crescent roll cordon bleu

Ingredients:

1 can crescent rolls, 8 count

4 slices baby swiss cheese

4 slices honey ham

1 tsp dried dillweed

8 fully cooked, frozen breaded chicken tenders- I prefer Tyson’s Southern Style

Directions:

Cook chicken tenders according to the directions on the back of the bag. Set aside.   Turn oven temperature to 375 degrees.

Separate crescent rolls into 8 triangles.  Cut honey ham and baby swiss cheese in half.  Place one chicken strip on top of the crescent roll.  Place a half slice of honey ham on top of chicken and top with slice of baby swiss cheese.  Sprinkle dill weed over swiss cheese.  Roll up crescent and place on cookie sheete.  Repeat with remaining chicken fingers and crescent rolls.

Bake for 18-20 minutes, or until golden brown.  Serve with a side of honey mustard.

Waist Friendly Crispy Oven Fried Chicken Wings

Ingredients:

24 pcs chicken wings (thawed)

1 cup cornstarch 

1 tsp fine ground sea salt

1/2 tsp garlic powder

1/2 tsp paprika

olive oil or canola oil in a container with spray

How to make it:

1. Preheat oven to 400 degrees F.

2. Line a baking sheet with foil and lightly spray with oil. Set aside.

3. In a shallow bowl, combine cornstarch, sea salt, garlic powder and paprika.  Mix well. 

4. Coat the chicken wings with the flour mixture and arrange on the prepared baking sheet.  Make sure each piece is not touching each other and has enough space around.  

5. Lightly mist the coated chicken with oil. 

6. Bake for 45 - 55 minutes of until the chicken has a golden brown color and the juices are clear with when pierced. 

7. Take out of the oven and let it rest for 5 minutes before serving.  

8. Serve with your favorite sauce. 

7-DAY DIET WEIGHT LOSS SOUP (WONDER SOUP!)

INGREDIENTS

… ½ head of cabbage, chopped

1 cup celery, diced

1 cup white or yellow onion, diced

1 cup carrots, diced

1 green bell pepper, diced

2-3 cloves garlic, minced

4 cups chicken broth

14 oz can basil, oregano, garlic diced tomatoes

1 teaspoon oregano

1 teaspoon basil

½ teaspoon red pepper flakes

few shakes of black pepper

½ teaspoon salt (optional)

INSTRUCTIONS

Heat 2 tablespoons of olive oil in a large pot over medium heat.

Add celery, onions, bell peppers, and carrots.

Saute until slightly tender.

Stir in garlic.

Pour in chicken broth.

Stir in tomatoes and cabbage.

Bring to a boil and then reduce heat.

Cook until cabbage is tender.

Stir in oregano, basil, red pepper flakes, black pepper and salt (if using)

Taste broth and adjust seasoning if needed.

So here is a brief overview of the 7 Day Cabbage Soup diet plan.

Remember: This diet should only be followed for 7 days at a time, with at least two weeks in between.

Day One: Fruit: Eat all of the fruit you want (except bananas). Eat only your soup and the fruit for the first day. For drinks- unsweetened teas, cranberry juice and water. (I had coffee, no cream or sugar).

Day Two: Vegetables: Eat until you are stuffed will all fresh, raw or cooked vegetables of your choice. Try to eat leafy green vegetables and stay away from dry beans, peas and corn. Eat all the vegetables you want along with your soup. At dinner, reward yourself with a big baked potato with butter. Do not eat fruit today.

Day Three: Mix Days One and Two: Eat all the soup, fruits and vegetables you want. No Baked Potato.

Day Four: Bananas and Skim Milk: Eat as many as eight bananas and drink as many glasses of skim milk as you would like on this day, along with your soup. This day is supposed to lessen your desire for sweets.

Day Five: Beef or Chicken And Tomatoes: Ten to twenty ounces of beef and up to six fresh tomatoes. Drink at least 6 to 8 glasses of water this day to wash the uric acid from your body. Eat your soup at least once this day. You may eat broiled or baked chicken instead of beef (but absolutely no skin-on chicken). If you prefer, you can substitute broiled fish for beef on one of the beef days (but not both).

