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!

Poppyseed Chicken

Tonight the kids and I ate with my parents.  Josh was on call and it was a long day.  So I whipped this up and ate with them.  My mom and dad love it and the kids requested it.  This is also not a dish I heard of until I moved to South Mississippi.  NEVER.  Of course we never ate a lot of casserole type things growing up and I'm not necessarily a casserole person, but this one I love!

Poppyseed Chicken

6 chicken breast cooked and cubed

2 cans of cream of mushrooms soup

2 cups of sour cream 

4 teaspoons of poppyseeds. 

Mix it all together and pour into a baking dish.  Crush one pack of ritz crackers in a large ziplock bag, melt 1/2 stick of butter, pour into a ziplock with the crackers crumbs and mix well.  Pour and spread over poppyseed chicken inthe dish.  Bake at 350 for 20-30 minutes.

I serve this over rice!  and always have left overs which my kids will actually beg to eat the next day! I think Mahatma is the best.  I also served it with cream style corn.  The grown ups didn't get any corn, because Margot and Meredith ate it all.

From the peanut gallery -

The kids gave it two very enthusiastic thumbs up!

My parents gave it two thumbs up too!

Josh had a big bowl when he got home and said it was delish.

Santa Fe Soup

This morning as I was getting the kids dressed I mentioned I loved chilly weather, it was perfect for soups, gumbos and beef burgundy.  Noah said I want soup!  So I asked what kind...broccoli & cheese, potato, asparagus, chicken noodle, taco soup?  His eyes lit up and he said Taco soup.  So I wrote out my grocery list to make taco....or Santa Fe Soup.  This recipe was passed along by my childhood friend who was like a 2nd little sister to me.  Gosh I miss her and her big sis.  Thanks Lisa dePriest Evans!

Santa Fe Soup
2lbs ground sirloin/beef
1 can rotel
2 cans of corn
2 cans of kidney beans (I omitted these I don't like beans)
2 cans of diced tomatoes
1 packet of taco seasoning
32oz Velveeta
(I cut all these ingredients in half for my family.  It makes a lot with the above ingredients and it freezes well too.)

Brown ground beef in a large pot and drain the fat, if you use sirloin, there won't be much fat.  Combine the browned meat with all of the ingredients.  Do not drain the cans, that is what makes the soup.  Chop up your blocks of Velveeta and melt it in the soup.  Cook until the cheese is melted.  Garnish it with crushed tortilla chips, sour cream and guacamole if you would like.  I do!

Noah, Margot and Josh gave this a two thumbs up.  Well Noah gave it one, because he was too busy eating with the other.  Sorry for the bad picture.  Josh was left on photo duty of our dinner time tonight....he used a camera phone.  The kids absolutely think it is hysterical that I photograph them eating now....I'm becoming their Poppy Greg.  It is one of my favorite and easiest soups to make.  Meredith ate a sandwich way before everyone else.  Cheer practice sure can mess up family dinner time.

Red Beans & Rice

This is really the cheating way to do it.  Seriously, but it's good and time is minimal around here when it comes to cooking.  So who cares right....I mean it's really good.  Just make sure that before you make this, that you get 3 cans of blue runner cream style red beans at the grocery.  Shhh! I won't tell anyone...you can totally pass it off as having cooked it all day.  I do.

Red Beans & Rice
1 lb sausage (I like conecuh thin sausage...it's the right size for small kiddos)
3 cans of Blue Runner creamy style read beans
1/2 cup water
bay leaves
onion powder
garlic powder
salt and pepper

Brown your sausage in a large pot.  Pour in the red beans and the water.  Mix it well.  Put in a few bay leaves and the sprinkle a dash or two of the other seasoning to make it feel like you are cooking.  Cook your rice.

I serve this with corn bread and occasionally a salad.  The kids....EAT IT UP!  I never ate this as a child...they are not my kids.

Even Margot dug right in.

Roasted Garlic

I had no idea how to make roasted garlic until I stumbled on to this recipe.  And OH MY WORD...it's heavenly.  I could roast some garlic and eat it....by itself....on a daily basis.  I'm not sure how many people would continue to be my friend and speak to me though.

