What do you call this recipe....by The Big Cheese

I don't know what to call this recipe. However, I just love making this dish. Mr. Cheese likes the fresh veggies, Baby Cheese likes to chew on the fresh veggies and I, well, like the sauce!

What you'll need:
Zucchini, sliced (however much you want!)
Squash, sliced (however much you want!)
Onion, diced (however much you want!)
Marinara sauce (1/2 jar)
Alfredo sauce (1/2 jar)
Pasta

Boil a pot of water and cook pasta until tender.

Saute the veggies together for a few minutes, until they are soft. Mix in the two sauces. Add some spices if you dare!

Mix together and love your life!!!! So simple, and so yummy!

Freezer Fajitas


I love easy recipes like this that I can make in bulk and keep in the freezer for a quick but delicious dinner. Stock up on beef when it's on sale!

Ingredients:
1 lb sirloin or top round steak
2 tablespoons lime juice
2 tablespoons white wine vinegar
1 tablespoon vegetable oil
1 teaspoon dried oregano
1 teaspoon minced garlic
1 red bell pepper cored and sliced
1 green bell pepper cored and sliced
1 white onion, sliced
6 fajita sized flour tortillas


Prep:
1. Place steak in a large freezer bag.
2. Combine lime juice, vinegar, oil, oregano, and garlic in the bag with the meat.
3. Place the sliced peppers and onion in a separate bag.
4. Place tortillas in another bag.
5. Put all three bags in another gallon sized bag, label, and freeze!


Cook:
1. Heat grill to medium high or a grill pan until hot but not smoking.
2. Remove meat from marinade and discard the marinade.
3. Grill the steak until desired doneness, remove to a cutting board and let
rest for 5 minutes. Cut into strips.
4. Saute the veggies in a pan with a little oil until tender.
5. Heat the tortillas.
6. Serve with desired toppings...we like salsa, cheese, sour cream, and guacamole.


Summer Love,
Saucy Diva

Honey Sesame "DUMP" Chicken

I found this recipe online and saw a few key ingredients that, for me, scream summer lovin'! Beer, honey and chicken...yes please!

What you'll need:
1/2 cup Beer 3 Tablespoons Sesame Seeds
3 Tablespoons Honey
2 Tablespoons Dijon Mustard
1/2 Teaspoon Pepper
2 Cloves Garlic -- crushed
1 1/2 Pounds Chicken Pieces

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts). For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.

To thaw and cook: Take the bag out of the freezer the night before, make sure the baggie is completely closed. Place the Bag on a shelf furthest from the freezer (It works best if the bag is laying flat, although this may not be the best option with a side-by-side fridge/freezer). Preheat the oven to 350 F. Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

I may even try to grill this one...Enjoy!

Peppered Shrimp Alfredo

This may not seem like a "Summer Lovin" dish  to some, but I love seafood pasta dishes in the summer. I especially love them when paired with a nice cool glass of white wine. But, since I am now carrying the next baby diva (coming to a kitchen near you this December) I will have to make due with no wine pairings this summer.  Luckily, this dish is great on it's own!

Peppered Shrimp Alfredo
Ingredients


12 ounces penne pasta

1/4 cup butter2 tablespoons extra-virgin olive oil

1 onion, diced2 cloves garlic, minced1 red bell pepper, diced

1/2 pound portobello mushrooms, diced

1 pound medium shrimp, peeled and deveined

1 (15 ounce) jar Alfredo sauce

1/2 cup grated Romano cheese

1/2 cup cream

1 teaspoon cayenne pepper, or more to taste

Salt and pepper to taste

1/4 cup chopped parsley


Directions


1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2.Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.

3.Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.

(I originally found this recipe on All Recipes...if you haven't checked out this site, you should!)

We're back!!

It's finally summer break, which means the divas have time to blog again!  Our next monthly meeting is  Monday so stay tuned for July's theme, "Summer Lovin" for some great summer-themed recipes.