Lemon shrimp scampi

Won't make this again. I think I don't like shrimp. I also cannot stand lemon flavors in pasta. That's not normal.



NGREDIENTS

* 1 pound linguini pasta
* 1/4 cup butter
* 5 cloves garlic, minced
* 1 pound medium shrimp - peeled and deveined
* 1 cup bread crumbs
* 1/2 cup white wine
* 1 lemon, juiced
* 1/4 cup light olive oil

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of salted water to a boil, add pasta, and cook until al dente. Drain pasta, and set aside.
3. In a large skillet, melt butter over medium heat. Add most of the garlic, keeping some for later. Coat the garlic completely with butter. Do not let the garlic brown. Add shrimp, and toss to coat. Immediately remove pan from heat; shrimp will not be cooked yet.
4. Sprinkle the shrimp with breadcrumbs (enough to coat the shrimp), and transfer the entire mixture to a medium casserole dish. Pour wine and the lemon juice over the shrimp. Cover, and bake at 350 degrees F (175 degrees C) for 10 minutes.
5. Remove cover, and bake an additional 5 minutes.
6. In a small saucepan heat olive oil with remaining garlic. Toss the pasta with the olive oil and garlic mixture. Serve the shrimp over the pasta with additional lemon slices on the side.

http://allrecipes.com/Recipe/Shrimp-Scampi-I/Detail.aspx

Omelet from a plastic bag

Conquistahore told me about this one and he got this one from Paula Dean. I think the omelet was very fluffy but something is wrong about eating anything from a plastic bag. Plus it's a waste of a bag.
1. Put egg, salt and pepper, and cheese into ziploc bag
2. Boil water
3. zip bag and dunk into water for 5 minutes
4. Slide out omelet out to eat!

Chicken Cordon Bleu

http://allrecipes.com/Recipe/Chicken-Cordon-Bleu-II/Detail.aspx

Pretty good sauce, I used half and half instead of heavy cream. I used gruyere instead of swiss. Very nice. Not sure if I love it enough to make again.

INGREDIENTS

* 6 skinless, boneless chicken breast halves
* 6 slices Swiss cheese
* 6 slices ham
* 3 tablespoons all-purpose flour
* 1 teaspoon paprika
* 6 tablespoons butter
* 1/2 cup dry white wine
* 1 teaspoon chicken bouillon granules
* 1 tablespoon cornstarch
* 1 cup heavy whipping cream

DIRECTIONS

1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Spinach corn mashed potatoes

This was so so to me. Just tastes like mashed potatoes with some corn and spinach that fell into it. It was a good way to get the spinach hater to eat it though. (MIKE)



INGREDIENTS

* 1 1/2 pounds new potatoes, scrubbed and quartered
* 1/4 teaspoon salt
* 1/2 cup butter, softened
* 1/2 cup heavy cream
* salt and pepper to taste
* 1 tablespoon olive oil
* 1 1/2 cups whole kernel corn
* 1 (10 ounce) package fresh spinach, stems removed
* 1 1/2 teaspoons minced garlic

DIRECTIONS

1. Place potatoes in a pot and cover with water. Bring to a boil and add 1/4 teaspoon salt. Boil until potatoes are tender, about 15 minutes. Drain water and mash potatoes together with butter and heavy cream until light and fluffy. Season with salt and pepper to taste.
2. Heat a large skillet over medium heat. Pour in olive oil and saute corn 2 to 3 minutes. Stir spinach and garlic into skillet and saute an additional 1 minute, until spinach is wilted. Fold mixture into mashed potatoes. Adjust seasonings and serve immediately.


http://allrecipes.com/Recipe/Spinach-and-Sweet-Corn-Mashed-Potatoes/Detail.aspx?strb=1

Easy Jambalaya

I saw this recipe come to fruition many times when Sherri made this. I have evolved this over time, with chicken broth or shrimp broth and less chicken, and using jasmine rice.
INGREDIENTS

* 2 teaspoons olive oil
* 2 boneless skinless chicken breasts, cut into bite-size pieces
* 8 ounces kielbasa, diced
* 1 onion, diced
* 1 green bell pepper, diced
* 1/2 cup diced celery
* 2 tablespoons chopped garlic
* 1/4 teaspoon cayenne pepper
* 1/2 teaspoon onion powder
* salt and ground black pepper to taste
* 2 cups uncooked white rice
* 4 cups chicken stock
* 3 bay leaves
* 2 teaspoons Worcestershire sauce
* 1 teaspoon hot pepper sauce

DIRECTIONS

1. Heat oil in a large pot over medium high heat. Saute chicken and kielbasa until lightly browned, about 5 minutes. Stir in onion, bell pepper, celery and garlic. Season with cayenne, onion powder, salt and pepper. Cook 5 minutes, or until onion is tender and translucent. Add rice, then stir in chicken stock and bay leaves. Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender. Stir in the Worcestershire sauce and hot pepper sauce.



http://allrecipes.com/Recipe/Easy-Cajun-Jambalaya/Detail.aspx