Shrimp and Potato Casserole

I had some steak fries left over and I couldn't figure out what to do with them. So I looked in the fridge and freezer and started pulling out things. And here is what I came up with!

Shrimp and Potato Casserole - 2 Servings

10 Argentinian Red Shrimp
1/2 - Jalapeno chopped (Optional)
1/4 cup chopped onion
4 green onions chopped
1 1/2 cup cut potatoes (Cooked)
1/2 cup frozen peas
1 can cream of chicken soup
4 mushrooms chopped
1/4 cup milk
1 tsp chili paste (Optional)
Sliced Cheddar Cheese

Heat oven to 400 degrees. Mix everything into a bowl except cheese and shrimp. Scoop into baking dish or individual dishes lay shrimp on the top. Bake for 20 minutes. Add cheese to the top, then bake for 15 more minutes.

Tater Tot Breakfast Casserole

Tater Tot Breakfast Casserole

1/2 lb thick-cut bacon chopped
1/2 large yellow onion diced
1 red bell pepper seeded and diced
1 green bell pepper seeded and diced
1 bunch scallions diced
2 1/2 cups shredded cheddar cheese
1 lb ground sausage browned
32 ounces frozen tater tots
11 - 12 large eggs
1 cup whole milk
Ground black pepper, garlic powder, salt to taste

Instructions

1. Preheat oven to 350 degrees F. Grease a 9x13-inch dish with nonstick spray. 
2. In a large nonstick skillet over medium-high heat, cook the bacon for 3 minutes stirring occasionally. Add the diced onion to the bacon and continue to cook for another 5 minutes or so until the bacon is cooked and onions are translucent. 
   
3. Brown the sausage in another skillet, break into small pieces, drain. Use this cooking time to prep your other ingredients.
4. Once cooked, add the bacon, sausage onions, and any grease (from bacon and onions) to a large mixing bowl. Stir in the peppers, scallions, 2 cups of cheese, sausage, and tater tots and mix everything together.
5. Pour the mixture into the prepared casserole dish.
6. In a medium bowl, whisk together the eggs, milk, pepper, garlic powder, and salt. Pour the mixture over the top of the tater tot mixture.
7. Bake for 40 to 45 minutes, remove from oven and sprinkle with the remaining 1/2 cup of shredded cheese and bake for another 5 minutes or until cheese is melted
   
   .

Garlic Mushroom Pasta with Chicken

Garlic Mushroom Pasta with Chicken serves 2 (and a little left for lunch)

8 oz linguine or Spaghetti, cooked ala dente,drain
5 tablespoons butter
6 cloves garlic, minced
3 cups mushrooms, sliced
1 teaspoon dried basil
1⁄4 teaspoon salt
pepper
2 tablespoons olive oil
3 boneless chicken thighs
parmesan cheese, grated

DIRECTIONS

In a skillet melt 2 tbsp Butter, brown chicken and then scoop out and set aside. In same skillet add 2 more Tbsp Butter:
Add garlic, allow to brown, then add mushrooms, basil, Salt and Pepper.
Cook until the mushrooms are just tender.
Add remaining butter and olive oil along with chicken. Place on simmer.

When Pasta is cooked spoon some of the butter and oil from skillet and dribble over the pasta and stir and enjoy.

Serve with a salad, pairs well with a Red Wine.

Sausage and Kraut

Sausage and Kraut Serves 2 with leftovers for one lunch.

1 bottle of garlic sauerkraut, drained

8 small Trader Joe's potato medley (multi colored), halved if large

1 tablespoon Olive oil

3 links, Trader Joe's sweet chicken Italian Sausage cut into 2-inch pieces

3-4 slices Trader Joe's peppered turkey bacon, sliced into 1 inch piecs

1/2 large onion, one inch pieces

2 cloves garlic, chopped

1 teaspoon coriander powder

1 Jalapeno, chopped

Kosher salt and freshly ground pepper

1/2 apple, grated

1/2 cup dry white wine

Brown mustard, for serving

Heat the olive oil in a large pot over medium-high heat. Prick the sausages with a fork and add to the pot along with the turkey bacon; cook until browned on one side, about 4 minutes. Turn the meats and add the onion, garlic, coriander, and salt and pepper to taste. Cook until the onion is golden brown, about 6 minutes. Add the apple and cook 2 more minutes.

