Daily Archives: January 8, 2013

Shrimp Lasagna

I love Lasagna and shrimp, so I figured that I would look for a recipe that could contain both! I found this recipe on Pinterest and I gave it a “GO”! I decided on a cream sauce rather than using spaghetti sauce. This recipe is definitely my favorite and it was definitely worth the 60-70 minute cooking time. Please enjoy and I hope you like it! Feedback is wonderful!

Makes: 8 servings (11×7) 12 servings (13×9)

Cook Time: 60-70 minutes (depends on the size of the baking dish)

Here’s what you’ll need for the Shrimp Mixture:

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1/8 cup olive oil

1 onion, diced

3 cloves garlic, minced

1/2 cup white wine

1 Tbsp dried oregano

1 can (15 oz.) diced tomatoes

1 1/2 pounds raw shrimp (peeled, deveined, and medium sized)

9 NO-BOIL lasagna sheets

Directions for Shrimp Mixture:

Pre Heat oven to 350 degrees. Lightly grease an 11×7-inch baking dish (or 13×9-inch depends on the serving size that you prefer).

Heat olice oil in a large skillet. Add onions and cook for 5 minutes….

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Add minced garlic and cook for another 2 minutes….

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Add wine to onions and garlic to deglaze the pan, reduce until liquid is almost gone….

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Add diced tomatoes and oregano cook for 5 minutes….

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Add raw shrimp and cook until shrimp is pink and firm….

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And then set aside….

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Here’s what you’ll need for the Cream Mixture:

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2 Tbsp butter

3 Tbsp all-purpose flour

3 cups heavy cream or half and half

1 tsp ground nutmeg

2 tsp basil leaves (dried)

3 Tbsp parmesan cheese (forgot to put it in the picture…oops!)

Directions for Cream Mixture:

Melt Butter in a small sauce pan over medium heat….

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Add flour and whisk until smooth, add cream a little at a time….

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After each addition of cream, whisk until it begins to thicken then add more cream, continue whisking until all 3 cups of cream have been poured into the sauce pan then add the ground nutmeg, continue stirring….

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Mix in parmesan cheese and basil and then set aside….

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Here’s what you’ll need for the Cheese Mixture:

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3 Tbsp Parmesan cheese

15 ounces ricotta cheese

2 cups shredded italian blend cheese (I didn’t use the fresh mozzarella shown in the picture)

1 egg

1 Tbsp dried parsley

1/2 tsp black pepper

Directions for Cheese Mixture:

Mix together in a small bowl, the ricotta, the egg, the parmesan cheese, 1/4 cup shredded italian blend cheese, parsley, and black pepper….

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Mix well….

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Set the ricotta mixture aside.

Now, lets layer the lasagna so we can get this baby in the oven and get to eatin! Here we go:

Place a small amount of ricotta mixture and shrimp mixture in the bottom of the baking dish…

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Add (NO-BOIL) noodles….

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Add cream sauce….

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Add ricotta mixture, shrimp mixture, and also add a layer of shredded cheese….

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Repeat layers (should total 3 layers)…and end with cream sauce and cheese on top….

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Before placing into the oven, I rub butter along the edges of the baking dish, helps the lasagna not to boil over while baking. You can see it in the picture above. This is our other baby, Libby and she loves it when I cook too, she waits at my feet patiently for me to drop something…such a cutie 🙂

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Anyway, enough about my baby girl, lets get back to the lasagna….Bake at 350 degrees for 40 minutes covered with foil, then after the 40 minutes uncover and continue baking for another 20-30 minutes…making sure it is completely baked through and the top is browned….

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We served this masterpiece up with garlic bread and a great glass of riesling! We sure hope you enjoy!

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** Josh never made it to the dining room to eat. It was that good! 😉

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Ryan’s Zesty Slow Cooker Chicken

I had a great family friend text me the other day. I looked at my phone and seen that they sent me a picture of the dinner that they were getting ready to enjoy. It was a chicken version of Italian Beef! I text back and told them that I wanted the recipe and I asked if I could change a couple of things and he said “Sure!” I changed a couple of things and Josh and I enjoyed it last night for dinner….It was fantastic! The Italian Dressing Mix that I used in this recipe is also located in the SPICES, RUBS, AND MARINADES category. Thank you so much Ryan for the recipe and I am definitely keeping this recipe for “get-togethers” too!

Makes: 6 servings

Here’s what you’ll need:

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3 pounds boneless, skinless, chicken breasts

1 (16 oz.) jar pepper rings (pepperoncini’s)

1 Tbsp Cori’s Zesty Italian Dressing Mix (or a packet of Italian dressing mix)

1 cup water

pinch of salt and pepper to taste (optional)


Like I always say, spray your slow cooker with non-stick spray or line your slow cooker with liners. As you can see, I use liners (makes for much easier clean up). Place the chicken breasts in the bottom of the slow cooker and turn the slow cooker on LOW.

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Pour entire 16 ounce jar of mild pepper rings over chicken breasts….

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Sprinkle Zesty Italian Dressing Mix evenly over breasts….

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Add water….

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Cover and cook on LOW for 8-10 hours…depends on your slow cooker (mine cooks fairly quickly)….

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After it has cooked for the desired amount of time, (8 hours for mine), shred the chicken with 2 forks….

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Meanwhile, we had 2 friendly doggies sniffing and watching me shred chicken for dinner…the brown dog is ours (out for his daily run with his friend)….

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Place shredded chicken back into slow cooker and stir to incorporate the juices and seasonings… recover and let cook for another 20-30 minutes….

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Serve just like Italian Beef, on a hoagie roll and top with some shredded cheese!

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