Wednesday, April 27, 2016

Yummy Recipe Wednesday! (Taco Casserole)

Hello friends and food lovers. Welcome once again to another Yummy Recipe Wednesday. Today I bring you a simple yet delicious casserole. One of the things I like most about this dish is that it’s very versatile. You could add black olives, cilantro, or any other number of ingredients to this without messing up the core flavor. Just one little side note on this dish, if you don’t use Thick & Chunky Salsa you may want to cut down the amount a little bit or this might turn out a little too watery for you. Give it a try, as is, or modify this dish however you like and I promise you won’t be disappointed. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Taco Casserole

  • 8 oz Macaroni
  • 1 lb Lean Ground Beef
  • 1 pkg Taco Seasoning Mix
  • 1/2 cup Chopped Onion
  • 1 cup Thick & Chunk Salsa
  • 1 (14.5 oz) can Diced Tomatoes
  • 2 cups Shredded Mexican Cheese Blend
  • 1 cup Crushed Tortilla Chips
  • 1/4 cup Chopped Green Onions
  • 1/2 cup Sour Cream (optional)

1. Preheat the oven to 350°F (175°C); spray a 9x13 inch baking dish with non-stick cooking spray.
2. Cook the pasta in a large pot of boiling water until al dente; drain.
3. In a large skillet, cook the ground beef according to the instructions on the Taco Seasoning Mix package.
4. Once your Taco Beef is finished, add the onion, salsa, diced tomatoes, and pasta to the pan and stir well to combine; add 1 cup of the shredded cheese to the pan and stir everything together until the cheese is melted.
5. Transfer the beef mixture to the prepared 9x13 inch baking dish; cover the top of the casserole with the remaining 1 cup of shredded cheese.
6. Bake the casserole for 15 to 20 minutes or until the cheese is melted. Serve with crushed tortilla chips, chopped green onions and sour cream, if desired.

Wednesday, April 13, 2016

Yummy Recipe Wednesday! (Simple Garlic Shrimp)

Hello again friends and food lovers. Welcome to another Yummy Recipe Wednesday. If you’re a fan of shrimp and a huge lover of garlic, like I am, then you’re really going to love today’s recipe. As the title might suggest, this is a very simple shrimp recipe. Although it’s a simple dish there’s nothing simple about the flavors in this dish. You definitely won’t want to omit any ingredients in this recipe, especially the caper brine. While I’m sure this shrimp would taste good without the brine, I just don’t think the flavors would be as good without it. However, if you don’t have caper brine and absolutely refuse to go to the store, you could try something similar like green olive juice, jalapeno juice, or even a nice white wine might do the trick. However you decide to make it, I’m sure your guests will be amazed by the big flavor and will think you slaved over this awesome dish. Give it a try, I promise there won’t be a single disappointed guest at your dinner party. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Simple Garlic Shrimp

  • 1 1/2 Tbsp Olive Oil
  • 6 cloves Garlic, finely minced
  • 1/4 tsp Red Pepper Flakes
  • 1 lb Shrimp, peeled and deveined
  • Salt, to taste
  • 3 Tbsp Lemon Juice
  • 1 Tbsp Caper Brine
  • 2 Tbsp Cold Butter
  • 1/3 cup Chopped Italian Flat Leaf Parsley, divided
  • Water, as needed

1. Heat the olive oil in a heavy skillet over medium heat; stir in the garlic and red pepper flakes and cook for 1 minute.
2. Add the shrimp to the pan in an even layer and cook for 1 minute without stirring.
3. Season the shrimp with salt; cook and stir for about 1 more minute until the shrimp begin to turn pink.
4. Stir in the lemon juice, caper brine, cold butter, and half the parsley; cook until all butter has melted to form a thick sauce and the shrimp are pink and opaque, about 2 to 3 minutes.
5. Remove the cooked shrimp with a slotted spoon and transfer them to a bowl; continue to cook the butter sauce in the pan for about 2 minutes, adding water 1 teaspoon at a time if it’s too thick for your liking, and season with salt to taste.
6. Serve the shrimp topped with the butter sauce; garnish with the remaining flat-leaf parsley.