Shrimp Scampi

I made this for the first time tonight. DH rated it a 9.5 on a 10 point scale. I agree! It so easy, so fast, and so yummy!!

Ingredients:

1 (16 ounce) package angel hair pasta
1/2 cup butter
4 cloves garlic, minced
1/2 cup minced onion
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/2 teaspoon black pepper
1 dash Worcestershire sauce
1/4 cup lemon juice
1 teaspoon dry white wine
1 pound peeled and deveined medium shrimp
1/2 cup Asiago cheese, diced (I used fresh grated Parmesan because the Asiago cheese at the store was not labeled as pasturized.)
1 large avocado - peeled, pitted and diced

Directions:


Bring a large pot of lightly salted water to a boil over high heat. Add the angel hair pasta, and cook until al dente, 2 to 3 minutes; drain.

Melt the butter in a large skillet over medium heat. Stir in the garlic, onion, parsley, salt, pepper, Worcestershire sauce, lemon juice, and white wine. Once the mixture begins to bubble, increase the heat to medium-high, and stir in the shrimp. Cook and stir until the shrimp turn pink, and are no longer transparent in the center, about 5 minutes.

Serve the scampi over a bed of angel hair pasta, and sprinkle with Asiago cheese and avocado to serve.

Super-Easy Coconut Cake

1 box white cake mix
3 eggs
vegetable oil
water
1 can cream of coconut
1 package cool whip
shredded coconut

bake white cake mix as directed. when it comes out of the oven, make lots of little holes throughout (either with fork or toothpick). pour cream of coconut over the top to let it infuse the cake through the holes you just created. let it sit in the refrigerator for half an hour or so. take it out and frost with cool whip. you can toast your shredded coconut if you want, but it's just as delicious with untoasted coconut. sprinkle shredded coconut on top and place it back in the fridge. take it out just before serving.

Mango Salsa

this is fun to make, delicious, and makes a TON!

2 not-overly ripe mangoes
1 big red bell pepper
1/2 red onion
1 and 1/2 jalepeno
1/8 cup of rice vinegar

chop all the ingredients up and put them into a medium sized bowl. add the rice vinegar and toss. much better the next day!

(as a side note, this salsa is very pretty!)

Paula's Baked Ham and Cheese Chicken

I found the recipe online from Paula Deen... it was delicious! The house seasoning is a mixture of salt, black pepper, adn garlic poweder. I used just a touch of hot sauce (couldn't even taste it in the chicken, actually) and italian seasoning bread crumbs instead of the greek seasoning/parmesan mix the recipe calls for. Will definitely be eating the leftovers tomorrow for lunch!

Ingredients:
4 chicken breasts
1 cup all-purpose flour
2 teaspoon Paula Deen's House Seasoning
2 eggs, beaten
Paula Deen's Hot Sauce
1 cup bread crumbs
2 teaspoon Greek Seasoning, recipe follows
1 cup grated Parmesan
Olive oil
4 slices ham
4 teaspoon chopped fresh parsley leaves
4 slices mozzarella cheese
Directions:
Dredge the chicken breasts in flour seasoned with House Seasoning, then dip in egg wash with hot sauce, to taste, then dredge in a mixture of bread crumbs, Greek Seasoning, and Parmesan. Brown the chicken on each side in a skillet with olive oil on medium-high heat. After frying, transfer chicken to a sheet pan. Top with 1 slice of ham, 1 teaspoon chopped parsley and 1 slice of mozzarella cheese. Place in oven for 8 minutes, just until cheese melts and starts to get bubbly.
Prep Time: 15 minutes Cook Time: 15 minutes Difficulty: Easy Yield: 4 servings
Greek Seasoning: 2 teaspoons dried oregano 1 teaspoon salt 2 teaspoons onion powder 2 teaspoons garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Spinach and Brie Chicken (with optional orzo side)

Yum, I just made this quick dinner. It was featured in the most recent Everyday Food. They say it should take about 25 mins to make (including the orzo side). I can't vouch for the orzo portion as I served it with a green salad with pears (and the extra brie). Recipe is for 4 servings.


