~ Poor Man’s Chesapeake Crab Macaroni Salad ~

Poor Man’s Chesapeake Crab Macaroni Salad

A creamy, zesty pantry classic with a modern smoky twist.

Ingredients

• Pasta: $1/2$ box Macaroni (approx. 8 oz / 225g)

• Protein: 1 can Crabmeat (drained)

• Produce: 1 Green pepper (diced), 1 Onion (diced)

• Aromatics: 1–2 cloves Garlic (finely chopped), Fresh Parsley (chopped)

• The Creamy Base: Mayo (to desired creaminess, start with $1/2$ cup)

• Seasoning: Tabasco sauce (to taste), Smoked Paprika (a generous dash), Salt and Pepper

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Instructions

1. Prep the Pasta: Boil the macaroni in salted water until al dente (Note: to cut the sodium, don’t add salt to the water!) . Drain and rinse thoroughly with cold water until the pasta is completely chilled. Set aside.

2. Mellow the Garlic: In a small bowl, whisk together the mayo, chopped garlic, and several dashes of Tabasco. Let this sit for 5 minutes while the pasta finishes. This "cooks" the raw garlic in the vinegar of the Tabasco, removing the sharp sting.

3. Build the Base: In a large mixing bowl, combine your diced onions and green peppers. Stir in the garlic-mayo mixture until well combined.

4. The Mix: Add the chilled macaroni to the bowl. Fold in the crabmeat gently to keep the pieces intact.

5. The Finish: Add a dash of smoked paprika and stir. Taste for seasoning—add more Tabasco if you want more heat, or a pinch of salt if needed.

6. Garnish: Sprinkle the fresh parsley over the top right before serving.

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Chef's Note: If you have time, let it chill in the fridge for 20 minutes before eating. The macaroni will absorb the smoky paprika and garlic flavors, making it even better!

Nutrient	Amount per Serving	% Daily Value*
Calories	415 kcal	21%
Total Fat	22g	28%
Saturated Fat	3.5g	18%
Cholesterol	55mg	18%
Sodium	480mg	21%
Total Carbohydrates	44g	16%
Dietary Fiber	3g	11%
Total Sugars	4g	--
Protein	15g	30%

~Grilled Pineapple Country Ribs~

~Grilled Pineapple Country Ribs~

Ingredients

For the ribs

•  3–4 lbs boneless country-style pork ribs

For the pineapple marinade

• 1/2 cup pineapple juice (from the canned pineapple)
• 2 tbsp smoked paprika
• 1 tbsp ground ginger
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1/4 cup brown sugar or 3 tbsp honey
• 2 tbsp soy sauce
• Juice of one lime (you had "line")
• 1/2 tsp cayenne pepper (optional, for a kick)

For the glaze

• 1 tbsp cornstarch
• 2 tbsp cold water

For grilling

• 1 (20 oz) can of pineapple slices or chunks

Instructions:

1. Make the marinade: In a bowl, whisk together all marinade ingredients until fully combined.

2. Marinate the ribs: Toss the pork ribs in the marinade until evenly coated. Cover and refrigerate for at least 2 hours, or up to overnight for deeper flavor.

3. Prepare the slurry: In a small bowl, mix the cornstarch and cold water until smooth. Set aside.

4. Make the glaze: Pour the used marinade into a small saucepan. Bring it to a gentle simmer over medium heat, then slowly whisk in the cornstarch slurry while stirring constantly. Simmer for 2–3 minutes, until the glaze thickens and becomes glossy. Remove from heat and set aside.

5. Preheat the grill: Set up your grill for two-zone cooking — direct heat on one side, indirect heat on the other (about 300°F on the indirect side).

6. Grill the pineapple: Thread pineapple chunks onto skewers (soak wooden skewers in water for 30 minutes) or use a grill basket. Grill over direct heat for 15–20 minutes, turning occasionally, until lightly charred. Move to the cooler side to keep warm.

7. Sear the ribs: Place the marinated ribs over direct heat. Sear for 3–5 minutes per side, until nicely browned with a bit of char.

