Shrimp Scampi

Y'all should just know that as far as food goes, I live and breathe for shrimp. If I could, I would eat it daily. 

Just give me a house on the beach, with my family, and all of the fresh shrimp I can eat and I will die happy. That's not too much to ask for, is it?

I hate to use the term 'shrimp snob' when describing myself because the word 'snob' always rubs me the wrong way. And it sounds way too much like 'snot' and 'blob'...gross. Feel free to label me a shrimp connoisseur instead, because as we just covered, snobs are snotty blobs. Not cute.

Now, on to the dish that features my favorite crustacean!

Ingredients

• 1 lb fresh shrimp, deveined, cleaned and butterflied
• milk
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 1 lb angel hair pasta
• 3 TBS minced garlic
• 1 diced tomato
• 1 shallot, thinly diced
• 1 cup dry white wine
• 1 pint heavy whipping cream
• olive oil
• 5 fresh basil leaves cut into a chiffonade
• 4 TBS finally grated Parmesan cheese
• 1 cup shredded Italian cheeses  

Directions

 

Heat large saucepan over medium-high heat, pour enough olive oil into the saucepan to cover the bottom.  Do not use too much oil, just enough to cover the bottom. Toss the shrimp into the milk to soak, I used a small mixing bowl and filled it with milk about 2/3 full. In a separate bowl, mix together the flour, 2 TBS of parmesan cheese, salt, black pepper and cayenne pepper. Take the shrimp out of the milk and coat with the dry mixture. Once the shrimp is coated, let them fry in the olive for a couple of minutes per side or until golden brown. You can expect some of the dry mixture to fall off. Once the shrimp is done, place it on a paper towel covered plate and set aside. 

Using the same saucepan (do not rinse out) add the minced garlic to the oil and stir continuously for a few minutes and then turn the heat down to medium-low. Add in the white wine and bring it to a boil. Turn your heat back down to low and cover the sauce pan for about 15 minutes, letting the wine reduce down. 

Go ahead and get a separate pot out, fill up about 2/3 full with water and bring it to a simmer. This is for the angel hair pasta, later on. 

Back to the sauce. Once the white wine has reduced, add in the heavy whipping cream and bring to a boil. Once the sauce strikes a boil turn the heat back down to low and let simmer for 10 minutes. After the cream sauce has simmered add in the diced tomatoes, diced shallot, the chiffonade of basil, the 2 remaining TBS of Parmesan cheese and the shredded Italian cheeses. Stir until combined and then add in the fried shrimp. Remove the saucepan from the heat and let it thicken/cool.

 

Bring the pot of water to a full boil and add in the angel hair pasta. Follow the directions on the box.

 

When you are plating, you can pour the shrimp and sauce directly over the pasta or on the side. Your choice!

It sounds like work, but honey it's worth it! 

Tomato & Basil Cream Sauce {Over Pan Fried Chicken}

So, let's talk about chicken... my never ending love for chicken... take a peek at my recipes, I think it's prettyyy obvious. It's not a problem... just a minor obsession :)

But what's not to love? Chicken is delicious, cheap and SO versatile. Win, win, win!

Now, let's talk about my love for sauces... cream sauces to be exact. Oh, yesss! I cannot get enough.

I'm addicted and I'm okay with that. More than okay with that.

Chicken PLUS cream sauce EQUALS heaven on the tip of your fork! Word to your mother, this recipe will rock your taste buds... and you will love me forever and ever. Amen.

Cross my heart XX

So I guess you'll be wanting that recipe now, huh? 

I won't be stingy;)

Ingredients

1/4 cup milk

1/4 cup dry bread crumbs

4 skinless, boneless chicken breasts
1 cup heavy cream

1/2 cup chicken broth

3 TBS butter

1 can 10 oz diced tomatoes

1/4 cup fresh, minced basil

1/8 tsp pepper

1/2 cup grated Parmesan  cheese

Directions

 Heat skillet over medium high heat. In separate bowls, place milk and bread crumbs inside (one in each bowl!)

