Starting the New Year Clean and Bright.

Recently I discovered there are various superstitions regarding what you should, or should not, do on New Year’s Day.  I have no idea where I must have been when these superstitions came about, but have not ever heard of them before.

Supposedly you should not shower or bathe, clean anything, or any room of the home, and not do any laundry as it will “wash away” all the good luck of the new year.  I, on the other hand, showered, did two loads of laundry and cleaned the kitchen.  I wanted any residue of lousy 2024 to be washed away, and start off 2025 with a poltergeist moment of, “This house is clean!”.   By the way, did you know that the color of your underwear, on New Year’s Day, brings a desired wish?  The color I was wearing?  Whoa there, TMI.

Depending upon which state you reside in, in the USA, a certain food or grouping of foods, eaten will bring good luck throughout the new year; same for many countries as well.  It was always lasagna when I lived in New York; and pork, sauerkraut and mashed potatoes in Pennsylvania.  For Utah, it is…nothing special; that is correct, there is no traditional food to be eaten for New Year’s Day.  So, each year, Roy and I do our own “tradition” of, “What are you in the mood for?”

2025 called for something easy, pleasing, and full of bright colors to warm every sense.  A stir-fry of shrimp, various vegetables and angel hair pasta; oh, not a traditional Asian stir fry, but one using Mediterranean influences.  Those influences are olive oil, garlic, parsley and Feta cheese; lemon juice does not have to be used for every recipe of this cuisine.  With Feta cheese being used as a topping, using lemon juice would make this dish too tart and tangy, and overwhelm all the other flavors.

Stir-frying is a cooking technique that originated in China about 1500 years ago during the Zhou period (771-256 BCE). Ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok.  A wok is a deep bowl-shaped pan with sloping sides which traps, and evenly distributes, heat for fast and complete cooking of all ingredients. There are many wok sets available for sale with varying prices dependent on “name brand”, metal used, and accessories that come with the set.  Otherwise, a deep, 12-inch wide, skillet will do the trick just as well, just make sure to keep the ingredients moving so as to not burn, or have semi-cooked items.

For my dish, the protein used was shrimp, but chicken, pork, beef or tofu will work; all depends on what you enjoy.  A mixture of brightly colored vegetables included broccoli, green and red bell peppers, sugar snap peas and carrots.  Do you have to use a protein?  Only if you want to, this dish can become purely vegetarian or vegan.  Instead of ramen or udon noodles, or rice, angel hair pasta was the main carbohydrate. Worried about gluten?  There are many varieties of gluten-free pasta products, and carb consumption, in general, is like anything else, ruled by moderation.

While this could be classified as one-pan cooking, sometimes there are stages when cooking with a wok, or a skillet.  Many ingredients might need to cook at different temperatures, or need a longer or shorter cooking time.  At the end though, after all stages have been completed, the result in the one-pan displays a masterpiece of colors, textures, scents and tastes.

 

Mediterranean Stir-Fry

Ingredients:

2 (12 oz.) bags stir-fry mix (broccoli, carrots, red and green bell peppers, sugar snap peas)

2 lbs. raw large shrimp, peeled and deveined

1 lb. angel hair pasta, cooked and kept warm

¼ cup olive oil

1 Tbsp. minced garlic

1 Tbsp. dried parsley leaves

1 tsp. cracked black pepper

¼ tsp. salt

1 (5 oz.) container crumbled Feta cheese

 

Preparation:

In a wok or large skillet, heat 4 Tbsp. olive oil, medium-high heat.  Add in vegetable mix, garlic, parsley, black pepper and salt; mix thoroughly.  Cook for 3 minutes, stir to keep from sticking or burning as this will keep vegetables crisp and colorful.  Remove to bowl.

 

Increase heat to high, add 4 Tbsp. olive oil; add in shrimp.  Cook for 5 minutes, but keep them moving so they can turn pink, and get a slight sear.  Remove to bowl.

 

Reduce heat to medium-high, mix 4 Tbsp. into pasta and then place into wok or skillet.  Leave pasta alone for one minute; sizzling sound will be heard. 

 

 

Add back vegetables and shrimp, combine well and let cook for 3 minutes, mix together once every minute.  Remove from heat.

