Tasty Tuesday Trifecta

Since I've been so lax and have skipped a few Tuesdays of posting yummylicious recipes, I've got a three-fer for y'all today. Enjoy! AND COME BY TOMORROW FOR A VERY COOL WRITERLY WEDNESDAY CONTEST!!!

@@@

BEEF STROGANOFF

Saute 1 lb. lean ground beef or turkey with 1/2 yellow onion, diced in a large pan. Drain off grease. Add 2 cans cream of mushroom soup, 1 soup can of milk, 2 cups of sour cream, salt, pepper and garlic to taste. Stir well and simmer on low.

Cook 1 lb. box of small pasta shells according to package directions. Drain water and add shells to pan. Continue simmering with lid on, stirring every now and then, until ready to serve. [If stroganoff becomes too thick, thin it out with milk.] 

Now, wasn't that easy? And it makes for great leftovers to reheat! 

@@@

  

 Coffee Cake Bread Pudding Muffins

Another quick and easy recipe you won't believe how good it is! (Thanks to Jessica for the addition to our Thanksgiving food stock.) :)

1/2 can (7 oz) can condensed milk

4 eggs, beaten

3/4 c. golden raisins

1 prepared bakery cinnamon coffee cake with pecans

pinch of salt

1 cup milk

Preheat oven to 350. Whisk in large bowl all ingredients except coffee cake. Tear coffee cake into bite-sized chunks, and add to bowl. Toss until cake has absorbed as much of the liquid as possible. Spray muffin tins with non-stick spray. Pour in mixture. Bake for one hour, or until golden brown. (If you like your bread pudding more spongy, decrease cooking time.)

Glaze muffins with canned icing, or confectioners' sugar + water you've made yourself. Mmmm mm good!

@@@

Green Bean and Fingerling Potato Salad with Shrimp 

1 lb fingerling potatoes (small Yukon Gold work well, too), halved lengthwise
1/2 lb fresh thin green beans, trimmed and halved crosswise
2 tsp Dijon Mustard
2 1/2 Tbsp cider vinegar (apple cider vinegar works as well)
1 Tbsp olive oil
1/4 tsp salt
1/4 tsp pepper
2 Tbsp chopped fresh dill, divided (I only used 2 Tbsp total…depend on how "dilly" you want it to taste)
3/4 lb medium shrimp, cooked, peeled, and deveined. (I get the Target "Market Pantry" frozen shrimp in a bag…thaw, season with Paul Prudhomme's Seafood Magic and then cook up on the Foreman Grill)
3 Tbsp pecan halves, toasted


1. Place potatoes in saucepan; cover with water to 3 inches above potatoes. Bring to a boil; simmer potatoes just until tender (about 8 minutes). Add string beans; simmer until beans are crisp and tender (about 3 minutes). Drain.
 2. While potatoes cook, combine Dijon, vinegar, oil, salt, pepper, and 1 Tbsp dill; stir with a whisk. Set dressing aside.

3. Place shrimp and potatoes-and-bean mixture on platter; drizzle with dressing (mix if desired) and top with roasted pecans.

***Thanks to Cynthia for lending me her recipe. This is a delicious full-meal-in-a-casserole!

Y'ALL LEMME KNOW IF YOU WANT A RECIPE FOR A CERTAIN THING, AND I'LL DO MY BEST!