Lindsey's Seafood Surprise!

I felt like cooking something scrumptious the other night, but didn't want to go to the grocery store. This is what I was able to throw together!!

Serves 4

INGREDIENTS:
1 lb. shrimp (I used pre-cooked, frozen shrimp meat because it's what I had)
1 cup of onion, chopped
1 cup of peppers (I used sweet Italian and acorn peppers)
1 cup of zucchini, cut into short matchsticks
1 stick of butter
1/3 cup of white wine
6 strips of bacon, chopped
Salt and Pepper
Garlic Powder
Red pepper flakes
Mashed potatoes (about 2 cups)

DIRECTIONS:
1. Begin by cooking the chopped bacon in a large skillet. Once bacon is crisp, remove from skillet and set aside reserving the bacon grease.
2. Place the butter in the skillet and let it melt. Throw the chopped onion into the bacon grease and butter and let it cook for about 7 minutes, stirring occasionally. And throw on a dash of salt and pepper!
3. Deglaze the skillet by pouring the white wine in and scraping any yummy bits of goodness off of the bottom of the pan.
4. Add in the zucchini and peppers and cook and additional 5 minutes.
5. Put the shrimp in the pan. If it's already cooked (like mine was), then allow them to heat up for about 2 minutes. If you're using raw shrimp, cook them until no longer opaque (about 5 minutes).
6. Add the bacon back to the pan.
7. Serve over mashed potatoes.

Another Pioneer Woman Recipe - Chile Con Queso Revved Up

I wanted to post another recipe today, and since I haven't been cooking a ton lately I'm falling back on my most favorite cook ever - Ree Drummond. Here's a recipe for a dip that is tasty and that boys ALWAYS devour...

Serves 12

INGREDIENTS:
2 lb package Velveeta Cheese
1 lb package Hot Breakfast Sausage
½ large onion, diced
1 regular can Rotel (you can get regular or hot!)
1 7-oz can diced green chilies
1 to 3  jalapeno peppers, finely diced

DIRECTIONS:
1. Chop the onion and brown with the breakfast sausage. Drain excess fat then return to pan.
2. Cut Velveeta into cubes and add to warm skillet. Add Rotel and green chilies, and stir together over low heat until mixture is melted.
3. Add finely diced jalapenos, stir together, and serve warm with tortilla chips.

***I place my dip in a mini crock pot on low so it stays warm : )

Chinese Chicken Salad

This is one of my favorite summertime dishes. You don't have to make it with chicken, but if you're serving it as the main dish it gives the salad some substance!

Serves 10

INGREDIENTS:
1 lb. chicken, cooked and cut into small chunks
2 3 oz. packages of ramen noodles, crushed
1 cup of slivered almonds
1 head of cabbage, shredded
1 bunch of green onions, chopped
2 tbsp sesame seeds
1/2 cup butter, melted
3/4 cup vegetable oil
1/4 cup distilled white vinegar
1/2 cup white sugar
2 tablespoons soy sauce

DIRECTIONS:
1. In a pan over low heat brown ramen noodles, almonds, and sesame seeds with melted butter. Once browned, remove from heat and cool.
2. In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute. Cool. Add soy sauce.
3. In a large bowl, combine shredded cabbage, chopped green onions and chicken. Add the noodle and soy sauce mixture. Toss to coat. Serve.

Portobello Mushrooms

I'm a big mushroom fan. Throw 'em in a pasta dish, use them as a side, make them into a main dish....they're just so versatile. Here's are a couple of ways to incorporate them into your eating life.

Grilled:

INGREDIENTS:
4 Portobello mushrooms
8 tbsp olive oil
Montreal seasoning
Garlic powder
Lemon pepper

DIRECTIONS:
Pour one tbsp of oil on each mushroom. Season to your preference.
Place mushrooms on grill. Cook over medium flame for 5-7 minutes.
Flip and baste each mushroom with remaining olive oil.
Cook an additional 5-7 minutes.

