It’s a birthday day in our house. That means Jell-O for breakfast. ( not for me, I don’t like the stuff), and a fun day ahead. I am definitely going to have to catch a nap this afternoon as my head was swirling with plans late last night. Don’t you hate it when you come up with ideas at 3 in the morning and then stay up until 5. Urg! Sitting here drinking coffee waiting for the caffeine to kick in so I can start the day. Planning on a games night, with snack food, and my husband’s favorite Cherry Cheesecake. This time I am making them mini form, so should be fun.
Earlier in the week, we enjoyed our seafood of the month. I found this recipe in The Great American Brand Name Cookbook . It was a winner. In this pasta loving family, I knew I could easily get away with hiding the seafood in the pasta sauce, served with our beloved noodles and it was a dinner time treat. I also really liked the addition of wine to the pasta sauce, so that is something I will be doing again!
- 3 Tbsp Olive Oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 2 cups canned meatless spaghetti sauce
- 2 tbsp. chopped parsley
- 1 bay leaf
- 2 tsp dried basil leaves
- 3/4 tsp Tabasco sauce
- 1/2 tsp salt
- 3/4 pound medium shrimp, peeled, deveined
- 3/4 pound bay scallops
- 12 ounces linguine, cooked, drained
1. Heat olive oil in large skillet. Add onion and garlic cook 5 minutes. Pour in wine. Simmer for 5 minutes. add next 6 ingredients. Bring to boil, reduce to a simmer, cook covered for 10 minutes. Add seafood, cook additional 5 minutes or until seafood is cooked through.
2. Serve over cooked linguine.
3. Eat and enjoy!
Thursday night vegetarian night was again last night, and I served pasta again. Sometimes, I just can’t help myself, and I must have been especially craving carbs when I made the grocery list last week because we sure did eat a lot of bread and pasta. That is pretty typical around here I love me some carbs, and this pasta dish was no exception! I am so looking forward to my friday night movie with the kids tonight! I haven’t posted a movie night recipe in a long time because I have been teaching my 11-year-old basic cooking skills, and he now makes frozen pizza for movie night, a night off of cooking for me!! I hope you all have a fabulous weekend!
Recipe from Kraft What’s Cooking Magazine
- 450 g of spaghetti (half of the large package)
- 3 cups broccoli florets
- 3 carrots, cut into thin slices
- 1/2 cup Philadelphia cream cheese spread (I used Herb and Garlic)
- 1 cup milk
- 1/3 cup parmesan cheese
- 1/4 cup margarine (or butter)
- 1/2 tsp garlic powder
1. Bring a large pot of water to a boil. Add spaghetti cook until almost done, add vegetables to water and cook an additional three minutes, until pasta is dine and vegetables are tender.
2. Drain and set aside. In same pot add remaining ingredients and cook over medium heat until cream cheese is melted and the mixture is blended together.
3. Stir in noodles and vegetables, toss to coat.
4. Eat and enjoy!
Happy St. Patty’s day. I missed the shamrock shake food blog bandwagon! It seems that was the recipe to post this morning, not only did I not make any I didn’t even have one. So sad for me. Ah well, now that every other food blog has a recipe posted I can feel free to take my time and make myself some in May, June whenever I so desire so thank you food blogging friends! From me you get turkey. I still have turkey in the freezer and thought I better use that up or throw it away. Well I do not like to waste so use it up I did. This may be my new favorite turkey leftover recipe, I loved it, and as a bonus it was good leftover too!
Recipe found at Betty Crocker
- 8 oz spaghetti
- 1/4 cup butter
- 2 cups sliced mushrooms
- 3 tbsp flour
- 2 cups chicken broth
- 3/4 cup half-and-half
- 1/4 cup chopped parsley
- 1 tsp salt
- 1/8 tsp nutmeg
- dash of pepper
- 3 cups cooked turkey meat
- 1/2 cup grated parmesan cheese
1. Cook spaghetti to desired doneness, drain and set aside.
2. While your noodles are cooking, melt butter in large skillet and cook mushrooms for about 5 minutes on medium heat. REduce heat to medium-low and stir in flour. Stir in until mushrooms are coated then slowly add chicken broth, stir until mixture boils and has thickened. Remove from heat.
3. Stir in all seasonings, then spaghetti noodles and turkey. Pour into a greased 13×9 casserole dish. Sprinkle with parmesan cheese.
4. Cover with foil and bake for 40 minutes at 350 degrees. Remove tinfoil and bake for an additional 10 minutes.
5. Eat and enjoy!
Tips- This is a great make ahead meal, after step 3 cover with tinfoil and place in fridge for 8 hours or overnight, so it is ready to pop in the oven when you get home from work.