green/red peppersonions, mushrooms, etc. (as desired)
Instructions
Cook meat, drain. Stir in chili powder and cumin seasonings. Spread 1/4 cup salsa and 1/2 cups meat mixture on each tortilla. Top each with 1/2 cup cheese and desired toppings. Bake in preheated 400 degree F oven 8-10 minutes or until crisp and lightly browned.
Chef Paul Prudhomme's recipe. Ashley and Carrie both love this recipe.
Servings 4
Equipment
Pasta cooker
10 inch skillet
Ingredients
3tablespoonsbutter
1/2cupfinely chopped green onion tops
1tablespoonplus 1 teaspoon Cajun Magic Seafood Magicin all
1/2teaspoonminced garlic
1poundmedium to large shelled shrimpdeveined
2cupsheavy creamin all
1cup4 oz. Shredded Muenster cheese
1poundHot cooked spiral pasta
Instructions
Melt butter in 10 inch skillet over high heat. When it comes to a hard sizzle, stir in green onions and 1 tablespoon of the Seafood Magic. Cook about 1 1/2 minutes and add garlic and shrimp. Cook about 2 minutes, stirring, then add 1 cup of the cream and the remaining Seafood Magic. Stir and scrape any browned bits of sides and bottom of skillet. Cook about 1 minute or just until shrimp are plump and pink; remove with slotted spoon. Set aside. Still over high heat, whisk cream mixture often as it comes to a boil, then whisk constantly. Cook, whisking, 2 or 3 minutes, then add cheese. Cook 1 minute more or until cheese has melted. Return shrimp to skillet. Stir to coat shrimp with sauce.( Continuing to simmer will cause curdling.) Add pasta and serve. Yield: 4 servings.
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If you have ever planted Cherry Tomatoes, you know how prolific they can be. I bought my plants from a young guy at the Farmer’s Market. I thought I was getting San Marzanos for tomato sauce, instead I got about a dozen Sun Golds and another cherry tomato! With lemons you make lemonade, with tomatoes, you make sauce!
As good as they are, I get tired of eating them plain. So I roasted them with garlic and onion, then added them to cooked pasta along with Asiago Cheese, Parmesan and fresh basil. The fresh roasted Sun Gold Tomatoes made a sweet sauce for the pasta. Change up the ingredients, and make this recipe yours. Add a salad and you have a meal. Enjoy!
1/8teaspoonred pepper flakesoptional or may use a shake
olive oil
salt and pepperto taste
1poundpastaI used rotini
1tablespoon salt
8leavesfresh basilchopped
1cupAsiago cheesegrated
1/2cupParmesan cheesegrated
Instructions
Cover a sheet pan with foil. Add tomatoes, onion, garlic, red pepper flakes, salt and pepper. Add a swirl of olive oil and toss. Preheat oven to 400 degrees.
Start a pot of water with 1 tablespoon of salt to boil for pasta.
Place tomatoes in oven to roast while cooking pasta. Chop basil and grate cheeses.
When pasta water is boiling, add pasta and cook for 9 minutes.
When pasta is done, drain and add to bowl. Take roasted tomatoes out of oven and add to pasta. Add cheese and basil. Toss lightly and serve.
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I am sharing two cheese spread recipes that were featured in the Lufkin Daily News and the Brookshire Brothers Cooking School. They were very popular at catered events and super easy to make. Cheese spreads look so much better than logs or balls which look terrible when someone digs into them. That’s why we always served spreads– they looked great all night long. Enjoy!
Jump to RecipeCheddar Pecan Spread on the left front and Smoked Gouda Spread at center front
Our Chicken Spaghetti, served at our local Sweets & Eats, still conjures up heavenly dreams. Just today our local newspaper, The Lufkin Daily News, referred to a local chicken spaghetti as “in fact, very reminiscent of the much-beloved chicken spaghetti that was served at the now defunct Sweets & Eats.” Thanks Brie Bradford for loving our recipe and reminding me that it needs to be shared!
Preheat oven to 350 degrees F. Cook 6 chicken breasts in water until tender. Reserve water to cook spaghetti. Add 24 ounces spaghetti to heated water (may need more) and cook al dente according to package directions. Remove spaghetti from water. Save water.
Saute’ onion, celery and bell pepper in butter until soft. Add powdered milk, cornstarch, chicken boullon, pepper, 6 cups reserved water (add more if necessary), Rotel Tomatoes, and cubed Velveeta Cheese. Cook until cheese is melted. Add spaghetti. Mix well and put into two large 9×13 inch sprayed pans and top with shredded cheddar cheese. Bake 45 minutes to 1 hour.
Shortly after introducing this recipe as a Take and Bake at Sweets & Eats, I was asked by a local grocery to create recipes for Sarah’s Simple Solutions. Both recipes are equally good. The second one is easier and faster. I am just not a fan of canned soup. You decide!
Source: inspired by recipe developed, by Sarah Stevens
Course Main Course
Cuisine American
Keyword canned soup, cheese, chicken, pasta
Equipment
9×13 baking dish
food thermometer
Ingredients
4cups Deli Roasted Chicken
1cuponion chopped
1/2cupchopped bell pepper
1cupchopped celery
4tablespoonsbutter
1can Cream of Mushroom Soup
1can Cream of Chicken Soup
1can diced tomatoes and chilies
1poundVelveeta Cheesecubed
12ouncesspaghettibreak into shorter lengths
1cupgrated cheddar cheese
Instructions
In a large pot, saute' celery, bell pepper and onion in the butter until transparent. Add the canned soup and canned tomatoes and chilies and bring to a simmer. Add cubed Velveeta and simmer on low heat stirring frequently until cheese melts.
While cheese is melting, cook the spaghetti al dente according to package directions. Drain spaghetti and add to sauce. Add chicken to the sauce and mix well.
Place mixture in a 9×13 inch pan sprayed with non-stick pan coating.
Top with shredded cheddar cheese ad bake 45 minutes to 1 hour in a 350 degree F oven until thermometer placed in center of food registers 165 degree F.
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