I have so many delicious pizza recipes posted on this website, I hope everyone is enjoying them. Here is another great pizza recipe, shrimp alfredo pizza. Just like the name says, this pizza combines your classic shrimp alfredo with a pizza. Toppings include sautéed shrimp, sliced tomatoes, and fresh basil. For the sauce, I personally used store bought sauce in the jar but you could make your own as well. For the crust, I used the Pillsbury roll out crust in a can and sprinkled it with a little garlic powder, oregano, and dried basil. For the cheeses, I topped this pizza with a combination of mozzarella and parmesan. This is a great recipe for those who do not eat meat during Lent. Enjoy.

Ingredients:
1 large pizza crust (pre-made, or box mix)
oregano, basil, and garlic powder (for the crust)
3/4lb raw shrimp (peeled, and deveined, with tailed removed)
½ teaspoon dried oregano
½ teaspoon dried basil
2 garlic cloves (minced)
1 tomato (sliced)
3 fresh basil leaves (chopped)
2 cups mozzarella cheese
¼ cup grated parmesan cheese
½ cup alfredo sauce

Cooking Instructions:

Step 1: Pre-heat the oven to 500 degrees. Lay out the crust on a pizza pan and sprinkle with top with a little oregano, basil and garlic powder to taste.
Step 2: In a medium sauté pan over medium heat add a little olive oil. Add shrimp, oregano, basil, and minced garlic cloves. Cook until the shrimp are about ¾ of the way done (just turning pink). Set aside.
Step 3: Place the crust into the oven and pre-bake at 500 degrees for 4 minutes. Remove from the oven and spread a layer of alfredo sauce over the trust. Top with tomatoes, shrimp and basil. Top with mozzarella and parmesan cheese. Return to the oven and bake for 7 minutes.

If you are in the mood for some Chinese, you might want to try out this orange beef recipe. This dish consists of crispy strips of beef coated with a delicious orange sauce. Probably the biggest challenge of this dish is getting the strips of beef crispy. Here are a few tips, you can do this in a wok or fry pan, but I have to recommend a deep fryer. Also, make sure not to overload the deep fryer or wok with too many strips of beef. Only place in a minimal amount to fill the wok or deep fryer. One more thing is, after you coat the beef with cornstarch you will want to leave it sit for a few minutes. The sauce is very simple to make, if you have a problem getting the sauce to thicken up, mix a bit of cornstarch with some cold water and pour it In, a little at a time until the sauce has reach the desired thickness.

Ingredients:
1 1/2lbs beef top sirloin (sliced into thin strips)
¼ cup cornstarch
2 cups oil (for frying)
1/3 cup white sugar
1/3 cup rice wine vinegar
1/3 cup orange juice
1 teaspoon salt
1 tablespoon soy sauce
 2 teaspoons orange zest
3 tablespoons fresh ginger (grated)
1 ½ tablespoons garlic (minced)
1 bunch green onions (sliced)
Broccoli florets (cooked)
1 cup long grain rice (cooked)

Cooking Instructions:

Step 1: Coat beef strips with cornstarch and allow to sit for 30 minutes.  In a small bowl mix sugar, rice vinegar, orange juice, salt, and soy sauce. Set aside.
Step 2: Heat oil in a deep fryer (or wok) to 375 degrees. Fry beef strips in batches until crispy and golden brown. Drain on paper towels. Set aside.

Step 3: Heat a couple tablespoons of oil in a wok, add orange zest, ginger and garlic, stir fry for 20 seconds. Add the soy sauce mixture to the wok, bring to a boil, and cook until the mixture has thickened. Coat the beef strips with the sauce, top with green onions. Serve with broccoli florets and on top of white rice.
(Makes 5 Servings)

Here is a very popular dish that many of you have probably tried- pizza casserole. This casserole is perfect for the winter season.  If you are not familiar with this dish, basically you have cooked noodles mixed with the ingredients of pizza. Next time I make this I think I will layer the cheese and pepperoni instead of just putting one layer on the top. For the noodles, you can really use whatever type of noodles you choose, even spaghetti noodle will work.  This also freezes well, for up to 3 months. This casserole makes a great dinner or is the perfect dish to bring to a party. Enjoy.

Ingredients:
 2 lbs ground beef
1 large onion (chopped)
1 clove garlic (minced)
1 teaspoon Italian seasoning
2 tablespoons olive oil
2 (26 ounce) jars spaghetti sauce
16 ounces rotini pasta, (cooked and drained)
5 cups shredded mozzarella cheese (20 oz)
8 ounces sliced pepperoni

Cooking Instructions:

Step 1: Pre-heat the oven to 350 degrees. In a large skillet add oil and heat to medium-high heat. Add ground beef, onion, and garlic. Add Italian seasoning. Cook until the beef is browned. Drain.

