This recipe is one of my favorite pasta dishes. Most of the year I make it as a freezer meal with smoked turkey sausage, however, during the summer it’s devine with fresh local shrimp.
Begin by melting 4 tablespoons of butter with 2 tablespoons of EVOO over medium heat. Add in a large chopped onion and sauté until it becomes soft.
Now add a container of chopped baby bella mushrooms, a large chopped red pepper, and a teaspoon of minced garlic. Cook 2-3 minutes.
Add in either your sliced kielbasa or a pound of uncooked fresh shrimp. Cook until the shrimp turns pink or about 4-5 minutes for the sausage.
Add 1/2 cup grated parmesan, 1/2 cup heavy cream, and a jar of Alfredo sauce. Stir to combine. Add 1/2-1 teaspoon of cayenne pepper (depending on how spicy you like it) and salt & pepper to taste. Let simmer for 5 minutes.
Stir in 12oz penne, rotini, or any pasta of your choice. Top with shredded parmesan and chopped fresh parsley before serving. Pairs perfectly with a mixed green salad and crusty bread.
We love enchiladas in my house. LOVE. These were so amazing that my husband insisted we put them into our regular rotation.
Begin by rinsing and drying 3 poblano peppers. Brush them lightly with EVOO and place them on a lined baking sheet. Bake at 450 degrees for 35-45 minutes until the skin is dark and the outer lining is wrinkled. Let stand for 30 minutes.
Salt & pepper 1.25lbs of chicken tenders and cook them over medium heat in a sauce pan with 1tbl of EVOO.Set aside. Add into the same pan 1 sliced green pepper and 1 small sliced yellow onion. Cook until soft. Dice the cooked chicken and place into a large mixing bowl.
Add the cooked onions and green pepper into the mixing bowl. Now skin and seed the poblanos and add them to your mixing bowl. Your filling is complete.
In the same saucepan, melt 1tbl of butter and then add 2tsp minced garlic. Once garlic becomes fragrant (1 minute), add 1tbl flour and whisk to combine. Slowly add 1.25C of whole milk and then 1/2C sour cream. Whisk until it becomes thick and then stir in 1/2tsp cumin and 1/2tsp chili powder. Continue stiring until sauce thickens and warms through.
Lay a couple spoonfuls of the sauce into the bottom of a baking dish. Using freshly cooked flour tortillas, roll approximately 1/2 cup of the chicken mix into each tortilla. Top chicken with shredded pepper jack cheese and place into baking dish. Now cover with remaining sauce.
Top with more pepper jack and bake at 350 degrees for 20 minutes.
Top with avocado and enjoy!
Adapted from: Will Cook For Smiles
This is not an over statement – it really is the best Mac I’ve ever had, and my friends and family would agree. It’s a bit tedious, but WELL worth the effort!
Begin by shredding 8oz of gruyere, 10oz of white cheddar, and 10oz of yellow cheddar.
Now warm 3.5 cups of whole milk and 2 cups of heavy cream together over medium heat in a saucepan.
In a large saucepan melt 6 tablespoons of butter. Once the butter bubbles, whisk in 1/2 cup of flour. Whisk for about a minute until it combines and thickens.
Slowly add in your warm milk/cream mixture whisking continuously until sauce thickens and bubbles.
Remove from heat and add 2tsp salt, 1/4tsp nutmeg, 1/4tsp cayenne pepper, & 1/4tsp black pepper.
Stir in grated cheeses.
Now add 2lbs cooked elbow macaroni.
Prepare 6 slices good white bread, crust removed and ripped into 1/2inch size pieces. Pour 3-4 tablespoons of melted butter over the breadcrumbs and toss to combine. Cover your pot of macaroni with breadcrumbs and bake at 375 for approximately 30 minutes until top begins to brown. Enjoy!😋
Adapted from: Eat Drink Smile
The search is over. These are the best beef Enchiladas I have ever tasted. I’d even venture to say this is my husband’s favorite dish that I make. They are melt in your mouth, cheesy, full of flavor, worth every delicious bite, shear perfection.
Begin with 4lbs of pot roast style beef, excess fat trimmed off. Coat all sides of the meat generously with cracked salt and pepper. Heat a couple tablespoons of EVOO in a large skillet over medium high heat. Sear it quickly on all sides until it has a beautiful brownish black color. Now put it in your crockpot.
Cover with 1 large chopped onion, 20oz diced green chiles, 2tbl chili powder, 2tbl cumin, 2tbl garlic powder, 5oz Franks Hot Sauce, and 1/4c of water. Cook on low for 8-9 hours or until beef shreds easily with 4 forks.
For the enchilada sauce (which is different from my normal variety) – Heat a tablespoon of EVOO in a medium saucepan and sauté 1/2c minced onions until soft. Stir in 24oz tomato sauce, 8oz diced green chiles, 2tbl chili powder, 1tbl cumin, and a few dashes of hot sauce.
Cover the bottom of a baking dish with your enchilada sauce. Prepare fresh flour tortillas and spoon in your meat (which now looks like this).
Top meat with Pepper Jack or Monterey Jack cheese. Roll up and place in baking dish. When you have finished rolling up all the meat, cover completely with the remaining enchilada sauce and top with more cheese. Bake uncovered at 350 degrees for 30 minutes or until cheese is melty and bubbly. Top with avocado, jalapeño, hot sauce, etc. Enjoy!!
Adapted From: Mrs. Happy Homemaker
We are SO very lucky to live by the water where fresh seafood is easy to come by. I could eat shrimp every day. Yes, every single day. My husband is an amazing grill master. Thank goodness, since he is no use in the kitchen. Lol!
These shrimp literally take no time to make and taste amazing. We paired them with my husband’s superb filet and a salad….it truly felt like date night!
