Anything Milano

Adding a new recipe. I got the basis for it from Allrecipes but I just can't stick 100% to any recipe...gotta make it better. It's my rebellious side coming out!

I used shrimp instead of the chicken they used in the recipe. Honestly, this could be a vegetarian recipe and still be fabulous.

Anything Milano

4 servings

Sauce:

1 tbsp butter

2 cloves of garlic minced

1/2 cup chopped sun dried tomatoes

1 cup chicken broth (vegetable for vegetarian)

1 1/4 heavy cream

Cook garlic in tablespoon of butter for about 30 seconds and then add sun dried tomatoes, chicken broth, and heavy cream. Cook on low for about 10 minutes until it thickens. I think I let mine simmer too long....I would have preferred more creamy sauce.

1 lb chicken or shrimp

Cook until fully cooked. I broiled the shrimp in the oven so the extra moisture would drip into the pan.

6 oz fettucini or other form of pasta

8 oz according to recipe but I never measure. You probably want about 3 cups of pasta fully cooked....told you I don't follow directions so I don't know for sure!! Cook pasta to your liking.

Mix meat, pasta and sauce together and sprinkle with salt and pepper, freshly grated parmesan cheese and fresh basil or dried basil (I used about 3/4 of a teaspoon)

Enjoy!

Sauce for stir fry

I finally found the best sauce. I use it for cashew chicken. I adapted a recipe I saw on the internet and it's a keeper. Sorry, no pictures this time, I couldn't find my camera and we were too anxious to enjoy!

Sauce:

3 tbsp white wine (I used cooking sherry)
1 c chicken stock
2 tbsp rice vinegar
1/2 tsp soy sauce
2 Tbsp oyster sauce (trust me....it makes a huge difference in flavor)
2 tbsp brown sugar
2 tbsp cornstarch

Mix all ingredients. I add sauce as the last thing right before ready to serve and cook until it thickens. This made a lot of sauce so if you are only making chinese for 2 people, I might cut it in half.

Cashew Chicken

Marinade
1/2 lb chicken tenders cut into bite size pieces
2 tbsp soy sauce
2 tbsp water
2 tbsp cornstarch

Carrots sliced on the angle
Celery sliced on the angle
Mushrooms sliced
Onion cut in chunks
Pea pods
Canned or fresh bean sprouts
Whatever vegetables you would like

Handful of cashews (I don't skimp on the cashews!)

Marinate chicken in chicken stock, soy sauce, cornstarch and water while preparing vegetables.

Saute each vegetable separately in 2 tbsp oil and put in bowl as each vegetable is cooked slightly. Saute cashews until they are lightly browned, set aside. Cook chicken until thoroughlly done. Add sauce and cook until thickened. Add vegetables back into the pan with the chicken and sauce. Sprinkle with cashews.

Sweet and Sour Chicken the healthier way

chicken cut into bite size pieces
small can of pineapple chunks
carrots sliced on the angle
celery sliced on the angle
chopped onion
La Choy Sweet and Sour sauce (the red one)

I used to use the breaded chicken in the freezer section but have gone to just cooking plain chicken. Saute chicken and remove from pan, heat pineapple, already sauteed carrots, onion and celery. Add La Choy sweet and sour sauce and put chicken back into pan. Serve.

Apple Crisp

I've been using this recipe for 25+ years and have never found an apple crisp as good as this one. I found it in an Indiana cookbook left behind by one of my roommates.

Apple Crisp

cinnamon to taste
5 cups sliced/peeled apples (4-5) Gala, or other baking apples
1 c sugar
1/2 c butter

Crunch layer:
1 c rolled oats
1/2 c flour
1/2 c brown sugar packed
1/2 c chopped pecans (opt)

Heat oven to 350 degrees. Sprinkle cinnamon over apples. Combine apples and sugar in baking dish (8x8, 9x9). Mix butter, rolled oats, flour, brown sugar and nuts; sprinkle over apples. Bake for 1 hour.

Picture to follow at a later date.

How to be the most popular person at the next party

and now for the recipe..................

I came across a killer recipe on a scrapbooking site! If you like poppers....those little fried jalapeno peppers filled with cream cheese. Well, this recipe is a twist on that little tasty appetizer. The recipe I used came from Allrecipes so I can't take claim from such an ingenious idea. Enjoy!



Jalapeno Popper Spread



2- 8oz cream cheese

1 cup mayonnaise

1 (4oz) can chopped green chilis, drained

2 oz canned diced jalapeno peppers, drained

1 c grated parmesan cheese



optional add ins: shredded mexican flavored cheese, top with crushed crackers



Stir together cream cheese and mayonnaise into large bowl. Stir in green chilis and jalapeno peppers. Pour mixture into a microwave safe serving dish and sprinkle parmesan cheese on top.



microwave on high until hot, about 3 minutes.



I added finely shredded mexican cheese and I also read of someone topping it with crushed cracker crumbs which would be more like the poppers you buy or eat for appetizers in restaurants. I served them with the chips pictured. I also could not buy chopped jalapeno peppers so I bought the ones that are pickled with carrots and onions. I used the whole can and it was a bit too much heat for my whimpy tastebuds so use as many peppers as you would like according to taste. This is an outstanding recipe that I had never tasted before.