Step 2: Stir in pasta sauce and 3 cups of cheese into the meat mixture. Place mixture into 2 greased 9×13” baking dishes. Sprinkle with the remaining mozzarella cheese and top with pepperoni. *The dish can be covered and frozen as this point if you are freezing.
Step 3: If you are cooking it now- Bake in the oven at 350 degrees for 25-30 minutes.
(Makes 15 servings)

A great alternative to your normal everyday beef tacos is turkey tacos. Now I know I am about to make a bold statement but these might just be the best turkey tacos ever. You can forget any store bought taco seasoning fix after you try this recipe because you won’t go back. The meat mixture consists of jalapeño peppers, onions garlic and various spices. Other ingredients such as chicken broth, canned tomatoes and cilantro are added to the meat mixture as well. I know, sounds good right? Well, it is! For the toppings you can add whatever you want, some good choices are Monterey jack cheese, tomatoes, lettuce and avocados. For the shells, you can use flour or corn tortillas but I went with hard shell this time around. This is very easy to make and almost sure to please taco fans. Enjoy.

Ingredients:
¾ lb ground turkey
1 medium onion (chopped)
2 tablespoons olive oil
2 garlic cloves (minced)
1 jalapeño pepper (seeded, and minced)
1 ½ tablespoons chili powder
1 teaspoon ground cumin
Salt and pepper (to taste)
¾ cup canned chopped tomatoes
1/3 cup chicken broth
¼ cup fresh cilantro (finely chopped)
12 (5 inch) corn tortillas (or taco shells)
Toppings-
romaine lettuce (thinly sliced)
Tomatoes (diced)
1-2 avocados (diced)
Monterey Jack cheese (shredded)
Sour cream

Cooking Instructions:

Step 1: In a medium skillet over medium heat add oil, onions, garlic, jalapeno pepper, chili powder, cumin, salt and pepper. Stirring until the vegetables are tender (about 10 minutes). Increase heat to medium-high, add tomatoes and boil for 2 minutes. Add turkey and chicken broth bring to a boil, reduce heat and simmer until the turkey is cooked through and the mixture thickens (about 12 minutes). Add cilantro and stir.
Step 2: Make up tacos with the various toppings.
(Makes 4 Servings)

This is another great recipe for buffalo chicken fans. Buffalo chicken dip combines the amazing taste of spicy Buffalo wings with a nice cream cheese oriented dip. I made this for the Super Bowl and it turned out fantastic. This recipe is very simple and only requires mixing and the oven basically does the rest of the work for you. The recipe calls for canned chicken, which is what I used, but I am not sure I can recommend it Fresh cooked chicken would taste much better I think, or even rotisserie chicken. For the hot sauce, you can adjust the amount of heat by the type of hot sauce you get. I personally prefer my dishes on the mild side. This is a great recipe for parties and is sure to get eaten up fast. Enjoy.

Ingredients:
2 (8 ounce) packages cream cheese (softened)
1 (10 ounce) can chicken (drained, can also used cooked fresh cubed chicken)
1 cup ranch dressing
¾ cup red hot sauce
shredded cheddar cheese (for topping, as much as you want)
Tortilla chips (scoops, or whatever you prefer)

Cooking Instructions:

Step 1: Pre-heat the oven to 350 degrees. In a bowl beat cream cheese, ranch dressing and hot sauce until smooth. Fold in chicken. Spray a pie plate with cooking spray and pour the chicken mixture into it.
Step 2: Place into the oven and bake at 350 degrees for 15 minutes.
Step 3: Remove from the oven and add cheddar cheese on top. Bake for an additional 10-15 minutes. Serve hot.

A dish that is rather new to me is chicken Shawarma. I had not heard of it until I came across this recipe in Cooking Light. According to the Wikipedia this is a Meddle Eastern dish. This dish is basically marinated chicken bits served on pitas with tomatoes, lettuce and a delicious yogurt sauce. The chicken gets a lot of its flavor from seasonings such as garlic, cumin and curry powder. The process is very simple. The chicken is first sliced into strips, then marinated and grilled. If you don’t have a grill an indoor grill pan or even the broiler would probably work just fine. I personally used whole wheat pitas and did not care for the flavor of them myself. If you are looking for try something different, I recommend giving this a try. Enjoy.

Ingredients:
Marinade -
1lb boneless skinless chicken breasts (sliced into strips)
2 tablespoons lemon juice
1 teaspoon curry powder
2 teaspoons extra virgin olive oil
¾ teaspoon salt
½ teaspoon ground cumin
3 garlic cloves (minced)
Sauce-
½ cup plain reduced fat Greek yogurt
2 tablespoons tahini
2 teaspoons fresh lemon juice
1 garlic clove (minced)
4 (6 inch) pitas
1 cup romaine lettuce (chopped)
2 tomatoes (diced)

Cooking Instructions:

Step 1: In a medium bowl combine lemon juice, curry powder, olive oil, salt, cumin, and minced garlic. Add chicken and toss to coat. Let sit at room temperature for 20 minutes.
Step 2: To prepare sauce- In a small bowl whisk together yogurt, tahini, lemon juice, and 1 minced garlic clove. Set aside.
Step 3: Spray grill grates with cooking spray and Pre-heat the outdoor grill. Thread chicken onto skewers and place onto the grill. Grill for 4 minutes on each side or until chicken is fully cooked.
Step 4: Place pitas on the grill rack and grill for 1 minute on each side or until lightly toasted. Place 1 pita on each plate. Top with chicken, lettuce, tomato and add dressing.