  Coat the chicken in milk, and then coat with the crumbs. Place chicken in skillet with only half of the butter. Cook for about five minutes, add the remaining butter and then flip chicken. Cook for another five minutes or until the chicken is done. 

Once the chicken is done, remove it from the skillet (but don't rinse that skillet out, you will need it for the sauce!)

Next add the broth to skillet and bring to boil over medium heat, take a spatula and scrape up all the yummy bits from the pan(they only add yummy flavor!) Stir in the cream and tomatoes and boil for about 1 minute. Turn the heat down to low and add the parmesan cheese, basil and pepper. Stir the sauce over low heat until completely heated through. Now pour that liquid gold over your chicken and ENJOY!

Seriously, my mouth is just watering remembering how amazingly awesome this dish was. The creamy, rich sauce combined with the savory fried chicken was, in a word, perfect. 

Now go forth and cook{this recipe right here!}

Sweet & Spicy Glazed Pork Chops

Little sweet, little spice, whole lotta flavor!! This dish was amazing and has now become my absolute favorite way to make pork chops. My husband, Adam, is usually not a fan of chops... until THIS dish! He could not get over how well the spices worked together and how savory the meat was.

If you are a fan of pork chops, you must make this dish! And if you aren't a fan, maybe this will bring you over to the pork side!

Ingredients

4 thick cut pork chops

1/4 cup brown sugar

1/2 tsp cayenne pepper

1/2 tsp garlic salt

1/2 tsp paprkia

1/2 tsp black pepper

4-5 dashes Worcestershire sauce

2 TBS olive oil

Directions

Preheat oven to 350 degrees. In a small bowl, combine brown sugar and dry spices (this does NOT include worcestershire sauce.) Once combined, rub the sugar/spice mixture on both sides of all 4 chops, make sure to use up all of the mixture to ensure a good glaze. In a large skillet, heat up 2 TBS of olive oil over medium-high heat. Once the heat is hot, carefully place the pork chops in the skillet and cook 5 mins PER side. Once chops are nicely browned, transfer them onto a foil lined baking sheet and pop them in the oven for 5 minutes. Remove the pork chops and serve!!

Enjoy!!

Pizza Quesadilla

We are a quesadilla lovin' family. They are easy, delicious and cheap! We often do our own variations of the Mexican Quesadilla, but we had never tried the Pizza Ques. Oh me, oh my it was fantastic! Deliciously crisp, oozing with cheese and warm pizza sauce, bursting with flavor and leaving our tummies very happy.

You have to try it. Seriously... it's a must!

Ingredients

4 flour tortillas
8 oz of shredded mozzarella cheese
Parmesan Cheese (for sprinkling)
1/3 lb sliced pepperoni ( I suggest getting it from your deli)
1 16 oz jar of pizza sauce
1 tsp. dried oregano

Directions

First, I suggest frying the pepperoni in a small sauce pan over medium heat until the edges start to curl up and become crisp. Set the pepperoni aside. Now, spread a small amount of pizza sauce on one side of the tortilla. Be careful not to spread the sauce too thick, it will make the tortilla soggy. Remember, if it doesn't have enough sauce for your liking, you can dip the quesadilla slices in the pizza sauce once it's done cooking. Okay, now on to the toppings. On one half of the tortilla: Sprinkle some mozzarella cheese over the sauce (as much or as little as you like), add 1/4 of the fried pepperoni, then sprinkle some Parmesan cheese and a little bit of dried oregano. (Remember these toppings only go on one half of the tortilla!) Now, fold the half of the tortilla without toppings over. Make sure all of the toppings are completely covered by the tortilla, you don't want all of that yummy-ness falling out! 

Preheat a medium sized skillet over medium heat. Carefully lay the folded quesadilla into the pan. Cook for about 5 minutes per side, or until the tortillas are nice and crispy and the cheeses are completely melted. 

Don't forget to serve with some of that leftover pizza sauce for dipping!

Ta-da! You're family will now revere you as a culinary genius ;)

P.S. I added some sauteed mushrooms to mine.... It was delish!

Smoked Club Wrap

The wrap is a wonderful thing, the possibilities are endless. Whoever invented the wrap... I thank you and all of your brilliance!

