Mandarin Shrimp Pasta

This recipe came from one of my business associates,

Jan O'Rear.  Jan brought it and served it cold at a social event.

This a one of my favorites!  ~Shelly

INGREDIENTS

1 pound raw shrimp, shells removed

1 cup Italian dressing, divided

1 tablespoon peanut butter

1 tablespoon soy sauce

1 tablespoon honey

1 inch ginger root, peeled and grated

1/2 teaspoon red pepper flakes

1 tablespoon canola oil

1 tablespoon sesame oil

1 medium carrot, peeled and grated

6 green onions, chopped

3 tablespoons finely chopped cilantro

1 8-ounce can mandarin oranges, drained

8 ounce package almond silvers or sliced almonds, toasted (see instructions below)

3 cups angel hair pasta, cooked

INSTRUCTIONS

1. Marinate shrimp in refrigerator for 1 hour in 1/3 cup of Italian dressing; drain shrimp after 1 hour.
2. While the shrimp is marinating, in a separate bowl, whisk together the remaining Italian dressing, peanut butter, soy sauce, honey, grated ginger root and red pepper flakes. Set sauce aside. 
3. Toast almonds in a dry pan for 4 minutes, in a preheated 350 degree oven. Set aside.
4. Boil pasta according to package directions, drain and set aside.
5. Saute the grated carrots, chopped green onions and chopped cilantro in the canola oil with the sesame oil until browned.  
6. Add the shrimp and saute until the shrimp are pink and opaque.
7. Combine pasta, vegetables, shrimp and sauce in a large saute pan and heat thoroughly, stirring continually, until heated through.
8. Garnish with toasted almonds and mandarin oranges.
9. Serve hot or cold.

For a variation, substitute 1 lb. boneless chicken breast cut into 1-inch pieces for the shrimp and add (1) 8 oz. can of sliced water chestnuts is desired.

Homemade Alfredo Sauce with Garlic

I googled homemade Alfredo sauce this past week and this was the recipe that I used.

I put it over spaghetti noodles, because I didn't have fettuccine noodles on hand.

Then I sautéed scallops and shrimp for a wonderful meal!

INGREDIENTS

2 tablespoons salted butter

2 large garlic cloves

2 cups heavy whipping cream

1/2 teaspoon black pepper

1/4 teaspoon salt

1/2 cup freshly grated Parmesan cheese plus extra for serving

1/2 cup freshly grated Romano cheese

INSTRUCTIONS

1. Melt your butter in a 2-quart sauce pan over medium-high heat. Press your garlic and add it to the melted butter, stirring a bit. Let it cook for 30 seconds, being careful not to let the garlic burn.
2. Lower the heat to medium and stir the cream into your garlic mixture. Add your salt and pepper and stir to combine.
3. Let the cream come to a low boil, while stirring frequently.
4. Then lower the heat and let the pot simmer, stirring frequently, for 8-10 minutes, or until the cream thickens. It should be thick enough to coat the back of a spoon.
5. Turn off the heat and move your Alfredo pot to a cool burner. Gradually stir in your fresh Parmesan and Romano.
6. Place the pot over low heat and stir until the sauce is thickened further. It is done when you push your spoon along the bottom of the pan and can see the bottom of the pan. It will take a few minutes.
7. The sauce will thicken even more as it sits.
8. Store leftovers in the refrigerator for up to four days.

Scallops

Best to use a cast iron skillet.  Heat 2 TBS oil and 1 TBL Butter in the skillet till very hot.  Add Scallops and cook 2 minutes, allowing scallops to brown nicely.  Turn scallops over and cook other side another 2 minutes.  Serve immediately.   

NOTES

It's important to use freshly grated Parmesan and Romano, so the cheese will melt smoothly. (Don't use the cheese sold in a can, or the sauce will be grainy.) 

This sauce makes enough for one pound of pasta. You can easily cut the sauce recipe in half for 8 ounces of pasta. Note that your sauce will take less time to come to a boil and thicken.

To reheat leftover Alfredo pasta, drizzle on a little olive oil before microwaving it, so the pasta isn't dry.

Roasted Butternut Squash Soup

This homemade butternut squash soup is the best I’ve ever tasted! This recipe is super creamy (yet cream-less) and full of delicious butternut flavor. Leftover soup tastes even better the next day. Recipe yields about 4 bowls or 6 cups of soup.

