Shrimp and Mushroom Pasta

Shrimp and Mushroom Pasta 
2 lbs shrimp, peeled and deveined

3 tsp minced garlic

Olive oil

Dried parsley

Paprika

Black Pepper

10oz sliced mushrooms, fresh

1/4-1/2 diced red bell pepper

2 cups half and half

1 cup shredded Parmesan cheese

1.5 cups shredded mozzarella cheese

16 oz cooked fettuccine noodles

1/2 cup water from the pasta, incase u need to thin the sauce

Green onions for garnish

In a large skillet sautée the shrimp, garlic, parsley, paprika and black pepper in a few tbs olive oil until pink. Remove from pan. Add the mushrooms and bellpepper to the same pan and sautée until tender. Add a little more olive oil if needed. When mushrooms are softened, add the shrimp back to the pan. Then add the 2 cups of half and half and all of the cheese. Stir together. Turn the stove off and cover for a few minutes. It will thicken fast. Add your cooked pasta and toss together. If the sauce is too thick, add a little of the pasta water you saved. Season with salt, pepper and creole seasoning if needed. Top with diced green onions and serve with garlic bread. Add extra parm cheese is wanted. 🙂

 

Chicken Enchiladas


Before I begin, these are my “white-girl enchiladas.” I say this because they aren’t exactly Mexican. I prefer green sauce but I’m sure you could red if you waned. Just experiment. 🙂 also, season your chicken while you cook it! 🙂 PS this is my 100th recipe!!

2 lbs chicken
(Diced and sautée with spices until fully cooked then shredded OR use a whole rotisserie chicken and debone and remove skin then shred the chicken. OR bake chicken leg quarters and remove skin and bones then shred.)

8-16 oz sour cream, depending on how creamy you want it.

Small can of drained black olives

Large can of green enchilada sauce

Medium can of diced green chilies, drained

2 cups monterey jack cheese

1/2 cups cheddar cheese

A bunch of green onions, diced

Flour tortillas, I like the small fajita sized

Spray a 9×13 pan with non stick spray, spread a few tbs of the green sauce in the bottom on the pan. Mix together the cooked shredded chicken, sour cream, olives, chilies, green onions, about 1/2 cup of the green sauce, 1 lb jack cheese in a large bowl. Mix well. Add more seasoning if you need more. Taste it. When you like it, Put a spoonful across the middle of the tortilla, roll like a burrito and place seam side down in a 9×13 pan. Fit as many as you can across the pan. You can push them to one side and crowd them if you want/need. I normally do. Pour the rest of the green sauce over the top of the burritos, then top with the rest of the cheese (both kinds) and cover with foil and bake at 375° for 30-45 minutes until cheese is melted and all is warm.

Note: Thanks to my BFF Vanessa for the inspiration. Love you girl. Xoxo

Pumpkin Pie Cake w/Cream Cheese Glaze

Pumpkin Pie Cake w/ Cream Cheese Glaze 
1/2 cup room temp butter

1.5 cup white sugar

1 (15oz) can pure pumpkin

6 whole eggs

1 (12oz) can evaporated milk

3/4 tsp salt

3 tsp pumpkin pie spice

1 box yellow cake mix

Preheat the oven to 350° and spray a 9×13 pan with nonstick spray. Cream the butter and sugar with a mixer. Then add the pumpkin and mix until smooth. (Mine was a little runny) Add the eggs one at a time and mix in between. Then add the can of evaporated milk and combine well.

In a different bowl, add the cake mix, salt and pumpkin pie spice and mix with a whisk until evenly mixed. Then add the dry mix to the pumpkin mix and blend well until smooth. It’s ALOT of batter but don’t worry, it doesn’t overflow.

Pour in the 9×13 pan and cook for 40-45 minutes. When you pull it out and it starts to cool, it flattens a bit. Don’t worry. It’s normal. My oven cooked it in exactly 40 minutes.

Some of my family like to top this cake with whipped cream. Me however, I like a cream cheese glaze. Here is that recipe.

8 oz cream cheese, room temp.

1 cup powdered sugar

2 tsp GOOD pure vanilla extract

5-6 tbs whole milk

Beat the cream cheese u til creamy, then beat in the powdered sugar. Stir in vanilla and add a few tbs of milk. Add more milk until it reaches the desired consistency for your drizzle. (You can cut this recipe in half if you want to make less glaze) I like my glaze more like a thin frosting as you can tell in the picture.

Chocolate Gravy

 
2 large (heaping) tbs of cocoa

1 cup sugar

3 tbs flour

2 cups milk, plus more if you want thinner gravy

1 tsp vanilla

3 tbs butter

Mix the dry ingredients with a whisk in a pot. Then add the wet ingredients. Stir well and bring to a slight boil on medium heat until you reach the thickness you want. Stir constantly so it doesn’t stick. Add more milk if it gets too thick. Serve over warm biscuits.

Crock Pot Buffalo Chicken Pasta

unnamed

3-4 Boneless skinless chicken breasts, cut into cubes

2 cans cream of chicken soup

3/4 cup buffalo sauce

1 medium onion, chopped

1/2 tsp salt

1 tsp pepper

1 tsp garlic powder

2 cups sour cream

1/2 cup ranch dressing

1 cup mozzarella cheese

1 lbs penne pasta, cooked

In the crock pot, on low,mix the soup, sauce, onion, salt, pepper, garlic and chicken. Cook on low for 6-8 hours (3-4 hours on high) until chicken is done. Then start boiling your pasta. While the pasta is boiling, mix the sour cream and ranch together well. (make sure the crock pot is on low) Stir the cheese into the sour cream mix. Pour it in the crock pot and mix well. Keep stirring until cheese is melted into the sauce, then add the cooked drained pasta and mix well again.

