Taste of Our Home Tuesday: Southwest Tuna Noodle Bake

Last week Justin found this recipe for Tuna Noodle Bake and thought it looked good.  We weren't sure about the Southwest part so I left out the green chilies and substituted bread crumbs for the tortilla chips.  We both thought the flavor was very good.  The casserole was a tad bit soupy, I'm hoping it will set up as it cools.  Enjoy! 

Ingredients
1 package (16 ounces) egg noodles
2-1/2 cups milk
2 cans (6 ounces each) light water-packed tuna, drained
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (4 ounces) shredded cheddar cheese
1 can (4 ounces) chopped green chilies
2 cups crushed tortilla chips

Directions
Cook noodles according to package directions. Meanwhile, in a large bowl, combine the milk, tuna, soups, cheese and chilies. Drain noodles; gently stir into tuna mixture.
Transfer to an ungreased 13-in. x 9-in. baking dish. Sprinkle with tortilla chips. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Yield: 6 servings.

Taste of Home Tuesday: Super-Quick Shrimp & Green Chili Quesadillas

Several weeks back Justin and I tried shrimp tacos.  We really enjoyed them so when saw this recipe for shrimp quesadillas we thought we would give them a try.  I bought uncooked shrimp instead of the cooked it calls for.  I just cooked them quick before I started.  I did add a little cumin to the shrimp as they were cooking.  We really enjoyed the flavor of these quesadillas and the time it took to make them was great as well.

Photo by Taste of Home

Ingredients

1-3/4 cups shredded cheddar cheese

1 cup peeled and deveined cooked small shrimp

1 can (4 ounces) chopped green chilies, drained

2 green onions, thinly sliced

8 flour tortillas (8 inches)

1 medium ripe avocado, peeled and pitted

2 tablespoons salsa

1/4 teaspoon garlic salt

Directions

In a bowl, combine the cheese, shrimp, green chilies and green onions. Place half of the tortillas on a greased griddle; sprinkle with cheese mixture. Top with remaining tortillas. Cook over medium heat for 1-2 minutes on each side or until golden brown and cheese is melted.

Meanwhile, in a small bowl, mash avocado with salsa and garlic salt. Serve with quesadillas. Yield: 4 servings (1/2 cup guacamole).

Taste of Home Tuesday:Cajun Shrimp Skewers

Ingredients
2 tablespoons olive oil
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon lemon juice
1 garlic clove, minced
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon coarsely ground pepper
1/4 teaspoon cayenne pepper
1 pound uncooked jumbo shrimp, peeled and deveined
1 medium lemon, cut into wedges

Directions
In a large resealable plastic bag, combine the first nine ingredients. Add the shrimp; seal bag and turn to coat. Refrigerate for at least 30 minutes.
On eight metal or soaked wooden appetizer skewers, thread shrimp and lemon wedges. Grill, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink, turning once. Yield: 8 skewers.

We added a little salt and soy sauce. The shrimp were okay. Justin thought they were a little heavy on the chili powder flavor. If we make this recipe again we will probably make a few changes.

Taste of Home Tuesday: Seafood and Cream Cheese Stuffed Shells/Cheesecake Brownies

Seafood and Cream Cheese Shells

Ingredients
1 package (12 ounces) jumbo pasta shells
2 packages (8 ounces each) cream cheese, softened
1/3 cup mayonnaise
2 teaspoons sugar
1-1/2 teaspoons lemon juice
1/8 teaspoon salt
1/8 teaspoon coarsely ground pepper
1/8 teaspoon cayenne pepper
3 cans (6 ounces each) lump crabmeat, drained
1/2 pound frozen cooked salad shrimp, thawed
12 green onions, finely chopped

Directions
Cook pasta according to package directions; drain and rinse in cold water. Cool to room temperature.
In a large bowl, combine the cream cheese, mayonnaise, sugar, lemon juice, salt, pepper and cayenne. Gently stir in the crab, shrimp and onions. Stuff shells, about 2 tablespoons in each. Cover and refrigerate for at least 1 hour. Yield: about 3 dozen.

The shells are very rich, but they are good. We both thought they would make a good appetizer. We did not buy the lump crabmeat in a can because it was rather pricey. Instead we bought the imitation meat from the seafood section.

Cheesecake Brownies

Ingredients
1 package fudge brownie mix (13-inch x 9-inch pan size)
2 packages (3 ounces each) cream cheese, softened
6 tablespoons butter, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
2 eggs, lightly beaten
1 can (16 ounces) chocolate frosting

Directions
Prepare brownie mix batter according to package directions. Spread 2 cups into a greased 13-in. x 9-in. baking dish; set aside.
In a small bowl, beat the cream cheese, butter, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined. Spread evenly over brownie batter. Top with remaining brownie batter. Cut through batter with a knife to swirl.
Bake at 350° for 28-32 minutes or until a toothpick inserted near the center comes out with moist crumbs (brownies may appear moist). Cool completely on a wire rack. Spread frosting over brownies. Yield: 3 dozen.

These brownies are delicious!! You can probably tell from my picture I left the frosting off. Justin is not a big frosting fan and I could tell as I made them they would be sweet enough without it.

Taste of Home Tuesday: 1-2-3 Grilled Salmon

Ingredients
1/3 cup olive oil
3 tablespoons reduced-sodium soy sauce
2 tablespoons Dijon mustard
1/2 teaspoon dried minced garlic
6 salmon fillets (5 ounces each)

Directions
In a small bowl, combine the oil, soy sauce, mustard and garlic. Pour half of marinade into a large resealable plastic bag. Add the salmon; seal bag and turn to coat. Refrigerate for 30 minutes. Refrigerate remaining marinade.
Drain fish and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, covered, over high heat for 5-10 minutes or until fish flakes easily with a fork. Drizzle with reserved marinade. Yield: 6 servings.

The marinade was very good on the salmon. Justin thought it would also taste good on chicken so next time will substitute chicken instead.

Taste of Home Tuesday: Shrimp Scampi

Ingredients
3 to 4 garlic cloves, minced
1/4 cup butter, cubed
1/4 cup olive oil
1 pound uncooked medium shrimp, peeled and deveined
1/4 cup lemon juice
1/2 teaspoon pepper
1/4 teaspoon dried oregano
1/2 cup grated Parmesan cheese
1/4 cup dry bread crumbs
1/4 cup minced fresh parsley
Hot cooked angel hair pasta

Directions
In a 10-in. ovenproof skillet, saute garlic in butter and oil until tender. Stir in the shrimp, lemon juice, pepper and oregano; cook and stir for 2-3 minutes or until shrimp turn pink.
Sprinkle with the cheese, bread crumbs and parsley. Broil 6 in. from the heat for 2-3 minutes or until topping is golden brown. Serve with pasta. Yield: 4 servings.

After dinner Justin decided we no longer need to go eat at Red Lobster this scampi was so good!