Ingredients:
- coarse salt and pepper
- 8 thin chicken breast cutlets
- 2 T. dijon mustard
- 1 (10 oz) package frozen spinach (thawed)
- 4 oz. brie cheese cut into 8 slices
- 1 c. orzo
- 2 plum tomatoes cored and chopped
- 1/4 c. fresh parsley
- 1 T. butter
- 1 T. fresh lemon juice

1. set a large saucepan of salted water to boil. Heat broiler with rack 4" from heat. Place chicken on a large rimmed baking dish lined with foil. Dividing evenly, spread one side of each cutlet with mustard, top with spinach, then cheese. Season with salt and pepper. Starting on short end, roll chicken up tightly, and arrange seam side down on the sheet.

2. Season rolled chicken with salt and pepper. Broil 8-10 mins. or until browned on top and completely cooked.

3. Meanwhile cook orzo until al dente. Drain well, return to pot. Add tomatoes, parsley, butter and lemon juice. Season with salt and pepper and toss to combine.

7 Layer Cookies/Bars

I kind of eyeball it as I make it but this should be about right...

Preheat oven to 375

1/2 bag of chocolate chips (I like semi-sweet)
1/2 bag of butterscotch chips
2 cups coconut
1 can of sweetened condensed milk
1 1/2 package graham crackers
1 stick of butter
1 cup chopped un-salted peanuts (or your favorite nut) (optional)

Melt the butter
Crush the graham crackers
Mix the two together (they should stick together... add more butter or cracker until they do)
Pat in the bottom of a 10 x 13 pan to make a crust
Dump in the chocolate and butterscotch chips and spread them out
Put coconut and nuts on top
Pour the sweetened condensed milk all over the top of it trying to get it even

Bake 15-20 min on 375 (or until the top starts to turn golden brown... it is longer in my oven)

Allow to cool and then cut into squares

Spicy chicken pasta

I just saw this recipe in Everyday Food (magazine). The recipe was published as 1 serving, but I modified the quantities and will post the amounts I used. I had enough for 2 servings + seconds for John + a small amount for me to have as left overs.

coarse salt
1 1/2 c. penne pasta (I used whole wheat)
~3/4 lb. chicken breast tender strips (not the cooked kind) cut in ~1" cubes
2 plum tomatoes seeded and diced
~5 T. tomato paste
3 cloves garlic - minced
~ 1 T. olive oil
1/2 t. red pepper flakes (plus more for sprinkling on top if you like the heat)
4 c. loose packed baby spinach
lemon juice (squeezed 1/2 a lemon)

bring salted water to a boil

cook pasta, adding chicken to the boiling water for the last 2-3 minutes. Make sure chicken gets cooked through during the boil. Reserve 1/2 c. pasta water.

Drain pasta and chicken.

In a large sauce pan (I used the wok) cook the garlic with the olive oil for 1-2 mins. Add the tomato paste, red pepper flakes and diced tomatoes.

Add pasta and chicken. Add lemon juice and enough water to form a thin sauce that coats pasta.
Add spinach, toss until spinach is barely wilted.

Serve immediately.

World's Fastest Chocolate Cake

This was my grandma's chocolate cake recipe, and it's so good! It takes no time to prepare, because you mix everything in the pan you bake it in. And the pudding keeps it super moist.

Ingredients:
1/4 cup vegetable oil
1 package (18.25 0z) chocolate cake mix
1 1/4 cups water
2 large eggs
1 package (3.9 oz) instant chocolate pudding
1 cup semisweet chocolate chips (or I like to use peanut butter chips for added flavor...and I usually add the whole bag!) :)

Preparation:
Pour oil in 13x9 pan--coat the bottom of the pan.
Put all remaining ingredients into the pan in the order listed.
Mix thoroughly with a fork.
Spread evenly in pan.
Bake at 350 degrees for 35-40 minutes or until toothpick inserted in center of cake comes out clean or mostly clean.
Frost with frosting

I call this Monterrey Chicken

This one is so easy, I'm almost embarrased to post it.

