Tag: Tablespoon butter

CHICKEN WITH MUSHROOMS IN AN ASIAGO CREAM SAUCE!

Recipe:

1 1/2 lb boneless skinless chicken breast, cut into pieces

2 cups sliced mushrooms
2 garlic cloves, sliced
1 cup white wine
1/2 cup cornstarch
1 Tablespoon butter
3 Tablespoons olive oil
1/2 cup heavy cream
1/2 cup shredded Asiago cheese
salt & pepper to taste
Marcona almonds (I bought mine at whole foods)

Heat 2 Tablespoons olive oil in deep skillet over medium.

Dredge
chicken in seasoned flour. Add to hot oil and sprinkle with salt
& pepper. Saute until golden on each side, about 5 minutes per
side. Remove from pan.

Add the other Tablespoon olive oil and 1
Tablespoon butter to the hot skillet. Saute mushrooms and garlic until
mushrooms begin to brown.

Add white wine to skillet. Return the chicken to the pan.
Bring to a boil, then reduce to a simmer and cover for 15 minutes.

Remove
the chicken again from the pan. Add the cream and cheese and heat them
through, stirring to melt cheese. Once all combined and reduced a bit,
add the chicken to the pan for a minute or two. Sprinkle
almonds on top! Serve over brown rice or pasta.

This amazing recipe was adapted from The Midnight Baker!

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Shrimp & Oven Roasted Corn

This shrimp dish is fast, easy and scrumptious. You can roast the corn days ahead and store the kernels in the fridge. The shrimp cooks up quickly and the addition of oven roasted corn makes for a most gourmet meal! Shrimp & oven roasted corn will wow your family. Serve this over some brown rice or quinoa for a perfect meal.

Shrimp & Oven Roasted Corn

Corn Directions:

Preheat oven to 400!
Very generously season 5 or more cobs with kosher salt and pepper. Add a pat of butter to the tops and roast on a small jellyroll pan (lined with nonstick foil) for 30-40 minutes, or until starting to brown! While it’s cooking, turn the corn occasionally. Cool and cut kernels off cob for the recipe below. Can use the cobs to make this amazing corn stock.

Shrimp Ingredients:

2 pounds shrimp, cleaned, deveined, tails removed
1 Tablespoon butter and 1 Tablespoon avocado or olive oil
2 minced garlic cloves
1/2 cup stock/broth (I used homemade corn stock but you could use chicken broth)
2/3 cup white wine
juice from 1 lemon and zest from one half of the lemon

kernels from 5 cobs, roasted in oven (directions above)

Directions:
Heat 1 Tablespoon butter and oil in a skillet and melt on medium heat. Add the garlic until fragrant. Add the shrimp ad generously salt and pepper them. Cook a few minutes on both sides (seasoning both sides) until cooked through and remove to a plate. Put heat on high and add broth/stock, wine, lemon zest and lemon juice. Bring to a boil and lower to simmer a few minutes. Add the corn in. Taste for seasoning and add salt/pepper to taste. Return shrimp to pan until heated through.

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Garlic Butter Shrimp Topped With Fried Sage Leaves

This garlic butter shrimp is what we call “restaurant quality.” Truly, it tastes like something you would be served in a fancy restaurant. You will see below that I used corn stock. I made this from my oven roasted corn after cutting off the kernels. The recipe for the corn stock is found here toward the bottom of the page. You can, of course, use chicken broth instead but I highly recommend trying out the corn stock. It added a crazy layer of flavor that really kicked this dinner up a notch-as Emeril would say! Also, let’s talk about the fried sage leave? Have you made such a thing before? Fabulous! Fried in butter and topped with sea salt—-a beautiful and tasty treat!

Fried Sage

Ingredients:

1 small package of fresh sage (sold in produce aisle)
2 Tablespoons butter

Directions:

Melt butter in a skillet on medium. Add the sage leaves and cook until they stop sizzling, a few minutes. Put on a plate and sprinkle lightly with sea salt. Set aside. Do NOT clean skillet-keep leftover sage butter in it for the shrimp.

Shrimp

Ingredients:

2 pounds shrimp, cleaned, deveined, tails removed
1 Tablespoon butter
2 minced garlic cloves
1/2 cup stock/broth (I used homemade corn stock but you could use chicken broth)
2/3 cup white wine
juice from 1 lemon and zest from one half of the lemon

Directions:
Using the same skillet from the sage, add the 1 Tablespoon butter to the leftover sage butter and melt on medium heat. Add the garlic until fragrant. Add the shrimp ad generously salt and pepper them. Cook a few minutes on both sides (seasoning both sides) until cooked through and remove to a plate. Put heat on high and add broth/stock, wine, lemon zest and lemon juice. Bring to a boil and lower to simmer a few minutes. Taste for seasoning and add salt/pepper to taste. Return shrimp to pan and top with the fried sage leaves. Serve over brown rice.

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