Tuna Tetrazzini Casserole

I know, I know... Tuna Noodles is probably one of the easiest things in the world to make, right?

Well, it seems that every time I think I shouldn't blog about something that seems to boring or simple, I am surprised at the response it gets.

When my kids were little and they asked what was for dinner, and I answered Tuna Casserole, they always asked "Where are you going tonight?" 

It is my usual fall back for making something ahead that is easy, everyone loves, and I can put it in the oven and skedaddle out the door!

So, when they ask, and I am at home they are surprised.

Nice to keep them on their toes.

This is one meal where there is rarely ever leftovers.

My kids (and hubby) LOVE it.

Not sure how you make yours, but this is how I make mine! 

Tuna Tetrazzini Casserole

12 oz Macaroni or other pasta.

4 oz can of mushrooms (I usually use two because we love our 'shrooms around here!)

1 can cream of mushroom soup

1- 7 oz can albacore tuna, drained

1 Tablespoon lemon juice

1/4 cup shredded Parmesan cheese

(about) 2 cups crushed potato chips

Preheat oven to 350 degrees, and prepare your casserole dish with non-stick cooking spray.

Cook pasta, drain and rinse.

Combine pasta with all of the ingredients, except chips.

Pour into casserole dish, and top with potato chips.

Bake for 30 minutes uncovered.

*If you like peas or black olives either are GREAT in this.  We are a family divided on these, so I omit them.

Enjoy!

Shrimp Pad Thai Wonder Pot

A couple of weeks ago I tried a dish that I had been wanting to for some time now called 

The Italian Wonder Pot.

Ever see the commercials for V8?

The ones where they smack themselves in the head?

That's how I felt after I had made this so simple, so delicious meal for the first time!

WHY?!?!?

Why, had I waited SO LONG?!?!

Well, it only got me to thinking more and more about how to switch it up, how to make other versions.  

I looked on Pinterest, and on google to see what I could see and both of them made me thinking 

THAI!

I found this original recipe for One Pot Wonder Thai Peanut Pasta at apronstringsblog.com

Then after I looked a bit, I found another blogger, Hungry Hannah, that switched up this same recipe and made it her own, she called it Easy One-Pot Pad Thai.  I pretty much looked at both of them, and used a little of each.

You don't need to add meat to this at all, but I love shrimp in my pad Thai, so I went that route.
You could also add chicken if you wanted, or just leave it the way it is!

Shrimp Pad Thai Wonder Pot

12 ounces linguine pasta

32 ounces of chicken stock (or vegetable)

1 medium sized onion, sliced

4 cloves garlic, minced

1/2 cup water

1 red bell pepper, sliced (about 1- 1 1/2 cups)

1 1/2 cups matchstick carrots (I bought a bag of already shredded carrots, worked great!)

1 Tablespoon ginger paste, or the same fresh grated

tops of 3 green onions (shallots), divided

1 1/2 cup salted roasted peanuts, slightly chopped, divided

1 pound shrimp, cleaned, optional

1 cup cilantro, slightly chopped, divided

1/2- 1 cup bean sprouts

2 Tablespoons soy sauce

2 Tablespoons Peanut Butter

1/2 teaspoon red pepper flakes (more if your prefer it spicier) 

1 1/2 Tablespoons honey

1 teaspoon sesame oil

1 1/2 teaspoons red curry paste

2 Tablespoons fresh squeezed lime juice

Fresh lime, sliced for serving

In a large pot, pour water and chicken stock.

To this add the following: pasta, onion, garlic, bell pepper,  carrots,  3/4 of both shallots and cilantro, (reserve some for serving) 1 cup of peanuts, (reserve rest for serving) soy sauce, peanut butter, red pepper flakes, honey, sesame oil, curry paste and lime juice.

Place lid on pot and turn on high.  Let it come to a boil, give it a stir, and reduce to a simmer.

Cover and cook for about 6 minutes.

(stir every couple minutes, so nothing sticks.)

Dump in shrimp and bean sprouts, stir and cover, let it cook for about 6 minutes more, until shrimp are steamed, and pasta is cooked.

There will be a small amount of sauce in the bottom.

Serve topped with remaining shallots, cilantro and peanuts, with a lime slice to squeeze if desired.

