Pasta with Mushrooms and Shrimp

Ingredients
1 lbs pasta (your choice)
1/2 cup, plus 3 tbs olive oil
4 tsp chopped garlic (or 4 cloves)
1 1/2 tsp kosher salt
1/2 tsp pepper
3 tbsp dried parsley
1 lbs white mushrooms (sliced) - you can reduce mushrooms to taste
1/2 lbs raw shrimp (devined)

Directions
1. Cook pasta as directed.
2. Over medium-high heat, warm 3 tbs olive oil and saute the garlic and mushrooms for 5-7 minutes.
3. Add shrimp and cook for 1-2 minutes depending on the size of the shrimp. The shrimp should be pink.
4. Drain the excess liquid from the pan (there will be liquid from the mushrooms).
5. Add remaining oil (1/2 cup), the salt, pepper and parsley.
6. Mix with mushroom and shrimp saute. for around 30 seconds to warm up the oil.
7. Remove from the heat and mix in pasta to coat with sauce. Add Parmesan cheese if desired.

Orange Tea Cakes

Another idea is calling these "cakies" (part cake - part cookie). This recipe was adapted from Fifteen-minute meals by Emalee Chapman (101 Productions, San Francisco, CA, 1981). These are really great!

Ingredients:
- 1/2 cup unsalted butter or margarine (softened)
- 1 cup sugar
- 2 eggs
- 1 cup flour
- 3 tablespoons of orange juice (with pulp if available)
- Powdered sugar
- Optional topping: thinly sliced almonds

Directions:
1. Preheat the oven to 375 degrees.
2. Place butter in the bowl with the sugar and blend together.
3. Add eggs, flour and orange juice and mix well.
4. Lightly butter a cookie sheet or spray with cooking spray. Drop small rounds (around 1 teaspoon) around 2-3 inches apart. They do spread when cooking.
5. Bake at 375 degrees for around 8 minutes (the cakes will be lightly colored with brown edges.
6. Remove from cookie sheet and sprinkle powdered sugar on top.

Alternative - place 4-5 thinly sliced almonds on top of rounds before cooking. This adds a nice taste to the cakes.

I tried with parchment paper - but they did not cook cleanly.

Thai Chicken with Basil and Peppers

This was modified from a recipe from Martha Stewart. It was not that difficult and was fantastic. (NOTE: The buns were for sloppy joes!)

Ingredients
1 1/4 cups jasmine rice
1 can (13.5 oz) coconut milk
3/4 cup water
1/2 tsp kosher salt
2 tbs plus 1 tsp fish sauce
2 tbs plus 1 tsp soy sauce
1 tsp sugar
1 1/2 tbs olive oil
2-3 tsp chopped garlic
1 red bell pepper - sliced julienne style
1 green bell pepper - sliced julienne style
2 skinless chicken breasts
3/4 cup torn fresh basil leaves

Directions
1. Slice the chicken breasts in thin strips (around 1/4" thick) - you might freeze it for a short time to make it easier to slice.
2. In a saucepan, combine rice, coconut milk, 3/4 cup water, and 1/2 tsp of salt. Cover and bring to a boil - then reduce heat to a simmer and cook until rice was tender - around 25 minutes. The liquid will be absorbed by the rice.
3. Combine fish sauce, soy sauce, and sugar in a small bowl.
4. When the rice is almost done - start the rest of the meal.
5. Heat oil in a skillet or wok over high heat.
6. Add garlic and the peppers and cook for around a minute.
7. Add the chicken and cook for around 4 minutes (you can take a piece and make sure it is cooked through).
8. Add fish sauce mixture and cook for around 45 seconds.
9. Add the basil and stir to combine.
10. Remove from heat and serve over rice.

Fish Cakes

This recipe was adapted from Emalee Chapman's Fresh 15-minute meals. The original recipe was for crab cakes. This is an easy recipe and it makes a great dish.

Ingredients:
1 1/4 cup cooked cod or other white fish (skin removed)
1 tsp lemon or lime juice
2 eggs
1/2 cup breadcrumbs
salt and pepper to taste
1 tbs flour
1/2 cup canola oil

Directions
1. Break apart the fish with a fork into smaller pieces and place in mixing bowl.
2. Add lemon or lime juice and eggs. Mix until well blended
3. Add breadcrumbs, salt and pepper (to taste) and mix to combine.
4. Using a tablespoon, form small patties. Sprinkle patties with flour on both sides.
5. Heat oil over medium heat. Cook 3 patties at a time. Cook approximately 3-4 minutes on each side. Drain over paper towel and enjoy!

