Easy shrimp in chunky marinara sauce (short cut recipe)

If you ever hesitated to buy a jar sauce for the in a pinch meal both hubby and I actually enjoy this brand.

I think the main reason is it’s not over seasoned as many jarred sauce is.  True Italians do not use oregano and most jar sauce is loaded with that herb.  It overtakes the delicious tomato flavor.  Simple ingredients, basic spices as in garlic, basil and fresh olive oil make a delicious sauce.  Imo this brand comes the closest.

If you have a favorite jar sauce then this is a recipe you can easily adapt using your favorite pasta sauce. I use Victoria brand.

I do not buy jar sauce..I am a homemade from scratch cook but and I must say I was tempted at Costco...I know everything at Costco is tempting that's why I spent $$ there but they do have good buys on many items I use.

When I was there recently picking up a few things(and samples too) they had pasta samples using Victoria Marinara Sauce.. See photo.

It was really tasty and not over done with spices and if you like a chunky tomato sauce this is a good one.  I like spices but not so many that your first instinct is to taste an overwhelming oregano or some other very overpowering flavor.  Not for the Italian in me! 

 I love garlic, basil and sometimes a bit of sweet onion but that's about it and fresh or crushed tomatoes are a must when making my homemade sauce.

This sauce was really good. I mean really good so it's going to be my fall back jar sauce.  Note: that's saying a lot because I'd rather go without pasta than to use a jar one. Truth be told...

10/30/2019. Hubby Birthday penne( hubby’s favorite)

Using spaghetti  12/20/17

1/8/2020

Ok today I had some frozen shrimp and thought it'd be a good start making some scampi using Victorias sauce.  My husband and I were totally impressed and here's my first recipe using it.  Shrimp in Marinara tossed with linguine pasta.

Approximately l lb. 31/40 large shrimp(cooked)peeled and deveined)
Note: I thawed these shrimp overnight separating them with paper towels to drain well.
About 1/4 cup olive oil
1/2 tsp dried parsley
1 clove minced garlic
20 oz. Victorian brand Marinara sauce
3/4 lb. linguine pasta cooked and drained well
Pecorino Romano cheese to your liking.

In a deep skillet or dutch oven place about 1/4 cup olive oil. Allow to warm slightly and add 1 clove minced garlic or more depending on your tastebuds to the olive oil.  Allow the garlic to simmer slightly.  Add defrosted shrimp(I remove tails) and parsley. Allow shrimp to cook a few minutes until they start to sizzle a bit.  Add marinara sauce and cook until heated through. It will start to bubble slightly. Do not overcook shrimp.  Add cooked and drained pasta (I added the pasta directly into the sauce)and toss well adding some good pecorino romano cheese.  Serve immediately.

I have to say this sauce was delicious. I may try it again. Enjoy!

New recipe shrimp scampi

Good Day!

I got my zip back lol. Easy and delicious shrimp scampi. A little different than I usually make because I added some white wine. About 1/3 cup.

I think this dish is as easy as you can get. Sauté cooked shrimp in a few tablespoons olive oil a few minutes. Remove from pan and set aside. Add red pepper , a little lemon juice , white wine and garlic to pan and sauté a few minutes on low.  Whisk in butter. Cook pasta a dente.  Place 1 ladle pasta water in pan that has the garlic simmering. Add cooked shrimp.  Toss and simmer. Drain pasta and add to shrimp sauce.  Sprinkle with  1/2 fresh lemon (juice) and fresh parsley . Toss thoroughly and serve immediately.  I'll write a more detailed recipe below .  Enjoy!

1 pound angel hair pasta
2 tablespoons olive oil
1 pound large shrimp, peeled and deveined
4 cloves garlic, minced
1/2 teaspoon red pepper
1 lemon, juiced, plus 1/2 lemon, zested
1/3 cup dry white wine
5 tablespoons butter
1/4 cup chopped parsley leaves



Add the pasta to a large pot of boiling salted water, over medium heat, and cook until al dente. Drain reserving 1 cup of pasta water.

