Shrimp & Crab Macaroni and Cheese – Recipe

INGREDIENTS:
2 cups Barilla elbow noodles
3 tablespoons organic sweet cream butter ( plus some for greasing)
2 tablespoons King Arthur all purpose flour
2 cups organic half-n-half
1/4 teaspoon paprika
1 pinch cayenne pepper
4 cups Sharp cheddar cheese, grated & 2 cups Provolone/Mozzarella cheese , shredded
2 pinches kosher salt, to taste
2 pinches freshly ground black pepper, to taste
cooked shrimp, patted dry (tails removed)
1/2 cup crabmeat ( fresh, frozen or 12 g can, well drained)
1/4 cup fresh basil
1/2 cup Parmesan cheese, grated

DIRECTIONS:
In a pot of salted water, cook macaroni until tender, about 8 – 10 minutes.
Preheat oven to 350. Lightly butter an 8 x 8 baking dish and set aside.
In a large sauce pot, add the butter over medium heat. Add the flour and cook, stirring for 2 minutes. Using a whisk, slowly add the milk and cook until it thickens.
Remove the sauce from heat and mix in the half-n-half, paprika, cayenne, salt and pepper. Add 3/4 of the Cheddar cheese and the Provolone/ Mozzarella cheese. When the macaroni is cooked, drain it well. Add to it, the shrimp, crab and basil and gently add the white sauce. Spoon macaroni mixture into the prepared baking dish.
Top with the remaining Cheddar and Parmesan cheese.
Bake for 25 – 30 minutes or until the top is lightly golden.

Advertisements

Val’s Paleo Omelet Muffins – Recipe

Paleo Omlet Muffin

Ingredients:

  • 8 large organic eggs
  • 8 ounces cooked ham, crumbled
  • 1 cup diced organic red bell pepper
  • 1 cup diced organic sweet onion
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons bottled water

Directions:

  1. Preheat oven to 350 degrees F. Grease 8 muffin cups or line with paper liners.
  2. Beat eggs together in a large bowl. Mix ham, bell pepper, onion, salt, black pepper, and water into the beaten eggs. Pour egg mixture evenly into prepared muffin cups.
  3. Bake in the preheated oven until muffins are set in the middle, 18 to 20 minutes.

 

IVF #6 – Stim Day 7 – The 411

I have made it through a whole week of stims.  So far, outside of a waves of a little queasiness, I have had little side effects form the meds.  I have noticed that the inflammation with my achiles tendonitis, is subsiding as well as the pain.  The LDN coupled with the Naproxen seem to be the magic pills so to speak.  I am still staying off my feet as much as possible.  I walk around the condo and also went out to dinner, but I am not walking or running 6-7 miles a day.

This morning, I created another recipe that I started on for the Orange Cranberry Brioche.  This dough is soooo pliable and silky.  If it tastes as good as this perfect textured dough looks, then I have created the perfect brioche on the second attempt !   The first was delicious, but I wanted more of a rise to the bread.  This second recipe did give me a nice rise.  I punched it down, kneaded it, and put it back in a proofing bowl and will refrigerate is overnight. I will take it out in the morning, knead it, roll it into a rectangle, add the cranberries in the center and then roll the dough into a log and cut them and put into the mini loaf pans to rise for three hours before baking.  This second dough has 2.5 sticks of butter in it and six eggs.  I can not wait until the loaves are baked so that I can see if I have a winner.

I am also going to make Bourbon Vanilla Sourdough Waffles tomorrow as well so that I can get rid of some of the sourdough starter I have been growing.

I am looking forward to my baseline on Wednesday morning so that I can start the estrogen injections !  I am ready to get this show moving and get these twins in the womb ! 🙂

IVF #4 – 4DP3DT- The 411

Infuscience - 1st infusion

I am four days past three day transfer today !!   I am starting to feel slight cramping to more intense cramping off an on.  My private duty nurse from Infuscience came today after my acupuncture session to do my intralipid infusion.  She is pretty cool.  She was worked with a lot of pregnant patients and also administers IViG at home too.

I am grateful that my mom opted to pay to have a private duty service come to her house to do my infusions while I am visiting her, as opposed to me having to commute to Albany to have this done.  It is actually cheaper to have it done at home.

I am a bit worn out and am getting increasingly sleepy.

I finished up the Pho Beef Soup I was making today.  I simmered the broth for 24 hours.   It was absolutely delish !!! Right now, I have a Boston Butt in the crock pot and I am making Dr. Pepper Pulled Pork.  It will be done in 15 minutes !   I have to chop the meat and then drain the liquid and add the meat and onions back the crock pot with some bbq sauce. I can not wait to try it !

Pho Beef Soup 2

Pho Beef Soup

I am going to take a nap now that I am full of Pho.  For some reason, the acupuncture coupled with that infusion has really worn me out today !  🙂