Baked Mushroom Parmesan

INGREDIENTS:
4 Portobello mushrooms
2 cups of mozzarella cheese
1 jar of pasta sauce
1/2 cup of Parmesan cheese
Olive oil

DIRECTIONS:
1. Preheat oven to 350*.
2. In a frying pan, saute mushrooms in olive oil for 3 minutes per side.
3. Spread some pasta sauce on the bottom of a 9x12 casserole dish.
4. Place mushrooms into casserole dish, top side down.
5. Add mozzarella to the inside of each mushroom.
6. Spread sauce over each mushroom.
7. Sprinkle Parmesan over mushrooms and bake for about 30 minutes.

Heart Attack Mac (aroni and Cheese)

This is good. Go make it immediately. You can thank me later!

Serves 6

INGREDIENTS:
1 pound elbow macaroni
6 tablespoons butter
6 tablespoons all-purpose flour
3 cups milk
1 cup heavy cream
1 tablespoon black pepper
1 tablespoon salt
1 pound sharp cheddar, shredded
4 ounces Gruyere, shredded
4 ounces Asiago, shredded
2 cups bread crumbs
8 strips of bacon, cooked and crumbled

DIRECTIONS:
1. Preheat oven to 325*
2. Cook macaroni al dente according to package directions
3. In a large saucepan, melt butter. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Add cold milk and whisk until dissolved. Cook sauce on medium-low heat until thick and bubbly. Add heavy cream, all cheeses, 1 tablespoon of salt, and 1 tablespoon pepper. Cook until cheeses are fully melted, stirring occasionally.
4. Add cooked macaroni and bacon to cheese mixture and mix thoroughly. Place macaroni mixture in a 13 by 9 baking dish and top with bread crumbs. Place in the oven and bake for 12 to 15 minutes or until golden brown.

Veggie Casserole

My family has this every holiday. It's just one of those good, comfort food recipes that reminds you of home.

Serves 8

INGREDIENTS:
2 bags of frozen mixed vegetables (carrots, peas, broccoli, Lima beans)
1 cup of sour cream
1 can of cream of mushroom soup
2 cups of cheese, shredded
1 cup of Ritz crackers, crumbled
4 tbsp butter, melted

DIRECTIONS:
1. Preheat oven to 350*
2. Cook veggies according to package directions
3. Mix veggies, sour cream, soup, and half of the cheese. Place in large casserole dish.
4. Top with remaining cheese and crumbled crackers. Drizzle butter over top.
5. Bake for 40 minutes or until hot and bubbly.

Pioneer Woman - Pasta Salad with Tomatoes, Zucchini and Feta

As I've said before, I love Pioneer Woman. She's wonderful. And I made one of her pasta salad recipes for a baby shower yesterday. It was perfect for the hot summer brunch, everyone commented that it tasted good, it was basically divine. And, I plan to use left overs to eat alongside something grilled. Yum.

Serves 12

INGREDIENTS
12 ounces, weight Farfalle (bow tie) Pasta
2 Tablespoons Extra Virgin Olive Oil
1 whole Lemons (more To Taste)
Salt
Freshly Ground Black Pepper
2 whole Zucchini, Cut Into Small Wedges Or Diced
10 ounces, weight Grape Tomatoes, Halved Lengthwise
1/3 cup Minced Fresh Parsley
6 ounces, weight Crumbled Feta Cheese

DIRECTIONS:
Cook pasta until done. Drain and rinse in cold water until completely cool. Add olive oil and lemon juice, then add salt and pepper to taste (do not under salt). Toss to combine. Add zucchini, tomatoes, parsley, and feta, and toss to combine. Add more of what you think it needs; I like to go heavy on the feta! Squeeze in a little more lemon juice/drizzle more olive oil if it needs more moisture.
Cover in plastic wrap for at least a couple of hours. Pasta is best when chilled for a few hours before serving.
*Note: Add grilled shrimp, grilled chicken, or grilled flank steak if you need a little protein.