Ingredients
4 boneless chicken breasts
2 cans of Mexican Ro-Tel
(or any brand of mixed diced tomatoes w/ green chiles) well-drained
1 small can of sliced (not chopped) black olives-drained
4 slices pepper jack cheese (or whatever cheese you want)
whatever spices you want (I use salt, black pepper, onion powder, garlic powder)

Directions
Preheat oven to 350 degrees
Put chicken in 9X13 oven safe pan
Sprinkle your spices on both sides of chicken
Cook for about 8 minutes
Take out of oven and pour Ro-Tel around chicken breasts, making sure a good amount is on top of the breasts.
Add black olives in the same fashion.
Cover each chicken breast mixture with slice of cheese.
Return to oven for another 8 minutes or until juices run clear.
(I'm a risky cooker. I don't use a thermometer!)

This is great with Mexican rice. I also sometimes make a pico de gallo and add it to the top of the cheese before serving.
Pico de Gallo=chopped jalapeno, diced tomato, chopped onion, and chopped cilantro mixture.

Wake-Up Cake

This is the best way to eat fruit and fiber in a cake! I make this whenever I have a bunch of ripe bananas that I don't want to throw away.
Ingredients:
1/3 cup peanut butter
1/3 cup brown sugar
2 1/2 tablespoons butter
1 egg
1/2 teaspoon vanilla
1 ripe banana, mashed
2/3 cup oats
1/3 cup flour
2 tablespoons wheat germ
1/4 teaspoon baking soda
1/3 cup walnuts, chopped *or your preference*
Preparation:
Using an electric mixer, beat together peanut butter, brown sugar and butter. Blend in egg and vanilla. Blend in banana. Stir in oats, flour, wheat germ, nuts and baking soda. Mix well until blended. Spread into a greased 9" x 9" pan. Bake at 350 degrees for 20 minutes. Cool and cut into squares.
Enjoy!

Shrimp Corn Chowder

This is my fave comfort lowfat soup. This is a meal in itself...served with some crackers or some good sourdough bread. YUM! You can also cook this in a crock pot.
Ingredients:
1 tablespoon unsalted butter
1/4 cup green onions, chopped
3 cloves garlic, minced
1/8 teaspoon cayenne pepper
1 cream cheese bar, softened, cubed
2 cans 98% fat free Campbell's Cream of Potato Soup
1 cup of shredded extra-sharp cheddar cheese
1 1/2 soup cans 1% lowfat milk
2 cups frozen shrimp, cleaned, thawed
1 can corn (undrained)
Preparation:
In large saucepan, melt butter, then add green onions, garlic and pepper; saute until tender. Mix in cream cheese, cheese, soup and milk. Stir until cream cheese is melted. Add shrimp and bring to boil; reduce heat, cover and simmer 10 minutes. Serve hot.
Makes about 7 cups

Corn Salad

I love this corn salad because it's light, refreshing and easy to make! Also, it's a perfect side dish for any bbq type meals!!

Ingredients:
2 cans of corn, drained or 5 ears of corn, shucked
1/2 cup of sour cream
1 tablespoon of worchershire sauce
1 cup of red bell pepper, chopped
1 cup of green onions, chopped
1 tablespoon of cilantro, chopped fine
salt & pepper to taste

Preparation:
Mix everything in a large bowl and let it rest for 2 hours in fridge before serving.
Enjoy!

Cucumber, Tomato, and Onion Salad

i LOVE this salad... making it tomorrow for memorial day picnic, in fact. :)

this salad is best if enjoyed the same day you make it, or at most, the next day.

Ingredients:
2 cucumbers, peeled, seeded and thinly sliced (or one long seedless cucumber)
4 Roma tomatoes, halved lengthwise and thinly sliced
½ small red onion, thinly sliced
¼ cup light olive oil
2 Tbsp red wine vinegar
1 tsp salt
1 tsp black pepper
1 tsp white sugar
2 tsp dried oregano

mix all ingredients together in a bowl and let marinate for at least an hour at room temperature.

