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Tuesday, July 31, 2012

Shrimp Creole

We love shrimp around here, so whenever I stumble across a recipe for shrimp we HAVE to try it. This one comes from my grandmother, found in the loads and LOADS of recipes she past down to me. THANKS GRAMMY!

3 tbsp. olive oil
2 small onions
1 celery stalk
1 bell pepper
1 tbsp. garlic
1 can stewed tomatoes
1 8oz. can tomato sauce
3/4  tsp. salt
1 tsp. sugar
3/4 tsp. cayenne pepper
1 1/2  tbsp. worcestershire sauce
2 tbsp. cornstarch
1c hot water
1 1/2lb shrimp peeled
1. Chop all veggies, heat oil in large heavy skillet. Cook veggies over low heat until tender, add tomatoes and tomato sauce, salt, sugar, cayenne pepper, and worcestershire sauce. Simmer uncovered 25 mins. stirring occasionally to keep from sticking.
2. mix cornstarch in hot water. Stir cornstarch mixture into pot and cook about 3 mins.  Add shrimp and simmer until done. (shrimp will turn a pink color)
serve hot over rice!


Thursday, July 19, 2012

Cheesy Chicken Penne

I found a new recipe tweaked it a little and the outcome was an awesome meal if I do say so myself!
6 tbsp.. butter
1 tsp. olive oil
1/2  cup + 2 tbsp.. flour
6 cloves garlic minced
6 cups milk
1 lb. penne pasta
8 oz.  mushrooms
1 cup sun dried tomatoes packed in oil
2 cups shredded Italian cheese blend
1 1/2 cups shredded parmesan cheese
4 boneless skinless chicken thighs cubed
salt & Pepper
1. preheat oven to 400. Spray deep baking dish. Cook pasta just short of aldente, drain and set aside.
2. While pasta is boiling heat oil in skillet season chicken cook until done, set chicken aside. Toss mushrooms into skillet and sauté.
3. In heavy pan melt butter over medium heat. Add flour and garlic; cook until garlic starts to brown, stirring frequently.
when garlic starts browning gradually add milk bring to a simmer. Keep stirring as sauce starts to thicken.
add mushrooms and tomatoes cook for about a minute. remove pan from heat and gradually stir in Italian cheese and parmesan cheese.
4. add chicken and cooked pasta to baking pan season with salt and pepper to taste. Pour mixture to top of chicken and pasta.
5. Bake uncovered until golden and bubbling about 25 minutes.
serve with garlic bread or breadsticks.

Thursday, July 12, 2012

Cilantro Lime Chicken and Salsa

“slow cooker”

I found this recipe on pinterest, and like others I put a twist to it and made it my own. The family really enjoyed it so I thought I would share.


24 oz. lime flavored salsa

juice from 1 lime

1 bunch fresh cilantro chopped

1 can green chilies

1 can pinto beans

6 boneless skinless chicken thighs

taco seasoning

1. In slow cooker mix together: salsa, lime juice, cilantro, taco seasoning, green chilies, pintos, and empty salsa jar filled with water.

2. season your chicken to your taste and then add to mixture in cooker. Coat with mixture. water should be to top of chicken add more if necessary.

3. cook cover on low for 6 hours.

serve over rice and enjoy!


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