This recipe comes from my husband's aunt. I have made it a handful of times, and everyone always enjoys it! I pull this recipe out when I know I am going to have a houseful of company! Works like a charm. :) I've gotten a bag of mini salad shrimp at Costco, before, and that worked just as well.
Ingredients: 2 lbs. cooked, frozen, shrimp (peeled and de-veined)
1 box pasta trio (multi colored pasta)
8 oz. ricotta cheese
1 cup mayo
8 oz. sour cream
dash of garlic salt
Old Bay
1/2 cup chopped green onions
1 tsp. thyme
1 pkg. Monterrey Jack shredded cheese
Directions
Cook pasta and set aside. Mix mayo, cheeses (1/2 pkg. Monterrey Jack), garlic salt, Old Bay, scallions, and thyme. Fold in shrimp. Spray large baking dish with cooking spray. Add mixture and remaining Monterrey Jack cheese (on top). Bake at 350 for 40 minutes or until bubbling.
Monday, May 31, 2010
Sunday, May 30, 2010
Chicken and Gnocchi Soup
MMMMHHHMM....this soup is a favorite of mine found at Olive Garden. Let's see how this "hack" holds up.
Ingredients
1-2 chicken breasts, cooked and diced
4 cups chicken stock
2 cups half-and-half
1 stalk celery, diced
1 garlic clove, chopped
1/2 carrot, shredded
1/2 onion, diced
1 cup fresh spinach, chopped (can use frozen)
1 tablespoon olive oil
1/2 teaspoon thyme
salt and pepper
16 ounces potato gnocchi (found in refrigerated pasta section)
1 tablespoon cornstarch (optional)
Directions
Saute the onion, celery, garlic, carrot in oil over medium heat until onion is translucent. Add chicken, chicken stock, half and half, salt and pepper, thyme. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes. Add spinach and cook for another 1-2 minutes until spinach is wilted. (Heat to boiling and add cornstarch dissolved in 1-2 Tbsp water at this point if you want a thicker soup. Ladle into bowls and serve! Yields 8-10.
Ingredients
1-2 chicken breasts, cooked and diced
4 cups chicken stock
2 cups half-and-half
1 stalk celery, diced
1 garlic clove, chopped
1/2 carrot, shredded
1/2 onion, diced
1 cup fresh spinach, chopped (can use frozen)
1 tablespoon olive oil
1/2 teaspoon thyme
salt and pepper
16 ounces potato gnocchi (found in refrigerated pasta section)
1 tablespoon cornstarch (optional)
Directions
Saute the onion, celery, garlic, carrot in oil over medium heat until onion is translucent. Add chicken, chicken stock, half and half, salt and pepper, thyme. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes. Add spinach and cook for another 1-2 minutes until spinach is wilted. (Heat to boiling and add cornstarch dissolved in 1-2 Tbsp water at this point if you want a thicker soup. Ladle into bowls and serve! Yields 8-10.
Banzai Burger
I've not yet tried this exact recipe either, but it is based off of Red Robin's AMAZING Bonzai Burger. If it's even 1/10 as good as theirs, it'll knock your socks off!
Ingredients
Teriyaki Marinade
Ingredients
Teriyaki Marinade
1-3/4 Cups water
1 Cup soy sauce
1 Cup light brown sugar
1/2 Teaspoon onion powder
1/2 Teaspoon garlic powder
1 5.5-ounce ground beef patty
1 5.5-ounce ground beef patty
2 canned pineapple slices
2 Slices cheddar cheese
1 sesame seed hamburger bun
4 Teaspoons mayonnaise
2 tomato slices
1/3 Cup shredded iceberg lettuce
Directions
Combine all marinade ingredients in a small saucepan over medium-high heat; bring to a boil, then reduce heat and simmer 10 minutes, or until sauce thickens. Cover and refrigerate at least 30 minutes.
Pour half of teriyaki marinade into a baking dish or a large storage container. Place the beef patties on top in a single layer, and add more marinade to cover. (Be sure to reserve some marinade for the pineapple slices). Cover container and refrigerate 4-12 hours. Place pineapple slices in a separate container with the remaining marinade, cover and chill.
Preheat grill to medium heat. Cook hamburgers 3 to 5 minutes per side, or to desired doneness. When you flip the burgers, add the pineapple to grill and cook until the grill marks show, turning once. About 1 minute before the burgers are done, place 2 slices of cheese on top of each patty to melt.