Meanwhile, heat a large skillet over medium-high heat. Add the olive oil. Once shimmering and hot, add the shrimp and saute until just cooked through, about 2 to 3 minutes. Remove to a plate and reserve. Add the garlic and red pepper to the skillet, then saute until the garlic is fragrant, about 1 minute. Add the lemon juice and white wine and raise the heat to high. Let the liquid reduce for 2 to 3 minutes. Whisk in the butter, add a ladleful of the pasta cooking water and return the shrimp. 

Add pasta to the skillet along with the chopped parsley and toss. Add the lemon zest and adjust the seasonings with salt and pepper, to taste. Transfer to a serving platter and serve immediately.

8/16/16

Note:  I made a smaller portion using 1/2 lb. Angel hair pasta and 3/4 lb. cooked shrimp but used the same amount of liquid ingredients.

Happy Cooking,

Shrimp and cheesy grits

I've been wanted to make shrimp and grits for months.  I personally love grits and if you aren't sure if you'd like them try a small amount.  They are similar to polenta or cream of wheat in texture although I think grits have a little more texture.  

I came across this recipe online on the Food network.  It did call for sausage and bacon using the bacon drippings to saute the veggies but since I only had shrimp available I adjusted the recipe to my liking.  Hubby and I both totally enjoyed this but if you would like add the cooked sausage and bacon to this recipe.  All in all this is a very tasty and delicious recipe. Serves 2 generous servings.

 Enjoy!

I lb. cooked  peeled and deveined medium shrimp
1/2 cup each  diced, red, green and orange pepper
1 medium onion diced or sliced
1 clove minced garlic
1 small lemon
1 cup sharp cheddar cheese shredded
2 T butter
4 T oil
2 chopped scallions (green tops too)optional for garnish

Saute vegetables in butter and olive oil until tender.  Add shrimp and saute until shrimp are heated through.  

1/2  cup grits
1  1/2 cup water
1/2 cup half and half
Salt to taste


Bring water, grits and salt to a boil in a 3 quart sauce pan with a lid.  Stir in half and half and simmer until grits are thickened.  Add cheese and stir.  Set aside.

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1. Sprinkle cooked shrimp with salt and cayenne pepper; drizzle with lemon juice. Set aside in a bowl. 
2. Saute  green, red, and yellow bell peppers, onion,in butter and olive oil until tender. Add seasoned shrimp and stir until shrimp is warmed.






3. Serve shrimp mixture over cheese grits.

Healthy Meals from my kitchen to yours!

I want to share as many good healthy recipes to help us stay focused on healthy eating and Weight Watchers have been helping people make healthy food choices so my first meal is one that was adapted from one of their cookbooks.

Turkey and veggie pizza
3/12/17

I  know that I want to be healthy but won't deprive myself from indulging now and again.  Life is way to short to totally eliminate sweets and special dishes and meals that we all like.  Obviously eating poorly everyday is NOT a good idea.  

I am checking my cookbooks and adapting recipes hopefully that will be of interest to you.  I will try to incorporate fish or even some seafood into my dishes as well as chicken, turkey or a meatless dish.  I am hoping that appeals to you.  I'd like to trim down a few pounds and quite honestly I am not into serious exercise so it has to be my food choices that will help shed the weight. I do believe in taking a nice brisk walk when the weather permits. 

Have a great day and keep coming back.  I'd love to hear from you.

Happy Healthy Eating!



Mini Tortilla Turkey and Veggie Pizza (Healthy Option #1)

This recipe makes 4

4 whole wheat tortilla's
2/3 cup reduced fat sour cream or( Try some plain Greek yogurt for a substitute)
1/4 cup prepared horseradish  or ( use 2 tsp. dry ranch seasoning mix)
*1 lemon squeezed (eliminate if you are using turkey)
1/2 tsp. salt
1/4 tsp. pepper
6 plum tomatoes(diced) or cut in half cherry tomatoes
1 small red onion sliced thin
1/2 lb. thinly sliced turkey breast (low salt) or *1/2 pound thinly sliced smoked salmon
sprinkle of dried dill weed optional

**If you would like add more veggies to the above.  I am sure peppers, broccoli and or cauliflower small pieces would also be a great add ins.

