Spinach Dumplings & Shrimp with Mushroom Sauce

It's been 7 years since I went to Europe... so I obviously can't remember EXACTLY what I had eaten... but I can tell you.. this comes very close. It doesn't make a whole lot per person... you could probably make four small servings or two decent sized servings. Another note to self on this recipe... I did not use enough spinach... definitely need more next time!! This is a very rich dish... definitely not something to eat on a regular basis... but if you like to splurge... be my guest!!

Two notes to self: 

1. Make dumplings much smaller next time, since I ended up cutting them into small pieces and soaking in sauce anyways.

2. Be sure to take tails off shrimp before cooking... kind of a pain to eat with the tails on..

Ingredients:

2 tbl olive oil

1 bunch of spinach, cleaned cut

2 tbl minced garlic

1 cup ricotta cheese

2 eggs

1 1/2 cups of flour (1/2 for rolling for second coat)

1/2 stick butter

20 large shrimp

1 cup heavy whipping cream

3/4 cup chopped fresh mushrooms

Prep:

~Heat olive oil in skillet and cook spinach with garlic until spinach wilts and juices evaporate

~Add to mixing bowl with ricotta, mix thoroughly (using your hands is easier than a spoon or spatula)

~Then beat in eggs and one cup of the flour, mix well

~Boil water

~Using a spoon, roll into a dumpling, and then roll in the other 1/2 cup of flour, shaking off excess, placing on baking paper, till all dumplings are made

~Then drop dumplings in batches in boiling water, boil till they float

~Meanwhile in large skillet, melt butter, once dumpling floats, brown on both sides 

~Transfer dumplings to a warm plate, cover.

~Add shrimp to same pan, cooking on both sides for a few minutes (but not overcooking)

~Then add mushrooms and sautee

~Then add cream, turning off heat just before sauce begins to thicken

~Spoon the cream, mushrooms and shrimp over dumplings

~Serve immediately

(Note to self... make dumplings MUCH smaller next time...)

I used a chopper to chop up the mushrooms into small pieces

Mix well and stir constantly just till sauce begins to thicken

Bon Appetit!!!

Egg Drop Soup...

I love egg drop soup. I love it at a restaurant... however, I didn't want to go to a restaurant the other day.. so I decided to make it myself. Turned out pretty good... however... next time I go to a restaurant, I'm going to be sure to bring home those 'noodle crackers' they serve with the soup at the restaurants. Not saying it really needed it... but I like them :)

Ingredients:

48 oz can Swanson chicken broth

1 bunch chopped green onion (scallions)

1/4 tbl sugar

2 tbl soy sauce

3 tbl corn starch

1/3 cup cold water

3 eggs (I used four and it was too much egg)

2 tbl cold water (separate from 1/3 cup)

Pinch parsley

Prep:

~Boil chicken broth and scallions

~Mix corn starch, sugar, soy sauce, and the 1/3 cup cold water in bowl

~Reduce heat of broth and add smooth mixture

~Boil soup on high for one minute, then return to medium-low heat

~Beat eggs with 2 tbl cold water, then using a wide fork mix into broth

~Cook till eggs are white (opaque)

~Pour soup in bowl with a pinch of parsley

BBQ Pulled Pork

Who said you have to go to a great BBQ restaurant in order to have some tasty pulled pork?? Not me! I'm not even that huge of a fan of BBQ styled food (except for corn bread...) But this recipe my mom has made for years, and even my brother, who's with out a doubt one of the pickiest eaters I know... eats this meal. It is a bit time consuming, but a great meal to throw in if you are working around the house throughout the day. I am going to give you two choices of meat to use on this, they taste pretty much the same, but this gives variety if you don't eat pork, or if you'd prefer to buy the meat that is on sale.. like me!!

Ingredients: (Serves typically 12 sandwiches)

3-4 lbs Boston Butt Pork or English Cut Beef

3 pkg Lipton Onion soup mix

3 cans beer

3 cups ketchup

1/2 cup brown sugar

12 sesame seed buns

Prep:

~Preheat oven to 325 degress

~Mix soup mix, beer, ketchup, and sugar in bowl

~Put meat in roasting pan, pouring mix over pork/beef

~Cook for 4-6 hours, basting every hour

~Remove fat and bone if there is any

~Shred meat with fork then cook uncovered last hour

ENJOY SOME BBQ!!!!

Salmon Patty Burgers

This is my Granny's recipe and it is very quick meal, and if you like salmon, this is great!!! My husband devoured his burgers!!

Ingredients:

1 can (14.75 ounce) pink smon (or two small cans)

1 egg slightly beaten

1/2 cup chopped onion

1/2 cup bread crumbs

1 tbl lemon juice

1/2 tsp rosemary

1/8 tsp pepper

Prep:
~Drain salmon, flake.

~Combine ingredients in mixing bowl

~Form into 4 or 5 patties

~Pan fry with canola oil til browned on both sides

~Serve with favorite condiments

                                      

Garlic Roasted Potatoes & Chicken Drumsticks

I had some chicken drumsticks that I wanted to cook up.... I'm sure you could add chicken thighs to this as well, but I only used the drumsticks. These potatoes are the BEST potatoes I have ever tasted. So yummy.

Ingredients:
9 chicken drumsticks (add chicken thighs if you desire as well)
6 large gold potatoes
1 stick butter
1 sweet onion, peeled, cut into large pieces
8 tbl minced garlic
salt & black pepper to taste
1 tbl oregano

Prep:
~Preheat oven to 400 degrees
~While oven is preheating, put the stick of butter in a roasting pan and allow to melt, then remove
~Swirl butter to coat bottom of pan
~Cut the potatoes into chunks
~Add garlic, salt & pepper
~Roll chicken in butter, garlic, salt & pepper in bottom of pan, set to side
~Put potatoes in pan, baste potatoes with butter mix, then add chicken back to pan and add onions
~Bake for one hour, removing every 20 minutes to stir
~Serve!

Momma's Roast!

Pretty easy to whip together, even though it does take a few hours to cook, it is a very tender meal. I made this for my husband's friend a couple weeks ago and he wanted more!! He thought that the gravy was very good, and it really is soooo very simple. This is a must have recipe for your cooking rotation. My mom has been making this for years!!

Ingredients:

3 lb. chuck roast

2 cans cream of mushroom soup

2 cans " " filled with water

1 pkg. Lipton onion recipe/ soup mix

2 tbl olive oil

1/2 tbl black pepper

1/4 cup flour

1 sweet onion, peeled, cut 

Prep:

~Preheat oven to 350 degrees

~In a roasting pan, add soup, water and Lipton onion mix

~In a large ziplock bag, add flour and pepper, then add roast and mix around to coat all sides

~In skillet, add olive oil, and then brown roast - don't cook, just brown all sides

~Add to roasting pan

~Cook for two hours, remove, flip over roast, add onions,

~Return for one more hour

~Serve with potatoes & veggie, serve with the gravy in the pan over meat

Potatoes below:
8 redskins, cleaned, cubed

1/4 cup olive oil

1/2 tbl garlic powder

1/4 tsp pepper

2 tbl. butter/margarine

~ In skillet cover potatoes with olive oil, cook covered, till tender

~Add spices and butter to brown