Family favorites
This dish became an instant favorite of Jim’s. He loved it from the first bite and I loved it because it was so simple and fast to make with ingredients I always have on hand! There were no leftovers with this dish and a very quiet dinner time as everyone was devouring dinner. Add a simple salad or some garlic bread and you are done!
INGREDIENTS
8 ounces bow tie pasta
1 pound Jimmy Dean hot sausage
1 (14 ounce) can of petite diced tomatoes, drained
1/2 teaspoon Italian seasoning
1 cup heavy cream
1/4 cup freshly grated Parmesan cheese
DIRECTIONS
Cook the pasta in salt water until al dente. Drain well and set aside. Meanwhile, in a large pan, brown and crumble sausage in a large skillet over medium high heat until sausage is cooked through. Drain your sausage. Add your drained tomatoes to your cooked sausage. Then add your Italian seasoning and stir to combine. Add the cream and bring to a slight boil. Reduce heat to medium and simmer uncovered for about ten minutes or until sauce is reduced and thickened. Add your pasta and grated cheese. Stir to combine and warm through if needed.
Serve warm.
Enjoy!
I found this dish on Pinterest!
I love roasting shrimp and rarely cook shrimp any other way, and that is how I started this recipe! I served this over jasmine rice because that is what I had on hand but you can serve it over any white rice. This dish comes together very quickly and the flavor is terrific with butter, lemon, a little bit of cream… what is not to love about that!
UPDATE- This is an original recipe I submitted to Taste of Home magazine and has since been published.
INGREDIENTS
1 stick of unsalted butter
2 garlic cloves, minced
1 sprig of fresh rosemary
Juice from one lemon
1/4 cup Worcestershire sauce
2-3 Tablespoons of heavy cream (to taste)
1 1/2 teaspoons Tabasco sauce or your favorite hot sauce
1 pound medium shrimp, peeled and deveined
1 Tablespoon of olive oil
Salt
Pepper
Rice
DIRECTIONS
Preheat oven to 400 degrees. Cook rice according to package directions. In a large skillet add garlic, rosemary, lemon juice, stir in Worcestershire sauce and bring to a simmer for 2-3 minutes. Meanwhile add the shrimp to a baking sheet, drizzle with olive oil, salt, pepper and roast for 8-10 minutes until shrimp are pink and cooked through. Add the butter to the rosemary lemon sauce stirring to melt the butter and incorporate all of the ingredients. When the butter is melted, remove the rosemary sprig from the pan and discard. Add the heavy cream, salt and pepper to taste. When the shrimp,is cooked through, add it to the lemon butter sauce coating all of the shrimp. Serve warm over rice.
Enjoy!
My family loves apple pie, especially this time of year when the apples are ready to pick!! I also enjoy apple pie but making an apple pie takes me a lot of time and there are times I just don’t have that time or really might not be in the mood to take it on! So, I found the next best things thanks to Clinton Kelly and the show The Chew! Have I mentioned how much I love that show! This recipe was super simple, quick and Jim said he could eat these everyday!! Robby had a friend over so they also loved them!! These became a family favorite after one bite!
INGREDIENTS
1 store bought pie crust
1 Granny Smith apple, peeled and diced
2 Tablespoons of melted butter
1/4 cup sugar
1 teaspoon cinnamon
DIRECTIONS
Preheat oven to 425 degrees. In a small bowl, add the sugar and cinnamon and mix until well combined. Reserve one teaspoon of the cinnamon sugar to use later. Add the diced apples to the cinnamon sugar mixing and coating all of the apples with the sugar. On a lightly floured surface, unwrap the pie crust and lay flat using a knife or pizza cutter cut the crust into three inch squares. Using a pastry brush or a spoon, brush the pie crust with half of the melted butter. Working with one square at a time place a couple teaspoons of the apple cinnamon mixture into the center of each square, bring the corners of each square together to form a pyramid shaped dumpling, and press the edges together to seal. Brush the outside if the pastry with butter and sprinkle with the reserved cinnamon sugar. Do this for each square. When they are all ready, place them in the oven for 8-10 minutes or until pastry is cooked through, the tops will be a little browned. Let cool before serving.
Enjoy!
This recipe comes from Taste of Home and was one that I recently reviewed. This was so easy, light and really delicious! I will definitely be making this again!
INGREDIENTS
2 romaine hearts, coarsley chopped
1 cup cherry tomatoes, halved
1/4 cup, or more Parmesan cheese
1/2 cup flour
3/4 teaspoon salt
1/2 teaspoon pepper
1 pound large, uncooked, peeled, deveined shrimp
Vegetable oil or canola oil for frying
Caesar salad dressing
DIRECTIONS
In a large bowl combine the romaine, tomatoes and cheese. Refrigerate until serving. In a shallow bowl mix flour, salt and pepper. Add shrimp to the flour mixture a few at a time to toss and coat. Shake off any extra flour.
In a deep skillet heat 1/4 inch of oil to 375 degrees or until bubbles form around the top of a wooden spoon that you dip in the oil. Fry shrimp a few at a time 1-2 minutes on each side or until golden brown and crispy. Drain on paper towels. Drizzle dressing over romaine, toss to coat and top with shrimp. Add additional Parmesan cheese if desired.
Serve immediately .
Enjoy!
I am not a huge fan of typical egg rolls, but I love these and so did everyone else at my house! We had our neighbors Tim and Maureen over for a little bit before watching football and we all loved having these egg rolls. I made them with a hoisin sauce sweet and sour sauce. However this sauce is not super sweet, so you can certainly serve them with your favorite duck sauce or sweet no sour sauce! Although I don’t typically deep fry, I will be making these again! In one word that we all agreed on…delicious! I think Maureen may have said she could lick the plate! These are simple and tasty!
INGREDIENTS
Egg roll wrappers
1 rotisserie chicken, meat pulled from the bone.
1 Tablespoon olive oil
8 ounces of coleslaw mix
1 package of McCormick Sesame chicken Stir-fry Sauce
Vegetable oil to fry
HOISIN SWEET AND SOUR SAUCE INGREDIENTS
4 Tablespoons hoisin sauce
3 Tablespoons sugar
3 Tablespoons white vinegar
1 teaspoon cornstarch
DIRECTIONS
To make the hoisin sweet and sour sauce, mix all ingredients together until well blended. Store in fridge until ready to serve.
For the Sesame Chicken Egg Rolls, preheat a large skillet over medium heat, add the olive oil, add the pulled rotisserie chicken meat and the slaw mixture and combine. Add the McCormick sauce. Stir until it is well incorporated and everything has warmed through. Remove from heat. Let cool slightly until easy to handle. Heat vegetable oil to medium to medium high heat using a large deep and wide pot. You will want about 1 1/2 to 2 inches of oil. Using one egg roll wrapper at a time, add about two tablespoons (more or less) to the egg roll wrapper and wrap according to package directions. Do this until all of the chicken mixture has been used. When your oil is hot (I use the end of a wooden spoon by dipping the narrow end of the spoon in the oil and if the oil bubbles up around the wooden spoon, the oil is hot enough). Adding a few egg rolls in at a time, fry until golden brown turning the egg roll over making sure all sides get browned. Once browned remove from oil and drain on a paper towel. Do this until all of the egg rolls are complete. If you want to keep them warm while all of them fry, you can place a cooling rack on a baking sheet and place the egg rolls on top and into warm oven. Serve warm with the dipping sauce.
Enjoy!
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