 

Place serving into large soup/salad bowl; sprinkle crumbed Feta cheese on top.

Makes 8 servings.

No matter how your new year started, try to make the year bright, colorful, and clean of negativity.

Mary Cokenour

 

 

 

 

Scampering Around with Shrimp.

In many Italian homes and restaurants, Shrimp Scampi is often served as a main dish or an appetizer, dependent upon whether or not it is served with pasta.  Many think that the term "scampi" describes how the dish is prepared; the shrimp sauteed in a marriage of olive oil, butter, garlic, lemon juice and white wine.  However, this is not so; scampi actually refers to a type of small lobster known as the Norway Lobster, or the Dublin Prawn if in Ireland.  Langoustines also fall into this family of seafood, and in the many areas, crawfish serve as the main focus. Whether the seafood being used is a lobster, prawn, langoustine or the simple shrimp; the overall preparation gives you a dish both rich in scent and flavor.

The Italian city of Genoa boasts a claim to fame for the origin of the scampi recipe.  During the late 1800s to early 1900s, almost four million Italians, mainly from the southern end of the boot, and Sicily, immigrated to the United States.  Even though Genoa is located in the northwestern region, recipes migrated throughout the country, and across the Adriatic Sea to Croatia, so why not the USA as well?  While Italians suffered discrimination, as all immigrants eventually did, the cuisines of this European nation were embraced by American citizens.

Shrimp Scampi is an excellent dish to serve as a romantic dinner for two.  It cooks up quickly, leaving plenty of time for the couple to have "we" time with each other.  A perfect holiday for this meal, you would think, is Valentine's Day; but many couples are alone together for the winter holidays such as Yule, Christmas, Kwanzaa and New Year's Eve.  I did not mention Hanukkah as I believe that this recipe may not fall within the dietary rules of the Hebrew tradition.  Then there are the anniversaries or birthdays that need celebrating; with this recipe, any time can be a good excuse to serve it.

So let me introduce you to Shrimp Scampi; the recipe, not the sea creature.

 

Shrimp Scampi

Ingredients:

8 Tbsp. butter

2 Tbsp. olive oil

2 Tbsp. minced garlic

4 Tbsp. fresh, chopped parsley

1 Tbsp. grated red bell pepper

4 Tbsp. white wine

Pinch of salt and ground black pepper

2 lbs. medium to large shrimp; peeled and deveined

2 tsp. flour

1 tsp. lemon juice

1 lb. cooked linguine, keep warm

Preparation:

In a large skillet, medium-high heat, melt the butter with the oil; sauté garlic, parsley and bell pepper for 2 minutes; stirring constantly to keep garlic from browning. Add wine, salt, black pepper and shrimp; cook for 3-5 minutes or until shrimp turns pink. Stir in flour to thicken; add in lemon juice and linguine; toss to coat pasta and let cook 2 minutes.

Makes 4 servings.

With the winter holidays, many religions believe that only fish dishes should be served for Christmas Eve.  This is one recipe that should be added to the “Feast of the Seven Fishes”, and no one will complain.

Happy Holidays! from the Cokenour family.

Mary Cokenour

 

A Big Pot of Louisiana Cuisine

Halloween has come and gone, and the dentists’ offices are making appointments by the boatload.  All those sugary treats definitely played tricks on the teeth of many.  The next autumn holiday, sorry, yes, we are still, technically, in the fall season, is Thanksgiving.  Typically, we will begin seeing recipes on turkey, green bean casserole, stuffing/dressing, sweet potatoes and pumpkin pie.  We have our family favorites; we do the traditional Thanksgiving array. So, I am going down the road less traveled once again, and giving you something completely different.

Creole Cuisine originated in Louisiana, primarily in the New Orleans area; it is a melting pot of various cuisines: French, Portuguese, Spanish, Canadian (the Acadians, known for “Cajun” cuisine), Caribbean, Italian, Greek, Southern USA Native American, West Indies and African. These cultures were able to come together due to the various slave trade routes; the enslaved people brought, not just their cultures to the United States, but their cuisines.

