Chicken Scampi

Chicken Scampi
Serves: 2
Ready In: 60 minutes

olive oil
2 chicken breasts, sliced
bell peppers, thinly sliced
red onions, thinly sliced
10 cloves of garlic, roasted
1/2 package angel hair pasta, cooked and drained

White Sauce:
1 tablespoon butter
2 tablespoons flour
3/4 cup hot milk

Scampi Sauce:
3 tablespoons butter
2 tablespoons crushed garlic
3/4 teaspoon crushed red pepper flakes
2 tablespoons Italian seasoning
black pepper, to taste
3/4 cup white wine
1 cup chicken broth
1/4 cup white sauce

Prepare the white sauce: Heat 1 tablespoon butter in a sauce pan,
add 2 tablespoons flour and cook for 2 minutes on medium heat,
stirring constantly. Slowly add hot milk (hot so it won’t get
lumpy). Set aside. Keep warm.

Prepare the scampi sauce. In sauce pan, heat butter over low heat;
add the garlic, Italian seasoning, crushed red pepper, Italian
seasoning and black pepper. Cook for about 2 minutes on low heat.
Add the
wine and chicken broth. Stir until combined and simmer about 30
minutes. Add the white sauce and cook until slightly thickened.

In a large skillet, saute chicken in a little olive oil until
almost done. Add the peppers and onions, then saute until chicken
is cooked through. Add the scampi sauce. Saute until everything is
warmed. Add roasted garlic cloves. Serve over pasta. Pour a little
of the leftover white sauce over the dish.

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Baked Potato Soup

Serves: 4
Ready In: 60 minutes

2 cups finely diced yellow onions
1/4 lb (1 stick) butter
1/2 cup flour
1 quart warm water
1/4 cup chicken bouillon
1 cup potato flakes
salt, pepper, garlic powder and dried basil to taste
2 cups milk
2 cups heavy cream
1/2 teaspoon Tabasco
2 cups potatoes, diced but unpeeled

In large pot, saute onions in butter for 10 minutes or until
tender; sprinkle flour over onions and continue to cook for 4 to 5
minutes longer, until flour is completely absorbed.

In bowl, combine water, chicken bouillon, potato flakes, and
seasonings; whisk to combine; be sure mixture is lump-free. Pour
mixture into onion mixture, 2 cups at a time.

Add milk, Tabasco and cream; continue whisking until smooth and
slightly thickened. Reduce heat; simmer for 15 minutes, stirring

Meanwhile, in separate pot, cover potatoes with water; bring to
boil; simmer for 20 minutes or until potatoes are tender. Drain;
add to creamed mixture and stir gently to combine. Serve hot.

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Coconut Shrimp

Serves: 4-6
Ready In: 20-35 minutes

oil for deep frying
1 1/2 lb large raw shrimp
1/2 cup all-purpose flour
1/2 cup cornstarch
1 tablespoon salt
1/2 tablespoon white pepper
2 tablespoons vegetable oil
1 cup ice water
2 cups short shredded coconut

Dipping Sauce:
1/2 cup orange marmalade
1/4 cup Grey Poupon Mustard
1/4 cup honey
3-4 drops Tabasco sauce

Preheat oven to 300 degrees F.

Heat oil in deep fryer or electric skillet to 350 degrees F.

Prepare dipping sauce: Combine marmalade, mustard, honey and
Tabasco sauce; mix well; cover and refrigerate.

Peel and devein shrimp; wash well; dry on paper towels; set aside.

In medium bowl, combine dry ingredients for batter; whisk well to
blend. Add 2 tablespoons oil and ice water; whisk well to blend.

Place coconut in shallow dish. Dip shrimp in batter; allow excess
to drain off; roll in coconut; fry in hot oil until lightly
browned; about 4 minutes. Remove from hot oil and transfer to
baking pan; place in preheated oven and bake for 5 minutes to
finish cooking.

Serve with dipping sauce.

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Chickpea Soup

3 cans (16oz each) chickpeas (garbanzo beans), undrained
1 medium onion, minced
1 cup water
2 beef boullion cubes
1 can (6oz) tomato paste
1 tsp. oregano
1/4 tsp. pepper
salt to taste

Procedures :
Combine all ingredients in a saucepan. Heat to boiling. Cover. Simmer 1 hour. Adjust salt. Serve with a crusty bread and salad. Freezes well.

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Cajun Shrimp

1 pound shrimp, use at least medium size
1/2 cup butter
4 teaspoons cayenne pepper
3 teaspoons salt
2 teaspoons black pepper
2 teaspoons paprika
2 teaspoons cumin
2 1/4 teaspoons dry mustard
1 teaspoon dried thyme
1 teaspoon dried oregano
2 teaspoons onion powder
2 teaspoons garlic powder

Preheat your oven to 400 degrees.

Place the butter in a 13 x 9 baking pan, and then place the pan in the oven.

While the pan is in the oven wash, peel and devien the shrimp.

By the time you have finished prepping the shrimp, the butter should be melted in the pan.

In a small bowl mix together the spices and blend well.

Place shrimp into the pan, and then sprinkle on the seasonings you have just blended together on the shrimp.

Mix the shrimp, butter, and spices until the shrimp is coated well with butter and shrimp.

Bake for approximately 15 minutes, remove shrimp, and check for doneness.

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Source: Recipe Secrets Forum

Until Next Timeā€¦ Be Well!

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