March 25, 2017

Slow Cooker Hungarian Goulash

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On the Menu Today~
Slow Cooker Hungarian Goulash


On my recent trip to my favorite grocery store,
the meat department was having a special on Hungarian sausage.
Since I had never tried Hungarian sausage before,
I quickly picked up a package.
Trig's Smokehouse is well known for their delicious sausage and
bratwurst so I knew it was going to be good....and it was~
Smoky, Spicy and Delicious.


I couldn't think of a better way to showcase this spicy sausage,
than in a 'goulash' or 'stew'.
This 'goulash' also has another favorite ingredient of ours, dried lentils.
Lentils are great to use in any stew-style, slow cooker recipe.
Lentils don't need to be pre-cooked before adding to the slow cooker, only rinsed,
cook up beautifully and lentils add extra fiber and vitamins, at a very low cost.

March 23, 2017

Shrimp and Artichoke Alfredo Casserole

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On the Menu Today~
Shrimp and Artichoke Alfredo Casserole


If you're looking for a fast, easy and economical recipe,
than this recipe is what you're looking for.
Prep time for this recipe is about 10 minutes,
the time it takes to boil the noodles and
mix together the remaining ingredients.
This recipe is made with ingredients that are
readily available and can be kept on hand,
so this recipe can be made on those busy nights or
on a lazy Saturday afternoon.
Boxed linguine pasta, jarred Alfredo sauce,
jarred artichoke hearts and
a package of extra small shrimp is
all that is needed to make this delicious casserole.
Shrimp and Artichoke Alfredo Casserole
makes a 2-quart baking dish, which will easily
feed a family of 4 to 6. The total cost of this recipe is
around $15.00 (total cost will depend on the area where you live).
This comes to about $3.25 per serving.
Not bad, not bad at all.


Shrimp and Artichoke Alfredo Casserole
has a crunchy topping that is made with
Italian bread crumbs, melted
butter and parmesan cheese.
After baking for 45 minutes,
Dinner is ready~ 




Shrimp and Artichoke Alfredo Casserole

Ingredients
  • 8 ounces uncooked linguine
  • 2 tablespoons butter
  • 1 (12 oz) jar artichoke hearts, chopped
  • 1 (14.5 oz) artisan three cheese alfredo sauce (Prego)
  • 1/4 cup evaporated milk
  • 1 teaspoon dill weed
  • 1/4 cup parmesan cheese
  • 1 (12 oz) package extra small cooked shrimp, peeled, deveined with tails off
  • Topping: 
  • 4 tablespoons butter, melted
  • 1/2 cup Italian-style bread crumbs
  • 2 tablespoons parmesan cheese
Cooking Directions
  1. Heat oven to 350 degrees.
  2. Spray 3-quart baking dish with a non-stick cooking spray.
  3. Cook linguine to desired doneness, as directed on package.
  4. Drain, toss with 2 tablespoons butter. Set aside.
  5. In a large bowl stir together, chopped artichokes, alfredo sauce, milk, and dill; mix well.
  6. Add cooked buttered linguine, 1/4 cup parmesan cheese and small shrimp; toss gently to coat.
  7. Spoon into prepared baking dish.
  8. In a small bowl, combine topping ingredients, mix well.
  9. Sprinkle over mixture in baking dish.
  10. Bake 45 minutes or until casserole is bubbly and top is golden brown.

Shrimp, Seafood, Artichoke, Linguine, Pasta,

March 22, 2017

Pineapple Coconut Mango Tequila Rabbit

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On the Menu Today~
Pineapple Coconut Mango Tequila Rabbit


Yes. you read that right, Rabbit.
My hubby loves rabbit.
Even though we live in the woods of WI,
he isn't a hunter or fisherman but
he does have friends who are.
Which is great for us.
We always have a supply of venison,
rabbit, trout, and perch.


One of the best ways to prepare rabbit. we think,
is to first of all, marinade the rabbit, preferable overnight.
Rabbit gets very tender and very tasty when you marinade it.
Any kind of marinade seems to work well.
We like to use a bottled marinade and
our favorite brand to use is: Robert Rothschild

Our favorite way to cook rabbit is in the slow cooker.
Cooking rabbit, after it's been marinaded overnight,
in the slow cooker on low for 6 to 8 hours,
is an excellent way to cook rabbit.
The flavor is super delicious and
the rabbit becomes 'fall off the bone' delicious.

March 21, 2017

Wonderful Wednesday Blog Hop

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Welcome to Wonderful Wednesday Blog Hop!
I took some time off from co-hosting blog hops but
I'm super excited to back....
Can't think of a better way to say...



linkup

We have a new co-host!  Lynn from the very popular blog Turnips 2 Tangerines has joined the team. Now 10 blogs strong, your posts will get so much exposure! Please give her a warm welcome and do follow her on social media ♥

To see the 'most viewed', 'very popular',
'editor's pick', and to add your link to 
 the Blog Hop.....

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