Spread mayonnaise on the top and bottom of each bun.Place hamburger patty on bottom bun and top with 2 tomato slices and 2 grilled pineapple slices on each bun bottom. Cover with about 1/3 cup shredded lettuce and place top bun on sandwich.
Each serving: About 893 calories, 41g protein, 66g carbohydrate, 51g fat (23g saturated), 3g fiber, 172mg cholesterol, 1,590mg
Directions
Combine all marinade ingredients in a small saucepan over medium-high heat; bring to a boil, then reduce heat and simmer 10 minutes, or until sauce thickens. Cover and refrigerate at least 30 minutes.
Pour half of teriyaki marinade into a baking dish or a large storage container. Place the beef patties on top in a single layer, and add more marinade to cover. (Be sure to reserve some marinade for the pineapple slices). Cover container and refrigerate 4-12 hours. Place pineapple slices in a separate container with the remaining marinade, cover and chill.
Preheat grill to medium heat. Cook hamburgers 3 to 5 minutes per side, or to desired doneness. When you flip the burgers, add the pineapple to grill and cook until the grill marks show, turning once. About 1 minute before the burgers are done, place 2 slices of cheese on top of each patty to melt.
Spread mayonnaise on the top and bottom of each bun.Place hamburger patty on bottom bun and top with 2 tomato slices and 2 grilled pineapple slices on each bun bottom. Cover with about 1/3 cup shredded lettuce and place top bun on sandwich.
Each serving: About 893 calories, 41g protein, 66g carbohydrate, 51g fat (23g saturated), 3g fiber, 172mg cholesterol, 1,590mg
Baked Tomato Bisque (aka Heaven in a Bowl)
I am beyond ecstatic to finally get a hold of this recipe. It hales from The Brasserie, a local restaurant, and I have never had anything quite like it. The night of our rehearsal dinner, we ate at The Brasserie, and I remember the soup being especially delicious. I haven't yet tried it for myself; yes, the ingredient list is pretty long. Still, I KNOW it will be worth it. Try it, you'll see.
Ingredients
16 1/2 inch thick french bread baguette slices
olive oil
1/4 cup plus 2 TB unsalted butter
2 large tomatoes, chopped
1 carrot, peeled and coarsely chopped
1 small onion, chopped
1 garlic clove, crushed
1 28 oz can crushed tomatoes with puree
¾ cup tomato juice
3 TB tomato paste
2 TB golden brown sugar
¼ tsp white pepper
½ lb mushrooms, sliced
½ TB chopped fresh parsley
½ tsp chopped fresh oregano
½ tsp chopped fresh basil
½ tsp chopped fresh thyme
1 cup whipping cream
2 cups chicken stock, or canned lo-salt broth
4 oz mozzarella cheese, shredded
8 thin slices of Provolone cheese
Directions:
Preheat oven to 400 degrees Fahrenheit. Place bread slices on heavy large cookie sheet. Brush both sides of bread with oil. Bake until golden brown, about 10 minutes. Cool.
Melt 2 TB butter in heavy large saucepan over low heat. Add half of chopped tomatoes, carrot, celery and half of chopped onion and cook 10 minutes, stirring occasionally. Add garlic and sauté 2 minutes. Mix in crushed tomatoes, tomato juice, tomato paste, sugar and pepper. Cover and cook over low heat 1 ½ hours, stirring occasionally.
Cool tomato mixture slightly. Puree in batches in blender. Set puree aside. Melt remaining ¼ cup butter in heavy large saucepan over medium heat. Add remaining chopped tomatoes, remaining onion, mushrooms, parsley, oregano, basil and thyme and sauté until vegetables are tender, about 8 minutes. Mix in tomato puree and cream. Soup will be very thick. Add enough stock to thin to desired consistency. Cook until heated through, stirring frequently. Can be made 1 day ahead. Cover and refrigerate soup. Store croutons in plastic bag at room temperature. Re-warm soup.
Preheat broiler. Ladle soup in 1 ½ cup oven proof soup crocks. Top each with two croutons. Top with mozzarella and provolone cheese. Broil until soup bubbles and cheese melts, watching carefully, about 1 minute. Serve hot. Yields 8.
