Tag Archives: Salt and pepper

Garden Vegetable and Shrimp Alfredo

Garden Vegetable and Shrimp Alfredo

Garden Vegetable and Shrimp Alfredo

I am so happy when summer veggies start coming up in my garden and love to use them in tons of different recipes. This pasta I made tonight was so yummy, and it uses summer squash and zucchini as the vegetables, but really any veggie you could want would do great in here. Peas, broccoli, asparagus, carrots, etc would be tasty! I also added shrimp for some protein, but feel free to leave it out or substitute grilled chicken instead.

1/2 lb linguini pasta
1/2 pint (1 cup) heavy whipping cream
5 oz shredded Romano cheese (or use Parmesan if you prefer)
1 zucchini sliced into 1/2 rings
1 squash sliced into 1/2 rings
1 lb shrimp that’s been peeled and de-veined
1 stick of butter
1 clove garlic chopped
1-2 T chopped fresh herbs (I used flat leaf parsley and basil from the garden)
Salt and pepper
Cayenne pepper (optional)

1. First get your water boiling for the pasta and get your veggies started in a separate skillet with 2 T butter. Oh hello there cast iron skillet! You know how much I love you 🙂

2. Saute on medium-high heat for a few minutes and season with salt and pepper, then add your chopped garlic and saute a few more minutes. Drain into a bowl and set aside.

3. Next, saute your shrimp in 4 T of butter and season with salt, pepper, and a pinch of cayenne pepper. The last minute they’re in there toss in your freshly chopped herbs. Remove pan from the heat and set aside.

4. For the sauce, just melt 2 T of butter in a small sauce pot over low to medium heat, and add your heavy whipping cream once it’s melted. Season liberally with salt and pepper, then add 3-4 oz of your shredded Romano cheese.

5. Once it’s thickened and melted, it will stick to the back of your spoon and become a deliciously sinful white cheesy sauce.

6. Combine your veggies, pasta, sauce, and shrimp all together and stir.

7. Top with more freshly chopped herbs and the rest of your shredded cheese, then serve with cheesy garlic bread for a yummy summer Italian meal!


Meatloaf Sandwiches

Meatloaf Sandwiches

Meatloaf Sandwiches

Are you ready to taste one of the most delicious sandwiches you’ve ever had in your life? Well I hope so, because this sandwich is amazing!!! This came from meatloaf leftovers, obviously, and is now a staple whenever I make meatloaf. So get out some box wine and get ready for this cheap and delicious sammich!


Meatloaf slices
1 sweet onion sliced
Olive oil
Cayenne pepper
Salt and pepper
Scoop of leftover mashed potatoes (optional)
Provolone cheese

1. Sauté onion with butter, drizzle of olive oil, salt, pepper, and cayenne 15-18 minutes on medium to high heat.

2. Once your onions are done, turn to low to keep warm and place a few pats of butter in another skillet to grill your bread.

3. Smear mayo on one slice of bread and leftover mashed potatoes on the other piece and place into skillet.

4. Place your sliced meatloaf onto the bread and then top with your sautéed onions and provolone cheese.

5. Place other piece of bread on top and flip over after a few minutes so it cooks evenly on both sides and cheese melts completely. This is seriously one of the best things you’ll ever put in your mouth!!!

Sauted Cabbage

Sauted Cabbage


This is one of the cheapest, most delicious ways to add a side to your dinner. I dare you to tell me you don’t like cabbage after eating this!

1 small head of cabbage chopped roughly
1/2 stick of butter
4-6 pieces of bacon sliced into 1 inch pieces
Olive oil
2 cloves of garlic chopped
1/4 tsp red pepper flakes
Pinch of cayenne pepper
Salt and pepper

1. Add cabbage, olive oil, butter, cayenne and red pepper, salt, and pepper to saute pan and set to medium-high heat. Saute for about ten minutes. -1

2. Add chopped bacon and garlic to cabbage. Saute until it looks like this:

3. Bask in the greatness that is cabbage. Wonder why you never ate it before. Sit in the shock that this is cheaper than dirt!