I love this meal! Sausage, tuna, shrimp, and pasta alfredo! Keep reading!

Happy Thursday!  I made it thru the day without getting into a car accident again, so that was a plus;)  I was really looking forward to making tonight's dinner, as it's something very different than what I usually make/we usually eat!  10 10 10 10!  We both gave it a 10!  I got the inspiration from a tuna and pasta alfredo recipe in the Better Homes and Garden cookbook (yes same cookbook as last night), and I would make it again in a heartbeat!  It's quite filling and warm, so it was great comfort food for this snowy night:)

What you'll need:

• 1 lb hot and spicy sausage, in 6 separate links
• 1 box of rotini, cooked as directed on the package
• 1 tbsp butter or margarine
• 2 cups broccoli, fresh or frozen - I used frozen
• 1 red pepper, chopped
• 1 15 ounce bottle of Alfredo pasta sauce
• 1 tbsp (or more) of fresh dill, chopped
• 1 can of tuna (packed in water, not oil), drained, and broken into chunks
• as many small, cooked, shrimp as you'd like - we had these leftover from the other night, so they were already prepared
• CRP

This is definitely a recipe more many pans are going at one time!  First, prepare the pasta as directed on the box.  As that is cooking, heat a large pan or skillet over medium heat, spraying with Pam when heated.  Add 3 tbsp of water, the sausage, and cover, cooking until cooked thru.  Once cooked thru, cut into bite-sized pieces.  So yes, that's 2 things going at the same time.  While this is all going on, heat a tbsp of margarine or butter in a medium sized skillet.  Once heated, add 1/4 cup water, the frozen broccoli, and pepper - cook until tender.

By now, your pasta should be done cooking, drained, and returned to the pot, with a smidge of olive oil, and covered to keep warm.  The sausage should still be cooking.  Once the broccoli/pepper mixture is tender, drain the water and add the alfredo sauce and chopped dill, mixing everything together.  Drain any grease from the large sausage skillet, and add veg/alfredo mixture to the sauce.  Add the pasta also into this large skillet, and then the chunked tuna as well (and shrimp or anything else you're adding that is extra) = everything ends up in the sausage skillet you started with b/c it's the largest!  Mix everything together, add the CRP, mix again, heat on medium for 7 minutes, and admire!  I couldn't believe how awesome it looked, and then to taste it, yay!  I was so excited!  I really went with my gut on this recipe and was so happy with how it came out.  It was a lot of pans and dishes, but well worth it!

 

  

 

I feel like I just babbled on for this recipe, so please let me know if there are any questions:)  I'm off to finish up some laundry, watch some HGTV, make our grocery list, ARUBA list, and read:)  Happy almost Friday!!

I caught myself a trout and made it Asian!

Okay, so I didn't catch a trout, I bought it at the market, but I did make an asian sauce for it!  This was a new type of fish for me to work with, and a new sauce, but per the husband, he gave it a 9!  Great for a new fish and sauce!  Too garlic-ky for him;) 
 

What you'll need:

• 1/2 lb - 1 1/2 lb of trout, or any flaky-type fish you like - depending on the amount of people - the husband ate about 3/4 lb of trout
• 1 15 oz can of black beans, drained
• 3 tbsp teriyaki sauce
• 2 tbsp hoisin sauce
• 1 clove of garlic, chopped very small, or garlic you buy in a jar in the produce section - my garlic happened to be in the teriyaki sauce
  
• Pam spray

Literally so quick and easy!  Pat your fish dry with paper towels.  Heat a fry pan on medium heat.  When heated, spray with Pam Spray.  Cook fish 4 minutes on each side, or until a bit browned.  While this is cooking, make your sauce.

To make the sauce, combine the drained beans, teriyaki sauce, and hoisin sauce into a food processor.  Pulse until the sauce is almost smooth. 

After the fish has cooked on both sides, pour sauce into the pan and bring to a boil. 

Yes, there is fish in there!

Once boiling, cover and let cook 8 more minutes, or until the fish is flaky (for me it was exactly 8 minutes).  Then, enjoy!  Sooo easy!  I paired it with a cheddar rice and salad, and yum!

This is bad, but me, CheyCanCook, was scared of the trout - not because it was bad, but just because I dont' really like...fish!  I wish I had tried it, and I planned to try a bite, but the husband ate it all up!  I had a lovely shrimp topped salad instead - all I did was use some small shrimp, and covered them with lemon juice, lime juice, and lemon pepper seasoning, and broiled them for about 10 minutes:)

 

Enjoy the rest of your night - I won't be so scared of trout next time;)   Sorry this post is so quick, but I can't wait to go keep reading Scarlett!!