Copycat Calypso Shrimp Linguine with Scallops - Home Cooked Recipe #83

I recently went to lunch with some girlfriends to Bahama Breeze. It is the first time I have been there in years and years. I had a lighter portion of their Calypso Shrimp Linguine. Although I was not in love with their prices, I WAS in love with this pasta dish and wish I had ordered the regular size portion. I scoured the internet looking for copycat recipes and I found some! They all had the exact same ingredients so I wrote it down and made it myself!  There are a couple of small tweaks I made to the recipe. I did not cook the scallions, but mainly used them for a garnish on top. Instead I used 1/2 of a small diced onion during the actual cooking. And I topped mine with loads of grated Parmesan, because CHEESE. Plus I added scallops as well because the more shellfish the better I say. Bonus, I made the recipe on October 17th, which is National Pasta Day!

Copycat Calypso Shrimp Linguine

Ingredients:

• 1 box linguine
• 1 lb large shrimp, peeled and deveined
• 1 lb bay scallops
• 1 stick butter
• 1/2 small onion, diced
• 1 cup heavy cream
• 3 scallions, sliced
• 2 tbs diced tomatoes
• 1/2 cup grated Parmesan 
• 1 cup clam juice
• 1 cup chicken broth
• 4 tbs blackening seasoning (I make my own but you could use store bought)
• 1 tsp cayenne
• salt and pepper

Directions:
Whisk together clam juice, chicken broth, blackening seasoning, and cayenne. Refrigerate until ready to use (you can make this ahead of time). Cook linguine according to package directions, While linguine is cooking, heat up a large saute pan on medium high. Add butter. Saute onion for 2 to 3 minutes. Season shrimp and scallops with salt and pepper and saute in butter/onions until cooked through, about 5 minutes. Add in broth and heavy cream. Simmer for 5 minutes. Toss in cooked linguine until well coated. Plate. Garnish with scallions, tomatoes, and Parmesan. Enjoy!

Sloppy Joe Sliders - Pinterest Pick #22

I may have mentioned before that I adore a slider. Maybe once or twice! I think they are a great food for parties or for an easy weeknight meal. Plus I have little hands so I like sliders better than a regular size sandwich.  Sliders are so customizable as well.  You can see another one of my slider recipes HERE. Also, I love sloppy joes! I have two other sloppy joe recipes which you can find HERE and HERE. This is also a pick I found on Pinterest. You can find the original pin HERE

and the original recipe HERE.

Sloppy Joe Sliders

Ingredients:

• 1 lb ground beef
• 1 package (12 count) slider rolls (I used King Hawaiian's butter flavored rolls)
• 2 cups of shredded or sliced cheese (I used shredded cheddar)
• 1 stick butter, divided (3 tbs melted, 5 tbs whole)
• 1 onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 cup ketchup (I prefer Heinz)
• 2 tbs brown sugar (if you don't want it overly sweet, I would cut this down to 1 tbs)
• 2 tbs dijon mustard
• 1/4 cup apple cider vinegar
• 2 tbs Worcestershire sauce
• 1 tsp liquid smoke
• 1 tbs chili powder (I have been a big fan of ancho chili powder lately)
• salt and pepper

Directions:

Preheat oven to 350.

Brown ground beef. About halfway through, add the onion. When beef is browned, add bell pepper and garlic. Saute about 5 minutes before adding sauce ingredients. Add butter, ketchup, brown sugar, mustard, vinegar, Worcestershire, liquid smoke, chili powder, salt, and pepper. Cook for at least 5 minutes, up to an hour on a low simmer.  Use one tablespoon of the melted butter on the bottom of a baking dish. Pleace the bottom of the slider rolls on top of that butter. Pile up your meat on top of the bottom buns. Sprinkle your shredded cheese, or lay out your cheese slices on top of the meat. Top with the top buns. Brush the tops with the rest of the melted butter. Bake for 10 minutes. I served mine with tater tots for that old school feel. Enjoy!

Salmon in Tomato and Feta Sauce - Pinterest Pick #21

This recipe is a great way to keep salmon moist while adding lots of flavor. I found the recipe while perusing Pinterest, and you can find the original pin HERE. I did make some minor adjustments to the recipe, like leaving out the parsley and fennel, and you can compare the differences to the original recipe which can be found HERE. I served it with yellow rice (I use Vigo brand) and my Parmesan Green Beans (find that recipe HERE). It is a quick weeknight recipe as neither the tomato sauce or salmon takes long to cook.

Salmon In Tomato and Feta Sauce

Ingredients:

• 1 tbs olive oil
• 1/2 onion, diced
• 2 cloves garlic, chopped
• 1 tbs red pepper flakes
• 28 oz can diced tomatoes
• 1 tbs dried dill
• 1 lb salmon
• 1 cup crumbled feta
• salt & pepper

Directions:
Preheat the oven to 400. Saute the onions in olive oil over medium heat. Add in the garlic, cook an additional minute. Stir in the red pepper flakes and then add your tomatoes. Cook for five minutes and then add your dill. Place salmon on foil lined baking sheet and season with salt and pepper. Top with tomato sauce and sprinkle with crumbled feta. Bake for 15 minutes. Enjoy!

