Monday, May 23, 2011

Shrimp and Wild Rice Casserole


  • 1 (8-ounce) package long grain wild rice
  • 1/2 bag frozen small shrimp
  • 2 tablespoons butter
  • 1/2 green bell pepper, seeded and chopped
  • 1/2 onion, chopped
  • 1 (10 3/4-ounce can) condensed cream of mushroom soup
  • 2 cups grated sharp cheddar
  • Salt and pepper


Cook the rice according to package directions.
Heat the butter in saucepan and saute the pepper, shrimp, and onion until soft, about 5 minutes.
Preheat oven to 325 degrees F.
In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well. Spray an 11 by 7-inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.

Wednesday, May 11, 2011

Cous Cous Salad

Cous Cous
Chicken Broth
Chopped cooked chicken
Diced red onion
Chopped spinach leaves
1 can garbanzo beans
Feta cheese
Italian dressing

Cook cous cous according to box directions, using chicken broth instead of water. Stir together with other ingredients. Can be eaten hot or cold.

Monday, May 2, 2011

Lobster Macaroni

I just made this recipe on Saturday night and it was exact quote from my husband was, "Do you ever eat food that just makes you happy to be alive"?


  • 4 tablespoons butter
  • salt
  • 1/2 box macaroni pasta
  • 1/4 red onion, finely chopped
  • 1 tbsp minced garlic
  • Freshly ground black pepper
  • 1 tablespoon tomato paste
  • 2 1/2 tablespoons all-purpose flour
  • 1/8 cup red wine
  • 2 cups half and half
  • 1/4 teaspoon paprika
  • 1 cup shredded sharp white cheddar
  • 1 cup shredded mixed italian cheeses
  • 8 oz lobster meat, chopped
  • 1/4 cup bread crumbs
  • 1/4 cup freshly chopped parsley leaves


Preheat the oven to 350 degrees F and adjust racks to the middle. Spray a small baking dish with cooking spray.

In a large pot of boiling salted water over medium heat, add the pasta and cook until al dente. Drain the pasta and reserve.

Add 4 tablespoons butter to a large pot over medium heat. Once the butter shimmers, add the onion and garlic and saute until translucent. Season with salt and pepper, to taste. Add the tomato paste and flour and stir to toast, about 3 to 4 minutes. Add the red wine and reduce, by half, about 2 minutes. Slowly add the half and half, whisking well to remove any lumps. Add the paprika.  Bring the cream up to a simmer and turn the heat to low. Let reduce until the cream is thick and can coat a spoon, about 5 to 10 minutes.

Stir in the grated cheeses, a handful at a time, combining well after each addition. Add the chopped lobster meat to the sauce and stir well. Add the pasta and stir. Add to the greased baking dish and sprinkle with the bread crumbs and parsley. Bake for 25 minutes. Remove from the oven and let rest for 10 minutes before serving.

 Verse Of The Day: "But if we walk in the light as He Himself is in the light, we have fellowship with one another." ~1 John 1:7