One Pot Shrimp Linguine

It’s pasta, it has seafood in it, and it’s a one pot meal….you can’t go wrong with that! This dish was so easy and very delicious. I usually have linguine on hand but the night I made this, I just didn’t, so I used spaghetti. Just imagine it’s flat instead of round. ;-)

What I changed: it called for grape tomatoes but also canned diced, so I just used the diced. I replaced the fresh basil with dried, and switched out fresh grated Parmesan cheese for the feta. I also added some red pepper flakes to give it a little kick.

So, let’s get cooking!

Prep the spinach by nipping off the stems. Peel and mince the garlic.

Peel the tails off the shrimp. My lovely assistant chef Miss Megan did this.

Place in a large pot the spaghetti, diced tomatoes, minced garlic, basil, salt, red pepper flakes, and water. Bring to a boil and then reduce heat to simmer, stirring frequently to keep pasta from sticking. This is what it looks like about halfway through.

When most of the water is absorbed, add the fresh spinach and stir, cooking for about 5 minutes. Toss in the shrimp and heat through, maybe another minute or so.

Serve with fresh grated Parmesan cheese on top if desired. Enjoy! ~TMMF

One Pot Shrimp Linguine

1 lb spaghetti or linguine

12 oz bag small shrimp

2 cloves garlic

1 14.5 oz can diced tomatoes

1 tsp dry basil

2 c fresh spinach

2 ¾ c water

1 tsp salt

½-1 tsp red pepper flakes

Million Dollar Mac & Cheese

Okay, macaroni and cheese….almost nothing lures my tastebuds and my heart as a recipe for macaroni and cheese. And of course, with a name like Million Dollar Mac & Cheese, I just had to try it! While it wasn’t the absolute best I’ve ever had, this recipe did come close and was well worth the effort; I will definitely make it again.

So, let’s get cooking!

Set a pot of water to boil and cook the pasta just until al dente, draining and rinsing before setting aside. Get ready your cheeses, and set up the milks and the sour cream to be ready for when you need to add them.

In a large saucepan, melt the butter and whisk in the flour to make a roux.

Cook until bubbling, then slowly add in the milk, whisking the whole time. Mix the cornstarch into the evaporated milk and slowly add to the milk mixture. Add in the Dijon mustard and the rest of the seasonings. Keep cooking over medium heat, whisking frequently until thickened.

Remove the pan from the heat and add the shredded sharp cheddar cheese. Mix until melted.

Add the pasta and mix well. Pour half of this into an 11 X 15” baking dish. Layer the slices of provolone cheese on top.

Spread the sour cream on top of the slices of provolone. Spread the other half of the macaroni on top. Sprinkle the Parmesan cheese next, evenly.

Mix up the crumb topping by stirring together the bread crumbs and the melted butter. Sprinkle evenly on top of the casserole. Bake at 350° for 30 minutes, until all cheeses are melted.

Enjoy! ~TMMF

Million Dollar Mac & Cheese

1 lb cellentani pasta

4 Tbl butter

¼ c flour

3 c milk

1 12 oz can evaporated milk

1 Tbl cornstarch

1 Tbl Dijon mustard

1 Tbl chicken bullion

1 tsp each: onion powder,

garlic powder, dried parsley, salt

½ tsp pepper

4 c shredded sharp cheddar cheese

11-12 slices provolone cheese

1 c sour cream

1 c Parmesan cheese

Bread Crumb Topping

¾ c bread crumbs

2 Tbl butter, melted

Kielbasa Zucchini Sauté with Couscous

This recipe is one that had been rolling around in my head for a while until I felt ready to create it. I had actually been thinking of a recipe to enter in a contest, but then I never entered it. I wanted something easy, with a fresh light taste, and I also wanted it to have something a little different than the usual bed of pasta, and couscous seemed to fit the bill. I hope you enjoy it.

So, let’s get cooking!

Cut the zucchini into strips and then chunks. This is a great job for younger cooks in the house!

Dice the red pepper and onion, and peel and mince the garlic. I have a habit of mincing the garlic with my garlic press when it’s time to add it to the pan. ;-)

Slice up the kielbasa on the diagonal. Or just be a rebel and slice it into straight up circles. You alone will bear the responsibility of the shape of your sausage in this recipe. Just don’t come crying to me if your perfect circles ruin the dish. ;-)

Now, in a large skillet, sauté the peppers and onions in the oil for about 3-4 minutes, until just tender.

Add the minced garlic and zucchini, along with the red pepper flakes, oregano, and the ½ c chicken stock, and sauté for 5-6 minutes, stirring frequently.

