Scrappin’ Recipes

Creamy Cajun Shrimp Linguine

1 cup water
1 (14-ounce) can fat-free, less-sodium chicken broth
6 ounces uncooked linguine
1 pound medium shrimp, peeled and deveined
1 1/2 tablespoons butter
1 (8-ounce) package presliced mushrooms
1 large red bell pepper, cut into (1/4-inch-thick) slices
2 teaspoons all-purpose flour
1 teaspoon Cajun seasoning
1/4 teaspoon salt
2/3 cup half-and-half
1/4 cup chopped fresh flat-leaf parsley

Combine 1 cup water and broth in a Dutch oven; bring to a boil. Break pasta in half; add to pan. Bring mixture to a boil. Cover, reduce heat, and simmer for 8 minutes. Add shrimp to pan. Cover and simmer for 3 minutes or until shrimp are done; drain.

Melt butter in a large skillet over medium-high heat. Add mushrooms and pepper to pan; sauté 4 minutes or until moisture evaporates. Add flour, seasoning, and salt to pan; sauté 30 seconds. Stir in half-and-half; cook 1 minute or until thick, stirring constantly. Remove from heat. Add pasta mixture and parsley to pan; toss.

Tags: Creamy Cajun Shrimp Linguine

Great pie for the summer time.  Nice and cold and easy to make.

Frozen Lemonade Pie

Ingredients
Graham Cracker Crust:

* 2 cups graham cracker crumbs
* 1/4 cup sugar
* 7 tablespoons butter, melted

Lemonade filling:

* 1 (14 ounce) can sweetened condensed milk, chilled
* 1 (12 ounce) container whip topping, thawed
* 1 (6 fluid ounce) can frozen lemonade concentrate, keep frozen
* 1 teaspoon candied lemon peel

Directions

Preheat oven to 350 degrees F.

In medium bowl, combine cracker crumbs, 1/4 cup of sugar, and the melted butter. Press firmly on bottom and up sides of pie plate. Bake for 7 minutes and let cool completely.

In a medium bowl, add chilled sweetened condensed milk and cool whip and fold gently. Add frozen lemonade and continue to gently fold. Do not let the mixture become soupy. Pour mixture into the pie crust and freeze overnight. Garnish with candied lemon peel.

Tags: Frozen Lemonade Pie

These are great burgers for a new change on a great standard.

Smothered Steak Burgers

2 tablespoons finely chopped shallots
1 garlic clove, minced
1 (8-ounce) package presliced button mushrooms
1/2 cup fat-free, less-sodium beef broth
1 tablespoon low-sodium steak sauce (such as Angostura)
1 teaspoon cornstarch
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 pound ground sirloin
1/4 teaspoon salt
4 green leaf lettuce leaves
4 (1/2-inch-thick) tomato slices
4 (2-ounce) Kaiser rolls, toasted

1. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add shallots and garlic to pan; cook 1 minute or until tender, stirring frequently. Increase heat to medium-high. Add mushrooms to pan; cook 10 minutes or until moisture evaporates, stirring occasionally. Combine broth, steak sauce, and cornstarch, stirring with a whisk. Add broth mixture to pan; bring to a boil. Cook 1 minute or until thickened, stirring constantly. Stir in 1/4 teaspoon pepper. Remove mushroom mixture from pan; cover and keep warm. Wipe pan with paper towels.

2. Combine remaining 1/4 teaspoon pepper, ketchup, and Worcestershire sauce in a large bowl, stirring with a whisk. Add beef to bowl; toss gently to combine. Shape beef mixture into 4 (1/2-inch-thick) patties; sprinkle evenly with salt.

3. Heat pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 4 minutes. Turn and cook 3 minutes or until desired degree of doneness. Place 1 lettuce leaf and 1 tomato slice on the bottom half of each roll. Top each serving with 1 patty, about 1/4 cup mushroom mixture, and top half of roll.

Tags: Smothered Steak Burgers

Bread and Butter Pickles

6 large cucumbers, sliced
4 onions, sliced
1/4 cup salt
1 pint white vinegar
3/4 cup sugar
1 teaspoon celery seed
1 teaspoon mustard seed

Use fresh cucumbers; wash and slice. Slice onions. Mix vegetables with salt and let stand 1 hour.

Drain and rinse with 2 cups cold water. Combine vinegar, sugar, celery and mustard seeds and heat to boiling. Cook 3 minutes.

Pack vegetables into jars, add hot vinegar mixture, leaving 1/4″ head space. Seal at once and process in boiling water bath for 10 minutes.

Cool and store.

Tags: Bread and Butter Pickles

I love recipes like this for parties or for watching a great game on tv.  I found this recipe at Amanda’s blog where she has wonderful recipes.

Mighty Meaty Nachos

(32 oz) Velveeta cheese
1 can Rotel tomatoes and green chilies
1 lb sausage, browned and drained
1 lb hamburger, browned and drained
1 small jar of salsa
1 can cream of mushroom soup
small, fajita sized flour tortillas (about 6? in diameter)
3-4 cups vegetable oil
kosher salt

Spray crock pot with Pam and melt Velveeta cheese on high for 2 hrs. Then add rotel, meat, salsa and soup and mix together. Keep warm while making chips. Heat about 1? of oil in a skillet over medium to medium high heat for about 5 mins. Cut tortillas into 1/4ths to make chips. Heat chips in oil for about 1 min on each side until golden. Remove chips to bowl lined to paper towels and sprinkle with a healthy pinch of salt. Serve chips and dips together to make Mighty Meaty Nachos!