8. Slow cook the ribs: Move the seared ribs to indirect heat. Close the grill lid and cook for 30–60 minutes, basting occasionally with the pineapple glaze, until the internal temperature reaches 185–190°F for tender, juicy ribs. Cooking time will vary based on thickness.

9. Finish with glaze: In the last 15 minutes of cooking, brush the ribs generously with the remaining glaze to caramelize the surface.

10. Rest and serve: Remove the ribs and pineapple from the grill. Let the ribs rest for 5–10 minutes before slicing. Serve with grilled pineapple and any extra warmed glaze.

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Notes:

• 185–190°F is a great internal temp for shoulder-style ribs like these; it breaks down connective tissue and gives a more tender, rich texture.

~Slow Cooker Tropical Chicken~

~ Slow Cooker Tropical Chicken (Pureed Sauce Version) ~

Ingredients:

• 1.5 - 2 pounds boneless, skinless chicken breasts or thighs

• 1 (20-ounce) can pineapple chunks, undrained

• 2 large mangoes, peeled and cut into chunks

• Juice of 1 lime (about 2 tablespoons)

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

Optional Add-ins for more flavor:

• 1/4 teaspoon ground ginger

Instructions:

1. Prepare the fruit: Reserve the juice from the canned pineapple and set it aside. Divide the pineapple chunks and the mango chunks into two equal portions.

2. Make the sauce: In a blender or food processor, combine one-half of the pineapple chunks, one-half of the mango chunks, and the reserved pineapple juice. Blend until smooth.

3. Prepare the slow cooker: Place the chicken at the bottom of a 5- to 6-quart slow cooker.

4. Combine ingredients: Pour the pureed fruit mixture over the chicken. Then, add the remaining pineapple and mango chunks (the un-pureed half) the pineapple juice from the can, and the lime juice.

5. Season: Sprinkle the salt, black pepper, and any optional spices you choose over the top.

6. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is very tender.

7. Shred and serve: Once cooked, use two forks to shred the chicken directly in the slow cooker, mixing it with the pureed sauce and fruit chunks. Serve over rice or with your favorite sides.

~Baked Pork Chops with Apple-Stuffing Casserole~

 ~Baked Pork Chops with Apple-Stuffing Casserole~

 

Servings: 2–4
Prep time: 15 minutes
Cook time: 40 minutes

Ingredients:
    • 2–4 bone-in or boneless pork chops
    • 1 large apple, peeled, cored, and sliced
    • 2 cup Apple Cider
    • 1 box (or \~2 cups prepared) stuffing mix
    • 1 tablespoon butter or oil

Directions:
1. Preheat oven to 375°F (190°C).
2. Using the apple cider instead of water, prepare the stuffing according to package directions. Set aside.
3. Season pork chops with salt, pepper.
4. Sear the pork chops (optional but adds flavor): Heat a skillet over medium-high heat with butter or oil. Sear pork chops for 2–3 minutes per side until golden. Remove from heat.
5. Assemble the casserole:
    In a greased baking dish, layer the apple slices evenly on the bottom. [Okay, I changed that... the apples goes on the top, I found that under the pork chop they get too mushy]
    Place the seared pork chops over the apples.
    Spoon the stuffing over the pork chops, covering them completely.
    Add the rest of the apple cider if you want more moisture.
6. Bake covered for 30–40 minutes, or until the pork reaches 145°F (63°C) internally. For crisper stuffing leave uncover and bake until the stuffing is golden on top.
7. Rest for 5 minutes before serving.

Options:

Using chicken instead of pork.

Cranberries

~Spaetzle, Sauerkraut and Sausage~

 My grandmother use make this and it was one of my favorite. Simple and easy to make.

Ingredients:

• Spaetzle (See recipe here)
• Kielbasa (You can also use any other German sausage)
• Sauerkraut
• Onions
• Butter

Directions:

1. Dice an onion and make the Spaetzle,
2. Cut the Kielbasa into one inch pieces and in a frying pan cook the Kielbasa and chopped onions,
3. Drain the Sauerkraut and add it to the frying pan,
4. Continue cooking the Kielbasa, sauerkraut, and onions until most it the liquid from the sauerkraut.
5. Add the Spaetzle and continue stirring until the spaetzles are heated up.

