Shrimp Fettuccine Alfredo

Simple Alfredo recipe with restaurant quality taste! Impress your family with ease. Serve with a small salad and garlic 5 cheese bread. Enjoy!

Shrimp Fettuccine Alfredo

8 ounces uncooked fettuccine
1 pound shrimp thawed & peeled
2 tablespoons butter
4 ounces cream cheese softened & cut into smaller pieces
3/4 cup heavy cream
1/4 cup chicken broth
2 teaspoons minced garlic 
1 cup freshly grated parmesan cheese
Salt & pepper to taste

Lemon Juice

Take the cream cheese out of the fridge so it has a chance to soften up. 

Peel and clean the shrimp.

Start boiling a salted pot of water for the fettuccine. Cook it al dente according to package directions. Drain. 

Meanwhile, add the butter, cream cheese, cream, chicken broth, and garlic to a skillet over medium heat. Once the butter has melted and the pan has heated up, stir the cream cheese to melt into the sauce. This will take a couple of minutes.

When the cream cheese has been incorporated into the sauce, let it gently bubble for 5 minutes until the sauce has reduced somewhat. Give it an occasional stir.

Stir the parmesan into the sauce. Let it cook for about a minute.
Add the shrimp to the pan. Cook for 5-6 minutes, stirring occasionally until shrimp is pink.
Season the Alfredo with salt & pepper to taste. I add a few shakes of lemon juice to mine, then toss with the pasta and serve immediately.

Cheesy Potato Bacon Ranch Soup

Very easy and fast to put together Potato Soup!

It is loaded with flavor. 

It has to be good since the hubby ate two bowls.

He doesn't eat soup! 

6 slices bacon
1 medium onion, chopped (1 cup) 
4 cups chicken broth 
3 medium potatoes, diced
1 package (1 oz) Ranch seasoning mix
1 cup heavy whipping cream
8 oz sour cream
2 tablespoons cornstarch
2 tablespoons water
8oz Velveeta original cheese, cut into cubes
2 cups shredded sharp Cheddar cheese (or more if you like)

In 12-inch skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender.

In 6-quart Dutch oven, add broth, ranch mix and potatoes. Mix in onions. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.

In a bowl, mix sour cream and heavy cream. Stir into broth. 

In small bowl, beat cornstarch and water with whisk. Beat cornstarch mixture into soup. Cook about 10 minutes or until slightly thickened.

Add Velveeta cheese to soup. Stir until melted. Add 1 1/2 cups of the Cheddar cheese. Stir until melted. Serve soup with remaining 1/2 cup Cheddar cheese and reserved crumbled bacon.

One Pot Creamy Chicken Pasta

 

2 tablespoons butter

2 boneless skinless chicken breasts, cut in 1-inch pieces
1 cup diced onion 
1 cup diced bell pepper (optional)
1/2 teaspoon pepper

1/4 teaspoon salt
4 cups chicken broth
1 cup heavy whipping cream
12 oz uncooked pasta, your favorite 
1 cup frozen sweet peas
2 cups shredded sharp Cheddar cheese (8 oz)
1/4 cup sliced green onion 

In 5-quart Dutch oven, melt butter over medium-high heat. Add chicken; cook 6 to 8 minutes, turning once, until chicken is no longer pink in center. Using slotted spoon, transfer to bowl; cover and keep warm. Add bell peppers, onions, pepper and salt to butter and drippings in pan; cook over medium-high heat 3 to 5 minutes, stirring frequently, until softened.

Stir in broth and whipping cream; heat to boiling. Stir in pasta; return to boiling. Reduce heat; simmer uncovered 12 minutes, stirring frequently. Stir in frozen peas and chicken; stir 3 to 4 minutes or until pasta is cooked to desired tenderness and sauce is thickened.

Remove from heat; stir in cheese until melted and smooth. Top with green onion.

Simple Cheeseburger Pie

 

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  Cheeseburger Pie
  
  
  
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  1 lb lean ground beef
  1 onion, chopped 
  1/2 teaspoon salt
  1 teaspoon garlic powder
  2 teaspoons Worcestershire sauce
  1 cup shredded Cheddar cheese (or more if you like)
  1/2 cup Biscuit mix
  1 cup milk
  2 eggs
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Heat oven to 400°F. 