Ingredients

• 1 large butternut squash (about 3 pounds), halved vertically and seeded
• 1 tablespoon olive oil, plus more for drizzling
• ½ cup chopped shallot (about 1 large shallot bulb)
• 1 teaspoon salt
• 4 garlic cloves, pressed or minced
• 1 teaspoon maple syrup
• ⅛ teaspoon ground nutmeg
• Freshly ground black pepper, to taste
• Up to 4 cups (32 ounces) vegetable broth
• 1 to 2 tablespoons butter, to taste (substitute olive oil for dairy free/vegan soup)

Instructions

1. Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about 1 teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
2. Turn the squash face down and roast until it is tender and completely cooked through, about 45 to 50 minutes. Set the squash aside until it’s cool enough to handle, about 10 minutes. Then use a large spoon to scoop the butternut squash flesh into a bowl and discard the tough skin.
3. Meanwhile, in a medium skillet (or large soup pot, if you’ll be serving soup from that pot), warm 1 tablespoon olive oil over medium heat until shimmering. Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently.
4. Transfer the cooked shallot and garlic to your blender. Add the reserved butternut, maple syrup, nutmeg and a few twists of freshly ground black pepper. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can work in batches if necessary, and stir in any remaining broth later).
5. If you would like to thin out your soup a bit more, stir in the remaining cup of broth (I used the full 4 cups, but if you used a small squash, you might want to leave it as is). Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and stir in more salt and pepper, if necessary.
6. Serve immediately (I like to top each bowl with a little more black pepper). Let leftover soup cool completely before transferring it to a proper storage container and refrigerating it for up to 4 days (leftovers taste even better the next day!). Or, freeze this soup for up to 3 months.

Garnish and Variations

Classic garnishes for Butternut Squash Soup include a dollop of sour cream, plain yogurt, or crème fraiche.  A sprinkle of minced cilantro or thyme is also tasty.

• Creamy - Add 1/3 to 1/2 cup heavy cream after blending and gently heat until warmed through.
• Spicy - Add 1 chopped jalapeno and 1/4 tsp. cayenne with the garlic.  Stir in up to 1/4 cup brown sugar at the end.  If you like, cream is also a nice addition to this version.
• Roasted - Roasting concentrates the flavor of the vegetables.  You can use this method with any of the other flavor combinations you like.  Put halved and seeded Squash cut-side down in a large pan.  Arrange halved and peeled onion and garlic around the squash.  Pour in 1 cup of broth and roast in a 375 F Oven until very tender, about 30 minutes.  Let cool slightly.  Scoop out the squash flesh from the peel and put in a blender, along with the onions, garlic, and remaining broth.
• Gingery - Add 1 tablespoon grated fresh ginger and 1 teaspoon ground ginger along with the garlic.  Make it even gingery-er by melting 4 tablespoons butter in a small frying pan.  Cook until it turns light brown and add 1 tablespoon grated fresh ginger.  Swirl the ginger butter on top of each serving.
• Warm Spices - Add a combination of 1/4 teaspoon each ground cloves, cardamon, nutmeg, ground ginger, cinnamon, and/or black pepper along with the garlic.
• Many Squash - Switch out up to 2 lbs. of the butternut squash with acorn squash.
• Protein Packed - Whirl up to 8 oz. of soft or silken tofu into the soup.  Be sure to whirl it in the blender or food processor for a full minute or so to fully incorporate the tofu.

Homemade Stromboli

 I absolutely love Stromboli.

Stromboli makes a wonderful meal, but also works as an appetizer or game day snack.

I found this recipe at Sallysbakingaddiction.com
This link has step by step directions with photos.

Also, you can use store bought pizza dough or make a homemade pizza dough.

You can customize your Stromboli with your favorite various fillings. 

Ingredients

Homemade Dough for 2

• 1 and 1/3 cups warm water (between 100-110°F, 38-43°C)
• 2 and 1/4 teaspoons instant or active-dry yeast (1 standard packet)
• 1 Tablespoon granulated sugar
• 2 Tablespoons olive oil
• 3/4 teaspoon salt
• 3 and 1/2 cups all-purpose flour (spoon & leveled), plus more for hands and work surface

Fillings for 2

• 3 Tablespoons unsalted butter, melted
• 2 garlic cloves, minced (or 1/2 teaspoon garlic powder)
• 2 teaspoons chopped fresh parsley (or 1 teaspoon dried)
• 1 pound thinly sliced meats such as Italian cold cuts, deli ham, or large pepperoni slices*
• 3/4 – 1 pound cheese (about 3 cups shredded or about 16-20 slices deli cheese)*

Egg Wash & Topping for 2

• egg wash: 1 large egg beaten with 1 Tablespoon water
• optional: a light sprinkle of chopped fresh or dried parsley, flaky/coarse sea salt, ground pepper, Italian seasoning, and/or grated or shredded Parmesan cheese.
  
  

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Instructions

1. Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. *If you don’t have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or rubber spatula in the next step.
   
   
2. Add the olive oil, salt, and flour. Beat on low speed for 2 minutes. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3-4 minutes (for a visual, watch me do it in the video above!). The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer on low speed instead. After kneading, the dough should still feel a little soft. Poke it with your finger – if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
   
   
3. Lightly grease a large bowl with oil or nonstick spray– just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size. If using instant yeast, this takes about 1 hour. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)
   
   
4. Preheat oven to 400°F (204°). Line 2 large baking sheets with parchment paper or silicone baking mats.
   
   
5. Shape the dough: When the dough is ready, punch it down to release the air. Divide in half. (If you aren’t making 2 Strombolis, freeze the other half of dough. See freezing instructions below.) On a lightly floured work surface using a lightly floured rolling pin, roll each half of dough into a 10×16 inch rectangle. I like to use my hands to square off the edges, as shown in the video above. If the dough keeps shrinking as you try to shape it, cover it lightly and let the dough rest for 10 minutes before trying again. (The gluten just needs to settle.)
   
