Buffalo Chicken Chili

Buffalo Chicken Chili 056I thought about making a Buffalo Chicken Meatloaf, but then decided to use the ingredients to make Buffalo Chicken Chili instead.

I love Buffalo Wings and usually eat them with Blue Cheese, Carrot Sticks and Celery Sticks. So I wanted to make sure those flavor profiles were present in this dish.

INGREDIENTS:

  1. Ground Turkey Italian Sausage, recommended: Festive, 1 lb.Buffalo Chicken Chili 053
  2. Chicken Breast Tenderloins, 1.69 lb.
  3. Pork Chorizo, recommended: Cacique, 10 oz.
  4. Chicken Chili Seasoning, recommended: Williams, 1.2 oz
  5. Sriracha, Lime & Garlic Fiery Tasty Seasoning, recommended: McCormick, 1 oz
  6. Chili Seasoning, recommended: Williams, 1 oz
  7. Cream of Celery condensed soup, recommended Campbell’s, 10.5 oz.
  8. Butter Beans, recommended: Joan of Arc, 15.5 oz.
  9. Mixed Chili Beans, recommended: Great Value, 15 oz.Buffalo Chicken Chili 001
  10. Cannellini White Kidney Beans Southwestern Style, recommended: Bush’s, 15.5 oz.
  11. Petite Diced Tomatoes with Jalapeño & Habanero, recommended: Del Monte, two 14.5 oz. cans
  12. Diced Tomatoes Zesty Chili., recommended: Del Monte, 14.5 oz.
  13. Diced Jalapeño Hot Peppers, recommended: Great Value, two 4 oz. cans
  14. Diced Mirepoix Mix, fresh (Yellow Onions, Carrots, Celery), 10 oz.
  15. Garlic, diced, 10-11 clovesBuffalo Chicken Chili 006
  16. Chicken Flavor Bouillon, recommended: Knorr, 2 tablespoons
  17. Turmeric, recommended: Tone’s ¼ teaspoon
  18. Celery Seed, recommended: Tone’s ¼ teaspoon
  19. Celery Flakes, recommended: Tone’s ¼ teaspoon
  20. Chicken Broth, 1 ½ to 2 cups, use water if needed to thin it out
  21. Vinegar (Rice Wine or Apple Cider), ¼ cup
  22. Blue Cheese Crumbles, recommended: Litehouse, 6 oz.
  23. Sour cream, recommended: Daisy, a dollop
  24. Slow Cooker Liners, recommended: Reynolds Kitchens, 1Buffalo Chicken Chili 004

INSTRUCTIONS:

  1. Freeze Chicken Tenders 20 minutes to make it easier to cut into chunk-sized pieces. Add to a storage bag with the Dry Rub.
  2. Dry Rub mixture is the Chicken Bouillon, Turmeric, Celery Seed and Celery Flakes.
  3. Mix ground Turkey Italian Sausage and Pork Chorizo, brown in skillet, remove and then discard any excess grease.Buffalo Chicken Chili 011
  4. Brown the Chicken Tender chunks in the same skillet.
  5. Add the Garlic to the Slow Cooker. You can use the Liner bag to “crush” the garlic with a bowl.
  6. Add the Diced Chili Beans on top of the Seasoning Blend.
  7. Add the Chicken Chili seasoning on top of the Chili Beans.
  8. Add ½ cup of Chicken Broth.
  9. Drain and rinse the Beans and add on top of the Chicken Broth.
  10. Add the diced Mirepoix.
  11. Add the Fiery Tasty Seasoning packet on top of the Mirepoix.Buffalo Chicken Chili 009
  12. Add the Italian Sausage, Chorizo and Chicken next.
  13. Add the Original Chicken Seasoning.
  14. Add the Cream of Celery Soup.
  15. Add the 2 cans of Diced Tomatoes. With Jalapeño & Habanero.
  16. Add additional Chicken Broth for your preference, along with Vinegar (of your choice).
  17. Cook on high 4 hours or low 8 hours, stir halfway through.
  18. I stir in the 2 4 oz. cans of Jalapeño after it is done to keep it extra hot.
  19. Top with Blue Cheese and a dollop of Daisy!Buffalo Chicken Chili 018

 

 

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

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Buffalo Chicken Chili 055

Kung Pao Pork Chops with Teriyaki Rice & Stir Fry Vegetables

Teriyaki Rice Stir Fry 019I used to work downtown and had the opportunity to choose a different place to eat lunch every day. One of my favorites was eating General Tso’s and Kung Pao Chicken at the Panda Express. So I want to use those flavors in my Asian-inspired Dinners.

