BAKED LEGS WITH CREAM OF MUSHROOM

 

Ingredients

1/4 cup flour you can use gluten-free flour

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 lb chicken legs about 3-4 large chicken legs

2 tablespoons olive oil

10 oz mushrooms each sliced in half

3 garlic cloves minced

1 tablespoon olive oil if needed1 cup chicken stock

1/4 teaspoon salt

1/2 cup heavy cream

How To Make BAKED LEGS WITH CREAM OF MUSHROOM

In a small bowl, combine the flour, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper.   

On a large plate, dredge chicken legs in this seasoned flour mixture

Heat 2 tablespoons of olive oil in a large skillet on medium-high heat.

Add chicken legs skin side down and brown for about 4 minutes until the skin turns a nice golden color.

Flip chicken legs over to the other side and brown the other side for about 3 minutes.

Remove browned chicken legs and set them aside. Also, remove those parts of olive oil that got too dark from browning the chicken with flour mixture.

To the same, now empty skillet, add mushrooms (sliced in half) and minced garlic, add an extra tablespoon of olive oil (if needed) and saute them together on medium heat for 2 minutes.

Add chicken stock to the skillet, scraping up the browned bits at the bottom of the pan.  Add 1/4 teaspoon of salt and stir.

Place chicken legs back in the pan.

Bring the chicken stock to boil, cover, and reduce heat to simmer on low-medium.

Simmer chicken legs for 25-30 minutes, until the chicken is completely cooked through and the juices run clear when chicken is cut in the middle.

Remove the cooked chicken legs to a plate and keep warm.

Turn the heat under the skillet to medium-high, and simmer the mushroom sauce for about 4 minutes until it is reduced by about a third.

Stir in the 1/2 cup heavy cream into the mushroom sauce and simmer for another 2 minutes on low-medium heat, constantly stirring and scraping from the bottom of the skillet, until the sauce gets thicker.

Add chicken legs back to the skillet to warm them up.

Shrimp Fettuccine Alfredo

 

Ingredients

3 tablespoons unsalted butter divided

16 ounces large shrimp peeled, deveined, and tails removed

2 cloves garlic minced

2 cups chicken broth

1 cup milk

8 ounces fettuccine noodles dry

1 cup parmesan cheese grated

1/2 cup heavy cream

1/4 teaspoon pepper

pinch nutmeg

parsley as a garnish

How To Make One Pan Shrimp Fettuccine Alfredo

In a sauté pan over medium heat, add two tablespoons of butter. 

Once hot, add shrimp and cook for 1-2 minutes each side, or until opaque. 

Transfer to a plate or bowl and cover to keep warm.

Add remaining butter and minced garlic to pan. Cook for 30 seconds, making sure not to burn (garlic will cook quickly).

Stir once halfway through to separate noodles.Remove lid. Most of liquid should be absorbed.

Add heavy cream, parmesan cheese, pepper, and nutmeg. Stir until cheese is melted. Add shrimp and stir to combone. Remove pan from heat allow to set for 5 minutes to allow for sauce to thicken.

Garnish with parsley before serving

Add chicken broth, milk, and fettuccine noodles. Stir noodles to separate. Once liquid comes to a boil, cover, reduce heat to low, and simmer for about 11 minutes (or until al dente according to your pasta’s package directions).

Stir once halfway through to separate noodles.Remove lid. Most of liquid should be absorbed.

Add heavy cream, parmesan cheese, pepper, and nutmeg. Stir until cheese is melted. Add shrimp and stir to combone. Remove pan from heat allow to set for 5 minutes to allow for sauce to thicken.

Stir once halfway through to separate noodles.Remove lid. Most of liquid should be absorbed.

Add heavy cream, parmesan cheese, pepper, and nutmeg. Stir until cheese is melted. Add shrimp and stir to combone. Remove pan from heat allow to set for 5 minutes to allow for sauce to thicken.

Garnish with parsley before serving

Garnish with parsley before serving

Stir once halfway through to separate noodles.Remove lid. Most of liquid should be absorbed.

Add heavy cream, parmesan cheese, pepper, and nutmeg. Stir until cheese is melted. Add shrimp and stir to combone. Remove pan from heat allow to set for 5 minutes to allow for sauce to thicken.

Garnish with parsley before serving

Elvis Presley Sheet Cake

 

Ingredients

CAKE

1 box yellow cake mix

1 box vanilla pudding 3-ounce box that’s not sugar-free

4 eggs

1/2 cup oil

1 cup milk

1 can crushed pineapple 16 ounces, undrained

1 cup sugar

FROSTING

1 package cream cheese 8 ounces, softened to room temperature

1/2 cup butter softened to room temperature

3 cups confectioner’s sugar

1/2 cup chopped pecans optional

(You can also add a teaspoon of vanilla extract to the frosting if you like)

How To Make Elvis Presley Sheet Cake

Place cake mix, pudding, eggs, oil, and milk in a large mixing bowl. 

Beat with an electric mixer for one minute. 

Scrape down sides and beat again for about two minutes, or until smooth.

1 box yellow cake mix,1 box vanilla pudding,4 eggs,1/2 cup oil,1 cup milk

Pour batter into greased 9×13 baking dish and bake at 350 for 30-35 minutes, or until golden and a toothpick inserted in the center comes out clean.

While the cake is baking, place pineapple and sugar into a medium saucepan on the stovetop. 

Bring just to a boil over medium-high heat while stirring constantly, until sugar is dissolved. 

Remove from heat

1 can crushed pineapple,1 cup sugar

Once the cake is done, remove the dish from the oven and poke holes all over the top with a fork. 

