Shrimp Scampi with Pasta

Ingredients

1 lb uncooked linguine pasta
2 Tbsp butter
2 Tbsp oil
1/4 cup finely diced onion
2 cloves minced garlic
1 pinch red pepper flakes
12 to 16 oz peeled, deveined shrimp
12 mushrooms, sliced
1 pinch each of salt and pepper
1/2 cup chicken broth
3 Tbsp lemon juice
2 Tbsp butter
1 to 2 Tbsp oil
4 tsp dried parsley


Directions

Cook noodles, until nearly tender. Drain.  Meanwhile, cook 2 Tbsp butter, 2 Tbsp oil, onion, garlic, and red pepper flakes 3-4 minutes.  Add shrimp, mushrooms, pinch of salt, and pinch of pepper, and cook a few minutes, until shrimp is pink.  Remove shrimp and mushrooms.  Add broth, lemon juice, butter, oil and parsley.  Bring to a simmer.  Add linguine and shrimp and mushrooms to mixture.  Stir to evenly coat everything.  Season with more salt and pepper if desired.  Serve hot.

Honey Curried Roasted Chicken and Veggies

Ingredients

6-7 medium red potatoes, scrubbed and quartered

1 lb baby carrots

1 whole chicken

12 mushrooms, whole or quartered

1 generous cup honey

2/3 cup Dijon mustard

1/3 cup butter

1/4 cup finely chopped onion

5 tsp curry powder

1 tsp salt

1/2 tsp red pepper flakes

1/2 tsp ground ginger

1/2 tsp minced garlic

2-3 apples, diced into thick pieces

1 Tbsp cornstarch

Directions

Preheat oven to 350 degrees F

Cook potatoes and carrots in a bowl in the microwave for 15 minutes, or boil until just starting to soften.

Place the chicken breast side down on a rack in a roasting pan.  Arrange potatoes, carrots, and mushrooms around chicken and roast 1 to 1 1/2 hours in the preheated oven.

In a saucepan, mix the honey, mustard, butter, onion, curry powder, salt, cayenne pepper, ginger, and garlic. Bring to a boil, stirring constantly. Remove from heat, and set aside.

Arrange the apples around the chicken, with the veggies. Drizzle the chicken and vegetables with the honey mixture. Continue roasting 20 minutes, or until the glaze has browned. The chicken meat should reach an internal temperature of 180 degrees F.  Once cooked, remove the dripping from the pan and heat on the stove.  Mix 1 Tbsp cornstarch with a little water, then add to the drippings.  Cook over medium heat until slightly thickened.  Serve with the chicken and vegetables as a gravy sauce.

No Bake Cheesecake

Ingredients

1 1/2 cups graham cracker or cookie crumbs
1/3 cup packed brown sugar
1/3 butter, melted
2 (8 oz) packages cream cheese, softened
2 tsp lemon juice
2 tsp vanilla
2 cups heavy whipping cream
1 cup sugar
Your choice of fruit topping
Whipped cream (optional)



Directions

In a small bowl, stir together the graham cracker crumbs and brown sugar. Add melted butter and mix well. Press into the bottom of a 10 inch spring-form pan. Chill until firm.

In a medium bowl, beat together the cream cheese, lemon juice, and vanilla until soft. Add whipping cream and beat with an electric mixer until batter starts to thicken. Add the sugar and continue to beat until stiff. Pour into chilled crust. Chill several hours. Just before serving, remove the sides of the spring-form pan.  Place fruit topping and whipped cream over each slice before serving.

Taco Casserole

Ingredients

1 lb ground beef

1/2 bell pepper, chopped

1/4 to 1/2 cup onion or green onion, chopped

1 can refried beans

2 cups mild salsa

1 package low sodium taco seasoning

4 cups broken tortilla chips, divided

1/4 cup sliced olives (opt)

2 medium tomatoes (opt)

1 cup shredded cheddar cheese

shredded lettuce, sour cream, salsa, guacamole, etc.

Directions

Heat oven to 350.  Cook beef until thoroughly cooked. Add bell pepper and onion and cook for a couple of minutes.  Drain.  Stir in refried beans, salsa, and taco mix.  Place 2 1/2 cups broken tortilla chips in the bottom of a 9x13 pan.  Evenly spread the beef mixture on top.  Sprinkle olives,  cheese, and tomatoes on top.  Finish with remaining chips.  Bake uncovered for 20 to 30 minutes.  Top with lettuce, sour cream, extra salsa, guacamole, etc.

Browned Butter Caramels

I got this recipe from foodnessgracious.com, and it is the best caramel I've ever made.  The flavor is superior to regular homemade caramel.

Ingredients:

8 Tbsp butter
2 cups sugar
2 cups heavy cream
1/2 cup corn syrup
2 tsp vanilla

Grease an 8×8 pan.  Melt the butter and continue to cook until golden brown.  The darker the color, the richer the flavor, but be careful not to let it burn!  Once browned, add sugar, cream, and corn syrup. Cook until 245 degrees on a candy thermometer, more or less depending on altitude and chewiness desired.  I take mine off at 239 degrees.  Remove from heat and add vanilla. Pour into prepared pan and cool.  Once cooled, cut into squares and wrap pieces.  Store in a covered container.  

French Bread

6 cups flour (bread flour is best)
2 Tbsp yeast
2 Tbsp sugar
2 tsp salt
2 cups warm water
cornmeal
1 egg white, lightly beaten
1 Tbsp water

1. In a large bowl, combine 2 cups flour, yeast, sugar, and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
3. Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
4. Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf.  Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
5. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

Cornbread

This is similar to the wonderful cornbread served at the BBQ Pit!  Moist, and cake-like.

Ingredients:
1/2 cup butter or margarine
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 cup cornmeal
1 1/2 cups flour
1/2 to 3/4 tsp baking soda
1/2 tsp salt

Preheat oven to 375.  Grease 8x8 pan.  Melt butter and add sugar.  Then add eggs and buttermilk and whisk.  Add cornmeal, flour, soda, and salt.  Whisk until few lumps remain.  Pour into prepared pan.  Bake 30-40 minutes (use the toothpick test).