A basic ingredient for many Creole dishes is a roux. A roux, French for “brown sauce,” is a base used for gravies and sauces in Creole cuisine.  When making a roux, using a saucepan or a skillet is dependent upon what recipe is being made, and how much is needed. It begins with equal parts of a fat (oil, butter, lard, etc.) and flour; the fat is heated on medium heat. The flour is stirred in until well incorporated and the mixture is smooth. The color of the roux is dependent upon the flavor desired for the recipe, so can be lightly browned to dark brown; this can take 15-30 minutes. The mixture must be continually stirred and watched; if any black flakes appear, it has burned and must be started over. Once the desired color is achieved, additional ingredients can then be added such as broth (stock), milk, cream, herbs, seasonings, etc.

Jambalaya is a Louisiana classic which can be claimed by the Creoles when it has tomatoes in it, or the Cajuns when it does not. Either way, jambalaya consists of rice that has been cooked with shrimp, oysters, spicy sausage, ham, or chicken; seasoned with spices and herbs.  It is similar to Spanish paella, popular at fairs and social events, and can be easily made in large quantities. It can be also equated to the children's story, "Stone Soup" where a little bit of this and that added to a large pot makes a wonderful meal for all. Any way you want to look at jambalaya, it is a classic feast that pleases everyone.

 

Jambalaya

 Ingredients:

4 Tbsp. peanut oil

½ lb. spicy sausage (Chorizo, Andouille or hot Italian), cut into ½ pieces

½ lb. boneless, skinless chicken breast, cut into ½” pieces

½ cup each of diced celery, onion, red bell pepper

1 Tbsp. minced garlic

1 Tbsp. each minced fresh leaves of sage, thyme and parsley

1 (28 oz.) can diced tomatoes

1 (6 oz.) can tomato paste

2 diced jalapeno peppers

2 cups chicken broth

1 cup long grain rice

½ lb. large shrimp, shelled and deveined

¼ cup diced green onion

Preparation:

In a large, deep skillet; heat oil on medium-high heat; brown sausage and chicken pieces; about 7 minutes. Mix in celery, onion, bell pepper, garlic and herbs; let cook for 5 minutes.

Mix in tomatoes, paste, jalapenos, broth and rice; bring to a boil. Stir together, cover and reduce heat to low; let cook for 30 minutes. Add in shrimp and cook additional 5 minutes. Garnish with diced green onion.

Makes 6 servings.

Now, since jambalaya can be either Creole or Cajun influenced, here is something simply Creole, again, easy to create, and so very delicious in texture and flavor.  First things first, the seasoning mixture to make it all come together.

Creole Seasoning Mix

While salt is usually part of this mix; it is up to the person making it to decide how much to put in. If you like it salty, start with two tablespoons and add more if desired; or add less, or leave it out altogether; the cook is the boss.

Ingredients:

2 Tbsp. each of onion powder, garlic powder, dried oregano and dried basil

1 Tbsp. each of dried thyme, black and white peppercorns, dried cayenne pepper and celery seed

5 Tbsp. paprika

Preparation:

Using a blender, food processor, mortar and pestle or coffee grinder (labelled for herbs and spices only); grind all the ingredients together till well blended. Store in an air tight container. Makes 1 cup.

 

Shrimp Creole

This dish is often served over rice, but can be served over grits, polenta or mashed potatoes.

Ingredients:

3 Tbsp. olive oil

½ cup each of diced green bell peppers, onions and celery

1 Tbsp. minced garlic

3 Tbsp. flour

1 (14 oz) can diced tomatoes

1 (14 oz) can crushed tomatoes

1 Tbsp. hot sauce (add more if more heat desired)

1 Tbsp. Creole Seasoning Mix (add more if more spice desired)

2 lbs. medium shrimp, peeled and deveined (Yes!  Chicken can be used instead)

Preparation:

In a large skillet, on medium heat, heat oil; add in peppers, onions, celery and garlic; sauté for 10 minutes. Add in flour and stir till well incorporated.

Add in tomatoes and hot sauce; reduce heat to low and cover; cook for 45 minutes, stirring occasionally. Add in seasoning mix and shrimp; cook an additional 5 minutes (shrimp will turn pink and be opaque inside).