One thing that I loved about my Mom’s cooking, was that she was not afraid to try new cuisines. I remember her making an “Asian-style” dinner using La Choy products. “East Meets West, La Choy makes Chinese food – swing American!” This dinner will include the Pork Chops and Teriyaki Rice.Kung Pao Pork Chops 037

RIP: Momma Bear slow cooker. I had 3 different slow cooker sizes to accommodate large, medium and small meals. So Papa Bear, Momma Bear and Baby Bear slow cookers. The Momma Bear slow cooker somehow got grease trapped inside the cooking unit, so she had to be banished to the basement. I was searching for a 4 Quart replacement slow cooker, and came across the Presto Indoor Electric Smoker/Slow Cooker combination. I cannot be trusted with either a gas grill or wood/gas smoker. So I gave my smoker to my brother and had planned to buy an electric one to replace it. They were in the $100.00 range, so I put it on the back burner.20200211_145509 Until, I came across the smoker/slow cooker for less than $60.00. Cool! I can kill two birds with one stone. Found a cheaper smoker and a replacement for the Momma Bear slow cooker.

INGREDIENTS:

  1. Pork Loins, Chop Bone-In Brined Louisiana Style Griller, 3 lbs.
  2. Soy Sauce, recommended: Great Value, 2 teaspoons
  3. Sazón, recommended: Goya, 1 packet
  4. Kung Pao Sauce, recommended: Panda Express, ½ to 1 cup, per your preference **Teriyaki Rice Stir Fry 001
  5. Peanuts, Salted, recommended: Planters, two 1.75 oz. bags
  6. Sriracha Hot Chili Sauce, Recommended: Huy Fong Foods, 1 to 2 teaspoons
  7. Sesame Seed Oil, recommended: Imperial Dragon, 2 teaspoons
  8. Fish Sauce, recommended: Thai Kitchen, ½ teaspoon
  9. Rice Wine Vinegar, Natural & Mellow, recommended: Nakano, 1 to ½ teaspoons, as desired
  10. Liquid Smoke, Applewood, recommended: Wrights, 1 cap
  11. Hickory BBQ Wood Chips, recommended: Western, enough to fill “Charring” cup, or your favorit20200214_182823e brand. The Wood Chips are not required if you only want to pan-grill the pork chops, use a slow cooker or BBQ Grill. This is optional, depending on your preferred cooking method.

INSTRUCTIONS:

  1. Marinade the Pork Chops with the Soy Sauce and Sazón, overnight or up to 30 minutes. I had to freeze the Pork Chops after this marinade, because I was not sure how I was going to cook them yet.20200214_183421
  2. After unthawing the Pork Chops, I added the Fish Sauce and Liquid Smoke to the marinade bag, 30 minutes before cook time.
  3. Preheat a skillet and add the Sesame Seed Oil, then cook the Pork Chops for 2-3 minutes per side. I used a “grill” skillet to get grill marks on them. Add a splash of Rice Wine Vinegar to de-glaze the skillet.
  4. Next, you can use a Slow Cooker to slowly cook for 4 hours on high or 6 hours on low. At this point, you can add enough Kung Pao sauce to your preference. I am going to “smoke” the Pork Chops for 4 hours in the Smoker/Slow Cooker combo.20200214_234106
  5. Then I will put them in the Slow Cooker and cover with the Kung Pao sauce, Peanuts and Sriracha for 2 hours on low.

** You can also make your own Kung Pao (pao = peanuts) sauce using soy sauce, vinegar, sugar, garlic, ginger, scallions and/or dried red peppers. To save money and time, I preferred to use a shortcut by buying pre-made Kung Pao. I have most of those ingredients, but not all of them. So it was cheaper to buy the bottled sauce.

