Cooking In

Friday, September 12, 2008

It was Friday night and I had plans to throw down in the kitchen. I was exhausted, but I missed having my cooking time. We ventured on out to the relatively new Market Street (a division of United grocery stores for you readers from the Panhandle) up in Allen. I walked in and had a sense of home.

We walked around taking in all of the sights, ooohing and aaaahing over the cheese selection and the meats. I happily stopped to smell the flowers. Going to this shop is just like going to Central Market or Whole Foods, but they still have quite a few of the "normal" not-as-healthy-but-still-affordable selections. We bought shrimp, mushrooms, fresh-like fettucine, butter lettuce, onion rolls, sausage, and some water. Even better, we remembered to bring in our bags! Of course, they were our Kroger bags, but 'eh, at least we remembered!

Simple Shrimp & Mushrooms with Fettucine
1 package mushrooms
2 packages of fettucine
1 lb shrimp
Olive Oil
Sea Salt

Cook shrimp in a pan with a bit of olive oil and sea salt. After they've turned pink, throw in your mushrooms. I actually added a small pat of butter for some added flavor. I tossed those together until I was happy with the result. In our house, sea salt is a seasoning staple. I love how rich the foods taste with just a tiny pinch of it. Mmmm...delish.

Cook the fettucine according to the package. This particular pasta was made from whole wheat semolina, so you get the whole wheat grains with regular pasta elasticty. Anyway, scoop some pasta in a bowl, at a touch of olive oil, then layer on the shrimp and mushrooms and enjoy.

Next up, another Sleepin' In breakfast omelette inspiration. I like to make these casseroles so Don can have a good breakfast meal during the week. He doesn't always have time to fix himself breakfast in the mornings and I need my man to have fuel to get through the day!

Sias Breakfast Casserole
5 Onion Rolls
8 Eggs
1 pkg Cream Cheese
1/2 stick butter
1 can of chopped chiles
1 package hormel "hot" sausage links
1 package shredded cheese
Smidgen of heavy cream

Pick apart onion rolls and line your 11x8 casserole dish.

Pick off bits of cream cheese and place all over the onion rolls. This really lets your inner randomness have a treat! Yes your fingers get dirty. No, when you lick them it isn't sweet like frosting! Blech. Oh, and after you've washed your hands, slice up the butter into pats.

In a bowl, whisk your 8 eggs, green chiles, and heavy cream. If you don't have heavy cream, you can always use a bit of milk. Or, if you don't like heavy cream or milk, you can omit them both and just have plain eggs.

Meanwhile, I browned the spicy hot sausage links. Don said he "accidentally" picked up the spicy sausage. I figured, well, this is his casserole that I'll nibble on, so he can do whatever he wants. But I don't think he knew about the green chiles! Eeek!

Next, cut up the sausage links in half and use random whimsy to place in your casserole dish. I let Don put most of the sausages in the casserole dish. Finger lickin' good! Then, we poured the egg mixture over the ENTIRE thing. Generously cover it with cheese, but be sure to spread it all the way out.

Finally, cover with foil and write cooking directions on the outside, so your tired husband knows now to heat it in the morning.

*Let sit overnight. Cook covered with foil at 350 for 15 minutes. Uncover and cook for another 10.

1 comment:

Will said...

The shrimp and mushroom pasta was delish!!!!

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