Tomato Feta Shrimp Skillet

This dinner was out of this world good! Well, I guess most things with seafood tend to be amazing. There was a time when I really refused to cook seafood at home besides breaded flounder and fish sticks. Don't judge, I know there are a lot of you out there like I was! 
I have to say, shrimp is one of the easiest things to cook at home. And fast, too! Believe me, I know it's not cheap so I won't steer you wrong on this recipe. It's fresh, healthy, and restaurant quality! I used my 12 inch cast iron skillet for this dish, but use any skillet that is oven safe. If you don't have an oven safe skillet, simply use your skillet for the stove top preparation and then transfer to a suitable baking dish to finish the job. No excuses not to try this one! :)

Tomato Feta Shrimp Skillet adapted from Simply Recipes
1 tablespoon olive oil 1/2 cup chopped onion (about 1 medium onion) 4 cloves garlic, minced 28oz Pomi chopped tomatoes (or diced tomatoes) 1/4 cup fresh parsley, minced 1 tablespoon fresh dill, minced 1 lb raw shrimp, peeled and deveined 6oz feta cheese, crumbled salt & pepper to taste angel hair pasta

If your shrimp is frozen, place in a bowl and run under cool water while you're prepping the other ingredients. Have everything chopped, minced, and set aside. Preheat oven to 425 degrees. Heat olive oil in a large cast iron skillet over medium high heat. Add onions to the skillet and cook until soft about 5 minutes. Add garlic and cook 2 more minutes. Stir in tomatoes (undrained) and bring to a boil. Reduce heat and simmer 10 minutes until thickened slightly. Remove from heat and stir in parsley, dill, shrimp, salt, and pepper. Place skillet in oven and bake for 10-12 minutes, or until shrimp is cooked through. Remove from oven, and stir in feta cheese. Serve over cooked angel hair pasta or rice, if desired.

OMG amazing! I'm so thrilled to be a Pomi ambassador again this month. Have you tried these amazing tomatoes yet?
Here are some more show stopping dinners from right here at Mostly Homemade Mom:

Cheddar Garlic Turkey Pot Pie

Crockpot Red Wine Chicken Cacciatore

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Show & Share Wednesday #38 - and a Giveaway!

Happy Wednesday, everyone! Today is a special edition of Show & Share Wednesday - I'm celebrating my good bloggy friend The Coupon Cutting Mom and her blog's birthday! What better way to celebrate a blog birthday than a fun giveaway, am I right?! 
When the folks at Wholly Guacamole heard about her birthday week, they agreed to giveaway a prize pack (FREE Wholly Guac product, tshirt, and promotional item) to three lucky winners! I don't know about you, but we're huge guacamole fans in this house and I'd LOVE to win this prize pack! Be sure and enter using the widget below:
This giveaway is open to US residents ages 18 and older and ends at 12 midnight ET on May 30, 2013.

Entry-Form

Good luck! And now on to the features from last week...

1. Apple Dumplings Cobbler - Cooking with K
2. Crockpot Balsamic Beef - Your Homebased Mom
3. Overnight Banana Bread Baked Oatmeal - Cozy Country Living
4. Lemon Blueberry Breakfast Cake - Domestic Superhero

5. Chocolate Peanut Butter Muffins - Huckleberry Love
6. Sugar Cookie Pizza - Cooking with Curls
7. Cinnamon Biscotti Dunkers - Lemon Tree Dwelling
8. Cheeseburger Casserole - Thrifty Frugal Mom

Ok, let's party!
Show & Share link party rules:

• Link up your newest recipe, diy project, kid activity, anything you are proud of and want to share.
• While I love Etsy shops and giveaways, they are not in the spirit of this party.
• I reserve the right to remove any link that is not family friendly.
• Grab a button below to display on your post or provide a text link back either in the post or on your link party page.
• Some link-ups will be featured on Semi Homemade Mom's Facebook and Twitter, so make sure you follow both. Check back next week to see who got the most clicks!

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Ranch Chicken Enchilada Casserole {Crockpot}

Who doesn't love a good enchilada casserole recipe? I know, I pretty much pin every one I come across! Usually they're smothered in enchilada sauce, red or green, and baked with lots of cheese. Super yummy, am I right? This one is a bit different because it starts in the Crockpot. Plan ahead and throw the chicken in the pot before work, when you come home just assemble and bake - easy and absolutely delicious! 
This recipe in its easiest form uses packet taco and ranch seasoning mixes, but if you're watching your salt intake I definitely recommend replacing with homemade versions of both. 

Ranch Chicken Enchilada Casserole {Crockpot} adapted from Mom's Crazy Cooking
4 boneless, skinless chicken breasts 1 packet taco seasoning 1 packet ranch dressing mix 4 flour tortillas (burrito size) 1 cup ranch dressing 2 cups shredded cheddar cheese cilantro or parsley to garnish, if desired

Place chicken in slow cooker and sprinkle seasoning mixes over top. Cover and cook on high for 4 hours or low for 8 hours. Shred chicken with two forks and stir to evenly distribute juices and seasonings. In the bottom of a 9x13 baking pan, cover the bottom with two tortillas. Spread half of shredded chicken on tortillas, then 1/2 cup ranch dressing drizzled, and top with 1 cup shredded cheese. Repeat layers once more. Bake at 350 for 20 minutes or until cheese is melted and lasagna is heated through. Serve with additional ranch dressing as desired.

Need more ideas for Mexican Night? Here are a couple favorites:
Chips & Salsa Chicken Bake

Deconstructed Burrito Pizza

So, what Mexican meal does your family crave?

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