Shrimp Scampi

1 1/2 pound raw jumbo shrimp, shelled and deveined
salt and ground black pepper
2 tablespoons unsalted butter
4 teaspoons minced garlic
1 tablespoon lemon juice
1/4 cup dry white wine
1/4 teaspoon grated lemon zest
2 teaspoons  chopped flat leaf parsley leaves

• Completely dry the shrimp with a paper towel.
• Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Melt the butter to the skillet. Cook the shrimp for 1 minute. Add the garlic and cook for 1 more minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.
• Return the skillet to the heat and pour in the white wine and lemon juice. Cook until slightly thickeneda around 30 seconds. Scrape up the bits from the bottom of the pan with a wooden spoon. Stir in the lemon zest and the parsley into the sauce. Pour the sauce over the shrimp and toss to combine.
• Serve over your favorite pasta and enjoy!

Easy Chicken Parmesan Casserole
1 lb chicken breasts, cut into bite sized pieces
2 tbsp olive oil
2 cloves garlic, chopped
1 tsp crushed red pepper
2 cups spaghetti sauce
8 oz mozzarella
4 oz parmesan
1 bag crouton, 5 oz
spices, to your liking

• Preheat oven to 35o degrees.
• Spread olive oil, garlic, and red pepper flakes in a 9 x 13 inch glass baking dish.
• Season cut up chicken breasts with spices that you like.  I used salt, pepper, garlic powder, and italian seasoning.  Brown pieces in hot skillet.
• Add chicken to bottom of glass baking dish.  Pour spaghetti sauce over chicken.  Add half of the cheese over the sauce.  Add the croutons evenly over the cheese and sauce.  Top with remaining cheese.
• Bake in preheated oven for about 35 minutes, or until cheese starts to brown.  Let rest for 5 to 10 minutes, or as long as you can wait.

You can enjoy this just as it is.  I served mine with some thin spaghetti noodles tossed with a little bit of sauce.  I also made some garlic bread.  This is a pretty simple dish that is very flavorful as well.  It is a nice spin on the classic Chicken Parmesan and I hope you enjoy it as much as I did.

Copy Cat Recipe: Tomato’s Bacon Spezie
by:  Tori Crumrine

The World’s Best Lasagna

1 pound sweet Italian sausage

• Cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.               
• When sauce is finishing simmering, soak noodles in hot tap water for about 30 minutes.
• Mix ricotta cheese, egg, and 1/2 tsp salt in a bowl.
• Preheat oven to 375 degrees.
• To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.               
• Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Homemade Olive Garden Dinner

Salad Dressing
1/2 cup mayonnaise
1/3 cup white vinegar
1 teaspoon vegetable oil
2 tablespoon corn syrup
2 tablespoon Parmesan cheese
2 tablespoon Romano cheese
1 clove garlic, minced
1/2 teaspoon Italian seasoning
1/2 teaspoon parsley flakes
1 tablespoon lemon juice

• Put everything in a blender and blend until well mixed.  This tastes much better after sitting in the fridge overnight.  Don’t be disappointed with the white color of the dressing.
• Serve with lettuce and your favorite veggies.  I had onions, tomatoes, and banana peppers.  And croutons and Parmesan.

Homemade Fettuccine Noodles
1 1/2 cups Semolina Flour
1/2 tsp. Salt
2 Eggs, beaten
2 Tbsp water
2 Tbsp Olive Oil

• Combine flour and salt.  Add beaten egg, water, and oil.  Mix to make a stiff dough.  Knead for 10 minutes or until dough is elastic.  Wrap dough in towel and let rest 20 minutes. 
• On lightly floured surface, roll out to desired thickness and cut or use a pasta roller.
• Add to large pot of boiling water and cook until tender, just a few mintues.
• Drain and mix with Alfredo Sauce.  Top with grilled chicken.  Serve with Garlic Bread.

Yummy yummy in my tummy!  This was a lot cheaper and fresher than going out. 

Chicken and Broccoli Alfredo
3 chicken breasts, grilled, sliced
1 box pasta of your choice
Alfredo sauce
1 8oz bag frozen broccoli

• Cook brocolli according to package.
• Cook noodles according to package.
• Mix together the chicken, broccoli, noodles, and alfredo sauce
• Serve and enjoy!

Another quick recipe post but this was delicious!

Steak and Gorgonzola Pasta

Steak Gorgonzola Alfredo
Serves 4
Cook time 10 minutes (depending on doneness of steak)
Prep time 30 minutes

Ingredients

Marinated steak 2.5 pounds
Pasta uncooked 1 pound
Spinach Gorgonzola sauce 16 fl oz
Gorgonzola cheese 2 tablespoons
Chopped sun dried tomatoes 2 tablespoons
Balsamic glaze 2 tablespoons

Procedures

Steak
1 boneless top sirloin 2.5 pounds
1.5 cups Italian dressing
1 tablespoon chopped fresh rosemary
1 tablespoon fresh lemon juice

1. Cut beef into 1 inch cubes and set aside
2. mix the dressing, rosemary and lemon juice together
3. Add the marinade to the beef toss and let marinate for at least 1 hour.

Spinach Gorgonzola Sauce
16 fl oz Alfredo sauce(see below)
4 cups chopped spinach
½ cup chopped green onion
3 tablespoons Gorgonzola cheese crumbled

1. Heat Alfredo sauce in a large saute pan
2. add onion, spinach and Gorgonzola cheese

To put the dish together:
Grill steak to preferred doneness
Cook 1 pound pasta according to the directions
Place drained pasta in saute pan with heated sauce
Toss pasta with sauce and place on a large platter
Place grilled beef on pasta and sauce
Drizzle with balsamic glaze
Sprinkle remaining Gorgonzola cheese and sun dried tomatoes

Alfredo Sauce

1. 1 1/2 cup milk
2. 1 1/2 cup heavy cream
3. 1/2 cup imported Parmesan cheese, grated
4. 1/2 cup imported Romano cheese, grated
5. 6 egg yolks from fresh jumbo eggs
6. Salt and black pepper to taste
7. 3 cups milk
8. 3 cups heavy cream
9. 1 cup imported Parmesan cheese, grated
10. 1 cup imported Romano cheese, grated
11. 12 egg yolks from fresh jumbo eggs
12. Salt and black pepper to taste
13. 4 1/2 cups milk
14. 4 1/2 cups heavy cream
15. 1 1/2 cup imported Parmesan cheese, grated
16. 1 1/2 cup imported Romano cheese, grated
17. 18 egg yolks from fresh jumbo eggs
18. Salt and black pepper to taste

Procedures

This was a pretty simple meal to make, actually.  I didn’t make the balsamic glaze.  Maybe I will make it for my wife when she gets home.  I was impressed with the basic Alfredo sauce as well.  I can see myself making this many times in the future and adding my own flavors to it.  This meal defiantly hit the spot and my craving has been cured!

Chicken and Cheese Lasagna
12 lasagna noodles

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
• Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
• Spread 1/3 of the sauce mixture in the bottom of a 9×13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
• Bake 35 to 40 minutes in the preheated oven.

This turned out to be just what I was looking for!  Leftovers reheated tomorrow for sure.