Simply Sides 25 - Parmesan Green Beans

This is a simple side dish that has a lot of flavor. The prep is easy and the green beans cook quickly. It does require the green beans to be fresh, so make sure they are in season when making this.  Besides the green beans, all of the other items are pantry staples for me that I always have on hand. I also think this recipe would be good with broccoli or cauliflower, but you may have to roast them a little longer than you would the green beans.

Parmesan Green Beans

Ingredients:

• 12-16 oz package of fresh green beans, trimmed
• 1 egg, beaten
• 2 tbs olive oil
• 1/2 cup grated Parmesan
• 2 cloves garlic, minced
• 1 tbs garlic salt (I use Lawry's)

Directions:
Preheat oven to 425. Mix together egg, olive oil, parmesan, and garlic salt. Add green beans and toss well. Spread into a single layer on a foil lined baking sheet (tip: lining your baking sheet with foil is great for tons of recipes and saves you clean up time). Bake for 15 minutes. Enjoy!

Pizza Zucchini Casserole - Home Cooked Recipe #82

Do you love pizza? I love pizza! Most people I know are a fan of pizza. Also, most people I know have gone low carb or keto lately. This is a perfect recipe for those kind of diets! And it's pizza flavored! This recipe is also versatile, because you could really dress it up with your favorite pizza toppings. You could make it a meat lovers by adding sausage, bacon, ham, ground beef, etc. You could make it a supreme by adding bell peppers, onions, mushrooms, etc. If you don't like tomato sauce, use alfredo sauce. Use the recipe as a base and use your imagination to top it the way you would your favorite pizza!

Pizza Zucchini Casserole

Ingredients:

• 2 medium zucchini, shredded
• 2 eggs, beaten
• 1/2 cup pizza or marinara sauce (make your own or use store bought)
• 1 cup parmesan
• 2 cups mozzarella
• 1/2 package pepperoni (I use Armour, it has a nice, spicy kick)
• salt & pepper

Directions:
Preheat oven to 400. *Tip make sure you squeeze out excess moisture in the zucchini first. I like to lay mine on some paper towels and leave it for an hour or so. Super easy* Mix together in a large bowl the zucchini, eggs, parmesan, salt, pepper, & 1/2 the mozzarella (1 cup). Press mixture into a 9x13 pan and bake for 20 minutes. Take out of the oven and top with pizza sauce, cheese, and then pepperoni. Place back into the oven and continue baking for another 20-30 minutes.  Enjoy!

Chicken Paprikash - Home Cooked Recipe #81

Who isn't looking for new chicken recipes? If you're like me, I am always on the search for a new way to serve chicken. I came across a few recipes on the internet for Chicken Paprikash and made my own by blending the recipes I found. It's a fairly easy, one pot meal that takes right around 30 minutes to make.

Chicken Paprikash

Ingredients:

• 1 lb chicken breasts, diced into bite sized chunks
• 2 tsp ghee (or butter or oil)
• 2 medium onions, sliced
• 4 garlic cloves, minced
• 2 tbs flour
• 1 tbs paprika
• 1 tbs smoked paprika
• 1/2 tsp cayenne
• 1 tsp garlic powder
• salt & pepper
• 1 cup chicken broth
• 1 can petite diced tomatoes (14.5 oz can)
• 1/2 cup sour cream

Directions:
Heat pan with ghee (butter/oil) over medium. Add the onions and saute for 5 minutes until soft. Add in garlic and saute another 2 minutes. Stir in the flour and both paprikas and cook for a minute. Whisk in chicken broth. Add the tomatoes and turn heat to medium low. Season mixture with cayenne and salt & pepper. Stir in the chicken and simmer for 25 minutes. Turn off heat, remove pan, and stir in sour cream. Serve over rice or egg noodles. Enjoy!

Copycat Southwest Egg Rolls - Pinterest Pick #20

My friend Tanya is a HUGE fan of Chili's and their Southwest Egg Rolls. I enjoy them myself, and thought I would try to make a copycat recipe I found on Pinterest. I changed a couple of things. I left out the spinach (yuck, I am not a fan lol) & I just made regular ranch dressing as opposed to the Avocado Ranch to go with them. You could easily mash half an avocado and add it to some ranch dressing and you would have your Avocado Ranch. Also, I saute'd my chicken breast instead of grilling it as I already had a saute pan going and there's no point in heating up a grill for 1 chicken breast. I added onion powder and garlic powder to the spice mix because HELLO, flavor! I do prefer my ranch homemade and not out of a bottle, so I made it with a packet. These were delicious, and I cannot wait to try out more egg roll recipes as they are one of my favorite food items! You can find the original Pin HERE and the original recipe HERE.