Summer is coming to an end... so to bid the season good-bye, here's a deliciously light, summery recipe. 

But just to be clear, around here, wraps are a year-round dish ;) You can dress them up to fit any season.

Ingredients for One Wrap

1 Large Flour Tortillas

2 1/2 oz of Smoked Turkey

1 Slice of Sharp American Cheese

1 Slice of White American Cheese

2 Sliced of cooked bacon

Ranch Dressing

2 slices of Tomato

Baby Spinach (you can find it in the salad section of your local grocery store)

Directions

Just below the center of the tortilla, spread the ranch dressing (as much or as little as you like.) Then, on top of the ranch, layer the turkey, cheeses, bacon, tomato and spinach. Next, fold in both sides of the wrap. Start at one of the unfolded ends and roll the wrap. When plating the wrap, place it seam down. Cut diagonally down the center of the wrap.

You can add any other fillings you like... For instance, I added fresh, sliced mushrooms. 

Chicken Bacon Grilled Cheese

One of my favorite, super quick, go-to recipes is the grilled cheese. They are easy, yummy and you can have lots of fun experimenting with them.

My lastest experiment was a scrumptious success! So, I'm sharing it with you ;)

Ingredients

2 packs of Tyson Grilled & Ready Chicken Breast Strips (heated according to packages directions)

Sliced Bread (I used Nature's Pride Country White)

Honey Mustard

Bacon (fully cooked and crumbled)

Sliced White American Cheese

Butter

Directions

Heat your grill (if you are using a pan, heat over Medium.) Lightly spread butter on the sides of the bread that will be touching the grill. On the bottom slice, layer one slice of white American cheese, about half a package of the grilled chicken strips, and crumbled, cooked bacon on the non-buttered side of bread. On the top slice, spread the honey mustard on the non-buttered side (use as much or as little as you want, the more you use the sweeter the sandwich will be.) Place the top slice onto the layered, bottom slice, buttered side up. Now, carefully place the sandwich onto the hot grill and close the grill. Cook the sandwich until the bread is golden brown, it should only take a couple of minutes. If you are using a pan, place the sandwich in the heated pan for a couple of minutes, or until golden brown, flip and cook the other side until golden brown, as well. 

Serves 4

I loved the combination of the chicken and bacon with the sweetness of the honey mustard...all topped off with the gooey white American cheese. This is a family favorite of ours. Hope you enjoy!

Today's Creative Blog

Slow Cooker Pot Roast on a Roll

If you know me well, you know I can not pass up a good Pot Roast. I was so intrigued by this recipe, because I had never tried roast quite like this. 

And for this self-proclaimed Pot Roast connoisseur, I was not disappointed. I loved everything about it from the juice, to the creamy chipotle sauce, to the scrumptious slice of Pepper Jack cheese.

Yummmm!

You can find the original recipe here and below is how I made it :)

Ingredients

1 3-4 lb beef roast
1 cup water
1 cup salsa

1/2 envelope Lipton's onion soup mix
1/2 envelope Hidden Valley Homemade Italian dressing mix
1 envelope Au Jus gravy mix

1 pack King's Hawaiian Rolls

Sliced Sargento Pepper Jack cheese 

Creamy Chipotle Sauce

1/3 cup sour cream

2 TBS Chili Sauce 

1 1/2 tsp Creamy Horseradish Sauce

Directions

Cut each Hawaiian roll in half and place on a baking sheet. Place a slice of Pepper Jack cheese on the bottom half of each roll. Place the baking sheet in the oven with broiler on low. Broil for about 1 minute until the edges of the rolls are golden and toasty and the cheese is nice and melted. Please keep a close eye on the rolls to make sure they do not burn!! Remove the toasted rolls from the oven :)

Pile some shredded beef on top of the Pepper Jack cheese. Spread the chipotle sauce on the top half of the roll. Now place the top half of the roll on to the bottom half. 

 Don't forget to enter my terrific giveaway here! The drawing ends Sept. 14th!

