Something savory and sweet just for you!

Last week I made my absolute favorite meal so far.  I LOVE seafood (well select seafood) and I have  really been craving a good pasta dish.  I searched and searched for a good recipe, but couldn't find one that caught my eye.  Finally, I found a recipe that looked good, but needed to be modified  to meet the needs of my family.  The same day I made the pasta, I also made my very first ice cream cake.  It turned out REALLY well and my whole family demolished it.  I know these are two recipes you are going to LOVE.  I have also included this week's menu for the Harrell house!  Happy cooking/baking!

Parmesan Shrimp Pasta with a kick

 
Ingredients:
Linguine noodles
1/4 cup of butter
2 TBSP of canola oil
1 medium onion diced
2-3 TBSP of minced garlic
1 large red bell pepper diced
1 pound of medium shrimp, peeled and de-veined
1 jar of Garlic Roasted Parmesan sauce
1/2 cup of grated Parmesan cheese
1/2 cup of cream
1 teaspoon of cayenne pepper
season all, black pepper, and garlic powder
creole seasoning

Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2. Meanwhile, melt butter together with the canola oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Season the onion with garlic powder and season all.  Stir in garlic and red pepper.  Cook over medium-high heat until soft, about 2 minutes more.

3. Before you add shrimp, season lightly with creole seasoning.  Stir the shrimp into the pot with garlic, onions, and red pepper.  Cook until firm and pink.  Then pour in Parmesan sauce, Parmesan cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes.

4. Season with cayenne, season all, and black pepper pepper to taste.  You can either stir drained pasta into the sauce and serve OR put some pasta in a bowl and top with the sauce.  Either way, be sure to sprinkle with chopped parsley.  Enjoy!!!

Dessert Time: Oreo Cookie Ice Cream Cake

This picture is from the she wears my hat blog...although I did not use this recipe

Ingredients:
Oreo Cookies (about 15-20)
Vanilla Ice cream (about 5-6 cups)
Wax Paper or foil

Directions:
1. Line a baking dish with foil or wax paper.  Place cookies in a zip lock bag.  Release all the air and then seal tight.  Use something to crush the Oreo cookies up.  At the bottom of your pan, place some of the Oreo cookies as your first layer. 

2. Then place about 1/3 of your ice cream on top of the cookies. Spread evenly on top of the cookies.   Repeat until you have enough layers (probably about 2-3 layers). 

 3. Cover with a piece of foil or wax paper and freeze until the cake is firm.  When you take out of the freezer to serve, sprinkle a little more of the crushed Oreo cookies on top.  After you serve the desired amount, place the cake back in the freezer!

Weekly Menu Plan for January 20-24
Monday: Red Robin for daughters birthday!
Tuesday: Ham and Cheese Sliders(made a few last week to see if I would like the recipe and I do)

Wednesday: My homemade AWESOME Lasagna
Thursday: Leftover Lasagna
Friday: Moe's for dinner since mommy has Bunco :)
Saturday:  Grilled Chicken Bacon Sandwiches w/ oven made potato wedges
Sunday: Smothered Pork Chops

Next week featured recipe: Bacon Cheeseburger Wraps (Can easily use turkey bacon turkey ground beef if you are on a diet or don't like ground beef)