Alfredo topped shrimp marinara

Hello to a New year and new recipes.

Today I decided to add some interest to my shrimp marinara and it proved to be a delicious addition.

Easy to make and using my favorite marinara jar sauce while making my quick homemade Alfredo sauce to add some added flavor.  It was a success!  We totally enjoyed it and I think you will too!

I Victoria’s jar Marinara sauce

**Homemade Alfredo sauce *** you can use jar Alfredo sauce 

3/4 lb. cleaned and deveined medium shrimp thawed (tails removed)

4T Butter

Extra virgin Olive oil

1clove minced garlic 

1lb. Penne pasta cooked according to directions

Pecorino Romano cheese or Parmesan cheese

Dried parsley 

Cook pasta according to directions while shrimp are sautéing and drain pasta well.

Lightly sauté shrimp in butter, garlic and olive oil.

Add marinara sauce to sautéed shrimp and heat on low until sauce had warmed.

**Make Alfredo sauce

4 T butter melted 

I cup heavy cream

1/3 or more cup Pecorino Romano cheese

Melt butter on low heat .  Slowly add heavy cream stirring until it starts to thicken slightly.  Add Romano cheese.  

Toss penne with half of  shrimp and marinara sauce.  Place in platter or bowl .  Add remaining marinara and using a large spoon drizzle Alfredo sauce generously over pasta.

A side salad compliments this wonderful dinner!

Happy Cooking!!

From my kitchen to yours,

My Tomato Pie

My tomato pie

I looked at several recipes for tomato pie and combined a few ingredients to make it my way.

Hubby loved it!

CRUST

2 cups Bisquick 

2T cold butter

1/2 cup milk

Place butter and Bisquick in food processor and pulse.

Remove from processor and add milk..

WORK INTO A BALL

AND PRESS into greased 9 inch pie pan.

Slice tomatoes and allow to drain on paper towels.  Place tomatoes directly on unbaked crust.

1 large heirloom or beefsteak tomato sliced medium 

1/2 to 1 cup chopped onions 

1 T Olive oil

Sauté onions in a T olive oil until tender. Allow to cool slightly and spoon onions over tomatoes. 

In a medium size bowl add below ingredients.

I cup mayonnaise 

1 cup shredded cheddar cheese

1/2 cup Parmesan cheese

Salt & Pepper

Mix together 

Top tomatoes with above.  Spoon over tomatoes carefully. Top with fresh basil if possible!  I had to use dried basil because I didn’t have any fresh.. Bummer!

Bake 350  for 30 minutes or until it starts to brown on edges.

After the 30 minutes I turned My broiler on high and watched to get a little glow on the cheese.

Easy Pierogi Lasagna Casserole: Busy families will love this!!

***Update: 6/15/2022

I used 6 medium skin removed potatoes ( cut in cubes and boil until tender in salted water.

When tender , drain add 2 T butter, approximately 3/4 cup or more milk and 2 cups cheddar cheese.  Beat until smooth. ****( easy short cut store bought mashed potatoes).

Save 1/4 cup for garnish.

I am working very hard at making some easy meals for all  busy families.  Today I was thinking about how Mom and Nana worked tirelessly making homemade dough for their Pierogi and as much as I love making their recipe; today I am making a Pierogi lasagna using Barilla pasta.  Using a few short steps you'll find this recipe to be a keeper.  Here goes!  You are going to love it!

You can substitute store bought mashed potatoes to make it more convenient.

A breeze using Barilla no boil noodles

Lay  noodles in warm water in a pan for approx. 5 minutes.  Drain well.  I pat each with paper towels before placing in dish.

Layer with butter, Barilla noodles, cheddar potatoes until all in box is used (13 x9) pan

Remove and pat to dry

Saute butter with onion until tender.

Layer

Ready to bake!

Happy Baking and Cooking from my kitchen to yours,

1 box(9 oz.) Barilla no boil lasagna noodles

1 pkg. refrigerated (22 oz.) Bob Evans Cheddar mashed potatoes(cooked according to directions)
Note:  For a fuller casserole use two pkgs. cheddar potatoes or you can cube 6 potatoes, boil until tender and season to your liking.

1 onion sliced thin

2 sticks butter or margarine
shredded cheddar cheese 

Place Barilla lasagna noodles in warm water for approx. 5 minutes.

In a sauce pan place butter and onion. Sauté until onion is tender.

In a 13 x 9 inch baking pan place 1/4 of butter onion mixture. Remove 3 sheets of noodles from water. Pat dry slightly. Place noodles in pan and top with 1/4 cheddar potatoes.**(Illustrations below) Continue layering and adding more cheddar potatoes and noodles until all is used. *Note: 1 box of  Barilla no boil noodles will make approximately  a 13 x9 inch pan.

Top with the remainder of butter onion mixture. Sprinkle some shredded cheddar on top and cover.

 Bake 350 degrees approx. 20 to 30 minutes. Set for a few minutes and enjoy!!!! 

Serve with a side salad if desired!!