Roasted Garlic
Head of garlic
Olive Oil
tinfoil
muffin tin

Chop the head of garlic off.  Put it in the middle of  large piece of tinfoil.  Drizzle olive oil over it...to cover it.  Wrap it up completely in the tinfoil.  Put it in a muffin tin to keep it upright (cut side up.)  Roast it in the oven for 30 minutes at 325.  To see this with pictures...go here. 

Peanut Butter Chicken & Rice

I got this recipe from what used to be my favorite site for quick and easy recipes.  It's by far my favorite dish to cook and eat.  One I've passed on to many friends and all who have loved it and loved how simple it is to make.  I could eat this once a week, in fact for a while we did.  But my husband is not like me and he gets burnt out after a while...so I stopped fixing it.  Tonight we had it for the first time in a long time and it was delicious...even Josh thought so.  He said....You know we should have this more like once a week.  The things I put up with I tell ya.  I got this recipe from Chris Jordan over at Ordering Disorder, go here for the original recipe with pics.  I double my sauce, because I'm a big fan of sauces.

Peanut Butter Chicken
1 cup of peanut butter (I used Jiffy)
1 cup water
4 Tbsp soy sauce
1 tsp brown sugar (I know the pb is sweetened, but I add this anyway)
6 cloves minced garlic ( or 6 cloves of roasted garlic, which is much better I'll post that recipe next)
1/2 tsp crushed red pepper
1 fresh broccoli head
4 chicken breast, diced
White Rice

Cook your chicken breast in a large pan in a little olive oil.  While the chicken is cooking, combine the first 6 ingredients together in a large measuring/mixing bowl.  Set that aside and let the flavors mesh together. Mix it really well, it should look like this when you are finished.

Once your chicken is finished cooking, cut the crowns of your broccoli off and throw them in the pot on top of your COOKED chicken.  Pour between 1/2 and 1/4 cup of water in with the broccoli and chicken, then place a tight fitting lid on top, to steam your broccoli.  So make sure you cook the chicken in the pot/pan with a lid to begin with.  While steaming your broccoli, cook  your rice as directed.  

Once your broccoli is steamed, pour the peanut butter sauce over the broccoli and chicken and serve it over rice.

I promise you cannot go wrong with this recipe....as long as you like and are not allergic to peanut butter.  Meredith loves this, Noah doesn't like peanut butter, so we scoop him some broccoli and chicken out and he eats it over rice with Soy Sauce.  The rest of us...gobbled it up.  Quickly, because it's so good we didn't want anyone to eat off of our plate.  It's been known to happen here.

Meredith gives it....

Noah gave it 2 big thumbs down....because he doesn't like peanut butter he says....but the soy sauce/rice/chicken/broccoli combo is delish...well that's what he tells us.

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!

Mini Meatloafs...a must try!

I like meatloaf, I'm a big fan of red meat though.  I used to make one that took and hour to cook.  I then found this recipe on a site I loved.  Sadly she no longer post there.  So here is Mini meatloafs.  You can find the original recipe by Chris Jordan, here with pictures.  She wraps hers in bacon, I like my bacon fried so opt for just the meatball.

Mini Meatloafs
- A muffin tin
- 1 lb ground meat (I use sirloin)
- 1/2 Tbsp of olive oil
- 1 garlic clove minced
- 1 tsp salt
- 1 egg
- 1/4 cup water
- 1/4 cup ketchup
- 1/2 cup breadcrumbs (plain, but I often substitute italian if that's what I have)
- 1 cup shredded cheddar cheese

Mix all the ingredients into a large bowl.  Roll them into small balls and place in an UNGREASED muffin tin.  Bake at 350 for 25-30 mins.  I then broil on high for 3 minutes to make the top well done.


I served these with wild rice and carrots.  I promise your kids will eat them and love them.  Even if they say they won't.  Very kid friendly.


Josh, Meredith, Noah & Margot give this a very enthusiastic two thumbs up!