   
6. Add fillings: Mix melted butter and garlic together. Spread all over each rectangle. Sprinkle each with parsley. When you start layering on meats and cheeses, leave a 1 inch border on the bottom and sides and a 3 inch border on top. (Basically you’ll have an empty 3×16 inch gap on top that only has butter/garlic on it. This is because when rolling, the fillings will be pushed forward. See photos and video above if you need a visual.) Arrange a layer sliced meats onto each dough, usually about 8-10 slices on each depending on size and thickness of slices. Add a layer of cheese. Repeat with more meat and cheese until all is used– about 1/2 pound meat and 1/2 pound cheese per Stromboli. Brush all edges with egg wash, including 3 inch gap at the top. This helps the Stromboli hold its rolled shape. Slowly roll each into a tight 16 inch log, folding in the two ends as you roll. See me do this in the video above. Dust your hands or the dough with flour if things become too sticky. Carefully transfer each to lined baking sheets. Pinch or tuck in ends to seal if they became unfolded.
   
   
7. Brush each Stromboli with egg wash and, if desired, optional toppings. Using a very sharp knife, cut 3-4 slits into the tops of each, which helps steam escape. At this point, you can cover shaped Stromboli tightly and refrigerate for up to 8 hours.
   
   
8. Bake for about 25 minutes or until crust is golden brown– if you have an instant read thermometer, the center of the Stromboli should be at least 200ºF (93ºC). If meats are particularly greasy (like pepperoni), some grease will spill out the sides. Cheese may bubble out the sides or top slits, too. If baking both at the same time, rotate pans halfway through baking and extend bake time (if needed) by 2-3 minutes. Remove from the oven and cool on baking sheets for 5 minutes before transferring to a cutting board and slicing.
   
   
9. Serve plain or with pizza/marinara sauce for dipping.
   
   
10. Cover and store leftover Stromboli (slices or whole) in the refrigerator for up to 1 week.

Easy Turkey Tetrazzini

Another great recipe to use up those Turkey Leftovers.

Here is what you need:

8oz spaghetti

1/2 cup butter

1 small yellow onion, diced

1 8oz container of white mushrooms, cleaned and sliced

2 cups peas

1/2 cup parsley

1 1/2 cups of milk

1 1/2 cups  vegetable or chicken stock

1 cup Parmesan cheese

1/2 cup Pecorino Romano

Salt & Pepper to taste

4 cups cooked turkey meat or 1 1/4 lb

1/2 cup seasoned bread crumb

1 TBSP Olive oil

 

 

Step 1: Cook pasta according to package directions, once cooked drain and set aside.

 

 

Step 2: Clean and slice mushrooms, then chop onion and parsley and set aside.

 

 

Step 3: Melt butter in pan, then saute mushrooms, onion, peas and parsley, add pepper and salt to taste. Then remove mushroom and pea mixture from pan and let cool in a bowl.

 

 

Step 4: Next make your roux by mixing 1/4 cup butter with 3 tablespoons flour. Cook roux until light tan.

 

 

Step 5: Then add milk and stir until smooth then add cheeses and stock until all the cheese is melted. Then add mushroom mixture and turkey meat to cheese sauce and stir until combined.

 

 

Step 6: In a small bowl; mix Olive oil, bread crumb and grated cheese together.

 

 

Step 7: Next butter your baking dish, then add cooked pasta, top with cheese sauce mixture, then top with bread crumb mixture.

 

 

Step 8: Bake for 15 minutes at 400. Then enjoy!

 

FROM Living Well Spending Less

 

Almond Crusted Stuffed Chicken Breast

I am always looking for new ways to eat chicken.

I recently prepared this recipe on a KOLR-10, Ozarks Live segment.  Perhaps you saw it.
The recipe is really easy to make. 

Ingredients

2 chicken breasts thinned to about 1/4 inch thick (I put each chicken piece in between two pieces of saran wrap and pounded them with my mallet)

1 onion (yellow or white), chopped

1 cup chopped spinach

2 cloves garlic

4 pieces of cooked bacon, crumbled into smaller pieces

Olive Oil

Salt and Pepper

coarsely ground almonds (I used my Magic Bullet.)

Toothpicks (to hold the chicken together!)

Heat a couple tablespoons of olive oil in a saucepan and sauté onions and garlic for about 5 minutes.  Add spinach and bacon pieces, cook a few minutes more until it looks something like this…

Take your thinned out chicken breasts and place them on a cookie sheet. Divide the spinach onion mix and spread onto the chicken. Like this…Except my chicken breast was more flat this this picture.

Roll chicken up and secure with a couple toothpicks. Brush with a little olive oil and sprinkle with salt and pepper. Have  your coarsely ground almonds (I put my whole almonds in the food processor and gave it a couple grinds until they were in small little chunky pieces). Roll your chicken into the almonds and place on a baking sheet. Bake at 350 for 30 – 35 minutes.  When it comes out of the oven it will look something like this…

ENJOY