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:

SHALIMAR ALI BOOKS AT AMAZON

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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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2019 Cooking Ends: 2020 Cooking Begins

Samsung 870I created a Cookbook folder on my computer back in 2009. Since then, I have added my recipe creations and saved recipes for inspiration.

I am almost done working on my Cookbook. Hopefully, I will have it ready by January 2020.

I originally planned to publish my cookbook back in 2016. But, along came the thoughts and ideas for the Vampire Dancer Saga series, after seeing 3 bats in my house.

I LOVE planning my meals in advance!Samsung 871

That way, there is no excuse to order Pizza Hut, when the fridge or pantry is empty.

I try to plan my meals 1 to 2 weeks in advance, to allow “smart” shopping versus “impulse” shopping.

This week was Epic Tuna and later on, Pork Chops on Croissant Rolls. I love Salad as my side dish for dinner.

Samsung 866I am also prepping the Catfish Nuggets for tomorrow. For breakfast, during work days, I love eating Cottage Cheese with Diced Peaches.

I used to love eating a Bacon, Egg & Cheese sandwich for breakfast. Or a Spam, Egg & Cheese sandwich, or a Sausage, Egg & Cheese sandwich. I am cutting out a lot of bread to lose weight. But I will take a break on my diet to make a Biscuit, Sausage, Country Gravy, Hash Brown, Egg and Cheese Quiche for Christmas.

Ground LambMy Christmas main dish will be a Surf & Turf Spazghetti with Truffle Alfredo Sauce, Italian Sausage, Pepperoni, Anchovies, Shrimp Scampi and Cream of Shrimp Condensed Soup. I even have Shrimp Bouillon cubes to boil the spaghetti pasta in. This will be epic!

For a lighter meal next week, I have a can of Baked Beans and I can chop and fry Polish Sausage to cook with it. A “Grown Up” version of Pork & Beans.

My lunch break during work days is only one hour. So I love to cook in advance and eat leftovers during the week. And then freeze the rest, when I get sick of eating it.

Samsung 862I like to make Black-eyed Peas & Cornbread for New Year’s Eve, or a pot of Chili. I plan on making Middle Eastern Chili On December 30th or 31st. The Ground Lamb is so expensive, but since it is a holiday, I will splurge.

If I know that I am planning a meal in advance, I also buy things on sale. I plan on making Meatloaf, and I have some of the ingredients now that can be used for other meals, in a pinch. For example: diced tomatoes. can be used in Spaghetti, Chili or Meatloaf. So I try to buy them on sale and stock up.

I ran out of Mirepoix, so I have to wait to make the Macaroni & Cheese with Cream of Mushroom Soup. Boo!

Samsung 864Along with the Surf & Turf Spazghetti, that is way too much pasta. But I still kept it in the picture with the Catfish Nuggets for my Happy Vance Day on December 21st. TODAY!

 

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:

SHALIMAR ALI BOOKS AT AMAZON

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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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https://twitter.com/Shalimaral

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TACO PIZZA NACHO MASHUP

Taco Pizza Nacho Mashup 044My refrigerator and deep freezer has been called a “Food Museum” so I finally got around to cleaning out my fridge. I started by throwing out the old condiments. Some dated back to 2016. Pickle juice spilled on one shelf and dried up, so I had to use a knife to remove it.

On the next trash day, I can get around to cleaning out the deep freezer. In the fridge freezer, I found frozen food, dating back to 2017. Once I had a clear picture of the remaining, fresh foods, I could start planning my dinner menus for 1 to 4 weeks.

I am trying to get away with eating a Bacon, Egg & Cheese; Sausage, Egg & Cheese or Spam Egg & Cheese for breakfast. So now I eat Cottage Cheese with fruit, or Oatmeal with Orange juice. I am going to get away Taco Pizza Nacho Mashup 018from a “Bread-based” breakfast and go for a Taco Mix up, using Corn Tortillas, Scrambled Eggs, Pepper Jack Cheese and Chorizo (veggie) crumbles: Burrito style. Not every day, but just to get out of the rut of eating Cottage Cheese or Oatmeal every day. That can get boring.

I like to mix up other food meals. After cleaning the fridge, I knew that I had a Pizza leftover from making Naan Puttanesca Pizza. I froze the remaining one. So what to do with it?

I thought about making Taco Style Beef Macaroni & Cheese or Frito Taco Pie. But I wanted something different and came up with a plan to concoct a Taco Pizza.

Ground ChuckI love how food is so diverse, that it only needs a “vehicle” to bring the meal together. Instead of using a pizza crust, I have also made a Pizza Quiche with a pie crust as the vehicle. Or, for a smaller Thanksgiving meal, I have used the Stove Top Stuffing as the vehicle for an all-in-one dinner that uses a Turkey Breast, Oysters, Cream of Celery Soup and dried Cranberries. Come to tBeef Chorizohink of it, the next time I do that, I need to make it into a Shepard’s Pie and add Mashed Potatoes on top.

INGREDIENTS:

  1. Ground Chuck, 1 lb.
  2. Beef Chorizo, recommended Cacique, 9 oz.Doritos Salsa Verde
  3. Pizza Crust, recommended Stonefire Artisan Thin Crust Pizza
  4. Diced Tomatoes & Green Chilies, recommended Ro*Tel, 10 oz.
  5. Taco Seasoning, recommended Williams, 1.25 oz.
  6. Shredded Cheese, recommended Queso Quesadilla, 8 oz
  7. Taco Chips, recommended Doritos Salsa Verde, 5 to 7 chips per slice
  8. Olives- Sliced, Green & Black mixed, ¼ cup
  9. Jalapeno peppers, diced or sliced
  10. Sour Cream, recommended Daisy, 1 dollop
  11. Cooking Spray

INSTRUCTIONS:

  1. Cheese QuesoPre-heat oven to 350, I also pre-heat the skillet and grill pan for 2 minutes before using
  2. Blend ground chuck and chorizo, then brown in pan
  3. Drain (Chorizo tastes great, but is very greasy)
  4. Mix Taco seasoning, Diced Tomatoes and Olives then add to beef
  5. Spray pan and heat Naan Pizza Crust for a few minutes on each side in a grill pan or skillet
  6. Move the pizza crust to a pizza pan and apply 4 ounces of cheese on bottom layer
  7. Add Beef Mixture on Top and bake for 15 minutes, then rest for 15 minutes
  8. Cut into 4 slices
  9. Crumble 5 to 7 Dorito chips on each sliceTaco Pizza Nacho Mashup 023
  10. Cover with 1 ounce of cheese and Jalapeno peppers on each slice (one at a time, as this will be 4 days of pizza for me). Only add the Doritos on the day you eat it, so the chips won’t get soggy.
  11. Put in Toaster Oven or Microwave to melt cheese for a few minutes
  12. Do a dollop of Daisy and then chow down on your Taco Pizza Nacho Mashup!

Recommended pairing: ♪Margarita Cha, Cha Cha♫! Daily’s Frozen Margarita Cocktail , 10 oz and Pepe Lopez Tequila 50 ml

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

Taco Pizza Nacho Mashup 029The 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:

SHALIMAR ALI BOOKS AT AMAZON

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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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