Substitutions:

• Egg noodles for the Spaetzles.
• Add bacon or slat pork.
• Add diced apples.

~Creamy Pork Tenderloin Medallions~

 ~Creamy Pork Tenderloin Medallions~

Ingredients:

• 1 pound pork tenderloin cut into 1 inch medallions
• Flour for coating the pork
• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 cloves garlic minced
• ½ teaspoon Dijon mustard
• ¼ cup low salt chicken broth (or dry white wine)
• ¼ teaspoon Italian seasoning or for a more Mediterranean flavor use Herbes de Provence
• 1 cup heavy/whipping cream
• 2 tablespoons of Tomato Paste
• 2 shallots chopped
• ½ tablespoon fresh parsley chopped

Instructions:

1. Trim off excess fat and slice the pork tenderloin into about 1" thick pieces. Pat dry with a paper towel.
2. Season the pork with Italian seasoning and coat each piece in flour.
3. Add the oil and butter to a skillet over medium-high heat. Once the pan is hot, add the pork (you may need to do this in batches) and cook for about 3 minutes/side or until they're lightly golden. Take the pan off the heat and remove the pork from the pan.
4. Stir in the garlic, Dijon mustard, chicken broth, Italian seasoning, the shallots, and then return the pan to the heat until the shallots turn transparent. Deglaze the bottom of the pan by scraping up any brown bits. Continue stirring  for about a minute.
5. On low heat stir in the cream and add the tomato paste, and let it bubble for about 2 minutes. Add the pork back in and cook for 5 minutes (you may need to turn the heat down a bit) until the pork is cooked through and the sauce has thickened to your liking.
6. Sprinkle the fresh parsley over top and season with extra salt & pepper if needed. 

Substitutions:

• Chicken for the pork

~Slow Cooked BBQ Country Ribs~

~Slow Cooked BBQ Country Ribs~

Super simply recipe.

Ingredients:

• One package of country ribs
• One cup of BBQ sauce
• ¼ cup of brown sugar
• ½ cup of apple cider vinegar

Directions:

• Place the ribs in the slow cooker and put about a ¼ inch of water in the bottom, cover and cook on high for an hour.
• While that is cooking mix the BBQ sauce, brown sugar, and vinegar together.
• After an hour drain off the water and add the BBQ sauce mix until it covers the ribs with it. If there is not enough of the BBQ sauce mixture, mix some more up.
• LOW: 7 HOURS / HIGH: 3 HOURS — Ribs that are soft but stay on the bone (as shown in the video below).
• LOW: 9 HOURS / HIGH: 4-5 HOURS — Tender, fall apart in your hands ribs that melt in your mouth like butter (as shown in the image below).

Options:

• Add Yukon potatoes, carrots, and onion.
• Serve with rice. I like wild rice.

~~Super Easy Chicken Cheesy Casserole~~

Super simple, it all out of the can, no prep work needed!

Ingredients:
    • 25 oz can Swanson Premium White Chicken Breast Chunk w/Rib Meat in Water
    • 10 oz can RO-TEL Tomatoes Diced & Green Chilies Mild
    • 15 oz jar Kraft Cheez Whiz Original Cheese Dip
    • 1 box Stove Top Stuffing Mix For Chicken

Directions:
    • Drain the chicken and Ro-tel and mix together, melt the Cheez Wiz* and pour over the Ro-tel/chicken mixture and mix together.
    • Mix the stuffing mix according to the directions on the box and spread the stuffing mix on the bottom of a casserole dish. Spread the chicken mixture on top of the stuffing.
    • Place in a pre-heated 275 F oven for 20 minutes.

Now wasn’t that quick and easy dinner? It is not gourmet but it is good and filling. The ingredients keep so you can have them on-hand in a pinch.

~~Cream of Celery Shrimp~~

This recipe came about because of a thunderstorm, I was planning on grilling a steak when a thunderstorm popped up and drenched the coals. So, what to make with stuff on hand. I cobbled together a shrimp dinner but you could also use chicken or pork, cube them and cook them up first

Ingredients:

• 1 can of Cream of Celery soup
• Some type of onion, shallots, etc.
• Some type of pepper, 
• Shrimp
• Butter
• Wine or sherry
• Pasta or rice

Directions:

• Cook the rice or pasta according to the directions on the box.
• Saute the onions and peppers in the butter.
• Add the shrimp and stir for a few minutes.
• Add the Cream of Celery soup and stir for a few more minutes.
• Add a dash of wine, you don’t want to thin it out too much.
• Serve over the pasta or rice.