Cabbage, Potato and Carrot Soup

Delicious soup recipe found on all recipes.com

I was looking for something different that I would be able to make within an hour .  I did have to get the ingredients but I was going shopping to Aldi anyway.  All ingredients are Aldi products.

• 4 large carrots, thinly sliced
• 2 large potatoes, thinly sliced
• 1 large onion, thinly sliced
• 1/4 medium head green cabbage, thinly sliced
• 2 cloves garlic, smashed
• 6 cups chicken stock

• 1 tablespoon olive oil
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 
  
• Combine the carrots, potatoes, onion, cabbage, garlic, chicken stock, olive oil, thyme, basil, parsley, salt, and pepper in a stock pot over medium-high heat; bring to a simmer and cook until the carrots are tender, about 20 minutes. Transfer to a blender in small batches and blend until smooth.
• Frim my kitchen to yours,
  
  
  
  ground black pepper to taste

Combine the carrots, potatoes, onion, cabbage, garlic,

Veggie pie

A very good friend of mine shared this recipe of hers with me yesterday.  I had asked for some suggestions on what to make with a head of broccoli and cauliflower that I had bought and didn't feel like doing the usual which was either seasoning with broccoli with garlic and olive oil or breading the cauliflower.

She told me for their women's card club lunches this veggie pie had been served and everyone loved it. 

 I used sliced onions, steamed broccoli and cauliflower to it but she said mushrooms go well in it too.  Since I'm not fond of mushrooms I did not add them. 

A great side dish, main dish and it's meatless.


2 cups broccoli and cauliflower florets steamed
1 large onion thinly sliced and sautéed in olive oil
1 1/2 cups shredded cheddar cheese (I used cheddar and american cheese to mine). Reserve about 1/4 cup for top of pie
1 refrigerated pie crust baked according to directions for one crust pie
4 sweet potatoes mashed with butter and milk
Pinch salt

8/14/18 original

Note: I only had 2 sweet potatoes so mine is not as high as I would have liked it to be.  You choose the amount of potatoes you or your family would enjoy.

Directions:

Bake crust according to directions and allow to cool.
Steam broccoli and cauliflower and set aside
In a medium skillet sauteed onions in olive oil..set aside
Wash potatoes, prick with fork in several places and Microwave until cooked.  After potatoes are cooked remove skins and place in a bowl with 2 T butter and enough milk to hold potatoes together.  Mash with hand or electric mixer or until smooth.

When crust has cooled layer vegetables, onions and cheese until pie it almost filled.  Top with mashed sweet potatoes, reserved cheese and bake at 350 degrees for 30 minutes.

Remove from oven and allow to cool for 5 minutes and serve. It's delicious!!!



Enjoy!

Homemade Potato Pancakes! A family Favorite

Any Day is a great day for Potato Pancakes.

Being raised in a family who were Slovak potato pancakes were an easy meal to make.  Mom learned how to make them from her mother and her mother from her mother.  Simple as that.

I used to grate the potatoes and didn't like doing it at all but the end result was a few knuckle scrapes but wonderful fluffy and delicious fried pancakes.

Here's my version(I used my blender) for convenience but go ahead and grate if you want to feel more authentic.

5 or 6 peeled and cubes potatoes.  I use white potatoes

1 tsp.+ salt

1 medium onion cut in cubes

1 tablespoon of flour

1 egg(optional) 

Note: sometimes I add an egg and somedays I don't.  They taste fine both ways and fries well too either way.

vegetable or canola oil  

Place cubed half of cubes potatoes and half of onion in blender.  Pulse on grate until you see the potatoes start to chop up.  Add more potatoes and onion as well as flour and continue to pulse on grate leaving it on grate and giving the blender a little shake to get the potatoes to move.  Remove top of blender and stir mixture until mixture is smooth.

In a large frying pan place sever tablespoons of vegetable oil on medium heat..  When you see oil start to separate it should be hot enough to place scoops of potato mixture into the pan. Allow edges of pancake to start to brown then flip gently over.  Cook slowly until browned on both sides.

Enjoy!  

Serve with sour cream or applesauce or both.  Yummy!

If you like Veggies then you'll love :Sauteed Vegetables over pasta:

I had lots of fresh veggies in my refrigerator and I’ve been outside tidying my garden so today was the day to make  a dish created for those of you who love vegetables..I remember my mom making something on this order but I thought if I changed it a bit and added a few different herbs and tweaked it a bit maybe it would work well over pasta..and it certainly did.   Tomorrow I'll have it with some Italian bread since there are will be leftovers..

Most days my guy prefers non leftover meals but I like this leftover for sure....Happy Cooking!

I served it over Fettuccine.but you can also serve it with some fresh Italian Bread or Roll 3/27/13

Nothing like fresh vegetables and herbs.

Started to cook..Remember don't overcook!

Tomatoes and broth added.

