Tag Archives: Pasta

Tortellini and Shrimp

As soon as Thanksgiving dinner is in our review mirror and before we start eating leftovers (or turkey noodle soup or turkey and rice casserole) I am ready for pasta, shrimp, beef, anything quick and easy.

Enter … Shrimp Tortellini!

This incredible recipe meets my criteria – simple, fast, and unbelievably delicious!  Starting with fresh store-bought tortellini this main dish goes together quickly.

Earlier this fall I spent time with some of the Godliest women I know.  Besides having sweet prayer time, lots of laughs, and wonderful conversation – we also ate great food!

When our meal planner and fearless leader Susan ended up busy just before dinner Leslie and Bethany took this recipe and got right to it!

Bethany and Leslie

After just one bite I knew this recipe would be coming home with me!


We added a big fresh green salad and the meal was complete. Well, except for the awesome ice cream sundae bar!

Susan is setting up the Sundae Bar and I just had to add this picture of my funny friend Caryle opening a jar of maraschino cherries!

Bottom line: print off this recipe, get the ingredients and make your family very happy soon!

Happy Cooking!
Catherine

Tortellini and Shrimp
 
Prep time
Total time
 
Six ingredients, less than an hour and dinners on the table! Yum!
Author:
Recipe type: Main Dish
Serves: 4 servings
Ingredients
  • 1 lb. shrimp (peel and devein)
  • 1 (9-ounce) package fresh tortellini, with cheese filling uncooked
  • ⅓ cup unsalted butter
  • 1 shallot, minced
  • 2 tablespoons chopped fresh basil or 2 teaspoons dried basil
  • 1 cup grated Parmesan cheese*
Instructions
  1. Peel and devein shrimp and set aside
  2. Cook the tortellini by following the package directions; drain and set aside.
  3. In a big skillet over medium-high heat, melt the butter.
  4. Add the shrimp, shallot, and basil.
  5. Saute' for about 5 minutes.
  6. Add cooked tortellini and Parmesan cheese, toss; season with salt and pepper to taste.
  7. Serve immediately with large green salad and garlic bread!
Notes
* Original recipe calls for ½ cup Parmesan cheese but I use 1 cup and it is just perfect.

 

 

Homemade Meatballs and Marinara Sauce

spaghetti meatball salad
How often do you hear … “These are the best _______ (fill in the blank) you have ever made”?  
 Ever? I cook …  a lot.  My sous-chef dish-washing mom and The Chief  are very kind and complimentary of my cooking.

Will Cook For Compliments

But recently I received the “these are the best meatballs you have ever made” response followed by the appropriate “yummy” and “thanks Babe!”  I was so surprised and elated all at the same time.
But wait there’s more! Click to continue reading

Macaroni and Cheese, The Ultimate Comfort Food

“However, I consider my life worth nothing to me; my only aim is to finish the race and complete the task the Lord Jesus has given me—the task of testifying to the good news of God’s grace.” Acts 20:24 NIV


Macaroni and cheese seems to be near the top of the list for ultimate comfort food! Whether you are browsing through a favorite cookbook or surfing the internet you will find as many different variations of mac ‘n cheese as stars in the sky! I tend to use one basic recipe and then change-up the cheese or sometimes add some meat.  In the recipe I posted last fall, Mac n’ Cheese, instead of using cheddar cheese I used three different cheeses joined to make an outstanding flavor.

In today’s recipe I wanted to make a one-dish meal so I started with one of my very favorite healthy  foods, aidells Chicken & Apple Sausage. First of all, it has chicken instead of pork (healthier) and when they threw in the apples, in my mind, that has to put the healthy meter over the top, right?

I started out by a quick saute’ of the thinly sliced sausage.  I put a bit of a crunchy browning (looks burned, but it’s not) which will add awesome flavor to the macaroni and cheese.

While those were cooking I cooked up some elbow macaroni. I cooked them just to under done.  They will finish cooking in the oven and this keeps them from going mushy. A quick mix all together.

In the meantime I made the cheesy white sauce.  Yum. This particular time I used 4 cups, which is 16 ounces of shredded cheddar cheese.

Everything gets mixed together, topped with some crushed Ritz crackers (or whatever you have on hand) and into the oven for 30 minutes.
You will find the full recipe at the bottom of this post.  In the meantime, please don’t forget to stop by my new Facebook Fan Page and click the “like” button! www.facebook.com/praycookblog .  You don’t have to have a Facebook account to view fan pages!

Also, if you are walking through the Bible this year with me, here are the links to this week’s reading.  We are at week 18 and going strong!

Walk Through The Bible In One Year
Week 18 reading plan 1 Chronicles 27 – 2 Chronicles 29

Click on the colored link to read each day’s scripture.
Monday 1 Chronicles 27-29 , Tues 2 Chronicles 1-5,
Wed 2 Chronicles 6-9, Thursday 2 Chronicles 10-15,
Friday 2 Chronicles 16-20,
Saturday 2 Chronicles 21-25,
Sunday 2 Chronicles 26-29
Blessings as you read!

Macaroni, Chicken Apple Sausage & Cheese
 
Prep time
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Total time
 
Make a family-pleasing one-dish meal by adding a healthy chicken apple sausage to this ultimate comfort food.
Serves: 6-8
Ingredients
  • 16 oz Elbow pasta
  • ½ cup Unsalted butter
  • ½ cup All-purpose Flour
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic, minced
  • Salt and Pepper To Taste
  • 5 cup Milk, whole or 2%
  • 4 cup Grated Sharp Cheddar Cheese
Topping
  • 15 Ritz Crackers, crushed
  • 5 aidells Chicken Apple Sausage, sliced thin
  • Butter to Saute' Sausage
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Thinly slice chicken sausage and saute' in small amount of butter.

