We all have our favorite beverage we like with hot wings. I am usually gonna tap a cold brew on the shoulder to step in for my choice. You? You may go with go with a Twisted Tea or maybe a Mike’s Hard Lemonade, or maybe it is just a cold glass of iced tea. That said, I think NO one would pick a rum and coke right?? But, what if you combined the two for a wing recipe? Continue reading →
Are you tired of the same old Thanksgiving turkey year after year? Does your Thanksgiving usually include a turkey cooking catastrophe? Does that poor, dried out and tasteless bird sit on your table quietly mocking you for having lost the battle with it once again? Have no fear! I’ve compiled a list of ten delicious ways to turn your turkey into the centerpiece of your dinner table. And get this; some of the cooking methods are actually easy! So don’t let that turkey intimidate you this year. Approach it with a new cooking method, a fresh mindset and show that turkey who’s boss!
1 lb shrimp, 16-20 count, cleaned, peeled and deveined
1/4 cup chopped green onion
1/2 cup dry white wine
sourdough bread, for serving
For Barbecue Butter — Soften butter at room temperature to 70-80 degrees F. Place butter in mixing bowl; add pepper, cayenne pepper, paprika, salt, rosemary, garlic, Worcestershire, Tabasco, and water. Whip on high speed 3 minutes or until thoroughly blended. Refrigerate to 40 degrees F. Makes about 2 1/2 cups.
For Shrimp — Pour olive oil in a hot sauté pan. Add shrimp to the sauté pan and cook on one side for 1 to 2 minutes. (Don’t crowd; if necessary, use 2 pans. A 12-inch pan will accommodate 1 pound of shrimp.) Reduce heat to medium, turn shrimp, and add the chopped green onion. Cook for an additional 1 to 2 minutes.
Add white wine and cook until reduced to 1/4 cup. Stir in 1 cup cold Barbecue Butter (reserve the remainder for another use), reduce heat to low and cook and stir frequently until shrimp are just done (white throughout, moist and tender), approximately 1 1/2 minutes. Take care not to overcook the shrimp.
Serve immediately in a bowl preheated to 160 degrees F.
2 cups chopped cooked chicken (rotisserie chicken works well)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 tablespoons butter
1 clove garlic, minced
2 tablespoons all-purpose flour
2 cups heavy cream
1/2 cup milk
3 tablespoons chopped fresh chives
1 cup plus 3 tablespoons grated Parmesan
1 cup grape tomato halved
Italian parsley for garnish
Preheat oven to 350 degrees F. Butter a 9 by 13-inch glass baking dish and set aside.
Bring a large pot of water to a boil add the pasta shells and cook for approximately 9 minutes until al dente. Drain and rinse under cold water being careful not to break the shells. Set aside.
Meanwhile prepare the filling. In a large bowl mix together the ricotta and Parmesan. Heat oil in a medium skillet over medium heat, add the garlic, and cook 1 minute, being careful not to brown it. Stir in the arugula until just wilted, about 2 minutes. Add the chopped chicken and stir well. Remove from heat and let cool for about 10 minutes. Add chicken mixture to cheese mixture and stir carefully. Stuff each shell with approximately 1/2 cup of the cheese filling and place in prepared baking dish.
For sauce, heat the butter in medium saucepan over medium heat. Add the garlic and cook for about 1 minute until fragrant but not brown. Add the flour and whisk until smooth. Gradually add the cream and milk and whisk until mixture begins to thicken and bubble. Remove from heat and add the chives, 1 cup Parmesan, cherry tomatoes and stir gently. Pour sauce over shells and sprinkle with remaining 3 tablespoons of Parmesan. Bake for 30 minutes until the sauce is bubbling and cheese is golden brown. Sprinkle with parsley
Ingredients: 1 egg ½ cup Panko Breadcrumbs ½ cup finely shredded cheddar cheese 1 (3 oz) package cooked real bacon bits 1 (14 oz) package uncooked chicken tenders (not breaded) Ranch dressing (for serving)
Step 1: Preheat the oven to 400 degrees. Line a large cookie sheet with aluminum foil. Spray the lined cookie sheet with cooking spray.
Step 2: In a shallow bowl beat the egg. In another shallow bowl or a pie plate, combine bread crumbs, cheddar cheese, and bacon bits. Dip the chicken tenders first in the egg mixture, then roll in the breadcrumb mixture until evenly coated. Place onto the baking sheet. Repeat until all of the chicken strips are coated.
Step 3: Place into the oven and bake at 400 degrees for 15 to 20 minutes, turning once, until the chicken is fully cooked (the internal temperature has reached 165 degrees) and the breadcrumbs are golden brown. Serve with Ranch dressing. (Makes 4 Servings)