Quick and Simple Shrimp Dish. My Fave.

Olive Garden Shrimp Scampi

  • Servings: 4
  • Time: 30 minutes
  • Difficulty: easy
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Ingredients
  • 1 1/2 lb medium fresh shrimp, shelled
  • 2 T olive oil
  • 1 medium onion, diced
  • 1/2 c white wine (or 1/2 c chicken broth + tsp. apple cider vinegar)
  • 3 cloves garlic, crushed
  • 1 tsp. italian seasoning
  • 1 pinch crushed red pepper
  • 4 oz butter
  • 1/2 lb angel hair pasta, cooked according to package directions
  • Salt and pepper to taste
  • 3 T fresh parsley, finely chopped
  • Parmesan cheese
Directions
  1. Heat oil in a saute pan. Add onion and sauté for 2 minutes. Add garlic and sauté for 1 minute; do not brown. Add butter, wine, red pepper, salt and pepper and reduce by half. Add Italian seasoning.
  2. Add shrimp and cook 1-2 minutes until fully cooked.
  3. Transfer pasta to plate and top with shrimp mixture, and Parmesan cheese.

source: olivegarden.com

Menu #22

DAYS MEALS SOURCE
Monday Ground Beef and Green Beans and Pot Stickers mich
Tuesday Hearty Beef Stew mich
Wednesday Pesto Tortellini with Grilled Chicken and Salad
Thursday Chicken Taquitos with Corn on the Cob
Friday Super Duper Tasty Burgers with Grilled Veggies and Avocado Fries  mich
Saturday Chili mich
Sunday Sausage Bean Stew mich

Easy and Delicious, Need I Say More?

Sausage Bean Stew

  • Servings: 4-6
  • Time: 30 minutes
  • Difficulty: easy
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Ingredients:

  • 2 T. oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 clove garlic, minced
  • 1 can (14.5 oz.) diced tomatoes
  • 1 can (14.5 oz.) stewed Italian-style tomatoes
  • 1 can (14.5 oz.) Great Northern or Cannellini beans, rinsed
  • 1 can (14.5 oz.) kidney beans, rinsed
  • 1 can (14.5 oz.) corn
  • 1 small can chopped green chiles
  • ½ tsp. salt
  • 1/8 tsp. pepper
  • ½ lb. Kielbasa sausage, cut into small chunks
  • Hot cooked rice
  • Hot Sauce
  • Grated cheese

Directions:

  1. Saute’ onion, carrots, celery and garlic in the oil over med. heat until tender.
  2. Add the rest (except rice and cheese) and heat through over low heat.
  3. Serve over the rice with cheese and hot sauce on top.
  4. If it seems too dry, add chicken broth (or water with chicken bouillon).

Can’t beat deep fried Mexican food!

We actually made these chimichangas probably about 2 years ago now? But we made them like 3 or 4 times in one month they were so good! Haha. And since I am craving chimichangas today I thought I would share this one before I forget where I found it… Or how amazingly delicious it is! YUM.

Beef Chimichangas

  • Servings: 10
  • Time: 1 hour
  • Difficulty: easy
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beef chimichangas.JPGIngredients

  • 3 lb boneless beef rump, cut into one inch cubes
  • 1 T chili powder
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 T flour
  • 2 T canola oil
  • 2 onions, chopped
  • 3 tsp jalapeno, minced
  • 2 T garlic, chopped
  • 2 ¼ c beef broth
  • ¼ c red wine vinegar
  • 1 (15 ounce) can pinto beans, drained and rinsed
  • 1 (15 ounce) can black beans, drained and rinsed
  • ¼ c lime juice (about 3 limes)
  • ½ c fresh cilantro, chopped
  • 10 flour tortillas, warmed in the microwave
  • Oil for frying
  • 2 ½ c shredded pepper jack cheese
  • 2 c lettuce, shredded
  • 1 c sour cream
  • ½ c tomatoes, diced