Ingredients
16 1/2 inch thick french bread baguette slices
olive oil
1/4 cup plus 2 TB unsalted butter
2 large tomatoes, chopped
1 carrot, peeled and coarsely chopped
1 small onion, chopped
1 garlic clove, crushed
1 28 oz can crushed tomatoes with puree
¾ cup tomato juice
3 TB tomato paste
2 TB golden brown sugar
¼ tsp white pepper
½ lb mushrooms, sliced
½ TB chopped fresh parsley
½ tsp chopped fresh oregano
½ tsp chopped fresh basil
½ tsp chopped fresh thyme
1 cup whipping cream
2 cups chicken stock, or canned lo-salt broth
4 oz mozzarella cheese, shredded
8 thin slices of Provolone cheese
Directions:
Preheat oven to 400 degrees Fahrenheit. Place bread slices on heavy large cookie sheet. Brush both sides of bread with oil. Bake until golden brown, about 10 minutes. Cool.
Melt 2 TB butter in heavy large saucepan over low heat. Add half of chopped tomatoes, carrot, celery and half of chopped onion and cook 10 minutes, stirring occasionally. Add garlic and sauté 2 minutes. Mix in crushed tomatoes, tomato juice, tomato paste, sugar and pepper. Cover and cook over low heat 1 ½ hours, stirring occasionally.
Cool tomato mixture slightly. Puree in batches in blender. Set puree aside. Melt remaining ¼ cup butter in heavy large saucepan over medium heat. Add remaining chopped tomatoes, remaining onion, mushrooms, parsley, oregano, basil and thyme and sauté until vegetables are tender, about 8 minutes. Mix in tomato puree and cream. Soup will be very thick. Add enough stock to thin to desired consistency. Cook until heated through, stirring frequently. Can be made 1 day ahead. Cover and refrigerate soup. Store croutons in plastic bag at room temperature. Re-warm soup.
Preheat broiler. Ladle soup in 1 ½ cup oven proof soup crocks. Top each with two croutons. Top with mozzarella and provolone cheese. Broil until soup bubbles and cheese melts, watching carefully, about 1 minute. Serve hot. Yields 8.
Pioneer Stew
Nothing beats my mom's Pioneer Stew on a chilly, winter day. Or hot summer day. Or any day in between. It's THAT good!!
Ingredients:
1 lb. hamburger meat
1/2 cup chopped onion
1 lb. can or 2 cups whole kernel corn (just use a pint)
1 lb. can kidney beans
1 lb. can or 2 cups tomatoes
2 tsp. chili powder
1 tsp. salt
1 cup shredded sharp cheddar cheese
Directions:
Brown burger meat and onion until tender. Drain. Then, drain into a bowl: corn, beans, tomatoes. Add liquids, chili powder, and salt to meat and cook until liquid is reduced to about 1/2 (no lid). Add corn, beans, and tomatoes. Simmer 10 minutes. Put cheese on top and serve immediately.
Ingredients:
1 lb. hamburger meat
1/2 cup chopped onion
1 lb. can or 2 cups whole kernel corn (just use a pint)
1 lb. can kidney beans
1 lb. can or 2 cups tomatoes
2 tsp. chili powder
1 tsp. salt
1 cup shredded sharp cheddar cheese
Directions:
Brown burger meat and onion until tender. Drain. Then, drain into a bowl: corn, beans, tomatoes. Add liquids, chili powder, and salt to meat and cook until liquid is reduced to about 1/2 (no lid). Add corn, beans, and tomatoes. Simmer 10 minutes. Put cheese on top and serve immediately.
Two Cheese Quesadillas
I got this recipe from my great aunt. It's yummy and fast--what's not to love??
Ingredients:
4 flour tortillas (8 inch)
1 cup (4 oz) shredded Cheddar cheese
1 cup (4 oz) shredded Mozzarella cheese
2 small tomatoes, diced
1/2 cup finally chopped green pepper (I don't add this)
1/4 cup chopped onion (I think I used red?)
sour cream and salsa
Directions:
Sprinkle each tortilla with cheeses, tomatoes, and onion. Fold in half and press edges lightly to seal. On an electric griddle, cook quesadillas over low heat for 1-2 minutes on each side or until cheese melts. Cut into wedges. Serve with sour cream.You can also use the microwave for a softer quesadilla.
Beef BBQ aka Sloppy Joe
This is my mom's classic recipe. Still my favorite BBQ!!
Ingredients:
2 lbs. hamburger
1 onion
1/2 cup ketchup
2 TBSP. brown sugar
2 TBSP. vinegar
2 tsp. mustard
1 tsp. Worcestershire sauce
1 tsp. salt
Directions:
Fry onion and burger in hot fan until it has lost its red color (low) and drain grease. Stir until smooth and then add all other ingredients. Simmer about 20 minutes, covered. Stir often.Serves 8.
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