Makes 8 servings.

The other cuisine, that is a staple of Louisiana, is Cajun. While Creole is a hodgepodge of different backgrounds, Cajuns hail from their Canadian ancestors, the Acadians.

I was introduced to Cajun cuisine by a former neighbor of mine, David Prudhomme, who happens to be a nephew of the famous chef, Paul Prudhomme. David, and his wife Sharon, owned The Lost Cajun Kitchen, once located in Columbia, PA. They have since retired, sold the restaurant, but still cook up homemade Cajun dishes.  Their restaurant is where I first tried a dish that I never thought I would ever have, alligator. Alligator, if cooked properly, is tender, and I believe it tastes like shrimp.  

Here is my take on a Cajun dish, Etouffee, which means "smothered. Normally is it made with crawfish, but good luck finding them, so I used shrimp instead.

 

Etouffee

(A Cajun dish normally done with crawfish, but works well with shrimp, scallops, langoustines or lobster; only one type of shellfish or scallops should be used for this dish.)

Ingredients:

8 Tbsp. butter

½ cup each diced green bell pepper and onion

¼ cup diced green onions, including tops

5 Tbsp. flour

1 Tbsp. paprika

1/8 tsp. ground cayenne pepper (add more if more heat desired)

¼ tsp. each salt, ground black pepper, dried oregano and thyme

2 cups hot water

2 Tbsp. chopped parsley

2 Tbsp. minced garlic

1 lb. of shellfish (peeled and deveined) or scallops (foot removed)

Preparation:

Melt butter, over medium-high heat, in a large skillet; sauté bell pepper and onions until peppers are soft and onions translucent, about 10 minutes.

While vegetables are sautéing, in a small bowl mix together flour, paprika, cayenne, salt, black pepper, oregano and thyme. Stir this mixture into the skillet and continue to stir as it bubbles to keep from clumping or burning.

Add one cup of water and mix thoroughly; repeat with 2nd cup of water. Stir in parsley and garlic; bring to boil. Reduce heat to low, add in seafood, cover and let cook for 7-10 minutes, depending on seafood used.  Serve over rice.

Makes 4 servings.

Mary Cokenour

 

 

 

Taste is a Mystery, So Eat It!

 In southwestern areas, there are Chinese restaurants, and the tastes of their cuisine is so very different from what Roy and I are accustomed to, namely Cantonese style. Out here, the Chinese cooks come mostly from San Francisco’s Chinatown, and the cuisine is mainly Mandarin style. The Chinatowns of New York City, Philadelphia, and the many restaurants of the east coast region are primarily Cantonese.  So, not only two different dialects, but two different cooking styles. When we ask for a particular dish, well, it is not exactly what we are used to, and sometimes, extremely different.

Take for example “Chow Fun”, also referred to as “Ho Fun”; a dish made by stir frying a wide rice noodle (about ½” wide) with a protein (beef, chicken, pork, shrimp or tofu), bean sprouts, Chinese broccoli and, sometimes, onion. I have asked owners of local Chinese restaurants (namely in Moab and Cortez) if they make this dish, and the answer is always yes. However, the dish we usually receive is made with lo mein noodles which are more tubular, like spaghetti, and starchier. Not the same as what we am used to, and very different indeed; and we do not particularly care for the taste or texture.

However, it has not been just this dish that is different; the fried rice is not, fried that is, but steamed and has very little flavor to it. The sauces are thinner, less flavorful; the various dim sum are drier. Now maybe it is the cooks in the restaurants; I really cannot be sure, since I have never been to Chinatown in San Francisco and experienced the restaurants there. Then again, what if I had lived most of my life in California, and then gone to Chinatown in New York City and Philadelphia…how would I react to the difference in cooking style?

I already know that restaurants out East, that say they serve Southwestern/Mexican cuisine, are far off the mark of the real cooking styles. I know that the Cuban style, very predominant in Florida, is very different from Puerto Rican which is very different from Mexican. I have tried it, so can speak from experience. But what if someone has not tried the different styles; how can they know the difference, appreciate it, and know when they are being served something completely different? Simple answer is, try it, or you will never really know. If you have the opportunity to travel to a place which has a completely different cuisine than you are used to…try it! Please, stop with the “ewwww”s, or the “not gonna put that in my mouth”; why deny yourself a pleasure because of a little fear and/or ignorance? If you do not like it, at least you tried it, and do not have to try it again, unless you are feeling brave enough for another chance at it.

