Main Dish
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!
This recipe comes from Taste of Home Magazine. I made this and reviewed this recipe last week. It is a nice twist on an old favorite. This recipe is hearty and the spices can be changed to how spicy you like it! I used medium spice taco seasoning as well as medium spice salsa.
INGREDIENTS
12-14 lasagna noodles
1 pound ground beef
1 envelope of low sodium taco seasoning
2 eggs
1 carton (15 ounce) ricotta cheese
4 cups shredded cheese. I used cheddar and Monterey Jack
1 jar of your favorite salsa (24 ounces )
DIRECTIONS
Preheat oven to 350 degrees. Cook noodles according to package directions. Meanwhile in a large skillet cook beef over medium heat until no longer pink, drain and stir in taco seasoning. In a small bowl combine eggs and ricotta cheese. Drain noodles when cooked through. In a 13 x 9 baking dish layer the noodles to cover the bottom of your pan, add about 3/4 cup of the ricotta mixture making a layer over the noodles. Add half of the beef mixture and half of the shredded cheeses and half of the salsa. Top with noodles and repeat layers saving some salsa and cheese for the top! Bake uncovered 35 – 40 minutes or until heated through. Let stand ten minutes before cutting. Serve warm.
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!
Some of my favorite recipes come from the Pioneer Woman on Food Network and this recipe is no exception! This made an excellent dinner served over buttered egg noodles. I would also serve these meatballs as an appetizer at any get-together. I would just make smaller size meatballs! These are beefy and hearty and would be great on a snowy cold day!
INGREDIENTS
2 pounds ground beef
3/4 cup seasoned bread crumbs
1/4 cup brown mustard
1/4 cup ketchup
1 teaspoon powdered beef base
1 Tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup butter
1 large onion, sliced
2 1/2 cups beef broth
1 Tablespoon Worcestershire sauce (additional)
1 Tablespoon ketchup (additional)
2 Tablespoons cornstarch, mixed with a little beef broth to make a paste
1 pound egg noodles, cooked el dante, drained and buttered, optional
DIRECTIONS
To make the meatballs, combine the ground beef, breadcrumbs, mustard, ketchup, beef base, Worcestershire sauce, salt and pepper. Mix until all the ingredients are well combined. Form into medium size balls and set aside on a plate. Heat a large skillet over medium heat and add the 2 Tablespoons of butter,. When the butter is melted add half of the meatballs and gently move around the pan to brown on all sides. When brown, remove them to a clean plate and repeat with remaining meatballs. In the same skillet, add the onions and cook for three to four minutes, until golden brown and starting to soften. In a small bowl mix 1/2 cup of beef broth with the cornstarch. Add 2 cups of beef broth to the pan along with the Worcestershire sauce, ketchup and mustard. Stir and scrape up any bits that may be in the bottom of the pan. Bring the sauce to a gentle boil and add the cornstarch mixture. Return the meatballs to the pan, reduce heat to low and allow to simmer in the sauce for about ten minutes or until the meatballs are cooked through and the sauce has thickened. Serve meatballs over cooked, buttered egg noodles. Serve warm.
Enjoy!
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