Homemade Rice-a-Roni

If you want something  a little more interesting 

than plain rice you can jazz it up 

with just a few simple ingredients.

This is good side to serve with grilled food like: 

chicken, salmon or flank steak.

You have everything you need in your pantry.

Snap spaghetti into small pieces until it fills 1/2C.

Measure out all the seasonings before starting. 

This makes it easier to add quickly.

You can adjust the seasonings to suite your taste.

Saute the broken spaghetti and rice in butter.

Stirring until golden.

It's already starting to smell good!

Stir in the seasonings.

Add the broth. You can use canned or bullion

 and water. I've made it with beef broth too.

Bring to a boil then reduce heat to low 

and simmer covered for about 20  minutes. 

Most of the liquid will have been absorbed.

Fluff and serve.

Leftovers are good too.

Homemade Rice-a-Roni
1 C white (regular long grain) rice
1/2 C pasta, (spaghetti) broken into small pieces
2 T butter
3 C chicken broth
2 T parsley flakes
1/2 t garlic powder
1/2 t onion powder
1/4 t pepper
1/4 -1/2 t seasoned salt (depending of saltiness of broth)

Melt the butter in a large skillet and saute the rice and pasta until golden, stirring often. Stir in all the seasonings, then add the broth. Bring to a boil, then reduce heat to low and simmer covered until the liquid had been absorbed and the rice and pasta are tender, about 15-20 minutes. Fluff with a fork a few times. If it is still too wet,  let it sit on low with the lid off a few minutes.

Enjoy!

Links: Between Naps On The Porch

Shepherd's Pie (aka Hamburger Pie)

Are you in the mood for comfort food?
This hamburger pie is an old favorite casserole. 

Saucy ground beef topped with mashed potatoes
and sprinkled with shredded cheddar cheese.
What's not to love?

You can even make the beef filling ahead of time.

 Just bring it to room temperature before 

putting it into the oven. 

 

Simple ingredients. It's an old recipe from my
collection. It's from the 'BHG 100 Favorites'
 cookbook form the 70's.
It's retro!

 Brown the hamburger and onions.

 Add the seasonings, beans and tomato soup.

 Put into a greased pie dish. Sometimes I cover it

 at this point and refrigerate to bake later.

 Mash the potatoes while hot with the 1/2 C milk. 

 Whip in the egg.

 Season to taste with salt and pepper.

 Mound onto the hamburger.

Sprinkle with the 1/2 C shredded cheddar.

 Bake for 25-30 minuted.

 Enjoy a 'homey' dinner.

It's always good to have leftovers for lunch too.

Save this recipe for a day that has you

craving an old favorite.

Shepherd's Pie
(Hamburger Pie)

1 lb ground beef

1/2 C chopped onion

1t salt

1/2t pepper

1 can 16-oz green beans, drained

1 can tomato soup

Cook the meat with the onion until the meat  

is browned and the onion is tender. Season to 

taste with salt and pepper. Stir in the soup 

and green beans. Pour into a greased 

1-1/2 qt. casserole or deep pie dish. 

Add topping. 

topping:

5 potatoes, cooked

1/2 C milk

1 egg, mixed with fork

1/2 C shredded cheddar cheese

Mash the cooked potatoes while still hot with

 milk. Season with salt and pepper.

Soon in mounds around around casserole. 

Sprinkle the potatoes with cheese. 

Bake @350 for 25-30 minutes.

Enjoy!

Links: Between Naps On The Porch,
Designs By Gollum

Roasted Shrimp, Tomatoes and Feta

Another delicious shrimp dish. 

It's all roasted in the oven in under 30 minutes

 and that makes it easy enough for 

any night and special enough for entertaining.

It uses grape tomatoes and

 1/2 C of the jarred roasted red peppers that 

I used in my last shrimp and spinach recipe HERE. 

So, if you bought a jar of it for that dish 

here's another way to use it.

Of course it has garlic!  You'll also need feta
cheese, fresh parsley, lemon juice, 

 Rinse 2 pts grape tomatoes.
If you're lucky you have these in your garden. 

(Note to self: plant cherry tomatoes)

 Toss the tomatoes, chopped garlic, olive oil, 

salt and pepper in a 9x13 pan until well coated. 

Roast in a 450 oven for 15 minutes. 

 Peel 1/1/2 lbs raw shrimp, medium size
 (31/40 count).

 Stir in the shrimp and peppers.

 Bake another 10-15 minutes until the shrimp just 

turn opaque. Toss in the parsley, feta and
lemon juice.

Serve  with rice or orzo and crusty French bread.