Side Dish: Teriyaki Rice with Stir Fry VegetablesTeriyaki Rice Stir Fry 013

INGREDIENTS:

  1. Teriyaki Rice, recommended: Knorr, 5.4 oz.
  2. Stir Fry Vegetables, frozen, recommended: HyVee, 8 oz.
  3. Chicken Won Ton Soup, recommended: Campbell’s, 10 ½ oz.
  4. Chicken Broth, recommended: That’s Smart, 2 ½ cups, divided
  5. Ponzu Citrus Seasoning Dressing & Sauce, recommended: Kikkoman, ¼ to ½ teaspoon, or use lemon or lime juice to add freshness
  6. Soy Sauce, recommended: Great Value, 2 tablespoons
  7. Stir Fry Oil, recommended: Tsang, ½ teaspoonTeriyaki Rice Stir Fry 007
  8. Butter, 2 tablespoons, divided
  9. Chinese Five Spice, recommended Tone’s, ¼ teaspoon
  10. Wonton Strips, recommended: Great Value, as desired
  11. Sriracha Sauce, recommended: Huy Fong Foods, ½ teaspoon
  12. Kung Pao Pork Chops (leftovers, including the peanuts), optional

INSTRUCTIONS:

  1. Prepare the Stir Fry Vegetables in a separate pot. Melt 1 tablespoon of Butter with Stir Fry Oil and Chinese Five Spice for 2 minutes. Add 1 cup of Chicken Broth and bring to a boil. Add the Stir FryTeriyaki Rice Stir Fry 008 Vegetables and bring to a boil. Season with Soy Sauce and a dash of Ponzu Citrus Dressing. Cover and simmer on low for 5 minutes.
  2. In a separate pot combine Rice, 2 tablespoons of Butter and 2 Cups of Chicken Broth. Bring to a boil, then cover and simmer on low for 7 minutes.
  3. Combine the Chicken Won Ton Soup with the Stir Fry Vegetables and then combine both pots together.
  4. Thinly slice the Kung Pao Pork Chops (or other meat, or keep it meatless). I warmed up the Pork Chops slices for a few minutes and then added the Rice/Vegetable mixture. Heated together for a few minutes.Kung Pao Pork Chops 033
  5. I dressed this All-in-one Bowl with Sriracha Sauce and crunchy Wonton Strips.

Since I have 4 Pork Chops, that will be 4 dinners made in advance. Then combine them with the Rice and Vegetables for the rest of the week.

It was delish and something different for a change. I usually have Salad as my side dish for 4 days out of the week. The Stir Fry Vegetables and Rice will be a great substitute, to get veggies and fiber into my diet on non-salad days.

 

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The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

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Broccoli Ham Mac & Cheese Casserole

Broccoli Ham Mac and Cheese 069I was planning my meals and had some Rye bread, Black Forest ham, Swiss cheese and mustard for a sandwich. With that, I had the makings of either Mac & Cheese or Broccoli with cheese for the side dish.

But my cat said otherwise. I forgot that I left the Rye bread on the counter. The cat tore into it and so I had to throw it away.

So now what could I do? Why not combine the remaining ingredients into a casserole?

This is even better. Now I have an All-in-One bowl that includes everything but the bread.Broccoli Ham Mac and Cheese 065

INGREDIENTS:

  1. Broccoli Florets, frozen and steamable, recommended: Great Value, two 12 oz. bags
  2. Black Forest Ham slices, recommended: Great Value, 8 oz.
  3. Cubed Ham, recommended: Farmland, 16 oz.
  4. Elbow Macaroni, large, recommended: American Beauty, 16 oz.
  5. Extra Sharp Cheddar Cheese, block, recommended: Great Value, 32 oz.Broccoli Ham Mac and Cheese 007
  6. Baby Swiss Cheese, recommended: Sargento, 9 slices
  7. Seasoning Blend with celery, yellow onion, red bell peppers, green bell peppers, parsley flakes: recommended: Great Value, 10 oz.
  8. Buttermilk, recommended: Hiland, ¾ quart
  9. Eggs, jumbo, 2
  10. Butter, 3 tablespoons, divided
  11. Panko Bread Crumbs, recommended: Great Value, ½ cup
  12. Black Truffle Oil, recommended: Roland ¼ teaspoon
  13. Truffle Zest, recommended: Sabatino, ¼ teaspoon
  14. Porcini Mushroom Rub, recommended: Manitou, ¾ teaspoons, dividedBroccoli Ham Mac and Cheese 024
  15. Ground Mustard, recommended: Tones, ¼ teaspoon
  16. Ham flavored concentrate, recommended: Goya, 1 packet
  17. Cream of Mushroom Soup, recommended: Campbell’s, 10 ½ oz.
  18. Broccoli Cheese Soup, recommended: Campbell’s, 10 ½ oz.
  19. Dijon Mustard, recommended: Grey Poupon, 2 teaspoons
  20. Parmesan Cheese blend, recommended: Kraft, 2 tablespoons
  21. Granulated Garlic, recommended: HyVee, 1 tablespoon
  22. Parsley Flakes, recommended: Spice World, 1 tablespoonBroccoli Ham Mac and Cheese 041
  23. Cornstarch, 1 teaspoon
  24. Oven Bag, recommended: Reynolds Kitchen, 1 Turkey size
  25. Aluminum Foil Sheets, recommended: Reynolds Wrap, 1 to 2

INSTRUCTIONS:

  1. Cut the Cheese block into 8 pieces and freeze 30 minutes before shredding with a food processor (or use pre-shredded cheese). Put the cheese chunks into a gallon bag with the cornstarch (or flour) to keepBroccoli Ham Mac and Cheese 046 it from sticking. Also freeze the Black Forest Ham package.
  2. Melt 1 tablespoon of Butter with the Truffle Oil. To that add the Truffle Zest, Porcini Mushroom Rub ¼ teaspoon and Ground Mustard for 1-2 minutes in a large stock pot.
  3. Add water and bring to a boil.
  4. Add the Macaroni and Ham concentrate packet and boil for 8 minutes. Add the Seasoning Blend and boil an additional 3 to 4 minutes and then drain.
  5. Whisk the Eggs in a large bowl. Add the Buttermilk, Cream of Mushroom Soup, Broccoli Cheese Soup and Dijon Mustard.
  6. Brown the Ham Cubes in a skillet and set aside.Broccoli Ham Mac and Cheese 006
  7. Zap the Steamable frozen Broccoli in the microwave for a few minutes, according to the package. Also, microwave the Black Forest Ham for a few minutes, since it was frozen.
  8. Combine the Macaroni, Broccoli, Ham Cubes and Shredded Cheese into the large bowl with the Egg mixture.
  9. Preheat the oven to 350 degrees.
  10. Cut the oven bag, so that it fits into a casserole baking pan.
  11. The first layer is 1 bag of steamed Broccoli. Top with ¼ of the Porcini Mushroom Rub.
  12. The next layer is 1/3 of cheese.
  13. The next layer is the Macaroni mixture.Broccoli Ham Mac and Cheese 014
  14. Layer half of the Macaroni mixture.
  15. Top with half of the Ham slices (cut into bite-size pieces) and top with 4 Swiss Cheese slices.
  16. Repeat the layers, ending with the 5 Swiss Cheese slices.
  17. Cover with foil sheets and bake for 30 minutes.
  18. Melt the remaining 2 tablespoons of Butter and combine with the Panko bread crumbs, Parmesan Cheese Blend, Parsley Flakes and Granulated Garlic for the final topping.
  19. Bake an additional 10 to 12 minutes.
  20. Remove and rest for 10 minutes, then enjoy your “makeshift” Ham and Cheese sandwich!

Take that kitty cat!Broccoli Ham Mac and Cheese 064

Cooking shows always recommend shredding cheese from a block. And doing that made a big difference in the taste. I love me some “block” cheese. It did have a “sharper” cheddar flavor, compared to using pre-shredded cheese or Velveeta.

But it was way more work, than opening a package of pre-shredded cheese. I had cheese everywhere on my counter, LOL.

But eating the leftover cheese bites, was quite the treat.

Broccoli Ham Mac and Cheese 070The end result was so yummy! This “de-constructed” Macaroni & Cheese was packed with Ham and Cheese flavors.

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).

