Creamy Shrimp & Mushroom Linguine

1 Package of Linguine

1 Stick of Butter

3T of Butter

1 Small Onion chopped finely 

1 Package Fresh Mushrooms Sliced Thin

2 Cloves of Garlic, Minced

4oz of Cream Cheese

2T of Chopped Parsley

2/3C Boiling Water

2-lbs Whole Fresh Shrimp

Salt & Pepper to Taste

Directions:

Pasta: Cook pasta as directed on package to desired 

tenderness. 

Shrimp: Remove heads, tails, shell, & devein. Wash. 

In a large skillet, using medium high heat melt two

tablespoons of butter and toss in shrimp, cook shrimp 

until just done and pink, about 4 minutes. Any longer 

& it will become rubbery. Remove shrimp with a slotted

spoon and set aside. Add the last tablespoon of butter 

to the butter left over from the shrimp. When it's 

melted add chopped onion and sliced mushrooms, saute 

until the onions are translucent. Remove Onions and Mushrooms

with a slotted spoon & set aside with the shrimp.

Sauce: On medium high heat in the same pan with left 

over drippings from Shrimp Mushrooms, & Onions, melt 

down the stick of butter, garlic, & the 4oz of Cream 

Cheese. Use a whisk to keep breaking it down. When 

it's broke down completely it will look like white curds

in the butter, it will NOT be smooth. Stir in the Parsley

& simmer for 5 minutes. Next add the 2/3C Boiling Water &

keep whisking until smooth, allow to simmer for another five

minutes. Salt & Pepper to taste. Add back the Shrimp, Onions,

& Mushrooms, heat through. Add in the pasta, toss and 

heat through. Serve in a bowl with french bread. 

Sorry for the lack of progress pictures, I was in a hurry with dinner. 

Enjoy! 

Crock Pot BBQ Ribs.

Cock Pot BBQ Ribs

I am not a grill master. I have never even turned the grill on. But if it can be cooked in the kitchen, I've got it made! So I found away around the grill.  My husband's most favorite food is Ribs. He bought a small rack of ribs a couple of months ago and put them in the freezer. However since we travel for a living, we live in a 40foot 5th wheel and if you know RV's then you understand his ribs were taking up precious freezer space. Working double shifts he never had time to get them on the grill for us. So for his birthday I made him ribs in the Crock Pot. They turned out so yummy and tender. Give them a try! 

4 pounds pork ribs
salt, pepper, garlic powder, & onion powder

For the Sauce:
2 cups of your favorite barbecue sauce(I used Dr. Pepper BBQ sauce, I'm from Texas)
1 cup ketchup
1/2 cup packed brown sugar
3 teaspoons Worcestershire sauce
2 teaspoons dried oregano
(optional) 1 Tablespoon liquid smoke (if you like a smokey flavor)

Directions:

Preheat oven to 400 degrees.

Peel off the film layer off of the back of the ribs, rub in your desired amount of salt, pepper, garlic powder, & onion powder. Bake for 15 minutes & then turn over bake for 15 more minutes. 

In a medium bowl combine BBQ sauce, ketchup, brown sugar, Worcestershire, oregano, and 

liquid smoke if desired.

Place ribs in a large slow cooker (at least 6 quart). You can cut them in half if you need to. Pour sauce on top & cook on low for 6-8 hours or until tender.

If you want to caramelize your BBQ sauce put them back in the oven for 15 minutes at 400 degrees.

Enjoy!

Baked Ziti with Homemade Meatballs

Baked Ziti with Homemade Meatballs 

Hey everyone, I know it's been a long time since my last blog, my apologies, life happened. And so did baby number 3!!!! So it's been very exciting and very busy around our house as of late. I'd like to share a family favorite with you tonight, I hope you enjoy. If you find it's to much to do to make your own meatballs, feel free to grab some out of the freezer section, it will still be a super delicious meal! 

Baked Ziti with Meatballs!

Homemade Meatballs:

¾ Pound Ground Beef

¾ Pound Ground Pork

3 Cloves Minced Garlic

¾ Cup Breadcrumbs

2 Large Eggs

¾ Cup Freshly Graded Parmesan Cheese

¼ Teaspoon Salt

¼ Teaspoon Black Pepper

A splash of Milk

In a large bowl, combine all the ingredients, mix together with hands, to ensure well blended. Roll into 24 1.5inch balls, and place on a parchment paper lined cookie sheet and place in the freezer for 10 minutes to firm up. Bake in the over at 375 for 40 minutes.

Ziti:

1Pound of Ziti Pasta

1 Jar of Spaghetti Sauce

½ a Large Onion Chopped

1 Container of Sliced Mushrooms

2Tablespoons of Butter

½ Cup of Freshly Graded Parmesan Cheese

2Teaspoons of Italian Seasoning

1Pound of Grated Mozzarella Cheese

¾ of a 32oz Container of Ricotta Cheese

Cook Pasta to desired tenderness and set aside.

In a large frying pan add the Italian Seasoning, Butter, Chopped Onion, & Sliced Mushrooms, cook through on medium heat. Set aside and allow to cool.

In a large bowl add 1 & ½ cups of Spaghetti Sauce, to the mixture you just cooked. Add in ¼ cup of the Grated Parmesan Cheese, all of the Mozzarella Cheese, & the Ricotta Cheese. Fold all of that in together. Add in the meatballs and the pasta and continue to fold in together.

Grease a 9x13 Casserole Dish and pour in the entire mixture and flatten down in the dish with a rubber scraper. Top with the rest of the Spaghetti Sauce and last 1/4 Cup of Freshly Grated Mozzarella Cheese.

Bake uncovered at 375 for 30 minutes, allow resting time for 15 minutes. 

Enjoy!