Here is an authentic Cantonese style recipe for Chow Fun.

Beef Chow Fun (Ho Fun)

(From "The Wisdom of the Chinese Kitchen" by Grace Young, https://www.graceyoung.com/cookbooks/cookbook-1/  )

Ingredients:

8 ounces bean sprouts, about 4 cups, rinsed and drained well

1 pound Chinese broccoli

1 pound flank steak, well-trimmed

2 tablespoons soy sauce

3 teaspoons cornstarch

3 teaspoons rice cooking wine

2 tablespoons Chinese dried black beans

2 pounds fresh broad rice noodles

4 tablespoons vegetable oil

5 slices of ginger

1 1/2 tablespoon garlic, minced

1 teaspoon fine sea salt

4 scallions, cut into 2-inch sections

3-4 tablespoons oyster sauce

Preparation:

1) Cut the broccoli stalks in half lengthwise if more than 1/2 inch in diameter. Cut the stalks and leaves into 2 inch-long pieces, keeping the stalks separate from the leaves.

2) Halve the flank steak with the grain into 2 strips. Cut each strip across the grain into 1/4-inch-thick slices. Place in a shallow bowl, add the soy sauce, cornstarch, and rice wine, and stir to combine; set aside.

3) Rinse the black beans in several changes of cold water and drain. In a small bowl, mash the black beans with the back of a wooden spoon. Leaving the noodles as a slab, cut noodles crosswise into 3/4-inch-wide strips.

4) Heat a large wok or skillet over high heat. Add 1 tablespoon oil, ginger and garlic to wok, and stir-fry about 15 to 30 seconds, until fragrant. Add the beef, spreading it in the wok. Cook, undisturbed, 30 seconds to 1 minute, letting the beef begin to brown. Add the mashed black beans and stir-fry 1 to 2 minutes, or until beef is browned but still slightly rare. Transfer to a plate and set aside. Add 1 tablespoon oil into the wok and stir-fry the broccoli stalks for 30 seconds. Add the leaves and 1 teaspoon salt, stir-fry 1 to 2 minutes until the stalks are bright green and the leaves are limp. Transfer to a plate and set aside. Rinse wok and dry it thoroughly.

5) Re-heat wok over high heat, add 2 tablespoons oil to the wok with the noodles, spreading them in the wok. Cook undisturbed for 1 minute, or until slightly crusty. Add the bean sprouts and stir-fry 1 to 2 minutes. Return the broccoli and beef with any juices that have accumulated to the wok, add the oyster sauce and scallions, and stir-fry 1 to 2 minutes, or until heated through and well combined. Adjust seasonings to taste and serve immediately.

Makes 4 servings.

I have watched videos on making the noodles from rice flour.  Oh dear hearts, I have mentioned many times that I am pasta making challenged, and this reaches into the realm of Asian noodle making as well.  Unless I can find a shop that sells the noodles, with chances of slim to none, the alternative is to do, as many do with lo mein, go Italian!  Spaghetti can be substituted for lo mein noodles; and pappardelle can be substituted for the necessary wide rice noodles.  Let me share my recipe with you.

 

My Simplified Shrimp Chow Fun, aka working with what you have on hand.

Ingredients:

1 (8 oz.) package pappardelle noodles

Stir Fry Oil

Sesame Oil

1 (16 oz.) bag mixed stir fry vegetables, thawed

1 (16 oz.) bag of small/medium shrimp (50-60), shells removed

½ tsp. ground ginger

1 Tbsp. minced garlic

½ cup soy sauce, divided in half

Preparation:

Prepare pappardelle according to package directions, drain, then lay out on paper towels to remove any excess water.

 

 

 

 

In a Wok, or Wok style skillet, heat two tablespoons of stir fry oil, high heat; add vegetables, shrimp, ginger, garlic, ¼ cup of soy sauce and one tablespoon of sesame oil.  Mix together and let cook for 5 minutes; mix occasionally.  Remove from Wok and set aside.

