Butternut Squash & kale Risotto with herbed shrimp

Featured mamasheenas1 Comment

You’ll need:

1 lbs bag uncooked shrimp (thawed)

1 cups Arborio rice

3 cups vegetable or chicken stock

1 cups cubed butternut squash

3 cups uncooked kale

6 garlic cloves minced

(3 for shrimp 3 for risotto)

1 large yellow sweet onion diced

(Half for risotto half for shrimp)

1/2 cup white wine

Salt/pepper to taste

Parsley for garnishing

Lemon for freshness

First you need to thaw your shrimp and set aside. I cooked my risotto in my pressure cooker this time and it turns out great. So first chop and mince all veggies. Then in pot add diced squash, chopped kale, chicken or veggie stock, and rice. Sprinkle with salt and pepper to taste. In a skillet add olive oil to bottom of pan and add half the chopped onion and half the garlic and began to sauté until tender. Then add to pot also! Then place lid on pressure cooker and set time for 22 minutes. While that is cooking, in same sauté pan add a little more olive oil and 2 tbsp butter. Add in remaining onions and garlic and began to sauté. Then pour in shrimp and sprinkle with salt, pepper, paprika, oregano and basil. (I like a little heat so I sprinkled in cayenne pepper also) mix well, pour in wine and cook shrimp until all is pink and cooked through, about 3-5 minutes. That’s is the shrimp is done!

To assemble in a large bowl pour risotto on bottom layer then add shrimp to top. Sprinkle with fresh chopped parsley and place a few lemon slices on side of bowl for serving. I served green beans with his dish so just simple cut ends of beans off, steam for a few minutes in pan and add a little butter and Parmesan cheese! Enjoy!!!

Chicken · Dinner

Chicken Fajita casserole

January 8, 2021 mamasheenasLeave a comment

You’ll need:

2 chicken breast

2 12.5 oz cans chicken soup

1 cup milk or heavy cream

2 cups sliced red and green peppers

1 large onion sliced

1 packet fajita seasoning

1/2 cup mozzarella cheese

1/2 cup Colby cheese

1 12 oz can black beans drained and rinsed

1 12oz can corn drained

8 corn tortillas

2 tbsp olive oil

1 tap garlic salt

Directions: Turn oven in to 350 degrees.

First slice the chicken breast thin and seasons with fajita season. Add to a oven safe skillet. Drizzle with a little olive oil and began to brown. Slide peppers and onions lengthwise and thin. Add to skillet and sauté with chicken until chicken is cooked through. Then add in the chicken soup and milk and stir. Bring to a bubble and let simmer a few minutes while stirring. Turn off heat. Drain corn and beans and rinse beans and the. Sprinkle over the top of the mixture. The. Top with cheese. Cut corn tortillas into strips and drizzle with a little olive oil and sprinkle with garlic salt and too to coat evenly. Then lay the tortilla on top of mix. Place into oven and bake for 10-15 minutes until bubbling and tortillas are crispy. To serve top with your choice of hot sauce, sour cream and cilantro! Enjoy!

Dinner · Meat · Uncategorized

Enchiladas w/ a pizza twist

October 2, 2020October 2, 2020 mamasheenasLeave a comment

You’ll need:

1 lb ground beef

1 package pepperoni slices

1- 28 oz can red enchilada sauce

1 12.5oz can tomato soup (regular size)

1 12.5oz can diced tomatoes

1 medium yellow onion diced fine

1 1lb bad shredded mozzarella cheese

1 1 lb bag shredded cheddar cheese

1 bag of 10-12 flour tortillas

1 tsp red pepper flakes

1 tsp garlic powder

Directions:

Brown beef in a skillet and drain fat. Then add in diced onions and sauté until tender. Then add in diced tomatoes, garlic powder and red pepper flakes. (Leave out flakes if you don’t want heat) Let simmer until hot. In a big bowl add the enchilada sauce and tomato soup, mix well.

