Shrimp Alfredo Pasta Bake

Shrimp Alfredo Bake

Shrimp Alfredo Pasta Bake

  • Servings: 4 - 6
  • Difficulty: Easy
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Around our house on Fridays we try to have fish or seafood just because it’s healthy for you and let’s face it, it’s good. Now this particular recipe came about as a collaboration between my wife and my grandson. My wife said she wanted a seafood pasta and my grandson (all of 7 yrs old) asked for Lobster….. Really?? Where did this kid come up with these Champagne tastes??

Well it just so happened one of my local grocers had Lobster tails on sale for $3.00 each so I said “What the hell” and went for it.

Here’s how we do this one.

Shopping list:

  • 2 lbs Penne
  • 8 ounces Slab Bacon – diced
  • 1 bag 21 – 30 Shrimp – cleaned, peeled and tail off
  • 4 3 ounce Lobster Tails
  • 2 jars Classico Alfredo Pasta sauce
  • 4 Garlic cloves – chopped
  • 1 medium Shallot – chopped
  • 1/4 cup Parmesan cheese

Putting it all together:

  1. Preheat your oven to 350°
  2. Cook the pasta in salted water according to the package directions.
  3. In a saute pan cook the bacon until lightly browned. Remove from the pan and set aside.
  4. In the bacon fat cook the garlic and shallots for about three minutes. Add the shrimp and cook until pink.
  5. Drain the pasta, add the Classico sauce, half the Parmesan, bacon and shrimp mixture. Pour into a casserole dish, cover with tin foil and bake for about 20 minutes.
  6. While the pasta is baking boil the lobster tails in salted water until pink in colour. Let cool and remove from shell.
  7. Plate the pasta, top with the Lobster tail and garnish with parsley and the remaining Parmesan.
  8. Enjoy.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until next time……..

                           Bon Appetit 

Shake and Bake

Shake and bake chicken

  • Servings: 4
  • Difficulty: easy
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Every once in a while I ask my darling other, better?, half what we should have for dinner and a lot of the time I get “Oh I don’t know. Whatever you feel like making” and this statement has a habit of driving me bonkers which, in itself, is a short drive but it doesn’t help when I’m looking for a bit of inspiration. This time, however, she came back with a reply that I have not heard in quite some time——– Shake and Bake!

Now I know some of you are thinking…… Shake and Bake?… really? isn’t that rather pedestrian…… My answer is “not really” especially when you think about “simple but tasty recipes for the grilling season and beyond” and what could be simpler than coating a piece of chicken and putting it in the oven to do its thing and what will set this recipe off from the others is TWO things.

1) The Shake and Bake coating is home made rather than store bought which allows you to make a large batch and use only as much as you need and…..

2) This home made recipe excludes the one thing that most other Shake and Bake recipes have in common——- Olive Oil. That’s right, olive oil. When I was researching this recipe that is the one thing I kept stumbling over and while I don’t have an issue of using olive oil I find it hard to wrap my head around the concept of adding oil to a bunch of dry ingredients and using it to coat my chicken thus increasing my chance of wasting the dry coating.

This recipe, then, is going to be a bit different in that I am substituting Buttermilk for the Olive Oil.

Here’s how this one goes…….

Ingredients:

  • 1 1/2 Cups bread crumbs
  • 2 1/2 Tablespoons chicken dry rub (see rubs and marinades)
  • 2 Tablespoons dry parsley flakes
  • 2 Tablespoons grated Parmesan cheese
  • 4 Chicken legs, backs attached
  • 2 to 3 Cups Buttermilk

Putting it all together: 

  • Pre heat your oven to 375 degrees
  • Place the chicken in a large seal able bag and add the buttermilk.
  • Marinade the chicken for at least an hour
  • Put the coating mix in a large seal able bag
  • Remove the chicken from the buttermilk making sure to shake off any excess and toss with the coating mix
  • Repeat until all the chicken has been coated

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Bung the chicken in the oven (I really need to stop talking like Jamie Oliver) for approximately 45 minutes or until the internal temperature reaches 165 degrees.

Add you favorite sides and enjoy.

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So there you have it another “simple but tasty recipe for the grilling season and beyond”

Until next time……….

                                    Bon Apettite 

 

 

Taco bake

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So another successful meal has been planned, cooked and served and everyone enjoyed it immensely. You’re now putting away the leftovers and you wonder just how or when you will use them.

That’s the thought that ran through my head the other day as I was putting away the leftover Taco meat and fixings because the manufacturers of the Taco kits NEVER give you enough tortillas for the amount of seasoned meat you inevitably wind up making and so you’re left scratching your head on what to do. You could put it into a freezer bag and freeze it flat for the next time but when is the next time you will be making Tacos? You could do a Mexican style omelet for Breakfast the next day or you could do what I did and use it for a Midnight Snack.

This dish is so simple to make, mainly because it is using leftovers, and it is a “simple but tasty recipe for the grilling season and beyond”.

Ingredients:

–  Leftover seasoned Taco meat

–  Thin sliced potatoes

–  1/2 Half diced Spanish onion

–  Half a cup of Shredded cheese –  Tex Mex style works best.

–  Two teaspoons of Parsley

–  1/4 Cup Salsa

Method:

–  In the bottom of  an Oval shaped Ramekin or similar type dish lay the sliced potatoes

–  In a medium sized bowl mix the seasoned Taco meat, onion and Salsa

–  Pour the meat mixture over the sliced potatoes

–  Top with the shredded cheese and parsley

–  Bake in a 350 degree oven for approx 30 minutes

There you have it. A “simple but tasty recipe for the grilling season and beyond”.

So until next time………

Bon Appetit