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Friday, December 12, 2014

Cheesy Chicken Broccoli and Rice Casserole


 This has become a favorite at the Pennewell house! We love all things cheesy! This is similar to a frozen prepared meal from the frozen food section at the grocery store but this is WAY better! This recipe can be made a head of time then just thrown in the oven when you are ready to eat! This is also a great recipe to make for someone who has just had a baby or is going through a hard time. Casseroles are the best for that! :}


  • 2 cups of diced rotisserie chicken {or any other cooked chicken}
  • 2 cups broccoli florets, broken down into bite-sized pieces
  • 1 can cream of "anything" soup (I love Mushroom or Broccoli)
  • 2 cups cooked rice
  • 1 1/2 cups or 1 block shredded cheddar cheese
  • 1/2 cup mayonnaise
  • 3/4 cup crushed corn flakes
  • 2 Tbls butter, melted

  1. Preheat oven to 350 degrees. Combine all ingredients into a greased 9x13 baking dish. I use a 9x13 because we like extra room for our corn flakes {more crunch!} but this recipe will fit into an 8x8 or 9x9 baking dish.
  2. Mix up all the ingredients except corn flakes and butter right in the baking dish.
  3. Sprinkle the crushed corn flakes over the top of the casserole.
  4. Drizzle melted butter over the top.
  5. Bake for 30-35 minutes or until casserole is heated through.
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Thursday, December 11, 2014

Shrimp Scampi (cheesecake factory)

 So let me just say this shrimp scampi is amazing!!! I personally have never had it from Cheesecake factory, or any other restaurant for that matter so I cant say weather it compares. BUT I can say it is sooooo good I cant imagine Cheesecake factories to be any better. This recipe is super simple! I have made it twice now and as I'm typing this I think Ill add it to my grocery list!
1 -2 lb fresh shrimp, cleaned and deveined, and butterflied
1 lb angel hair pasta
1 diced tomato
6 -8 whole garlic cloves
1 shallot, diced
1 pint heavy cream
1 cup dry white wine
olive oil
5 -7 leaves fresh basil
2 tablespoons Parmesan cheese, finely grated

For the shrimp

2 tablespoons Parmesan cheese, finely grated
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper


Pour enough olive oil in a large sauce pan to cover the bottom, turn to medium high heat. This is the only pot you'll need for the sauce so it should be big. Soak the shrimp in milk and combine the dry ingredients (flour, 2T cheese, salt, pepper). Coat the shrimp with the dry ingredients and let them fry in the olive oil, About 2 minutes per side until golden brown. The Flour that falls off the shrimp will add great flavor and consistency to the sauce. Add more oil as necessary, between batches of shrimp. Dab the shrimp with a paper towel, cover and set aside on range top to keep warm.
Add the garlic to the oil, stir for a few minutes, then turn the heat to medium low. Now add the wine and bring it to a boil. Then turn the heat to low and cover, let the wine reduce, about 10-15 minutes.
In a separate pot, bring water to simmer. (for pasta later).
Add the cream, and bring it back to a boil, turn heat to low and simmer for 10 more minutes. While it is simmering dice your shallot and tomato, and chiffonade your basil. Now add the Basil, diced tomato, and remaining 2T Parmesan cheese. Stir for a moment then add the fried shrimp, and remove the pan from heat. The sauce will thicken as it cools.
Bring pasta pot to a boil and add angel hair and cook.
To plate, pour some sauce on a dish and arrange the shrimp around the bottom (10 or so), then take a ball of the pasta and plate that above the shrimp. garnish with a little parsley.

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