Month: February 2015

Shrimp & Grits Anyone?

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grits-ya-ya
INGREDIENTS
  • 2 cups vegetable broth
  • ¼ cup heavy cream
  • ¼ cup evaporated milk [or regular milk]
  • 1 cup of old fashioned grits
  • 4 TBSP unsalted butter
  • ¼ lb gouda cheese, freshly grated
  • for the sauce:
  • ¼ cup heavy cream
  • ¼ cup evaporated milk
  • 3 TBSP butter
  • 3 TBSP minced onion
  • ½ tbsp minced garlic [approx. 2 cloves]
  • 1 cup spinach, chopped or torn
  • 1 cup portobello mushroom, chopped or sliced
  • 2 TBSP green onion, chopped
  • salt, pepper, and hot sauce to taste
  • a drizzle of oil, for sauteing
  • for the shrimp:
  • ½ pound shrimp, peeled and deveined [tail on or off – up to you!]
  • cayenne pepper
  • garlic powder
  • parsley
  • salt, to taste
  • Top with extra chopped green onion and a pinch of red pepper flakes

HAVING CHICKEN AGAIN FOR DINNER TONIGHT??

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Parmesan Crusted Chicken with a Creamy Lemon-Chive Sauce & Brussel Sprouts

Parmesan-Crusted-Chicken-

Parmesan Crusted Chicken with a Creamy Lemon-Chive Sauce
Ingredients:
  • 4 boneless skinless chicken breast halves
  • 8 Ritz Crackers, crushed into crumbs
  • ½ cup shredded Parmesan Cheese
  • 2 tbsp oil
  • 1 cup Holland House White with Lemon Flavor Cooking Wine
  • ⅔ cup Chive & Onion cream cheese spread
Instructions:
  1. Combine Ritz crackers and Parmesan cheese on a plate.
  2. Rinse chicken breast halves with water and shake off excess. Dip both sides of chicken breast halves in the cracker and cheese mixture.
  3. Heat 2 tbsp of oil over medium high heat in a skillet. Add the chicken breast halves and cook for 3-5 minutes per side, or until it reaches an internal temperature of 165 degrees. Remove from skillet to a plate and cover with tin-foil.
  4. Add the Lemon flavor cooking wine to the hot skillet and let it reduce to half the amount of liquid, making sure to scrap off any browned bits from the bottom of the skillet.
  5. Add the chive and onion cream cheese spread and mix until bubbly and thickened.
  6. Serve each chicken breast half with a tablespoon of sauce on top.