Spinach & Artichoke Alfredo Pizza

I have had this pinned for a while now, and thought it would be better on my table then stuck in my computer!!

Thanks to the two bite club for sharing this!

Spinach, Artichoke and Alfredo Pizza

1 cup of cream
1 stick butter
2 Tablespoons of cream cheese
3/4 cup Parmesan Romano cheese
1 teaspoon garlic powder
2 cups of shredded mozzarella cheese
6 ounces fresh spinach, chopped
1 can artichoke hearts, rinsed, dried and chopped

Your favorite pizza crust.

This makes a big pizza full of toppings.  Otherwise you can make two smaller ones with less toppings.

Preheat your oven to 425 degrees.  I always pre-bake my pizza crusts, just for a little bit, take them out before they start to brown.
In a saucepan on your stove, combine cream, butter and cream cheese until smooth.
Stir in Parmesan/Romano cheese and garlic powder, continue to stir and cook for about 15 minutes.

Place spinach in a skillet with about a tablespoon of water and saute to wilt the spinach.
 Remove the spinach and place in a towel, pat all of the liquid out of the spinach.
Add to sauce.
Spread creamy mixture over your crust, top with artichokes and mozzarella cheese.

Bake for 15 minutes or until cheese turns golden brown.

Let stand for a few minutes before cutting and serving.,

I have had this pinned for a while now, and thought it would be better on my table then stuck in my computer!!

Thanks to the two bite club for sharing this!

Spinach, Artichoke and Alfredo Pizza

1 cup of cream
1 stick butter
2 Tablespoons of cream cheese
3/4 cup Parmesan Romano cheese
1 teaspoon garlic powder
2 cups of shredded mozzarella cheese
6 ounces fresh spinach, chopped
1 can artichoke hearts, rinsed, dried and chopped

Your favorite pizza crust.

This makes a big pizza full of toppings.  Otherwise you can make two smaller ones with less toppings.

Preheat your oven to 425 degrees.  I always pre-bake my pizza crusts, just for a little bit, take them out before they start to brown.
In a saucepan on your stove, combine cream, butter and cream cheese until smooth.
Stir in Parmesan/Romano cheese and garlic powder, continue to stir and cook for about 15 minutes.

Place spinach in a skillet with about a tablespoon of water and saute to wilt the spinach.
 Remove the spinach and place in a towel, pat all of the liquid out of the spinach.
Add to sauce.
Spread creamy mixture over your crust, top with artichokes and mozzarella cheese.

Bake for 15 minutes or until cheese turns golden brown.

Let stand for a few minutes before cutting and serving.,

reade more... Résuméabuiyad

Bruchetta Chicken

How many times a week do you eat chicken?

I make it about 2-4 times per week for dinner, so I am always looking for a way to jazz it up!

I love making Caprese Tomatoes and Bruchetta, and I thought, what a great summer treat to top those fresh chilled tomatoes on a grilled chicken breast!  This particular night we had with some steamed rice, but my favorite way is to lay it on a bed of pasta.

I make my bruchetta almost the same way as my Caprese, so sometimes when I do the Caprese, I make both!
That way I am not wasting the "ends" of the tomatoes that don't make quite as pretty of a presentation on the plate. I add in a few more tomatoes and use virtually the same ingredients, and "ta-da!"
Makes a great take-along to a party with a crusty loaf of bread.

Here are my Caprese Tomatoes

Bruchetta Tomatoes

2 cups ripe tomatoes diced

1/2 teaspoon Mrs. Dash Garlic Tomato and Basil 

Sprinkle of Sea Salt

1 Tablespoon Olive Oil

1 Tablespoon Balsamic Vinegar

2 Tablespoons fresh basil chopped coarsely

I have also made this without the fresh basil when I didn't have it on hand, that Mrs. Dash gives the tomatoes a great flavor!

Combine ingredients and chill in the refrigerator for about 2-4 hours.

Top your chicken, you bread, or even top pasta for a cool summer dinner.

How many times a week do you eat chicken?

I make it about 2-4 times per week for dinner, so I am always looking for a way to jazz it up!

I love making Caprese Tomatoes and Bruchetta, and I thought, what a great summer treat to top those fresh chilled tomatoes on a grilled chicken breast!  This particular night we had with some steamed rice, but my favorite way is to lay it on a bed of pasta.