Toss in the kielbasa and cook just long enough to heat the meat.

Cook the couscous in the chicken stock. I used tri-color couscous, but it ended up looking like it was just 2 colors. Oh well. ;-)







Serve the kielbasa veggie mixture on top of the couscous. Voilá!

Enjoy! ~TMMF

Kielbasa Zucchini Sauté with Couscous

1 lb kielbasa
2 zucchini
½ lg red pepper
½ lg Vidalia onion
3-4 cloves garlic
2 Tbl oil
½ c chicken stock
1 tsp oregano
1 tsp red pepper flakes
1 c couscous
1 c chicken stock

Asian Spaghetti

This recipe is from Taste of Home, and is so easy to make, it’s not even funny. Seriously. Did you see what I did there? ;-)    Anyhoo….this is a great recipe to involve the kids with, even younger ones: there is veggie slicing and carrot grating going on, and even a 4 year old can start learning to stir (the sauce). It works up so quickly and is so good, you’ll want to make this again and again.

This recipe calls for toasted sesame seeds, and I actually had them….but forgot to use them! They’re fairly expensive in local groceries like Walmart or Kroger, so if you can get them in bulk at someplace like Whole Foods, do so.

The changes I made: I used toasted sesame oil (I *love* that stuff!) along with the vegetable oil, increased the veggies, and, of course, upped the amount of garlic. ;-) I also doubled the recipe and we had leftovers the next day for lunch. I’m not ashamed to admit that I ate this for breakfast the next morning too! Hey, that just shows you how good it is!

So, let’s get cooking!

Cook the angel hair pasta (remember how quickly it cooks!), drain, and rinse with cold water to cool down, and set aside, with a little  oil mixed in if you’d like to keep it from sticking.

Slice the mushrooms, cut the scallions into 1” lengths, and grate the carrot.

In a small bowl, mix together the soy sauce, sugar, and cayenne pepper. You can up the cayenne if you want it extra spicy, or add red pepper flakes.

Now, in a large skillet, add the toasted sesame oil and vegetable oil to sauté the snow peas, scallions, and mushrooms, about 4 or 5 minutes, stirring frequently enough that you won’t be able to step away to do anything else.

Add the grated carrot and minced garlic, cooking and stirring for another minute.

Pour in the sauce and cook about a minute….

….and add the angel hair pasta, stirring well to coat with the sauce. Just cook it a little more to heat the pasta, really just a minute or so, stirring still.







Now it’s done! We served this with Chicken Fingers with Sweet and Sour Sauce. (<---click for recipe)

Enjoy! ~TMMF

We loved the Chicken Fingers with Sweet & Sour Sauce! 

Asian Spaghetti

1 lb angel hair spaghetti
8 oz fresh mushrooms
2 c fresh or frozen snow peas
8-10 scallions
1 c grated carrot
4-5 big cloves of garlic
1/2 c soy sauce
2 tsp sugar
1/2-1 tsp cayenne pepper
2 Tbl toasted sesame seeds
   (optional)

One Pot Spaghetti

This recipe, which I saw on Damn Delicious, is similar to many one pot dishes floating around out there. It’s easy, uses simple ingredients most people have on hand, and tastes great. I did make a few changes, in keeping with trying to keep costs down: I used kielbasa instead of andouille, used a handful of fresh basil instead of two cups, and substituted 3 nice tomatoes for the three cups of expensive grape tomatoes. It came out great and our whole family liked this.

So, let’s get cooking!

Dice the tomatoes, slice the onion thinly and cut in thirds or fourths, peel and slice the garlic, and coarsely slice the basil leaves.

Slice the sausage into pieces about half an inch wide. My daughter Megan did the slicing of the kielbasa, so some were a little thicker. ;-)

Place everything into large pot except for the parmesan cheese. I broke the spaghetti in half, but you can place it in whole, also.

Bring to a boil, then turn down the heat so it simmers. About 11 minutes or so should do it, but stir it several times while cooking so the pasta doesn’t stick.

Most of the liquid will be absorbed, but it’ll be somewhat saucy, which most everyone likes anyway. Toss in the parmesan cheese and some salt and pepper, stir thoroughly, and serve.

Enjoy! ~TMMF

One Pot Spaghetti

1 lb spaghetti
14-16 oz kielbasa
1 onion
3 lg tomatoes
handful fresh basil leaves
4 cloves garlic
4 ½ c water
1 c Parmesan cheese

Spaghetti Squash with Garlic Shrimp

So, this is a recipe that I threw together simply because I was wanting to make pasta, but didn’t want all the carbs in it. Last year I had started getting into spaghetti squash, and I thought with its light taste, it would be a great base for a shrimp meal. And the garlic, well you know I’m always throwing that in recipes! Haha But then you also need a spicy kick, thus the red pepper flakes. Works for me. ;-)

So, let’s get cooking!