PAPERBACK BOOKS BY SHALIMAR ALI:

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The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

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Surf & Turf Scampi Spaghetti AKA “spaZghetti***”

Surf and Turf Spazghetti 128I was grocery shopping a few years ago and had a small budget of $20.00 to $30.00. So I had to limit the list to “essential” items only and no “impulse” buys. I noticed the Cream of Shrimp soup by Campbell’s and wanted it so bad, but could not afford it.

Years went by and I had a bit more money to buy some impulse items. So I finally got to purchase 2 cans of the Cream of Shrimp Soup. I used it in Shrimp & Lobster Fondue. It was my first time using my Fondue pot, so it was not very successful. If only I had used a traditional pot (on the stove), it would have turned out perfectly.

Surf and Turf Spazghetti 134I decided to save my second can for my Surf & Turf Spazghetti! This is Spaghetti meets Shrimp Scampi, meets Lasagna, meets Pizza – all in one dish! And of course, I am adding that “Puttanesca” Umami flavor bomb!

I normally have more “meat” in my Spazghetti, but to keep it light, I am substituting a pound of Spinach, for a pound of Italian Sausage, that is usually added. This puts everything on the plate, meat, side dish and pasta. Before I begin, I separate by groups to make sure I did not leave anything in the fridge or pantry.

INGREDIENTS:

  1. Surf and Turf Spazghetti 026Spaghetti Half Cut, recommended: Barilla, two 12 oz. boxes
  2. Italian Sausage, 1 lb
  3. Shrimp Scampi (frozen), recommended: SeaPak, 12 oz.
  4. Pepperoni slices, recommended: Great Value, 6 oz., divided
  5. Anchovies in Olive Oil, recommended: Crown Prince, 2 oz.
  6. Cheese Shredded Pizza Blend, recommended: Great Value, two 8 oz. packages
  7. Ricotta Cheese, recommended: Great Value, 15 oz. and Cottage Cheese, recommended: Belfonte, 15 oz.Surf and Turf Spazghetti 118
  8. Diced Tomatoes seasoned with Basil, Garlic & Oregano, recommended: Del Monte, 14.5 oz.
  9. Diced Tomatoes seasoned with Green Peppers & Onions, recommended: Del Monte, 14.5 oz.
  10. Tomatoes Wedges, Tri-Color with Olive Oil & Italian Spices, recommended: Great Value, 10 oz.
  11. Cream of Shrimp Soup, recommended: Campbell’s, 10.5 oz.
  12. Alfredo Sauce with Portobello Mushrooms, recommended Bertolii, 15 oz.
  13. Alfredo Pasta Sauce with Italian Cheese, recommended: Sam’s Choice, 14.5 oz.Surf and Turf Spazghetti 016
  14. Mushrooms Sliced, recommended: Green Giant, 8 oz.
  15. Bouillon Cubes Shrimp Flavor, recommended: Knorr, 2
  16. Seasoning Blend, frozen (Celery, Yellow Onions, Red Bell Peppers, Green Bell Peppers, Parsley Flakes), recommended: Great Value, 10 oz.
  17. Tomato Pesto, recommended: Mezzetta, 2 teaspoons
  18. Olives Italian Salad, recommended: Boscoli Family, 2 tablespoons
  19. Portabella Zesty Mexican Blend, recommended: Giorgio BlendaBella, 2 tablespoons
  20. Spinach, Frozen Chopped Steamable, recommended: Great Value, 12 oz.
  21. Garlic Butter Shrimp Scampi Seasoning Mix, recommended: McCormick, two.87 oz. packetsSurf and Turf Spazghetti 132
  22. Tomato, Garlic & Basil Marinade Mix, recommended: McCormick Grill Mates, .5 oz.
  23. Olive Oil Black Truffle, recommended: Roland, ¼ teaspoon
  24. Truffle Zest, recommended: Sabatino Tartufi, dash
  25. Mushroom Porcini Rub, recommended: Manitou, dash
  26. Panko Breads Crumbs Italian Style, recommended: Great Value, ½ cup
  27. Grated Parmesan, 3 Cheese Blend with Parmesan, Romano & Asiago Cheese, recommended: Kraft, ½ cup
  28. Parmesan Aged Wedge, recommended: Frigo, ½ cup, divided
  29. Garlic, fresh, 10-11 cloves, dividedSurf and Turf Spazghetti 019
  30. Parsley, dry, ½ teaspoon
  31. Eggs, Jumbo, 2
  32. Butter, 4 pats, divided
  33. Optional: Turkey-size Oven Bag, recommended: Reynolds Kitchens (or line with foil for an easy clean up)

