Lemon Garlic shrimp orzo

I added my touch to this recipe and we really enjoyed it. 

****I substituted frozen cooked and thawed shrimp ,thin cooked green beans because I didn’t have fresh spinach.

I  added  dried basil and parsley as well. About 1/2 tsp. each.  Taste test for salt. I felt it needed more.

I felt it needed some zing so I sprinkled red pepper flakes on top! 

Enjoy!

Recipe below as written without my adjustments.

• 2 teaspoons olive oil

• 5 cloves garlic, minced

• 1/2 teaspoon Italian seasoning

• 1 1/3 cups orzo pasta

• 3 cups chicken bone broth

• 1/4 teaspoon salt, or to taste

• 1/4 teaspoon freshly ground black pepper

• 8 ounces raw tiger shrimp, peeled and deveined, or more to taste

• handful of spinach, cut into thin strips

• zest of 1 lemon

• lemon juice, to taste

  Parmesan cheese to taste

  
  

  Heat olive oil in a deep skillet over medium heat. Add garlic and Italian seasoning; sauté just until fragrant, 30 to 60 seconds.

  
  

  Add orzo and stir to toast lightly, about 30 seconds. Pour in broth, add salt and pepper, and bring to a gentle boil.

Reduce heat to medium-low and simmer, stirring occasionally, until the orzo is nearly tender and most of the liquid is absorbed, 7 to 9 minutes.

Nestle shrimp into the orzo. Scatter spinach over the top. Add lemon zest and lemon juice. Cover and cook shrimp just until pink and opaque, turning once, 2 to 3 minutes per side.( my shrimp were cooked so I nestled them in the center and then covered the pot.

Turn off heat. Stir in Parmesan cheese. Adjust seasoning to taste.

****Personal note when I make this again I will add butter to the olive oil to sauté garlic.  Everything seems to taste better with a little butter…

Allrecipes

Monday chicken

I was intrigued by this allrecipes recipe so I made some changes//additions after reading the reviews.

Hubby and I thoroughly enjoyed it especially with my changes.  I think it would have been on the bland side had I not done so.

In this recipe I only used 2 chicken breasts halves which I cut lengthwise.  Pictures show how I cut and then placed them.

NOTE:I seasoned the chicken with a reasonable amount of salt, pepper, garlic powder and paprika. 

I also used cream of chicken soup.

I did add the broccoli frozen as suggested.

****In the soup mixture I added the sour cream ,about 1/2 cup milk and also some additional garlic powder and 1-tablespoonful **Dijon mustard instead of horseradish. Mix well.

Original recipe:

• 4 skinless, boneless chicken breast halves

• 1 (14 ounce) bag frozen broccoli florets

• 1 (10.75 ounce) can condensed golden mushroom soup

• ⅓ cup sour cream

• 1 tablespoon prepared horseradish

  Sharp cheddar cheese (optional)

  
  

  
  

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.

Spread the broccoli evenly in the bottom of the baking dish. Place chicken breasts over the broccoli as well as soup mixture..

 Bake 1 hour uncovered.

Even though I only used 2 chicken breast’s halves I followed the rest of the amounts about the same.

****My recipe was baked in 50 minutes.

Enjoy!

 Allrecipes

Pot Roast

1- approximately 3 lb. Chuck roast( a bit of marbled fat is great)

Salt and pepper slightly both sides

4 T vegetable oil

In a large pot place oil on medium heat.  When heated add roast and sear on both sides.

In crockpot add 1 cup beef broth

Add seared roast 

To the roast add I package onion soup mix mixed into

1 cup hot water.  Mix well.  Add to top of roast and cook on high approximately 4 hours or more. Make sure the meat pulls apart with fork.  That is how you’ll know it’s cooked and juicy!

Enjoy!

Option:

Layer carrots on bottom as well as cut in half potatoes then add the above.

Rigatoni lasagna

It’s cold and our winter has been horrendous.

I  haven't gotten out to shop so today’s Rigatoni lasagna was a quick  decision.

I had HUGE RIGATONI that I planned on stuffing with ricotta but since hubby loves meat ravioli I am using all the ingredients for meat ravioli filling in this recipe.

Ingredients:

1-17 oz. package HUGE rigatoni(I had bought them at TJMAxx). Cook according to the directions. RINSE SLIGHTLY.

1 container (15 oz.)Skim milk ricotta (add dried parsley and some shredded mozzarella)

1 lb. Ground beef browned with salt pepper onion and garlic powder.

1/4 cup chopped frozen spinach (thawed) and drained well.

2 quarts marinara sauce

Pecorinos Romano cheese

In a large baking pan place some sauce, add half of par cook rigatoni 

Sprinkle meat mixture around, top meat with seasoned ricotta then some marinara.  Top with remaining rigatoni and cover all with marinara.  Add as much mozzarella and pecorino as desired and refrigerate until

Ready to bake.

Remove from refrigerator about 1 hour before baking and bake @350° covered for approximately 45 minutes.  Remove cover and bake longer if mozzarella is not melted about 10 minutes more.

Allow to rest for approximately 5 minutes and spoon or cut into square portions.

Enjoy!

FROM MY KITCHEN YO YOURS ,

Vanilla cream / custard filled cake

  My homemade cream/ custard is best.

Here’s the link;

https://iliketobakeandcook.blogspot.com/2024/12/coconut-cream-trifle.html

I  box yellow cal mix baked according to directions 

My pan was a 9.5 round cake pan 2.5” deep.

Greased and floured pan.

I baked it at 350° for 35 minutes or until

Toothpick inserted in center comes out clean .

When completely cooled slice across horizontal (two pieces)

Filling:  1- small package vanilla instant pudding and 2 cups milk. Whisk until

Blended and smooth. Set aside in refrigerator.

1 pint heavy cream 

4 T powdered sugary

1 tsp. Vanilla extract 

Beat with mixer until peaks form so it’s easy to spread.

Cover cake with whipped cream and top with a handful of coconut   REFRIGERATE UNTIL READY TO SERVE.

Yummy yummy!