I make my bruchetta almost the same way as my Caprese, so sometimes when I do the Caprese, I make both!
That way I am not wasting the "ends" of the tomatoes that don't make quite as pretty of a presentation on the plate. I add in a few more tomatoes and use virtually the same ingredients, and "ta-da!"
Makes a great take-along to a party with a crusty loaf of bread.

Here are my Caprese Tomatoes

Bruchetta Tomatoes

2 cups ripe tomatoes diced

1/2 teaspoon Mrs. Dash Garlic Tomato and Basil 

Sprinkle of Sea Salt

1 Tablespoon Olive Oil

1 Tablespoon Balsamic Vinegar

2 Tablespoons fresh basil chopped coarsely

I have also made this without the fresh basil when I didn't have it on hand, that Mrs. Dash gives the tomatoes a great flavor!

Combine ingredients and chill in the refrigerator for about 2-4 hours.

Top your chicken, you bread, or even top pasta for a cool summer dinner.

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Caprese - Tomatoes with Mozzarella and Basil

This is one of my favorite things to have!! 

It's a perfect blend of yumminess, with the fresh basil and mozzarella cheese, plus ripe red tomatoes.... 

my mouth is watering while I type!

Not only is it delicious, it's just so darn pretty!

I made this for a party my friend, Gerry, had last week, she said everyone loved it.

Usually, this would be one of those things to make in the summer when the tomatoes are nice and fresh, but I have found these Campari tomatoes at Costco, and they are perfect year 'round, even in Nebraska!! ;)

I have shared my recipe how I made the plate pictured here, but  I have "cheated" when I had a craving for these and didn't have the cheese or the fresh basil, using only the other ingredients, and it tastes just as good...

just not quite as pretty.

Caprese 

Tomatoes with Mozzarella and Basil

2 pounds Capari tomatoes, sliced (or other small ripe tomato, Roma works good too!)

2 Tablespoons of olive oil

2 Tablespoons of Balsamic Vinegar

1/2 teaspoon Mrs. Dash Tomato Basil Garlic

fresh basil leaves

8 ounces of fresh mozzarella cheese

Layer the tomatoes and cheese and basil, as seen in the photo.
Combine vinegar and oil together. Set aside.
Shake the Mrs. Dash over the top, then drizzle with the olive oil/balsamic vinegar.
Cover and refrigerate for a couple of hours.  I usually make this in the morning, and let the flavors marry all day.

Serve with warm crusty baguette bread.

This is one of my favorite things to have!! 

It's a perfect blend of yumminess, with the fresh basil and mozzarella cheese, plus ripe red tomatoes.... 

my mouth is watering while I type!

Not only is it delicious, it's just so darn pretty!

I made this for a party my friend, Gerry, had last week, she said everyone loved it.

Usually, this would be one of those things to make in the summer when the tomatoes are nice and fresh, but I have found these Campari tomatoes at Costco, and they are perfect year 'round, even in Nebraska!! ;)

I have shared my recipe how I made the plate pictured here, but  I have "cheated" when I had a craving for these and didn't have the cheese or the fresh basil, using only the other ingredients, and it tastes just as good...

just not quite as pretty.

Caprese 

Tomatoes with Mozzarella and Basil

2 pounds Capari tomatoes, sliced (or other small ripe tomato, Roma works good too!)

2 Tablespoons of olive oil

2 Tablespoons of Balsamic Vinegar

1/2 teaspoon Mrs. Dash Tomato Basil Garlic

fresh basil leaves

8 ounces of fresh mozzarella cheese

Layer the tomatoes and cheese and basil, as seen in the photo.
Combine vinegar and oil together. Set aside.
Shake the Mrs. Dash over the top, then drizzle with the olive oil/balsamic vinegar.
Cover and refrigerate for a couple of hours.  I usually make this in the morning, and let the flavors marry all day.

Serve with warm crusty baguette bread.

reade more... Résuméabuiyad

Bean, Cheese and Onion Enchiladas

While I was planning my Valentine Luncheon this year, I planned to make my cheesy beef enchiladas.

Then...

I realized, that it would be on a Friday during Lent.

So, I decided to use my base recipe for them, and turn them into bean, cheese and onion.