Spray medium skillet with cooking spray.  Taking one tortilla at a time on medium heat cook until crisp.  Set aside

Combine sour cream, horseradish or (2 tsp. dry ranch mix).  Stir until blended.

Spread mixture over tortilla, top with tomatoes, onion and sliced turkey and sprinkle a little dill if you would like.



original post 11/17/13

Maple Coated Salmon

I don't care for fish of any kind. It can be given to me the day it was caught cleaned and filet but no thanks but to one very nice foodie I was willing to give it another try. This time it's salmon!

I keep trying so to like it. 

I don't have to love it but only to like it on occasion. That's what I keep telling myself. It's healthy, it's healthy, it's healthy and I like maple syrup occasionally on pancakes so it was worth a try.

It's good and hubby liked it but me eh! Thanks Linda. It's a start!


Salmon today for dinner.

1lb. Fresh salmon
1/2 cup maple syrup
1 clove minced garlic
2 T soy sauce
Pinch salt and pepper

In a small bowl place maple syrup, garlic and soy sauce. Also a pinch of salt and pepper. Whisk thoroughly and with a silicone brush make sure you give the salmon a good coat.  If there is any left pour over salmon. 

P.S. I place the salmon on a large piece of foil , tucked it slightly around edges and baked at 400 degrees for 20 to 25 minutes depending on oven temperature. I then unwrapped slightly and broiled another 3 minutes or so.

From my healthy kitchen to yours,

6/8/17
10/12/17

Creamy Shrimp Fettuccine with peas and ricotta

Easy seafood meal for two or ten.  Adjust amounts accordingly.

I always buy frozen shrimp when it is on sale. It's the best buy for quick meals.  Adding pasta or veggies to it and lightly sauteing is a great quick meal for the family too. This recipe had a nice twist to it by adding some light ricotta cheese to make the creamy texture.  

Enjoy!

8 ounces pappardelle or Fettuccine cooked according to directions.
8 ounces medium raw shrimp, peeled and deveined
3 tablespoons extra-virgin olive oil, divide
2 garlic cloves, minced
Zest of 1 lemon
1/4 cup freshly squeezed lemon juice
1/2 cup thawed frozen peas
2 tablespoons finely chopped fresh basil
Kosher salt and freshly ground black pepper
1 cup Light Ricotta Cheese
1/2 cup Grated Romano Cheese

Directions

In a large pot, cook pasta as directed on package. Reserve 1 cup of the pasta cooking liquid. Rinse with hot water and drain.

Heat a skillet over medium-high heat. Add 1 tablespoon of the olive oil and swirl to coat. Add garlic and saute until aromatic about 1 minute. Add the shrimp and cook until they turn pink, about 4 minutes, turning frequently. Remove the shrimp from pan and set aside.

Add the drained pasta to the skillet and add the lemon zest, lemon juice,remaining 2 tablespoons olive oil, peas and basil. Saute for 1 minute. Season with salt and pepper to taste. Add the Ricotta Cheese, Grated Parmesan Cheese and reserved shrimp and toss to coat for 30 seconds. Add the reserved pasta water a little at a time until desired consistency is reached.

From my kitchen to yours,

Garlicky roasted Shrimp, red peppers and feta:

I was browsing a Woman's Day magazine and came across this very appealing meal or even maybe an appetizer choice.  Yummy shrimp, red peppers and feta.  Can't beat this combination.  Enjoy!

1 lb. peeled and deveined shrimp
1- 12 oz. jar roasted red peppers, drained and cut into 1 inch pieces
4 scallions, sliced
4 cloves garlic,thinly sliced
2 tablespoons dry wine
1 tablespoon fresh lemon juice, plus wedges for serving
Kosher salt and pepper
2 tablespoons olive oil
4 oz. feta cheese, crumbled
Flatbread for serving

Heat oven to 425 in a 2 quart baking dish.  Combine the shrimp, peppers, scallions, garlic, wine, , lemon juice and 1/4 tsp. salt and pepper.

Drizzle with the oil and sprinkle with feta..Bake until shrimp are opaque throughout, 12 to 15 minutes..Serve with lemon wedges and flatbread, if desired..

