Sunday, June 23, 2013

Shrimp Linguini


Broiled Shrimp:

2 lbs of medium to large shrimp (Devein if necessary, but I prefer to buy it already deveined.)
1 stick of butter
1 or 2 lemons
salt, pepper, garlic powder, and cajun or blackened seasoning (sprinkled generously according to taste)


1 lb linguini
1 tbsp extra virgin olive oil
half a stick of butter
1/4 cup grated Parmesan cheese
1/4 cup Italian bread crumbs
a dash of basil

Boil and drain linguini according to package directions. Toss with olive oil, butter, Parmesan cheese, Italian bread crumbs, and basil. Rinse shrimp and place in foil-lined broiling pan. Slice butter and place on top of shrimp. Squeeze lemons over the shrimp, and then sprinkle them with salt, garlic, pepper, and a cajun or blackened seasoning. I like mine heavily seasoned, but this is one of those recipes that I season visually. Broil for a few minutes, and then stir to distribute the melted butter. Broil for just a few more minutes after stirring. If you buy the shrimp raw, it will turn from gray to pink as it cooks and will look like the picture below when done.

Serve the shrimp with its buttery sauce over the linguini. I also tossed a salad and steamed some purple cauliflower. So simple and elegant...

And yes, it tastes amazing! Serves 6-8 people.

Saturday, June 22, 2013

Two Ingredient Strawberry Banana "Ice Cream"

I've been wanting to try making ice cream from frozen bananas, and I thought strawberry banana ice cream sounded even better. I wasn't sure my blender could handle blending frozen fruit without any liquid so I used my mini-food chopper instead. There was room for two frozen bananas and about six frozen strawberries in each batch. The bananas were peeled, cut up, and frozen ahead of time. It only took a minute or two to blend the fruit...

Then I topped each serving with a few more strawberries...

I was pleasantly surprised how much this stuff tastes like ice cream. Unfortunately, we didn't have a mint leaf for the picture...but it's the thought that counts.

Friday, June 21, 2013

Stevia Worse than Aspartame

I baked a batch of oatmeal walnut cookies tonight, substituting the sugar with "Stevia in the Raw." I used white whole wheat flour which I often bake with, and I used low sugar craisins in place of the usual chocolate chips. Here's a pic of some of the ingredients...

The cookies did not spread out during baking like they normally would...

I tasted one, and it was good at first...
But then that diet aftertaste hit me. The diabetic I made them for also hated them.

Here's a picture of the cookies I made with normal white and brown sugar...

We are throwing the rest of the stevia dough away. I guess that's how the cookie crumbles.


Thursday, June 20, 2013

Macaroni and Cheese for a Crowd

macaroni recipe that is good for freezing and reheating
budget macaroni and cheese

One of my favorite recipes for macaroni and cheese is one I adapted from my Taste of Home Cookbook. The original Taste of Home Recipe for Budget Macaroni and Cheese can be found here. I normally double the recipe to make eight servings instead of four, and I always add Parmesan cheese. It is, by far, the best macaroni and cheese I have ever tasted. The following is my potluck version of the recipe which will feed 28 people:

48 ounces elbow macaroni noodles

2 sticks plus 5 tablespoons of butter

1 1/3 cups all purpose flour

1 1/2 tsp salt

7 cups whole milk

32 ounces of sharp or extra sharp cheddar cheese

8 ounces of grated parmesan cheese

a few dashes of pepper

Optional: Italian style bread crumbs or paprika to sprinkle on top


In a large saucepan over medium-low heat, melt butter. Add flour, salt, and pepper. Stir constantly to make a smooth paste. Gradually add milk, continuing to stir. Heat and stir until thickened.  Remove from heat and stir in both cheeses until melted. Cook the macaroni according to package directions. You will need to use a very large pot, of course. Drain. Mix the cooked noodles with the cheese sauce.

Place in a large rectangular pan, sprinkle with bread crumbs or paprika.

This macaroni and cheese is still creamy and delicious when reheated the next day!

Raani's Chicken Curry

This is one of the few recipes our whole family likes...


4 Boneless skinless chicken breasts
one medium onion
5 oz (half of a 10 oz bag) match stick carrots or...cut your own julienne strips
4 tbsp curry powder or about 3/4 of a one ounce jar. (I use the yellowish curry powder that just says "curry powder." )
29 ounce can diced tomatoes
6 tbsp of butter
1 tbsp plus a teaspoon of salt
2 cups regular dry rice or 4 boil-in-a-bag bags of rice


Rinse chicken breasts and boil for an hour reserving cooking liquid

Dice onion

Sautee the boiled chicken, diced onion, and curry powder in butter stirring to coat the chicken for a couple of minutes over medium heat.

Add about 3 1/2 cups of the chicken stock to a large, deep frying pan called a "Texas Skillet" or "Colossus Pan" along with the carrots, canned tomatoes, and salt. I usually pour the chicken stock into my empty 29 oz tomato can instead of dirtying a measuring cup since the can holds about 3 1/2 cups of liquid. It will be hot, so use a potholder to pick up the can of hot liquid and pour it into the skillet.

Now that all of your ingredients are in the pan, simmer uncovered over medium heat, stirring occasionally and breaking up the chicken with your cooking spoon.

While your chicken curry mixture is simmering and reducing down which will take about 30 minutes, start some rice. I prefer regular white steamed rice,  but these days I have been making boil-in-a-bag brown rice for the diabetic in my life. If you make regular white rice, add two cups of the rice to 4 cups of water and simmer for about 25 minutes. If you use a boil-in-a-bag brown rice that says it takes 10 minutes, cook it for up to 20 minutes to get it more tender. My sister taught me that the boil-in-a-bag brown rice tastes better than the regular brown rice that takes close to an hour to cook. Tonight, I also threw in a  bag of white boil-in-a-bag rice for my pickier eaters. You will need to make a total of four bags of rice if you go the boil-in-a-bag route.

Serve chicken curry over rice.  Everybody over here absolutely loves this stuff! Feeds 6-8 people.

Easy Chicken Curry Recipe
Chicken curry anyone?

Copyright 2013, Two Chickens in Every Pot, mealplannermom, Raani S.