So, I’m a big tunafish fan. I love making up a can and having a couple of sandwiches with pickles. It’s my go to snack. This recipe evolved from this love!
To start, you need:
•12oz chicken broth
•1 box of rotini (about 16oz)
•2 cans of tuna (5oz each)
•2 cans cream of mushroom soup
•2 cups milk
•1/2 – 1 cup mozzarella cheese (it depends on how much of a cheese-a-holic you are)
First step is to mix broth and water in a pot and cook your pasta till it is tender. You will have to stir consistently as there is not a lot of fluid compared to the amount of pasta. You won’t be draining it, so you don’t want too much liquid.
After your pasta is tender, add in your tuna, pasta and milk. Continue to stir consistently until it is well combined.
The mixture will be very liquidy at first, but will thicken as it cooks. I usually cook this on medium-high.
After the mixture has thickened to a stew-like consistency, add in your mozzarella cheese and stir.
Happy dining all!
So I had the thought that I would get back on track this year and blog every day, like when I first started, or at the very least, more often. Now while I’m doing things from Pinterest, I’m failing to blog. Bad Stevie, bad!
Our pantry is a little light until payday, so we’re playing the game of what do we have and what can I make with it.
I found this simple recipe on Pinterest, where else, and I had everything I needed.
All you need for this is:
•1 lb raw shrimp, peeled, deveined and tails removed (I had this buried in my freezer)
•3 cloves garlic, minced – divided (I still have a ton of pre-minced garlic from when we made our own)
•1 tablespoon lemon zest (I used a splash of lemon juice as I have no lemons to zest)
•1 tablespoon vegetable oil (this is a staple for us)
•3 tablespoons butter (as is butter)
•1 tablespoon basil, chopped fine (I usually have basil in my spice cabinet, sorry not fresh stuff)
•4 oz dry linguine (I used spaghetti and we always have pasta because I’m married to an Italian)
•Grated parmesan (again, married to an Italian)
Start by putting your poor naked shrimp in a bowl with the oil, lemon zest and 1 tsp of garlic. Stir it up and let it sit while you make your pasta.
The directions said to cook one minute less than normal, but I went into default mode and cooked it like normal. Don’t just drain all of your pasta water, save 1/4 cup to 1/2 cup of the water. You’ll need it later!
Throw your butter into a large skillet with the rest of your garlic, and let the butter melt. Once it’s starting to smell delicious, add your shrimp, marinade and all, to the skillet and cook until the shrimp starts to change color. Add your basil and stir it all until well mixed.
Add your drained noodles to the shrimp skillet and mix it all together. Remember the water you saved from the noodles? Start by adding 1/4 cup of the water to your pasta. You want a kind of sauce to form from the butter. Sticky pasta is no good!
Add a little water as needed, but don’t go overboard.
The whole family loved this dish. I needed to add a little salt and pepper to taste, but it was so good, we’ll definitely be having it again!
I need to start by saying I’m not a big fan of Alfredo and that I did not make this recipe 100% the way they said to.
It’s really easy and Tony the Italian was a huge fan of this, so this recipe has his recommendation! It’ll go in the basket, that’s for sure.
I’m going to tell you guys the way I made it, and as the original site has been listed as spam, I’ll just promise to do another blog with the actual recipe!
For this one, you start with your crockpot on low setting. In it, your going to place 4 chicken breasts, I cubed mine for the kids’ sake, 2 cans of cream of chicken, 1 8oz package of cream cheese and 1 packet of ranch dressing seasoning. Let that sit for 4 hours, stirring occasionally.
When your approaching deadline, cook up some pasta, I used rotini, and drain.
If you find your sauce a little thick, just add some milk until it reaches a texture you like. Pour your sauce over your pasta and enjoy!
It does have a very Alfredo taste to it, which I’m not normally a fan of, but Tony loved it some much, I guess I can eat it every once in awhile.
You guys know I try to reference the original pinner, but the site is blocked as suspected spam, so no luck on this one.
For this recommendation to make sense, you need a little background. I have a lovely Longaberger recipe basket that sits on my counter. It holds only recipes that we have tried and want to have again. Recipes normally get jotted down on a scrap or loose leaf paper until we deem them worthy. Tony’s opinion of this recipe ‘it’s worth a card in the basket!’
It is a very grown up recipe. The kids weren’t overly thrilled and they ended up with nuggets after picking out the shrimp and chicken. My children are well established carnivores! They are a little goofy with new recipes, so we’ll see how the next time goes.
I did alter the recipe a bit, as my kitchen doesn’t run to fresh herbs (not yet anyway!).
You start by curbing some chicken and cooking it in 1tbsp olive oil and 1tbsp butter. Once your chicken is cooked, add in 2 green onions (we just used 1 regular onion), and 2 minced garlic cloves. Stir in 2 cans of Italian diced tomatoes, undrained.
Now the spices! Add in 2tbsp parsley, 2 tbsp basil, 2tbsp thyme, 2tbsp oregano, and 1/4tsp pepper.
Combine in a small bowl 1/2 cup chicken broth and 2tsp cornstarch. Add the mixture to your pan. Bring it to a boil and wait till it thickens. Add in 3/4 lbs shrimp, 3 diced plum tomatoes and 10 large black pitted olives (I diced mine up). Leave the mixture on the stove until its heated through.
Wen we were eating it, we both decided it needed a little salt, once we added it, perfection. When I went on bowl #2, I had the brainstorm to add some shredded mozzarella and OMG, it was divine!
This has both Tony and I’s seal of approval, so it’s a must try, even if it is a little complicated!
Original pin with directions a little more fancy than mine visit http://www.tasteofhome.com/Recipes/Bow-Ties-with-Chicken—Shrimp