Fresh Tomato Shrimp Pasta

Fresh Tomato Shrimp Pasta
Serves 4

INGREDIENTS:
8 ounces dry pasta of choice [cooked al dente’]
3 cloves garlic
1/2 onion, diced
2 tablespoons olive oil
2 TB butter
1/4 cup red wine of choice
4 medium tomatoes, chopped
salt and pepper to taste
1 cup spinach leaves [optional- *because really 1 cup of fresh spinach equals about 2 bites per serving, so it's mostly for color]
1 pound cooked shrimp - peeled
and deveined
8 ounces fresh mozzarella or parmesan cheese, grated- *I use twice this, or 2 cups*

DIRECTIONS:
1.
Bring a large pot of lightly salted water to a boil. Add the pasta, and cook according to box directions. Drain.
2.
In large skillet, add butter and olive olive, heat on medium-high until butter is mended, add onion and garlic to the pan. stir well. cook about 4 minutes stirring often, until onion is clear. Add wine.  cook, stirring often about 2 minutes. Add diced tomatoes, salt and pepper. Simmer for about 3-5 minutes, stirring occasionally.
3.
Mix in spinach until it wilts [1 minute], then stir in the shrimp. Cook until shrimp are pink [ 2-3 minutes]. Toss with pasta in a large serving bowl, and mix in mozzarella or parmesan cheese.

*Garnish with chopped fresh basil if desired.*

Versatile Turkey Burgers



I made these tonight, and they were AWESOME! Iwasn't sure what to put on them, so I made a small pile of ketsup, one of honey mustard, and one of barbecue sauce to dip them in--ALL tasted wonderful! This is one amazingly versatile turkey burger!

MAKES 4 burgers

Ingredients:

1 lb. extra lean ground turkey
1/2 tsp. Worcestershire sauce
1/4 c. finely chopped onion [ or 1 TBSP dried onion flakes]
1/4 tsp. garlic powder
1/4 tsp. poultry seasoning
2 tsp. Dijon mustard

**we had ours on toasted deli onion rolls**

heat skillet on med-hi [7 on my dial] with 2 TB butter cook about 4 minutes, then turn and lower heat to med-low. cook 4-5 more minutes.


Caramelized Onion, Kale, Amish Swiss and Tomato Crustless Quiche

Yield: 4
Cook Time: 35 min.
INGREDIENTS:
1 tbsp of olive oil or butter
1 cup yellow or white onion, chopped
4 cups of chopped fresh kale
1.5 cups  Amish or Baby Swiss cheese, shredded
6 eggs
3/4 cup milk milk
1 tsp Sea salt [total]
1 clove garlic , minced
black pepper, to taste
1 medium or large vine ripe tomato , sliced thin 

DIRECTIONS:
Preheat the oven to 400 degrees. Coat a 9 inch pie plate with cooking spray.
Heat the olive oil  [or butter] in a large skillet over medium heat. Add the onions and garlic then cook stirring often over medium-low [#4 on my dial] heat until caramelized, about 15-20 minutes. Add the kale to the skillet then season with half of the sea salt and a bit o’ cracked pepper, to taste. Toss until well combined, cover with lid and cook about 5 minutes until wilted.
Place onion and kale mixture into the bottom of the pan, cover with half of the Swiss cheese. 
Combine the eggs with the milk, season with remaining sea salt and  bit more o’ cracked pepper, to taste then whisk until smooth. 
Pour the egg mixture into the pie pan over the onion and kale mixture, then cover with layer of sliced tomato, and finally, top with remaining Swiss cheese.
Place into the oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean. Let cool for a few minutes before slicing and serving. Enjoy.

**the tomato can be added before *or* after baking according to your preference.**


Quick and Easy Chicken Penne al Fresco

Ingredients

  • 4 garlic cloves, peeled, minced
  • 2 cups diced tomatoes of any kind
  • 3 cups uncooked penne pasta
  • 4 cups chicken broth (or 3 cups chicken broth and 1 cup white wine)
  • 1/2 tsp each: salt and ground black pepper
  • 2 tablespoons dried basil
  • 2 cups Mozzarella Cheese
  • 2 cups diced grilled chicken breasts [whatever kind of chicken breast you prefer]

Instructions


Using large sauce pan, mince the garlic and add it to the pan.

Add tomatoes, pasta , broth, salt and black pepper.

Put on lid cook on high until pasta is tender [20-25 minutes], stirring after 10 minutes.

Remove lid, add cheese and chicken and basil to pot; mix well.

