Category Archives: Italian

Brown Butter Shrimp Risotto

Posted on February 22, 2013

Brown Butter Shrimp Risotto - Supper for a Steal

I finally did it, I made risotto! I’ve never been in a huge rush to make this dish because frankly I’m not a huge risotto fan. Even after making it myself I’m not so sure it’s worth the effort.

I prefer great food with minimal effort and risotto is sure not one of those dishes. If you have the time and are looking for a little arm exercise then it is fun to be able to say you have made it. Now that you know you probably won’t be seeing any more risotto recipes on here to a while go ahead and enjoy this one.

I made this a few weeks ago on a Friday. I like to make fancier meals on Friday nights, which is why I saved this post for Friday. There is something nice about starting off the weekend with a fancy dinner and a glass of wine.

Brown Butter Shrimp Risotto -- Supper for a Steal

Brown Butter Shrimp Risotto
 
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Serves: 4

Ingredients
  • 1 lb shrimp, peeled and deveined
  • 4 ½ cups chicken stock
  • 4 tablespoons butter
  • 1 cup onion, diced
  • 1 ½ cup Arborio rice
  • ½ cup brandy
  • ½ cup shredded Parmesan cheese
  • 2 tablespoons chopped chives
  • Salt and pepper

Instructions
  1. In a medium saucepan, bring water to a boil over medium high heat. Add shrimp and cook until pink about 3-4 minutes. Drain, chop the shrimp into bite sized pieces and set aside.
  2. Bring chicken stock to a boil in the same saucepan and keep hot over low heat.
  3. In a large skillet melt 3 tablespoons of butter over medium. Allow to cook until the butter foams and then starts to turn brown, about 1-2 minutes.
  4. Add onions and cook 3-4 minutes. Add rice and coat with butter. Add brandy and simmer until almost evaporated.
  5. Add stock ½ cup at a time stirring constantly until it is almost all absorbed before adding the next ½ cup. Once all of the stock is incorporated cook from an additional 15-20 minutes, stirring constantly until the rice is fully cooked, but still firm.
  6. Remove from heat and stir in Parmesan cheese, remaining butter, chives, and shrimp. Season with salt and pepper to taste.

 

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Four Cheese Macaroni

Posted on February 15, 2013

Four Cheese Macaroni & Cheese

This recipe actually wasn’t made by me, but my mom. Sometimes we will have dinner get togethers and bring dishes to each others houses. I think this one was right after we go the puppy and he was too young to go play with their huge dogs.

And speaking about puppies… did I ever share any cute puppy photos when we got Wyatt? Yes, I probably did, but here he is back in October at a whooping 6 pounds. As you can imagine he has grown quite a bit. He is now losing his puppy teeth and tipping the scales at about 30 pounds. I will have to share some more pictures of both the dogs next week. Remind me SmileWyatt _ puppy

Now back to the cheese, mom did the cooking, but I was in on the tasting and photographing of it and I can assure you it is extremely cheesy and delicious. I’m not sure exactly where she found the recipe, in a magazine probably. I really liked it because of the extra kick from the red pepper.

I can just imagine this mac and cheese at a BBQ this summer, the perfect side for a long and slow smoked pork.

Four Cheese Macaroni and Cheese

Four Cheese Macaroni
 
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Serves: 6-8

Ingredients
  • 12 oz elbow noodles, or any short pasta noodle
  • ½ cup butter
  • ½ cup all purpose flour
  • ½ teaspoon red (cayenne) pepper
  • 3 cups milk
  • 2 cups shredded white cheddar cheese
  • 1 cup shredded Monterey jack cheese
  • 1 cup shredded fontina cheese
  • 1 cup shredded asiago cheese
  • 1 ½ cups Italian breadcrumbs
  • 2 tablespoons butter, melted

Instructions
  1. Preheat oven to 350 degrees. Cook pasta according to package directions.
  2. Melt ½ cup butter in large pot over medium heat, slowly whisk in flour and red pepper until smooth. Cook 1 minutes, whisking constantly. Slowly add milk, cook an additional 6-7 minutes whisking constantly, until mixture is thick and bubbly. Remove from heat
  3. Toss all the cheeses together in a medium bowl. Set aside 1 ½ cups of the cheese. Add the rest of the cheese and the pasta to the sauce.
  4. Pour into a lightly greased 9×13 pan. Top with remaining cheese.
  5. Mix breadcrumbs and butter together and sprinkle over cheese mixture.
  6. Bake for 35 to 40 minutes.

 

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Individual Shrimp Caesar Salad Pizzas for #WeedaySupper with #SauteExpress

Posted on February 6, 2013

I’m back, to bring you another tasty #WeekdaySupper. This one compliments of Land O Lakes® Sauté Express® Sauté Starter. Remember that Chicken Florentine Pasta I posted last week? Yeah the one with that new butter, olive oil, and herb square. These little squares leave a delicious scent wafting through your house and your loved ones think you spent hours preparing dinner, but don’t let them in on our little secret, that it only took minutes.