Today's Creative Blog

 

Chicken Fettuccine Alfredo {Cajun Style}

To be honest, I have never been much of a pasta lover other than spaghetti.... Until THIS dish! Oh my wow! All of the flavors work so well together, combining to make the best meal I have ever made. No lie. The BEST!

My husband is a huge fan of Chicken Alfredo... also super picky... and he agreed this is the best pasta he's ever tasted.

So be warned... you will stuff yourself silly.

We did.

Ingredients

3 small boneless skinless chicken breasts 
Cajun blackening spice (I used Zatarain's)
2 TBS butter (divided)
1 TBS olive oil
1 TBS minced garlic
2 Roma tomatoes (diced)
¼ cup chicken broth
1 ½ cups heavy cream
1 ½ cups Shredded Italian Five Cheese blend
3 oz. crumbled goat cheese
1 tsp. salt
1/2 tsp. ground black pepper
16 ounces Fettuccine noodles (cooked)

Directions

Please remember: Noodles should already be cooked, rinsed in hot water, drained and set aside. Just follow the box directions.

First, pound chicken breasts flat with a meat mallet. Set the breasts on a plate and sprinkle with blackening spice on both sides (don't be too shy with the seasoning, it gives the chicken a great flavor!) Rub the seasoning into the chicken with your fingers to ensure good, even coverage.
Preheat the oven to 350 degrees F.
In a large skillet, heat 1 TBS. of the butter, and add the olive oil, over medium high heat. Once the butter begins to brown, place the chicken in the skillet. Sear on one side, until it is very brown, this should only take a few minutes. Then flip the chicken and do the same on the other side. Place the browned chicken onto a baking sheet and bake for 10 minutes. (set pan aside, just as it is, it will be used again for the sauce!) Make sure the chicken is completely done (no longer pink inside!) Once the chicken is fully cooked, cut into strips or bite sized pieces (your preference.) Set the sliced chicken aside. 

Now on to the sauce! Re-heat the skillet you used to sear the chicken over medium heat. Pour chicken broth into the skillet and whisk all of the brown bits off the bottom of the pan. Next, add in the minced garlic and the tomatoes. Sauté until the tomatoes begin to soften. This should only take about 3-4 minutes. Now turn the heat down to medium low and add in the heavy cream. Stir constantly for 1 minute. Next, add in the salt, pepper, and the other tablespoon of butter. Keep stirring the cream mixture, letting it simmer for about 5 minutes. Remove the pan from the heat, and add in the shredded cheese and goat cheese. Stir the cheeses in until completely melted and the sauce becomes smooth. Now have a little taste of that amazing sauce. You've earned it ;) Once you've finished tasting the sauce and trying not to gobble it all up, pour the fettuccini noodles in with the sauce. Work to coat the noodles well (tongs work well.) Add in the chicken, continue to combine the sauce, noodles and chicken together until everything is well coated with all of that creamy, cheesy goodness. (

** If you are making this for small children, you may want to go ahead and take out some of the pasta and sauce mixture for them, before you add in the spicy chicken.

Original recipe credit: Comfortably Domestic

Crunchwrap Supreme: Homemade

Taco night is a favorite in the Steiner household, and this week I decided to put a little spin on it. This crunchwrap is simply scrumptious!! I love the mix of soft and crunchy, and you can put your own twist to it when it comes to the filling.

Here's how I made it:

Ingredients

6 large flour tortillas

6 small corn tortillas

1 pound ground beef

1 package taco seasoning (I used Taco Bell)

Taco Bell taco sauce 

sour cream

diced onion

shredded cheddar cheese

shredded lettuce

diced tomatoes

butter

Directions

Follow taco seasoning directions (brown beef etc.) Once done, set the beef aside.

Pre-heat oven to 400 degrees & place the corn tortillas (small) onto a cookie sheet. Bake the tortillas for a few minutes, until golden brown and crispy.

Take out the flour tortillas and spread about 4-5 TBS of the seasoned beef into the center of the tortilla. Sprinkle with the shredded cheese, then microwave the tortilla, beef/cheese for about 20 seconds. Drizzle taco sauce onto the cheese/beef. Place the crunchy corn tortilla on top of the beef and cheese and spread sour cream on the crunchy tortilla. Then top with tomatoes, onions and lettuce.

