Chicken Alfredo stuffed shells

This is one of the easiest recipes i know, and one of the best! Enjoy!

Ingredients:

Rotisserie Chicken

8 oz frozen spinach

1 large onion

Jumbo pasta shells

1 stick & 1 tbsp of Butter

1/2 cup Heavy Cream

1 1/2 cup Parmesan cheese

1 cup ricotta cheese

1/2 cup mozzarella cheese

Directions:

Step 1: Preheat oven to 350 degrees. Bring a large pot of water to a boil on the stove top and add plenty of salt, (this will be the only time you can season your pasta). Once the water comes to a boil, add in your pasta and cook until its almost done but still firm, so that they will hold their shape when you stuff them. Drain and set to the side to cool.

Step 2: Mix 1 cup of ricotta cheese with 1/2 cup of Parmesan cheese and 1/2 of mozzarella cheese. Set aside.

Step 3: Peel off skin and shred rotisserie chicken into a large bowl and set to the side. In a large saute pan melt 1 tbsp of butter with 1 tbsp of EVOO. Add onions to saute pan and cook till onions become translucent. Add in spinach, garlic, and chicken and season with salt and pepper. Turn heat on low and add in ricotta and cheese mixture and stir together. 

Step 4: Get out a large glass baking dish and spray the pan with non stick cooking spray. Stuff your shells and place in dish until the dish is full.

Step 5: To make the Alfredo sauce. Get a large saucepan out and put the heat on medium. melt one stick of butter and add 1/2 cup of heavy cream. Stir together and season with pepper, salt, and nutmeg (freshly grated if possible). put the heat on low and add in 1 cup of Parmesan cheese. Whisk together until cheese is melted.

Step 5: Pour Alfredo over stuffed shells and bake in oven for 20 min. Take out and serve immediately.

Fish and Grits

Breakfast for Dinner...

Enough said!!!

Fried Fish
Ingredients:

• 2 catfish fillets
• 1 cup fish fry
• Veggie oil
• Salt and pepper
• garlic powder
• onion powder

Directions:
Step 1: In a skillet add veggie oil to the pan till it comes up about 1/2 in. Heat the oil to medium high.
Step 2:  Wash off fish and pat dry. Season with salt, pepper, onion powder, and garlic powder on both sides then dredge in fish fry.
Step 3: Fry fish in the skillet for about 5 to 7 min on both sides till golden brown. (Lower the heat to medium if it starts cooking too quickly.)
Step 4: Start on grits and serve along side.

Perfect Grits
Ingredients:

• 1 pk instant grits
• 1/2 cup heavy cream
• 1 tbsp butter
• salt and pepper
• bacon bits
• green onions
• grape tomatoes
• Parmesan cheese

Directions:
Step 1: In a microwave safe bowl, add instant grits, heavy cream, and butter to the bowl. Follow directions on the packet for how long to heat in the microwave..
Step 2: Take grits out of microwave and add Parmesan cheese,  green onions, and bacon. Stir ingredients and sprinkle some more bacon, cheese, and grape tomatoes on top.
Step 3: Serve immediately with Fried fish

Note: Direction for grits might request a different amount of liquid. Replace water with heavy cream for directions.

Chicken Marsala with cheddar mashed potatoes!!

Had this while visiting Destin and had to go home and try to re-create it. I made mine with mashed potatoes but it is usually served with fettuccine Alfredo.

Chicken Marsala
Ingredients:
3 chicken breasts
salt & pepper
Evoo
8oz cremini mushrooms (remove stems and cut into quarters)
1 large yellow onion (sliced)
2 cloves garlic (minced)
1 1/2 cup Marsala wine
1/2 cup of chicken stock
1 tbs butter
1/4 cup heavy cream
1/2 cup of veggie oil
1 cup of flour
1 tbs Dijon mustard

Directions:
Step 1: Wash chicken and pat dry with paper towel, cut chicken into three pieces and season both sides with salt and pepper. Lightly dredge chicken in flour and shake off excess and set to the side.
Step 2: In a large saute pan, heat veggie oil to medium high. When oil is ready lightly brown chicken on both sides and set to the side when done.
Step 3: Add 1 tbsp of butter and 1 tbsp of Evoo to the pan and then add in your mushrooms and onions. Season with salt and pepper and saute until onions are translucent. Then, add in your garlic and cook for another minute. Add in your Dijon mustard, Marsala wine, and chicken stock and stir to incorporate. Season again with salt and pepper and add back in the chicken. And cook on medium heat for 20 to 25 min.
Step 4: Once chicken has been cooked through add in your parsley and heavy cream and let simmer on low for another 5 min.
Step 6: Start your mashed potatoes while chicken is cooking and serve chicken on top after its done.

