2 Tbs. butter 4 skinless, boneless chicken breast halves 1/2 package(17 1/4-ounces size) Puff Pastry Sheet (1 sheet) 1 egg, beaten 1 Tbs. water 4 ounces herbed cream cheese spread 1/4 cup parsley In medium skillet over medium-high heat, heat butter. Season chicken with salt and pepper. Add chicken and cook until browned. Remove chicken […]
[Continue reading...]Penne a La Vodka
August 18, 2009 By
1 Tbs. chopped garlic 2 Tbs. olive oil 4 cups diced tomatoes (2-28 ounce cans plum) 3/4 cup vodka 2 Tbs. fish stock 1/2 cup heavy cream 1 Tbs. butter 2 tsp. tarragon 6-8 ounces penne 3/4 cup romano cheese salt and pepper In large skillet over medium-high heat, sauté garlic in olive oil about […]
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18 August 2009 
New Orleans Jambalaya
August 18, 2009 By
Jambalaya is one of those super comforting dishes that’s simple to make and where there are some many variations. Jambalaya is a popular Louisiana dish with French and Spanish influences that consists primarily of seasoned rice with meat and vegetables. My favorite version is simple and featured chicken and andouille sausage. I sometimes also add […]
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18 August 2009 
Penne with Mushroom Sauce
August 18, 2009 By
Light yet hardy pasta that’s “meaty” from the Cremini mushrooms. 5 Tbs. butter 1 large onion, chopped 1 pound Cremini mushrooms, sliced 1 1/4 cups heavy cream 2 Tbs. dry Sherry 1/4 tsp. thyme 1 pound penne 1/4 cup parsley 3 Tbsp. Parmersan cheese Melt butter over medium-high heat. Add onions and sauté 8 minutes. […]
[Continue reading...]Beef Chili for a Crowd
August 18, 2009 By
This simple and delicious chili recipe makes enough to feed an army…or at least 15 of your friends at your next party. 5 lb. ground beef 1 large onion diced 2 Tbs. chopped garlic 4 – 28 ounce cans whole tomatoes, hand-crushed small can kidney beans 2 packages Shelby’s Chili Mix, spice packets only 1/3 […]
[Continue reading...]Easy Veal Marsala
August 18, 2009 By
Sauce: 3 Tbs. flour 2 Tbs. butter, softened 1 cup water 1 tsp. instant beef bouillon Veal: 3 Tbs. flour 8 ounces veal scaloppini 2 Tbs. olive oil 2 Tbs. butter, divided 6 mushrooms sliced 1/3 cup dry marsala wine salt and pepper to taste Sauce: Mix flour and butter to form a paste. In […]
[Continue reading...]No-Fail Marinara Sauce
August 18, 2009 By
16 ounce can of whole peeled tomatoes, preferably San Marzano 2 Tbs. olive oil 4 medium garlic cloves, minced 1 medium onion cut into 1/4 dice 1/2 tsp. dried oregano 2 bay leaves pinch of sugar salt and pepper to taste Drain tomatoes, reserving their liquid. Cut tomatoes into small dice. Set aside. Heat oil […]
[Continue reading...]Kentucky-Style Fried Chicken
August 18, 2009 By
2 packages Knorr tomato basil soup 3 cups flour salt 2 packages Goodseason Italian dressing 1 Tbs. Paprika 3 Lbs. Chicken pieces Put all ingredients in a plastic bag and shake well. Immerse chicken in mixture and bake in a 350 F. oven for 40 minutes. 4 Servings.
[Continue reading...]Hot Crab Salad Sandwiches
August 18, 2009 By
1- 6-ounce can fancy lump crabmeat 1 cup (4 ounces) Muenster cheese 4 Tbs. green onion, chopped 2 Tbs. mayonnaise 1 tsp. Worcestershire sauce 2 English muffins, split Combine crabmeat, 1/2 cup cheese, 3 Tbs. green onions, mayonnaise, and Worcestershire sauce in medium bowl; blend. Season with pepper. Preheat broiler. Arrange muffins split side up […]
[Continue reading...]Horseradish-Crusted Salmon
August 18, 2009 By
Horseradish crust: 2 tbs. Butter ¾ tsp. Fresh thyme, chopped 1 tbs. Italian parsley, chopped 1 tbs. Dijon mustard 2 tbs. Horseradish, drained but not dry ½ cup plus 2 tbs. Bread crumbs Salmon fillets: ¼ cup olive oil 4, 7-ounce salmon fillets, skin removed Crust: Blend together butter, thyme, parsley, mustard and horseradish. Fold […]
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