one pot lemon orzo shrimp

December 7, 2018

makes 4 servings       prep time: 10 minutes       cook time: 30 minutes      total time: 40 img_6604edit2minutes

ingredients
1 lb. medium shrimp, peeled and deveined
kosher salt & freshly ground black pepper, to taste
1 T olive oil
3 cloves garlic, minced
1 onion, diced
1/2 tsp dried oregano
16 oz orzo pasta
3 c  chicken broth
1 14.5-oz can diced tomatoes
1/2 c frozen peas
1.5 T lemon juice
1/4 c grated parmesan cheese

directions

  1. season shrimp with salt and pepper, to taste; set aside.
  2. heat olive oil in a large skillet over medium high heat. add garlic, onion, and oregano, and cook, stirring often, until onions have become translucent, about 3-4 minutes. stir in orzo until lightly browned, about 1-2 minutes.
  3. stir in chicken broth and 1/2 cup water. bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 10-12 minutes.
  4. stir in tomatoes, peas, lemon juice and shrimp until shrimp is warm, about 1-2 minutes. sprinkle with parmesan.
  5. serve immediately.

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serves 8      prep time: 20 minutes      cook time: 1 hour      total time: 1 hour and 20 e6ae8ff1-9916-4f91-a1f1-f864c62ab50fminutes

ingredients
1 lb italian sausage
1/2 c onion, chopped
2 cloves garlic, minced
1 red bell pepper
2 c spinach
1/2-3/4 jar (26 oz.) red pasta sauce of choice
1 bag (25 oz.) frozen cheese-filled ravioli
2.5 c shredded 5-cheese italian cheese blend (10 oz.)

directions

  1. heat oven to 350 degrees. in a skillet, cook sausage, onion, and garlic over medium-high heat 5-7 minutes, stirring occasionally, until no longer pink; drain. stir in pasta sauce.
  2. in ungreased 13×9 inch (3-qt.) baking dish, spread 1 cup of sausage mixture. arrange half of the ravioli on top; sprinkle with 1 cup of the italian cheese. top with remaining ravioli, sausage mixture and remaining 1.5 c cheese.
  3. cover with foil; bake 45 to 50 minutes or until thoroughly heated. remove foil; bake 10 minutes longer or until cheese is melted. let stand 15 minutes before serving.
  4. to freeze baked casserole: cover baked casserole with foil, then in double layer of plastic wrap; freeze up to 3 months. to thaw and bake, thaw in refrigerator overnight or until completely thawed. remove plastic wrap; leave foil cover on. bake 50 to 65 minutes at 350 degrees until center is hot (165 degrees).

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servings: 6-8       prep time: 15 minutes       cook time: 20 minutes       total time: 35

3330-1minutes

ingredients
1.5 lb elbow noodles
kosher salt
3 T butter
3 T all-purpose flour
3.5 c milk
1 lb sharp cheddar cheese (grated) – [i bought 2 6oz bags of murray’s mac & cheese which is a combination of a mix of nutty Gruyère, creamy Butterkase, and meaty Raclette cheeses]
1/2 c freshly grated parmesan cheese
freshly ground black pepper

directions

  1. bring a large pot of water to a boil and season with salt. cook the noodles to al dente according to the package instructions. drain and set aside.
  2. in a large pot, melt the butter over medium heat. whisk in the flour and cook for 2-3 minutes until the flour start to take on color, stirring constantly. whisk in the milk, making sure to eliminate any lumps. cook for 5 minutes over low, stirring occasionally.
  3. stir in the cheese and adjust seasoning to taste. stir in noodles to coat completely.

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antipasto squares

February 13, 2018

servings: 6-8       prep time: 15 minutes      cook time: 30 minutes      total time: 1 hourlandscape-1515784104-delish-antipasto-squares-pinterest-still003

ingredients
2 cans crescent dough
1/2 lb. deli ham
1/4 lb. pepperoni (could also use salami)
1/4 lb. sliced provolone
1/4 lb. sliced mozzarella
1 c. sliced pepperoncini
2 T olive oil
1/4 c. grated parmesan
1 tsp. dried oregano

directions

  1. preheat oven to 350 degrees and grease a baking sheet with cooking spray.
  2. unroll one can of crescents onto greased baking sheet and pinch seams together.
  3. layer ham, provolone, pepperoni (or salami), mozzarella, and pepperoncini.
  4. unroll second crescent dough and place on top of pepperoncini. pinch crescent sheets together to seal.
  5. brush olive oil all over the top of crescent dough and then sprinkle parmesan and oregano on top.
  6. bake until crescent dough is golden and cooked through, about 30 minutes. (if the crescent dough is browning too quickly, cover with foil.)
  7. let cool for 10-15 minutes before slicing into squares.

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prep time: 10 minutes      cook time: 40-50 minutes       total: 50-60 minutes       servings: 4parmesan-roasted-cauliflower

ingredients
1 head of cauliflower, cut into florets
1 medium onion, sliced
4 sprigs of thyme
4 garlic cloves, unpeeled
3 T olive oil
kosher salt and freshly ground black pepper
1/2 c grated parmesan cheese

directions

  1. preheat oven to 425 degrees.
  2. toss cauliflower florets on a large rimmed baking sheet with onion, thyme, garlic, and oil.
  3. season with salt and pepper.
  4. roast, tossing occasionally, until almost tender, 35-40 minutes.
  5. sprinkle with parmesan, toss to combine, and roast until cauliflower is tender, 5-10 minutes longer.

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