Shrimp Florentine Pasta

My kids love, love, love shrimp, so when I saw this recipe, I got all excited!  A guaranteed success!  I'm going to make this one again, with some changes though. The original recipe said to omit the fat and salt, but I found the fettuccine too dry and it clumped terribly, my suggestion is to add olive oil to the water when cooking.

Ingredients:

8 oz uncooked fettuccine
2 Tbs butter
1 lb large shrimp, peeled & deveined
1 Tbs chopped garlic
1 tsp crushed red pepper (optional)
1 Tbs fresh lemon juice
1/2 tsp kosher salt
1/2 tsp ground black pepper
6 oz fresh baby spinach

Preparation:

Cook pasta according to package directions. Drain well and keep warm.

Melt butter in large nonstick skillet over medium heat. Add shrimp, garlic, and crushed red pepper (if used). Cook until shrimp is cooked through, stirring occasionally. Add cooked pasta, lemon juice, salt, black pepper, and spinach. Cook for about 3 minutes, or until spinach starts to wilt, stirring to combine.

Serves 4

*Derived from Cooking Light

Chicken with Asparagus, Mushrooms and Thyme

This is a wonderful dish to share with just the family or when including friends! The asparagus being crisp tender is perfect with the creamy sauce and earthy mushrooms. I love to serve with mashed potatoes, but rice or noodles are great options, too!

Ingredients:

1 tsp Old Bay seasoning

4 boneless, skinless chicken breast halves (though my kids love it when I use legs!)
2 Tbs olive oil divided
1/2 medium onion, chopped
1/4 lb shiitake mushrooms, thinly sliced (I used baby bellas)
1/2 lb asparagus, trimmed and cut into 1 1/2" pieces
1 Tbs cornstarch
1 1/2 tsp dried thyme leaves, lightly crushed
1/2 tsp dried basil leaves, lightly crushed

3/4 cup chicken broth

2 Tbs white wine
1/2 cup half-and-half

Perpetration:

Sprinkle Old Bay over both sides of chicken. Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add chicken and cook 5-7 minutes per side until chicken is done (increase time for bone-in chicken). Remove chicken and cover with foil to keep warm. Add remaining tablespoon of olive oil to skillet and sauté onion, mushrooms, and asparagus for 5 minutes. In a small bowl, mix cornstarch, thyme, and basil. Stir in chicken broth and wine. Add to skillet and cook, stirring constantly, 2-3 minutes or until slightly thickened. Stir in half-and-half. Heat through. Top with chicken and serve.

Serves 4

*Derived from BetterRecipes.com

Creamy Chicken Enchiladas

I've made so many changes to this recipe it doesn't even resemble the original. A couple of bits of information that is good to know 1) if it is an enchilada, it MUST be made with corn tortillas, otherwise it's a burrito with sauce; 2) to get corn tortillas pliable to work with, heat in a skillet set at low.

Ingredients:

1 small onion chopped (about 1/2 a cup if using pre-chopped onion like me)

1 clove minced garlic (or 1 tsp of the jarred minced)

1 lb cooked, shredded skinless chicken breasts (such as Del Real shredded chicken)

1 cup tomato sauce (can use salsa, too)

4 oz cream cheese, at room temperature

1 15oz can black (or kidney beans) rinsed and drained

1 tsp Mexican seasoning (such as Morton & Bassett)

1 cup shredded Mexican blend cheese

8-10 corn tortillas (depends on how full you like them)

Preparation:

Heat oven to 350. Prepare 13x9-inch baking dish by spaying with cooking spray.

Heat large non-stick skillet to medium heat. Add onions and garlic; cook and stir about 2 minutes. Add chicken, 1/4 cup tomato sauce, cream cheese, and Mexican seasoning; mix well and heated through, stirring occasionally.

Spoon 1/4 to 1/3 cup chicken mixture down center of each tortilla and roll-up. Place seam side down in 13x9-inch baking dish, top with remaining tomato sauce and cheese.

Bake 15 - 10 minutes, until heated through.

Serves 4

* Derived from Spread A Little Joy

Arroz Rojo with Beef

Super easy dinner that the whole family loved!  Great leftovers, too!

Ingredients:

3/4 lb lean ground beef
1 chopped onion (about 1 cup)
1 chopped bell pepper (I used green, but any color would add a nice flavor)
1 3/4 cup beef broth or stock
1 8 oz can tomato sauce
1 Tbs Mexican blend seasoning (for a spicier option substitute chili powder)
1/2 tsp garlic powder
3/4 cup uncooked regular long-grain white rice
Shredded cheddar cheese (optional)
Sour cream (optional)

Directions:

Cook beef, onion, and bell pepper in a large skillet until meat is browned. Pour off any fat.