Day Six: Beef and Vegetables: Eat to your heart’s content beef or skinless chicken and vegetables this day. You can have 2 or 3 steaks if you like, with leafy green vegetables. No Baked Potato. Eat your soup at least once.

Day Seven: Brown rice, unsweetened fruit juices and vegetables: Again stuff, stuff, stuff yourself. Be sure to eat your soup at least once this day.

Stick With The Cabbage Soup Diet For 7 Days…And Look Amazing Later, Too!

Be sure to eat your soup at least once today.

No bread, alcohol, or carbonated beverages, not even diet soda.

The Ugliest Cheesecake Ever

Ingredients

16 oz cream cheese

1 C Splenda (NOT sugar blend but granular)

2 t vanilla

4 T lemon juice

3 T sour cream

2 eggs

Instructions 

1. Preheat oven at 325. Prepare 12 cup muffin pan.

2. With a mixer, beat the cream cheese until there are no more lumps. Slowly add the Splenda, incorporating both ingredients well.

Beat the cr*p out of that cheese!

3. Add vanilla, lemon juice and sour cream. Blend but make sure not to over mix.

4. Add eggs one at a time, gently mixing after each one.

5. Divide the batter evenly between the 12 muffin cups. I used an ice cream scooper to divide them equally.

Invest on an icecream scooper. It's convenient and not that messy to use.

6. Bake at 325 for 12 to 15 minutes depending on your oven. Check at 12 minutes and the tops should be set but not hard. I actually like to underbake this because the center has that ooey gooey cream cheesy filling that I love.

7. Let cool for at least 30 minutes. Put in the fridge for at least 2 hours. This is best eaten cold.

Carb count 3.7 per serving

Notes

If you want to make prettier cheesecakes, check this out.

If you're past Induction (woohoo!) you may add fresh strawberries on top or even do a nut crust.

Spicy Cilantro Garlic Shrimp

Ingredients:

5 tablespoons olive oil

2 tablespoons butter, softened

2/3 cup finely chopped cilantro

Juice of 1 lime

4 tablespoons Worcestershire sauce

4 cloves garlic, minced

1 Habanero pepper, minced

1 teaspoon oregano

1 teaspoon smoked paprika

1 teaspoon red pepper flakes

1/2 teaspoon salt

1/2 teaspoon pepper

1 pound large shrimp, cleaned, peeled, tails on (you could leave the shells on if you prefer)

Instructions:

Combine all of the ingredients in a bowl, minus the shrimp. Stir well to combine, taste for salt. Add in the shrimp and marinate in refrigerator for 45 minutes, no more than 1 hour.

Preheat grill to medium heat for 10 to 15 minutes, about 325ºF. I have a charcoal grill. Remove shrimp from refrigerator 20 minutes before cooking.

Divide the shrimp, including the marinade into two foil packets, seal shut. Cook on grill  with lid closed for 5 to 7 minutes, checking after 5 minutes. Remove from grill and let sit for 5 minutes before serving. Yields up to 4 servings as an appetizer.

Notes: Serve with sliced baguette for soaking up broth or warm tortillas and salsa.

Icebox Lemon Pie

Ingredients

1 Graham Cracker Pie Crust

2 boxes of low fat cream cheese

1 (14 oz) can of fat free Sweet & Condensed Milk

4 small lemons (juiced and zested)

1 tub of fat free cool whip

DIRECTIONS

First step is very important – Beat the cream cheese until fluffy. Stir in sweet and condensed milk. Stir in lemon juice and zest and whip cream.

Pour into the graham cracker crust.

Put in fridge for at least 2 hours til set and cold

Outback Steakhouse Alice Springs Chicken Recipe

INGREDIENTS :

4 boneless skinless chicken breasts, pounded to 1/2 inch thickness

Lowry’s Seasoning Salt

6 bacon slices

1/4 cup regular mustard

1/3 cup honey

2 Tbsp. Mayonnaise

2 teaspoons dried onion flakes

1 cup sliced fresh mushroom (I omitted because my family does not like mushrooms)

2 cup shredded Colby/Jack cheese

INSTRUCTIONS :

First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes

While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. *Do not discard grease.*

Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9″ × 13″ casserole dish or pan.

To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes.

Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.

Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done

Magic Custard Cake

Ingredients:

4 eggs (whites separated from yolks), room temp

1 tsp vanilla extract

¾ cup sugar

8 Tablespoons butter, melted

¾ cup all purpose flour

2 cups milk lukewarm

powdered sugar for dusting cake

Instructions:

Preheat oven to 325 F degrees. Grease and Line 8 inch x 8 inch baking dish with parchment.

Separate eggs and add the egg whites to a mixer and beat egg whites stiff. Place egg whites in a bowl and set aside.

Beat the egg yolks & sugar until light. Add butter and vanilla. Beat for two mins. Add the flour and mix it in until fully incorporated.

Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in. Pour batter into baking dish and bake for approx 60 minutes or until the top is lightly golden. Cool and dust heavily with powdered sugar

Chicken and Dumplings

3 c. cooked chicken, cut into large pieces

½ c. butter

1/3 c. flour

½ tsp salt

1/8 tsp pepper

3 c. chicken broth

1 can cream of chicken soup (98% fat free variety works great)

Dumplings:

2 c. flour

3 tsp baking powder

½ tsp salt

1 tsp poultry seasoning

1 tsp celery seed

¼ c. oil

1 c. milk

Directions:

Blend butter, flour, salt and pepper in saucepan. Add chicken broth and cook until thick. Stir in cream of chicken soup and add cooked chicken. Put in a 9x13 pan. To prepare dumplings, mix all ingredients together and stir until moistened. Drop rounded spoonfuls onto chicken and gravy. Bake at 425° for 20-25 minutes.

5 Super Easy Crock Pot Dinners

1. BBQ Chicken

3-4 Chicken breasts (boneless,skinless)

16 oz bottle of BBQ Sauce (we like Sweet Baby Rays)

1/2 cup Zesty Italian Dressing

1/4 cup brown sugar

Mix together ingredients. Put in crock pot. Cook low: 4-5 hours or on High 2-3 hours

Shred with a fork and serve on buns for yummy BBQ chicken sammies. Or leave them whole and serve with some garlic mashed potatoes and veggies.

2. Orange Chicken

3-4 Chicken breasts

1 cup BBQ sauce

1 cup Orange Marmalade

1-2 tsp soy sauce (optional)

Cut up chicken into cubes and put in crock pot. Mix together ingredients and pour over chicken. Cook low:4-5 hours or on High 2-3 hours.  We love to serve this with a side of homemade fried rice and add a ton of veggies! Way better than takeout!

3. Creamy Ranch Chicken

5 Super Easy Crock Pot Dinners

 capture-72-758x933

1. BBQ Chicken

3-4 Chicken breasts (boneless,skinless)

16 oz bottle of BBQ Sauce (we like Sweet Baby Rays)

1/2 cup Zesty Italian Dressing

1/4 cup brown sugar

Mix together ingredients. Put in crock pot. Cook low: 4-5 hours or on High 2-3 hours

Shred with a fork and serve on buns for yummy BBQ chicken sammies. Or leave them whole and serve with some garlic mashed potatoes and veggies.

2. Orange Chicken

3-4 Chicken breasts

1 cup BBQ sauce

1 cup Orange Marmalade

1-2 tsp soy sauce (optional)

Cut up chicken into cubes and put in crock pot. Mix together ingredients and pour over chicken. Cook low:4-5 hours or on High 2-3 hours.  We love to serve this with a side of homemade fried rice and add a ton of veggies! Way better than takeout!

3. Creamy Ranch Chicken

3-4 Chicken breasts

1 can Cream of Chicken

1 packet Ranch dressing mix

1 packet Italian seasoning packet

1/2 package of cream cheese (4 oz)

Mix together cream of chicken, ranch, and Italian seasoning. Place chicken in crock pot and pour mixture over. Cook low: 4-5 hours or on High 2-3 hours.  Once done, shred with a fork and add the cream cheese to add thickness and make it creamy. Serve over egg noodles or rice.

4. Salsa Chicken

3-4 Chicken breasts

1 jar of salsa

1 can black beans

1 can corn

Mix all ingredients together and put in crock pot. Cook low: 4-5 hours or on High 2-3 hours.  Shred with fork. Serve over rice, use as filling for burritos, throw it on top of lettuce for a fun taco salad….

