Saturday, October 24, 2020

Shrimp and Gnocchi in Parmesan Cream

 






















Looking for a wonderful dish to make when you feel like something comforting and delicious?  Try this recipe I put together last night.  So good!  Serve with some crusty Italian bread and a side salad!

Shrimp and Gnocchi in Parmesan Cream

 To make Gnocchi:

1 (16-ounce) package of Gnocchi
2 tablespoons butter, divided
Salt for boiling water

Add the Gnocchi to a boiling pot of salted water and cook for 3-5 minutes. Once all the gnocchi has floated to the top of the pot, remove the gnocchi with a slotted spoon to a large bowl and cover with paper towel.



























 
 
 
To make shrimp:  

1 pound large shrimp, peeled and deveined, tails removed
6 oz. imitation crab meat 
2 cloves garlic, minced
Salt and black pepper, to taste
2 tablespoons chopped fresh parsley

Melt 2 tablespoons of butter over medium heat in a large skillet. Once the butter has melted, add the garlic and cook for 2 minutes or until fragrant.   Add shrimp and salt and pepper to taste. Cook, stirring occasionally, until shrimp is pink, about 2-3 minutes; remove from heat and set aside.







 



Parmesan Sauce

1/4 cup salted butter
4 garlic cloves, minced
2 tablespoons all-purpose flour
1/2 cup chicken broth, or more, as needed
3/4 cup half and half or ½ cup of heavy cream
1 teaspoon dried thyme
1/2 teaspoon dried basil
1 cup freshly grated Parmesan Reggiano Cheese
salt and freshly ground black pepper, to taste

To make the garlic Parmesan cream sauce, melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.

 


Gradually whisk in chicken broth and half and half (or cream) whisking constantly. Keep stirring until it is incorporated and begins to thicken. Add in thyme and basil and stir.  

Add in Parmesan cheese and stir until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more half and half as needed; season with salt and pepper, to taste. Add more milk if you need to thin out the sauce at any point it gets too thick.
Stir in shrimp and gnocchi, and imitation crab and gently toss to combine.

 

























 
 
Serve immediately, garnished with parsley, if desired.









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Steak fettuccine with Mushroom Alfredo Sauce



 



 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Make any weeknight meal feel special with this dish. The mushroom Alfredo sauce is out of this world good! I sometimes use leftover steak slices for a great way to use leftovers.  Serve with garlic bread and a side salad.

 Steak Fettuccine with Mushroom Alfredo Sauce

16 ounces fresh portabella or crimini mushrooms
2 cloves fresh minced garlic
1/2 cup butter, divided
1 lb. sirloin steak
1 cup heavy whipping cream
1 pound fettuccine
1/2 cup Parmesan cheese
1 cup reserved pasta water
1 teaspoon salt (more to taste)
½ teaspoon black pepper
1 teaspoon garlic powder
½ teaspoon of onion powder





























 
 
 
Clean mushrooms with damp paper towel or cloth to remove dirt. Chop in small pieces. 

 
























 
 
 
Make your mushroom sauce. Melt 2 tablespoons of butter in a large skillet. Sauté minced garlic and chopped mushrooms until the mushrooms are soft with deep brown color (about 10-15 minutes). Add the cream and the rest of the butter. Simmer over low heat, stirring occasionally until thickened.

 























 
 
 
 
Coat both sides of steak with oil and season generously with salt and pepper, garlic and onion powder. In a large skillet over medium-high heat, cook steak until your desired doneness, 4 minutes per side for medium rare. Transfer to a plate to let rest, 10 minutes, then thinly slice.
 




 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Cook the fettuccine in a large pot according to package directions. Drain, reserving a little bit of the water, and return to pot with heat off.

Add mushroom sauce to the hot fettuccine in the pan and toss with tongs until coated. Add steak and Parmesan and up to 1 cup of reserved pasta if needed.  Add more seasoning as needed. Pour in serving bowl and enjoy!








Photography is the property of and copyrighted to Welcome Home.

Sunday, October 18, 2020

Apple Fritter Pull-A-Part Bread
















Pretty soon it will be that time of year when I love to go to the apple orchards and gather up my favorite ingredient for baking. If you follow my recipes,  you'll find hundreds of apple recipes....like this incredible pull-apart apple fritter bread.  OMG….how can anything so easy to make be this incredible!  Now this is a treat that will make you forget your end of summer blues for sure!  I give you the choice of two different glazes because I like both so much I could choose which one I like better! 














Apple Fritter Pull-A-Part Bread

1 Pillsbury Grands Refrigerated Buttermilk Biscuits (8 in a can)
2 medium granny smith apples, finely diced
1 teaspoon lemon juice
 cup brown sugar
2 tablespoons granulated sugar
½ teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
½ teaspoon nutmeg
Pinch of salt

Preheat oven to 350 degrees.  Spray a 9×5 inch loaf pan with non-stick cooking spray.

In a small skillet over medium heat, combine diced apples, lemon juice, brown sugar, granulated white sugar, cinnamon, nutmeg, and a pinch of salt. Cook, stirring occasionally, until apples are soft and sauce has thickened, about 10 minutes. Remove from heat and set aside.

Open your biscuits and lay them out on a cutting board.  You now want to either cut each biscuit in half or carefully pull each one apart in the middle to make a total of 16 rounds. I use a paring knife and cut each biscuit in half horizontally. You can use either method.  Flatten each biscuit half with your hands to shape and thin them out a little.




















Add about a tablespoon of apple filling on each round of dough. Once you have topped each round, stack the dough rounds on top of each other in groups of four. Continue to do this until you have 4 stacks of four using all 16 dough halves.
























Now carefully gather each stack of four and lay them in the loaf pan, arranging it so that it fills the pan. Don’t worry about making them even or that they are not the same size. They will all rise together later.
























Cover the loaf pan with foil and bake for 30 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until bread is golden brown.

Remove the pan from the oven and let it rest on a cooling rack for about 5-10 minutes. Then flip it upside down on your rack to let it continue to cool. While the bread cools make the glaze.




















White Glaze

1 ½ cups powdered sugar
¼ cup half and half or more if needed
1 teaspoon vanilla

Simply whisk together the powdered sugar and half and half a little at a time to get the consistency you want. I like my glaze thick so I don’t use a lot of liquid. Once you get the right consistency, add the vanilla and whisk again. Drizzle generously over fritter loaf.

Or for a real treat make the cream cheese glaze.....




















Cream Cheese Glaze

4 oz. cream cheese, room temperature
1 cup powdered sugar
1/4 cup butter, room temperature
½ teaspoon vanilla extract

Combine cream cheese and butter in a microwave safe bowl and microwave at 15 second intervals until it is softened enough to stir it together. Add powdered sugar and vanilla and stir until fully combined. Drizzle over bread and enjoy!




















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