They turned out AMAZING!!

pictured here with chili rellenos

RECIPE HERE

Bean, Cheese and Onion Enchiladas

1 can of refried beans mixed with 1/4 cup milk

1 two cup package of Mexican blend shredded cheese

1 small onion diced

1 package (8 qty) large flour tortillas

1 large can (14 ounce size) Old El Paso Enchilada Sauce

Preheat oven to 350 degrees.

Spray a 9x13 baking dish with non-stick cooking spray.

Spread about 2 Tablespoons of enchilada sauce on a tortilla.

Do the same (2 Tablespoons, or a good pinch) of cheese

Evenly divide beans and onions between the 8 tortillas, rolling up enchilada style.

Place in pan.

Pour remaining sauce and cheese over the top. 

Cover with non-stick foil and bake for 30 minutes covered.

Uncover and bake an additional 5 minutes or until cheese is bubbly.

While I was planning my Valentine Luncheon this year, I planned to make my cheesy beef enchiladas.

Then...

I realized, that it would be on a Friday during Lent.

So, I decided to use my base recipe for them, and turn them into bean, cheese and onion.

They turned out AMAZING!!

pictured here with chili rellenos

RECIPE HERE

Bean, Cheese and Onion Enchiladas

1 can of refried beans mixed with 1/4 cup milk

1 two cup package of Mexican blend shredded cheese

1 small onion diced

1 package (8 qty) large flour tortillas

1 large can (14 ounce size) Old El Paso Enchilada Sauce

Preheat oven to 350 degrees.

Spray a 9x13 baking dish with non-stick cooking spray.

Spread about 2 Tablespoons of enchilada sauce on a tortilla.

Do the same (2 Tablespoons, or a good pinch) of cheese

Evenly divide beans and onions between the 8 tortillas, rolling up enchilada style.

Place in pan.

Pour remaining sauce and cheese over the top. 

Cover with non-stick foil and bake for 30 minutes covered.

Uncover and bake an additional 5 minutes or until cheese is bubbly.

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Chili Rellenos

When planning my Valentine luncheon this year, I didn't take into consideration that it fell on

 a Friday during Lent.

Out of all of my friends attending, only three weren't Catholic, and out of those three, one was a vegetarian!!

I did make some white chicken enchiladas, but everything else was meatless.

I had wanted to try this Chili Relleno recipe for a long time.

a photo of my plate!!

When I moved out, I had sat and copied many of my Mom's recipes.  

(this was a long time ago...)

I have transferred this recipe from book to book my whole adult life, and I have never made it?

(why??)

So when I was telling my Mom that I was going to make these, she said,

 "really? I forgot how much I liked those?" 

She hadn't made them in eons either!

Well, they got RAVE reviews at the party!!

And they were so simple!!

I LOVE green chilies, don't you?

Chili Rellenos

3 - 4ounce cans of WHOLE green chilies

3 eggs

1 cup milk

1/4 cup flour

8 ounce package of Monterey Jack Cheese, shredded

salt, to taste

Preheat oven to 350 degrees.  Spray a 2quart casserole with non-stick cooking spray.

Drain chilies, spread them out flat and remove any seeds.

Whisk the eggs, milk, salt and flour together, set aside.

Line the bottom of the casserole with half of the chilies.

Top with half of the cheese.

Add the other half of the chilies, top with cheese.

Pour egg mixture over the top and bake for 40-45 minutes, until they slightly brown on top and eggs are cooked.

When planning my Valentine luncheon this year, I didn't take into consideration that it fell on

 a Friday during Lent.

Out of all of my friends attending, only three weren't Catholic, and out of those three, one was a vegetarian!!

I did make some white chicken enchiladas, but everything else was meatless.

I had wanted to try this Chili Relleno recipe for a long time.

a photo of my plate!!

When I moved out, I had sat and copied many of my Mom's recipes.  

(this was a long time ago...)

I have transferred this recipe from book to book my whole adult life, and I have never made it?

(why??)

So when I was telling my Mom that I was going to make these, she said,

 "really? I forgot how much I liked those?" 

She hadn't made them in eons either!

Well, they got RAVE reviews at the party!!

And they were so simple!!

I LOVE green chilies, don't you?