  3. Cook the pasta according to the package directions for al dente. Drain and set aside.
  4. In a large saucepan over medium heat, melt the butter. Whisk in the flour, then add the onion powder, garlic, salt and pepper. Gradually whisk in the milk. Cook, stirring constantly, until the sauce thickens and the mixture begins to bubble slightly. Add the cheese and stir until the cheese melts.
  5. Add the cooked pasta and nicely browned sausage. Pour the mixture into a slightly greased 9x13-inch baking dish. Mix together the crushed Ritz crackers and the melted butter until add the crumbs are moistened, then sprinkle over the top of the pasta mixture. (Pulsing on and off in a food processor will crush your crackers nicely and then it is easy to add the butter too!)
  6. Bake for 30 minutes, until golden and bubbly. Let stand 10 minutes and serve,
Notes
aidells sausage is low in fat as well as loaded with flavor.

Saltine crackers can be substituted for the Ritz crackers.

Pepperjack, Monterey Jack, Mexican Mix or any of your favorite cheeses can be substituted for some of the cheddar cheese.

 

Chicken Tetrazzini

Walk Through The Bible In One Year
Week 13 reading plan per day

Click on the colored link to read each day’s scripture.
Monday 1 Samuel 1-4, Tues 1 Samuel 5-10, Wed 1 Samuel 11-14,
Thursday 1 Samuel 15-17, Friday 1 Samuel 18-21,
Saturday Samuel 22-25, Sunday 1 Samuel 26-31
Blessings as you read!

Happy Monday!  I just figured out I can change the color of my blog title.
Baby steps … anyway, tell me, do you like this color … kinda bright pink?  I tried RED because I love red.  But it seemed too “in your face”.  What do you think?  I really, really need your opinion!  Please leave me a comment!

Today I’m excited to share with you a recipe for Easy Chicken Tetrazzini.  This recipe comes from my sister-in-law, Liz.  We have eaten it many times in her home and it is always delicious.  After serving spaghetti and meatballs recently I decided I wanted to use the leftover sauce for lasagna.  Now, what to do with that bowl of spaghetti?  I called Liz.

This is an easy recipe.  It can be made by starting off with a simple roux or cream of chicken soup and some chicken broth will work in place of the roux.  In my case — I made the roux and added a can of cream of chicken soup.  Yes, unfortunately I have always been an overachiever :),

Liz often times uses some red or green bell pepper in her Tetrazzini.  I had some roasted red pepper and it turned out a perfect flavor combination with the chicken.

Leftover chicken or turkey can be used or in my case I simply simmered a couple of chicken breasts then shredded them while they were still warm.  Recently my friend Cheryl wrote and shared that she used rotisserie chicken in my Chicken Enchilada Casserole  recipe.  Rotisserie chicken works great in this recipe also!
So here you go … mix it all up, include some of your favorites like roasted red pepper, green peppers, mushrooms, olives, or green chilies … add some cheese, bake.  Done!
I used a Fiesta Cheese mix which included shredded Monterey jack, cheddar, queso quesadilla, asadero cheese and I added pepper jack!
First bite …

I should have made this a long time ago!  Liz, thanks for sharing.
My chief culinary consultant, sous-chef-dishwashing-mom, and I all agree the second time around the flavors were even better than the first!  Ya’ll know I love adding “this or that” to recipes to change-up the flavor a bit and this is a perfect recipe to use leftover chicken or spaghetti and add nothing to it or whatever you have on hand!  Definitely my kind of dish!

Bon Appetite’

Chicken Tetrazzini
 
Prep time
Cook time
Total time
 
Baked spaghetti and chicken in a delicious creamy sauce. A family pleaser for sure! A wonderful use of leftover spaghetti or chicken.
Serves: 8
Ingredients
  • 1 lb Cooked and drained spaghetti
  • 4 Chicken Breasts, cooked and shredded
  • 1 to 2 can Condensed Cream of Chicken Soup
  • 2¼ cup Vegetable or chicken broth
  • ¼ cup Butter
  • 1 small White onion, chopped
  • 8 oz Shredded Cheese
  • 2 tablespoon Flour
  • ½ cup Chopped Roasted Red Pepper
  • ½ cup Mushrooms
  • ½ cup Chopped Green Pepper
Instructions
  1. Melt butter in medium skillet and saute' onions until translucent (about 5 minutes.) Add flour and mix well, gradually whisk in the chicken broth, continuing to mix. Stir in cream of chicken soup. This should make a nice creamy pourable sauce. If sauce is too thick add a little water or milk to thin. Should be just about gravy thickness.
  2. In a large mixing bowl stir spaghetti, shredded chicken, ½ the cheese, roasted red peppers and any additional ingredients you may prefer to add. Pour sauce into bowl. Mix well.
  3. Place spaghetti mixture into a 9"x13" greased baking dish. Sprinkle remaining cheese on top. Bake 350 degrees F. for 30 minutes or until bubbling well and cheese is melted.
  4. First Bite!
Notes
(1) Cheese - use 8 ounces of your choice.  I like to mix several cheeses including a bit of pepper jack for a little heat.

(2) Red pepper, green pepper, mushrooms, all optional according to your preference and taste.

(3) If you don't want to make the roux, use 2 cans of cream of chicken. If you make the roux, you may only need 1 can of cream of chicken.

 

 

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