While the cake is still hot, pour the hot pineapple mixture over the top and spread to cover. 

Let cool.

For frosting, place the butter and cream cheese in a large mixing bowl and beat with an electric mixer until smooth and creamy. 

Add confectioner’s sugar gradually, scraping down sides as needed, while beating with an electric mixer. 

Stir in pecans, if desired.

1 package cream cheese,1/2 cup butter,3 cups confectioner’s sugar,1/2 cup chopped pecans

Drop dollops of the icing onto the top of the cooled cake. 

Slowly spread the dollops together to cover the cake, being careful not to disturb the pineapple topping. 

Sprinkle the finished cake with additional pecans, if desired.

Old Fashioned Fudge Recipe

Ingredients

Servings: 24 squares (approximately)

2 cups sugar

4 Tablespoons Hershey’s cocoa

1 stick of salted butter

5 ounce can of Carnation Evaporated Milk

1 teaspoon of vanilla

Nuts (optional, but they add a delightful crunch!)

How To Make Decadent Old Fashioned Fudge Recipe

Set the Stage: Before you start, line an 8×8 inch pan with parchment paper or lightly grease it. 

This will make the removal of your fudge pieces a breeze.

Sweet Beginnings: In a heavy saucepan, combine the 2 cups of sugar with the 4 tablespoons of Hershey’s cocoa. 

Whisk them together until they’re well integrated.

Buttery Delight: Add the stick of salted butter and the 5 ounces of Carnation Evaporated Milk to your sugar and cocoa mixture. 

This is where the magic happens!

Stir It Up: Cook over medium heat while constantly stirring. 

Bring the mixture to a rolling boil and let it boil for about 3-4 minutes. 

The consistency you’re aiming for is a soft ball stage. 

A good way to test this is by dropping a tiny amount of the mixture into cold water. 

If it forms a soft ball, it’s ready.

Vanilla Essence: Once off the heat, stir in the teaspoon of vanilla. 

This will elevate your fudge to a whole new level of deliciousness!

Nuts About Fudge: If you’re a fan of nuts, fold them into your mixture now. 

They add a delightful crunch and contrast to the creamy texture of the fudge.

Set and Forget: Pour the mixture into your prepared pan and smooth the top with a spatula. 

Let it cool for several hours. 

For the best results, resist the temptation to taste it and let it set overnight.

The Grand Finale: Once fully set, lift the fudge out using the parchment paper and place it on a cutting board. 

Using a sharp knife, cut it into squares and enjoy the fruits of your labor!

Famous Red Lobster Shrimp Scampi

 

Tangy, garlicky, and a bit creamy and spicy, this Red Lobster Shrimp Scampi recipe is my go-to meal when I want to spoil myself or my family.

The broth that results is so good with crusty homemade bread.

You will want to soak up every last bit of it.

The trick is to cook the shrimp for just a few minutes to keep them fresh and not mushy, remove them, make the sauce (broth) and return them to the pan to heat them again a bit.

This is an absolutely wonderful meal. 

You can even eat them on top of freshly cooked pasta if you prefer a complete meal, but for me, bread is the only way to go!

Ingredients

1 lb medium shrimp, peeled and deveined

1 tablespoon pure olive oil

2 tablespoons garlic, finely chopped…

1 1/2 cups white wine, I use chardonnay

1/2 fresh lemon, Juice only

1 teaspoon Italian seasoning

1/2 cup softened butter

1 tablespoon parsley

1/2 cup grated Parmesan cheese

How To Make Famous Red Lobster Shrimp Scampi

1. Heat cast iron skillet and add olive oil.

2. Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside.

3. Add garlic and cook 2-3 minutes. Do not allow garlic to brown – it will make it bitter.

4. Add white wine, and lemon juice.

5. Cook until wine is reduced by half. After it is reduced, add Italian seasoning.

6. Reduce heat to low, and add butter. If pan is too hot, the butter will separate.

7. Add shrimp back into sauce, add parsley, and season to taste with salt and pepper.

8. Sprinkle with grated Parmesan Cheese

Coconut Cake With Seven-Minute Frosting

 

What you will need:

For cake:

6 eggs

1 1/2 cups coconut milk (good quality, not “light”)

7 tablespoons sweetened shredded coconut (cooking type)

1 cup of sugar

1/8 tsp salt

1 cup butter (or coconut oil, melted)

2 cups all-purpose flour

4 tbsp.yeast

For the Coconut Fluffy Frosting:

3 egg whites

1 cup of sugar

1/2 tsp. cream tartar

Pinch of salt

Optional: 2 tbsp. coconut extract (or 1 tablespoon coconut rum)

1/3 cup sweetened shredded coconut

How to do it:

Preheat oven 350 F. 

Grease 2 9-inch cake pans.

Stir the grated coconut into the coconut milk. 

Set aside to soak.

Separate egg whites TO yolks. 

Place the egg whites in a small to medium sized mixing bowl. 

Place the yolks in a large mixing bowl.

Beat the egg whites with an electric mixer until stiff (like whipped cream). 

Put aside.

For the yolks, add sugar, salt and melted butter or coconut oil. 

Beat until smooth (1 minute).

Stir the baking powder into the flour, then add this to the yolk mixture. 

Also, add the coconut milk with the grated coconut. 

Beat 1-2 minutes or until well combined.

Fold beaten egg whites to batter, OR usng your electric mixer on low speed; beat only enough to combine (20 seconds). 

Pour the batter to the prepared pans and baking for 30-40 min. 

Cool before frosting.

Enjoy !