Seafood Pasta

I love dishes where only one pot gets dirty and it includes everything! Actually more so - my husband 
loves dishes with one pot since he does most of the dishes. I also love seafood. My husband isn't really
adventurous in the type of fish he eats. We eat alot of Tuna, Salmon and Tilapia. However, he does  
like shrimp. I have tried shrimp scampi and a slew of other dishes. This is a new twist that I was  
inspired from the Pioneer Woman. Unfortunately or fortunate for me, I don't have 12 people to serve  
dinner for. I have altered the recipe based to serve 4 healthy portions. Next time I'll try it with a mix of
shrimp and scallops. Enjoy!

One Pot Seafood Pasta

2 Tablespoons Olive Oil
1 TBSP butter

1 pound Shrimp
5 cloves Garlic
3/4 cups Dry White Wine
14 ounces, weight Diced Tomatoes
Salt And Pepper, to taste
1/4 teaspoon Crushed Red Pepper
1/4 cup Heavy Cream, Warmed
12 whole Basil Leaves Torn
9 ounces fresh fettuccine pasta
2 heads of chopped broccoli



Directions:
1.  Preheat oven to 350 degrees. Cook fresh pasta for 2 mins. (It's okay if you leave it very al dente.)
2.  In a heavy skillet heat 1 tablespoon olive oil and 1 tablespoon butter  over medium-high heat. When hot, throw in shrimp and brown them, too. (Don't completely cook scallops or shrimp.) Remove to a plate.
3. Add another TBSP of oil to the pan. Cook the garlic for 30 seconds, then pour in the wine, then pour in the tomatoes (including juice.) Add salt, pepper, and red pepper flakes, then cook the sauce over medium-high heat for 10-15 minutes.
4.  Meanwhile, boil the chopped broccoli for about 3 mins so it is bright green but not too crispy.
5.  Add the shrimp, drained pasta and the boiled broccoli to the tomato mixture and toss.
6.  Cover the pan and place in the oven.  Bake for 15 minutes and then drizzle the heavy cream on the pasta.  Add the basil at the end before serving.

King Ranch Mac and Cheese

I think King Ranch is a common casserole in everyone's house that you must have tried at least once.  I know I have.  This dish is a great adaptation that combines two yummy dishes.  This is a great cheesy recipe that makes my life easier because almost everything is in one dish.  I love when I don't have to think about making sides.  My oldest daughter thought this was the bomb, but she also thinks Mac and Cheese is a food group.  I didn't add the extra 1.5 cups of more cheddar on top.  I thought the dish was cheesy enough. Use this dish as a make ahead dish when you know you are pinched with time or bring it to a potluck!

Adapted from: Southern Living

1/2 (16-oz.) package cellentani pasta

2 tablespoons butter 

1 medium onion, diced 

1 green bell pepper, diced 

1 (10-oz.) can diced tomatoes and green chiles

1 (8-oz.) package pasteurized prepared cheese product, cubed

3 cups chopped cooked chicken 

1 (10 3/4-oz.) can cream of chicken soup

1/2 cup sour cream 

1 teaspoon chili powder

1/2 teaspoon ground cumin

Preparation

1. Preheat oven to 350°. Prepare pasta according to package directions.

2. Meanwhile, melt butter in a large Dutch oven over medium-high heat. Add onion and bell pepper, and sauté 5 minutes or until tender. Stir in tomatoes and green chiles and prepared cheese product; cook, stirring constantly, 2 minutes or until cheese melts. Stir in chicken, next 4 ingredients, and hot cooked pasta until blended. Spoon mixture into a lightly greased baking dish I used a 9x9

3. Bake at 350° for 25 to 30 minutes or until bubbly.

Asian Pulled Pork Tacos

You won't find these tacos in your local dim sum restaurant.  These were a brainstorm of a few recipes.  My family loves "duck tacos" aka peking duck.  So I thought why not try that style with pulled pork.  I just happen to have a nice 2.5 lb roast in my freezer.  The pulled pork was plenty for the 3 of us plus leftovers.  What I loved about this recipe is the pork was juicy and not dry.  I may do all my pulled pork in the crockpot in the future.  The leftovers disappeared in a day so I'm pretty sure the family is okay with a repeat soon.

Pulled pork taco

Recipe Adapted from: KISS

1 (2-3 lb) pork butt,
1 cup soy sauce
1 tbsp sesame seed oil
1/2 cup hoisin sauce
2 tablespoons of minced ginger
7 whole garlic cloves
3 green scallions, roughly cut
2 tsp garlic powder
2 tsp onion powder
1 thai chili pepper
salt and pepper to taste
Enough water to cover the pork
1 English cucumber (julienned to 3 inch spears)
3 scallions (sliced thin to 3 inches)
serve with Hoisin sauce


1.  Rub down the pork with salt, pepper, onion powder and garlic powder and put into your crockpot.  Pour all the ingredients on top of the port and cover the roast with water just so the top of the roast is covered.
2.  Turn on your crockpot to high and leave it alone for 8-10 hours, or until the pork shreds easily with a fork. Discard huge pieces of fat.
3.  Serve the pulled pork with the sliced cucumbers, sliced scallions and hoisin sauce in a tortilla.