Category Archives: Uncategorized

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Creamy Mozzarella Shrimp Pasta

Creamy Mozzarella Shrimp Pasta

2 c. penne pasta

½ tsp garlic powder

¼ tsp salt

1/3 c. finely diced onion

1 c. fat free chicken broth

14 oz can petite diced tomatoes with Italian seasoning

1 c. fat free half and half

1 TB dried basil

½ tsp red pepper flakes

½ tsp paprika

¼ tsp salt

¼ tsp pepper

1 1/2 c. shredded Mozzarella

2 lbs shrimp, without shells and deveined

Cook pasta in boiling water until al dente’. Meanwhile, spray large skillet with cooking spray. Add garlic powder, salt and onion and stir to combine. Add broth, tomatoes, half and half, basil, red pepper flakes, paprika, salt and pepper.  Simmer on low and add Mozzarella and shrimp. Combine well then cover. When shrimp are done fold in cooked pasta. Yield: 5 servings.

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DDD Review #8 -PePe’s & Mito’s

So last night Hubby and I went to Pepe’s & Mito’s in downtown Dallas. It’s in a cute, happening little area of downtown. Lots of restaurants and clubs. I had Albondiga Soup. It had a tasty beef broth with these little egg patties. I was trying to describe the patty –it’s like a tiny frittata with beef and potato and veggies in it.  Delicious! Hubby had the Tacos Nortenos.  I tasted it– that meat was seasoned so nice!  Very yummy! Pepe was in the kitchen, but his wife seated us and came over after we were finished. Very sweet lady! We’ll definitely visit Pepe’s & Mito’s again!

We give it 5 stars!

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Mexican Street Corn Chowder

I do love some Mexican food!

Mexican Street Corn Chowder

2 (14 oz) cans corn, drained

6 cooked bacon strips, diced (or diced ham)

1/3 c. diced onion

1 c. diced bell pepper

2 c. water

2 tsp chicken bouillon

1/3 c. sliced tamed jalapenos

1 tsp ground chipotle pepper

Salt and pepper to taste

1 med lime, zested and juiced

1/3 c. whipped cream cheese

 

In large saucepan, add bacon, onion and bell pepper.  After bacon is crisp, remove from pan, drain on paper towels then chop and return to pan. Add corn, water, bouillon, jalapenos, chipotle powder, salt, pepper, and lime. Simmer 15 minutes then stir in cream cheese and stir until well combined. Serve.

Yield: 4 servings.

 

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Buffalo Chicken Salad

Hubby said I could make this again too.  We do like some wing sauce!

Buffalo Chicken Salad

2 c. whole wheat pasta

¼ c. wing sauce

2 c. cooked, diced chicken

1/3 c. whipped cream cheese

9 oz bag romaine

1 c. shredded carrots

1 c. sliced celery

¼ c. crumbled blue cheese

 

Cook pasta in boiling water. In small skillet, cook wing sauce, chicken and cream cheese; heat through. Meanwhile on a platter, place romaine, carrots and celery; sprinkle with blue cheese. Drain pasta and add to chicken mixture; toss to combine. Top lettuce with chicken and pasta mixture. Serve.

Yield: 4 servings.

 

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Tomatillo Pulled Chicken

Hubby really liked this one. “This would be great on a flip flop!”  It’s a really versatile dish.

Tomatillo Pulled Chicken 

2 (11 oz) cans tomatillos, drained

¼ c. diced roasted green chilis

1 green onion

1 c. loosely packed cilantro leaves

2 TB lime juice

1 jalapeno

½ tsp garlic powder

½ tsp ground cumin

Salt and pepper, to taste

3 c. diced cooked chicken

1/3 c. whipped cream cheese

 

In blender, combine tomatillos, green chilies, onion, cilantro, lime juice, jalapeno, garlic powder, cumin, salt and pepper. Pour mixture into a medium saucepan with chicken and cream cheese and heat through.  Serve with rolls, tortillas or tortilla chips.