Chili Rellenos

3 - 4ounce cans of WHOLE green chilies

3 eggs

1 cup milk

1/4 cup flour

8 ounce package of Monterey Jack Cheese, shredded

salt, to taste

Preheat oven to 350 degrees.  Spray a 2quart casserole with non-stick cooking spray.

Drain chilies, spread them out flat and remove any seeds.

Whisk the eggs, milk, salt and flour together, set aside.

Line the bottom of the casserole with half of the chilies.

Top with half of the cheese.

Add the other half of the chilies, top with cheese.

Pour egg mixture over the top and bake for 40-45 minutes, until they slightly brown on top and eggs are cooked.

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Broccoli Stuffed Mushrooms - One of my MOST FAVORITE appetizers

Every Christmas Eve my Mom makes these for appetizers.  

On the way to her house on Thanksgiving, one of my kids always asks

"is THIS the holiday that Grandma makes those mushrooms?!?!"

They are just plain a never fail yummy warm appetizer that is easy to love.

These would be a great addition to your New Year's Eve celebration!

broccoli stuffed mushrooms

Broccoli Stuffed Mushrooms

12 large mushrooms

1 very small onion, chopped

6 T butter or margarine

2 T Flour

3/4 t salt

dash of white pepper

2/3 c milk

1 pkg (10 oz size) chopped frozen broccoli, blanched and drained

2 T finely shredded Parmesan cheese

Remove stems from mushrooms and chop. 

(I have found that a strawberry huller works GREAT for this step!)

Quickly saute chopped mushroom stems with onion in 3 T of butter in a frying pan. About 2-3 minutes.

Reduce heat and stir in flour, salt and pepper.  Gradually add in milk and continue to cook, stirring constantly until thickened.  Add broccoli and heat thoroughly.

Melt remaining butter and brush the inside and outside of mushrooms caps.  Fill each mushroom with an equal amount of vegetable mixture and sprinkle with Parmesan cheese.

Bake stuffed mushrooms on a cookie sheet at 375 degrees for 15 minutes, until hot.

I love to prepare them the day before, and bake them when I am ready to serve them.

I have put them in a chaffing dish to keep them warm, but they tend to get a little watery.  It's really just best to bake them in the oven.

Every Christmas Eve my Mom makes these for appetizers.  

On the way to her house on Thanksgiving, one of my kids always asks

"is THIS the holiday that Grandma makes those mushrooms?!?!"

They are just plain a never fail yummy warm appetizer that is easy to love.

These would be a great addition to your New Year's Eve celebration!

broccoli stuffed mushrooms

Broccoli Stuffed Mushrooms

12 large mushrooms

1 very small onion, chopped

6 T butter or margarine

2 T Flour

3/4 t salt

dash of white pepper

2/3 c milk

1 pkg (10 oz size) chopped frozen broccoli, blanched and drained

2 T finely shredded Parmesan cheese

Remove stems from mushrooms and chop. 

(I have found that a strawberry huller works GREAT for this step!)

Quickly saute chopped mushroom stems with onion in 3 T of butter in a frying pan. About 2-3 minutes.

Reduce heat and stir in flour, salt and pepper.  Gradually add in milk and continue to cook, stirring constantly until thickened.  Add broccoli and heat thoroughly.

Melt remaining butter and brush the inside and outside of mushrooms caps.  Fill each mushroom with an equal amount of vegetable mixture and sprinkle with Parmesan cheese.

Bake stuffed mushrooms on a cookie sheet at 375 degrees for 15 minutes, until hot.

I love to prepare them the day before, and bake them when I am ready to serve them.

I have put them in a chaffing dish to keep them warm, but they tend to get a little watery.  It's really just best to bake them in the oven.

reade more... Résuméabuiyad

Broccoli Cheese Soup

My kids LOVE to go to Panera Bread. 

My oldest daughter loves their broccoli cheese soup and french baguette.

She's a soup eater like her Mom. 

So, one day I decided I was going to create my own recipe for it, and it was so similar, it was a hit!

This is one of the requests I always get for "soup night" on Halloween.

I always make at least two kinds, if not three, and the grandparents come over for dinner, 

and I usually have extra kids here too.  

It's great, because I make all of them in the morning, and line my crock pots up on the counter.