Spray 9-inch glass pie plate with cooking spray.
In a skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt, garlic powder and Worcestershire sauce. Spread in pie plate. Sprinkle with cheese.
In small bowl, stir biscuit mix, milk and eggs with fork or wire whisk until blended. Pour into pie plate.
Bake about 25 minutes or until knife inserted in center comes out clean.

Cheese and Bacon Stuffed Porkchops for Two

2 thick cut boneless Porkchops
4 oz Cream Cheese
1/2 cup Cheddar Cheese
4 slices Bacon, cooked and crumbled
Green Onions or Minced Yellow Onion
1 teaspoon garlic powder

2/3 cup Flour
2 Eggs, whisked
1 cup Bread Crumbs
2 tablespoons of oil

Preheat oven to 350 degrees.

In a small bowl stir together cream cheese, cheddar cheese, bacon, onion and garlic powder until combined. Set aside.

Place flour in a dish. Whisk eggs in a dish. Place bread crumbs in another dish. 

Cut a pocket in the side of the porkchop without going all the way through.  Leave the actual opening as small as you can, but cut the pocket to the edge. Season with salt and pepper. Stuff each pocket with the filling. Press the edges together as much as possible. (You can use tooth picks if you want.) 

Coat each chop with flour making sure to get the edges as well. Dip in egg and then bread crumbs. 

Heat oil in an oven safe skillet until oil shimmers a little. Brown the chops for a few minutes on all sides, or until golden brown. Transfer to the oven and cook for 20 minutes or until internal temp is 160 degrees. 

Chili Cheese Dog Casserole

This recipe is sure to have the kids (and grown-ups) asking for more! It is simple and easy to throw together. 

1 package of hot dogs*
1 (8oz) Cheddar Cheese, cut into one inch cubes
1 lb ground beef
1/2 cup chopped onion
2 cloves garlic minced
1 (15oz) Tomato Sauce
1 1/2 teaspoons Worcestershire Sauce
3 teaspoons Chili Powder
1/4 teaspoon Black Pepper

1 can refrigerated Biscuit Dough
1/4 cup Butter, melted
1/2 teaspoon Onion Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Chili Powder
1/2 cup shredded Cheddar Cheese

Preheat oven to 350 degrees.

In a non-stick skillet, cook hamburger, onion and garlic until meat is no longer pink. Drain. Cut hot dogs into one inch pieces. Add to hamburger mixture. Stir in tomato sauce, Worcestershire, chili powder and pepper. Simmer for 3-4 minutes. Remove from heat and stir in cubed cheese. Transfer to a 13x9 dish sprayed with oil. 

Cut biscuits into 6 pieces. Add butter, onion, chili and garlic powders into a gallon zip top bag. Add biscuits and shake to coat each piece. Place the biscuit pieces on top of meat mixture. Bake for about 30-45 minutes or until biscuits are cooked through and golden brown on top. If the biscuits are golden, but still not cooked in the middle, place a sheet of foil loosely across the top and continue to bake. When done, add the shredded cheese and return to the oven until melted. 

*Use your favorite brand.

Ham (Egg and Cheese) Steak

This year has been different to say the least. A lot of us have had to make do with what we have on hand because running to the store constantly was not an option. Luckily, I had the black-eyed peas and collards on hand in the pantry. My hubby hates collards. He won't even use the spoon in the collards to scoop up some peas. Since it was just the two of us, I used a large ham slice and decided to take an idea from a friend. 

Large Center Cut Ham Steak
Eggs
Sharp Cheddar Cheese
Salt and Pepper

I heated the ham under the broiler. (4 minutes on high for each side)

When it had rendered most of the fat, I cracked two eggs into the pockets that had puckered in the ham. I topped that with salt and pepper and sharp cheddar cheese. 

Cook for another 4 minutes. Check the eggs for the doneness you like. It takes a few minutes longer for the eggs to set firm.  

The hubby likes his egg yolks runny.