Shrimp Pasta

I promise you this is yummy!!!  I always get asked for this recipe and the good news is, it is kid friendly too....and not just my kids, because yes, my kids....they eat anything.  But other peoples kids love it too!

Shrimp Pasta
3lbs peeled and de-veined shrimp (or I use what I have)
1 lb tri-color spiral noodles (a package and 1/3 of another)
16 oz Velveeta
1 cup margarine (I use salted butter)
1 Tbsp Worcestershire
1 Tbsp lemon juice
1 tsp parsley flakes
1 tsp BBQ sauce (I use whatever I have)
1/2 tsp garlic powder
1/2 tsp thyme
1 Tbsp. salt & pepper (I just sprinkle some)

Melt the margarine and mix in all the herbs, Worcestershire, lemon juice, BBQ sauce & salt and pepper.
Pour it over the shrimp in a 9X13 casserole dish.  Bake at 350 for 25 minutes.  While the shrimp are cooking, cook your pasta as directed and melt your cheese with a little milk - I do this on a stovetop.  Pour the pasta and cheese into the casserole with the shrimp and butter sauce and mix well.  Bake it an additional 10 minutes at 350.


This pasta is super easy and I promise you family will enjoy it!  It's by far Meredith's favorite meal.  I have often made it with diced chicken breast when I don't have shrimp on hand and she ask for it, but she loves her some shrimp!  I always have left overs of this, but they are gone before we wake up because Josh takes them all to work before anyone else can claim them.


From the peanut gallery....
Josh - gives this two thumbs up!
Meredith and Margot - two thumbs way up!!!
Noah - gives the green & white noodles two thumbs, but the orange ones only one thumb up!

Rump Roast & Spaghetti Sauce

I grew up eating this meal as a kid.  I think I complained every single time I was served it too.  "UGH, I don't like that!"  or "Yuck...I'm not eating that."  So it should not have come as a surprise when my kiddos said "UGH we don't like that!" or "Dat's not meatballs...I want meatballs!"  or "Not SPAGHETTI again!"  Yes, spaghetti again, it's easy and it's something you eat.  No it's not meatballs....it's different try it.  It's okay if you don't like it....you won't starve missing one meal.   Five minutes later I put the food on their plate and they devoured it....just like I did as a kid.  The bitching and moaning just keeps things interesting I guess.

Rump Roast & Spaghetti Sauce
1 Rump Roast....small/medium sized ( Josh bought it and threw away the packaging before I saw how many lbs it was, but I got two meals out of it)
2 jars/cans spaghetti sauce - (I used hunts garlic & herb)

Put your roast in the crock pot and pour the 2 jars/cans of spaghetti sauce over it.  I also through in some salt and pepper for good measure.  Cook on low overnight and all the next day or cook on high for 7-8 hours.  Stir occasionally.  This roast will become very tender and shred on your plate.


The kids moaned and griped a whole lot, but in the end they each cleared their plates and Margot had seconds.   I served this with green peas...they also cleaned that bowl.  And if I would have had yeast rolls, I'd have served them too.  Yes it was a very terrible meal....I don't not recommend making it, unless you need a quick, easy and delicious dinner.  


The peanut gallery....

Filet Mingon & Pasta Bordelaise

I'm pretty picky when it comes to meat.  I only like to eat chicken dishes if I make them, although I will eat them if someone else does.  I like ground sirloin...not beef.  I also only like filets when it comes to steak.  Hmm maybe I'm a food snob.  My kids are a lot like me, perhaps because I cook most of their meals.  That or I've passed my food neurosis to them.  So on filet night I have to buy one for them to split,  if not they will eat all of mine.  Tonight everyone cleaned their plate.  Noah even had thirds.  The noodles are his favorite and the steak...well there wasn't enough for seconds.  My pocketbook is afraid the day is coming where they will each need their own steak.

Filet
I bought three that equaled 1lb. Next time I'll buy more.  I marinated them in Lawry's a few hours before dinner.  I had the Herb and Garlic, so I used that one.  Josh them threw them on his Big Green Egg.  I have no idea for how longs...since I have no clue how to cook steaks...hmm it's probably time I learn. The kids and I ate them medium-well.  Josh's was still moo'ing.  We love these marinades.  We have served steaks a few times to company and everyone gives Josh's steaks rave reviews.  I have to say he cooks a pretty mean steak.


Pasta Bordelaise
1 lb vermicelli noodles
1 stick of butter
1 package of fresh sliced mushrooms
1 Tbsp of minced garlic
1 tsp of parsley
Lots of Parmesan cheese

Cook the noodles as directed.  Melt the butter in a skillet.  Saute the mushrooms & garlic in the butter.  Add salt and pepper as desired.  When the noodles are finished, pour the butter/mushrooms mixture over it.  Sprinkle with parsley and Parmesan.  Mix well.  Serve this hot and sprinkle more Parmesan over each plate.

My version of pasta bordelaise is hands down, Noah's favorite meal.  Noodles, Butter, and Cheese are the main ingredients. How could you go wrong.  Seriously.  Meredith asked if we could have this again tomorrow.  I served this with Roasted Asparagus.  Delish!  Now I'm off to make sprinkle cupcakes for dessert.....for no other reason then it's Tuesday and Life is Good!