Roasted Shrimp,Tomatoes and Feta

1-1/2 lbs medium shrimp-peeled

2 pt. grape tomatoes

4 garlic cloves, chopped

1 t kosher salt

1/2 t pepper

3 T olive oil

1/2 C jarred roasted red bell peppers, chopped

1/2 C chopped fresh parsley

1 4-oz package crumbled feta cheese

2 T lemon juice

Preheat oven to 450. Place tomatoes, garlic, salt,

 pepper, and olive oil in a 9x13 pan. 

Toss to coat. Bake 15 minutes.

Stir in shrimp and peppers. Bake another 

10-15 minutes, until shrimp are cooked and 

opaque. Toss in the parsley, feta cheese 

and lemon juice. Serve with orzo or rice and 

crusty French bread. Serves 4.

Enjoy!

Links: Coastal Charm,
Designs By Gollum, The Charm Of Home

Green Beans Almondine

I love fresh green beans and this almondine recipe

makes them extra delicious for everyday

and special enough for holiday dinners.

Rinse 1 pound fresh green beans.

Trim ends.

Place in a  microwave-safe dish with a sprinkle

 of water. Cover and cook 5 minutes drain well.

 You can also stem cook them with a little water in
covered saute pan for 5 minutes.

 Drain well!

 Add the butter, seasoned salt, and almonds.
Saute 2 minutes until the almonds are toasted.
Toss it all together and continue cooking,
stirring frequently, for another 3-5
 minutes just until the beans are tender.
Sprinkle with lemon juice.

Green Beans Almondine

 1-16oz bag fresh green beans, ends trimmed
 2 T butter
 1/2 t seasoned salt
 1/4 C sliced almonds
 1 t lemon juice

Micro green beans with a little water for 5 minutes and drain.
Add  butter and seasoned salt, to a hot saute pan.
Add the almonds and saute until toasted about 2-3 minutes.
Add beans and cook an additional 5 minutes, stirring frequently.
Toss in lemon juice.

*You can also make it all in the saute pan: steam the beans, covered, for 5 minutes with just enough water to cover the bottom of the pan. Drain well. Push to the side and add the butter, seasoned salt, and almonds. Continue as above.

Enjoy!

Links: Designs By Gollum,
My Romantic Home, Home Sweet Home,
Between Naps On The Porch

Shrimp with Roasted Peppers and Spinach

 Garlicky shrimp, buschetta topping, and spinach 

tossed with pasta is delicious and ready in 

the time it takes to boil the pasta.

This recipe uses ingredients I usually have on 

hand for that 'what's for dinner tonight?' 

moment. Especially if you don't want to go out.

I always keep a bag of shrimp in the freezer

 for quick dinners like this one. 

Extra fast when you use a jar of bruschetta topping.

 Mince the garlic and saute in oil for 2 minutes. 

Measure out the remaining ingredients 

so that you can quickly add as needed:

a cup with all the seasonings, 1/2C bruschetta,

 1/2C broth, 1/2C cheese, 3T butter.

 Add the shrimp, peppers, salt, pepper, red pepper 

flakes and saute for 1 minute, then stir in the broth

 and cook for 2-3 minutes until the shrimp are 

just turning opaque. Don't overcook at this point.

 Reduce heat to low and stir in the cheese, then

 Stir in the spinach, pasta and butter.

Toss until the spinach wilts and the 

butter and cheese melt.

A delicious dinner in under 20 minutes.

Shrimp with Roasted Peppers and Spinach

12 oz L or XL shrimp, peeled and thawed if frozen
2T olive oil
3 cloves, minced
1/2C sweet pepper bruschetta topping
1/2t kosher salt
1/2t pepper
1/4t red pepper flakes, crushed
1/2C chicken broth
1/2C shredded Parmesan cheese
3T butter
4C fresh baby spinach (6 oz bag)
8 oz linguini pasta (or thin spaghetti),
   cooked and drained

1. Heat a large saute pan on medium for
     1-2 minutes.
2. Add olive oil and garlic; cook 2-3inminutes
     until fragrant.
3. Add bruschetta topping, shrimp, salt, pepper,
     red pepper flakes and stir 1 minute.
4. Add broth and cook 2-3 minutes until slightly
     reduced and the shrimp have just turned
     opaque.
5. Reduce heat to low and stir in the butter,
     spinach, cheese, and pasta.
6. Toss until butter and cheese melts and the
     spinach wilts. Serve.

*L raw shrimp comes in a 12 oz bag in the freezer
  just rinse under cold water and peel. Thaws in minutes.
*if bruschetta topping isn't available, finely chop
  1/2C roasted red pepper

Enjoy!

Links: Stone Gable,
No Minimalist Here, Somewhat Simple,
Common Ground, The Charm Of Home,
Between Naps On The Porch, Rattlebridge Farms,
My Romantic Home