5. Ranch Chicken Tacos

3-4 Chicken breasts

1 can chicken broth

1 packet ranch mix

1 packet taco seasoning

Put everything in the crock pot and let it do it’s magic! Cook low: 4-5 hours or on High 2-3 hours.  Shred with a fork when done and serve in tacos with your favorite toppings! Super fun and easy for Taco Tuesday!

Southern Fried Chicken Livers

Ingredients

1 lb chicken liver (rinsed and drained well, but not dried)
1⁄2 cup flour
3⁄4 teaspoon salt
1⁄4 teaspoon smoked paprika
1⁄8-1⁄4 teaspoon cayenne pepper
1⁄2 teaspoon fresh ground black pepper
1⁄2 teaspoon dried thyme leaves (or 1 teaspoon fresh)
bacon grease, about 1/2-inch deep in your pan (for sauteing, or substitute whatever fat you prefer)

Directions



Rinse chicken livers and drain well.
Combine flour, salt, paprika, cayenne, black pepper, and thyme in a zip lock bag ~ add drained chicken livers and toss about gently until livers are covered with flour mixture.
Heat bacon grease (or other fat) over medium-high heat, in a large iron skillet, until HOT.
Gently add livers to hot grease and saute for 3-4 minutes, then turn and saute the other side for about the same time.
DO NOT OVERCOOK LIVERS ~ they should be pink inside, but not oozing blood.
Remove livers from pan and drain on paper towels.
The pan drippings make great milk gravy!
Don’t forget the biscuits!
Enjoy!

PUFF PASTRY JALAPEÑO POPPERS

Ingredients

12 jalapenos, halved and seeds removed

1 box puff pastry (2 sheets)

8 ounces cream cheese

½ cup bacon pieces

1 cup cheddar, shredded

4 cloves garlic

1 egg

Olive oil

Instructions

Preheat oven to 400 degrees. Drizzle garlic cloves with olive oil and wrap in aluminum foil. Roast in oven for 30 minutes.

Meanwhile, unfold thawed pastry sheet and roll into a 9x12 inch rectangle. Slice each sheet into twelve 3x3 inch squares, making for a total of 24 squares with both sheets. In a large bowl, mix together cream cheese, bacon, cheddar, and garlic. Spoon cream cheese filling into jalapeno halves.

Wrap pastry squares around stuffed jalapenos and arrange on a baking sheet.

Whisk together egg and 3 tablespoons water. Brush egg mixture over poppers. (Top with additional cheddar, if you like.) Bake for 20 minutes.

Philly Cheesesteak Sliders

Ingredients

12 King's Hawaiian rolls

1 box Thinly sliced steak (found in frozen food section)

1 Green pepper , diced

1 Onion , diced

6 slices Provolone cheese

2 tbsp Mayonnaise

3 tbsp Butter , melted

Salt & Pepper to taste

Instructions

Preheat oven to 350°F

Separate the tops and bottoms of your rolls and place the bottoms in an 11" x 7" casserole dish. Cook the steak meat in a skillet, adding salt and pepper to taste.

Place the steak aside,

Saute the pepper and onions until they are tender.

Prep the bread by spreading a thin layer of mayo on the tops and bottoms of the rolls.

When the meat, onions and peppers have finished cooking spread the steak, then peppers, and onions evenly over the bottom pieces of bread in the casserole dish.

Place a layer of provolone cheese over the peppers and onions.

Place the top pieces of bread on top of the cheese and then brush the tops of the bread with a mix of melted butter and finally diced onions.

Cover with foil and bake for 10 minutes, then remove foil and continue baking for another 10 minutes (or until cheese is melted).

Cut and serve.

SLOW COOKER PHILLY CHEESE STEAK SANDWICHES

Ingredients :

2 1/2 to 3 pounds beef round steak

2 green peppers, sliced thin

2 onions, sliced thin

3 cups beef stock

2 teaspoons garlic salt

2 teaspoons black pepper

1 envelope dry Italian dressing mix

1 to 2 large loaves French bread, sliced into sandwich lengths or 6 to 8 hoagie buns

Provolone cheese slices

Directions :

Spray crock pot with non-stick cooking spray or use a slow cooker liner. Cut meat into thin strips, place in slow cooker. Add green pepper, onion, stock, garlic salt, pepper and dressing mix. Cover and cook on low 7-8 hours, or high for 3-4 hours.