Halve the spaghetti squash and scoop out the seeds, being careful to not get the flesh underneath. Spritz a pan with cooking spray, and bake in a 375° oven for about 30-40 minutes until tender. When it’s cool enough to handle, use a fork to scrape out the “spaghetti.” My daughter Megan loves to do this part.

Peel and mince the garlic, and dice the red bell pepper, somewhat smallish. In a large skillet, sauté the pepper in the butter for about 4 or 5 minutes, then add the minced garlic and cook an additional minute.

Add the cooked shrimp and red pepper flakes, cooking for about two minutes to heat through, stirring.

Add the spaghetti squash and the dried parsley and toss until thoroughly combined and squash is heated through.

And it’s done and ready to serve. So simple and oh so good! Enjoy!

Spaghetti Squash with Garlic Shrimp

1 small spaghetti squash
1 lb small cooked shrimp,
     shell off
½ red bell pepper
2 massively huge cloves garlic
1 Tbl butter
2 tsp red pepper flakes
1 ½ tsp dried parsley

One Pan Lemon Garlic Chicken Pasta

This recipe comes from No. 2 Pencil, and is it ever good! I love pasta. Oh boy do I love pasta! But most dishes made with it are heavily laden with wonderful sauces. They taste fantastic, but sometimes I like a pasta dish with a lighter taste, and this is a perfect recipe for that. And it’s a one pan meal!!

The original recipe had  lemon juice, lemon zest, and sliced lemons on top for a garnish. I increased the lemon juice, left out the zest, and as for the slices, it’s a waste unless they’re being used, like on fish or whatever. Not only would my kids have left them on the plate or just thrown them away, this isn’t a restaurant where I need to be that concerned about the appearance of the dish. So I skipped that step. ;-)

I also cut the oil in half, skipped the parmesan cheese in it (it was great without it!), used slightly more pasta, and threw in broccoli. I knew it would be wicked good with the lemon and chicken, and it was.

So, let’s get cooking!

Cube the chicken breast into 1 inch pieces….

….and mince the garlic. Do you mince it by hand? I do once in a while, but mostly I use my garlic press.

In a large skillet, sauté the chicken in the oil until just done.

Add the garlic, chicken broth, water, lemon juice, basil, pasta, and broccoli.

Bring to a boil, then turn heat down to low and cover, cooking for about 15 minutes. If there is too much liquid, uncover and cook for maybe another five minutes to reduce it. Of course you want some liquid in it, but if the pasta is struggling in it and yelling, “Help! I’m drowning! I can’t swim!” then a little liquid has to go. ;-)




And there you have it; it’s done! Enjoy! ~TMMF

One Pan Lemon Garlic Chicken Pasta

2 Tbl Oil
1 lb chicken breast
4 cloves garlic
2 c chicken broth
1 c water
½ c lemon juice
Lemon zest, optional
½ tsp dried basil
12 oz bowtie pasta
16 oz frozen broccoli

Cheesy Cauliflower & Ham

This is a recipe I made based on my Baked Macaroni & Cheese recipe. I was trying to cut down on the carbohydrates, so I used cauliflower and added ham. It would have tasted fine without the ham, but I love ham in this kind of dish, and my little carnivore Timmy always asks, “Is there any meat in it?” ;-)

The only changes I made to it were….oh wait, it’s my recipe! Haha

So, let’s get cooking!

Cut the cauliflower into florets. Cook in a large pot with water halfway up the cauliflower, covered, until just tender.

Cube the ham into ¾ inch chunks.

Shred the cheddar cheese and cube the Velveeta cheese.

In a large sauce pan, melt the butter and mix in the flour with a whisk to make the roux.

Slowly add the milk, stirring continuously, until thickened. You’ll want the heat at slightly more than medium, but make sure it doesn’t burn and as soon as it’s thickened, turn the heat down a couple notches.

Add the salt, pepper, and all three cheeses, stirring, until cheeses have melted. Look at the stringy cheese!

Drain the cauliflower after cooking. Add the florets and the cubed ham to the cheese sauce. And look at all that yummy stringy cheesy goodness! Enjoy! ~TMMF

Cheesy Cauliflower & Ham

2 heads cauliflower
3 c cubed ham
5 Tbl butter
½ c flour
4 c milk
½ tsp salt
½ tsp black pepper
6 oz Velveeta
1 c sharp cheddar cheese
1 c mozzarella cheese