Tomato Basil Bisque

Ingredients
2 (10 3/4-ounce) cans tomato soup, undiluted (I use Campbell's)
1 (14 1/2-ounce) can diced tomatoes
2 1/2 cups buttermilk
2 tablespoons chopped fresh basil
1/4 teaspoon freshly ground pepper
Garnish: shredded fresh basil

Preparation
Cook first 5 ingredients in a 3-quart saucepan over medium heat, stirring often, 6 to 8 minutes or until heated through.
Garnish, if you like; serve immediately, or serve chilled.

BBQ Chicken Pizza

For the pizza lovers of CPK!
Ingredients:
1 12 inch pre-cooked pizza crust - I prefer Boboli thin crust
1/3 cup of your favorite bbq sauce *enough to cover the pizza*
1 tablespoon of honey or molasses
1/3 cup chopped red onions
2 tablespoons chopped cilantro
1 cup cooked chicken breast, chopped *I bake the chicken in the oven with salt and pepper with a little lemon*20 mins*
6 slices of gouda cheese
**extras**a couple slices of mozzarella, fontina cheese**make it extra gooey!
Preparation:
Spread bbq sauce over the pizza, drizzle a little honey over the sauce, cover with cheeses, spread chicken, then top with cilantro & onions. Bake pizza according to directions, and enjoy

Cream Cheese Frosting

Frosting to go with Maui's Cupcakes:
Ingredients:
1 bar cream cheese
1 stick butter melted
1 box of powdered sugar
1 teaspoon vanilla

Mix thoroughly and enjoy with your fave cupcakes, especially goes good with Red Velvet Cupcakes or Carrot Cake...hmmmm.

bbq sloppy joes

this recipe is so simple and easy I'm kind of embarrassed to post. But now you know what kind of things we eat on busy weeknights :-) I like to serve it with a salad - especially fruit salad heavy on the pineapple.

***not sure if you WANT to see a picture of this.... it gets messy***

1 package of ground turkey (I prefer the super low fat kind) probably could use ground beef too
1/2 bottle of bbq sauce (pick your favorite kind to ensure you like the outcome)
whole wheat buns or pita pockets, or whatever buns/bread you have.

optional...
1/2 green pepper cut into pieces OR about 1/2 cup onions cut into pieces

brown turkey with onions and/or peppers, add bbq sauce until meat is well coated. Spoon a generous helping of meat mixture on toasted buns.

*Beef & Beer Chili*

I love baseball season because its American's pastime and for the great ballpark food. I always have to have a hot dog, nachos or cotton candy. I love having my hot dogs with some good chili, lots of cheese and of course a beer!! Hope you enjoy it! *Sorry I don't have a picture to post*
Ingredients:
1 ½ cups chopped red onion (about 1 medium)
1 cup chopped red bell pepper (about 1 small)
8 ounces extra lean ground beef
2 or more garlic cloves, minced
½ teaspoon of cayenne pepper, Ancho Chile pepper & New Mexico Chile pepper
2 teaspoons of ground cumin
1 tablespoon of honey
½ teaspoon salt
½ teaspoon dried Mexican oregano
1 (19-ounce) can red kidney beans – rinsed and drained
1 (14.5-ounce) can no-salt added diced tomatoes, undrained
1 (14-ounce) can low-sodium beef broth
1 (12-ounce) bottle beer such as Samuel Adams or your choice. ;-)
1 tablespoon yellow cornmeal
1 tablespoon fresh lime juice
1 ½ cups of Extra Sharp Cheddar Cheese

1. Combine first 4 ingredients in a large Dutch oven over medium heat. Cook 5 minutes or until beef is browned, stirring to crumble. Stir in chili powders, cumin, honey, & salt; cook 1 minute. Add oregano & next 4 ingredients and bring to boil. Reduce heat, and simmer 15 minutes. Stir in cornmeal; cook 5 minutes. Stir in lime juice. Top off with Cheddar cheese. Yield: 4 servings (serving size: 1 ½ cups)

Italiano!

This was our dinner tonight. I like to make enough food for 2 nights, or whatever is leftover is for lunch the next day. This is a meal for 4 people. Totally quick & easy, almost like having take-out at home! From Rachael Ray 2,4,6,8 Meals for Couples or Crowds. I varied the recipes to my liking, and you can too!