~~Lobster Roll~~

~~Lobster Roll~~

Okay let the battle begin!

Mayo or Butter?

online polls

The Bun.

That is half of the battle, finding a good hot dog bun! I haven’t found one yet that I like, the main factor that I look for are the bun doesn’t crumble or get soggy. I tried everything from grinder rolls to the common hot dog roll with the balloons on the bag. I think that what you buy they should be fresh after that they crumble.

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The Butter Lobster Roll:

Ingredients:

• Cooked Lobster meat (include the knuckle, claws, and tail meat)
• Roll
• Butter
• Old Bay seasoning
• Lemon slice

Directions:

• Split the roll and brown the insides. (I use the broiler and not the toaster setting because I like it only browned on the inside). Some like to butter the bun now but I find that it makes the roll soggy so I wait to the end.
• Squeeze the lemon slice over the meat.
• Place the lobster meat in the roll and season to taste with the Old Bay Seasoning.
• Okay, the traditional way is to drizzle the butter over the lobster roll but I like to put the melted butter in a custard dish and dip the end of the lobster roll in it.

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The Mayo Lobster Roll:

Ingredients:

• Cook Lobster meat (include the knuckle, claws, and tail meat)
• Roll
• Old Bay seasoning
• Minced celery
• Minced chives
• Mayonnaise
• Lemon slice

Directions:

• Split the roll and brown the insides. (I use the broiler and not the toaster setting because I like it only browned on the inside).
• Mix the mayonnaise, celery, chives and season with the Old Bay seasoning.
• Add the lobster meat and stir in until the lobster is fully coated.
• Fill the roll with the mixture and squeeze the lemon slice over the meat..

Which type do I like?

Well it is something like this… sometimes I feel like a nut and other times I don’t.

~~Florentine Sauce~~

~~Florentine Sauce~~

This is just the basic sauce and with it you can add your choice of seafoods (like lobster, shrimp, salmon.)  or meats plus you can jazz up the sauce with some common ingredients. Florentine sauce is very simple to make.  It is typically made with heavy cream, white wine, butter, garlic, and Parmesan cheese*.

You can add ingredients like sun-dr ied tomatoes and tomato paste. Another common addition is fresh spinach and/or cherry tomatoes halves. Some recipes add mushrooms. Shallot and green peppers adds a nice flavor to the sauce and you can also make it spicy with a few dried Calabrian peppers.

Ingredients:

• 2 tablespoons (29ml) butter, or more
• 2 tablespoon (6.5g) onion, diced
• 4 teaspoon (10g) garlic, finely chopped (divided in half)
• 1 teaspoon (1g) fresh thyme, or dried Italian herbs
• ⅓ cup (79ml) white wine
• ¾ cup (178ml) heavy cream
• ⅓-½ cup chicken broth

The Cream Sauce:

• Add about 1-2 tablespoons of butter to the same skillet over medium heat, followed by the onions, minced garlic, and thyme. Stir for about 1-2 minutes, allowing the flavors to bloom.
• Pour in the wine and stir for about 30 seconds.
• Next, add the cream, and broth.
• Bring the sauce to a boil, then turn down the heat and let it simmer for about 3-4 minutes.
• Add your cooked seafood or meat to the pan.
• Adjust the condiment thickness with water or broth and adjust seasonings and salt according to preference.
• Simmer the with the seafood or meat for 3-5 minutes in the sauce or until cooked through.

Serve over pasta or rice.

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*When I add the Parmesan cheese it sometimes melts in clumps and it is hard to get it into a smooth creamy sauce so I asked Google’s Bard what to do.