If you are adding chicken, you would most likely want to add it at the beginning to make sure it's cooked properly.  I have not tried it with chicken, but if I do, I will amend this recipe.

Enjoy!


Shared at Marvelous Monday Link Up at Cooking on the Front Burner

Salmon & Shrimp with Lemon Caper Sauce

Raise your hand if you love seafood!

Well, chances are I guess if you're reading a post for Salmon & Shrimp with Lemon Caper Sauce, 

you might.

OR maybe you love somebody that does?

This dish will make them love you all the more!

This is a creamy slightly tangy sauce that pairs wonderfully with salmon.

The night I photographed it, we had shrimp, too.

But we are having it again, tonight, and it's just the salmon! 

It has a gorgeous presentation, it would be super pretty for a dinner party or like us 

on a Monday night! 

I like to serve it with a side of rice, or garlic mashed potatoes and veggies.

Salmon & Shrimp with Lemon Caper Sauce

4-6 - 5 ounce Salmon Fillets

24-30 Shrimp, peeled and cooked (I buy them that way)

1 Tablespoon Olive oil

Caper Sauce:

2 Tablespoons butter

1 clove minced garlic

2 Tablespoons capers

1 Tablespoon cornstarch mixed with 1 tablespoon water

2 Tablespoons white wine

juice of 1/2 lemon, (about 1 Tablespoon) *Save the rest for garnish if desired

1 cup cream 

1 cup chicken broth

In a skillet, over medium heat, melt butter with garlic.

Add wine and cook off alcohol for a couple of minutes.

 Whisk in the cornstarch mixture. 

Add wine, lemon juice and capers.

Whisk in broth, it will begin to thicken.

Add cream and stir.

Pour into bowl and set aside.

In a skillet over medium heat, drizzle olive oil, add Salmon Fillets.

Cook for 7-8 minutes and flip them.  Cook on that side for 7-8 minutes more.

If you want to add the shrimp, do so in about the last 2-3 minutes.  They are just getting warmed up.

Plate your fish, and while the skillet is still warm, add the sauce back in, and give it a stir to get it hot again.

Pour over the fillets, serve remaining on side.

Shrimp and Crab Pasta with Apple Dumplings for Dessert

the table is set

So, you may have heard, that yesterday, my husband and I celebrated our 20th Wedding anniversary. 

It is so hard to believe that we have been married THAT long.  

Just goes to show you that life goes by in an instant, doesn't it?

here we were 20 years ago

We actually went out for a special dinner over the past weekend.  When you have four kids and a special date falls during the week, you make the best of it!  

So, on the actual date we celebrated at home with our kids.

I made one of our family's most requested meals.

It looks very pretty, and it's actually really quick to make.

shrimp and crab pasta

Like many things that I make, I just shake stuff in there until it tastes good.  But yesterday I measured and wrote down what I actually used, here is the recipe:

Shrimp and Crab Pasta

3-4 T. Olive oil

2 t. Mrs. Dash Tomato, Basil and Garlic

1 stick of butter, divided

1- 14oz size can of diced tomatoes

1 clove garlic, minced

sea salt to taste

1/2 cup onion, diced a little large

12 oz of cooked and tail removed shrimp

8 oz of imitation crab meat (or the real thing if you are lucky to have that close to you!!)

1 1/2 boxes of thick spaghetti (or other pasta choice)

fresh Parmesan cheese

Boil your pasta and drain it, set aside. 

In a skillet, add 3 T of olive oil, 1/2 stick of butter, Mrs. Dash and garlic. On a medium heat, melt butter and spices together.  Add to this your shrimp, your crab and onion.  Saute for about 2-3 minutes. Add tomatoes, juice and all. Sprinkle with sea salt to taste. Warm through.  Add pasta and remaining butter, toss.  When butter is melted and pasta is warm, place in a pasta bowl and top with fresh Parmesan cheese.

For dessert I tried a recipe I saw online last week from The Country Cook. The recipe was for Apple Dumplings.  Holy cow were they simple, and yummy!! 

 I served them with a cinnamon apple dumpling ice cream.  

They were a treat!

the country cook's apple dumplings - RECIPE HERE

So, time flies by, so enjoy what you do every day, or at least try to.  Spend it with the ones that you love and some good food, and life will be good.

here we are today

thought I would share my gorgeous roses I received yesterday