Homemade Meatballs & Pasketti

As Noah would call it.....It's by far his favorite meal.  It's the one thing I can fix at home and everyone will gobble up without any protest.  It's a really difficult recipe, so hang with me.  By the way I don't make spaghetti sauce from scratch.  I've never found a great recipe that I love.  I'm not a sweet spaghetti sauce kind of girl, I'm more of a tangy/tart girl.  So if you have an easy one that's to die for....or at least very good.  Send it my way. acmaksi@hotmail.com --  Here's my extremely difficult meatballs.

Meatballs & Pasketti (Spaghetti)

1 lb ground sirloin
1 egg
1/2 cup italian breadcrumbs
1/2 cup Parmesan cheese
3 jars/cans of spaghetti sauce (I use Hunts cans garlic & herb - it's my fav)

Pour your 3 cans of spaghetti sauce into a large pot and turn to medium.  Put your egg into large bowl and beat it.  Throw in your ground sirloin, cheese and breadcrumbs.  Mix it well with your hands.  Roll the meat mixture into 1 inch balls and throw them directly into the sauce after you roll each one.  Bring the sacue/meatballs to a boil (it will boil on medium -- watch you don't scorch the meatballs)  Stir often.  After it's boiled for 40 minutes, turn it to low and let it simmer.  I do this for about an hour or so.



I start my meatballs at 3 and we eat about 5:15/5:30.  I simmer them until we eat.  The meatballs will take only about 10 minutes to mix and roll from start to finish.  I serve it over angel hair with green peas.  I have more than enough to freeze for another meal for us all.  Or sometimes we have meatball subs the next night!


My children give this 2 thumbs way up.

Parmesan Roasted Asparagus

This was not for dinner tonight, I took the kids out for pizza.  Saturday night I cooked, but didn't share, so tonight I will.  We had breaded pork cutlets, tortellini and Parmesan Roasted Asparagus , it was quite the dinner for a Saturday night.  My friend Amy, made dinner for me after Margot was born.  She included the asparagus with her dinner and I immediately asked for her recipe and have been making it since.  It is a great side with any dish.  My kids will even eat it.  Well Meredith and Margot, hmmm maybe my kids are just weird. Thanks Amy Thieling for the recipe!

Parmesan Roasted Asparagus

1 bunch of fresh asparagus washed with the white ends chopped off

Olive Oil

Salt & Pepper

Parmesan Cheese (I used it right out the container, I'm sure fresh is good too)

I literally throw the asparagus into a large boil, pour some olive oil in with it and salt and pepper, mix it all by hand.  I then lay it out on a baking sheet. Sprinkle it with more salt, pepper and LOADS of Parmesan cheese.  Bake it at 350 for 10-15 minutes.  I tend to do 15 or more because I like it crunchy.  

Josh and I give it two thumbs way up.  A great healthy and delicious side dish in no time!

Meredith and Margot give it two thumbs up.

Noah....let's just say he will eat the carrots!

***I'll share my pork cutlet recipe another day!

Josh's Creole Jambalaya

Okay first I want to tell  you that I promise this recipe is damn good.  Some of the best Jambalaya I've ever eaten.  And I'm picky, real picky.  I like the red, mushy, creole jambalaya.  That's my favorite.  My mom always made a brown jambalaya that was good, but never what I loved....like at Acme.  And unfortunately I'm about 2 hours away from the nearest Acme, so the only thing to do is perfect your skills at making your own jambalaya.  This recipe is better than Acme.  I promise.   I have to confess I'm not one to try and perfect recipes, but my husband is.  The first time he made it, he loosely followed a recipe out of Chapelle High School's cookbook, but this one is all his own.


Today I convinced him to get his recipe down on paper for me, and internets here it is, just for you.   A little bit about Josh, he is not a native New Orleanian.  He's originally from Memphis, land of the barbeque.  He had only been living in New Orleans about 6 months when I met him and he knew he wasn't going to call it home.  I promised to love him forever and move away with him, if he learned to boil crawfish, cook gumbo and make creole jambalaya.  I'd say I turned him into a New Orlean's boy.  And if he promised to move me home one day.  So here my friends is what's for dinner at our house....well dinner at the pool.  It makes a lot, so we invited our jambalaya loving friends to have some too.  So make sure you plan on feeding several or freezing it for another night.