Here are some tips on how to prevent Parmesan cheese from clumping in Florentine sauce:

•    Use finely grated Parmesan cheese. The larger the pieces of cheese, the more likely they are to clump together.
•    Add the cheese slowly, a little at a time, while stirring constantly. This will help the cheese to melt evenly and prevent it from clumping.
•    Add the cheese to a hot sauce. The heat will help the cheese to melt more quickly and evenly.
•    Add a small amount of liquid to the sauce before adding the cheese. This will help to prevent the cheese from drying out and clumping.
•    Use a microplane grater to grate the Parmesan cheese. This will give you the finest possible grate and help to prevent clumping.

If you follow these tips, you should be able to prevent Parmesan cheese from clumping in your Florentine sauce.

Here is an additional tip: If you do end up with some clumpy Parmesan cheese, you can try to smooth it out by whisking it into the sauce or by using an immersion blender.

~~ Lemon Saltimbocca ~~

I like chicken and not veal because of the inhumane way veal calves are treated, the are not allowed to move around because that will develop muscles so I only make chicken Saltimbocca.

Ingredients:

• 4 skinless, boneless chicken breast1 (Option - 4 Veal cutlets)
• 1/2 lb. prosciutto, thinly sliced
• 8 Sage leaves
• 12 Slices Swiss cheese
• 4 Tsp. Flour
• 1 Tsp. Panko
• 1/4 Cup olive oil
• 1/4 Cup Butter
• 1 Lemon, with rind, cut in thin rounds
• 1/2 Lemon, juiced
• 1/2 lemon, with rind, cut in thin rounds
• 1 Shallot, minced (Or a green onion)
• 1/4 Cup minced garlic
• 1 Cup Dry white wine
• 4 oz. Chicken stock (Beef stock for the veal)
• Salt and pepper to taste

Directions:

• Cut the chicken in to 1/2 inch thick cutlets and pound the chicken into thin scaloppini (If using veal, pound the veal into thin scaloppini).
• Mix the salt and pepper, panko and flour together. Then coat both side of the scaloppini in the flour mixture.
• Then place a slice of prosciutto top of each scaloppini, press together firmly and then add two sage to each scaloppini. Pin them using toothpicks to the prosciutto and the scaloppini chicken.
• Heat the butter and oil in a large frying pan. Sauté the meat for 2 minutes on each side. Then remove them from the pan.
• Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant.
• Add the shallot, wine, lemon juice, lemon slices, and stock simmer for 3 minutes. Add the rest of the flour mixture to the sauce, stirring it in. Then add the chicken and place a slice of Swiss cheese on top of the chicken. Cover and cook for 3 minutes.
• Remove to a serving dish and pour the sauce over the top.

Sides:

• Angel hair pasta
• Wild rice
• Lemon & herb risotto
• Mashed potatoes

~~Cajun Shrimp and Rice Skillet~~

Ingredients:

• 1 ⅓ cups uncooked brown rice
• 2 ⅔ cup chicken broth
• 1 pound large or jumbo shrimp - peeled and de-veined
• 4 tablespoons butter - melted, divided
• 1 teaspoon minced garlic
• 2 tsp. Cajun seasoning*  (I use Tony Chachere’s Creole Seasoning for homemade see below.)
• 1 bell peppers, chopped
• 4 chopped shallots
• ¼ cup of chopped sun dried tomatoes
• 1 Tbs. Tomato paste
• 2/3 cup corn (frozen and defrosted or canned)
• 2 fresh lemon wedges (1 Tbs. Lemon juice)
• Parsley, chopped

Directions:

• In a large skillet, melt 3 tablespoons of butter over medium heat. Add shallots and bell peppers and sauté until tender, about 5 minutes. Stir in sun dried tomatoes, garlic and corn and cook for 1 minute more. Transfer vegetables to a bowl.
• Pour the chicken broth in to the skillet and bring to a boil add the rice, reduce to a simmer and cover. Cook for 15 minutes, stirring 1-2 times throughout. Transfer the rice to the bowl with the vegetables.
• Add remaining butter to skillet. Add shrimp in a single layer and season with the Cajun seasoning. Cook until pink, about 1 to 2 minutes per side.
• Stir in the vegetables and the rice, add the Cajun seasoning, tomato paste, and squeeze two fresh lemon wedges over the shrimp and stir.
• Garnish with chopped parsley if desired and serve. 

