minutes or until the cheese is completely melted and starting to brown.

 

 

The original recipe used whole wheat pasta, turkey burger and turkey pepperoni, but I used what I had in my fridge and in my pantry.  The only time you'll find turkey in my fridge is during the holidays or maybe after a trip to the deli.  I also will use more pepperoni the next time I make this, but it didn't stop me from digging into it.  It's another keeper.

Southwestern Burgers & Mud Pies

Last night for dinner, we had the most amazing burgers; the burgers were better than I have had in a long, long time.  Interestingly, it wasn't anything that I added to the hamburger.  It was the sauce - oh my, it was sooo good!  The recipe was cut out of a Spring 2006 "Cooking for Two" magazine.

Southwestern Burger Sauce

1/4 cup mayonnaise
2 tbs. spicy brown mustard
1 tbs. ground cumin
1/4 tsp. lemon juice
1/8 tsp. salt
1/8 tsp. pepper

Prepare your burgers as you normally would; add cheese if desired.  Spread the Southwestern Burger Sauce on the two sides of your bun, and start eating.  Believe me, you won't need any other toppings.

For dessert, I made mud pies for two - so easy and so yummy!  The recipe is from "Taste of Home" magazine.

Mud Pies for Two

1/3 cup Nutella
2 individual graham cracker tart shells
1 cup of coffee ice cream
whipped cream

Divide the Nutella and ice cream between the two tart shells.  Add whipped cream and drizzle with chocolate syrup (if you want to).

These were so cool and creamy after the Southwestern burgers.

Easy to prepare on a weeknight!

Crumb Coated Ranch Chicken

I found this recipe in "Taste of Home - 5 ingredient recipes" magazine.

Crumb Coated Ranch Chicken

2/3 cup ranch dressing
2 cups coarsely crushed corn flakes
1 tbs. italian seasoning
1 tsp. garlic powder
4 boneless chicken breasts

Pour the ranch dressing into a bowl.

In another bowl, combine corn flake crumbs*, italian seasoning, and garlic powder.

Dip the chicken in dressing, then coat with crumb mixture.

Place in a greased baking pan and bake at 400 degrees for 30 - 35 minutes or until meat thermometer reads 170 degrees.

*I didn't have any corn flakes, so I used italian bread crumbs instead.  I still added the italian seasoning and garlic powder.

The chicken was very flavorful.  This is a recipe that can easily be halved for two people.

ENJOY!

Chicken Pot Pie Soup

My favorite soup right now is Panera's Sonoma Chicken Stew.  It's like chicken pot pie without the crust.  It tastes so yummy!  I was thrilled when I came across this recipe for Chicken Pot Pie Soup from http://www.skinnytaste.com/.  It is so delicious - you have to try it.

Chicken Pot Pie Soup

1/4 cup flour
2 cups water
4 cups fat free milk (I used 2%)
1 large celery stalk, chopped
1/2 medium onion, chopped
8 oz. sliced baby portabella mushrooms (I'm not a big fan of mushrooms, so I only used about 1/2 finely chopped mushrooms)
2 chicken bouillon
pinch of thyme
10 oz. frozen classic mixed vegetables
2 potatoes, peeled and cubed small
16 oz. of cooked chicken breast, diced small
salt and pepper to taste

Create a slurry by combining 1/2 cup of cold water with flour in a small bowl and whisk until well blended.  Set aside.

Pour remaining water and milk into a large pot and slowly bring to a boil.  Add celery, onion, mushrooms, chicken bouillon, thyme, frozen vegetables and return to a boil.  Partially cover and simmer on low until vegetables are soft, about 20 - 25 minutes.  Remove lid, add potatoes, and cook until soft, about 5 - 10 minutes.  Add chicken, and slowly stir in slurry, stirring well as you add.  Cook another 2 - 3 minutes, until soup thickens.  Add salt and pepper to taste, then serve.

