These little delicacies taste so sinfully good I decided to call them Sinful Shrimp.
I had the ingredients on hand and really couldn’t decide to make this with noodles or a potato based sauce but trusting my husbands judgment in the kitchen, he said noodles and he was right….it works !
I hope you enjoy this recipe : )
1 small bag of shrimp (medium size)
1 box of six puff pastry
1 1/2 cup of 1/2 inch wide soup noodles
1/2 Lg Onion chopped
6 small cloves of garlic pressed
2 Tb. Butter
1/2 cup of flour
Salt & Pepper
1 to 2 cups of milk
1/2 cup of sour cream
Any block cheese you like (I used Jack and mild cheddar)
Cook the shrimp in boiling water and the cool them. After the shrimp is cool peel and keep in the frig.
Turn oven to 425 F (I use the toaster/oven. No sense heating up a large oven for 6 puff pastries). Place the pastries on ungreased cookie sheet or tin foil. Cook til very light brown.
While pastries are cooking In a medium size frying pan melt butter on low heat so as not to brown.
Add chopped onions. Cook on medium to low. When onions are clear through add garlic. The reason I wait till onions are done is that garlic burns too quickly. Cook for 5 more minutes.
Add the flour to the onions a table spoon at a time till you have a paste. Add the milk a little bit at a time and turn the heat up to medium and stir til you have a sauce (not too watery) like a thick gravy.
Add the cheeses and keep stirring constantly till cheese is incorporated into the sauce. Add the sour cream and stir.
Add salt and pepper to your taste.
Take the peeled shrimp and cut each one into four pieces then add to the sauce and stir. Then turn the sauce on low heat.
Boil the noodles till soft and with a pair of kitchen scissors cut them in small pieces so they fit inside the pastries.
When noodles are done add to the shrimp and sauce.
When pastry is done let cool a bit and pull the tops out and fill with the shrimp sauce.
Now, Enjoy !
This is my personal recipe after I cook one of those meals that smell the house like onions and garlic and want to restore a garden smell to my home. I hope you enjoy it too.
All these plants are grown organically from my garden.
Feel free to add anything else you would like to smell.
Rosemary 3 sprigs
Thyme a handful
Patchouli 5 Lg. leaves
Sweet Mint 10 leaves
Basil 3 Lg. leaves
Cinnamon 1 stick
Cloves 10 whole cloves
Ginger 1/2 tsp.
Allspice 1/2 tsp.
Vanilla 1/2 tsp.
Place in a small pot and boil the water then bring down to simmer. Place all ingredients in the water and sit and enjoy !
Crispy Cheddar Chicken Tenders
We had this chicken for dinner last night and it was SOOOO delicious! I was disappointed that I was only able to eat two chicken tenders – I wanted eat all of this. The best thing about this chicken is the sauce. Food snobs need to go ahead and look away now. The sauce is made with cream of chicken soup and it is so tasty. It reminded me of another one of my favorite dishes – Chicken Roll Ups. Make this tonight – I promise you won’t be disappointed!!
Crispy Cheddar Chicken Tenders
inspired by JamieCooksItUp
2 lbs chicken tenders
1/2 sleeve Club crackers (or Ritz)
1 1/2 Cups shredded cheddar cheese
1 tsp Ranch dressing mix
2 Tbsp milk
1 can (10 3/4 oz) cream of chicken soup (I used Healthy Request)
2 Tbsp sour cream
1/4 cup milk
1 Tbsp butter
1/4 tsp pepper
1/2 tsp dried parsley
Preheat oven to 400.
In the bowl of a food processor, combine crackers, cheese, Ranch mix and pepper. Pulse until you have fine crumbs. Pour into shallow bowl.
In a shallow bowl, whisk together 2 eggs and 2 Tbsp milk.
Dip chicken tenders into egg mixture and then coat in cracker crumbs. Place chicken on foil lined baking pan. Repeat with remaining chicken tenders.
Bake for 12-15 minutes.
While chicken bakes, whisk together soup, butter, sour cream, milk, pepper and parsley. Bring to a boil and simmer until chicken is done. Spoon sauce over baked chicken.
RECIPE COURTESY OF: PLAIN CHICKEN; http://www.plainchicken.com/2012/07/crispy-cheddar-chicken-tenders.html
Planning on whipping up some hummus but don’t have any tahini on hand? Let peanut butter come to your rescue!
