Shrimp with Green Noodles

18 oz Spinach Noodles

2 pounds Shrimp

1/2 cup Butter

1 can Cream of Mushroom Soup

1 cup Sour Cream

1 cup Mayonnaise

1/2 tsp Dijon Mustard

1/2 cup Cheese - Cheddar (shredded)

Cook noodles. Line casserole dish with noodles.

Saute shrimp in butter until pink.

Cover noodles with shrimp.

Preheat oven to 350 degrees.

Combine soup, sour cream, mayo, and mustard. Pour over shrimp.

Sprinkle cheese on top.

Bake at 350 for 30 minutes.

Cheesy Broccoli Rice Chicken Casserole

The last week or so I have been wanting a casserole that had chicken, rice, and broccoli in it. But I couldn't find what I wanted. I found this recipe, but it didn't have chicken. Then I found this one; but I didn't want the crackers on top. So I decided to take the ideas from both of these recipes and make my own up as I went along!

Ingredients: 

For Broccoli - 

1 head of broccolii

2 Tbsp butter

2 cloves of minced garlic

salt and pepper

Other Ingredients - 

12 oz chicken breast, or 1 large chicken breast, cooked and shredded

2 cups uncooked instant brown rice (I used minute brown rice but you can use white rice)

1 3/4 cups chicken broth (I used the chicken broth from cooking the chicken, however you can just use water to make the rice)

4 Tbsp butter

4 cloves of garlic, minced

1/4 cup All-Purpose Flour

2 cups of milk

1-2 tsp Dijon mustard (I used squeezed the bottle one good time)

1/3-1/2 cup shredded Parmesan cheese, I used fresh grated but you don't have to use fresh

2 cups shredded cheddar cheese

Salt and pepper

Because I can never make good broccoli on the stove top, I looked to the internet for a way to try it in the microwave and found this one from Taste of Home; I didn't completely follow it... Yes, I am not a complete recipe follower! I just used the broccoli, butter, garlic, salt and pepper I listed above, covered and ran it for 4 minutes. Super easy and yummy too!

After the broccoli was done in the microwave I cooked the rice in the microwave for 9 minutes. I decided to use the chicken broth from when I cooked the chicken, because everyone knows rice cooked in chicken broth is way better than rice cooked in water!!

While the microwave was doing its part to cook dinner I started making the cheese sauce. Sauté garlic and butter. Add flour and whisk it together. Slowly add milk... note... slowly! Add mustard, salt, and pepper. Turn off heat and add cheese. Then your cheese sauce is done! 

In the dish I cooked the broccoli in I added the shredded chicken, cooked rice, and stirred it all together.

Add the cheese sauce to the mix and stir it up good! Top with cheese. I baked it at 350 for 10 minutes... Basically until the cheese was all melted.

Serve and enjoy... And yes, I might have had a second helping!!

Corn Chowder - From Southern Plate Cookbook

Corn Chowder

A recipe from the Southern Plate Cookbook

The Players

2 tablespoons margarine

1 medium onion, chopped

1 medium green bell pepper, chopped

One 14.5-ounce can chicken broth (I used chicken broth I had in the freezer)

2 large red potatoes, cubed

1 jalapeño pepper, seeded and chopped

2 teaspoons Dijon mustard

1 teaspoon salt

1/2 teaspoon paprika

1/4 - 1/2 teaspoon crushed red pepper flakes

3 cups frozen corn kernels (This time I used 2 cans of corn, the first time I made it I used fresh corn cut from the cob)

4 green onions, chopped (I didn't use the green onions)

3 cups milk

1/2 cup all-purpose flour

melt the margarine over medium heat

 

Add onions and bell pepper and sauté until tender.

Trip: Freeze leftover chicken broth in ice cubes for easy access in later recipes!

Add the broth

Add the potatoes

 Bring to a boil, then reduce heat, cover, and simmer for 15 minute

 

Stir in the jalapeño, mustard, salt, paprika, and red pepper flakes.

Add the corn, green onions, and 2 1/2 cups of the milk. 

Bring to a boil.

Combine the flour and remaining 1/2 cup of milk

Mix Well!

Gradually add this mixture to chowder and bring to a boil, stirring constantly, and cook for 2 minutes, or until thick and bubbly

Ready to eat!

Corn Chowder - Instructions

In a large saucepan, melt the margarine over medium heat. Add onions and bell pepper and sauté until tender. Add the broth and potatoes. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Stir in the jalapeño, mustard, salt, paprika, and red pepper flakes. Add the corn, green onions, and 2 1/2 cups of the milk. Bring to a boil.
Combine the flour and remaining 1/2 cup of milk and mix well. Gradually add this mixture to chowder and bring to a boil, stirring constantly, and cook for 2 minutes, or until thick and bubbly