I actually made this soup the night before and it was wonderful for dinner the next evening.  I don't have a picture because it didn't last long enough for me to take one!

Crockpot Teriyaki Chicken

Oh, I love Teriyaki Chicken!  And this recipe from www.sixsistersstuff.com is amazing!  Easy too!  Here's the recipe:

1 cup soy sauce
1 cup sugar
1 tsp. garlic
1/2 onion, chopped

Cook all ingredients over medium heat until boiling.  Place 4 - 6 frozen chicken breasts in a crock pot.  Pour sauce mixture over chicken.  Cook on low 6 - 8 hours.  Serve with rice.

Scrumptious!!!

Super Bowl Snacks

I can hardly believe that January is almost over.  Before you know it, Superbowl weekend will be here and then all I have to look forward to is months and months of basketball and baseball.  I love football - college and professional.  Last weekend, I was seriously in the doldrums when both the Ravens and the Forty-Niners lost; and, as if that wasn't bad enough, Joe Paterno died.  I admired Joe Paterno and I believe that there are very few men like him left.

So, on to this year's Superbowl.  I plan on doing some serious munching out while I'm watching the game.  I'm tired of the same old chips and dips, but at the same time, I want something that's easy to make and tastes great.  Here are two recipes I'm going to try.

Garlic Parmesan Popcorn (all you magazine 01/12)

3 tbs. unsalted butter
2 cloves garlic, minced
2 tbs. vegetable oil
1 cup unpopped popcorn
1/2 cup finely grated parmesan
1/2 tsp. cayenne
salt

In a small saucepan over medium heat, melt butter.  Add garlic and cook for 1 minute, stirring, then remove saucepan from heat and set aside.

In a large, deep pot heat oil.  When oil is hot, add popcorn, and cover tightly.  Cook for 1 minute.  Slide pot back and forth until popcorn begins to pop.  Continue cooking and shaking pot until popping subsides, about 5 minutes.  Remove pot from heat and empty popcorn into a large bowl.

Pour butter-garlic mixture over popcorn, sprinkle with parmesan and cayenne, and toss to coat.  Season with salt and serve.

Pimento Cheese Balls*

2 - 8 oz. pkg. cream cheese, room temperature
1 1/2 cups shredded extra sharp cheddar cheese (5 oz)
1 1/2 cups shredded pepper jack cheese (5 oz)
1/4 cup mayo
1 jar sliced pimentos, drained and pressed to remove liquid (7 oz)
1/4 cup sliced scallions
salt, pepper, and cayenne pepper to taste

combine cream cheese, cheddar, pepper jack, mayo, pimentos, and scallions in a bowl with a mixer on medium speed.

transfer half of the mixture to a food processor; puree until nearly smooth.  Stir back into other half of mixture until combined.  Season with salt, pepper, and cayenne pepper.  Chill 1 hour.

divide cheese mixture into 3 even portions; form each into a ball.  Wrap in plastic wrap and refrigerate at least 4 hours.  Roll cheese balls in topping of choice (nuts, bacon crumbles, etc.) and serve with crackers.

* I don't have a source for this recipe.  I cut it out of a magazine, but I don't remember which one.

These sound good, don't they?  Go Giants!

Fried Cabbage & Noodles

This is one of my family's favorite recipes.  It only has a few ingredients and it's easy to make.

Fried Cabbage and Noodles

1 head of cabbage, sliced
5 slices of bacon
1/4 cup onion
soy sauce
egg noodles

The great thing about this recipe is that you can make it to suit your own tastes.  If you want to add more bacon or onion, you can.

Fry the bacon until it is crispy.  I usually fry the onions at the same time that I fry the bacon, but fry them separately if you'd like.

Remove the bacon from the pan.  Add the cabbage.

Crumble the bacon and add to the cabbage.  Add soy sauce to taste.  Cover and let cabbage cook down.  While the cabbage is cooking, boil the egg noodles until done.  I used three handfuls of noodles.  Drain noodles.

Mix everything together and serve.