This recipe can also be made raw for raw food eaters. Just soak the chickpeas over night and sprout for 2 days.
- 1 can (19 ounces) chickpeas (garbanzo beans), rinsed and drained or home made.
- 1 garlic clove, peeled and chopped
- 2 tablespoons smooth peanut butter (preferably unsweetened, but conventional is fine too)
- 2 tablespoons extra virgin olive oil, plus extra for drizzling
- 2 tablespoons juice from 1 lemon
- Kosher salt and freshly ground black pepper
- 1/4 cup of chopped peanuts (optional, for serving)
- Pinch of smoked, hot paprika (optional, for serving)
Place the chickpeas, garlic, peanut butter, and lemon juice in a food processor and process until smooth. Slowly drizzle in olive oil with processor running. If necessary, add water by the tablespoon in between pulses until the desired texture is reached. Season to taste with salt and pepper.
Transfer the hummus to a serving bowl and sprinkle the chopped peanuts and then the paprika on top, if desired. Drizzle with additional olive oil if desired. Serve with warm flatbread and vegetables.
Prep time: 10 minutes
Cook time: 50 minutes
Total time: 1 hour
Yield: 8 servings
A wonderfully rich dessert, creamy and full of egg flavor like a very rich custard.
1 lemon rind, carefully pared
1 cup milk
1 cinnamon stick
3/4 cup sugar
8 whole eggs
1 cup sugar
2 cups heavy cream
Preheat oven to 350 degrees F.
Use individual ovenproof custard cups. Carefully remove the outer rind from a lemon. Don’t cut too deep or you’ll cut into the pulp! You just want the outer, mostly yellow layer!
Scald the milk by bringing it quickly to a boil with the lemon rind and cinnamon stick, stirring constantly. Remove from heat and let stand for 15 minutes. Remove lemon rind and cinnamon stick after the milk cools.
For the caramel, heat 3/4 cup sugar in the bottom of a metallic pan at medium-high heat until it begins to melt. Stir constantly to prevent burning! The sugar will turn to a thick syrup with a dark brown color. Quickly remove from heat and pour into each one of your individual custard cups. Tilt back and forth to cover the bottom and sides of the dish. The syrup will harden as it cools to form a thick shell. During the baking process, this shell magically transforms itself into a delicious dark caramel syrup.
For the custard, beat the eggs with 1 cup sugar until thoroughly mixed and frothy; stir in the warm milk and the cream. Pour into the caramel-lined dishes and set it into a water bath (baño de Maria).
Bake for 35 to 50 minutes or until a knife comes out of center clean. Let cool in dish.
Before serving, loosen sides with a knife and flip onto individual plates or just serve the flan in the custard cup dusted with a little cinnamon or nutmeg.
Recipe URL: http://www.icuban.com/food/flan.html
Cuban Chicken Soup – Sopa de Pollo
By Three Guys From Miami
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Yield: 4 servings
Cuban chicken soup amped up with yuca and plantains.
3 tablespoons olive oil for sautéing
1 bunch green onions, chopped
1 small bunch cilantro, chopped
1 tablespoon ground cumin
3 tablespoons white flour
6 cups chicken stock
8 chicken thighs
1 yuca, peeled and cut into one-inch cubes
1 cup calabaza cubed
2 red potatoes, unpeeled cut into chunks
2 plantains, peeled, halved, and sliced into thirds
1/2 cup fresh lemon juice
salt and black pepper to taste
sliced red onion
Briefly sauté green onions, cilantro, and cumin in olive oil. Quickly whisk in the flour, stirring thoroughly to avoid lumps. Immediately add one cup chicken stock, continue to whisk until well blended. Remove from heat. Set this chicken stock/onion/cilantro mixture aside.
Place chicken and remaining chicken stock in a large eight-quart stockpot. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes. Add the yuca, calabaza, potatoes, and plantain; continue to simmer for about 40 minutes, or until the vegetables are tender.
Remove the chicken thighs from the soup, run under cold water to cool. Skin and de-bone the chicken, breaking it into bite-size pieces. Return the chicken pieces to the simmering broth.
Add the chicken stock/onion/cilantro mixture and the lemon juice to the soup and stir thoroughly.
Continue cooking until the soup is hot and ready to serve. Salt and pepper to taste.
Garnish with chopped cilantro and sliced mild red onion.
Recipe URL: http://www.icuban.com/food/sopa_de_pollo.html