Tags: Mighty Meaty Nachos

Stuffed Crust Pizza

1 fresh pizza dough – (can buy at your local pizzeria)
¼ red onion (sliced)
½ cup of your favorite prepared sauce
2 cups grated mozzarella
½ cup grated Romano cheese
3 sausage patties
3 cloves garlic (crushed and chopped)
½ cup fresh basil (chopped)
1 tsp. oregano
olive oil for drizzling

Preheat oven – 400 degrees:

Grill sausage, garlic and onion until onion is soft.

Roll out pizza dough (not too thin) and place on pizza pan.

Place shredded mozzarella around edge of pizza, fold over and pinch down.

Place sauce on pizza (not too much).

Place remaining mozzarella and Romano cheese on pizza.

Place sausage, garlic, onion, basil and oregano on pizza and drizzle with about 2 tablespoons of olive oil.

Place in oven for about 20-25 minutes or until crust is golden.

Tags: Stuffed Crust Pizza

Sloppy Joes

2 ½ lb. chopped meat
2 bunches of scallion (sliced & chopped)
1 red onion (sliced)
1 28 oz. can crushed tomatoes
5 cloves garlic (crushed & chopped)
1 Jalapeño (chopped with seeds)
2 tablespoons Worcestershire Sauce
1 tablespoon garlic powder
1 tablespoon paprika
1 tsp. hot sauce
½ cup cilantro (chopped)
½ cup parsley (chopped)
3 tablespoons olive oil
1 tsp. curry
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. dried parsley

In large frying pan cook chop meat and drain in colander. Set aside.

In large heated frying pan with olive oil place scallions, garlic, cilantro, parsley, and hot sauce. Sauté for about 5 minutes and then add chop meat and sauté for another minute or two. Add crushed tomatoes, Worcestershire Sauce, spices and dried herbs.

On griddle – grill red onion slices and add to chop meat and toss.

Heat your favorite bread on griddle and drizzle with olive oil, top with “Sloppy Joe”.

Garnish with grated Romano cheese.

Tags: Sloppy Joes

This is one of those great recipes from Southern Living.

Tomato ‘n’ Beef Casserole With Polenta Crust

1 teaspoon salt
1 cup plain yellow cornmeal
1/2 teaspoon Montreal steak seasoning
1 cup (4 oz.) shredded sharp Cheddar cheese, divided
1 pound ground chuck
1 cup chopped onion
1 medium zucchini, cut in half lengthwise and sliced (about 2 cups)
1 tablespoon olive oil
2 (14 1/2-oz.) cans petite diced tomatoes, drained
1 (6-oz.) can tomato paste
2 tablespoons chopped fresh flat-leaf parsley

1. Preheat oven to 350°. Bring 3 cups water and 1 tsp. salt to a boil in a 2-qt. saucepan over medium-high heat. Whisk in cornmeal; reduce heat to low, and simmer, whisking constantly, 3 minutes or until thickened. Remove from heat, and stir in steak seasoning and 1/4 cup Cheddar cheese. Spread cornmeal mixture into a lightly greased 11- x 7-inch baking dish.

2. Brown ground chuck in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink; drain and transfer to a bowl.

3. Sauté onion and zucchini in hot oil in skillet over medium heat 5 minutes or until crisp-tender. Stir in beef, tomatoes, and tomato paste; simmer, stirring often, 10 minutes. Pour beef mixture over cornmeal crust. Sprinkle with remaining 3/4 cup cheese.

4. Bake at 350° for 30 minutes or until bubbly. Sprinkle casserole with parsley just before serving.

Tags: Tomato 'n' Beef Casserole With Polenta Crust

One of my favorite things to eat.  Great in the summer time.

Fried Okra

10 pods okra, sliced in 1/4 inch pieces
1 egg, beaten
1 cup cornmeal
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup vegetable oil

In a small bowl, soak okra in egg for 5 to 10 minutes. In a medium bowl, combine cornmeal, salt, and pepper.

Heat oil in a large skillet over medium-high heat. Dredge okra in the cornmeal mixture, coating evenly. Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. Drain on paper towels.

Tags: Fried Okra

This is a great recipe from Crystal’s blog.

Chicken Enchiladas with Salsa

For the salsa:
1 10oz can diced tomatoes with green chilies, drained
2 scallions, light green and white parts only, finely chopped
1 jalapeno, seeded, veined, and finely chopped (optional)
1/4 cup finely chopped cilatro leaves
2 Tbs. lime juice (from about 1 lime)
salt

For the enchiladas:
1 Tbs. unsalted butter, softened
4 cups shredded rotisserie chicken or shredded from 2 lbs. of cooked chicken breasts
12oz. grated cheddar cheese (about 2 cups)
2 cups sour cream
1/2 small red onion, finely chopped
salt and freshly ground pepper
6 8in. flour tortillas

1) To make the salsa, place the tomatoes, scallions, jalapeno (if using), cilantro, lime juice and some salt in a medium bowl and stir to combine. Set aside at room temperature until ready to serve the enchiladas.

2) To make the enchiladas, preheat your oven to 350 degrees F. Grease a 9 x 13 baking dish with the butter and set aside.

3) Place the chicken in a large bowl. Add 1 1/2 cups of the cheddar cheese, the sour cream, red onion, and some salt and pepper. Mix well.

4) Place the tortillas on your work surface. Spoon about 1 cup of the chicken mixture onto the center of each tortilla and roll it up. Place the tortillas, seam side down, in the prepared baking dish (it will be a tight fit.). Scatter the salsa over the tortillas. Cover with aluminum foil and bake until heated through, about 40 minutes.

5) Remove the foil and sprinkle the enchiladas wwith the remaining 1/2 cup of cheese. Return the baking dish to the oven until the cheese is melted and the edges of the tortillas are just beginning to get crisp, 5-8 minutes. Serve hot.

Tags: Chicken Enchiladas with Salsa