Fold the edge of the bottom tortilla towards the center of the crunchy tortilla. Keep doing this in a clockwise or counter-clockwise direction until the entire tortilla is folded, and the filling is completely covered. If your filling isn't all the way covered,unfold the large tortilla. cut out a small piece of flour tortilla (from a separate tortilla)  and place it on the filling area that was exposed, then re-wrap!

Place a small amount of butter into a frying pan (just enough to lightly coat the pan.)  Gently place the wrap in the pan with the seam facing downwards. Using a spatula, press the wrap down and cook on medium heat for a few minutes or until the tortilla is starting to brown. Then flip the wrap over and cook the other side for a few minutes or until the tortilla starts to brown. 

Serve with chips and salsa or enjoy this dish all by itself! Either way, you won't be disappointed!

Today's Creative Blog

Loaded Baked Potato & Chicken Casserole

A wonderful week night casserole the whole family can enjoy! It's a nice twist on the regular baked potato casserole.

Ingredients

• 2 lbs chicken breasts, cubed or shredded
• 10-12 small red potatoes diced
• 1/2 cup olive oil
• 1  tsp. salt
• 1 TBS. freshly ground pepper
• 1/2 TBS. garlic powder 
• 2 c. Mexican Blend Cheese
• 1/2 c. crumbled bacon 
• 1/2 c. chopped green onion 

Directions

Preheat your oven to 475.  In a large bowl, mix together olive oil, salt, pepper, garlic powder.  Add the potatoes and coat with mixture.  Place the potatoes into a greased baking dish, leave as much of the mix as possible.  Bake potatoes for 1 hr, flip the potatoes every 15-20 mins. Check with a fork to ensure the potatoes are done.  While the potatoes are baking, coat the chicken with the left over mixture and cook in a skillet over medium heat, until the chicken is done (no longer pink inside!)  Once the potatoes are done, take them out of the oven and turn the oven temperature down to 400.  Add the chicken, cheese, bacon & green onions. Put the casserole back in the oven and bake for 5 minutes or until cheese is melted.  Serve with sour cream  or ranch dressing

****Please take the time to read this you can make a difference in an innocent child's life!

Enjoy!

**recipe altered from original recipe here

Spicy Asian Chicken

This Spicy Asian Chicken is a great meal to spice up your week night menu. It is scrumptious!

I served it with white rice and Parmesan Roasted Broccoli (I will be posting the broccoli recipe tomorrow!)

It served as a terrific side and really complimented the flavors of the chicken and rice.

Spicy Asian Chicken: Ingredients

• 6 skinless chicken drumsticks
• 1 cup water
• 1 tbsp olive oil
• 1 tbsp Sriracha Hot Chili Sauce
• 1/2 cup balsamic vinegar
• 1/2 cup Allegro Marinade (original)
• 3 tsp Agave Nectar
• 1 tsp sugar
• 3 tsp minced garlic
• 1 tsp ground ginger
• 2 tbsp chopped scallions  

Directions

In a large saucepan, add olive oil and brown chicken on high for 5 minutes, turning occasionally for an even brown (will be a light brown.) Remove from burner and add water, vinegar, Allegro Marinade, agave nectar, sugar, minced garlic, ground ginger, Sriracha Hot Chili Sauce and cook on high until sauce comes to a boil. Reduce heat and cover, simmer on low for about 20 minutes. Then remove cover and cook on high for about 10 minutes, allowing the sauce to reduce, or until the sauce begins to thicken, occasionally turning the drumsticks. Once the sauce is thick, remove the chicken, pouring the sauce over the drumsticks once plated. Add scallions and Enjoy!

{source}

Rotel Chicken Spaghetti

One of my favorite things to do on Pinterest is find new recipes. I am always pinning all kinds of deliciousness during my late night pin-a-thons, but even more fun than pinning these gems is actually trying them. 