INSTRUCTIONS:

  1. Melt 1 Butter pat with Olive Oil and add Truffle Zest and Mushroom Porcini Rub in stock pot for 1-3 minutes on low.
  2. Add Water and 2 Shrimp Bouillon cubes and bring to a boil.Surf and Turf Spazghetti 129
  3. Add Spaghetti and boil for 10 minutes. Next add the frozen Seasoning Blend and cook an additional 5 minutes, then drain. To that pot, add the Alfredo Pasta Sauce with Italian Cheese, 2 Shrimp Scampi Seasoning packets, drained sliced Mushrooms, Tomato Pesto and Cream of Shrimp Soup.
  4. Melt Anchovies in a skillet to cook down, and then brown Italian Sausage on top of the Anchovy oil. Add half of the garlic to the skillet last for a few minutes. Drain and then add the 3 cans of Diced Tomatoes, including the juice, Portabella Blend and the Tomato, Garlic & Basil Marinade Mix.Surf and Turf Spazghetti 022
  5. Beat the Eggs and blend in the Ricotta and Cottage Cheese, Spinach, Olive Italian Salad and 1 ½ Pizza Cheese package.
  6. Melt the last Butter pat and add to it the Panko Bread Crumbs, Grated Cheese Blend and half of the grated Parmesan cheese from wedge.
  7. Line the cooking pan with the Turkey Bag and a layer of Pepperoni and the other half of Garlic.
  8. Next add a layer of Spaghetti.
  9. Then add a layer of Italian Sausage.
  10. Then add a layer of Spinach/Ricotta/Cheese.
  11. Repeat the layers until you have used all of the Spaghetti, Italian Sausage and Spinach.Surf and Turf Spazghetti 119
  12. Layer with Pepperoni, but reserve some for the topping.
  13. Add the remaining half of the Pizza Cheese
  14. Top with the remaining Pepperoni
  15. Combine the Panko Bread with Grated Parmesan Cheese, remaining Butter (melted), Parsley and Shredded Aged Parmesan Wedge for the topping.
  16. Cook for 35 minutes in a 300 degree oven
  17. NOTE: I have to cook this part of it tonight and store in the refrigerator for dinner tomorrow. Reheat the Spazghetti for 15 minutes @ 350, if you do this the day before.
  18. Add the Shrimp Scamp ♪ on top of Spaghetti ♫**and cook for 20 minutes at 350 degrees
  19. Save some of the grated Parmesan cheese wedge to sprinkle on top.Surf and Turf Spazghetti 088

** Did anyone catch the shout out to Dr. FunhouseOn Top of Spaghetti” song? Here are the lyrics, in case you were curious about it, and you can listen here:

https://www.scoutsongs.com/lyrics/ontopofspaghetti.html

On top of Spaghetti,
all covered with cheese,
I lost my poor meatball,
When somebody sneezed.

It rolled off the table,Surf and Turf Spazghetti 127
And on to the floor,
And then my poor meatball,
Rolled out of the door.

It rolled in the garden,
And under a bush,
And then my poor meatball,
Was nothing but mush.

The mush was as tasty
As tasty could be,
And then the next summer, Surf and Turf Spazghetti 112
It grew into a tree.

The tree was all covered,
All covered with moss,
And on it grew meatballs,
And tomato sauce.

So if you eat spaghetti,
All covered with cheese,
Hold on to your meatball,
Whenever you sneeze.

Surf and Turf Spazghetti 041** My Aunt Earnestine, nicknamed my Spaghetti to “Spazghetti” as a compliment. A lot of people use only ground beef in their spaghetti, but when I started using Italian Sausage instead, people noticed the difference.

By the way, the Catfish Nuggets turned out great!  The best I have ever made.  The secret?  Do what Sunny Anderson does and shake it in a paper bag.

Merry Christmas 2019!

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).

PAPERBACK BOOKS BY SHALIMAR ALI:

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The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)

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The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

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The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

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The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

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Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)

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