With proper planning and a little prep work, Creamy Creole Shrimp and Pasta is a pretty simple dinner to pull off.  My sweet friend, Cheryl, emailed this recipe to me and said it was one of her family's all time favorite dinners.  I changed it up just a bit to match what I had on hand.  At first, I worried the kiddos would find it too spicy, so I chose a can of MILD diced tomatoes with green chilies and left out the Tabasco sauce.  That was a good choice.  The kids gobbled up their dinners faster than I could photograph my plate and sit down.

I asked my dear friends to taste test this recipe with me.  John and Kim frequently travel through Louisiana to visit family and they KNOW good Cajun and Creole food.  They found this to be an excellent dinner!  Kim recognized right away it did not have the heavy cream sauce or spicy heat traditional in Creole cooking, but she truly preferred the lighter sauce.  As for the spicy heat, next time I'll set the Tabasco bottle on the table and let the grown ups dash to their heart's content.

HERE'S WHAT IT TAKES

• 1 (8 oz) package linguine

• 1/2 cup or 1 stick salted butter
• 1/2 cup all-purpose flour

• 6 garlic cloves, sliced
• 2 celery ribs, finely chopped
• 1 bunch green onions, finely chopped
• 1 small onion, finely chopped
• 1/2 red bell pepper, finely chopped

• 1 1/2 cups chicken broth
• 1 (10 oz.) can diced tomatoes with Mild green chilies, drained
• 1 tablespoon Creole seasoning
• 1 tablespoon chopped fresh parsley or 1 teaspoon dried
• ¼ teaspoon pepper

• 1 (2 lb.) bag frozen shrimp, medium size, peeled/deveined, thawed
• 1 1/2 cups Half-n-half
• a few dashes of Tabasco sauce (optional)

• Parmesan cheese, shredded
• fresh chopped parsley, garnish

PREP

Wash and chop all the vegetables, place in a medium bowl and set aside.  Make sure to have shrimp thawed, peeled and deveined; set aside and ready.

Heat chicken broth in the microwave for 1 to 2 minutes in a 2 cup container.  Then, add the drained diced tomatoes with green chilies, Creole seasoning, dried parsley and pepper.  Set aside.

Begin large pot of water to boil to cook linguine according to package directions.

COOK

Melt butter in heavy saucepan or Dutch oven over medium heat. Add flour and cook for up to 5 minutes until mixture is a caramel color.  Stir frequently.

Add the bowl of finely chopped vegetables, cook 5 to 8 minutes or until soften. Stir frequently.

- - - This is a good time to add linguine to cooking pot of boiling water.

Add hot chicken broth with spices. Cook 10 minutes, stirring occasionally. Stir in as many dashes of  hot sauce as you can muster, if desired.

Stir in shrimp and half-n-half, cook 10 minutes.  Inside this time, the pasta should be cooked and ready to drain.
Add drained linguine to creamy shrimp mixture.   Stir until pasta is well coated.

Top individual servings with shredded Parmesan cheese and garnish with parsley if you like it that much.

Just so you know...

I heated up the chicken broth beforehand to keep the cooking temperature consistent.  I didn't have to wait to bring the mixture back up to a simmer before going onto the next step.

I didn't mention it above, but I warmed up the half-n-half, too.  I popped it in the microwave for 1 minute, just long enough to knock off the cold.  I didn't want it to bring down the temperature when I needed a full 10 minutes of medium heat to cook the shrimp.

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Campers Casserole is simple to bring together and I could totally imagine it being cooked in a dutch-oven over a campfire.  Since I was home, I used my trusty casserole dish.  You may want to salt & pepper this dish to your taste.  My husband and son enjoyed this dinner with ketchup on top.  It was very filling and I enjoyed trying this new recipe.  But I'll be honest, it needed an extra spice, maybe oregano or cumin or maybe a green bell pepper?

HERE'S ALL IT TAKES

• 1 pound extra lean ground beef
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• 1 1/2 cups cooked rice
• 1 can (14oz) or 2 cups kidney beans or pinto, drained and rinsed
• 1 bigger can (28oz) diced tomatoes, pureed or use tomato sauce
• 1 cup cheddar cheese, grated

HEAT OVEN 350ºF.

In a large pan or dutch oven over medium heat, brown the beef, onion and garlic.  Season with chili powder.  Stir in cooked rice then transfer mix to a greased 13-inch by 9-inch casserole dish.

