Shrimp Scampi

My brother made this for us when he came to visit one time and it's one of our go-to seafood recipes.

Shrimp Scampi

1 (16 oz) pkg linguine
1/4 cup olive oil
1/4 cup butter
6  cloves garlic, minced
1 pound peeled, deveined medium shrimp
1/2 cup lemon juice
1/4 tsp crushed red pepper
1 Tb chopped fresh basil
1/2 tsp salt
1/2 pint grape tomatoes, halved
2 Tb grated Pecorino Romano cheese
1 Tb chopped fresh parsley

Fill large pot with water and cook pasta according to package directions.  Transfer to a large mixing bowl.

Heat olive oil and butter in large skillet over medium heat until butter is melted.  Cook and stir the garlic in the butter and oil for 2 to 3 minutes.  Add shrimp and cook for 4 to 5 minutes, stirring frequently.  Stir in the wine, lemon juice, red pepper, basil, and salt and cook another 1 minute.  Mix in the tomatoes and cook 1 minute more; remove from heat and transfer to the bowl with the pasta.  Sprinkle with cheese and parsley; toss until well mixed.

Cheesy Chex Mix

This recipe I found in the Food Network magazine.  My daughter has been stealing chex mix from her friends so I thought I'd give it a try.  All it is is 2 cups of rice chex (or whatever chex you want), about a cup of pretzles, and about 1 1/2 cups of goldfish.  It called for cheese crackers so Cheez-its would be good too but my kids love goldfish so I used those.  Add a dash of worcestershire sauce, some garlic powder, couple shakes of parmesan cheese, and 1/2 stick of melted butter (or a little more depending on how much other stuff you have in there).  Mix it all up and bake at 325 degrees for 15 minutes.  It turned out pretty good but I think next time I would leave out the parmesan and add a little more butter and worcestershire.

Sausage, Egg, and Cheese Biscuits

These taste better than they look and were worth all the time it took to cook 16 eggs, 16 sausage patties, and 16 biscuits!  I made 9 for the freezer for when we need a quick breakfast.  I will say they aren't the healhiest of foods but every once in awhile it's nice to have a hearty breakfast.

All I did was bake the biscuits while I fried up some eggs and heated the sausages.  They were fully cooked sausages but I still cooked them up in a skillet to get them nice and crispy on the outside.  Then assemble.

 

Red Beans & Rice

This is a recipe we grew on eating.  It's doesn't take too much time and is also a great freezer meal.  I always cook two batches and freeze one for later.

Red Beans & Rice

1 (16 oz) pkg smoked sausage

1 tsp salt and pepper

1/4 tsp ground red pepper

1 chopped onion

2 cloves chopped garlic

1 rib chopped celery

1/4 cup chopped parsley

1 (16 oz) can dark red kidney beans, UNdrained

1 (16 oz) can red beans, UNdrained

2 cup cooked rice

Slice sausage.  Place in large pan.  Cover with water.  Bring to boil and simmer 15 minutes.  Drain water, reserving 1/4 cup.  Add salt, pepper, onion, garlic, celery, and parsley to sausage; mix well.  Pour in undrained beans and cook 40 minutes over medium heat.  If mixture is too dry, add 1/4 cup reserved liquid.  Serve over rice.

Welcome Wednesday Blog Hop

Lemon Muffins

I used to make these muffins with canned pumpkin but with the pumpkin shorage last year I can't find pumpkin anymore.  The only other pie filling I thought might work was the lemon creme and my son fell in love with these!  They're the most simple muffin recipe you'll ever find but I personally like them better with pumpkin pie filling if you can find it.  And if anyone wants to know, it's also a Weight Watcher recipe.

1 box yellow cake mix

1 can lemon pie filling (or pumpkin) 

Mix together the cake mix and pie filling until thouroughly mixed.  The batter will be very thick.  Put into muffin cups or loaf pan and bake according to the box of cake mix directions.

These freeze well and keep for a few months very nicely.

Sloppy Jo

This is the recipe I grew up on.  It's from my mom and I have no idea where she got it because my grandma used the canned sauce.  But it's very good if you like that ketchup and mustard mixed together kind of flavor.

Combine in jar and shake:

1 cup ketchup

1 Tb sugar

1/2 cup water

3 Tb mustard

3 Tb vinegar (I use white)

3 tsp worcestershire sauce

Cook 1 lb beef, breaking apart.  Add salt and pepper to taste.  Once meat is cooked, add sauce and cook slowly until thickened.

This freezes great.  I always double this and freeze for a meal later.

Cheese Bread

Doesn't this look good?!  It's Cheese Bread from Schnuck's and if you have a Schnuck's I suggest you try it out!  I used it yesterday at a playdate with some spinach herb dip and tonight we're eating it with our sloppy jos.  I just wanted to share because it just looks SO good!  I need to find a recipe for this.

Corn on the Cob

I never knew how to cook corn on the cob until a few years ago.  I always cooked it way too long because I was always worried that it wouldn't be done enough.

But now I get it perfect every time!  Begin by boiling a pot of water, enough to cover the ears of corn.  Once it's boiling put in the corn.  I boil mine for 10 minutes.  But if you like it a little more crisp and fresh you may want to do less time.  I like them soft and chewy.

We also cut the corn off the cob.  Our family doesn't like eating if off the cob so I cut it off then add butter salt and pepper.  Yum!

Finally!

So I'm finally back and I think getting back in the groove of things.  This summer has just been crazy and I still have two weeks before preschool starts and things get back to normal.  But I'm hoping to try a few new recipes this week so please keep reading and join me again!

Welcome Wednesday

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