*Cajun seasoning - Homemade

• 1 ½ teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon garlic powder
• ½ teaspoon cracked black pepper
• ½ teaspoon onion powder
• ½ teaspoon dried oregano - may sub an Italian herb blend or Herbs de Provence
• ½ teaspoon cayenne pepper
• ¼ teaspoon crushed red pepper flakes

~~Pollo Piccante in Salsa di Panna di Diana~~

(Spicy Chicken in Cream Sauce by Diana)

Ingredients:

• 1 Chicken breast
• ¼ lbs. prosciutto
• 1 Shallots diced
• 1 Jalapeno pepper diced
• A few dried spicy hot Calabrian Diavoletti Rossi, Small Dried Spicy Hot Chili Peppers chopped (Warning: these are HOT)
• ¼ cup of sun dried tomatoes or an 8 ounce jar sun dried tomatoes (Drained)
• ¼ cup tomato paste
• 5 garlic cloves, minced
• ½ cup of whipping cream
• 1 tbs. butter
• Fresh parsley
• Salt to taste

Directions:

• Note: When handling the jalapeno and the Dried Spicy Hot Chili Peppers wash your hands in soapy water to get the capsaicin. Do not wipe your eyes when handling the peppers.
• Preparing the chicken: Cut the chicken in to 1/2 inch thick cutlets and pound the chicken into thin scaloppini. Place the prosciutto on top of the chicken and roll up pinning it closed with toothpicks. 
• In a skillet, melt the butter over medium heat then add the sun dried tomatoes, garlic, jalapeno, and onions. Cook over medium heat, tossing regularly, until the onions have softened and turned a light golden brown (manage your heat to make sure the garlic does not burn). 
• Add the chicken prosciutto roll and brown on all sides
• Stir in the tomato paste.
• Add the cream and bring to boil, then lower the heat to low and cover the pan. Stirring regularly allow the sauce to simmer for 10 minutes or so until thickened.
• You can serve over your favorite crusty bread, pasta, or rice, I like it over brown rice or wild rice.

Options:

• You can add corn or zucchini
• You can substitute shrimp, scallops, or pork for the chicken. I think lobster would also go good!

Serving suggestions:

• Over Spanish Rice, Long-Grain Rice, and Brown Rice
• Over Pasta Fettuccine, spaghetti, or thin egg noodles

~What's For Supper~

Well I made good meals for the last couple of days (Chicken Saltimbocca, Spicy Shrimp with Sun Dried Tomatoes and Peppers, and Spicy Chicken with Sun Dried Tomatoes and Peppers) so I’m taking time off from big meals to do Korr’s Alfredo. I looked to see what else is in the refrigerator to jazz it up…

Onion, Jalapeno peppers, and there is some prosciutto leftover from the chicken Saltimbocca. And if I am brave I might add one or two dried Calabria peppers.

Oo... Oo... I got a few sun dried tomatoes left, I can cut them up and use them in the pasta.

~Gamberi Piccanti Con Pomodori Secchi e Peperoni Diana~

(Spicy Shrimp with Sun Dried Tomatoes and Peppers by Diana)

This is really fiery shrimp! I saw a couple of recipes with stewed tomatoes which I don’t like so I substituted sun dried tomatoes and combined the best of a couple of other Diablo Shrimp recipes into one, adding the green bell pepper and the jalapeno pepper from some other recipes.

Ingredients:

• 1.5 lb. of cooked medium shrimp
• 2 diced Shallot 
• 1 medium diced red or yellow pepper 
• ½ cup diced green bell pepper (Or for a spicier dish use jalapeno peppers)
• A few dried spicy hot Chili peppers (Warning: these are HOT*)
• ¼ cup of sun dried tomatoes or 1 8 ounce jar sun dried tomatoes (Drained)
• ¼ cup tomato paste
• 1 teaspoons crushed red pepper flakes, more to your liking
• 5 garlic cloves, minced
• Extra virgin olive oil
• Fresh parsley
• Salt to taste

Directions:

• Note: When handling the jalapeno to dice them or get the seeds out wear gloves or wash your hands in soapy water to get the capsaicin. Do not wipe your eyes when handling the peppers.
• In a skillet, heat 3 tablespoons extra virgin olive oil over medium-high until shimmering. Reduce the heat to medium then add the garlic, jalapeno, red & yellow peppers, and shallots. Cook over medium heat, tossing regularly, until the shallots have softened and turned a light golden brown (manage your heat to make sure the garlic does not burn). 
• Add the cream and stir until thickens.
• Stir in the tomato paste. Season with kosher salt. 
• Bring to boil, then lower the heat to medium low and allow the sauce to simmer for 10 minutes or so until thickened.
• Add the, the the red pepper flakes, sun dried tomatoes and the shrimp to the skillet stirring them in to the sauce. Cook until the shrimp is just warmed through and pink. Finish with fresh parsley.

You can serve over your favorite crusty bread, pasta, or rice, I like it over spaghetti.

Options:

• You can add corn or zucchini
• You can substitute chicken or pork for the shrimp

Serving suggestions:

• Spanish Rice, Long-Grain Rice, and Brown Rice
• Fettuccine

* I used Calabrian Diavoletti Rossi, Small Dried Spicy Hot Chili Peppers, 50g, All Natural, Non-GMO, Product of Italy, TuttoCalabria from Amazon and these are very, very hot.

~~ Tuscan Chicken in Creamy Sun Dried Tomato Sauce with Gnocchi ~~

I bought one of those store rotisserie chicken and I had a half a breast left on the chicken and I though, hmm…

Ingredients:

• Dice a chicken breasts into 1 inch cubes
• 1 package of gnocchi
• 3 packed cups fresh baby spinach
• 2 tablespoons butter
• 3 crushed roasted garlic cloves
• ½ teaspoon each dried basil, dried oregano, dried thyme
• ½ cup julienned sun dried tomatoes, (they come in a jar packed with oil, be sure to drain excess oil)
• 1 cup chicken broth
• ½ cup half and half, or heavy cream (use heavy cream for a thicker, creamier sauce!)
• ⅔ cup shaved or shredded Parmesan cheese for topping
• fresh basil or thyme, for topping
• salt and pepper, to taste

Directions:

• Cook the gnocchi according to package instructions. 
• In a large skillet over medium heat, melt butter and add the chicken and gnocchi, cook for 5-7 minutes on each side until browned and cooked through. Set aside the the chicken and gnocchi.
• Add garlic, dried basil, dried oregano, dried thyme, sun dried tomatoes, chicken broth, and half and half or heavy cream to pan the you cooks the chicken with the already melted butter that you cooked the chicken and the gnocchi in and stir to combine.
• Bring to a boil, and continue to stir periodically until thickened and creamy (5-7 minutes).
• Add the chicken and the spinach to pan and stir the mixture for a few minutes..
• Top with cracked black pepper, grated Parmesan cheese, fresh thyme or basil, and serve.

Variations:

• Shrimp instead of  chicken
• Scallops instead of chicken
• Pork instead of chicken
• Mushrooms
• Cherry tomatoes slice in half
• Add Kalamata olives (Pitted) and use olive oil instead of butter for a more of Mediterranean cuisine
• Instead of the gnocchi you use fettuccine.

~~Mom’s Meatloaf~~

I consider meatloaf as one of the basic comfort foods, low cost, easy to make and there are an endless number of recipes. This was the one that I liked growing up.

Ingredients:

• 1 1/2 pounds ground beef (My mom used ground meat with a high fat content, it adds favor to the meatloaf.)
• 1 can (10 ounces) Campbell’s® Condensed Tomato Soup (Do not mix with water or milk)
• ¾ cup chicken-flavored bread stuffing mix (such as Kraft® Stove Top®)
• 1/2 cup Panko breadcrumbs
• 1 egg, beaten
• 1 small onion, finely chopped (about 1/4 cup)
• 1 tablespoon Worcestershire sauce
• Salt to taste (I’m on a low salt diet so I don’t add salt.)

