Chicken Pinocchio with Red Pasta!

Chicken Pinocchio

INGREDIENTS:

• 4 -4OZ chicken breast (frozen from Costco work just fine!)
• 2 TBS butter
• 2 TBS olive oil
• 2 eggs
• ½ cup flour
• ½ cup Italian Breadcrumbs
• 2 oz Brandy
• 2 TBS minced garlic (out of the jar is fine too!)
• 1 cup of Heavy Cream
• 1 cup ½ & ½
• 1 cup mushrooms, sliced
• 1 cup spinach (fresh)
• 2 TBS chopped shallots
• 6 oz Gorgonzola cheese, crumbled
• 6 oz Mozzarella cheese, shredded (just shed those cheese sticks)
• salt & pepper to taste
• 1/2 lb pasta

DIRECTIONS:

• Preheat oven to 350 degrees
• Put pot of water to boil for pasta, and once boiling, add pasta (takes about 20 mins)

• Dust chicken with flour, then dip into egg, followed by a coating of breadcrumbs.
• Pan fry lightly on medium/high heat with olive oil & butter for 2-3 mins per side until golden brown.
• Stir in garlic, shallots, brandy, spinach, mushrooms, heavy cream & half & half, salt & pepper and cook for 6-8 mins. .
• Add Gorgonzola cheese and Mozzarella cheese..stir and then take heat resistant pan and put into preheated oven for 6-8 minutes until cheese is melted and is golden brown.
• Serve on top of pasta with garnish of asparagus
• Serve warm crusty bread or rolls

SERVES 4 PEOPLE

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Saucy/Tangy/Lemony Bar-B-Que Ribs in Crockpot

Saucy, Tangy, Lemony Bar-B-Que Ribs

2 lbs pork back ribs

1 tsp salt & pepper

2 celery stalks, finely chopped (separate in half in 2 bowls)

1 lg onion, finely chopped (separate in half in 2 bowls)

2 TBS butter

½ c cider vinegar

¼ c each chili sauce (or ketchup) and brown sugar

1 TBS Worcestershire sauce

1 ½ tsp each dry mustard AND red pepper chili flakes

2 TBS minced garlic

½ lemon, thinly sliced

First thing: READ the recipe!! Make sure you have everything on it, then go and gather EVERYTHING up in a roasting pan and put on counter. Next, chop, slice, measure and pour!! Have that all done before you even think of turning on the stove to start cooking. It makes it soooo much easier if you are prepared like this.

• Cut ribs into 3 or 4 rib serving size portions. Place in bowl of slow cooker. Sprinkle with sale & pepper, turning evenly to coat. Add ½ of celery & ½ of onion. Cover and cook on high setting for 3-4 hrs or on low setting for 5-6 hours. Turn meat half way through. You’ll know it’s ready when it falls right off the bone!
• Before serving, melt the butter in a saucepan over medium heat. Next add the other half of both the onion/celery mixture and stir frequently until soft (about 5 minutes).
• Now, whisk in the vinegar, chili sauce or ketchup, brown sugar, worcestershire, dry mustard, pepper flakes, garlic and the lemon slices. Be sure to remove the seeds from the lemon slices before cooking them.
• Bring to a boil and then reduce heat and simmer, stirring often for about 5 minutes. Or, you can make the sauce up to 2 days ahead and refrigerate. Reheat before serving. Place the ribs on a large platter or plates. Drizzle with warm sauce. This is awesome with mashed potatoes!!!

SERVES 4!!!!……………………………….I doubled the recipe for this video.

Chicken with Wild Rice & Portobello Mushrooms

• 2 TBS butter
• 3 celery ribs sliced thinly
• 1 medium onion, chopped
• 1 8 oz pkg baby portobello mushrooms cleaned and sliced
• 3 tsp minced garlic
• 5 -14 oz cans chicken broth
• 2 chicken breast from cooked chicken (12 oz)
• 1 1/2 cups ( 12 oz) frozen whole corn thawed and drained
• 1- 7 oz can chopped green chilies
• 1 cup wild rice
• 1 tsp salt
• 1/4 tsp pepper
• 2 cups whipping cream
• 2 cups grated (or shredded) Parmesan cheese
• 1/4 cup toasted almonds
• 1- 5 oz can of sliced water chestnuts

DIRECTIONS:

• Saute onions & celery in butter.  Then add sliced mushrooms and cook for another 2-3 minutes.  Put mushroom mixture into 5 QT crock and add the next  9 ingredients (to whipping cream) and turn crock pot setting to LOW and cook for 5-6 hrs or until the rice is soft and tender.  DO NOT continually open the lid and stir!!  Just let it be!!!
• When soup has thickened and rice is fluffy and tender add the 2 c whipping cream & parmesan cheese.  Stir and heat for another 10 minutes.
• Ladle out into soup bowls and garnish with toasted almonds

Now go gather ALL  the ingredients, put on counter and then open cans, slice vegetables, chop other ingredients that ask for chopping. Measure any other ingredient (except whipping cream & cheese) .  Have everything ready before you even turn on the crock pot!!!

Serve and listen to the requests for second helpings!!

By the way…it serves 10 people just fine!!!!!

“Put the Lime in the Coconut…”

Lime Coconut Shrimp

INGREDIENTS:  ¾ c panko (japanese breadcrumbs)

• 
• ½ c unsweetened shredded coconut
• 2 TBS finely grated lime peel
• 1 tsp salt
• ¼ tsp freshly ground pepper
• 2 large eggs
• 18 uncooked large shrimp, peeled, deveined with the tails left intact
• peanut oil for frying

DIRECTIONS:

1. Line a baking sheet with parchment paper
2. Mix panko, coconut and lime peel, salt & pepper in a medium bowl.
3. Whisk eggs in another medium bowl to blend
4. Add shrimp to bowl with eggs and toss to coat. One shrimp at a time, take from egg bowl and roll shimp in bowl with panko mixture and then when coated, place on parchment lined baking sheet.
5. Put enough p’nut oil in pan to have depth of ¼ in and heat over medium heat.
6. Working in batches, add shrimp to skillet and cook until golden brown (about 2 mins per side) or until opaque. Transfer to paper towel to drain.
7. Arrange shrimp on platter and serve warm!!

THIS RECIPE IS GREAT WITH THE CHEDDAR/BACON & CHIVE BISCUITS!!!!