It’s not too late for another great Super Bowl party recipe, this time it’s Shrimp Nachos. These nachos will make the perfect appetizer for any party or event. What they basically are in a shrimp and mayo mixture inside of tortillas scoops. The nachos’ get most of their flavor from cumin and use a few vegetables such as olives, green onions and green chilies. The best part about this recipe is its super easy. You will have these in the oven within minutes. For the cheese, I used a Mexican 4 cheese blend but you can use cheddar as well. Enjoy.

Ingredients:
¾ lb cooked shrimp (peeled and deveined with tails removed)
1 ½ cups Shredded Mexican cheese blend (or cheddar)
1 (4 ounce) can chopped green chilies (drained)
1/3 cup green onion (chopped)
¼ cup ripe black olives (drained and sliced)
½ cup mayonnaise
¼ teaspoon ground cumin
48 tortilla chips (scoops)

Cooking Instructions:

Step 1: Pre-heat the oven to 350 degrees. In a large bowl combine shrimp, cheese, chilies, onions and black olives. In a separate small bowl combine mayonnaise and cumin. Add to shrimp mixture and toss to coat. Place about 1 tablespoon of the shrimp mixture into each tortilla scoop and lay out in rows on a baking sheet.
Step 2: Place into the oven and bake at 350 degrees for 5-10 minutes or until cheese has melted. Serve warm.

This is another amazing sub sandwich recipe for your Super Bowl party, perhaps the ultimate sub sandwich! I know that’s a bold statement, but this sub can back it up. Don’t let the long list of ingredients scare you, most of the vegetables are totally optional and you can add whatever you want. This sandwich is pretty simple; it uses 3 different types of meats, and 3 different types of cheeses. The French bread is spread with garlic butter and then toasted in the oven.  Some of the vegetables added include tomato, lettuce, green pepper, onions and mushrooms. This sandwich is massive and will feed about 8 people. I will try and put up a dip recipe by tomorrow night so stayed tuned! Enjoy.

Ingredients:
1 loaf French bread (halved lengthwise)
4 tablespoons butter (softened)
3 garlic cloves (minced)
1 cup grated parmesan cheese
1 teaspoon dried oregano
1lb sliced ham
1lb sliced turkey
1lb sliced salami
1lb sliced mozzarella cheese
1lb sliced Swiss cheese
1lb sliced provolone cheese
2 cups lettuce (shredded)
2 tomatoes (sliced)
1 red onion (thinly sliced)
1 (10 ounce) can black olives (drained)
1 (4 ounce) can sliced mushrooms (drained)
1 green bell pepper (thinly sliced)
1 cup banana pepper (sliced)

Cooking Instructions:

Step 1: Pre-heat the oven to 425 degrees. In a small bowl mix together garlic and butter until smooth. Spread the garlic butter onto the split bread halves, sprinkle with parmesan cheese and oregano, and place onto a baking sheet. Bake at 425 degrees until the cheese is lightly golden. Remove from the oven.
Step 2: Lay out the bottom half of the French bread and layer with cheeses and meats. Top with lettuce, tomatoes, and olives. Next add onions, mushrooms, green pepper, and banana pepper. Top with the upper layer and press down gently.
(Makes 8 Servings)

Another great cold salad dish is shrimp salad. This is more of a summer oriented dish but I figured I would post it for those of you who are looking for cold salads for your Super Bowl parties. What makes this recipe unique from others is the dressing. The addition of cocktail sauce gives the dressing a very unique flavor. The sauce is a combination of mayo, ranch, and cocktail sauce. The green onions and chopped bell pepper add a nice crunch to the salad. I am kind of disappointed that you can’t see any shrimp in the picture. This is mainly because I used very small salad shrimp. For this recipe you can use either medium, small or salad shrimp. The pasta can be whatever you like spiral, seashell, ect. If you are looking for a great tasting shrimp salad, give this one a try. Enjoy.

Ingredients:
3 cups spiral pasta
1 cup mayonnaise
½ cup ranch dressing
1/3 seafood cocktail sauce
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
salt and pepper
1 lb medium cooked shrimp (peeled and deveined with tails removed)
½ cup fresh tomato (chopped)
½ cup green onion (sliced)
½ cup sweet red bell pepper (chopped)
2 tablespoons fresh parsley (chopped)

Cooking Instructions:

Step 1: Cook pasta according to package directions. Drain, rinse with cold water, and set aside.
Step 2: In a large bowl whisk together mayo, ranch dressing, cocktail sauce, lemon juice, Worcestershire sauce, salt and pepper (to taste).
Step 3: Pour pasta into a large serving bowl. Add shrimp, tomato, green onion, and parsley. Add dressing and mix well. Serve immediately or cover and refrigerate.
(Makes 6 Servings)