Pasta Flan with Shrimp and Mushrooms

I'm interrupting the Crockpot series with one of the most amazing recipes I've made in a very long time and will definitely be on my list of "go-to" recipes.  Enjoy this alone or with a nice piece of crusty bread.  The key to this recipe is good parmesan cheese!

PASTA FLAN WITH SHRIMP AND ASPARAGUS

Read more about it at www.cooks.com/rec/view/0,1835,148170-229194,00.html Content Copyright © 2011 Cooks.com - All rights reserved. Water Salt 3 oz. wheat angel hair pasta, uncooked 3 eggs 2 c. whipping cream 1/2 tsp. nutmeg Fresh ground pepper 1 c. Parmesan cheese, divided 1 lb. frozen asparagus spears, 1" pieces  1 1/2 lbs. lg. shrimp 6 tbsp. butter, melted   Spray 8 1/2 cup souffle dishes or large muffin cups with non-stick spray. Place on rimmed baking sheet.   Bring water to boil; add 2 teaspoons salt and pasta. Cook 4-5 minutes until tender. Drain well. Divide pasta among prepared dishes; set aside. Combine eggs, cream, nutmeg, 1 teaspoon salt, pepper and 2/3 cup Parmesan in bowl, mixing well. Pour or ladle mixture into molds, dividing evenly. Sprinkle tops with remaining 1/3 cup cheese. Bake at 350 degrees for 20-25 minutes. Cool 10 minutes. While pasta is cooking, melt butter in skillet.  Add mushroom, asparagus and saute until soft.  Add shrimp and cook until pink and curled.  Add 1 cup whipping cream and heat until warm. To serve, run knife around inside edge of each mold. Invert and center on dinner plates, browned side up. Arrange shrimp and asparagus over the top.  Sprinkle with remaining parmesan cheese.

Easy, Savory Chicken ala CrockPot

This isn't a German recipe (unless you add a slice of buttered rye bread or brotchen) but I recently had a request for fail-proof Crock pot recipes.  Thus, a brief series begins.

This CrockPot recipe is delicious, fail-proof, and can be put together in less than 10 minutes.  Yes, 10 minutes!  The perfect recipe for a busy Mother of 4/Homeschool Teacher/Domestic Goddess aka Kristen.  This one's for you!

Savory Chicken and Potatoes

10 boneless, skinless chicken thighs, breasts or a combination of both 

1 small bottle Italian salad dressing

½ teas marjoram

½ teas rosemary

½ teas basil

½ teas oregano

½ teas minced garlic (I use the refrigerated jar of minced garlic)

2 teas garlic pepper

1 ½ cups grated Parmesan or Romano cheese (I used a pkg. of shredded Parmesan, mozzarella and provolone)

6 large red potatoes, (scrub and cut out the eyes) cut into wedges, skin on 

½ C water

2 T cornstarch

Spray inside of crockpot with baking spray.  Place half of the chicken in bottom of slow cooker. Sprinkle with half of the bottle of Italian dressing, half of the spices, half of the grated cheese, and half of the potatoes. Repeat layer of chicken and potatoes.  Finally, pour the rest of the dressing, spices and cheese on top. Cook on low for 6-8 hours. (When I made it, it was done in about 6 ½ hours.) Remove chicken & potatoes. To thicken sauce: Dissolve the cornstarch into ½ cup water and stir into the sauce in crock pot. Cook on high for 15 minutes to thicken - stirring occasionally. Pour over the top of chicken & potatoes or serve separately. Enjoy!

Kartoffelsalat (Hot German Potato Salad)

Cooler temperatures always make me long for "the Old Country".  This time of year the Schweinfurt Marktplatz would be filled with tables heaving their bounty of gourds, dried flowers, pies, and sausages. All of this in preparation for the Christkindlmarkt just a short couple of months away. 

While living in Bavaria one of my favorite Fall recipes was Kartoffelsalat. Unlike American potato salad, it is served warm and blends the succulent tastes of vinegar,sugar, and potatoes.  This is the perfect side dish accompaniment to roasted pork roast, dumplings and sour kraut (recipe to follow later).  Until then, consider this amazing dish for your upcoming holiday season dining table! 

Kartoffelsalat

4 large potatoes- Boiled in their jackets, peeled and sliced 1/8” thick

5 thick slices of bacon- Diced

1 Cup chopped onion

Mix dressing ingredients in measuring cup:

¼ Cup wine vinegar

¼ Cup water

¼ Cup sugar

Salt and pepper to taste

1 .Fry the diced bacon in a large skillet over medium heat, stirring often, until almost crisp.

2 . Add chopped onion and continue stirring until onion is cooked and turns slightly golden brown.

 

3 . Add mixed dressing ingredients, heat and stir until mixture boils and sugar is dissolved.

4. Add sliced potatoes, mixing everything together well.

5. Season with salt and pepper.

6. Continue cooking, stirring frequently, for at least 10 minutes, or until the potatoes have absorbed all the liquid and are heated through. Continue heating and turning the mixture over for another 5 to 10 minutes. May allow to stand for additional 10-15 minutes to let the flavors blend completely.
Guten Essen!