Directions

  1. In a large stock pot over medium-heat heat. Add 2 tablespoons of canola oil. Add beef cubes and brown on all sides. Add onions and jalapeño pepper and sauté for 4 to 5 minutes. Add garlic and sauté for 1 additional minute. Mix in chili powder, cayenne, garlic powder, and flour. Cook stirring frequently for 2 to 3 minutes. Add beef broth and red wine vinegar. Mix well and bring to a boil. Reduce heat to medium-low and simmer for 2 hours.
  2. When the meat is fork tender, shred the beef with 2 forks. Add pinto and black beans, lime juice and cilantro. Cook until heated through. Remove from heat.
  3. In a large deep skillet add about 1” of oil. Heat the oil to 325 degrees or until the oil is hot enough to frying. While the oil is heating prepare the chimichangas. Lay out a flour tortilla and fill the bottom half with ¾ cup of the beef/bean mixture (if the beef mixture has a lot of liquid, scoop it out with a slotted spoon). Top with about 2 tablespoons of pepper jack cheese. Lift the edge of the tortilla and roll it over the filling to secure it. Fold in both sides and continue rolling until you reach the opposite end. Place a skewer threw the seam side of the burrito to secure it (can also use toothpicks). Repeat with the remaining tortillas.
  4. Lower chimichangas into the hot oil and fry for 2 minutes on each side or until golden brown. Drain on paper towels. Fry in batches of 4. Serve with lettuce, tomato, and sour cream.

source: blogchef

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You don’t have to like seafood to enjoy these tacos!

Seafood Tacos

  • Servings: 6
  • Time: 15 Minutes
  • Difficulty: Easy
  • Print

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Ingredients:

  • 1 lb. bag salad shrimp
  • 2 (8 oz.) pkg. of Imitation Seafood and Crab, chopped
  • 1 red pepper, finely chopped
  • 4 green onions, chopped
  • ½ bunch of cilantro, chopped
  • Juice of 1 lemon
  • Juice of 2 limes
  • Salt & pepper
  • Hot sauce (I like Valentina Salsa Picante)
  • Crispy corn tostada shells
  • Farmer’s Cheese (Cotija) or Feta, crumbled
  • Sour cream

Directions:

  1. In a large bowl, gently mix the shrimp, crab, pepper, onion, and cilantro. Pour juices over the top and stir.
  2. Add salt, pepper and hot sauce to taste.
  3. Serve on tostada shells with cheese, sour cream and more hot sauce.

source: Brent Bird

Mmm Gelato!

We ate a lot of this while in Italy… like almost everyday, in fact twice one day.

While I can’t say the recipe is from Italy, it sure turned out smooth and creamy!

Tasty Gelato

  • Servings: 4
  • Time: 3 Hours
  • Difficulty: Medium
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Ingredients

Base:

  • 2 Cups Whole Milk
  • 1 Cup Heavy Cream
  • 3 Egg Yolks
  • 1/2 Cup Sugar

Chocolate:

  • 1/2 Cocoa Powder
  • 1/3 Cup Sugar
  • 1/4 Milk
  • 1/2 Tsp. Vanilla

Directions

  1. In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.
  2. In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
  3. Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
  4. For the Chocolate sauce, pour the cocoa powder and sugar in a food processor, process until sugar is fine and they are combined. Add milk and vanilla, blend some more.
  5. Pour the base and the chocolate mixture into an ice cream maker, and freeze according to the manufacturer’s instructions. *Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.

*You can also add toasted almonds, chop, toast and cool, then add when the gelato is almost done freezing!

Modified from: allRecipes

Menu #21

DAYS MEALS SOURCE
Monday One Pan Baby Back Ribs buzzfeed
Tuesday Steak Fajitas foodiecrush
Wednesday Grilled Cheese Sandwiches and Creamy Cucumber Salad Cook’s Country Magazine
Thursday Vegetable Jambalaya Good and Cheap Cookbook
Friday Eat Out Date Night!
Saturday Black Bean Burgers and Sweet Potato Fries  mich
Sunday Star Wars Waffles, Hash Browns and grilled veggies**  cooking classy

**we like to grill up onions, zucchini, and mushrooms with a little butter and salt and pepper as a “breakfast veggie”