Shrimp Caesar Salad Pizzas - Supper for a Steal

Seriously every time I put one of these in a pan my husband comes in to tell me how good it smells. Usually I don’t get the oohs and aahs from him until he is eating, but the scent in the house alone has him salivating in the kitchen waiting for dinner to be ready.

After seeing a few chicken caesar salad pizza recipe I was intrigued. I wanted to try my own version, but of course put my own spin on it.

Individual Shrimp Caesar Salad Pizzas - - Supper for a Steal

Now to share with you the easiest and fastest recipe I have ever made. Even with the prep I think dinner was on the table in 15 minutes. That never happens. Usually I spend 15 minutes alone on the prep then another 20-40 minutes cooking dinner.

Individual Shrimp Caesar Salad Pizzas - Supper for a Steal

Individual Shrimp Caesar Salad Pizzas for #WeedaySupper with #SauteExpress
 
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Serves: 4

Ingredients
  • 2 squares Land O Lakes® Garlic & Herb Sauté Express® Sauté Starters
  • 4 pieces of naan
  • 1 cup shredded mozzarella cheese
  • ½ cup shredded parmesan cheese
  • 1 lb large shrimp (or about 6 per pizza)
  • 1 bag chopped romaine lettuce
  • Caesar dressing

Instructions
  1. Melt one square of Land O Lakes® Garlic & Herb Sauté Express® Sauté Starters in microwave safe dish and brush on each piece of naan. Top with ¼ cup mozzarella cheese each and a sprinkle of parmesan cheese and bake for 5-7 minutes at 350 degrees.
  2. Allow the other sauté starter to sizzle over medium heat in a large frying pan. Add shrimp and sauté about 4-5 minutes until done.
  3. Toss romaine lettuce, with parmesan cheese, an Caesar dressing in large bowl.
  4. Once cheese is melted completely on the naan, remove from the oven and allow to cool for 2-3 minutes. Top each pizza equally with Caesar salad and add shrimp on top.

 

For more #WeekdaySupper inspiration check out these delicious recipes below:

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Connect with Land O Lakes®: Facebook | Pinterest | Twitter | Instagram

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Disclosure: The author received a full-value coupon redeemable for Sauté Express® Sauté Starter for recipe development and review purposes. All opinions are my own.

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Chicken Florentine Pasta | #SundaySupper #SauteExpress & Giveaway! (Now Closed)

Posted on January 27, 2013

LOL Saute Express

Have you seen the new Land O Lakes® Sauté Express® Sauté Starters in stores yet? Land O Lakes® has packed a ton of flavor into each little square helping to make weekday dinners simple. No more collecting 5 different spices, measuring, chopping, just toss a square in and let it sizzle then add your chicken, fish, or pork.

Each square contains butter, olive oil and a variety of herbs and spices and they come in four different flavors; garlic & herb (pictured above), Italian herb, savory butter & olive oil, and lemon pepper.

The Sauté Express® Sauté Starters make it easy to get dinner on the table in under 30 minutes. As part of my week of no shopping this past week I cooked up some grouper cheeks that I already had in the freezer. Dinner was quick, flavorful, and couldn’t have been easier. I’m already imagining all the different easy meals I can create.

Chicken Florentine Pasta --- Supper for a Steal

For #SundaySupper this week I wanted to do a healthy pasta dish. Lately we haven’t been eating very much pasta. I think I overdid it on the creamy, heavy pastas and needed a break. This was the perfect recipe to ease back into pasta dinners. This Chicken Florentine Pasta is full of great ingredients and every bite tastes so fresh.

And did I mention how quick it is. Start cooking the chicken and then start the pasta. By the time the pasta is done you can toss it all together and dinner is served.

Chicken Florentine Pasta - Supper for a Steal

I bet you want to get your hands on the Sauté Express® Sauté Starters, so you can make all the delicious recipes the #SundaySupper crew has provided. Land O Lakes® wants you to give this great new product a try. Land O Lakes® has graciously provided me with a full value coupon to send to one of you. Good for one free product. All you have to do is see the contest rules below and enter to win.

Chicken Florentine Pasta -- Supper for a Steal

To Enter the Giveaway (NOW CLOSED):  You can earn up to two entries in the giveaway by doing the following, Mandatory –  Leave me a comment telling me which flavor of the Sauté Express® Sauté Starters you want to try. Optional– For an additional entry tweet about this giveaway and provide the link in a separate comment.

Winners will be chosen via Random.org. Contest closes February 2, 2013 at 11:59pm Eastern Time. This contest is open to US residents only.

