Shrimp Pasta

Shrimp is one of those things that if you buy it on sale, you can freeze it for a pretty long time. A month ago I did just that. I bought a pound of shrimp and kept in its original wrapping and froze it. Saturday night I was able to pull it out for a quick supper with items from my pantry.

3 -6 cloves garlic (this sounds like a lot but will flavor the shrimp and pasta)

1 lb. shrimp

1 lemon or lemon juice (to taste)

1/4 c. white wine (optional, but really adds to the dish)

1 Tbsp. Olive Oil

3 Tbsp. butter

Cooked Pasta - spaghetti, linguini, or similar pasta type works best

salt and pepper to taste

Heat pan and add olive oil. Saute' finely minced garlic in the pan. Place pealed shrimp in hot pan. Add salt and pepper to taste. Saute' until cooked through. Add the wine, lemon juice, and butter. Combine all ingredients. Add pasta to the pan and toss. Serve with crusty bread and fresh parmesan cheese.

Beef Bourguignon with Red Wine

I found this recipe online. Charles has been asking me to find other crock pot recipes. I tend to only make a roast. I searched and found this. I have not made it yet, but this will be on the menu this week! The web address in which the recipe is featured can be found at the bottom of this post. Happy eating.

Beef Bourguignon with Red Wine

* Crock Pot beef stew with red wine and bacon, along with carrots and other seasonings

Ingredients:

1 lb. bacon, cooked, reserve grease

3 lbs. beef, cubed

flour

1 1/2 cups red wine

1/2 cup chopped onion

2 ribs celery, sliced

2 carrots, diced

4 to 8 ounces sliced mushrooms

2 cloves garlic, chopped

1 bay leaf

salt and pepper

Preparation:

Slowly cook bacon in large skillet; remove to crockpot. Dredge beef cubes in flour, brown in bacon fat. Transfer meat from skillet to crockpot. Saute vegetables and garlic in bacon fat; remove to crockpot. Gently stir beef, vegetables, bacon and wine. Add bay leaf and salt and pepper to taste. Cook on low 7 to 9 hours.

Honey Pumpkin Muffins - by Hannah Reed, author

These muffins are a favorite of one of my favorite author's. I love "cozy" mysteries and Hannah Reed has a new series. Check her out on FB and sign up for her newsletter!

Honey Pumpkin Muffins

makes twelve muffins 1½ cup flour 1½ tsp baking powder 1 tsp baking soda ½ tsp salt ½ tsp ground ginger ½ tsp ground nutmet 1½ tsp ground cinnamon ½ stick butter - softened ¾ cup honey 1 egg 1 cup pumpkin - solid packed 1 cup walnuts - toasted Mix together first 7 ingredients and set aside. Beat the butter until light. Beat in honey, egg, and pumpkin until well mixed. Slowly add the flour mixture. Stir in walnuts. Spoon into greased or paperlined muffin cups. Bake at 350 degrees for 25-30 minutes until a toothpick comes out clean. Serve warm.

Charles' Chili

This one is so easy. Great to double and freeze the other half. I have been freezing soups in gallon freezer bags, and double bagging them.

1 lb. ground beef

1 medium can tomato sauce

1 small can tomato paste

1 onion, chopped

1 bell pepper, chopped

chili powder, 3 tablespoons or to taste

conecuh sausage cut into small rounds, I use Hickory

1 can kidney beans, I leave out but Charles does not

Fritos, optional topping

Sharp Cheddar Cheese, optional topping

Cook beef until browned. Drain and rinse. While browning cook the onion and bell pepper until softened in another skillet. Add the onion and bell pepper to the meat. Add the tomato sauce and chili powder. Bring to a simmer. Add 1 tablespoon of tomato paste. Stir. St this point you will want to add water to the desired consistency. At least 2 cups since some will evaporate. Cook the sausage in a separate pan. Add this to the chili. I add the beans at the last minute, just to heat them through. If we do not have others over I skip the beans or just add to Charles'. Serve with fritos and cheese.

I say "I" in this a lot, but Charles is the actual chef when it comes to chili.

Cook this meal a few hours before you want to serve

Drop Biscuit Pot Pie

This is an adaptation of a Rachael Recipe. Check out her new show on the Cooking Channel. It is called "A Week in a Day". It is all about preparing a week's worth of meals in advance.

In this recipe Rachael poaches the chicken. I am all about ease so I have changed this part of the recipe. Other changes are minimal.

• 2 tablespoons extra-virgin olive oil
• 16 button mushrooms, sliced or quartered
• 2 medium carrots, peeled and diced
• 1 potato, peeled and chopped
• 3 to 4 small ribs celery, chopped
• 1 medium onion, chopped
• Salt and freshly ground black pepper
• 4 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 quart chicken broth
• 3 to 4 sprigs tarragon, leaves chopped
• 1 rounded tablespoon Dijon mustard
• 1 1/2 pounds cooked chicken, shredded (either bake in the oven or purchase the roasted store chicken if on sale)
• 1 cup frozen peas
• Package drop biscuit mix, mixed to package directions (recommended: Jiffy) - use can biscuits if in a hurry
• Finely chopped fresh chives or parsley or fresh or dried dill, for biscuit mix

• Heat a high sided skillet over medium heat with extra-virgin olive oil, 2 turns of the pan, add the mushrooms and cook to tender, but not brown, stirring frequently, about 8 minutes. Add carrots, potato, celery, onion, salt and pepper, to taste. Cover the pan, and cook for 10 minutes more, stirring occasionally.

  Meanwhile, heat a pot over medium-high heat and add the butter. Whisk in the flour, then whisk in the stock to form a roux. Season with salt and pepper and cook for 7 to 8 minutes to thicken and lightly coat the back of a spoon. Stir in the tarragon and Dijon mustard.

  Pour the sauce into the vegetables and stir. Add the chicken and peas and transfer the mixture to a casserole dish or individual crocks. This meal can be refrigerated, at this point, for make-ahead dinners.

  Preheat the oven to 375 degrees F.

  Prepare the drop biscuit mix for 8 biscuits and stir in a little chives, parsley or dill for flavor. Top chicken casserole or crocks with drop biscuits and arrange them on a baking sheet. Bake in center of oven at 375 degrees F until casserole is warm through and biscuits are lightly golden and crispy at edges. If the chicken filling is still warm from stove top this will take only about 10 minutes. If the chicken is cold, bake for 30 minutes; for the last 10 minutes, remove from oven, add biscuit mix, then return to the oven and cook uncovered until the biscuits are golden.