After the parties at school, we rush home to get ready again for trick or treating.  

It's nice to have it all ready so that as people come and go, they can just eat when they want. 

It's also quite nice on those cold trick or treat nights to come home and have another bowl and warm up!

I have mentioned before how difficult I find it to photograph soup, so I hope you just trust me when I say that this is really yummy.

It only becomes better when you have some nice crusty bread to dip in it!

broccoli cheese soup

My Own Broccoli Cheese Soup

3-4 potatoes peeled and cubed

6 stalks of celery, chopped

1 small onion, chopped

3 T butter

1 - 32 ounce chicken stock

2 - 16 ounce packages of frozen chopped broccoli

1 - 16 ounce jar cheese whiz

1 can cream of potato soup

2 cans cream of celery soup

1 - 8 ounce container sour cream

(no calories!?!?  yea right.)

Saute your onion and celery in butter until soft.  Add potatoes and chicken stock and simmer covered until potatoes are soft.  (20-30 minutes)

Add broccoli, simmer about 15 minutes more.

With a potato masher, mash vegetables until they are small.  Add to this the rest of the ingredients, 

stir and warm until ready to eat.

In the Crock Pot:

This recipe is also easy in the crock pot. When I make it in the crock pot I cook the veggies until they are soft and mash-able in the chicken stock. (on low all day) 

About 30 minutes before dinner, mash, and add cream based ingredients, warm and serve.

This, was one of three soups I made for Halloween when the Grandparents
came over before trick-or-treating.

the twins with their grandparents

trick-or -treat!

We have a tradition at our house on Halloween.  Ever since my kids were little, when they sorted through their Halloween candy, they got to chose their favorite kinds, and keep that.  The rest goes in our Halloween candy cauldron for the Halloween Witch.

She comes while they are sleeping to take that candy and leave a small toy in it's place.  She needs lots of candy to keep her teeth rotten!

my little 80's girl sorting her candy

you can bet my little WWE Superstar, John Cena, didn't part with that Mountain Dew!

This year, our little Josie lost a tooth at her Halloween party eating a caramel apple.  

So, not only did the Halloween Witch come, so did the tooth fairy!

Josie was very concerned they would come at the same time.  

She was certain they would most likely NOT get along!

Turns out, if their paths crossed, things went well! 

;)

My kids LOVE to go to Panera Bread. 

My oldest daughter loves their broccoli cheese soup and french baguette.

She's a soup eater like her Mom. 

So, one day I decided I was going to create my own recipe for it, and it was so similar, it was a hit!

This is one of the requests I always get for "soup night" on Halloween.

I always make at least two kinds, if not three, and the grandparents come over for dinner, 

and I usually have extra kids here too.  

It's great, because I make all of them in the morning, and line my crock pots up on the counter.

After the parties at school, we rush home to get ready again for trick or treating.  

It's nice to have it all ready so that as people come and go, they can just eat when they want. 

It's also quite nice on those cold trick or treat nights to come home and have another bowl and warm up!

I have mentioned before how difficult I find it to photograph soup, so I hope you just trust me when I say that this is really yummy.

It only becomes better when you have some nice crusty bread to dip in it!

broccoli cheese soup

My Own Broccoli Cheese Soup

3-4 potatoes peeled and cubed

6 stalks of celery, chopped

1 small onion, chopped

3 T butter

1 - 32 ounce chicken stock

2 - 16 ounce packages of frozen chopped broccoli

1 - 16 ounce jar cheese whiz

1 can cream of potato soup

2 cans cream of celery soup

1 - 8 ounce container sour cream

(no calories!?!?  yea right.)

Saute your onion and celery in butter until soft.  Add potatoes and chicken stock and simmer covered until potatoes are soft.  (20-30 minutes)

Add broccoli, simmer about 15 minutes more.

With a potato masher, mash vegetables until they are small.  Add to this the rest of the ingredients, 

stir and warm until ready to eat.

In the Crock Pot:

This recipe is also easy in the crock pot. When I make it in the crock pot I cook the veggies until they are soft and mash-able in the chicken stock. (on low all day) 

About 30 minutes before dinner, mash, and add cream based ingredients, warm and serve.

This, was one of three soups I made for Halloween when the Grandparents
came over before trick-or-treating.

the twins with their grandparents

trick-or -treat!

