Thursday, October 20, 2016

Shrimp and Penne

 

Shrimp and Penne


We found this recipe in a monthly flyer from one of our local grocery stores.  This looked super easy and we had almost all of the ingredients.  We used frozen shrimp and did the fast defrost option of putting the shrimp in a colander and running cold water until they have defrosted.   Whole process takes just a few minutes.

Our son was working that night so we saved him some which was quickly devoured once he got home.  No Italian takeout that night.  This will be  a go to recipe for the upcoming lenten season.
 

Ingredients


8 oz Penne Pasta
1 lb Large Shrimp peeled and deveined
2 cup Small Broccoli Florets fresh or frozen
1 cup Half-and-half
4 oz Cream Cheese cubed
2 tsp McCormick® Perfect Pinch® Mediterranean Herb Seasoning
1/4 tsp Salt
Grated Parmesan Cheese or Asiago Cheese (optional)


Cook pasta in large saucepan as directed on package, adding shrimp and broccoli during the last 3 minutes of cooking. Drain well.

Meanwhile, bring half-and-half to simmer in small saucepan on medium heat. Reduce heat to medium-low.

Add cream cheese, Seasoning and salt; whisk until cheese is melted and sauce is well blended.

Place pasta, shrimp and broccoli in serving bowl. Add sauce; toss gently to coat well. Sprinkle with Parmesan cheese, if desired. Serve immediately.
 

Sunday, October 2, 2016

Jalapeño Poppers


I saw the Food Network recipe of the week and knew we had to make it.  Basically it was to use up the ton of Jalapeños we had in our little garden. We had 6 plants that went crazy this year. My son and I probably picked over 30 peppers this afternoon leaving a bunch on the bush for another time.  So I used 17 of them tonight and prepared Rachel Ray's roasted jalapeños and they were delicious.  Having them de-seeded helped with heat factor, but boy do my hands burn now from working with the seeds and membranes.

If you love Jalapenos', we have plenty.  Stop by!

Jalapeno Poppers



12 large jalapeno peppers
2 ounces feta cheese
4 ounces cream cheese, at room temperature
4 ounces shredded smoked pepper Jack cheese, or other hot pepper cheese, or extra-sharp Cheddar
A small handful fresh cilantro, finely chopped
2 tablespoons grated onion


Directions


  • Preheat the oven to 425 degrees F.
    Cut 1/3 of each pepper off lengthwise and scoop out the seeds. Place on a baking sheet. If peppers do not sit flat on the baking sheet, slice a thin piece off the bottom of the pepper so it will not roll around.
    Mash the feta, cream cheese, shredded cheese, cilantro, and onion together and stuff the peppers with the mixture. Roast for 15 to 18 minutes, or until the peppers are tender and the cheese is brown at the edges and bubbly.


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