Stir broth, tomato sauce, seasoning, and garlic powder into meat mixture. Heat to boil. Stir in rice. Reduce heat to low and cover, cooking until rice is tender, about 20 minutes. Serve with cheese and sour cream (optional).

Serves 4

*Derived from Kitchen Daily 

Mozzarella and Portabello Mushroom Tarts

What a wonderful little bite of goodness!  How can you go wrong with cheese and mushrooms nestled in a won ton wrapper?  I do believe this is now going to be my "go to" appetizer!

Ingredients:

1 Tbs olive oil

8 oz diced portabella mushrooms

2 Tbs fresh, minced basil

Freshly ground black pepper to taste
1 egg, beaten
2 tsp all-purpose flour
6 oz shredded mozzarella
2 Tbs minced green onions
24 won ton wrappers
1 Tbs melted butter

Preparation:

Preheat oven to 350.

Spray mini muffin tins with non-stick cooking spray.  Press won ton wrappers into tins.

In medium pan over medium-high heat, saute mushrooms in olive oil with a pinch of salt until most moisture has evaporated.

Combine mushrooms, basil, pepper, egg, flour, cheese, and green onions.  Spoon filling into won ton wrappers.  Brush melted butter on corners of won ton wrappers.

Bake for 20 minutes, serve warm.

*Derived from RecipeLand.com

Ricotta Stuffed Sweet Baby Bell Peppers

This was such a huge hit with the friends we had over for a birthday celebration.  And it couldn't have been simpler to make.

Ingredients:

1½ Tbs olive oil

2½ oz chopped prosciutto (or pancetta or bacon)

1 minced onion

¾ cup ricotta cheese

½ cup grated Parmesan or parmigiano-reggiano cheese

½ cup frozen peas

Salt and pepper to taste

24 sweet baby bell peppers

Preparation:

Preheat oven to 350 with rack in center of oven.  Cover baking sheet with parchment paper or coat with cooking spray.

Heat oil in a medium skillet over medium-high heat.  Cook prosciutto, stirring constantly, until brown and crispy.  About 6 minutes.  Remove with slotted spoon and drain on paper towels.  Add onion and cook until translucent and soft, about 5 minutes.  Set aside and let cool about 10 minutes.

While onion cools, cut ½" from the stem-end of the peppers with a paring knife.  Remove seeds and veins. 

In medium bowl, mix together onion, prosciutto, cheese, and peas.  Season with salt and pepper to taste.

Using a small dessert spoon, fill each pepper with ricotta mixture. 

Arrange stuffed baby bells on the baking sheet and bake for about 16 minutes, until baby bells begin to soften.
Serve warm.

 

*Derivedfrom RecipeLand.com

Pan-Roasted Chicken with Leeks

The kids love drumsticks!  I'm not even sure it matters how they are cooked, can they hold it in their cute little hand?  Yes.  Score! 

Ingredients:

3 bacon slices, but into ½" pieces

8 chicken drumsticks (about 2 lbs)

Kosher salt and ground pepper to taste

3 cloves chopped garlic

1 bunch leeks, white and light green parts only, halved lengthwise and sliced

2 Tbs all-purpose flour

1 cup low-sodium chicken broth

½ cup half-and-half

2 Tbs chopped fresh parsley

Lemon wedges for serving (optional)

Preparation:

Preheat oven to 425.  Cook bacon on medium-high in a heavy-bottomed ovenproof skillet until some of the fat renders, about 5 minutes.  Remove bacon from pan and drain on a plate.  Season chicken with salt and pepper, then add to pan and cooking, turning, until it starts to brown, about 5 minutes.  Stir in garlic and leeks.  Return bacon to pan, mix with garlic and leeks.  Arrange chicken on top of bacon-leek mixture.  Roast in oven until chicken is golden and thermometer inserted in thickest portion registers 160, about 25 to 30 minutes.  Transfer chicken to platter and keep warm.

Return skillet to stovetop over medium-high heat.  Sprinkle in flour and cook, stirring, about 1 minute.  Add broth and half-and-half and cook, stirring, about 2 minutes.  Bring to a boil and cook until slightly reduced, about 5 minutes.  Stir in parsley and a squeeze of lemon juice.  Spoon leek mixture over chicken.  Serve with remaining lemon wedges.

Serves 4

*Derived from Food Network Magazine