We have a tradition at our house on Halloween.  Ever since my kids were little, when they sorted through their Halloween candy, they got to chose their favorite kinds, and keep that.  The rest goes in our Halloween candy cauldron for the Halloween Witch.

She comes while they are sleeping to take that candy and leave a small toy in it's place.  She needs lots of candy to keep her teeth rotten!

my little 80's girl sorting her candy

you can bet my little WWE Superstar, John Cena, didn't part with that Mountain Dew!

This year, our little Josie lost a tooth at her Halloween party eating a caramel apple.  

So, not only did the Halloween Witch come, so did the tooth fairy!

Josie was very concerned they would come at the same time.  

She was certain they would most likely NOT get along!

Turns out, if their paths crossed, things went well! 

;)

reade more... Résuméabuiyad

Not your Normal Tortilla Soup

When I was little we had some neighbors that lived across the street.  They were stationed at Offutt Air force base, and had been stationed all over the world. 

One thing I remember about the Mom was that she was a fabulous cook!  

My Mom got this recipe for tortilla soup from her, and this is the tortilla soup that I grew up on.

I thought all tortilla soup tasted like this one, until I grew up and had the more 

creamy based ones with chicken.

This is more of a spicy tomato based soup, seasoned with green chilies, chili powder and cumin.

It'll warm your bones right up!!

Perfect for Halloween, or a blustery Midwest day like today. 

I made this as well as homemade chicken noodle, and broccoli cheese for Halloween night.  

I will be having some leftover tortilla soup for lunch today, who wants to join me?

I am such a soup eater. I never get tired of it!

But the one thing about putting it on a blog, is that the photo never does it justice.

You'll just have to trust me on this, okay?

not your normal tortilla soup

Tortilla Soup

2 small onions, chopped

2 small cans of diced green chilies

4 cloves garlic minced

4 T vegetable oil

2, 14.5 ounce cans diced tomatoes

3 beef and 3 chicken bouillon cubes

3 cups of water

3 cups of tomato juice

2 t. ground cumin

2 t. chili powder

2 t. salt

1/4 t. white pepper

4 t. Worcestershire sauce

2 T. bottled steak sauce

6 corn tortillas, cut in strips

shredded cheddar cheese

Saute onion, chilies and garlic in oil until soft. (about 5 minutes)

Add tomatoes, bouillon, water, juice, spices and sauces. 

Bring soup to a boil, lower heat and simmer covered for one hour. 

(or you can make this in your crock pot. After sauteing, add this mixture to others in your crock pot and cook on low all day)

Before serving add corn tortilla strips and 1/2 cup of cheese, simmer 10 minutes more.

Serve topped with cheddar cheese.

When I was little we had some neighbors that lived across the street.  They were stationed at Offutt Air force base, and had been stationed all over the world. 

One thing I remember about the Mom was that she was a fabulous cook!  

My Mom got this recipe for tortilla soup from her, and this is the tortilla soup that I grew up on.

I thought all tortilla soup tasted like this one, until I grew up and had the more 

creamy based ones with chicken.

This is more of a spicy tomato based soup, seasoned with green chilies, chili powder and cumin.

It'll warm your bones right up!!

Perfect for Halloween, or a blustery Midwest day like today. 

I made this as well as homemade chicken noodle, and broccoli cheese for Halloween night.  

I will be having some leftover tortilla soup for lunch today, who wants to join me?

I am such a soup eater. I never get tired of it!

But the one thing about putting it on a blog, is that the photo never does it justice.

You'll just have to trust me on this, okay?

not your normal tortilla soup

Tortilla Soup

2 small onions, chopped

2 small cans of diced green chilies

4 cloves garlic minced

4 T vegetable oil

2, 14.5 ounce cans diced tomatoes

3 beef and 3 chicken bouillon cubes

3 cups of water

3 cups of tomato juice

2 t. ground cumin

2 t. chili powder

2 t. salt

1/4 t. white pepper

4 t. Worcestershire sauce

2 T. bottled steak sauce

6 corn tortillas, cut in strips

shredded cheddar cheese

Saute onion, chilies and garlic in oil until soft. (about 5 minutes)

Add tomatoes, bouillon, water, juice, spices and sauces. 