Directions:

• Heat the oven to 350°F.   
• While the oven is heating, season the beef with salt. Thoroughly mix the beef, bread crumbs, egg, onion and Worcestershire sauce in a large bowl by hand. Do not over mix!
• Mix the stuffing on slightly the dry side and place stuffing on the bottom of a 9x5x3-inch baking pan (non-stick or grease the pan) and press in shape firmly into the pan.
• Place the beef mixture on top of the stuffing and pat down (The idea is that the juices from the meat will be adsorbed by the stuffing.
• Spread the condensed tomato soup on top (Don't not add water or milk, just the straight condensed soup) You might not need the whole can of soup.
• Bake at 350°F for 45-50 minutes, or until the internal temperature reaches 165°F.
• Allow to cool in loaf pan for 5 minutes, then slice and serve!

Variations:

• Use another condensed soups like Cream of Mushrooms or Cream of Celery
• Add chopped cooked bacon
• Substitute dry onion soup & dip mix for the onion, and Worcestershire sauce.

~~Apple Smothered Short Ribs~~~

Okay, this recipe idea come out of wondering how to use up food in the refrigerator because I will be closing up the cottage in a month.

I have some short ribs in the freezer, slow cook them in barbecue, naw did that last week. A friend left an apple… Could do something with those two?

Google: Slow cooker, short ribs, apple

Up came: Cider Braised Short Ribs with Caramelized Onions

Hmm… this has possibilities!

Slow Cooker Apple Butter Pork Chops

This also looks good.

This calls for a Mashup of the two recipes!

Ingredients:

• 2 short ribs
• 1 1/2 cup apple butter*
• 1 yellow onion sliced
• 2 Granny Smith apples peeled and sliced
• 2 Tbsp. brown sugar (packed)
• 2 Tsp. Butter
• Cinnamon 

Directions:

• Melt the butter in a frying pan, add the onions and caramelize them. Put aside the caramelized onions.
• In the slow cooker place the ribs and cover with the caramelized onions.
• Add the apple butter, brown sugar, and cinnamon in a bowl and fold them together.
• Pour over the ribs.
• Cover and turn on the slow cooker (low = 4 to 5 hours, high = 3 to 4 hours), just before it is done add the sliced apples about 20 minutes before severing. 

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*Apple Butter can be made from apple sauce.

Ingredients:

• 2 cups unsweetened applesauce
• ¼ to ½ cup brown sugar
• 1 teaspoon ground cinnamon

Directions:

• In a small saucepan, combine all ingredients. Bring to a boil. 
• Reduce heat; simmer, uncovered, for 30-35 minutes, stirring every 3-4 minutes. 
• Remove from the heat; cool and store in airtight containers in the refrigerator.

~~Stuffed Peppers~~

Ingredients:

• 1 cup cold water
• ½ cup uncooked long grain white rice
• 1 pound ground low fat beef
• 6 medium green bell peppers
• 1 tablespoon Worcestershire sauce
• Salt and ground black pepper to taste
• 1 can concentrated tomato soup
• 1 cup shredded Cheddar cheese

Directions:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring water and rice to a boil in a covered saucepan. Reduce heat to low and simmer until rice is tender, about 20 minutes.
• Mix the ground beef and Worcestershire sauce, in a skillet over medium heat add the ground beef and Worcestershire sauce, mixture and cook until evenly browned and crumbly, 7 to 9 minutes.
• Hollow out bell peppers by removing and discarding the tops, seeds, and membranes.
• Bring a large pot of salted water to a boil (parboil) and cook the bell peppers in boiling water for 5 minutes (parboil); drain. Sprinkle salt inside each bell pepper and set aside.
• Arrange peppers in a baking dish with the hollowed sides facing upward and add a little water to the bottom of the pan.
• Prepare filling by mixing cooked beef, cooked rice, salt, and pepper. Spoon an equal amount of filling into each hollowed pepper.
• Spoon the concentrated tomato soup on top of the stuffed peppers and and cover with the shredded Cheddar cheese
• Bake in the preheated oven, basting with sauce every 15 minutes, until peppers are tender, about 1 hour.

Variations:

• Add sausage to the ground beef.
• Add sun dried tomatoes.
• Add chopped onions.
• Use tomato paste instead of concentrated tomato soup.
• Use different types of cheeses.
• Use brown rice or wild rice.
• Spice it up with hot peppers.