Cheddar mashed Potatoes
80 to 10 golden potatoes
1/2 cup of chicken stock
Season salt
salt and pepper
1 cup garlic and herb cheddar cheese (cabot)
2 green onions chopped
1 tsp garlic powder
1 tsp onion powder
1/2 cup heavy cream
2 tbsp sour cream
2 tbs butter

Direction:
Step 1: Bring a large pot of water to a boil and add 1 cup of chicken stock and 1 tbsp of season salt to the water. Peel potatoes and add to the seasoned water. Cook until potatoes are completely done (mash-able).
Step 2: Drain potatoes but leave a little liquid in the bottom to help with mashing the potatoes.
Step 3: On low heat add the butter, sour cream, heavy cream, and the chicken stock and start mashing until smooth. Its ok to have a little texture. stir in your seasonings to incorporate.
Step 4: Add in your green onions and shredded cheddar cheese.
Step 5: Serve with chicken marsala.

Homestyle Paella

This is one of the families favorite meals. It is made to feed a large family and share at the table straight from the skillet. Enjoy!

Ingredients:

1 lb medium shrimp (peeled and deveined)

1 lb andouille sausage (slice 1/2 inch thick)

1 large onions diced

3 cloves of garlic minced

1 tbsp fresh parsley (chopped)

1 can crushed tomatoes

1 cup chicken stock

1/2 cup frozen peas

saffron infused Spanish rice

salt & pepper

Saffron (8 to 10 threads)

garlic powder

onion powder

paprika

Directions:

Step 1: Preheat the a large cast iron skillet to medium high heat and add 1 tbsp of EVOO and 1 tbsp of Butter to the pan. Throw in the Sausage and brown and all sides, then transfer sausages with slotted spoon to a plate. 

Step 2: Keep drippings in pan and add in the onions, Season with salt and pepper to taste and saute for 3 to 5 min (until the onions become translucent), then add in garlic and parsley and cook for another min before mixing in your rice to toast for 2 to 3 min.

Step 3: Add in your can of crushed tomatoes and stir to incorporate then add in your cup of chicken stock. This would be a good time to season your dish with salt, pepper, garlic powder, onion powder, paprika,and throw in your saffron as well. Mix well and add in your sausage.

Step 4: Preheat your oven to 350 degrees and cover the skillet with some aluminum foil. Once the Oven is hot transfer the Paella to the oven and turn off the stove top. Cook for 20 min  or once all liquid has evaporated. Take skillet out and add shrimp by pushing it down into the rice. (do not stir!). Sprinkle the peas on the top and place back in the oven for 5 min.

Step 5: Take out and serve immediately

Warm shrimp and Orzo Salad

This is one of my favorite salads in the world. It is so quick and easy and its even good for leftovers. This will definitely be a crowd favorite!

Ingredients:

2 lemons zested and juiced

3 cloves of garlic grated

1/2 cup EVOO

salt & pepper

1 tsp crushed red pepper flakes

1 lb medium shrimp peeled and deveined

1 cup grape tomatoes (cut in half)

1/2 red onion diced

2 green onions diced

1 lb orzo pasta

1 tbsp fresh parsley

1/2 cup Parmesan cheese

Directions:

Step 1: Bring a large pot of water to a boil and salt it well, once the water comes to a boil add the pasta and cook till al dente. Drain pasta and save 1/4 cup of pasta water.

Step 2: To make the marinade for the shrimp, add the zest and juice from both lemons, the grated garlic, 1/2 cup of EVOO, salt and pepper, and the crushed red pepper flakes to a bowl and mix well. Add shrimp to marinade and let sit for 10 to 15 minutes.

Step 3: Get. out a large bowl and put the grape tomatoes, red onions, and green onions in the bowl and set to the side.

Step 4: In a large pan on medium high heat, melt butter and add shrimp and marinade to the pan with the leftover pasta water. saute shrimp till pink and the cut off heat.

Step 5: Add orzo, shrimp mixture, and Parmesan cheese to the salad bowl with the tomatoes and onions. Mix together and season with salt and pepper.

Serve warm