Spoon meat mixture onto toasted buns, top with cheese. You can then put the sandwiches on a baking sheet and bake an additional few minutes to melt the cheese and toast the sandwich. You can also serve with sliced sauteed mushrooms on top

Crockpot Taco Queso Dip

Ingredients:

1 and 1/2 lbs ground beef

2 cans of Original Rotel

32 oz Velveeta

2 teaspoons of onion powder

2 teaspoons of garlic powder

1 teaspoon of cayenne pepper

1/2 tablespoon of cumin

1 teaspoon of paprika

How to make it:

In a large skillet, brown your ground beef with a sprinkle of salt and pepper. Drain excess fat then toss cooked beef into the crockpot.

Chunk up your Velveeta and add to the crockpot. Add the cans of undrained Rotel and the various spices. Mix well.

Cook on high for 3 - 4 hours, stirring occasionally. Enjoy with your favorite chips!

Sweet and Spicy Chicken Bacon Wraps

Ingredients

1 1/4 pounds skinless boneless chicken breasts cut into 1 inch cubes

1 1/2 pounds bacon

2/3 cup dark brown sugar

2 tablespoons chili powder

1/2 teaspoon cumin

Instructions

Preheat oven to 350 convection. In a large mixing bowl, combine 2/3 cup dark brown sugar, 2 T chili powder and 1/2 t cumin. Mix well.

Clean and trim about 1 1/4 pounds of skinless boneless chicken breast. Cut into approx. 1-inch cubes.

If using thick bacon, thin out with the back edge of a chef knife. Cut the bacon in half, roll around the chicken cubes and secure with a toothpick. This is the point to cover and refrigerate for better timing.

Prep baking sheet with aluminum foil a rack and spray with PAM.

Roll the pieces in the brown sugar mixture. Be sure to pack some in the ends. Place on the rack.

Bake until golden brown. About 35 minutes for me. Cover with foil on a heavy dish to keep warm until served.

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.

Crescent Pepperoni Roll-Ups

Ingredients

1 can refrigerated reduced fat crescent rolls

40 slices turkey pepperoni

4 pieces of Weight Watchers mozzarella string cheese, cut in half

garlic powder

pizza sauce

Instructions

Preheat oven to 375.

Unroll crescent rolls and separate into 8 triangles. Place 5 slices of turkey pepperoni on each crescent roll. Top pepperoni with string cheese half and roll up. Sprinkle crescent rolls with garlic powder. Place rolls on baking sheet and bake for 12-15 minutes, or until golden brown. Serve with a side of warm pizza sauce.

Cassandra's Favorite Recipe for Maryland Crab Cakes

Ingredients:

2 slices bread, crusts removed and crumbled 

2 tablespoons mayonnaise

2 teaspoons OLD BAY® Seasoning 

2 teaspoons fresh chopped parsley 

1 teaspoon Coleman’s Dry Mustard 

2 teaspoons Worcestershire sauce

1 egg, beaten

1 pound lump crabmeat 

How to make it:

1. Carefully remove any cartilage or shell from crabmeat. 

2. In a bowl, mix bread, mayonnaise, OLD BAY, parsley, mustard, Worcestershire sauce, and egg in large bowl until well blended. Gently stir in crabmeat. 

3. Shape into 4 patties. 

4. Broil 10 minutes without turning or sauté both sides in a frying pan in butter or canola oil until golden brown on both sides. Sprinkle with additional OLD BAY, if desired.

Serve with Worcestershire sauce or fresh lemon wedges and white wine or beer. Enjoy!

BANG BANG CHICKEN

INGREDIENTS:

1/2 cup vegetable oil, or more, as needed

1 cup buttermilk

3/4 cup all-purpose flour

1/2 cup cornstarch

1 large egg

1 tablespoon hot sauce

Kosher salt and freshly ground black pepper, to taste

1 pound boneless, skinless chicken breasts, cut into 1-inch chunks

1 cup Panko*

FOR THE SAUCE

1/4 cup mayonnaise

2 tablespoons sweet chili sauce

1 tablespoon honey

2 teaspoons Frank’s Hot Sauce

DIRECTIONS:

To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and Frank’s Hot Sauce in a small bowl; set aside.