Add one layer of beans then pour on pureed tomatoes. Bake, covered, for 40 minutes.  Uncover, sprinkle with cheese.  Return to oven and bake, uncovered for 10 minutes or so, until cheese is melted.  Serves 4 to 6 campers.

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A NEW WINNER WITH THE FAMILY, Sausage and Bean Stew got raving reviews!

Family demands it to be in our monthly rotations of family favorites. Use your favorite sausage for this stew, spicy or mild, either will work. Since I have young ones, I went with a mild pork sausage.

HERE'S ALL THERE'S TO IT

• 1 pound sausage, cut in 1/2-inch slices
• 1 tablespoon oil or bacon dripping
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 bell pepper, chopped
• 1 can (28 oz) diced tomatoes
• 1 can (14 oz) or 2 cups kidney or pinto beans, drained & rinsed
• 1 can (14 oz) or 2 cups garbanzo beans, drained & rinsed
• 1/2 cup salsa, medium or mild, you decide
• 1/2 cup water
• 1 teaspoon cumin
• 1 teaspoon dried oregano

In large pot or dutch-oven, brown sausage in oil over medium heat. You may have to cook half the amount at one time.  The less crowded the faster the meat will brown.  Remove the meat from the pan and set aside on a plate. Drain fat, leaving a tablespoons worth to soften the onion and garlic over medium low heat for 7 to 10 minutes.

Return sausage to pan.  Add rest of ingredients, cover and simmer for 40 to 50 minutes, stir occasionally.  Cornbread makes a great side to this stew.

Serves 4 to 6 folks.

Per serving:  Protein - 27 g, Fat - 26 g, Carbohydrates - 44 g, Calories - 511, Dietary Fiber - 12 g.

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

I introduced this layered casserole to my family last night. It was a simple casserole recipe to bring together. And I liked that it called for everyday pantry items.  Once out of the oven, the aroma of beef, tomatoes and potato reminded us of meatloaf.  We all had the natural urge to squeeze a little ketchup over our plates.  My 9-year old son and husband went back for seconds, if that means anything to you.

HERE'S ALL IT TAKES

• 2 cups or 2 medium potatoes, peeled and thinly sliced
• 2 cups or 3 stalks celery, chopped
• 1 pound lean ground beef  (85/15)
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 medium onion, thinly sliced
• 1 normal size red bell pepper, sliced
• 2 cups or 1 can (19oz) kidney beans or pinto, drained & rinsed
• 1 teaspoon dried thyme
• 1 teaspoon oregano
• 1 can (19oz) diced tomatoes

HEAT OVEN to 350ºF

In a greased 13 x 9 x 2-inch casserole dish, arrange the potatoes on the bottom of the dish.  Sprinkle with salt and pepper.

Layer the celery followed by a layer of uncooked ground beef.  Sprinkle with Worcestershire sauce.

Add onions, red pepper and beans in separate layers.  Sprinkle the thyme and oregano.  Top with the tomatoes.  Cover and cook for 1 to 1 1/2 hours.  Serves 6.

FOR MY DIABETIC FRIENDS
Per Serving:

• Protein 21g
• Fat 16g
• Carbohydrates 36g
• Calories 367
• Dietary Fiber 8g

COOK'S NOTES:

• I would like to try this again with a small of can of tomato sauce or a little ketchup poured over the meat layer.  I kept wanting this to be a vegetable loaded meatloaf.
• 2 medium potatoes was not enough potato for my taste.  Next time, 4 medium or 2 large potatoes should make a creamy foundation.
• I didn't actually measure out the Worcestershire sauce.  I dashed it over all the beef to my taste.  I could have been more generous with it.
• The original recipe called for green bell pepper, but I was very glad that I had used a sweet red bell pepper.  Green bell peppers talk back long after dinner.
• It took the full 1 1/2 hours to fully cook the potatoes.  Even though I sliced them au gratin thin, they needed the full time to get tender.

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

My first attempt at grilling a chicken with a beer can in its butt.  Uh, fun? Slightly challenging.   Most definitely delicious.  But I don't think the beer had anything to do with it.

This qualifies as a Simple Daily Recipe because there was barely anything to do.  I wanted it to be a little more than it was, but it just turned out to be plain ol'simple.

HERE'S ALL IT TOOK

• 1 (3 1/2 to 4 pound) whole chicken, thawed
• 2 tablespoons of oil or soften butter
• 1 crushed garlic clove
• Seasoned Salt and fresh ground pepper to taste
• 1 can of beer

Make a drip pan by covering a cookie sheet with aluminum foil and place under grill grid away from heat.  Get the gas grill prepped for indirect heat and let it get to about 350ºF degrees.

