- Chicken Scampi (Olive Garden)
***WHITE SAUCE: ***
1 tablespoon butter
2 tablespoons flour
3/4 cup milk; hot
3 tablespoons butter
2 tablespoons garlic, crushed
1/2 teaspoon crushed red pepper
1 tablespoon dried cilantro, optional
2 teaspoons Italian seasoning
black pepper to taste
3/4 cup white wine
1 cup chicken broth
1/4 cup white sauce
1/2 pk. angel hair pasta, cooked and drained
bell peppers; thinly sliced
red onions; thinly sliced
10 cloves of garlic; roasted
2 chicken breasts; sliced
For white sauce: Heat 1 Tbsp. butter in sauce pan, add 2 Tbsp. flour and cook for 2 minutes on med. heat. heat stirring constantly. slowly add 3/4 cup hot milk (hot so it won't get lumpy). Set aside. (Make sure that the white sauce is hot when adding to the scampi sauce)
For scampi sauce: Heat butter over low heat. add the garlic, Italian seasoning, crushed red pepper and black pepper. cook for about 2 minutes on low heat. add the wine and chicken broth. stir until combined. (I usually cook mine for about 30-40 minutes). add 1/4 cup white sauce and cook till slightly thickened. In a large skillet, saute chicken in a little olive till nearly done. add the peppers and onions, saute till chicken is done. add the sauce. saute until everything is warmed. add roasted garlic cloves. serve over pasta.
ROASTED GARLIC: Separate head of garlic into individual cloves still in 'paper'. toss in olive oil and wrap tightly in aluminum foil or a small pint sized dish with a lid. bake in 350* oven for 45 minutes. when the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves.
Broiled Chicken Breasts with Sesame and Agave (wholefoods.com)
These tempting chicken breasts are moist, tender and perfectly flavored with sesame oil and agave nectar. Broiling is a worthy cooking option, especially when the weather doesn't encourage outdoor grilling.
Heat broiler to high.
Place chicken breasts, skin side down, in glass baking dish. Sprinkle with a little salt and pepper.
In a medium mixing bowl, whisk together the olive oil, agave nectar, tamari and sesame oil. Place a spoonful of this sauce on each piece of chicken.
Broil 20 minutes about 8 to 10 inches away from the heat source, checking periodically to make sure chicken is not burning.
Turn the chicken over. Sprinkle with a little more salt and pepper. Top each chicken breast with remaining sauce. Broil another 20 minutes, watching carefully and basting as needed so chicken skin does not burn*.
Sprinkle chicken with sesame seeds and continue to broil another minute or two, watching carefully.
*If chicken skin gets too dark and begins to burn, simply turn off broiler and turn oven on to 450°F. Bake the chicken until done, sprinkling sesame seeds on for the last 5 minutes of cooking.
Nutrition InfoPer Serving (109g-wt.): 240 calories (110 from fat), 12g total fat, 2g saturated fat, 27g protein, 2g total carbohydrate (0g dietary fiber, 1g sugar), 75mg cholesterol, 550mg sodium
- All American Meatloaf
2 lbs ground beef
1 med. onion, chopped
3/4 c. quick oats, uncooked
1/2 c. ketchup
1/4 c. milk
1 T. prepared horseradish
1 t. salt
1/4 t. pepper
1/2 c. ketchup
3 T. brown sugar
1 T. horseradish
2 t. prepared mustard
Combine first 9 ingredients. Shape into 8 small loaves. Bake at 400 degrees for 40 minutes. Combine sauce ingredients and drizzle over cooked loaves. Bake 5 minutes more.
NOTE: I don't like any condiments, but I really like this recipe. It's yummy!
2 c. dried pinto beans, sorted and rinsed
1 link smoked sausage, cut into bite sized pieces
3 strips turkey bacon, cut into bite sized pieces
2 carrots, peeled and sliced
2 stalks celery, diced
1/2 yellow bell pepper, diced
1 yellow onion, diced
1 small can no salt added tomato sauce
1/3 c. pearl barley
1 Tbsp. soul food seasoned salt
1 tsp. garlic powder
1 Tbsp. dried parsley
Add all ingredients except seasoned salt to a large soup pot. Cover with water to about 4 inches above the ingredients. Bring to a boil then turn down to a simmer and cover. Allow to simmer 3 - 4 hours or until beans are tender. Add salt and allow to simmer an additional 30 minutes. Serve with rice or biscuits.