Good morning and welcome to my new blog! I hope you enjoy the random ramblings of a new wife. Over the weekend a bunch of friends got together to celebrate a friends upcoming nupitals in Atlanta. On the way there and back, four of us that rode together were discussing our marriages. One topic of conversation was that I cook supper every night. The girls were shocked! I started thinking... am I not normal? Have we moved so far away from the 1950's stay-at-home-mom that we no longer cook a meal? For me, cooking is not a chore at all. In fact, it is a passion of mine. I love that I can stare at the pantry and pick out a few things and create a yummy meal.
One recipe I tried last night was Fire-Roasted Tomato and Shrimp Pasta. A couple of months ago, I discovered Kroger's fire-roasted tomatoes. They are delicious and full of flavor! Ironically, two out of the three dishes I have made with them involve shrimp. Below are three dishes made with a can of fire-roasted tomatoes.
FIRE ROASTED TOMATO AND SHRIMP PASTA
Ingredients for 2
Shrimp (Your favorite type, at least 6 large shrimp per person)
2 cans fire-roasted tomatoes
Pasta (I used spaghetti, but get creative, try linguini, fettucini, or penne)
1 cup red sauce (marinara or spaghetti sauce)
Peel and clean shrimp. If this is one of your first times in the kitchen, you may not realize that you need to clean shrimp. I peel them under cold water. Then, using a small paring knife, I make a cut along the back of the shrimp. There will be a dark vein along the back that I will wash away under cold water.
Place a large skillet over medium heat. Spray with Pam or any non-stick cooking spray. In a large pot begin boiling water and add pasta.
Put shrimp in pan, cook about two minutes on each side, shrimp will begin to curl up. Add tomatoes and sauce and lower the heat to low. Cover and let simmer. Once pasta is al dente (cooked with a bite, but not firm) add pasta to shrimp and sauce, toss, and cover. Serve with salad and garlic bread. *Tip* If using garlic texas toast, pop it on the George Forman, it will have a yummy, grilled flavor, a perfect pairing with fire-roasted tomatoes!
GRILLED SHRIMP AND FIRE ROASTED TOMATO RICEIngredients
Shrimp
1 can Fire Roasted Tomatoes
1 box Spanish Rice
Heat George Forman grill and spray lightly. In a pan over medium heat,
melt 2 Tablespoons of butter or margarine. Open box of rice and set aside seasoning packet. Pour rice in melted butted until toasted and golden brown. Do not walk away at this point because rice can burn easily. Once rice is toasted, Add 1 cup of water. Box should say 2 cups, but tomatoes will add liquid. Add tomatoes, reduce heat to low, and cover. Meanwhile, place washed, peeled, and cleaned shrimp (see instructions above) on grill. Because GF cooks both sides, turning is not necessary, but can prevent sticking. Once shrimp have curled slightly and have nice grill marks, add to rice and tomatoes. Stir rice and check to see if more liquid is needed. Return lid, and remove in 10-15 minutes. Fluff with fork, and serve. Prep time- 10 minutes, Total cook time - 20 minutes.
CROCK POT CHILI or CHICKEN FIESTA SOUP
2 cans black beans
1 can whole corn
2 cans fire roasted tomatoes
1 half a package of frozen three pepper blend (in your grocery freezer section)
1 cup spaghetti sauce
water
taco seasoning mix
cooked chicken, ground turkey or ground beef (optional)
In a large crockpot add beans, corn, tomatoes, peppers, and spaghetti sauce. Fill tomato can with water and add. Repeat. Add 1/2 seasoning packet and stir. Cook meat with remaining seasoning packet (turkey or beef for chili, chicken for fiesta soup). Add to crockpot. Stir and cover. Let cook the entire day, or night before, stirring occasionally. Serve with Frito scoops, sour cream, cheese, and jalapenos.
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