To see more of what Land O Lakes® has to offer find them on:


Chicken Florentine Pasta
 
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Serves: 4

Ingredients
  • 2 garlic & herb Sauté Express® Sauté Starter
  • 1 large boneless chicken breast, cubed
  • 8 oz pasta
  • ¾ cup chicken stock
  • 2 handfuls of spinach (about 2 cups packed)
  • 1 cup grape tomatoes, halved
  • Fresh parmesan cheese

Instructions
  1. Heat a skillet to medium add the two Sauté Express® Sauté Starters and allow to sizzle. Cook chicken until done, about 7-10 minutes. Remove chicken from pan and set aside.
  2. Add chicken stock to pan and bring to a slow boil. Allow to reduce to about half.
  3. Begin cooking pasta separately.
  4. Once sauce has reduced, turn heat to low, add back in chicken and any accumulated juices, pasta, spinach, tomatoes, and about ¼ cup fresh parmesan cheese. Toss to combine and allow spinach to wilt.
  5. Serve and garnish with additional fresh parmesan.

 

 

 

 

Sauté Express® Chicken Recipes:

Chicken Florentine Pasta by Supper for a Steal

Creamy Lemon-Chicken w/ Artichokes by girlichef

Chicken Parm Tenders over Spinach & Orzo by Momma’s Meals

Sizzling Chicken and Green Bean Stir-Fry with Almond Cilantro Rice by Mama.Mommy.Mom

Garlic and Herb Chicken Fettuccine by in the Kitchen with KP

Italian Chicken Pasta Wrap by Big Bears Wife

Creamy Parmesan Pasta with Chicken & Mushrooms by The Messy Baker

Creamy Chicken Enchiladas by That Skinny Chick can bake

Shells with Chicken and Pancetta by The Foodie Army Wife

Capellini Pomodoro with Italian Herb Chicken by Mom’s Test Kitchen

Garlic and Herb Chicken Pasta Toss by Ruffles & Truffles

Sauté Express® Fish and Seafood Recipes:

Easy Cajun Shrimp Pilaf by Daily Dish Recipes

Crabmeat stuffed Flounder Roulades by The Girl in the Little Red Kitchen

Cod Fillet with Lemon Pepper Ginger Sauce by Kimchi Mom

Herb Lemon Butter Tilapia with Sauted Veggies by Crispy Bits and Burnt Ends

Blackened Tilapia Po’ Boys by Juanita’s Cocina

Tomato-Basil Shrimp with Orzo and Feta by The Weekend Gourmet

Sauté Express® Ham and Pork Recipes:

Ham and Vegetable Frittata by Magnolia Days

Savory Butter and Olive Oil Pork Chops by In the Kitchen with Audrey

Skillet Lemon Pepper Pork and Orzo by Family Foodie

 

 

 

 

 

 

 

 

We have a special Pinterest Board to Showcase #WeekdaySupper with Sauté Express® Sauté Starter we will feature a new recipe every day for the next month.

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

Disclosure: The author received a full-value coupon redeemable for Sauté Express® Sauté Starter for recipe development and review purposes. All opinions are my own.

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Bubble Up Pizza for #WeekdaySupper

Posted on January 8, 2013

With the start of a new year the #SundaySupper team is expanding it’s scope. We are working together to also bring you #WeekdaySupper. This month we are focusing on easy weeknight meals, think 30 minute meals. Today I am sharing a quick and delicious bubble up pizza.

Bubble Up Pizza - Supper for a Steal

I like to think most of the meals I share here would fit into the easy weeknight meals category. Some may take a little bit more time, but it’s all about planning. This dinner is truly simple. Perfect for a quick weeknight meal and also fun to share with friends during your favorite football game.

While this may not be the healthiest, I always serve pizza with a big Caesar salad. Then at least you are getting some greens with your meal. Not to mention Caesar salads are quick and easy to throw together romaine, parmesan cheese, croutons, and dressing and you are good to go.

Bubble Up Pizza -- Supper for a Steal

Bubble Up Pizza for #WeekdaySupper
 
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Recipe type: Main
Serves: 4-6

Ingredients
  • 2 containers refrigerated biscuit dough (the ones with 5-6 biscuits in each)
  • 2 cups marinara sauce
  • 1 ½ cups shredded mozzerlla cheese
  • 1 cup pepperoni
  • 1 tablespoon chopped basil

Instructions
  1. Preheat oven to 375 degrees
  2. Cut each biscuit into 4 pieces. In a large bowl toss dough with marinara, 1 cup of cheese, and pepperoni.
  3. Pour mixture into a greased baking dish, top with remaining cheese.
  4. Bake25-30 minutes until browned and bubbly. Top with basil.

 

For all the delicious #WeekdaySupper ideas this week:

Monday|  Chicken Broccoli Casserole by In the Kitchen with Audrey

Tuesday| Bubble Up Pizza by Supper for a Steal

Wednesday| Chicken and Broccoli Stir-Fry by That Skinny Chick Can Bake

Thursday| Shrimp Fra Diavolo by Magnolia Days

Friday| Baked Chicken by Galactosemia in PDX

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