Drain the sauerkraut, then add to the pot along with the potatoes, wine and 1/2 cup water. Cover and simmer 10 minutes, then uncover and cook until thickened, about 5 more minutes. Transfer the sauerkraut, meats and potatoes to a platter. Serve with mustard.

Pair with a mild white or a mild rose wine. Add a salad as a side.

Mary's idea of Spanish rice...

Spanish Rice 2 servings
Jasmine rice (Brown or white)
1 Tomato--blanched and peeled
1 Jalapeno chopped
1/4 cup chopped onion
1 - 2 cloves garlic chopped
Salt and Pepper to taste
1/2 tsp Chili Powder
1/4 tsp Cayenne Pepper
1/2 tsp Cumin

Blanch tomato and peel, then chop. Add tomato, jalapeno, garlic, and onion to sauce pan and spices, then bring to boil. Mash with potato masher until a thick pulp. Simmer for about 10 minutes, poor into a bowl and set aside.

Prepare the rice per package using the same sauce pan. About 15 minutes before the rice is done add the tomato mixture and stir thoroughly and then continue to cook.

Serve with Fish Tacos. The Pico de gallo in this link, mash the avocado and
mix in with the tomato, onion, and other ingredients to make a Guacamole salsa.

Enjoy.

Your momma never made Tuna Casserole like this!

Tuna Casserole - 4 servings

1/2 onion chopped
1 Jalapeno chopped (optional)
Shredded cheese - amount depends on how Chessey.
2 -3 Garlic cloves chopped.
1/2 cup peas
8 ounces penne pasta (Cooked until al dente)
Cream of mushroom soup
Mix a little milk with miracle whip
Lemon fresh squeezed
Salt and pepper to taste
1/4 tsp Garlic powder
1 Tbsp Basil
2 Cans Tuna (in water)

Heat oven to 375. Saute onion, Jalapeno, garlic together, and soup, milk
mixture, season, lemon and
add spices. Add tuna and peas. Last add cooked pasta. Layer into casserole dish. spread a layer and then shredded cheese and do so until finished. Sprinkle cheese over the top and bake for 10 minutes.

Serve with salad or roll and a white or rose wine.

Calabrian Chicken, Pepper, Tomato, and Potato Stew

Calabrian Chicken, Pepper, Tomato, and Potato Stew - 4 servings 
1/2 cup extra-virgin olive oil, divided

1 pound boneless chicken cut into cubes.
1 large onion - roughly chopped.
1 large green bell pepper into 1 inch pieces
1 large Enjoya Bell Pepper into 1 inch pieces
4 - 5 Brown Mushrooms.
2 cloves garlic chopped
2 cups diced fresh tomatoes
2 tbsp parsley
2 tbsp basil
1/2 tsp sea salt
1/4 tsp ground pepper
1/4 tsp crushed red pepper or to taste
1 Jalapeno chopped (optional)
2 Yukon gold potatoes, halved and cut into 1/4 inch rounds.

Heat 3 tablespoons of olive oil in a large saucepan over medium heat. Add

chicken and cook until browned. Then remove and set aside. Add the remaining oil and saute the onions, peppers, jalapenos and garlic. Stirring for 3 to 4 minutes. Add in garlic and stir. Add the chicken back to the saucepan along with tomatoes, parsley, basil, salt, pepper, and crushed pepper. Stir bring to boil, then reduce heat and simmer for 20 minutes. Remove lid stir and add potatoes and mushrooms replace lid and continue to cook until tender.

This is great to make ahead of time.

Serve with a salad or roll and a red wine.
Enjoy!