Slather the chicken with oil or soften butter, rub the crushed garlic clove all over the skins, then sprinkle with the seasoned salt and pepper to your liking.  Wash your hands.

Pop the top on the beer can a poke a few extra holes in it, using a church key-type can opener.  After drinking pouring off half of the beer, hold the chicken with the opening of the body cavity at the bottom, lower it onto the beer can so the can fits into the cavity.

Pull the legs forward to make like a tripod so the chicken stands upright.  Tuck the wing tips behind the chicken's back. Carefully move the chicken to the grill and stand on grill grid but over the drip pan area.  Make sure the can is not over the heat source.

The chicken will take 1 1/4 to 1 1/2 hours to cook through.  Using tongs, carefully transfer the chicken in its upright position on the beer can to a platter and present it to your family or guests.  Let it rest for 5 minutes, then carefully remove the chicken from the can.  Tare care not to spill the hot beer on yourself.  Quarter or carve the chicken and serve it up!

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

Slow roasted in the oven, this chicken came out tender and full of flavor.  I served it with good ol'mashed potatoes and fresh baked Deli Style Rye bread.  It made my family very happy.

Pictured above, I roasted our favorite pieces from a whole chicken.  The rest of the chicken went into the stock pot to make homemade chicken broth.

HERE'S ALL I DID

• 1 whole chicken, cut up
• 4 tablespoons melted butter
• 4 to 6 garlic cloves
• Herbs de Provence seasoning
• salt & freshly ground peppercorns

Heat oven to 350ºF.
In a large dutch oven or roasting pan, pour the melted butter in first, roll the chicken pieces in the butter and leave skin side up.  Drop in the garlic cloves between the pieces.  Sprinkle the seasonings over the chicken to your taste.  Roast slowly 45 to 60 minutes, until juices run clear and light meat is no longer pink in center.

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

• 1 pound ground turkey
• 1 onion, if you like onion
• 1 (14.5 oz) can diced tomatoes
• 1 (14.5 oz) tomato sauce
• 1 packet of Williams Chili Seasoning, hot or mild whichever you like

In a skillet, brown meat with chopped onions. In a pot, put browned meat, tomatoes, one can tomato sauce, and chili seasoning. I like my chili juicy so I add water to my liken. Give it a taste to make sure you have enough tomato sauce and add more if you want.  Bring to a boil and it is ready to eat. Enjoy!
Here is a Taco Soup Recipe and it is a really good substitute for chili.

• 1 pound ground turkey
• 1 (14.5 oz) whole kernel corn
• 1 (14.5 oz) pinto beans
• 1 (14.5 oz) rotel tomatoes
• onion to taste
• one or two packets taco seasoning depends on your taste. I use two.
• one packet ranch dressing mix or two if you like

Brown meat with onions in skillet then put all ingredients in pot except dressing mix. May need to add some water. Bring to a boil turn heat off and add dressing mix. Let set few minutes and serve.

Tom G.
Sulphur Springs, Texas

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"This is a SIMPLE SOUP, completely dependent on the quality of the broth." That's what the cookbook says and I couldn't agree more.  I followed the recipe, but then again, I didn't follow it.  The original recipe called for canned ingredients.  I had to take the home cooked approach.  For you, I'll write the original recipe, THEN I'll tell you what I did.  You pick the one that fits your needs best. Okay?  Okay. Let's COOK!

Recipe from 366 Delicious Ways to Cook Rice, Beans, and Grains
Serves 4 to 6 servings

• 6 cups high-quality chicken or vegetable broth
• 2 store-bought or homemade roasted red bell peppers, julienned
• 1 1/2 cups cooked or canned cannellini or other white beans
• salt and freshly ground black pepper
• 8 basil leaves, cut in shreds

Heat the broth to simmering.  Add the bell pepper strips and cooked white beans.  Heat through.  Taste and add salt and pepper, if needed.  Pour into soup bowls.  Sprinkle the basil leaves on top.  Serve hot.

Here's the Home Cooked Method

• 2 cups dried Northern White Beans
• 2 large garlic cloves, crushed
• 1 bay leaf
• 1 to 2 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• water

Put all the ingredients in a pressure cooker and cover with 2 inches of water.  By cover I mean from the top of the beans to the water surface, should measure 2 inches.  Do NOT measure from the bottom of the pressure cooker; that will not be enough water.  Moving on.

Secure lid and lock, put the pressure regulator on top, set heat to medium high.  When pressure regulator begins to chatter, turn heat down to medium-low and set cooking timer for 40 minutes.