Heat vegetable oil in a large skillet over medium high heat.

In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste.

Working one at a time, dip chicken into buttermilk mixture, then dredge in Panko, pressing to coat.

Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.

Serve immediately, drizzled with sweet chili sauce.

Seafood Linguine

Ingredients

500g (1 lb) Linguine pasta

⅓ cup butter

2 large shallots, finely diced

2-3 cloves garlic, finely minced

1½ cups whipping cream (35% milk fat)

½ cup freshly grated Parmesan cheese

2 Tbsp chopped parsley

1 can frozen lobster pieces, thawed and broken into pieces (alternately, you could use a cup or so of fresh cooked and cut up lobster meat.)

12 -15 large scallops, foot removed

2 cups frozen, pre-cooked shrimp, thawed

salt and pepper to taste

Instructions

Melt butter in large frying pan.

Add shallots and saute until clear, add garlic and continue cooking for 1 minute then transfer to a bowl.

Add more butter if necessary,cook scallops until lightly browned on both sides (approximately 2-3 minutes per side)

Meanwhile, cook pasta according to package directions, until al dente, drain and reserve ⅛ cup pasta water.

Add lobster, shrimp, cream and shallots/garlic mixture to pan with scallops.

Heat over medium/low temperature until cream comes to a low simmer.

Add Parmesan cheese, salt, pepper and parsley to seafood mixture, keep warm.

Add cooked linguine and pasta water to seafood mixture, stir and serve immediately.

*TIP* – Heat dinner bowls/plates and serving bowl

Deep Fried Cheese Ravioli with Crawfish

Cream Sauce

1lb crawfish tails with fat

Frozen cheese ravioli

Italian breadcrumbs

Parmesan cheese

1 1/2 cup heavy cream

1 onion finely chopped

1/2 bell pepper finely chopped

3 cloves minced garlic

1 stick of butter

Egg for an egg wash

How to make it

Set deep fryer at 350. Mix 3 tablespoons of Parmesan cheese in with breadcrumbs for coating. Dip raviolis in egg wash and then coat in breadcrumb mixture. Deep fry until they float to the top and brown.

For sauce- Melt butter and sauté onion, bell pepper and garlic. Add crawfish tails with fat and let them cook until they begin to let off liquids. Add heavy cream and Parmesan cheese to your liking and allow to cook until thickened.

garlic baked shrimp

Ingredients

1lb fresh, raw shrimp, deveined, peeled and tails removed

2 tbsp light butter, melted

Juice from ½ a lemon

2 tbsp parsley, finely chopped

2 tbsp grated Parmesan cheese

1 tsp paprika

1/2 tbsp lemon zest

4 cloves garlic, minced

1 cup corn flakes cereal, crushed

Salt & pepper to taste

Get Ingredients Powered by Chicory

Instructions

Preheat oven to 425 degrees.

In a medium sized bowl, combine shrimp, lemon juice, garlic, paprika and salt & pepper. Pour into a small baking dish.

In another bowl, combine cornflakes, butter, Parmesan cheese, lemon zest and parsley until it reaches a course, mealy consistency – just enough to evenly blend the ingredients.

Sprinkle cornflakes mixture over shrimp. Transfer to oven and bake until shrimp are pink and cooked through, about 10-12 minutes.

Red Lobster Shrimp Scampi

Ingredients

1 pound medium shrimp, peeled and deveined

1 tablespoon pure olive oil

2 tablespoons garlic, finely chopped

1½ cups white wine, I use chardonnay

½ fresh lemon, juice only

1 teaspoon Italian seasoning

½ cup softened butter

1 tablespoon parsley

½ cup parmesan cheese, grated

Directions

Heat cast iron skillet and add olive oil. 

Add shrimp and cook until tender and no longer translucent, reduce heat. Remove shrimp and set aside. 

Add garlic and cook 2 - 3 minutes. Do not allow garlic to brown - it will make it bitter. 

Add white wine, and lemon juice. 