Italian Beef Sandwiches

This is a recipe that we have not made in a while - but was one of our favorites - think we will get it back into rotation! You use the slow cooker for this and it is very easy - and delicious.

Ingredients for Beef
- 3-4 lbs Chuck Roast
- 2-3 teaspoons chopped garlic
-Salt and pepper to taste
-1 bottle (16 oz) of Italian Dressing (any brand should work - we did not use fat free, but ‘lite’ could work.

Ingredients for Finishing the Sandwiches -lots of flexibility here!
-1 bell peppers (green)
- 1 red pepper
-slices of provolone cheese for sandwiches
-Rolls or Focaccia bread

Directions
1. Spread half the garlic and salt and pepper (to taste) one side of the chuck roast - then place that side in a pan to brown for around 4 minutes per side in a stovetop pan.
2. While the one side is browning, place the remaining garlic and salt & pepper on the un-browned side. Then flip so both sides are browned.
3. When both sides are browned, place the roast in the slow cooker. Then empty the 16oz bottle of Italian dressing over the roast.
4. Set on low and cook for 8-10 hours (this is not fussy - so it can go longer if needed).
5. Before beef is done, slice the peppers (using a thin slicer or mandolin).
6. Remove beef from the slow cooker. Use two forks and break the beef into smaller pieces. Cut the fat off when you find it.
7. When preparing the sandwiches, use rolls or sliced Focaccia bread. Place meat on the bottom, place provolone and a few pieces of peppers on top. Then enjoy!

Chocolate Crinkles

Pam's wonderful recipe! A big hit at the holidays.

Ingredients
• ½ cup vegetable oil
• 4 squares (4 oz) unsweetened chocolate (melted - be careful not to burn)
• 2 cups sugar
• 4 eggs
• 2 tsp vanilla extract
• 2 cups flour
• 2 tsp baking powder
• ½ tsp salt
• about 1 cup powdered sugar

1. Mix oil, chocolate & regular sugar
2. Blend in one egg at a time until well mixed
3. add in vanilla
4. mix together flour, baking powder and salt - then stir into oil mixture
5. chill overnight (or freeze for up to 2 weeks)
6. Heat oven to 350 degrees
7. Drop teaspoonfuls of dough into powdered sugar. Roll and make into balls. Place 2” apart on a greased cooking sheet or parchment paper (HINT: put some powdered sugar on your hands to help with this step).
8. Bake for 10-12 minutes

Corey's Pasta Bake

Adapted from the Hunt's recipe for Spicy Italian Pasta Bake. This is great for family and pot-luck dinners.

Ingredients
Cooking spray
1 12-14oz. box Rotini or penne pasta (NOTE: you can use 80% of the box just fine for this dish)
19 oz. Italian turkey sausage links, casings removed
2 medium Onions (or 1 large yellow), chopped
1 Green pepper, cut into thin strips of around 1 1/2" long
1 pkg (12 oz.) Mushrooms (white), sliced in half
2 tsp Garlic, chopped (or cloves)
2 28 oz cans Crushed tomatoes
1 tsp Basil, dried
1 tsp Oregano, dried
2 tsp Parsley, dried
2 cups Mozzarella cheese, shredded

Directions
1. Preheat oven to 375°F. Spray 13"x9" (or larger) baking dish with cooking spray. Prepare pasta according to package directions.
2. Meanwhile, cook sausage in large nonstick skillet (or wok) over medium-high heat for 3-4 minutes, breaking apart with spoon to crumble. Add onion, green peppers, mushrooms and garlic. Cook and stir for around 6 minutes or until sausage is no longer pink and vegetables are crisp-tender. Add tomatoes and spices; heat 2 minutes or until bubbling.
3. Add pasta to tomato mixture; stir until pasta is well coated. Spoon half of mixture into baking dish. Top with half of the cheese. Repeat layers once more. Bake 15-17 minutes or until hot.  Let sit for a few minutes before serving.

Enjoy!