0036. Salmon & spinach alfredo

• 1/4 (cup) butter
• 1 (cup) heavy cream
• 1 (cup) freshly grated Parmesan cheese
• 1/2 (pound) smoked salmon, chopped
• 1 (cup) chopped fresh spinach
• 1 (tablespoon) Italian seasoning blend
• 1 (16.0 ounce package) fettuccine noodles

1. In a medium saucepan over medium heat, melt the butter and whisk in cream. Cook on medium high heat to reduce until mixture coats the back of a spoon. Gradually stir in the Parmesan cheese until melted.
2. Crumble salmon into the cream mixture. Stir in the spinach and Italian seasoning. Taste and adjust seasoning. Cook and stir about 3 minutes, until heated through. Serve over fettuccine.

Cook Time:

20 minutes

Prep Time:

15 minutes

Servings:

4

Wait Time:

0 minutes

Ready Time:

35m

0035. Jambalaya

Cook Time:

30 minutes

Prep Time:

5 minutes

Servings:

6

Wait Time:

0 minutes

Ready Time:

35m

Rating:

• 1 (pound) fully cooked kielbasa sausage, cut into 1/2-inch slices
• 1 (pound) boneless skinless chicken breast halves - cubed
• 1 large onion, chopped
• 1/2 (cup) chopped celery
• 1/2 (cup) chopped green pepper
• 4 garlic cloves, minced
• 2 (tablespoon) butter
• 1 (14.5 ounce can) diced tomatoes, undrained
• 1 (6.0 ounce) can tomato paste
• 1/2 (teaspoon) hot pepper sauce (I like Louisiana Hot Sauce, PK prefers Tobasco)
• 1/4 (teaspoon) cayenne pepper
• 1/8 (teaspoon) garlic powder
• 1/8 (teaspoon) white pepper
• 1/8 (teaspoon) ground black pepper
• 1/2 (pound) uncooked medium shrimp, peeled and deveined
• Hot cooked rice

1. In a Dutch oven or large saucepan, saute the sausage, chicken, onion, celery, green pepper and garlic in butter until chicken is browned. Stir in the tomatoes, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until chicken is no longer pink.
2. Stir in shrimp; cover and simmer for 4 minutes or until shrimp turn pink. Serve over rice if desired; or cool, cover and freeze for up to 2 months.

0034. Not Red Spaghetti

• 1 (pound) Italian sausage
• 4 (ounce) fresh mushrooms, sliced
• 3 (tablespoon) butter
• 1/2 (cup) chicken broth
• 1 zucchini, sliced
• 4 green onions, chopped

1. In large skillet, over medium heat, cook sausage, onion and mushrooms in butter, until sausage is brown. Add chicken broth and stir. Add zucchini and cook, uncovered, until zucchini is crisp-tender. Serve over pasta.

Cook Time:

20 minutes

Prep Time:

5 minutes

Servings:

4

Wait Time:

0 minutes

Ready Time:

25m

0033. Beef Enchiladas

Cook Time:

25 minutes

Prep Time:

20 minutes

Servings:

4

Wait Time:

0 minutes

Ready Time:

45m

Rating:

• 2 (15 1/2 ounce can) enchilada sauce
• 1 (pound) lean ground beef
• 1/2 (medium) onion, diced
• 1 (cup) cooked rice (or quick cook some minute rice while meat is browning)
• 1 (cup) shredded colby jack cheese
• 8 (6 inch) flour tortillas

1. Preheat oven to 375F.
2. Pour 1/2-cup enchilada sauce in one 9 x 13 casserole dishes, and set aside.
3. Spray non-stick skillet with vegetable oil spray and brown ground beef and half the onion until done.
4. Stir the cooked rice into the beef. Add 1 cup of enchilada sauce and 1/2 cup cheese. Mix well.
5. To roll enchiladas: Place 1/2 cup of meat mixture in middle of each flour tortilla, roll up loosely and place seam side down in casserole dish. Roll all remaining tortillas and meat (4 tortillas of each).
6. Pour remaining enchilada sauce over rolled tortillas and top with remaining cheese.
7. Bake for 20-25 minutes until bubbly and hot. Serve with sour cream.