Copycat Southwest Egg Rolls

Ingredients:

• 5 flour tortillas (I used the Mission Super Soft, Soft Taco size)
• 1 chicken breast, diced into small pieces
• 1 cup corn
• 2 tbs of red pepper, diced
• 1/2 cup black beans, rinsed
• 2 green onions, thinly sliced
• 2 tbs jarred jalapenos, diced
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1 tsp onion powder
• 1 tsp garlic powder
• dash of cayenne
• salt & pepper to taste
• 3/4 cup shredded Monterrey Jack
• oil for frying, butter for sauteing chicken

Directions:
Saute chicken breast pieces in a tablespoon of butter over medium heat (or you can grill your chicken breast if your prefer). Once it is cooked through (about 5 minutes), add in corn, red pepper, black beans, green onions, and jalapenos. Saute another 5 minutes. Add in spices, mix very well, and cook an additional 2 minutes. Remove from heat and let filling cool completely. Stir in cheese. Fill tortillas with filling and wrap tightly into an egg roll shape (secure with tooth picks). The original recipe I used said to let them sit 4 hours to over night, and I chose to let them sit in the fridge over night. I deep fried mine at 375 for 12 minutes. Serve with ranch or Avocado Ranch.
Enjoy!

Simply Sides 24 - German Potato Salad

I am always looking for ways to make our weeknight meals more exciting with new side dishes. I was a little nervous that hubs would not like this tangy potato dish, but it turns out that he really enjoyed it. Now we have new side dish to add to our lineup! I looked at a few different recipes and came up with my own spin that turned out pretty delish. And even though this is called potato salad, it really is more like a warm potato side as opposed to what I think of as salad.

German Potato Salad

Ingredients:

• 6 red potatoes, sliced thin
• 1 onion, diced
• 2 cloves garlic, minced
• 4 strips of bacon, diced
• 3 tbs white wine vinegar
• 2 tbs water
• 1 tbs brown mustard
• 1 tsp sugar
• 1 tbs dried dill
• salt & pepper

Directions:
Bring potato slices to a boil & cook for 8 minutes. Drain. While potatoes are cooking, cook bacon in a skillet over medium until pieces are brown and crispy. Drain on paper towels. In bacon drippings, saute onions for 5 minutes. Add in garlic and saute another 2 minutes. Once onions and garlic are tender and translucent, add in water, sugar, mustard, and 2 tbs of the vinegar & stir well. Add in potatoes and sprinkle the last tbs of vinegar on. Sprinkle with dill, salt, & pepper. Toss well to coat potatoes. Sprinkle in drained bacon pieces and stir again.  Serve warm.
Enjoy!

Ropa Vieja - Home Cooked Recipe #80

I am a BIG fan of latin flavors. I was perusing the internet for a good Rope Vieja recipe to try, and decided to actually combine flavors from several different ones to come up with my own spin on this dish. Some of the ingredients are probably not traditional but it came out fantastic! Also, it's made in the slow cooker so it's a one pot dish that cooks itself which is super convenient. Give it a try!

Ropa Vieja

Ingredients:

• 2-3lb boneless chuck roast
• 1 onion, sliced
• 2 bell peppers (any color), sliced
• 1/2 jar whole green olives w/pimentos (& brine)
• 1 can Rotel
• 16 ounces tomato sauce
• 2 cups beef broth
• 4 tbs ketchup
• 2 tbs apple cider vinegar
• 1 tbs cumin
• 1 tsp coriander
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp minced dried onion
• 1 tbs Adobo
• 1 packet Sazon
• freshly ground black pepper

Directions:
In a slow cooker, mix all ingredients from tomato sauce to black pepper. Stir in onion, peppers, olives, & Rotel. Place chuck roast over sauce, spooning some of the liquid over the top. Cook on high for 4 to 6 hours, or low for 8 hours.  Shred meat and return to liquid. Serve over rice. 
Enjoy!

One Pot Beef Stroganoff - Pinterest Pick #18

I have been a fan of beef stroganoff ever since I had my first box of stroganoff flavored Hamburger Helper. Growing up, my mom did not use Hamburger Helper or make beef stroganoff (not to my recollection anyway) so this was a complete novelty once I was on my own. As I became a more experienced cook, I started experimenting with different stroganoff recipes, both on the stove and on the slow cooker. This one pot recipe that I found on Pinterest is a winner. It is tasty, easy, and there's not a lot to clean up. Definitely a winner. Find the Pin HERE and the original recipe HERE.

One Pot Beef Stroganoff

Ingredients:

• 1 lb ground beef
• 8oz egg noodles (1/2 a package)
• 8oz sliced mushrooms
• 4 cups beef stock
• 1/2 cup sour cream
• 1 onion, diced
• 2 garlic cloves, minced
• salt & pepper
• 2 tsps smoked paprika
• ***optional: french fried onions for a crunchy topping

Directions:
Cook the mushrooms over medium high heat until caramelized, season with salt & pepper & paprika. Add onions and garlic and saute for a couple of minutes. Add in ground beef and cook until browned. Then add beef stock and egg noodles. Stir and cover for a lid, cooking for 15-20 minutes, stirring occasionally. Turn the heat off and stir in the sour cream. Sprinkle with french fried onions, if desired.
Enjoy!