I like to serve this with a side salad and also I drizzle a little extra buffalo sauce on mine. Also, chop up a little parsley and add to each plate for color. Its pretty. (Not pictured)

Cheesy Zucchini Squash Bake

squash

First, let me say… I stirred the squash BEFORE I took the picture (OOPS) so you don’t get to see the melted cheesy goodness on top. My bad.

3 medium yellow squash, sliced into half moon pieces

3 medium zucchini, sliced into half moon pieces

2 tbs parsley

1 tsp dill weed

2 tbs green onions

1/4 tsp thyme

3/4 tsp garlic powder

1/2 cup monterey jack cheese, plus more for top

1/2 grated parmesan cheese

Salt and pepper

olive oil

8×8 baking dish, spray with cooking spray. 350* oven. Mix all ingredients and toss well in the olive oil. (Except the cheese for the top) Bake for 30-40 minutes or until the squash is easy to stick a fork thru. Then top with more cheese and put oven on broil for 5-10 minutes until cheese melts and starts to brown.

Pot Roast & Roasted Veggies

pot roast

2-3 lb beef chuck roast

1 can of beer (I used coors light)

1 packet of chili or pot roast seasoning

salt and pepper

1/2 yellow onion

1 tsp diced garlic

Put all ingredients in crock pot and cook on low for 6 hours. at 3 hours, flip the roast.

For the roasted veggies

1 bag baby carrots (use less if wanted)

3-4 large red potatoes

1-2 large zucchini squash

Make sure the potatoes are cut small so they cook faster, or else the squash will be too overdone. Cut the carrots in half if they are thicker than the rest. Cut the squash into circles or half moons. Note: The carrots will have a bite, the potatoes will be perfect and the squash will be soft. If you want, you can put the squash in later so it is not so soggy. We don’t mind them soggy.

Toss the cut veggies in olive oil, garlic salt and pepper. Place on a baking sheet. Don’t over crowd each other. Cook on 450* for 20 minutes. At 10 minutes in, pull out and use a spatula to toss around. Then cook another 10 minutes.

When you serve the food, place roast in a shallow bowl, veggies on the side like pictured. Then use some of the broth from the pot roast and pour over whole bowl.

Serve with bread or rolls.

Feeds 4 people

Fun Ideas and Decorations

I have so many pictures of sweets and treats and so many things that I make so I wanted to share somewhat of a photo gallery type post. I’ll add some here and there so check back every once in a while to find more ideas!! Xoxo

  
  

  

  

  

  

 

   

  

 

  

  

  

  

 

  M 

 
  

  

   
  
    
  
     

  

 

Check back soon for more pics!!! Xoxo

 

Yellow Cupcakes & Chocolate Frosting

 
2 large eggs, room temp

2 and 1/4 cups all purpose flour

2 and 1/2 tsp baking powder

3/4 cup butter, softened (if you use unsalted then add 1/2 tsp salt)

1 and 3/4 cup white sugar

3 tsp vanilla extract

1 cup whole milk, room temp

Preheat the oven to 350° and line muffin tin with cupcake liners. (makes two dozen) use a small bowl and hand mixer and beat the two egg whites (whites only) until soft peaks form. About 2-3 minutes. Set aside.
In another small bowl, mix flour and baking soda (add salt if u used unsalted butter) and set aside.
In a medium bowl beat the softened butter until creamy, then add the sugar, vanilla, two egg yolks and beat on medium until combined. Scrape the bowl with a rubber spatula if needed. Then add 1/3 of the flour mixture and mix well. (Don’t over mix or the cupcakes will get dense) then add some milk and another 1/3 of the flour. Keep adding both until all combined. Remember not to over mix. Just mix enough to where you can no longer see the flour. Batter will be a little think and creamy. Then fold in the egg whites with the rubber spatula.

Bake on 350° for 17-20 minutes until the cupcake springs up when touched and check with a tooth pick. (Do NOT wait for them to turn golden, then they are overdone) Let them cool for 5 minutes in the pan before removing to cool on the counter or on a wire rack.

 
Chocolate frosting

1 cup butter, softened (if using unsalted butter then add 1/2 tsp salt)

3 and 1/2 cups powdered sugar

1/2 cup unsweetened cocoa powder

2 tsp vanilla

2-3 tbs whole milk (you can use heavy cream if wanted)

Using a handheld mixer, cream the butter with the vanilla. Then add in the cocoa powder. Mix well. Then add some of the powdered sugar and a tbs of milk and mix. Continue adding the powdered sugar slowly while also adding the rest of the tbs of milk. I like my frosting a little soft and fluffy so I add 3 tbs. Some like it more firm so add 2 tbs. Mix all until consistency wanted, about 2 minutes.

Add sprinkles and enjoy! 🙂

 

Spaghetti and Meat Sauce

 3

2 lbs lean ground beef

1/2 can – 1 can diced tomatoes

1/2 green bell pepper diced

1/2 purple onion or 1 shallot diced

1 tsp chili powder

1/2 tsp creole seasoning

1/8 tsp cumin

1 tsp black pepper

1 tsp parsley flakes

1 tsp sugar

pinch of fennel seeds

pinch of Italian seasoning

1 can of pasta sauce OR 2 cans tomato sauce

Chopped Celery, optional

1/2 cup chicken broth

Cooked Spaghetti noodles

Parmesan cheese optional

Brown the meat in a pan, drain and mix with all ingredients except the last two. Simmer until the liquid is mostly gone. Add more chicken broth if it gets too thick. The longer this simmers, the better the flavors. AND it is BETTER the next day after sitting in the frig overnight!

Once browned and veggies are softened, add the sauce. Simmer for 10 minutes so the meat can absorb some of the sauce.

Serve over noodles with Parmesan and garlic bread. 🙂