From my kitchen to yours,

11/9/11

Shrimp, Asparagus and Egg Noodles: Great meatless Meal!!

I came across this recipe on All Recipes and thought it might be a meal my hubby and I would enjoy.  Asparagus is plentiful and watching for good sales of shrimp I managed to put this on the top of my list..Hope you enjoy!  We sure did!! 

Happy Cooking from my kitchen to yours!

1 pound fresh asparagus 1 (16 ounce) package egg noodles 4 cloves garlic, minced 1/2 cup extra virgin olive oil 1 cup butter 1 tablespoon lemon juice 1 pound medium shrimp - peeled and deveined (I used cooked already cooked shrimp) 1 pound fresh mushrooms, thinly sliced (optional) 1/2 cup grated Parmesan cheese salt and pepper to taste

	In a small saucepan, boil or steam asparagus in enough water to cover until tender; chop and set aside.
	Bring a large pot of salted water to full boil, place the pasta in the pot and return to a rolling boil; cook until al dente. Drain well.
	In a large saucepan, saute garlic in the olive oil over medium-low heat until the garlic is golden brown.
	Place butter and lemon juice in the saucepan. Heat until the butter has melted. Place the shrimp in the saucepan and cook until the shrimp turns pink. Place the mushrooms and asparagus into the saucepan, cook until mushrooms are tender.
	Toss the shrimp and vegetable mixture with the egg noodles and sprinkle with Parmesan cheese. Salt and pepper to taste. Serve immediately!   Happy Cooking from my kitchen to yours, 8/19/12 3/3/14

Quick and easy Jambalaya!

I've always been fascinated by restaurants that serve Jambalaya and actually tried several places where they serve it.  I really like it on occasion but hesitated to make it because my hubby isn't crazy about spicy foods so when I came across a recipe in all recipes it was a day to experiment.

 When you try to duplicate a meal it is all part of experimenting with flavors.  I figured today might be the day to try and make something similar but not too spicy.

 This recipe was adapted to my liking and used Seasoned Chicken sausage (Johnsonville Brand fully cooked) in place of the shrimp and also a few pieces of boneless  chicken breast.

 If you like you can still add the shrimp..

 Note:  If using shrimp use approximately 1/2 lb. cleaned and deveined shrimp and add at the very end before serving.  Just enough to heat the shrimp.  I nice change and not too spicy.

Here is my version:

I heated approximately 2 tablespoons olive oil in a large skillet.  Added my sausage 2 links (sliced), 1/4 cup bell pepper diced, 1 diced small onion, 1/4 tsp. cayenne pepper..

 Make sure you cook sausage ,onion and bell pepper are slightly browned.  Then you add 2 cups of Swanson chicken broth and 1 cup white minute rice and 1/2 tsp. paprika.  I  brought everything to a boil and then covered the skillet until the rice was tender, approx. 20 minutes or less.

  If you do like it a bit spicier add 1 tsp. hot sauce and 1 tsp. Worcestershire sauce to it after rice is tender.    Easy to make and a one pot meal you can prepare in 30 to 40 minutes from start to finish..

Thin the meal  if desired with chicken broth if necessary!

Sorry :(. I forgot to get a photo!

 Happy Cooking from my kitchen to yours,

2/18/12

Another appetizer to choose from! Seafood Salad Cucumber Cups

  

If you are looking for an appetizer a little different than most try these~  I was invited to a small gathering with some of my gal friends and everyone was taking an appetizer so I thought these might be the right choice of something easy and tasty for me to bring.

Very easy to make, using precooked shrimp and a seedless cucumber..  Salad dressing was a breeze to make!


Happy Entertaining from my home to yours!

Seafood Salad Cucumber Cups.

(adapted from Good food recipes) Good Housekeeping 2011

6 sprigs fresh dill ( I used dried dill)

2 lemons

2 tsp Dijon mustard

pinch cayenne pepper

3 tablespoons extra virgin olive oil

8 oz. Shelled deveined shrimp (16 to 20 ct)

2 seedless Cucumbers

8 oz. Refrigerated lump crabmeat

2 Tablespoons snipped chives

¼ c. pomegranate seeds

Separate dill leaves. .reserve separately

Grate from lemons, ½ tsp. Peel and squeeze ¼ cup juice into large bowl.. Reserve rinds.