Menu: Chicken Parm Meatball Subs & Shredded Veggie Salad

Shredded Veggie Salad **This salad is similar to the one from Olive Garden**
Ingredients:
2 hearts of romaine, shredded
1 medium beefsteak tomato, halved then very thinly sliced
1 small green bell pepper, seeded, cored, and very thinly sliced
1/2 medium red onion, very thinly sliced
1/4 cup hot pepper rings or pepperoncini, drained & chopped **I didn't add it in my salad, since DH is a fincky eater about spicy peppers.***
2 tablesppons red wine vinegar
1/4 cup of EVOO
Salt & black pepper to taste
1/4 cup shredded parmigiano-Reggiano cheese
In a large bowl, combine the lettuced, tomatoes, bell peppers, onions, and pepperoncinis. Dress with the vinegar, EVOO, salt & pepper. Top it off with the grated cheese.

Chicken Parm Meatball Subs
Ingredients:
1 1/2 pound of ground chicken
1 tablespoon of grill seasoning, such as McCormick's Montreal Steak Seasoning
1 egg, beaten
1 cup grated Parmigiano-Reggiano cheese
1/2 cup Italian-style bread crumbs
1 tablespoon of garlic
1/2 teaspoon of oregano
Handfull of chopped fresh flat-leaf parsley leaves
3 tablespoons EVOO
2 large garlic cloves, cracked from their skins & split
1/4 teaspoon red pepper flakes, a couple of healthy pinches
1 28-ounce can crushed tomatoes, or puree works, too
1 cup of chicken stock
Salt & black pepper
8 to 10 fresh basil leaves, torn or shredded
4 6 to 8 inch crusty sub rolls. I loved Sourdough or French bread from Sara Lee. Nice soft bread is just as good.
4 slices of Provolone cheese

Preheat the oven to 425 degrees.

Place the chicken in a bowl and season it with grill seasoning. Add the egg, half of the grated cheese, the bread crumbs, parsley, garlic, oregano, and a serious drizzle of EVOO. Combine the mixture & form 12 to 15 large meatballs, placing them on a baking sheet. *It's going to be a little messy handling the meat, make sure to wash your hands anytime you handle the meat.* Squish the balls to flatten them a bit - like mini oval meat loaves. Be careful not form the balls wider than yoru bread. The flattened balls will stay put on your sub---no roll aways! Bake the meatballs for 15 minutes, or until golden and firm. Switch the boiler on.

While the chicken balls bake, heat a medium skillet over medium heat. Add the 3 tablespoons of EVOO & the garlic & cook them for 5 minutes. Discard the garlic, add the red peper flakes and the tomatoes, then stir in the chicken stock. Season the sauce with salt & pepper and simmer for 10 minutes. Adjust the seasonings & stir in the basil. *You can make the salad while you wait for the sauce to simmer.*

Use a thin spatula to loosen the chicken balls from the baking sheet and add them to the sauce, turning the meatballs to coat.

Cut the rolls, making the bottom a little deeper than the top. *I love eating the middle part of the bread!* Hollow out a little of the bread and lightly toast the rolls under the broiler. *I toasted my bread & put the cheese on the bottom.* Filled the bottoms of the breads with the sauced meatballs. Cover the meatballs with the cheeses and return to the broiler to melt the cheese until it's golden. Set the roll tops in place. Pour any leftover sauce into a bowl, and serve at the table for dipping.

Enjoy!

healthy, quick "pizza"

I keep the flat bread on hand in the freezer, along with canned tomatoes and will top with whatever I have on hand, but these toppings are my favorites. Serve with salad for a complete meal.



Ingredients:



4 pieces of flatbread (or pita bread)

1-2 cans of petite diced tomatoes (drained)

1-2 t. crushed red pepper flakes

~1/4-1/2 c. feta and/or shredded mozzarella cheese

1/4 c. sliced and pitted klamata olives

fresh basil leafs torn in chunks - optional.

(everything looks better on china)

Preheat oven to 400. Spray a cookie sheet or pizza stone with non-stick spray. Spoon tomatoes over bread, sprinkle with red pepper to taste (I like very little, John likes generous) and top with cheese and olives.