Bring soup to a boil, lower heat and simmer covered for one hour. 

(or you can make this in your crock pot. After sauteing, add this mixture to others in your crock pot and cook on low all day)

Before serving add corn tortilla strips and 1/2 cup of cheese, simmer 10 minutes more.

Serve topped with cheddar cheese.

reade more... Résuméabuiyad

Shrimp and Crab Pasta with Apple Dumplings for Dessert

the table is set

So, you may have heard, that yesterday, my husband and I celebrated our 20th Wedding anniversary. 

It is so hard to believe that we have been married THAT long.  

Just goes to show you that life goes by in an instant, doesn't it?

here we were 20 years ago

We actually went out for a special dinner over the past weekend.  When you have four kids and a special date falls during the week, you make the best of it!  

So, on the actual date we celebrated at home with our kids.

I made one of our family's most requested meals.

It looks very pretty, and it's actually really quick to make.

shrimp and crab pasta

Like many things that I make, I just shake stuff in there until it tastes good.  But yesterday I measured and wrote down what I actually used, here is the recipe:

Shrimp and Crab Pasta

3-4 T. Olive oil

2 t. Mrs. Dash Tomato, Basil and Garlic

1 stick of butter, divided

1- 14oz size can of diced tomatoes

1 clove garlic, minced

sea salt to taste

1/2 cup onion, diced a little large

12 oz of cooked and tail removed shrimp

8 oz of imitation crab meat (or the real thing if you are lucky to have that close to you!!)

1 1/2 boxes of thick spaghetti (or other pasta choice)

fresh Parmesan cheese

Boil your pasta and drain it, set aside. 

In a skillet, add 3 T of olive oil, 1/2 stick of butter, Mrs. Dash and garlic. On a medium heat, melt butter and spices together.  Add to this your shrimp, your crab and onion.  Saute for about 2-3 minutes. Add tomatoes, juice and all. Sprinkle with sea salt to taste. Warm through.  Add pasta and remaining butter, toss.  When butter is melted and pasta is warm, place in a pasta bowl and top with fresh Parmesan cheese.

For dessert I tried a recipe I saw online last week from The Country Cook. The recipe was for Apple Dumplings.  Holy cow were they simple, and yummy!! 

 I served them with a cinnamon apple dumpling ice cream.  

They were a treat!

the country cook's apple dumplings - RECIPE HERE

So, time flies by, so enjoy what you do every day, or at least try to.  Spend it with the ones that you love and some good food, and life will be good.

here we are today

thought I would share my gorgeous roses I received yesterday

the table is set

So, you may have heard, that yesterday, my husband and I celebrated our 20th Wedding anniversary. 

It is so hard to believe that we have been married THAT long.  

Just goes to show you that life goes by in an instant, doesn't it?

here we were 20 years ago

We actually went out for a special dinner over the past weekend.  When you have four kids and a special date falls during the week, you make the best of it!  

So, on the actual date we celebrated at home with our kids.

I made one of our family's most requested meals.

It looks very pretty, and it's actually really quick to make.

shrimp and crab pasta

Like many things that I make, I just shake stuff in there until it tastes good.  But yesterday I measured and wrote down what I actually used, here is the recipe:

Shrimp and Crab Pasta

3-4 T. Olive oil

2 t. Mrs. Dash Tomato, Basil and Garlic

1 stick of butter, divided

1- 14oz size can of diced tomatoes

1 clove garlic, minced

sea salt to taste

1/2 cup onion, diced a little large

12 oz of cooked and tail removed shrimp

8 oz of imitation crab meat (or the real thing if you are lucky to have that close to you!!)

1 1/2 boxes of thick spaghetti (or other pasta choice)

fresh Parmesan cheese

Boil your pasta and drain it, set aside. 

In a skillet, add 3 T of olive oil, 1/2 stick of butter, Mrs. Dash and garlic. On a medium heat, melt butter and spices together.  Add to this your shrimp, your crab and onion.  Saute for about 2-3 minutes. Add tomatoes, juice and all. Sprinkle with sea salt to taste. Warm through.  Add pasta and remaining butter, toss.  When butter is melted and pasta is warm, place in a pasta bowl and top with fresh Parmesan cheese.