Rotel Chicken Spaghetti

  First of all, let me just tell you it was very hard to take a good picture of this. But I promise it is so so yummy! Just one of those foods that just doesn't photograph well! >I apologize<

I served it with a side salad and dinner rolls... and we had lots of leftovers >aka tonight's dinner as well!< 

Ingredients

3 large boneless chicken breasts

1 can (10 3/4 oz) Cream of Chicken Soup
1 can (10 oz) Rotel Diced Tomatoes with Green Chilies
1 clove garlic, minced  

1/2 tsp. onion powder
1 tablespoon butter
1 – 8 oz Velveeta cheese, cubed
8 oz spaghetti, cooked and drained 

Directions

 Cut up chicken into small, bite size pieces.In a large skillet melt butter. Then add the cubed chicken, minced garlic & onion powder. Cook over medium-high heat until chicken is done (no longer pink!) Stir in soup, cheese and Rotel tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly. Stir in the spaghetti noodles and pour into a lightly greased 2 quart casserole dish. Bake at 350 degrees for 30 minutes

Bon Appétit!

AND don't forget to check out my awesome giveaway HERE! Drawing ends Sept. 14th!

Where I'm linking up:

A Stroll Thru Life            The King's Court IV

Not Just a Housewife       Mercy Ink

Today's Creative Blog       The REAL Housewives of Riverton
Springtown Home
Trendy Treehouse 
Back For Seconds 
Savvy Southern Style 
Seven Thirty Three 
Adorned from Above 

{source} 

Pinteresting Things- Fall Edition!

In the spirit of the upcoming season, Fall >my favorite<, I have been on the hunt for some terrific Fall pins. And Pinterest has not disappointed!

Via bhg

This, quite possibly, is the most beautifully decorated pumpkin I have ever laid eyes on. I love everything about it, but mostly its simplicity. It's not over the top but it still looks gorgeous. I am in love with it. Who knew a person could be so obsessive over a pumpkin?

via bhg

I love the idea of displaying your pumpkins on candlesticks. And you can customize your precious punkins to suit your style. A definite winner!

via Home is Where My Story Begins

Okay, this one is just plain awesome!! Though they may look like festive Fall pillows, they were originally... PLACEMATS! Crazy right?! You just tear open the seam, stuff it, and hand sew the section you opened back up. Maybe I am just easily impressed... but my mind was blown. Cute throw pillows on the cheap! Winner!

via Pam Brandon, Disney Parks Food Writer

You cannot talk about Fall favorites and not include soup because... well, because you simply can't have one without the other. Fall and soup are like peanut butter & jelly. They just go together. This particular recipe comes from Disneyland's Carnation Café. I am really excited to try this one!

via Cooking Classy

This Caramel Cheesecake Apple Dip looks absolutely divine. The perfect dessert to sweeten up those taste buds after a warm, hearty meal. Another great pin!

I am looking so so forward to the most fabulous season of all.

Pinterest, Baby!

So, I really don't feel the need to explain what Pinterest is... because everyone and their Momma has either heard of or uses this amazing site!

I'm obsessed... like seriously, seriously obsessed. 

Hi, my name is Amanda and I'm a Pin-aholic!

And here are some of my favorite as of now pins!

Shabby Chic Pom Poms by Southern Belle Soul, Mountain Bride Heart

Can we talk about how adorable this entire collection is?! Best part... she includes a tutorial for each and every one. I think a trip to the craft store is in order immediately!

Chicken Enchilada Puffs via TidyMom

>I am drooling<

If these babies taste half as good as they look it could be very dangerous for my diet. This is the perfect quick and easy (yet yummy) dinner dish. From start to finish, it takes only 30 minutes... and after reviewing the recipe, it looks super simple to make. >adding it to our weekly menu<

via InMyOwnStyle.com

I have seen tons of tutorials on how to make your own chalkboards...>and I have pinned several of them< So I was elated to find this little gem! No matter how fabulous your DIY chalkboard turns out, you just can't do it justice without that uber adorable handwriting. Which I do not have. This lady has got skills... BUT she lets you in on all of her little tricks >smart<... I'm pretty confident that I can now draw on a chalkboard with the best of 'em!


Well, this list could keep going...and going...and going

But for lack of time, I will leave you with those three... this week's holy trinity of pins!