Cook until wine is reduced by half. After it is reduced, add Italian seasoning. 

Homemade Chicken & Biscuits !!!

Ingredients:

butter – 3 tbsp

onion – 1 medium, chopped

celery – 1 rib, finely chopped

salt and pepper – to taste

all purpose flour – 2 tbsp

chicken broth – 1 3/4 cup

thyme – 1 tsp, chopped, fresh

milk – 1/2 cup, whole

chicken – 3 cups, cooked, chopped

carrot – 1, roughly chopped

peas – 1 cup frozen

lemon juice – 1 tsp

biscuits – 12, storebought or homemade

egg – 1

water – 1 tbsp

Directions:

1-Firstable you have to put the oven to 375 F (190 C) and grease a 9×13 casserole dish.

In a heavy skillet over moderate heat, melt the butter and cook the onion and celery until softened, about 5 minutes – generously salt and pepper.

2-Then Sprinkle over the flour and stir and cook for about 1 minute. Stir in the broth and thyme and bring to a boil over medium heat – stirring occasionally.

3-After Stir in the milk, chicken, carrots, peas and lemon juice, then pour into the casserole dish and bake for about 20 minutes. Remove the dish from the oven and increase the

temperature to 425 F (205 C).

4-Cut out your biscuits into 12 rounds, and arrange them on top of the chicken gravy. Whisk the egg and water together and brush the biscuits with the egg wash.

5-And finnally Return the dish to the oven, and bake until the biscuits are done, about 10 – 12 more minutes.

And have a nice meal

AIR FRYER – FRIED SHRIMP

Ingredients:

Raw Shrimp, peeled

Fish Fry

Yellow Mustard

Tony’s Chachere

Cooking Spray or Olive Oil Mist

Directions:

Peel your shrimp and place in a plate. Sprinkle with Tony’s Chachere or seasoning of your choice (keep in mind that you are not using oil, so you could use a little less seasoning than you normally would). Drizzle shrimp with mustard then mix all together to coat well.

Place fish fry in a small zip loc bag and place a few shrimp (about 5-6) in the fish fry. Close the bag and shake well to coat the shrimp. Continue until you have done this process with all shrimp you will be cooking. Place the shrimp (without over lapping) in the air fryer basket (will probably take about 15 or so at a time depending on the size). Spray with cooking spray or mist with olive oil to coat the fish fry.

Place basket into fryer and put the fryer on 330 degrees for 8 minutes. Flip your shrimp, spray again and put back in fryer on 330 for 7 minutes. Shrimp should be cooked nice and crispy. (if your first 8 minute side still has a good bit of dried fish fry, spray again before flipping).

Sugar Cookie Cherry Cheesecake

Ingredients

The Crust:
1-1lb of Pillsbury Sugar Cookie Dough, I used the mini cookie dough pieces
The Filling:
4-8oz. blocks of Cream Cheese..softened
4 Eggs
1 tablespoon Vanilla Extract
1 cup Granulated Sugar
1 can cherry pie filling for the topping

Instructions

Press the cookie dough into the bottom of an 8 inch springform pan and bake at 350 about 15 minutes until almost done.
Let cool.
Meanwhile, beat cream cheese and sugar.
Add vanilla and one egg at a time, beating well.
Pour into crust.
Lower oven to 325 and bake 75-90 minutes until cooked through and browned.
Chill overnight in fridge and top with canned cherry pie filling.

Slow Cooker Cube Steaks With Gravy

Ingredients

1 packet of au jus gravy mix

1 can cream of chicken soup undiluted

1 can French onion soup undiluted

1/2 cup of water

1 ½-2 pounds cubed steak

to thicken gravy:

3 tbsp . cornstarch

3 tbsp . cold water

Instructions

In the bottom of a 6-quart slow cooker, combine cream of chicken soup, French Onion soup, packet of au jus and water.

Stir well.

Put cubed steak in slow cooker with gravy mixture.

Cover slow cooker and cook steak on low for 6-8 hours.

After cooking, it's time to thicken gravy. In a small bowl, whisk together cornstarch and cold water. Stir mixture into crock pot.

Turn the setting to high and cook for 30 minutes (until gravy is thickened.)