Heat oven to 450ºF.

• 1 red bell pepper, seeded & roughly chopped
• 1 orange bell pepper, seeded & roughly chopped
• olive oil
• salt & fresh ground pepper

Place the chopped pepper on cookie sheet, drizzle with a little bit of olive oil.  Toss with hands to evenly coat the peppers.  Season with a pinch of salt & pepper.  Roast in oven for 20 minutes.

(I had Spinach Bread dough in the frig; so I quickly shaped up a loaf for dinner and let it rise while the peppers roasted.  I already had the pizza stone in the oven so it would be hot too when the peppers finished.)

Finally, I had

• 4 cups of homemade chicken broth in the freezer
• fresh basil from the garden

I defrosted the frozen broth in the microwave, then went out to pick the basil.

When the peppers were finish roasting, I slid the bread onto the pizza stone, set the timer for 30 minutes, then removed the peppers from the cookie sheet and set them aside in a medium saucepan.

When the bean timer went off, I removed the pressure cooker from the heat.  And allowed it to cool down on it's own accord.

I poured the cold chicken broth into the saucepan with the peppers and heated it up over medium heat.  When the pressure dropped on the pressure cooker, about 10 minutes later, I carefully removed the lid and scooped out 2 cups of cooked beans.  I was careful to avoid the bay leaf. Added the cooked beans to the hot broth.  Tasted for salt and pepper.  Poured into soup bowls and topped with shredded basil.

The bread timer went off at that same time!  We had a steaming hot loaf of spinach bread on the side. It was very good to dip into this brothy soup.  Any bread would have worked, really.

There.  That was our dinner last night.  All fresh, made at home in about an hour.

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

This one is for those nights when you're in a big hurry.....

3 maybe 4 ingredient White Chili

• 1 can Northern Beans
• 1 jar Salsa (mild, medium or my favorite, Hot)
• 1 pound ground turkey, browned

Mix together and enjoy...
If you do like it thinner, add a can of chicken broth

yummy good!

From a loyal Simple Daily Recipes reader
Jo K., Michigan

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

You can make the tomato sauce base as mild or spicy as you prefer.  I started with a mild tomato sauce then added the spicy goods at the end when I brought the shrimp and sauce together.  I kept aside half of the mild sauce for the sensitive folks in my family.  That's just the way I have to roll.

HERE'S HOW EASY THIS IS

• 6 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 stalk celery, finely chopped
• 1 small red bell pepper, seeded & chopped
• 1/2 cup red wine vinegar
• 1 (14 ounce) can plum tomatoes, chopped with their juice
• salt and freshly ground pepper
• 2 pounds shrimp, peeled & deveined
• 2-3 cloves garlic, finely chopped
• 3 tablespoons finely chopped fresh parsley or 2 teaspoons dried
• 1 piece dried chili, crumbled or chopped (optional) OR 1-2 teaspoons of the tomato sauce that comes from the canned chipotle peppers in adobo sauce

Serves 6

In a heavy saucepan, heat half of the oil.  Add the onion, and cook over low heat until soft.  Stir in the celery and chopped bell pepper, and cook for 5 minutes more.  Raise the heat to medium high, and add the red wine vinegar and tomatoes.  Season with salt and pepper.  Bring to a boil and cook for about 5 minutes.

Lower the heat, cover the pan and simmer until the veggies are soft, about 30 minutes.  Puree the sauce through a food mill OR a food processor then push it through a sieve with a spatula. Set tomato sauce aside.

Heat the remaining oil in a clean heavy saucepan.  Stir in the garlic, parsley and chili, if using.  Cook over moderate heat, stirring constantly, until the garlic is golden.  Do not let it brown.  Add the tomato sauce and bring to a boil.  Taste for seasoning.

Stir in the shrimp. Bring the sauce back to a boil.  REDUCE heat slightly and simmer until the shrimp are pink and firm, 4-6 minutes, depending on their size.  Remove from the heat and serve.

My Notes

• It would be just as easy to use leftover, homemade tomato sauce from a previous spaghetti dinner.
• I happened to have been given garlic pickled with habeneros and used them instead of fresh garlic - WOW! They were HaahhOT & YUMMY!
• I didn't have a dried chili on hand.  But I had some leftover chipotle peppers in adobo sauce, and used the smokey tomato sauce to heat up the freshly made tomato sauce.  It deepen the flavor of the sauce and made it hard to stop eating.  I was drawn to sopping my plate before I could claim I was finished.

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.