 

 

 

 

 

 

To Wok, add two tablespoons of stir fry oil, high heat; add in noodles and let cook for 5 minutes.  Add in one tablespoon sesame oil and ¼ cup soy sauce; mix and let cook another  5 minutes.  Add in vegetable/shrimp mixture; continue mix all together for 5 minutes to keep noodles from sticking.

 

Makes 4 servings.

Now do not feel disheartened if you just do not have the will or desire to make either of these two recipes.  There is hope for enjoying this yet!  Thai restaurants have a dish called “Pad See Ew” which is incredibly close to Chow Fun.  In Monticello, we have Ja-Roen Thai Sushi, and when we have a craving for Chow Fun, it is Pad See Ew for us.  Even though the owner, Sam, has passed away, his son is keeping the restaurant open, and still serving up wonderful Thai cuisine and sushi.  A new dessert was introduced, a mocha cream cake, served in 4 pieces.  Make sure to order a separate serving for each person, otherwise hands will find forks jammed into them, as the delectable pieces are fought over.

 

Remember, wherever you travel to, make sure to try out new dining experiences.  Otherwise, how will you ever know you like it, if you never try it!?!

Mary Cokenour

 

Hoarders and Ramen Noodles.

Still trying to figure out why hoarders need, cases of paper towels and toilet paper, to ward off the Coronavirus aka Covid-19.  Then there are the food hoarders who obviously need Ramen noodles to survive the "Stay Home!" order.  I have to thank these hoarders, as they seem to have a craving for the chicken and beef flavored noodles.  The shrimp flavored?  Plenty of those on the shelf, and I can make some tasty meals with these.

That’s exactly what I did for lunch today; pulled together some things out of the seasoning cabinet, freezer and pantry.  As I added them to my Wok, I mentally figured out the amounts and what the combination would taste like.  After all my years of cooking and experimentation, I’ve gotten rather good at this method.

Technically, the recipe I made should give six to eight servings.  In my home, make that four to six; yeah, it’s that good, and very easy to create.

Stovetop Shrimp Ramen

Ingredients:

5 cups water

2 Tbsp. soy sauce

2 Tbsp. sweet chili sauce

3 packages Ramen noodles, shrimp flavor

1 lb. peeled & deveined shrimp (medium size)

1 (10 oz.) package sugar snap peas, thawed

Preparation:

In Wok, or large skillet, high heat, bring water, soy sauce, chili sauce and contains of Ramen seasoning packets to soft boil.  Add in Ramen noodles, shrimp and snap peas; stir together and bring back to a boil.  Reduce heat to low and let simmer for 10 minutes.

Makes 6-8 servings.

Mary Cokenour

Time to Think Amore’

Day after Christmas, and already stores were filling up aisles with gifts, candies and decorations for Valentine’s Day.  The New Year had not even been celebrated as yet, but we were being programmed to think about a future holiday.  Besides the required gifts to “prove undying love”, a romantic meal is also part of this holiday.  Many restaurants offer specials featuring expensive cuts of meat, or shipped in seafood like lobster.  You know, the types of foods only eaten for holidays and special occasions, where the amount spent equals the amount of love in the heart.

Equating love to a monetary value just does not sound right to me somehow.  However, throughout history, marriages were arranged between families.  Was this a form of keeping these families “pure” by purchasing the correct spouse?  However, women have always been looked upon as a type of commodity throughout history, and world cultures.  Either the groom’s family would pay a “bride price” to the intended bride’s family, or a dowry was offered to the groom’s family.  What is a dowry?  Basic definition is, “A dowry is a transfer of parental property, gifts, or money at the marriage of a daughter.”

Even in modern societies, it is often the bride and her family who foot the major portion of the wedding and reception costs

Whether wealthy or poor (does a middle class even exist any longer?), I believe love is measured in small ways.  The longing look, gentle touching of hands, a little nudge-nudge, wink-wink; an unexpected compliment, or sharing the last cookie while watching a movie.  Does not cost much, well excepting if the cookies are homemade or store bought.