Yield: 8 servings.

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Black Bean Chilaquiles

This is a tasty way to use broken chips!

Black Bean Chilaquiles

½ c. chopped onion

2 c. broken tortilla chips

8 large eggs

15 oz can black beans, rinsed and drained

10 oz can tomatoes with green chilies

1 c. salsa

½ c. reduced fat shredded cheese

Avocado and cilantro, optional

 

Spray large skillet with cooking spray. Add onion and cook until translucent; about 5 minutes. Add tortilla chips. Could also add chopped cooked chicken. Add eggs to the pan and stir with chips until almost set. Pour in black beans, tomatoes and salsa. Stir to combine and heat through. Top with cheese.

Yield: 4 servings.

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DDD Review #5 – Tutta’s Pizza, Dallas TX

DDD Review #5 Tutta’s Pizza  8/11/18

So this rainy Saturday Hubby and I decided to try out another DDD restaurant. He decided on Pizza and we journeyed down I35E.  Located in what appears to be an old warehouse or something in West End it has kept the feel and uniqueness and added everything needed to make it a cool hang out. We ordered a large Durty Dough Pizza. If you are looking for cheap pizza, this is not the place. But oh my! If you are looking for something unique and delicious you really need to try Tutta’s. Smoked pulled pork, chicken, brisket and bacon, chopped serrano peppers, mozzarella and Tutta’s special BBQ sauce. Delicious! It’s a thin doughy crust. My first bite I get a taste of perfectly smoked meat, mozzarella, bacon and little of that serrano. It’s not spicy hot, just good.  Then you notice the mozzarella and the light sauce. Hubby says, “You know what I like about the sauce? It’s not overwhelming so you can still taste all the fun stuff.”  Mmmmmm…and it was LARGE. We brought some home. Bet it doesn’t make it til tomorrow.  🙂

tuttaspizza

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Yellow Birdfeeder

I’m not positive I’ll be able to keep hanging it this way as it is tilting a little.  I may have to get more chain and create a “basket” for it to sit in (2 longer pieces of chain that will make an X underneath and come up to the top and gather in a carabiner).  But it’s pretty cute.

birdfeeder

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TASTY!  I love subbing butternut squash for higher carb veggies like potatoes.

Butternut squash chili cheese fries
 1  medium butternut squash (about 2 pounds — large enough to yield 20 ounces uncooked flesh)
1 cup low-fat veggie or turkey chili
1/2 cup shredded reduced fat cheddar cheese
1/8 tsp. kosher (or regular) salt
1/8 tsp. cayenne pepper
Optional Toppings: fat-free sour cream, chopped scallions

Preheat oven to 425 degrees. Poke a couple holes in the squash with a knife and put in the microwave for 3 minutes or so.  After it’s cool, use a sharp knife to remove the ends of the squash. Cut squash in half widthwise (making it easier to manage) and then peel squash halves using a vegetable peeler or a knife. Cut squash in half lengthwise, and then scoop out all the seeds. Next, cut squash into french fry shapes (for best results, try to keep them even in size). Using a paper towel, pat squash pieces firmly to absorb any excess moisture. Place squash in a bowl, add a light mist of nonstick spray, and sprinkle with salt and cayenne pepper. Toss squash to evenly distribute salt and pepper, and then transfer to a large baking pan sprayed with nonstick spray. Use 2 pans if needed. Squash pieces should lie flat in the pan. Place pan(s) in the oven and bake for 40 minutes or so (longer for thick-cut fries, shorter for skinnier fries), flipping halfway through baking. Fries are done when they are starting to brown on the edges and get crispy. Leaving the oven on, transfer fries to a large oven-safe plate. Prepare the chili as directed on the package, and then pour it over the fries. Sprinkle with cheese, and place the plate in the oven for 5 minutes, or until the cheese has melted. Carefully remove from the oven and, if you like, top with sour cream and scallions. Makes 2 enormous and amazingly delicious servings.