Josh's Creole Jambalaya


2 packs of thin Conechah  smoked sausage
1 Rotisserie chicken from the grocery deboned and in small pieces. (White meat only)
2 cans of french onion soup (10.5 oz each)
4 cans of beef broth (10.5 oz each)
2 cans of tomato sauce (15 oz)
4 cups Mahatma rice
2 sticks margarine (or butter)
1 sm container of freshly chopped creole seasoning (typically found in produce section)
Tony Cachere's seasoning

  Preheat oven to 350 degrees.  Sauteing the chopped creole seasoning with a little butter (Not the 2 sticks used above) while you cut the smoked sausage.  Add a little Tony Cachere's, salt, and pepper if you like.  It may take a little while if your 3 year old wants to help cut with his dinner knife.  Then put the sausage in the seasoning to brown.  While stirring occasionally, take the meat off the rotisserie chicken.  My wife only likes the white meat so I just use that but you can do both white and dark meat.  Then when the seasoning is soft and sausage is browned, start adding the chicken, 1 can of tomato sauce, 2 cans of beef broth, Tony chachere's seasoning, 2 cans french onion soup, and uncooked rice.  Put pats of butter on top and place in the oven for 90 minutes.  Remove it see how it taste, then add the remainder of beef broth & tomato sauce and stir.  Put it back in the oven cook for an additional 20-25 minutes.

**If you use Uncle Ben's rice, your jambalaya will be finished after 90 minutes without adding the remainder of the beef broth and tomato sauce.  If you use Uncle Ben's rice it won't be a mushy jambalaya, it will be looser rice.  My wife, she likes mushy jambalaya.

From the peanut gallery...

DELICIOUS!  Everyone ate, some had seconds, and everyone took some home.  

Take a look at....

For all of you following me here, I'm guessing it's because you like to cook or like an idea of something different to cook for dinner.  Well I wanted to share another foodie blog with you.  My best friend Jaimie's.  Hop on over to From Jaimie's Allergy Free Kitchen and read her fabulous recipes.  And look back on her old ones.

Jaimie is my very best friend and my old college roomate.  Somehow we managed to live on opposite poles of the country, however our friendship has remained.  I may not talk to her daily or weekly or sometimes not even monthly, but when I do it's like we pick up right where we left off.  Surprisingly we both love to cook and share recipes....alot.  It  is so surprising considering the only thing we could cook in college was Mac-n-cheese.  Or maybe that's the only thing we felt up to cooking.  Anyway Jaimie is a fantastic cook and I make lots of recipes.  She also bakes really well, which I do not.

Love you Biv!

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!

I'll never serve just tacos again...Taco Salad!

This fall my oldest, Meredith, is cheering for her elementary school.  She practices two times a week from 5:30-6:30.  Planning and cooking a meal have become extremely difficult with this added to our schedule.  So on Mondays and Wednesdays I'm looking for easy dinners and quick fixes because our dinner time has just moved up to 4:45.  She doesn't get home until 7 and that's way too late for everyone here to eat.  So with our new schedule in mind I did some creative planning.  The kids love tacos, cheap and easy.  I don't.  I don't find it filling and don't get all the "good" toppings since it's just usually me and kids on taco nights.  This week at the grocery though I saw Aztec Taco Salad Shells and it looked yummy so I picked up a pack.  I also grabbed some Wholly Guacamole snack packs (they were the perfect portion for a taco salad topping) and  a container of sour cream.  And I have to say tonight's taco night was a big treat and super easy.  I also made queso with some chips.

Taco Salad
Aztec Taco Salad Shells (they come in packs of 4)
1lb ground sirloin
1 taco seasoning packet
shredded lettuce
sour cream
salsa
shredded cheese
guacamole
tomatoes and black olives (if you children can stand them on the table, mine cannot)

Cook your taco shells and taco meat as directed.  Lay all the fun toppings on the table and let everyone go at it!  Josh, Meredith and I devoured ours.  Noah had 2 soft tacos instead.  Margot ate hers and a pack of guacamole...a girl after her mamma's heart.  Dinner was different, easy and a huge success.  Taco night may be come a weekly thing!

This guacamole is delish Mamma!