Warm 1tbl EVOO and 1tbl butter over medium heat. Add a pound or more of fresh shrimp and a teaspoon+ of minced garlic. Sauté for about 3-5 minutes until shrimp are pink.
While shrimp are cooking combine:
-Juice of a lime, 3tbl chopped cilantro, 1tbl soy sauce, and 3tbl honey.
Once shrimp have cooked through, pour mixture into saucepan and simmer for 2-3 minutes. Serve with slotted spoon over salad, pasta, quinoa, anything really. Enjoy!
Tip of the day: Eggplant is another veggie that many folks seem to avoid. The most common complaint is that they taste bitter. Well, the simple secret to bringing out their wonderful flavor without a trace of bitterness is salt. Peel and slice your eggplant. Arrange a layer of slices in the bottom of your colander and salt HEAVILY on both sides. Now stack the remaining slices on top of each other ~ now you only need to heavily salt the top (see what I did there?!). Let those beauties sit in the colander in their salt rub for a good 30-45 minutes. Now rinse well, dry, and they are ready for your grill, oven or pan.🍆🍆🍆
Aside from eggplant lasagna, eggplant parmesan is one of my favorite dishes. It’s a bit labor intensive, but so worth it!! Once you have prepared your eggplant slices, coat each in beaten egg then Italian style breadcrumbs. I place 4-5 slices at a time in EVOO warmed to a medium heat. They take about 3 minutes per side depending on thickness. Once all of the slices have been lightly fried and placed on a paper towel lined plate, prepare your marinara as follows:
This is how golden I like mine. (I have a freezer meal business and this is a top seller. This pic is from a meal prep.)
One pot of homemade marinara (or you can use a store bought jar if you like) plus 1 can fire-roasted tomatoes and 2 8 oz cans of tomato sauce.
Layer your eggplant in a baking dish, top with marinara, then mozzarella and parmesan. Repeat.
Finish with a healthy amount of cheese.
Bake at 350 degrees for 40-50 minutes until hot and bubbly. Enjoy!
Adapted from: EatingWellSpendingLess
In honor of National Shrimp Day…..
Another love of mine is pesto. Preferably with shrimp, but it’s good on many things including chicken and pizza. I make my pesto a little differently than the traditional recipe. I omit the garlic and I add the juice of a lemon. The garlic is overpowering to me and the lemon gives it a nice flavor that pairs perfectly with fresh shrimp.
I fill my food processor with basil leaves, 1/3 cup pine nuts, 1/2 cup shredded parm, 1/2 cup EVOO, juice of a lemon, and salt & pepper.
No filter, just green goodness.💚
This black bean pasta is amazing with 15g of fiber and 22 grams of protein per serving. They also make a red lentil version that is equally delish.
I sauté sliced sundried tomatoes with the shrimp and then toss it all together. Beautiful dish and always a crowd pleaser!!
We LOVE eggplant at my house. One of my 2 year old’s favorite things besides Eggplant Parmesan is my Eggplant Lasagna. This low carb meal can be served meatless or with the ground meat of your choice. Essentially the eggplant replaces the pasta, and the flavor goes through the roof!!The easiest way to slice the eggplant is with a mandolin, and I use the largest setting (1/4 inch). (Peel them first!)
Warm a couple tablespoons of EVOO in a large sauce pan over medium heat. Sauté salted eggplant slices for a couple of minutes on each side until they soften. I only do a couple at a time and then place on a paper towel lined plate. Once you finish sautéing all of your eggplant, prepare the sauce of your choice. Construct just like lasagna:
Eggplant Slices ~ Ricotta ~ Sauce ~ Mozzarella ~ Shredded Parmesan ~ Repeat
Finish with a layer of eggplant topped with cheese.😋
Bake uncovered at 400 degrees for about an hour until browned and bubbly.☺️
We grow lots of eggplants. Most of the veggies we use come from our garden during the summer months including the eggplants I use in my freezer meals. So much fun!
Look how beautifully the eggplant slices replace boring ole lasagna noodles.
Fresh from the oven. It’s impossible not to have seconds. 🍆🍆🍆
Whether it’s football game days in the fall or barbecues in the summer, chips and salsa are another staple in our house. Want to impress your friends with a super easy restaurant style salsa? My husband used to always make this salsa for us, but now that I use it in my Ranch Enchiladas & Enchilada Casseroles, I’ve taken over. This one is always a huge hit!!💃🏻
~ 1 undrained can of salsa style diced tomatoes
~ 1 undrained can of original Rotel
~ 1/3 of a yellow onion, diced
~ 4-5 green onions, chopped
~ Handful of cilantro, chopped
~ Juice of a lime
~ Pinch of oregano
~ Salt, Pepper, Garlic Powder, & Onion Powder to taste
If you haven’t noticed a slight trend here, we eat A LOT of Mexican food at my house. My husband is half Mexican, so it’s no coincidence….but who doesn’t love Mexican food, right??
As I mentioned in my intro I make freezer meals for friends and family out of my kitchen. One of my most popular dishes is my Classic Chicken Enchiladas. They are very simple, and the homemade enchilada sauce is what makes the meal so delish. Here’s my favorite version of this Mexican staple:
~Heat 1/4 cup vegetable oil over medium high heat.
~Whisk in 1/4 cup flour.
Stir in: 28oz can crushed tomatoes, 2 tablespoons + 2 teaspoons chili powder, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon cumin, 1 1/2 teaspoon dried oregano, 1 tablespoon brown sugar. Add one cup of water. Cracked salt and pepper to taste.
Bring to a boil, reduce heat and simmer for 10 minutes until sauce thickens. This will store in the fridge in an airtight container for up to 2 week (mine never lasts that long though!).
Adapted from: Damn Delicious