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Fast Food: Creamy Shrimp and Mushroom Pasta

Fast Food: Creamy Shrimp and Mushroom Pasta
October 18th, 2008 by katie I love this recipe. It is so fast and easy yet so filling and rich. It is a company worthy dish on a weeknight time budget. 4-8 oz fettuccine or linguine10 tbsp butter, divided (I know, but I’ve tried it with less and it’s just not the same)8 oz fresh, sliced mushrooms2 garlic cloves, minced3 oz cream cheese, cut into small pieces2 tbsp fresh parsley, chopped1 tbsp fresh basil, chopped (you can use dried herbs if that’s all you have)2/3 cup boiling water (from your noodle pot)1 lb cooked shrimp (feel free to buy frozen-gasp!)Boil and salt a large pot of water and cook your pasta. Serve this with a good crusty loaf of garlic bread and a salad.

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Perfect Mac-n-Cheese « My Cooking Quest November 13, 2008 by joejhorn A few weeks ago I started a quest for some good mac and cheese. Nancy makes a killer mac-n-cheese but I wanted my own. I’m sure I frustrate the crap out of Nancy sometimes because I’m always looking for something better when it comes to food and recipes. Mozzarella Sticks When I told my friends I was planning on making homemade mozzarella sticks for a guy’s weekend out of town the idea was met with a profound lack of enthusiasm. Everybody knows that I like to experiment in the kitchen, but somehow the idea of making a bar food staple like mozzarella sticks from scratch seemed like a complete waste of time to the group. After being lectured about the innumerable brands available in the freezer section at the grocery store and a heated debate about whether marinara or ranch is the better dipping accompaniment, I decided to risk further heckling and see if I couldn’t one-up T.G.I.

Scalloped Hasselback Potatoes “Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. I can think of no better place to exist, actually. So when I came across TK member Shelbi Keith’s recipe for Scalloped Hasselback Potatoes, I knew we were going to become fast friends.

It’s all about the side dishes Hi Everyone, they can make or break a meal. Very often, they are the most memorable things about a meal; without them, let’s just say that your meal will be average with the ham, turkey, roast pork, beef or chicken all standing alone. Lonely. Side dishes are headliners in their own right. Each holiday, whether it is Christmas, Easter, Eid, Diwali or Independence, the topic centres on food – what to cook, what traditional dishes to make and what new things to try. Roasted Garlic Cheese Baked Spaghetti (Crazy Cooking Challenge) Another month of Crazy Cooking Challenge hosted by Mom's Crazy Cooking! I feel like we JUST did the Chocolate Cake Challenge, which was so much fun. This month the Challenge is Spaghetti and Red Sauce.

My Big Fat Italian Sandwich We had a grand time at my folk’s house at Smith Mountain Lake this past weekend. My Dad took the kids sailing on the Mirror Dinghy, they fished, swam and played, and we went to my girlfriend’s parents home for lunch and rides on the Sea-Doo. Those Sea-Doo’s are a blast! My Dad said it was an expensive day because he had to go home and get him one. I relaxed a lot. Bacon Potato Hash: Shall we start the day off with some potato hash? Yeah I kinda thought so. Let’s face it. Any recipe can achieve greatness by adding bacon. Am I right or what? Add bacon to plain old mac & cheese… and it’s not so plain anymore!

Creamy Chicken Marsala Pasta Do you ever look in your pantry and have an ingredient that you tend to use for the same dish every single time? When it comes to Marsala wine, my go to dish is naturally Chicken Marsala. I've made a few different versions but this Creamy Chicken Marsala Pasta is the most favorite of my husband. The creamy Marsala sauce with caramelized mushrooms and onions really make it even more comforting. Perfect Oven Fries It feels a little misleading to call these fries, because they aren’t fried. But wrap these puppies in paper and serve them up with ketchup, and no one will ever be the wiser. Plus, calling them “oven baked potatoes” sounds incredibly dull and doesn’t do justice to a baked french fry that is crispy on the outside, soft and fluffy on the inside, and could pass as its traditional deep-fried cousin any day of the week. I started making these on burger nights a few years ago for a few reasons – first, because I’m not a big fan of deep-frying. Second, there’s no arguing that baking isn’t far, far healthier than frying, and it always seemed odd to pair a veggie burger chock full of nutritional value with potatoes straight out of the oil vat. Keep in mind that I have also used the veggie burger argument to justify “real” fries (“well, the burger is so healthy it cancels out the fries!”)

Peanut Butter Sticks WELCOME STUMBLERS! For more of Rindy’s great recipes, visit her at Kitchen Klique. My name is Rindy Robberstad and my dear friend Robin Sue has allowed me to be a guest in her Big Red Kitchen. Thank you! When she first asked me to guest blog I was at my parent’s cabin in the Catskills. I have spent part of every summer on White Lake and have made many of my fondest memories in that wonderful place.

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