For dessert I tried a recipe I saw online last week from The Country Cook. The recipe was for Apple Dumplings.  Holy cow were they simple, and yummy!! 

 I served them with a cinnamon apple dumpling ice cream.  

They were a treat!

the country cook's apple dumplings - RECIPE HERE

So, time flies by, so enjoy what you do every day, or at least try to.  Spend it with the ones that you love and some good food, and life will be good.

here we are today

thought I would share my gorgeous roses I received yesterday

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Pasta Pomodoro

I don't know about you, but where I live, the tomatoes are just WONDERFUL this year! I know it's been hot, but I have still been super blessed to get a huge crop of "maters this year.  Er...well, when I say "I,"  I actually mean,  "my Mom" has!! She is such a sweetheart, she shares with me on a regular basis, but she also decided to take a trip to the East coast to see my Aunt, and asked me to "check her plants" for her while she was gone.  They are weighed down with GORGEOUS tomatoes!! (so many, I even left her a whole bunch! ;)

Now, I am really not much of a caner.  But I can eat fresh tomatoes until I have sores in my mouth! So this week, I have been eating them like crazy!! Tonight for dinner I made a really easy dish, and  thought that I would share with you. I love "naked pasta," it's my favorite. toss it in some garlic, basil and olive oil, maybe some butter, and I am a happy camper.  So, tonight, that's just how I prepared the spaghetti noodles, but I made a pomodoro tomato topping for with it.

pomodoro pasta

I am going to tell you the EASY way to do this, and if you don't want to let the secret out, find a labor intensive recipe and fib!! ;)

I found this stuff in the spice aisle made by McCormick, called "Perfect Pinch." I believe it's their version of a Mrs. Dash? Any who... they have a basil and garlic flavor. All I did was about 90 minutes before I cooked the pasta, I diced up fresh tomatoes, and sprinkled that spice with a little sea salt (both of them to taste) added a little bit of olive oil and put it in the fridge. The longer it sits, the more flavor it will have. 

After you cook your pasta, drain it and rinse it.  To it add butter or Olive oil or a little of both, a little garlic and basil and toss it. Place the warm pasta on the plate and top it with the chilled pomodoro tomatoes. (it tastes good with the tomatoes warm, too!)

I served it with an Italian crusty bread, it was so good.  It's a great summer, or anytime really dinner.

Also, it's a perfect meatless pasta dish.

I don't know about you, but where I live, the tomatoes are just WONDERFUL this year! I know it's been hot, but I have still been super blessed to get a huge crop of "maters this year.  Er...well, when I say "I,"  I actually mean,  "my Mom" has!! She is such a sweetheart, she shares with me on a regular basis, but she also decided to take a trip to the East coast to see my Aunt, and asked me to "check her plants" for her while she was gone.  They are weighed down with GORGEOUS tomatoes!! (so many, I even left her a whole bunch! ;)

Now, I am really not much of a caner.  But I can eat fresh tomatoes until I have sores in my mouth! So this week, I have been eating them like crazy!! Tonight for dinner I made a really easy dish, and  thought that I would share with you. I love "naked pasta," it's my favorite. toss it in some garlic, basil and olive oil, maybe some butter, and I am a happy camper.  So, tonight, that's just how I prepared the spaghetti noodles, but I made a pomodoro tomato topping for with it.

pomodoro pasta

I am going to tell you the EASY way to do this, and if you don't want to let the secret out, find a labor intensive recipe and fib!! ;)

I found this stuff in the spice aisle made by McCormick, called "Perfect Pinch." I believe it's their version of a Mrs. Dash? Any who... they have a basil and garlic flavor. All I did was about 90 minutes before I cooked the pasta, I diced up fresh tomatoes, and sprinkled that spice with a little sea salt (both of them to taste) added a little bit of olive oil and put it in the fridge. The longer it sits, the more flavor it will have. 

After you cook your pasta, drain it and rinse it.  To it add butter or Olive oil or a little of both, a little garlic and basil and toss it. Place the warm pasta on the plate and top it with the chilled pomodoro tomatoes. (it tastes good with the tomatoes warm, too!)

I served it with an Italian crusty bread, it was so good.  It's a great summer, or anytime really dinner.

Also, it's a perfect meatless pasta dish.

reade more... Résuméabuiyad