***I don't measure the amount of enchilada sauce. I don't care for it that much so basically I just pour a little into the bottom of the casserole dish to keep the enchiladas wet, pour enough into the rice mixture to get it wet, and pour enough on top to make sure the tortillas don't dry out while they bake. And of course I use WAY MORE CHEESE than is strictly necessary. :) I top with guacamole and/or sour cream and black olives because they're delicious and all meals should include guac and black olives. lol. Also, I use corn tortillas instead of flour. Because corn tastes better.

0032. Garlic Pork Chops with Mushrooms

Garlic Pork Chops with Chanterelle Mushrooms

Cook Time:

40 minutes

Prep Time:

10 minutes

Servings:

4

Wait Time:

0 minutes

Ready Time:

50m

Rating:

• 1 (cup) chicken broth
• 1/4 (cup) dried black chanterelle mushrooms (I used baby portabella)
• 1/4 (cup) rice wine vinegar
• 2 (tablespoon) soy sauce
• 2 (tablespoon) honey
• 1/4 (teaspoon) red pepper flakes
• 2 (teaspoon) sesame oil
• 4 garlic cloves, minced
• 1 (tablespoon) minced fresh ginger (I used ground ginger)
• 4 (1/2 inch thick) boneless pork chops

1. Bring the chicken broth to a boil in a small saucepan. Add the dried mushrooms, and simmer over low heat for about 10 minutes. In a small bowl, stir together the vinegar, soy sauce, honey, and red pepper flakes. Set aside.
2. Heat the sesame oil in a large nonstick skillet over medium heat. Add the pork chops, and brown for about 2 minutes on each side. Add the garlic and ginger; cook and stir until fragrant. Stir in the soy sauce mixture, and bring to a boil. Reduce the heat to low, and simmer for 5 minutes, uncovered.
3. Remove the mushrooms from the pan using a slotted spoon, and slice into thin strips. Stir the mushrooms and chicken broth into the pan with the pork chops, and simmer uncovered over low heat until the sauce has reduced by about 1/3, and the pork chops are cooked through.
4. To serve, place pork chops onto serving plates, and spoon equal amounts of the mushroom sauce over them.

0031. Spanish Sausage Supper

Spanish Sausage Supper

Cook Time:

20 minutes

Prep Time:

15 minutes

Servings:

4

Wait Time:

0 minutes

Ready Time:

35m

Rating:

• 1/2 (cup) chopped green pepper
• 1/4 (cup) chopped onion
• 1 (tablespoon) vegetable oil
• 1 (pound) fully cooked smoked sausage, sliced
• 2 (cup) water
• 1 (10.0 ounce) can diced tomatoes and green chilies, undrained
• 1 (6.8 ounce package) Spanish rice mix
• 1/8 (teaspoon) pepper

1. In a large skillet, saute green pepper, and onion in oil until tender. Add remaining ingredients (including the seasoning packet from the Spanish rice mix); mix well. Cover and simmer for 15-20 minutes or until rice is tender and liquid is absorbed, stirring occasionally.

0030. Baked Blackened Catfish

Cook Time:

30 minutes

Prep Time:

10 minutes

Servings:

4

Wait Time:

0 minutes

Ready Time:

40m

Rating:

• 1/4 (teaspoon) cayenne pepper
• 2 (teaspoon) lemon pepper
• 2 (teaspoon) garlic powder
• 2 (teaspoon) salt
• 2 (teaspoon) pepper
• 1 (pound) catfish fillets
• 2 (tablespoon) butter
• 1 (cup) Italian-style salad dressing

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. In a shallow, medium bowl, mix cayenne pepper, lemon pepper, garlic powder, salt and pepper.
3. Brush both sides of catfish fillets with butter. Rub fillets with the spice mixture on both sides.
4. Heat a large heavy skillet over medium-high heat until really hot. Add fillets, and fry approximately 2 minutes on each side, until slightly blackened.
5. Arrange blackened fillets in a single layer in the prepared baking dish, and coat with Italian-style salad dressing. Bake 30 minutes in the preheated oven, until fish is easily flaked with a fork.

From FoodOnTheTable.com