Swinging back to the romantic meal aspect, not every couple can afford a fancy time out.  Does that diminish the value of Valentine’s Day?  Of course not!

Living in Monticello, the nearest Olive Garden is either in Grand Junction, Colorado (2 and 1/2 hours’ drive northeast), or Farmington, New Mexico (2 hours southeast).  Many people enjoy going to one of these when they are in one of those cities.  The commercials are often on television, and yes, we have gone there once in a while ourselves.

Readers of this food column, and people who I have cooked for, know I focus mainly on Italian cuisine.  So, seeing the latest "limited edition menu items" in recent commercials; had to admit that I wanted to try them.  Then I thought about the items, and realized they are pretty close to baked ziti, and another type of baked pasta casserole, made in the past.  In other words, I can make these new items at home, myself!  While my baked ziti and baked pasta casserole use a homemade tomato based sauce, these new dishes require an Alfredo sauce.

Now, and you know I do this, putting my own spin on a recipe is usually on my mind.  Olive Garden uses a "creamy seafood Alfredo sauce" for the shrimp casserole.  Well, I know how to make Alfredo sauce, and it uses loads of Parmesan cheese.  Smoked mozzarella is shredded and used as a topping.  Since this item is not easily found in any local markets, and traveling an hour away to a supermarket is time consuming, regular mozzarella will do.  However, adding it into the sauce, with the Parmesan, will result in a rich cheesy sauce.   Oh, leaving out the nutmeg as black pepper and garlic will be the main seasonings.

     

Baked Mozzarella Casserole

Ingredients:

 

1 bag (12 oz.) medium sized shrimp

1 bag (16 oz.) tortellini (frozen or dried)

1 can (15.5 oz.) diced tomatoes, rinse & thoroughly drain all excess liquid

8 Tbsp. butter

8 Tbsp. all-purpose flour

6 cups hot milk

1/2 cup grated Parmesan cheese

2 cups shredded mozzarella cheese

2 tsp. salt

1 tsp. ground black pepper

2 tsp. garlic powder

1 Tbsp. dried parsley leaves

Preparation:

Fill a 3 quart pot halfway with water, place on high heat.  While waiting for water to boil, clean shrimp; remove shells and devein.  When water begins to boil, add in tortellini and cook according to package directions.  Fit a metal colander over the pot, place shrimp inside, and steam until a light pinkish coloring.  Place shrimp, drained tortellini and tomatoes into large mixing bowl.

Preheat oven to 400F; spray sides and bottom of 2 quart baking dish with nonstick cooking spray.

In another 3 quart pot, heat the butter over medium heat until melted; gradually add the flour, stirring until smooth.  Cook, stirring constantly, until the mixture turns a golden brown color, about 6 to 7 minutes; this is the roux.

Yes!  You can make the sauce, on the stove top, right next to the pot cooking the tortellini and steaming the shrimp.

Add the hot milk to the butter mixture one cup at a time; whisk continuously to avoid burning or clumping. When mixture is completely smooth, add the Parmesan and mozzarella cheeses, whisk until smooth again; remove from heat; season with salt, black pepper and garlic powder.

Pour cheese sauce over contents in large bowl, mix thoroughly and spoon into baking dish and sprinkle with parsley.  Place dish in oven and bake for 15-20 minutes; edges around contents, and on the top will be slightly browned, and cheese bubbling.  Remove from oven and let rest for 5 minutes before serving.

Makes 6 servings.

In case you are wondering, I rinse and drain the tomatoes as I do not want all that red liquid to dilute the cheese sauce, or turn it red.  The shrimp, parsley, and the tomatoes themselves should be the eye catchers throughout the white pasta and cheese sauce.

Now if shrimp is not a favorite, grill up chicken breasts with a light seasoning of salt, black pepper and paprika; cut into bite sized pieces and add this instead.  Or choose another pasta, like rigatoni, but make the cheese sauce as directed, add shrimp or chicken, and bake it up.

This casserole, paired with a salad and garlic bread will make a fantastic dinner for six.  However, it will be a spectacular Valentine’s Day dinner for two, with leftovers!

Mary Cokenour