Whisk mustard, cayenne and ½ tsp. Salt to peel and juice.. Whisk in oil in a steady stream, until blended.. Dressing can be refrigerated up to 3 days.

I used shrimp only… I bought already cooked and de veined shrimp..Added  dried dill,  and above dressing..

Trim cucumbers, cut into ½ inch thick slices..With a melon baller, scoop out center of slices without cutting bottoms.

 Gently fold into dressing, shrimp and chives.  Fill each cucumber cup with 1 tablespoon salad mixture.. Garnish with pomegrante and dill.. (I garnished with pimento).

11/28/11

12/29/13

It's Friday and I'm making Panko encrusted Tilapia

An easy Fish recipe!!!  Store bought breaded Tilapia.  (Costco)  I have found that as much as I make fish it seems reasonable to buy Tilapia filets for easy fish meals. (I am going to work really hard at trying to find more ways to prepare fish.  I promise!!! :).Tilapia is a mild white fish which suits my hubby and I well.   Tonight I made some easy already breaded Panko encrusted Tilapia fillets.. You can't go wrong with these white fish fillets.  Super good!  I baked them for 17 minutes in the oven and added a Light Parmesan  cheese, butter and olive oil spaghetti side dish and salad..   

Happy Easy Cooking!  Enjoy!!

Panko encrusted fillets with Parmesan spaghetti and iceberg lettuce salad. Cook spaghetti according to directions..add olive oil, butter and some salt and pepper to taste..Toss.  add Parmesan  cheese.

Iceberg lettuce, fresh parsley, Roma tomatoes,scallions, olive oil, vinegar, salt and pepper

9/9/11

3/22/13

Sauteed Shrimp in coconut oil and butter

I had bought a bottle of organic coconut oil sometime earlier this year and kept hesitating using it.  I knew I'd probably like it but just didn't know what to expect.  It comes in solid form and is white so I think that's what kept me from using it in a recipe. It wasn't eye appealing and it reminded me of lard or crisco so I'm sure that why I was hesitant.

A little know fact about coconut oil is that it has various uses.  As you read the label you find that food preparation is just one of it's benefits. You can use it on your skin and hair too as a moisturizer.

Also there is a hint of coconut smell and taste to it so being a coconut lover I didn't mind it at all and actually thought it might enhance this recipe because who doesn't like coconut shrimp?  I immediately noticed the taste but my hubby did not.  So it isn't that aromatic but my first taste I noticed a hint of coconut flavor.

Here's the ingredients as well as directions and photos.  Enjoy!

1 1/2 to 2 T Coconut oil(you can use a little more if you are using all coconut oil)
2 T butter
2 cloves minced garlic
1/2 tsp. ginger(optional)
1 lemon, cut in quarters
3/4 lb. cleaned and deveined cooked shrimp
2 T chopped fresh parsley (I happened to still have fresh parsley)You can used dried parsley.
Several chopped chives or if you don't have chives one or two  chopped green onions would work too.  
1/2 tsp. cayenne pepper
1 plum tomato cut in 4 ,remove seeds and cut/chop into pieces
salt and pepper to taste
angel hair pasta cooked a'dente
Note:  Save a little pasta water to add to moisten PASTA

Place coconut oil and butter in MEDIUM size saute pan on low.  Allow to melt, add minced garlic,parsley, chives, 1/2 squeezed lemon, and cayenne pepper.  Add cooked shrimp and chopped tomato. Toss and cook for a minute or two.  Do not overcook because shrimp will get tough.   Add pasta and a little pasta water(1/2 cup) to mixture and toss with grated Italian(Pecorino Romano) cheese. Garnish or squeese the other lemon wedge!  Yummy!

Note:  If you want to use all coconut oil you can.  I was hesitant because I didn't know if it would have enough flavor so that is why I added the butter.  Also add more garlic too if you like a lot of garlic. Go for it!

Happy Baking and Cooking from my kitchen to yours,

10/3/15