In a 9 by 11 pan pour a little of the red sauce in bottom of pan and spread around evenly. Make sure it has a good coat of the sauce so tortillas don’t stick to pan when cooking. Next take the meat mix and spoon into tortilla, then top with a spoon of red sauce, and a tbsp mozzarella cheese and a tbsp of cheddar cheese. Add in 3-4 pepperoni slices and roll the tortilla up placing it in the dish with the seam side down. Repeat until pan is full. About 8-10 tortillas. Then pour layer the remaining meat mixture on top of tortillas and add a few more pepperonis, top with a layer of both cheeses and cover with foil. Bake at 375 for 20-30 minutes until bubbling. Remove foil and then broil for 5-7 minutes until top is crispy if you would like! Serve with a crispy side salad and tortilla chips! Enjoy!

PASTA · SeaFood

Seafood pasta

September 11, 2020 mamasheenasLeave a comment

You’ll need:

1 lb spaghetti noodles

1 lb frozen bag sea food melody

6 garlic cloves smashed and minced

1/2 white onion diced small

2 tbsp olive oil

1 stick of butter

1 8oz jar clam juice

1 lemon

1 1/2 cups chicken stock

1/2 cup dry white wine (cooking wine)

3 dashes hot sauce

1 pinch of cayenne pepper

Fresh parsley to garnish

Directions:

Boil water and cook needles until aldente. In a large skillet add the olive oil and the minced onions and garlic, let sauté until soft and fragrant. Then add in the clam juice, white wine, stick of butter cut into chunks and chicken stock. Bring to a simmer and let reduce for 8- 10 minutes. Then add in the seafood and let cook until shrimp is pink and sea food is tender about 4 minutes. (Thaw seafood before adding in) Then add in the cooked pasta. Squeeze the lemon in and stir. Add a few dashes if hot sauce and a pinch of cayenne pepper for a little kick. Sprinkle with fresh chopped parsley and enjoy!!

Dinner · Grilling · Meat

Taco Burgers

August 30, 2020 mamasheenasLeave a comment

You’ll need:

1 1-2 lbs hamburger

1 packet taco seasoning

1/2 yellow onion diced small

1 red bell pepper

1 jalapeño

1/2 red onion

1 bunch cilantro

1 tbsp lime juice

6 slices habanero cheese

1 avocado

Directions:

Place burger into bowl and add in half a diced yellow onion and taco seasoning. Mix well then patties into 6 burgers. Place into a medium high grill and grill until done to your liking. We like ours a little pink so we do about 5 minutes per side. Then we add cheese and set onto plate. You should also slice half of the red pepper in thick slices width wise and slice onion strips with the other half of the yellow onion. Drizzle them with olive oil and place into the grill when you start the burgers. I like to add in jalapeños 4 sliced lengthwise and grill those also but you will get lots of heat! But we like it that way! While burgers and veggies are cooking dice your half a red onion, the jalapeño, half the red pepper into small pieces and chop cilantro. Place into a bowl and then add the lime juice and season with salt to taste. Slice the avocado so it’s ready to top.

To assemble: place burger onto a bun or into a flour tortilla (we throw them on the grill to crisp and heat just for a few minutes) then add the roasted red peppers and onion, the PICO we made and then the avocado! Then enjoy!!!!

Dinner · Meat · PASTA

Goulash with mini shells

August 26, 2020 mamasheenas2 Comments

You’ll need:

1 1/2 lbs hamburger

1 large onion

4-6 garlic cloves

1 10.5oz can tomato soup

1 14oz can diced tomatoes

3 cups tomato juice

2 tsp garlic salt

1 1/2 cups velvets cubes

Directions:

First brown meat and drain fat. Then add back to pan, add in diced onions and minced garlic. Let sauté a few minutes until soft. Then add in tomato soup, tomato juice, garlic salt and diced tomatoes. Bring to a simmer and let cook for about 5-7 minutes to reduce. In a large pot cook mini shells until aldente. Then drain noodles and add into sauce. Add in the cheese and stir until melted. Sprinkle with fresh parsley and enjoy!!!

low carb · Low Carb Dish · Salads & Blossom Bowls · Side Dishes · Veggies

Spicy garlic dill green beans

August 3, 2020 mamasheenasLeave a comment

2 quart mason jars
2 lbs or a little more green beans
2 1/2 cups water
2 1/2 cups white vinegar
1 tbsp salt
6 garlic cloves mashed
2 tbsp red pepper flakes
2 tbsp dill weed
2 tbsp dill seed
2 tsp black peppercorns whole

Directions:

Bring the water, vinegar and salt to a boil. Mean while cut ends off of beans and wash. Smash the garlic cloves and place 3 cloves in each jar, along with 1 tbsp red pepper flakes, 1 tbsp dill weed, 1 tbsp dill seed and 1 tsp peppercorns. Then fill each jar with beans. Once water is boiling pour into jars. Seal with lid and let cool on the counter. Once cooked place in fridge for at least 24 hours then enjoy! They will stay good on fridge for up to 6 weeks. You can also can these by sterilizing the jars and then following directions to can properly. Nice and spicy with a hint of dill and garlic!

Chicken · Dinner · Meat

Crack chicken enchiladas

May 25, 2020 mamasheenasLeave a comment

You’ll need:
4 boneless chicken breast
4 slices bacon crumbled or bought real bacon pieces
1 pack dry ranch dressing packet
1 8 oz pack cream cheese
1/2 cup Colby jack cheese shredded
(To do this as a separate meal you can check crack pot chicken sandwiches)

Add to leftover chicken:
3 corn on the cob ears (grilled)
1 lb grated cheese your choice
16 corn tortillas
1- 28 oz can green enchilada sauce

Okay so you can make the shredded chicken with the cream cheese, cheese, ranch and bacon with half the cheese within the week prior. Just cook chicken and shred. Then add in the cream cheese, ranch packet, the chicken stock from cooking the chicken, and bacon bites and mix. Heat until all melted together and serve in buns for a yummy sandwich.
We had corn on the cob this week also so had left overs we had made on the grill and charred. So I just shaved off the kernels and added to the left over chicken mix.
To assemble chicken enchiladas just take your leftover crack chicken and shaved corn and throw together. Heat in microwave so it is soft. Heat oven to 350. In a 9 by 13 inch pan pour a small amount of the green enchilada sauce then place 5-6 tortillas on the bottom of the pan, add a layer of the chicken and corn mix and then a little more of the green sauce, with a thin layer of shredded cheese. Repeat this until you have 3 layers leaving the meat, sauce and cheese layer on top. Place in oven and bake for 30 minutes until top of cheese is golden brown and the sauce is bubbling On sides. Top with cilantro, avocado, sour cream and salsa if you would like!

Uncategorized

Magnolia beef ramen

May 4, 2020 mamasheenasLeave a comment

Ingredients:

You’ll need:

Dinner · PASTA · Uncategorized

Baked ziti

April 19, 2020April 19, 2020 mamasheenasLeave a comment

You’ll need:

1 lb ziti noodles cooked
1 lb burger
1/2 lbs led Italian sausage
1 16.5 can diced tomatoes
2 jars pasta sauce
1 lb shredded mozzarella cheese
1 tsp Garlic powder
1 tsp oregano
1 tsp basil

First brown meat and drain fat. Then add the seasoning and diced tomatoes, & pasta sauce, into the meat and stir well to combine. Cook noodles until Aldente (leave a little hard because we also bake and they cook more) in a 9 by 13 pan pour the noodles, then add the meat mix. Stir to mix then top with cheese cover and bake at 350 for 30 minutes. Remove foil and bake another few minutes to brown the cheese then enjoy!