Yield: 8 servings

Bananas Foster Bread Pudding with Caramel Rum Sauce

Just in time for Mardi Gras!
Bananas Foster Bread Pudding w/ Caramel Rum Sauce
**thank you cajundelights.blogspot.com  for the inspiration for this recipe**
* For a non-alcoholic version Rum Extract works great!*

1 loaf French bread, torn into bite sized pieces
4 large eggs
2 cups milk
2/3 cup dark brown sugar
3 large ripe bananas, sliced
2 tsp.vanilla extract
1 tsp. cinnamon
1/4 tsp. nutmeg
2 TBSP dark rum [or 1tsp rum extract]
2 tbs.'s banana liqueur (optional)
1/2 cup chopped pecans

1] Tear bread into pieces in large bowl. 
2] In separate bowl, whisk eggs, milk, and sugar, until well blended. Stir in vanilla extract, cinnamon, rum, liqueur, pecans, and bananas.
3] Pour mixture over bread pieces, mix well, and let stand for 10 minutes. 
4] Place mixture into a 13x9 inch, buttered baking dish [ I like the mash mine down at this point to make it more dense like some of the Bread Pudding I had in New Orleans, but it is COMPLETELY up to you if you want to do that too] and cover with foil. Place baking dish in a larger shallow baking pan filled with 2 inches of water.
5] Bake in a preheated 350 degree oven for 30 minutes. 
6] Remove foil and bake for 10 to 15 more minutes, or until golden brown and a knife comes out clean. 

Caramel Rum Sauce

1 cup whipping cream [ I used half n half and it worked fine]
1  1/4 cup firmly packed brown sugar
1/4 cup butter, melted
1/4 cup light or dark rum [ or 2 tsp rum extract]
1 tsp. vanilla extract


Bring whipping cream to a light boil in large saucepan, over medium heat, stirring often. Add brown sugar and continue to cook at a low rolling boil for  5 minutes, stirring often. 
Remove from heat and stir in rum, butter, and vanilla. 
Let cool for about 10 minutes. Ladle over bread pudding. Enjoy!

Maple Pecan Bars

Great Alternative to traditional Pecan Pie
Maple Pecan Bars

Makes one 8×8 pan (9-16 bars, depending on how big you slice them)

For the crust: 1 stick  butter, softened
1/3 cup brown sugar, tightly packed
1 1/3 cups all purpose flour
1/4 teaspoon salt

For the filling: 6 tablespoons butter, diced
3/4 cup brown sugar
1/4 cup pure maple syrup
1 1/2 tablespoons milk
1 1/2 cups chopped pecans
1/4 teaspoon sea salt

Crust Prep:
Preheat oven to 350. Line an 8×8 pan with foil, leaving a couple inches overhang. Spray or butter the foil.
Beat butter and brown sugar for several minutes. Add flour and salt, beat until thoroughly combined. Dump the mixture (it will be crumbly) into the prepared pan and press it evenly into the bottom of the pan. Bake for 15 minutes. When the crust has about 5 minutes left to cook, start the filling.

Filling Prep:
In a medium saucepan, combine butter, brown sugar, maple syrup and milk. Bring to a simmer, stirring occasionally and simmer for one full minute. Stir in the pecans and pour the filling evenly over the crust.

Return to the oven and cook for an additional 20 minutes.  Sprinkle with 1/4 teaspoon salt and cool completely before cutting into squares.

Gooey Butter and Cream Cheese Cookies


Cook time: 
Makes 2-3 dozen
A half cookie/half cupcake dessert which is sure to please!

Ingredients
  • 1 Yellow Cake Box Mix
  • 1/2 cup butter
  • 1/2 tsp. vanilla
  • 1 8 oz. Cream Cheese bar
  • 1 egg
  • powdered sugar
Instructions
  1. Beat butter, vanilla, egg and cream cheese until fluffy.
  2. Mix in cake mix.
  3. Chill for 30 minutes.
  4. Roll into balls and dip in a bowl of powdered sugar.
  5. Bake at 350 for 10-12 minutes, and sift powdered sugar on top if desired.

**TRY THEM with Devil's Food Cake, Carrot  or Spice Cake, Strawberry Cake-- the possibilities are endless!!

Crunchy Baked Garlic Parmesan Breaded Chicken

4 servings
Ingredients:
4 chicken breasts [roughly 1 lb chicken]
1/4 cup olive oil
1 tablespoon garlic, crushed [3 cloves] [1.5 tsp garlic powder]
1/2-3/4 cup Panko bread crumbs. [Regular bread crumbs work fine too; Panko are just EXTRA crunchy.]
1/2 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
1/2 cup shredded Parmesan cheese (optional- sold in a bag in the dairy section or you can shred your own. *I MUCH prefer freshly shredded from a triangle wedge*)

Directions:
Preheat oven to 400 degrees. Line a 9x13" baking pan with aluminum foil (for easy clean-up) and lightly spray with non-stick cooking spray. In a small bowl, mix together the olive oil and garlic. In another bowl, combine the bread crumbs, grated Parmesan cheese and the Italian seasoning.


[I like to pound the chicken to about 1/2 inch thickness [in a sealed gallon baggie, with a rolling pin, *but that isn't strictly necessary*.] Dip each chicken breast first in the olive oil and then in the bread crumb mixture. Place breaded chicken on the pan and top with additional shredded Parmesan cheese. 
Cook chicken for 35-40 minutes.
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Why do I do this blog?

Well, because I like easy to make, flavorful dishes with a moderate fat count, and a wide variety of them. Providing the same for others is why Tierney Tavern is here.
If you're looking for something new and tasty to try for dinner, take a look around, and for goodness sake if you like something or even go so far as to make a dish I have posted here—Please leave a comment and let me know how you liked it or any suggestions you might have!

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feel free to email me at:asteentierney@gmail.com