This week my nephew will be visiting for spring break. Needless to say we may not stick to the plan every day. I hope everyone has a nice week!
For more recipe ideas please visit our hostess, Laura at www.orgjunkie.com.
Lemon Pepper Cod
Venetian Mac n' Cheese*
On the road - eat out
Chicken Mug Pies
Cheese Enchiladas, rice, salad
Steaks, sweet baked potatoes, salad
Pot roast sandwiches
*Venetian Mac n' Cheese
Courtesy Rachael Ray
1 pound medium shell pasta
2 tablespoons butter
2 tablespoons flour
1 1/2 c. half-and-half or whole milk
1 c. chicken broth
2 tablespoons EVOO
3 cloves garlic, grated
1 teaspoon anchovy paste (optional)
1 pound shrimp, peeled and deveined
2 small heads radicchio, shredded
1 cup grated parmigiano-reggiano cheese
1 cup shredded asiago cheese
1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
2. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook forr1 minute then whisk in the half-and-half and chicken broth. Season the sauce with salt, pepper and the nutmeg and simmer, stirring occasionally, until thickened, 6 to 7 minutes.
3. In a large skillet, heat the EVOO, 2 turns of the pan, over medium heat. Add the garlic and anchovy paste, if using, and cook for 1 minute. Add the shrimp and radicchio, increase the heat and cook, stirring, until the shrimp is pink and the radicchio is tender 3 to 4 minutes.
4. Preheat the broiler. Stir the parmigiano-reggiano into the white sauce. Add the pasta, shrimp and radicchio and toss. Pour into a buttered casserole and sprinkle the asiago on top. Broil until the cheese is melted, about 3 minutes; serve hot.