Bowtie Chicken Pasta

I ran across this recipe a couple of years ago in Japser County Relay for Life cookbook. It's a local cookbook for a county here in Mississippi.  Yes say Mississippi  all drawn out, I do.  Anyway it was a good one, one I've made repeatedly; for my family, for dinner parties and upon lots of birthday dinner request, by Meredith and Josh.  It was orginally submitted by a woman named Brenda McHan.  I don't know her, but it's her recipe and it's good.  Josh's favorite.  I changed a few things, so here is my version.  I served this with frozen corn, because the kids like it frozen, they can tell the difference from the stuff in the can....me too.

Bowtie Chicken Pasta

1 pkg bowtie noodles
1 pkg of real bacon pieces (usually for salads)
1 pkg fresh mushrooms sliced
2-3 seasoned grilled chicken breast chopped
1 cup heavy whipping cream
1 stick of real butter (I used salted)
1 cup shredded cheese (I'll used mild or sharp depending on what I have)
1/2 tsp pepper (it calls for white, but I used black)
1/2 tsp garlic powder
1 T dried parsley

I dice and then cook my chicken breast in a little olive oil, seasoned with Tony's.  While the chicken is cooking, cook the pasta in a large pot.  Drain and return to the pot.  I then remove my cooked chicken and saute the bacon and mushrooms in a little butter in the same pan.  I then melt my butter in a large measuring cup, pour in my cream, add the pepper, garlic powder and parsley to it as well.  Once the mushrooms are done, I pour the chicken, mushrooms & bacon, cheese, as well as the cream/butter mixture into the pot with the noodles and mix it.  I normally do this right as the noodles are finished and it melts the cheese nicely.


From the peanut gallery.  Josh LOVES this. 

Meredith gave it....

Noah at first said it was "TERRIBLE!" and gave it...

When I asked him why he said..."because I love cooked cheese sam-ich mamma!"  And then he took another bite and said..."no I give it dis"

So there you go....try it... Let me know what you think!

Baked Breaded Chicken & Vodka Pasta

I was craving vodka pasta so there you go.  I served it with breaded baked chicken (my own recipe), sliced fresh cucumbers and the worlds best yeast rolls.  Delish if I must say so myself.  It's not  your typical weekday meal, but it's so easy it could be.


Breaded Baked Chicken

4 chicken breast
Italian Style Breadcrumbs
Parmesan Cheese
Wishbone Italian Dressing
Pam cooking spray

Slice your chicken in halves to make them thinner.  Lay cut pieces in bowl of Italian Dressing.  Mix Breadcrumbs and Parmesan cheese together, equals parts.  Dredge each chicken through the breadcrumb mixture.  Lay on a  greased baking sheet.  Bake at 350 for 25-30 minutes.

Vodka Pasta with Tomato Sauce

2-3 T butter
1 small onion finely chopped
1 28oz can or (2) 13.5oz cans of petite diced tomatoes
1 cup heavy whipping cream
1/4 cup vodka
1/4 teaspoon crushed red pepper flakes
salt and pepper to taste

Chop onion.  Saute the onion in the melted butter for 7-8 minutes or until it is translucent.  Pour in the tomatoes and cook on low-medium heat for 25 minutes, stirring frequently.  Boil your pasta as directed.   Measure your cream, pepper flakes and vodka into one measuring cup.  Turn the heat back up on the tomatoes and dump the cream mixture in.  Bring it to a boil for 2 minutes to cook off the vodka.  Serve it over the past and sprinkle with Parmesan.


** I think you could totally omit the vodka and it would be good.  However I LOVE vodka pasta.  This recipe is orginally from Chris Jordan, she posted it with pictures over at Ordering Disorder.  I miss her over there.


The entire family gave the chicken 2 very enthusiastic thumbs up!
Meredith & Josh gave the vodka past a raving review and 2 thumbs up.
Noah hates tomatoes so he only ate a few noodles, however he ate enough chicken to fill him up.
Margot ate it all.

Shrimp Scampi of sorts

I happened to have some frozen peeled, boiled shrimp on hand.  Shrimp that my 5 year old begged for.  So that's where the cooked shrimp came from, but you can easily do this with uncooked shrimp, you just cook them in the butter sauce.

Shrimp Scampi
1 lb of peeled shrimp (totally guessing on this.  I had about 3/4 of a zip-lock full)
1 1/2 sticks of butter
2 T lemon juice (I'm guessing I just poured)
1 T of minced garlic
1 pack fresh sliced mushrooms
parsley
Vermicelli pasta

Cook your pasta, and good lord don't make it mushy!  While your pasta is cooking melt your butter on the stove top   Throw in mushrooms and garlic and saute for a couple of minutes.  Throw in your shrimp.  I threw in boiled shrimp.  If it was raw shrimp, I would have thrown this in before my mushrooms and cooked my shrimp thoroughly first.    Pour in some lemon juice.  Simmer about 10 minutes or until it's time to eat.  Throw in about a tablespoon of parsley and mix it.  I then dumped the shrimp and shrooms into the pot of cooked and drained vermicelli and mixed well.  Sprinkle Parmesan on top and serve it to the hungry hooligans.

I served this with fresh sliced cucumbers and caramelized carrots....I'll post that recipe soon!

Meredith (5) gave this a very enthusiastic 2 thumbs up!  She requested a big bowl of seconds.
Noah (3) gave it two thumbs up and cleaned his plate....he loves butter!
Margot (1) wanted to feed herself, mostly carrots, mushrooms and a few noodles made it to her mouth, but she ate it.
Josh - gave it 2 thumbs up as well.  He thought it was good.  Not excellent, but good and better than olive garden.  He's a tough critic