Rigatoni with Spicy Shrimp

Foodnetwork magazine Jan/Feb 2014
We were looking for a new week night pasta dish that was simple. This looks like an excellent meal and easy to prepare.

Kosher salt
12 ounces mezzi rigatoni (or other short pasta)
1 Tbs. olive oil
1 pound large shrimp, peeled and deveined
1/2 tsp red pepper flakes
1 medium shallot or 1/2 small red onion, minced
1/4 cup white wine or low sodium chicken broth
1 15 ounce can no-salt added diced tomatoes
1/2 cup torn fresh basil
2 tbs. heavy cream

• Bring large pot of salted water to a boil.  Add the pasta and cook as the label directs.  Reserve 1 cup cooking water and drain.
• Meanwhile, heat the olive oil in large nonstick skillet over medium-high.  Add the shrimp in a single layer and season with 1/4 tsp red pepper flakes and pinch of salt.  Cook until just pink, about 2 minutes.   Transfer to a plate. 
• Add the shallot to the skillet and cook.  Stirring with a wooden spoon, until translucent about 2 minutes.  Add the wine and cook, scraping up any browned bits, until slightly reduced, about 1 minute.  Add tomatoes, half of the basil, the remaining 1/4 tsp red pepper flakes and 1/4 tsp salt; cook until slightly thickened about 5 minutes.  Stir in the heavy cream and cook 1 more minute.
• Return the shrimp and any collected juices to the skillet.  Stir in pasta; add enough of the reserved pasta cooking water to loosen the sauce.  Season with salt.  Top with the remaining basil.

Tupps Tidbits ~ we could not find rigatoni so we use ziti, any short pasta works

This was not spicy at all.  Actually it lacked any flavor, it was boring and tasteless. We would not recommend this one and definitely NOT A KEEPER in our house!

Tex-Mex Mini Turnover Appetizers

www.kraftrecipes.com
Perfect for game day!  This light pastry appetizer with taco filling what could be better?

what you need
1/2 cup (1/2 of 8 oz.) Philadelphia 1/2 less fat than cream cheese
1/2 cup butter, softened
1 - 1/2 cups flour
1/2 lb. extra lean ground beef
1 clove garlic, minced
1 Tbsp. chili powder
1/2 cup salsa
3/4 cup Mexican style shredded cheese
1/2 cup canned refried beans
1/4 cup each chopped fresh cilantro and green onions
1 egg, beaten

make it
BEAT cream cheese spread and butter in large bowl with mixer until blended.  Gradually beat in flour. Shape into ball, wrap in plastic wrap and refrigerate for 1 hour
MEANWHILE, brown meat and then add garlic and chili powder.  Cook and stir 2 min.Add salsa. Cook and stir 2 to 3 min or until liquid is cooked off.  Transfer to large bowl, cool 10 min.  Stir in cheese, beans, cilantro and onions.
HEAT oven to 400.   Roll out dough on lightly floured surface to 1/8 inch thickness.  Use 4-inch cookie cutter to cut dough into 24 rounds, re rolling scraps as necessary.
SPOON 1 Tbs. of meat mixtures onto center of each round; brush edge with egg. Fold in half; seal edges with fork.  Place on baking sheet sprayed with  cooking spray.  Cut small slits in tops to allow steam to escape; brush with remaining egg.
BAKE 18 to 20 min. or until golden brown

Tupps Tidbits~ be careful not to over fill so you can seal them

A little work to make the pastry yourself but well worth it.  We omitted the cilantro and use shredded cheddar cheese when we made this. We both loved the light pastry turnover & they turned out awesome and tasted great. You could also make this ahead of time by assembling the turnovers and placing them on a baking sheet brush with egg and freeze uncovered until firm.  Then transfer to a freezer bag or container.  When ready to serve, place on baking sheet, let stand at room temperature for 1 hour and then bake as directed. Definitely a KEEPER at our house!

Turkey Sausage Cheese Balls

livebetteramerica.com

This this is a traditional , southern style appetizer.  It is something you could eat at breakfast/brunch or as an afternoon appetizer.  This is a bit healthier version since it uses the Bisquick Heart Smart mix and turkey sausage.

2 1/2 cups Bisquick Heart Smart mix
1 lb uncooked turkey sausage
3 cups shredded reduced fat cheddar cheese (12 oz)
1/2 cup grated Parmesan cheese
1/2 cup milk
1/2 tsp dried rosemary leaves, crushed
1 1/2 tsp chopped fresh parsley or 1/2 tsp parsley flakes
       BBQ sauce or chili sauce if desired

• Heat oven to 350.  Lightly grease bottom and sides of 15 x 10 x 1 inch pan
• In large bowl, stir together all ingredients except BBQ sauce, using hands or spoon.  Shape mixture into 1 inch balls.  Place in pan.
• Bake 20 - 25 minutes or until brown and thermometer inserted in center of all reads at least 165F. Immediately remove from pan.  Serve warm with sauce for dipping.
• Makes 8 1/2 dozen balls

Tupps Tidbits ~  use a small cookie scoop/ice cream scoop to form balls

Well there comes a time every so often that we do not come to the same conclusion on a recipe. Tupps thinks these are a KEEPER and I think YUCK YUCK YUCK, they were horrible and NOT A KEEPER.   So I guess you will have to try them yourself to decide if they are a KEEPER in your house! HA!