1/4 olive oil
1/2 thickly chopped red pepper
1/2 thickly chopped yellow pepper
1/2 thickly chopped orange pepper
1 medium onion chopped coarsely
3 cloves garlic chopped coarsely
1 stalk celery chopped coarsely
1/2 cup baby carrots chopped
1 small red potato (skin left on)optional**** if putting it 

On pasta 
1 small squash(washed,seeded and cut in thick pieces
1zucchini(washed, seeded and cut in thick pieces
6 basil leaves cut
1 large sprig parsley
1 sprig thyme
1 tsp. salt
1/4 tsp. red pepper
1 14.5 oz. diced tomatoes, juice and all
1 14. 5oz. can vegetable or chicken broth..
2 tablespoons cornstarch
Top with some grated Italian cheese

In a large stockpot add olive oil and cut vegetables except for the zucchini and squash. Set them aside... Cook over medium heat until vegetables start to slightly brown.  Turn down heat and cover slightly..Cook until slightly tender. Do not overcook! Add tomatoes and juice and let simmer for 15 to 20 minutes...After they have simmered add vegetable or chicken broth and cook for another 15 to 20 minutes..While the vegetables are cooking take 2 tablespoons cornstarch and put in a small bowl, add two tablespoons of broth from above..Stir until cornstarch is thinned...Add slowly to mixture and it should thicken slightly..  Serve over pasta
1 tsp.

Enjoy this great Spinach Tart (Pie)

When I saw this recipe in my People Magazine I thought if Paul likes this I will too!  I loved the Beatles and grew up when their music was hot and all my friends and I liked Paul the best. We fussed over how cute he was being a typical teenager.  Paul is still going strong after many years and his talent shines through all his hardships and challenges.

I let it set for about 5 minutes and then sliced it.  A perfect slice!  5/6/12

Now to get to this Spinach Tart.. The article I read implies he is a vegetarian and this recipe comes from his vegetarian cookbook.

  I really enjoy meatless meals so this was a definite recipe I had to include in my meatless recipe collection.

Ok Now down to business.   Here's the recipe that I adapted to our liking. Look at the finished tart! Perfect look and served with a salad makes a nice meal or brunch addition. 

Happy Baking and Cooking from my kitchen to yours,
 

 

Paul McCartney’s Spinach Tart  4/16/12 (People’s Magazine)

9 inch tart pan, lined with pie dough (I used refrigerated pie crust)

9 oz. baby spinach (fresh)

4 tablespoons butter

1 onion finely chopped

*2 heaping cups grated cheddar cheese

2 whole eggs plus 2 yolks

*2/3 cup heavy cream

1 tsp Dijon mustard

salt and pepper

Preheat oven to 400 degrees.  Place lined tart in oven.  Bake for 10 to 15 minutes

Gently cook spinach with half the butter, until wilted (I broke the spinach in pieces and removed stems)

Drain and chop finely

Heat rest of butter, and cook onions until soft. 

Spread spinach and onion over bottom of crust.

In processor, pulse cheese, eggs, cream and mustard and seasoning.  Pour over spinach and onion and return to oven.  Bake for 20 to 25 minutes.  Turn oven off and leave in oven for 5 minutes.  Then serve.

**Note: I’m thinking you could use drained frozen chopped spinach

**I used packaged cheddar cheese

** I substituted half and half for heavy cream

Another one of my favorite Salads!! Asian Pasta Salad

Winter, Spring, Summer or Fall I love this easy to make salad with an Asian Flair.

6/27/23

I added (1) tablespoon of paprika to this salad today and it definitely enhanced the flavor.  Note: I was looking for a dressing such as a “sesame ginger” but used an Asian dressing that I thought was too sweet. The paprika balanced the flavor better imo.

               Before adding paprika.   5/26/2023 updated 

Yesterday I stopped by at at food specialty store on my way to visit some friends..I couldn't resist buying one of their specialty pastas and also a small amount of an appealing pasta salad they had already prepared.. It was really good and today I couldn't wait to try to duplicate it.. I added my touch to it and decided to try what I thought might be the type of salad dressing that they used..Here is my version of that salad.  Both my hubby and I loved it..I made enough for two generous servings and that was our dinner tonight...Delightful! 

Asian Pasta Salad

I thought the asparagus was a nice touch! 4/4/18

Tossed and ready for the asparagus

1 roasted red pepper chopped ( roasted while pasta was cooking)

2 large scallions(green included)sliced

2 cloves minced garlic

½ tsp. Dried cilantro

¼ tsp. Red pepper flakes

½ tsp. Sugar

8 oz. Orecchiette pasta (or  small pasta of choice)

½ bottle Asian Ginger Vinaigrette( store bought) Brand name  All natural Cookwell & Co.

 1 cup roasted asparagus (roasted with some olive oil, salt and pepper)(stems removed) optional

8 oz. Small cooked shrimp

Cook pasta according to directions.  Rinse and drain well.  Roast asparagus and red pepper with slight amount of olive oil, salt and pepper.  Toss pasta, chopped roasted red pepper, scallions, red pepper flakes, sugar and cilantro with Asian Ginger Vinaigrette.. Add shrimp.. Top with  Roasted Asparagus!  Delightful!!

Happy Cooking from my kitchen to yours,

9/2/12
1/4/13